tag:blogger.com,1999:blog-5497784927162042102024-02-20T13:30:06.896+00:00Jam Tarts and Gingerbread MenCooking adventures for our family, growing our list of favourites over time. Previously called Jam tarts and gingerbread men, this blog is having a makeover.Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-549778492716204210.post-67362179993070340472018-03-03T19:57:00.001+00:002018-03-03T19:57:25.523+00:00The best home made popcornI've made popcorn for years, but, only recently discovered the extra step that gets it to all pop at the same time and virtually eliminates any unpopped kernels.<br />
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<b>Ingredients</b><br />
1/3 cup of popping kernels<br />
3 tablespoons of coconut oil<br />
1 tablespoon of butter<br />
Icing sugar<br />
Salt<br />
<br />
<b>Method</b><br />
Take a substantial saucepan and pop in the coconut oil and let it melt until no white remains. Drop in a couple of popcorn kernels and wait until they pop, then remove the pan from the heat.<br />
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The magical extra step - add all the kernels and wait for 30 seconds, then return the pan to the heat. The 30 seconds lets all the kernels heat up to the same temperature and pop at the same time.<br />
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Once you hear a few seconds pause between pops remove from the heat.<br />
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Remove the popcorn from the pan and add in the butter. Once its melted, pour in the pop corn and stir until its coated. Thenadd a shake of icing sugar and stir - a little goes a long way! If you prefer savoury add salt and stir. Personally my favourite is sweet and salt together.Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-4834285264536821322018-03-02T18:29:00.002+00:002018-03-13T18:45:25.002+00:00Chia Seed PuddingI just love this. Feels like its naughty, whilst actually being reasonably good for you. It's a little trickier, but, if it's just for me I half the ingredients.<br />
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<br />
<b>Ingredients </b>for 4 portions<br />
2 cups coconut milk (homemade or natural)<br />
1/2 cup Chia Seeds<br />
1/2 teaspoon vanilla extract<br />
1/4 cup (or less) maple syrup (or substitute a different sweetener) - half is 2 tablespoons<br />
1/4 teaspoon cinnamon powder<br />
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Topping ideas - pomegranate is my current favourite, blueberry's, granola, raspberry's, melon</div>
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Flavouring ideas - almond butter, cacao, fruit puree e.g. apple, banana<br />
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<b>Method</b></div>
<div>
Really simple - put everything in a lidded container and give it a shake and leave overnight, or at least 5 hours or so. If you have chance to stir it a couple of times early on that can help it evenly soak up the coconut milk - its fine either way.</div>
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I like the texture as it is, however, to make it more like an American style 'pudding' blend it for a couple of minutes. Be warned it will look an oddish grey colour if you don't have a coloured fruit or other ingredient in it. Where cacao has been added the blended version is especially good.</div>
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This keeps for 2-3 days in the fridge.</div>
Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-32315266207969358052018-03-02T18:14:00.000+00:002018-03-02T18:14:55.532+00:00Amy's Getting Better Chicken SoupHanded down in my friend Amy's family as the staple post illness, full of nourishment and easy to digest meal. We recently had a nasty bought of illness and Amy kindly passed it onto us. We are now firm adoptee's of this recipe.<div>
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<div>
<b>Ingredients</b> - substitute any of the veg for what you have on hand.</div>
<div>
2 sliced leeks</div>
<div>
4 diced carrots</div>
<div>
2 diced sticks celery (optional)</div>
<div>
1 diced large onion</div>
<div>
250g pearl barley</div>
<div>
4 full chicken legs (thigh and drumstick)</div>
<div>
chicken or vegetable stock cube</div>
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1 cup of peas</div>
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pile of shredded cabbage</div>
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Bay leaf </div>
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Thyme</div>
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<br /></div>
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<b>Method</b></div>
<div>
Put the onion, leeks, carrots, celery, pearl barley, herbs and chicken legs into a large stock pot. Add the stock cube and fill with hot water until the chicken and vegetables are covered. Cook for an hour, or until the pearl barley is cooked.</div>
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Season with salt and pepper to taste. Add the peas and cabbage and cook for a further 5 to 10 minutes until the cabbage is tender.</div>
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Remove the chicken from the pan and place on a tray or large plate. Remove the chicken skin and then, using two forks, pull the chicken from the bones, and pop it back into the pan.</div>
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Enjoy!</div>
Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-70524820351267246722017-10-27T15:43:00.001+01:002017-10-27T15:43:50.757+01:00Pulled Beef Brisket (slow cooker)<b>Slow Cooker Beef Brisket in Ale</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYQcaL02RpBXSN2e9gKV1M8i5WhwX3FIHfGUUsx6Cg9ZoqIrHNOpKbUZTgsQ26UFOWHwTWs7kxMXH-ZR9bLttDgX5j8Pk1rnv5otJ_HWNyuVQWJTaRgdl7hsMrsPyfcPC8UceZ1J5RLRm/s1600/IMG_8598.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYQcaL02RpBXSN2e9gKV1M8i5WhwX3FIHfGUUsx6Cg9ZoqIrHNOpKbUZTgsQ26UFOWHwTWs7kxMXH-ZR9bLttDgX5j8Pk1rnv5otJ_HWNyuVQWJTaRgdl7hsMrsPyfcPC8UceZ1J5RLRm/s320/IMG_8598.JPG" width="320" /></a></div>
At a friends recent 40th Birthday party they served slow cooked beef brisket rolls - they were soooo good. So of course I got hold of a recipe to make it for us. Happily it's a 'hands off' easy recipe to make and is quite similar to the scrumptious <a href="http://jamtartsandgingerbreadmen.blogspot.co.uk/search/label/Pulled%20pork" target="_blank">pulled pork</a>, but, with less messing about with spices. Be warned - you need to do this the day before or get an early start if you want it for dinner as it takes 8-10 hours.<br />
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<b><br /></b>
<b><br /></b>
<b>Ingredients</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1mQ5CdmcOwLY1UN97VVuQb3tcq_HRWCcnMhvae3MRJDjVKIWoZ61IXWJcJwY1EGushroQqm6ofR3ykzP2e2IvMGm9Y5RPduXTuoI4a-H6PqvG4drSV_7CZvps3DsESMc2LQ1hZ2S57Wf/s1600/IMG_8601.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1mQ5CdmcOwLY1UN97VVuQb3tcq_HRWCcnMhvae3MRJDjVKIWoZ61IXWJcJwY1EGushroQqm6ofR3ykzP2e2IvMGm9Y5RPduXTuoI4a-H6PqvG4drSV_7CZvps3DsESMc2LQ1hZ2S57Wf/s200/IMG_8601.JPG" width="200" /></a><br />
<div class="MsoNormal">
1.5kg beef brisket joint<o:p></o:p></div>
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salt and pepper<o:p></o:p></div>
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2 sliced onions<o:p></o:p></div>
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3 bay leaves</div>
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1 bottle of ale<o:p></o:p></div>
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<br /></div>
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Optional - gravy powder, corn flour, extra salt and pepper and a 1/2 teaspoon of salt</div>
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<b>Method</b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf26Cag-jbnqIsk5j4s8Srmvt_8xkLYMDceINTdBQzhcn-eNAKCq-Ni_99oQQmamX8FKSIhoFARN1ZdfRJd3XNAe2vUPzODdx4fNoEL47th6d3bGwO2mjqwKIw6zdpwWvqBqCbAwMN6sCY/s1600/IMG_8596.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf26Cag-jbnqIsk5j4s8Srmvt_8xkLYMDceINTdBQzhcn-eNAKCq-Ni_99oQQmamX8FKSIhoFARN1ZdfRJd3XNAe2vUPzODdx4fNoEL47th6d3bGwO2mjqwKIw6zdpwWvqBqCbAwMN6sCY/s200/IMG_8596.JPG" width="200" /></a>Pop the sliced onions in the bottom of the slow cooker. Place the brisket joint on top. Season thoroughly with salt and pepper. Drop in the bay leaves and then pour in the ale.</div>
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Slow cook on low for 8 to 10 hours.</div>
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Let cool a little and stand / rest then remove from the slow cooker and 'pull' using two forks. </div>
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<br /></div>
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I like to remove the onion from the cooking sauce and add it back to the beef and then season with a generous amount of black pepper and a little salt. Don't forget to remove the bay leaves. </div>
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<br /></div>
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Lastly, simmer the remaining cooking sauce in a pan, add a little gravy powder and a half teaspoon of sugar to make a lovely gravy to go with the pulled beef brisket. Thicken with a little corn flour as required. You may want to season it further as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF868JS47s2bwsBnB0cdBQSqvXgmKS0iFiKPqTRdLVUGjIgVySe44XFfGYBkhtcKpCnaQBqKepsV89JYeLurr8yRyWhax5qjLhQ9fKFbFzQNAkh87Ewa78l6anU4c5jQOBKLaKTYQ6JAEX/s1600/IMG_8600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF868JS47s2bwsBnB0cdBQSqvXgmKS0iFiKPqTRdLVUGjIgVySe44XFfGYBkhtcKpCnaQBqKepsV89JYeLurr8yRyWhax5qjLhQ9fKFbFzQNAkh87Ewa78l6anU4c5jQOBKLaKTYQ6JAEX/s320/IMG_8600.JPG" width="320" /></a></div>
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Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-38580008939046321502017-01-03T18:32:00.000+00:002017-01-03T18:41:30.623+00:00Green Sauce or dip or dressing - gosh it's good<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJscNFSiLq3qeUjaGJ_6d-MxQc8DG4uQQtquTgtq-IKH-8PlP9KTj89AHVo7WyBI3zHt5-1rCV_t1p0Ib9D9CYx3x1UhRxkTpaxkDlGFJmijKzmfQuYFJvP2yV7zRnlLK4cC-7xvBv9Lk/s1600/IMG_6555%255B1%255D.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJscNFSiLq3qeUjaGJ_6d-MxQc8DG4uQQtquTgtq-IKH-8PlP9KTj89AHVo7WyBI3zHt5-1rCV_t1p0Ib9D9CYx3x1UhRxkTpaxkDlGFJmijKzmfQuYFJvP2yV7zRnlLK4cC-7xvBv9Lk/s200/IMG_6555%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Did I mentioned it's green...</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMScvZ3j__okEuIIX03ij-yzmhe_yuwmRAGjuWGSr-7uV_c14KMkbFJa-Oo7pNV1h6aaeymomsGuqIuG4MhVW6AAs6Z5Ea_E8QWkNSHsGTgrhj72TBVYCJAqE7S_RPr1JCwAMm7xZ1ins/s1600/IMG_6557%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
Our food processor packed up before Christmas and Santa brought me a new one. Hence some perusing of the internet to find new things to make in one. I found this recipe for <a href="http://pinchofyum.com/5-minute-magic-green-sauce" target="_blank">'5 Minute Magic Green Sauce'</a>. It has avocado, coriander and line, three of my favourite things and promised to be quick. Sold!<br />
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Once the first batch was finished I understood why the blogger (Lindsay, 'Pinch of Yum') that featured it was so excited. I love it and it works loads of different food, from salad to chicken or a steak. If you add more oil it makes a great salad dressing, it super with carrot sticks as a dip or nachos and just topped onto meat.<br />
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You can make it garlic free if you have work the next day and vary the amount of chilli depending on your mood.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMScvZ3j__okEuIIX03ij-yzmhe_yuwmRAGjuWGSr-7uV_c14KMkbFJa-Oo7pNV1h6aaeymomsGuqIuG4MhVW6AAs6Z5Ea_E8QWkNSHsGTgrhj72TBVYCJAqE7S_RPr1JCwAMm7xZ1ins/s1600/IMG_6557%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMScvZ3j__okEuIIX03ij-yzmhe_yuwmRAGjuWGSr-7uV_c14KMkbFJa-Oo7pNV1h6aaeymomsGuqIuG4MhVW6AAs6Z5Ea_E8QWkNSHsGTgrhj72TBVYCJAqE7S_RPr1JCwAMm7xZ1ins/s200/IMG_6557%255B1%255D.JPG" width="150" /></a><b>Ingredients</b><br />
1 avocado<br />
1 cup packed parsley and coriander leaves (together, to be honest one supermarket packet of each)<br />
1 jalapeño, ribs and seeds removed<br />
2 cloves garlic<br />
Juice of one lime (I looked it up 2 tablespoons of juice from a bottle)<br />
½ cup water<br />
½ cup olive oil<br />
1 teaspoon salt<br />
½ cup pistachios (pine nuts or walnuts work as well)<br />
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<br /></div>
<div>
<b>Method</b></div>
<div>
Snip the larger stalks off the herbs. Pop everything except for the nuts into the food processor. Pulse until combined. Add the nuts and pulse until you have a consistency you like. Taste and adjust the seasoning to suit you. Enjoy.</div>
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Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-33331435597301970042016-12-29T14:13:00.000+00:002016-12-29T14:13:36.066+00:00Baked Aubergine Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmTDq0PP0FvnrScqLKwtpDgQCitniRelmouyhdWqnQmLw-oosR1iKr07Y5i79-yF6LjuzyncqULXPTaOUpwPlV_y-jvgSSow3-A55FfZt6476CfE5AtwpZ7zlruRpuv8_HUdzdFVjM86j/s1600/IMG_6522.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmTDq0PP0FvnrScqLKwtpDgQCitniRelmouyhdWqnQmLw-oosR1iKr07Y5i79-yF6LjuzyncqULXPTaOUpwPlV_y-jvgSSow3-A55FfZt6476CfE5AtwpZ7zlruRpuv8_HUdzdFVjM86j/s320/IMG_6522.JPG" width="320" /></a></div>
I ate out a few days ago and saw this on the menu - aubergine steak with polenta chips. Intrigued I gave it a go and very much enjoyed it. Still not a big fan of polenta though, but maybe one day I will find some brilliantly cooked. Here is my homemade version of the aubergine. I served mine with a roasted sundried tomato and mozzarella ball side dish from the deli counter.<br />
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<br />
<br />
<br />
<b>Ingredients</b><br />
1 medium sized aubergine per person<br />
Salt and pepper<br />
Olive oil<br />
Cayenne pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUvwa42WduEx2FFVWuBieCIqPPclpPirFRRvgIdK5FCk3jv2B2L-Tns51kLZZ-EEBhd7rfn7gcV7wBLMk1tJe-wGf5pN-b8JVnhJZxuj5iSeUcjF8M5JE_VkawWLZm_-zYaxGuNMRI5Tn/s1600/IMG_6521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUvwa42WduEx2FFVWuBieCIqPPclpPirFRRvgIdK5FCk3jv2B2L-Tns51kLZZ-EEBhd7rfn7gcV7wBLMk1tJe-wGf5pN-b8JVnhJZxuj5iSeUcjF8M5JE_VkawWLZm_-zYaxGuNMRI5Tn/s200/IMG_6521.JPG" width="150" /></a></div>
<b>Method</b><br />
1. Preheat the oven to 180<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 16px;">°c</span> and pop some foil on a baking tray<br />
2. Slice the aubergine on opposite sides so it has a flat edge top and bottom. I like to trim the green stem back a little as well<br />
3. Score the top face of the aubergine in a diamond pattern - this will give texture and hold the seasoning<br />
4. Place on the baking tray, season and drizzle with a little oil<br />
5. Bake for 25 to 30 minutes<br />
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<br />Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-40155835884890437742016-09-05T18:56:00.001+01:002016-09-05T18:58:46.207+01:00Lemon Drizzle Loaf<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uDCQgGqFvmaYAKpKB3DjSFaEUWrTGuqu0DCAuHrSQnS4_9Z98jrBQAXCwQ1WVTvb1jZjLcI8XVQI7IV-iSOJ-JnkxfTV4XlDpwE8DgR7ANAOYfYPtBrAMxlk01a5JrTa4s1gyIyOG-9X/s1600/IMG_5833.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uDCQgGqFvmaYAKpKB3DjSFaEUWrTGuqu0DCAuHrSQnS4_9Z98jrBQAXCwQ1WVTvb1jZjLcI8XVQI7IV-iSOJ-JnkxfTV4XlDpwE8DgR7ANAOYfYPtBrAMxlk01a5JrTa4s1gyIyOG-9X/s200/IMG_5833.JPG" width="200" /></a></div>
My favourite lemon drizzle traybake is here, however, it's not the right bake for a loaf tin. This recipe is slightly denser and therefore much easier to achieve lovely, thick, tasty slices. <br />
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<b>Ingredients</b><br />
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175g self-raising flour<o:p></o:p></div>
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1 tsp. baking powder<o:p></o:p></div>
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175g butter or margarine (the cake in the picture used Lurpak spreadable as it was on hand)<o:p></o:p></div>
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175g caster sugar<o:p></o:p></div>
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3 medium eggs<o:p></o:p></div>
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2 tbsp. milk</div>
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Grated rind of 2 lemons<o:p></o:p></div>
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<b>Method</b></div>
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1. Prepare your loaf tin (pop in a liner wins my vote) and set the oven to 180 C. Mine is a 1.5lb tin.</div>
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2. Pop the flour and baking powder into a bowl and mix, then add the rest of the ingredients and mix until smooth</div>
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3. Pour into the loaf tin, about 3/4 of the way up the sides if you want a flatter, less domed top. Who doesn't love a spoon of cake mix...Fill her up if you don't mind a craggy muffin top! </div>
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4. Bang the tin on the worktop a couple of times to release any large air bubbles</div>
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5. Bake for 50 mins to an hour - until a skewer comes out clean and the top springs back when you press it. Take it out of the tin as soon as you can</div>
<div class="MsoNormal">
6. Gently stab the cake a few times with a skewer or slim knife to allow space for the topping to sink in - don't over do it - you need the cake to stay in one piece</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3csjdCI0iJJ0TDva9DbvhaRdz035lDfeIrfDBjz3SrKa1XU55QCvQ8RJRHGF9Y8y1vg9MmKWJ2hn_ODaR8dILMCMcZMuPuv-1lywYU_Z9wjqDUFYtStw9zI99LF0UwSLntLNf3g-6GVU/s1600/IMG_5832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3csjdCI0iJJ0TDva9DbvhaRdz035lDfeIrfDBjz3SrKa1XU55QCvQ8RJRHGF9Y8y1vg9MmKWJ2hn_ODaR8dILMCMcZMuPuv-1lywYU_Z9wjqDUFYtStw9zI99LF0UwSLntLNf3g-6GVU/s200/IMG_5832.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake with skewer holes ready for drizzle</td></tr>
</tbody></table>
<div class="MsoNormal">
7. Dissolve the sugar in the lemon juice over a low heat in a pan and spoon over the cake whilst it's still warm. If it dribbles down the sides use the paper liner to encourage it to squeeze back up the sides and soak into the cake</div>
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<br /></div>
<div class="MsoNormal">
This keeps for about 4 days in a container if not at out house.</div>
<div class="MsoNormal">
<br /></div>
Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-42580430804608021562016-09-05T18:29:00.001+01:002016-09-05T18:55:31.514+01:00Tomato Soup Pasta Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfYcyT70MtrCfcrnMophGZoj2ptu92Zya_5V7tAAsBuRMCfvCCgy3IuTCcDa2yYydbuxMOQjcQk4CO6MmE5HEr1Ncc7tl0hDshrZHHiFMrPqVU9MCRNymNsporWNmpvpPHj6MyRrwI3mQ/s1600/IMG_5834.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfYcyT70MtrCfcrnMophGZoj2ptu92Zya_5V7tAAsBuRMCfvCCgy3IuTCcDa2yYydbuxMOQjcQk4CO6MmE5HEr1Ncc7tl0hDshrZHHiFMrPqVU9MCRNymNsporWNmpvpPHj6MyRrwI3mQ/s200/IMG_5834.JPG" width="200" /></a></div>
Simple, filling, make ahead - tick, tick, tick! Perfect for Sunday lunch after Rugby practice. Easily serves 4 with leftovers for lunch.<br />
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<b></b><br />
<div style="text-align: left;">
<br /></div>
<b>Ingredients</b><br />
500g pasta - the more complicated the shape the better as it holds the sauce, stopping it from sinking to the bottom<br />
1 tin of cream of tomato soup<br />
1 diced onion<br />
4 bacon rashers - we prefer unsmoked<br />
150g of cream (left over from a 300ml pot if you make the <a href="http://jamtartsandgingerbreadmen.blogspot.co.uk/2016/09/no-bake-lemon-cheesecake.html" target="_blank">cheesecake</a>). You could use milk and thicken it with corn flour, however, it won't be as rich a dish overall<br />
Handful of grated cheese<br />
Black Pepper<br />
<b><br /></b>
<b>Method</b><br />
1. Saute the onion until soft then put to one side and cook the bacon to just done, chopping it into 1cm strips (before or after doesn't make any difference)<br />
2. Whilst sorting out the bacon and onion cook the pasta according to the instructions on the packet. Slightly underdone is perfect - overdone leads to a soggy bake which isn't as nice<br />
3. Mix the onion bacon, soup and cream together, season with black pepper<br />
4. Put the drained pasta into a large ovenproof dish and pour over the sauce giving it a bit of a mix<br />
5. When you are ready to bake sprinkle on the cheese and pop in the oven for 30 mins at 180 C or until hot all the way throughSamanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-33581211465919341822016-09-05T18:13:00.004+01:002016-09-05T18:13:54.525+01:00No Bake Lemon Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQ8IswwxcEM1H_lcvsZtR4XmtXadN07kbx9G9SDiz4aen9X5PZI1cr-sc34Lj09QWvQuW3Vft_g1QO8hU9dcTiG1RHiYa6UnDBWFP20cbkUsH-JOrbDb2_c0YNLNWXAfC5OM6tXCOqX9Q/s1600/IMG_5819.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQ8IswwxcEM1H_lcvsZtR4XmtXadN07kbx9G9SDiz4aen9X5PZI1cr-sc34Lj09QWvQuW3Vft_g1QO8hU9dcTiG1RHiYa6UnDBWFP20cbkUsH-JOrbDb2_c0YNLNWXAfC5OM6tXCOqX9Q/s200/IMG_5819.JPG" width="200" /></a>A simple, easy to make with the Junior Gingerbreads, recipe. What's especially lovely is you can use this as a base and change the flavour and presentation. Go for 6 (or 4 nom nom nom) small bowls to create individual portions instead of one large cake. You can swap the lemon flavour for whatever you have to hand - a few crushed chocolate chips or fudge pieces. Change the lemon for lime or leave it plain and smother in sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqBIn4XwpB0FBG_M-E2Lj6QkYUf0SJsXgw8Cxs3WXxRXc_4DbZoAsW94HB4VI6VsnKC8dGh6r3NdJ_e63fgKvQQ9COqiOIbL0w2fXo-OgQ-rpM6laZ1I4CVrNTIVRifarX0nRwPhdiFuc/s1600/IMG_5818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqBIn4XwpB0FBG_M-E2Lj6QkYUf0SJsXgw8Cxs3WXxRXc_4DbZoAsW94HB4VI6VsnKC8dGh6r3NdJ_e63fgKvQQ9COqiOIbL0w2fXo-OgQ-rpM6laZ1I4CVrNTIVRifarX0nRwPhdiFuc/s320/IMG_5818.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal">
200g digestive biscuits (chocolate digestives and oaty biscuits also work well)<o:p></o:p></div>
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80g butter<o:p></o:p></div>
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Juice and zest of 1 lemon<o:p></o:p></div>
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300g cream cheese<o:p></o:p></div>
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75g icing sugar</div>
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150ml double cream<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLtjdRs9G0u3x4Kf1dQgn7HsEPXjLo2a3wGMdVzKncWTfssd02jzbaE2ROWpwqktF7J4hOnV4GPdGymXSK0gjkYok-6UARZhGkBIClPvkBs8L4_0o6s_qlLniJC7_S_p4CbDSQBBCvstb/s1600/IMG_5816.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLtjdRs9G0u3x4Kf1dQgn7HsEPXjLo2a3wGMdVzKncWTfssd02jzbaE2ROWpwqktF7J4hOnV4GPdGymXSK0gjkYok-6UARZhGkBIClPvkBs8L4_0o6s_qlLniJC7_S_p4CbDSQBBCvstb/s200/IMG_5816.JPG" width="150" /></a></div>
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<div class="MsoNormal">
<b>Method</b></div>
<div class="MsoNormal">
1. Place the biscuits into a food bag, crush into crumbs with a
rolling pin<o:p></o:p></div>
<div class="MsoNormal">
2. Pop the butter in a pan large enough to hold the biscuit crumbs and melt it over a low temperature
on the hob. Remove the pan from the heat. You could also do this in the microwave in a suitable bowl</div>
<div class="MsoNormal">
3. Add the crushed biscuits to the melted
butter and stir with a wooden spoon until completely mixed</div>
<div class="MsoNormal">
4. Tip the mixture into a 20 cm springform cake tin. The
bottom of a glass is helpful to flatten the base out evenly and chill in the fridge for around 20 minutes</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
5. Wash the lemon and grate the zest into a bowl. Cut the lemon
in half and squeeze out the juice<o:p></o:p></div>
<div class="MsoNormal">
6. Place the cream cheese and sugar into a mixing bowl and mix together. Then whisk in the double cream. Pour in the lemon
juice and zest, whisk until creamy<o:p></o:p></div>
<div class="MsoNormal">
7. Remove the chilled biscuit base from the fridge. Spoon the cream cheese mixture on top of the biscuit base and
spread it out evenly<o:p></o:p></div>
<div class="MsoNormal">
8. Cover and put the cake in the fridge to chill for at least 4 hours, preferably overnight<o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
9. Unclip and carefully remove the cake tin - decorate the top with a few zest pieces or fresh fruit if you fancy - and now it is ready to eat<br />
<br />
Confession time - we ate this one for breakfast the next day as the kids couldn't wait</div>
Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-10072049314270451482016-08-31T15:23:00.001+01:002016-08-31T15:23:25.084+01:00Chocolate Loaf Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijy4x77Z2HARE0e2VOH_8Ywvw5dwZ5xoxncs4Q_GvZBLIBac0oGLTxclQZinqiVuhUIp0UWlAerq3YagsxrH16QN4Xvs3NhuWF2gTNW_dMGMJJOYp-oAOZtA5os-nhyphenhyphensf2TTgPQ5geO17c/s1600/IMG_5792.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijy4x77Z2HARE0e2VOH_8Ywvw5dwZ5xoxncs4Q_GvZBLIBac0oGLTxclQZinqiVuhUIp0UWlAerq3YagsxrH16QN4Xvs3NhuWF2gTNW_dMGMJJOYp-oAOZtA5os-nhyphenhyphensf2TTgPQ5geO17c/s200/IMG_5792.JPG" width="200" /></a>A new loaf tin and lining papers for £2 lead to the disposal of my silicone loaf tin which kept spreading and not forming a nice shape. I do like the silicone cake tins, just not the loaf shape. Paper tin liners are super, speeding up the tin prep and reducing the clean up - although the loaf doesn't look as nice to my eye as the finished article. Still tastes amazing though.<br />
<br />
This chocolate loaf cake can be made by my kids it's versatile and works cupcakes or mini loaves, just reduce the cooking time. If you want it even richer then fold in 200g of choc chips before pouring it into the tin.<br />
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<div class="MsoNormal">
<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal">
175g butter, room temperature<o:p></o:p></div>
<div class="MsoNormal">
175g golden caster sugar<o:p></o:p></div>
<div class="MsoNormal">
3 eggs - these are best at room temperature for this if possible<o:p></o:p></div>
<div class="MsoNormal">
200g self raising flour<o:p></o:p></div>
<div class="MsoNormal">
1 tsp baking powder<o:p></o:p></div>
<div class="MsoNormal">
110 ml of milk<o:p></o:p></div>
<div class="MsoNormal">
4 tablespoons coco powder<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon vanilla extract<o:p></o:p></div>
<br />
<div class="MsoNormal">
Optional - 200g
chocolate chips<o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Method</b></div>
1. Preheat the oven to 160 C prepare your loaf tin - loving being able to just drop a lining paper in<br />2. In a large bowl, combine the butter and sugar and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition. Sift in the flour then add the baking powder, milk, coco powder and vanilla extract. Beat until well blended and light<br />3. If using the choc chips add them now with the minimum stirring possible. Pour into the prepared loaf tin and smooth the top<br />4. Bake in the oven for 50 to 60 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and remove from the tin and place onto a cooling rack <br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnVH5Zv3KIwKKogjH3sM6iTDOMgTcpTwZ_HxeXTJ2NIHijovows6-h__BAPizoZdxbv-1SuQw3CRP4mEiqAywk1CnXJ2Q9-mYJK-XHpNzaLSWmVfR_giGbyxmYb5vul0f4mnGAO-M3yFg/s1600/IMG_5791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnVH5Zv3KIwKKogjH3sM6iTDOMgTcpTwZ_HxeXTJ2NIHijovows6-h__BAPizoZdxbv-1SuQw3CRP4mEiqAywk1CnXJ2Q9-mYJK-XHpNzaLSWmVfR_giGbyxmYb5vul0f4mnGAO-M3yFg/s200/IMG_5791.JPG" width="200" /></a></div>
<br />Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-63463176656424974002016-08-27T21:42:00.000+01:002016-09-17T18:03:24.181+01:00Power Balls - Growth Spurt Hero's<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXOUBfEnWjkrSlsdukxEGD-ou4t9sX0yOW6HRrZ5f0wchyphenhyphenvem60cBAeWpDhVXQg0okezKUbwLor2H0KkR-gV8HvPEYbhHlqnWXmth0tIZh_O1vO7B_LsKteAEsrraXAYpdYHPCuSnAEHr/s1600/pb1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXOUBfEnWjkrSlsdukxEGD-ou4t9sX0yOW6HRrZ5f0wchyphenhyphenvem60cBAeWpDhVXQg0okezKUbwLor2H0KkR-gV8HvPEYbhHlqnWXmth0tIZh_O1vO7B_LsKteAEsrraXAYpdYHPCuSnAEHr/s200/pb1.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking a bit like meal balls here - oopsy!</td></tr>
</tbody></table>
I've been browsing to find a high protein snack for our family as Junior Gingerbread is having a growth spurt and most days needs a top up before bed. A large glass of milk and a couple of digestive biscuits, <a href="http://jamtartsandgingerbreadmen.blogspot.co.uk/search/label/Golden%20Syrup%20and%20Date%20Flapjacks" target="_blank">golden syrup and date flapjack</a> or an extra bowl of Weetabix were getting boring. These 'power balls' from <a href="http://www.foodnetwork.com/recipes/trisha-yearwood/power-balls.html" target="_blank">Trisha Yearwood</a> are a step up in utrition and quite filling - 4g of protein and 132 calories according to the source recipe. Varying the fruit keeps them interesting - the original has cranberries which I have successfully swapped for raisins, apricots or a mix (depending on what's open and needs using in the cupboard).<br />
<br />
<b>Ingredients</b><br />
2 cups of rolled oats<br />
1 cup of extra crunchy peanut butter - I've settled on 'Meridian Extra Crunchy' after some research this seemed a quality one with no hidden 'extras' and use a whole 280g jar<br />
1/2 cup honey - a bit less if you don't have a sweet tooth<br />
1/2 cup choc chips<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
1/2 sunflower seeds<br />
1/2 cup dried cranberries<br />
2 tablespoons of flax seeds (thanks Auntie Bec)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHXX1ac-a6SPNbWZ3LpNlqMe-waDiyLshxQ9UjpzhjxhFhE1hH-xjH8c_2CkPP60v3RZwGQkPWTLtS_aN2m0CqtnZn52e0GubkFHsUOLPBrTipqBYkR4-Y9m8Ys1KNtFo3y5ayNFbc54a/s1600/powerballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHXX1ac-a6SPNbWZ3LpNlqMe-waDiyLshxQ9UjpzhjxhFhE1hH-xjH8c_2CkPP60v3RZwGQkPWTLtS_aN2m0CqtnZn52e0GubkFHsUOLPBrTipqBYkR4-Y9m8Ys1KNtFo3y5ayNFbc54a/s320/powerballs.JPG" width="320" /></a></div>
<br />
<b>Method</b><br />
Pop everything into a food processor and whizz together to get a crumb mixture. Chill for 30 mins then roll into 30 balls. Roughly 2 flat tablespoons per ball. This is a bit fiddly and they crumble to start with! Then chill for a further 30 mins before eating - this really helps them keep their shape. Store them in the fridge in an airtight container.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhZDFFyzKndSmLNdFwVC2y7a93vY-l_zj5RGINkaQ5x8nZUcb3BEMVS9J2_iS9YCsyr-6A0mqafSn5XQ_Egdl0o6MuL5EKMo6S_6g2AZqwymNuImwe6zgN3u8tDCH90j9RpA9iaPKGHPp/s1600/Nutrition+power+balls.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhZDFFyzKndSmLNdFwVC2y7a93vY-l_zj5RGINkaQ5x8nZUcb3BEMVS9J2_iS9YCsyr-6A0mqafSn5XQ_Egdl0o6MuL5EKMo6S_6g2AZqwymNuImwe6zgN3u8tDCH90j9RpA9iaPKGHPp/s200/Nutrition+power+balls.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the original - can't vouch personally <br />
for the values, but, looks good</td></tr>
</tbody></table>
<br />
<br />
<br />Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-7105920111366286562016-08-21T19:49:00.003+01:002016-08-21T19:49:54.213+01:00Paella la Familia<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirAgkw_cvS-iBiFqct1ZFlz2XxW60La-OQ0jY3VAZh3p6Jl_nF8EvLPkB8hl1mBoYjilorjKyfTzlMp7vILFaWY3UdkD_C8S0o0oZBiqkAx81E5qHX244I_W-58HvmmLENiIX6w5cccHTm/s1600/IMG_5634.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirAgkw_cvS-iBiFqct1ZFlz2XxW60La-OQ0jY3VAZh3p6Jl_nF8EvLPkB8hl1mBoYjilorjKyfTzlMp7vILFaWY3UdkD_C8S0o0oZBiqkAx81E5qHX244I_W-58HvmmLENiIX6w5cccHTm/s200/IMG_5634.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Letting the side down - no decoration <br />of peppers</td></tr>
</tbody></table>
Mr Gingerbreadman is Spanish, as you can imagine paella features high up on his list of favourite food. Junior Gingerbread isn't keen on seafood and Princess Gingerbread loves it. The answer for us is a chicken and chorizo paella which pleases everyone with a side dish of prawns or calamari.<br />
<br />
I've learned that paella is a bit like a British roast dinner - the main concept is the same but everyone's Mum makes it slightly differently and that's what that Spaniard recognises as the ultimate version. My mother in law taught me how to make this, in turn I've customised it for us. So hers is the best according to Mr Gingerbreadman, my kids love ours.<br />
<br />
It's worth noting that the sauce takes the longest to do - it needs to be packed with flavour to make the dish amazing rather than average. My 'cheat' is to make a double batch and freeze one. 'Made ahead' sauce works great as a 'we've got guests and nothing sorted meal' as you can cook it whilst they socialise or Sunday lunch.<br />
<br />
You don't need a paella pan - a large shallow pan will do the job. Serves 4 (2 adults, 2 kids), with salad.<br />
<br />
<b>Ingredients</b><br />
Bell peppers x3<br />
Tin of chopped tomatoes or fresh tomatoes (skin removed by blanching and chopped)<br />
2 onions<br />
Garlic 2 cloves<br />
Chicken - allow a breast per person or two thighs<br />
Chorizo - handful, cubed<br />
Stock - chose one that matches the protein element - fish, chicken, or vegetable all work nicely. Chef's note - either follow the instructions on your rice or work on 1 cup of rice to 3 cups of stock<br />
250g Paella or short grain rice - if 4 adults increase, work on 75g to 100g per person depending on appetites and second helpings<br />
Paella seasoning mix or saffron, paprika - I use smoked paprika or hot paprika if you want to really pep the flavour up - it's all down to your own taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaKHOnn3tQXTd8F0f8QjvKvIgjTKfZL-1TNupK-JDoJiVb98aDFkq0MFBLgy_hYyPCmbE6nMaO27FwpuDBXXIwU-JGaeNVKNMjTUYSnL9E4x0pyAs5gsulngnBdOgBfE-ExwLfQgQSyuS/s1600/paella.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaKHOnn3tQXTd8F0f8QjvKvIgjTKfZL-1TNupK-JDoJiVb98aDFkq0MFBLgy_hYyPCmbE6nMaO27FwpuDBXXIwU-JGaeNVKNMjTUYSnL9E4x0pyAs5gsulngnBdOgBfE-ExwLfQgQSyuS/s400/paella.JPG" width="400" /></a></div>
<b>Method</b><br />
<b>Sauce</b><br />
1. Cut the bell peppers into quarters, turn in a little olive oil and roast off on a tray in the over until the skins lift. Leave to cool and then peel the skins off and discard. My mother in law does this in the pan and removed the skin whilst they are hot - impressive heat handling skills!<br />
<span style="text-align: center;">2. Chop the onions and fry them off gently until they are soft, if using fresh garlic add this in at the end to cook through quickly</span><br />
3. If using fresh tomatoes blanches these remove the skins and chop - or open the tin! IF using fresh tomatoes feel free to fry them in the pan to produce a puree<br />
4. Pop the peppers, onion and tomato into a blender and whizz up to make a course sauce - don't over do it - you want a bit of texture not soup<br />
<br />
<b>Paella</b><br />
1. Cube the chicken breasts, or flatten out the thighs and fry them gently in the paella pan - getting all that flavour into the pan. This is different to a seafood paella where that is precooked and goes in towards the end<br />
2. Once cooked put the meat to one side<br />
3. Put a glug of oil in the pan and add the rice. Toast the rice in the pan a little to warm through and coat in the meat juices. Set the rice to one side<br />
4. Add the stock to match the amount of rice you are using to the pan - either follow the instructions on your rice or work on a 1 cup or rice to 3 cups of stock<br />
5. Stir in the vegetable sauce<br />
6. Add the seasoning - I bring 'el Aeroplano' back from Spain for the colour, however, a generous pinch of saffron to gives the famous yellow colour, with a teaspoon of paprika, salt and pepper or even a supermarket seasoning kit. Adjust the smokey taste and spicy heat to match your palette as you go<br />
7. Sprinkle the rice evenly across the liquid in the pan<br />
8. Cook it on a medium to low heat - slow and steady! Its takes 45 minutes to an hour. Once the rice has started to absorb the stock, add the chicken and chorizo. The paprika and chorizo will make it a deeper colour<br />
9. DO NOT STIR the paella if you can help it - you want to avoid making the rice gloopy. Sort of redistribute the rice if you see a patch of sauce with out any<br />
10. If the rice is still crunchy and it's looking a little dry top up with a glug of hot water as required - resting it for a few minutes before serving helps the rice absorb the sauce - less is more if you do this<br />
11. Serve with a salad and if really going for Spanish style sliced fresh crusty bread. Squeeze some lemon juice generously over the paella<br />
<br />
The crunchy bit from the bottom of the pan is considered the best bit!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5sejQr4SO5IWaw0zOUVGJtkSKFGLUEpMALdxB4INIHYZNxQ4G_EZF3OQ_YH1F4eKC4z_J153Xw3aUwulaHWHk4A1Jfg8-Q6guO_0UT73tTcDmYnTwz77HjU6Lhx1UtiNV6LFWYMnWYIs/s1600/IMG_5632.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5sejQr4SO5IWaw0zOUVGJtkSKFGLUEpMALdxB4INIHYZNxQ4G_EZF3OQ_YH1F4eKC4z_J153Xw3aUwulaHWHk4A1Jfg8-Q6guO_0UT73tTcDmYnTwz77HjU6Lhx1UtiNV6LFWYMnWYIs/s200/IMG_5632.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fail at making a tidy plate for a picture - too hungry!</td></tr>
</tbody></table>
<br />
<br />
<br />
<b><br /></b>Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-11721308744223209802016-05-08T22:37:00.000+01:002016-05-08T22:44:50.108+01:00Pearl Barley, tomato and Coriander salad 'Southwestern Barley Salad'<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNXKNKfRINDEC4s3ylQc1zXkcHFM3MjngF0XmLn7xDdWQi4YN82Jsj0rv_7JH8mvxlH3-IFQD_wsaVNDuostwiSPkph9_PROys3aRAh-mtEjeESi5ID_xyUHFASpKSCWo1doUfvwXfi3o/s1600/IMG_5277.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNXKNKfRINDEC4s3ylQc1zXkcHFM3MjngF0XmLn7xDdWQi4YN82Jsj0rv_7JH8mvxlH3-IFQD_wsaVNDuostwiSPkph9_PROys3aRAh-mtEjeESi5ID_xyUHFASpKSCWo1doUfvwXfi3o/s200/IMG_5277.JPG" width="200" /></a></div>
<div style="text-align: left;">
I'm so excited by this salad - I just can't get enough of it for lunches at the moment. It is soooo good. I take this to work - two large portions to keep me going all day or three smaller ones. Its great as a bring along at a BBQ or family gathering and super as an alternative side dish to fish or oven baked chicken.</div>
<br />
<br />
<b><br /></b>
<br />
<b><br /></b>
<b>Ingredients</b><br />
1 cup uncooked barley<br />
1 cup cooked sweetcorn (I use frozen, tinned is fine)<br />
1½ cup cherry tomatoes (about 12), quartered<br />
¼ cup chopped fresh coriander<br />
4 thinly chopped spring onions<br />
Juice of 2 large limes<br />
¼ cup olive oil (or a bit less, see how you get on)<br />
Salt to taste<br />
Freshly ground black pepper, to taste - I put quite a lot in to give an extra peppery heat<br />
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
Cook the pearl barley according to the instructions on the packet and let cool (I rinse mine under a cold tap)</div>
<div>
Cook the sweetcorn if you are using frozen and cool</div>
<div>
Chop the coriander, tomatoes and spring onions</div>
<div>
Mix gently together all the ingredients in a large bowl</div>
<div>
Add the olive oil and lime juice</div>
<div>
Season</div>
<div>
<br /></div>
<div>
Recipe based on <a href="http://www.chewoutloud.com/2015/06/08/southwestern-barley-salad/" target="_blank">this</a> one - actually almost the same just 'anglicized', without the sugar and more pepper.</div>
<div>
<br /></div>
Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-16621903616345868602016-05-07T21:25:00.001+01:002016-05-08T10:34:14.862+01:0016 Quick Dough Balls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKuqejl4aWCOlqd8oxBSGlWElkhKmhMnfakxecHW9XoGDsjVLpvQTLqQODXYc8BuTodA5EsHaTgudmTDBNDY2vDXrxa0aqX4miW9zhpP_BPPKJqNTwfPtKKJKNfcJzVA3nKT0XriG4ctr/s1600/IMG_5274.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKuqejl4aWCOlqd8oxBSGlWElkhKmhMnfakxecHW9XoGDsjVLpvQTLqQODXYc8BuTodA5EsHaTgudmTDBNDY2vDXrxa0aqX4miW9zhpP_BPPKJqNTwfPtKKJKNfcJzVA3nKT0XriG4ctr/s320/IMG_5274.JPG" width="320" /></a>A tasty treat that the kids can make with minimal supervision. Add interesting ingredients to make them unique for example a bit of cheese, garlic, herbs and so on.<br />
<br />
<b>Ingredients</b><br />
200g or 1½ cups strong plain flour<br />
<div>
½ tsp instant dried yeast<br />
1 tsp salt<br />
125 ml or ½ cup water<br />
<div>
<br />
<br />
<br />
<br />
<b><br /></b>
<b><br /></b>
<b>Method</b></div>
<div>
Mix everything together to form a wet sticky dough</div>
<div>
Leave until doubled in size*</div>
<div>
Pre heat the oven to 220c</div>
<div>
Chop into 16 pieces the same size</div>
<div>
Knead each piece slightly and then 'tuck' the corners underneath to bake a ball</div>
<div>
Pop on an oven tray and leave for a couple of minutes</div>
<div>
Bake for 8 minutes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9OhujsMJlT3Nlnqol42f0WDO_FX4d9rXK9ALbo4NHraOPvcOXqyp8yM76Eq3l_UJEfw45d_mrE05zTBKyKbmboZ7WEEW1IApcbrp_hIAvVcDqqZXyNkidrAcaH9VsuO473rc6Rz5yrnv/s1600/IMG_5271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9OhujsMJlT3Nlnqol42f0WDO_FX4d9rXK9ALbo4NHraOPvcOXqyp8yM76Eq3l_UJEfw45d_mrE05zTBKyKbmboZ7WEEW1IApcbrp_hIAvVcDqqZXyNkidrAcaH9VsuO473rc6Rz5yrnv/s200/IMG_5271.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYy0eyxSeaJlYoMxq3OF5rTgS0hHEmSpVLA-sXwdYEvh8wpbFhDKJk0bIIVk0YamxULkGg4tPlXXnWH1cAThl_WkbSVlca73uQFplr_f6e-v4tnk4VANT-lwMs1oukLxfkPD2ETpuJs9By/s1600/IMG_5273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYy0eyxSeaJlYoMxq3OF5rTgS0hHEmSpVLA-sXwdYEvh8wpbFhDKJk0bIIVk0YamxULkGg4tPlXXnWH1cAThl_WkbSVlca73uQFplr_f6e-v4tnk4VANT-lwMs1oukLxfkPD2ETpuJs9By/s200/IMG_5273.JPG" width="150" /></a></div>
<br />
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgctuhTDPx3idpQZ5kCTMje3YG6jTsrFegqYW5rgm5cUJ1uB8oMWI_5sB2t_fZTrak-MRFceccuynKUWh_lDMEJI7bKJeEX9PG2BcXnjpbNPacQeTHFbL57ZtvBdurs801ERbcqmtw0Lg/s1600/IMG_5275.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgctuhTDPx3idpQZ5kCTMje3YG6jTsrFegqYW5rgm5cUJ1uB8oMWI_5sB2t_fZTrak-MRFceccuynKUWh_lDMEJI7bKJeEX9PG2BcXnjpbNPacQeTHFbL57ZtvBdurs801ERbcqmtw0Lg/s200/IMG_5275.JPG" width="200" /></a></div>
*With these dough balls, you can get away with little or no proving, though under-proved dough cracks when baked (not that it matters if your priority is quick bread). Proving gives you beautifully rounded dough balls and takes about 45 minutes depending on your room temperature. To test for fully risen dough give it a little prod, the dough should spring back quickly. If you're aiming for speed, a ten minute prove will do</div>
Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-72909709101714219702016-04-10T15:49:00.003+01:002016-04-10T15:49:48.489+01:00Perfect Oven Cooked Chicken BreastsI've been cooking chicken breasts wrong - they have always been a bit dry. Here is the way I've found to cook them (shared in many places online once I bothered to research it) that guarantees they turn out every time.<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
1. Pre-heat the oven to 200C</div>
<div>
2. Try and make sure your chicken breasts are about the same size so they are ready at the same time</div>
<div>
3. Glug some olive oil into an oven proof dish, then add the chicken. Turn them over in the oil a couple of times so that they are lightly coated</div>
<div>
4. Sprinkle a coating of paprika, a few mixed herbs on top and season with salt and pepper</div>
<div>
5. Cook for 10 minutes in the oven, turn over and and then cook for a further 10 minutes</div>
<div>
6. Let stand for a few minutes before serving - I tend to put a tea towel under the dish to tilt it slightly so the juices run into one corner out of the way</div>
<div>
<br /></div>
<div>
Swap the paprika for any sort of seasoning you fancy - lemon, piri piri, bbq and so on.</div>
Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-16202980915017623552016-03-09T20:35:00.004+00:002016-03-09T20:48:21.802+00:00Lemon Drizzle Traybake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicogoBaoYR0AKEA0TLOQ-XPKnil04wFkSexOByvzI9kxdCD5QTAwTvWpX8MnG1Twwnc1xNAiWJLwcyIQAQ50RS_Lpo4dvmCCR-lU-JxLmhcOdHsFi263JPqKXqNGt50S2kpWdgzJMqEwVE/s1600/IMG_4940.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicogoBaoYR0AKEA0TLOQ-XPKnil04wFkSexOByvzI9kxdCD5QTAwTvWpX8MnG1Twwnc1xNAiWJLwcyIQAQ50RS_Lpo4dvmCCR-lU-JxLmhcOdHsFi263JPqKXqNGt50S2kpWdgzJMqEwVE/s320/IMG_4940.JPG" width="320" /></a>The is a crowd pleaser - it always disappears quickly on the treat table at work. Lovely with a cup of tea with friends as something other than a cupcake. The crunchy, lemony sugar topping that helps keep it moist is the best bit!<br />
<br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b><br />
<b><br /></b>
<b><br /></b>
<br />
<b>Ingredients</b><br />
225g softened butter<br />
225g caster sugar (I use golden caster sugar)<br />
275g self raising flour<br />
2 level teaspoons of baking powder<br />
4 large eggs<br />
4 tablespoons of milk (I only have semi skimmed which works fine)<br />
Finely grated rind of two lemons<br />
<br />
<b>For the topping</b><br />
175g granulated sugar<br />
The juice of the two lemons<br />
<b><br /></b>
<b>Method</b><br />
1. Preheat the oven to 160c a grease your traybake tin. I use a silicone one and don't have to line it aswell - with a metal one you would probably want to. A lip of greaseproof paper can make it easier to get out of the tin<br />
2. Measure all the ingredients into a bowl and mix together well<br />
3. Scoop it all into your tin and smooth - the back of a warm spoon does the job nicely<br />
4. Bake for 30 - 40 minutes until it has shrunk away from the edges of the tin<br />
5. Make the topping - simply mix the two things together in a small bowl<br />
6. Leave in the tin to cool for a few minutes and pop onto a cooling wrack<br />
7. Spoon the topping over the cake whilst it's still warm<br />
8. Cut into 30 smaller or 15 larger (nom nom) squares<br />
<br />
Blooper - the first time I made this I messed it up by putting the topping on whilst it was still in the tin - made it very tricky to get out of the tin and cut up - oops!<br />
<br />
I think this is Mary Berry recipe, my crumpled printout from a friend didn't say.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-22775178526447019602016-03-02T12:12:00.001+00:002016-03-02T12:12:52.935+00:00Coconut Jammy Squares<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73SsTYVP-RRIHVYVszkz3KI0NRPctIGPUzsgypK-k0lkfsFVB1Y0_eIwTuEarXsxWsKDocYyECVPb8NnFxP0T08rob-2GJE1hlrG3-Qo5Q3jdZci4BbOsHtPOhec8MM7O7T-ywt8YMAgM/s1600/IMG_4685.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73SsTYVP-RRIHVYVszkz3KI0NRPctIGPUzsgypK-k0lkfsFVB1Y0_eIwTuEarXsxWsKDocYyECVPb8NnFxP0T08rob-2GJE1hlrG3-Qo5Q3jdZci4BbOsHtPOhec8MM7O7T-ywt8YMAgM/s320/IMG_4685.JPG" width="320" /></a>I had one of these in a cafe and it was delicious, so have been experimenting and here is my favourite recipe to make at home. These are great for cooking for school when they need a contribution from parents for a fund raiser. The base is almost a biscuit and it's an easy two stage bake. This recipe is from the <a href="http://www.bakeplaysmile.com/" target="_blank">"Bake Play Smile"</a> blog which is well worth a visit.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJct6QzVlSmZMIzO9CS_tPhFCuoBVm9iYCnU66jMtxZWBESown9CI9_IPPTMF9fJiH5oPgXnw7b7rsd8KIqkFqkJ6N89rRgqKjWdMF-6q5FiWKo7FlbDrcF85afhZeTJxI2_lNHrC4UFS/s1600/IMG_4681.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJct6QzVlSmZMIzO9CS_tPhFCuoBVm9iYCnU66jMtxZWBESown9CI9_IPPTMF9fJiH5oPgXnw7b7rsd8KIqkFqkJ6N89rRgqKjWdMF-6q5FiWKo7FlbDrcF85afhZeTJxI2_lNHrC4UFS/s200/IMG_4681.JPG" width="200" /></a><b>Ingredients</b><br />
<div class="MsoNormal">
2 cups plain flour<o:p></o:p></div>
<div class="MsoNormal">
1 cup caster sugar<o:p></o:p></div>
<div class="MsoNormal">
125g butter, chilled and chopped into cubes<o:p></o:p></div>
<div class="MsoNormal">
3 eggs<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon vanilla essence<o:p></o:p></div>
<div class="MsoNormal">
¾ cup jam (red looks pretty)</div>
<div class="MsoNormal">
2 cups desiccated coconut</div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<b>Method</b><br />
<div class="MsoNormal">
1. Preheat oven to 180c<o:p></o:p></div>
<div class="MsoNormal">
2. Grease and line a rectangular slice tray (18cm X 28cm) with
baking paper – I use a silicone tray and just lightly grease it<o:p></o:p></div>
<div class="MsoNormal">
3. Mix the plain flour, ½ cup of caster sugar and the chilled
butter until the mixture resembles breadcrumbs – stand mixer or food processor both work fine for this</div>
<div class="MsoNormal">
4. Add 1 egg and the vanilla essence<o:p></o:p></div>
<div class="MsoNormal">
5. Process until the mixture has formed into a dough – I usually
end up adding a little water to help it bind together<o:p></o:p></div>
<div class="MsoNormal">
6. Press dough firmly into the base of the prepared pan – Tip –
use a glass or child rolling pin to help get it even in the tin<o:p></o:p></div>
<div class="MsoNormal">
7. Bake for 15 to 20 minutes, or until golden<o:p></o:p></div>
<div class="MsoNormal">
8. Spread jam over warm base – keep back from the edge a
little or it dribbles down the side<o:p></o:p></div>
<div class="MsoNormal">
9. Mix the remaining eggs and sugar together<o:p></o:p></div>
<div class="MsoNormal">
10. Stir in the coconut and spread over the jam – I go for
the spoon and squash method – you can’t spread it as it just picks up the jam<o:p></o:p></div>
<div class="MsoNormal">
11. Bake for 25 minutes, or until golden<o:p></o:p></div>
<br />
<div class="MsoNormal">
12. Allow to cool completely in the pan before cutting into
slices<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fME0gIJa7hU36OtE3iXelWNXtztU19vSFPu4zwc-TxveDAp9nusjtLrH1gvug3Fg7dw65sguXTerxbAAK8NHKM-860kxBQLZZCN-_O3UJNvzSqKUHKT9ahu0yTfT-zL64CvDLxPya5l_/s1600/IMG_4683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fME0gIJa7hU36OtE3iXelWNXtztU19vSFPu4zwc-TxveDAp9nusjtLrH1gvug3Fg7dw65sguXTerxbAAK8NHKM-860kxBQLZZCN-_O3UJNvzSqKUHKT9ahu0yTfT-zL64CvDLxPya5l_/s320/IMG_4683.JPG" width="320" /></a></div>
<br />Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-23776773665929550072016-02-20T16:23:00.001+00:002016-03-02T12:13:15.057+00:00Chocolate Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0sNdGP5y6zAcdzGIo-ZEm-jdfL7gEkrgcBnT3KUAZVvzQf-KW0rAOSGnYZW9-kbSMr2qTEBlG4tvqoVdqqgLfJldRildgHC3OmQZyiuSuqB_1NqU3lJ8UBt1lvGcc1Oo9XghpUJ3kWx5/s1600/IMG_4828.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0sNdGP5y6zAcdzGIo-ZEm-jdfL7gEkrgcBnT3KUAZVvzQf-KW0rAOSGnYZW9-kbSMr2qTEBlG4tvqoVdqqgLfJldRildgHC3OmQZyiuSuqB_1NqU3lJ8UBt1lvGcc1Oo9XghpUJ3kWx5/s320/IMG_4828.JPG" width="320" /></a>These are fast and use oil which means running out of butter (or not having it soft) is not an issue and they are very nice indeed. Great as a quick batch for a bake sale.<br />
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<div class="MsoNormal">
<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal">
250g self-raising flour<o:p></o:p></div>
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1 tsp vanilla extract<o:p></o:p></div>
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175g caster sugar<o:p></o:p></div>
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1 large egg<o:p></o:p></div>
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250ml milk<o:p></o:p></div>
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2 tsp baking powder<o:p></o:p></div>
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90ml vegetable oil<o:p></o:p></div>
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2 tbsp cocoa powder<o:p></o:p></div>
150g chocolate chips plus more for sprinkling - I usually chop us whatever chocolate I have in the cupboard. Great for using up chocolate from Easter or Christmas that isn't great quality.<br />
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<b>Method</b></div>
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1. Preheat the oven to 180C and fill a 12 bun muffin
tray with paper cases<o:p></o:p></div>
<div class="MsoNormal">
2. Weigh out the dry ingredients into a large bowl and give them a quick mix. Pour all
the liquid ingredients into another large jug or bowl and give them a brief mix as well<o:p></o:p></div>
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3. Mix both bowls together – Don't over mix. You can expect a lumpy
but runny batter. Spoon into the muffin cases - they will be about 3/4 full<o:p></o:p></div>
<div class="MsoNormal">
4. Sprinkle more chocolate chips on top and then cook for 20
mins or until risen and springy.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQmrMLfLVpSNsCIlKIn4nI-MrtyGZUWKpPGJIX6HA5efKshMa3kR7Yph9ZNRM1sCt80dcfjbvVGcr49_suWgZSHPBjVsmB5m3fGh0EJ4uwL-41JKxnXLNJIHb6HzPa90FJrEOKhvGTXPQ/s1600/IMG_4828.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQmrMLfLVpSNsCIlKIn4nI-MrtyGZUWKpPGJIX6HA5efKshMa3kR7Yph9ZNRM1sCt80dcfjbvVGcr49_suWgZSHPBjVsmB5m3fGh0EJ4uwL-41JKxnXLNJIHb6HzPa90FJrEOKhvGTXPQ/s320/IMG_4828.JPG" width="320" /></a><o:p></o:p></div>
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Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-75614081600087080322015-11-22T20:22:00.002+00:002015-11-22T20:22:23.239+00:00Chicken with Potatoes, Lemon and Chickpeas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjaXpOFEOzI6fZ6LoGupv397FQepDQuPgw_4fOmioAoSvDIgZhGyZPTqGzs1WPfxkINWuVycNexLDXZqp1v-XyrEDsIH27KdfFnOY8Ohwc4Wr5wCLx4eic_KC1K45WUhRS46KY6SSB86X/s1600/IMG_4549.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjaXpOFEOzI6fZ6LoGupv397FQepDQuPgw_4fOmioAoSvDIgZhGyZPTqGzs1WPfxkINWuVycNexLDXZqp1v-XyrEDsIH27KdfFnOY8Ohwc4Wr5wCLx4eic_KC1K45WUhRS46KY6SSB86X/s200/IMG_4549.JPG" width="200" /></a></div>
I'm always on the lookout for two things - dishes that I can make in one pot and that can freeze in portions to feed hungry tummies after school. This one also satisfies a third - introducing more pulses. Mr Gingerbread Man loves chick pea's so we gave this recipe a try and it's rather good. Feed's 4. Lovely with some sweetcorn or courgettes.<br />
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<b>Ingredients</b><br />
<div class="MsoNormal">
175g new potatoes, halved - I went on three good sized new potatoes per person<o:p></o:p></div>
<div class="MsoNormal">
1 medium onion, thinly sliced<o:p></o:p></div>
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2 slices lemon, chopped (I use a spoon lemon juice and pop in a whole peeled tangerine as its what we have more often than slices of lemon)<o:p></o:p></div>
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2 garlic cloves, roughly chopped<o:p></o:p></div>
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1 tsp ground cumin<o:p></o:p></div>
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1 tsp ground cinnamon<o:p></o:p></div>
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450 ml chicken stock<o:p></o:p></div>
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large skinless, boneless chicken thighs, trimmed of all fat
and cut into cubes<o:p></o:p></div>
<br />
<div class="MsoNormal">
1 x 400g can chickpeas (drained)<o:p></o:p></div>
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Cornflour (to thicken the gravy)</div>
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Fresh coriander to garnish if you have some</div>
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<br /></div>
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<b>Method</b></div>
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1. Cook the onions in the pan until soft then put to one side</div>
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2. Pop the turkey thighs in the pan and give them a couple of minutes, turning once</div>
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3. Add the seasoning, stock, onions and potato's, then pop in the whole tangerine (or less if you want a more subtle flavour) and lemon juice</div>
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4. Cook until the potatoes are soft and the chicken thighs easily come apart with the a fork</div>
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5. Add the chickpeas at the end to warm through</div>
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6. Take out the orange using a spoon and season to taste</div>
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7. Take a little of the stock out and add cornflour, mix to a smooth consistency then reintroduce. Do this until the stock is a thickness that you are happy with. As it cools it will thicken naturally due to the potato and chickpeas so don't go too mad with the cornflour</div>
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Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-13352930143119443012015-10-21T21:16:00.000+01:002016-05-08T18:56:23.426+01:00Everyday Cornbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3DxXudOT3MaPJAvSZVCH1MpCuWe4i2lXzY9b8fujRGTWoWXyGZJPVroNQa3wEV3BzcempI4_KcFgCzRTWXD69eRmidG0YKlp7-XvbBNdzS2giJ_3ruFZcMv7BcQR5zHuEAxfU6RSEzBc/s1600/IMG_4405.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3DxXudOT3MaPJAvSZVCH1MpCuWe4i2lXzY9b8fujRGTWoWXyGZJPVroNQa3wEV3BzcempI4_KcFgCzRTWXD69eRmidG0YKlp7-XvbBNdzS2giJ_3ruFZcMv7BcQR5zHuEAxfU6RSEzBc/s320/IMG_4405.JPG" width="320" /></a>Its funny what inspires you to try out a recipe - in this case it was the dish it was baked in. I have one just like it my Grandma gave me. If you follow the link the the recipe <a href="http://www.budgetbytes.com/2015/09/everyday-cornbread/" target="_blank">here </a>(by the way this is a great cookery blog) you will see they are very similar. Serves 8, keeps well and is in easy american cup measurements. I'll update the recipe after the next batch which I'm going to try with self raising flour - with 4 teaspoons of baking powder this had way too much of a rise on it.<br />
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<b><br /></b>
<b>Ingredients</b><br />
1 cup yellow cornmeal<br />
1 cup plain flour<br />
¼ cup sugar<br />
4 tsp baking powder - level<br />
½ tsp salt<br />
1 cup milk (I used semi skimmed)<br />
1 large egg<br />
¼ cup vegetable or canola oil<br />
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<br /></div>
<div>
<b>Method</b></div>
<div>
- Grease an 8" Pyrex dish or cake tin and pre-heat the oven to 180c (the original recipe temp translated to 220c but this was way too hot in my fan oven and over did the first attempt)</div>
<div>
- Weigh out and mix together the dry ingredients and then repeat in a separate bowl for the wet ingredients</div>
<div>
- Combined the two and mix until just smooth (apparently a few lumps won't matter)</div>
<div>
- Bake for 20 minutes or until golden brown around the edges and on the top<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjeH1e8V27CY9KToqftDC1ri6_rznba07DElCMKBWZ1ik379CktuvhU2aEp2R0caER6oUTKXN5DkCQOcsx7NBV27u9JmNv1oBZxEFTDJx3zPMXKyM9SoCq6x1sXgnLB3aoTnB2ggyzTpB/s1600/IMG_4402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjeH1e8V27CY9KToqftDC1ri6_rznba07DElCMKBWZ1ik379CktuvhU2aEp2R0caER6oUTKXN5DkCQOcsx7NBV27u9JmNv1oBZxEFTDJx3zPMXKyM9SoCq6x1sXgnLB3aoTnB2ggyzTpB/s320/IMG_4402.JPG" width="320" /></a></div>
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Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-15496236859196792122015-10-18T18:56:00.000+01:002015-10-18T18:56:12.107+01:00Banana Smoothie (Cinnamon & Honey)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2ctN1z4cG1ybNC65XyKd92Q8Jbc_dTEApRXMTDnuRv1KP0jX8gIYzj2IYrmXGlr-W2raTyIuxo3VsYmWCTSzDdNERGKSAEG9FjqAyv8WzwOXokrfNye7p0aWKVMTnqzVHNmpVgry7Bnx/s1600/IMG-20120706-00663.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2ctN1z4cG1ybNC65XyKd92Q8Jbc_dTEApRXMTDnuRv1KP0jX8gIYzj2IYrmXGlr-W2raTyIuxo3VsYmWCTSzDdNERGKSAEG9FjqAyv8WzwOXokrfNye7p0aWKVMTnqzVHNmpVgry7Bnx/s200/IMG-20120706-00663.jpg" width="150" /></a></div>
We sometimes have to deal with a banana glut in our house. The Junior Gingerbread's go mad for them and then you mistime the shopping, or your Mum brings an extra large bag of them round and we go from famine to feast.<br />
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If you read this regularly you will know my attempts at banana cake and muffins have failed in a bouncy rubbery heap of yukkiness that even the birds rejected. Instead here is my current favorite banana 'user upper'. As an aside the kids like these when recovering from a tummy bug - an easy way of getting something gentle into their tummy's.<br />
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Oh and it turns out that photographing a smoothie to look attractive with my trusty camera phone is a bit of a challenge - please forgive the rather uninspiring image and imagine the amazing smell and taste that goes with it instead.<br />
<br />
<b>Ingredients</b><br />
One ripe (but not brown) banana<br />
Spoon of honey<br />
Sprinkle of cinnamon<br />
Semi skimmed milk<br />
<br />
<b>Method</b><br />
Whiz the banana and a little milk in a jug (or use a blender if you don't have a hand 'stick' type blender).<br />
Slacken with as much milk as you like until you get a consistency of smoothie that suits you<br />
Add honey and cinnamon - again as much or as little as you want<br />
Serve and consume immediatelySamanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-70797173828382510582015-10-18T00:55:00.001+01:002015-11-22T18:15:10.563+00:00Rock Cakes<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdSJa-RPY0t4jF1j1RHYsiEChW36iYqx6eSZAzo0lttJDbS8NPHzbhNKxJKJlwzDX-h-cH5HvdSh_0rvZT2-6pAsR8a3oxlfx_LPWmICJxFhC8iRL4pc7MpIbya9Lot3-vNYH8_ITV-4h/s1600/IMG_4391.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdSJa-RPY0t4jF1j1RHYsiEChW36iYqx6eSZAzo0lttJDbS8NPHzbhNKxJKJlwzDX-h-cH5HvdSh_0rvZT2-6pAsR8a3oxlfx_LPWmICJxFhC8iRL4pc7MpIbya9Lot3-vNYH8_ITV-4h/s200/IMG_4391.JPG" width="200" /></a></div>
Rock cakes are great! You sort of pile them onto the baking tray and different bits go golden making them look a bit like rocks (shocker). Change the fruit component to make all sorts of different ones - cherry, date, ginger.<br />
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<div>
My Grandfather was a cook in the army when he did his national service after World War Two. He made these lovely little low sugar cakes which I am trying to replicate for my kids. I'm starting with rock cakes and am going to go from there to try and figure them out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15Z48FMrqcep42jtXkc9zGB__78me1k5vtLNAmSeVoeuzJp_S1qJ07ZpoEEL1nboSdH-KrG80LagVZ0cDHigKBDnUHrlWbqTJ5C0yi9nrgPyE1S9zcY58TBHiDZPIiXB48H2dQjeFXIof/s1600/IMG_4392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15Z48FMrqcep42jtXkc9zGB__78me1k5vtLNAmSeVoeuzJp_S1qJ07ZpoEEL1nboSdH-KrG80LagVZ0cDHigKBDnUHrlWbqTJ5C0yi9nrgPyE1S9zcY58TBHiDZPIiXB48H2dQjeFXIof/s400/IMG_4392.JPG" width="400" /></a></div>
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Here is a pic of the original rock cake recipe my Grandparents used - I find it too sweet so use an Ounce less sugar. My recipe underneath is a rough approximation into metric (with less sugar) and still makes lovely cakes. Makes 10 cakes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BmZog_eQTYZE80SyGXWsWyEUYsgaYyK7wiSya9zlASbYI3nHUOoIKt3CR-lDBWfsqJrUMvYsO710yzdUuq-OUisoPI3BsGUW-YTOAF22BF34meG1Bkr7KBHS1RzIjVXyxBzoC5ETkwQ0/s1600/IMG_4361.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BmZog_eQTYZE80SyGXWsWyEUYsgaYyK7wiSya9zlASbYI3nHUOoIKt3CR-lDBWfsqJrUMvYsO710yzdUuq-OUisoPI3BsGUW-YTOAF22BF34meG1Bkr7KBHS1RzIjVXyxBzoC5ETkwQ0/s200/IMG_4361.JPG" width="200" /></a><br />
<div>
<b>Ingredients</b></div>
<div>
<div class="MsoNormal">
225g self raising flour (or plain with 2 tsp baking powder)<o:p></o:p></div>
<div class="MsoNormal">
115g butter or margarine<o:p></o:p></div>
<div class="MsoNormal">
85g caster sugar<o:p></o:p></div>
<div class="MsoNormal">
1 egg<o:p></o:p></div>
<div class="MsoNormal">
115g mixed dried fruit<o:p></o:p></div>
<div class="MsoNormal">
approx 2 tbsp milk</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method</b></div>
<div class="MsoNormal">
Pre-heat oven to 180c. The original recipe converts to nearer 200c but in my fan oven 180 is perfect.<br />
Line a tray with baking paper<br />
Mix the butter and flour together to form a crumb type consistency</div>
<div class="MsoNormal">
Add the sugar and fruit and briefly mix together</div>
<div class="MsoNormal">
Add the egg and milk</div>
<div class="MsoNormal">
Roughly split the mixture in 2 and spoon 5 piles of mix onto the tray from each half to give you 10 cakes. I take an extra minute to poke any raisins in to the mixture so that they don't burn.<br />
Bake for 12 minutes - you are looking for golden tones not black.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZwQIgYKkIwUC3PME0YSq_YUPQt9CKJycFldKbYkOcoQVBcYZVIHcdSXWPQBK1zcMAPpgITYLgYrnB9LrVNRUmcqXtw-RGJs7ZCI2PBmdZ1XyfsY9lKNSMKIR_O-4sQmoUd9mGi8dMc6L/s1600/IMG_4390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZwQIgYKkIwUC3PME0YSq_YUPQt9CKJycFldKbYkOcoQVBcYZVIHcdSXWPQBK1zcMAPpgITYLgYrnB9LrVNRUmcqXtw-RGJs7ZCI2PBmdZ1XyfsY9lKNSMKIR_O-4sQmoUd9mGi8dMc6L/s200/IMG_4390.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gasp - rock cakes in a paper case - makes them easier to transport for the kids lunches!</td></tr>
</tbody></table>
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Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-91654237479058632382015-10-03T18:13:00.002+01:002015-10-18T19:00:01.980+01:00Lentil Vegetable Soup with sun dried tomato <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0RtJnb91fjqc2DB8Thkamy8Y_ltWHRH9Om7me0Fq0-hGs8yAunZwoyWFBbmaazWQdpFsGZpHoWVuMB3GooWe-l1BFo_lY-wzg5FwO4xEfTKeTbVZxWcI1buzUYdKhMrfOrjSbxBgEt6l/s1600/IMG_4312.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0RtJnb91fjqc2DB8Thkamy8Y_ltWHRH9Om7me0Fq0-hGs8yAunZwoyWFBbmaazWQdpFsGZpHoWVuMB3GooWe-l1BFo_lY-wzg5FwO4xEfTKeTbVZxWcI1buzUYdKhMrfOrjSbxBgEt6l/s200/IMG_4312.JPG" width="200" /></a></div>
I saw an idea online this week - freezing portions of soup in a muffin tin and then putting in a bag giving easy access to portions of soup for work lunches. Looked a great idea, so decided to make soup. I wanted high protein so decided on using red lentils and vegetables.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2BqZ1m1z_Go0XXrtom5vtfDZkWvvBlv4r8gTwskNI39ZD2pnFA-24al7zQ0Tdg0Jw-zU93JRXIaIiamOrkamaJHxUThNLfkRQA4WtfjeK-oE3bgv-6QChWZ3b5XF3eJ1BDy5k8HSbKiX/s1600/IMG_4339.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2BqZ1m1z_Go0XXrtom5vtfDZkWvvBlv4r8gTwskNI39ZD2pnFA-24al7zQ0Tdg0Jw-zU93JRXIaIiamOrkamaJHxUThNLfkRQA4WtfjeK-oE3bgv-6QChWZ3b5XF3eJ1BDy5k8HSbKiX/s200/IMG_4339.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen 'muffin blocks' of soup</td></tr>
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<b>Ingredients</b><br />
200g of red lentils - cooked according to packet<br />
1 chopped onion<br />
2 chopped carrots<br />
1 chopped green pepper<br />
1 chopped leek<br />
2 tablespoons tomato puree<br />
6 chopped sun dried tomatoes<br />
Another vegetable of choice - I used up some mushrooms and a sweet potato<br />
1 tsp dried mixed herbs<br />
1 liter of stock - vegetable or chicken<br />
Ground black pepper<br />
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<b>Method</b><br />
1. Put the lentils on to cook and the prepare the vegetables. Cut everything quite small - especially the carrot as it takes the longest to cook.<br />
2. Drain the lentils when they are still underdone as they will finish off in the soup<br />
3. Put everything in a pan and season with black pepper - be generous<br />
4. Cook for around 40 minutes on low - or until the carrot is cooked.<br />
5. Check the seasoning - the heat of the black pepper gives a lovely depth of warming flavourSamanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-12116301068727137132015-08-30T19:38:00.000+01:002015-08-30T19:38:01.140+01:00Slow Cooker Pork Ribs - Chinese (ish)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66GeKbIxjhFomyrPPaOAhACtF1jFTXqBl8Qdn6OEDPr-3GP1swrabk2yCX0LqvesZCfOyxa_M0aYYaTXatf-d4qc1LEDp6SVBO245maFsgl1M5RgowzMNkChFcLnA3nu9SRxiCR3CVil9/s1600/IMG_4143.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66GeKbIxjhFomyrPPaOAhACtF1jFTXqBl8Qdn6OEDPr-3GP1swrabk2yCX0LqvesZCfOyxa_M0aYYaTXatf-d4qc1LEDp6SVBO245maFsgl1M5RgowzMNkChFcLnA3nu9SRxiCR3CVil9/s200/IMG_4143.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Without the sauce made from the cooking<br />
liquid </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKeBH2AuuE3QljDbrPRMSKIqq-yKXpIHgGwJaMiB8uWaIal-8zMHCdgf9sS8gGbB4Rvqxk-UxeJsTFgs_zKAmjGrUAGJEyRHrVuXD2IguTq1WFp5qyy31X5gD9Ri7gTpUhEaBI84q37d1/s1600/IMG_4145.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKeBH2AuuE3QljDbrPRMSKIqq-yKXpIHgGwJaMiB8uWaIal-8zMHCdgf9sS8gGbB4Rvqxk-UxeJsTFgs_zKAmjGrUAGJEyRHrVuXD2IguTq1WFp5qyy31X5gD9Ri7gTpUhEaBI84q37d1/s200/IMG_4145.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8000001907349px;">With the sauce made from the cooking</span><br />
<span style="font-size: 12.8000001907349px;"> liquid & cornflour plus a little sugar to taste</span></td></tr>
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Another slow cooker recipe making the meat tender and flavorsome. I've said these are Chinese 'ish' as they use soy, five spice and ginger, that's probably about as far as the influence goes. I get the kids to mix up the sauce as it's all cold ingredients that don't require any real preparation apart from the ginger and its not a big deal if the quantities aren't quite right. Obvious point - make sure after handling pork you wash your hands and the counter really well afterwards - as well as any little hands that may have 'helped'. I love this with carrot and mooli ribbons with a sprinkling of sesame seeds and sweet chili sauce<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2dil6n8U_xTyEntmr74OP3N5BXp7XrO94li-QVUjy9hbdnidU2pTYZICWiKrTecfwaKMnRP79JpXohmbk_glGZb0z9f09Q7pOBdeqxfIatg5rnePIV9JWdUzlu_oFRAV49_olyx5kLFU/s1600/IMG_4137.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2dil6n8U_xTyEntmr74OP3N5BXp7XrO94li-QVUjy9hbdnidU2pTYZICWiKrTecfwaKMnRP79JpXohmbk_glGZb0z9f09Q7pOBdeqxfIatg5rnePIV9JWdUzlu_oFRAV49_olyx5kLFU/s200/IMG_4137.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost team work!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDIWTxkvmFKusbUn9KKXZLI3iQ72RRWWglcGIkshyq2T0UYx6vI_trIM2D2LgznJjyo-Qpj572d2QBwIK2ODWHvgZtbTgYP2kO6dkeMoOxV3fWOOuystB0g4bMZFGqs7XEweVC4qucZqK/s1600/IMG_4140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDIWTxkvmFKusbUn9KKXZLI3iQ72RRWWglcGIkshyq2T0UYx6vI_trIM2D2LgznJjyo-Qpj572d2QBwIK2ODWHvgZtbTgYP2kO6dkeMoOxV3fWOOuystB0g4bMZFGqs7XEweVC4qucZqK/s200/IMG_4140.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All in the slow cooker</td></tr>
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<b>Ingredients</b><br />
Pork ribs - a good number to not overfill your slow cooker. Mine takes about 2.5 kg comfortably<br />
¼ cup soy sauce – I use the low sodium option<br />
⅓ cup orange marmalade – great for using up the unwanted homemade gift of preserves you don’t like. NOTE - there is an orange 'tang' to the dish - swap for something like apricot jam or even mango chutney as an alternative<br />
½ tsp cayenne pepper<br />
1 tsp Chinese five spice<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZqpLcQVJDZd3aBEcciXnyc07KDQaoPcSUFl6eAc1JUZu284xGoPmiheRFNlbe56TQXfKr79jB7BViGyz2wpou-wWHZIckz36tIG5wC7G1s-3p1HA8IFwvY-xzUWr736IzQqiqYS3cRE_/s1600/IMG_4139.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZqpLcQVJDZd3aBEcciXnyc07KDQaoPcSUFl6eAc1JUZu284xGoPmiheRFNlbe56TQXfKr79jB7BViGyz2wpou-wWHZIckz36tIG5wC7G1s-3p1HA8IFwvY-xzUWr736IzQqiqYS3cRE_/s200/IMG_4139.JPG" width="200" /></a>3 tbsp of tomato ketchup – I use the low sugar and salt option<br />
2 chopped garlic cloves (as usual lazy garlic for us)<br />
2 tsp of fresh finely chopped ginger – powdered is fine too<br />
Cornflour to thicken the sauce at the end (optional)<br />
Sugar - to sweeten the sauce to taste<br />
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<b>Method</b><br />
1. Mix all the seasoning together in a bowl<br />
2. Pour half into the slow cooker, placing the raw pork ribs on top<br />
3. Pour the rest over the top and give them a mix to ensure each rib is covered in the sauce - I find kitchen tongs are best for this<br />
4. Cook on high for 4 hours, or low for 6-8, until the meat is tender and falling apart<br />
5. If you want you can take the left over sauce and add cornflour and a little sugar to thicken it and pour it over the ribs to serve<br />
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Based on this <a href="http://www.food.com/recipe/chinese-pork-ribs-crock-pot-477371" target="_blank">recipe</a>.Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0tag:blogger.com,1999:blog-549778492716204210.post-7315757746418985112015-08-29T21:15:00.001+01:002015-08-29T21:17:37.159+01:00Slow Cooker Pulled Pork<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JLveFivpmxiI-7eocC3VtB5mk8oj-6Lb2mfBYo3nkX_jy5xf4fNphPW2msC5kOnVchDMQLrTkyzAS1Hf_ftS0JohOunsOu49nsujqUYslSkdwXlGYs38cJ4QD5KG0OqofAo4mq4kiA0I/s1600/IMG_3620.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JLveFivpmxiI-7eocC3VtB5mk8oj-6Lb2mfBYo3nkX_jy5xf4fNphPW2msC5kOnVchDMQLrTkyzAS1Hf_ftS0JohOunsOu49nsujqUYslSkdwXlGYs38cJ4QD5KG0OqofAo4mq4kiA0I/s200/IMG_3620.JPG" width="200" /></a></div>
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A slow cooker winner of a recipe - after the <a href="http://jamtartsandgingerbreadmen.blogspot.co.uk/2015/08/slow-cooker-chicken.html" target="_blank">chicken</a> this was what my 'slow cooker buddy' suggested next and its fabulous! Its also very easy for entertaining and looks like you have gone to a lot of effort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeb_98vYc3SY3wvS7pCQnqK5WAHv2Va7htvxPgvwlevrt9TxtbpyfxvlrZRW6NRYe6L5JvhyphenhyphenDSLy9hXRXOb0-26C8FtUueBwFoCt90v-FZ1dtoFAiLbKPZRl8mdjfRyGtnc6dK1fGbEWMY/s1600/IMG_3878.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeb_98vYc3SY3wvS7pCQnqK5WAHv2Va7htvxPgvwlevrt9TxtbpyfxvlrZRW6NRYe6L5JvhyphenhyphenDSLy9hXRXOb0-26C8FtUueBwFoCt90v-FZ1dtoFAiLbKPZRl8mdjfRyGtnc6dK1fGbEWMY/s200/IMG_3878.JPG" width="200" /></a>As well as for dinner at home, I've now taken this as hot picnic food and got others to bring nice rolls, coleslaw and new potatoes which went down a storm. BBQ sauce is also a lovely accompaniment. One thing I've spotted is rolled pork joints are often on offer so keep an eye open. Serve on some extra special bread rolls with BBQ sauce or coleslaw, or use in tacos, wraps, or as the main component of a meal and with vegetables and potatoes. This keeps and freezes well.<br />
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<b>Ingredients</b></div>
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1 large onion</div>
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3 cloves of garlic </div>
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1 chicken stock cube</div>
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1 cup of boiling water</div>
1 heaped tablespoon brown sugar<br />
1 heaped tablespoon chili powder - mild or hot to taste<br />
Up to 1 tablespoon course salt - I tend to go lightly with this<br />
1/2 teaspoon ground cumin<br />
1/4 teaspoon ground cinnamon<br />
1 rolled pork shoulder joint that will fit in your slow cooker<br />
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<b>Method</b></div>
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1. Open up the port and pat dry with kitchen roll</div>
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2. Mix up the spice rub and then firmly pat it all over the pork shoulder joint</div>
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3. Finely slice the onion into semi circles ( or smiles as they are called in our house) and put in the bottom of the slow cooker with the chopped garlic - you can omit the garlic if you want / if its a work night</div>
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4. Please the pork on top of the onions</div>
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5. Mix the stock cube in the boiling water and pour into the slow cooker - do not wash the spices off the meat - pour it around the edges</div>
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6. Cook on high of 6 -8 hours</div>
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7. Remove using large utensils into a large rectangular serving dish - bigger than you think you need!</div>
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8. The fat on the top will pull off and can be pushed to one side - I usually throw it away. Then take two forks and pull the pork apart by pulling in opposite directions</div>
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9. Take a generous scoop of the onions (a slotted spoon makes them easy to remove from the cooking liquid) and mix them through the pulled pork. These make all the difference in keeping the pork moist. I also like to add a half a cup of the cooking liquid, avoiding the fat on the top</div>
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Original recipe <a href="http://www.chow.com/recipes/30356-easy-slow-cooker-pulled-pork" target="_blank">here</a>.</div>
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Samanthahttp://www.blogger.com/profile/07991319529019906938noreply@blogger.com0