tag:blogger.com,1999:blog-74913057152705831522024-02-19T14:06:33.139+10:30Postcards to FranceCyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-7491305715270583152.post-80631115258714929092018-07-16T17:51:00.002+09:302018-07-17T12:56:56.050+09:30Lull Before the Storm - Cruising New Zealand<span style="font-family: "verdana" , sans-serif;">It's been a personal battle to decide whether I should be posting this - but in the end I thought it would be best to let everyone know why I haven't posted for a few months. The lull before the storm relates to my cruise to New Zealand aboard Holland America's Noordam and the discovery the week after, that I have cancer.</span><br />
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<span style="font-family: "verdana" , sans-serif;">At the end of March I took a wonderful trip to New Zealand, my first to this part of the world and first cruise too and it was a definite holiday. No cooking, no cleaning, no bed making, no washing up! I could laze about on the deck, go sight seeing on land or sit in one of the bars drinking cocktails. In fact I did all of the above.</span><br />
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<span style="font-family: "verdana" , sans-serif;">From Sydney to our first stop in Hobart, Tasmania and a day spent at MONA (Museum of Old and New Art). This amazing architectural building is perched on the Berridale Peninsula. It is owned by Australian millionaire </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> </span><a href="https://en.wikipedia.org/wiki/David_Walsh_(art_collector)" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; font-size: 14px;" title="">David Walsh</a>. <span style="font-family: "verdana" , sans-serif;">What a fabulous experience and one which could have last a few days but sadly we only had that one day to explore. Here are a few photos to show what it looks like both inside and out.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Two days later and we arrived at Milford Sound - in the mist and rain and just as I had hoped for. Milford Sound is a fiord on the southern island of NZ. There are hundreds of waterfalls that cascade off the cliffs, forests and towering peaks and the best time to see it is at this time of year.</span><br />
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<span style="font-family: "verdana" , sans-serif;">One of the perfect days spent in the south island was in Picton. A very cute town with a pretty harbour. The highlight was a small boat trip to find Hector Dolphins, Shags and to visit an uninhabited bird sanctuary in the middle of the ocean.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Onwards to Wellington, Christchurch and Rotarua and its geothermal lakes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Auckland was our last stop due to a storm heading our way and we were unable to stop at the Bay of Islands. To avoid 8 meter waves we headed further north before turning left to get back to Sydney, our original starting point.</span><br />
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<span style="font-family: "verdana" , sans-serif;">So cruising? Do you love it or hate it? If you want a holiday where you unpack once and have nothing to do but relax, then I would say yes. But if being at sea for a couple of days makes you a bit edgy then I'd say give it a wide berth.</span><br />
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<span style="font-family: "verdana" , sans-serif;">The food on the cruise was plentiful and a good variety, even for a vegetarian. Sadly there were too many desserts and ice cream which did nothing for my waistline. Alcohol was expensive, except at Happy Hour when first drink was full price and second $2. Fav part of the day.</span><br />
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<span style="font-family: "verdana" , sans-serif;">We joined in the Trivia Nights and were lucky have have a few wins under our belt.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Overall the service was excellent, the food plentiful and the scenery fantastic.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I had a tour of the kitchens, chatted to the skinny pastry chef and over indulged in their chocolate extravaganza on the last night at sea. </span><br />
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<span style="font-family: "verdana" , sans-serif;">On my return to Adelaide and a scheduled colonoscopy changed my life. I've been diagnosed with bowel cancer - something that was certainly not on my radar.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">So far I've been through 25 radiotherapy sessions - oral chemotherapy - which put me in hospital for a week with raging diarrhea and I am now waiting to find out the next step, which isn't going to be pretty.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Blogging has been fun, but I'm tired from the radiotherapy and I have little interest in food right now, so I am taking a break to rest, get my body fitter and better prepared for the road ahead and mentally prepare myself for what is going to be the biggest test of my entire life. Wish me luck! </span><br />
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<span style="font-family: "verdana" , sans-serif;">Thanks for following. Adieu!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-34678856688074583972018-03-27T10:44:00.000+10:302018-03-27T10:44:18.054+10:30Open Garden Scheme - Things I Learnt<span style="font-family: "verdana" , sans-serif;">If you want to sticky beak around other people's gardens, legally, then feast your eyes on South Australia's</span><a href="https://opengardensa.org.au/current-season" style="font-family: verdana, sans-serif;" target="_blank"> Open Garden Scheme</a>.<br />
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<span style="font-family: "verdana" , sans-serif;">This is a great way to find out what other people are growing and how they are growing it. Sneak a peak at their veggie plots (sample a baby tomato - naughty) and the myriad of tricks to learn from some of the really talented gardeners that open their spaces to the public.</span><br />
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<span style="font-family: "verdana" , sans-serif;">In some places you even get invited inside the house - bonus!</span><br />
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<span style="font-family: "verdana" , sans-serif;">I am gobsmacked at how amazing and talented people are in planting up their patch. And as a garden lover, it's fantastic to learn new tricks, new ways with old plants and how to add a bit of colour and interest into dark, shady areas. Or how to hide an ugly fence with a crazy climber I would never have thought of.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I visited 3 gardens in spring and a couple in summer but I chose ones that were completely opposite to the area where I live. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Firstly the two I was particularly interested in were in the middle of the city at Mile End. I wanted to check out how they managed to get great vegetables growing when the temperatures soar into the 40's, while mine wither away to nothing when we have continually hot days. And wow, did they have some great vegetables. </span><br />
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<span style="font-family: "verdana" , sans-serif;">I've not kept chickens in my current garden, but I sure would like to find a little space to put some and both of these gardens managed to squeeze in chicken coops. So I am now hell bent on finding a spot to have 2 or 3 Bantams. So cute!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Mile End Village Garden</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><br />If you get a chance visit <a href="https://opengardensa.org.au/images/stories/The_Garden_at_Wilpena_Street_Garden_Notes_2017.pdf" target="_blank">The Garden</a> in Eden Hills, South Australia you wont be disappointed. I was lucky enough to photograph this garden before the crowds arrived. Professionally designed and lovingly tended by a couple of dedicated gardeners, this garden screams 'romance'. Stone walls, woodland plantings, roses, chickens, bees and a vegetable plot all add to the ambience of the garden. How they fit it all in and still retain this air of elegance is truly beyond me. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The Garden, Eden Hills</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">But back to reality!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Here's my list of things that I learnt that I need to work on in my garden;</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">- Start a new compost heap and design a different way of composting which suits my needs. <i>I can tick that off already started. </i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">- Put more flowering plants amongst the vegetables - <i>New beds have been dug and mulched, just waiting for the autumn rains now and planting can begin.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">- Build a small shade house to protect seedlings and more delicate plants - <i>have to find someone to do that for me before next spring.</i></span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>- </i>Art adds a great dimension to the plantings.<i> - Add more art to my garden or make it more prominent - I am working on an idea for a new pathway.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">- Plant more vegetables in pots. -<i> I've started this already putting beans in a large pot and after only a few weeks they are already producing.</i></span><br />
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<span style="font-family: "verdana" , sans-serif;">- New ways to support growing vegetables without using stakes. <i>Great ideas for next spring - you will have to wait and see them in action.</i></span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>-</i> How to protect your vegetables from the ravages of summer <i>- Ikea beach umbrellas now on my list.</i></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Tickle Tank, Mt Barker</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">The last garden I visited was <a href="http://www.abc.net.au/gardening/factsheets/tickletank/9429030" target="_blank">Tickle Tank</a>, in Mt Barker. It was terrific. I won't say a lot about the garden because I have included a link to give you the history of the house and garden and I think my photos will inspire you. There is so much to like about this place; mosaics, artwork, the plantings themselves and the craziness of the whole idea. The garden has been featured on ABC's Gardening program too. If you get the opportunity to see it next spring then make it a date!</span><br />
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<span style="font-family: "verdana" , sans-serif;">For a $6 - 8 entry fee, I have learnt a whole lot of new tricks, I've had a great chat to few more gardeners and my enthusiasm for my own place has never been stronger. Roll on autumn and winter and let's get cracking.</span>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com2tag:blogger.com,1999:blog-7491305715270583152.post-55138720503619347222018-03-14T09:46:00.001+10:302018-03-14T09:46:05.142+10:30French Sweet and Salty Biscuits<div style="text-align: center;">
<span style="background-color: white; color: #333333;"><span style="font-family: "verdana" , sans-serif;"><i>"France cannot be France without greatness" </i></span></span><br />
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<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"><i>Charles de Gaulle</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">French Sweet and Salty Biscuits</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">I feel the pull to go back to visit France, but I can't get there this year, so I have done the next best thing and indulged in a little French cuisine. </span><br />
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<span style="font-family: "verdana" , sans-serif;">While French cuisine and vegetarian don't go that well together, I've been able to adapt some recipes which gives me a taste of France and some solace at times like this. But more about those later. I'm here with a treat for you today and a warning message.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Before giving you this recipe I have to make apologies. </span><br />
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<span style="font-family: "verdana" , sans-serif;">I am sorry that you may not lose weight because you will eat too many of these biscuits. You will not be able to make a batch and keep them to yourself.</span><br />
<span style="font-family: "verdana" , sans-serif;">You will probably send extra time in the kitchen because you'll have to keep making more and more of them. But by golly they are worth all of this!</span><br />
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<span style="font-family: "verdana" , sans-serif;">These biscuits are crunchy on the outside, soft and delicious on the inside. Sweet, but not sickly and amazingly the salty topping just gives you something that says "yes!"</span><br />
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<span style="font-family: "verdana" , sans-serif;">I first made these biscuits in the 1980's and I think people were surprised that a bit of salt on the top of something sweet worked so well. The French use this combination in many of their dishes, but in the 80's, it was quite daring!</span><br />
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<span style="font-family: "verdana" , sans-serif;">There's a variety of French salty desserts like </span><span style="color: blue; font-family: "verdana" , sans-serif;"><a href="https://www.bonappetit.com/recipe/kouign-amann" target="_blank"><span style="color: blue;">Kouign -Amann</span></a></span><span style="font-family: "verdana" , sans-serif;"> and the move to using salted butter rather than unsalted butter for pastries has become very popular. </span><a href="https://en.wikipedia.org/wiki/Sabl%C3%A9_(biscuit)" target="_blank"><span style="color: blue; font-family: "verdana" , sans-serif;">Sablés</span>,</a><span style="background-color: white; font-family: "verdana" , sans-serif;"> s</span><span style="font-family: "verdana" , sans-serif;">alty biscuits from Breton are crispy sweet biscuits made using salted butter.</span><span style="background-color: white;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #333333;"> </span></span></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">David Lebovitz </span><span style="background-color: white;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #333333;">has a lovely recipe for these </span></span></span><span style="background-color: white; font-family: "verdana" , sans-serif;">on his site;<span style="color: #333333;"> </span></span><span style="color: #333333; font-family: "verdana" , sans-serif;"><a href="https://www.davidlebovitz.com/">https://www.davidlebovitz.com</a>.</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">The recipe I am sharing today is the combination of a plain sweet biscuits made using </span></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">soft</span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;"> dark brown sugar and adding salt flakes part way through cooking, to give you that salty kick. And as I said earlier - I'm sorry! <i>Bon chance!</i></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b><u>FRENCH SWEET AND SALTY BISCUITS</u></b></span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">The most important aspect of making these biscuits is to get the butter to the right colour before continuing. It can be tricky, but don't try to rush the process and you will be fine.</span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b><u>INGREDIENTS</u></b></span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">210g of butter</span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">2 cups soft dark brown sugar</span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">2 cups plain flour </span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1 egg and 1 egg yolk</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tablespoon vanilla extract</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1/4 teaspoon table salt</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1/2 teaspoon baking powder</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1/2 teaspoon baking soda</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1/4 cup caster sugar</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Pre heat oven to 170ºFan Forced/350</span></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">º/Gas 4</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">In a small saucepan over a very low heat melt only 200g butter. Keep cooking the butter very slowly, twirling around in the saucepan every minute until the butter turns golden brown. Once it turns take it off the heat. If you leave it too long it will burn and you can't use it, so go slowly and carefully. (This is the only tricky bit, the rest you can do with your eyes closed). Once you have reached this point take off the heat and stir in the remainder 10g butter. Allow to cool for 12 minutes. Phew, all done!</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Now whisk the dark brown sugar and 1/4 teaspoon table salt into the butter, so there are no lumps.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Add egg, egg yolk and vanilla and whisk again.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Combine flour, soda, baking powder and mix into the butter, again make sure the flour is completely mixed in. The dough is getting quite stiff by now. </span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">In a small bowl add caster sugar. Now take tablespoons of the mixture and roll into balls. You should make 24 - 26 small balls out of this dough. Now roll the balls in the caster sugar then place them on two trays lined with baking paper.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">At this point I like to flatten them a little. Leave space between the balls to allow for the biscuits to rise.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Bake in the oven for 8 -10 minutes until they just start to brown, then sprinkle them with salt flakes. Put them back in the oven and bake for a further 2 - 4 minutes until they look light brown but not dry. </span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Cool on the tray for 2 minutes then transfer to a rack until completely cold.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">You can freeze these but allow them to defrost slowly.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Then, try and eat only one - ha ha, I bet you couldn't do it.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-52353913320738731802018-02-14T13:46:00.003+10:302018-02-14T13:51:23.152+10:30Mushroom Chilli with Lime<br />
<span style="font-family: "verdana" , sans-serif;">Lately, I've been pondering a lot about the meaning of life! I think Douglas Adams and Monty Python have already had a few stabs at it. There's a lot of talk about it, quotes about it but has anyone actually defined it?</span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #282828;"><i>"Life is rather like a tin of sardines-we're all of us looking for the key." </i>Alan Bennett </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #282828;">So has this anything to do with Mushroom Chilli with Lime? Absolutely!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXMa8SJuDY2-KyeNRpYte9UtY8vA8oBtJSw5PO1g2z6rdtrxKHCwltHXu5EgiN0J8uuKArNzWYw_O0gAPcIWuFfN4vTRF3A6SkeyOdrlubKx5CUvTSXlXPAdMGdXiz6CmukuqE-T3lIaF/s1600/Mushroom+bean+chilli+lime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="840" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXMa8SJuDY2-KyeNRpYte9UtY8vA8oBtJSw5PO1g2z6rdtrxKHCwltHXu5EgiN0J8uuKArNzWYw_O0gAPcIWuFfN4vTRF3A6SkeyOdrlubKx5CUvTSXlXPAdMGdXiz6CmukuqE-T3lIaF/s640/Mushroom+bean+chilli+lime.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #282828;">If this meaning involves giving your body the best possible food, which in turn will keep you healthy then yes, its all part of the meaning of life, for me anyway. And it fuels the brain and gives more time for procrastinating and thinking of what the hell am I really doing here.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #282828;">Hey, this is getting a little heavy. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #282828;">I need to add more value to what I am doing in my later years, so it is time to get all my jobs done, things I have put off for a while, then I will have some breathing space. I have made a huge list and I am going to work through this over the next couple of months.</span></span><span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;"> That painting job, family history, the garden project, the photography project, the collage, that mandala etc etc.</span><br />
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<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">With all that accomplished it will be time to plan the rest of my life...................!</span><br />
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<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">So to start off this rather eventful week, I offer you this delicious, easy to make, flavoursome, low calorie recipe (around 200 calories). It's full of fibre, protein, vitamin C and D, B6, Riboflavin and Niacin. </span><br />
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<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">Can you beat that?</span><br />
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<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;"><u><b>MUSHROOM CHILLI WITH LIME</b></u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1KYaU_y0WoF7sW0nM8EZDE8RyGswE0QUERdUV-tgxBW8_Mezoxzjg95i3PsyJsK2gKcUYv7RxABYlFTTOmbnSHFWUfUpNf3Iq5grdqfCFwKauPrmsPwvqvli9a-yHjUywGe358Vzf9sc/s1600/Mushroom+Chilli+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="1086" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1KYaU_y0WoF7sW0nM8EZDE8RyGswE0QUERdUV-tgxBW8_Mezoxzjg95i3PsyJsK2gKcUYv7RxABYlFTTOmbnSHFWUfUpNf3Iq5grdqfCFwKauPrmsPwvqvli9a-yHjUywGe358Vzf9sc/s640/Mushroom+Chilli+1.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;"><u>INGREDIENTS</u></span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;"><br /></span><span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">500g mushrooms, sliced thickly</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">400g can of kidney beans, washed and drained</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">1 brown onion, chopped finely</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">2 cloves garlic diced</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">1 tablespoons ground coriander</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">1 teaspoon ground chilli or chilli flakes (more if you want it really hot)</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">1 tablespoon ground cumin</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">2 teaspoons smokey paprika</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif;">salt and pepper</span><br />
<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">400g can chopped tomatoes</span></span><br />
<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">4 tablespoons olive oil</span></span><br />
<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">handful fresh coriander, chopped</span></span><br />
<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">juice of 1/2 lime</span></span><br />
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<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><u>Lime dressing</u></span></span><br />
<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1/4 cup light sour cream or Greek yoghurt</span></span><br />
<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">ime zest and juice </span></span><br />
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<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Make the lime dressing first. Zest the lime and juice it. Keep the juice and the zest seperate. Put the zest, 1/4 cup of Greek yoghurt and half the juice into a small container and stir to incorporate. Now set aside.</span></span><br />
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<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">In a large frypan add oil and bring it up to temperature. Lower the heat and add all of the spices and cook, stirring for 2 minutes. Do no allow the spices to burn or they will be very bitter.</span></span><br />
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<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Next, add the mushrooms. Cook relatively high so the mushrooms colour up but do not release juices. Throw in the chopped garlic and keep stirring, making sure that everything is covered in the oil and spices. </span></span><br />
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<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Time to add the washed beans and tomatoes. Stir in 2 tablespoons of chopped coriander and season with salt and pepper. Lower the heat and simmer uncovered for approximately 25 - 30 minutes until the sauce has thickened. Make sure you stir often to avoid burning.</span></span><br />
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<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Add the juice of half of the lime and stir in. When you are ready to serve, sprinkle the top with more chopped coriander and a few dollops of the lime dressing.</span></span><br />
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<span style="color: #282828; font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 17px;">Serve with salad, rice, quinoa, cous cous, bread or just eat by itself.</span></span><br />
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<br />Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-42896406755085466952018-01-31T13:14:00.002+10:302018-02-01T15:50:48.542+10:30Oat and Almond Biscuits - A Healthy Alternative<span style="font-family: "verdana" , sans-serif;">Hello 2018! </span><span style="font-family: "verdana" , sans-serif;">Welcome to what is going to be a roller coaster of a year. Kitchen renovations, travel, hiking and a plethora of kayaking as well as great food and stories. Firstly Fruit and Nut Biscuits - a healthy alternative.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAijLKjvvQrBSYpTWHT9D-nnlwBSyiZ74RBRGp5JxcA2xL1lxJ6otam5Ayz5UsctsPwgeoScv_zvVWekV7dSkkBLBQqaDOswP3ehKsqmO5iE0ZGW6tWiAqQfWE8p-1-suc7f1rKuuhwDu-/s1600/Healthy+Biscuits+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="635" data-original-width="813" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAijLKjvvQrBSYpTWHT9D-nnlwBSyiZ74RBRGp5JxcA2xL1lxJ6otam5Ayz5UsctsPwgeoScv_zvVWekV7dSkkBLBQqaDOswP3ehKsqmO5iE0ZGW6tWiAqQfWE8p-1-suc7f1rKuuhwDu-/s640/Healthy+Biscuits+1.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I'm back from my December break and really motivated to be in the kitchen whipping up heaps of new recipes I have been playing with over the holidays. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Might have to wait for the weather to cool a little before I really cook up a storm, but I'm starting with a little sweet treat because of a change in my diet (more on that later.)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">I was on the hunt for a biscuit - you know just a tiny morsel of something a little sweet for my morning break, but with a lot of healthy stuff in it.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I've spent a long time looking and trying and I've decided this is the best I can do. I mean seriously, is there</span><span style="font-family: "verdana" , sans-serif;"> such a thing as a healthy biscuit?</span><br />
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<span style="font-family: "verdana" , sans-serif;">Chocolate was definitely out, so was a <span style="color: blue;"><span style="color: blue;"><a href="https://en.wikipedia.org/wiki/Jammie_Dodgers" target="_blank"><span style="color: blue;">Jammy Dodger</span></a>. </span></span></span><br />
<span style="font-family: "verdana" , sans-serif;">It needed to be healthy, nutty, fruity, not too sweet and fast to make. I think these just about cover all of that.</span><br />
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<span style="font-family: "verdana" , sans-serif;">According to <span style="color: blue;"><a href="http://www.goodtoknow.co.uk/wellbeing/galleries/34135/biscuits-the-best-and-worst-revealed/9" target="_blank"><span style="color: blue;">Good To Know</span></a>,</span> in Britain people eat their way through 141 million packs of biscuits per year! My goodness that is a staggering number of calories! I am sure Australia is almost as bad statistically. No wonder we have an obesity problem. </span><br />
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<span style="font-family: "verdana" , sans-serif;">In my research I came across this website, </span><span style="font-family: "verdana" , sans-serif;"> </span><span style="color: blue; font-family: "verdana" , sans-serif;"><a href="http://www.healthyfoodguide.com.au/" style="font-family: verdana, sans-serif;" target="_blank"><span style="color: blue;">Australian Healthy Food Guide</span></a>.</span><span style="font-family: "verdana" , sans-serif;"> It has some great food facts, tips for eating well, recipes and more. Even if you are not in Australia I am sure you would find something of interest here. Go ahead and check it out.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Anyway, I have taken one of their biscuit recipes and adapted it to suit my taste and as far as biscuits go, it's reasonably healthy, providing you don't pig out on the whole batch in one go. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Now let me think ......is it time for a cuppa and a biscuit yet?</span><br />
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<span style="font-family: "verdana" , sans-serif;">Here's the recipe.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><b>OAT AND ALMOND BISCUITS</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;"><u><b>INGREDIENTS</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup rolled oats</span><br />
<span style="font-family: "verdana" , sans-serif;">1 egg, beaten</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup sultanas</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup dried apricots, chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">1/3 raw almonds, skin removed, roughly chopped - see note*</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon vanilla essence</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 teaspoon baking soda</span><br />
<span style="font-family: "verdana" , sans-serif;">80g margarine</span><br />
<span style="font-family: "verdana" , sans-serif;">3/4 cup of soft brown sugar or dark brown sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 1/4 cups plain flour</span><br />
<span style="font-family: "verdana" , sans-serif;">2 -3 tablespoons of fresh orange juice</span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Cream sugar, vanilla and margarine together in a bowl until light and creamy in texture.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. Beat the egg into the margarine mixture.</span><br />
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<span style="font-family: "verdana" , sans-serif;">3. Sieve baking powder, baking soda and flour and fold into the the creamed margarine.</span><br />
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<span style="font-family: "verdana" , sans-serif;">4. Next, add the oats, nuts and fruit and fold in until well incorporated. Add orange juice and mix thoroughly. Use your hands if it's easier.</span><br />
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<span style="font-family: "verdana" , sans-serif;">5. Take a tablespoon of the mixture and roll into a ball the size of a large walnut. Place these on a tray lined with baking paper. Slightly flatten each one with the back of a fork. </span><br />
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<span style="font-family: "verdana" , sans-serif;">6. Bake in a preheated oven 160ºFF/350F for 15 to 20 minutes until lightly browned. Cool on tray for 5 minutes then transfer to wire rack. When cold, store in an air tight container for up to 5 days. Makes around 24 -26 biscuits.</span><br />
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<span style="font-family: "verdana" , sans-serif;">* to take skin off raw almonds, place in a small bowl and pour boiling water over them. Leave for a couple of minutes and the skins will easily slip off. </span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com2tag:blogger.com,1999:blog-7491305715270583152.post-81239118633286197522017-12-20T15:24:00.003+10:302018-03-10T12:24:33.811+10:30 Marmalade Breakfast Muffins - Gluten Free<br />
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<span style="font-family: "verdana" , sans-serif;">We make a lot of home made jam and marmalade at my place. </span><br />
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<span style="font-family: "verdana" , sans-serif;">The next best thing to my gluten free muesli is my Marmalade Breakfast Muffins.</span><br />
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<span style="font-family: "verdana" , sans-serif;">As I have said before my husband is a marmalade addict. Can't tell you how many dozen jars of it we have in the cupboard. This recipe was developed so we could use some of the marmalade we made and give me something new to eat for breakfast. </span><span style="font-family: "verdana" , sans-serif;">Since going gluten free a month or so ago, I am really feeling the difference. But, eating muesli every morning, plus the odd egg or two is pretty tedious so these muffins are a real godsend.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I have made a few muffins for breakfast before but they always seem a little dry (sorry Jamie Oliver) This time I have incorporate two different fruits to try and keep them as moist as possible. Try them out and let me know what you think. You can certainly add some extra butter, margarine, jam or marmalade to them or eat them as the are with even more fruit. Haven't tried to toast them yet, but I am sure my husband will - but that's another story.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><b>GLUTEN FREE MARMALADE BREAKFAST MUFFINS</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;"><u><b>Ingredients</b></u></span><br />
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<span style="font-family: "verdana" , sans-serif;">200g gluten free plain flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1½ teaspoons gluten free baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">few teaspoons of your favourite marmalade</span><br />
<span style="font-family: "verdana" , sans-serif;">1½ teaspoons baking soda</span><br />
<span style="font-family: "verdana" , sans-serif;">110g apple sauce or 2 green apples peeled, cored, cooked and mashed</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tablespoon honey</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons rice malt syrup</span><br />
<span style="font-family: "verdana" , sans-serif;">1½ teaspoons </span><span style="font-family: "verdana" , sans-serif;">cinnamon</span><br />
<span style="font-family: "verdana" , sans-serif;">60g oats</span><br />
<span style="font-family: "verdana" , sans-serif;">2 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">1 banana mashed</span><br />
<span style="font-family: "verdana" , sans-serif;">150 ml plain yoghurt/coconut yoghurt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons mixed seeds flax, pepitas, sunflower</span><br />
<span style="font-family: "verdana" , sans-serif;">50ml oil, sunflower, grapeseed oil</span><br />
<span style="font-family: "verdana" , sans-serif;">butter or margarine to grease muffin pan or use paper cases</span><br />
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<span style="font-family: "verdana" , sans-serif;">Pre heat your oven 180</span><span style="font-family: "verdana" , sans-serif;">º/160</span><span style="font-family: "verdana" , sans-serif;">º</span><span style="font-family: "verdana" , sans-serif;"> FF/325F</span><br />
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<span style="font-family: "verdana" , sans-serif;">Put flour, baking powder, baking soda, cinnamon and oats into a big bowl and mix thoroughly.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Now in another bowl beat two eggs, add mashed banana, yoghurt, vanilla, honey, rice malt syrup, oil, apple sauce. Mix thoroughly. Now add all the wet ingredients into the dry ingredients and mix until you have completely incorporated one into the other.</span><br />
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<span style="font-family: "verdana" , sans-serif;">If you use paper cases, place them into your muffin pan. You will need 10 -12, or grease the pan to make it easier to tip out the finished muffins. </span><br />
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<span style="font-family: "verdana" , sans-serif;">When you have done this, make a small hole in the top of each muffin using the end of a wooden spoon. Using a teaspoon fill the holes with marmalade.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Sprinkle the top with seeds and bake in a preheated oven 180º/160</span><span style="font-family: "verdana" , sans-serif;">ºfan forced/325F for 25 - 30 minutes until golden brown. Take out of the tin and cool on a rack.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Can be eaten straight away or frozen for a couple of weeks.</span><br />
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<span style="font-family: "verdana" , sans-serif;">These muffins are deliciously moist and the marmalade really adds a lovely twist.</span></div>
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<span style="font-family: "verdana" , sans-serif;">This is my last post before the Christmas break. Here is wishing you a very Happy Christmas and a safe, healthy and adventurous New Year. Thanks for all your kind comments and welcomed suggestions - see you on the other side.</span><br />
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<span style="font-family: "verdana" , sans-serif;">If you do not celebrate Christmas then I hope you have a wonderful few days with your family and friends.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-88930840656774952432017-12-12T12:19:00.002+10:302017-12-12T12:19:48.747+10:30Gluten Free Breakfasts - Muesli<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;">So what's the worst thing about being 'gluten free'? Breakfast!</span><br />
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<span style="font-family: "verdana" , sans-serif;">I've only been wheat free for a few weeks and I think it is the way my body needs to go in the future.</span><br />
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<span style="font-family: "verdana" , sans-serif;">So I am having to re learn things about cooking with gluten free stuff. It will take a while to readjust. The biggest problem I need to overcome is breakfast. I have been using <span style="color: blue;"><a href="https://www.jamieoliver.com/recipes/breakfast-recipes/strawberry-buckwheat-pancakes/" style="color: blue;" target="_blank">Jamie Oliver's Buck Wheat Pancake recipe</a>, </span>which I really like. I do try to use a variety of fruit and my favourites are pear and blueberry.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Other days it's porridge and a smoothie. But I really like Muesli on hot days, so I have to make my own because I want to save some money as well as know exactly what I am eating. I headed into my local shop The Source Bulk Foods at Mitcham Shopping Centre and found some wonderful produce for my muesli.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I've tried mashing a ripe banana with 2 beaten eggs. Added a sprinkle of cinnamon and/or nutmeg and use this to make pancakes. I add a little coconut oil into my non stick pan and cook them for a minute or two on each side. I load them up with strawberries and blueberries and a dollop of plain yoghurt. Simple and nourishing with few calories.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Every blogger writes "this is the best (whatever) you can find". But honestly in this case the ingredients I have chosen for my Muesli taste amazing </span><span style="font-family: "verdana" , sans-serif;">together</span><span style="font-family: "verdana" , sans-serif;">. I have not had to add any sweetener, except for a few sulphur free figs and a little dried fruit. (in the recipe)</span><br />
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<span style="font-family: "verdana" , sans-serif;">This has turned out to be a mixture of hard and soft, crunchy and smooth, fruity and nutty. </span><span style="font-family: "verdana" , sans-serif;">I've played around with lots of ingredients to make the recipe work because I am sure, like me you don't want to eat a mouthful of 'sawdust' for breakfast.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><u>MY GLUTEN FREE MUESLI</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup puffed amaranth</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups puffed buckwheat</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup quinoa flakes</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup coconut flakes</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons hemp seeds (Australian hemp)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons linseeds (flax seeds)</span><span style="font-family: "verdana" , sans-serif;"> </span></div>
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<span style="font-family: "verdana" , sans-serif;">4 sulphur free dried figs, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup sultanas</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons dried cranberries, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons sunflower seeds</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup pepitas</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups rolled oats</span><br />
<span style="font-family: "verdana" , sans-serif;">pinch cinnamon</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mix everything together and place in an air tight container. Serve with milk of your choice, fruit or yoghurt or all of these. You can change the ingredients as much or as little as you fancy. But try and keep the proportions of dried fruit the same. Remember to give everything a good shake before you tip into a bowl so you get the full range of ingredients.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I hope you enjoy it.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Call back later I am going to road test some Breakfast Muffins.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Apologies for the lack of posts for the last few weeks - one day I will tell you the story of why!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-73182740539390852662017-11-02T17:20:00.001+10:302018-02-14T13:53:40.302+10:30Five Quick Desserts<span style="font-family: "verdana" , sans-serif;">I hate to post so late during the week, but I like to think that there are some out there who would love to get stuck into some great desserts over the weekend. Enjoy!</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">If you need some quick desserts that will get you out of trouble when you have little time and people arriving on your doorstep?</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">My husband loves his desserts, but to be honest I don't have time to be making them every day, and my waistline doesn't need to have anything extra added to it. When there is dessert on offer - I eat it, and because of that I need to try and stick to something reasonably healthy, or just eat fruit, except on special occasions.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">I've been <strike>stealing</strike> playing with recipes from friends and family, internet, my old recipe file and just about everywhere to come up with a few quickies. These have seen me through a few desperate days when I needed something fast, yet good enough to serve to friends and family.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Luckily, I have a lot of rhubarb in the garden, and it is growing like crazy at this time of year. Here are a few of my favs, with links to the websites where applicable. I have made all of them as the photos will show, and they are all fast to make and pretty darn healthy. Well, I am stretching that a little......</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b><u>Roasted Rhubarb- serves 4 </u></b></span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">a quantity of rhubarb stalks washed and chopped into large pieces</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1/4 cup honey</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1 teaspoon ground cinnamon</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">2 star anise</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">zest of 1 orange</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1/2 cup orange juice</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Chop up the Rhubarb into small lengths and place it in an oven tray. Mix together the rest of the ingredients and spread this over the rhubarb. Bake in a moderate oven 160º fan forced/180</span></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">º</span><span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">/350</span></span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">º until soft, around 30 minutes. Remove star anise and serve with custard, ice cream or cream.</span><br />
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">Alternatively, you can make this into a <b>Rhubarb Fool. </b></span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">Whip a carton of cream, </span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;">300mls</span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif;"> until thick and slowly incorporate the rhubarb. Keep some of the juice aside. Now fill up some sundae dishes, glasses or whatever is at hand, dripping the juice over the top. Add a sprig of mint to finish this off. Serve by itself.</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b><u>Apple - Pastry Roses</u></b></span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">I was really impressed with the way these 'Apple Roses' looked - so pretty. This was very fast to make and I only cooked them for 30 minutes. The only problem I found with the recipe was that after cooking the cream cheese just seemed to disappear. I have replaced cream cheese with Mascarpone and mixed in lemon zest. I found this worked much better. Also cook the apples until they are really soft so they are easier to roll.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">You will find the recipe here: </span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><a href="https://www.pinterest.com.au/pin/74239093841437331/" target="_blank"><span style="color: blue;">https://www.pinterest.com.au/pin/74239093841437331/</span></a></span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b><u>Raw Chocolate Mousse - 4 serves</u></b></span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b><u><br /></u></b></span></span><span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;">2 ripe avocadoes</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white; font-family: "verdana" , sans-serif;">1/2 cup carob powder</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">1/3 cup honey</span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><span style="color: #333333;"><span style="font-weight: bold;"><span style="color: black; font-family: "verdana" , sans-serif;"><span style="font-weight: normal;">1/4 cup coconut milk</span></span></span></span></span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><span style="color: #333333;"><span style="font-weight: bold;"><span style="color: black; font-family: "verdana" , sans-serif;"><span style="font-weight: normal;">pinch salt</span></span></span></span></span></span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><span style="color: #333333;"><span style="font-weight: bold;"><span style="color: black; font-family: "verdana" , sans-serif;"><span style="font-weight: normal;"><br /></span></span></span></span></span></span>
<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><span style="color: #333333;"><span style="font-weight: bold;"><span style="color: black; font-family: "verdana" , sans-serif;"><span style="font-weight: normal;">Put all of the ingredients into a food processor and blend together. Empty into a container and place in the fridge for 1 hr. Serve with fresh fruit or by itself. Just increase the quantities if you need to make for more people.</span></span></span></span></span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b><u>Banana and Raspberry Ice Cream - 4 serves</u></b></span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">2 large frozen bananas, peeled</span></span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup frozen raspberries/strawberries</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRfjK6eU7Teoe66xoGWiZK52LtyiFyCH456GB09jLH5rLCOqrAvbervpFn8K4LxITKIn2e8pUoBbUyXR_dW3zqepPN0j_SlVWY9NAxDds11ntRG1LVTgt0BXRPIdMvQiddnpNRnCnaisC/s1600/Banana+and+raspberry+ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="880" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRfjK6eU7Teoe66xoGWiZK52LtyiFyCH456GB09jLH5rLCOqrAvbervpFn8K4LxITKIn2e8pUoBbUyXR_dW3zqepPN0j_SlVWY9NAxDds11ntRG1LVTgt0BXRPIdMvQiddnpNRnCnaisC/s640/Banana+and+raspberry+ice+cream.jpg" width="640" /></a></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Place the bananas and the raspberries in a food processor and pulse until it turns into ice cream. You may need to stop the machine a few times and scrape down the sides. Use immediately or store in the freezer in a sealed container. But remember to take out of the freezer for a good 10 minutes before serving, to allow it to soften. </span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Its worth keeping some frozen bananas in the freezer at all times. They are great for smoothies too. Don't forget to peel and slice them before freezing.Because it's damned hard and messy trying to peel them after they are frozen - believe me I have tried. This is fabulous on a hot day and really as good as any home made ice cream.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"><b><u><br /></u></b></span></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-80684795908008741272017-10-05T16:34:00.004+10:302017-10-05T17:46:49.163+10:30Leek, Zucchini and Cheddar Cheese Hand Pies<div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">The last time I made these Leek, Zucchini and Cheddar Cheese Hand Pies, I had a picnic in mind. Preparing to travel from Adelaide to Melbourne via the Overland train, my thoughts as usual were on food. Train food I'd heard, was pretty average which meant I </span></span><span style="font-family: "arial" , sans-serif; font-size: 15px;">really </span><span style="font-family: "arial" , sans-serif; font-size: 15px;">needed to pack my own. </span><span style="font-family: "arial" , sans-serif; font-size: 15px;"> </span><span style="font-family: "arial" , sans-serif; font-size: 15px;">I anticipated a glorious picnic on the train and wanted something special to eat.</span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">What an interesting way to experience the countryside from the Adelaide plains, through the hills to the River Murray and out into the rural and farming areas of South Australia and Victoria.</span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">The day started well, cool morning but no rain and the train gathered speed after the hilly bits as we were heading across country at over 100 kms an hour. Compare it to the Bullet Train in Japan and that is a walking pace but it was lovely to see the River Murray from this vantage point as it curls its way down to the sea.</span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">The sun was shining, I was reading "Girl on the Train' by Paula Hawkins and I settled down to the comfort of the Overland. </span></span><span style="font-family: "arial" , sans-serif; font-size: 15px;">We passed huge wheat silos, kangaroos and emus, sheep and baby lambs. We glimpsed the runners of the</span><span style="color: blue; font-family: "arial" , sans-serif; font-size: 15px;"> <a href="http://www.stawellgift.com/" target="_blank">Stawell Gift</a></span><span style="font-family: "arial" , sans-serif; font-size: 15px;">, Australia's richest foot race and saw other animals and farming implements. It was a truly relaxing time.</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 15px;">And resting in my lunch bag was a box full of these hand pies. Cold of course. But when I opened the lid and the smell wafted out into the train all eyes were suddenly on me. Other passengers noses were in the air, they could smell the aroma coming from my lunch box and they were salivating.</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 15px;">Unfortunately, I didn't have enough to hand around and i felt quite guilty eating them myself because they truly were delicious.</span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">And to avoid the same situation recurring, I've shared my recipe.</span></span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;"><b><u>LEEK, ZUCCHINI AND CHEDDAR CHEESE HAND PIES</u></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYr7Z8UMZD0_GR4zjiYOPqRKtZxNy8YIbYK8XpJLbNLnjATKvcVMFLqKFFpjFB2w_fJ27trSYsVOdVF0FZdtxvKCk4c9oAqUked7TogAgbdGqAs5HSdVIJTQIXlvtT_WI5hXvwLuWMHCvL/s1600/leek+zucchini+pie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="587" data-original-width="880" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYr7Z8UMZD0_GR4zjiYOPqRKtZxNy8YIbYK8XpJLbNLnjATKvcVMFLqKFFpjFB2w_fJ27trSYsVOdVF0FZdtxvKCk4c9oAqUked7TogAgbdGqAs5HSdVIJTQIXlvtT_WI5hXvwLuWMHCvL/s640/leek+zucchini+pie+2.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">To make 10 - 12 pies you will need;</span></span></div>
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<li class="ingredient"><b><u>Filling</u></b></li>
<li class="ingredient">1 large leek, cleaned and finely chopped</li>
<li class="ingredient">1 zucchini, finely chopped</li>
<li class="ingredient">1.5 - 2 cups of cheddar cheese, finely chopped or grated</li>
<li class="ingredient">1 teaspoon of fresh thyme, finely chopped</li>
<li class="ingredient">1 teaspoon oregano/marjoram, finely chopped</li>
<li class="ingredient">1 egg beaten</li>
<li class="ingredient">2 tablespoons plain yoghurt</li>
<li class="ingredient">1 tablespoon olive oil</li>
<li class="ingredient">small nob of butter</li>
<li class="ingredient">1 tablespoon flour</li>
<li class="ingredient">salt and pepper</li>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;"><u><b>Pastry</b></u></span></span></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">I used bought sheets of Pampas Butter Puff Pastry.</span></span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">This is how you make them:-</span></span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">I used a medium sized fry pan, added the oil and butter and gently cooked the zucchini, leek and herbs until they were slightly browned.</span></span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">In a small bowl I added yoghurt and an egg and gave it a quick beat together. I added salt and pepper, flour and cheese and stirred until it was combined.</span></span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">Once the leek and zucchini are cooked, let them cool a little, then add them to the yoghurt and egg mixture. Now cover and place in the fridge until completely cold. You can do this the day before if it is easier.</span></span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;"><b>Pastry</b></span></span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">Find something round you can used as a template for making circles. I used a mixing bowl that was 5 inches/13 cms in diameter and scored around it with a knife. </span></span><span style="font-family: "arial" , sans-serif; font-size: 15px;">My pastry came in sheets and I managed to get 2 circles out of each sheet.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7Y2a0Di_nyQPCn7K0u2ZWUHZT3dDbxqIPUyuZfncVu0O6k5AN2JhXCo03Lkmxe7MkfkX7U6dlA1WxVI5-In2F0Yr_Z-pDL0uAbIZNwG12fgcjgaPTZIl98BOCi2fGsUiVLPvAF3jLgTS/s1600/leek+zucchini+pie+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="880" data-original-width="587" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7Y2a0Di_nyQPCn7K0u2ZWUHZT3dDbxqIPUyuZfncVu0O6k5AN2JhXCo03Lkmxe7MkfkX7U6dlA1WxVI5-In2F0Yr_Z-pDL0uAbIZNwG12fgcjgaPTZIl98BOCi2fGsUiVLPvAF3jLgTS/s640/leek+zucchini+pie+4.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">Place a large tablespoon of the mixture in the centre of the pastry circle, wet the edges of the pastry using water and a pastry bush. Now fold the pastry in half and seal the edges with your fingers. With the tip of a sharp knife, cut a small v in the top of the pastry to allow steam to escape.</span></span><br />
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">Repeat with the remaining pastry and filling.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZpHwksHhm7GxGfsuLcgY2r3WN2_jq4h5vQ6RSnqmR1WNHGl6gln16dPXSzwn3p5GiZnso5n1NWiHAJrGKpFt8g-3big_d4T9PKzrrnWmLmNwXhEU61girbgVVUqUa0rFvlZuG9jwneUU/s1600/leek+zucchini+pie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="587" data-original-width="880" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZpHwksHhm7GxGfsuLcgY2r3WN2_jq4h5vQ6RSnqmR1WNHGl6gln16dPXSzwn3p5GiZnso5n1NWiHAJrGKpFt8g-3big_d4T9PKzrrnWmLmNwXhEU61girbgVVUqUa0rFvlZuG9jwneUU/s640/leek+zucchini+pie+1.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 15px;">Put the pies on a baking tray </span></span><span style="font-family: "arial" , sans-serif; font-size: 15px;">lined </span><span style="font-family: "arial" , sans-serif; font-size: 15px;">with baking paper and bake at 200ºC/400</span><span style="font-family: "arial" , sans-serif; font-size: 15px;">º</span><span style="font-family: "arial" , sans-serif; font-size: 15px;">F/6 for 15 - 20 minutes. Eat them piping hot or cool and refrigerate or freeze for later.</span><br />
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Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-8174461752088396132017-09-28T09:06:00.001+09:302017-10-05T15:50:12.528+10:30Delicious Sweet Potato and Butternut Soup with Pistachio Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CZuw07cJB11Gq6p7JqVZsgdwNTS6l8WoDJoTp9r5YulKzbOtQ-8dnS1-C3R9eViQJ4PHNsxSgwbl3-QLCyzQIGg4kokJFPl9zqWMlB2C4kkw5ws1eqUHItrZxkCTr5n-jIyD8zJmIHP3/s1600/Sweet+pot+and+pumpkin+soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="880" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CZuw07cJB11Gq6p7JqVZsgdwNTS6l8WoDJoTp9r5YulKzbOtQ-8dnS1-C3R9eViQJ4PHNsxSgwbl3-QLCyzQIGg4kokJFPl9zqWMlB2C4kkw5ws1eqUHItrZxkCTr5n-jIyD8zJmIHP3/s640/Sweet+pot+and+pumpkin+soup+2.jpg" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Sweet Potato and Butternut Soup was my saviour. Yesterday was a miserably cold, wet day. Magpies were sitting under the verandah shivering and the wind was bitterly cold, coming straight off the Antarctic!</span><br />
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<span style="font-family: "verdana" , sans-serif;">If you are in Northern America or Canada, you are probably laughing your head off, because our cold 14 degrees C, is nothing like your cold! But to us, it's the same as being buried in a snow drift.</span><br />
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<span style="font-family: "verdana" , sans-serif;">That said, a good way to warm up the kitchen is to turn on the oven, chuck in some veg and get roasting. And that is exactly how this soup happened.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I had half a butternut squash, sliced it up with olive oil, salt and pepper and put it in the oven to roast. I was thinking I could use it in a vegetable stack, a salad, or a roast vegetable baguette. But as I watched the trees outside of the kitchen window, thrashing around in the wind and the spring blossom slowly disappearing down the block, I yearned for soup.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5_mT11k1oHymw83URBBYRkrpHp8aAux9-_uZKFrkbmAz9-a08yCjA_q_crMEeNHI9EDU9w8HLhB9RU3vx5C0zyRdZ7FERiEClYPuuJQUcQp7XBEXstt1NSqY3Si9-gw_XjyyEM-pUkAM/s1600/Sweet+potato+and+pumpkin+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="645" data-original-width="880" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5_mT11k1oHymw83URBBYRkrpHp8aAux9-_uZKFrkbmAz9-a08yCjA_q_crMEeNHI9EDU9w8HLhB9RU3vx5C0zyRdZ7FERiEClYPuuJQUcQp7XBEXstt1NSqY3Si9-gw_XjyyEM-pUkAM/s640/Sweet+potato+and+pumpkin+4.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMOrPnkv35B2ma9wA90NS2OLVbetcjDytU37RttGSzE2yhIQVNUiMJmffF1frevNsi15yd7ZzMibLcr02LW9YWaN2cq9RPXtUzIrvvNFEtk2eQhJp2UeNHS9uDALMBLrnyZ5aFjVwzg7-/s1600/Sweet+potato+and+pumpkin+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="587" data-original-width="880" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMOrPnkv35B2ma9wA90NS2OLVbetcjDytU37RttGSzE2yhIQVNUiMJmffF1frevNsi15yd7ZzMibLcr02LW9YWaN2cq9RPXtUzIrvvNFEtk2eQhJp2UeNHS9uDALMBLrnyZ5aFjVwzg7-/s640/Sweet+potato+and+pumpkin+3.jpg" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">What turned this soup from being 'Soupa' to extra super was adding the Pistachio Pesto. That really did give it that extra zing. Swirl it around with a spoon of yogurt and thats one fine lunch on a cold day. This is how I made it.</span><br />
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<span style="font-family: "verdana" , sans-serif;">This might be my last winter soup for a while because I have just checked out the weather forecast and we might be in for a tad of sunshine - whoo hoo! Summer is coming!</span><br />
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<b style="font-family: verdana, sans-serif;"><u>SWEET POTATO AND BUTTERNUT SOUP WITH PISTACHIO PESTO</u></b></div>
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<span style="font-family: "verdana" , sans-serif;">For 4 serves you will need;</span></div>
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<span style="font-family: "verdana" , sans-serif;">600g golden sweet potatoes, peeled and chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">250g butternut pumpkin, peeled, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 brown onion, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 clove garlic, minced</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 litre of vegetable stock/stock cube/water</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">salt and peper</span><br />
<span style="font-family: "verdana" , sans-serif;">knob of butter</span><br />
<span style="font-family: "verdana" , sans-serif;">Spoonful or 2 of plain yoghurt</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Pistachio Pesto</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup raw, shelled pistachios</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 cloves garlic crushed</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup olive oil</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups loosley packed basil leaves</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup parmesan cheese, grated</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 teaspoons lemon juice </span></div>
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<span style="font-family: "verdana" , sans-serif;">Prepare a tray with baking paper, add chopped butternut, olive oil, salt and pepper and roast in a pre heated oven 160º fan forced/ 325</span><span style="font-family: "verdana" , sans-serif;">º/3 Gas, for 20 - 30 minutes until golden.</span><br />
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<span style="font-family: "verdana" , sans-serif;">While the pumpkin is cooking, melt butter in large pan and add onion, and cook until transparent. Add garlic and olive oil and cook a further 2 minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place the sweet potato into the pan and mix it around until it is well coated in butter and olive oil, 3 minutes or so. You can put in your stock, water or stock cube and water at this point and allow it to come to the boil.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Add salt and pepper and turn down to a simmer. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Just as the sweet potato begins to soften, around 20 minutes, add the cooked pumpkin. Cook for a further 5 - 10 minutes until the sweet potato is nicely soft and tasting very sweet. (You could cook the pumpkin a day ahead of time, if that works for you).</span><br />
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<span style="font-family: "verdana" , sans-serif;">Cool a little and puree with a hand blender or food processor. The soup can be used by itself with a little extra cracked pepper and a hint of yoghurt. Or you can make the pesto while the potato is cooking.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>Pistachio Pesto</u></span><br />
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<span style="font-family: "verdana" , sans-serif;">Place pistachios in food processor and blend until finely chopped. Set aside.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Add cloves and salt and blend again.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place the basil into the processor and blend until finely chopped. then again all the other ingredients, except oil and blend again.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Lastly, with the motor running, add the olive oil as a stream. Once all is blended together, check seasoning again and adjust to suit. You can now add a spoonful of this to your soup.</span><br />
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<span style="font-family: "verdana" , sans-serif;">This pesto can be used with any pasta too.</span><br />
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Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-54669258206507283602017-09-13T15:47:00.000+09:302017-09-17T21:52:44.614+09:30A French Weekend in Melbourne<span style="font-family: "verdana" , sans-serif;">For a whole weekend, I felt I was back in France! And I was excited.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Day 1 - My long weekend started off with a delicious meal at a restaurant/Cafe in the CBD. </span><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><a href="https://www.highergroundmelbourne.com.au/" target="_blank"><span style="color: blue;">Higher Ground</span></a> i</span>s an open space of industrial beauty. </span><span style="font-family: "verdana" , sans-serif;">Formerly a power station, the building has been transformed with arched windows, exposed brick and a host of greenery. The menu varied from Japanese Fish Soup to a medley of fennel, white beans and slow cooked carrots, very much like a <span style="color: blue;">P</span><a href="http://postcardstofrance.blogspot.com.au/search?q=pistou" target="_blank"><span style="color: blue;">istou </span></a>Our waiter was unflappable, attentive and French! and the whole atmosphere was one of unhurried enjoyment.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Day 2 - Melbourne Writers Festival - Sheridan Jobbins, an Australian film maker has written her first book. </span><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">'<a href="https://www.goodreads.com/book/show/35160650-wish-you-were-here" target="_blank"><span style="color: blue;">Wish You Were Here</span></a>'</span></span><span style="font-family: "verdana" , sans-serif;"><span style="color: #e69138;"> </span>was launched by Amanda Keller, her friend and former colleague at Channel 10. Nothing French here, but a remarkable girls' own adventure driving a car across America, alone, determined to find herself. The atmosphere at the launch and the whole vibe of <a href="http://www.fedsquare.com/" target="_blank"><span style="color: blue;">Federation Square</span></a> was uplifting.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Sheridan Left and Amanda Keller</span></td></tr>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><a href="https://www.ngv.vic.gov.au/exhibition/the-house-of-dior/" target="_blank">The House of Dior at National Gallery of Victoria</a></span><span style="font-family: "verdana" , sans-serif;">. In celebration of its seventieth anniversary, this adorable exhibition is exclusive to Melbourne. The range of styles from 1947 - 2017 shows the immaculate workings of Haute Couture. I was pretty much blown away by the number of items on display. Hats, gloves, shoes, ball gowns, dresses of the most exquisite embroidery; beadwork, lacework and stunning fabrics. Two women, employees of Dior can be seen working away constructing garments by hand. Truly remarkable to see the way these are made with perfect hand stitching.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3Hn7aWdaeTzH1-UF55Uivb3-Fcro5I20uLpIYxX8Ik4b1Z1WmrK9sK7CkJbjinSOYdm5GszBfds1qrYeC5WJBEoxFHJR8Gjwx4VbEL0ymxJPg6MJWKt-ZPex7QArV8mMgWFK9J-EThwQ/s1600/Dior+red.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="880" data-original-width="644" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3Hn7aWdaeTzH1-UF55Uivb3-Fcro5I20uLpIYxX8Ik4b1Z1WmrK9sK7CkJbjinSOYdm5GszBfds1qrYeC5WJBEoxFHJR8Gjwx4VbEL0ymxJPg6MJWKt-ZPex7QArV8mMgWFK9J-EThwQ/s640/Dior+red.jpg" width="467" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exquisite bead work and gold thread on this gown - stunning.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A couple of little black dresses, Dior style</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Just a small sample of the range of clothing on vie</td></tr>
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<span style="font-family: "verdana" , sans-serif;"><br />On the way back to our hotel, <a href="http://www.causeway.com.au/" target="_blank">Causeway 353</a> we stopped at the French Baguette Cafe, Richmond for afternoon tea. Eclairs, Blueberry Cheese cake and a Green Matcha cake - sorry we ate them so quickly I didn't have time to snap them. A celebration for daughter's birthday. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Day 4 - Our last day in Melbourne saw us visiting family at <a href="http://www.visitmacedonranges.com/village/woodend/" target="_blank"><span style="color: blue;">Woodend</span></a>. A lovely train ride up through the Macedon Ranges and there we are an hour later. It was a bitterly cold day and just as we were finishing lunch, down came the hail, which then turned into actual snow. It didn't settle luckily, and we headed back on the train to Melbourne, just in time to catch <a href="https://www.labellemiette.com.au/" target="_blank"><span style="color: blue;">La Belle Miette</span></a>, a French Patisserie in Collins Street. </span><br />
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<span style="font-family: "verdana" , sans-serif;">We couldn't resit buying a box of macarons, Lavender, Salted Caramel, Pistachio, Hazlenut, Strawberry and Blueberry. I must admit they were the best macarons I have ever eaten. We also sampled a couple of chocolates, so creamy yet not too sweet. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Dinner with daughters at <a href="http://www.eastrestaurant.com.au/" target="_blank"><span style="color: blue;">East</span></a>, Little Collins Street, was delicious. The Salt and Pepper Tofu was scrumptious; soft, with a delicious crust.We ate steamed spinach dumplings, broccoli with garlic sauce, string beans and hot chilli sauce. OK so this wasn't French, but it was outstanding.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Such a terrific few days spent in great company, combined with fabulous food cooked by both of my daughters! Alas back to South Australia!</span><br />
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Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-58731718360023050342017-08-31T15:42:00.000+09:302017-08-31T15:42:10.535+09:30Things I love - Zesty Cauliflower with Lentils<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">There are so many foods that I love to eat. They all have one thing in common; fresh food.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I've been thinking about all the different recipes I have tried over the last few weeks. Some absolutely superb, others not so. Now it might not be the recipe that has anything wrong with it, but not to my liking. And one of those recipes gave me the biggest bout of indigestion I have ever had, causing me undue belly pain for a large number of hours. Yes, I can laugh about it now, but when its happening, you think you are going to die.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I'm linking here to some of my favourite recipes on some other blog sites to give you a taste of what I like to eat.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Homespun Capers is run by Liberty from Melbourne. One of my favourite dishes is<span style="color: #0b5394;"> </span><span style="color: blue;"><a href="http://homespuncapers.com/2016/02/09/lentil-and-leek-ragu-with-sun-cashew-parmesan" style="text-decoration-line: underline;" target="_blank"><span style="color: blue;">Lentil and Leek Ragu</span></a><a href="http://homespuncapers.com/2016/02/09/lentil-and-leek-ragu-with-sun-cashew-parmesan" target="_blank">.</a></span> This is a hearty, flavoursome dish you can serve with rice, pasta or quinoa.</span><br />
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Cookie + Kate from Oklahoma, USA -<a href="https://cookieandkate.com/2016/sweet-potato-black-bean-tacos/" target="_blank"> <span style="color: blue;">Sweet Potato and Black Bean Taco</span></a> - Yummy and spicy and very filling.</span><br />
<span style="font-family: "verdana" , sans-serif;"><u style="color: blue;"><br /></u>Amy from South Carolina hosts, She Wears Many Hats and has some interesting recipes, but this one is to die for - <span style="color: blue;"><a href="https://shewearsmanyhats.com/mushroom-onions-gouda-grilled-cheese" target="_blank"><span style="color: blue;">Grilled Cheese with Gouda, Roasted Mushrooms and Onions</span></a>.</span> Scrumptious served with a bowl of soup for dinner or on its own for lunch. Yum!</span><br />
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<span style="font-family: "verdana" , sans-serif;">I mentioned in my last blog post that I needed to find new ways using black lentils because I bought some interesting ones from <a href="http://sandgrains.com.au/" target="_blank">Goodies and Grains</a> at Adelaide Central Market. I was immediately drawn to the huge sack of black lentils, they were small, round and shiny, like black crystals. And the spoke to me, "buy me!"</span><br />
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<span style="font-family: "verdana" , sans-serif;">These lentils are a variety called "Black Beluga Lentils' (named after the Beluga Caviar they resemble). They hold their shape really well and have at chewy, nutty, consistency. </span><br />
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<span style="font-family: "verdana" , sans-serif;"> And so I did buy them and I have cooked them together with cauliflower rice to make this dish. You could use any black, green or brown lentil in this dish, so don't worry if you can't find the black ones. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Cauliflowers are growing thick and fast in the veg plot so I needed to use them up too. The combination of cauliflower and lentils is deliciously creamy. It a quick recipe to prepare but it tastes as though you have been slaving over the cooker all day. Eaten straight away this dish really worked well, but eaten cold the following day, I was astounded at how good it tasted as a salad. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Before you decide to try this recipe make sure you have a lime or too, because substituting lemons in this dish doesn't work so well. </span><br />
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<b><u><span style="font-family: "verdana" , sans-serif;">ZESTY CAULIFLOWER WITH LENTILS</span></u></b></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">INGREDIENTS</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 head of cauliflower (a whole one if it is small) </span></div>
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<span style="font-family: "verdana" , sans-serif;">1- 2 cups Black lentils if possible but green or brown are good substitutes, cooked*</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons Oil </span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2 cloves garlic, crushed</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 a red capsicum, diced</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 onion, diced</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons sesame seeds</span></div>
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<span style="font-family: "verdana" , sans-serif;">a knob of fresh ginger, grated or finely chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup frozen peas</span></div>
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<span style="font-family: "verdana" , sans-serif;">salt and pepper</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoon soy sauce or Tamari</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 Spring onions, finely sliced</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2 limes, zest and juice</span><br />
<span style="font-family: "verdana" , sans-serif;">salt and pepper</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<span style="font-family: "verdana" , sans-serif;">* To cook lentils quickly, place in a bowl, cover with boiling water and leave for 15 minutes. Drain the water. Put the lentils in a saucepan, cover with cold water. Bring to the boil and simmer for 10 - 20 minutes. Drain and use.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">You can either grate the cauliflower or pulse it in a food processor until it is the size of rice grains.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">In a large frypan, heat the oil. Add onion, garlic, sesame seeds and ginger and cook, stirring frequently until the onion is a golden brown.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Add the cauliflower and cook for around 10 - 15 minutes until it has turned the colour of honey.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Stir in the lentils, peas, red pepper, soy sauce, salt and pepper and continue to cook until the peas are heated through.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Add the zest and juice of one lime and stir through. Serve immediately garnished with spring onions and with a quarter of lime extra.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">If you have any left over - serve as a cold salad. Or make it earlier in the day and keep covered in the fridge until ready to eat.</span><br />
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<br />Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-87325419793907597852017-08-09T10:22:00.002+09:302017-08-09T10:22:42.509+09:30Cauliflower and Chickpea Curry with Coconut<br />
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<span style="font-family: "verdana" , sans-serif;">I could smell spring in the air last week! The first sign is budding on the almond tree, but then we had a day or two of high winds and torrential rain. Damn! And its's cold, so cold my bones ache.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Just as I was preparing for some warmer weather and getting my head into some salads, the rain came back. What a sluggish winter I've had - ugg boots, blankets and scarves and that's inside! Ha ha! So with that spring smell, that first bud, maybe that first blossom, its time to shake off the winter blues and</span><span style="font-family: "verdana" , sans-serif;"> set myself some monthly challenges. Here goes!</span><br />
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<span style="font-family: "verdana" , sans-serif;">August Challenges: - </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Food - Finding new ways with black lentils. </span><span style="font-family: "verdana" , sans-serif;">Develop new salad combinations topped with a Tahini dressing.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Fitness - </span><span style="font-family: "verdana" , sans-serif;">Renew my fitness regime - </span><span style="font-family: "verdana" , sans-serif;">10 gym sessions, 40 kms walking or hiking.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Diet - No desserts, chocolate or cakes. (Oops I had a beautiful Chocolate Brownie for my birthday yesterday - so counting from today) </span><br />
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<span style="font-family: "verdana" , sans-serif;">Am I up for this challenge - hell yes. What's your next challenge?</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">And because the winter chills are still with us I am starting off August with a favourite. Cauliflower is so versatile and I have found myself using it a lot for roasting and curries and salads. I just can't seem to get enough of it. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Add another of my favourites, chick peas and this dish is calling my name. You can add as much or as little chilli to this recipe as you like. Depending on the strength of your chilli powder, you may start with a little and add more as it cooks. </span><br />
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<span style="font-family: "verdana" , sans-serif;">I also prefer to use fresh turmeric root but if you don't have that available then turmeric powder is fine.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ok, here's the recipe.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u>CAULIFLOWER, LENTIL AND COCONUT CURRY</u></span></div>
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<span style="font-family: "verdana" , sans-serif;"><u><br /></u></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 onion, finely chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 cloves garlic, minced</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tablespoon fresh ginger, grated</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 teaspoon ground turmeric or 11/2 teaspoons turmeric root, grated</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 teaspoon ground cumin</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 teaspoons cumin seeds</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 teaspoon garam masala</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 - 1 teaspoon chilli flakes</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 400g can chick peas, drained</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1 400g diced tomatoes</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 head of cauliflower, cut into florets</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoon coconut oil</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">freshly ground black pepper</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1/2 cup water</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">handful of fresh spinach leaves, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 400g can coconut milk</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add coconut oil to </span><span style="font-family: "verdana" , sans-serif;">a large pan then add onion, garlic and ginger and cook until the onion is transparent. Add turmeric and rest of the spices and heat until the spices are aromatic. If they start to stick add a tablespoon of water.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Next add cauliflower florets and coat it with the spices. Add coconut milk, water and can of tomatoes and simmer covered for 15 minutes. </span><span style="font-family: "verdana" , sans-serif;">Check seasoning, add salt and pepper and more chilli if required.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Rinse chick peas and add to the curry. If the curry is too thick add a little more water and cook until the cauliflower is just tender.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Add the chopped spinach leaves and cook until just wilted.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Serve with popadoms, rice of your choice and plenty of chutney.</span></div>
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</style>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-2216459467978518022017-07-27T16:14:00.002+09:302017-07-27T16:14:15.013+09:30Pasta with Lentils<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6f_cEoAyUyLPGIXEB_aEqi2RNqWQPp4bVvApYaRf3lRa14Uht7qnyTsQeyaPNSN1zy7uegeiSBV5MlkUfKFcvt5gLrLNI52jGFAnpWZXqae0wT5S0JxB2_gF8CfqzK2U7cm9HBj5lbh0/s1600/Pasta+with+lentils+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="554" data-original-width="800" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6f_cEoAyUyLPGIXEB_aEqi2RNqWQPp4bVvApYaRf3lRa14Uht7qnyTsQeyaPNSN1zy7uegeiSBV5MlkUfKFcvt5gLrLNI52jGFAnpWZXqae0wT5S0JxB2_gF8CfqzK2U7cm9HBj5lbh0/s640/Pasta+with+lentils+1.jpg" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif;">Haul me over the coals for being a slack blogger, because this last month has been a nightmare for me. Cold and flu and back problems aside, the time has just flown by with family issues.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Tardiness on my part has been due to a number of things; a few family health issues - can't be avoided. Trying to make a decision like 'holiday or kitchen renovation', doing my sums, looking at pros and cons for both. The holiday has won out and I will be heading to New Zealand for the first time in 2018 plus a few side trips this year to get in a little kayaking on the Murray River and to see my amazing daughters in Melbourne.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Added to this I have been furniture hunting and finally - big excuse - I have been painting my family room. Yes OK I hear you! That's not enough to slow me down. </span><span style="font-family: "verdana" , sans-serif;">I'm fully hand smacked! I'm raring to go now so I'm trying to keep up the weekly blog posts.</span><br />
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<span style="font-family: "verdana" , sans-serif;">So let's do it!</span><br />
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<span style="font-family: "verdana" , sans-serif;">There are a lot of people I know that avoid eating pasta because of the carbs. But how can you say no to pasta totally?? Put pasta and lentils together and you have double love. Let me tell you a little story about this recipe.</span><br />
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<span style="font-family: "verdana" , sans-serif;">A few years ago I started, with the help of many volunteers, a 'Book Shed' in a country town in South Australia. People donated books, they were resold and the profits went to a community organisation. It was a great way for locals to get new books for a little outlay and a terrific fundraiser. </span><br />
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<span style="font-family: "verdana" , sans-serif;">A friend who was having a clean out gave me a pile of cookbooks for the book shed and told me to take any book for myself I would like. Amongst them was an Italian pasta cook book that caught my eye but investigating I found many of the recipes had meat in them. Lentils with pasta caught my eye and I realised I could make something with that.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I've taken the basic recipe and rejigged it to take it from an OK recipe to what I think is a great winter dish without meat. I hope you agree. I truly love this dish because it is fast to cook, comforting on a cold winter's night and tastes really, really good.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0-a5l0hQw84xO_MWUc18y09qznsqjSiEvG2V1one6rtrzb0nKm17-O4JCjPNUYSjH5iwN0Mj656SeIDsBmoLF9h1fR-rQIo1aqdGGG2n8rYrRnwNDB8ZlAL5adQJqmeG6F8eFQBcPeDt/s1600/Pasta+with+lentils+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0-a5l0hQw84xO_MWUc18y09qznsqjSiEvG2V1one6rtrzb0nKm17-O4JCjPNUYSjH5iwN0Mj656SeIDsBmoLF9h1fR-rQIo1aqdGGG2n8rYrRnwNDB8ZlAL5adQJqmeG6F8eFQBcPeDt/s640/Pasta+with+lentils+3.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<b><u><span style="font-family: "verdana" , sans-serif;">PASTA WITH LENTILS</span></u></b></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients</span></u></b><br />
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<span style="font-family: "verdana" , sans-serif;">250g Pasta - Rigatoni, Penne or Macaroni</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large onion, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 cloves garlic</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup dried brown/green lentils</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 long red hot chilli, cut in half</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 -3 small potatoes, peeled and cubed</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups of water or stock, or half and half</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 bunch spinach/chard/silver beet, washed and chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">salt and pepper</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons parsley, </span><span style="font-family: "verdana" , sans-serif;">chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">grated parmesan</span><br />
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<span style="font-family: "verdana" , sans-serif;">In a heat proof container add lentils and enough boiling water to cover. Set aside for half an hour. You can do this the day before if you are short of time.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Heat oil in fry pan and add onion and garlic. cook for a few minutes until the onion is transparent. Add the potatoes and mix until coated in oil. </span><br />
<span style="font-family: "verdana" , sans-serif;">Now add enough water 1 cup at least to cover the potatoes by 5 cms. Now bring to the boil and cook for 5 mins uncovered.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Next, add the drained lentils, chilli, salt and pepper and cook for a couple of minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Add the pasta and 1 cup of water, salt and pepper, half the parsley. Cook until the pasta, potatoes and lentils are soft. If the mixture looks too dry, add a little more water.</span><br />
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<span style="font-family: "verdana" , sans-serif;">At the last minute add the spinach and allow it to wilt. If you are using silver beet, you may need to cook it a little longer. Check seasoning and adjust to taste. Take out the chilli and discard.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Serve in a bowl with grated parmesan cheese and a sprinkling of parsley.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-20844838282881466252017-07-19T11:24:00.001+09:302017-07-25T22:37:35.239+09:30Mulled Wine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX60esIgHWKbsLlM8AvuUiPth9RTSD4Ulg2qm63InksjiBb42HBaTdk6fH6iy7UtnLrrbaLaPagns9YKpq3-5ObvxGMfy2mUMnEWqHR-8JE1D2TVz4-tlkpUocMBvWqSPMIp_QBLGI0QNd/s1600/mulled+wine+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX60esIgHWKbsLlM8AvuUiPth9RTSD4Ulg2qm63InksjiBb42HBaTdk6fH6iy7UtnLrrbaLaPagns9YKpq3-5ObvxGMfy2mUMnEWqHR-8JE1D2TVz4-tlkpUocMBvWqSPMIp_QBLGI0QNd/s640/mulled+wine+3.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Winter! It has its own beauty. Foggy mornings, rain to refresh the garden after the summer heat and a rare sun to warm that spot on your back. </span><br />
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<span style="font-family: "verdana" , sans-serif;">It has it's downfalls too. Dark, stormy clouds, unremitting rain and cold and the proverbial runny noses and high fevers.</span><span style="font-family: "verdana" , sans-serif;"> </span><br />
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<span style="font-family: "verdana" , sans-serif;">We can cook </span><span style="font-family: "verdana" , sans-serif;">soups and stews to head off the winter chills and warm our bodies and spirits but nothing will clean the head like a glass of mulled wine. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Close your eyes; Can you smell the fragrance of the cinnamon, the musky pungence of cloves and star anise. A burst of citrus and the sweet smooth taste of syrup. What does it conjure up for you?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPxw0amJa9quvMrzAJhCCmgiNZZngTbTNvvS0ccfJRdnbfejPV-Z0-7XEd6Ba-dFkRw_GRUo9wPB63xm4lLCoMs6Tw6S2vAZ5XQ4CG2KrMIexDpSDHb7cH3po18TOdHXSi4gcEewxax3d/s1600/Mulled+wine+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPxw0amJa9quvMrzAJhCCmgiNZZngTbTNvvS0ccfJRdnbfejPV-Z0-7XEd6Ba-dFkRw_GRUo9wPB63xm4lLCoMs6Tw6S2vAZ5XQ4CG2KrMIexDpSDHb7cH3po18TOdHXSi4gcEewxax3d/s640/Mulled+wine+1.jpg" width="425" /></a></div>
<span style="font-family: "verdana" , sans-serif;">Oh England, my England it brings back memories of Christmas and family and home.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Oranges and tangerines were scarce and only ever came to our tables at Christmas. They were a fabulous treat to find in your Christmas stocking along with peanuts and chocolate bars. And the joy of peeling that first orange, stains on the hand and orange lips. The fruity smell of tangy, sweet goodness.</span><br />
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<span style="font-family: "verdana" , sans-serif;">And of cinnamon sticks and star anise - my first encounter when I was in my twenties. Now a staple in my pantry.</span><br />
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<span style="font-family: "verdana" , sans-serif;">As the years slowly pass, I am thankful for the abundance of what I have. A wine growing region on my doorstep, orange and lemon trees in my garden and spices, the best antidote for winter blues and home sickness.</span><br />
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<span style="font-family: "verdana" , sans-serif;">MULLED WINE (<i>GLUHWEIN</i>)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Juice and zest of 1 orange - I used a blood orange</span><br />
<span style="font-family: "verdana" , sans-serif;">zest of 1 lemon</span><br />
<span style="font-family: "verdana" , sans-serif;">60g caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">500ml red wine - (I used Yardstick Fleurieu Cabernet Merlot 2015)</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cinnamon stick</span><br />
<span style="font-family: "verdana" , sans-serif;">1 star anise</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp grated nutmeg</span><br />
<span style="font-family: "verdana" , sans-serif;">2 cloves</span><br />
<span style="font-family: "verdana" , sans-serif;">fresh ginger</span><br />
<span style="font-family: "verdana" , sans-serif;">Couple of slices of orange for decoration</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Nothing could be easy than making mulled wine. Just remember not to boil it unless you want to remove the alcohol!!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">In a small saucepan, add the cinnamon stick, star anise, nutmeg, cloves, juice, zest, sugar, a small grate of fresh ginger and 50 mls wine. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Place on a low heat and simmer for 4 - 5 minutes stirring all the time until sugar dissolves. Once the mixture becomes syrupy, take off the heat and add the rest of the wine. Stir quickly to incorporate the wine and the syrup then over a very gentle heat warm the wine until it just starts to steam.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Strain the mixture and tip into glasses. Decorate with slices of orange and serve immediately.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA43KF__CzU4n4NozmJF1L2vIebPfS0NCHaaAJZF3UOl8kwnim9AybcwZqRIct5GyqJyHQVDymu3sx2UNPzHeIlXRYIoGFlItRlVaVT1RrPaoQOw-AGEPQRpbyQ7SK6vR9dF_HyfvDt-l/s1600/mulled+wine+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA43KF__CzU4n4NozmJF1L2vIebPfS0NCHaaAJZF3UOl8kwnim9AybcwZqRIct5GyqJyHQVDymu3sx2UNPzHeIlXRYIoGFlItRlVaVT1RrPaoQOw-AGEPQRpbyQ7SK6vR9dF_HyfvDt-l/s640/mulled+wine+5.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">This makes 4 glasses. But if you want to serve more, increase the sugar content at the beginning and add more wine.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvLwxaMXtAW1YRCv6uWzfN9CbvD2RHPXXllhwbqEJpuJ8k8ScRcmgXEDydwmh1Ja9d8VnrXq4p4yl7z7m_yWMh_OeeGXcPbIwwRp_orPYhJe45ouFMtMceNklpD5dNxU1ZqUa3-tfq1tE/s1600/mulled+wine+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvLwxaMXtAW1YRCv6uWzfN9CbvD2RHPXXllhwbqEJpuJ8k8ScRcmgXEDydwmh1Ja9d8VnrXq4p4yl7z7m_yWMh_OeeGXcPbIwwRp_orPYhJe45ouFMtMceNklpD5dNxU1ZqUa3-tfq1tE/s640/mulled+wine+2.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fleurieu Cabernet Merlot 2015 was used for the mulled wine</td></tr>
</tbody></table>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-28331296039703024892017-06-21T13:20:00.002+09:302017-06-21T13:20:37.557+09:30Best Ever Apple Pie<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIE-C_ZzsoYIPmVt4ttXhnjuJZIxaQDKjocbxF556iMoa4Hmm8rykH-EjleukUxJTKCI1J5TqckcB0o2O5_eo1Uo7QQK_USw8XpHihMvClXirdIIu72kvaCkEevmluuoZTFmj_akyAUcB/s1600/apple+pie+with+leaf+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIE-C_ZzsoYIPmVt4ttXhnjuJZIxaQDKjocbxF556iMoa4Hmm8rykH-EjleukUxJTKCI1J5TqckcB0o2O5_eo1Uo7QQK_USw8XpHihMvClXirdIIu72kvaCkEevmluuoZTFmj_akyAUcB/s640/apple+pie+with+leaf+2.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Sadly, I don't have memories of the smell of apple pie coming from my grand mother's kitchen. I have very little memory of my paternal grandmother. I know she had a blue budgerigar in a cage because I remember it biting my finger. Unfortunately my grandmother did not have good health and became blind in her eighties. </span><br />
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<span style="font-family: "verdana" , sans-serif;">But I do have great memories of my next door neighbour's fantastic apple trees.</span><br />
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<span style="font-family: "verdana" , sans-serif;">My sister and I weren't allowed to hop over the fence and pinch the apples because the neighbours had a mad dog called Bryn. We were terrified of that dog and would never venture into their garden. </span></div>
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<span style="font-family: "verdana" , sans-serif;">But when our neighbour kindly gave us a few of the fallen apples, I knew it was time for mum to make an apple pie. And I watched as she made the pastry, peeled the apples, added sugar and turned that mountain of lush fruit into the most amazing dessert.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHOVclMecZ9JI8AZLSybVrLDH4_rTKBS3V5xVEj8F9mwmsFntGY_PviyYUjT-kMdPbZZ3vDG8dVCsoycuT3KSgPkhRG7HnBKAISNy3wtHrXQR8Au-YkPg7rVjVXNIwrldz5Zp0aIOBGjw/s1600/apple+pie+on+table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="840" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHOVclMecZ9JI8AZLSybVrLDH4_rTKBS3V5xVEj8F9mwmsFntGY_PviyYUjT-kMdPbZZ3vDG8dVCsoycuT3KSgPkhRG7HnBKAISNy3wtHrXQR8Au-YkPg7rVjVXNIwrldz5Zp0aIOBGjw/s640/apple+pie+on+table.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">As a kid you don't really care if the pastry is bit rustic, in fact the more rustic the more mouth watering you know it will be and once that golden pastry was lifted from the oven, you couldn't wait until dinner time when you knew you would get a slice of that perfect pie, topped with ice cream or cream.</span><br />
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<span style="font-family: "verdana" , sans-serif;">My favourite dessert as a kid was apple pie and rice pudding - oh that beautiful, slightly burnt, brown skin on the top of the rice and a hint of nutmeg and butter. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Rhubarb and apple figured highly because dad grew heaps of rhubarb, so often Sunday roast was followed by rhubarb and custard. What was your favourite dessert?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc6hdPlANIaV6iHSQnzMuTap1D9zIWalRYJQ6htvRYjEHs7K_vFSJ-nunUNjHil75FPHBf_m0bmJImbMpvzfbsfn1_WKy5yIkxBoWCHA9SWpFCHxXfBW77-E-MZh4VPPF0-w22Ll6fme6/s1600/apple+pie+on+table+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="670" data-original-width="844" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc6hdPlANIaV6iHSQnzMuTap1D9zIWalRYJQ6htvRYjEHs7K_vFSJ-nunUNjHil75FPHBf_m0bmJImbMpvzfbsfn1_WKy5yIkxBoWCHA9SWpFCHxXfBW77-E-MZh4VPPF0-w22Ll6fme6/s640/apple+pie+on+table+2.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">There are so many delicious recipes on the web for rhubarb; spiced, roasted, devilled, tarts and I think you will find a couple on my blog, so there's plenty to choose from.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I don't make pies that often, but when I look over at the bowl of Granny Smith apples that I have just bought, I know it's time to recreate a little magic in my kitchen. Just like my mum did. </span><br />
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<b style="font-family: verdana, sans-serif;"><u>APPLE PIE</u></b></div>
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<span style="font-family: "verdana" , sans-serif;">700g prepared Granny Smith apples</span></div>
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<span style="font-family: "verdana" , sans-serif;">250g plain flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">125g unsalted butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 teaspoon icing sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons iced water</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cinnamon stick</span></div>
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<span style="font-family: "verdana" , sans-serif;">pinch of cloves</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons water</span></div>
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<span style="font-family: "verdana" , sans-serif;">zest of a lemon</span></div>
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<span style="font-family: verdana, sans-serif;">1 tablespoon milk</span></div>
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<span style="font-family: verdana, sans-serif;">Prepare a pie plate by rubbing with melted butter, then place in fridge until ready to use.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Make the pastry by sifting flour, icing sugar and then rubbing the butter into the flour, either by hand or food processor. I prefer to do it by hand. Add enough water to bring it all together in a soft dough. Now cover in plastic and let rest in the fridge for 30 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">While the pastry is resting peel, core and chop apples, add to a saucepan with a little water, lemon zest, cinnamon stick and a pinch of cloves. Cook for around 10 minutes until they are slightly softened. No need to add any sugar. Remove from the pan and cool. </span></div>
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<span style="font-family: "verdana" , sans-serif;">While the apple is cooling , take pastry from fridge, divide in half and roll out to fit your prepared pie plate. Line your pie plate with one half of the pastry and add the apples, removing the cinnamon stick first.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pile the apples in so you have a nice high pie. Wet the rim of the pastry edge with milk, ready to stick the top down.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add the pastry lid and seal the edges by pressing them together. Cut off excess pastry. Brush the top of the pie with milk, making a couple of tiny cuts in the top of the pastry for the steam to escape.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Place in a pre heated moderate oven 180º/350F for around 25 minutes, until the pastry is golden brown.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Serve with cream, ice cream or just by itself.</span></div>
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Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-55576784951229203752017-06-14T12:01:00.003+09:302017-06-14T12:01:38.069+09:30Bakewell Tart Slice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pGy4UH8hHCB0zY1_yRPPeZhGV4ay1CrHZjlyPp0xRc_MbJmFOng-XTVHnkWkqRYFqlgAahz9WUZYWFRUp84E25nE2f8VbJix47CkMj8OL20tYtfI9u6_DT51gOCBljBhBjyZO33Nogm2/s1600/Bakewell+slice+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pGy4UH8hHCB0zY1_yRPPeZhGV4ay1CrHZjlyPp0xRc_MbJmFOng-XTVHnkWkqRYFqlgAahz9WUZYWFRUp84E25nE2f8VbJix47CkMj8OL20tYtfI9u6_DT51gOCBljBhBjyZO33Nogm2/s640/Bakewell+slice+3.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Sugar free is fine most of the time but occasionally I get the urge to have something sweet. I try fruit but it just doesn't do it, know what I mean?</span><br />
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<span style="font-family: "verdana" , sans-serif;">Family members are getting restless, they haven't seen me rummaging in the cupboard for a cake tin and they keep checking the pantry to see if anything has been hidden.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I got the message! I thought a nice little slice sounded perfect. A Bakewell tart usually consists of a pastry base, lots of raspberry jam and a frangipane topping.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfZhTkYivaK-acvXqpx2PPrBi2WACt51YupaZwfxxjIz2HF0wSvinQBUhTtvoXAhiJPC5MFnbB7MTJJVkgv7DQmwNMoeyGXfyZqHLDulIem50Ob75hNvAyN1aBuHax3KTYhI0Rbput4wx/s1600/Bakewell+slice+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="840" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfZhTkYivaK-acvXqpx2PPrBi2WACt51YupaZwfxxjIz2HF0wSvinQBUhTtvoXAhiJPC5MFnbB7MTJJVkgv7DQmwNMoeyGXfyZqHLDulIem50Ob75hNvAyN1aBuHax3KTYhI0Rbput4wx/s640/Bakewell+slice+1.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"> I used a jar of Beerenberg Raspberry and Violet Jam, a gift from a friend and it is perfect for the jam layer. The violet just provides something a little more fragrant and a lovely vibrant colour. Technically you could use any jam you like but hey, I'm going with tradition today.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXK3G8IX6HlEZSKdr_wdJAdi5XE7eamFQNJiw5iqQlaPFbGFtD6_N1qstokCOa1Q4169zZ5XnrTO7tvMPPav_3G_z_JYqa2n2iwQrIbNeLM7l56vR0MVdPNND4FA67zi7D_WSSnabOgHYY/s1600/Beerenberg+jab+box.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="760" data-original-width="475" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXK3G8IX6HlEZSKdr_wdJAdi5XE7eamFQNJiw5iqQlaPFbGFtD6_N1qstokCOa1Q4169zZ5XnrTO7tvMPPav_3G_z_JYqa2n2iwQrIbNeLM7l56vR0MVdPNND4FA67zi7D_WSSnabOgHYY/s640/Beerenberg+jab+box.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">The sun is out and I've served these, fresh from the oven, on the deck in the sun! What a great way to enjoy a public holiday.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipf6Hoer1VFkOv6zSoUFSQ5sL24RMYDLzK7lMCtzhj3xub2aG7irJkVFu7tnwjAG5nOiYUGrf1PaTD6jjm_xB4YEyGAc4Xi5ohvUvFnuydnFoOZdft8kJFZKmw34ycQu980RGMwrw6ntoo/s1600/bakewell+slice+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipf6Hoer1VFkOv6zSoUFSQ5sL24RMYDLzK7lMCtzhj3xub2aG7irJkVFu7tnwjAG5nOiYUGrf1PaTD6jjm_xB4YEyGAc4Xi5ohvUvFnuydnFoOZdft8kJFZKmw34ycQu980RGMwrw6ntoo/s640/bakewell+slice+7.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Bakewell Tart is traditionally English and as Southern Australia celebrates Queen Elizabeth's birthday this week, (actually it's pretty crazy because it isn't really her birthday) it is a rather fitting recipe to mark this occasion.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><u>BAKEWELL TART SLICE</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">You will need a slice tray approximately 30 x 23cm or 12 x 9 in, lined with baking paper.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>For the pastry layer</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">170g plain flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">75g butter, softened</span></div>
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<span style="font-family: "verdana" , sans-serif;">100g caster sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">iced water</span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>For the frangipane layer</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 eggs</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 teaspoon baking powder</span></div>
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<span style="font-family: "verdana" , sans-serif;">175 g self raising flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">100g caster sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup almond meal</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 - 1 cup of raspberry jam</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 handful of flaked almonds</span></div>
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<span style="font-family: "verdana" , sans-serif;">To make the pastry, combine sugar, softened butter and plain flour in a food processor. Add iced water, approx 1 - 2 tablespoons mixing to make a soft dough.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Press the dough into the bottom of the lined tray and bake in a moderate oven 180º/ 160 fan forced, for 15 - 20 minutes until lightly golden. Remove from the oven and cool slightly.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In a large bowl beat eggs and caster sugar until light and fluffy. Fold in flour, baking powder, almond meal, mixing to a medium batter.</span></div>
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<span style="font-family: "verdana" , sans-serif;">On top of the pastry, spread the jam - be generous.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Now top with the frangipane mixture.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sprinkle the top with flaked almonds and bake for a further 20 - 25 minutes until golden brown.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Remove from the oven and cool in the tin.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Once cool, cut into slices and serve. This is lovely served with cream or custard. Yum!</span></div>
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Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-45287125186714116532017-05-24T11:18:00.006+09:302017-05-24T11:18:56.632+09:30Greek Cheese Pastries - (I Quit Sugar - well nearly )<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKKrQpijASQuABUG9_F2381JFQtkBs3EtqRblbmW3fbuMN06V0VnSrGDyjLCQ79XVQJw0lcgFjYkgBPFc913Jtd0Lfk1JGEZ31RZQLlE5R5MNA2Tv_-nWy7_ge9x9QcPdbbmojl-uqoB3/s1600/Greek+cheese+pastries+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKKrQpijASQuABUG9_F2381JFQtkBs3EtqRblbmW3fbuMN06V0VnSrGDyjLCQ79XVQJw0lcgFjYkgBPFc913Jtd0Lfk1JGEZ31RZQLlE5R5MNA2Tv_-nWy7_ge9x9QcPdbbmojl-uqoB3/s640/Greek+cheese+pastries+2.jpg" width="620" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Got more than I bargained for when I decided to try and take sugar completely out of my diet. Massive headaches, migraines, blurred vision and nausea - but that was a long time ago. My doctor at the time told me I was too crazy; "get some fruit into your body and the pains will stop", he told me - and he was right of course.</span><br />
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<span style="font-family: "verdana" , sans-serif;">But now there are new ways to quit sugar and I've realised that if I do it slowly and readjust some of my recipes, it may not be THAT bad. But I've got to thinking what drives us to eat such sweet meats? From what I've read it appears that once you start eating something sweet, the high you get from that tells your brain to eat more, so you get onto that vicious cycle - the more you eat, the more you want.</span><br />
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<span style="font-family: "verdana" , sans-serif;">So I'm trying to do it bit by bit - yes I still have the occasional craving for a sweet treat and sorry Sarah Wilson I will continue to eat the odd fresh date, but I am trying to rid myself of the cakes, biscuits, ice cream, chocolate and hidden sugars in any packaged foods. I'll just have to go back to my kitchen and try out new ways of cooking without sugar or honey. I hope you will stay with me for the journey.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">So when I long for a piece of cake - I just dip into the Hummus instead! Bwahhhh!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Now these incredibly tasty pastries have no sugar, so I am happy to start with these. I've served them with a fresh Greek Salad (minus the Feta) and I think they make a delicious meal. Hope you enjoy them.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><strike>Anyone got cake recipes without sugar or honey???</strike></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><u>GREEK CHEESE PASTRIES</u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFiExOgzBCKMCT47RMGCmLJwaSNQlZURuq8a3yGzP2r61yu7Fv1_6ZWEkkhGFBDhk5T3lM-RTt_Pf5DSJBGL7pedFSkoKPjoqbMC3basWs6qIoeYHXlQdrsXYOlD4snvtcsgQlAoo0kbm/s1600/greek+cheese+pastries+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFiExOgzBCKMCT47RMGCmLJwaSNQlZURuq8a3yGzP2r61yu7Fv1_6ZWEkkhGFBDhk5T3lM-RTt_Pf5DSJBGL7pedFSkoKPjoqbMC3basWs6qIoeYHXlQdrsXYOlD4snvtcsgQlAoo0kbm/s400/greek+cheese+pastries+1.jpg" width="261" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients </u>- </b>Makes enough for 4 people</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons of butter, melted</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 lemon, zested</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tablespoon lemon juice</span></div>
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<span style="font-family: "verdana" , sans-serif;">5 sheets filo pastry</span></div>
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<span style="font-family: "verdana" , sans-serif;">200g feta cheese</span></div>
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<span style="font-family: "verdana" , sans-serif;">250g cottage cheese</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup plain yoghurt</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 egg beaten</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cloves garlic, crushed</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tbls plain flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">grated nutmeg</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp sesame seeds (optional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tbls finely chopped coriander</span></div>
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<span style="font-family: "verdana" , sans-serif;">Vegetable oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mix together feta and cottage cheese, yoghurt, egg, garlic, flour, grated nutmeg, lemon zest, juice and coriander. Keep a little coriander for serving.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Take 5 sheets of filo pastry and brush with melted butter.</span></div>
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<span style="font-family: verdana, sans-serif;">Divide the mixture between the sheets of filo, spreading it on the long side of the rectangle of pastry. Leave enough at the ends to roll up, tucking in the sides.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7Nt_LNYcootNQggOZ4MafXTAGLe9b-jgptYC52cS_V-7VC8-QCRwR7r83E-xYMWCNN6oE33TSAs7-uXr2W60jdglNyQ7p7xnRh30CMSdTBoloikDMPlZkY7dUuLekc2RNk7QB8uQsdJI/s1600/Greek+cheese+pastries+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7Nt_LNYcootNQggOZ4MafXTAGLe9b-jgptYC52cS_V-7VC8-QCRwR7r83E-xYMWCNN6oE33TSAs7-uXr2W60jdglNyQ7p7xnRh30CMSdTBoloikDMPlZkY7dUuLekc2RNk7QB8uQsdJI/s640/Greek+cheese+pastries+3.jpg" width="640" /></a></div>
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<span style="font-family: verdana, sans-serif;">Brush with melted butter and sprinkle with sesame seeds.</span></div>
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<span style="font-family: verdana, sans-serif;">In a non stick fry pan heat oil and fry each pastry until nice and brown, turning over once. This will only take a few minutes. Now cut each one into 2 pieces and serve with a wedge of lemon and a sprinkling of chopped coriander.</span></div>
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Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-45594146931355582822017-05-09T15:45:00.000+09:302017-05-17T16:45:39.833+09:30Plum Cake<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6NDop0FncOawgLrXi3lJEyracV5NXBieRDDNyVSRO97gxSftTR-qi6uOWb1VF4Y6FUBlY1tU_TzRIjycgf1h2P2pxCRI3pjYmtb2VQxdXYABFwrfZG0so4ajVjFId1BBlZ4yyol5qJwH/s1600/thumb_IMG_4449_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6NDop0FncOawgLrXi3lJEyracV5NXBieRDDNyVSRO97gxSftTR-qi6uOWb1VF4Y6FUBlY1tU_TzRIjycgf1h2P2pxCRI3pjYmtb2VQxdXYABFwrfZG0so4ajVjFId1BBlZ4yyol5qJwH/s640/thumb_IMG_4449_1024.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Thanks a lot weather for turning cold on me. Just because it is autumn doesn't mean it has to be wet and cold. Okay so we have had a few sunny days and I have to admit that I've been away to Melbourne and then spent an entire 2 weeks in my garden doing a big renovation project. </span><br />
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<span style="font-family: "verdana" , sans-serif;">I'm dreaming of some fab warm sunny days, sipping tea on the verandah and watching the glorious leaves changing colour. So damn and blast I just have to make a cake, even though I 'm trying to give up sugar.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Plums are on their last legs and we will just have to be content with apples and pears and citrus fruit until the whole darn weather recycles itself and comes back to spring.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Fabulous time of year (if it stops peeing with rain). I've done a quick scout of my neighbourhood and I've brought you the best of the autumn show.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_6vkiTyhAI05NLP25LfyHH1ZH_Ld4KOSJLLqG89PAZt7ZmIqhBsghTahHv77cqG2iZ9T-rEwgAHAJ34uAtorEq-uUNn9_YrG1kZKOiuRzmCLVFtzAncSDLp9VADEZ-g3UVOifCU7ujdp/s1600/collage+Autumn+colours+2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_6vkiTyhAI05NLP25LfyHH1ZH_Ld4KOSJLLqG89PAZt7ZmIqhBsghTahHv77cqG2iZ9T-rEwgAHAJ34uAtorEq-uUNn9_YrG1kZKOiuRzmCLVFtzAncSDLp9VADEZ-g3UVOifCU7ujdp/s640/collage+Autumn+colours+2017.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Here are some Fabulous Facts about Deciduous Trees.</span><br />
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<span style="font-family: "verdana" , sans-serif;"> - Leaves fall off trees in winter because a layer of cork grows across the leaf stalk gradually cutting off its water supply.</span><br />
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<span style="font-family: "verdana" , sans-serif;">- Physiological changes in the leaf produce outstanding autumn colours. Short, warm days and cool nights produce pigments which develop into the wonderful autumn colours. </span><span style="font-family: "verdana" , sans-serif;">Carotenoid</span><span style="font-family: "verdana" , sans-serif;"> pigment gives yellow, orange and brown and bright reds and purples are from anthocyanin pigments. </span><br />
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<span style="font-family: "verdana" , sans-serif;">- </span><span style="background-color: white; color: #333333; font-size: 16px;"><span style="font-family: "verdana" , sans-serif;">Red and purple leaves are actually caused by the presence of sugars from sap that is trapped inside of the leaves.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">- If you live very close to the Equator, you will not experience autumnal colours.</span><br />
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<span style="font-family: "verdana" , sans-serif;">- Plums are an autumnal fruit and you should find the last of them in the shops now.</span><br />
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<span style="font-family: "verdana" , sans-serif;">So dash out and buy a few because this may be your last chance this season to make this cake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPclI36mchSTpfYQBihnjbFaF2SzO-dRICFw5cgO-S28U7MhJrctFjuWKqFMG2S4g_qLa72JPz-20w4O2JecYXpHsVdIIa565G4LPuyQicTmnagPfFAuKSdqcDZ0dCF6gzNLDpKKSqtk23/s1600/thumb_IMG_4452_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPclI36mchSTpfYQBihnjbFaF2SzO-dRICFw5cgO-S28U7MhJrctFjuWKqFMG2S4g_qLa72JPz-20w4O2JecYXpHsVdIIa565G4LPuyQicTmnagPfFAuKSdqcDZ0dCF6gzNLDpKKSqtk23/s640/thumb_IMG_4452_1024.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><u><b>PLUM CAKE</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Ingredients</u></span></span><br />
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<span style="font-family: "verdana" , sans-serif;">1/4 cup (60g) caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">115g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup (125g) plain flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">3 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">4 plums, pitted and quartered</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon cinnamon</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons Rice Malt Syrup</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">pinch salt</span></span><br />
<span style="font-family: "verdana" , sans-serif;">1 - 2 teaspoons caster sugar</span><br />
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<span style="font-family: "verdana" , sans-serif;">Preheat oven to 170º fan forced.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Beat sugar and butter together until nice and creamy.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Beat in eggs one at a time until combined.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Mix flour, baking powder and salt together in a small bowl and gently incorporate into the creamed mixture.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Pour batter into a greased springform cake tin, approx 20 cms in size.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Place the quartered plums, cut side up into the batter, pressing down slightly.<br />Sprinkle the plums with a mixture of cinnamon and sugar.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Bake in a preheated oven for 40 - 50 minutes.<br /><br />Cool for 5 to 10 minutes then take out of the tin and cool completely on a cake rack or serve warm with yoghurt.</span><br />
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</style>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-24006132815732748782017-04-10T08:24:00.000+09:302017-04-10T08:24:47.881+09:30Vanilla Plums, Rice, Sugar and Olive Oil<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Things I have learned this week!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lUMKUC09obU6QDHjZquXDdYIvCdfZwSmzywdC5yPglyTQCTlGTXfz4olnzs56YvIck41GkZrzy-qFLJLuwbdm7qRTPbSFs1_KMVw4ak0nowyPvYfWvccMOAD9fmZzXqhg4XEJqn0QjhB/s1600/heart-1976490_640.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lUMKUC09obU6QDHjZquXDdYIvCdfZwSmzywdC5yPglyTQCTlGTXfz4olnzs56YvIck41GkZrzy-qFLJLuwbdm7qRTPbSFs1_KMVw4ak0nowyPvYfWvccMOAD9fmZzXqhg4XEJqn0QjhB/s320/heart-1976490_640.jpg" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif;">1. Rice contains arsenic! I am gobsmacked! Maybe you knew this already. If you are a not a big rice eater then eating small amounts of rice should be fine. However, to make it safer, soak rice in water overnight, drain the water and discard it and then use fresh water to cook the rice. Arsenic will be drawn out of the rice and into the water you are discarding making it much safer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMa-u9dKkN4dCmG2yQ8o_mdjgap2we-m3KlBSPi0BJhUTizRkFdByMf1Hfq1KCyk7Hm_sQNF3cb5KYEDBqd3FmLYNcYG46sIHdfuDsFSQz-tOnBWQrJFIvFbissOI0swKPrVH5m80s-GL/s1600/frypan+george.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMa-u9dKkN4dCmG2yQ8o_mdjgap2we-m3KlBSPi0BJhUTizRkFdByMf1Hfq1KCyk7Hm_sQNF3cb5KYEDBqd3FmLYNcYG46sIHdfuDsFSQz-tOnBWQrJFIvFbissOI0swKPrVH5m80s-GL/s320/frypan+george.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">2. Never use olive oil in non stick pans. Use grape seed oil, avocado oil or bran oil. This will enable your non stick pan to stay pristine for ever. Olive oil will burn on your non stick pan rendering it useless. Thank you George! ( I read this on the box of my new George Colombaris pan) How come I didn't know this?</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;">3. Quitting sugar is like giving up smoking. The thought of it is way more difficult than actually doing it. I am on day 6 of a sugarless diet! But, I did buy a jar of Rice Malt Syrup which contains no fructose and I tried it in my coffee. It tasted OK but it wasn't sweet.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">4. Sweet cooked fruit in season does not need added sugar. If you add sugar out of habit to your food, stop and think 'do I really need this'.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">5. Volunteering for something takes less time that you think and is a great way to meet new people and learn about your local environment.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">6. Plums are one of my favourite fruits.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">So I had better let you have my favourite plum recipe that is so simple you wonder why you have never tried it before. (Ssh, it contains no sugar either)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><b><u>VANILLA PLUMS</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u><br /></u></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2vzFfUvr5rHdishbhR8ieoBSHme6THcZsdh5zLSqxJAkP5s8H2RlrB6nr6XKlIN7zFoWmpRwGfaa2Ayihdv75bbF6Bg1hV5AtGnn9gIxVX-FeeT4ECn14w7lyh67wiCAfsafCKFDiWFi/s1600/vanilla+plums+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2vzFfUvr5rHdishbhR8ieoBSHme6THcZsdh5zLSqxJAkP5s8H2RlrB6nr6XKlIN7zFoWmpRwGfaa2Ayihdv75bbF6Bg1hV5AtGnn9gIxVX-FeeT4ECn14w7lyh67wiCAfsafCKFDiWFi/s640/vanilla+plums+1.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "verdana" , sans-serif;"><b><u><br /></u></b></span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients</u></b></span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b><u><br /></u></b></span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1 kg ripe plums, any kind will do</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1 vanilla pod</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cinnamon stick</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1/2 cup water</span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I feel a bit of a fake posting this recipe - if you can even call it that! </span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Wash and cut the fruit into quarters removing the seed.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">2. Add to a large pan with water, cinnamon stick and the seeds from the vanilla pod.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">3. On a low heat cook plums until they are soft and thick, about 15 - 20 minutes. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">4. Take off the heat and cool. Remove the cinnamon stick. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">5. Serve warm or cold with ice cream, custard, yoghurt or by themselves.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">See I told you it was really easy.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvGXPFWo1c0GpSnEdXMENsz9mCoTQG6pxDBj_Nirtr2NPASCmEzGoy034unG0xwKoYw0HX0xB2ZTF_bgPcFMFm-CZJ09Cu7y02Jkfz_C6b1EIB-zKr_PSnSkG1DpLQAWiPzIiLKc-20p5/s1600/vanilla+plums+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvGXPFWo1c0GpSnEdXMENsz9mCoTQG6pxDBj_Nirtr2NPASCmEzGoy034unG0xwKoYw0HX0xB2ZTF_bgPcFMFm-CZJ09Cu7y02Jkfz_C6b1EIB-zKr_PSnSkG1DpLQAWiPzIiLKc-20p5/s640/vanilla+plums+2.jpg" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Did you know? The plum is related to the almond, peach and nectarine.</span><span style="font-family: "verdana" , sans-serif;">Plums are called 'drupes' something with a hard stone at the centre, from the Latin word 'druppa' meaning 'over ripe olive'. (I think this must be because the olive has a hard stone in the centre). </span><span style="font-family: "verdana" , sans-serif;">If you are a linguist and know more about this, can you leave a comment please.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Phenols are also found in plums and prunes (dried plums); they function as antioxidants - plus they aid in helping the body to absorb iron. And finally they are high in vitamin C. What a clever thing nature is.</span></span><br />
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<span style="background-color: white; font-family: "lato" , "open sans" , "arial" , sans-serif; font-size: 17.6px;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-42809913943834326502017-03-22T11:10:00.000+10:302017-03-22T11:10:43.239+10:30Lentil, Mushroom and Brussel Sprout Strudel<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_-DvF7XTdyIRBsnnXfYwGKvBy2bjLnmZoHBLcfJn_QF3cx63Ewx7eGetGAfKjhlEIhrinqJ8np8Hl3jkwXcqPB-lxb28eUqINOjZLYDtP_DEa1KZffq_C_oz1l6oaO4NzDD_qY8goiAr/s1600/Mum+in+chefs+clothes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_-DvF7XTdyIRBsnnXfYwGKvBy2bjLnmZoHBLcfJn_QF3cx63Ewx7eGetGAfKjhlEIhrinqJ8np8Hl3jkwXcqPB-lxb28eUqINOjZLYDtP_DEa1KZffq_C_oz1l6oaO4NzDD_qY8goiAr/s400/Mum+in+chefs+clothes.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;">My mother had no formal training as a chef yet she cooked for a large number of people for a long time. She became 'famous' locally for her steak and kidney pies, Yorkshire puddings and roast meats.</span><br />
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<span style="font-family: "verdana" , sans-serif;">As a child we always had plenty of food on the table, vegetables my father grew; beans, peas, cabbages, potatoes and with butchers in the family even during hard times we ate well. Our neighbour handed over bruised apples from his tree and with my rhubarb (found on an old allotment and brought home for dad to plant) we ate fabulous crumbles with custard for dessert.</span><br />
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<span style="font-family: "verdana" , sans-serif;">But my mum was a lousy vegetable cook; Over cooking was something she was accustomed to from her childhood. Carrots with a little bite were 'under done', runner beans with a 'squeak', were 'not cooked properly'. So for me to become vegetarian from a relatively young age, seemed somewhat odd.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">I have memories of sprouts cooked in boiling water for ever, until they were just a load of mush and served proudly with Sunday roast and lashings of gravy. </span><span style="font-family: "verdana" , sans-serif;">If you have similar memories then I know what you are thinking! Brussel Sprout Strudel - no way!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Although my childhood sprouts weren't OK, I haven't been discouraged from eating them but I cook them very differently to my mum and I love experimenting with sprout recipes. </span><span style="font-family: "verdana" , sans-serif;">My love of sprouts and lentils gave me the inspiration for this recipe. Add mushrooms and it makes perfect sense, to me anyway. </span><br />
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<span style="font-family: "verdana" , sans-serif;">The lentils are strong and firm and with the butteriness (if indeed that is a word) of the sprouts, they just melt in your mouth.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I am pretty sure that most people who like to cook have some recipes where the ingredients are just completely absurd. And I bet that once you tell people what's in the dish, they seem surprised that they go together so well. </span><br />
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<span style="font-family: "verdana" , sans-serif;">This is that kind of recipe. Don't be scared now, just give it a go and you might surprise yourself. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4ZAYaGDhZZlzJ9i8fzR2efFrd9-mMUxdE6fHLCiEYKUixo5e-HRURPK0tvF86t_EGVpBGEAHh7orSC3pwA6iel8z7hMG_qlc928Gcmde5mYi_NHtiKROeYeQOdcldic-RMj30hLORWrc/s1600/Lentil+sprout+strudel+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4ZAYaGDhZZlzJ9i8fzR2efFrd9-mMUxdE6fHLCiEYKUixo5e-HRURPK0tvF86t_EGVpBGEAHh7orSC3pwA6iel8z7hMG_qlc928Gcmde5mYi_NHtiKROeYeQOdcldic-RMj30hLORWrc/s640/Lentil+sprout+strudel+1.jpg" width="640" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif;"> <u>LENTIL, MUSHROOM AND BRUSSEL SPROUT STRUDEL</u></span></b></div>
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<span style="font-family: "verdana" , sans-serif;">Serves 4 people</span></div>
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<span style="font-family: "verdana" , sans-serif;">225g Brussel sprouts</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 x 425g can lentils</span></div>
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<span style="font-family: "verdana" , sans-serif;">200g can/jar of roasted red peppers</span></div>
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<span style="font-family: "verdana" , sans-serif;">125g mushrooms, chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 brown onion, finely sliced</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cloves garlic minced</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tablespoon olive oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">20g butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">50g Parmesan cheese finely grated</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 tablespoons breadcrumbs</span></div>
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<span style="font-family: "verdana" , sans-serif;">Filo pastry about 12 sheets</span></div>
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<span style="font-family: "verdana" , sans-serif;">salt and pepper</span></div>
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<span style="font-family: "verdana" , sans-serif;">20g extra butter for the filo pastry</span><br />
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<span style="font-family: "verdana" , sans-serif;">1 cup white wine</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 - 2 tablespoons flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 knob of butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup stock or a stock cube and water</span></div>
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<span style="font-family: "verdana" , sans-serif;">Steam/ cook Brussel sprouts until almost tender. Remove and set aside.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In a large frypan add olive oil and 20g butter and cook onions and garlic on low until they are soft and just starting to brown. This will take around 15 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add mushrooms, brown for a few minutes then add roasted pepper. Cook uncovered, stirring often for about 10 minutes. Season with salt and pepper. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Chop the sprouts in half and ad these to the pan and cook for a further 5 minutes, stirring and seasoning as you go.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Remove from the heat and place them in a bowl and set aside.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Using the same pan, make the sauce. Add the butter, flour to make a rue then add cup of white wine and stock and cook, stirring until the sauce thickens.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cook the sauce for a couple of minutes then return the vegetables to the pan and mix until they are well coated. Now take them off the heat and allow to cool before making up the strudel.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Once the vegetables have cooled, it's time to make the strudel. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteTxPhT8W8OkllktkM6QjKdT5RYYmoKX4b5oCfZcZKtPXXZ9WA0p2Mw0GvG2WmIP9ycVWyYGZbGO09LzW_XUy8fPP7KMYkcoyRCp114z3Z9IRS7pNE0vKvumXQq_HfWNjx33vi9-88uFJ/s1600/LENTIL+SPROUT+STRUDEL+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteTxPhT8W8OkllktkM6QjKdT5RYYmoKX4b5oCfZcZKtPXXZ9WA0p2Mw0GvG2WmIP9ycVWyYGZbGO09LzW_XUy8fPP7KMYkcoyRCp114z3Z9IRS7pNE0vKvumXQq_HfWNjx33vi9-88uFJ/s640/LENTIL+SPROUT+STRUDEL+3.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Melt the extra butter in a microwave container. Take one piece of filo pastry and using a pastry brush, brush butter over the surface. Don't take too long or the pastry will dry out. Now sprinkle over a little cheese and breadcrumbs and add another layer. Repeat until you have 4 pieces of filo on top of each other.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Take half the mixture and place it in a line along the long side of the pastry, leaving a little pastry free at the ends to tuck in. Now fold the ends over the mixture and roll up like a big sausage roll.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Repeat this with 4 more sheets of filo and mixture. You should make 2 strudels out of this mixture. Lastly brush the tops of the strudels with any remaining butter. Place them on a baking tray lines with baking paper and </span><span style="font-family: "verdana" , sans-serif;">bake in a preheated oven 190º/375</span><span style="font-family: "verdana" , sans-serif;">º for 20 - 30 minutes until the pastry is nice and brown.</span></div>
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<span style="font-family: "verdana" , sans-serif;"> Serve with a salad or two or your favourite vegetables and a dollop of chutney or pickle.</span></div>
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Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-42210611451239291372017-03-07T12:14:00.003+10:302017-03-23T08:25:41.443+10:30River<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5tNKbQ8cNUIyCiuwSpCzOMWDb76NxrcOlPCMUNqHig9pzD10Oklt6lJ9Q-E0nzMfIs6vEXxwkjMgbGkbI47c6gOfTn-btEHubcELLOn-qtKRxCH2tfC2qfONxOdNlSEa0s5h6eya0wCY/s1600/Weathered+canoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5tNKbQ8cNUIyCiuwSpCzOMWDb76NxrcOlPCMUNqHig9pzD10Oklt6lJ9Q-E0nzMfIs6vEXxwkjMgbGkbI47c6gOfTn-btEHubcELLOn-qtKRxCH2tfC2qfONxOdNlSEa0s5h6eya0wCY/s640/Weathered+canoes.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">When I was just a kid I canoed 27 miles on Loch Lomond, Scotland. It left a lasting impression on me and one I have yet to match. I was afraid of nothing as a youngster, keen to try my hand at everything where there was a bit of adventure. Sadly, most of my pursuits ended in my 30's and then the fear took hold. Everything I thought of doing scared me enough not to try it. I didn't believe in myself and was afraid that trying something I thought I couldn't do would just end in failure - so I didn't try anything. I watched as my family went off hiking and cycling and sailing and swimming.........</span><br />
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<span style="font-family: "verdana" , sans-serif;">Over the last 18 months, something changed - I am not sure how or what but it has been a revelation! A letting go, a freedom! </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">An overheard conversation prompted my <a href="http://postcardstofrance.blogspot.com.au/search?q=thames+path" target="_blank"><span style="color: blue;">Thames Path Walk</span></a>, and this book, <a href="https://www.goodreads.com/book/show/97501.The_Unlikely_Voyage_of_Jack_de_Crow" target="_blank"><span style="color: blue;">"The unlikely Voyage of Jack de Crow" by AJ MacKinnon</span></a>, sparked the idea of a river adventure and voilà! I'm on the river in a kayak! So what's my next challenge I hear you say???? Oh, I'm hooked on the kayak, I'm not ready to give that up yet. There's a lot to explore, places to go and things to see, albeit at a slow pace. And I'm not sure where my next inspiration will come from.</span><br />
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<span style="font-family: "verdana" , sans-serif;">There are many places to get on the water in South Australia but having your own kayak would help - I'm working on that. The Murray River has some amazing places through SA and New South Wales, so I'm tempted to be having a few mini holidays over the coming year. Getting into National Parks, tributaries of<span style="color: blue;"> <span style="color: blue;"><a href="http://www.visitalexandrina.com/" target="_blank">Lake Alexandrina</a>, the Coorong</span></span> and the Onkaparinga River are all potential places for me to explore over the coming months.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Tasmania is also on the horizon for October 2017 and it would be fantastic to see the unique flora and fauna of the region. Huge red gums, forests of ferns and epiphytes and to sneak a peak at a platypus in the wild. It hurts to think about it.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Here's some photos taken in Loch Luna Reserve and on our evening paddle, part of the National Park near Berri in South Australia.</span><br />
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<span style="font-family: "verdana" , sans-serif;">If you are looking for an adventure, try this company <span style="color: blue;"><a href="http://www.canoeadventure.com.au/" target="_blank"><span style="color: blue;">Canoe Adventure</span></a> </span>based in Berri. Kym and Karen do an excellent job of getting you into fabulous areas along the Murray River and off the beaten track. They let us loose with their kayaks, introducing us to some beautiful places we have promised to come back to.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I'm not a person who quotes God or the Bible, but this quote I found in my local paper rang true -</span><br />
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<span style="font-family: "verdana" , sans-serif;">"See I am doing a new thing! Now it springs up, do you not perceive it? I am making a way in the wilderness". And that is what it feels like.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com4tag:blogger.com,1999:blog-7491305715270583152.post-80028980645954158022017-02-28T08:13:00.004+10:302017-02-28T08:13:55.655+10:30Cranberry and Apple Crumble Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqi3g8lPryecT8jypyPqLqYCNII0Z-8hT1n_4y2Hyy7nv1n70W_ybgdIpX5uHFKtzIEQsjbB98Lk8unudQ_EdLE6Hn9mbDtpjzqyzxNkR0rGHhQQdMQHUeaOHRoxtKCHadOuJNwwkXX84g/s1600/Cranberry+apple+muffins+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqi3g8lPryecT8jypyPqLqYCNII0Z-8hT1n_4y2Hyy7nv1n70W_ybgdIpX5uHFKtzIEQsjbB98Lk8unudQ_EdLE6Hn9mbDtpjzqyzxNkR0rGHhQQdMQHUeaOHRoxtKCHadOuJNwwkXX84g/s640/Cranberry+apple+muffins+1.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's time to make a confession. I have been spending more time in my garden than I have in the kitchen. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Most evenings its been a rush to get any food on the table and I certainly haven't been playing around with ingredients for a few weeks.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My biggest problem is the weather. At this time of year when temperatures can be up into the 40º c, there's not a whole heap of time to be out in the garden because its too damn hot after 9.00am.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Over the last week or so the temperatures have been in the 20's, reasonably warm still but it gave me the opportunity to get out, weed, replenish the vegetable garden and start pruning back a few shrubs.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">But now we are expecting a week of high 30's and I'm back inside thinking about food.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I had a real yearning for some muffins and I picked up my weekly supply of Granny Smith apples from the orchard and just needed to put aside a little time to make them.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">The muffins are nice and fruity, with a crumbly, crunchy topping and make a nice snack for morning or afternoon tea. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Here is the recipe.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>CRANBERRY AND APPLE CRUMBLE MUFFINS</b></u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Crumble Topping</u></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup plain flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">60g butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons caster sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons flaked almonds, chopped</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Muffin Mixture</u></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup c</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ranberries, chopped - fresh or frozen</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1¾ cups SR flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Granny Smith apple, peeled and grated</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">125g butter melted and cooled</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon vanilla or ground cinnamon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup almond meal</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">⅓ cup milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">¾ cup caster sugar</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 200</span><span style="font-family: "arial" , "helvetica" , sans-serif;">º or 1</span><span style="font-family: "arial" , "helvetica" , sans-serif;">80º fan forced. Place paper cases into a 12 point muffin pan.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />To make the topping - In a small bowl add flour and butter and mix with fingertips to resemble breadcrumbs. Add sugar and flaked almonds. Set aside in the fridge.<br /><br />In a large bowl mix flour, sugar, almond meal and caster sugar. Mix in the cranberries and apple.<br /><br />In a small bowl add vanilla or cinnamon, melted butter, eggs and milk and mix until combined.<br /><br />Now add the wet mix to the flour bowl, mixing until just combined.<br /><br />Fill the paper cases with mixture, piling it up. Then sprinkle some of the topping on the top. Be generous. Now place in the centre of the oven and bake for 15 - 20 minutes.<br /><br />Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.<br /><br />These are suitable to freeze or keep in an airtight container for a few days.<br /></span><br />
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<br />Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-64303952884579572062017-02-06T15:44:00.000+10:302017-02-06T15:44:23.657+10:30Rhubarb Cake with Almonds<div>
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<span style="font-family: "verdana" , sans-serif;">Let me preface this recipe with a word of warning! </span><br />
<span style="font-family: "verdana" , sans-serif;">This will be my last cake recipe (for a while) because once I make cake,I eat cake and eating cake is not a good idea when you are trying to control your waistline. There I have said it!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Commitment folks! That is what it is! A New Years resolution I am trying to stick to. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This was brought home to me again after watching another of <a href="http://documentaryheaven.com/eat-fast-and-live-longer/" target="_blank"><span style="color: blue;">Dr Michael Moseley</span></a>'s "Trust Me I am a Doctor" series on TV. (Michael is the guy that brought us the 5:2 Intermittent Fasting Plan). The program looked at the best way of losing belly fat. Reduction in the amount of food eaten versus exercise. While the exercised toned - reducing overall portion sizes had the greatest effect. Check out the above link for more information.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With that in mind, my portion sizes are now getting smaller! But with cake, it's impossible to eat it alone so you add cream, ice cream or sour cream. Point taken! No more cake, enjoy this last recipe for a few months until I can report on a reduction of my waist line - way before winter arrives and I start to crave comfort food.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtN2Has0hS4dqKOo3lFJk5epXdOQdXPOjxxUl7tDxm1wt_UftdTNcVgM6fkyjR9xsiKKERt9l8u-WF58mtXU018W6m4Vd1Ow_QvVaT-C-vi4qPx43tQWgMrJ1KISjRPIUsq0lb33gRak0J/s1600/Rhubarb+cake+with+almonds+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtN2Has0hS4dqKOo3lFJk5epXdOQdXPOjxxUl7tDxm1wt_UftdTNcVgM6fkyjR9xsiKKERt9l8u-WF58mtXU018W6m4Vd1Ow_QvVaT-C-vi4qPx43tQWgMrJ1KISjRPIUsq0lb33gRak0J/s400/Rhubarb+cake+with+almonds+3.jpg" width="400" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;">So lets concentrate on this last rhubarb cake recipe, enjoy it, tuck it away and don't look at it any longer than you have to. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have a lot of rhubarb in my garden and I tend to use it for desserts only, but I have recently </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">read about how rhubarb makes a great pickle. Now I have made rhubarb chutney, but rhubarb pickled by itself is a whole other story. Keep watching, I may get time to try some soon.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><b>RHUBARB CAKE WITH ALMONDS</b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;"> <b style="text-decoration: underline;">Ingredients</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"> 1 1/2 cups of plain flour</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 1/4 cup caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 tsp baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 tsp baking soda</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 tsp ground cardamom</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/4 tsp almond extract</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 cup almond meal</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 tsp vanilla extract</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 tbl icing sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"> zest of an orange</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/3 cup flaked almonds</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 cup unsalted butter</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 cup Greek yoghurt</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 extra tbs caster sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"> pinch of salt</span><br />
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<li>Pre-heat your oven to 170 degrees fan forced. Line the
bottom of a 23 cm springform pan with a round of baking paper. Then
generously coat the paper and the sides of the springform pan
with butter. Set aside.</li>
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<li>In a bowl beat 1 cup of the sugar and the butter on medium speed until
light and creamy. Add the eggs in one at a time, mixing
after each addition. Then beat in the yogurt, orange zest and the
extracts.</li>
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<li>Combine the flour, baking
powder, baking soda, cardamom and salt in a small bowl. Add these dry ingredients to the
cake batter, adding in about one-third at a time, mixing on low speed until all is mixed in thoroughly. You can do this by hand if you don't have a mixer.</li>
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<li>Trim the ends from
the rhubarb - discarding the leaves. If the rhubarb stalks are thick, slice them in half
lengthwise. Then cut the rhubarb stalks into pieces about 3 - 4 cms in
length.</li>
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<li>Spread about half of the thick cake batter into an even
layer on the bottom of your prepared springform pan. Place about half of the rhubarb on top in an even layer. Then
spread the remaining cake batter over the rhubarb. Arrange the remaining
rhubarb pieces on top and sprinkle the flaked almonds and the remaining 1
tablespoon of sugar over the top of the cake. This will give a nice caramel crunch to the cake.</li>
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<li>Transfer the cake to your pre-heated oven and
bake for 45-50 minutes, or until a toothpick inserted into the middle
comes out clean. </li>
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<li>Remove the cake form the oven and set it on a wire rack
to cool. Once cooled remove cake from the tin, dust with icing sugar and cut into slices. </li>
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<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: 15.3333px;">Serves 8</span></span></span></span><br />
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</style>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0tag:blogger.com,1999:blog-7491305715270583152.post-68111171393434028902017-01-30T10:27:00.000+10:302017-01-30T10:27:07.584+10:30 Quinoa Salad - Asian Style<span style="font-family: "verdana" , sans-serif;">Oh my, January has almost gone and we are rushing headlong into 2017.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I'm hoping for a healthier 2017, filled with amazing adventures, travel, new food combinations, weight loss (yes I am still trying), finding new things to try, taking more photographs, getting fitter!!! The list goes on. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Fingers crossed, I will be launching my new look blog in 2017 which will have more features and lots of new recipes. So keep a look out!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">My biggest hurdle for this year, apart from getting my new blog working, is to find ways to reduce calories, get high nutrition and still have enjoyable food.</span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">What I want to reduce - apart from my waistline - is having too many 'trendy' ingredients that you use once and then hide in your pantry until you throw them out in a years time. Great food, great tastes, simple as......</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">It's summer here and we had a ridiculously early start to hot weather - 41 degrees C on Christmas Day, and our Tour Down Under (cycle race) last week experienced temperatures in the 40's too. We have had hot, humid weather and more storms than ever before. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Don't despair, I've got some great salads for you.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">This week I am sharing one of my favourite salads. Low calorie, a healthy combination, high in protein and it tastes pretty damn good! </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">In hot weather, this salad is fantastic, there</span><span style="font-family: "verdana" , sans-serif;">'s so little cooking.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><b><u>Quinoa Salad - Asian Style</u></b></span></div>
<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0igaWDX_GPRDWWuWJuo1-ySvNa99dLDngsrsWsOlRpXUcdWcuQY8lG3Ij2as4C11NWvNLHpPHn9ysDDjPCnGlxvnBaW01CjCHMs9m-68VIPkkdADxmppEoZXs-aWOxqz1pFWW3KbC5Ul/s1600/Asian+Quinoa+Salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0igaWDX_GPRDWWuWJuo1-ySvNa99dLDngsrsWsOlRpXUcdWcuQY8lG3Ij2as4C11NWvNLHpPHn9ysDDjPCnGlxvnBaW01CjCHMs9m-68VIPkkdADxmppEoZXs-aWOxqz1pFWW3KbC5Ul/s640/Asian+Quinoa+Salad+1.jpg" width="640" /></a></span></div>
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<b><span style="font-family: "verdana" , sans-serif;"><u>Ingredients</u> - serves at least 6 as a side dish</span></b><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 cup Quinoa - I use red, but any colour will be fine</span><br />
<span style="font-family: "verdana" , sans-serif;">2 cups water</span><br />
<span style="font-family: "verdana" , sans-serif;">salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup red cabbage shredded</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup shelled edamame</span><br />
<span style="font-family: "verdana" , sans-serif;">2 carrots shredded</span><br />
<span style="font-family: "verdana" , sans-serif;">1 zucchini shredded</span><br />
<span style="font-family: "verdana" , sans-serif;">1 red capsicum chopped</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 large continental cucumber diced</span><br />
<span style="font-family: "verdana" , sans-serif;">pinch salt and pepper</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><u>Sauce</u></b></span><br />
<u><span style="font-family: "verdana" , sans-serif;"><br /></span></u>
<span style="font-family: "verdana" , sans-serif;">1 spring onion finely sliced</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 teaspoon fresh ginger, grated</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tablespoon sesame seeds</span><br />
<span style="font-family: "verdana" , sans-serif;">1/8 teaspoon chilli flakes</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup of Tamari/ soy sauce</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tablespoon sesame oil</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tablespoon rice wine vinegar </span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons of chopped coriander</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tablespoons water - optional</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Wash the Quinoa well and place into a medium saucepan with 2 cups of water and a pinch of salt. Bring to the boil, cover and simmer until all water has evaporated. This usually takes 10 - 15 minutes. Cool slightly.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">While Quinoa is cooking prepared salad vegetables. I use a mandolin to cut cabbage, zucchini and carrot. Place in a bowl and mix well. Add chopped red capsicum and edamame beans and mix well. Add salt and pepper to taste.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Make the sauce by mixing all the ingredients together in a small bowl. Now if the sauce looks a little thick (depends if you go overboard with the coriander), then add 1 - 2 tablespoons water and mix well.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Once the Quinoa has cooled slightly, mix into the salad vegetables. Add the sauce and mix well. Sprinkle with a few chopped coriander leaves and slices of spring onion.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><u><b>Serving suggestions</b></u></span><span style="font-family: "verdana" , sans-serif;"><br /></span><br />
<span style="font-family: "verdana" , sans-serif;"><u><b><br /></b></u></span>
<span style="font-family: "verdana" , sans-serif;">This salad can be used on its own or as a side dish. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">You could add some cooked tofu, omelet, or nuts. You can also substitute the Quinoa for brown rice or other grains you prefer.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWF2UXkVivhUobMqoP-XNx3H_JNgXmpXtkn308qQo__G1-zIAeI2181RSZa2fD3aXZ1A-xejdOnnuXyM7RJY_EtUsimSPM1CxieBeiYDEsQPW_qXFvXuuIrSdtUP2ozqHM1MbqxM4-96Q/s1600/Asian+Quinoa+Salad+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWF2UXkVivhUobMqoP-XNx3H_JNgXmpXtkn308qQo__G1-zIAeI2181RSZa2fD3aXZ1A-xejdOnnuXyM7RJY_EtUsimSPM1CxieBeiYDEsQPW_qXFvXuuIrSdtUP2ozqHM1MbqxM4-96Q/s640/Asian+Quinoa+Salad+close+up.jpg" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><u style="font-family: verdana, sans-serif;"><br /></u>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Cyndyhttp://www.blogger.com/profile/17066955588962577746noreply@blogger.com0