tag:blogger.com,1999:blog-49257845875633980522024-03-10T02:46:20.467+00:00THE INKY KITCHENNancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-4925784587563398052.post-74539469219255711602011-07-10T14:12:00.010+01:002011-07-10T18:39:48.617+01:00Crispy Calamari with Samphire & Ginger Aioli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TOkBE8xvCZzSyZHIZ_2yIxdETs5zMhyOsDMLf6VT8BWb15HamCm8edMSq8Izsrg79tTvt2RfbsuAsGQw8S66_YhIfWndCkTP5qi5bgva4GGOrS_QiW4CWjDhnUzYkf6FaH4KjnfxayM/s1600/calamari+main.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TOkBE8xvCZzSyZHIZ_2yIxdETs5zMhyOsDMLf6VT8BWb15HamCm8edMSq8Izsrg79tTvt2RfbsuAsGQw8S66_YhIfWndCkTP5qi5bgva4GGOrS_QiW4CWjDhnUzYkf6FaH4KjnfxayM/s400/calamari+main.jpg" alt="" id="BLOGGER_PHOTO_ID_5627765727227579282" border="0" /></a><span style="font-size:85%;"><br />I'm back I'm back I'm back! We fiiiiiiiinally got a phone line put in at our new house on Friday and so I am back with you in the online land of the living! Let's celebrate with some tasty fried food, deal?<br /><br />Well it's safe to say that the last few months have been eventful to say the least - Pete, Cleo and I moved into a gorgeous Grade II listed terrace that we are all in love with. It was completely refurbished shortly before we moved in and has an adorable little private garden at the back with raised decking where I can sit barbecuing and drinking Pimms. I was a little worried as my new kitchen is quite a bit smaller than the last, but I'm coping ok - I am having to keep some of my kitchen appliances on top of the wall units but its a small sacrifice to pay to have such a lovely home.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUCBtNIPmnIHngGstEnmfXKnbxrfXTxMwuizJkPxcLnGb2__XZWsxAKWeVHUkvYdDmUbil2jA0n2fK7W1u8Gw1mwFt32ML4pYauGIkWKjOn9yRApcIwIGSy7OEPYDy9c4a9Dtm_yEnCE/s1600/squidlies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUCBtNIPmnIHngGstEnmfXKnbxrfXTxMwuizJkPxcLnGb2__XZWsxAKWeVHUkvYdDmUbil2jA0n2fK7W1u8Gw1mwFt32ML4pYauGIkWKjOn9yRApcIwIGSy7OEPYDy9c4a9Dtm_yEnCE/s400/squidlies.jpg" alt="" id="BLOGGER_PHOTO_ID_5627768349588374242" border="0" /></a><br />I have also passed my driving test (first time, POW!) and properly opened my little bakery business www.sweet-treat-boutique.co.uk. It's still only in my free time from my full time job but its a start and its going really well - I am supplying the coffee shop of my local department store Tylers with my cakes and bakes as well as doing any custom orders I am receiving. But anyway, onto the food...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfa62PqXPgGMVIalD8JiCQ2cKm_JJ46wR11dqkPNScKi_ccZADskhf52-Dd-tYn10C1qVJ6yhrQSVGwiqKTuHkfCmEgAKvlyqIiLzztBzn60aAP6OQeK1ZfdCd-jgIpUOaV9-F4cczZg/s1600/making+aioli.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfa62PqXPgGMVIalD8JiCQ2cKm_JJ46wR11dqkPNScKi_ccZADskhf52-Dd-tYn10C1qVJ6yhrQSVGwiqKTuHkfCmEgAKvlyqIiLzztBzn60aAP6OQeK1ZfdCd-jgIpUOaV9-F4cczZg/s400/making+aioli.jpg" alt="" id="BLOGGER_PHOTO_ID_5627766319573641218" border="0" /></a><br />You can guarantee that if there is calamari on the menu I will order it. I love love love the stuff but find that I can often be disappointed at either a too heavy batter or over cooked rubbery squid. It's also not the kind of thing I'd like to cook a lot myself. Aside from the calorie content I really do hate deep frying stuff as I mentioned in my very first post - the things I do for you guys huh?<br /><br />Now I buy my squid frozen in boxes from my local Chinese supermarket, but this means I have to prepare it myself as they are whole. One of the perks of this is that you get the tentacles, and they are my favourite part to eat. Preparing it yourself is a little messy and time consuming and I know some people will be too squeamish, but don't worry, you can buy cleaned squid tubes and even pre-cut squid rings from most supermarkets now. If you would like to try preparing it yourself, you can either shoot me an email via the link at the side, or just Google for instructions - there are even some videos on YouTube if you prefer to learn visually.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCX2i4DnREhtkj_HSDWuyUgAejCZw8SDRa1Sy4V29FUKZuJWEFhGXuA5aMnnwC2h_2ixRLkdKf8JWV11t-pNA0BfAfti2yKY_ANr4imUTX1OF1Deab-VEHVnLZks-h9WwNGNxYka3R_g/s1600/samphire+washing.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCX2i4DnREhtkj_HSDWuyUgAejCZw8SDRa1Sy4V29FUKZuJWEFhGXuA5aMnnwC2h_2ixRLkdKf8JWV11t-pNA0BfAfti2yKY_ANr4imUTX1OF1Deab-VEHVnLZks-h9WwNGNxYka3R_g/s400/samphire+washing.jpg" alt="" id="BLOGGER_PHOTO_ID_5627769382848736706" border="0" /></a><br />The samphire also needs a little preparation work and is now available from most fishmongers and I believe Asda now sell packets of it. I got mine from one of the stalls on Loughborough Market - a nice handful is more than you need and despite it being the new in food to eat it only cost £1.40. To prepare it all you need to do is pull off any thick roots or discoloured parts and give it a good wash with cold water. Easy. You'll probably have some leftover, so I suggest throwing it in a little potato salad or adding it to some pasta with flaked salmon, lemon juice and parmesan.<br /><br />The actual deep frying itself is I admit very easy, just make sure you use a splash guard as it can be prone to spit fat when you add the squid. Don't be afraid, it is so very worth it! You want to start by preparing the aioli, so lets get straight to it...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBAnNdSwlGUvHbR734183Y8O9GqtOwVXGd6Lzq1r9kVZLwn8uDNpR776lRbte9Y2UabKCx-H1lnxUOrLs5HXGCUBlaGglero06qObRf1JwqdIzcgtUP70s2B0Zuivxu-KC9Vb6xGba3I/s1600/calamari+close+up.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBAnNdSwlGUvHbR734183Y8O9GqtOwVXGd6Lzq1r9kVZLwn8uDNpR776lRbte9Y2UabKCx-H1lnxUOrLs5HXGCUBlaGglero06qObRf1JwqdIzcgtUP70s2B0Zuivxu-KC9Vb6xGba3I/s400/calamari+close+up.jpg" alt="" id="BLOGGER_PHOTO_ID_5627773319019303314" border="0" /></a><br /><span style="font-weight: bold;">Samphire and Ginger Aioli</span><br />Makes about 1 cup<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 large clove of garlic<br />1/2 tsp salt<br />1 egg yolk, from a large room temperature egg<br />150ml extra virgin olive oil<br />100ml standard olive oil<br />1/2 tsp ground ginger<br />2 tsp runny honey<br />1 tbsp rice vinegar<br />1 tbsp balsamic vinegar<br /></span><span style="font-size:85%;">25g samphire, steamed for 3-4 minutes and finely chopped<br /><br /><span style="font-weight: bold;">Method</span><br />Crush the garlic clove with the salt into a paste and put into a large bowl with the egg yolk and whisk together. You now need to combine the oils and drizzle them into the egg yolk mixture very very slowly as you whisk - I did this with the whisk attachment on my KitchenAid but you could either use a food processor or do it by hand. Just make sure the oil is added slowly and in a very thin stream - you can see the technique on one of the pictures above.<br /><br />Once all the oil has been added and the aioli has thickened up it's time to add the flavourings. You want to whisk in the ginger, honey and vinegars and then mix the finely chopped samphire in with a spoon. Keep the aioli covered in the refrigerator for up to 3 days.<br /><br />***<br /><br /><span style="font-weight: bold;">Calamari</span><br />Serves 2 as a main, 4 as a starter<br /><br />Ingredients<br />500g squid rings (and tentacles if you can get them)<br />2 tbsp cornflour<br />4 tbsp fine cornmeal / semolina<br />1 tsp salt<br />1 tsp paprika<br />enough vegetable oil to fill your pan 1.5-2" deep<br /><br />Method<br />Heat the oil in a medium sized saucepan over a high heat.<br /><br />Put the cornfour, cornmeal, salt and paprika into a zipper top food bag and mix around before adding the squid. Zip up the bag and give it a good shake around making sure you coat all the squid.<br /><br />When your oil looks like it is shimmering test that it is hot enough by adding a little pinch of flour. If it sizzles you're ready to go.<br /><br />Fry the squid in batches until it reaches a crispy golden brown colour - this will only take a minute or two - and remove it to some kitchen paper to drain off any excess oil.<br /><br />Serve up with the aioli and a little salad and dig in!<br /><br /></span><span style="font-size:85%;"><br /><br /></span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com1tag:blogger.com,1999:blog-4925784587563398052.post-78681272209768032422011-03-06T11:33:00.009+00:002011-03-07T18:18:12.515+00:00Bourbon Chocolate Pecan Pie or Pete's Birthday 'Cake'<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3_Zdnhc7S7MjTOut88GlxzKI7Hf37sofGmiMi3R5l8fN6VQTcjRiTxCzC0k3E_boVOLD5_hndVLKKsLWE8RjlZbkicvIPf4umo1VklmSMH3ubFSe38HfuekcPhFpPDUyb7zdX1w_eQs/s1600/pie+main.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3_Zdnhc7S7MjTOut88GlxzKI7Hf37sofGmiMi3R5l8fN6VQTcjRiTxCzC0k3E_boVOLD5_hndVLKKsLWE8RjlZbkicvIPf4umo1VklmSMH3ubFSe38HfuekcPhFpPDUyb7zdX1w_eQs/s400/pie+main.jpg" alt="" id="BLOGGER_PHOTO_ID_5580933445967779186" border="0" /></a><span style="font-size:85%;">I should have known when I handed Pete copies of the two books by the 'Baked' duo and asked him to choose his birthday cake that it wouldn't end up the way I had planned. I was hoping that he'd go for the grasshopper or chocolate malt ball layer cakes, but it only took him about a minute to hand the book back pointing at page 97 with an 'I want that one' expression on his face. My response - "Well that's not a cake but if that's what you really want for your birthday...". I couldn't exactly say no could I?<br /><br />As usual the thing Pete most desired required one of the few kitchen items I didn't have so an emergency shopping trip ensued for a correctly sized pie pan and a giant bag of pecan nuts. That's where my griping ends however because I really liked making this recipe - baking up a pie makes me feel incredibly housewifey. I can imagine myself in a little wooden house in Texas whipping up pastry in a gingham clad kitchen, leaving the finished pie to cool on the window sill. Yes I am ridiculous, and I love it.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiggS2bWXK-E_hDLrA35JIYZihMRMPIhz9cGn2f58y6-4GGCsxEfeViRTBpqdrT6gCpr630zsPpxykyAIwm9irQ_LD4Gwpi098CqjG0Gd-4sau_tR7OXrgM5u3EnD9ib1n-ABjTu4veE/s1600/whiskey+and+jug.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiggS2bWXK-E_hDLrA35JIYZihMRMPIhz9cGn2f58y6-4GGCsxEfeViRTBpqdrT6gCpr630zsPpxykyAIwm9irQ_LD4Gwpi098CqjG0Gd-4sau_tR7OXrgM5u3EnD9ib1n-ABjTu4veE/s400/whiskey+and+jug.jpg" alt="" id="BLOGGER_PHOTO_ID_5580941192855377570" border="0" /></a><span style="font-size:85%;">The pastry recipe was perfect coming together perfectly with the exact liquid amount stated and giving a smooth, easily rollable texture that didn't tear at all. The filling was very easy to prepare too. Please remember that the pastry needs to chill for an hour in the fridge before you roll it and line the pie dish and then needs to freeze for at least 3 hours before you add te filling and bake - I made, chilled, rolled it and then popped it into the freezer and then went to do my chores in town so when I got back I was ready to fill and bake it.<br /><br />I agree with the lovely Baked boys that you should be generous with the bourbon - I used Jack Daniels Single Barrel Select which you can buy in most supermarkets now. It costs more than your standard bourbon but it's worth it - Pete likes bourbon straight up and the cheaper ones just aren't that nice that way. Unless you're exceedingly rock n roll of course, but we both drink for the taste not for the side affects!<br /><br />Serve this pie at room temperature with a good quality vanilla ice cream at a dinner party or sat on the sofa while watching something appropriate like Boardwalk Empire and drift off into a time gone by where dinner parties were daily, men had impressive moustaches and ladies were only happy if they looked picture perfect. Can I go back there please?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeID3XwehBD_eN55HgNXK5iPEVixKKfvASCv5OosqtULQmqx-PaIXTfhWrUOByj8Eb1GcrV0Asn7WYiGAdl2fHuUhK9JdYZ6cDwVwkPRVQMIlpqB3GCcmwBtTqMD724ZIgVGC6ZKJ8q70/s1600/pie+side.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeID3XwehBD_eN55HgNXK5iPEVixKKfvASCv5OosqtULQmqx-PaIXTfhWrUOByj8Eb1GcrV0Asn7WYiGAdl2fHuUhK9JdYZ6cDwVwkPRVQMIlpqB3GCcmwBtTqMD724ZIgVGC6ZKJ8q70/s400/pie+side.jpg" alt="" id="BLOGGER_PHOTO_ID_5580946912738092178" border="0" /></a><span style="font-size:85%;"><br /><span style="font-weight: bold;">Bourbon Chocolate Pecan Pie</span><br />Serves 8-10<br />Taken from '<a href="http://www.amazon.co.uk/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1299438364&sr=8-1">Baked : New Frontiers in Baking</a>' by Matt Lewis and Renato Poliafito<br /><br /><span style="font-weight: bold;">Pie Dough Ingredients</span><br />200g plain flour<br />1.5 tsp caster sugar<br />1/2 tsp fine sea salt<br />125g unsalted butter, cold and cut into 1cm cubes<br />100ml ice cold water<br /><br /><span style="font-weight: bold;">Filling Ingredients</span><br />250g pecan halves, toasted in a 200 C / 400 F oven for 10 minutes<br />3 large eggs<br />180ml golden syrup or runny honey (or light corn syrup if you can get it)<br />4 tbsp dark brown sugar (packed into the spoon)<br />3 tbsp unsalted butter, melted<br />pinch of fine sea salt<br />1 tsp vanilla extract<br />3 tbsp bourbon<br />200g dark chocolate in chips or chunks (or a half and half mix of dark and milk if you prefer)<br /><br /><span style="font-weight: bold;">Pie Dough Method</span><br />In a bowl whisk together the flour, sugar and salt and then add the butter cubes and toss to coat them. Pour into a food processor and give it a few pulses until the butter is in little pieces about the size of a hazelnut. Now drizzle in the ice cold water through the feed tube while pulsing the machine until it comes together as a ball - keep your eye on it as you may not need all the water.<br /><br />As soon as this happens remove the dough from the processor, give it a very quick few kneads and then flatten into a disc and wrap in cling film. Refrigerate for a minimum of one hour and a maximum of 3 days.<br /><br />When chilled remove from the fridge and roll out on a floured surface to about a 12" round. Drape over the pie dish and gently work it in folding any overhanging pastry under before crimping the edge. Wrap in cling film and freeze for a minimum of 3 hours (maximum 3 months) before filling and baking.<br /><br /><span style="font-weight: bold;">Filling Method</span><br />Preheat the oven to 170 C / 325 F then take 100g of the toasted pecans and chop roughly before setting aside.<br /><br />Lighlty whisk the eggs in a large bowl until just combined and then add the syrup/honey, sugars, melter butter, salt, vanilla and bourbon. Whisk again until combined and then stir in the chopped pecans.<br /><br />Remove your frozen pie shell from the oven and evenly sprinkle in the chocolate chunks. Pour over the filling and then top with the remaining pecan halves.<br /><br />Bake in the centre of the oven for 30 minutes, then remove and cover the pie edges with tin foil before returning to the oven for another 30 minutes. Test to see if the pie is done by inserting a knife into its centre - if it comes out clean it is done, if it comes out with clumps of filling stuck to it you need to bake for another 5 minutes and then test again.<br /><br />Cool on a rack and serve warm or at room temperature. This pie can be kept covered in the fridge for up to 2 days.</span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com2tag:blogger.com,1999:blog-4925784587563398052.post-70731324955022314872011-02-13T12:40:00.008+00:002011-02-13T14:04:28.211+00:00Earl Grey Tea Smoked Chicken Breast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiif1qq9scv16ewn0ZJ1NbtVq2ve9Mb-uXEboyIZ0NHZ8i3CCauCVK-QqTc5M6bQd6ZGRt7cCilkNBMqmVuUbgOXdwMHrsttcjioLZkzLmwqnAEsv7Rdsf9k_XLnKIHCKneNIOHJh_kE0w/s1600/plated+chicken+and+salad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiif1qq9scv16ewn0ZJ1NbtVq2ve9Mb-uXEboyIZ0NHZ8i3CCauCVK-QqTc5M6bQd6ZGRt7cCilkNBMqmVuUbgOXdwMHrsttcjioLZkzLmwqnAEsv7Rdsf9k_XLnKIHCKneNIOHJh_kE0w/s400/plated+chicken+and+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5573158724165297458" border="0" /></a><span style="font-size:85%;">OK so I'm a little late for Chinese New Year but I wanted to get my Valentines post out last weekend so anyone that wanted to had time to make the cookies for their sweety - maybe you can make this for them for dinner and then give the cookies as dessert?<br /><br />Anyway, this is a very simple recipe - don't let the whole smoking thing scare you. You need to have a window open and an extractor on if possible, and if you are making this for your hot date I would suggest smoking it earlier in the day and re-heating it wrapped in foil in the oven just before serving - then you can get changed and perfume yourself up again so you don't smell like a smokehouse.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IZHkSV2G84rcY7PR81bwCV04xza2KFrgfXLFD8Lb2Goz_UgDZSv5aStRj4Bhw6xYivAXeZGREMIZCFG7ceu9HNdOHJ0WFjf61vF2qWHqN61r6Uv39-3IHc7KaId9_QVHla1ImReTp3U/s1600/rice+and+tea.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IZHkSV2G84rcY7PR81bwCV04xza2KFrgfXLFD8Lb2Goz_UgDZSv5aStRj4Bhw6xYivAXeZGREMIZCFG7ceu9HNdOHJ0WFjf61vF2qWHqN61r6Uv39-3IHc7KaId9_QVHla1ImReTp3U/s400/rice+and+tea.jpg" alt="" id="BLOGGER_PHOTO_ID_5573171631989705058" border="0" /></a><span style="font-size:85%;"><br />Remember to double layer your foil and try to seal it as well as poissible so the least amount of smoke possible escapes. You could use any kind of black tea you like, I am a big Earl Grey fan so used that but I have had salmon smoked with lapsang souchong too which was very lovely. I'd like to try langoustines cooked in this method soon too.<br /><br />As you can see I've served the chicken with a little salad but it's very nice over rice too with a sprinkling of sesame seeds and finely chopped nori seaweed sheet. I get these little sachets of rice seasoning from my local chinese which had sesame seeds, shreds of nori and some chicken/seafood/vegetable flavoured salt that you just mix in.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bQojtM3PKob0tqity-8fNESYjWO3LFxQasZbee0cPMQGVTXKc-DPVaR5FhkYkcTqrCN8gwG6yo1Dc1pGFjlQfxCcw8omMiV_G1IKYV0R-DRkvBX4w1W7iJV7K00nnclY2VMqLjlR4po/s1600/smoked+chicken.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bQojtM3PKob0tqity-8fNESYjWO3LFxQasZbee0cPMQGVTXKc-DPVaR5FhkYkcTqrCN8gwG6yo1Dc1pGFjlQfxCcw8omMiV_G1IKYV0R-DRkvBX4w1W7iJV7K00nnclY2VMqLjlR4po/s400/smoked+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5573171511043975426" border="0" /></a><br /><span style="font-size:85%;"><span style="font-weight: bold;">Earl Grey Tea Smoked Chicken Breast</span><br />Serves 2<br /><br /><span style="font-weight: bold;">Ingredients</span><br />2 chicken breasts<br />2 tbsp soy sauce<br />1 tbsp rice vinegar<br />1 tbsp mirin / rice wine<br />1 tsp five spice<br />2 tbsp earl grey tea leaves<br />3 tbsp rice (any kind)<br />1 tbsp sugar<br /><br />You will also need a good amount of tin foil, a wok and a steamer basket that will fit inside it.<br /><br /><span style="font-weight: bold;">Method</span><br />Place your chicken breasts into a dish or plastic bag and pour in the soy sauce, rice vinegar, mirin and five spice. Make sure all the chicken is covered and then put in the fridge to marinate for at least one hour.<br /><br />When ready to cook remove the chicken from the fridge and set to one side. Now line the bottom of your wok with a double layer of tin foil big enough to overlap the rim by a good 2 inches. Sprinkle in the tea leaves, rice and sugar and then put in the steamer basket. Now turn the hob on to high heat.<br /><br />Pat the chicken breasts dry with some kitchen roll and then cut each one lengthways into two pieces. When the tea and rice starts to smoke, arrange the chicken evenly on the steamer and then cover the wok with another double layer of tin foil, rolling it in with the overlap from the bottom layer to seal in the smoke.<br /><br />Cook for 12 minutes and them remove from the heat, open up and cut into one of the chicken pieces to see if it is cooked. If not, just seal the pan up again and smoke for a little longer until it is.<br /><br />Slice the cooked chicken into thin pieces and serve any way you wish.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkRCKyc8KgxKhhbnthmDkcRfH0NY0ua8KsOpwl-ovh0WslhTKTGySTUe6QXx62xHSP5_rmXSTQ2cC0jcVILxJAh0RaYNBDkL4YdnSfCXEesUoFPRD8gR7SI1IT8zYm5rODMJ4jXsZ14s/s1600/smoked+chicken+close+up.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkRCKyc8KgxKhhbnthmDkcRfH0NY0ua8KsOpwl-ovh0WslhTKTGySTUe6QXx62xHSP5_rmXSTQ2cC0jcVILxJAh0RaYNBDkL4YdnSfCXEesUoFPRD8gR7SI1IT8zYm5rODMJ4jXsZ14s/s400/smoked+chicken+close+up.jpg" alt="" id="BLOGGER_PHOTO_ID_5573174326626491570" border="0" /></a>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com2tag:blogger.com,1999:blog-4925784587563398052.post-39271042716358222712011-02-06T14:19:00.014+00:002011-02-06T20:24:12.806+00:00Langues Du Chat Cookies for Valentines Day and a Free Printable Cookie Box<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAGtKGnzoE19DfkwhXaQbnqgvT29p7l3BkapiPV2vt7jcV0UP9v759kpvj9QFSE3HWVKodTwm9SCo3yuBk4IV6tKB8o-rRDq4jHDqygfNitXPfHpftoW40LCgDdKiR7wUyjB24I2LZ1s/s1600/cookies+in+box.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAGtKGnzoE19DfkwhXaQbnqgvT29p7l3BkapiPV2vt7jcV0UP9v759kpvj9QFSE3HWVKodTwm9SCo3yuBk4IV6tKB8o-rRDq4jHDqygfNitXPfHpftoW40LCgDdKiR7wUyjB24I2LZ1s/s400/cookies+in+box.jpg" alt="" id="BLOGGER_PHOTO_ID_5570588324215184194" border="0" /></a><span style="font-size:85%;">Yes fine readers, it is that time of year again. The shops are filled with overpriced boxes of choccies and cards featuring disgustingly cute little teddy bears thrusting love hearts into our faces. No I am not bitter, I am not single, I just think all these things are complete rubbish and that Valentines Day is a truly materialistic 'holiday'.<br /><br />You should show your partner how much you love them every single day, and not by buying them stuffed animals and other equally shoddy goods, but with your words and actions and most importantly, home baked treats.<br /><br /></span><span style="font-size:85%;">Now as you may know I cannot resist a chance to theme something in any way I can, and if it involves glitter and sprinkles all the better, so Valentines Day is one such reason I have grabbed hold of and gone with.</span><br /><span style="font-size:85%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DvvyjEGiv5EnBjfZqmjlAXyQwTEUmt6Z-qAXoXcg7x00npHbMXQES7ZPCvZapxQoLsUv_nKU78LnZ7p1G_XgE8UXtTY2OTPfB4AACiRtKXX2hsrkgtuEaUC1Wa02yPdJFfjFFUk1QFU/s1600/cookies+close+up.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DvvyjEGiv5EnBjfZqmjlAXyQwTEUmt6Z-qAXoXcg7x00npHbMXQES7ZPCvZapxQoLsUv_nKU78LnZ7p1G_XgE8UXtTY2OTPfB4AACiRtKXX2hsrkgtuEaUC1Wa02yPdJFfjFFUk1QFU/s400/cookies+close+up.jpg" alt="" id="BLOGGER_PHOTO_ID_5570588548405385298" border="0" /></a>I decided to make these cookies after one of my in bed recipe book browsing sessions - everyone does that right? I was looking through <a href="http://www.amazon.co.uk/gp/product/1902686713/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=103612307&pf_rd_s=lpo-top-stripe&pf_rd_t=201&pf_rd_i=2812300639&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_r=18B11ZK4G48WXV2YZTY8">this book</a>, one of the prettiest I own. It has a felted textured cover and gilt edges and comes wrapped in lavender tissue paper in a beautiful pale pistachio green box. I don't even care that it is entirely in French, the photographs are so beautiful you don't need words. Of course it is a recipe book, so you kind of do need words, but I remember enough from school to get by.<br /><br />Langues du chat or 'cat's tongue' cookies are delicious crisp little almondy bites which you usually serve with coffee or ice cream, or with nothing at all if your name is Nancy. You use a very different technique to make these than you would a normal cookie but they are still very easy, the hardest part is piping them onto the baking sheet in straight lines so they bake evenly.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MAxrVGfBw73M3vB9E_4oUN96YbiP3YJOuCxgfiT03DSS0aEVdq7bTcXgloYl9iCR4sLnmqEoBR0OT3x2LrRPqQD8vqgHos24ZEkCZ4c72V1bQA5pVT44CMaUOQIHP7dVqB_Sbq8QJXE/s1600/cookies+in+box+close+up.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MAxrVGfBw73M3vB9E_4oUN96YbiP3YJOuCxgfiT03DSS0aEVdq7bTcXgloYl9iCR4sLnmqEoBR0OT3x2LrRPqQD8vqgHos24ZEkCZ4c72V1bQA5pVT44CMaUOQIHP7dVqB_Sbq8QJXE/s400/cookies+in+box+close+up.jpg" alt="" id="BLOGGER_PHOTO_ID_5570592431302194226" border="0" /></a><br /><span style="font-size:85%;">You would not usually decorate langues du chat, although Ladurée always enrobe one end in a lovely pastel colour. I thought this was an excuse to get my sprinkle collection out so used metallic sugar crystals, pearlised sugar dragees and tiny pink sugar hearts - you can of course use less twee decorations or none at all, it is completely up to you. Given as a gift with some good coffee or ice cream I think they would make any food fan feel more loved and appreciated.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJgu2So6ugMZ7T9DIJWOLjIN6REhi7_nLAatcJbCVnetyJD-trnzUdyQrKW9W6rygytsT7_XESaU1Gkh0WmaVHkocB6-Zsjqgjea3Ibd48CIgmLk1hyphenhyphenyGcPFTo0ItiIJrqSUM1yCYxXk/s1600/cookie+box.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJgu2So6ugMZ7T9DIJWOLjIN6REhi7_nLAatcJbCVnetyJD-trnzUdyQrKW9W6rygytsT7_XESaU1Gkh0WmaVHkocB6-Zsjqgjea3Ibd48CIgmLk1hyphenhyphenyGcPFTo0ItiIJrqSUM1yCYxXk/s400/cookie+box.jpg" alt="" id="BLOGGER_PHOTO_ID_5570594035338639298" border="0" /></a><span style="font-size:85%;">I've given two options for the box base - one to keep your love guessing and the other with a space for you to write your name, as they will obviously want to track down their baking admirer to thank you and probably propose.<br /><br />Just click the small images below and download the templates, then print them onto any colour card you desire. Cut them out, fold and stick them in place and then load them up with cookies - love in a box!<br /></span><br /><br /><div style="text-align: center;"><a href="http://www.scribd.com/doc/48269258/Valentines-Cookie-Box-Top-The-Inky-Kitchen" target="_blank"><img src="http://i1200.photobucket.com/albums/bb324/NancyT13/ValentinesCookieBoxTopMini.jpg" alt="Cookie Box Top" border="0" /></a> <a href="http://www.scribd.com/doc/48269313/Valentines-Cookie-Box-Bottom-1-The-Inky-Kitchen" target="_blank"><img src="http://i1200.photobucket.com/albums/bb324/NancyT13/ValentinesCookieBoxBottomMini.jpg" alt="Cookie Box Bottom One" border="0" /></a> <a href="http://www.scribd.com/doc/48269331/Valentines-Cookie-Box-Bottom-2-The-Inky-Kitchen" target="_blank"><img src="http://i1200.photobucket.com/albums/bb324/NancyT13/ValentinesCookieBoxBottom2Mini.jpg" alt="Cookie Box Bottom Two" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: bold;">Langues Du Chat or 'Cat's Tongue' Cookies</span><br />Makes 20-30 (depending how big you pipe them)<br /><br /><span style="font-weight: bold;">Ingredients</span><br />75g butter, softened<br />115g icing sugar<br />2 large egg whites<br />2 tbsp caster sugar<br />1/4 tsp vanilla extract<br />1/4 tsp almond extract<br />75g plain flour, sifted<br /></span><span style="font-size:85%;"><br />a piping bag with a 8-10mm round nozzle</span><br /><span style="font-size:85%;"><br />100g white chocolate, roughly chopped<br />assorted sprinkles, dragees, sugar decorations (optional)<br /><br /><span style="font-weight: bold;">Method</span><br />Preheat the oven to 200 C / 400 F and line a baking sheet with greaseproof paper.<br /><br />Cream the butter and icing sugar together for 2-3 minutes until it's pale and fluffy then set aside for a moment while you whisk the egg whites to soft peak stage, now add the caster sugar one tablespoon at a time mixing well after each addition. When you have a glossy meringue like mixture that will hold peaks pour it into the bowl with the butter mix and extracts and fold together gently for a minute or so until most of the lumps are gone. Now add the plain flour in three parts mixing after each. Keep folding together until you have a lump free batter - it will feel a little elastic.<br /><br />Spoon the batter into the piping bag and pipe onto the baking sheet in 6-7cm lines - try and keep them as straight as possible so they cook up neatly and leave around 5cm space between each one.<br /><br />Bake in batches for 5-7 minutes turning the baking sheet halfway through so they cook evenly. They should have lightly browned edges but still be pale golden in the middle. Remove to a rack to cool down.<br /><br />Melt the chopped white chocolate in the microwave or a bain marie and then dip one end of each cookie into it and place back onto the cooling rack. If you are using decorations you will need to use them quickly after dipping each one - if you are too slow the chocolate will set before you get to put them on and won't stick.<br /><br />Let dry and then place into the box and give to your true love!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20GSaEZweuLHtRmSpCOqvkp98P0C_K4Dc0o3ORdewEt83gauyzWuMoaKrELlOYLUfdK-NPWkr01cnzFPMYsLve_OxASsp5xim_vNaMPW7IczNvUPYHJbmbeqmIVXMGiBOS5go3avGdiQ/s1600/cookies+lined+up.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20GSaEZweuLHtRmSpCOqvkp98P0C_K4Dc0o3ORdewEt83gauyzWuMoaKrELlOYLUfdK-NPWkr01cnzFPMYsLve_OxASsp5xim_vNaMPW7IczNvUPYHJbmbeqmIVXMGiBOS5go3avGdiQ/s400/cookies+lined+up.jpg" alt="" id="BLOGGER_PHOTO_ID_5570674206375980994" border="0" /></a>If you aren't eating them within the first day you'll need to store them in an air tight container so they don't soften - they'll keep for up to three days.<br /></span></div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com2tag:blogger.com,1999:blog-4925784587563398052.post-68048902847575043582011-01-30T17:16:00.007+00:002011-01-30T18:58:12.641+00:00Rhubarb and Custard Cameo Cupcakes & a Brand New Blog Layout!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakCTJ0VCGsaiN_y0B5PSEaqFv2GHLzgAEXKDIJwYTK7J3vnHuNQ-J2JTpKY82vQAIbyEYw3DEFgnwPS85lb8BN07iYKbhIJZ0Y3C3xDRslTPYEwPX4QaPaYE7K9VehkmSQezsx-xhH9I/s1600/cupcake+close+up.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakCTJ0VCGsaiN_y0B5PSEaqFv2GHLzgAEXKDIJwYTK7J3vnHuNQ-J2JTpKY82vQAIbyEYw3DEFgnwPS85lb8BN07iYKbhIJZ0Y3C3xDRslTPYEwPX4QaPaYE7K9VehkmSQezsx-xhH9I/s400/cupcake+close+up.jpg" alt="" id="BLOGGER_PHOTO_ID_5568038444906055522" border="0" /></a><span style="font-size:85%;"><br />Hello there! It's been a while hasn't it? Far too long I say, but I'm back now and as The Inky Kitchen has had a bit of a facelift I thought it was only right to celebrate with some delicious cupcakes. Not just any cupcakes either, cupcakes that celebrate two of my favourite things - rhubard and custard sweets and Victorian cameo jewellery. </span><br /><span style="font-size:85%;"><br />If you're British and born pre-1990 then you will surely remember those little magenta and buttercup coloured boiled sweets, both tart and creamy at the same time , glistening in big plastic jars on corner shop shelves. Their flavour is such a strong childhood memory to myself and so many others, just like the cupcake, so what better than combining the two into one special teatime treat.<br /><br />Obviously the white chocolate cameos are not mandatory, I was just itching to use my new mould, but if you would like to you can buy the mould <a href="http://cgi.ebay.co.uk/Pretty-4cm-CAMEO-Plastic-Mould-for-Chocolate-Sugarcraft_W0QQitemZ320642224470QQcmdZViewItem?rvr_id=205465798056&rvr_id=205465798056&cguid=8517253b1200a0e203e49244ffd6463a">here</a>. I bought the little sugar pearls from <a href="http://www.cakescookiesandcraftsshop.co.uk/">this online shop</a> where I buy a lot of my baking supplies including edible glitter, cupcake cases and cookie cutters.<br /><br />I would love to know what you think of the new layout too, do let me know!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yX49YKu6DA_LbE8ARhP8LZHYoCH0G7zmqNsGDpwqY_yG67cCQyPv4AJFOaL-JWk4Y9PlHm3B2cN9zvMFn4QKIHx-kLzRKzqaEmPolFziiBYWNK1wIM9ZCcJaBrqG5t4C0B9oKZaexp4/s1600/cameo+cupcakes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yX49YKu6DA_LbE8ARhP8LZHYoCH0G7zmqNsGDpwqY_yG67cCQyPv4AJFOaL-JWk4Y9PlHm3B2cN9zvMFn4QKIHx-kLzRKzqaEmPolFziiBYWNK1wIM9ZCcJaBrqG5t4C0B9oKZaexp4/s400/cameo+cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5568054482809230930" border="0" /></a><br /><span style="font-weight: bold;">Rhubard and Custard Cupcakes</span><br />Makes 16-20 depending on case size<br />Recipe adapted from Cupcakes by Martha Stewart<br /><br /><span style="font-weight: bold;">Rhubard Cupcake Ingredients</span><br /></span><span style="font-size:85%;">125g unsalted butter, softened<br />200g caster sugar<br />2 eggs, room temperature<br />1 tsp vanilla extract<br /></span><span style="font-size:85%;">200g plain flour<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />pinch of salt<br />115g sour cream, room temperature<br />2 stalks of rhubarb, trimmed and cut into small chunks<br /><br /><span style="font-weight: bold;">Custard Buttercream Frosting Ingredients</span><br /></span><span style="font-size:85%;">120ml milk</span><br /><span style="font-size:85%;">75g (one sachet) Bird's custard powder</span><br /><span style="font-size:85%;">125g unsalted butter, softened<br />1 tsp vanilla extract<br />500g icing sugar<br />a few drops of pink food colouring, if using<br /><br /><span style="font-weight: bold;">White Chocolate Cameos</span><br />100g white chocolate, finely chopped<br />plastic cameo mould as shown above<br /><br /><span style="font-weight: bold;">Cupcakes Method</span><br />Preheat the oven to 180 C / 350 F and line a muffin pan with cupcake liners. Set aside.<br /><br />Cream the butter and sugar until light and fluffy and then add the eggs, one at a time, beating well after each addition, and then add the vanilla extract. Add half the flour, baking powder and soda and pinch of salt and mix well, then add the sour cream. Now add the second half of the flour and mix until just combined, before gently stirring in the diced rhubarb.<br /><br />Divide between the cases and bake for 20-25 minutes until the tops spring back when touched and an inserted toothpick comes out clean. Set aside to cool completely before frosting.<br /><br /><span style="font-weight: bold;">Chocolate Cameo Method</span><br />Melt half of the chopped chocolate in the microwave or over a water bath, then remove from the heat and beat in the rest of the chopped chocolate. This is a very easy way of 'tempering' the chocolate so that it has a nice shiny finish when set again.<br /><br />Carefully spoon the chocolate into the voids in the mould and then tap several times on your worktop to remove any trapped air bubbles. Refrigerate until needed.<br /><br /><span style="font-weight: bold;">Buttercream Method</span><br />Heat four tablespoons of the milk until just boiling, and then whisk in the custard powder, set aside to cool a little. Beat the butter and vanilla extract and then add the cooled custard paste along with the rest of the cold milk and the food colouring if using. Beat until well combined and then start adding the icing sugar. You may not need it all, just keep adding and mixing until you get the desired consistency.<br /><br />Spread or pipe over the frosting and then add your decorations.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBXtF1VBwfPa-oZKe29krWJgQyzbLVuSlqJzdIlV5gp9s3o4WrOcBGxyYrPq_uOVwnSl6Q1DPAq5_nQ1MJX3vYUZ76-cNbaqYuAkvvi90X2ugIoOMDnINupzoCmCSRsn9rINKI8gg5og/s1600/chocolate+cameos.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBXtF1VBwfPa-oZKe29krWJgQyzbLVuSlqJzdIlV5gp9s3o4WrOcBGxyYrPq_uOVwnSl6Q1DPAq5_nQ1MJX3vYUZ76-cNbaqYuAkvvi90X2ugIoOMDnINupzoCmCSRsn9rINKI8gg5og/s400/chocolate+cameos.jpg" alt="" id="BLOGGER_PHOTO_ID_5568047978683042402" border="0" /></a><br /></span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-29323161551271556882011-01-09T14:30:00.005+00:002011-01-09T15:47:35.933+00:00Aubergine and Parmesan Involtini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSYmpyszyuiSbbO6gsjs3ph6dA0JOyJekiTHWxHh-gNXo0J9mfLV4Gg-e6Ng9ZCu5zvOB29h_EkpPQEmGn2ipLbxVGHXgiz_qmmrkXsZ04j_MU-94DdBmXHRuDMD5X5dXGSqGzTbX12U/s1600/involtini.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSYmpyszyuiSbbO6gsjs3ph6dA0JOyJekiTHWxHh-gNXo0J9mfLV4Gg-e6Ng9ZCu5zvOB29h_EkpPQEmGn2ipLbxVGHXgiz_qmmrkXsZ04j_MU-94DdBmXHRuDMD5X5dXGSqGzTbX12U/s400/involtini.jpg" alt="" id="BLOGGER_PHOTO_ID_5560197009808292258" border="0" /></a><br /><span style="font-size:85%;">Aubergines are very much one of those love or hate foods. Some people are not fond of the taste and some of the texture, I must admit that undercooked solid aubergine is one of the most repugnant things I've ever eaten. When done right though I love it, and most often this is sliced thinly, brushed with good olive oil and grilled both sides before being sprinkled with salt, a little garlic oil and something delicious like chopped fresh herbs, a finely chopped red chilli or crumbled feta cheese. This is pretty much the only way I ever eat them aside from in a moussaka, so when I saw them in the veg aisle yesterday I snapped one up and challenged myself to come up with something new.<br /><br />It was actually while reading that I was inspired to make this recipe when someone mentioned involtini (meaning "little bundles") - thin slices of beef wrapped around a filling usually including parmesan cheese, nuts and breadcrumbs. I'm sure I have seen someone doing it with aubergine slices before, probably my beloved Nigella, but I wanted my filling to be a little different with a slightly sharper taste to contrast the nicely bland wrapping. If I want to add sharpness to something, I inevitably add balsamic vinegar. I have a big thing for its sweet tartness and glug it into most soups I make, and also drizzle it over filled pastas with a little extra virgin olive oil.<br /><br />This recipe is for one as a main meal or would make a nice starter for two people along with a little baby spinach salad on the side. It is vegetarian, but if you are a determined carnivore like my boyfriend you could always go the traditional way using beef or pork slices rather than the aubergine.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXskd9l7xfTrPWOMuqkWdj3KOP1cWmW4klqwSswEg8CgHk9738uX66McvGr0lkpIPyzGvER5PpiJqm2jHLeiZbGzsz7YY5C8aiMmlyI6wU1UDr5Zoxt0vH_BFH9VVUNlo7g9ppX_894GE/s1600/involtini+side.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXskd9l7xfTrPWOMuqkWdj3KOP1cWmW4klqwSswEg8CgHk9738uX66McvGr0lkpIPyzGvER5PpiJqm2jHLeiZbGzsz7YY5C8aiMmlyI6wU1UDr5Zoxt0vH_BFH9VVUNlo7g9ppX_894GE/s400/involtini+side.jpg" alt="" id="BLOGGER_PHOTO_ID_5560205560180654386" border="0" /></a><br /><span style="font-size:85%;"><span style="font-weight: bold;">Aubergine and Parmesan Involtini</span><br />Serves 1<br /><br /><span style="font-weight: bold;">Ingredients</span><br />60g glutinous rice (such as arborio or sushi rice)<br />200ml hot water<br />1/2 stock cube of your choice<br />1 tsp olive oil<br />1 red onion, finely diced<br />1 clove garlic, finely chopped<br />1/2 tsp finely chopped fresh rosemary<br />6 mushrooms, finely diced<br />1 tbsp balsamic vinegar<br />1 tbsp butter<br />3 tbsp parmesan, grated<br />1 aubergine, sliced lengthways about 3/4 cm thick<br />2 tbsp olive oil<br /><br /><span style="font-weight: bold;">Method</span><br />Place the rice, water and stock cube in a saucepan over a medium heat and cook for about 10 minutes until the rice is cooked through and of a risotto like texture. Set aside.<br /><br />In a seperate saucepan heat the oil, onion, garlic and rosemary until the onion is translucent and softened, then add the mushrooms and cook for a further 2-3 minutes. Now add the balsamic vinegar, stir in well and then add the butter, stirring until melted in and combined. Remove from the heat, add the rice and parmesan and mix well before setting aside while you grill the aubergines.<br /><br />Brush the remaining olive oil over both sides of the aubergine slices and cook pereferably on either a grill pan or on a health grill to get the desired char lines. If you don't have either of these don't worry, just use a frying pan but don't add any more oil. The aubergine is cooked when the flesh has darkened in colour and the slices have become soft and flexible.<br /><br />When cooked, place a heaped spoonfull of the rice mixture onto one end of an aubergine slice and gently rolls it up. Lay onto your plate join side down and spritz with a squirt of lemon juice just before serving.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD4ghQQT7j1cFLUrGQhKPho4n-ezMEdUqv8I_JimKnoeK8btrbUhNUNhRwsM8AewIl3hjBE7zo1avdV5z8rgaZOZQWEqL4g1a2SfKZQJ5hrHa7OsbmqMkYxcpzuqfGyoHemqzModDSdA/s1600/involtini+close+up.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD4ghQQT7j1cFLUrGQhKPho4n-ezMEdUqv8I_JimKnoeK8btrbUhNUNhRwsM8AewIl3hjBE7zo1avdV5z8rgaZOZQWEqL4g1a2SfKZQJ5hrHa7OsbmqMkYxcpzuqfGyoHemqzModDSdA/s400/involtini+close+up.jpg" alt="" id="BLOGGER_PHOTO_ID_5560212354512362114" border="0" /></a>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-12218881444732673692011-01-04T20:52:00.010+00:002011-01-05T20:32:16.490+00:00I WANT WEDNESDAY - A Tease's Tea Set by Tina Tsang<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1_LE418wkMuHWlMYAhSfUCu2Ojcu66yLJ7NQj-X-_diWO2RABv9ulnTpEyBuYPXIXk5GrVN8ug5p_Yvd9cbjzoKZDUrin9ZYhMIJa7ykTReD0BVmnyHJ-SHEnIellYRDcSZafAoHWEI/s1600/cake+stand.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1_LE418wkMuHWlMYAhSfUCu2Ojcu66yLJ7NQj-X-_diWO2RABv9ulnTpEyBuYPXIXk5GrVN8ug5p_Yvd9cbjzoKZDUrin9ZYhMIJa7ykTReD0BVmnyHJ-SHEnIellYRDcSZafAoHWEI/s400/cake+stand.jpg" alt="" id="BLOGGER_PHOTO_ID_5558796533787828258" border="0" /></a><a href="http://www.hiddenartshop.com/product.php?xProd=3350&xSec=417&oLoc=dm"><span class="product-normal-text-header" style="font-size:78%;">Blaue Blume Petit Four Stand - £130.72</span></a><br /></div><span class="product-normal-text-header"><br /><span style="font-size:85%;">OK, I realise these delightfully cheeky pieces do not come cheap, but have you ever seen such lovely tea party ephemera?</span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxShFuAcC7a4NbgAtBJHzMv-Hqd1n1TmcdS5QfWMQmIcYMUMTfMT67020tQJV_uDn6b_PF7yU1wpsThO9LUc9TEuzt8PyBIKkZ3T2Z-KUnglYST8rov4H8dSWEtAhivB_XCB5Ji0zch8/s1600/tea+cup.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxShFuAcC7a4NbgAtBJHzMv-Hqd1n1TmcdS5QfWMQmIcYMUMTfMT67020tQJV_uDn6b_PF7yU1wpsThO9LUc9TEuzt8PyBIKkZ3T2Z-KUnglYST8rov4H8dSWEtAhivB_XCB5Ji0zch8/s400/tea+cup.jpg" alt="" id="BLOGGER_PHOTO_ID_5558797529059653074" border="0" /></a><a href="http://www.hiddenartshop.com/product.php?xProd=2911&xSec=417&oLoc=dm"><span class="product-normal-text-header" style="font-size:78%;">Blaue Blume Teacup - £40.34</span></a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh3dMviHTEOJNWBov9ogPyjKh0FperA33C7OQdY5hipV4Zwm0YUqAKkXQcbWbQAEoTZu0niSXf9kIz1WpT1AnxZ1HHApxaX5Ss4HU4HDfyDYuurEC0LBDYaQC9FXGNNwdROYMqaPdwy0/s1600/milk+jug.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh3dMviHTEOJNWBov9ogPyjKh0FperA33C7OQdY5hipV4Zwm0YUqAKkXQcbWbQAEoTZu0niSXf9kIz1WpT1AnxZ1HHApxaX5Ss4HU4HDfyDYuurEC0LBDYaQC9FXGNNwdROYMqaPdwy0/s400/milk+jug.jpg" alt="" id="BLOGGER_PHOTO_ID_5558797788285139266" border="0" /></a><span class="product-normal-text-header"><a href="http://www.hiddenartshop.com/product.php?xProd=1953&xSec=417&oLoc=dm"><span style="font-size:78%;">Blaue Blume Milk Jug - £40.34</span></a><br /><br /></span><div style="text-align: left;"><span class="product-normal-text-header"><span style="font-size:85%;">If I was rich, and to have any birthday party I would like, I would choose a tea party using only this crockery, with sweets, cakes and pastries from </span></span><span style="font-size:85%;">Ladurée, a selection of teas from <a href="http://www.metro-deco.com/">Metrodeco</a> (thankyou <a href="http://twitter.com/aldm">Alex D!</a>) and gorgeous burlesque beauties to entertain my guests.</span><em></em></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9x5cnTP8yzHqyf-VroSNWS2zewNLHUE4_lBQjl8MZm0qyxQTFTHeE1MRoG-r-yuIvDWglLEY87TibKWkCK0lmPjLXCMBxoT8xwcRtzUkFBnCxOx2PHBZCI3k1CniIeRr6eHlJ7zh8GDw/s1600/tea+pot.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9x5cnTP8yzHqyf-VroSNWS2zewNLHUE4_lBQjl8MZm0qyxQTFTHeE1MRoG-r-yuIvDWglLEY87TibKWkCK0lmPjLXCMBxoT8xwcRtzUkFBnCxOx2PHBZCI3k1CniIeRr6eHlJ7zh8GDw/s400/tea+pot.jpg" alt="" id="BLOGGER_PHOTO_ID_5558799690706217650" border="0" /></a><a href="http://www.hiddenartshop.com/product.php?xProd=2769&xSec=417&oLoc=dm"><span class="product-normal-text-header" style="font-size:78%;">Blaue Blume Teapot - £67.83</span></a><br /></div><span class="product-normal-text-header"><br /></span><div style="text-align: center;"><span class="product-normal-text-header"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhur9DwdRG0LTzLWpbc2CYN5zIS8VKzldbwdb-H-CpOGbOMTBpahLvOF7BRemqsPxFHrwhBk1z1vTc2AMctveN4aXDzx8iw9bMsL7iSAPQWHLjhxiY2E8QTeLYAM96MucMRgau9sJvBZfU/s1600/sugar+dish.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhur9DwdRG0LTzLWpbc2CYN5zIS8VKzldbwdb-H-CpOGbOMTBpahLvOF7BRemqsPxFHrwhBk1z1vTc2AMctveN4aXDzx8iw9bMsL7iSAPQWHLjhxiY2E8QTeLYAM96MucMRgau9sJvBZfU/s400/sugar+dish.jpg" alt="" id="BLOGGER_PHOTO_ID_5558800528608297538" border="0" /></a></span><a href="http://www.hiddenartshop.com/product.php?xProd=2744&xSec=417&oLoc=dm"><span class="product-normal-text-header" style="font-size:78%;">Blaue Blume Sugar Bath - £40.34</span><span style="font-size:78%;"><br /></span></a></div><span class="product-normal-text-header"><br /><span style="font-size:85%;">You know what makes these lovely wares even lovelier? The shoes come in three different colours! Red, black or GOLD. The petit four stand going at the top of my birthday list!</span><br /><br /></span><div style="text-align: center;"><span class="product-normal-text-header"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QGcDpTkjZ7NnqPoT7dZ1etj4IKtJppmUt9jDxngno5jdo3Q9cvWJ1Pm9EXpXlQpscHQ_W5FYQ81EoxaKtfMjpc_hVls2OeTkygEu-Xjdla6PrV_3kwt5lruzqYGeeVbqweUqAVKr3lE/s1600/ice+cream+bowl.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QGcDpTkjZ7NnqPoT7dZ1etj4IKtJppmUt9jDxngno5jdo3Q9cvWJ1Pm9EXpXlQpscHQ_W5FYQ81EoxaKtfMjpc_hVls2OeTkygEu-Xjdla6PrV_3kwt5lruzqYGeeVbqweUqAVKr3lE/s400/ice+cream+bowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5558801123887283474" border="0" /></a></span><a href="http://www.hiddenartshop.com/product.php?xProd=3384&xSec=417&oLoc=dm"><span class="product-normal-text-header" style="font-size:78%;">Blaue Blume Ice Cream Bowl - £45.96</span></a><br /></div><span class="product-normal-text-header"><br /></span><span class="product-normal-text-header" style="font-size:85%;">This beautiful ice cream bowl is my second favourite piece. Your ice cream sits in the upturned ladies' skirt, and you remove her shapely legs which are your spoon.<br /><br />Sigh. Pure porcelain perfection....<br /></span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-32586460320716700232011-01-02T16:15:00.007+00:002011-01-02T17:59:03.961+00:00Pistachio, Rosemary and Red Onion Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhgaxxGis_B-kphhb4k735P4_A9uvMBcOZ2imBnIuEpUIzm5ZUc1pTW5uKj0kaqT8S2V2qDw0sJXtAGb2YVuEGwnCWhCDH1Us1IyhgKhoRe4L3z1TOqgn8mvgJEXoqqsOFDyHk-yLPvg/s1600/raw+pizza+close.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhgaxxGis_B-kphhb4k735P4_A9uvMBcOZ2imBnIuEpUIzm5ZUc1pTW5uKj0kaqT8S2V2qDw0sJXtAGb2YVuEGwnCWhCDH1Us1IyhgKhoRe4L3z1TOqgn8mvgJEXoqqsOFDyHk-yLPvg/s400/raw+pizza+close.jpg" alt="" id="BLOGGER_PHOTO_ID_5557641693842741522" border="0" /></a><span style="font-size:85%;"><br />Like many dishes I cook, this was inspired by a tv show. I am an avid Food Network fan, one of my favourite shows being The Best Thing I Ever Ate, wherein famous US tv chefs tell us about their favourite restaurant dishes. There was recently an episode on pizzas broadcast which included the 'Rosa' from Pizzeria Bainco in Phoenix, Arizona. It was a super thin crist topped with red onion, parmigiano reggiano, rosemary and Arizona pistachios and looked superb. Needless to say, I felt a great urge to cook it, and so I did.<br /><br />I fail to see how anything could fail to be delicious and beautiful with the addition of pistachio nuts. They work so well with the red onion, and my addition of a little mozzarella adds additional creaminess and that cheesy stringiness I find so intrinsic to a good pizza.<br /><br />The dough recipe I used was by (heaven forbid) Anthony Worral Thompson, and I have to admit is a very good one, but do remember that the dough has to be left for a few hours to prove and then again for a little while to rest before shaping. Also, try and get it as thin as possible and make sure to keep an eye on it while it's cooking. As there is no sauce you need to make sure you don't crisp it up too much or your pizza will be dry and the delicate flavours lost.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFun9suBZrzBlcCi-fFnRSJZeWvj-aE78Z5dGVIs_moS6arsNRkgPIVSBFpvPBAsFjrX8chayV2bM6f8r0AqxSe3FlTb4lX1txrDRZDMCO9RfwMClrJjdmcjQIPBlzFo8NofONbMOZ_m4/s1600/pizza+slices+close.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFun9suBZrzBlcCi-fFnRSJZeWvj-aE78Z5dGVIs_moS6arsNRkgPIVSBFpvPBAsFjrX8chayV2bM6f8r0AqxSe3FlTb4lX1txrDRZDMCO9RfwMClrJjdmcjQIPBlzFo8NofONbMOZ_m4/s400/pizza+slices+close.jpg" alt="" id="BLOGGER_PHOTO_ID_5557643121647251762" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Pistachio, Rosemary and Red Onion Pizza</span><br />Serves 2<br /><br /><span style="font-weight: bold;">Pizza Dough Ingredients</span><br />175 ml water, lukewarm<br />1 packet (7g) active dried yeast<br />1 tbsp olive oil<br />275g strong white flour<br />pinch of salt<br /><br /><span style="font-weight: bold;">Topping Ingredients</span><br /></span><span style="font-size:85%;">a little extra virgin olive oil for drizzling</span><br /><span style="font-size:85%;">75g mozzarella, grated<br />50g parmesan cheese, grated<br />50g pistachio nuts, shelled and finely chopped<br />1-2 tsp fresh rosemary, finely chopped<br />1 red onion, finely sliced<br /><br /><span style="font-weight: bold;">Pizza Dough Method</span><br />Pour 75ml of the lukewarm water into a jug and mix in the yeast, then place in a warm place for 10 minutes (I put mine next to a radiator. Stir in the olive oil.<br /><br />Put the flour and salt into a large bowl, make a well in the centre and pour in the yeast mixture. Mix until just combined and then knead together on a floured surface until you get a nice elastic dough. Oil a large bowl lightly and place the dough in it, then cover with cling film and set aside in a warm place for 1-2 hours by which time the dough should have doubled in size.<br /><br />Remove from the bowl and knead again until smooth, then set aside on a tray to rest for a little while before shaping - about half an hour.<br /><br />You now want to shape the dough - flatten it with your fingers onto a floured surface, then drape over your fist and gently stretch it from the outside edge. When you have got the required shape place it on an oven tray dusted lightly with semolina or flour.<br /><br /><span style="font-weight: bold;">Finishing The Pizza</span><br />Preheat the oven to the hottest temperature it will reach.<br /><br />Drizzle a little olive oil over the pizza base, then sprinkle over the mozzarella and parmesan. Now evenly strew over the pistachio nuts and rosemary before laying on as many slices of red onion as you desire.<br /><br />Bake in the preheated oven for 10-15 minutes, keeping an eye on it so it doesn't burn. You want the base to be cooked but not to scorch the nuts, cheese or onions.<br /><br />Serve with a dressed salad or a bowl of good soup.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGLMBl9BI5OShUTMVTPd9_YLasL6VsyWhyphenhyphenG-dgt5XrU45SgJJTVUE68Swxl-vNRsgP6j2_Pjyf1q3MY3qna5i5rq2n60XQzUZ_oceyG2DRTIixXu1H63ew42D-aFI2WM8rUxNWrydjEk/s1600/toppings.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGLMBl9BI5OShUTMVTPd9_YLasL6VsyWhyphenhyphenG-dgt5XrU45SgJJTVUE68Swxl-vNRsgP6j2_Pjyf1q3MY3qna5i5rq2n60XQzUZ_oceyG2DRTIixXu1H63ew42D-aFI2WM8rUxNWrydjEk/s400/toppings.jpg" alt="" id="BLOGGER_PHOTO_ID_5557649357977703746" border="0" /></a>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-41662828169172845362010-12-22T20:15:00.008+00:002010-12-22T20:58:06.652+00:00I WANT WEDNESDAY - Pin Up Girl Goodies from Crumpet & Skirt<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgit0u3i0vxko55R9w9EH7lczX3dY1M6lMvlpCUrewPF_t5jLF-XKgTFAkzxzKiB5p13HmXIYGm4kizSfAJy6GKhGsWjFWy2529ACtXqM-QW_gG2zHu_MbA9Zh3o1m00g1ujLVYZxYtZSk/s1600/tea+towel.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 284px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgit0u3i0vxko55R9w9EH7lczX3dY1M6lMvlpCUrewPF_t5jLF-XKgTFAkzxzKiB5p13HmXIYGm4kizSfAJy6GKhGsWjFWy2529ACtXqM-QW_gG2zHu_MbA9Zh3o1m00g1ujLVYZxYtZSk/s400/tea+towel.jpg" alt="" id="BLOGGER_PHOTO_ID_5553607053588030434" border="0" /></a><br /><span style="font-size:78%;"><a href="http://www.crumpetandskirt.com/candsshop/prod_778927-Tea-Towel-Veronica.html">Veronica Tea Towel - £6.49</a></span><br /></div><br /><span style="font-size:85%;">I'm a big big fan of vintage and in particular pin up girls, so it's no surprise that I love the lady laden goodies available from <a href="http://www.crumpetandskirt.com/">Crumpet & Skirt</a>. I also love alliteration. Yes.<br /><br />Anyway, I think all you fellow vintage fans and anyone who likes pretty girls should head over to Crumpet & Skirt and purchase some of their delightful wears. I particularly love the tea towel above, and also the mugs shown below. Plain white and unassuming until you finish your coffee and spy the bathing beauty languishing in the bottom of the vestle, it makes your morning brew even more special, a feat I didn't think possible.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNN6qZyA3Y1JSMl-cuONOTGwvjM4Iw3ny22ZlorY969e8PWUwPqJhcI3bKu37SFLASbbJcADRl8yRcQLUZAJ2WEFT8zUWrdy5hSFolRybM2fhAGOJV4WITCUYTxIHZQhuJTCsMZPeugiw/s1600/mugs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNN6qZyA3Y1JSMl-cuONOTGwvjM4Iw3ny22ZlorY969e8PWUwPqJhcI3bKu37SFLASbbJcADRl8yRcQLUZAJ2WEFT8zUWrdy5hSFolRybM2fhAGOJV4WITCUYTxIHZQhuJTCsMZPeugiw/s400/mugs.jpg" alt="" id="BLOGGER_PHOTO_ID_5553611276656237330" border="0" /></a><br /><a href="http://www.crumpetandskirt.com/candsshop/prod_749870-Peekaboo-Mug-Set-of-four.html"><span style="font-size:78%;">Peek-a-boo Mugs - £8.00 each or £29.99 for the set of four</span></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">Here are a couple of things which aren't kitchen related, but are just as fabulous...</span></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nsxtwruDZPs9BxOo9G3d_BkpGxfYJQCEKQj7J2P4b5ODjwvHh5iRXqR0iac83eboSyGor5FwJ5v_rKq2OY9br5VGG2mhga2YUKiZHSizEX2TXwoK-s2hfhH0J-WSonyLbgkhTDHeom4/s1600/cushion.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nsxtwruDZPs9BxOo9G3d_BkpGxfYJQCEKQj7J2P4b5ODjwvHh5iRXqR0iac83eboSyGor5FwJ5v_rKq2OY9br5VGG2mhga2YUKiZHSizEX2TXwoK-s2hfhH0J-WSonyLbgkhTDHeom4/s400/cushion.jpg" alt="" id="BLOGGER_PHOTO_ID_5553612091292827506" border="0" /></a><br /><a href="http://www.crumpetandskirt.com/candsshop/prod_1063135-NEW-Lana-Cushion.html"><span style="font-size:78%;">Lana Cushion - £37.00</span></a><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70KvsieQ6Cz5Ne6CQ1xaYWMPs6nLU8eyzO1Kqs-7iyBajgOCprjUvhsZTE8LIBCxm3GLM8QOscu55Hp0iRPCapaJzkTdFKGB6VFh5xAJipuKRRjleGinpvviFrM1Cgf65ydcivKQPaII/s1600/cushion+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70KvsieQ6Cz5Ne6CQ1xaYWMPs6nLU8eyzO1Kqs-7iyBajgOCprjUvhsZTE8LIBCxm3GLM8QOscu55Hp0iRPCapaJzkTdFKGB6VFh5xAJipuKRRjleGinpvviFrM1Cgf65ydcivKQPaII/s400/cushion+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5553612466567391666" border="0" /></a><br /><a href="http://www.crumpetandskirt.com/candsshop/prod_1063139-NEW-Ava-Cushion.html"><span style="font-size:78%;">Ava Cushion - £37.00</span></a><div style="text-align: left;"></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh6JFpi5qaBQs02pJs-PtU6_mC7vH4jhIB33E2z8QH4IA04HizYUSF8MMeZvkqzCItGrInCuo57UDG_BfeU7BT0BPqBBhG5Ehz4b_sGwRQpp2KbfizjvARfGhRr8LLnv_YnVm9ST8SoA/s1600/wrapping+paper.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 398px; height: 399px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh6JFpi5qaBQs02pJs-PtU6_mC7vH4jhIB33E2z8QH4IA04HizYUSF8MMeZvkqzCItGrInCuo57UDG_BfeU7BT0BPqBBhG5Ehz4b_sGwRQpp2KbfizjvARfGhRr8LLnv_YnVm9ST8SoA/s400/wrapping+paper.jpg" alt="" id="BLOGGER_PHOTO_ID_5553612868083745330" border="0" /></a><br /><a href="http://www.crumpetandskirt.com/candsshop/prod_1166663-Pin-Up-Wrapping-Paper-Mixed-Set.html"><span style="font-size:78%;">Pin Up Girl Wrapping Paper - £8.00 per set of four sheets of one colour or £16.00 for a set of two sheets of each colour</span></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">I don't think I'll be posting again before Christmas I have a large amount of baking, wrapping and painting to do so...<br /><br /><span style="font-weight: bold;">Merry Christmas everyone, I hope you all have a wonderful day!</span></span><span style="font-weight: bold;"> x o x o x</span><br /></div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-81982138771362823852010-12-19T18:33:00.009+00:002010-12-19T19:39:44.302+00:00Potato and Parsnip Brunch Stack<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80hPBZR0ow_105aMVVUpSS9hfceq8OeewlBus_0CTo6e2ly3LK5jzlTQRap84hry9wb-fwV79rSE_VhO4RzvubB0SHdxpdrcwgxqM9hgE_EjKEO_Pl3jqizWVPFrUI2t8E8jDXsfD6Hs/s1600/finished+stack2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80hPBZR0ow_105aMVVUpSS9hfceq8OeewlBus_0CTo6e2ly3LK5jzlTQRap84hry9wb-fwV79rSE_VhO4RzvubB0SHdxpdrcwgxqM9hgE_EjKEO_Pl3jqizWVPFrUI2t8E8jDXsfD6Hs/s400/finished+stack2.jpg" alt="" id="BLOGGER_PHOTO_ID_5552471556926044978" border="0" /></a><span style="font-size:85%;">I think breakfast is quite an underrated meal in the UK. Our full English fry up pales in comparison to the French's hollandaise smothered eggs benedict, Mexico's spicey huevos rancheros or the USA's towering pancake stacks and giant mounds of potato and (insert any food stuff you can think of here) hash. It seems we just don't put as much effort in.<br /><br />I do sympathise, I eat a banana or two for breakfast at work as I can't imagine cooking up and eating something substantial at 7:30am and on Saturdays I would rather have a bit of a lie in than get up early enough for the meal to be classed as breakfast. Sundays mornings though are made for pottering about in the kitchen and I feel the holidays are just the same. Maybe not on Christmas day itself as you'll be having a giant dinner later and a bit of toast will surfice until then, but on Boxing Day it's just lovely and will help to soften the blow of the big day being over.<br /><br />I admit this is a bit of a labour intensive meal so may be suited more to brunch than breakfast. You will need several pans and there is a sauce involved as well as frying and poaching. </span><span style="font-size:85%;">You can find a nice easy hollandaise recipe <a href="http://www.bbcgoodfood.com/recipes/3921/dead-good-hollandaise-">here</a>, but as it's the holidays I won't hold it against you if you use a jar or maybe even a packet!<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJs1XopJWN12desadKo9GmgLeY3Q0PrU48I3eMctetJStVKZkyijVzXZ7VBs_bQ1Anpnac00d8nJ5vD4Gi1j2Prf4qHUOkDxbx7cUVn_REOaWd_zFPrwRlWwU6tzgFv-Ki8Szt8SsSC7g/s1600/parsnip+hash.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJs1XopJWN12desadKo9GmgLeY3Q0PrU48I3eMctetJStVKZkyijVzXZ7VBs_bQ1Anpnac00d8nJ5vD4Gi1j2Prf4qHUOkDxbx7cUVn_REOaWd_zFPrwRlWwU6tzgFv-Ki8Szt8SsSC7g/s400/parsnip+hash.jpg" alt="" id="BLOGGER_PHOTO_ID_5552473516476824946" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Potato and Parsnip Brunch Stack</span><br />Serves 2<br /><br /><span style="font-weight: bold;">Ingredients</span><br />300g potato, preferably something waxy like a charlotte<br />1 medium sized parsnip<br />1/2 tsp ground black pepper<br />1/2 tso garlic granules<br />1 egg<br /><br />2 poached eggs (for a how to <a href="http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/stepbystep/poachegg.aspx">click here</a>)<br />6 slices of bacon<br />hollandaise sauce<br /><br /><span style="font-weight: bold;">Method</span><br />Grate the potato and parsnip into a seive, squeeze out as much liquid as you can and then place into a bowl. Sprinkle over the pepper and garlic granules, then add the egg and mix until thoroughly combined.<br /><br />Heat some oil in a frying pan to a medium low heat, then add the potato mixture in two halves shaping each into a flat round. Cook for about 5-6 minutes, turn over and cook for another 5-6 minutes until crispy and golden on both sides. Put the hash browns onto a plate and place under a low heated grill to keep warm.<br /><br />Next cook the bacon and place under the grill with the hash browns, then poach your egg and whip up the hollandaise. Now to plate up.<br /><br />Place a hash brown in the middle of the a plate, arrange 3 slices of bacon on top and then place on a poached egg. Pour over some hollandaise, season lightly and enjoy!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-eU9XwbfzqWfhrpfz2p8pWVhQDg7SvXB_O0O3I-33so1cG9llSLOZwFHnIhU_VADM09j-rmL9O4wu_ra1DGcKJD2QFqHsA4luBwQ1E3FUl7NHRm4jq6rgUoFnfTu-tuelW03MSVOKiQ/s1600/dry+stack.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-eU9XwbfzqWfhrpfz2p8pWVhQDg7SvXB_O0O3I-33so1cG9llSLOZwFHnIhU_VADM09j-rmL9O4wu_ra1DGcKJD2QFqHsA4luBwQ1E3FUl7NHRm4jq6rgUoFnfTu-tuelW03MSVOKiQ/s400/dry+stack.jpg" alt="" id="BLOGGER_PHOTO_ID_5552479522876777154" border="0" /></a>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-4133082906759109322010-12-15T21:38:00.009+00:002010-12-15T22:12:08.913+00:00I WANT WEDNESDAY - Etsy Plate Round Up<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBk2icqBrAovUPif7ccSiZfzlM-NICogti3cnQwDb8unOpSWxqyM5IwLRX0LvteipVVV1Hz8eWGXXnk-8ZqKIMyI-USg0zaEgukfoLqI5d42V113hb54Lt5GlaIdKNjeSSuqP_QT3THM/s1600/pinup+rose.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 398px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBk2icqBrAovUPif7ccSiZfzlM-NICogti3cnQwDb8unOpSWxqyM5IwLRX0LvteipVVV1Hz8eWGXXnk-8ZqKIMyI-USg0zaEgukfoLqI5d42V113hb54Lt5GlaIdKNjeSSuqP_QT3THM/s400/pinup+rose.jpg" alt="" id="BLOGGER_PHOTO_ID_5551028051038910578" border="0" /></a><a href="http://www.etsy.com/listing/48406800/rose-vintage-tattoo-flash-altered"><span style="font-size:78%;">Rose Tattoo Flash Altered Vintage Plate from BeatUpCreations - £25.66</span><br /></a></div><span style="font-size:85%;"><br />It's plain and simple, I love unusual crockery. Used on your dining table or on your wall it is sure to catch your attention and start up conversation, but that's what I love - taking something ordinary and giving it a little tweak and some TLC to make it into something marvellous.<br /><br />Here's a round up of some gorgeous plates on Etsy which would make a delightful pressie for a food fan with a sense of style and humour...</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQ8Q4p99xwEDiq_pong7hFzVBd3wQ5z0vr32kvVJdqomn3E3Ab82CJdRi33sY74oQP_zWbt9GnyVVqwwnG8PoGDVCOh7ADmrUm5gKODv_jlKNu1R2tgD0QuD4LYHv-pGZL5wPqW3zkkI/s1600/patti+plate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 397px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQ8Q4p99xwEDiq_pong7hFzVBd3wQ5z0vr32kvVJdqomn3E3Ab82CJdRi33sY74oQP_zWbt9GnyVVqwwnG8PoGDVCOh7ADmrUm5gKODv_jlKNu1R2tgD0QuD4LYHv-pGZL5wPqW3zkkI/s400/patti+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5551029440299132226" border="0" /></a><a href="http://www.etsy.com/listing/61443776/patti-smith-portrait-plate-altered"><span style="font-size:78%;">Patti Smith Altered Antique Plate from BeatUpCreations - £25.66</span></a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3p2cgJaxCeTzLL25SQyW5RKJ5YGHkhFQnRnxI6WU5BIQJPpJ6siilq9uP-ZywRcEaW99JCj2qjui1wY7oY1oig4gGSlghlA6KNJDyDJqU7cqJdHujdEWTkAR2VJF-afAdIPydrNEVfk/s1600/eat+heart+plate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3p2cgJaxCeTzLL25SQyW5RKJ5YGHkhFQnRnxI6WU5BIQJPpJ6siilq9uP-ZywRcEaW99JCj2qjui1wY7oY1oig4gGSlghlA6KNJDyDJqU7cqJdHujdEWTkAR2VJF-afAdIPydrNEVfk/s400/eat+heart+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5551029824458075874" border="0" /></a><a href="http://www.etsy.com/listing/62319342/eat-your-heart-out-9-inch-dinner-plate"><span style="font-size:78%;">Eat Your Heart Out Dinner Plate by foldedpigs - £11.84<br /></span></a></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYW1TM10Z6OwvISF0XBqGiyep3LDwEzFFyWAUUVatFX0k2QGol8sMNgkSu9zv2sXZkA94wKLsAdyzIn3UI-II_y6mmJ9OGaezJteBXY9c4iISefboXaPLdQgDvgew9IQF5NpQNC82vajs/s1600/skull+plate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYW1TM10Z6OwvISF0XBqGiyep3LDwEzFFyWAUUVatFX0k2QGol8sMNgkSu9zv2sXZkA94wKLsAdyzIn3UI-II_y6mmJ9OGaezJteBXY9c4iISefboXaPLdQgDvgew9IQF5NpQNC82vajs/s400/skull+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5551030361750164274" border="0" /></a><a href="http://www.etsy.com/listing/63954194/skull-and-cross-utensils-9-inch-dinner"><span style="font-size:78%;">Skull and Crossutensils Dinner Plate by foldedpigs - £11.84</span><br /></a></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-UrC87rmMzTp5LqkMFouFFzBIuJ7j2KU8gsbecDWqqC1mZsu9gK8FI5fzjLi9ORUWm6C44IIHDVD5MFx04mfLEwnJOz4HayMjJ5Lzcwmq2T4AkrwHQP-2Sm1eEDZkzPwkIanSdw1gls/s1600/ravioli+plate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-UrC87rmMzTp5LqkMFouFFzBIuJ7j2KU8gsbecDWqqC1mZsu9gK8FI5fzjLi9ORUWm6C44IIHDVD5MFx04mfLEwnJOz4HayMjJ5Lzcwmq2T4AkrwHQP-2Sm1eEDZkzPwkIanSdw1gls/s400/ravioli+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5551032056714893154" border="0" /></a><a href="http://www.etsy.com/listing/62662526/r-for-ravioli-alphabet-ceramic-plate"><span style="font-size:78%;">R is for Ravioli Plate by justnoey - £22.50</span><br /></a></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrs9_gnbHK0GBacbwCs9qHT3iYUq79q3NXroSMt9f2IORlYvXX0XB_KxDsq27pJe3juNbBEffm_v8dwcoYRUkshqZNUy7XuayMSolxeBbW6qX0Ek1yw_jFFCezrHhyqlMSyQs5CBnloc/s1600/bats+plate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrs9_gnbHK0GBacbwCs9qHT3iYUq79q3NXroSMt9f2IORlYvXX0XB_KxDsq27pJe3juNbBEffm_v8dwcoYRUkshqZNUy7XuayMSolxeBbW6qX0Ek1yw_jFFCezrHhyqlMSyQs5CBnloc/s400/bats+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5551033376605796594" border="0" /></a><a href="http://www.etsy.com/listing/63963448/bat-hug-amongst-the-roses-vintage?ref=sr_list_13&ga_search_query=plate&ga_search_type=&ga_page=34&order=&includes[0]=tags&includes[1]=title&filter[0]=handmade&filter[1]=ceramics_and_pottery"><span style="font-size:78%;">Bat Hug Amongst The Roses Vintage Plate by thestorybookrabbit - £18.42</span><br /></a></div><br /><span style="font-size:85%;">Hopefully I'll be having a go at making my own dinner set soon thanks to my lovely ceramicist friend Jon Williams - check out his amazing work at http://www.createtodestroy.com. If you look closely you may find the figurine of me...!</span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-29371208954513219062010-12-13T19:39:00.005+00:002010-12-13T19:54:02.427+00:00Creamy Candy Cane Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd6RNhh7hCKXojtJOA0a-tcw5v28PyAlMgAvJcfJk96hKuwWOFvkXQDBOs8jiRxqOr2x5JN1qZJoWCywQcJBszjgoQhpTSa1QGvCF0vv5BvHftF957HQODbUX6KmG79VfapJdk28GaLA/s1600/candy+cane+pie+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd6RNhh7hCKXojtJOA0a-tcw5v28PyAlMgAvJcfJk96hKuwWOFvkXQDBOs8jiRxqOr2x5JN1qZJoWCywQcJBszjgoQhpTSa1QGvCF0vv5BvHftF957HQODbUX6KmG79VfapJdk28GaLA/s400/candy+cane+pie+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5550255262717985858" border="0" /></a><span style="font-size:85%;">There's no denying it now, Christmas is truly upon us. I have gone into my regular festive stupor, wanting to decorate everything in the house (including the cat) and bake stupid amounts of sugar cookies (I have restrained myself from doing this so far). I have placed an outrageously large online food order concidering there's only the two of us. We have lobsters for Christmas eve (no we're not rich, they're frozen ones from Lidl!) and for Christmas breakfast this year we are having smoked salmon benedict and the obligatory fried halloumi - don't ask me why but this is a tradition of mine that's been going on since I was small.<br /><br />In my house at least, dessert after our giant Christmas dinner was never that much of an event, my mum's roast being delicious enough (and large enough) to eclipse anything that may be plated out later. Plus after eating said giant meal no-one really fancies cramming in anything as rich and stodgy as a Christmas pud. I think this dessert will change all that though, as the creamy peppermint filling is light and refreshing with the base giving a lovely chocolatey hit, and its pretty red and white swirls add the required wow factor with a sprinkle of disco golden glitter.<br /><br />On top of all that it is also very easy to make as it uses marshmallows to set the cream centre rather than gelatine. The only thing you need to remember is that it needs to chill in the fridge for at least 4 hours before serving, so I would suggest making it the night before, or even earlier as it can be frozen in its tin, well wrapped in cling film for up to a month. Just remember to put it in the fridge to defrost the night before you want to serve it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBy_WLS8VrdDJ04oLUUeQYTT3xLojWeiIUGn2x8aG0MrcXOarZe_SbUTwAfSkznVZ4lpo6KBNJ0u-TtOPSEbXmo4-vydvQ5SGIJ7BTmKDtkPHlaJtiKPbxOqfX7UauzHHgQqn1yfoSSw/s1600/blue+mallows.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBy_WLS8VrdDJ04oLUUeQYTT3xLojWeiIUGn2x8aG0MrcXOarZe_SbUTwAfSkznVZ4lpo6KBNJ0u-TtOPSEbXmo4-vydvQ5SGIJ7BTmKDtkPHlaJtiKPbxOqfX7UauzHHgQqn1yfoSSw/s400/blue+mallows.jpg" alt="" id="BLOGGER_PHOTO_ID_5550255498219514994" border="0" /></a><span style="font-weight: bold;">Creamy Candy Cane Pie / Peppermint Swirl Pie</span><br />Serves 8 - 10<br /><br /><span style="font-weight: bold;">Base Ingredients</span><br />2 packets (300g) of double chocolate oreos<br />50 g unsalted butter, softened<br /><br /><span style="font-weight: bold;">Filling Ingredients</span><br />200g white mini marshmallows<br />240ml milk<br />2 tsp peppermint extract<br />375ml double cream<br />few drops of red food colouring<br /><br /><span style="font-weight: bold;">Other Equipment</span><br />25cm loose bottomed flan / tart tin<br />gold edible glitter<br /><br /><span style="font-weight: bold;">Base Method</span><br />Empty your packets of biscuits into a food processor and whizz up until you have crumbs. Add the softened butter and whizz again a few times until it starts to come together. Pour into your tart tin and push down using your fingers so you have an even layer covering the base and sides. Put into the fridge for an hour or so to chill and harden.<br /><br /><span style="font-weight: bold;">Filling Method</span><br />Melt the marshmallows and milk over a medium low heat until the milk just comes to a simmer, then remove from the heat and stir until the mixture is smooth and silky looking. Pour into a heat-proof bowl and mix in the peppermint extract, then leave to cool.<br /><br />Now whisk the double cream to soft peak stage, and then, while still whisking, slowly add the minty marshmallow mix. When combined, remove about 2 tablespoons of the mix to a seperate bowl and stir in a few drops of red food colouring until you get the desired shade of red.<br /><br />Take your hardened cookie base from the fridge, pour in the white marshmallow cream and smooth over the top with an angled spatula or knife. Now use a teaspoon to drip over the red coloured mix, then take a cocktail stick and swirl it around in the mixture to give a marbled effect. You can now add a sprinkle of edible glitter if you so desire.<br /><br />Place your finished pie into the fridge and leave to set for at least 4 hours before serving. It is best to cut it with a warm knife so you don't spoil the pretty pattern on the top.<br /><br />Another bonus to this pud? You don't need anything to accompany it but a fork!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJK3ygNytinIqQGmnYmK-uzZIRcZkEY3Yly6O5O3l9MaCHAxprQ-5WR4z9e_kOMrnRzSxdyuRmzRQzQQu2hgOk4WWAqgLIMAv_NaL5P6zSNkfd2e3gQs_GVmPa-TuABblAVqWsvjdfPb4/s1600/happy+holidays.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJK3ygNytinIqQGmnYmK-uzZIRcZkEY3Yly6O5O3l9MaCHAxprQ-5WR4z9e_kOMrnRzSxdyuRmzRQzQQu2hgOk4WWAqgLIMAv_NaL5P6zSNkfd2e3gQs_GVmPa-TuABblAVqWsvjdfPb4/s400/happy+holidays.jpg" alt="" id="BLOGGER_PHOTO_ID_5550257108268705090" border="0" /></a>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com6tag:blogger.com,1999:blog-4925784587563398052.post-70114852819704477482010-12-08T21:40:00.014+00:002010-12-08T22:19:24.247+00:00I WANT WEDNESDAY - Joseph Joseph Kitchenware<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQhAZxNc0M84JeNwlHNtY9RsKpvHOuQfYy3Bc1AyqNnwH5P6DAm-ohoL6mu6o0r5NgSIdQyoTSfJiphPpWvunmbcpR3QOHYuX4l15ggqyjkQNbs0tx0a8ufINolEJBR2cWmZISiwzNio/s1600/black_cut_and_carvel.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQhAZxNc0M84JeNwlHNtY9RsKpvHOuQfYy3Bc1AyqNnwH5P6DAm-ohoL6mu6o0r5NgSIdQyoTSfJiphPpWvunmbcpR3QOHYuX4l15ggqyjkQNbs0tx0a8ufINolEJBR2cWmZISiwzNio/s400/black_cut_and_carvel.jpg" alt="" id="BLOGGER_PHOTO_ID_5548430521216079794" border="0" /></a><br /><span style="font-size:78%;"><a href="http://www.designtoplease.co.uk/acatalog/jjblackcutandcarve_info.html">Black Cut & Carve Chopping Board - £11.99</a></span><br /></div><span style="font-size:85%;"><br />I think I'm mentioned it on the blog before but... I flipping love Nigella Lawson. Love love love. Other than my Mum and Gran she is why I started cooking. <a href="http://www.amazon.co.uk/How-Eat-Pleasures-Principles-Cookery/dp/0701169117/ref=sr_1_1?ie=UTF8&qid=1291844745&sr=8-1">How To Eat</a> was one of the first books I ever bought with my Christmas book tokens along with <a href="http://www.amazon.co.uk/Cooking-Friends-Amy-Lyles-Wilson/dp/1558533834/ref=sr_1_6?s=books&ie=UTF8&qid=1291844771&sr=1-6">Cooking With Friends</a>, so it's no surprise that I covet most of what she has in her kitchen.<br /><br />I spotted the above chopping board on her current series 'Kitchen' (BBC2, Thursdays, 8pm) and think it is pure genius. The board is double sided, one with little spikes to hold meat etc. in place while carving (shown above) and the other flat for normal chopping, but the wonderful part is that it is at a slight angle due to its having a lipped edge. Therefore, next time you are chopping juicy fruit or super moist meat the liquid that escapes from them will not drip onto your work surface but be captured for easy disposal later from the corner, which, by the way, was engineered for this very purpose so won't drip everywhere like a rubbish teapot!<br /><br />It comes in a range of colours, I believe House Of Fraser have an exclusive purple edition, but I would go for the black as above. Classic and goes with everything else in my kitchen, including my beloved checkered floor.<br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk-2OuG_jeSJ8DHVZV5_e2fvMH37gkOG-ZrlA6xCfQTnCmWt8NJBtYqVMgLVfINpLKi9SSd59g4NGrLz46vZFJMFGXbXXk2A7URKocGVFpJH52S2tESqrQOFI4nW3_h78TaGOFIoIKVs/s1600/folding_colander_pinkl.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk-2OuG_jeSJ8DHVZV5_e2fvMH37gkOG-ZrlA6xCfQTnCmWt8NJBtYqVMgLVfINpLKi9SSd59g4NGrLz46vZFJMFGXbXXk2A7URKocGVFpJH52S2tESqrQOFI4nW3_h78TaGOFIoIKVs/s400/folding_colander_pinkl.jpg" alt="" id="BLOGGER_PHOTO_ID_5548433072860140450" border="0" /></a><br /><span style="font-size:78%;"><a href="http://www.designtoplease.co.uk/acatalog/josephjosephpinkfoldingcolander_info.html">Pink Folding Colander - £11.99</a><br /><br /></span><div style="text-align: left;"><span style="font-size:85%;">This little beauty looks pretty fab too, a colander that folds completely flat so it takes up less room! I have a giant colander which takes up the space of pretty much two piles of plates on my shelf (I cook way too much pasta, every single time) so this would be great as then I could buy more stuff to go in that space. Yay stuff!</span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5Coub7wiT2oXzmJZnGGEnqhYDdZg0YkbWQxJO3r2jqgjTO8SQkIeSnhRMpQP70zDowjgbXynJ9Q5Z2Aq8JWEi1MTvjUbfT9j9zd0QpOANucQJII1laf-nmDb8PAsIDNsOr5h8SRy9NQ/s1600/GMJ011CBl.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5Coub7wiT2oXzmJZnGGEnqhYDdZg0YkbWQxJO3r2jqgjTO8SQkIeSnhRMpQP70zDowjgbXynJ9Q5Z2Aq8JWEi1MTvjUbfT9j9zd0QpOANucQJII1laf-nmDb8PAsIDNsOr5h8SRy9NQ/s400/GMJ011CBl.jpg" alt="" id="BLOGGER_PHOTO_ID_5548435643088545410" border="0" /></a></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHO-fxdUxzYZKkQDnOhwhijPy_M4KM6ClSMbpFV316OPIPznazxnzMVZ3upL4VLlbGuSML3YHIvB70x_bTOWcOnIk3g6VXf01t9VEs2ZlBYW0iVYea4P4IgQ9XtpeQ4TuBghkTW7f6dE4/s1600/JJ-Measuring-Jugsl2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHO-fxdUxzYZKkQDnOhwhijPy_M4KM6ClSMbpFV316OPIPznazxnzMVZ3upL4VLlbGuSML3YHIvB70x_bTOWcOnIk3g6VXf01t9VEs2ZlBYW0iVYea4P4IgQ9XtpeQ4TuBghkTW7f6dE4/s400/JJ-Measuring-Jugsl2.jpg" alt="" id="BLOGGER_PHOTO_ID_5548435883038976754" border="0" /></a><br /><a href="http://www.designtoplease.co.uk/acatalog/Joseph_Joseph_Green_2in1_Measuring_Jug.html"><span style="font-size:78%;">2 in 1 Measuring Jug - £6.99</span></a><br /><span style="font-size:85%;"><br /></span><div style="text-align: left;"><span style="font-size:85%;">Want something that will accurately measure tiny volumes AND larger quantities? This jug does just that, one side will measure as little as a teaspoon (5ml) and then you can just invert it for bigger jobs! Multitasking rocks!</span></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCDTodRj1TICcHGd4m9j2Vhl1Z-wWEr7lnPoCRxtB-CnkKc4AVG3pwzfAhOV_ZggnTqe-E7cxYU8mXK5hFQffvyDXrML31Wx88YVBCEnRxP97o3KmTOcJAA1L8t7KQYQhdqdvDHKh-Bg/s1600/roll0100cbl.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCDTodRj1TICcHGd4m9j2Vhl1Z-wWEr7lnPoCRxtB-CnkKc4AVG3pwzfAhOV_ZggnTqe-E7cxYU8mXK5hFQffvyDXrML31Wx88YVBCEnRxP97o3KmTOcJAA1L8t7KQYQhdqdvDHKh-Bg/s400/roll0100cbl.jpg" alt="" id="BLOGGER_PHOTO_ID_5548437310947092738" border="0" /><span style="font-size:78%;">Adjustable Rolling Pin - £12.98</span></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">Never have uneven pastry again - just switch the plastic rings at the end of this rolling pin to the desired thickness and you will roll perfect every time!</span></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYM25ZEzSL8uLo2Pu8GvlNVLXUwUXq15kdiuOBvPBs7XOJTgy1JkewKOaQjdD6jgVll2TtxwSu4urwpcak7tBP9oWWrZH4EfI_DFUuEl_fIY4uQyU8QWwlUIJTfgLqMoBrDrsAvRSUoNI/s1600/JJ-Catcher-Citrus-Reamerl2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYM25ZEzSL8uLo2Pu8GvlNVLXUwUXq15kdiuOBvPBs7XOJTgy1JkewKOaQjdD6jgVll2TtxwSu4urwpcak7tBP9oWWrZH4EfI_DFUuEl_fIY4uQyU8QWwlUIJTfgLqMoBrDrsAvRSUoNI/s400/JJ-Catcher-Citrus-Reamerl2.jpg" alt="" id="BLOGGER_PHOTO_ID_5548437928996723522" border="0" /></a><span style="font-size:78%;"><a href="http://www.designtoplease.co.uk/acatalog/Joseph_Joseph_Catcher_Reamer.html">Citrus Reamer with Pip Catcher - £7.50</a></span><br /><span style="font-size:85%;"><br /></span><div style="text-align: left;"><span style="font-size:85%;">Stray pips will no longer be an issue with this lovely citrus squeezer - the integrated seive like device under the reimer will catch all those pesky pips and leave you surprise crunch free!</span></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4GH4jjH8_6KC-EEKdSzVSKKqBclFdXapfpwrcEy_oUeQJup_3L33Ror03-gr8OVCwPq17IJVB5cMKX1Tiotgm5USzJeo8iK_CV6Z0aG1fKNFgRoG8FnIIACHkJLm2Ten7PftjMSIzCs/s1600/GARL0100CBl.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4GH4jjH8_6KC-EEKdSzVSKKqBclFdXapfpwrcEy_oUeQJup_3L33Ror03-gr8OVCwPq17IJVB5cMKX1Tiotgm5USzJeo8iK_CV6Z0aG1fKNFgRoG8FnIIACHkJLm2Ten7PftjMSIzCs/s400/GARL0100CBl.jpg" alt="" id="BLOGGER_PHOTO_ID_5548438614916346722" border="0" /></a><br /><span style="font-size:78%;"><a href="http://www.designtoplease.co.uk/acatalog/Joseph_Joseph_Rocker.html">Rocking Garlic Crusher - £13.99</a></span><br /><span style="font-size:85%;"><br /></span><div style="text-align: left;"><span style="font-size:85%;">Do check out www.josephjoseph.com and www.designtoplease.co.uk for more intelligent cooking helpers from Joseph Joseph!</span><br /></div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-88933078615945678052010-12-06T20:02:00.007+00:002010-12-06T21:40:44.254+00:00Red Wine and Cinnamon Slow Cooked Beef Brisket and Vegetable Rolls<span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8uGIO1vBeSUyQVOxYoaZmPQK6I0juWrQSeyWLH9YUC2Fyoj1zEXkfy3pajGlDeWjGhBmsZVV7dnncikRz0yKayOpX0LkVE08IA6W0mPwatO_dYwDP6_VaTpcqSxyG0wQsFbKos6Hx2w/s1600/brisket+roll+angle.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8uGIO1vBeSUyQVOxYoaZmPQK6I0juWrQSeyWLH9YUC2Fyoj1zEXkfy3pajGlDeWjGhBmsZVV7dnncikRz0yKayOpX0LkVE08IA6W0mPwatO_dYwDP6_VaTpcqSxyG0wQsFbKos6Hx2w/s400/brisket+roll+angle.jpg" alt="" id="BLOGGER_PHOTO_ID_5547669292604059538" border="0" /></a></span><span style="font-size:85%;">I have a confession to make... I have a pretty bad addiction to Diners Drive-Ins and Dives. I've always loved diners and the whole culture surrounding them so I guess it's no surprise really. I also love fried food, much to my dismay, but that's another trouble altogether...<br /><br />One recipe that tends to come up a lot on the show is brisket, usually sliced super thin and piled high with cheese and some kind of pickled veg and crammed into a sandwich. As delicious as this looks, my carving skills are just not up to slicing that thin and as much as I like to think I own almost every kitchen appliance going my collection doesn't stretch to a deli meat slicer. No problem though I thought, I'll just Brit it up a bit, slow cooking it in red wine with some veggies and cutting it into 1/2 cm slices.<br /><br />Although it takes about 5 hours to cook the prep work on this is very minimal, I just threw everything in the slow cooker (you can do this in a casserole dish in the oven) and left it to do its own thing while I did household chores, watched more Triple D, slid my way around town for my Sunday TK Maxx kitchenwares scramble and bought the icing sugar and other items I had forgotten to get at the supermarket the previous night. This is a regular occurence, maybe I subconsciously do it so I have to go shopping again...<br /><br />Coming out of the freezing cold and into a hot kitchen filled with the gorgeous scent of winey beef is a real treat. Do Yankee Candle make stew scented wax tarts yet?<br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a href="http://www.flickr.com/photos/theinkykitchen/5238699869/" title="Hot Slow Cooked Brisket and Veggie Rolls by Nancy.T., on Flickr"><img src="http://farm6.static.flickr.com/5208/5238699869_e471cbccda_b.jpg" alt="Hot Slow Cooked Brisket and Veggie Rolls" width="400" height="900" /></a></span><br /><span style="font-size:78%;">Sammich Construction</span><br /></div><span style="font-size:85%;"><br /><span style="font-weight: bold;">Red Wine and Cinnamon Slow Cooked Beef Brisket and Vegetable Rolls</span><br />Makes 6 rolls with extra veggies for an evening snack<br /><br /><span style="font-weight: bold;">Ingredients</span><br />700g beef brisket<br />3-4 carrots<br />2-3 parsnips, peeled<br />3-4 stalks of celery<br />1-2 onion, peeled<br />1/2 tsp salt<br />1 tsp ground black pepper<br />1/2 tsp ground cinnamon<br />1 tsp dried rosemary<br />400ml red wine (I used merlot)<br />500ml beef stock<br />6 good bread rolls - I used multi grain as that's my favourite<br />english mustard - optional and to taste<br /><br /><span style="font-weight: bold;">Method</span><br />If cooking in the oven, preheat it to 150 C / 300 F.<br /><br />Cut all the vegetables into large chunks and set aside. Sprinkle your piece of brisket with 1/2 tsp of the black pepper and place into your slow cooker or oven proof dish. Surround it with the veggie chunks and sprinkle over the salt, remaining pepper, cinnamon and rosemary. Mix the red wine and beef stock together in a jug and pour over - it should be just covering all the ingredients. If your pan is large and this is not enough to cover everything just add more beef stock until it does.<br /><br />Turn your slow cooker on to high, or put the lid on your casserole dish and place in the oven and cook for 4-5 hours, stirring occasionally if you like, until the meat and veggies are tender.<br /><br />Remove the meat from the pan and cut into slices, as thick or thin as you like. Split your rolls leaving a hinge at one side and spread over a little English mustard (if using) then put down a layer of the vegetables from the pan. Top with a layer of the brisket and then drizzle a little of the liquid from the pot onto the inner topside of the roll to add some extra moistness. Close up and enjoy with a little glass of the leftover red wine.<br /><br /></span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-38384154676051040912010-11-24T20:54:00.013+00:002010-11-24T21:46:00.087+00:00I WANT WEDNESDAY - Moomin Kitchenware<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtW1imUnMphGrLHtnKUl3W5QF8ws830tNAJAl_DK_GSxsR3eIiTeJCeSEtHwRxJ9FpxtzIv1l0NYgB2SeAsUmcVqf-U1unkFFXLQ63PaKFH4kNQlLi47e1KosItgQevcYsgNDwqgETS_4/s1600/tray.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 384px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtW1imUnMphGrLHtnKUl3W5QF8ws830tNAJAl_DK_GSxsR3eIiTeJCeSEtHwRxJ9FpxtzIv1l0NYgB2SeAsUmcVqf-U1unkFFXLQ63PaKFH4kNQlLi47e1KosItgQevcYsgNDwqgETS_4/s400/tray.jpg" alt="" id="BLOGGER_PHOTO_ID_5543222888648486322" border="0" /></a><span style="font-size:85%;"><a style="font-weight: bold;" href="http://www.designshopuk.com/product/%20MOOMINS/Plywood%20Tray%20-%20Running%20Moomin%20-%2031cm%20dia.html">Running Moomin Plywood Tray - £25.95</a><br /></span></div><span style="font-size:85%;"><br />I love the Moomins. I love them, but am also a little afraid of them. The stories are a bit spooky, perhaps because they are set in cold Nordic lands, and often quite philosophical with the Moomin family pondering over life and it's wonders.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIypfJ3thJhEKRQqpq2meMbWEQdk4PHq75y0G_9OiJBfT9ZUu6-ftYadutBbzWPkjykagRDK0glaQgWNZ0Ufd34FAy4_bMRkfiSppV5SXECY-GM6lHR9w9kyapbBHDiRV9Bi9XWZcevFo/s1600/teatowel+1.jpg"><br /></a></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_10pXVh6p2nXyWpGh6Wbfr3Vd_PJCxmrZkwA4pjvzMTVPAMVfOGYn1TwSvD9QPYmyljRQRNmB8PCdaJTFCNWLFCqdZxZMJ1fY-CqphfJEOpMwOj79vI4dIua-miWyrwMV-54Dv1fASZA/s1600/teatowel+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_10pXVh6p2nXyWpGh6Wbfr3Vd_PJCxmrZkwA4pjvzMTVPAMVfOGYn1TwSvD9QPYmyljRQRNmB8PCdaJTFCNWLFCqdZxZMJ1fY-CqphfJEOpMwOj79vI4dIua-miWyrwMV-54Dv1fASZA/s400/teatowel+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5543226821110152770" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBd9U3MEmz-2_Iu9FHzxYburRaXWbspooa-3pwzfJyC0u5cq-PhdvItvcyN97ue9R7_815W2YTK4oAfzZIEaKEDNuffjIdfBQ9pKRs-UTxi9nAM2g_uOolCb7XXYZ4-TtvWc4WUN9Kam4/s1600/teatowel+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBd9U3MEmz-2_Iu9FHzxYburRaXWbspooa-3pwzfJyC0u5cq-PhdvItvcyN97ue9R7_815W2YTK4oAfzZIEaKEDNuffjIdfBQ9pKRs-UTxi9nAM2g_uOolCb7XXYZ4-TtvWc4WUN9Kam4/s400/teatowel+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5543226766092196322" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZVcMa4eAZCkm4UYinynU3Zy9RHnHMsq6CEhy1or6rtQFtDwbALltJA4_FP0x0e3iXZAvNB5HUqaXONMIlglxSucOpOTZgizOX9du3NkxtBPSh8K3GZQS17khrHp4a-1bD5tnEKd_mbY/s1600/teatowel+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZVcMa4eAZCkm4UYinynU3Zy9RHnHMsq6CEhy1or6rtQFtDwbALltJA4_FP0x0e3iXZAvNB5HUqaXONMIlglxSucOpOTZgizOX9du3NkxtBPSh8K3GZQS17khrHp4a-1bD5tnEKd_mbY/s400/teatowel+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5543226717876357602" border="0" /></a><a style="font-weight: bold;" href="http://www.artbox.co.uk/moomin-m-91.html?filter_id=87&sort=2a"><span style="font-size:85%;">Various Tea Towels - £6.80 each</span></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">I first became aware of the Moomins from the felt animations - <a href="http://www.youtube.com/watch?v=752W0mrvP5w">click here</a> for a particularly creepy episode called The Lady Of The Cold. After that there were the animated cartoons of the 80's which were a lot less unnerving, but still quite odd. It is the original comics and story books that I love the most though - </span><span style="font-size:85%;">I think the term hauntingly beautiful best sums them up.<br /><br /></span></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dbS83kihEFhB_-kVWM4dMrS0WOH_ZFW7yL-r6Afn318qfxpjHUc34QA3-56IhPmUdIcw1cyDZSVaFYtLZQ9lZe7ASB_2hlLpPHITbtsK7FJ8ATY1FyPlcoJRjNYGlU0JNBjjNr-xTVA/s1600/pitcher.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dbS83kihEFhB_-kVWM4dMrS0WOH_ZFW7yL-r6Afn318qfxpjHUc34QA3-56IhPmUdIcw1cyDZSVaFYtLZQ9lZe7ASB_2hlLpPHITbtsK7FJ8ATY1FyPlcoJRjNYGlU0JNBjjNr-xTVA/s400/pitcher.jpg" alt="" id="BLOGGER_PHOTO_ID_5543228280281161122" border="0" /></a><span style="font-size:85%;"><a style="font-weight: bold;" href="http://www.designshopuk.com/product/%20MOOMINS/Moomin%20Adventure%20Pitcher.html">Moomin Adventure Pitcher Jug - £31.00</a><br /><br /></span><div style="text-align: left;"><span style="font-size:85%;">The first story book I read was called 'Moominland in Midwinter'. In it the main character Moomintroll, wakes from hibernation, can't get back to sleep and becomes the first Moomin to see Winter. He can't wake the rest of his family and so goes off into Moominvalley alone, along his way learning the secrets of Winter and the other creatures that inhabit the island and his home Moominhouse.<br /><br />I think the scariest character to me would be the Groke. She is a dark, mound shaped creature with glowing eyes, and everything she touches freezes and dies - the novelist Alison Laurie described the Groke as being a walking manifestation of Nordic gloominess. Perfect kids reading huh?<br /><br /></span><span style="font-weight: bold;"></span><strong></strong></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLVbo6J9Iqd9rVS6OCUah-I29RjoYj2kSqtlUQCOpTsG4MTc4q6VePmUMXYl2HCD2rKNXf2ijmlUBPLHjXnMD327d_B9EdDCjbaThVSy9o6aqF9fDjC-BFWFXbYO5U6BBVdMvFUR8Ag4/s1600/moomin-night-sailing-med.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 275px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLVbo6J9Iqd9rVS6OCUah-I29RjoYj2kSqtlUQCOpTsG4MTc4q6VePmUMXYl2HCD2rKNXf2ijmlUBPLHjXnMD327d_B9EdDCjbaThVSy9o6aqF9fDjC-BFWFXbYO5U6BBVdMvFUR8Ag4/s400/moomin-night-sailing-med.jpg" alt="" id="BLOGGER_PHOTO_ID_5543230643398334066" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh476Wa4flXx9xUH_nidz1H9SwEXZShzJMh4y_dSa66lHP_t2wXg9kue4LQMm30iJZDNcTkxBwJPSPjXaARG8ppL6f1xhpaJnMhBOzG60TxRV89a8BE1KP8BMMyyG_wk55jaH6Xynu_fQI/s1600/moomin-night-sailing-revers.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 275px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh476Wa4flXx9xUH_nidz1H9SwEXZShzJMh4y_dSa66lHP_t2wXg9kue4LQMm30iJZDNcTkxBwJPSPjXaARG8ppL6f1xhpaJnMhBOzG60TxRV89a8BE1KP8BMMyyG_wk55jaH6Xynu_fQI/s400/moomin-night-sailing-revers.jpg" alt="" id="BLOGGER_PHOTO_ID_5543230561360764546" border="0" /></a><a style="font-weight: bold;" href="http://www.cooksparaphernalia.co.uk/cookware/65th-anniversary-moomin-mug-night-sailing.html"><span style="font-size:85%;">6</span></a><a style="font-weight: bold;" href="http://www.cooksparaphernalia.co.uk/cookware/65th-anniversary-moomin-mug-night-sailing.html"><span style="font-size:85%;">5th Anniversary 'Night Sailing' Mug - £29.95</span></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">A close second though are the Hattifatteners - tall, thin, silent little beasties with waving 'fingers' on their sides. They grow from seeds and when there is a lightning storm glow and could electricute you! Here is a little exert from <a href="http://en.wikipedia.org/wiki/Hattifattener">Wikipedia</a> explaining them a little more -<br /><span style="font-weight: bold;"><br /></span>"In the story The Secret of the Hattifatteners that appears in Tales from Moominvalley Moominpappa tries to understand the mysterious Hattifatteners. Unusually for what is ostensibly a children's book the story deals with what appears to be Moominpappa's mid-life crisis. His quest to seek out and understand the mysterious Hattifatteners is his search for a deeper meaning in life. Moominpappa follows three Hattifatteners to their desolate island and during this trip he slowly comes to resemble them in spirit. Arriving on the island he is eventually saluted by all of them as they bow before him, and he bows back. Witnessing their obsession with the lightning storms he concludes that their secret is that they cannot experience emotions unless confronted by lightning, which is why they desire it so much. Further, he speculates that by gathering together, they can attract lightning.</span>"<br /><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK6x_9TAsrcn9c21CuS6mUy8YP9zuJLpxoO4Sub3GeTydxFHQee2xG4xGBOhzhMrD-b58J8g5fQxSVLJ73YnFbYFgzkBLSK9rFf61ke1tTdan0zDG4aA56OJDPzO9icggjL7dipv_4w4/s1600/moomin-mug-hattifatteners.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK6x_9TAsrcn9c21CuS6mUy8YP9zuJLpxoO4Sub3GeTydxFHQee2xG4xGBOhzhMrD-b58J8g5fQxSVLJ73YnFbYFgzkBLSK9rFf61ke1tTdan0zDG4aA56OJDPzO9icggjL7dipv_4w4/s400/moomin-mug-hattifatteners.jpg" alt="" id="BLOGGER_PHOTO_ID_5543233509084782418" border="0" /></a><a style="font-weight: bold;" href="http://www.cooksparaphernalia.co.uk/cookware/moomin-mug-hattifatteners.html"><span style="font-size:85%;">The Hattifatteners Mug - £16.95</span></a><br /><span style="font-size:85%;"><br /></span><div style="text-align: left;"><span style="font-size:85%;">My lovely best friend went to the Moomin Land park in Finland a few years ago and brought me back some cookie cutters of Moomintroll and Little My - I have recently seen a gingerbread house kit for the Moominhouse but cannot seem to locate one to buy - if anyone can find it please let me know where!</span><br /></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxky2zwEYUaZubCp4B8zUMOJ58vaI_ZVQnxHYczOSYAmRapy8_E6Q9a_T8-VnG3FWOwCmoPRDorpEeJ8Bs001cIHlcnoCUsEIjvOz91ztVYGXwcuqsSmlMtCZ-r1284X5FhdkpaKjEDs/s1600/moomin+cookbook.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxky2zwEYUaZubCp4B8zUMOJ58vaI_ZVQnxHYczOSYAmRapy8_E6Q9a_T8-VnG3FWOwCmoPRDorpEeJ8Bs001cIHlcnoCUsEIjvOz91ztVYGXwcuqsSmlMtCZ-r1284X5FhdkpaKjEDs/s400/moomin+cookbook.jpg" alt="" id="BLOGGER_PHOTO_ID_5543234496326186530" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><a href="http://www.amazon.co.uk/Moomins-Cookbook-Sami-Malila-Jansson/dp/190683816X">Moomins Cook Book - £7.79</a><br /><br /></span><div style="text-align: left;"><span style="font-size:85%;">The cook book above is lovely too, with lots of traditional Finnish dishes and pretty illustrations. Beware though, the recipes contain lots of cream and cheese and breadcrumbs, nearly as much in a book by the Barefoot Contessa! Yowza!<br /><br />Would anyone like to join me for a Moomin party?</span><br /></div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com1tag:blogger.com,1999:blog-4925784587563398052.post-24211265896899273072010-11-16T19:37:00.010+00:002010-11-17T13:22:50.059+00:00I WANT WEDNESDAY - Aprons by Boojiboo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRKxeLCJ-cMEn43VKfp0djrRcx-0aAOUuddMQf7uQQ6jc0iDqeRkx21IRI7daXqlQSqGCNC5ebtSWiPzkMkTwBxN2FO1PaQQiX8Z_zOX4VGEh7qUDyTDvCPJxYAzth2UHkXhA-L6sBQU/s1600/turquoise+apron.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRKxeLCJ-cMEn43VKfp0djrRcx-0aAOUuddMQf7uQQ6jc0iDqeRkx21IRI7daXqlQSqGCNC5ebtSWiPzkMkTwBxN2FO1PaQQiX8Z_zOX4VGEh7qUDyTDvCPJxYAzth2UHkXhA-L6sBQU/s400/turquoise+apron.jpg" alt="" id="BLOGGER_PHOTO_ID_5540235858406932882" border="0" /></a><span style="font-size:85%;">Gorgeous aprons in every pattern imaginable by <a href="http://www.etsy.com/shop/Boojiboo">Boojiboo</a>! This lovely little Etsy shop has been one of my favourites for a good while now and I have bought a few of their items, my favourite being a vintage monster movie 'Bella' style apron - unfortunately no longer available.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7L0r6qLArS87BXOVse9zLTLuQk8qZ1no4yTDIQnrHj93T7xZvFlL_Mee2r8fBuL8UcNFn4ej_AMsR-z1XhaVXgkXJoYwUDF3wgV60ckhRX1qP7xABNhVhsbogvijVofGysyttG1JGWx8/s1600/brght+apron.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7L0r6qLArS87BXOVse9zLTLuQk8qZ1no4yTDIQnrHj93T7xZvFlL_Mee2r8fBuL8UcNFn4ej_AMsR-z1XhaVXgkXJoYwUDF3wgV60ckhRX1qP7xABNhVhsbogvijVofGysyttG1JGWx8/s400/brght+apron.jpg" alt="" id="BLOGGER_PHOTO_ID_5540234130467043218" border="0" /></a><span style="font-size:85%;">There are four styles of full apron - Bella, Maggie, Chloe and Classic as well as three styles of half apron - Sophia, Madison and Classic, along with the 'Betty' plus size and a range for in kids' sizes.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUHEhozdlTcpAQIXVFJbRCHeAzulhIhW7EPO5YGp6UniNOZ_spv_-Cqj5rIC5f4rtsEMenOisesGFseDp38Z_k1uC9ol0ZiHVGaaP92-P8vd0JIOpgtIAjF_6SsKYnJCOerHvuCLygP8/s1600/tattoo+paron.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUHEhozdlTcpAQIXVFJbRCHeAzulhIhW7EPO5YGp6UniNOZ_spv_-Cqj5rIC5f4rtsEMenOisesGFseDp38Z_k1uC9ol0ZiHVGaaP92-P8vd0JIOpgtIAjF_6SsKYnJCOerHvuCLygP8/s400/tattoo+paron.jpg" alt="" id="BLOGGER_PHOTO_ID_5540237351718390226" border="0" /></a><span style="font-size:85%;">Pricing ranges from <span class="currency-symbol">$</span>16.75 (<span class="monetary"><span class="currency-symbol">£</span>10.83) for kids' sizes</span>, <span class="currency-symbol">$</span>23.75-<span class="currency-symbol">$</span>28.75 (<span class="monetary"><span class="currency-symbol">£</span>15.36-</span><span class="monetary"><span class="currency-symbol">£</span>18.59) for full aprons, </span><span class="currency-symbol">$</span>18.75-<span class="currency-symbol">$</span>21.75 (<span class="monetary"><span class="currency-symbol">£</span>12.13-</span><span class="monetary"><span class="currency-symbol">£</span>14.07) for half aprons and </span><span class="currency-symbol">$</span>38.75 (<span class="monetary"><span class="currency-symbol">£</span>25.06) for plus size.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdnDQ-E7aACjJrnRRF7_mV0s2M5-AxCAn_aWypXZdGgYJ7L0g-vOucjB7xw-NPRmZsmba2OJJfW-Y5ynAXGb_8Comk4BFal_OK96KM3hMcbeLfa7mwueO76932L7E_KDLumcsCj-04f0/s1600/pinky+apron.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdnDQ-E7aACjJrnRRF7_mV0s2M5-AxCAn_aWypXZdGgYJ7L0g-vOucjB7xw-NPRmZsmba2OJJfW-Y5ynAXGb_8Comk4BFal_OK96KM3hMcbeLfa7mwueO76932L7E_KDLumcsCj-04f0/s400/pinky+apron.jpg" alt="" id="BLOGGER_PHOTO_ID_5540238635487160098" border="0" /></a><span style="font-size:85%;">Shipping to the UK is only $7.00 (</span><span class="display-currency"><span style="font-size:85%;"><span class="currency-symbol">£</span>4.53)</span> </span><span style="font-size:85%;">and within the US only $3.00 - they also offer postage discounts for multiple purchases.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMETHTqTSbxXg_Mkw2h-QrB1tiTwMyLC4dwmADRAjh4ctLXNVlSii5B5aLDXG634ucSgFAkKozR1AuemIVi-tN_QErhgY-Up883sKk8YnrJjbmB4BiqLFyDrI5saKQXY1d6SbE3uw_oq4/s1600/lime+apron.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMETHTqTSbxXg_Mkw2h-QrB1tiTwMyLC4dwmADRAjh4ctLXNVlSii5B5aLDXG634ucSgFAkKozR1AuemIVi-tN_QErhgY-Up883sKk8YnrJjbmB4BiqLFyDrI5saKQXY1d6SbE3uw_oq4/s400/lime+apron.jpg" alt="" id="BLOGGER_PHOTO_ID_5540239465636446226" border="0" /></a><span style="font-size:85%;">So get yourself online and grab some fabulous kitchen couture from Boojiboo - at those prices, why not buy 2? And maybe another one for me? Well it is Christmas... ;)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zJ17py7xSPrulW22Z29NWUyvuoOCms3wz16yKSieFbQT8fsUDswq1EoDojCp3fBayPX01kuugs3gR25CNdPccpFAIHWfUP3ktBZDJJlz5lclXFdC05DcST0JiUW3GI1-25WljPbEc7I/s1600/vegas+apron.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zJ17py7xSPrulW22Z29NWUyvuoOCms3wz16yKSieFbQT8fsUDswq1EoDojCp3fBayPX01kuugs3gR25CNdPccpFAIHWfUP3ktBZDJJlz5lclXFdC05DcST0JiUW3GI1-25WljPbEc7I/s400/vegas+apron.jpg" alt="" id="BLOGGER_PHOTO_ID_5540239284899861010" border="0" /></a><span style="font-size:85%;">All images shown are from the Boojiboo store - http://www.etsy.com/shop/Boojiboo</span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com2tag:blogger.com,1999:blog-4925784587563398052.post-72470178985065040522010-11-14T11:42:00.008+00:002010-11-14T14:20:01.517+00:00Chestnut Mushroom and Goats Cheese Quiche with a Cashew Nut Crust<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPz2xcQGvwjbj7NtYsc0f43bQUIZ_Su3wsaR3yS4BCbw-jCWrNRF_00RlISWSTlGG-AnJysAiWVpMkt8LUZuU2SA2_dGLtqV3Q2l5-cd88LPvz1W9Ao4dYlTipmkCs-6YD6a4EsM0RbQ/s1600/mushroom+quiche.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPz2xcQGvwjbj7NtYsc0f43bQUIZ_Su3wsaR3yS4BCbw-jCWrNRF_00RlISWSTlGG-AnJysAiWVpMkt8LUZuU2SA2_dGLtqV3Q2l5-cd88LPvz1W9Ao4dYlTipmkCs-6YD6a4EsM0RbQ/s400/mushroom+quiche.jpg" alt="" id="BLOGGER_PHOTO_ID_5539394054739244418" border="0" /></a><span style="font-size:85%;"><br />It came as a bit of a shock the other day when I realised how little time we have left before Christmas. I've organised my work Christmas party, I have ordered several new outfit options for said party (one made me look like a shiney bat, that went straight back... ), I even started buying presents in October, but I am still at a loss thinking that there are now only 41 days left.<br /><br />Being in my early twenties and without any kids I still spend my Christmas Day and Boxing Day with Pete's parents and my parents respectively so I don't tend to do much entertaining at home, but for some reason I still feel the need to fill the flat with company ready foods that I can grab at a moments notice, although it tends to be myself grabbing for a quick snack between baking rather than because we have guests over. Either way, Christmas is definitely a party season and although buying nibbles from the supermarket is far easier, I think you should always serve something homemade to make it extra special - and to gain a few Brownie points with the inlaws and other people you wish to impress!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlO9QOf6MhyHfVcuPSI0ZgklxAhGrdO1HeSHHOSbZl5a24rbi0f_ANeeEHT0_LvhDxr0r-1GvpT-RRAMamBx43YKkK9iw0LCeLyYlFekrgLem-GCmTcDbUE1bg62wLY5QlWvRCVzeUZ8/s1600/pastry+in+tin.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlO9QOf6MhyHfVcuPSI0ZgklxAhGrdO1HeSHHOSbZl5a24rbi0f_ANeeEHT0_LvhDxr0r-1GvpT-RRAMamBx43YKkK9iw0LCeLyYlFekrgLem-GCmTcDbUE1bg62wLY5QlWvRCVzeUZ8/s400/pastry+in+tin.jpg" alt="" id="BLOGGER_PHOTO_ID_5539408778289775698" border="0" /></a><br />One staple of the British buffet is a quiche, which can just be put on a plate and cut into wedges and is always a good option for vegetarian guests. I am however quite snobby about quiche, as bought ones tend to have cardboard like pastry and taste like the foil tin in which they arrived. I have made my own pastry for this which does lengthen the cooking time, but if you would prefer you can use some pre-made pastry to speed it up a bit. The filling though requires nothing more than a short bit of veggie frying, a little whisking and then some pouring so will set you back no more than 15 minutes before putting into the oven to bake while you potter off to do something festive.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsM-2tT3vtmABCIsjUf3LgMg1Uc2bHTxBB0DDXU1X61F4tuPAcFytmem4Ht_mBBMnICvoMVf6_hlp22jFbBXgX5lOsTOArdD_4VXhyphenhyphen56Q9Vl8f8aVCVuBbJ6tdpadH_Y0r3kOPgpV2_E/s1600/blind+baking.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsM-2tT3vtmABCIsjUf3LgMg1Uc2bHTxBB0DDXU1X61F4tuPAcFytmem4Ht_mBBMnICvoMVf6_hlp22jFbBXgX5lOsTOArdD_4VXhyphenhyphen56Q9Vl8f8aVCVuBbJ6tdpadH_Y0r3kOPgpV2_E/s400/blind+baking.jpg" alt="" id="BLOGGER_PHOTO_ID_5539408561361828210" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;"><br />Chestnut Mushroom and Goats Cheese Quiche with a Cashew Nut Crust</span><br />Serves 6-8-10 depending on generosity<br /><br /><span style="font-weight: bold;">Pastry Ingredients</span><br />200g plain flour<br />100g cashew nuts, finely chopped<br />140g cold butter, in small chunks<br />40g cold vegetable shortening (or lard if serving to carnivores), in small chunks<br />a little ice cold water<br /><br />25cm tart tin - preferable loose bottomed<br />dried beans / ceramic baking beads<br />baking parchment<br /><br /><span style="font-weight: bold;">Filling Ingredients</span><br />1 tbsp olive oil<br />1 red onion, diced small<br />1 clove garlic, crushed<br />300g chestnut mushrooms, sliced<br />2 tbsp finely chopped fresh sage<br />1 tsp balsamic vinegar<br />salt and freshly ground black pepper<br />125g goats cheese, mashed with a fork<br />2 large eggs, lightly whisked<br />250ml double cream<br />3-4 tbsp grated parmesan<br />50g cashew nuts, finely chopped<br /><br /><span style="font-weight: bold;">Pastry Method</span><br />Preheat the oven to 180C / 360 F.<br /><br />Place the flour, cashew nuts, butter and shortening/lard into a bowl and rub together with your fingers until it reaches a sand-like consistency. Now add the cold water a tablespoon at a time and then kneading a little until the pastry comes together. Form into a ball, wrap in cling film and refrigerate for at least an hour.<br /><br />Roll out the pastry on a floured surface until it is about 30cm in diameter, lift it up using the rolling pin and drape lcarefully over the tart tin. Gently push the pastry down into the edges of the tin, trying not to make any holes - if you do, patch it up with a little of the pastry overhang from the edges. Run your rolling pin over the top of the tin - this should cut off the excess leaving a neat, smooth edged crust. Lightly prick the pastry using a fork and chill for a further 20 minutes.<br /><br />Cut a large circle from baking parchment and place it over the pastry in your tart tin, then fill with dried beans / baking beads. Blind bake like this for 20 minutes, then take out the beans and parchment and bake for a further 10 minutes.<br /><br />While your pastry case is cooking, prepare the filling.<br /><br /><span style="font-weight: bold;">Filling Method</span><br />Fry the onion in the olive oil over a medium heat until softened, then add the garlic, mushrooms and sage. Season to taste. Fry for a further 5 or so minutes and then add the balsamic vinegar. Stir and fry for another 2-3 minutes then remove from the heat and set aside.<br /><br />Mix the goats cheese, eggs and double cream, then add the fried mushroom mixture and stir to combine. Pour into your pre-baked pasty case and sprinkle over the parmesan and finely chopped cashew nuts.<br /><br />Bake for 20-25 minutes until set. The filling may rise while baking but will sink back down when you remove it from the oven.<br /><br />I think this quiche's flavour improves if left overnight in the fridge and then either reheated or served at room temperature. We ate this as dinner along with some roasted carrots and parsnips and a little vinegar dressed salad.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbcHYeldxvJDCeqXZhrX0BxSqbJayDLT65l6xGQqJ-3dkCj_Ut6URWh4Fy1nASmHGe9U22VdyI54O2HI2EjPPgLU37GuNFl0xcF52N4XTFVeRh7uTR9kId-hqQMMtxxiSilqxLZEom8E/s1600/ground+cashews.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbcHYeldxvJDCeqXZhrX0BxSqbJayDLT65l6xGQqJ-3dkCj_Ut6URWh4Fy1nASmHGe9U22VdyI54O2HI2EjPPgLU37GuNFl0xcF52N4XTFVeRh7uTR9kId-hqQMMtxxiSilqxLZEom8E/s400/ground+cashews.jpg" alt="" id="BLOGGER_PHOTO_ID_5539398472889480098" border="0" /></a>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-30553992602119912662010-11-09T19:50:00.014+00:002010-11-10T08:53:56.672+00:00I WANT WEDNESDAY - Baking Goodies from Fred & Friends<span style="font-size:85%;">To be honest, I do already own a few of the following items, but how could I not? The wonderfully creative minds at <a href="http://www.worldwidefred.com/home.htm">Fred & Friends</a> just keep coming up with the most pretty and unusual kitchen gadgets that I just can't seem to resist! Already in my posession are the gorgeous "Teacupcakes" and "M-Cups" and if I have my way I shall own all of the below by the end of the year!<br /><br />I ordered my Fred items from www.amazon.co.uk, but when I Googled I found several UK sites which they can be purchased from including www.strawberryfool.co.uk , www.totally-funky.co.uk & www.gadgets.co.uk. US readers can find them at www.perpetualkid.com , www.spoonsisters.com & www.popdeluxe.net among others.</span><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLS4W5wjKEyUEBW3lVhmyv6zopgp0nTDjW7mfTjRGBBw2PTWV6F2VPJG05xA1hWGLi0dLco9GZ5TFtUmluwWSn_6Jj3uTejEFwIsTHBCl3uMFCzFe9n07JN8O76tVhQezIuV9GTqU3XQ/s1600/teacupcakes-packaging.jpg"><img id="BLOGGER_PHOTO_ID_5537642421976020498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 368px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLS4W5wjKEyUEBW3lVhmyv6zopgp0nTDjW7mfTjRGBBw2PTWV6F2VPJG05xA1hWGLi0dLco9GZ5TFtUmluwWSn_6Jj3uTejEFwIsTHBCl3uMFCzFe9n07JN8O76tVhQezIuV9GTqU3XQ/s400/teacupcakes-packaging.jpg" border="0" /></a><span style="font-size:85%;">TEACUPCAKES - Gorgeous silicone teacups and saucers that you bake your cupcakes right into - the perfect tea party flourish!</span><br /></div><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfuu4Zk2iUDzabhTLeZ77rmsyHiD5vYay3TAq-jZeBLg6OzsZAEW_0of3d1NSI0bPb-qwWdQkC2fdXDngA3u3X0rlu9oG57NhSeyIXpM_eFafdFwfyisjHrx1h2KDNfGTza9oZkBS5sc/s1600/3427.jpg"><img id="BLOGGER_PHOTO_ID_5537642626380756994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 350px; CURSOR: pointer; HEIGHT: 350px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfuu4Zk2iUDzabhTLeZ77rmsyHiD5vYay3TAq-jZeBLg6OzsZAEW_0of3d1NSI0bPb-qwWdQkC2fdXDngA3u3X0rlu9oG57NhSeyIXpM_eFafdFwfyisjHrx1h2KDNfGTza9oZkBS5sc/s400/3427.jpg" border="0" /></a><span style="font-size:85%;">NOMSKULLS - Wonderful Halloween fun! Silicon skulls that you bake your cupcakes into and decorated with a frosting brain! A few drips of red jam wouldn't go amiss either!</span><br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dPF_rQ-eIqYbSBVp5P2j2i42TLqQ8O6wbZ17xfl_j-y3IaK8OmO2yHhQDMNV3PGc3nNI5DNVZNCbv1WF3mFJIvxU0Ho-X23M0wMl901sFAk8lubg6XJnRhHkKsmqPdey1ueLEC4DGsc/s1600/3430.jpg"><img id="BLOGGER_PHOTO_ID_5537643068467846418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: pointer; HEIGHT: 342px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dPF_rQ-eIqYbSBVp5P2j2i42TLqQ8O6wbZ17xfl_j-y3IaK8OmO2yHhQDMNV3PGc3nNI5DNVZNCbv1WF3mFJIvxU0Ho-X23M0wMl901sFAk8lubg6XJnRhHkKsmqPdey1ueLEC4DGsc/s400/3430.jpg" border="0" /></a><span style="font-size:85%;">YUMBOTS - Silicone robots in a range of colours - bake your cupcakes right into them and give them a bright coloured frosting hair do!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49edetImb1ylLv6R4Uijnm05jyhs6DIyDt_2JR_-gWtvXMXe7hIWaUSdIg9EpbLzrFF-IfRH8OpPZhWr0xLH2jepD6Jdn9ZMT0rM8ZwxLm30l8rxkqMEYo0Aix6MQNpZhfp5gYHt1L4M/s1600/M-Cups.jpg"><img id="BLOGGER_PHOTO_ID_5537643882050990322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49edetImb1ylLv6R4Uijnm05jyhs6DIyDt_2JR_-gWtvXMXe7hIWaUSdIg9EpbLzrFF-IfRH8OpPZhWr0xLH2jepD6Jdn9ZMT0rM8ZwxLm30l8rxkqMEYo0Aix6MQNpZhfp5gYHt1L4M/s400/M-Cups.jpg" border="0" /></a><span style="font-size:85%;">M-CUPS - Beautiful white plastic measuring cups that look like Russian stacking dolls od matryoshkas. They give the following measurements 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup & 1 cup - perfect for cooking from American recipes!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPx7c7Bszsb6tNBUPpCFwgC5uPqm18_G0ANG8_TOLPiRfX_mVAWurWUfY2Bj2L_R_Urlf1-B3GnlCpDIT7yzBum6ZkgqxF6LUJx6kfSsXsHtVyxcRq-FhSJioiQ2fzVoyb8rUOBVA3YN0/s1600/3456.jpg"><img id="BLOGGER_PHOTO_ID_5537644642898204866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 350px; CURSOR: pointer; HEIGHT: 350px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPx7c7Bszsb6tNBUPpCFwgC5uPqm18_G0ANG8_TOLPiRfX_mVAWurWUfY2Bj2L_R_Urlf1-B3GnlCpDIT7yzBum6ZkgqxF6LUJx6kfSsXsHtVyxcRq-FhSJioiQ2fzVoyb8rUOBVA3YN0/s400/3456.jpg" border="0" /></a><span style="font-size:85%;">M-SPOONS - Lovely matryoshka measuring spoons! These gorgeous spoons accurately measure 1/4 tsp, 1/2 tsp, 1 tsp, 1/2 tbsp & 1 tbsp.</span> </div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-73903719559528131212010-11-08T20:58:00.004+00:002010-11-08T21:36:19.099+00:00Hummingbird Cake with Chocolate Cream Cheese Frosting<div style="text-align: center;"><a href="http://www.flickr.com/photos/theinkykitchen/5159380052/" title="Hummingbird Cake with Chocolate Cream Cheese Frosting - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm5.static.flickr.com/4036/5159380052_860ef7514e.jpg" alt="Hummingbird Cake with Chocolate Cream Cheese Frosting - The Inky Kitchen" height="300" width="400" /></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">Firstly, I'm really sorry about the bad quality photos on this post. This weekend was very hectic and I just didn't find time to photograph this cake in natural daylight and as it was quickly shot on my phone camera they really don't look that great.<br /><br />But apologies out of the way, because this cake is absolutely delicious and super easy to make, as is the frosting. Really, you just dump everything in a bowl, mix it together and then bake. There's no butter in the batter which did worry me at first, however after tasting you really cannot tell - the banana keeps it so moist and the 4 eggs seem to make up for the lack of any other dairy. As Julie Powell once said "Think it over, any time you taste something that's delicious beyond imagining and you say 'what's in this?' the answer is always going to be butter</span><span style="font-size:85%;">" - but not this time Julie!<br /><br />A hummingbird cake isn't usually frosted with chocolate, but as I have started a diet today I wanted to pack in as many possible calories yesteday and went all out, and I think it worked wonderfully. Adding a spoon of chocolate spread is an easy cheat to get a rich chocolatey frosting when you have forgotten to buy some chocolate to melt in... oops. If you would prefer, just omit the cocoa and chocolate spread so you have a vanilla frosting instead.<br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a href="http://www.flickr.com/photos/theinkykitchen/5158772551/" title="Hummingbird Cake with Chocolate Cream Cheese Frosting - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm2.static.flickr.com/1182/5158772551_883bbf4fd2.jpg" alt="Hummingbird Cake with Chocolate Cream Cheese Frosting - The Inky Kitchen" height="300" width="400" /></a></span><br /><span style="font-size:85%;"><br /></span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: bold;">Hummingbird Cake with Chocolate Cream Cheese Frosting</span><br />Adapted from a recipe by Paula Deen<br />Serves 12-16 people<br /><br /><span style="font-weight: bold;">Hummingbird Cake Ingredients</span><br />375g self-raising flour<br />200g light muscovado sugar<br />200g caster sugar<br />170ml vegetable oil<br />50g pecan nuts, finely chopped<br />2 large ripe bananas, mashed<br />200g crushed pineapple and it's juice (from a tin)<br />1 tsp vanilla extract<br />1 tsp ground cinnamon<br />4 eggs<br /><br /><span style="font-weight: bold;">Chocolate Cream Cheese Frosting Ingredients</span><br />500g icing sugar, sifted<br />3 tbsp cocoa powder<br />200g full fat cream cheese</span><span style="font-size:85%;">, at </span><span style="font-size:85%;"> room temperature</span><br /><span style="font-size:85%;"> 100g unsalted butter, at </span><span style="font-size:85%;"> room temperature<br />1 tsp vanilla extract<br />1 tbsp milk<br />1 heaped tbsp chocolate spread<br /><br /><span style="font-weight: bold;">Hummingbird Cake Method</span><br />Preheat oven to 170 C / 325 F, then grease and line three 8" baking tins and set aside.<br /><br />Place all the cake ingredients into a large bowl and mix until well combined.<br /><br />Divide between the three tins and bake, rotating the tins after 15 minutes, </span><span style="font-size:85%;">for 25-30 minutes </span><span style="font-size:85%;">until the tops spring back when you gently pressed with your fingertip.<br /><br />Remove from the oven and leave to cool for 10 minutes before removing from their tins and placing on a wire rack to cool completely.<br /><br /></span><span style="font-size:85%;"><span style="font-weight: bold;">Chocolate Cream Cheese Frosting Method</span><br />Make sure your cream cheese and butter are at room temperature or you will have lumpy frosting!<br /><br />Place all ingredients into a large bowl and mix until smooth and creamy and of a good spreadable consistency.<br /><br /><span style="font-weight: bold;">Cake Construction</span><br />Using a serrated knife trim the tops of the cakes so they are all flat.<br /><br />Place the first layer onto your cake plate and spread on 1/4 of the frosting. Place on the second layer bottom side up and spread with another 1/4. Place the last layer on top, bottom side up again, and use the remaining frosting to cover the cake.</span><span style="font-size:85%;"><br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a href="http://www.flickr.com/photos/theinkykitchen/5159379772/" title="Hummingbird Cake with Chocolate Cream Cheese Frosting - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm2.static.flickr.com/1376/5159379772_20582daccf.jpg" alt="Hummingbird Cake with Chocolate Cream Cheese Frosting - The Inky Kitchen" height="300" width="400" /></a></span><br /><span style="font-size:85%;"><br /></span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: bold;">Notes</span><br /></span><span style="font-size:85%;">I reserved some of the frosting for piping on decoration and added a homemade florentine cookie as I had some left from earlier, but the cake looks just as lovely smoothed over and sprinkled with some more chopped pecans.<br /><br />This cake is best kept refrigerated because of the cream cheese in the frosting - just remove it from the fridge 10-15 minutes before serving to take off a little of the chill.</span><span style="font-size:85%;"><br /><br />I used <a href="http://www.deliaonline.com/recipes/type-of-dish/sweet/florentines.html">this recipe from Delia</a> for the florentine cookies, which were a present for Pete's Grandad on his birthday, but I added a little chopped stem ginger to them too!</span><br /></div></div></div></div></div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-50146959907777014262010-11-02T14:07:00.011+00:002010-11-03T08:42:32.078+00:00I WANT WEDNESDAY - Naughty Crockery by Trixie Delicious<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdk4IjZfP-qgHXX2JCnx-NX3oNWvrUZByukGbNB7ZUR3RBz5508WBY0oWbay-DRGugwC9cZqivu1Pvpo61JuTgskCLAyTF2FcPvK290RAz4-iU9-zgmDneeANn_LR5JSWoGAE4bbn50c/s1600/Hillbilly_teacup_apollo_001.jpg"><img id="BLOGGER_PHOTO_ID_5534958111858031106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdk4IjZfP-qgHXX2JCnx-NX3oNWvrUZByukGbNB7ZUR3RBz5508WBY0oWbay-DRGugwC9cZqivu1Pvpo61JuTgskCLAyTF2FcPvK290RAz4-iU9-zgmDneeANn_LR5JSWoGAE4bbn50c/s400/Hillbilly_teacup_apollo_001.jpg" border="0" /></a><br /><div><span style="font-size:85%;">This is a new little feature I'm starting on the blog where every Wednesday I will publish a post showing some sort of kitchen related item that I have been lusting after this week. </span><br /></div><br /><div><span style="font-size:85%;">To kick off I will be showing you the work of Trixie Delicious, a New Zealand based company providing the world with some delightfully naughty (and occasionally offensive) crockery!</span> </div><br /><p><span style="font-size:85%;">Below is a lovely little selection of her goodies, I first found her on her </span><a href="http://www.blogger.com/://trixiedelicious.etsy.com/"><span style="font-size:85%;">Etsy</span></a><span style="font-size:85%;"> page but you can also purchase through </span><a href="http://trixiedelicious.bigcartel.com/"><span style="font-size:85%;">BigCartel</span></a><span style="font-size:85%;"> or her </span><a href="http://www.felt.co.nz/browse/user/trixiedelicious"><span style="font-size:85%;">Felt</span></a><span style="font-size:85%;"> pages.</span></p><img id="BLOGGER_PHOTO_ID_5534958520348267810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8jKvcPp70Qc7qoR9vWjgKMWGxp9B2Q3sS2VltR3FYeycHVD5ode9tgIsNS5WAMoDB_ulFT0InWbx0Tmd0IfLdmi9dslsBSUdbNcWA86iOk4OLYIrpR7biGvQtSJNEvhPL5ciCcTC4Wg/s400/hellcat_003.jpg" border="0" /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbghSaVEzXusxKiFYMDIezbOdhxgYCB3vcAeee9-JfZj5MTH5jLjUvIzC4eOMvAxN84Z39aDsjMMhLEzNX7W2iAOtakxPaXVCsKRtI18gUK1Mp_ULgjVPMExdvvVRb-a7PV0YzKqKkVM/s1600/Arsenic_Hemlock_cups_001.jpg"><img id="BLOGGER_PHOTO_ID_5534960339748418674" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbghSaVEzXusxKiFYMDIezbOdhxgYCB3vcAeee9-JfZj5MTH5jLjUvIzC4eOMvAxN84Z39aDsjMMhLEzNX7W2iAOtakxPaXVCsKRtI18gUK1Mp_ULgjVPMExdvvVRb-a7PV0YzKqKkVM/s400/Arsenic_Hemlock_cups_001.jpg" border="0" /></a> </p><p align="center"><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSPjBqkkgi-n15r9O7wGbajr-7I_HBklXM7cTzG7IU6AOXrmgMxGDUIzVW0DmlK7GGiP999hNpi45NZqNjsTFIE1xcSNiVfhxVfMeO5fLqN1vH-VgbyWK8znT_aFqKlavMDdSYhgZZCk/s1600/brains.jpg"><img id="BLOGGER_PHOTO_ID_5534960785116994034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSPjBqkkgi-n15r9O7wGbajr-7I_HBklXM7cTzG7IU6AOXrmgMxGDUIzVW0DmlK7GGiP999hNpi45NZqNjsTFIE1xcSNiVfhxVfMeO5fLqN1vH-VgbyWK8znT_aFqKlavMDdSYhgZZCk/s400/brains.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_escdu8lJ_FCRUuLDtEsA_4mqz1rYCD364lyXvUGwbIhNpqbKMDldZOF5b0bT_QzuOosOElU65PLP8q1_OsQxLs41LCLvr8qroLJ2ekYiHXHaIX-969Tt7395RlKw7uLaHkM0szXai4/s1600/il_570xN_185223556.jpg"><img id="BLOGGER_PHOTO_ID_5534961204168949810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_escdu8lJ_FCRUuLDtEsA_4mqz1rYCD364lyXvUGwbIhNpqbKMDldZOF5b0bT_QzuOosOElU65PLP8q1_OsQxLs41LCLvr8qroLJ2ekYiHXHaIX-969Tt7395RlKw7uLaHkM0szXai4/s400/il_570xN_185223556.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IXNoof1krHs1nPy6HYDO669qHHN52c87rieHaA7GwqMAaqmAXvIDrJLH9fjVb4-lL5NOuRQfhVsWgkTzU7fA5rWDPBE07qxxGWfsf7Tvur0rCUV8cjc5H9OTLqQ-Qd6bQFiaYpju1pk/s1600/n+cups.jpg"><img id="BLOGGER_PHOTO_ID_5534961426447318514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IXNoof1krHs1nPy6HYDO669qHHN52c87rieHaA7GwqMAaqmAXvIDrJLH9fjVb4-lL5NOuRQfhVsWgkTzU7fA5rWDPBE07qxxGWfsf7Tvur0rCUV8cjc5H9OTLqQ-Qd6bQFiaYpju1pk/s400/n+cups.jpg" border="0" /></a><br /><span style="font-size:85%;">Although she is based in New Zealand she does ship internationally, and to the UK it is a very reasonable $10.00 (around £6.25) postage.</span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com1tag:blogger.com,1999:blog-4925784587563398052.post-52077228415885126232010-10-28T20:48:00.006+01:002010-10-28T21:40:52.324+01:00Pumpkin Fest Part Six : Pumpkin, Prawn and Pak Choi Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRM4JzvPbZAnjzif7rDOr9PaxOnHFB2hKWSwjIxLW2mir5mFVL5k_zt5Ny8LbW-rGKJcMgMLiCYiqgNJq27SurzXa9D0084WyY9GP_r06xex92POgceupxHhOWhrnWa63YlfPE_Opo34/s1600/pumpkin+curry+main.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRM4JzvPbZAnjzif7rDOr9PaxOnHFB2hKWSwjIxLW2mir5mFVL5k_zt5Ny8LbW-rGKJcMgMLiCYiqgNJq27SurzXa9D0084WyY9GP_r06xex92POgceupxHhOWhrnWa63YlfPE_Opo34/s400/pumpkin+curry+main.jpg" alt="" id="BLOGGER_PHOTO_ID_5533190647899646770" border="0" /></a><span style="font-size:85%;">Althought it seems my love for this season knows no bounds, I admit there are a few drawbacks. Here in the UK it is awfully rainy and grey, and it seems to have got very cold much earlier than last year which has brought above a wave of colds and flu bugs. But as usual I like to may light of a bad situation, so a blocked up nose to me means that a nice hot bowl of curry and rice is required so the spice can blast away the illness.<br /><br />I have however mentioned before that I cannot stand too much spice, I tend to choose fragrant and creamy over fiery, so Thai curries are some of my favourites. I know that I have not made my own spice mix here and this seems a bit naughty, but I am lucky enough to live in a town with a large Chinese community so I can buy big tubs of authentic curry paste from one of the four Asian supermarkets within walking distance of my flat (along with anything else that catches my eye, whether I know what it is or not...).<br /><br />Every supermarket now sells Thai curry pastes too which you could also use, be it red, green or yellow - I went for green as it my favourite and added a little more ginger of the ground variety. I love ginger so much, I would perfume myself with it if I could.<br /><br />So if you're feeling a little under the weather and need to blast away the cold, or if you are just a curry fan like me, do give this one a go, it's so easy to prepare you would be silly not to. You really don't need to stick to my quantities as this is just how I like it, you can add as much or as little of everything as you'd like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8OkX8ep92Rtbo0bao6pQng2wHqSzJZQWugZ0yaLimBtId3eLCgXrG6lsUJm78-Qt_jtidBz7G5uQDf-WK3pTkASc-dKxzi06zSoYWERdqSB3eKZSp8a5N7UBQYssUUWVHDrziirZnzU/s1600/pumpkin+curry+close.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8OkX8ep92Rtbo0bao6pQng2wHqSzJZQWugZ0yaLimBtId3eLCgXrG6lsUJm78-Qt_jtidBz7G5uQDf-WK3pTkASc-dKxzi06zSoYWERdqSB3eKZSp8a5N7UBQYssUUWVHDrziirZnzU/s400/pumpkin+curry+close.jpg" alt="" id="BLOGGER_PHOTO_ID_5533196025428652434" border="0" /></a><br /><span style="font-weight: bold;">Pumpkin, Prawn and Pak Choi Curry</span><br />Serves 4 as a main meal, along with some basmati or jasmine rice<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 tbsp olive oil<br />3 red onions, cut into chunks<br />3-4 tbsp curry paste (depending how spicy you like it)<br />1/2 tsp ground ginger (optional)<br /></span><span style="font-size: 85%;">650g roasted pumpkin, cut in largish chunks<br />1 pack/175g baby sweetcorn<br />400ml coconut milk (I used canned)<br />250g king prawns, fresh or defrosted from frozen<br />200g pak choi, leaves seperated<br /><br /><span style="font-weight: bold;">Method</span><br />In a large pan cook the olive oil, red onions, curry paste and ground ginger (if using)</span><span style="font-size:85%;"> over a medium heat until fragrant - 2-3 minutes. Add the pumpkin chunks and baby sweetcorn, cook for a further 5 or so minutes and then add the coconut milk, stir and cook with the lid on for around 10 minutes.<br /><br />Next add the king prawns, stir them in and put in the pak choi leaves in a layer on top of the curry. Put the lid back on the pot and cook for a further 5 minutes. By now the pak choi will have wilted and you can gently stir them into the curry.<br /><br />Ladel into bowls and serve with rice and, if you would like, an ice cold beer to combat the heat. </span>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com1tag:blogger.com,1999:blog-4925784587563398052.post-88511475086572342392010-10-27T21:18:00.012+01:002010-10-28T20:53:59.799+01:00Pumpkin Fest Part Five : Pumpkin Spice Cupcakes with Bourbon Cream Cheese Frosting<div style="text-align: center;"><a href="http://www.flickr.com/photos/theinkykitchen/5121077645/" title="Pumpkin Spice Cupcakes with Bourbon Cream Cheese Frosting - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm2.static.flickr.com/1385/5121077645_29fabaeeef.jpg" alt="Pumpkin Spice Cupcakes with Bourbon Cream Cheese Frosting - The Inky Kitchen" height="296" width="400" /></a></div><br /><div style="text-align: left;"><span style="font-size:85%;">Pumpkin cupcakes! I know that to my English readers this may seem a little odd as we don't tend to use pumpkin in sweet dishes very often, but to make them easier to imagine, they taste a lot like carrot cake. Moist and deliciously spiced with ginger and cinnamon and more, the cream cheese frosting is to die for and the added splash of bourbon seems to intensify the sweet spicing to perfection.<br /><br />It's a real shame that pumpkin isn't readily available in the UK other than at Halloween, as these really are one of my favourite cupcakes of all time. Oh well, I shall make do with carrot until I run away to the US to live in my Victorian porched wooden house in the South... one day, I hope...<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/theinkykitchen/5121681482/" title="Pumpkin Spice Cupcakes with Bourbon Cream Cheese Frosting - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm5.static.flickr.com/4057/5121681482_8184588d8b.jpg" alt="Pumpkin Spice Cupcakes with Bourbon Cream Cheese Frosting - The Inky Kitchen" height="300" width="400" /></a><br /><span style="font-size:85%;"><br /></span></div><span style=";font-family:georgia;font-size:100%;" ><span style="font-weight: bold;font-size:100%;" >Pumpkin Spice Cupcakes with Bourbon Cream Cheese Frosting</span><span style="font-size:100%;"><br />Adapted from a recipe by the genius that is Martha Stewart<br />Makes 12 standard American sized cupcakes</span><br /><br /><span style="font-weight: bold;font-size:85%;" ><span style="font-size:100%;">Cupcake Ingredients</span><br /></span><span style="font-size:100%;">125g plain flour<br />1/2 tsp baking powder<br />1/2 tsp bicarbonate of soda / baking soda<br />1/2 tsp cinnamon<br />1/2 tsp ground ginger<br />pinch of salt<br />pinch of freshly ground black pepper<br />pinch of ground nutmeg<br />pinch of ground allspice<br />pinch of ground clove<br />125g unsalted butter, at room temperature<br />110g light brown sugar<br />50g dark brown sugar<br />50g caster sugar<br />2 eggs<br />220g pumpkin puree</span><span style="font-weight: bold;font-size:100%;" ><br /><br /></span><span style="font-weight: bold;font-family:georgia;font-size:100%;" >Frosting Ingredients</span><span style="font-size:100%;"><br />125g full fat cream cheese, at room temperature<br />25g unsalted butter, at room temperature<br />1 tbsp bourbon whiskey<br />1 tsp vanilla extract<br />300-400g icing sugar<br /><br /></span></span><span style="font-weight: bold;font-family:georgia;font-size:100%;" >Cupcakes Method</span><span style=";font-family:georgia;font-size:100%;" ><br />Preheat oven to 180 C / 360 F. Line a muffin pan with 12 cupcake cases.<br /><br />Sift the flour, baking powder and soda and all the spices into a large bowl and stir until evenly combined and then set aside - you don't want any pockets/lumps of spices in the batter.<br /><br />Beat together the butter and three sugars until fluffy and then mix in the eggs until just combined. Add half the flour mixture and beat again gently, then add the pumpkin puree. Mix until thoroughly combined and then beat in the second half of the flour and spices.<br /><br />Divide the batter between the cupcake cases and bake in the preheeated oven for between 20-25 minutes. They are ready when they have changed to a dark amber colour and spring back to the touch.<br /><br />Remove from the oven and let cool for 10 minutes in the tray before removing to a wire rack to cool completely.<br /><br /></span><span style="font-weight: bold;font-family:georgia;font-size:100%;" >Frosting Method</span><span style=";font-family:georgia;font-size:100%;" ><br />Gently beat together the cream cheese and the butter with the vanilla extract and bourbon until well combined. Now mix in the icing sugar a little at a time until you reach the right consistency - if you run a fork through it the indentations should stay - you may not need all the sugar.<br /><br />Pipe or spread the frosting onto your cooled cupcakes and decorate any way you wish - I love the tiny chocolate pumpkins I found at my local supermarket!</span><br /></span></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-82835733109847669512010-10-26T20:18:00.002+01:002010-10-26T21:05:53.441+01:00Pumpkin Fest Part Four : Pumpkin, Pesto and Spinach Lasagna<div style="text-align: center;"><a href="http://www.flickr.com/photos/theinkykitchen/5118083617/" title="Pumpkin, Pesto and Spinach Lasagna - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm2.static.flickr.com/1418/5118083617_59fda43995.jpg" alt="Pumpkin, Pesto and Spinach Lasagna - The Inky Kitchen" height="268" width="400" /></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">Homemade lasagna is one of my favourite meals and I adore experimenting with different flavours and textures to make them a little more special. Lasagna made with strips of chicken, chopped tomatoes and basil layered between green spinach pasta sheets and topped with a creamy cheddar sauce is one of the best, but I also love meat free versions using courgette slices or a mixed mushroom and red wine filling.<br /><br />This version just sort of popped into my mind on Monday while I was dreaming of dinner at my desk at work (an often occurance) . I wasn't sure that the pesto would work with the pumpkin, but I was darn well gonna try it and I think it's one of my new favourite combinations. I might even try it on toast at the weekend!<br /><br />As you can see from the photos I topped my lasagna with some of the spicy roasted pumpkin seeds that I had made on Sunday, but they turned out a little more crunchy than anticipated so I won' be doing it again, although I may try grinding some up and mixing them with the breadcrumb topping next time...<br /><br />I always serve lasagna with a simple lettuce and red onion salad with a little balsamic vinegar and olive oil drizzled over - it cuts through and compliments the rich creamy dish perfectly.<br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a href="http://www.flickr.com/photos/theinkykitchen/5118684864/" title="Pumpkin, Pesto and Spinach Lasagna - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm5.static.flickr.com/4108/5118684864_88a69cd15e.jpg" alt="Pumpkin, Pesto and Spinach Lasagna - The Inky Kitchen" height="288" width="400" /></a></span><br /><br /><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: bold;">Pumpkin, Pesto and Spinach Lasagna</span><br />Serves 4 as a main course<br /><br /><span style="font-weight: bold;">Ingredients</span><br />3 red onions, sliced fairly small<br />1 tbsp olive oil<br />1 heaped tbsp pesto<br />150g mushrooms, sliced<br />800g roasted pumpkin, in 1/2 inch cubes<br />50ml white wine<br />1/4-1/2 tsp dried chilli flakes<br />1/2 tsp salt<br />1/2 tsp black pepper<br />1 box of lasagna sheets<br />500g wilted spinach (I used frozen that I defrosted in the microwave)<br />250g tub of ricotta cheese<br />120ml milk<br />1/2 tsp ground nutmeg<br />2 cups panko or normal breadcrumbs<br />60g sharp cheddar, grated<br /><br /><span style="font-weight: bold;">Method</span><br />Preheat the oven to 180 C / 360 F.<br /><br />Fry the sliced red onions in the olive oil for a few minutes over a medium high heat and then add the pesto. Mix well and then add the sliced mushrooms. Cook for a further 3-5 minutes until the mushrooms have softened and then add the cubed pumpkin. Pour over the white wine, and then add the chilli flakes, salt and black pepper. Stir gently until everything is combined, reduce to a medium heat and cook for 10 minutes, stirring occasionally.<br /><br />Take a fairly large deep sided baking tray/dish and pour in the pumpkin mixture. Top with a layer of lasagna sheets and then cover them with the wilted spinach. Try to make sure it is spread out evenly, and then add the next layer of pasta sheets.<br /><br />Put the ricotta into a bowl and add the milk and ground nutmeg, mix well and then pour over the dish of lasagna. Spread it out with a spatula making sure the whole lasagna is covered, then sprinkle over the breadcrumbs.<br /><br />Bake in the oven for 20 minutes, then remove and sprinkle over the grated cheese before returning to the oven for a further 10-15 minutes until the cheese is melted and burnished.<br /><br />Remove from the oven and let cool for 5 minutes before cutting and serving - I would suggest with a side salad and/or some crusty bread.<br /></span></div></div></div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-17357793233232879272010-10-26T19:47:00.003+01:002010-10-26T20:13:06.797+01:00Pumpkin Fest Part Three : Savoury Pumpkin Scones / Pumpkin Biscuits<div style="text-align: center;"><a href="http://www.flickr.com/photos/theinkykitchen/5118550506/" title="Savoury Pumpkin Scones / Biscuits by Nancy.T., on Flickr"><img src="http://farm2.static.flickr.com/1152/5118550506_421f7ac631.jpg" alt="Savoury Pumpkin Scones / Biscuits" height="266" width="400" /></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">Just to clarify, the double recipe title is to cater to both sides of the Atlantic. In the US these delicious crumbly #rolls' are called biscuits, where as here in the UK I suppose we would call them savoury scones.<br /><br />Either way they taste fabulous - especially halved, toasted and spread with a bit of butter for a lovely Autumn lunch or smothered with American style sausage gravy for a (very) filling dinner.<br /><br /><a href="http://www.whats4eats.com/sauces/sausage-gravy-recipe">Click here</a> for a great sausage gravy </span><span style="font-size:85%;">recipe</span><span style="font-size:85%;">.<br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a href="http://www.flickr.com/photos/theinkykitchen/5117949381/" title="Savoury Pumpkin Scones / Biscuits by Nancy.T., on Flickr"><img src="http://farm2.static.flickr.com/1424/5117949381_8e19dcf0cf.jpg" alt="Savoury Pumpkin Scones / Biscuits" height="300" width="400" /></a></span><br /><br /><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: bold;">Savoury Pumpkin Scones / Pumpkin Biscuits</span><br />Makes 15<br /><br /><span style="font-weight: bold;">Ingredients</span><br />250g plain flour<br />1 tbsp baking powder<br />1/4 tsp baking soda<br />1 tsp garlic granules<br />1/2 tsp cayenne pepper<br />1 tsp salt<br />1/2 tsp pepper<br />100g cold unsalted butter, cubed<br />20g cold vegetable shortening (such as Trex), cubed<br />60ml buttermilk<br />180ml pumpkin puree<br /><br /><span style="font-weight: bold;">Method</span><br />Preheat oven to 180 C / 360 F.<br /><br />Mix the flour, baking powder and soda, garlic granules, cayenne, salt and pepper in a large bowl until thoroughly combined and then rub in the cold cubed butter and shortening until it resembles coarse crumbs.<br /><br />Mix the buttermilk and pumpkin puree in a seperate bowl and then add to the flour mixture. Stir together with a wooden spoon until just coming together, and then transfer to a floured surface and knead a few times until you get a smooth dough - don't overwork it or your biscuits won't rise properly.<br /><br />Roll out the dough to about 1 inch thick and cut into rounds using a 2.5 - 3 inch cutter. If you don't have one, just cut the dough with a knife into pieces roughly that size.<br /><br />Place the cut outs of dough onto a lightly oiled baking tray and cook until risen and golden brown - between 12-15 minutes. Remove from the oven and let cool on a wire rack.<br /><br />The biscuits can be kept in an airtight container for about three days, or tightly wrapped and frozen for up to 3 months. Let the biscuits defrost at room temperature and then crisp them up a little under the grill before eating.<br /></span></div></div></div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0tag:blogger.com,1999:blog-4925784587563398052.post-20281311933858330382010-10-26T19:05:00.003+01:002010-10-26T19:27:14.117+01:00Pumpkin Fest Part Two : Roasted Spicey Pumpkin Seeds<div style="text-align: center;"><a href="http://www.flickr.com/photos/theinkykitchen/5118453018/" title="Roasted Spicey Pumpkin Seeds - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm2.static.flickr.com/1137/5118453018_1e7f48df21_z.jpg" alt="Roasted Spicey Pumpkin Seeds - The Inky Kitchen" height="600" width="400" /></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">I'm not a fan of waste and would like to think I'm pretty frugal. It makes me feel oddly proud when I can come up with a use for something that would usually be thrown away, especially in the kitchen. Not that eating pumpkin seeds is my idea in any way, but I hope that this easy little recipe will encourage you to look for little ways to cut back on waste and save yourself a little money too.<br /><br />And if you don't want to make these and will be throwing your seeds away, how about sending them to me? I think Pete and I could eat a tonne of these yummy little devils... next time I'm going to try adding some brown sugar to make them beautifully sweet and spicy!<br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a href="http://www.flickr.com/photos/theinkykitchen/5118453024/" title="Roasted Spicey Pumpkin Seeds - The Inky Kitchen by Nancy.T., on Flickr"><img src="http://farm2.static.flickr.com/1216/5118453024_0286cd3ab3.jpg" alt="Roasted Spicey Pumpkin Seeds - The Inky Kitchen" height="300" width="400" /></a></span><br /><br /><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: bold;">Roasted Spicey Pumpkin Seeds<br /></span>Makes roughly 1.5 cups / 150g <span style="font-weight: bold;"><br /></span><br /><span style="font-weight: bold;">Ingredients</span><br />150g pumpkin seeds, cleaned and dried<br />1/2 tsp cayenne pepper<br />1/4 tsp granulated garlic<br />1/2 tsp smoked paprika<br /></span><span style="font-size:85%;">1/2 tsp salt<br /></span><span style="font-size:85%;">2 tbsp olive oil</span><br /><span style="font-size:85%;"><br /><span style="font-weight: bold;">Method</span><br />Preheat oven to 180 C / 360 F.<br /><br />Place pumpkin seeds in a bowl and sprinkle over all the spices. Toss together and then drizzle over the olive oil. Mix again until all the seeds are coated and then spread evenly over a baking sheet in one layer.<br /><br />Roast in the preheted oven for 20-25 minutes, tossing occasionally so they brown evenly. The seeds are ready when they have turned golden brown, be careful not to let them burn!<br /><br />Remove from the oven and let cool slightly - I think they are best eaten still warm from the oven.<br /><br />Store in an airtight container and consume within 1 week of roasting.</span><span style="font-size:85%;"><br /><br /></span></div></div></div></div>Nancy Thttp://www.blogger.com/profile/07080593485650790508noreply@blogger.com0