tag:blogger.com,1999:blog-28936069903012188652024-03-15T13:01:10.708+11:00EATING INA little bit of this...and a little bit of that from the kitchen of Number 10Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-2893606990301218865.post-87450835729706166562016-05-12T11:25:00.000+10:002016-05-12T11:25:07.000+10:00A Cake with a difference<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">I was hunting around for a cake recipe recently and came across one for a Red Velvet cake. But when I was looking through the ingredients, realised the only thing that distinguishes it from a regular old cake was red food colouring.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Sure it looks nice, but I wanted something with a bit more substance. and not not just food colouring. So I found this recipe and it's probably the most delicious and fool proof cake I have ever made. In fact it's so easy I've passed it on to a number of friends...and the proof must be in the pudding - or cake - because they've all reported back that they love it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUWpb1lHzgPBk3uby7EiY7IVVl4nKqiwFZfFjKzKzDMDw7mKQv3UYV5JxP_9-WwnTUY95Ayl-2naxG5uv8P0102nB5uW2RxPcfOGzPkzRWCnu7bPd8votxe5TJg-9WkuC6I1_91P-mh5s/s1600/choc+beetroot+cake+1+cid_232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUWpb1lHzgPBk3uby7EiY7IVVl4nKqiwFZfFjKzKzDMDw7mKQv3UYV5JxP_9-WwnTUY95Ayl-2naxG5uv8P0102nB5uW2RxPcfOGzPkzRWCnu7bPd8votxe5TJg-9WkuC6I1_91P-mh5s/s640/choc+beetroot+cake+1+cid_232.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">So here it is...</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Chocolate Beetroot Cake</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">-----------------------------</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">The cast:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">425g can beetroot - drained</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">3 eggs</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">1 1/4 cup caster sugar</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">1 cup vegetable oil</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">100g dark chocolate - melted</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">1 3/4 cups plain flour</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">1/3 cup cocoa</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">1 1/2 teaspoons bi carb soda</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Action:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Pre-heat the oven to 180 or 160 degrees fan forced </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Finely chop the drained beetroot in a food processor</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">In a medium bowl, beat together the eggs and sugar until pale and creamy, then gradually beat in the oil until well combined</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Stir in the cooled, melted chocolate and the chopped beetroot. Then in another bowl, sift together the flour, bicarb and cocoa, then stir into the egg and beetroot batter</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Let it sit for at least 5 minutes. This helps the gluten in the flour to relax and will minimize the cake cracking on the top. Also, the batter will be quite runny. Don't panic, it's supposed to be.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Pour the mixture into a 25cm cake pan that's been lined with baking paper.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Bake for 45 to 50 minutes - check with a skewer to see if the centre is cooked.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">When it is, cool the cake slightly in the pan before removing it</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYpQ49oA_LtzmeFRKouCrZV6V2ccwV1vnohDIcSxYefCjre7xPfM0RyTxPbSHSsqdqf9Yx9LTqixhdUEHpHz9LJHolTvdxkyipCzMzVm9PVeWwuQucp2ouRHBGQflAxGBjpru9AEs_Qgx/s1600/choc+beetroot+cake+3+%2521cid_990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYpQ49oA_LtzmeFRKouCrZV6V2ccwV1vnohDIcSxYefCjre7xPfM0RyTxPbSHSsqdqf9Yx9LTqixhdUEHpHz9LJHolTvdxkyipCzMzVm9PVeWwuQucp2ouRHBGQflAxGBjpru9AEs_Qgx/s400/choc+beetroot+cake+3+%2521cid_990.jpg" width="340" /></a></div>
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">For the frosting:</b><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">I haven't actually measured this when I've made it, so these measurements are approximate.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">Put about 3/4 cup of cream into a heat proof container and microwave for about 30 seconds until it's hot. Put about 100g chocolate melts into the cream and stire until it's melted. Then put 3 heaped tablespoons of icing sugar in and stir until it's all combined. I then pour the icing mixture over the cooled cake and let it set.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">All you have to do now is eat and enjoy</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;">You can play around with the recipe a bit. Sometimes, I've added half a jar of drained cherries just for something different.</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.4px;"><br /></span>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0tag:blogger.com,1999:blog-2893606990301218865.post-40222527467980435762013-06-02T10:24:00.003+10:002013-06-12T10:02:48.572+10:00Orange cake with real orangesUpdate:<br />
This is also a great cake made with an oranges and lemons... instead of using 2 oranges, swap one out with a couple of lemons...delicious and tangy.<br />
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This is a lovely moist cake that is great with a cuppa or as dessert...<br />
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First though, you'll have to boil your oranges!<br />
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You'll need...<br />
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<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">2 oranges</span><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;"> (or 1 orange and 2 lemons)</span><br />
<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">250 g caster sugar, plus extra for dusting</span><br />
<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">5 eggs</span><br />
<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">200 g almond meal</span><br />
<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">1/2 cup self raising flour</span><br />
<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">1 tsp baking powder</span><br />
<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">1/4 cup olive oil</span><br />
<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">icing sugar</span><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;"> </span><br />
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<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">Preheat the oven to 160 deg fan forced and grease and line a 20cm cake tin</span><br />
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<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">Boil the oranges in some water for about an hour, or until soft, then let them cool completely</span><br />
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<span itemprop="ingredients" style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12px;">Once cool, process them until they are pulp</span><br />
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Beat the eggs, sugar and oil until light and creamy then add the pulped oranges, almond meal, flour and baking powder and mix thoroughly.<br />
Pour the batter into the prepared cake tin and sprinkle a little caster sugar over the top.<br />
Bake in the oven for 1 hour and 15 minutes, until the top is golden brown<br />
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That's it.<br />
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Easy and delicious<br />
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The orange and lemon cake...a little lighter with a bit of "tang"</div>
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<br />Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com3tag:blogger.com,1999:blog-2893606990301218865.post-57085714911356300422013-04-27T12:18:00.002+10:002013-04-27T12:18:19.029+10:00make it up as you go along cakeI haven't been doing much cooking of any note lately, nothing worthy of posting about anyway...I mean who wants to see a photograph of a cooked lamb chop or piece of fillet steak with a salad on the side<br />
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But today I thought let's get cooking, or baking to be more precise<br />
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I decided to make a cake. A "make it up as you go along" cake.<br />
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Then I decided to put some of the mix in patty cake pans<br />
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I had bananas and a can of boysenberries.<br />
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Now I have to tell you it's true what the Chaser boys on their new ABC show <b><a href="http://www.abc.net.au/tv/thecheckout/"><span style="color: #76a5af;">The Checkout </span></a></b>report...what's in the can looks nothing like the photograph on the label. In fact, it's much worse than they claim, at least it was in my can of fruit. The boysenberries were a sloppy, dark, gooey mess when you poured them out of the can and into a bowl...really only good for a cake<br />
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I can't give you measurements for this cake or a real honest to goodness recipe, because I really did make it up as I went and I made it "by feel"...but if you have a good banana cake recipe, or have used mine posted <a href="http://www.blogger.com/blogger.g?blogID=2893606990301218865#editor/target=post;postID=1401982912996297086;onPublishedMenu=template;onClosedMenu=template;postNum=55;src=postname"><span style="color: #76a5af;"><b>here</b></span></a> before, then you get the idea...just add whatever fruit you like and see how it goes<br />
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I used about 200 grams butter, some olive oil and some sugar...foofed it up till it was light and creamy, added two eggs, three mashed up bananas i had in the freezer and the can of boysenberries.<br />
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Some self raising flour, plain flour, bi-carb soda mixed with a large dollop of yoghurt and a splash of milk made it look downright awful!<br />
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But hey, it's just a cake batter. A grey cake batter, but a cake batter nonetheless<br />
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Put the mix into patty cake pans and put them in a 180 degree oven for 17 minutes..<br />
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This is how they turned out<br />
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Moist, light, soft and really delicious!<br />
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MONT's already eaten 4 of them!<br />
<br />Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0tag:blogger.com,1999:blog-2893606990301218865.post-29035694764226566092012-12-19T16:20:00.003+11:002013-01-19T15:55:31.712+11:00Limoncello - bottled and ready to drinkIt's all done and looks fabulous<br />
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And yes, it tastes pretty good too<br />
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Line a funnel with some gauze and place it in the bottle...then pour the lemony liquid in...<br />
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That's all there is to it really.<br />
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<br />Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com3tag:blogger.com,1999:blog-2893606990301218865.post-64908652234893078962012-11-22T08:09:00.000+11:002012-11-22T08:30:49.433+11:00Limoncello - the wait continues....Here's the rest of the Limoncello process...<br />
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After making the sugar syrup and allowing it to cool completely...place the vodka/lemon zest mix and sugar syrup into a large container.<br />
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Mix around a bit, seal ...<br />
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...and place in a dark cupboard for the next 30 days<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkerJU5ta_N7Vx0YOQfzf9soWGyYkiATtaSwJhRi83eRz_mjENm2ipTXgHqo1qSvUpmLbQSS5ti49EOf7sF1-M64iFPGbwSQgOL1xae1DagqHWJpyP2JKVQwhx_bDfE1Fv_ttQH22fBN7/s1600/limoncello+9+8050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkerJU5ta_N7Vx0YOQfzf9soWGyYkiATtaSwJhRi83eRz_mjENm2ipTXgHqo1qSvUpmLbQSS5ti49EOf7sF1-M64iFPGbwSQgOL1xae1DagqHWJpyP2JKVQwhx_bDfE1Fv_ttQH22fBN7/s640/limoncello+9+8050.jpg" width="640" /></a></div>
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Now all you have to do is wait...<br />
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So far though, it's looking good!<br />
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.383333206176758px;">The final process</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.383333206176758px;">: </span><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 22.383333206176758px;">Now I know I said you only let this stand for another day before straining and putting the mix into bottles...but I'm changing it a bit. Let the entire mix stay in the container in the back of the cupboard for a month to let the flavour intensify.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.383333206176758px;" /><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 22.383333206176758px;"><br /></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.383333206176758px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 22.383333206176758px;">Time now to d<span style="line-height: 16px;">rain the Limoncello into sterilised bottles. Use a funnel lined with cheesecloth to make sure you remove all the zest</span></span><br />
<div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22.383333206176758px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong style="line-height: 16px;"><br /></strong><span style="line-height: 16px;">Seal the bottles, put them in a dark place or fridge and let sit for a few days until ready to drink....on Christmas Day!! The night before Christmas, put the bottle in the fridge so it's nice and chilled for the big da</span><span style="line-height: 16px;">y</span></span></div>
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<br />Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com1tag:blogger.com,1999:blog-2893606990301218865.post-27186386467049470562012-10-31T14:11:00.001+11:002012-10-31T14:11:14.634+11:00Limoncello - pure sunshine Making Limoncello is easy peasy...you just need lemons and alcohol...oh and patience<br />
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The process is long but oh so worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzF9je4GNz_uQ_mSZB5t_Rn37AlX_T4PSfcxOL3jHZ_Iay2bVOrBehJ8sLi9X1r7eO3t-4VuaHBbeUg1SMnEiEwanpaP4VBa3bkHH_ZUICRRvqEQJQTpjr56sd3SqoxY_09oc7hc-cc2Mf/s1600/limoncello+2+IMG_7838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzF9je4GNz_uQ_mSZB5t_Rn37AlX_T4PSfcxOL3jHZ_Iay2bVOrBehJ8sLi9X1r7eO3t-4VuaHBbeUg1SMnEiEwanpaP4VBa3bkHH_ZUICRRvqEQJQTpjr56sd3SqoxY_09oc7hc-cc2Mf/s640/limoncello+2+IMG_7838.jpg" width="640" /></a></div>
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<br />
Here's the recipe for 2 litres.<br />
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I'm making just the one at the moment<br />
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<div>
<span style="line-height: 16px;"><span style="color: #333333;"><span style="background-color: whitesmoke; font-size: 9.8pt;"><strong>Ingredients for 2
litres of Limoncello</strong></span></span></span></div>
<div>
<span style="line-height: 16px;"><span style="color: #333333;"><strong></strong></span></span></div>
<span style="color: #333333;">
<div>
<br style="background-color: whitesmoke; font-family: arial, helvetica, sans-serif; font-size: 13px; line-height: 16px;" /><span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: 9.8pt;"><strong>- 10 lemons
</strong></span></span><span style="font-size: 9.8pt;"><br style="background-color: whitesmoke; font-family: arial, helvetica, sans-serif; line-height: 16px;" /><span style="background-color: whitesmoke;"><strong><span style="line-height: 16px;">-
1 kg of sugar</span><br style="font-family: arial, helvetica, sans-serif; font-weight: normal; line-height: 16px;" /><span style="line-height: 16px;">-
1 litre vodka</span></strong></span></span><strong><span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: 9.8pt;">- 1 litre of
water</span></span></strong></div>
<div>
<strong></strong></div>
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<strong></strong></div>
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<br style="background-color: whitesmoke; font-family: arial, helvetica, sans-serif; font-size: 13px; line-height: 16px;" /><span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: 9.8pt;"><strong>Grate the lemons
with a fine grater and put the zest in a couple of jars with lids. Pour in the
vodka and close the containers tightly, letting the mix rest for 15 days in the
dark. Make sure you shake it every two days to help distribute the
flavour</strong></span></span></div>
<div>
<span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: 9.8pt;"><strong><br /></strong></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bYT9Y2R0RFfzdwoxJLqwemdp9wYF8mgAO_8grpawwCbHyjj538A9EvXeh3uNva1RjyCGouU0lRiMYC9Hfsl8VzCUbct1JSc6EbkOAmS6Vm16OxSo_oHlrfTQWzR01MVsfGXHqXRAegv3/s1600/limoncello+3+-+october+2012+IMG_7863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bYT9Y2R0RFfzdwoxJLqwemdp9wYF8mgAO_8grpawwCbHyjj538A9EvXeh3uNva1RjyCGouU0lRiMYC9Hfsl8VzCUbct1JSc6EbkOAmS6Vm16OxSo_oHlrfTQWzR01MVsfGXHqXRAegv3/s640/limoncello+3+-+october+2012+IMG_7863.jpg" width="640" /></a></div>
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<span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: 9.8pt;"><strong><br /></strong></span></span></div>
<div>
<br style="background-color: whitesmoke; font-family: arial, helvetica, sans-serif; font-size: 13px; line-height: 16px;" /><span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: 9.8pt;"><strong>At this stage, the
alcohol will remove all the colour and scent from the lemon
zest.</strong></span></span></div>
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<span style="font-size: 9.8pt;"><b><br /></b></span></div>
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Not a difficult recipe at all huh?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOrirLXr5piwOCD3xciJ2pVL33BLNx4dMGOUx9OcStdM1kxtqpqPCIj0SMoX5cmlH5U1ybN88FDUF5H6j8jukKxXM1B3qCL-h1ZBJPSKxKPns97EbitDo-lmtpcY22HlgARcSspVMx2yY/s1600/limoncello+6+-+october+2012+IMG_7886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOrirLXr5piwOCD3xciJ2pVL33BLNx4dMGOUx9OcStdM1kxtqpqPCIj0SMoX5cmlH5U1ybN88FDUF5H6j8jukKxXM1B3qCL-h1ZBJPSKxKPns97EbitDo-lmtpcY22HlgARcSspVMx2yY/s640/limoncello+6+-+october+2012+IMG_7886.jpg" width="640" /></a></div>
<div>
<span style="font-size: 9.8pt;"><b><br style="background-color: whitesmoke; line-height: 16px;" /></b><br />I haven't made the syrup as yet...but here's the rest of the recipe if you'd like to get started<br /><br /></span><span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: 9.8pt;"><strong>To prepare the
syrup... juice the zested lemons, add 1 litre of water and sugar and mix
together in a pot. Bring it to the boil then let simmer for a few minutes till
it thickens a little and resembles a syrup. Let it cool and
refrigerate</strong></span></span></div>
<div>
<span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: 9.8pt;"><strong><br /></strong></span></span></div>
<div>
<strong style="font-size: 9.8pt; line-height: 16px;">After 15 days,
it’s time to mix the lemony alcohol with the syrup. Put all the liquid in a
large container or bottles and let stand for another
day</strong></div>
<div>
<strong style="font-size: 9.8pt; line-height: 16px;"><br /></strong></div>
<div>
<strong style="font-size: 9.8pt; line-height: 16px;">Time to drain the
Limoncello into sterilised bottles. Use a funnel lined with cheesecloth to make
sure you remove all the zest</strong></div>
<div>
<strong style="font-size: 9.8pt; line-height: 16px;"><br /></strong></div>
<div>
<strong style="font-size: 9.8pt; line-height: 16px;">Seal the bottles,
put them in a dark place or fridge and let sit for another month...then
drink...on Christmas Day!!</strong></div>
<div>
<span style="line-height: 16px;"><strong><span style="background-color: whitesmoke;"></span></strong></span> </div>
<div>
<span style="line-height: 16px;"><strong><span style="background-color: whitesmoke;"></span></strong></span> </div>
<div>
<br /></div>
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<span style="line-height: 16px;">Happy Happy everyone</span></div>
<div>
<span style="line-height: 16px;"><span style="background-color: whitesmoke; font-size: x-small;"></span></span></div>
</span>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0tag:blogger.com,1999:blog-2893606990301218865.post-23667820393976781322012-09-22T08:24:00.000+10:002012-09-22T08:32:33.550+10:00BouillabaisseI seem to have been making soup a lot over winter....and I haven't eased off even though it's Spring<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyn0dpqUcTcBcgP6MCTZ7xeiigTsIH_HjwgJd2ZU56bOfeQTkOBvXEQ0BpdwWv2D-8kN9NXVJ_iooOSQbSbNnJguZoj_QQ5TxAGHkb8ZzJH8JY5lKTZzcqCmOG_Eci4ZazRr3CQbaMqgC/s1600/bouillabaisse+3+IMG_7485.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyn0dpqUcTcBcgP6MCTZ7xeiigTsIH_HjwgJd2ZU56bOfeQTkOBvXEQ0BpdwWv2D-8kN9NXVJ_iooOSQbSbNnJguZoj_QQ5TxAGHkb8ZzJH8JY5lKTZzcqCmOG_Eci4ZazRr3CQbaMqgC/s640/bouillabaisse+3+IMG_7485.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saffron - purchased in Morocco </td></tr>
</tbody></table>
<br />
This is a lovely, easy recipe that I first saw on French Food safari on SBS. It's Guillaume Brahimi's Bouillabaisse recipe, which is basically a rich fish soup. He originally didn't mention quantities so I just played around until I thought it looked right, but I've since seen it in recipe form on the SBS website<br />
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To make the Bouillabaisse you'll need.....<br />
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Whole fish- red mullet, rock cod, leather jackets, flathead whatever is cheap and you can source.<br />
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For this recipe I used leather jackets and flathead. I also bought 2 kilograms of mussels and all up it cost me $17.00<br />
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So, chop the fish into large pieces and fry it in a little olive oil then add a strip of orange peel, a chopped fresh fennel, 4 chopped tomatoes, 2 crushed garlic cloves, sprigs of thyme, 2 chopped celery stalks 2 large spoons of tomato paste, fennel seeds, a pinch of saffron and a good splash of pernot.<br />
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It's looking very colourful at this point.<br />
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<br />
Add some hot fish stock (I used a litre of vegetable stock and some water that I simmered the fish heads in) to cover it all and simmer for about 20 minutes.<br />
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Let it cool for a few minutes then put it all in a blender (bones and all) and whizz it till it's smooth. Strain it through a sieve into another pot and heat through. Now I have to say, at this stage I was tasting it and it was amazing! ... in fact I really liked it as a broth and will be making another version of it in future to see how it goes. <br />
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Add some mussels and let them cook then place in bowls and eat with some gutsy bread.<br />
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Guillame's recipe called for a Rouille and some scallops and crab meat placed in the bottom of the bowls that you spoon the soup over. I didn't have them so we just made some garlic bread and devoured it all.<br />
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MONT loved it so much he's taken all the left overs out with him to work today to share with friends.<br />
<br />Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0tag:blogger.com,1999:blog-2893606990301218865.post-83176308462860340082012-08-09T09:42:00.000+10:002012-08-09T09:42:06.058+10:00Spicy SoupI know it's been ages since I've posted any recipes...but you know how it is...life sometimes gets in the way<br />
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Anyway I hope this nice spicy soup will make up for my absence..<br />
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The thing with this is you can make it as spicy or mild as you like, it all depends on your taste<br />
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I got the idea one afternoon while watching Everyday Gourmet with Justine Schofield and (as usual) tweaked it to suit what I had in the pantry and fridge...<br />
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It's a Sweet Potato soup with a Thai influence...and there's a nice little twist at the end...<br />
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<b>You'll need</b><br />
----------------<br />
3 or 4 large sweet potatoes<br />
2 large dollops of Thai red curry paste<br />
1 can coconut cream<br />
1 litre vegetable stock<br />
1 cup of water<br />
salt or fish sauce to taste<br />
<br />
<b>Pesto</b><br />
------<br />
1 bunch coriander<br />
a good handful unsalted cashew nuts (or you can use blanched almonds)<br />
1 red shallot<br />
peanut or rice bran oil<br />
lemon or lime juice<br />
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In a large pot, fry off the curry paste in a little oil, then add a large spoonful of the creamy, globby bit at the top of the coconut cream and heat it through with the paste.<br />
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Add the chopped and peeled sweet potatoes, then the veggie stock and water and bring to the boil...then let it simmer for about 20 minutes.<br />
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Once the potatoes are soft, add the rest of the can of coconut cream, stir it around and then take to it with your stick mixer to blend it so it's smooth and thick.<br />
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<br />
I put mine in my new blender and it was fabulous<br />
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To make the special pesto additive for this soup...<br />
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Blend together the nuts, shallot, coriander, oil and lemon juice...spoon it into the bowls of hot soup and voila!!!<br />
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That's all there is to it.<br />
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I made a huge pot of it and it was all gone in two days so I hope you like it as much as we did!Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com4tag:blogger.com,1999:blog-2893606990301218865.post-42279225224320926482012-06-22T13:21:00.000+10:002012-06-22T13:21:17.345+10:00Meatballs with mozarellaI love meatballs...or rissoles or whatever you call them in your part of the world.<br />
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They don't look too good starting out, but the end result is pretty delish<br />
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Everyone has their own way of making them I guess...meat, veggies...some even put a pack of chicken noodle soup in their mix...and yes I have been known to do that too.<br />
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Whatever you include in the meatball mix, it's going to turn out really well, as long as there's an egg in there to help bind it all together.<br />
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I saw a recipe by Justine of Masterchef fame a little while ago and thought I'd try her version...to be honest, they tasted almost the same as the ones I normally do, but hers were baked...and they had cheese in the middle!<br />
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The recipe calls for little balls of boconcini to be hidden in the middle of the balls...<br />
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They are delicious...really delish<br />
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You can have them as-is...<br />
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<br />
or you can add them to some pasta sauce, as suggested by Justine...<br />
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</div><div class="separator" style="clear: both; text-align: center;">I also added some pasta spirals to the sauce...</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 180deg.</div><div class="separator" style="clear: both; text-align: center;">Get you mince mix together...whatever you usually use is OK...then flatten a tennis ball size in the palm of your hand, place a delectable ball of cheese in the middle then mold the meat mix around it.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Continue until all the meat's been used up, place in a baking tray in the oven. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You can make a tomato sauce with pasta to go with them, which is really yummy...and don't forget the crusty bread to mop up the sauce.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com2tag:blogger.com,1999:blog-2893606990301218865.post-37314537754012068332012-04-16T07:38:00.000+10:002012-04-16T07:38:11.449+10:00More work neededNot every recipe turns out the way you hope...but I always think it's an opportunity to work on it, and eventually get it right. I mean life's a learning experience. Right?<br />
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The other day a neighbour brought in a container of ricotta cheese fresh from the manufacturer. It was still warm and it was DELICIOUS and much better than anything I'd bought or tasted before.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc7JK3GI3qCKQWo6X8ciGElNp6zSpTYti5OvCfDky-JoxxBgtDNwxTYYXgHx6fs2y2Xf_E9lR4YLM85o65TA5eR79RBCccrlbknlE7KunvsUngYOhjaEKFE2ATZa4dIyNnpdtF90FzIp3/s1600/ricotta+bought+2+april+2012+IMG_5722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc7JK3GI3qCKQWo6X8ciGElNp6zSpTYti5OvCfDky-JoxxBgtDNwxTYYXgHx6fs2y2Xf_E9lR4YLM85o65TA5eR79RBCccrlbknlE7KunvsUngYOhjaEKFE2ATZa4dIyNnpdtF90FzIp3/s640/ricotta+bought+2+april+2012+IMG_5722.JPG" width="640" /></a></div><br />
...so I thought why not give it a go...so I did.<br />
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This was my first attempt so I thought I'd try it with just a litre of milk (full cream please), because MONT had brought some home from Bonnie Doon and it didn't have long to run on it's use-by-time<br />
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I checked out a few recipes for ricotta...some used citric acid, others vinegar. The one I chose used lemon juice as the curdling agent.<br />
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<u><b>You'll need</b></u><br />
<br />
1 litre of full cream milk<br />
1/2 teaspoon salt<br />
1/2 cup cream<br />
2 tablespoons lemon juice<br />
<br />
Bring the first 3 ingredients to a slow boil in a pot, stirring so the milk doesn't scald. Add the lemon juice and reduce the heat and give it a gentle stir. <b>Note: don't stir it too much.</b><br />
You'll see the curds forming almost immediately. Turn off the heat and let it sit for a minute, then strain the liquid through muslin or cheesecloth into a sieve and let drain for about an hour<br />
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As you see in the photos I used a cotton tea towel because I couldn't find the muslin...but it also did the trick.<br />
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This is what you're left with...warm ricotta cheese<br />
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Mine tasted OK, but nowhere near as good as the one I was given. Mine was a little grainy and dry. I think I tried to accelerate the drainage process instead of being patient.<br />
I won't be impatient next timeMelbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com4tag:blogger.com,1999:blog-2893606990301218865.post-879016735394785262012-04-11T07:49:00.045+10:002012-04-11T08:04:06.146+10:00Taste of the seaThere is nothing better than something freshly caught, especially if someone very close to you is the "catcher".<br />
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I was reading Kitchen Hand's blog <a href="http://verygoodcooking.blogspot.com.au/"><span style="color: #76a5af;"><b>What I Cooked Last Night</b></span></a> and he was speaking about some beautiful, plump mussels from <b><a href="http://verygoodcooking.blogspot.com.au/2012/04/garlic-chopping-solution-required.html" style="color: #76a5af;"><span style="color: #76a5af;">Portarlington</span></a><span style="color: #76a5af;"> </span> </b>that he bought over Easter<br />
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Well, we often get a couple of kilos of mussels each year when we holiday not far from Port'.<br />
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MONT also catches his own fare...whiting, flathead, the occasional snapper and squid.<br />
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We had some squid left over in the freezer, so had it as a snack the other night...<br />
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This isn't a recipe as such. It's much simpler than that.....<br />
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Put the calamari into a very hot pan with a little oil and chopped garlic, cook for a minute then eat.<br />
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Job done.<br />
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There is nothing as simple or as tastyMelbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com1tag:blogger.com,1999:blog-2893606990301218865.post-38603411776206134172012-03-24T10:04:00.000+11:002012-03-24T10:04:06.057+11:00Super Slice - River CottageI've become a big fan of Hugh Fearnley-Whittingstall and his River Cottage Everyday program, which is being shown on the ABC here in Australia at the moment<br />
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This week he featured bread....but while looking at his site to check out some other recipes, I found this delicious slice, which he calls a booster bar that's great for an energy hit at breakfast.<br />
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I have to agree with him... it really is better than anything you'll find in the health food aisle at the supermarket<br />
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I usually make MONT a cake or something to take to Bonnie Doon so thought this would be nice as a bit of a change. It doesn't look particularly attractive while making it, but it's the end result that's important.<br />
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Grease and line a baking tin about 20cm square and preheat the oven to about 160c<br />
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In a pot on low heat, gently melt together: 125g unsalted butter, 150g soft brown sugar, 125g crunchy peanut butter (the one with no added sugar) 75g honey and the finely grated zest of a lemon and an orange. I also added the juice of the lemon, just to give it a bit of a zing<br />
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Stir in 200g porridge oats and 150g dried fruit. I used some currants, sultanas, a couple of chopped dried figs and a few dried cranberries that I had left over. I also added a handful of pistachio nuts and a few pecans<br />
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Hugh suggests adding seeds as well, like pumpkin, sunflower, poppy, linseed and sesame seeds<br />
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Spread the mixture out evenly into the baking tin and, if you like, scatter a few seeds on the top. Then bake in the oven for about 30 minutes until it's started to brown at the edges and is golden in the centre<br />
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You have to let this cool completely in the tin before you take it out and cut it, otherwise it'll break apart.<br />
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Hugh has this as a breakfast energy bar...I also like it with a cuppa.<br />
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If you're not a fan of peanut butter you can replace it with a mashed up banana. Just stir it in after all the other ingredients have been mixed together.<br />
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As I mentioned, I added the juice of a lemon. Next time I'll also add the juice of the orange, just to help lighten it a bit. I'll also get some pumpkin and sunflower seeds to mix in.<br />
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Use your imagination. That's the best thing about cooking. There's always something you can substitute if you don't have the original ingredient<br />
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I'm a River Cottage convert.Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com4tag:blogger.com,1999:blog-2893606990301218865.post-11592877241213006772012-03-23T09:17:00.000+11:002012-03-23T09:17:06.071+11:00Mini fry pansHave you seen the itsy bitsy fry pans that are in the shops at the moment?<br />
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They are extremely small and can fit maybe one egg in them at a time<br />
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You can get cast iron ones...<br />
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High end designer styles that cost a bomb...<br />
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...and the multi coloured non stick variety.<br />
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I've seen them priced from a couple of dollars to well over $30 and when I first saw them I couldn't work out what they were for, then today saw one labelled "Blinis Pan"<br />
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Blinis or Blini is a small Russian pancake that you top with caviar, or so the recipe I saw said.<br />
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I have another theory as well....and it's just a theory.<br />
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I think manufacturers are trying to cash in on the growing number of people who live alone and don't want large pots and pans to clean up.<br />
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I guess it may also be due to the tiny sinks, no bigger than a salad bowl, that are being installed in some flats/apartments now. I mean, how can you possibly fit a large pot or roasting pan in those sinks and wash them successfully? In fact a little while back we heard of some apartments being built with virtually no kitchens at all. It seems the developers and architects thought people who were "cool" enough to live in these places were too cool to cook and would eat out or have food delivered...sort of like the Singapore model where the evening meal for many people, is delivered to their apartment door in returnable metal containers that help keep the food hot.<br />
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I guess the cooking show craze hadn't caught on there yet<br />
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What I've also seen them used for though is to make individual potato rosti....<br />
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I came across a cooking show a week or so ago and had a light bulb moment when I saw the guest chef use one of these tiny pans to make a potato rosti...then he plonked some lovely steak medallions on top and it looked fabulous!<br />
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The rosti was crisp and brown and caramelised on the outside...and rich and creamy on the inside.<br />
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I'm going to buy one of these tiny pans (the discounted $2 variety) and see how I go with it...I'll post the recipe when I make it later in the week.Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com3tag:blogger.com,1999:blog-2893606990301218865.post-16743696275025034112012-03-07T11:51:00.000+11:002012-03-07T11:51:56.477+11:00What's for dinner?This week I made Pasta with tuna and peas and slow roasted tomatoes and it was very quick and very nice.<br />
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I slow roasted the tomatoes through the afternoon...I used the Roma's, slice them in half, sprinkle with a little raw sugar and freshly ground pepper and salt, then a drizzle of olive oil and roast in a 120 degree C oven for about 2 hours.<br />
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Boil the pasta of your choice. Throw some frozen peas into the boiling water about a minute before it's ready, then drain...open a can of tuna, (I used one in oil) throw it in the pot of hot, drained pasta and stir it around.<br />
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Bowl it up, place some tomatoes on top, grate or slice some good cheese of your choice over the top, (I used Parmesan) and eat.<br />
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The quantities are really up to you...that's what's good about this. You make it to suit yourself.Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com6tag:blogger.com,1999:blog-2893606990301218865.post-79527624033924771262012-03-05T17:41:00.003+11:002012-03-05T17:41:56.796+11:00Baking PanettoneThis is very easy...a little time consuming but so worth the effort....<br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">You'll need</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">_________</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 tablespoon dry yeast</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 cup lukewarm water</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">5 tablespoons caster sugar</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">3 eggs</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1/2 cup plain yoghurt</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 teaspoon vanilla extract</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 tablespoon grated lemon zest</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 tablespoon grated orange zest</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1/4 teaspoon salt</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">500 gr plain flour</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1/3 cup currants</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1/3 cup sultanas</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1/4 cup candied orange peel</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 tablespoon icing sugar</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Preheat oven to 170c</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">In a medium bowl, combine yeast, water and caster sugar, then stir and cover and let stand for 10 minutes until it starts to foam. In another bowl, combine yoghurt, eggs, vanilla, zest and salt and mix together, then add to the yeast mixture. Let it sit for about 10 minutes until it foams and bubbles</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6SA17TFLDU12rjUC0IGfI3JV6_x_zxO71U5V-20ggUSzmQMDBHJtML7EYXEKHwV4ilMg73ud32bD3T5tvRS6kWkVaEoo2VXpfDCmP0tx-Fuzc80FkVm4kFcQiu9ZwayNPqGn34HmRmZu/s1600/panettone+3+march+2012+IMG_4748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6SA17TFLDU12rjUC0IGfI3JV6_x_zxO71U5V-20ggUSzmQMDBHJtML7EYXEKHwV4ilMg73ud32bD3T5tvRS6kWkVaEoo2VXpfDCmP0tx-Fuzc80FkVm4kFcQiu9ZwayNPqGn34HmRmZu/s640/panettone+3+march+2012+IMG_4748.JPG" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Stir in the flour, a little at a time until a dough starts to form into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uAjBXfRnRH4pFjmzlkmmKnszrZAHLJLWiC6IfY4WB00hZqJex03a9fe1vsuRUcc02V9teHIjcXf_AfApDUvPpUq5zNX-OtTUtSxX9aqck0-bQpxpKOkam7xYSgAaqAawzyvQnKAh27uE/s1600/panettone+4+march+2012+IMG_4748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uAjBXfRnRH4pFjmzlkmmKnszrZAHLJLWiC6IfY4WB00hZqJex03a9fe1vsuRUcc02V9teHIjcXf_AfApDUvPpUq5zNX-OtTUtSxX9aqck0-bQpxpKOkam7xYSgAaqAawzyvQnKAh27uE/s640/panettone+4+march+2012+IMG_4748.JPG" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Place the ball of dough into a lightly greased bowl and cover with a tea towel.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaCDZ35l437HHHKMW6RFuXX1ldbmsk8QqVjOu37itt8C9Kj0hkJDOV5-LBpJXrFWCZPkasoLpHtq30Dg0hY_KQ5JCOUhxy5ygDVYNSa_acYsQZg5ToGpnRstLK3y6LYbql9XL54K9HOmS/s1600/panettone+5+march+2012+IMG_4769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaCDZ35l437HHHKMW6RFuXX1ldbmsk8QqVjOu37itt8C9Kj0hkJDOV5-LBpJXrFWCZPkasoLpHtq30Dg0hY_KQ5JCOUhxy5ygDVYNSa_acYsQZg5ToGpnRstLK3y6LYbql9XL54K9HOmS/s640/panettone+5+march+2012+IMG_4769.JPG" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">It'll take about an hour for the dough to double it's size</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMk1n6X9Kul_kvpzgIGsmu894up_shvBAsQ_Kf4Wu9eS3JbY6lC6jOMoUpBxijtrNYkU0jwuXFT1yLEKd0Ndrb2ZPfwuf8WrinUjvGY-854zRvuzYU5TkHKEVy61udqBVwX6Wk9RAdY6a/s1600/panettone+5+march+2012+IMG_4793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMk1n6X9Kul_kvpzgIGsmu894up_shvBAsQ_Kf4Wu9eS3JbY6lC6jOMoUpBxijtrNYkU0jwuXFT1yLEKd0Ndrb2ZPfwuf8WrinUjvGY-854zRvuzYU5TkHKEVy61udqBVwX6Wk9RAdY6a/s640/panettone+5+march+2012+IMG_4793.JPG" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Lightly grease a round 20cm cake tin and place two layers of baking paper in the bottom, then in a small bowl, mix the dried fruit with the icing sugar. Punch down the dough, transfer to a floured surface again and knead in the fruit</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Put the dough into the cake tin and let is rise again...for about half an hour</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Then bake for about 35-40 minutes,</span><br />
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Delicious with a good coffee for breakfast or afternoon tea.<br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: center;">The original recipe had the oven at 180 deg and a baking time of 45 minutes. I tried it a little lower as my oven is fan forced. I also tested the Panettone after 35 minutes and it was fine, although some of the fruit on the top was a little crispy, as you can see.</span>
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</div>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0tag:blogger.com,1999:blog-2893606990301218865.post-80499274321671825742012-03-03T10:49:00.001+11:002012-03-03T10:49:41.893+11:00Thai Chicken RisottoDelicious Magazine has provided another winner, and it's super easy because you start it off in a heavy casserole dish on top of the stove, then plonk it in the oven for about half an hour to finish it off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNV7uvAAO2lwKPDSG10TEVEaY7i4uRZq961HFMkHp4I2jWd-LHm1wKCrVuMbbcXVlmsq2CezZENWQt_XpJqoflq-OZBqq7qQQ5QOOkb8o-44NrqR55VtMIWt3PgPH_wzzeP4U2yK9_aoZQ/s1600/thai+chicken+risotto+1+feb+2012++IMG_4255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNV7uvAAO2lwKPDSG10TEVEaY7i4uRZq961HFMkHp4I2jWd-LHm1wKCrVuMbbcXVlmsq2CezZENWQt_XpJqoflq-OZBqq7qQQ5QOOkb8o-44NrqR55VtMIWt3PgPH_wzzeP4U2yK9_aoZQ/s640/thai+chicken+risotto+1+feb+2012++IMG_4255.JPG" width="640" /></a></div>
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Quantities are for 6, so you can adapt it for however many people you're cooking for<br />
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<u style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">You need:</u><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Peanut oil</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">500 gr chicken thigh fillets, cut into 2cm pieces</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 onion finely chopped</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 red chilli, chopped and de-seeded</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">2 cloves of garlic, crushed</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">4 kaffir lime leaves finely shredded</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 1/2 cups arborio rice</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1/4 cup Thai red curry paste</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">2 cups chicken stock (I used water)</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 cup coconut cream</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">2 tbsp fish sauce</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">200 gr green beans, trimmed and chopped</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Coriander, fried Asian shallots and lime wedges (to serve)</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4zDUW5TCyi6s0z96tH0lENXf7NItvNR8DVfFTPlxMcec1hq_lGvaA4goI1537_afK1SGdLJTLuBraN0ARY8WAV9b21B4QTdRvzUOaW0Z2j_T5g8z2HnTQ87apfrnV77qtVuhm79UIFhl/s1600/thai+chiecken+risotto+2+feb+2012+IMG_4245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4zDUW5TCyi6s0z96tH0lENXf7NItvNR8DVfFTPlxMcec1hq_lGvaA4goI1537_afK1SGdLJTLuBraN0ARY8WAV9b21B4QTdRvzUOaW0Z2j_T5g8z2HnTQ87apfrnV77qtVuhm79UIFhl/s640/thai+chiecken+risotto+2+feb+2012+IMG_4245.JPG" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Preheat oven to 180 c</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Heat oil in flame proof casserole dish and then add the chicken in batches and fry until browned. Remove the chicken and add the onion, chilli, garlic and half the kaffir lime leaves and fry for a couple of minutes, stirring constantly. Add the rice and curry paste and stir to coat the grains</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Return the chicken to the dish with the stock and half a cup of water. Let it simmer then cover with the lid and cook in the oven for about 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans then cover and let stand for 10 minutes.</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Top the risotto with the chopped coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime wedges.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEhb5E7YXQ6O1jpS7pEzDZodVOUL5QLbzE8AjfC-N6c8AjBiZ15lr9HTHopch6EQA2M9IoWo6JPOMUHa_qReJ35R_bujX_FFAETvL5kIuvjGR7AV_zjW43eLtZwWAV2cwVthSQQFd_8MW/s1600/thai+chiecken+risotto+3+feb+2012+IMG_4250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEhb5E7YXQ6O1jpS7pEzDZodVOUL5QLbzE8AjfC-N6c8AjBiZ15lr9HTHopch6EQA2M9IoWo6JPOMUHa_qReJ35R_bujX_FFAETvL5kIuvjGR7AV_zjW43eLtZwWAV2cwVthSQQFd_8MW/s400/thai+chiecken+risotto+3+feb+2012+IMG_4250.JPG" width="400" /></a></div>
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Dinner is served</div>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0tag:blogger.com,1999:blog-2893606990301218865.post-1656100665837068682012-02-27T08:03:00.000+11:002012-02-27T08:03:31.909+11:00Plum tray bake - Delicious!Another fabulous recipe from Valli Little in Delicious Magazine<br />
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I made this at the weekend and I have to say it was well worth the effort. In fact it wasn't difficult or involved at all.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9WJWniILFaDu7CpqO8ZgFO564rLKdI8eCBAOHSamuzosdimpadHoH3_riAmx7iMPjsq3Dty4I3pNEM6mlGrA9n6qCFBHrP-pz194ATSy7jjB3acVGT9U58IePorvT-br5mjIZXhSvlLF/s1600/plum+cake+6+feb+2012+IMG_4671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9WJWniILFaDu7CpqO8ZgFO564rLKdI8eCBAOHSamuzosdimpadHoH3_riAmx7iMPjsq3Dty4I3pNEM6mlGrA9n6qCFBHrP-pz194ATSy7jjB3acVGT9U58IePorvT-br5mjIZXhSvlLF/s640/plum+cake+6+feb+2012+IMG_4671.JPG" width="640" /></a></div><br />
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;"><u>You need</u></b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">250gr cream cheese at room temperature</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1tsp vanilla extract</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1/4 cup (55gr) caster sugar</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">4 eggs</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">175gr softened unsalted butter</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">175gr brown sugar</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">200gr self-raising flour-sifted</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">400gr plums, sliced with stones removes</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Icing sugar to dust</span> <br />
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</span></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px;">Preheat oven to 180 c and grease and line a 24x24 cake pan or 28x18 lamington tray.</span></div><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">In a mixing bowl add cream cheese, caster sugar, vanilla and 1 eggs and beat 2 to 3 minutes until smooth</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkRts5BxPepwQZln5SwKMq4JyhhN_xhEDWZ-fQPJHo_URlPhzeWahN0sTooD9E7e7EkU9gtDcgPCnfsuxh-8tKgkOzgGQ1w3AOKQE0AAKpjWXa_Hlk5Uywd-kd6ScNnRmewkQqmj-9DY3/s1600/plum+cake+2++feb+2012+IMG_4558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkRts5BxPepwQZln5SwKMq4JyhhN_xhEDWZ-fQPJHo_URlPhzeWahN0sTooD9E7e7EkU9gtDcgPCnfsuxh-8tKgkOzgGQ1w3AOKQE0AAKpjWXa_Hlk5Uywd-kd6ScNnRmewkQqmj-9DY3/s640/plum+cake+2++feb+2012+IMG_4558.JPG" width="640" /></a></div><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;"><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Place butter, brown sugar, flour and the other 3 eggs in a clean bowl and beat until creamy.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Spread half the flour mixture in the bottom of the cake pan, then half the cream cheese mix and swirl it around a little so they meld together, then top with half the plums.</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZcHLMneyUS9OP4fVoJojFU5Lm-hUJWvNs9XSDu7k44KGiOkhj0Gmk4VAs6miikNrpTpc26xACMWUf8YTreTbpLzNgzRs-1rnGiU78dTvI9L_Y3Y6psaElOBkaXMVfPerJdlRBufBo6Z0/s1600/plum+cake+4+feb+2012+IMG_4610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZcHLMneyUS9OP4fVoJojFU5Lm-hUJWvNs9XSDu7k44KGiOkhj0Gmk4VAs6miikNrpTpc26xACMWUf8YTreTbpLzNgzRs-1rnGiU78dTvI9L_Y3Y6psaElOBkaXMVfPerJdlRBufBo6Z0/s640/plum+cake+4+feb+2012+IMG_4610.JPG" width="640" /></a></div><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;"><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Repeat that process with the flour mix, cream cheese mix and plums and bake in the oven for 45 minutes or until golden and cooked in the middle.</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;"> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJHKXdE6hDNOhuvBA4FSoftYPU3txKNPaGiihFhAjOxT61y3R2RmtDkuQvL4eItlkyqxcMgmdbyhGr9lpFUTbspQs74OBNfferpSQDynF5YEzdbWiRZcavkzNnPfKy4BxJ2jGGSuMuHdV/s1600/plum+cake+3+feb+2012+IMG_4621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJHKXdE6hDNOhuvBA4FSoftYPU3txKNPaGiihFhAjOxT61y3R2RmtDkuQvL4eItlkyqxcMgmdbyhGr9lpFUTbspQs74OBNfferpSQDynF5YEzdbWiRZcavkzNnPfKy4BxJ2jGGSuMuHdV/s640/plum+cake+3+feb+2012+IMG_4621.JPG" width="640" /></a></div><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px;">This is not only a great cake for afternoon tea but also a great dessert cake/slice. Valli included a white chocolate custard with this, but that doesn't do it for me to be honest, a little too sweet, so I went with cream and a scoop of vanilla ice-cream.</span></div><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xgHtnpvd5Oi4778mCvXwkITb_b48o87yDf6fxOE7GDAnQiKs4YQ60GtBknQWeasn3FGoObRTfzRBQzBXvIxzTpdlgxh2f5Uumq-V8sIBl5w_Rvsj_hi688pLBdbH25syXYR3n3xCwvEv/s1600/plum+cake+5+feb+2012+IMG_4640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xgHtnpvd5Oi4778mCvXwkITb_b48o87yDf6fxOE7GDAnQiKs4YQ60GtBknQWeasn3FGoObRTfzRBQzBXvIxzTpdlgxh2f5Uumq-V8sIBl5w_Rvsj_hi688pLBdbH25syXYR3n3xCwvEv/s640/plum+cake+5+feb+2012+IMG_4640.JPG" width="640" /></a></div><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;"><br />
</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">When baking this I put it in for 40 minutes then tested it with a skewer...it needed the 45 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9WJWniILFaDu7CpqO8ZgFO564rLKdI8eCBAOHSamuzosdimpadHoH3_riAmx7iMPjsq3Dty4I3pNEM6mlGrA9n6qCFBHrP-pz194ATSy7jjB3acVGT9U58IePorvT-br5mjIZXhSvlLF/s1600/plum+cake+6+feb+2012+IMG_4671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9WJWniILFaDu7CpqO8ZgFO564rLKdI8eCBAOHSamuzosdimpadHoH3_riAmx7iMPjsq3Dty4I3pNEM6mlGrA9n6qCFBHrP-pz194ATSy7jjB3acVGT9U58IePorvT-br5mjIZXhSvlLF/s640/plum+cake+6+feb+2012+IMG_4671.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" />Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com4tag:blogger.com,1999:blog-2893606990301218865.post-62349196354732807872012-02-15T13:21:00.000+11:002012-02-15T13:21:47.025+11:00Fig and Berry SliceThis is a recipe from a Weight Watchers book and it's not bad at all.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbQulZXSkcrdcjHbhZdkSE0PDb0ONByp9GYu4ToJG1gSOGZ5NFJAtGMm54tRq3ek9uJ9lkKmqUdiELlyVeb_9fMNFSCad65nZNJJLcjfRXuJnZdk7S0xDZG-DMkVASWHSthMIR1Urxo_l/s1600/fig+and+raspberry+4+feb+2012+IMG_4095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbQulZXSkcrdcjHbhZdkSE0PDb0ONByp9GYu4ToJG1gSOGZ5NFJAtGMm54tRq3ek9uJ9lkKmqUdiELlyVeb_9fMNFSCad65nZNJJLcjfRXuJnZdk7S0xDZG-DMkVASWHSthMIR1Urxo_l/s640/fig+and+raspberry+4+feb+2012+IMG_4095.JPG" width="640" /></a></div><br />
In fact it's quite nice with a cuppa of an afternoon, or as something sweet for breakfast<br />
<br />
<u><b>You'll need</b></u><br />
<br />
8 dried figs (chopped)<br />
1 tablespoon of honey<br />
1/4 cup water<br />
60 grams butter (or margarine)<br />
1/4 cup sugar<br />
1 1/4 cups plain flour<br />
<br />
<u><b>Topping</b></u><br />
200 gr frozen raspberries (I used mixed berries)<br />
1/2 cup raspberry jam<br />
<br />
Preheat the oven to 180 degrees and grease and line a 20x30 lamington tray. (I used a 20x20 cake pan)<br />
<br />
Combine the figs, honey and water in a saucepan and bring to the boil, then simmer for 5 minutes and let cool<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlNQyDCga_TFUB8bajw171M-Npf6O4zqn_a1fLZ774G_psCQyZd6__K-qDDwzKs7R-EJaxuUS1g7uF1xQsGfxC0CLVVL4YwnA8fX9C13odeeWzc54TN2fJS-PSl5Zurt-9CvY4opePuqU/s1600/fig+and+raspberry+2+feb+2012+IMG_4025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlNQyDCga_TFUB8bajw171M-Npf6O4zqn_a1fLZ774G_psCQyZd6__K-qDDwzKs7R-EJaxuUS1g7uF1xQsGfxC0CLVVL4YwnA8fX9C13odeeWzc54TN2fJS-PSl5Zurt-9CvY4opePuqU/s640/fig+and+raspberry+2+feb+2012+IMG_4025.JPG" width="640" /></a></div><br />
Beat the butter and sugar together until pale and fluffy then stir in the flour and cooled fig mixture. Place it in the baking tray and press down with a fork then bake for 20 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvhekmPl_rs8ACtTAIxGygx6EpZ_PvIJxPG7EB7npf5GRtLdIGmuKEKl5GruViCTCL6EoKmaeoXnYcCsvupi4RkK2SsWaq0UtOUpIAHPIhyphenhyphengKQXAZ0ritI5cw-QzmAEds-i6nvmzt1Jnn/s1600/fig+and+raspberry+3+feb+2012+IMG_4032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvhekmPl_rs8ACtTAIxGygx6EpZ_PvIJxPG7EB7npf5GRtLdIGmuKEKl5GruViCTCL6EoKmaeoXnYcCsvupi4RkK2SsWaq0UtOUpIAHPIhyphenhyphengKQXAZ0ritI5cw-QzmAEds-i6nvmzt1Jnn/s640/fig+and+raspberry+3+feb+2012+IMG_4032.JPG" width="640" /></a></div><br />
Combine the raspberries and jam in a saucepan and bring to the boil then let cool for a minute<br />
Spoon it over the cooked slice and allow to cool before slicing and serving<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHR8BJMeyCmV0_ePkyE6aK5ji0FGaSOOtuvObRClgofnyHvpgxX34jTdcGhdMXnSzD7SwSKGXyoEo65vWwXNBaOsIncEOD4Xcq3XDGk-kW1ANLVBMTJmnJkv1aQmPePby_j2xsGk6TCyB/s1600/fig+and+raspberry+1+feb+2012+IMG_4062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHR8BJMeyCmV0_ePkyE6aK5ji0FGaSOOtuvObRClgofnyHvpgxX34jTdcGhdMXnSzD7SwSKGXyoEo65vWwXNBaOsIncEOD4Xcq3XDGk-kW1ANLVBMTJmnJkv1aQmPePby_j2xsGk6TCyB/s640/fig+and+raspberry+1+feb+2012+IMG_4062.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Delicious<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBAEH-HJhq1muyoBMkwdEFTVUWuMQvzDneORUHn35WJedwDhVnKn1AAQ_AIP_TCnfd0R5f48TTnQtCUgTYtnN_rhQhmTUYjTvKrONz0oj-1KnUGnQ4h0Y4ZB-0fad9zs-Qeg9QDTOVgoQ/s1600/fig+and+raspberry+6++feb+2012+IMG_4070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBAEH-HJhq1muyoBMkwdEFTVUWuMQvzDneORUHn35WJedwDhVnKn1AAQ_AIP_TCnfd0R5f48TTnQtCUgTYtnN_rhQhmTUYjTvKrONz0oj-1KnUGnQ4h0Y4ZB-0fad9zs-Qeg9QDTOVgoQ/s400/fig+and+raspberry+6++feb+2012+IMG_4070.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0tag:blogger.com,1999:blog-2893606990301218865.post-55421325820512642322012-02-06T10:39:00.000+11:002012-02-06T10:39:18.920+11:00Slow roasted tomatoesThese are easy....especially if you've got a couple of bushes going crazy in the garden<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F181xJrjdqSAGYwfWS6EphpPFmJEaoBm-wuZm2O5F4_IxPjNNu54YqyCbX5V-B1s4eXH1qfznkHpcj8Lyk-2vH-R1kIj1kf2Nubw6n-bPJRLF0t_AYgKUIeR1TiNZ0dZWrQ76d8gN_Nh/s1600/tomatoes+3+jan+2012+IMG_3750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F181xJrjdqSAGYwfWS6EphpPFmJEaoBm-wuZm2O5F4_IxPjNNu54YqyCbX5V-B1s4eXH1qfznkHpcj8Lyk-2vH-R1kIj1kf2Nubw6n-bPJRLF0t_AYgKUIeR1TiNZ0dZWrQ76d8gN_Nh/s640/tomatoes+3+jan+2012+IMG_3750.JPG" width="640" /></a></div><br />
I picked these when I got home from the beach...and I didn't want to just throw them in a salad or a spaghetti sauce....even though both are very nice ways to use them<br />
<br />
So I decided to slow roast them<br />
<br />
Preheat the oven to about 100 degrees<br />
<br />
Cut the tomatoes in half and place them on a lined baking tray.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XjdzbNgw4GuD-ZMUZx2mr77CvRm4U4vsk-kgQ-Sroznn34dR9SRp0Fv7w3id-VMB-c2ItkxBG0u4SgghhG70THxZjjOWG2QAkLdME5XItEpk9qpJN112MHyVSk7zU9KF14pzrCv3LFMl/s1600/roasted+tomatoes+3+feb+2012+IMG_3916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XjdzbNgw4GuD-ZMUZx2mr77CvRm4U4vsk-kgQ-Sroznn34dR9SRp0Fv7w3id-VMB-c2ItkxBG0u4SgghhG70THxZjjOWG2QAkLdME5XItEpk9qpJN112MHyVSk7zU9KF14pzrCv3LFMl/s640/roasted+tomatoes+3+feb+2012+IMG_3916.JPG" width="640" /></a></div><br />
Season with freshly ground salt and pepper, then drizzle some olive oil over them<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LZgUtudMjsUD-RmotV0i5ePTqD4YWiJL3Nn8IYweBNUeBJMUtouvtuT7VAxIUJdkiLm3jlON3XTGkeuB2ywL1z00xsouxn7eLlHAYA830-VHmkSCGNERIBdah9IHh_K6NDPHUFjthhTL/s1600/roasted+tomatoes+2+feb+2012+IMG_3936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LZgUtudMjsUD-RmotV0i5ePTqD4YWiJL3Nn8IYweBNUeBJMUtouvtuT7VAxIUJdkiLm3jlON3XTGkeuB2ywL1z00xsouxn7eLlHAYA830-VHmkSCGNERIBdah9IHh_K6NDPHUFjthhTL/s640/roasted+tomatoes+2+feb+2012+IMG_3936.JPG" width="640" /></a></div><br />
Put them in the oven and let them roast for about 2 and a half hours<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKaUJGfce2zpw-AuJl8WRK10Km6-X9Gz_JrHGfHXHOMYHA3wq4VRg3bbaj0MNVQryUum-VVhU_ESx5Aj0eWoRArAfoOwiXeRGAtWblfT6OGH2MYIvUgH-0k8n7Z_lOAVsfyQXZVDAFL8C/s1600/roastes+tomatoes+1+feb+2012+IMG_3924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKaUJGfce2zpw-AuJl8WRK10Km6-X9Gz_JrHGfHXHOMYHA3wq4VRg3bbaj0MNVQryUum-VVhU_ESx5Aj0eWoRArAfoOwiXeRGAtWblfT6OGH2MYIvUgH-0k8n7Z_lOAVsfyQXZVDAFL8C/s640/roastes+tomatoes+1+feb+2012+IMG_3924.JPG" width="640" /></a></div><br />
That's it<br />
<br />
They go from this.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha83CWtf46-hdjpwIKKCLZdAlaHKBpUdUe7kLEAdlIXS5eDYDN3c5YQFHiyyhZ072xCFXjCVL5T53emFirLccFM6ogmMNL4dNDqhLuAxqPwxsLjZhM4DIxKKpmrQecKHofYIUygZSKpp65/s1600/tomatoes+1+jan+30+2012+IMG_3735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha83CWtf46-hdjpwIKKCLZdAlaHKBpUdUe7kLEAdlIXS5eDYDN3c5YQFHiyyhZ072xCFXjCVL5T53emFirLccFM6ogmMNL4dNDqhLuAxqPwxsLjZhM4DIxKKpmrQecKHofYIUygZSKpp65/s640/tomatoes+1+jan+30+2012+IMG_3735.JPG" width="640" /></a></div><br />
To this...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq0yYKAy181pyqhErGQyJPe0CwBmc17VKOCYY235txlkuJFOx9yFkF5MEB4K5zvyZ_7ezWmGHJiUl0kzMbBtbk8zlyOwxzQjMGrn51Q2KTiUlgiZ96k5Pfw3OscCrC4C9-p6PVIF8EijE/s1600/roasted+tomatoes+4+feb+2012+IMG_3943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq0yYKAy181pyqhErGQyJPe0CwBmc17VKOCYY235txlkuJFOx9yFkF5MEB4K5zvyZ_7ezWmGHJiUl0kzMbBtbk8zlyOwxzQjMGrn51Q2KTiUlgiZ96k5Pfw3OscCrC4C9-p6PVIF8EijE/s640/roasted+tomatoes+4+feb+2012+IMG_3943.JPG" width="640" /></a></div><br />
EAT<br />
<br />
You can speed up the process a little...preheat oven to 150 and check on them after an hour...it really all depends on you and how juicy you like your roasted tomatoes.<br />
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It's a great way to use up all those tomatoes that spring up in the gardenMelbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com8tag:blogger.com,1999:blog-2893606990301218865.post-12057777187110954232012-02-04T11:41:00.000+11:002012-02-04T11:41:13.367+11:00Apricot Walnut Shortcake SliceTime to bake again...This time a nice slice.<br />
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It's good as a dessert with some cream or ice-cream...or with an afternoon cuppa, or even for breakfast.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxSwdNfuOfkEf-XZ1fLWUNVPluP7FHAT2kBMjU-OqCmHEC54ELfz3M5MxV291UpgU37OKW2VvQMt4cYqSP-i1X-7vDnyloIaMq1H5QZtKTIiOyLZWY9gPxcfmU0AxYu0DGEzfgbUuSirY/s1600/apricot+walnut+slice+8+feb+2012+IMG_3892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxSwdNfuOfkEf-XZ1fLWUNVPluP7FHAT2kBMjU-OqCmHEC54ELfz3M5MxV291UpgU37OKW2VvQMt4cYqSP-i1X-7vDnyloIaMq1H5QZtKTIiOyLZWY9gPxcfmU0AxYu0DGEzfgbUuSirY/s640/apricot+walnut+slice+8+feb+2012+IMG_3892.JPG" width="640" /></a></div><br />
<b>You'll need</b><br />
------------<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 x 410gr can bakers apricot halves (no added sugar)</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">125gr softened butter</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1/2 cup caster sugar</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">slurp of vanilla</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">2 eggs</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 1/2 cups self raising flour</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 cup walnuts</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">extra 2 tablespoons sugar</span> <br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;"><br />
</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Pre-heat your oven to 180 deg fan forced.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Grease and line a 20cm square cake pan</span><br />
<div style="text-align: left;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 14px; line-height: 22px;"><br />
</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px;">Cream the butter and sugar and vanilla till light and fluffy. Add the eggs, one at a time, then the flour, half a cup at a time. The mix will be quite dry. Spoon it into the cake tin and smooth the top. Spoon the apricots on top and then sprinkle with the extra sugar and the walnuts. Unfortunately, I didn't have a full cup of walnuts. Pity because they make it extra delicious....but if you don't like nuts you don't have to use them</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1dSgd8VGaW6rkbqNyOsVfd9Ppd8FwRNUZRVtzTRxJMqhr43sa56_9HPm4Ek-MU_Hub3MlaJ82OCz7qbW9ihsl6BiRsP9SxsJDJ26AUJJ45jwSROWzstNVlphoUaKP9nLsQjZR8G4sPIZ/s1600/apricot+walnut+slice+5+feb+2012+IMG_3853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1dSgd8VGaW6rkbqNyOsVfd9Ppd8FwRNUZRVtzTRxJMqhr43sa56_9HPm4Ek-MU_Hub3MlaJ82OCz7qbW9ihsl6BiRsP9SxsJDJ26AUJJ45jwSROWzstNVlphoUaKP9nLsQjZR8G4sPIZ/s640/apricot+walnut+slice+5+feb+2012+IMG_3853.JPG" width="640" /></a></div><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Bake for 30 minutes, then cover with foil and bake for another 25 minutes.</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdzjrwgo6HUcOYQ671jD3GQoBJFa1OBQBDaSb-ht7ehYx2g-yNuWeBx812_S_fiF2BLGwfkZoSrQYvzDgi7OBJXRm4Gt0iagExtb0uTvlU7u1mlR78PvygBILoqWm25_ZPa4KQ6xLLS-7/s1600/apricot+walnut+slice+6+feb+2012+IMG_3858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdzjrwgo6HUcOYQ671jD3GQoBJFa1OBQBDaSb-ht7ehYx2g-yNuWeBx812_S_fiF2BLGwfkZoSrQYvzDgi7OBJXRm4Gt0iagExtb0uTvlU7u1mlR78PvygBILoqWm25_ZPa4KQ6xLLS-7/s640/apricot+walnut+slice+6+feb+2012+IMG_3858.JPG" width="640" /></a></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px;"><br />
</span></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px;">Let it cool and eat....even for breakfast, which I did this morning with a cup of coffee.</span> </div><div style="text-align: left;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 14px; line-height: 22px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBNiPeEIQpkCPmi9Wg80exzkJeq7c6GRK9MSAxAPtxdpX_tdm1XVo-Y2rPeEND7rGzhce2H9QsxxlcZ6q6HP9cn-Bn5YT-qjfRfp3jn6BmyXChGP_qr0BC6ZYKI5ZSiWLspcA2unBZiWW/s1600/apricot+walnut+slice+7+feb+2012+IMG_3864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBNiPeEIQpkCPmi9Wg80exzkJeq7c6GRK9MSAxAPtxdpX_tdm1XVo-Y2rPeEND7rGzhce2H9QsxxlcZ6q6HP9cn-Bn5YT-qjfRfp3jn6BmyXChGP_qr0BC6ZYKI5ZSiWLspcA2unBZiWW/s640/apricot+walnut+slice+7+feb+2012+IMG_3864.JPG" width="640" /></a></div><br />
I let mine sit in the tin for about 15 minutes before lifting it out<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpBA4Y2DPYhZXx-jH8l2m-1E08-hNt12ZKnThmvyEP1r0_KE-VAmRJY1jnvhm6ek229F-pvg42OUVQh2SXL7MB2V4g6RnI7gp0VzZc3J0fA5mIqiWBEMdxFqmAOc-VwWcFjrJA4PjkrNB/s1600/apricot+walnut+slice+9+feb+2012+IMG_3888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpBA4Y2DPYhZXx-jH8l2m-1E08-hNt12ZKnThmvyEP1r0_KE-VAmRJY1jnvhm6ek229F-pvg42OUVQh2SXL7MB2V4g6RnI7gp0VzZc3J0fA5mIqiWBEMdxFqmAOc-VwWcFjrJA4PjkrNB/s640/apricot+walnut+slice+9+feb+2012+IMG_3888.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px;">Told you it was easy...it's even printed on the back of the can</span></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cz7lxl4Ky05ZuKOGar3xHY9vXRY-ZOL8A380qLXB2jDgp8ew1jQDe6C95pqlEDrMShVC03DE11bEE8AWF_DHfnaJTekG2jge8nTJyTC__hz2-pTPmTQfb6Yl25szJlyGsw2HdTFP1C5E/s1600/apricot+walnut+slice+4+feb+2012+IMG_3841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cz7lxl4Ky05ZuKOGar3xHY9vXRY-ZOL8A380qLXB2jDgp8ew1jQDe6C95pqlEDrMShVC03DE11bEE8AWF_DHfnaJTekG2jge8nTJyTC__hz2-pTPmTQfb6Yl25szJlyGsw2HdTFP1C5E/s640/apricot+walnut+slice+4+feb+2012+IMG_3841.JPG" width="640" /></a></div><div style="text-align: left;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 14px; line-height: 22px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"></div>Enjoy<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrH5xs-dFJDz9zMpEs6ijOUVvOcaKuyBYCYzHOyI0409nnAL9nLRJlmuEfScFHYy5iMwhQ0Vrev2w-u4cab6kdMpxvRR_kfTYCxVsmqIEFYKw2f8JpnSJ6J46GMTHYS_ZkFY6AXvuJEe5/s1600/apricot+walnut+slice+10+feb+2012+IMG_3882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrH5xs-dFJDz9zMpEs6ijOUVvOcaKuyBYCYzHOyI0409nnAL9nLRJlmuEfScFHYy5iMwhQ0Vrev2w-u4cab6kdMpxvRR_kfTYCxVsmqIEFYKw2f8JpnSJ6J46GMTHYS_ZkFY6AXvuJEe5/s640/apricot+walnut+slice+10+feb+2012+IMG_3882.JPG" width="640" /></a></div><div style="text-align: left;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 14px; line-height: 22px;"><br />
</span></span></div>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0tag:blogger.com,1999:blog-2893606990301218865.post-20848598718304516282012-01-04T20:41:00.000+11:002012-01-04T20:41:18.388+11:00A new look for a new yearI thought it was time for a bit of a change, so let me know what you think.<br />
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Hopefully, the text will be easier to read and I'll be able to have larger photographs...the old template wouldn't allow me to modify that function<br />
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Anyway, a change is as good as a holiday right?Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com2tag:blogger.com,1999:blog-2893606990301218865.post-48616312671516543122012-01-04T15:33:00.001+11:002012-01-04T20:38:26.334+11:00Chocolate Mousse cakeThis is a cake recipe that, by the looks of it, shouldn't work. But it does.<br />
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It's my chocolate mouse cake and it is rich and luscious and totally addictive...and best of all, it can be prepared in advance and frozen!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ulIJJDTPVIc/TwPD1oLSVZI/AAAAAAAACzA/KFJNERFjfTo/s1600/chocolate+mousse+cake+5++I+MG_3057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="441" src="http://4.bp.blogspot.com/-ulIJJDTPVIc/TwPD1oLSVZI/AAAAAAAACzA/KFJNERFjfTo/s640/chocolate+mousse+cake+5++I+MG_3057.JPG" width="640" /></a></div><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">It's simple. So simple that if you can turn on your oven, work the microwave and open the door to the freezer then you can make this rich dessert.</span><br />
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<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">These are the things you need</span><br />
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<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">20cm round cake tin</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">450 grams dark chocolate</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">4 eggs</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">145 grams unsalted butter </span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 tablespoon caster sugar</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">1 tablespoon plain flour</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GS-7mbZBviI/TwPD3WxvRjI/AAAAAAAACzI/Qt4GEbdflZM/s1600/choclate+mousse+cake+2+dec+11+IMG_2315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://1.bp.blogspot.com/-GS-7mbZBviI/TwPD3WxvRjI/AAAAAAAACzI/Qt4GEbdflZM/s400/choclate+mousse+cake+2+dec+11+IMG_2315.JPG" width="400" /></a></div><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">First off, line the cake tin with baking paper or silver foil, (do not grease it) with enough hanging over so it can cover it later. Just note, this will not work out as well if you use a larger cake tin. A smaller one will be OK, but using a larger one means you'll end up with a rather flat and solid cake.</span><br />
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<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Preheat the oven to 180 degrees.</span><br />
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<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Melt the butter and chocolate together in a bowl in the microwave then let cool to room temperature. </span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Using an electric mixer, beat together the eggs and sugar until pale and creamy and fluffy</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Fold in the sifted flour, then the room temperature chocolate mixture</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Pour into the lined cake tin and put in a 180 degree oven for 20 minutes until the top cracks and it's still a bit wobbly. Do not leave this in the oven thinking it's undercooked because it's wobbly. It's not.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SrBht9XrB_k/TwPD4ztvDWI/AAAAAAAACzQ/awojirOSado/s1600/chocolate+mousse+cake+1+dec+11+IMG_2321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-SrBht9XrB_k/TwPD4ztvDWI/AAAAAAAACzQ/awojirOSado/s400/chocolate+mousse+cake+1+dec+11+IMG_2321.JPG" width="400" /></a></div><br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">Let it cool in the tin then cover it with the foil and put it in the freezer overnight</span><br />
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<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: left;">To serve the next day, take it out of the freezer at least an hour before serving, then invert it onto a plate, cover the top with berries and serve with cream or ice-cream. Or both!</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mepTfi43nqM/TwPD6fJ6WwI/AAAAAAAACzY/zatYanlxED8/s1600/chocolate+mousse+cake+3+IMG_3058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="435" src="http://4.bp.blogspot.com/-mepTfi43nqM/TwPD6fJ6WwI/AAAAAAAACzY/zatYanlxED8/s640/chocolate+mousse+cake+3+IMG_3058.JPG" width="640" /></a></div><br />
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<div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: center;">Told you this was easy!</div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 22px; text-align: center;"><br />
</div>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com2tag:blogger.com,1999:blog-2893606990301218865.post-20454773947504215552011-10-10T09:33:00.001+11:002016-07-02T08:40:16.433+10:00Lemon Poppyseed Cake via JamieWe have three lemon trees at Number 10 and two of them are going crazy with fruit...so it was time to use some up and make a lemon and poppy seed cake..<br />
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This is a recipe that I first saw on the Jamie Oliver site and have tried it out a few times now...it's terrific if you like a tangy cake....it's also pretty easy, which is always important. It's a cake that is very moist, a little tart and truly delicious<br />
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I tweaked Jamie's recipe a little to increase volume...<br />
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<strong>You will need</strong><br />
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150g unsalted butter, softened<br />
130g caster sugar<br />
4 large eggs<br />
180g ground almonds (almond meal)<br />
30g poppy seeds<br />
large dollop yogurt<br />
zest and juice of 2 lemons<br />
125g self-raising flour, sifted<br />
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<strong>Lemon syrup:</strong><br />
<br />
100g caster sugar<br />
juice of 2 lemons<br />
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<strong>Lemon Icing:</strong><br />
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250g icing sugar<br />
zest and juice of 1 lemon<br />
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<strong>Preheat oven to 180 Celsius </strong><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwtOt972vSutpNzPPvnKEWfBsGGxrd6cxkIhoWF9-0Ja_dXWpjNbUrAifRlar9UdvoBPGbj8UWiMZbIKOuSLVQP64u421E4Ago1Ua76AkC7prmRBucC9VWEVD6Pi9CWOvlSUGWr8q1CUu/s1600/lemon+poppyseed+2+oct+2011+IMG_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwtOt972vSutpNzPPvnKEWfBsGGxrd6cxkIhoWF9-0Ja_dXWpjNbUrAifRlar9UdvoBPGbj8UWiMZbIKOuSLVQP64u421E4Ago1Ua76AkC7prmRBucC9VWEVD6Pi9CWOvlSUGWr8q1CUu/s640/lemon+poppyseed+2+oct+2011+IMG_1517.JPG" width="640" /></a></div>
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In a mixing bowl, cream the butter and sugar until pale and creamy, then add the eggs, one at a time, mixing well after each one<br />
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Place the poppy seeds into the yogurt and let sit for a few minutes.<br />
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Fold in the almond meal, self raising flour, lemon zest, lemon juice and poppy seeds and yogurt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUDpUZy-2wywUSw9TRoXanElrfCZeFOcF5yBIwwUomMLLPdU4dReUEbufFTybHnUoQOvVQytLUcHGiKI3ureUur86HmMVzJ9_OoSU3hY5OYeChFuX4cgeH5kuZlXGy5gPxN2wQtarch01/s1600/lemon+poppyseed+cake+1+oct+2011+IMG_1533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="441" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUDpUZy-2wywUSw9TRoXanElrfCZeFOcF5yBIwwUomMLLPdU4dReUEbufFTybHnUoQOvVQytLUcHGiKI3ureUur86HmMVzJ9_OoSU3hY5OYeChFuX4cgeH5kuZlXGy5gPxN2wQtarch01/s640/lemon+poppyseed+cake+1+oct+2011+IMG_1533.JPG" width="640" /></a></div>
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Line a cake tin with baking paper, spoon the mix in (it shouldn't be runny) and place in the oven for approx 35 minutes or until golden and the top springs back then lightly pressed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFP-OkXhO2PgA1SSZXbUKHa2WLlRbHkhHchUTT_6TKhUGnduLocz7P_sNxTXQlZtGBnzNCZ33CtWiVZglRgCUifWEBvRldYlihoHnqNwAS_QKZhjv-setj0Y9c2OzGKtJB8AnaenftSvjV/s1600/lemon+poppyseed+3+oct+2011+IMG_1585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFP-OkXhO2PgA1SSZXbUKHa2WLlRbHkhHchUTT_6TKhUGnduLocz7P_sNxTXQlZtGBnzNCZ33CtWiVZglRgCUifWEBvRldYlihoHnqNwAS_QKZhjv-setj0Y9c2OzGKtJB8AnaenftSvjV/s640/lemon+poppyseed+3+oct+2011+IMG_1585.JPG" width="640" /></a></div>
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When ready, remove it from the oven and let it cool in the tin for a few minutes before you turn it out onto a plate<br />
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For the lemon syrup, place the juice and sugar in a saucepan and bring to the boil until the sugar has dissolved, then pierce the top of the cake a few times with a skewer and spoon the syrup over the top<br />
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When the cake has completely cooled, make the icing, (which will be runny), and spoon it over the cake<br />
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So you get a hit of tangy lemon in the cake, from the syrup and finally from the icing.<br />
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YUMMO!<br />
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Truly delicious!<br />
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Thanks JamieMelbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com4tag:blogger.com,1999:blog-2893606990301218865.post-60902411371192342272011-10-07T07:54:00.000+11:002011-10-07T07:54:46.407+11:00No need to kneadI have to admit I was a bit sceptical when a friend told me about this bread, I mean all bread dough needs to be kneaded right?<br />
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Apparently not.<br />
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This is a really easy recipe and while it's not particularly pretty along the way, the end result is fabulous, not only to eat but to look at. It's a long process, but oh so worth it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4D6y9W6IMaFfe0cr30yLPoOSfVkgtDS6T7eDnLZdTR55KQIMK_0GKg4ByqAu_fsJ-LzLqm95XfJ-eok0nP0VjFVtDfN89UQEJRfQ5XgR36nmMBqiYYftpPx-aCQO4evTrk_KQMypR_Wf/s1600/no+knead+bread+6+IMG_1605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4D6y9W6IMaFfe0cr30yLPoOSfVkgtDS6T7eDnLZdTR55KQIMK_0GKg4ByqAu_fsJ-LzLqm95XfJ-eok0nP0VjFVtDfN89UQEJRfQ5XgR36nmMBqiYYftpPx-aCQO4evTrk_KQMypR_Wf/s400/no+knead+bread+6+IMG_1605.JPG" width="400px" /></a></div><br />
The first thing is to mix the ingredients together and there are just 4 of them<br />
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3 cups bread flour<br />
1/4 teaspoon instant yeast<br />
1 teaspoon fine table salt<br />
1 1/2 cups of warm water<br />
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You'll also need a covered pot of some sort, like a large cast iron or Pyrex one that can go into a very hot oven<br />
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The night before, put all the ingredients in a large bowl and use a wooden spoon to bring them together. But don't over do it. It will look pretty rough but don't worry, this is just how it should look.<br />
Now cover the bowl with glad wrap and let it sit on the bench for between 12 and 20 hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESmbvktYH6NKR6Iqm1b5ZbRNRm8oiY_GIDWsKz-iAJIIDLlA2nJheAuG9135zk8pr4dkLtx7MW1i4rDIIcjf6I0l1XDlSn140Ygr66Aym7IljahOhR-ChcJKD6HhCzX4poBY9dezuqaCd/s1600/no+knead+bread+1+IMG_1612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESmbvktYH6NKR6Iqm1b5ZbRNRm8oiY_GIDWsKz-iAJIIDLlA2nJheAuG9135zk8pr4dkLtx7MW1i4rDIIcjf6I0l1XDlSn140Ygr66Aym7IljahOhR-ChcJKD6HhCzX4poBY9dezuqaCd/s400/no+knead+bread+1+IMG_1612.JPG" width="400px" /></a></div><br />
The next day the dough will have expanded and look wet and bubbly and sticky, so sprinkle some flour on the bench ...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVral22eeahdwEm32ZO7N3tJjcTcjeAAUQNRPXfdPMQ0QNo8Ke1M5aylxWJIuf52jB-q7j5H5FFxFHE5caK3TjvUN9hSEhfvGR61UbVJZOM3i-bRvGZ6ZIDsDrquHpo5XfnsDLNAHL1i6L/s1600/no+knead+bread+9+IMG_1688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVral22eeahdwEm32ZO7N3tJjcTcjeAAUQNRPXfdPMQ0QNo8Ke1M5aylxWJIuf52jB-q7j5H5FFxFHE5caK3TjvUN9hSEhfvGR61UbVJZOM3i-bRvGZ6ZIDsDrquHpo5XfnsDLNAHL1i6L/s400/no+knead+bread+9+IMG_1688.JPG" width="400px" /></a></div><br />
This is where the yeast action is<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0m-Gd94o1tLFPG7opajOjWgchG0NOU6xQ10FhciIALzJluiJ55UbbB9IHukfHgwaNO-BYTJz51qePOguwAVg7AW-SSYjIbirMozV7KlPTHwMSggOnB1Fcen4Ja0tSRJu7OrFdoPRPdOmG/s1600/no+knead+bread+5+IMG_1590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0m-Gd94o1tLFPG7opajOjWgchG0NOU6xQ10FhciIALzJluiJ55UbbB9IHukfHgwaNO-BYTJz51qePOguwAVg7AW-SSYjIbirMozV7KlPTHwMSggOnB1Fcen4Ja0tSRJu7OrFdoPRPdOmG/s400/no+knead+bread+5+IMG_1590.JPG" width="400px" /></a></div><br />
....and with a wet spatula, put the dough on it and use the spatula to fold the ends over a few times to form a ball. Generously dust a cotton tea towel with flour and put the ball of dough on it and place it in a bowl to let rest for a couple of hours until it doubles in size<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUaC6S0rlKywNYeSedve2Nz7smkwE3pCxcugIlA0jgfZMsRC70EXkf4Sv_xnNz5jAh-0OW4SxbB_JTGJiZRHf_henCybEsGAAosClNyn80B3DNbbqu9qCiWvx1nSXX5D7TbLDHHkjdYZO/s1600/no+knead+bread+2+IMG_1619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUaC6S0rlKywNYeSedve2Nz7smkwE3pCxcugIlA0jgfZMsRC70EXkf4Sv_xnNz5jAh-0OW4SxbB_JTGJiZRHf_henCybEsGAAosClNyn80B3DNbbqu9qCiWvx1nSXX5D7TbLDHHkjdYZO/s400/no+knead+bread+2+IMG_1619.JPG" width="400px" /></a></div><br />
Now, preheat the oven to about 200c and place your pot in there so it can heat up<br />
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When the dough's ready, place it in the pot, put the lid back on and bake for 30 minutes. It's sort of like baking in an oven within an oven.<br />
Uncover and then bake for another 15 to 20 minutes or until the crust is golden brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXVqZxjqIoXK6Nl50Y_BJgiePqTylTTx7Ph3JcoAih0rQUlKeloxqpMbimQhU37ni-1uc9B6aAnpfXtc8ySq1j1JqoFwi6P_vjUUk8Pbz1l6xi9Pf1UO-R77WJ8X8DYH-TvDXZqVNyhS6/s1600/no+knead+bread+8+IMG_1717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXVqZxjqIoXK6Nl50Y_BJgiePqTylTTx7Ph3JcoAih0rQUlKeloxqpMbimQhU37ni-1uc9B6aAnpfXtc8ySq1j1JqoFwi6P_vjUUk8Pbz1l6xi9Pf1UO-R77WJ8X8DYH-TvDXZqVNyhS6/s400/no+knead+bread+8+IMG_1717.JPG" width="400px" /></a></div><br />
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When it's all ready, place your loaf on a wire rack to cool then eat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YDmFVmqoCetZqI4sZ5F5Oo4mKgSU4ohP5nmzl4c0PmPmrmMA7m4pFX0Xjfp6NrlxtdxVOZeeEJNrbtpdbnUhybVC7OmSAHiltrzmkRhtS3Kwf45_cAgoq1GGwsG_7ptmpLaC_kauvyRh/s1600/no+knead+bread+3+IMG_1638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YDmFVmqoCetZqI4sZ5F5Oo4mKgSU4ohP5nmzl4c0PmPmrmMA7m4pFX0Xjfp6NrlxtdxVOZeeEJNrbtpdbnUhybVC7OmSAHiltrzmkRhtS3Kwf45_cAgoq1GGwsG_7ptmpLaC_kauvyRh/s400/no+knead+bread+3+IMG_1638.JPG" width="400px" /></a></div><br />
This is what you end up with.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUgqSiO3R3iw-eocM8lOv9XKdzI9bLSbbQKpATEFJhZBNVhi8SUjJSv0zF1thV6-68P0FTlZIyflX79H5pyZaqLTOmPPRcM93IZ1DVV6yhSvCieo13i8a82QNiEBDAIqWlIme15g3iqrE/s1600/no+knead+bread+4+IMG_1632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUgqSiO3R3iw-eocM8lOv9XKdzI9bLSbbQKpATEFJhZBNVhi8SUjJSv0zF1thV6-68P0FTlZIyflX79H5pyZaqLTOmPPRcM93IZ1DVV6yhSvCieo13i8a82QNiEBDAIqWlIme15g3iqrE/s400/no+knead+bread+4+IMG_1632.JPG" width="400px" /></a></div><br />
A delicious loaf that is crusty and moist and scrumptious<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpqP0qWvcErW3IxcxX6ujQ-oBZK9lxUYGOTcmFyjm5i35dDoQ-8hSOkefa6vYTxL3vOdhyLtxQLVPS4W_IcjVnTbNDs9w0gtZn22qUAa7I1TRZi5H6p3ZjFIXv0oO4-Ugm8yRV-i_BobXt/s1600/no+knead+bread+7+IMG_1715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpqP0qWvcErW3IxcxX6ujQ-oBZK9lxUYGOTcmFyjm5i35dDoQ-8hSOkefa6vYTxL3vOdhyLtxQLVPS4W_IcjVnTbNDs9w0gtZn22qUAa7I1TRZi5H6p3ZjFIXv0oO4-Ugm8yRV-i_BobXt/s400/no+knead+bread+7+IMG_1715.JPG" width="400px" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;">I think I prefer this to the sour dough loaf I made. This takes a little longer, but I like the end result a lot more</div><div class="separator" style="clear: both; text-align: center;">Thanks to <span style="color: #76a5af;"><strong>Steamy Kitchen</strong></span> for this recipe...it's terrific!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Melbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com3tag:blogger.com,1999:blog-2893606990301218865.post-27559718241904236532011-09-19T09:39:00.000+10:002011-09-19T09:39:46.875+10:00Bread - SourdoughWe love a nice loaf of gutsy bread here at Number 10 so I thought I'd try my hand at making some sourdough.<br />
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I read, maybe 6 or 7 recipes for it and got a different version each time. Very confusing. I also bought a terrific book called "Bread" by Jeffrey Hamelman. A good read, if you're into bread that is.<br />
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The one bit of imformation that was constant though is how important the sourdough starter is, although there are a lot of versions of it as well...everyone seems to have different ideas of how often you should "feed" it, how long it takes to mature and what you should put in the water to help it along. Some say grapes, others say potato peel...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aevqLE7D-8b5_fHmSE0QRGbh0LNwCelQKO9CCTAa3Rvo6rJmnAJXGx42v0AVO-Wf6dsv6XzDOFyS5XYjk1Kvq3AN50wxIH9g_9lsNMPXZUiZJu68vJ0-IxH3so1tZ3fLYoegDaV7UOCk/s1600/sourdough+1+sept+2011+IMG_1397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aevqLE7D-8b5_fHmSE0QRGbh0LNwCelQKO9CCTAa3Rvo6rJmnAJXGx42v0AVO-Wf6dsv6XzDOFyS5XYjk1Kvq3AN50wxIH9g_9lsNMPXZUiZJu68vJ0-IxH3so1tZ3fLYoegDaV7UOCk/s400/sourdough+1+sept+2011+IMG_1397.JPG" width="400px" /></a></div><br />
Anyway, it takes a bout a week to get it going, so if you want to make sourdough you have to plan ahead....well ahead<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4EBamT9KXHZYtWWSLqMLlB_NqwGuLnGRmr2MscYrP-gwsIs3XpDP_yvzF7JreHuQc1kE2UP-gOqX_hC0LX-OgYbS9uzypqfh9BjBpXsxt1633_cx2FWLTUePa8GSkJqmR1ga-pWpYt1h/s1600/sourdough+starter+3+IMG_1398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4EBamT9KXHZYtWWSLqMLlB_NqwGuLnGRmr2MscYrP-gwsIs3XpDP_yvzF7JreHuQc1kE2UP-gOqX_hC0LX-OgYbS9uzypqfh9BjBpXsxt1633_cx2FWLTUePa8GSkJqmR1ga-pWpYt1h/s400/sourdough+starter+3+IMG_1398.JPG" width="400px" /></a></div><br />
The recipe I used is copyright so I can't detail it here...all I'll say though if you go to the <span style="color: #76a5af;"><strong>Everyday Gourmet</strong></span><br />
website and search for sourdough and sourdough leaven, you'll find it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tIdeuuynZMafAbh6FzyUcZDHXnP0sobyxB6wXvJjIL7mRTFKeI74AF8VSxvUKYzWQVGfMJmYH9qSZdV8qINv8kxCfvDgklZiBY7Fh8UEHa0au3rz8fFWEnhjYHbQc9LX0BIWA1c59q2j/s1600/sourdough+starter+1+IMG_1418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tIdeuuynZMafAbh6FzyUcZDHXnP0sobyxB6wXvJjIL7mRTFKeI74AF8VSxvUKYzWQVGfMJmYH9qSZdV8qINv8kxCfvDgklZiBY7Fh8UEHa0au3rz8fFWEnhjYHbQc9LX0BIWA1c59q2j/s400/sourdough+starter+1+IMG_1418.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> I bought my flour from <a href="http://www.margandmarees.com.au/"><span style="color: #76a5af;"><strong>Marg and Marees Baking</strong></span></a> store in Heidelberg Heights.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8FXpeQ8skzG807wjzVlgBQxpLR6e3DLrR_5dnXjEGpVpoe_rLkxSCucutHIgd6ylfOxnuVPSFA6fdtM9y66zhsIu_XiAEpHpywZySma3G8d-mAiJrA7fLZI1qb46ZtSwjkTc_ZumO_kD/s1600/sourdough+2+sept+2011+IMG_1368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8FXpeQ8skzG807wjzVlgBQxpLR6e3DLrR_5dnXjEGpVpoe_rLkxSCucutHIgd6ylfOxnuVPSFA6fdtM9y66zhsIu_XiAEpHpywZySma3G8d-mAiJrA7fLZI1qb46ZtSwjkTc_ZumO_kD/s400/sourdough+2+sept+2011+IMG_1368.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>It is The. Best. Shop for all things baking!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFaHLRu9vXJx6EmntwctBO23qO6Mwpp8fD3LjPIK8qcdrfoDPe69Maw7FV4RWopuXGG8_JshVYPvuEU8ImQCMaeFyxbis4mCCaAq9Lsiy4695Qujs__rqs5ioxK7_COhO65lNtammyT63/s1600/sourdough+3+sept+2011+IMG_1387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFaHLRu9vXJx6EmntwctBO23qO6Mwpp8fD3LjPIK8qcdrfoDPe69Maw7FV4RWopuXGG8_JshVYPvuEU8ImQCMaeFyxbis4mCCaAq9Lsiy4695Qujs__rqs5ioxK7_COhO65lNtammyT63/s400/sourdough+3+sept+2011+IMG_1387.JPG" width="400px" /></a></div><br />
This is the finished product. It was quite nice. Not the typical sourdough we've been having from the local bakery, but nice nonetheless<br />
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About Marg and Marees...They also hold classes for just about every baked good on the planet...and then some....and they have a <a href="http://www.margandmarees.com.au/"><span style="color: #76a5af;"><strong>website</strong></span></a> so if you lodge your email address with them they'll let you know what classes are coming up when...get in early though, the classes fill fast!<br />
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For Melburnians they're at 54 Bell St Heidelberg Heights<br />
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Happy bakingMelbourne Girlhttp://www.blogger.com/profile/00512877501524848674noreply@blogger.com0