tag:blogger.com,1999:blog-19618323886623158132024-03-05T16:21:57.311-08:00Pistachio and RoseI Just Really Really Love FoodPistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-1961832388662315813.post-60951740592653428832013-02-14T09:09:00.004-08:002013-02-14T09:11:25.621-08:00Steak, Home-Made Chips and Bernaise Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
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Oh Valentines Day here you are again, as far as I am concerned it's just an excuse to over indulge in food and hopefully receive a lovely bunch of flowers. I actually made this steak, chips and bernaise sauce a few days ago and I'm not really sure what I'm going to make for tonites dinner yet, may even make this again as it his favourite!<br />
This is such an easy and delicious meal to make for your partner, theres not many who don't love a rare steak, roast tomatoes, delicious home chips and indulgent bernaise sauce.<br />
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<u>Steak</u><br />
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2 Good quality steaks of your choice of cut<br />
Salt & Pepper<br />
Butter &Oil <br />
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<u>Tomatoes</u><br />
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Vine tomatoes or larger<br />
Olive Oil<br />
Salt & Pepper<br />
Fresh Rosemary <br />
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<u>Chips</u><br />
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Potatoes<br />
Veg or Sunflower Oil<br />
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<u>Bernaise Sauce</u><br />
<br />
3 tbsp white vinegar<br />
1 Large shallot diced <br />
3 free-range egg yolks<br />
225g Melted Butter<br />
Tarragon Leaves finely copped<br />
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The first thing you need to do is get your oven on and get the tomatoes in having sprinkled them with sea salt, pepper, olive oil and sprigs of rosemary. Put them on around 180 and cook for an hour.<br />
Peel and Chop your potatoes and get the oil on, rinse and then dry your chips and when the oil is hot enough put them in the oil for around 5mins and then take out and leave to get on with your bernaise. Start by putting the vinegar
and diced shallot into a small saucepan and bring to the boil. Turn
down the heat and simmer until the liquid has reduced by half. Now strain the vinegar into a heatproof bowl and add the egg yolks and put the bowl over a pan of simmering water and whisk together until thickened and light in colour. Now gradually add the melted butter, whisking constantly. Season with black pepper and salt if needed, then add the chopped tarragon leaves. Now put your chips in for their second fry and get the pan nice and hot ready for the steaks and add some butter and a dash of oil, season the steaks with salt and pepper and when the pan is searing hot put the steaks on to cook. Get your tomatoes out of the oven and arrange everything on a plate and put some bernaise sauce in little pots or dish for dipping chips and steak in. God it is so yummy, I adore bernaise sauce, I want to dip everything in it! <br />
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<b> HAPPY VALENTINES DAY XXX</b></div>
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com7tag:blogger.com,1999:blog-1961832388662315813.post-48414002913587312272013-02-04T03:20:00.003-08:002013-02-04T09:15:07.120-08:00Squid Ink Rissotto with Chorizo stuffed Squid<div class="separator" style="clear: both; text-align: center;">
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I have never cooked with squid ink before but saw some for sale in a fishmongers stall in Brighton market so thought I would buy it with no idea of what to do with it! I figured squid probably go's well with squid ink and had chorizo and risotto rice so risotto it was! I adapted a recipe from Waitrose website for the stuffed squid. <br />
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<u>Stuffed Squid</u><br />
<br />
1 small onion, finely chopped<br />
2 tbsp olive oil<br />
60g chorizo sausage, chopped<br />
1 red chilli, seeded and chopped<br />
2 garlic cloves, crushed<br />
Squid cleaned, tentacles chopped<br />
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a pinch of saffron (optional)<br />
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<u>Squid Ink Risotto </u><br />
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1¾ pint Chicken Stock<br />
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I onion finely chopped </div>
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1 Garlic cloves</div>
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250g risotto rice</div>
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125ml White Wine</div>
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2 sachets squid ink</div>
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salt and freshly ground black pepper</div>
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Start by cleaning and preparing your squid if this has not already been done for you and I will say that having several smaller squid would be better than one big one like I used but that's is all they had! Next soften the onion in oil for 5 minutes then stir in the chorizo, chilli and garlic and cook for a few mins and then blitz in the food processor. Stuff your squids with the chorizo mix and secure at the ends with cocktail sticks ready to pan fry when the risotto is ready.</div>
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I'm not going to tell you how to make a risotto as I am sure you all know how to do that and do not need me to tell you how! When the risotto is nearly ready start pan frying your squids, and depending on the size of them can take anything from a few minutes up to 6. Be careful not to overcook the squid and you can just pop the tentacles in the pan in the last minute of cooking. This could be a really nice thing to serve at a dinner party as it looks amazing with the black, white and red!</div>
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Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com6tag:blogger.com,1999:blog-1961832388662315813.post-89262203631892496942013-01-26T11:32:00.000-08:002013-01-26T14:26:16.467-08:00Beef BourguignonIt has been snowy and magical, I love the snow so much, I love the way it makes the whole of the UK stand still. In any other country people would still go about their normal lives but not here, oh no....Quick it's snowing panic buy, panic buy, shut the schools, don't leave the house, woman get's some snow on her head, front page news ahhhhhhhhhhhhhh!!!<br />
When it's freezing outside we all crave hot comfort food and beef bourguignon is perfect for this. I adapted Gordon Ramsey's recipe for this and it turned out perfectly and I really do recommend using shin beef, it's the perfect cut for this. I served mine with buttery mashed potato and celeriac, yum.<br />
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3
tsp
goose fat or Butter and a splash of oil<br />
600g
shin beef
, cut into large chunks<br />
100g
smoked
streaky bacon
, sliced<br />
350g Whole peeled shallots or pearl onions, peeled<br />
250g
chestnut mushrooms
(about 20)<br />
2 garlic cloves<br />
1
bouquet garni
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1
tbsp
tomato purée<br />
750ml
bottle
red wine<br />
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I peeled my shallots, quartered my chestnut mushrooms, added the smoky bacon and sauteed everything in some goose fat.<br />
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I covered my chunks of shin beef in seasoned flour, browned in batches and then added them to the pan. I then added my
bouquet garni, tomato past, red wine and 100ml of water and left to cook on the hob for about 2 hours half covered and then I transferred it to the oven totally covered for a further hour and a half. <br />
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The long slow cooking of this bourguignon makes the meat literally melt in your mouth, so utterly delicious, especially when served with a pile of steaming butter celeriac mash. <br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com6tag:blogger.com,1999:blog-1961832388662315813.post-79664467300769160762013-01-15T14:23:00.000-08:002013-01-15T16:12:48.226-08:00Coconut Chicken Satay Wraps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtCxyydSDVYs52A_a_Q6hbRDHXQ7HkQH5Cgh6y-kC6WGVddXtk82Iz1WI5-WfxnmDLYSDZ8hJNnCmmwLKw_F_7hiw40pQiXUFnNrJBvB23ewe9QKzl3laoDB6IRzVDoS1VXdXy8WCrB8/s1600/P1150653.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtCxyydSDVYs52A_a_Q6hbRDHXQ7HkQH5Cgh6y-kC6WGVddXtk82Iz1WI5-WfxnmDLYSDZ8hJNnCmmwLKw_F_7hiw40pQiXUFnNrJBvB23ewe9QKzl3laoDB6IRzVDoS1VXdXy8WCrB8/s320/P1150653.JPG" width="320" /></a><br />
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I love chicken satay!!!!!!!!! It's quick, easy and delicious and a great mid-week dinner or lazy weekend lunch.<br />
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<u>Marinade</u><br />
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Tin of coconut Milk<br />
Sliced shallot<br />
Red chilli (with seeds)<br />
Stick of Lemon Grass<br />
Fresh tumeric<br />
Ghalangal<br />
Light Soy<br />
Fish Sauce<br />
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<u>Satay Sauce</u><br />
<br />
The left over marinade ( strained)<br />
Red chilli<br />
Shallot<br />
Garlic<br />
Peanut Butter<br />
Sugar<br />
Fish Sauce<br />
Lime Juice<br />
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You will also need some sliced chicken and wraps also salad items like cucumber, lettuce, tomato and corriander.<br />
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I marinaded the chicken in a tin of coconut milk, a stick of lemon
grass, chilli, shallots, fresh tumeric, galanghal, ginger, light soy
sauce and fish sauce. I covered the chicken in the marinade and put it
in the fridge for fours hours. and if you plan ahead put it in over
night.<br />
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I sliced up some peppers and red onion and roasted them in the oven
with a bit of ground nut oil for around half an hour, the reason for the
ground nut oil is it's tasteless and you don't want a Thai peanut sauce
and olive oil together, yuk.<br />
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To make the satay sauce I drained the chicken and discarded all the bits from the marinade and put the coconut milk marinade to one side. I started by gently frying garlic, chilli and shallot for a few mins and then added the marinade and bought it to the boil as it had raw chicken in it.<br />
I then turned it right down and added the peanut butter, some brown sugar,a dash of fish sauce and the squeezed a lime into it.<br />
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I was going to take pictures of the wraps and their construction but was to excited about eating them and forgot!! x<br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com4tag:blogger.com,1999:blog-1961832388662315813.post-44924309864698012952013-01-14T13:04:00.003-08:002013-01-15T16:14:00.138-08:00Chicken, Sweetcorn and Coconut Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMk6rXSXs_dlUt842LDIfzFn7URm05XR1KHvYXu7fg73WIR0h0ORGudxXH_on4ks7jkA2ymVLYYTwRKZyJe1tT5nds656IMBuFWEp4sprZX4uzc20s3YPTTP5P9ipU79ZWEYHduwLzG4/s1600/P1140650.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMk6rXSXs_dlUt842LDIfzFn7URm05XR1KHvYXu7fg73WIR0h0ORGudxXH_on4ks7jkA2ymVLYYTwRKZyJe1tT5nds656IMBuFWEp4sprZX4uzc20s3YPTTP5P9ipU79ZWEYHduwLzG4/s320/P1140650.JPG" width="320" /></a><br />
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Wow University is hard work, I didn't realise how much writing I would have to do...ridiculous.<br />
I never been more busy in my whole entire life, if I'm not at Uni writing things then I'm at work and don't seem to do anything else at the moment. I almost forgot I had a blog, but tonite I am free! <br />
Yesterday I made the traditional Sunday roast and so today I thought I would make a stock with the chicken carcass and use the leftover meat to make a soup.<br />
I boiled the carcass in water along with carrots, onion, celery, peppercorns and bay leaves for around two hours.<br />
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<u>Ingredients</u>.<br />
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Home made chicken Stock<br />
Roast Chicken shredded<br />
Noodles<br />
Corn on the Cob<br />
2 Red Chillies (with seeds)<br />
Knob of Ginger cut into thin batons<br />
Small can of Coconut Milk<br />
Splash of Mirin<br />
Splash of Fish Sauce<br />
Handful of Coriander<br />
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Slice the chillies and ginger, add a splash of mirrin and gently cook in a deep sided saucepan for a few minutes. Then slice the corn off the cob and add that to the pan along with the stock, coconut milk and the noodles and cook for around 4 minutes. Add the shredded chicken at the last moment so it can warm through and season with some fish sauce. Ladle into bowls and put some fresh coriander on the top. This is a great way to use leftovers, it's really good for you and the home-made chicken stock makes it taste extra amazing!<br />
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Hopefully it won't be so long until my next post but I do have four essays to do starting with sustainable fishing. x<br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com5tag:blogger.com,1999:blog-1961832388662315813.post-11473859377104799112012-11-15T10:22:00.006-08:002013-01-15T16:14:49.983-08:00Tomato and Mascarpone soup with Cheese and Tomato Toasties<br />
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Lord God it is bloody freezing down here in Brighton and I can't seem
to stop eating tomato soup with cheese on toast at the moment. It is
such a gorgeous combination though isn't it...cheese and tomato.<br />
Especially when the cheese is all melted and dipped in hot home-made soup, yum. I only cooked enough to make a couple of bowls so feel free to increase the measurements to cook for more people.<br />
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1 tin of good quality tomatoes (I used CIRIO)<br />
4 Medium Vine Tomatoes <br />
2 Carrots<br />
1 Onion<br />
2 Cloves of Garlic<br />
A Dollop of Mascarpone<br />
Pinch of Sugar<br />
Olive Oil <br />
Basil Leaves <br />
Cracked Black Pepper<br />
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All you need to do is chop the onion and carrot into small pieces, crush the garlic and fry gently in the olive oil until they are soft and cooked through being careful not to burn the garlic. Next add your vine tomatoes with the skin and seeds removed and fry for further few minutes and then add your tin of tomatoes and simmer all together for around 15 Min's. Now add some torn basil and a big dollop ofmascarpone and transfer to a blender or just use a stick one and blend until smooth. Then put it all back in the pan and heat gently. I drizzled some olive oil and tore some basil on top of the soup. I served mine with cheese and tomato toasties which I used my trusty toasted sandwich maker for with lovely cheddar and sliced tomatoes. It is the perfect winter warmer and satisfying enough for a lovely cosy supper by the fire (if your lucky) or otherwise maybe the radiator.<br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com8tag:blogger.com,1999:blog-1961832388662315813.post-54070247203783665382012-11-02T18:41:00.004-07:002013-01-15T16:15:10.699-08:00Lot's of Home-Made BreadI have a confession to make, I had never made bread before and I really do think it's one of those things I should have done already but I always thought it would be hard and it turns out it's actually rather easy, horray!<br />
I am currently studying 'Culinart Arts's' at university and in my lesson this week we spent four hours making different types of bread from the book 'Dough: Simple Contemporary Breads' by Richard Bertinet and I absolutely loved it.<br />
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My lovely french stick, it was a but thin but tasted great.<br />
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Small milk rolls that I made with some left over dough.<br />
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This is a garlic, rosemary and sea salt foccacia which I made using a dough that I added semolina and olive oil to.<br />
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These are lovely little bits of dough stuffed with home-made pesto. I believe they are French but have totally forgotten what they are called!<br />
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This pretty bread is called 'Fougass' and is on the front cover of the book 'Dough: Simple Contemporary Breads'<br />
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Another lovely bread that is made by shaping your dough in to a French stick type shape and then getting a pair of scissors and snipping it down the middle and pulling the snipped parts to each side.<br />
I am definitely going to be making bread as often as I can now I know how easy and rewarding it is. <br />
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Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com7tag:blogger.com,1999:blog-1961832388662315813.post-71343720427594840262012-10-17T10:38:00.003-07:002013-01-15T16:15:36.110-08:00Warm Halloumi and Harissa Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRSxug3Nm2HQXnYM71EGezO6RUvXDWcYO7rDruzS-oLlR7iWBxgsYfxBPdp3SMkl9Uo3rJpPKdD1pjtZ_LvoVzqujVAjcPyfk-849EE5V70zJ2Sc1Gitmo5AdeVfGEfEoblRwWW2Os8c/s1600/2012-10-16+13.11.43.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRSxug3Nm2HQXnYM71EGezO6RUvXDWcYO7rDruzS-oLlR7iWBxgsYfxBPdp3SMkl9Uo3rJpPKdD1pjtZ_LvoVzqujVAjcPyfk-849EE5V70zJ2Sc1Gitmo5AdeVfGEfEoblRwWW2Os8c/s320/2012-10-16+13.11.43.jpg" width="320" /> </a><br />
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Here is a very simple recipe for a tasty warm halloumi salad that I
think is just right for the weather, rather cold but with some lovely
sun!<br />
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Halloumi sliced ( I had 4 slices But I'm greedy)<br />
One Red Onion<br />
Sweet long Red Pepper<br />
Small Vine Tomatoes<br />
Harissa<br />
Chopped Mint <br />
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It's just a case of pan frying the onion and peppers in a spoon of the harissa, using some of the lovely oil you get in the jar with it and cook for around five minutes before adding the tomatoes, which I sliced in half. You want the onions to almost caramelise so they get that lovely sweet flavour and when this has happened put the contents of your pan onto a plate and put the sliced halloumi in the same pan and fry on both sides. When the halloumi is all crispy on the outside and a but soft in the middle, lay it on top of your onion, pepper and tomato mixture and sprinkle over some chopped mint.<br />
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My lovely friend bought me a jar of home made harissa from a lady at her local farmers market in Lewes, East Sussex.<br />
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The harissa give the halloumi a lovely golden colour a bit like saffron, very pretty.Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com8tag:blogger.com,1999:blog-1961832388662315813.post-34854152661846325422012-10-14T09:50:00.002-07:002013-01-15T16:16:00.090-08:00Chilli Jam<div class="separator" style="clear: both; text-align: center;">
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I know it's only October but I have started to think about Christmas already and how I can be a bit more frugal this year with the whole present buying thing. I always tend to go over board and so have decided to make every ones presents in the form of little food hampers.This is a really easy recipe for chili jam that I got from Nigella Lawson and this the first addition to food hampers!<br />
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<ul>
<li><span class="ingredient_amount" data-alternate-mes-amount="5">150</span> <span class="ingredient_type" data-alternate-mes-type="oz (ounce)">gram</span>s long red chilli pepper </li>
<li><span class="ingredient_amount" data-alternate-mes-amount="5">150</span> <span class="ingredient_type" data-alternate-mes-type="oz (ounce)">grams</span> Red peppers </li>
<li><span class="ingredient_amount" data-alternate-mes-amount="2.2">1</span> <span class="ingredient_type" data-alternate-mes-type="lb (pound)">kilograms </span>Jam sugar </li>
<li><span class="ingredient_amount" data-alternate-mes-amount="21.06">600</span> <span class="ingredient_type" data-alternate-mes-type="fl oz (fluid ounces)">ml</span> cider vinegar</li>
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First thing you need to Sterilise your jars and leave to cool, I did this by washing them in boiling hot water and washing up liquid and then put them in the oven for around 10mins on a low temperature.<br />
To make the chilli jam first cut-up the chillies and put into a food processor and pulse until they
are finely chopped. Next add the chunks of red pepper and pulse again.<br />
Dissolve the sugar in the vinegar in a pan over a low heat without stirring and although it is tempting to stir you must make sure you don't!<br />
Next you need to add the chilli-pepper mixture into the pan and bring to the boil, then leave it boiling for ten minutes and after that take the pan off the heat and allow it cool-<br />
After about 40 minutes or when you can see the jam is beginning to settle ladle into your jars and seal tightly.<br />
It's a really easy recipe and looks gorgeous, when it's closer to the time I will cover with fabric, tie a ribbon around them and attach a tag with the date I made the chilli jam.<br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com10tag:blogger.com,1999:blog-1961832388662315813.post-42312711087543867262012-09-24T05:01:00.001-07:002013-01-15T16:16:18.311-08:00Chocolate Cookies with White Buttons & Mars Bars<br />
I used the Hummingbird Bakery cookbook for my basic chocolate cookie recipe but decided to add large white chocolate buttons and melted a mars bar in the chocolate and butter mixture to make them extra amazing. But I made a stupid mistake when it was to late to do anything about it, I forgot to put the butter in..nooooooooo. They were already in the oven when I realised my mistake and it was to late to do anything it. They were surprisingly okay and had a strange chewy meringue texture, I defiantly recommend not forgetting the butter!<br />
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<u>Makes 12 Cookies</u><br />
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50g Unsalted Butter<br />
450g Dark Chocolate <br />
170g Soft Brown Sugar<br />
2 Eggs<br />
85g Plain Flour <br />
1/2 Teaspoon Vanilla Extract<br />
1/2 Teaspoon Salt<br />
1/2 Teaspoon Baking Powder<br />
1 mars bar Chopped<br />
1 Pack of Large White Buttons <br />
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Start by pre-heating your oven to gas mark 3 or 170c and then put your butter and half your chocolate in a heatproof bowl over gently boiling water to melt.<br />
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Put your eggs, sugar and vanilla extract in a bowl and beat until well mixed, and then in a separate bowl sift your flour, salt and baking powder and slowly add your chocolate mixture a small amount at a time until well combined. At this point stir in your chocolate buttons!<br />
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Get two baking trays and put baking paper on each one, I use a small amount of the cookie mixture in the corners of the tray to hold the paper down. Put 6 equal amount of the mixture on the trays and make sure you leave enough room for the cookies to spread.<br />
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The cookies need 10/15 minutes in the oven or until they look glossy and the surface has begun to crack, I forgot to add the butter to mine because I am a fool so they don't look as good as I was hoping but they worked very well broken into pieces over vanilla ice cream.<br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com5tag:blogger.com,1999:blog-1961832388662315813.post-57871794246775628632012-09-21T07:18:00.002-07:002013-01-15T16:16:38.712-08:00Pulled PorkI have been making pulled pork lot's recently, having been inspired by a place called 'BBQ Shack' in Brighton that does proper US barbecue food including ribs, brisket, burgers, chicken, mac n cheese and even something called an armadillo egg which is a cream-cheese stuffed jalapeño, wrapped in spiced
sausage meat and then held together with bacon, it is so good! I love their pulled pork and really wanted to make it at home myself and the result was amazing, granted you have to marinade over night and then slow cook for as long as you possibly can but it is so worth it.<br />
I bought something called 'Old Bay' seasoning which you can only get in the USA and it added a really nice flavour having not used it before but it is not something you have to use.<br />
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Bone in pork shoulder<br />
Old Bay Seasoning<br />
Molasses<br />
Smoked Paprika<br />
Mustard Powder (Coleman's)<br />
Garlic Powder<br />
Onion Powder<br />
Crushed Chipotle chillis<br />
Fresh ground black pepper<br />
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BBQ Sauce<br />
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Here's the Old Bay seasoning I used as part of my dry rub.<br />
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First I covered my pork shoulder in the dry rub and I know it's not traditional but I then smothered it in a really good BBQ sauce before covering in clingfilm and leaving to marinade in the fridge over night.<br />
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I cooked my pulled pork for nearly eight hours the next day on a really low heat in the bottom of the oven.<br />
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It literally fell off the bone and was so tender, I put some little yellow peppers in about halfway through cooking and they were a really tasty addition.<br />
I served my pulled pork with macaroni cheese, jacket potatoes, coleslaw, salad and lot's of BBQ sauce.<br />
I can't recommend doing this to a shoulder of pork enough, quick do it!!!<br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com7tag:blogger.com,1999:blog-1961832388662315813.post-49546093001858765542012-09-17T06:51:00.001-07:002013-01-15T16:16:50.220-08:00Stuffed Butternut SquashI always seem to make butternut squash into a soup with ginger and coconut or I roast it and mix it into a risotto, I never stuff it. I realised I had accidentally bought another pack of Feta cheese by mistake whilst already having a pack in the fridge and so thought a stuffed butternut squash with feta was in order.<br />
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One butternut squash<br />
Large Red Chili<br />
Garlic <br />
Pack of Feta cubed<br />
One courgette<br />
Field Mushroom <br />
Yellow or Red Pepper<br />
Onion<br />
Thick bacon (optional)<br />
Salt & Pepper<br />
Olive Oil<br />
Salad to Serve <br />
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I started by slicing my butternut in half, chopping a chill and
crushing some garlic which I spread on top and then drizzled with olive
oil and sprinkled some salt.<br />
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I also chopped my veg and tossed in some olive oil and let that gently roast in the oven on a lower shelf and around 10mins before it was due to come out I added my chopped field mushroom.<br />
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Near the end of the cooking time, I grilled my bacon and added that to the veg. I scooped out the flesh from the butternut squashes and mixed everything together including the feta and then put them back in the oven for around 15mins.<br />
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In an ideal world I would have sprinkled the top with Parmesan and breadcrumbs but I had neither so had to do without.<br />
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I ate it with salad and it was very filling, a great mid-week yummy dinner.Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com3tag:blogger.com,1999:blog-1961832388662315813.post-6083704259471630952012-09-14T03:40:00.000-07:002013-01-15T16:17:11.820-08:00Cornflake Tart I had never heard of Cornflake tart before but when my Boyfriends Auntie mentioned it, I had to make it.<br />
I think it's a bit of a School dinner pudding but all I know is, it tastes amazing and I love it!<br />
Your meant to use shortcrust pastry but I had a role of puff in my freezer so used that and it was very nice indeed!<br />
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Role of shortcrust/puff pastry<br />
110g Golden Syrup<br />
55g Butter<br />
90g Cornflakes<br />
25g Muscadova Sugar <br />
100g Good quality Strawberry Jam<br />
Pinch of salt<br />
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I started by blind baking my pastry using baking beans for 20mins in the oven and then when it was cooled slightly I spread the base with slightly warmed through jam.<br />
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To make the filling melt the butter, sugar, golden syrup and salt together. Once the sugar
has dissolved, fold in the cornflakes, making sure that all the
cornflakes are coated in the syrup and put them in the pastry case.<br />
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I baked it in the oven for about 10mins and then left it to cool for about 15mins so the filling didn't melt out. Apparently your meant to serve it with custard but I chose vanilla ice cream instead, I do love hot and cold together!Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com3tag:blogger.com,1999:blog-1961832388662315813.post-33584791192479203672012-09-12T11:15:00.002-07:002013-01-15T16:17:33.142-08:00 Cheddar & Marmite Sausage RollsOh the absolute joy of being able to blog again, it has been such a horrible two months trying to replace stolen items and have back and forth pointless exchanges with the police. The people who broke into our house have not been found and I'm guessing they never will be which I am not surprised about, the bastards, I hope their extremities drop off and they contract the black death..<br />
Anyway enough of that it is done and you move on, I have been cooking and baking more than ever and I believe it to be because I am starting my 'Culinary Arts' degree in just a couple of weeks and am beyond excited, but this is not exactly a culinary masterpiece that I am giving a recipe for, but who doesn't like sausage rolls? And of course you can make your own puff pastry for this but I had ready made in the freezer so that is what I used. Also I am using an iphone to take these photo's so bare with me while I try to make them look half decent!<br />
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Role of shop bought puff pastry <br />
Good quality pork sausages, skinned<br />
Grated Cheddar<br />
Marmite<br />
1 Egg beaten<br />
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I mixed my sausage meat with grated strong Cheddar and a rather large dessert spoon of Marmite as it looses a bit of it's flavour when cooked.<br />
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I spread a layer of Marmite on the pastry before laying my meat mixture on top.<br />
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I like my sausage rolls quite big but make them smaller if you like, I
brushed them with beaten egg before putting in the over at around gas
mark 6 for 20 minutes.<br />
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And here they are, the Marmite makes the pastry get a gorgeous sticky
savoury goo around the edges and they were lovely. Great things to make
with kids or for lunchboxes.<br />
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Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com7tag:blogger.com,1999:blog-1961832388662315813.post-43711548179377945512012-07-18T15:40:00.000-07:002012-07-18T15:40:06.597-07:00STOLENI had such a lovely post that I was going to put up tonite but I came home to find that my laptop, camera, grandma's jewellery, playstation 3 and many other things had been stolen from my house whilst I was at work. I have never been burgled before and it is without a doubt one of the most horrible feelings to know strangers have been in your home and stolen your belongings. So for now I don't know when I will be posting again as both my camera and laptop are gone, bastards.Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com12tag:blogger.com,1999:blog-1961832388662315813.post-45698663083131993172012-07-15T04:51:00.002-07:002013-01-15T16:17:49.136-08:00Peanut Butter and Brown Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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Well it certainly has been a few weeks since I was last here, I didn't realise it was so long! I have spent two of those weeks in Cornwall hoping for warm sun and rock pooling but instead got rain rain rain non-stop for nearly the whole trip, this is without a doubt the worst summer I have experienced in the 27 years I have lived on this earth! A couple of days ago we had a tiny bit of sunshine so I sat in the garden and made my peanut butter cookie dough until of course it started raining again around half an hour later, sigh.....</div>
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25g Crunchy peanut butter</div>
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25g smooth peanut butter </div>
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50g Butter</div>
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25g caster sugar</div>
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25g Muscadova sugar</div>
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1 Egg beaten</div>
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100g plain flour</div>
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1/2tsp baking powder</div>
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Very simple recipe, just beat all your ingredients together to form a dough. </div>
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If the dough is a bit sticky put it in the fridge for half so it's easier to work with. </div>
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Grab walnut sized pieces of dough and press with a fork, make sure you leave enough space in between as they will spread out when cooking.</div>
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I crumbled some muscadova sugar on the top of my cookies for extra crunch and sweetness.</div>
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I baked my cookies for 15-20 mins on gas mark 6, they still had slightly chewy centres which I love.</div>
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Cookies and milk, American thing I know but it really does work!</div>
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Bye sun.....</div>
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com5tag:blogger.com,1999:blog-1961832388662315813.post-41226681667186037522012-06-15T10:24:00.004-07:002013-01-15T16:18:18.165-08:00Summer Berry Crumble<br />
Rain sun, rain sun, rain sun....... Make your mind up weather (choose sun please)...This is a recipe that has summer berries to remind you it is ment to be Summer but also has a lovely buttery, almond crumble topping that is perfect on one of these rainy nights we've been having.<br />
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4 Apples peeled and cored<br />
Half a punnet of strawberries hulled and cut in half<br />
Large handful of blueberries<br />
Raspberries (mind had gone mouldy so had to leave them out)<br />
Caster sugar<br />
Muscovado sugar <br />
Half a pack of butter<br />
Flour<br />
Ground Almonds<br />
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Toss the fruit in a bit of caster sugar and add a small amount of water.</div>
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Next make your crumble topping by rubbing together butter, flour, ground almonds, caster sugar and muscovado sugar which gives it a nice caramelised flavour.</div>
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I love crumble with a scoop of really good quality vanilla ice cream or if your lucky then home-made is the best of all.</div>
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com4tag:blogger.com,1999:blog-1961832388662315813.post-64569168567265802872012-06-08T07:13:00.001-07:002013-01-15T16:18:41.204-08:00Duck Pancake Rolls<div class="separator" style="clear: both; text-align: center;">
I love duck pancake rolls, it's my favourite thing to get from the Chinese although I can't even remember the last time I actually got a Chinese because let's be honest they are generally a disappointment and I always end up feeling a bit sick so making my own was the only way to go.</div>
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To do proper Chinese roast duck it takes many hours but I just did two duck legs which I pricked the skin of, poured boiling water over and then dried with a hairdryer to make the skin as crispy as possible. I then covered the skin in honey and Chinese five spice powder before slow roasting in the oven.</div>
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After around an hour in the oven the skin was crispy and fell off the bone. I was naughty and bought the pancakes and Hoi Sin sauce from the local Asian supermarket.</div>
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They were just as delicious as the ones from the takeaway and I had ten of them, yes that's right ten.</div>
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Now go make some of your own and eat ten or maybe even twelve, go crazy!</div>
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com9tag:blogger.com,1999:blog-1961832388662315813.post-46647457936339145442012-05-19T14:22:00.002-07:002013-01-15T16:19:04.260-08:00Hollandaise Sauce I have always been a bit to frightened to make hollandaise sauce as the few time I have it has gone wrong, but at last I have made it with no problems by following Nigel Slaters recipe from his book 'Appetite' which I recently bought and absolutely adore. It's not your run of the mill recipe book, if you are the kind of person who loves reading cookery books like a fiction book then this is perfect and I urge you to go out and buy a copy, I spent the whole day reading it from cover to cover....<br />
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Hollandaise Sauce from 'Appetite' by Nigel Slater<br />
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3 Large Egg Yolks<br />
250g Butter<br />
Half a lemon<br />
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Put a pan of water on to boil and find a glass or heatproof china
bowl that will fit neatly into it without actually touching the water. Add the yolks and a splash of water. Whisk, pouring in the melted butter, slowly.<br />
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When the sauce
thickens up whisk a little faster. Once it is thick and creamy, squeeze in a
little lemon juice. And if it starts to curdle either add an ice cube or a splash of boiling water and that should do the trick according to Nigel!<br />
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And what better way to enjoy hollandaise sauce than with egg's benedict? Well with the new season asparagus actually but the shops had all sold out..<br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com7tag:blogger.com,1999:blog-1961832388662315813.post-66399809741469127892012-05-18T07:21:00.003-07:002013-01-15T16:19:33.913-08:00Beef Shin RaguBeef shin is one of my favourite cuts of meat, It's amazing in slow cooked stews and pasta sauces and I would choose it over stewing or braising steak every time as I think it has more flavour and falls apart a bit more easily. Here is really easy recipe for a ragu sauce to go with pasta which I think is great food for the weather were having, it's not cold but bloody rainy!<br />
Although this is a very easy dish to prepare and cook you need a whole day to do it as it's takes around 4/5 hours to cook but is very very worth it. <br />
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800g Beef Shin cut into chunks<br />
2 Large Carrot<br />
2 Large celery sticks or several smaller ones<br />
2 onions<br />
3 cloves of garlic <br />
A tin of good quality tomatoes<br />
A handful of cherry tomatoes <br />
A squidge of tomato puree<br />
2 bay leaves<br />
2/3 sage leaves <br />
Freshly ground black pepper<br />
1 bottle of half decent red<br />
500ml of good beef/chicken stock <br />
Parmesan/Pecerino to sprinkle on top<br />
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Fry the beef in batches so it brown's
and does not steam and then remove the it to a plate, and set aside. <br />
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Add
the diced vegetables and herbs to the casserole dish and sweat them gently for 10-15 minutes until soft but not
coloured.<br />
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<img src="http://i49.tinypic.com/8wna.jpg" /><br />
Return the meat to the pan, and add the wine, stock,
and tomatoes. Bring to a simmer, then half cover it and simmer on the
stove top for around 4/5 hours or you can put it in the oven if you
prefer <br />
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When it's done serve with pasta, salad and a generous sprinkle of Parmesan <br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com4tag:blogger.com,1999:blog-1961832388662315813.post-46115429354292078832012-05-02T08:47:00.000-07:002013-01-15T16:21:08.465-08:00Cherry Fridge Cake<br />
At last I have the internet again, it has been nearly a month without it
and to be honest I didn't really miss it that much but it has been
frustrating not being able to blog. I hated the thought of my blog just
sitting there looking like she had been abandoned! Anyway enough of that
and here is a very simple and very delicious recipe for a fridge that cake that I have adapted from 'The Hummingbird Bakery' cookbook.<br />
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400g Unsalted Butter<br />
200ml Golden Syrup<br />
100g Cocoa Powder<br />
800g Digestive Biscuits <br />
200g Raisins<br />
10 Glace Cherry's<br />
100g Milk Chocolate<br />
100g Dark Chocolate <br />
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Melt the butter in a pan<br />
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Then add the golden syrup and cocoa powder<br />
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Next crush the biscuits<br />
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Mix the cherry's and raisins together and put the chocolate mixture into the mixing bowl along with the bars of chocolate broken into chunks<br />
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Put it in a baking tray and leave in the fridge to set for a few hours or overnight <br />
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Yummy yummy fridge cake, I love the texture of the biscuits,cherry's and raisins.<br />
So easy to make with little effort but it is not healthy in ant was what so ever and hard to not keep eating strait from the fridge! I heated a slice up and had it with clotted cream ice cream, also not good for your health!<br />
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<br />Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com6tag:blogger.com,1999:blog-1961832388662315813.post-57933400899028298192012-04-17T04:42:00.000-07:002012-04-17T04:43:33.955-07:00NO INTERNETI will be back asap, I just don't have the internet at my new house yet so please bear with me!xPistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com0tag:blogger.com,1999:blog-1961832388662315813.post-35807164761872262282012-03-31T05:09:00.004-07:002012-05-02T10:07:30.900-07:00Smoked Paprika Roast Chicken with Saffron Potatoes and why I hate Estate Agents<a href="http://tinypic.com/?ref=qppemc" target="_blank"><img alt="Image and video hosting by TinyPic" border="0" src="http://i41.tinypic.com/qppemc.jpg" /></a><br />
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I hate estate agents and if you happen to be an estate agent reading this then I'm actually not sorry, I am sick of hearing estate agents tell me it has a quirky feature when what they mean to say is it's shit and we can't get rid of it, maybe your stupid enough to rent it from us and hand over nearly £2,000 for the privilege, ahhhhhhhhhhhhhhhh.<br />
So as you can tell my by previous comments I have been looking for a new place to rent in between working all the hours I can and trying not to have a nervous break down as there seems to be a huge lack of one bedroom flats available in Brighton and for this reason I have not felt like blogging and haven't even been cooking anything worth blogging about to be honest!<br />
But we have had such lovely weather and yesterday I made this simple but really tasty meal and I suggest you do the same and eat it worth a big glass of white wine or beer...<br />
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<a href="http://tinypic.com/?ref=9i4t8o" target="_blank"><img alt="Image and video hosting by <span class=" id="SPELLING_ERROR_7" src="http://i42.tinypic.com/9i4t8o.jpg" /></a><br />
I smothered my free range chicken with piri piri oil and smoked paprika and smeared it with butter and olive oil before roasting in the oven.<br />
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I par-boiled some new potatoes before roasting them in olive oil with whole bulbs of garlic and saffron.<br />
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I served it with salad, sliced avocado, sun blushed tomatoes and a big blog of mayo.<br />
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Oh and I have now found a flat through a private landlady and it even has a little garden which is virtually impossible to get in Brighton, I move in on Thursday so horray for me.Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com5tag:blogger.com,1999:blog-1961832388662315813.post-54402397848104140742012-03-08T08:50:00.007-08:002012-03-08T10:45:59.587-08:00Spicy Vegetable Chilli...... with meat in it!<a href="http://tinypic.com?ref=28l8iu9" target="_blank"><img src="http://i56.tinypic.com/28l8iu9.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /><br /><br />When you work a mixture of split shifts including ones that start at 4pm and don't finish until 2am eating properly can sometimes be difficult and I realised last night that I hadn't eaten a home cooked meal for about a week and had been existing on sandwiches, cereal and what could be eaten making the least noise at 2.30 in the morning!<br />So basically after eating an array of yellow coloured food and bread for the last week I was really craving lot's and lot's of vegetables and with the freezing weather and lashing down rain they had to be hot so I made a kind of chilli that was heavy on the veg without my usual additions of red wine and dark chocolate. And you can always replace the meat with more veg or quorn if your vegetarian or just don't fancy meat that day!<br /><br /><a href="http://tinypic.com?ref=2wc2pa1" target="_blank"><img src="http://i55.tinypic.com/2wc2pa1.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /><br /><strong>Ingrediants</strong><br /><br />500g Beef Mince<br />2 Red onions<br />4 Cloves of garlic<br />2 Chilli's with seeds<br />8 Mushrooms<br />1 Large courgette<br />4 Sticks of celery<br />1 red pepper<br />I tin of mixed beans<br />1 Tin of chopped tomatoes<br />Tomato paste<br />2 Teaspoons of cumin<br />2 Teaspoons of hot chilli powder<br />Salt and Pepper<br /><br /><br />It's a simple dish to put together, all you have to do is prep your veg and start by frying the onions, garlic and chilli in a little oil before adding the rest of your veg and letting it cook for around 5 minutes. Next add the spices and let it cook for a few mins before adding the mince and letting it colour and finally add your tomato paste, tin tomatoes and beans. I left it to cook for around 40 minutes and ate it covered with grated cheese and a chunk of tiger bread.<br /><br /><a href="http://tinypic.com?ref=9uq0d1" target="_blank"><img src="http://i56.tinypic.com/9uq0d1.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /><br /><a href="http://tinypic.com?ref=1zvczcz" target="_blank"><img src="http://i55.tinypic.com/1zvczcz.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /><br /><a href="http://tinypic.com?ref=116p3pz" target="_blank"><img src="http://i54.tinypic.com/116p3pz.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /><br /><br /><br /><br /><br /><a href="http://tinypic.com/?ref=2weannk" target="_blank"></a>Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com7tag:blogger.com,1999:blog-1961832388662315813.post-56564612055008966412012-02-22T05:17:00.005-08:002012-02-22T06:28:43.937-08:00Herby Courgette and Mushroom Pasta<a href="http://tinypic.com/?ref=2usistt" target="_blank"><img alt="Image and video hosting by TinyPic" src="http://i54.tinypic.com/2usistt.jpg" border="0" /></a><br /><br />This is beyond simple but wanted to share it as it's so delicious and perfect for a mid-week simple supper or a quick lunch. When I had my first ever flatshare one of the guys I lived with made me courgette pasta where he just grated lot's of courgette, cooked it and added pasta and Parmesan, so good and very cheap to! Ive added mushrooms and a cream sauce but it's just as lovely without.<br /><br /><br />Sliced Chestnut Mushrooms<br />1 grated courgette<br />Half a pack of Boursain garlic & Herb Cheese<br />Tagliatelle<br />Freshly milled Pepper & Salt<br /><br /><br /><a href="http://tinypic.com/?ref=35iobkj" target="_blank"><img alt="Image and video hosting by TinyPic" src="http://i54.tinypic.com/35iobkj.jpg" border="0" /></a><br /><br />All you need to do is get your pasta on to boil, grate your courgette and slice your mushrooms. Start by sauteing the mushrooms in a little butter and olive oil until there cooked with a slight caramelization on them as I think they taste nicer like that. Then add your grated courgette and cook for around 4-5 minutes before adding your boursain and stirring it in.<br />Lastly stir the cooked pasta into the creamy courgette sauce, season and serve, and Im sure you could add a few shavings of Parmesan and it would be extra lovely.<br /><br /><a href="http://tinypic.com/?ref=2ppefyr" target="_blank"><img alt="Image and video hosting by TinyPic" src="http://i56.tinypic.com/2ppefyr.jpg" border="0" /></a>Pistachio and Rosehttp://www.blogger.com/profile/01124509565761636060noreply@blogger.com11