tag:blogger.com,1999:blog-53377207505495114742024-02-07T15:43:43.845+11:00TASTY FUN
Hope you enjoy some Tasty Fun as I share a few of my cooking and baking experiences!Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-5337720750549511474.post-64985917923288737862015-10-31T12:42:00.000+11:002015-10-31T12:42:39.912+11:00tasty fun with a Lentil HotPot<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nqBE7aFkmOqDjan610Wa01_LMakGRFAeKbsNC2LNp4F0AXrytbn8e_zUX3234QRnjPZ2WzcIlBr-4FMP-ODSxGbhw0oXTyA8VlcJJmbXQheOEaSe37VWgbwz59fz0ATEXbJPjNivU6c/s1600/Lentil-HotPot-6.jpg" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">One night for dinner last week we had a Lentil Hot Pot, this is one of my recipes from many years ago, easy to make, very nutritious and
quite tasty. We had this with steamed rice and a side salad..... </span><span style="font-size: large;"><br /></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />You can vary the spices you add to it, I used the<span style="color: purple;"><b> </b></span><b style="color: #274e13;">McCormicks</b> Middle Eastern spice blend, (Harissa) but you could add cumin, coriander and or ginger if you wish.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">If you are interested, the following is how I made the above<b> Lentil Hot Pot:</b></span></span><br />
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkeKMMGerFJwJ-y2Cl3GZUoXcUEVzoWKrbodlJAZlBLrgfSwQNdgVwFbjYs_cd8MNbmAu5FBhyQMzAreCtg2KKTqbt72Vsg-ysFxwfpuurRs915PcycFWGrNbdPJ7TJ6IWeajTmD1z6M/s400/Lentil-HotPot-1.jpg" width="400" /></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>brown two small chopped onions with 2 cloves garlic (or two teaspoons)
in olive oil or spray the pot well with a 'cooking / oil spray'. at this
point you can add two small teaspoons of Middle Eastern spice (Harissa)
and some Turmeric or you could add a teaspoon each of cumin, ginger and
coriander. Brown this mix stirring constantly. <br /><br />Do not over cook.</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJbsLZRLMAQp9T-rcBWzVIxCKt4BZEk2jll78Gtge1v8vl_nx_nXxkt-UQ9l6o9okPJyclc_JO4ziOXFFNsNdS92dU6NO587vCGtKv3JzX9thOvquZwctn8jjPIKL08vNWQ4qls824_o/s1600/Lentil-HotPot-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJbsLZRLMAQp9T-rcBWzVIxCKt4BZEk2jll78Gtge1v8vl_nx_nXxkt-UQ9l6o9okPJyclc_JO4ziOXFFNsNdS92dU6NO587vCGtKv3JzX9thOvquZwctn8jjPIKL08vNWQ4qls824_o/s400/Lentil-HotPot-2.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ATJaD0lfQKVQxq-a5FCTmff60MsHpvwgwQXFB01VSTaJBxYtTF0JNHf-iVsjId-eoCPmJFaoYsGMfAA4C21ZGn_m1ALjT6WbsulpR7JTrEWCLtJPo_vcL44hzg3aThPgQtjz2sqazqc/s1600/Lentil-HotPot-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ATJaD0lfQKVQxq-a5FCTmff60MsHpvwgwQXFB01VSTaJBxYtTF0JNHf-iVsjId-eoCPmJFaoYsGMfAA4C21ZGn_m1ALjT6WbsulpR7JTrEWCLtJPo_vcL44hzg3aThPgQtjz2sqazqc/s400/Lentil-HotPot-3.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>add two to three cups of stock, it can be vegetable or chicken. If no actual 'stock' available, then use water with stock cubes.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>at this point you can transfer this mix to a 'slow cooker' or leave it in the stove top pot.</i></span><i><span style="font-family: Arial,Helvetica,sans-serif;"><i>now add 2 cups each of red lentils, diced pumpkin and diced potato.</i></span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA-B5mY7UWJWm6OnkbUEI5HRhuuwm_FhpE2D1A7yS50aqyi4D2ij4kkCdNoBPOo2AlMs41UDN7LO0p7biaZPWzNV7QycSLDYN0I81DkgFf9HT5HkREBBjJ1sl56xztP8Q56Nt4C74S4M/s1600/Lentil-HotPot-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA-B5mY7UWJWm6OnkbUEI5HRhuuwm_FhpE2D1A7yS50aqyi4D2ij4kkCdNoBPOo2AlMs41UDN7LO0p7biaZPWzNV7QycSLDYN0I81DkgFf9HT5HkREBBjJ1sl56xztP8Q56Nt4C74S4M/s400/Lentil-HotPot-4.jpg" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /> </span></span><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">add one can of diced tomato's. Stir well.</span></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2i1t4oBvwsEub3-WJpUGmzCtgKogsVSveGFLtetNQ16NlkohPj5EHcTdN9qrYLzOWx0-AvGCnjt0xr4rFxhNEeFOM_vbCERs9xaFsmx7YkoEm_HNRPMVdFcEP_rfVyHeiEaqyZ14FR8/s1600/Lentil-HotPot-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2i1t4oBvwsEub3-WJpUGmzCtgKogsVSveGFLtetNQ16NlkohPj5EHcTdN9qrYLzOWx0-AvGCnjt0xr4rFxhNEeFOM_vbCERs9xaFsmx7YkoEm_HNRPMVdFcEP_rfVyHeiEaqyZ14FR8/s400/Lentil-HotPot-5.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nqBE7aFkmOqDjan610Wa01_LMakGRFAeKbsNC2LNp4F0AXrytbn8e_zUX3234QRnjPZ2WzcIlBr-4FMP-ODSxGbhw0oXTyA8VlcJJmbXQheOEaSe37VWgbwz59fz0ATEXbJPjNivU6c/s1600/Lentil-HotPot-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nqBE7aFkmOqDjan610Wa01_LMakGRFAeKbsNC2LNp4F0AXrytbn8e_zUX3234QRnjPZ2WzcIlBr-4FMP-ODSxGbhw0oXTyA8VlcJJmbXQheOEaSe37VWgbwz59fz0ATEXbJPjNivU6c/s400/Lentil-HotPot-6.jpg" width="400" /></a></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><span style="font-family: Arial,Helvetica,sans-serif;"><i>if using stove top pot, stir gently and often. The lentils may stick
to the bottom of the pot if you don't. You may need to add more water at
this stage too.<br /><br />It will take approx 35 mins of cooking time.<br /><br />If
you have transferred it to a slow cooker, allow about three hours of
cooking time, but at least you can go away and leave it. No need to keep
stirring!</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnkXfVtOX0SWlZEV8QmcMbXjuwd3Iw3qKjOKgssuboF_DSssnlGZxfF2ivaYGGpCwg-zM7VVNBUpJWn286H9sKp9ep-K1bF_H9Z_2IO0QHCchh7Qx2OqzjyGLrE8rFW_AJyYDXQVFGd8/s1600/Lentil-HotPot-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnkXfVtOX0SWlZEV8QmcMbXjuwd3Iw3qKjOKgssuboF_DSssnlGZxfF2ivaYGGpCwg-zM7VVNBUpJWn286H9sKp9ep-K1bF_H9Z_2IO0QHCchh7Qx2OqzjyGLrE8rFW_AJyYDXQVFGd8/s400/Lentil-HotPot-7.jpg" width="400" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">served with chopped fresh coriander, steamed rice and a garden salad. Delicious!</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Hope you and your family enjoy the above recipe.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><br /></b></span></span>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Tasty Fun with the Lentil HotPot</b></span></span></div>
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-61416430951289590162014-07-07T14:32:00.001+10:002021-02-12T16:16:07.949+11:00slow cooked osso buco<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face="Arial,Helvetica,sans-serif"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FJmM7bXqn7BiuEVqLel9fnA3hyLgDf1tSZg5nBOKAQnjsd7hHfh3OJluvbxQkuvnC88GHIriVeIvUT2UyzasPh8lmZr9SpSaaulpsNcG4gj5yCHnQbd2l7yIXtkhjjruDaFeEO6IaAs/s1600/1.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span></div>
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<span face="Arial,Helvetica,sans-serif"><span style="font-size: large;"><i><b>Ossobuco</b></i> is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with <i><a href="http://en.wikipedia.org/wiki/Gremolata" title="Gremolata">gremolata</a></i> and traditionally served with <i>risotto alla milanese</i>.<br /></span></span><br />
<span face="Arial,Helvetica,sans-serif"><span style="font-size: large;">There are two types of <i>ossobuco</i>: a modern version that has tomatoes and the original version which does not. The older version, <i>ossobuco in bianco</i>, is flavoured with cinnamon, bay leaf and <i><a href="http://en.wikipedia.org/wiki/Gremolata" title="Gremolata">gremolata</a></i>. The modern and more popular recipe includes tomatoes, carrots, celery and onions. <i>Gremolata</i> is optional.<br /><br /><i>Ossobuco</i> or <i>osso buco</i> is Italian for "bone with a hole" (<i>osso</i> bone, <i>buco</i> hole), a reference to the marrow hole at the centre of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this dish's name is <i>oss bus</i>.</span></span><br />
<span style="font-size: large;"><span face="Arial,Helvetica,sans-serif"><i><br />Risotto alla milanese</i> is the traditional accompaniment to <i>ossobuco in bianco</i>, making for a one-dish meal.<sup class="reference" id="cite_ref-tci_5-1"><a href="http://en.wikipedia.org/wiki/Ossobuco#cite_note-tci-5"></a></sup> <i>Ossobuco</i> (especially the tomato-based version) is also eaten with <a href="http://en.wikipedia.org/wiki/Polenta" title="Polenta">polenta</a> or mashed potatoes.<sup class="reference" id="cite_ref-wright_3-1"><a href="http://en.wikipedia.org/wiki/Ossobuco#cite_note-wright-3"></a></sup> Outside Milan, it is sometimes served with pasta.<br /><br />The Fabre 'version' is baked in the oven, served with couscous or rice, green vegetables and a salad as seen below!<br /><br />I purchased two large pieces of osso buco from our local butcher - and the following is how I prepared and cooked it.<br /><br /><sup class="reference" id="cite_ref-root_6-1"><a href="http://en.wikipedia.org/wiki/Ossobuco#cite_note-root-6"></a></sup></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FJmM7bXqn7BiuEVqLel9fnA3hyLgDf1tSZg5nBOKAQnjsd7hHfh3OJluvbxQkuvnC88GHIriVeIvUT2UyzasPh8lmZr9SpSaaulpsNcG4gj5yCHnQbd2l7yIXtkhjjruDaFeEO6IaAs/s1600/1.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">place the meat onto a sheet of foil, add chopped or sliced onion and some spicy Italian herb mix to each piece </td></tr>
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<span style="font-size: large;"><span face="Arial,Helvetica,sans-serif"><sup class="reference" id="cite_ref-1"><a href="http://en.wikipedia.org/wiki/Ossobuco#cite_note-1"></a></sup><a href="http://en.wikipedia.org/wiki/Ossobuco#cite_note-2"></a></span></span><br /></div>
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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/AVvXsEiY5IP4ZsSdoZnLAp2kloFAW2NFIGfGookp8ibxiWcbV27OaEddC3lJUMS3eZGHhxH5GO2_73NCIXivMfie_TySo4OKWHOcu9RijwK-lHh0EL9DHzIro7rqjx-2S9fH9Xi0Am7xKWSly04/s1600/2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5IP4ZsSdoZnLAp2kloFAW2NFIGfGookp8ibxiWcbV27OaEddC3lJUMS3eZGHhxH5GO2_73NCIXivMfie_TySo4OKWHOcu9RijwK-lHh0EL9DHzIro7rqjx-2S9fH9Xi0Am7xKWSly04/s1600/2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">add a knob of butter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-g3R7UIpHpDSBKEqqn1GQzkng8VlKOeycdVk-Tfc_zU_9sgD5ebpVLR8d-CFkAHh-gFGQXRDSd-6FHYgDgE9RSGr85zLPyS0_xSZ6wCwKKCGUQfGRhqHaaAm_FEcm1gzsWMsRpWiodQ4/s1600/3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-g3R7UIpHpDSBKEqqn1GQzkng8VlKOeycdVk-Tfc_zU_9sgD5ebpVLR8d-CFkAHh-gFGQXRDSd-6FHYgDgE9RSGr85zLPyS0_xSZ6wCwKKCGUQfGRhqHaaAm_FEcm1gzsWMsRpWiodQ4/s1600/3.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">wrap each piece and place into a dish or baking tray</td></tr>
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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/AVvXsEhCqwnDM2Mnj4zxXlDDZQpekTJN1d0sT13QjgVFRR2SJFUpf8HzZCjvkMm2MRNFwxyIvqj4s_AhpSpMwzV7kVCPh9mroUhFfYVUFMdlfplRVEfcqX6UpiQm4oXJ5SYIE9WWGP18EbIKfuI/s1600/4.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqwnDM2Mnj4zxXlDDZQpekTJN1d0sT13QjgVFRR2SJFUpf8HzZCjvkMm2MRNFwxyIvqj4s_AhpSpMwzV7kVCPh9mroUhFfYVUFMdlfplRVEfcqX6UpiQm4oXJ5SYIE9WWGP18EbIKfuI/s1600/4.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cook in a slow oven for two hours, open foil carefully as it will be hot</td></tr>
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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/AVvXsEglidO7Ch07mXlG3_z2V7v7pv3Sxl5aK1gAQ_m2Nt_hqodHof_6fLJGjZ2Zx8bT89F3rCAiomx3xDzkToe_pGhiStvkC4dz5ATyjSeT8ZmCTNJjP_rjPVDuD4_jLVgTiMGXnx755V53kiM/s1600/5.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglidO7Ch07mXlG3_z2V7v7pv3Sxl5aK1gAQ_m2Nt_hqodHof_6fLJGjZ2Zx8bT89F3rCAiomx3xDzkToe_pGhiStvkC4dz5ATyjSeT8ZmCTNJjP_rjPVDuD4_jLVgTiMGXnx755V53kiM/s1600/5.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I served it with greens, salad and couscous</td></tr>
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<span style="font-size: large;"><span face="Arial,Helvetica,sans-serif"><br /></span></span>
<span style="font-size: large;"><span face="Arial,Helvetica,sans-serif">so easy to prepare, all up 5 mins, then wrap and leave in the oven.<br /><br />A great winter meal that could also have other seasonings or vegetables added. Use your imagination!<br /><br /><br />.</span></span><br />
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-83839410971120133382014-05-03T17:50:00.000+10:002014-07-07T14:52:53.795+10:00Rag Pasta!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">though it's name is really.....</span></span><br />
<h1 itemprop="name" style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Italian sausage ragu with rag pasta</span></span></h1>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzZxsk5QrYUaIbeI-tSZKdA0ScLNsoAtOt6SZ7vPISNLzXPH-5PEsJEplsDVU77G3YufbS0kU8VbxjQkQfmlR1_05ZZuknDP2JHqNZPjyCjIs8b2KsTPQe0iTN6YIueehALdn-TVfTRs/s1600/rag+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzZxsk5QrYUaIbeI-tSZKdA0ScLNsoAtOt6SZ7vPISNLzXPH-5PEsJEplsDVU77G3YufbS0kU8VbxjQkQfmlR1_05ZZuknDP2JHqNZPjyCjIs8b2KsTPQe0iTN6YIueehALdn-TVfTRs/s1600/rag+pasta.jpg" height="426" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><br />I came across this delicious looking rag pasta dish that I need to save for future use and where better to save but right here so we can all share!!</span></span><br />
<div class="content-item tab-content current ingredients-tab-content">
<div class="ingredient-sub-heading">
<ul class="ingredient-table">
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 tablespoons olive oil</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">1 large brown onion, finely chopped</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 anchovies in oil, drained, chopped (optional)</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 garlic cloves, crushed</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">600g Italian pork and fennel sausages</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">1/2 cup dry white wine</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 x 400g cans diced tomatoes</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">375g packet fresh lasagne sheets</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">Shaved parmesan and fresh basil leaves, to serve</span></span></span>
</li>
</ul>
</div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<ol>
<li class="methods">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="step">Step 1</span></span></span>
<div class="description">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat oil in a large frying pan over
medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or
until softened. Add anchovies, if using, and garlic. Cook, stirring, for
1 minute or until fragrant. Squeeze sausages from casings. Discard
casings. Add sausage mixture to pan. Cook, stirring, for 10 minutes or
until browned. Add wine. Bring to the boil. Cook for 2 to 3 minutes or
until reduced by half.</span></span></div>
<div class="description">
<br /></div>
</li>
<li class="methods">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="step">Step 2</span></span></span>
<div class="description">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add tomato to pan. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until slightly thickened.</span></span></div>
<div class="description">
<br /></div>
</li>
<li class="methods">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="step">Step 3</span></span></span>
<div class="description">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile, tear lasagne sheets into
long strips. Cook pasta in a saucepan of boiling, salted water, for 3 to
4 minutes or until tender. Drain. Return to pan.</span></span></div>
<div class="description">
<br /></div>
</li>
<li class="methods">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="step">Step 4</span></span></span>
<div class="description">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add sauce to pasta. Season with salt and pepper. Toss to combine. Serve topped with parmesan and basil.</span></span></div>
</li>
</ol>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I found it on TASTE.COM.AU and you can see it right <a href="http://www.taste.com.au/recipes/27950/italian+sausage+ragu+with+rag+pasta"><b>here</b></a></span></span><br />
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0tag:blogger.com,1999:blog-5337720750549511474.post-28527702435701333132014-05-02T18:44:00.000+10:002014-05-02T18:44:19.094+10:00Chicken and sweetcorn soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6600iFCNP139vtIy6DJMwZihE6YjME_WERkcjb2Wzy4yOIKLnO3yMKhDIzycjFY-aFccz7X0Mk06Qe1NtlaVK7uNCV2_GYzax8Zj-dua4kXUYuFWrO0vK4IUzXnTJXuzhw8K8i3lSZuk/s1600/22638_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6600iFCNP139vtIy6DJMwZihE6YjME_WERkcjb2Wzy4yOIKLnO3yMKhDIzycjFY-aFccz7X0Mk06Qe1NtlaVK7uNCV2_GYzax8Zj-dua4kXUYuFWrO0vK4IUzXnTJXuzhw8K8i3lSZuk/s1600/22638_l.jpg" height="426" width="640" /> </a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>This super midday meal will warm the soul for winter! Serve with bread rolls, noodles or a hearty smile for a filling dinner. </b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
<div class="content-item tab-content current ingredients-tab-content">
<div class="ingredient-sub-heading">
<ul class="ingredient-table">
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">1 litre salt-reduced chicken stock</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">2 garlic cloves, crushed</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">420g can creamed corn</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">125g can corn kernels, drained, rinsed</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">3 green onions, thinly sliced</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">2 cups shredded cooked chicken</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">2 teaspoons soy sauce</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">1 tablespoon sweet chilli sauce</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">2 egg whites, lightly beaten</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">1/2 teaspoon sesame oil</span></span></span>
</li>
</ul>
</div>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<ol>
<li class="methods">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="step">Step 1</span></span></span>
<div class="description">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place stock, garlic, creamed corn,
corn kernels, half the onion and 1 cup cold water in a saucepan over
medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer
for 5 minutes. Add chicken, soy sauce and sweet chilli sauce. Stir to
combine. Simmer for 10 minutes or until heated through.<br /></span></span></div>
</li>
<li class="methods">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="step">Step 2</span></span></span>
<div class="description">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Gradually stir in egg white, then oil. Divide between bowls. Top with remaining onion. Serve.</span></span></div>
</li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />The above recipe came from Taste.com.au and you can see it <b><a href="http://www.taste.com.au/recipes/22638/chicken+and+sweetcorn+soup">HERE.</a></b></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">IGA had vegetable and chicken stock on special today, so will make the above tasty soup over the weekend!</span></span><br />
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0tag:blogger.com,1999:blog-5337720750549511474.post-4435863430540688732014-05-01T10:49:00.000+10:002014-05-01T10:49:20.172+10:00spinach or silver beet cooked in the Tagine!<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /><span style="font-weight: normal;">Nothing more tastier or healthier than a plate of spinach!!</span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">here
is a quick & easy way to prepare and cook this dish in the
Tagine..... if you don't have one, then cook in any pot on the stove in
the same way.<br /><br />Here I am using Silver Beet.....<br /><br />so grab one or two bunches of this fresh vegetable that is high in iron, wash it well.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add some oil to the tagine or cooking pot, add a chopped onion and gently cook ... add some crushed garlic. As little or as much as you like, 2 garlic cloves or 10 .. up to you!<br /><br />You can also add a small amount of chilli or ginger at this point, will depend on your taste buds. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />Then add the washed and chopped silver beet or spinach.<br /><br />Don't worry if it looks to be 'too much' as it will wilt down with the cooking process as seen below.<br /><br />Gently heat and place the lid on top. You will notice I have not added liquid to this yet, mainly because if the spinach or silver beet has been washed there will be enough moisture in the leaves to create the steam to cook with the lid on...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKJcL6ie37T_LK6IMVtCyu7zjPIt1D8oBQYBIAwJVBHoQzgrIx_468MeSE6HzoxSyjk-bKkofSZchA-mN8XPglTnK9IfhHuMlOPK5QF1GrWgWFCbfffQK1fEe8MyOz80bEtPSYIyv9mA/s1600/DSC_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKJcL6ie37T_LK6IMVtCyu7zjPIt1D8oBQYBIAwJVBHoQzgrIx_468MeSE6HzoxSyjk-bKkofSZchA-mN8XPglTnK9IfhHuMlOPK5QF1GrWgWFCbfffQK1fEe8MyOz80bEtPSYIyv9mA/s1600/DSC_0001.jpg" height="424" width="640" /><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1aokxMBufXHFnSJwpvYSI3skv5kIsNkKNcWpOaVndGjUMWrTXVxs1L_WQujoFLBNvp5dODJ0KiBx3Av2GUqEor7FgTYGehtoydkxdbeHOm2BYSQ1WW7gm5Xggm2FL7B3-0jfH1oR4jQ/s1600/DSC07675.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1aokxMBufXHFnSJwpvYSI3skv5kIsNkKNcWpOaVndGjUMWrTXVxs1L_WQujoFLBNvp5dODJ0KiBx3Av2GUqEor7FgTYGehtoydkxdbeHOm2BYSQ1WW7gm5Xggm2FL7B3-0jfH1oR4jQ/s1600/DSC07675.jpg" height="358" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzba7U5NUb7Zk2ewlJfS2rPK54SsR7lQMsZT-I99Glw27DIo1OSwYRZz5VqU4bJST4F_4vPatn2dFAhnyzlvAly6OVj0Ux8T5qNyqfTBbWVa43IguTsrWl0U0Y00y_WXx0MjU_EuLqgvM/s1600/DSC07676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzba7U5NUb7Zk2ewlJfS2rPK54SsR7lQMsZT-I99Glw27DIo1OSwYRZz5VqU4bJST4F_4vPatn2dFAhnyzlvAly6OVj0Ux8T5qNyqfTBbWVa43IguTsrWl0U0Y00y_WXx0MjU_EuLqgvM/s1600/DSC07676.jpg" height="358" width="640" /></a></div>
<br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />After about 10 mins of very low heat, take the lid off and add about a cup (or more) of vegetable stock and stir well.</span></span><br /><br /><br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs0jCeWPC6ioYTeTM6YqrOVdDmKsBxzMz-n_VV-tgRoJ51ii26KYDXlayYjzSBtdxdGRP-93QDlCeWUpRd25XG5Jpdwb_YmuOJf3u78fiG1S8Q8jOckPgU-_tZCSYDTu_8L_2W82CREE/s1600/DSC07677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs0jCeWPC6ioYTeTM6YqrOVdDmKsBxzMz-n_VV-tgRoJ51ii26KYDXlayYjzSBtdxdGRP-93QDlCeWUpRd25XG5Jpdwb_YmuOJf3u78fiG1S8Q8jOckPgU-_tZCSYDTu_8L_2W82CREE/s1600/DSC07677.jpg" height="358" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZCqYUGQgeEjkeW4KRNWK08OE_v_Fwl5-WnK04W_K7jiwm4Bwe5xtJZKwm5tQy4Lh1oh4utk57QCujkRccHDKbgxh-L367AxnsKCtTNR7BtkY_968qQVw7fCp5pBv_GRLV5gbWg9T938/s1600/DSC07678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZCqYUGQgeEjkeW4KRNWK08OE_v_Fwl5-WnK04W_K7jiwm4Bwe5xtJZKwm5tQy4Lh1oh4utk57QCujkRccHDKbgxh-L367AxnsKCtTNR7BtkY_968qQVw7fCp5pBv_GRLV5gbWg9T938/s1600/DSC07678.jpg" height="358" width="640" /></a></div>
<br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Let it simmer for another 10 mins and check if you think it needs more liquid. We tend to add another cup of stock at this point as we like it with plenty of juice as we always serve it with steamed rice.<br /><br />But this is a quick and easy dish to cook and is extra tasty too!</span><span style="font-size: large;"><br />Can be used as a side dish or served with steamed rice .......</span></span><br /><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">enjoy!!</span></span><br /><br /><br /><br /><br /><br /><br /><br />.<br /><br /></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0tag:blogger.com,1999:blog-5337720750549511474.post-7907561362514043912014-04-14T19:02:00.003+10:002014-05-01T10:50:13.198+10:00Tasty Mashed Potatoes ~ again!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWZfGuf-vjSHXbWe6kLUtF2XMA8wslvivf7bYfDvFPYGICuG1xjh-z_M_w97PlE7Vq_MgVH2zmuLdDXPmPmdk50FW8AP0jd9_e66mOyWeVriChJT36MCJf3M1mv6j0BdIVP-ZJabkHus/s1600/14362861-mmmain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWZfGuf-vjSHXbWe6kLUtF2XMA8wslvivf7bYfDvFPYGICuG1xjh-z_M_w97PlE7Vq_MgVH2zmuLdDXPmPmdk50FW8AP0jd9_e66mOyWeVriChJT36MCJf3M1mv6j0BdIVP-ZJabkHus/s1600/14362861-mmmain.jpg" height="528" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><br />IRISH COLCANNON
<br /></b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><i>Adapted from <a href="http://happyherbivore.com/cookbook/happy-herbivore-abroad/" title="Happy Herbivore Abroad">The Happy Herbivore Abroad</a>, by Lindsay Nixon<br /></i></i></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 1/2 pounds potatoes, peeled, chopped into 1" cubes<br /><br />
Two handfuls of shredded cabbage OR about 3 large leaves of washed kale, chopped<br /><br />
1 large onion, diced<br /><br />
generous dash Creole seasoning (to taste)<br /><br />
salt and black pepper (to taste)<br /> <br />
unsweetened soy milk (enough to mash potatoes)<br /><br />
1 tablespoon Dijon mustard (or more, to taste)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><br />
Instructions.<br /></b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place potatoes in a large pot of water. Add a dash of salt, and bring
to boil. Stir in cabbage or kale. Once boiling, reduce heat
to simmer. <br /><br />Cover, and cook for 15 to 20 minutes, stirring occasionally,
until cabbage or kale is soft, and potatoes are tender. <br /><br />Remove from
heat, and drain.<br /></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Meanwhile, saute onions in a nonstick skillet on medium-high heat.
Add just enough water to prevent sticking. Add a few dashes of Creole
seasoning, salt, and pepper. When onion is fragrant and begins to brown,
remove from heat and set aside.<br /></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">With a potato masher or electric mixer, smash the potatoes with
enough soy milk to achieve the right mashed/smashed potato consistency.
Mix in sauteed onions and Dijon mustard. <br /><br />Season generously with salt and
pepper to taste. Serve immediately.<br /><br /><br /><i>the above recipe originally off <span style="color: red;"><span style="color: blue;"><a href="http://www.mlive.com/cooking/2014/03/vegan_recipe_easy_irish_colcan.html"><b>this site</b></a>!</span><br /><br /><br /><br />.</span></i></span></span></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0tag:blogger.com,1999:blog-5337720750549511474.post-62729129983897883472014-03-05T12:04:00.000+11:002014-04-03T21:46:54.336+11:00smashing good taties!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">If you are looking for something quick, easy and tasty using potatoes, then here it is!<br /><br />I have made these a few times, but each time I change some of the ingredients. The following is fairly basic, but you can add or change the topping to suit you and your family.<br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZJnTbxxC64DE8-cw4NUQdQQ5vFurd9pnq6KEpE8iKolXfhyphenhyphenKdohaNK01Rq1ivwQVajeeDfEue0C0MBaeDPLFPZCUpUESIHCUtYUzRSs13w9ugFt9b-RQ5O5JO1QOV_oQCqlByLKQvSA/s1600/DSC07457.jpg" height="223" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">boil the required number of small potatoes till 'just tender'.</td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />You can use any potato, but better to use the smaller ones like the Chat Potatoes.</span><span style="font-family: Arial,Helvetica,sans-serif;"> Boil until 'just tender'.</span></span><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/AVvXsEipEWFNu-Or2KI4aODyw07PY7YC7NfDf6gJPwy01m2_fi32R2m9IvBz2t0NtRwk3UAjxHnRTC7rieQAVHvPHMkKzCkjMeEc9FUvG0i6mMLqeGJ5HdaOYB_dX0bzF9o2nf7Qr2rIzuUTw60/s1600/DSC07467.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEWFNu-Or2KI4aODyw07PY7YC7NfDf6gJPwy01m2_fi32R2m9IvBz2t0NtRwk3UAjxHnRTC7rieQAVHvPHMkKzCkjMeEc9FUvG0i6mMLqeGJ5HdaOYB_dX0bzF9o2nf7Qr2rIzuUTw60/s1600/DSC07467.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">place a small amount of olive oil on a baking tray</td></tr>
</tbody></table>
<span style="font-size: large;"><br /><span style="font-family: Arial, Helvetica, sans-serif;">Take a large baking tray and to make it easier on yourself, cover with foil. Then cover with about a tablespoon of olive oil. (in the USA that is a serving spoon full)</span></span><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/AVvXsEg6CwUbvS9ZyiJClHpwp4Z_S1J1NDPl0BxNaQggslepKRcuedy6XHrEyTizKLyicq7xOptb3qsDhqFcM8XkJw9gfoinbZFXjapaLyc82GJovsziKhMjqYF5Pga-6P6hMwbM6x0aUd1mZoA/s1600/DSC07468.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CwUbvS9ZyiJClHpwp4Z_S1J1NDPl0BxNaQggslepKRcuedy6XHrEyTizKLyicq7xOptb3qsDhqFcM8XkJw9gfoinbZFXjapaLyc82GJovsziKhMjqYF5Pga-6P6hMwbM6x0aUd1mZoA/s1600/DSC07468.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">can create your own mix here, this is garlic and olive oil</td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />While waiting for the potatoes to cool down, I make up the mix that is to go on top of them. Here is a mix of olive oil and garlic. Fresh garlic is obviously better, but had the paste on hand so used that this time. I also add a bit of salt & pepper to the mix.</span></span><br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJghmnvGMQGBOrAdg7KATMfuSjUvmU2exxTHJUphMUL2c2JDdjL9bDtBbhoM6vQQAFzurTnRIBE1BpHAIDQRkBaBF7MLSQxf9vwL2miG4jtkOY7TYSkf-WNqkodBBncv5pu96-CRh4aU/s1600/DSC07469.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJghmnvGMQGBOrAdg7KATMfuSjUvmU2exxTHJUphMUL2c2JDdjL9bDtBbhoM6vQQAFzurTnRIBE1BpHAIDQRkBaBF7MLSQxf9vwL2miG4jtkOY7TYSkf-WNqkodBBncv5pu96-CRh4aU/s1600/DSC07469.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">if you want to add onions, chop 1/2 an onion finely</td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />I don't always use onions, but this time I did. But you don't need much, maybe just half an onion to about 10 small potatoes. I think next time I would gently fry them in a little olive oil prior to putting them on the top of the potato.</span></span><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/AVvXsEh3pqrYna-lJeUCX8L9ohbUXNc05b40MmtOLtABD2XZAGHOyWiZm_HSnz0hOQ88vViIOHCPHjvQhXcTh_5j9Rm_ahc8xPudX2gfk4P1vRFwcHkPwJXDdwFE_O-4-HJ3zESQl42aZlLdlEw/s1600/DSC07470.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pqrYna-lJeUCX8L9ohbUXNc05b40MmtOLtABD2XZAGHOyWiZm_HSnz0hOQ88vViIOHCPHjvQhXcTh_5j9Rm_ahc8xPudX2gfk4P1vRFwcHkPwJXDdwFE_O-4-HJ3zESQl42aZlLdlEw/s1600/DSC07470.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">once the potatoes have reached their 'just tender' stage, <br />
then place on oiled tray.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Take the potatoes out of the pot and place them on the oiled baking tray. Make sure there is not too much oil on the tray, it is not needed.</span></span><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/AVvXsEg4E1NYNHlGCS0LfGu79xZx6ENYGcWjJFcQzn8H4D-51A8GAEsqfvkDkfvphB9VcQMNPr-a0oJszUKKk_wGAzTSDxYry-bLBgEbmyH6nHGNGP-RZlsO3-5Y7ooULI58wm7SbPAl6u9CbVo/s1600/DSC07471.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E1NYNHlGCS0LfGu79xZx6ENYGcWjJFcQzn8H4D-51A8GAEsqfvkDkfvphB9VcQMNPr-a0oJszUKKk_wGAzTSDxYry-bLBgEbmyH6nHGNGP-RZlsO3-5Y7ooULI58wm7SbPAl6u9CbVo/s1600/DSC07471.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">using a potato masher, press down lightly on each potato, enough to 'break them'</td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />If you don't have a potato masher to press down on them, then use a large fork. Press gently, just enough to 'break' the potato. </span></span><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/AVvXsEgMC8VnXinvo94THyjNojbdvkQUSYz7AEIaHowJ3JHIIh2lIoH2KdN_ftUHKMthHMGExI5w6fwP8fHVfWxC4068VFtgatBgjjp7qQYpCyNfCd9l2pfVQ5k8xyuVIbl_kCyK5rNQgMXPlq8/s1600/DSC07472.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMC8VnXinvo94THyjNojbdvkQUSYz7AEIaHowJ3JHIIh2lIoH2KdN_ftUHKMthHMGExI5w6fwP8fHVfWxC4068VFtgatBgjjp7qQYpCyNfCd9l2pfVQ5k8xyuVIbl_kCyK5rNQgMXPlq8/s1600/DSC07472.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">at this point add the olive oil & garlic mix to each one, add the finely chopped onion.</td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Now add a little of the olive oil and garlic mix, then the onion and lastly some grated or shaved Parmesan cheese.</span></span><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/AVvXsEjpQHoyrySU_KyjoZI7GEfMBD-kZaNz5vxr0hUUIjKdOpvxwQ5dB6zNftQiKBaS871EXwcyBXzmSJuVXF-FAVZgAEdEbZunz5qSc5UvPey7aj-hm8yFk1j0OgJR2xUxkco6Q1ueNyjfZoE/s1600/DSC07473.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQHoyrySU_KyjoZI7GEfMBD-kZaNz5vxr0hUUIjKdOpvxwQ5dB6zNftQiKBaS871EXwcyBXzmSJuVXF-FAVZgAEdEbZunz5qSc5UvPey7aj-hm8yFk1j0OgJR2xUxkco6Q1ueNyjfZoE/s1600/DSC07473.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">then add Parmesan cheese, I usually shave the Parmesan, but only had the packet this time!</td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />You can also add herbs or perhaps some pre cooked and finely chopped bacon pieces or try these other variations ....</span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKLnFdUNqzKPscINxYl1peQHiPWIQfu1-8fA0W6QXLaBp5M_dmWuOXO7t0x4pNWg0qiDen5CbbWDfesGY92Thnc6unNI8lOMuTlcQInmhPx1lQ1-yE5zVm_BeL3BBAOb1UQJ3jwGdw7k/s1600/DSC07476.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKLnFdUNqzKPscINxYl1peQHiPWIQfu1-8fA0W6QXLaBp5M_dmWuOXO7t0x4pNWg0qiDen5CbbWDfesGY92Thnc6unNI8lOMuTlcQInmhPx1lQ1-yE5zVm_BeL3BBAOb1UQJ3jwGdw7k/s1600/DSC07476.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">can be cooked a little longer than what I have here.</td></tr>
</tbody></table>
<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/AVvXsEjKP6Fhmd-Z7X37_rQM3vdr9l9CuR49zP1BlpL3cPy_-_tjlIlS37e5O6N9wygx_7i0ogUsCH__vgDIiBkjrYfqEcbZFIXgdZYlbxPctARLuuUtw6OznAGy6yWhTk9i-MEAaO1sz3i80lY/s1600/Crispy-.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKP6Fhmd-Z7X37_rQM3vdr9l9CuR49zP1BlpL3cPy_-_tjlIlS37e5O6N9wygx_7i0ogUsCH__vgDIiBkjrYfqEcbZFIXgdZYlbxPctARLuuUtw6OznAGy6yWhTk9i-MEAaO1sz3i80lY/s1600/Crispy-.jpg" height="271" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leave off the onion and add some thyme, cook a little longer (45 mins)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYD_OnR0yxu3l37COow2Ceq1C22A_PuVj8qLY5Z2B-1P-sKuyN5kPuYUXCmiTfDtc0nZdas-PNU_an2eCNOsLarYoRfjuTivqFN90DhunYM3oEtasQemyc3w3KFJlaQI2aa6DPvJhui10/s1600/smashed-potatoes-with-rosemary-and-manchego.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYD_OnR0yxu3l37COow2Ceq1C22A_PuVj8qLY5Z2B-1P-sKuyN5kPuYUXCmiTfDtc0nZdas-PNU_an2eCNOsLarYoRfjuTivqFN90DhunYM3oEtasQemyc3w3KFJlaQI2aa6DPvJhui10/s1600/smashed-potatoes-with-rosemary-and-manchego.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">leave off the onion and garlic, just add cheese and rosemary</td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Put the baking tray (with the potatoes) in a pre heated oven of approx 160c - 180c deg for about 30 - 45 mins. These are very tasty and can be served as a side dish with salads, at a BBQ, or with the Sunday Roast ... in fact these tasty little smashers can be served at anytime with anything!<br /><br /><br /><br />Hope you enjoy them!<br /></span></span><br />
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0tag:blogger.com,1999:blog-5337720750549511474.post-34953065238564607112014-02-20T10:23:00.000+11:002014-02-20T10:23:39.876+11:00simple way to roast capsicums<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKhi_acTz-TZ57iTSoCmOIvh56xGxGWdDGthEEooQSxUNC99dY5SEx0oj6jkWH1g5ZTGCfUylIBgaSsSnOtVxs8UGmwlKt2kR7G8JlTIlDS_G-ZNYmVYrCB3RptfdIR4nSY3fKJWldjg/s1600/use260711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKhi_acTz-TZ57iTSoCmOIvh56xGxGWdDGthEEooQSxUNC99dY5SEx0oj6jkWH1g5ZTGCfUylIBgaSsSnOtVxs8UGmwlKt2kR7G8JlTIlDS_G-ZNYmVYrCB3RptfdIR4nSY3fKJWldjg/s1600/use260711.jpg" height="426" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><span class="summary">This is a simple way to roast capsicums for use in
any recipe. </span></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Preheat the oven to 230C- 240 C.</span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><br />Cut the capsicums into
quarters. Remove the seeds and the membranes.Place on a large oven tray,
skin side up. <br /><br />Roast in preheated oven until the skin blisters and turns
black. Remove from oven and cover with plastic film or place in a paper
bag until cool. <br /><br />Be careful, they are very hot when straight from the oven!<br /><br />Peel away skins and use as desired.</span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="summary"><br />Choose any colour capsicums and if you are in a hurry, it is quicker
if you use the griller. <br /><br />After they are roasted you can add olive oil and
balsamic vinegar, or lightly pan-fry in olive oil and garlic to serve
with feta cheese on crunchy toast or Turkish bread.</span></span></span><br />tasty & fun!<br /><br /><br />.<br /></span></span><br />
<br /></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0tag:blogger.com,1999:blog-5337720750549511474.post-79388648721858568802014-02-19T20:49:00.002+11:002014-02-19T20:49:46.805+11:00roasted red capsicum & tomato soup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">This tasty recipe is straight out of <a href="http://taste.com.au/"><b>taste.com.au</b></a> and is so easy to make!<br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOyJ54tiPBoyQ0DMcWgOZ8QTE5GRH5GwJG7XhwM9Q1E0acUZKQTEC-7UPN3dGwQc2SxOK1B1SDg1t5_f_bbvQCUwABMEuJzZwls48jeTTBMZDENswWNJ9X96uVQ6i9My7sssIv56oStY/s1600/16939_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOyJ54tiPBoyQ0DMcWgOZ8QTE5GRH5GwJG7XhwM9Q1E0acUZKQTEC-7UPN3dGwQc2SxOK1B1SDg1t5_f_bbvQCUwABMEuJzZwls48jeTTBMZDENswWNJ9X96uVQ6i9My7sssIv56oStY/s1600/16939_l.jpg" height="426" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span><br />
<ul class="ingredient-table">
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="element">1 tablespoon olive oil</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">1 large brown onion, coarsely chopped</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">2 garlic cloves, crushed</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">1 teaspoon ground cumin</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">1/4 teaspoon cayenne pepper</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">500g ripe tomatoes, coarsely chopped</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">500ml (2 cups) vegetable stock</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">1 x 425g jar roasted red capsicums, drained, coarsely chopped</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">1 x 410g can tomato puree</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">Fresh basil leaves, to serve</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">Olive oil, extra, to serve</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">Bought hummus, to serve</span></span></span>
</li>
<li>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="checkbox input"></span>
<span class="element">2 Turkish bread rolls, split, toasted, cut into 3cm-thick slices<br /></span></span></span></li>
<li class="methods">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="step">Step 1<br /></span></span></span>
<div class="description">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat the oil in a large saucepan over
medium heat. Add the onion and cook, stirring, for 3 minutes or until
soft. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1
minute.<br /></span></span></div>
</li>
<li class="methods">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="step">Step 2<br /></span></span></span>
<div class="description">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add the tomato, stock, capsicum and
tomato puree, and bring to the boil. Cook, stirring occasionally, for 8
minutes or until the tomato is tender.<br /></span></span></div>
</li>
<li class="methods">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="step">Step 3<br /></span></span></span>
<div class="description">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Pour the tomato mixture into the bowl of a food processor and process until smooth. Season with salt and pepper.<br /></span></span></div>
</li>
<li class="methods">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="step">Step 4<br /></span></span></span>
<div class="description">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ladle the soup among serving bowls.
Top with the basil and drizzle over the extra oil. Spread hummus over
the Turkish toasts and serve with the soup.<br /><br /><br />click on the link to see it on the <a href="http://www.taste.com.au/recipes/16939/roasted+red+capsicum+tomato+soup"><b>taste.com.au</b></a> site.<br /><br /><b>changes I made are:</b><i><br />I used 5 cloves garlic.<br />used chilli paste instead of cayenne pepper.<br />and used toasted croutons instead of the Turkish Bread & Hummus.<br /><br /></i>.</span></span></div>
</li>
</ul>
<br /></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0tag:blogger.com,1999:blog-5337720750549511474.post-44424883715398293752014-02-19T20:41:00.000+11:002014-02-19T20:41:28.547+11:00roasted tomato soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuwrAoE5dKAIRG0fUQIaAcar7tKAxq08nsEyWVbkKmmvl2JCjz8nLUl5Xlu76seN_hcwAtHQ-eljzEn1zUGnGMY7r4go0mwSpmCTg8jYzhE63b5QX_l4qLhV_0Hpm03CUa88WSaFLqA0/s1600/30107_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuwrAoE5dKAIRG0fUQIaAcar7tKAxq08nsEyWVbkKmmvl2JCjz8nLUl5Xlu76seN_hcwAtHQ-eljzEn1zUGnGMY7r4go0mwSpmCTg8jYzhE63b5QX_l4qLhV_0Hpm03CUa88WSaFLqA0/s1600/30107_l.jpg" height="426" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />This recipe is straight from <a href="http://www.taste.com.au/"><b>taste.com.au</b></a> and it delicious!!</span></span><br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />The potatoes give it the creamy texture</span></span>.<br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span><br />
<ul class="ingredient-table">
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="element">1kg roma tomatoes, halved</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 tablespoons olive oil</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">3 sprigs fresh thyme</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">1 medium brown onion, chopped</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 garlic cloves, crushed</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">200g potato, peeled, chopped</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 tablespoons tomato paste</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 teaspoons brown sugar</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">2 cups vegetable stock</span></span></span>
</li>
<li>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="checkbox input"></span>
<span class="element">Fresh thyme leaves and bread, to serve<br /></span></span></span></li>
<li class="methods">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="step">Step 1<br /></span></span></span>
<div class="description">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 220C/200C fan-forced.
Place tomato on a baking tray. Drizzle tomato with half the oil and top
with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or
until tender.<br /></span></span></div>
</li>
<li class="methods">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="step">Step 2<br /></span></span></span>
<div class="description">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat oil in a saucepan. Add onion,
garlic and potato. Cook, stirring occasionally, for 5 minutes. Add
tomato paste and sugar. Stir in stock and 1 cup cold water. Cover. Bring
to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato
is just tender.<br /></span></span></div>
</li>
<li class="methods">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span class="step">Step 3<br /></span></span></span>
<div class="description">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /><br />Click on the link to see the recipe on <a href="http://www.taste.com.au/recipes/30107/roasted+tomato+soup">Taste.com.au</a></span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /><br />Well worth making as it is quick and easy ... I used 4 cloves garlic, I didn't have any Thyme so left it out and I used only one teaspoon of the brown sugar.<br /></span></span><br /><br />.<br /><br /></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0tag:blogger.com,1999:blog-5337720750549511474.post-33988409203540067152013-12-10T18:44:00.000+11:002014-07-07T15:10:38.315+10:00Beer Butt Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Here is a tasty and fun way to BBQ a chicken!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Purchase one large free range chicken....</span></span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8AkIBQXhpgyHWZ86kz_IFgT-f2q1B-FUp90VOXMkIFpoP23fvktgF6Y5fsbumn0kbdJGoicdaOYARnGoX3o_7-HVevGpboZvRB9rHwaCfdER6Lwzs0l7KAu8TR5nN5N2m1Y33uo4e0QA/s1600/Whole_No.15_Chicken__96994_zoom.jpg" height="426" width="640" /><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">this is the stand you can purchase from Bunnings for about $9.95 or if you are clever, create one of your own. Some people just use the beer can and not have this extra 'stand'.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgvWkkFUzRgiY4tpMgLvP2qw2hk3fx-PMcZjkuIaxY2CNZxzcGzTzOP6hKFMAUUAbmTVniUCYYhS1drXG-LZ7exv4Kfyc_I9SmO0s4YLozU34x3gxBWbKzq56K8830UYOjptWY79Phv0/s1600/DSC03832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgvWkkFUzRgiY4tpMgLvP2qw2hk3fx-PMcZjkuIaxY2CNZxzcGzTzOP6hKFMAUUAbmTVniUCYYhS1drXG-LZ7exv4Kfyc_I9SmO0s4YLozU34x3gxBWbKzq56K8830UYOjptWY79Phv0/s640/DSC03832.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">prepare the chicken, by removing 'the bits' you don't want. Add any seasonings you like with some olive oil and rub all over.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCg4W0naSlnkmAoE77V_AIR1M96RiecuQlBo-SWrlJiuWk0tra_3oCWWwrQtVMA7EC_H4fwyHMFoKWrwZcrvOBnp6ZCyD-FLJSvCrNXQoMqT_9SXqGFy5KW8NXqhyrSTBuWO-xEJUt-4/s1600/DSC03834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCg4W0naSlnkmAoE77V_AIR1M96RiecuQlBo-SWrlJiuWk0tra_3oCWWwrQtVMA7EC_H4fwyHMFoKWrwZcrvOBnp6ZCyD-FLJSvCrNXQoMqT_9SXqGFy5KW8NXqhyrSTBuWO-xEJUt-4/s640/DSC03834.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">take one can of beer and pour (or drink) about 1/2 cup from it. Then to the can add about a tablespoon of the seasoning that you have rubbed over the chicken. Might be curry powder, Moroccan seasoning, or anything else you like to have with chicken.<br /><br />Place the beer can in the stand, or if not using the stand, place it in a baking dish.</span></span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2Uad5rVWCc3fNuSFnpM29RX9uWlcd8Qbh8SGlmQac-DUFcXxPn4VE4k4cyv2rneznelt1btPRU2XJPD3qnDB7qENbQDJFeUpAgDli_WajMPklAxygTE1JmeK16qxF9rmIPZQYrl_3kI/s640/DSC03837.jpg" height="480" width="640" /><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place the chicken over the can - gently - and wriggle its butt to fit over the beer can firmly.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDCC6EjudaNEVjbSCDhXFqQbIhEpMy8K0d-y5HcXhNw9kLuyuXY5NiEQuf5d7D8NZWKGEGeofSBMXC7_ljtT0Ue45xcOEhh3aqBKr49_uGbjAXWLCP-z67PX6mg683XwvaJm42UyuXTA/s1600/DSC03838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDCC6EjudaNEVjbSCDhXFqQbIhEpMy8K0d-y5HcXhNw9kLuyuXY5NiEQuf5d7D8NZWKGEGeofSBMXC7_ljtT0Ue45xcOEhh3aqBKr49_uGbjAXWLCP-z67PX6mg683XwvaJm42UyuXTA/s640/DSC03838.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">now place the chicken, the beer can, the stand in a baking dish in the oven or covered BBQ.<br /><br />I also place foil over the baking tray as I never like cleaning these afterwards!! Water in the base also helps the pan from 'baking' dry.<br /><br />Add the vegetables you want.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Depending on the size of the chicken, it will take at least an hour, sometimes two hours with the large chicken.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewzRK928BcuEsG-_FzdRSZQo20Km-FbBhJUsf19bTs38fNoWzJ-J8td2P-qaXrvsTPVLQjlHH3LkIBf4QoP9bJFdvJiVkoDK_G7RS5XbKgh2xY5mM1ofRWsH29_BHUDO5m5OKuHhekPo/s1600/DSC03841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewzRK928BcuEsG-_FzdRSZQo20Km-FbBhJUsf19bTs38fNoWzJ-J8td2P-qaXrvsTPVLQjlHH3LkIBf4QoP9bJFdvJiVkoDK_G7RS5XbKgh2xY5mM1ofRWsH29_BHUDO5m5OKuHhekPo/s1600/DSC03841.jpg" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiP02uckWkTgj7m4hGAgIW23whgATmaxghkL_499gzMUDNfxLeKCA0drZmeU4tUThyphenhyphenNQU4sQl3W0BCLHy3Fv_ifsWf43Q3r56P6Q4ZYfLNMX5gO2A5ikDdab6xOCcveBiKJk-kdsRDxoI/s1600/DSC03842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiP02uckWkTgj7m4hGAgIW23whgATmaxghkL_499gzMUDNfxLeKCA0drZmeU4tUThyphenhyphenNQU4sQl3W0BCLHy3Fv_ifsWf43Q3r56P6Q4ZYfLNMX5gO2A5ikDdab6xOCcveBiKJk-kdsRDxoI/s640/DSC03842.jpg" height="452" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">once it is cooked and ready, place it on a tray or large plate and VERY CAREFULLY lift it off the beer can. <br /><br />Remember this will be VERY HOT.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2S3a5P-XPM738LNj2FfyvUONit5xQvaUkxGURxkySrG7EQ76fXnTtdpfprd2podR6WF5YEdNCbKrzat2XPUrZqCys3XjwG9Rh6CmxVCcqX_-WJfMiRFy0IPhYqNMOiwpQRXklTWaIZJQ/s1600/beer-butt-chick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2S3a5P-XPM738LNj2FfyvUONit5xQvaUkxGURxkySrG7EQ76fXnTtdpfprd2podR6WF5YEdNCbKrzat2XPUrZqCys3XjwG9Rh6CmxVCcqX_-WJfMiRFy0IPhYqNMOiwpQRXklTWaIZJQ/s1600/beer-butt-chick.jpg" height="640" width="452" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">it is now ready to serve with salad, vegetables etc.<br /><br />If you do not drink beer due to the taste, you will not be able to taste the 'beer' in this recipe. However if you do not drink beer due to other reasons, this can be done with apple cider or other drinks too.<br /><br />It certainly is a very moist and tasty chicken.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>this will be a tasty fun BBQ!!</i></span></span></div>
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-57582961972743792532013-12-02T13:15:00.001+11:002014-07-07T18:23:40.672+10:00Tasty Rhubarb Relish<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Found a recipe for Rhubarb Relish this morning and then altered it to suit!<br /><br />It is delicious!<br /><br />Two onions chopped finely<br /><br />500 grams chopped rhubarb<br /><br />150 ml of brown vinegar (I used white wine vinegar)<br /><br />6 level teaspoons of curry powder<br /><br />2 level teaspoons of Moroccan seasoning<br /><br />1 teaspoon grated ginger<br /><br />1 teaspoon of turmeric <br /><br />1 teaspoon salt<br /><br />1/4 teaspoon pepper<br /><br />2 cups sugar<br /><br />Put all ingredients in a large saucepan on the stove top. Boil gently and stir for 30 minutes. Bottle, refrigerate and enjoy! <br /><br />This makes enough to fill two medium sized pasta sauce bottles.<br /><br />I actually slightly cooked the chopped onions in a spoonful of butter first, then added the curry and other seasonings and stirred for about 5 mins.<br /><br />Then added everything else and cooked on a low heat, stirring on and off for about 30 mins before placing in pre boiled jars.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">serve this tasty relish on burgers, grilled chicken, cheese sandwich, BBQ'd fish and anything else you can think of!!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />it was Tasty Fun to make and am sure you will enjoy it too!!</span></span><br />
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-20482010272334790812013-10-25T15:09:00.003+11:002013-10-25T15:14:43.206+11:00The Tai Tai High Tea<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">While living in Singapore I often heard the term Tai Tai in relation to the "Expat Ladies". The tai tais being equivalent to
“ladies who lunch.” In other words, a tai tai is a woman who is married
to a wealthy man, loves to shop, has the manicure and pedicure each week, and often goes to spas ..... and a tai-tai <i>always</i> sleeps until at least 9:00 am.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />But
not all "expat ladies" in Singapore like being labeled with the term
Tai Tai. Some feel it demeaning yet others just think of it as an
endearment. Most just laugh it off if someone made a comment about us
heading off for lunch with friends by saying "ah ha the Tai Tai ladies
are going to lunch eh?" </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Tai Tai was a term used
in Chinese circles for supreme wife (implying situation where a man
is wealthy enough to have several "wives') but no longer
strictly interpreted. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Term now applies to citizens of the world with
an Asian viewpoint who have "bounds of time and money". A
Tai Tai is a privileged lady of means and the term implies
respect. </span></span><span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />Awhile back I decided to host an afternoon tea at my home to
"welcome spring". I intended to serve delicious cakes and slices on a
well set table complete with cake servers, tiny cake forks, a three tier
cake stand etc. On mentioning this to a friend from Singapore she made
comment about it being a <a href="http://unclephilipsg.blogspot.com.au/2012/08/drop-in-this-arvo-for-cuppa-mate.html"><i><span style="color: purple;">Tai Tai High Tea</span></i></a>, hence the title of the blog but not referring in anyway to these lovely ladies and our afternoon tea to welcome spring. </span></span></span><br />
<span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The
ladies that came - all 17 of them - are from the area where I
live. Over the short time of living here I have come to respect these
women and to enjoy their company. So yesterday I got to know them a
little more in a relaxed atmosphere, over cups of tea, plates of cake
and a glass of home made baileys!</span></span></span></span></span></span><br />
<span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span></span><br /><span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">the following are a few images are of our afternoon tea:</span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I
had asked them to not bring anything, just themselves so they could
enjoy the day without having to fuss with baking something. But a couple
still came along with a plate of goodies, another with a box of
chocolates and another with a bunch of daffodils. We even received a
beautiful Daphne plant complete with card that said <i>'Welcome to Ballan, John and Leone'</i></span></span></span></div>
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<span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">we are overwhelmed with the generosity of these ladies.<br /><br /></span></span></span><br />
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<span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I had a great day and certainly enjoyed the company of these lovely ladies and h<span style="font-size: large;">ope to host a similar afternoon perhaps to welcome 'summertime'!<br /><i><br /></i></span></span></span></span><br />
<i><span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">so our little tai tai high tea is a little tongue in cheek but was a lot of tasty fun!!</span></span></span></span></i><br />
<span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: 10px;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /><br /><br /><br />.<br /><br /><br /><br /><br /><br /><br /><br /></span></span></span><br />
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-87304608089150337512013-10-23T12:47:00.000+11:002013-10-23T12:47:26.381+11:00tasty & zesty lemon curd!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-size: small;"><i>(above) my first jar of Lemon Curd - recipe below.</i></span><br /><br />Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry.
<br /><br />Specific types of fruit curd are named after the central curd in them -
for example, that made with lemons is known as "lemon curd". The basic
ingredients are beaten egg yolks, sugar, fruit juice and zest
which are gently cooked together until thick and then allowed to cool,
forming a soft, smooth, intensely-flavored spread. Some recipes also
include egg whites and/or butter.<br /><sup class="reference" id="cite_ref-recipe_2-0"><a href="http://en.wikipedia.org/wiki/Fruit_curd#cite_note-recipe-2"><br /></a></sup></span></div>
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<span style="font-size: large;">In
late 19th and early 20th century England, home-made lemon curd was
traditionally served with bread or scones at afternoon tea as an
alternative to jam, and as a filling for cakes, small pastries and
tarts.
<br /><br />Homemade lemon curd was usually made in relatively small amounts as it
did not keep as well as jam. In more modern times larger quantities are
feasible because of the use of refrigeration. Commercially manufactured
curds often contain additional preservatives and thickening agents. <sup class="reference" id="cite_ref-ingredients_4-0"><a href="http://en.wikipedia.org/wiki/Fruit_curd#cite_note-ingredients-4"><br /></a></sup></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />Modern
commercially made curds are still a popular spread for bread, scones,
toast, waffles, crumpets, pancakes, or muffins. <br /><br />They can also be used as
a flavoring for desserts or yogurt. Lemon-meringue pie, made with lemon
curd and topped with meringue, or lemon meringue cupcakes as seen below:</span></span><br /><br />
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<span style="font-size: large;">Curds
are different from pie fillings or custards in that they contain a
higher proportion of juice and zest, which gives them a more intense
flavor. Also,
curds containing butter have a smoother and creamier texture than both
pie fillings and custards; both contain little or no butter and use
cornstarch or flour for thickening. Additionally, unlike custards, curds
are not usually eaten on their own.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;"><br />Other flavor variations also exist using citrus fruits such as limes and tangerines, passion fruit, mangoes and berries such as cranberries or blackberries. Hundreds of commercial variations are sold globally.</span></div>
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<span style="font-size: large;"><span style="font-size: small;"><i>most of the above information is from <b style="color: red;"><a href="http://en.wikipedia.org/wiki/Fruit_curd">Wikipedia. </a></b></i><span style="color: red;"><br style="color: black;" /></span><b><br /><span style="font-size: large;">RECIPE</span></b><span style="font-size: large;"><br /><br />2 eggs plus 2 egg yolks</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">3/4 cup (165g) caster sugar</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/3 cup (80g) chilled unsalted butter</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">zest and juice of two lemons<br /><br />see method below:<br /><b><br /><i>hint: </i></b><i><br />when grating lemons, place some cling wrap against the inside of the grater (or under) to capture the zest .</i></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. </span></span><div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-size: small;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add the butter, lemon juice and zest and continuously whisk until thickened......</span></span></span></span><br />
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<br /><br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Strain through a sieve into a sterilized jar. Lemon curd keeps covered, in the fridge for two weeks.</span></span><br /><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">the above took nearly an hour to prepare the ingredients, whisk and sieve .... a lot of work for just one jar of curd, but so
worth it. The taste is tangy and delicious!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b><br /></b></i></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>HINT:</b></i></span></span><br /><br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>The above states to use two whole eggs plus two egg yolks. I used the extra two egg whites left over to make a few macaroons.</i></span></span><br /><br /><br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>HINT:</b></i></span></span><br /><br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>
In the above recipe I used 3 small lemons and one medium to make the curd, but I did not
throw away the left over lemon skin and pulp, I placed them in a
saucepan along with some vanilla essence, cinnamon and a chopped orange
and placed them on the stove using low heat to use as an Air Freshener
for the day. <br /><br />It did make the house smell nice!</i></span></span><br /><br /><br /><div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b></b></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i></i></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>see below:</i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEphb7jRw4Q6CMBBaau8wGjvdCw_ZJhv-7x-ZWVIGT_h1sYoWir7Q0sqb0mH6iEpsME5EDxAEfgFrOkBgi7jvee9oIc89arQ5GAf8vFO9dYFhFWtaTCQ2aLSVbvCZxscZ_3SwWsq_-yH4/s1600/DSC03717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEphb7jRw4Q6CMBBaau8wGjvdCw_ZJhv-7x-ZWVIGT_h1sYoWir7Q0sqb0mH6iEpsME5EDxAEfgFrOkBgi7jvee9oIc89arQ5GAf8vFO9dYFhFWtaTCQ2aLSVbvCZxscZ_3SwWsq_-yH4/s400/DSC03717.jpg" width="400" /></a></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />Hope you enjoy this tasty lemon curd as well as the spicy smelling 'air freshener'!</span></span><br /><br /><br /><br />.<br /><br /><br /></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-64496139743277618812013-10-23T11:40:00.000+11:002013-10-23T11:40:38.055+11:00easy chicken broth.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Yesterday was cold and wet, with the top temperature barely hitting
17 deg ...... it seemed like a good day to do some cooking and or
baking. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> So made a chicken
broth, complete with onions, garlic, chicken, carrot, some lime and chilli and plenty of
greens ....</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
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<br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">all I did was brown a couple of sliced onions, garlic and chopped carrots. Then a couple of litres of chicken stock and some chopped left over chicken pieces if you have any. Add some spinach (though you can use a block or two of the frozen spinach) and a bunch or two of washed, chopped Bok Choy or any other green.<br /><br />Let simmer for 20 mins.<br /><br />It is then ready to eat with some crusty bread!<br /><br />You can even leave it till the next day to reheat and have for lunch. <br /><br />Maybe even add a few rice noodles before serving.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />enjoy this tasty soup at any time.<br /><br /><br /></span></span></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-24006561113826142832013-10-22T17:51:00.000+11:002013-10-22T17:51:54.379+11:00Tasty Fun with the Tagine!<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBdIomrBxZ4oIEL4sNlJTI4T7VaI3uYS6hspeB-BMAmf5MswOlECmabacATi2bshDX_-bGtPdd1y8BtsyJDgHGaB3eFFuMIUOos-v4lA16IWrdhyoz-LUHtwBSp4Zm2GlqVGG6Lfx6kI/s400/DSC_0589.jpg" width="400" /></div>
<br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />A few people have asked about my tagine, what I cook in it, how I use it
and do I have any recipes. We have eaten tajine cooked foods many
times, but it was not until we were in Morocco last year, eating from a
tajine at an outside cafe, that I decided to actually purchase one as
soon as I moved back to Australia.</span></span><br /><br />
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<span style="font-size: large;"> </span><br />
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">I was lucky enough to find one on 'special' at <a href="http://www.harrisscarfe.com.au/hs-home/about-hs-home.html"><b>Harris Scarfe</b></a>
for $39.00 AUD that was marked down from the original price of $169.00
AUD ..... I doubt I would have paid the full price for it, but it has
been a great investment at just $39.00!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Like most slow-cooking methods, making a tagine is easy and requires very little work from the cook - the pot does it all!</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">So I spent a little time today gathering information about the humble tajine to share with you. </span><br />
<span style="font-size: large;"><b style="color: #990000;"><br /><span style="color: black;">First of all, What is a tagine?</span></b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The word tagine - or tajine - refers to both the conical-shaped dish
and the food that's cooked inside it, which is usually a blend of
delicious sweet and savoury flavours. Traditionally the ingredients were
packed into the pot, the lid was popped on tight, then it was cooked
slowly over a smouldering charcoal fire. At home it's cooked slowly in
the oven or on the stovetop.</span><br />
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat,
the tagine is used for both cooking and serving, but care should be taken to protect your table when using the
tagine as a serving dish as the base will be very hot.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;"><b><br /></b>Some tagines are designed for the oven or stovetop, while others are
simply used as decorative serving dishes. Traditionally, tagines are
made from earthenware, but these require special care, so for
convenience many cooks prefer tagines made from metal or flameproof
glazed ceramic. Just thinking of Moroccan food immediately conjures
thoughts of spicy, slow-cooked meat dishes cooked gently in one magical
pot: a tagine. </span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>The cooking principles are ...</b></span></span></div>
<div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The conical shaped lid helps preserves the moisture in the food as the steam condenses on the inside of the lid. The
shape of the lid also creates circulation within the dish, infusing the food with spices and flavours.</span></span></div>
<div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The low indirect heat produces a rich, aromatic flavour as the food can slowly simmer for hours and the resulting
meat becomes meltingly tender.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><br />there are serving tagines.....</b></span></span></div>
<div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">these Moroccan tagines are often highly coloured and patterned and are <b>not suitable for cooking and are not
dishwasher safe.</b></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><br /></b></span></span></div>
<div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>and there are cooking tagines......</b></span></span></div>
<div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Traditional Moroccan tagines:</i> These are made in Morocco of glazed terracotta and ideally require seasoning
before use. They can be used in the oven and over a low gas flame preferably with a heat diffuser. These are <b>not
dishwasher safe</b>, please wash by hand in warm soapy water.</span></span></div>
<div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Other cooking tagines:</i> There are a selection of ceramic tagines of colours and patterns which can be purchased.
These are fully glazed and usually do not require seasoning before first use. They can be used in the oven but <b>not on the stove top</b> and are dishwasher safe.</span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><br />then there are the newer metal ones ....</i>.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">A traditionalist would be horrified to know people actually use the
metal tagines! But to be fair I think anything that makes life easier is
OK by me. Mine is metal and I am extremely happy with it. I leave it
sitting on the stove top all the time, it is never stored away. By
having it on the stove top it is convenient and it allows me to use it
at anytime.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><span style="font-size: small;"><br /></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>see image below where it takes 'pride of place' in my kitchen ..</i></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsRH4vG0AXf9Xd5f94pnMVm0QrrdbOXT2G0_oB5GMZ054RlWlbGACNYLHFL71YeRrOSf_jpicPFjFhsBrILSVxHFygJApXNEyzvXWR6WdMNatxWhr1D9fw_yA4OZi6bmwoHeE3C96ZiM/s1600/DSC_0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsRH4vG0AXf9Xd5f94pnMVm0QrrdbOXT2G0_oB5GMZ054RlWlbGACNYLHFL71YeRrOSf_jpicPFjFhsBrILSVxHFygJApXNEyzvXWR6WdMNatxWhr1D9fw_yA4OZi6bmwoHeE3C96ZiM/s400/DSC_0011.jpg" width="400" /></a></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">My tagine did not need to be 'seasoned', all it needed was a wash in warm soapy water and it could be used immediately.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This one cannot be used in the oven nor can it be washed in the dish washer.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I use this on a VERY LOW HEAT on the stove top.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Please
don't be frightened or worried about using a tagine, once you have one
you will never be without it. You must choose the one that suits you
best. Be it ceramic, metal or clay ..... if you purchase a clay or
ceramic tagine, do take the time to learn what you need to do to season
it. Time well spent at first will help further down the track.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">But cooking in a tagine is simple and easy.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Do
not get too concerned about finding the right recipes. Many recipes can
be adapted for the tagine..... main thing to remember is keep the heat
low and use very little liquid.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Actually I haven't used recipes when cooking in this tagine.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>The beauty of the tagine is that it's a great serving dish, too. Just remember the base is hot so protect your table.</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">One
time I had a couple of lamb chops, so placed them in the centre and
added quartered potatoe's and carrots around the chops, half a chopped
onion and a large amount of varied spices. Then a half cup of tomato
based pasta sauce over the top, popped the lid on, left it for about an
hour and it was ready. It was that easy.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Same thing
another time, but added diced steak, extra vegetables and half a cup of
beef stock. Then served it with steamed rice.<span class="commentBody" data-jsid="text"><br /><br /> another one is to cover the base with a
very thin layer of olive oil, then lay one sliced onion, about 4 cloves
garlic chopped, a couple of carrots - large slices - then pl<span class="text_exposed_show">op
a couple of pieces of chicken in the middle. Chop about 4 potatoes into
quarters (depending on size) lay them around the edge. <br /> <br /> Now
you can do what you like. I usually put into a small jug about 1/4
cup water, add chopped coriander, paprika, cummin, and a teaspoon or
more of any of the middle eastern spices, tumeric etc; whatever
takes your fancy. Then pour over the top of the chicken and
vegetables. Put lid back on and LEAVE IT ALONE!<br /> <br /> <b>VERY LOW</b> heat ...... about one and a half hours.</span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">even
easier, just last week, had one large chicken breast, so diced that and
added vegetables, spices and towards the end a few fresh herbs. It was
delicious.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">another plus? </span></span><br />
<div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></div>
<div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">the absolutely deliciously warm smells coming from the kitchen is enough to make anyone hungry.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">If you want some roast vegetables to serve with dinner but don't want
to turn the oven on - quarter 3 or 4 potatoes, sweet potatoes or even
some small pieces of pumpkin. Add a very small amount of olive oil in
the bottom of the tagine, throw in the vegetables and sprinkle with any
seasoning you may like - including salt - and pop the lid on. Watch the
heat though and check after about 5 minutes as it won't take too long to
'roast' these vegetables. Stir them around to brown all sides and they
should be ready in about 15 minutes. Depending on the size of each
piece. These 'roast vegetables' are very tasty indeed.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">A
tagine full of yummy vegetables is another dish altogether, just add
whatever you want to. Fill the tagine with potatoes, pumpkin, carrots,
onions, beans etc then half a cup of chicken stock. Add some seasoning
and these vegetables will be the yummiest you have ever had. Everyone
will want extra vegetables now. Can't be any quicker and easier than
that!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">If you have unexpected guests, grab a chicken
breast out of the refrigerator and dice it. Place it in a bowl with any
seasoning you like. (I use a lot of the Middle Eastern or Moroccan
seasonings) you can add turmeric, coriander, garum marsala or anything
else that makes it nice and tasty. Leave it marinade for at least 15
mins (longer if possible) and then add a little oil to the tagine and
cook the chicken pieces, keep turning them so they don't burn. They will
be ready in about 5 minutes.<br /></span><span style="font-size: large;">Serve on a plate (<i>don't forget the toothpicks</i>) with other appetizers plus a nice glass of wine. Your guests will be impressed!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XpmMRx04P62tgwVpGKh6yqY7fDF2G-lQHFVwVXT4uQh_DjQu7qryPB1YE0lCeZpyJ2ysiv7Iy9aTYtcCUFfJ2DuknRTsNGFA2V8vMn8QA41gH04b20oc3KFIVkDB9hYG3A4-M88n96Y/s1600/DSC_0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XpmMRx04P62tgwVpGKh6yqY7fDF2G-lQHFVwVXT4uQh_DjQu7qryPB1YE0lCeZpyJ2ysiv7Iy9aTYtcCUFfJ2DuknRTsNGFA2V8vMn8QA41gH04b20oc3KFIVkDB9hYG3A4-M88n96Y/s400/DSC_0016.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7d1Bw57QWxj45N3IDRmyCqdin17I7C_tcxaPwV1BiAoQNcTWUWxsWn1JWO-JRh_HQSScIq3CrAWuLb-Q2zQ8gyK5dYxGSaE5kzfHlCVgh-VrwDd7LfgnsuIS4HuETJ1Eurj0IqfLNco/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7d1Bw57QWxj45N3IDRmyCqdin17I7C_tcxaPwV1BiAoQNcTWUWxsWn1JWO-JRh_HQSScIq3CrAWuLb-Q2zQ8gyK5dYxGSaE5kzfHlCVgh-VrwDd7LfgnsuIS4HuETJ1Eurj0IqfLNco/s400/DSC_0017.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: large;"><b>Be adventurous with your tagine<br />your guests will be happy<br />your partner will be happy </b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: large;"><b>your family will be happy<br />your tummy will be happy</b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: large;"><b>and you will be happy with the results too!</b></span></div>
<span style="font-size: large;"><b><br /></b></span>
</div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><br /></b></span></span>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>it's all about<br />Tasty Fun with the Tagine!</b></span></span></div>
<br /><br /><br /><br /><br />.<br /><br /><br /></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-11770877456598554582013-10-21T16:58:00.001+11:002013-10-21T16:58:27.321+11:00a berry nice cake indeed!<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />Looking for a quick and easy afternoon tea or even a dessert?<br /><br />Look no further than the humble cake mix in a pack!</span></span></div>
<div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I always have one or two cake mixes on hand and usually have the <b style="color: red;"><a href="http://www.whitewings.com.au/our-range/baking-packet-mixes/cakes/traditional-madeira-cake">White Wings Madeira Cake</a> </b>mix in the cupboard as it can be quite versatile. All you need are two eggs, 3/4 cup of milk and the cake mix!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEupW2QzLEKuY7VOOsSZZku0UJovvsIRgrVxVqUuNo96kOxejUV9xzAO4BsmsNp74g8bYmqVPUuZS-6XsUuPRTAA3DrQxd74ApLEXEM_fkvW13dB02kBK2XCLwQ9kbiOH-tysTiS75P9g/s1600/Cake_Madeira_food_207x316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEupW2QzLEKuY7VOOsSZZku0UJovvsIRgrVxVqUuNo96kOxejUV9xzAO4BsmsNp74g8bYmqVPUuZS-6XsUuPRTAA3DrQxd74ApLEXEM_fkvW13dB02kBK2XCLwQ9kbiOH-tysTiS75P9g/s400/Cake_Madeira_food_207x316.jpg" width="400" /></a></div>
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<div style="font-family: Arial,Helvetica,sans-serif;">
<i>above: image from the White Wings website </i></div>
<span style="font-size: large;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">As we all know, a Madeira Cake is usually baked in a loaf pan and with
lunch guests arriving within the hour I needed to try something quick and
easy, a little different, not too sweet and this is how it turned
out:<br /></span></span><br />
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<a href="http://4.bp.blogspot.com/-LOjpE6fvlwA/T7n9G4liOMI/AAAAAAAASk4/yTTC4nVWYqc/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-LOjpE6fvlwA/T7n9G4liOMI/AAAAAAAASk4/yTTC4nVWYqc/s400/DSC_0003.jpg" width="400" /></a></div>
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<div style="font-family: Arial,Helvetica,sans-serif;">
<i>above: White Wings Madeira Cake Mix, a packet of frozen mixed berries, eggs and milk.</i><span style="font-size: large;"><br /><br />Place the cake mix in a large bowl, add milk and eggs according to the packet directions and blend well.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhmTlGpLtSG7U_CIqf0n4vivbRWnFBB4lqcWDVajL8Xy2_Rqsc06K2ufhOk83LHokU8InOIAWet7JfBDrG-UmE3_06a64fBlHlps53_4oF9fOli-fPzx-o1P2psBLqCa7GnJXNjYocF8/s1600/DSC_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhmTlGpLtSG7U_CIqf0n4vivbRWnFBB4lqcWDVajL8Xy2_Rqsc06K2ufhOk83LHokU8InOIAWet7JfBDrG-UmE3_06a64fBlHlps53_4oF9fOli-fPzx-o1P2psBLqCa7GnJXNjYocF8/s400/DSC_0004.jpg" width="400" /></a></div>
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<div style="font-family: Arial,Helvetica,sans-serif;">
<i>above: instead of placing the cake mix in a 'loaf pan', add it to a square pan lined with baking paper.<br /></i></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Once the cake mix is added to the pan add a selection of frozen berries to the top of the mix. Sprinkle with some vanilla sugar<span style="font-family: Arial,Helvetica,sans-serif;">.</span></span></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"> Place in pre heated oven (180 deg / 160 deg fan forced) for about 45 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLg1ztvkrtpf2vgNEb1o_jYSNYFdIzAh4L4y3_2w4eGNpukoT112PGIeRt9AeW6ZAPfR7ALYJeE_mcW8B2EaF6Hpusg35f4kWhaxoqZGpcXO1zdsDyABD-0gyWxJUnBdmB6_hfOePAIeU/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLg1ztvkrtpf2vgNEb1o_jYSNYFdIzAh4L4y3_2w4eGNpukoT112PGIeRt9AeW6ZAPfR7ALYJeE_mcW8B2EaF6Hpusg35f4kWhaxoqZGpcXO1zdsDyABD-0gyWxJUnBdmB6_hfOePAIeU/s400/DSC_0005.jpg" width="400" /></a></div>
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<div style="font-family: Arial,Helvetica,sans-serif;">
<i>above: leave on a wire rack for 5 minutes to cool </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1ZcjQv_KunT3oN-vgcrkZixw7CfRATmfYZ14_43151LUJHyy7UhWdsOZnECCNKCT1gmkw2F-Ih49_VHofYCEn8KDIUojG7jxq7KnSGAn9xb2izHMHnmX2vgoh8uvA7orExDZN_reSl0/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1ZcjQv_KunT3oN-vgcrkZixw7CfRATmfYZ14_43151LUJHyy7UhWdsOZnECCNKCT1gmkw2F-Ih49_VHofYCEn8KDIUojG7jxq7KnSGAn9xb2izHMHnmX2vgoh8uvA7orExDZN_reSl0/s400/DSC_0006.jpg" width="400" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span><br /><span style="font-size: large;"><i><span style="font-size: small;">above: once cooled, it can be cut into squares.</span></i></span></span><br />
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">a bit of a twist on the usual Madeira Cake, but still tasty and it can be served for afternoon tea </span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">or served for dessert with cream or custard.</span></span><span style="font-size: large;"> </span><br />
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<div style="font-family: Arial,Helvetica,sans-serif;">
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: purple;"> a <span style="color: #4c1130;">berry</span> nice <span style="color: #4c1130;">cake</span> indeed!</span></span></div>
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<span style="font-size: large;"><br /></span><br /><br /><span style="font-size: large;"><br /><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I first uploaded this post on 12 May 2012 and up until early October 2013 have had 735 hits. Now it has been moved to a new site am anxious to see the traffic now!</span></span><br /><br /><br /><br /><br /><br /></span></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-20996475127090979832013-10-21T12:11:00.000+11:002013-10-21T12:11:46.834+11:00tasty marinated mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">After a nice long walk around the town a week or so ago, we came
back home at about noon and after a quick lunch, got stuck into being
'productive'. </span></span><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: large;"><br />I decided to do some marinated mushrooms and here<span style="font-family: Arial,Helvetica,sans-serif;"> is how I do them<b>:</b><br /><br />Make sure you have at least two clean glass jars with a wide opening.<br /><br />You will also need:</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">canned whole mushrooms </span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">olive oil </span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">cider vinegar</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">wine vinegar</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">garlic</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper</span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Italian seasoning and if it is available in your supermarket, the spicy Italian Seasoning is a great addition too.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezWdpUd4T1B3unBzHhjW_mpnLeBb76leQDGMWlGGNG51DrVkyffuqDEJpItyUmaoF1D6QgLKAKf9w2cnBUvw6_c0jlqgJNNcN3td3RQmut0TQUWuI6OznRZREj-km0wFdq2npcFwwAWE/s1600/DSC03391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezWdpUd4T1B3unBzHhjW_mpnLeBb76leQDGMWlGGNG51DrVkyffuqDEJpItyUmaoF1D6QgLKAKf9w2cnBUvw6_c0jlqgJNNcN3td3RQmut0TQUWuI6OznRZREj-km0wFdq2npcFwwAWE/s640/DSC03391.jpg" width="480" /></a></div>
<br /><br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The
above are the items needed, you can decide on the amounts used. Today I
used three cans of mushrooms, so will give you those quantities.<br /><br />Open and drain three cans of mushrooms, place them in the clean glass jars.</span></span><br />
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Crush
6 gloves of garlic, 4 caps of cider vinegar, 8 caps of wine vinegar,
salt and pepper, a teaspoon of Italian Seasoning and 2 cups of light
olive oil in a jug. Mix well.</span></span><br /><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigUX3ZLYOVh9rCq2UJa-BEZZ62znj_OCaoLQ-YIKk5-XFWWUwZJqY3A0tu2FswDahC9q2gRmMVyWSPm89-cgY7Fc_jeTxMQ6RffieKgGx3qPs_j5VsA6yDmYOFpBOnUA6fe_icuk_nw0/s1600/DSC03393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigUX3ZLYOVh9rCq2UJa-BEZZ62znj_OCaoLQ-YIKk5-XFWWUwZJqY3A0tu2FswDahC9q2gRmMVyWSPm89-cgY7Fc_jeTxMQ6RffieKgGx3qPs_j5VsA6yDmYOFpBOnUA6fe_icuk_nw0/s640/DSC03393.jpg" width="640" /></a></div>
<br /><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">You can place the above ingredients in a blender, but it will make the mix quite 'frothy'. Better to mix with a spoon or fork.</span></span><br />
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<a href="http://4.bp.blogspot.com/-mXcKcmwsGrw/T8nduf0jSJI/AAAAAAAAS2E/VgurvgkGaVM/s1600/DSC03396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-mXcKcmwsGrw/T8nduf0jSJI/AAAAAAAAS2E/VgurvgkGaVM/s640/DSC03396.jpg" width="451" /></a></div>
<br /><br />
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pour
the garlic / oil mix over the drained mushrooms that are in the jars.
Leave them stand for at least 24 hours. Longer if possible. Though I do
tend to turn them over every few hours to start with. That way I know
all the mushrooms are well and truly coated with this delicious olive
oil / garlic marinade.<br /><br />Serve with cheese, crackers or other
appetizers and drinks. Make sure you have some toothpicks handy for
guests to handle the slippery little mushrooms.</span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />Sit back and enjoy!<br /><br /><br /><span style="font-size: small;"><i>since June 2012 only 43 people have read this particular blog post, now I have shifted it to this URL in October 2013 I will see how it goes!</i></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"></span>
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-39451954616538408272013-10-21T12:02:00.001+11:002013-10-21T12:02:31.495+11:00banana bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">When John works from home or perhaps over the weekend he is often looking for something to 'munch on'!</span></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;">
</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;">
<span style="font-family: Arial,Helvetica,sans-serif;">The Banana Bread I made earlier this week always goes down well. </span></span></div>
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<br /><br /><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RniXzcWJSNvUxN1okovslbA_YbTP7ZI3y29Lyt6MVBOCgYn1VTYmr7d6-SmIuesjlvRFHqI1-6GmcEY_SYoLI9eRA17ENIqi-G8Oqw48oPzqUUeVA4jjaWcB7Qzef6hcAmDtQgsCPBc/s640/DSC03016.jpg" width="640" /></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Well it was
easy to decide what to bake considering I had two banana's that were
well past their "use by date" sitting in the fruit basket.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">The recipe I used is as follows:</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups of SR flour</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup sultanas </span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup brown sugar </span></span><br />
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">1 tablespoon of honey</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">2 or 3 ripe bananas</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">2 eggs</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">1 teaspoon of vanilla essence</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I placed the flour in to a large bowl, added a cup of sultanas with the brown sugar.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Everything else went into the blender and was whizzed until it looked smooth. I added it to the flour / sugar mix and stirred.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Place
it into a greased loaf pan, sprinkle some sugar and cinnamon on top and
pop it into the oven at 180 C deg for about 45 mins.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br />You can vary the above by adding chopped nuts, or use 2/3 cup sugar instead of the sugar / honey combo I use.<br /><br />You can also omit the sultanas.<br /><br />If
you have sultanas that look kind of old and 'dry', pop them into a
microwave safe dish with a half cup orange juice for a minute or two to
'plump' them a bit before adding to the above flour / sugar mix.</span><br />
<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">When the bread has finished baking, remove from the pan and let cool for a few minutes before slicing and serving.</span></span><br />
<br />
<br />
<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">enjoy a bit of Tasty Fun!<br /><br /><br /></span></span></b><br />
<br /></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-81969564114968522992013-10-21T09:34:00.001+11:002013-10-21T09:34:51.286+11:00creamy pumpkin soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Who does not like creamy pumpkin soup on a cold winters day, or any day for that matter?</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Our
daughter certainly enjoys it and it's also a favourite amongst other
family members. My brother has quite a large patch of pumpkins this year
and so I took advantage of that to make a large pot of Pumpkin Soup.<br /><br />The recipe is as follows:<br /><br /></span></div>
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<div style="text-align: left;">
<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><b>above:</b> peel and chop about 1 kg of pumpkin and two large potatoe's.</span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-p90KvnFbaDwcuviige_J3DWGvdQvDO4Z9H8puO3HdoaNizRwP-xXv4qw5UiueN2JkO0ED6_orBrit1e8p_5Oe6DFtWKoPDb54g-1LSZ_-jNjoNP-fFJZ6_KQvOlcSJRKxnEcfxoIcqE/s1600/DSC03224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-p90KvnFbaDwcuviige_J3DWGvdQvDO4Z9H8puO3HdoaNizRwP-xXv4qw5UiueN2JkO0ED6_orBrit1e8p_5Oe6DFtWKoPDb54g-1LSZ_-jNjoNP-fFJZ6_KQvOlcSJRKxnEcfxoIcqE/s400/DSC03224.jpg" width="400" /></a></div>
<br /><span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><b>above:</b> to a large pan on the stove top, add 2 tbsp of light olive oil, 3 cloves of crushed garlic and one finely chopped onion. </span></i></span><br />
<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWBzI9FxkHRsFsMC-a7EdG6wMXj8hV5r71G7dHzKBn1XWDFt7dIQQ_zdWHEvGv5NenFCLMz9tYKiOcM16J64LkL6Le8nr-nzRyNKpW5psBx9-a-Hwn2OfptBlgvCkAwUU7x0Iq-iYpfg/s1600/DSC03225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWBzI9FxkHRsFsMC-a7EdG6wMXj8hV5r71G7dHzKBn1XWDFt7dIQQ_zdWHEvGv5NenFCLMz9tYKiOcM16J64LkL6Le8nr-nzRyNKpW5psBx9-a-Hwn2OfptBlgvCkAwUU7x0Iq-iYpfg/s400/DSC03225.jpg" width="400" /></a></div>
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<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><i><b> above</b>: cook for 2 - 3 minutes, until softened but not browned. </i></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><i>Add </i></span></div>
<ul style="font-family: Arial,Helvetica,sans-serif;">
<li><span style="font-size: small;"><i>1 tsp ground coriander
</i></span></li>
<li><span style="font-size: small;"><i>1 tsp ground cumin
</i></span></li>
<li><span style="font-size: small;"><i>1/2 tsp grated nutmeg
</i></span></li>
</ul>
<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">gently stir for about 1/2 a minute.</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DlgWNVYs7EuXr6AW18S7ytqWGuhJ8ccsjVX5gO4ZfCy-7zJGyCJttld0wGw2Mtx9pgstes1SAqi7sfD2VnNLhAxJx_iaydmobnJ4czIUOJmuFmDWSxENS9ytKgZhMCmaQFjwfKZiFlc/s1600/DSC03226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DlgWNVYs7EuXr6AW18S7ytqWGuhJ8ccsjVX5gO4ZfCy-7zJGyCJttld0wGw2Mtx9pgstes1SAqi7sfD2VnNLhAxJx_iaydmobnJ4czIUOJmuFmDWSxENS9ytKgZhMCmaQFjwfKZiFlc/s400/DSC03226.jpg" width="400" /></a></div>
<br /><span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><b>above:</b> add the chopped pumpkin and potatoe to a
'slow cooker' or add to the large pan already on the stove with the
onions and spices. I added mine to a 'slow cooker'.</span></i></span><br /><br /><br />
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<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><b>above: </b>to the pumpkin and potatoe add the cooked onions and spices. </span></i></span><br />
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<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><b>above:</b> add a litre of chicken or vegetable stock. </span></i></span><br />
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<span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><b>above:</b>
in the 'slow cooker' place the lid on top and leave till cooked. Approx
one hour or more. Turn the temperature down till ready to serve.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">If
using the large pan on the stove, add the vegetables and stock to the
onions and spice mix, stir well. This will cook on a low heat in about
40 minutes. Stir every now and then. Do not let the vegetables stick to
the bottom.</span></i></span> <br /><br />
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<br /><i><span style="font-family: Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;"><span style="font-size: small;"><b>above:</b> Before serving, let it cool slightly, then blend till smooth in batches. Return to pan to reheat.<br /><br />Stir in light cream and add some parsley.<br /><br />This is a very easy soup to make and will be enjoyed by all on these cold winter nights!</span></span><br /><br /><span style="color: #b45f06;"><b>easy and tasty fun!!</b></span></span></i><br />
<i><span style="font-family: Arial,Helvetica,sans-serif;"></span></i><br /><br /></div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com1Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-58688190328186686512013-10-21T09:22:00.000+11:002013-10-21T09:24:18.497+11:00pikelets, drop scones, griddle scones or flapjacks?<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: large;">Came across a great blog post recently about pikelets and drop scones, it is called <a href="http://vipantrywedonthaveablogblog.blogspot.com.au/2011/09/same-same-but-different.html"><b style="color: red;">THE CLAYTONS BLOG. </b></a></span><span style="font-size: large;"><span style="color: black;"><br /><br />Highly recommend reading that particular post. People
often become confused about pikelets, griddle scones, flapjacks and or drop scones. For
me, any one of them is just like a "mini pancake". Though always
thought that drop scones were just a little thicker than the pikelets.</span><br style="color: black;" />
<br style="color: black;" /><span style="color: black;">
Sometimes when people are making pikelets they add something acidic,
perhaps lemon juice or sour milk. I know a few recipes that have yogurt
as one of the ingredients.</span><br style="color: black;" />
<br style="color: black;" /><span style="color: black;">
Anyway, after browsing that blog I </span></span><span style="font-size: large;"><span style="color: black;"><span style="font-size: large;"><span style="color: black;">decided I had better make a few 'pikelets' for morning tea.... </span><br />
<br />I used one cup of plain flour and a tablespoon of baking powder,
placed them in a large mixing bowl with 2 tablespoons of brown sugar,
some cinnamon and mixed spice</span> .....</span></span><br />
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<span style="font-size: large;"><span style="color: black;"><a href="http://2.bp.blogspot.com/-SwP3KoHFQUM/T6kGJSKd6dI/AAAAAAAASXU/U2w2aMVOJS8/s1600/DSC03068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-SwP3KoHFQUM/T6kGJSKd6dI/AAAAAAAASXU/U2w2aMVOJS8/s640/DSC03068.jpg" width="480" /></a></span></span></div>
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<span style="font-size: large;"><span style="color: black;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIhGyqH3zm4w3dsd42rSLGKY-ee6Xln3Z0IQpFf1BerBQpeMI1nvN5zQaJsToANYbl4JwABkBwfKXBMhzhbJrFZyWu-PDEryluFBs-B_xKn8i205d4_Mzt1EtkKgNy4rym2fC8ZK7eCY/s640/DSC03069.jpg" width="640" /></span></span></div>
<br />
<div style="text-align: left;">
<span style="font-size: large;">In the blender I added 1/4 cup of milk, 1/2 cup canned
pie apple, a teaspoon of vanilla essence, a tablespoon of margarine and
an egg and whizzed them for a minute. Then add the liquid mix to the
flour mix and mix with a fork as seen below.....</span></div>
<span style="font-size: large;"><span style="color: black;"></span></span><br />
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<span style="font-size: large;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPYy37PXv_aF0hsEayLYvudPVF3yUuEyBwF3aTR9xXqoQh4ky1P6p_t2Il9Mqa0RW1T9cgG6kCz38QZ9CPO7d7yWKwpN2ucUQDbnLlvSR1EmsJRxMowqauHQ6OV_Y317DlWCxjnuePPU/s1600/DSC03071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPYy37PXv_aF0hsEayLYvudPVF3yUuEyBwF3aTR9xXqoQh4ky1P6p_t2Il9Mqa0RW1T9cgG6kCz38QZ9CPO7d7yWKwpN2ucUQDbnLlvSR1EmsJRxMowqauHQ6OV_Y317DlWCxjnuePPU/s640/DSC03071.jpg" width="480" /></a></span></span></div>
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<span style="font-size: large;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrppBpjcguQs5LEVz7VRJvJ6fF4PujYrxhOx-gi-3t5LokyzPng-TdpEcrpDr6ATe4zEjqHPoPHEKjtG3whQSjOx-5RgnrInO3we1llaowC-r10Z_5ovjymkpzh4NZ5TS4os5WxiA5_Bs/s1600/DSC03073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrppBpjcguQs5LEVz7VRJvJ6fF4PujYrxhOx-gi-3t5LokyzPng-TdpEcrpDr6ATe4zEjqHPoPHEKjtG3whQSjOx-5RgnrInO3we1llaowC-r10Z_5ovjymkpzh4NZ5TS4os5WxiA5_Bs/s640/DSC03073.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13Bo54n_TQsHzUBnuK5tdbZoNz7lGcrh4GQZlV3zcRJhWJdgtue3LmKUZ876vgcfQNXPWTbE-OZTbfgiDb2DJF3EI3qDu2ecfS2ybLy4anIYXQaIvFp_XxDu0A4bxuZy0zsQfYVJIwTU/s1600/DSC03074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13Bo54n_TQsHzUBnuK5tdbZoNz7lGcrh4GQZlV3zcRJhWJdgtue3LmKUZ876vgcfQNXPWTbE-OZTbfgiDb2DJF3EI3qDu2ecfS2ybLy4anIYXQaIvFp_XxDu0A4bxuZy0zsQfYVJIwTU/s640/DSC03074.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="color: black;"><br /><span style="font-size: large;">spray or grease your stove top griddle pan or fry pan....</span></span></span><br />
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<span style="font-size: large;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTP6MXOshL2bxv8au3Dgb08hwNBBenfxcDmECgxSs-yR-nkn39PpuoH3PE8GZqURkV1smCwuD1bP-uC0smaeQZ-9D8SLScmfzB83h1icAgcMmpk21aVSKZZu1T39eYY7IkEUmiLVNCmY/s1600/DSC03078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTP6MXOshL2bxv8au3Dgb08hwNBBenfxcDmECgxSs-yR-nkn39PpuoH3PE8GZqURkV1smCwuD1bP-uC0smaeQZ-9D8SLScmfzB83h1icAgcMmpk21aVSKZZu1T39eYY7IkEUmiLVNCmY/s640/DSC03078.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="color: black;"><br /><span style="font-size: large;">when the pan is hot, drop spoonfuls onto the hot pan....</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbl25irg_CcU_lRNgADSQRn_13GWjoeTSF5M1GZVnb_eLWm92LwANTwOn5YTV68JWwS0BSY2ZjAtYlI3H-7_gtNVnRo5oDhyNlDdYI0w4HoqTjUBFh1EQBgDNON3-_F2AiQMSM9atCq4M/s1600/DSC03083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbl25irg_CcU_lRNgADSQRn_13GWjoeTSF5M1GZVnb_eLWm92LwANTwOn5YTV68JWwS0BSY2ZjAtYlI3H-7_gtNVnRo5oDhyNlDdYI0w4HoqTjUBFh1EQBgDNON3-_F2AiQMSM9atCq4M/s640/DSC03083.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="color: black;"><br /><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">when the tops start to bubble, that's when you flip them over.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIldb9ZE8eHJL-lDtHwID5PLBudtVXNSFOLKKIwmCyOw7bt0YnuMrHUvotuVTrAgqM4SkhtTzUsb53Qxfd8Nw9QW7GE-F5C7e_IDW-BhdMloBRESo4YGtHXezOoPr8H3raSBD-yqZ-lKw/s1600/DSC03082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIldb9ZE8eHJL-lDtHwID5PLBudtVXNSFOLKKIwmCyOw7bt0YnuMrHUvotuVTrAgqM4SkhtTzUsb53Qxfd8Nw9QW7GE-F5C7e_IDW-BhdMloBRESo4YGtHXezOoPr8H3raSBD-yqZ-lKw/s640/DSC03082.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="color: black;"><br /><span style="font-size: large;">Serve as soon as they are ready with butter. Now the ones
above have apple and spices in them, they will be more 'liquidy' than
usual due to the apple, you can reduce the amount of milk if you wish,
or you can omit the apple and spices all together and have them plain.
But do serve with butter, jam, conserve, honey, or anything else that
you might like!</span><span style="font-size: large;"><span class="summary">I think most cooks would have
their favourite.There are many other variations too .... eg: leave out the
sugar and add cheese and herbs. </span></span><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="color: black;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsn2rA0vObtWQsx3L4WDdKnPJhdJf7MiBSK-JZwsdrzE3u-QSKkfSJ-FbpY9tg_LKDNf4oM3eT7YDrPZdqh1OV-3DkfDiS1-vh44loX1ZjSC3N_OfUCHjnObhFXqQYFCwnCVZFq5n8x0I/s640/DSC03084.jpg" width="640" /></span></span></div>
<br />
<div style="text-align: left;">
<span style="font-size: large;">if you would like to try a plain recipe, the following is one I located off the Internet .....</span><br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: large;"><span class="summary">Drop scones, also called Scotch pancakes, pikelets or flapjacks are easy
and fun to make, and perfect for morning tea or even as a simple dessert. </span></span></div>
<div style="text-align: left;">
<div class="module-content">
<ul style="font-family: Arial,Helvetica,sans-serif;">
<li><span style="font-size: large;">1 1/2 cups self-raising flour
</span></li>
<li><span style="font-size: large;">3 tablespoons caster sugar
</span></li>
<li><span style="font-size: large;">1 egg beaten
</span></li>
<li><span style="font-size: large;">3/4 cup milk
</span></li>
<li><span style="font-size: large;">1 tablespoon butter</span></li>
</ul>
<div class="module-header" style="font-family: Arial,Helvetica,sans-serif;">
<h3 class="heading">
<span style="font-size: large;">Method:</span></h3>
</div>
<div class="module-content">
<ol class="sequentialMethod">
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Mix flour and sugar. Make a well in the
centre. Add milk to egg and pour into well. Using a wooden spoon,
gradually beat in the flour.</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat frying
pan. Grease lightly with butter. Put tablespoons of the mixture onto the
hot pan. When bubbles appear on surface of the scones, turn with a
spatula. Allow to brown on other side and cook through.</span><br />
</li>
<li><div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">Serve
them hot with butter, as an accompaniment with soup or with jam and
whipped cream for afternoon tea. Store wrapped in a tea towel, to keep
them soft.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;"><br /><br /><b style="color: red;">have tasty fun!!</b></span></div>
</li>
</ol>
</div>
</div>
</div>
</div>
<span style="font-size: large;"><span style="color: black;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="color: black;"><br /><br /><br /><i><span style="font-size: small;"><br />this blog post had 295 readers from June 2012 </span></i></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="color: black;"><i><span style="font-size: small;">till moving it across to this site in October 2013. </span></i><br /><br /><br />.</span></span></div>
</div>
</div>
Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-91199300135692710672013-10-21T08:40:00.000+11:002014-06-22T17:47:16.211+10:00a tasty roast<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Arial,Helvetica,sans-serif;">
Most of us enjoy a nice piece of succulent roast beef, everyone has their favourite way to prepare and roast. <br />
<br />
Wikipedia's description of Roast Beef is as follows:</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<b>Roast beef</b>
is a dish of beef which is roasted in an oven.
Essentially prepared as a main meal, the leftovers can be and are often
served within sandwiches and sometimes are used to make hash. In the
United Kingdom, Canada, Ireland, and Australia, roast beef is one of the
meats traditionally served at Sunday dinner, although it is also often
served as a cold cut in delicatessen stores, usually in sandwiches. A
traditional side dish to roast beef is Yorkshire pudding.</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
In the UK, roast beef is the signature national dish which holds cultural meaning for the English.<br />
<br />
Some prefer roast beef to be served "rare" or "pink", meaning that the
center of the joint is cooked so that it retains a reddish color. Others
prefer roast beef to be cooked medium or well done.<br />
<br />
Another website describe it as:<br />
<br />
Roast beef is perfect for a Sunday roast or a midweek meal. Recipes
range from a traditional rump roasts to modern tenderloin roast and all
in between.
<br />
<br />
Some may prefer a pot roast ... and the difference is ....<br />
<br />
Pot roast is of course that stringy beef
that comes from a shoulder roast, a chuck roast, originating from the front part of the cow. It takes a slow, moist
roast very well and falls tenderly apart as soon as you remove it from
its broth. <br />
<br />
Pot roasting is perfect for large, inexpensive and less tender
cuts of beef as the long, slow cooking infuses them with flavour and
makes them extremely tender. The beef is browned all over and then very
slowly braised with a little liquid in a covered pan. A piece of Bolar Blade is perfect for this.<br />
<br />
Roast
Beef has a steak like texture and will stand
firmer when sliced and comes from cuts like sirloin, scotch fillet, rib
eye, topside, or rump - all butchered from the back part of the animal.<br />
<br />
This
week I purchased a piece of Bolar Blade. Now this would normally be
used as a pot roast, its a cheaper cut of meat and usually needs long,
slow cooking. I decided to try it roasted. <br />
<br />
Here goes.....<br />
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYIjexThj-VJ3T4Mx428LSSAsNeuLK4bksA2bA9cAIjkOdIbJhpfw1C3PSeo-JM6DYPZ1ucdxN7ckz_zx5_7GksASs9s87owynYj17SVmV26QnPiDTw10Fcsmoa5tjVF8R1Rlgap8cjc/s1600/DSC03142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYIjexThj-VJ3T4Mx428LSSAsNeuLK4bksA2bA9cAIjkOdIbJhpfw1C3PSeo-JM6DYPZ1ucdxN7ckz_zx5_7GksASs9s87owynYj17SVmV26QnPiDTw10Fcsmoa5tjVF8R1Rlgap8cjc/s640/DSC03142.jpg" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yRkyrSc3E0E/T6n_LvgrzGI/AAAAAAAASY4/4hnlaUx28Q4/s1600/DSC03143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yRkyrSc3E0E/T6n_LvgrzGI/AAAAAAAASY4/4hnlaUx28Q4/s640/DSC03143.jpg" height="480" width="640" /></a></div>
<br />
<div style="text-align: left;">
<i>
<span style="font-family: Arial,Helvetica,sans-serif;">above: create small pockets with a sharp blade for the garlic cloves.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">below:
use any seasonings you wish, but I used the McCormicks "Steak Spice",
Cumin and Coriander. Mix the spices you are using with some light olive
oil. Rub over the beef.</span></i></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzlIZRAxXVunCZkxuk3GonZRheS68J8056_yXwzQFj_mCBH8Bml-HSM1ezVAIIIyNaOS4prYpuf4AXuxEwBix8cIZq8NemBd9VgPYissA8X8U5BJRYeLo2vdJ_jOpV1x5pYsvQvPdtgM/s1600/DSC03144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzlIZRAxXVunCZkxuk3GonZRheS68J8056_yXwzQFj_mCBH8Bml-HSM1ezVAIIIyNaOS4prYpuf4AXuxEwBix8cIZq8NemBd9VgPYissA8X8U5BJRYeLo2vdJ_jOpV1x5pYsvQvPdtgM/s640/DSC03144.jpg" height="480" width="640" /></a></div>
<i><br />and let it 'rest' in this mix (oil and spices) for up to an hour....</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHue2kjlE_2IinVUphv6bfW900MWhckMxQeaCvTWNpVxHF2UcN-8HSDp7tDTfAyZb1zyV2G1146w3pRWnr5ffAQgaENFkCkfX2m4KWBDXHJCDBnlj6piz_Brkr9qKELPR5_-rNEmnc5k/s1600/DSC03145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHue2kjlE_2IinVUphv6bfW900MWhckMxQeaCvTWNpVxHF2UcN-8HSDp7tDTfAyZb1zyV2G1146w3pRWnr5ffAQgaENFkCkfX2m4KWBDXHJCDBnlj6piz_Brkr9qKELPR5_-rNEmnc5k/s640/DSC03145.jpg" height="480" width="640" /></a></div>
<br />
<i><span style="font-family: Arial,Helvetica,sans-serif;">if you have a cast iron pan, griddle pan etc, place it on the stove top to heat. Also turn on your oven to about 180 deg c.</span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYQoo_RDn15MDzqPL8Tsq459Z3SUFGSuknTj_9foTht7rCNx2nd6TLa2zY53MnbFkaeiAfMrht13xF6Rf_0IaK6jxkn0VMa77h_Dtpcm0eWVlT5X_o61wN0JqwklAvsFiUqvmYk8GYEY/s1600/DSC03153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYQoo_RDn15MDzqPL8Tsq459Z3SUFGSuknTj_9foTht7rCNx2nd6TLa2zY53MnbFkaeiAfMrht13xF6Rf_0IaK6jxkn0VMa77h_Dtpcm0eWVlT5X_o61wN0JqwklAvsFiUqvmYk8GYEY/s640/DSC03153.jpg" height="480" width="640" /></a></div>
<br />
<i>above & below: when the plate is hot, sear your roast on all sides, </i><i>this will help seal in the juices. This will only take a few minutes.</i><br />
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji77NRrmFyLh82Hm7hEIYTCNwZ6XQNBpnr5pgowmXOhaZ9y4NF5aL7fXDghNJEAMJeBoI_fsZIMprYf83wB18Qa9H3Dbfm0mhxoEI7faNiH7opMXQCGt8QlO0BGGawb6Phmj4Zu4p0lgg/s1600/DSC03156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji77NRrmFyLh82Hm7hEIYTCNwZ6XQNBpnr5pgowmXOhaZ9y4NF5aL7fXDghNJEAMJeBoI_fsZIMprYf83wB18Qa9H3Dbfm0mhxoEI7faNiH7opMXQCGt8QlO0BGGawb6Phmj4Zu4p0lgg/s640/DSC03156.jpg" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<i>below:
place the roast in a baking pan in the oven. At this point you can
drizzle a small amount of light olive oil over the beef.</i></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R_waerFBXaEzUvNDeYCdQ3CRRu9YP2a6KbplaDvHqT6zXf4aVXb7Rsewq2YsVtWCiowGAMymiAB7O10e2Io82zut84pDlYVYex3wCm4sopFhyphenhypheni-TTZtoT1FJCsBY5PGSpdoQpkmUlxg/s1600/DSC03158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R_waerFBXaEzUvNDeYCdQ3CRRu9YP2a6KbplaDvHqT6zXf4aVXb7Rsewq2YsVtWCiowGAMymiAB7O10e2Io82zut84pDlYVYex3wCm4sopFhyphenhypheni-TTZtoT1FJCsBY5PGSpdoQpkmUlxg/s640/DSC03158.jpg" height="480" width="640" /></a></div>
<i><br /></i><br />
<i><i>and while that is taking place, add a small amount of water to the
cast iron pan to 'lift' the tasty roast pieces that were left behind.
Leave to cool.</i></i><br />
<i></i><br />
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLO_BHefrZ35RGtda1XSWQTI2kZ-BsVb35Ko4P4KcJTtA2CaYNVBtNLpgviFPCqY36B1TV7xGuuOz5DCIVhBset_ZJNVOb6AvNbrvYGq3XyGQaEQV592MdTl6uVhsZL-VEB8G4eIgKtQ/s1600/DSC03157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLO_BHefrZ35RGtda1XSWQTI2kZ-BsVb35Ko4P4KcJTtA2CaYNVBtNLpgviFPCqY36B1TV7xGuuOz5DCIVhBset_ZJNVOb6AvNbrvYGq3XyGQaEQV592MdTl6uVhsZL-VEB8G4eIgKtQ/s640/DSC03157.jpg" height="480" width="640" /></a></i></div>
<br />
<i>below: add pumpkin, potato's and carrot to the baking pan with the
roast. These will take about an hour. Depends on the size you have cut
them though.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jP6yq4Cd62SDEkhqMXTew9uBIGoLaUg3zOK5M_YN2CSf2pD5O0cugOySVNm4vhuNcSZrzT91jfcztFHWUBaPE4FZGQC1g0T_ZyFL5O0Bhi5YaJMA0sePnkMQ7jrRFtjpM_xB0nahnJY/s1600/DSC03159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jP6yq4Cd62SDEkhqMXTew9uBIGoLaUg3zOK5M_YN2CSf2pD5O0cugOySVNm4vhuNcSZrzT91jfcztFHWUBaPE4FZGQC1g0T_ZyFL5O0Bhi5YaJMA0sePnkMQ7jrRFtjpM_xB0nahnJY/s640/DSC03159.jpg" height="480" width="640" /></a></div>
<br />
<i style="font-family: Arial,Helvetica,sans-serif;">below: while the
meat and vegetables are cooking, prepare the gravy / sauce using the
meat juices from the pot. This will be quite rich, you can water it
down somewhat if you desire.</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8B7QnmqVXtvg5OZW-mJQkjBITsM7yOiYFCacKBFOmf6pLU-HaC96zEUwZ3LXXCxhTUlWPof3fEriXZoS57itfVpdxoiEGfXl_2b-wVhUyRtF8vl-670AnEfmgE_VH5mUdBiP2SNwkss/s1600/DSC03165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8B7QnmqVXtvg5OZW-mJQkjBITsM7yOiYFCacKBFOmf6pLU-HaC96zEUwZ3LXXCxhTUlWPof3fEriXZoS57itfVpdxoiEGfXl_2b-wVhUyRtF8vl-670AnEfmgE_VH5mUdBiP2SNwkss/s640/DSC03165.jpg" height="480" width="640" /></a></div>
<br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<i>below:
when you take the meat out of the oven, let it sit for about 10 minutes
prior to carving. Here you can see the meat juices and garlic pieces,
just unfortunate that you cannot smell how delicious this really is!</i></div>
<div style="text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkX-0N_NT3IVdMz5O-xbEPR68_ziZ1M4SOPSjxGaRXTwIEPRwgseKd94Oat-YMBrRDhDmVU-58AvK_lHDat9XoHFY0BMo6gE6oCHTKFWwkVeFf7KlGQzfCI2bxKXz4k8F0HwZw1_LWkEY/s1600/DSC03166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkX-0N_NT3IVdMz5O-xbEPR68_ziZ1M4SOPSjxGaRXTwIEPRwgseKd94Oat-YMBrRDhDmVU-58AvK_lHDat9XoHFY0BMo6gE6oCHTKFWwkVeFf7KlGQzfCI2bxKXz4k8F0HwZw1_LWkEY/s640/DSC03166.jpg" height="480" width="640" /></a></div>
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i><span style="font-family: Arial,Helvetica,sans-serif;">below: while carving, leave the vegetables to finish their cooking</span><span style="font-family: Arial,Helvetica,sans-serif;"> in the oven.</span></i></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;">and dinner is ready ........</span></i><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I
have not cooked a 'roast' for over 7 years, so am in no position to
'teach' anyone how to prepare or cook a roast. All I am doing is
'sharing' what I did for dinner on Monday night!</span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Stay
tuned for what ever else I decide to cook or bake!<br /><br /><br />have some Tasty Fun!!</span><br />
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<span style="font-size: large;"><span style="color: black;"><i><span style="font-size: small;">this blog post had 790 readers from <br />June 2012 till moving it across to this site in October 2013. </span></i></span></span><br />
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006tag:blogger.com,1999:blog-5337720750549511474.post-1434012145189866842013-10-21T08:28:00.000+11:002013-10-21T09:25:44.364+11:00Biryani Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial,Helvetica,sans-serif;"><br />Since being back in Australia I do seem to have time to learn to cook and bake
again!</span><br />
<br style="font-family: Arial,Helvetica,sans-serif;" />
<span style="font-family: Arial,Helvetica,sans-serif;">Something
I have always enjoyed, but during the five + years we spent in
Singapore, no baking and very little cooking was done at all. Eating out
was 'at least' a five night a week experience. Not that I am
complaining mind .... it was just a very different way of life.</span><br />
<br style="font-family: Arial,Helvetica,sans-serif;" />
<span style="font-family: Arial,Helvetica,sans-serif;">That was life of an expat!</span><br />
<br style="font-family: Arial,Helvetica,sans-serif;" />
<span style="font-family: Arial,Helvetica,sans-serif;">So
since the new oven, stove and kitchen has been completed I have had
them working overtime with the baking and cooking I have been 'playing
around with'. I am not an expert by any stretch of the imagination, its
just something I enjoy.<br /><br />Yesterdays meal was my Biryani Chicken.<br /><br />I
accidentally fell across this tasty meal when I decided to cook one
night back in Singapore. There were two chicken breasts in the
refrigerator and some spices and oil in the cupboard and had to think
what to do with the little that was there. This is the result which we
also had last night ....</span><br />
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<i><span style="font-family: Arial,Helvetica,sans-serif;">below: two chicken breasts. Remove skin.</span></i><br />
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyFspiuKQGqiw1DdrhIfRk6unGkMCcZoVqH0umRAtOCTgJ5f7h2NX6P-3pRQ4_YddY4EQgab8UPHfiw2Vr0s8BvGjo7aa_ugcNllEbaLbWrkmBu_pr3xDOqpRhzl3hVcHC4nuk7eATeQ/s640/DSC03109.jpg" width="640" /></span></i></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-family: Arial,Helvetica,sans-serif;">below: slice into finger lengths as seen here:</span></i></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqxh47PvsHMVSDPXeITTNjX0c2UnYCCfLF6F7hZWZlT-llhN0oNYYsCo0QHTmmIsBRpvdhyWUYEZwbVCxNZUttlnNDWu8JF1zwZXyJPDGsDe40uf3wYhr21WpEvXCgstYGXypammuNcE/s1600/DSC03110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqxh47PvsHMVSDPXeITTNjX0c2UnYCCfLF6F7hZWZlT-llhN0oNYYsCo0QHTmmIsBRpvdhyWUYEZwbVCxNZUttlnNDWu8JF1zwZXyJPDGsDe40uf3wYhr21WpEvXCgstYGXypammuNcE/s640/DSC03110.jpg" width="640" /></a></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></i>
<i><span style="font-family: Arial,Helvetica,sans-serif;">below: here is the seasoning I use. A Biryani Spice Mix for rice!</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">I
purchased this at Mustafa's in Singapore and brought back a few with me
to Australia. I paid $1.70 SGD (or about $1.34 AUD). I would imagine it
to be available in most Indian grocery outlets. (I have since seen similar in International grocery stores)</span></i><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQmEa-vSRycRP7GtGUsV1K_tsxy82Uhy_zZIYOhycPi6tTt4hvJi8_iTyY1IiHL7Wjv-eKgStA1a-lb-BDmpxSYNOM8s9fC5cPbDy1bzVsCDANm5MNCajDe5nizN-mkEXCCRmCLLcsf8/s640/DSC03112.jpg" width="480" /></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;">below: empty the complete pack into a bowl and break up the lumps. It wont be completely 'lump free' but easier to use.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kumyJAUy_LELAX2wXCyfRJgCcKPWlFSfaFyCKRW5ncvK5108u6ta3w1exeyLrKZK9klRH8dGGavHQfpNi2qrmsWNRFTDq4SyPe6suaeyudsEFbSOGk4mr29yloXwwFufbEGOqskcZzc/s1600/DSC03113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kumyJAUy_LELAX2wXCyfRJgCcKPWlFSfaFyCKRW5ncvK5108u6ta3w1exeyLrKZK9klRH8dGGavHQfpNi2qrmsWNRFTDq4SyPe6suaeyudsEFbSOGk4mr29yloXwwFufbEGOqskcZzc/s640/DSC03113.jpg" width="640" /></a></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;">below: roll each chicken piece in the Biryani Spice Mix.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rnUQ8MBjzLwYt5TUY7f-5_WY2Qrj1k1_9tK_-GnTM9wIXMeHKiLIK6-13Ydm3T1_b-hQzhBXF_ZcWPPGpRdnUcRv3WCo4oldI4vvGSpDUgdAEY2PnXzkMr8OziEy_vzLjrHn8uc4clE/s1600/DSC03114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rnUQ8MBjzLwYt5TUY7f-5_WY2Qrj1k1_9tK_-GnTM9wIXMeHKiLIK6-13Ydm3T1_b-hQzhBXF_ZcWPPGpRdnUcRv3WCo4oldI4vvGSpDUgdAEY2PnXzkMr8OziEy_vzLjrHn8uc4clE/s640/DSC03114.jpg" width="640" /></a></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;">below: once all chicken pieces are well covered, place them back in the bowl and leave them for at least 30 minutes.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzD99HrOD37NzR3BtkwXabV3Fgw9W36uoe8dxR_Z-lUf0SczdtP1bnTk6mOC18bahqg6-Po4Gz0fs9HdcL6dpTK0LNa0D-O-VTym0PhRi-IQ3MqBcA2LBidU7dz8jtP94AJw3EIQ1nQQ/s1600/DSC03115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzD99HrOD37NzR3BtkwXabV3Fgw9W36uoe8dxR_Z-lUf0SczdtP1bnTk6mOC18bahqg6-Po4Gz0fs9HdcL6dpTK0LNa0D-O-VTym0PhRi-IQ3MqBcA2LBidU7dz8jtP94AJw3EIQ1nQQ/s640/DSC03115.jpg" width="640" /></a></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;">below: preheat the stove top pan, place a small amount of light Olive Oil on then add each chicken piece.</span></i><br />
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<i><span style="font-family: Arial,Helvetica,sans-serif;">below: as each piece cooks, turn over.</span></i><br />
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<i><span style="font-family: Arial,Helvetica,sans-serif;"></span></i><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVndVoBlRSkuTjCgq8o5iULHJfmJUO8BbL-RlZaPyKA0wJ-tCjtA9UoAv0sVsf7HRPEEnrQ20Ip6WGHWad9ZRbqApmQCuaAXDMBAFrP0NrdfMuN9yrHXvFGTelm0PCriOzEM4TyH_OWoE/s640/DSC03129.jpg" width="640" /><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><br />below: serve with salad or vegetables.</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIuagLFk_tSagLGTrzN5cqFuWL5o8yzIXQP0fTOTaOYx__ykUB9Y2rNUoo7i0IYmnXOSkefO3-PXNqdJoUTzmvT8DjdLuGOpSsThr5EIds-SbgDiGHk2A3qTw4AmW0UZl4TVF8SK0LEw/s1600/DSC03130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIuagLFk_tSagLGTrzN5cqFuWL5o8yzIXQP0fTOTaOYx__ykUB9Y2rNUoo7i0IYmnXOSkefO3-PXNqdJoUTzmvT8DjdLuGOpSsThr5EIds-SbgDiGHk2A3qTw4AmW0UZl4TVF8SK0LEw/s640/DSC03130.jpg" width="640" /></a></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></i>
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This
is not only a very quick and easy dish to prepare, but also very
tasty. It maybe too spicy to serve to young children though. We had a
few pieces of the Chicken Biryani left over and had it sliced in a
sandwich for lunch the following day.<br />
<br />
If you cannot locate Biryani Spice Mix at a store nearby, be adventurous and try some other spice mix using the above method.<br />
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Biryani Spices are usually found in large supermarkets in the "International Section" or in any Indian Grocery Store.<br />
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<span style="font-size: medium;"><br /><b style="color: red;">have tasty fun!!</b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: black;"><i><span style="font-size: small;">this blog post had 281 readers from <br />June 2012 till moving it across to this site in October 2013. </span></i></span></span></span></div>
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Leone Fabrehttp://www.blogger.com/profile/17184959562671042750noreply@blogger.com0Ballan VIC 3342, Australia-37.5996875 144.22605440000007-37.800965000000005 143.90333090000007 -37.39841 144.54877790000006