tag:blogger.com,1999:blog-36929823580312278302024-03-14T11:28:18.192+00:00Alchemy in the KitchenAlchemy - A Cookbook, turning simple ingredients into magical foodAlchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.comBlogger200125tag:blogger.com,1999:blog-3692982358031227830.post-43608227230045111862023-04-06T16:40:00.001+01:002023-04-06T16:40:15.587+01:00Honey-glazed Cranberry and Apricot Hot Cross Buns - Sinful!<div><br /></div><span style="background-color: white; color: #222222; font-size: 17.3333px;">Yikes! Nearly forgot to make Hot Cross Buns. I've made several versions, but these are still my favourites. You still have time to make them for tomorrow!</span><div><br /></div><div><br /></div><div><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Hot Cross Buns, Hot Cross Buns, One a Penny, Two a Penny, Hot Cross Buns</i></td></tr>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">Hot Cross Buns have been a part of Easter for a very long time (how long depends on what version of history you believe - but they may have originated in the 14th Century or even earlier). They would originally have been plainer, as dairy products were forbidden to Christians during Lent, and the Mixed Spice would have been hugely expensive, and anyway, wasn't in common use until the early to mid-19th Century. Here, they have been updated further with the addition of a <i>Tangzhong</i> roux which helps lock in moisture and keeps these buns deliciously light and fresh. </span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 26px;">This recipe may <i>seem</i> long, but <b>no step has actual ‘hands on’ time of more than a few minutes</b> and I think the result is worth the effort. Read the entire recipe first to make sure you have all the ingredients, and complete the steps in the order given. <b>I recommend a stand mixer with a dough hook</b> for this as it is quite a sticky dough to begin with, but if you do it by hand, you’ll have worked off enough calories to eat more than your fair share </span><span style="color: #222222; font-family: "wingdings"; font-size: 13pt; line-height: 26px;">J</span><span style="color: #222222; font-size: 13pt; line-height: 26px;"><o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt;">In essence, the steps are: </span><b style="color: #222222; font-size: 13pt;">make Tangzhong roux; make dough; make paste for cross; bake; brush with warm honey; eat with a good cuppa</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Hot and Cross? Anything but!</span></i></td></tr>
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<span style="color: #222222; font-size: 17.3333px;">Ok, here goes…</span></div>
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<b><i><span style="color: #222222; font-size: 13pt; line-height: 150%;">For 18 - 24 sinfully sticky buns, you will
need...</span></i></b><span style="color: #222222; font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<b><i><span style="color: #222222; font-size: 13pt; line-height: 150%;">... to preheat the oven to 180°C <u>when ready to bake</u></span></i></b></div>
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<b><span style="color: #222222; font-size: 13pt; line-height: 150%;">For the Tangzhong roux<o:p></o:p></span></b></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">40g strong white flour
(bread flour)<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">200mls water<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">Mix the two ingredients
together in a small saucepan, slowly whisking in the water to create a
lump-free liquid. Place over a medium heat and stir until the mixture begins to
thicken. Continue cooking for another minute or so until you have a thick,
creamy almost translucent paste. Remove from the heat and leave to cool to room
temperature.<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">__________________________________<o:p></o:p></span></div>
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<b><span style="color: #222222; font-size: 13pt; line-height: 150%;">For the dough</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">50g ready-to-eat dried </span><b><span style="color: #f1c232; font-size: 13pt; line-height: 150%;">apricots</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;">,
cut into small pieces (about the size of sultanas)<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">50g </span><b style="mso-bidi-font-weight: normal;"><span style="color: #c00000; font-size: 13pt; line-height: 150%;">cranberries</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;">,
halved<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">50g </span><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b; font-size: 13pt; line-height: 150%;">sultanas</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">10g </span><b style="mso-bidi-font-weight: normal;"><span style="color: #f1960f; font-size: 13pt; line-height: 150%;">mixed peel</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;">
(candied peel)<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">580g strong white flour (bread flour)<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">80g sugar<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">1 teaspoon fine table salt<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">2 teaspoons </span><b><span style="color: #b45f06; font-size: 13pt; line-height: 150%;"><a href="http://www.alchemyinthekitchen.ie/2019/04/mixed-spice-up-your-life.html" target="_blank">mixedspice</a></span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">1 teaspoon ground </span><b><span style="color: #b45f06; font-size: 13pt; line-height: 150%;">cinnamon<o:p></o:p></span></b></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">1 teaspoon grated </span><b><span style="color: orange; font-size: 13pt; line-height: 150%;">orange zest</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">1 sachet of fast action dried yeast (7g)<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">1 tablespoon olive oil<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">1 large egg, beaten <o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">260mls fresh milk (heated to between 37-39</span><span style="color: #222222; font-family: "symbol"; font-size: 13pt; line-height: 150%;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: #222222; font-size: 13pt; line-height: 150%;">C)<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;"><br />
a little extra flour for dusting the work surface and your hands for kneading<o:p></o:p></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;">a little extra milk to brush the buns before they go in the oven</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">Method<o:p></o:p></span></b></div>
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<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">Put the flour, sugar, salt, mixed spice, ground
cinnamon, orange zest, and dried yeast (keeping the yeast away from the salt) into
a large bowl or stand mixer. Mix to combine.<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">In a separate small
bowl put the </span></i><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">dried fruit and mixed peel</span></i><i style="mso-bidi-font-style: normal;"><span style="background: white; font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"> <span style="color: #222222;">and cover with boiling water – cover and set aside until
the dough has had its first rise. (This plumps up the fruit and helps to
prevent it stealing valuable moisture from the dough.)<o:p></o:p></span></span></i></div>
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<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">Add the prepared Tangzhong paste to the flour mixture along
with the olive oil, beaten egg and milk and mix until just combined. Once you
have a smooth mixture, leave for 10 minutes so the flour can absorb some of the
moisture and make a less sticky dough (thank you Dan Lepard for that tip).<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">Next, knead the dough in your stand mixer or by hand for about 5 minutes until it is
smooth and elastic. Cover and leave in a warm place to rise until about doubled
in size.<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">When the dough has risen, drain and dry the fruit on
paper towels before proceeding with the next step.<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">Turn the risen dough out onto a lightly floured board
and gently knead for a minute or so.<span style="mso-spacerun: yes;">
</span>With your fingers, press it out into a sheet about 1cm thick and
sprinkle the fruit over, leaving a margin of about 6cm around the edges. Fold
one edge two thirds of the way over the sheet, and fold the opposite side over
this, so you have a long, narrow rectangle. Press down with your fingers to
encase the fruit inside, expanding the sheet once again. Repeat the folding
process one more time, then knead the dough lightly to form a ball. (All this
helps to distribute the fruit evenly).<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatp1f0MbO3R_hNcqS-k48bokO-CQi7k1iQAPRZdbwsaVpebFBCohj2jePzwKfc5kMQ14lHe2rhex44D0s5X8N66zpClJY6Rnxo6pzg7cDWyii1_bkgzMBEVuZZXMe2lzcn_pDChSSZg/s1600/Hot-Cross-Buns%252C-folding-the-dough%252C-photo-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="329" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatp1f0MbO3R_hNcqS-k48bokO-CQi7k1iQAPRZdbwsaVpebFBCohj2jePzwKfc5kMQ14lHe2rhex44D0s5X8N66zpClJY6Rnxo6pzg7cDWyii1_bkgzMBEVuZZXMe2lzcn_pDChSSZg/s1600/Hot-Cross-Buns%252C-folding-the-dough%252C-photo-by-Hester-Casey.jpg" /></a></div>
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<span face="" style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">Now, weigh the dough and divide it
into 24 even portions for small buns, or 18 even portions for monstrous buns.</span><span face="" style="color: #222222; font-size: 13pt; line-height: 150%;"> <span style="background: white;">Shape the
portions into smooth round balls, and place in a lightly oiled baking tin
around 23cm x 33cm leaving a little room between them and their neighbours.
Cover with a lightly oiled sheet of cling film and leave until the buns have
doubled in size and snuggled up to their neighbours.</span></span><span face="" style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4X3yG_7fRb7h7iUjlv7kVA7vf0lsxHJs_dy0RsCIMuM8STmFv3LCY-A38a0q4lgc-u-5qnbxzmwCCU_Tmf5WwbKW0A2sFeIt3zQZqcy2G6WI8-CeQcO-xguzqMCxL8z0adlrCDwaiw/s1600/Hot-Cross-Buns%252C-2nd-rising%252C-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4X3yG_7fRb7h7iUjlv7kVA7vf0lsxHJs_dy0RsCIMuM8STmFv3LCY-A38a0q4lgc-u-5qnbxzmwCCU_Tmf5WwbKW0A2sFeIt3zQZqcy2G6WI8-CeQcO-xguzqMCxL8z0adlrCDwaiw/s1600/Hot-Cross-Buns%252C-2nd-rising%252C-photo-by-Hester-Casey-Alchemy.jpg" /></a></div>
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<span style="background-color: white; color: #222222; font-size: 17.3333px;">__________________________________</span></div>
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<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;"><span face="" style="font-size: 17.3333px;">Brush gently with a little milk before completing the next step.</span></span><br />
<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;"><br /></span>
<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">Next, <b>pre-heat the oven to 180</b></span><span style="background: white; color: #222222; font-family: "symbol"; font-size: 13pt; line-height: 150%;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;"><b>°</b></span></span><span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;"><b>C</b>. While the oven is heating, make
the flour paste for the cross decoration below:<o:p></o:p></span></div>
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<b><span style="color: #222222; font-size: 13pt; line-height: 150%;">For the cross decoration</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;">100g plain flour<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;">75mls cold water<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;">Mix the two ingredients together in a small bowl until
you have a smooth and lump-free paste that holds its shape. Place in a small
piping bag (a baking parchment cone with a small hole snipped is perfect). <i style="mso-bidi-font-style: normal;">You could use a sandwich bag with the corner
snipped off but I’m trying to avoid gratuitous use of plastic where possible.</i>
Pipe a long line down the centre of each row of buns, following the contours of
the dough. Then pipe lines across the middle of each row to form crosses.<o:p></o:p></span><br />
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoETVm3xNGBfa0qsuX6EGWJPQEuKjVvqp0H571PQR9ynwIQROoenPj3F201zT61uci8pU6CSuYtbBBZaLIMQyR86WkjcHaEQhFwBOBXA94DJlLWStaacmIBlTgtx8ZIEbA8ISMZ4oaQ/s1600/Hot-Cross-Buns%252C-adding-the-cross%252C-photo-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="661" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoETVm3xNGBfa0qsuX6EGWJPQEuKjVvqp0H571PQR9ynwIQROoenPj3F201zT61uci8pU6CSuYtbBBZaLIMQyR86WkjcHaEQhFwBOBXA94DJlLWStaacmIBlTgtx8ZIEbA8ISMZ4oaQ/s1600/Hot-Cross-Buns%252C-adding-the-cross%252C-photo-by-Hester-Casey.jpg" /></a></div>
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;">Place in the pre-heated oven and bake for about 15 minutes
or until risen and golden.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; font-size: 13pt; line-height: 150%;">Tip</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;">:<i style="mso-bidi-font-style: normal;"> I like to turn
my oven into a sauna for these, and it helps them rise better by keeping the
crust soft until the dough has had time to puff up. To do this, place a baking
tin half-filled with water on the bottom shelf of the oven when you pre-heat it. Be super careful when opening the oven as you will release a cloud
of scalding hot steam.</i><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p><span style="background-color: white; color: #222222; font-size: 17.3333px;">__________________________________</span> </o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<b><span style="color: #222222; font-size: 13pt; line-height: 150%;">For the honey glaze</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;">2 – 3 tablespoons runny honey, warmed (place in a
heatproof bowl and stand the bowl in hot water for a couple of minutes, or nuke it in the
microwave for a few seconds until warmed through.).</span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;">When the buns come out of the oven, brush with
the warmed honey.<o:p></o:p></span><br />
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RD3xc1NB3qSADk7TmM_DyKbEyPvZVUGmsryIGOBvRKn7_Eondhe-Xrsuyr34DbJNCU5jGY_bmYMwCA_xoWmFdK3gsSyrTiVUiVsuujoDrPClIPPUTWWqU0N0V4YCzhyphenhyphen3j2YNMQtVzw/s1600/Honey-glazing-the-Hot-Cross-Buns%252C-photo-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RD3xc1NB3qSADk7TmM_DyKbEyPvZVUGmsryIGOBvRKn7_Eondhe-Xrsuyr34DbJNCU5jGY_bmYMwCA_xoWmFdK3gsSyrTiVUiVsuujoDrPClIPPUTWWqU0N0V4YCzhyphenhyphen3j2YNMQtVzw/s1600/Honey-glazing-the-Hot-Cross-Buns%252C-photo-by-Hester-Casey.jpg" /></a></div>
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">It is considered good luck to share these buns and the
</span><span style="background: white; color: #783f04; font-size: 13pt; line-height: 150%;"><b>cinnamon</b></span><span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;"> and </span><span style="background: white; color: #e69138; font-size: 13pt; line-height: 150%;"><b>orange</b></span><span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;"> make them particularly good with coffee so what better
excuse to invite some friends over!</span><span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;">They are good just as... but even better toasted and smothered with salty butter.</span><br />
<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoKuLqhoiErtuN2StspB81IpBuZD0n4vTL9cIU9pIAOc_UW3TDhyphenhyphenuJ8BgjxQ4JeLZxdxJpPrwLn3uuZRuts-WOCen41NFjlGTFengWUTuYKEKJEQAdNkEhNvbzn2NzBxRhtxoMZrdXA/s1600/Hot-Cross-Buns-slathered-with-butter%252C-and-a-nice-cuppa-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="501" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoKuLqhoiErtuN2StspB81IpBuZD0n4vTL9cIU9pIAOc_UW3TDhyphenhyphenuJ8BgjxQ4JeLZxdxJpPrwLn3uuZRuts-WOCen41NFjlGTFengWUTuYKEKJEQAdNkEhNvbzn2NzBxRhtxoMZrdXA/s1600/Hot-Cross-Buns-slathered-with-butter%252C-and-a-nice-cuppa-photo-by-Hester-Casey-Alchemy.jpg" /></a></div>
<span style="background: white; color: #222222; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<div class="MsoNormal">
<span style="font-family: "gigi"; font-size: 18pt; line-height: 115%;">Happy Easter! </span></div>
<div class="MsoNormal">
<span style="font-family: "gigi"; line-height: 115%;"><span style="font-size: x-large;">x</span></span></div><div class="MsoNormal"><span style="font-family: "gigi"; line-height: 115%;"><span style="font-size: x-large;"><br /></span></span></div><div class="MsoNormal"><span style="font-family: "gigi"; line-height: 115%;"><span style="font-size: x-large;"><br /></span></span></div><div class="MsoNormal"><span style="font-family: "gigi"; line-height: 115%;"><span style="font-size: x-large;"><br /></span></span></div><div class="MsoNormal"><span style="font-family: "gigi"; line-height: 115%;"><span style="font-size: x-small;">First published 31 March 2020</span></span></div>
</div>
<div><br /></div></div>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com2tag:blogger.com,1999:blog-3692982358031227830.post-65653129659286660442022-10-28T09:13:00.001+01:002022-11-20T14:31:09.445+00:00An Ode to Colcannon – from a Conscientious Objector to Cabbage!<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">I’ve
been having a bad week in my kitchen – you know the kind of week where nothing
quite goes as expected. The worst was my attempt at making chocolate
caramels. <i>They</i> turned out fine - dark, chewy, and very, very
moreish. However in the process of getting the mixture up to temperature, I
enamelled my favourite stainless steel saucepan. It has taken a week of
inventiveness and ingenuity to remove the shiny black sugar coating from
the metal. I believe I have invented a substance that NASA might want to
consider for tiling the space shuttle.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">Moving
swiftly on... imagine it is a perfect Halloween evening – wild and stormy. There’s a
log fire blazing and an open bottle of wine on the mantelpiece.<o:p></o:p></span></p><div align="center"><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable">
<tbody><tr>
<td style="padding: 0cm;">
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyUorSPa4J53sGOrUTa5gyQIPYg1WbalJEOPOHYlMCWkWiGhmY6eD-WAABVCFf4kg_HBudylGw8dWPvw9sZCFU66ARW7LxtQ7L-SDF1fvEO7meLReFPdOVur6PfuLKV3Kg0AW3KhcEQ/s400/colcannonphoto2-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyUorSPa4J53sGOrUTa5gyQIPYg1WbalJEOPOHYlMCWkWiGhmY6eD-WAABVCFf4kg_HBudylGw8dWPvw9sZCFU66ARW7LxtQ7L-SDF1fvEO7meLReFPdOVur6PfuLKV3Kg0AW3KhcEQ/s16000/colcannonphoto2-by-Hester-Casey.jpg" /></a></div><p></p>
</td>
</tr>
<tr>
<td style="padding: 0cm;">
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="line-height: 150%;"><span style="font-size: x-small;"><i>Traditional Irish
Colcannon for Hallowe'en (though any excuse will do)<o:p></o:p></i></span></span></p>
</td>
</tr>
</tbody></table>
</div><p class="MsoNormal" style="line-height: 150%; margin-bottom: 13.5pt;"><span style="font-size: 13pt; line-height: 150%;">On the menu: <b>corned beef with colcannon</b>. The corned
beef is a cinch to cook. Rinse it, weigh it and pop it in a pot just large
enough to take it and a few ancillary vegetables. Add an onion and sprinkle in
a large pinch of ground cloves. Bring it to the boil, then cover and turn the
heat down to a gentle bubble, giving it 25 – 30 minutes per pound/half
kilo. The piece I’m cooking is 1.5kg or about 3lb and will take an
hour and a half. I’ll fling a few carrots in to the pot about half an hour before
the meat is finished cooking. Really, the meat is just an excuse to make its
perfect partner – a dish of butter, peppery colcannon (<i>cál ceannann)</i>.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">As
a conscientious objector to cabbage, I astound myself with my devotion to
colcannon – which is essentially buttery mashed potato mixed with finely
chopped curly kale (fancy cabbage, but cabbage all the same). Traditionally
eaten at Halloween, I shamelessly sneak it into meals whenever I can find kale.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">About
fifteen minutes before the beef is finished cooking, prepare the colcannon.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-size: 13pt; line-height: 150%;"><o:p> </o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><b><i><span style="font-size: 13pt; line-height: 150%;">For
4 people, you will need...</span></i></b><span style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">4
– 6 potatoes (I use Rooster – a good, floury potato)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">50g Irish butter<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">110
mls <u>hot</u> milk<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">a
large pinch sea salt<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">white
pepper to taste<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">200g
curly kale (or leafy green cabbage)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">4
spring onions (scallions) finely chopped<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;">An
optional extra 50g butter to bury in the mash<br />
<br />
<b><br />
Method</b><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: -18pt;"><span style="font-size: 13pt; line-height: 150%;">1 Peel the potatoes and cut into slice about ½
cm thick. Place in a saucepan and barely cover with cold water. Bring to the
boil. Turn down the heat to simmering, cover and simmer gently for 15 minutes,
or until the point of a knife easily pierces the potato slices.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: -18pt;"><span style="font-size: 13pt; line-height: 150%;">2 While the potato is cooking, add the curly
kale (or green cabbage) to another saucepan of boiling water with a teaspoon of
salt. Cover and boil for about 5 minutes or until tender. Drain and chop very
finely.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: -18pt;"><span style="font-size: 13pt; line-height: 150%;">3 When the potatoes are cooked, drain the
water from the saucepan and leave the potatoes uncovered for a minute or so
until most of the steam has evaporated. Add the butter and hot milk and, using
a potato masher or a sturdy hand-held whisk, reduce the potato to a smooth
mash. (Don’t be tempted to go mechanical as it overworks the potato and can
result in an unpleasant gluey mess). Add salt and white pepper, mixing
thoroughly. Taste and add further salt and pepper if necessary.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; text-indent: -18pt;"><span style="font-size: 13pt; line-height: 150%;">4 When you
have prepared the basic mash, add in the curly kale or cabbage and chopped
spring onions. Transfer to a warm serving dish with the optional extra 50g of
butter cut into three pieces and buried deep in the fluffy mixture to melt into
little pools of gold.</span></p><p class="MsoNormal" style="line-height: 150%; text-indent: -18pt;"><i style="text-indent: -18pt;"><span style="font-family: times;"><span style="line-height: 150%;">((f(F</span><span style="text-indent: 0px;">irst published Oct 2010)</span></span></i></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 13.5pt;"><span style="font-size: 13pt; line-height: 150%;">
</span></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p> </o:p></span></p>
</div></div>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com9tag:blogger.com,1999:blog-3692982358031227830.post-74307480353129550842022-09-29T13:30:00.000+01:002022-11-20T14:31:44.353+00:00All-in-one Pita Bread – best supporting actor !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaupW_BVqe1nLl4czp36WD_KNZ4hyphenhyphenuSwOI0UWvQLkWPQ4eshbMtOLQontl20bPJY_ogmeI8__8ZZPC4TPcHrz9CtWuBp0LBkFU_mDoIR8t5zGtYKkxMCH0N2edRlwDA1A1xCT2VU5DdeU/s1600/Pita-photo-and-Recipe-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaupW_BVqe1nLl4czp36WD_KNZ4hyphenhyphenuSwOI0UWvQLkWPQ4eshbMtOLQontl20bPJY_ogmeI8__8ZZPC4TPcHrz9CtWuBp0LBkFU_mDoIR8t5zGtYKkxMCH0N2edRlwDA1A1xCT2VU5DdeU/s1600/Pita-photo-and-Recipe-by-Hester-Casey.jpg" /></a></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE;">Pita is </span><span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;">as plain and simple as a fact of life or the bald-faced truth... There is just no embellishing
it. It is a back-drop for better things; the base melody; the supporting actor.
Unfortunately... when the back-drop is flawed, when the base melody is off key, when
the supporting actor stinks, it is all too obvious.</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;">I bought pita recently and it wasn’t Oscar-winning
material by a long stretch. As well as the handful of ingredients essential to
creating this simple bread, it contained a list of extras as long as your arm,
all there to extend</span><span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE;"> shelf-life.</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">If pita isn’t up to scratch, then it
drags down the rest of the meal. However, when this pocket bread is good, it is
a building block of snack perfection, the perfect party bread, the best supporting actor in a luscious portable
lunch. </span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE;">Warning</span></b><span style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-IE;">: once you
have tasted homemade pita bread, commercially-produced stuff will never be good
enough ever again.</span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">For 8 perfect
pita pockets you will need...</span></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">... to
pre-heat the oven to 225°C at step 3<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">350g plain flour</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">125g finely ground wholemeal flour</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">7g sachet of fast acting dried yeast</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">2 tablespoons extra virgin olive oil</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">1 tablespoon honey</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">1 teaspoon fine table salt</span></span></div>
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<span style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-IE;"><span style="font-family: Calibri;">280ml tepid water (35 - 38°C)</span></span><span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font: 7pt "times new roman";"> </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxA7IE-suGNBEQf4vzPCxMPDlMPh7G_HtBncyl5F_-ba8_P2OJ81Mu6iQ-v9W-SsyBv1WmJQ9YFNnlSWXgoq2kOOqQ8sqEyR-1pRImnC1XiQjAl9lRgNiUop_HuZCb8rPehuT6fncMcY/s1600/Pita-Bread-photo-and-recipe-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxA7IE-suGNBEQf4vzPCxMPDlMPh7G_HtBncyl5F_-ba8_P2OJ81Mu6iQ-v9W-SsyBv1WmJQ9YFNnlSWXgoq2kOOqQ8sqEyR-1pRImnC1XiQjAl9lRgNiUop_HuZCb8rPehuT6fncMcY/s1600/Pita-Bread-photo-and-recipe-Hester-Casey.jpg" /></a></div>
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<span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">1.<span style="mso-tab-count: 1;"> </span>Place the first six ingredients together
in a large mixing bowl. Add the warm water and mix until the ingredients come
together in a ball. Turn the dough onto a lightly floured surface and knead for
about 7 - 10 minutes until the dough is smooth and silky. <strong>To knead</strong>, fold the
dough in half, then holding it in place with one hand, use the heel of the
other hand to stretch the dough away from you, along the floured surface. Again
fold it, rotate it about 1/8th of a turn and again press it away from you with
the heel of your hand. Repeat, enjoying the yeasty scent and the silky feel of
the dough as any woe or stress dissipates through your hands – bread-making is
cheap therapy. (If, however, you have no woes, and possess a stand mixer with a
dough-hook, 5 minutes in the machine will be sufficient.) Return the dough to
the mixing bowl and cover with cling film or a clean tea towel. Leave in a
warm, draught-free spot for about 2 hours or until doubled in size.</span></span></div>
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<span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">2.<span style="mso-tab-count: 1;"> </span>Divide the dough into eight equal pieces,
kneading each just long enough to shape it into a smooth ball. Flatten into a
disk and leave to rise until again doubled in size and a finger poked into the
dough leaves an indent (about an hour). If the dough springs back into shape,
leave it to rise for a further half hour then test again. </span></span></div>
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<span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">3.<span style="mso-tab-count: 1;"> When you are ready to cook the bread, p</span>re-heat the oven and boil a kettle of
water. Place a baking dish on a lower shelf in the oven and carefully add some
boiling water. This creates the perfect steamy atmosphere for this bread.</span></span></div>
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<span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">4.<span style="mso-tab-count: 1;"> </span>While the oven is heating, roll out the
dough disks into rounds about 3mm thick. Put 2 or 3 on a baking sheet and place
in the hot oven. After about 3 minutes they will have puffed up impressively.
Remove them from the oven before they’ve had a chance to turn golden (You can see I was so busy with my camera, I forgot that instruction myself and a few of them acquired a bit of a tan!) Cool on a
wire rack. Cook the remaining breads. </span></span><br />
<span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-iJbMd4kOuQkw_MWgXEq6sGmJvdd2HQpmybtYjVyGOe-8OjsqTAJc_So31U03ZGtj9UdENvclctxDjlBZRmuIzNowrAe-C_4AVaSmXS5tANf1UGYWHh3sadc_PB0BZ3kvEcPblAQuV8/s1600/Pita-Bread-Recipe-and-Photo-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-iJbMd4kOuQkw_MWgXEq6sGmJvdd2HQpmybtYjVyGOe-8OjsqTAJc_So31U03ZGtj9UdENvclctxDjlBZRmuIzNowrAe-C_4AVaSmXS5tANf1UGYWHh3sadc_PB0BZ3kvEcPblAQuV8/s1600/Pita-Bread-Recipe-and-Photo-Hester-Casey.jpg" /></a></div>
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<span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;"><br /></span></span>
<span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">My favourite way to use pita is to toast it then fill it with felafel and all the trimmings. </span></span></div>
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<span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">Yum!</span></span></div>
Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.comtag:blogger.com,1999:blog-3692982358031227830.post-50850690046498490152022-08-26T11:04:00.001+01:002022-11-20T14:36:00.378+00:00Scotch Eggs ... are Indian, apparently!<div style="background: white; line-height: 150%;">
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<div class="MsoNormal" style="line-height: 150%;"><span style="font-size: 13pt; line-height: 150%;"><div class="MsoNormal" style="line-height: 150%;"><div class="MsoNormal" style="line-height: 150%;"><p class="MsoNormal" style="line-height: 18pt; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman", serif; font-size: 13pt;"><br /></span></p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ6uvsU0gw3okKQyG0LOziDxFZxsENCJcld3jNK2dM5P2x8T_W8Nh8m96M0b7UQqiXDtcvNoVCgMBa95cLzYQe9kZYMOVusPyo7_RWRQVD0Uv97DOXphNLmOgJlBfhOV9IG3zPcBp6A/s1600/The-moment-of-truth----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="553" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ6uvsU0gw3okKQyG0LOziDxFZxsENCJcld3jNK2dM5P2x8T_W8Nh8m96M0b7UQqiXDtcvNoVCgMBa95cLzYQe9kZYMOVusPyo7_RWRQVD0Uv97DOXphNLmOgJlBfhOV9IG3zPcBp6A/s1600/The-moment-of-truth----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" /></a></div>
<span style="font-size: 13pt; line-height: 150%;"><i><br /></i></span>
<span style="font-size: 13pt; line-height: 150%;"><i>Fortnum & Mason </i>claim to have invented the Scotch egg,
and have been selling it since 1738. However they may have been inspired by <i>Nargisi
kofta </i>– a dish from the much earlier and more exotic setting of the Mogul
Empire. Whatever their origins, Scotch Eggs were one of the few nice eggy things I got
to cook at school and I have been addicted to them ever since. They are best
consumed on the day they are made, otherwise the crust loses its crunchiness –
and then, what’s the point?! These contain bacon to make them extra delicious and succulent. </span></div>
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<span style="font-size: 13pt; line-height: 150%;"><b>For 4 sensational Scotch eggs, you will need...</b></span><br />
<span style="font-size: 13pt; line-height: 150%;"><b>... a deep fat fryer<br /><br /><o:p></o:p></b></span></div>
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<span style="font-size: 13pt; line-height: 150%;">6 eggs (4 to boil, 2 to use in the coating)<br />
400g good quality plain sausage meat</span><br />
<span style="font-size: 13pt; line-height: 150%;">1 small onion, finely chopped</span><br />
<span style="font-size: 13pt; line-height: 150%;">100g bacon <i>lardons</i>, (or rashers) finely chopped<br />
1 teaspoon ground cumin<br />
1 tablespoon parsley, finely chopped</span><br />
<span style="font-size: 13pt; line-height: 150%;"><span style="font-size: 17.3333px;">1 tablespoon thyme, finely chopped</span><br />
1 tbsp whole grain mustard (or strong Dijon / English mustard if you prefer)<br />
60g flour<br />
150g fresh white breadcrumbs <br />
Salt and freshly ground black pepper<o:p></o:p></span></div>
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<br />
<span style="font-size: 17.3333px;">a little butter or sunflower oil for frying the onion and bacon</span></div>
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<span style="font-size: 13pt; line-height: 150%;">Sunflower oil for deep frying<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 13pt; line-height: 150%;">Place 4 of the eggs in a saucepan of cold water and bring to
the boil. Simmer for 6 minutes (for a just-set egg - or longer if you prefer them done a bit more), then carefully drain away the boiling water and
cover the eggs with cold water, changing it once as it becomes warm with the
heat of the eggs. Leave to cool.<o:p></o:p></span><br />
<span style="font-size: 13pt; line-height: 150%;"><br /></span>
<span style="font-size: 13pt; line-height: 150%;">Meanwhile, gently fry the onion in a little butter or sunflower oil until softened (about 12 minutes) and beginning to turn golden around the edges. Transfer to a mixing bowl to cool completely. Next fry the bacon, and add to the cooling onion.</span><br />
<span style="font-size: 13pt; line-height: 150%;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7qbFEAc3a8Mi3m_rAFGAjRx5n-M5l7cmnXNnpsQptw-1S1rNSJmoTRYSIICyt8uBtqv89_N5Pofk9sI9hB0TBlZ1WSWRJkFm_0PawO_CT4lj-uRWh70Ineto5dpEhZ9ZbLKht83pPA/s1600/The-ingredients.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7qbFEAc3a8Mi3m_rAFGAjRx5n-M5l7cmnXNnpsQptw-1S1rNSJmoTRYSIICyt8uBtqv89_N5Pofk9sI9hB0TBlZ1WSWRJkFm_0PawO_CT4lj-uRWh70Ineto5dpEhZ9ZbLKht83pPA/s1600/The-ingredients.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Bacon makes everything better</span></i></td></tr>
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<span style="font-size: 13pt; line-height: 150%;">
When the onion and bacon have cooled, place the meat, cumin,
herbs, and mustard in a bowl and mix well – hands are best (I keep a box of disposable
food-quality gloves handy for jobs like this). Divide the mixture into four equal portions – approximately 120g each if you want to weigh them out.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtR39V5oUTZW_7hoJ5_99IaJpUAMI9AyEa5U75ryc7KR6g7vYWW0Tw3RBE_xUw9QDGaf0HU1PmEKHkgKgjp6id3uOkitjSF9ZewwFnsCswBHsmGeRBIW889_ojp6toeF2Kg0KLAwjFQ/s1600/Mix-it-up--Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtR39V5oUTZW_7hoJ5_99IaJpUAMI9AyEa5U75ryc7KR6g7vYWW0Tw3RBE_xUw9QDGaf0HU1PmEKHkgKgjp6id3uOkitjSF9ZewwFnsCswBHsmGeRBIW889_ojp6toeF2Kg0KLAwjFQ/s1600/Mix-it-up--Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" /></a></td></tr>
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<span style="font-size: 13pt; line-height: 150%;">Shell the eggs – my preferred way is to crack the shell, then
slip a teaspoon beneath the shell and carefully work it off.<o:p></o:p></span><br />
<span style="font-size: 13pt; line-height: 150%;"><br /></span></div>
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<span style="font-size: 13pt; line-height: 150%;">Line up 3 bowls or shallow dishes (I find pie dishes are
great for this job). Put the <b>flour </b>into the <b>first dish</b> with a pinch of salt and
some freshly ground black pepper. In the <b>second dish</b>, beat the remaining two <b>eggs </b>together with
a pinch of salt. Tip the <b>breadcrumbs </b>into the <b>third dish. </b>Lay a sheet of cling film over a chopping board and place one
of the sausage meat portions on top. Cover with another sheet of cling film,
then either pat with your hands or roll with a rolling pin until the meat forms
a patty big enough to wrap an egg. Repeat with the remaining portions of sausage meat until you have
four more or less identical patties. This helps keep the blanket of sausage meat
an even consistency.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDqbUiCLNXB2kQUkwSx6aTwdUq_jMDXE2gnFXuHD12W2ZHv134EMFITHArSn_H0sZE0w_8BDI5E42kwP_5IhrQ_pFWjbZAvhxfPIvksbhvGaU2mnl6dq0Vdh5WyvXVDBj6Bdtdinh_A/s1600/It%2527s-a-wrap----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDqbUiCLNXB2kQUkwSx6aTwdUq_jMDXE2gnFXuHD12W2ZHv134EMFITHArSn_H0sZE0w_8BDI5E42kwP_5IhrQ_pFWjbZAvhxfPIvksbhvGaU2mnl6dq0Vdh5WyvXVDBj6Bdtdinh_A/s1600/It%2527s-a-wrap----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Coax the meat around the egg, thinking Rugby! not football for the shape</i></span></td></tr>
</tbody></table>
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<span style="font-size: 13pt; line-height: 150%;">Now, take one of the hard-boiled eggs, dust it with the
seasoned flour, then place it in the centre of a patty. Encase the egg in the
sausage meat, coaxing it around the egg until it covers it evenly. (Think rugby rather than football for the shape). Repeat
with the remaining eggs.</span></div>
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<span style="font-size: 13pt; line-height: 150%;">Now begins the ‘sheep dip’ (Tip: If you use just one hand to
do the dipping, it makes life a bit easier).<o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4hsbHg5nNz74kLMW7IIj5MHR5OART3n9uRyW-05Fh6rdND33HzJPtsx9DA_smZaun43fpF8jJdcYgDl73_zhr-jW4OadkQsMO2nClEj-9VriXypYhVOmj1-u8iks24PXXLZBv5Xe2g/s1600/Flour---Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="503" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4hsbHg5nNz74kLMW7IIj5MHR5OART3n9uRyW-05Fh6rdND33HzJPtsx9DA_smZaun43fpF8jJdcYgDl73_zhr-jW4OadkQsMO2nClEj-9VriXypYhVOmj1-u8iks24PXXLZBv5Xe2g/s1600/Flour---Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Flour...</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEc9dLXQVJHYVXZX-ChhzE59gr8ti_eH6yf5IIBp0i-mvq7KIAN48WcBalmWNObOk16dB5V-9jUVmDSJuCcdte28MV1JKkG9X3mZlXsoKQtKuHfOsBVlO1YljG34HxNYU8jr3l9FHiTg/s1600/Egg----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="371" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEc9dLXQVJHYVXZX-ChhzE59gr8ti_eH6yf5IIBp0i-mvq7KIAN48WcBalmWNObOk16dB5V-9jUVmDSJuCcdte28MV1JKkG9X3mZlXsoKQtKuHfOsBVlO1YljG34HxNYU8jr3l9FHiTg/s1600/Egg----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Egg...</i></span><br />
<span style="font-size: small;"><i><br /></i></span></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/AVvXsEh1sl-B4TQzZ7XCaFNd-c7ZiZV0mCkGHOpfMM8DD_RN5pt5AoTzb5DQWXEeHAEyeg_ACHNFPSSWnDpb0t5roqOMlQ5riOgfzQSePyHuux4Kb7iuV_mbWFKfw9-WZgOTtUx_RnW1a3NZOA/s1600/Breadcrumbs----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sl-B4TQzZ7XCaFNd-c7ZiZV0mCkGHOpfMM8DD_RN5pt5AoTzb5DQWXEeHAEyeg_ACHNFPSSWnDpb0t5roqOMlQ5riOgfzQSePyHuux4Kb7iuV_mbWFKfw9-WZgOTtUx_RnW1a3NZOA/s1600/Breadcrumbs----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Breadcrumbs...</i></span></td></tr>
</tbody></table>
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<span style="font-size: 13pt; line-height: 150%;"><b>Dust </b>the sausage-covered eggs <b>with flour</b>, <b>drench </b>them <b>with
beaten egg</b>, then <b>cover </b>them <b>with breadcrumbs</b>, pressing gently to ensure maximum
coverage. Return the breadcrumbed eggs to the egg bath, completely drenching
them again, then return them to the breadcrumb dish, and once again, give them
a generous coating, pressing gently to ensure maximum adherence. <b>Every crumb
you can manage to stick to the eggs is one more morsel of crunchiness.
</b><br />
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<span style="font-size: 13pt; line-height: 150%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XM8YzenfEeh3z0XrT-R5RB2jufQ_JTHXpoj4CwUzGWOkdYw9_uO8TNOYd_hMtt5xzDV0jnA0r2Dc1ITsvruPaYUVVUK0v1NUGy0LM8YWU9JCAQ8OH-IZaLt1AmxqFx5C0ZoBNRxVdw/s1600/Crunch----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="652" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XM8YzenfEeh3z0XrT-R5RB2jufQ_JTHXpoj4CwUzGWOkdYw9_uO8TNOYd_hMtt5xzDV0jnA0r2Dc1ITsvruPaYUVVUK0v1NUGy0LM8YWU9JCAQ8OH-IZaLt1AmxqFx5C0ZoBNRxVdw/s1600/Crunch----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" /></a></span></div>
<span style="font-size: 13pt; line-height: 150%;">
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<span style="font-size: 13pt;">Fill your deep fat fryer to the recommended level with
sunflower oil. Heat the oil to 170°C and carefully add the eggs. Cook until
deep golden brown (about 7 minutes), turning occasionally. Remove from the hot
oil and rest them on kitchen towel for a few minutes before serving. Piccalilli
is a good accompaniment.</span><span style="font-size: 13pt;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScfKy4EBRW9cfnbFVPnXKYZ9j4cJMtk5qGSFB3p-gMXL-CPXeG0VEtYIPTw4ujW_ZJtL2AyNcUpkyecR9rJidg5ql0_tAydCBkKplXv0Vg2LBKZPdrplqU5ADUuzcxPlV-QFNFaR6SQ/s1600/Yum----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="342" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScfKy4EBRW9cfnbFVPnXKYZ9j4cJMtk5qGSFB3p-gMXL-CPXeG0VEtYIPTw4ujW_ZJtL2AyNcUpkyecR9rJidg5ql0_tAydCBkKplXv0Vg2LBKZPdrplqU5ADUuzcxPlV-QFNFaR6SQ/s1600/Yum----Scotch-Egg-recipe-and-photo-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Piccalilli is a good accompaniment.<br /><br /></i></span></td></tr>
</tbody></table>
<h2 class="date-header" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-stretch: normal; line-height: normal; margin: 0px; min-height: 0px; position: relative; text-align: left;"><br /></h2></span>
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</span></div></div></div>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com1tag:blogger.com,1999:blog-3692982358031227830.post-69288812287523772172022-07-29T07:20:00.000+01:002022-11-20T14:36:38.875+00:00An Accidental Paella – the case for the defence ...<h2 class="date-header" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-stretch: normal; line-height: normal; margin: 0px; min-height: 0px; position: relative;"><br /></h2>
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<span style="font-family: "calibri"; font-size: 17.3333px;">While poor Jamie Oliver attracted the wrath of a nation, I managed to get away with my version of "Pie-Ella". There are no mountains, there is no sea, there is not even a pinch of tradition, but</span><span style="font-family: "calibri"; font-size: 17.3333px;"><i> <span face="" style="background-color: white; color: #545454;">¡</span>Dios mío! </i>it tastes great!</span></div><div><span style="font-family: "calibri"; font-size: 17.3333px;"><br /></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">The moment I hit “Publish”, the <i style="mso-bidi-font-style: normal;">paella</i> police were on their way over ...<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">The crime...</span></span></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Taking a traditional celebration of the mountains and the
sea, removing the tradition, the mountains and the sea, and turning it into
mid-week WOW* supper.</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt; line-height: 150%;"><span style="font-family: "calibri";">*War on Waste<o:p></o:p></span></span></i></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">The plea... guilty, but
unrepentant...</span></span></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Your honour, I swear I had no idea what I was doing when I
opened the fridge. I was day-dreaming about a trip I had to Majorca in the
distant past. My personal rain cloud accompanied me, and how! The island
suffered the worst storms and floods in decades - just for those couple of
weeks I was on holiday. However, I remembered a plate of golden <i style="mso-bidi-font-style: normal;">paella</i> I ate there, shivering on a
sheltered terrace watching a feeble sun battle in vain against storm clouds. It
was utter comfort food.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWD25YVJOFHHwXpTCQim4a5DRGfyc0usX96UxuRH3GxC6Y6CCdjWXRUELlJ2cwIwtaNk_zduDMwgWgUgTuGgulPX1Y7vcUPY9loTufYKjg0IkWgCfVt1mfcQX6Jdpheb_aP1sthZqTKqM/s1600/Rain-Cloud-sketch-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWD25YVJOFHHwXpTCQim4a5DRGfyc0usX96UxuRH3GxC6Y6CCdjWXRUELlJ2cwIwtaNk_zduDMwgWgUgTuGgulPX1Y7vcUPY9loTufYKjg0IkWgCfVt1mfcQX6Jdpheb_aP1sthZqTKqM/s1600/Rain-Cloud-sketch-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Hi! Remember me!</em></td></tr>
</tbody></table>
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<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Mitigating
circumstances...</span></span></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Perhaps that's why I turned away from the straight-and-narrow
of my go-to creamy chicken curry for this quick and easy mid-week supper. This
week’s budget doesn’t run to prawns and rabbit, but I am pretty sure that <i style="mso-bidi-font-style: normal;">paella</i> evolved from humble origins, making
the most of available ingredients. Plus, one pan, and about 30 minutes - what's
not to love?</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGFRM54w-HfbAITLYny3BOCZXzuCFNzXGAaaILPU9Ewu6JQQ_D3iKnJZ2le6uUfLRkt5Un4yM1ZXx06IvGnN482Wc810jFqSl33qmN4RamH9Qs8H3vUt4ieqD2LsuehjR_AxzUmG4VYo/s1600/Accidental-Paella-Pan-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGFRM54w-HfbAITLYny3BOCZXzuCFNzXGAaaILPU9Ewu6JQQ_D3iKnJZ2le6uUfLRkt5Un4yM1ZXx06IvGnN482Wc810jFqSl33qmN4RamH9Qs8H3vUt4ieqD2LsuehjR_AxzUmG4VYo/s1600/Accidental-Paella-Pan-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>One pot, 30 minutes - what's not to love!</em></td></tr>
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<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">The evidence...</span></span></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Anyway, back to the fridge, which revealed the remains of a
cooked chicken – yawn... However, the fridge also held a jar of <i style="mso-bidi-font-style: normal;">pimentos del piquillo</i> (sweet roasted red
peppers – widely available) which can add sunshine to any dish, as well as a
nub of chorizo left over from the Cornish-ish pasties last week and I found
myself taking a detour. <i style="mso-bidi-font-style: normal;">“I can resist
everything - save temptation</i>”, as one of my fellow countrymen put it so
beautifully.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">The witness for the
defence</span></span></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Your honour, I call my rice-hating beloved who shovelled
three helpings into his mouth while sighing rapturously – ok so he’d missed
lunch but even so! Perhaps I should offer some to the <i style="mso-bidi-font-style: normal;">paella</i> police or would that compound the crime with bribery?</span></span><span style="font-size: 13pt; line-height: 150%;"><o:p><span style="font-family: "calibri";"> </span></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">For 4 servings you will need...</span></span></i></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">3 tablespoons extra
virgin olive oil</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 onion, finely chopped</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 fat clove of garlic,
crushed</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">50g chorizo, cut into fat
slices then halved</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">2 large ripe tomatoes,
cut into bite-sized pieces</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">4 <i style="mso-bidi-font-style: normal;">pimentos del piquillo</i>, roughly chopped</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 green pepper (or
sweeter yellow pepper if you prefer), cut into strips</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">75g fresh or frozen <i style="mso-bidi-font-style: normal;">petit pois</i>, or sugar snap peas</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">400g cooked chicken, cut
into bite-sized pieces</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">250g <i style="mso-bidi-font-style: normal;">paella</i> rice (from your deli – a great store cupboard standby)</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">600mls good quality
chicken stock, hot</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">100mls dry white wine</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">½ teaspoon finely chopped
fresh thyme</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Freshly ground black
pepper</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "calibri";"><span style="font-size: 13pt; line-height: 150%;"><o:p>1 tablespoon finely chopped fresh flat-leafed parsley </o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">1</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Heat
the olive oil in a large frying pan over a medium heat. I used a 30cm (12 inch)
pan for this recipe – in a <i style="mso-bidi-font-style: normal;">paella</i> you
are aiming to get as much rice as possible in contact with the pan. Add the
onion and cook until softened without colouring (about 5 minutes). Add the
crushed garlic and the chorizo and cook for a further minute. Add the tomatoes,
<i style="mso-bidi-font-style: normal;">pimientos del piquillo</i>, green pepper,
peas, chicken and rice and stir together for about a minute.<o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0cm 0cm 10pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">2</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri";"><span style="font-size: 13pt; line-height: 150%;">Now
add the hot stock, dry white wine, thyme and pepper. Stir to mix and turn down
the heat to a gentle simmer. Cook until all the stock has been absorbed by the
rice, the rice is tender and the mixture is no longer soupy (about 20-25 minutes). Removed from the
heat and cover with a clean tea-towel for about 5 minutes before sprinkling with the fresh parsley and serving on warm plates. The
sign of a good <i style="mso-bidi-font-style: normal;">paella</i> – whether WOW*
version or the traditional version – is the <i style="mso-bidi-font-style: normal;">socarrat</i>
– the </span><span lang="" style="font-size: 13pt; line-height: 150%; mso-ansi-language: EN-GB;">delicious golden crust of </span><span style="font-size: 13pt; line-height: 150%;">rice at the bottom of the pan – the
bit that everyone fights over. </span></span></div><div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0cm 0cm 10pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;"><br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ojDsIoJEMU8Fs0aPeav14jKiX4q7Vpducanf3K9mMrGV9fuHQqHTE5LdbIGYyiJ_Fv6ntJd4bcjAuvZHSFwd8lZI6antJ_IcrGyxxw7GbZo12lwW8wiFgVvVBUpet-IUtV0RX_bdVY4/s1600/Accidental-Paella-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ojDsIoJEMU8Fs0aPeav14jKiX4q7Vpducanf3K9mMrGV9fuHQqHTE5LdbIGYyiJ_Fv6ntJd4bcjAuvZHSFwd8lZI6antJ_IcrGyxxw7GbZo12lwW8wiFgVvVBUpet-IUtV0RX_bdVY4/s1600/Accidental-Paella-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>No mountains, no sea, no tradition, but rather tasty!</em></td></tr>
</tbody></table>
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Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com30tag:blogger.com,1999:blog-3692982358031227830.post-29010344468530552762022-06-29T13:47:00.000+01:002022-11-20T14:37:05.569+00:00Courgette Soup with Mint and Lemon – how to make a glut vanish !<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">At some stage over what remains of the
summer, a friend will drop in with a slightly desperate look in their eye. They
will ask you how you are and there will be small talk as you wait for the
kettle to boil. The friend will be clutching (but studiously ignoring) a
mysterious newspaper-wrapped parcel and you’ll frown and wonder if they bring
it everywhere with them.<o:p></o:p></span></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Halfway through a pot of tea</span><span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">, the friend will suddenly ‘remember’ the
mysterious parcel and casually mumble through a mouthful of chocolate biscuit
crumbs: <span style="mso-spacerun: yes;"> </span>“<i style="mso-bidi-font-style: normal;">Oh, by the way,</i> <i>I brought you some courgettes, fresh from my
garden.</i>” If you haven’t got a courgette plant churning out the little blighters
almost by the minute, accept gratefully and make this light, summery soup. If
you <i>have</i> got a courgette plant, you’ll almost certainly produce a
newspaper-wrapped parcel of your own as the friend takes their leave…<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUD_Hx4r_SLey3fBtfvk8JNbc0dBjiKpD8ccfdj0Duu2HPoJKfLcnYJ_FjGXhSERnQILzdnZ2bBtQprjnbw5aqb8cJM8BvQj-aTyB85y1gG_FChd0GsTkAotbPfUzlJVvsW-qAGqzU8w/s1600/newspaper+parcel+of+courgettes+photo+by+Hester+Casey+Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUD_Hx4r_SLey3fBtfvk8JNbc0dBjiKpD8ccfdj0Duu2HPoJKfLcnYJ_FjGXhSERnQILzdnZ2bBtQprjnbw5aqb8cJM8BvQj-aTyB85y1gG_FChd0GsTkAotbPfUzlJVvsW-qAGqzU8w/s1600/newspaper+parcel+of+courgettes+photo+by+Hester+Casey+Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;"><i>The friend will be clutching a mysterious newspaper-wrapped parcel...</i></span></td></tr>
</tbody></table>
<br />
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<b style="line-height: 150%;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">For 3-4
servings of light summery soup you will need</span></i></b><span style="font-family: Calibri;"><span style="font-size: 17px; line-height: 25px;"><b><i>…</i></b></span></span></div>
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<b><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><br /></span></i></b></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">25g butter (or 1 tablespoon of extra virgin
olive oil)<o:p></o:p></span></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1 large onion, finely chopped<o:p></o:p></span></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1 teaspoon of finely grated lemon zest<o:p></o:p></span></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">500g courgettes, sliced<o:p></o:p></span></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1 litre of well-flavoured chicken or vegetable stock<o:p></o:p></span></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1 tablespoon of very finely chopped fresh mint<o:p></o:p></span></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Melt the butter (or heat the olive oil) in a medium saucepan. Add the
onion and lemon zest and cook gently without colouring for 8 - 10 minutes or
until translucent. Add the sliced courgettes, followed by the stock. Simmer gently
for about 10 minutes or until the courgette is soft.</span></div>
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<br /></div>
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Remove the saucepan from the heat. Add in
the fresh mint and blend until you’ve turned the vegetables into a smooth
liquid – a stick blender is the perfect tool for this. Taste and add salt and
pepper only if necessary.<o:p></o:p></span><br />
<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><br /></span>
<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Serve it just as it is, or with a sprinkling of fresh herbs and/or a swirl of cream.</span><br />
<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY-eJ93-wbjc_OLw7WfIsRqfQtYrAr2Pjp_MItHU19jAe2lyEfVdgAqnjOC1-JLyU9c53yu6a-GnJYNOQ8rdWnSgGRx2s_3OHcMigRW4M8kzFV6sYhyphenhyphenP9jnFQFePfvmet2qEFe20blQ/s1600/Courgette+Soup+in+Bowls+photo+and+recipe+by+Hester+Casey+Alchemy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY-eJ93-wbjc_OLw7WfIsRqfQtYrAr2Pjp_MItHU19jAe2lyEfVdgAqnjOC1-JLyU9c53yu6a-GnJYNOQ8rdWnSgGRx2s_3OHcMigRW4M8kzFV6sYhyphenhyphenP9jnFQFePfvmet2qEFe20blQ/s1600/Courgette+Soup+in+Bowls+photo+and+recipe+by+Hester+Casey+Alchemy.jpg" /></a></div>
<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><br /></span>
<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><br /></span>
<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">OK, that's 3 courgettes taken care of. Only another 7 to go...</span><br />
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<span style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><b><i>...What’s your favourite recipe – savoury or
sweet - for making a crop of courgettes vanish? </i></b></span><span lang="GA" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div>
Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com6tag:blogger.com,1999:blog-3692982358031227830.post-54975146459223467212022-05-27T15:30:00.000+01:002022-11-20T14:37:34.331+00:00White Chocolate and Cranberry Oatmeal Blondies – drizzle forecast ...<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">I woke up this morning to a grey sky and a steady drizzle of rain. (<i>If only Trump would share that trick that makes it stop raining on just him...</i>) There is only one thing to shift me from this ill humour. Bring on the mood-enhancing white chocolate <span style="color: #990000;"><b><span style="color: #cc0000;">cranberry</span> </b></span>blondies...</span></span><br />
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHzh6nHCJf7fdjHCsq622CCzKrBsNBS5xB_R5XPz3DwotsW3gewx0MyWCGPU6oAxrR2bGI7j8cjUgeWPNo97DGrc7sBOGbik3eVBopOER9Xfg5dk-PgNR0Ot6B0sZj739gO_onYBpYg/s1600/blondies-photo-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHzh6nHCJf7fdjHCsq622CCzKrBsNBS5xB_R5XPz3DwotsW3gewx0MyWCGPU6oAxrR2bGI7j8cjUgeWPNo97DGrc7sBOGbik3eVBopOER9Xfg5dk-PgNR0Ot6B0sZj739gO_onYBpYg/s1600/blondies-photo-by-Hester-Casey.jpg" /></a></div>
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br /></span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">These sweet treats are not quite as wicked as they sound. They contain oatmeal and dried fruit so that makes them <b>practically breakfast</b>. The recommended dosage for mood enhancement is two, with decent coffee. </span></span></div>
</div>
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<tr><td style="border-color: initial; border-style: none; border-width: medium; text-align: center;"><div style="border-color: initial; border-style: none; border-width: medium;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIpWp3fiOpN7dVD5s59sZy9F6Wk7dztvkSojJSB88zAl2NMlTBNFjN9mZTHyJnWIIELNo5FnOr4-M1GOaAbjMhap-hvXM0-Hw-qaWrKQDW461qulyBZmEtSBiPiZeuOoP8UcFaXPRq3M/s1600/cat-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIpWp3fiOpN7dVD5s59sZy9F6Wk7dztvkSojJSB88zAl2NMlTBNFjN9mZTHyJnWIIELNo5FnOr4-M1GOaAbjMhap-hvXM0-Hw-qaWrKQDW461qulyBZmEtSBiPiZeuOoP8UcFaXPRq3M/s1600/cat-photo-by-Hester-Casey.jpg" /></a></div>
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span face="">The moggy isn't liking the rain either</span></em></td></tr>
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<div style="border-color: initial; border-style: none; border-width: medium;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">For approximately 16 delicious ‘blondies’ you will need...</span></span></i></b></div>
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<span style="font-family: "calibri";"><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%;">... to butter and base-line a 23cm square cake tin and to pre-heat your oven to 170</span></i><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span></i><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%;">C </span></i></span></div>
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<div style="border-color: initial; border-style: none; border-width: medium;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">150g rolled oats (oatmeal flakes)</span></span></div>
</div>
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<div style="border-color: initial; border-style: none; border-width: medium;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 ½ teaspoons baking powder</span></span></div>
</div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">100g butter</span></span></div>
</div>
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<div style="border-color: initial; border-style: none; border-width: medium;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">50g crunchy peanut butter</span></span></div>
</div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">50g cream cheese</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">175g Demerara sugar</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 egg, beaten</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 teaspoon vanilla extract</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">100g white chocolate, roughly chopped</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">75g dried <span style="color: #990000;"><b>cranberries</b></span></span></span></div>
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<br /></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">75g white chocolate for topping (optional)</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1vD8WBb3c10EYPWKJePMGW3_d6ZRIckPrAk9odCE2iSDcUA7gYuqlQDRvhpR1jsgF-b5nsDCSYERR-X7DzMPRkiETU6F52ddJyYf-tjWSvvlFPep3c8Hq55-WNPUNWMs8FEPexFVCjM/s1600/whitechoc-n-cranberries-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1vD8WBb3c10EYPWKJePMGW3_d6ZRIckPrAk9odCE2iSDcUA7gYuqlQDRvhpR1jsgF-b5nsDCSYERR-X7DzMPRkiETU6F52ddJyYf-tjWSvvlFPep3c8Hq55-WNPUNWMs8FEPexFVCjM/s1600/whitechoc-n-cranberries-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""><em><span style="color: #cc0000;">Cranberries</span>: "We're not just for Christmas you know!"</em></span></td></tr>
</tbody></table>
</div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><b>Method</b></span></span><br />
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">First place the rolled oats and baking powder in a food processor and blitz until you have a smooth ‘flour’.</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">In a separate bowl, cream together the butter, peanut butter, cream cheese and sugar, beating the mixture until light and fluffy.</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Add the egg and vanilla extract and beat until well combined. Then mix in the oatmeal ‘flour’.</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Finally, stir in the chopped white chocolate and <span style="color: #990000;"><b>cranberries</b></span>. Mix until just combined.</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Transfer the mixture into the prepared cake tin and bake for 30 minutes until evenly golden brown.</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Remove from the oven and leave to cool slightly. Melt the remaining white chocolate and drizzle over or simply leave to cool in the tin before dusting with icing sugar and cutting into squares.</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">These are good slightly warm but even better if left go completely cold, so that the chocolate solidifies back into chunks. They’ll keep for up to a week (yeah right!) if sealed in an airtight container or cling wrap.</span></span><br />
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KG1sh1sebysCaTG5-0_ihw_NnHIrTnbetqo9k4M32h3iA_BThdPpCsVGVOFW67-wtpu4kptnnt0YE0gH-V6jRY8JQR2o2durtpGCxePP2yPxOWam-78ES0cbC7WSvyR8JzRFjD-CZg/s1600/blondies2-photo-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KG1sh1sebysCaTG5-0_ihw_NnHIrTnbetqo9k4M32h3iA_BThdPpCsVGVOFW67-wtpu4kptnnt0YE0gH-V6jRY8JQR2o2durtpGCxePP2yPxOWam-78ES0cbC7WSvyR8JzRFjD-CZg/s1600/blondies2-photo-by-Hester-Casey.jpg" /></a></div>
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "calibri";"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 13pt; line-height: 150%;">My <em>lazy woman’s</em> <i>way </i>to melt chocolate:</span></b><span style="font-size: 13pt; line-height: 150%;"> snap the chocolate into squares and place in a Ziploc bag. Remove as much air as possible from the bag and seal. Half-fill a 1 pint measuring jug with boiling water, then carefully place the sealed bag in the water making sure the chocolate is submerged. Leave for a couple of minutes until the chocolate has melted. Remove the bag from the water and pat dry. Snip off a small corner of the bag and gently squeeze the liquid chocolate over the blondies. </span></span><br /><br /></div>
Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com37tag:blogger.com,1999:blog-3692982358031227830.post-69506997878569159602022-04-26T20:08:00.000+01:002022-11-20T14:38:30.766+00:00Boxty – out of the laundry room and into the frying pan<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 8pt;">
<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/AVvXsEhoTBT9MfCw8uR7ebaBig3wyOzoRdid7e2vkTQFmjPZI2QZE2o_I8Gg3CnpMAwRCxks9dnirXRoGPaZJkDZc9bjp9r2FIn9bzgaMxEjdYFdBNfGRg0kvgSjqP3bx4XOxFuuyKah1JXSug/s1600/Boxty+with+Maple+Syrup+recipe+and+photo+by+Hester+Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTBT9MfCw8uR7ebaBig3wyOzoRdid7e2vkTQFmjPZI2QZE2o_I8Gg3CnpMAwRCxks9dnirXRoGPaZJkDZc9bjp9r2FIn9bzgaMxEjdYFdBNfGRg0kvgSjqP3bx4XOxFuuyKah1JXSug/s1600/Boxty+with+Maple+Syrup+recipe+and+photo+by+Hester+Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out of the laundry room and into the frying pan<br />
(the gorgeous bowl and jug are by my aunt, Patricia Casey, artist and potter <i>extraordinaire</i>)</td></tr>
</tbody></table>
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Writing in <i>The Medical Times and Gazette</i> in 1865,
Henry MacCormac M.D., of Belfast, mentions the preparation of Boxty or ‘poorhouse
bread’.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<i><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">“The country people prepare, for purposes of laundry, potato starch.
Raw potatoes are peeled, grated and washed. The gratings from which the boxty
cake is made remain in the colander. This boxty cake … has a peculiar but not
unpleasant flavour. I remember having partaken of it… in one of the houses of
the peasantry.”<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: 150%;">
<i><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Thanks Henry, I
know there were particular reasons for such frugality at the time, but that
sounds really, really grim. No wonder Boxty isn’t our national dish!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">As if that
weren’t bad enough, a traditional rhyme suggests that if you were a female at
that time, and this concoction wasn’t in your repertoire, you were in big
trouble: <i>Boxty on the griddle /Boxty in
the pan / If you can’t make boxty / You’ll never get a man. </i>Yikes! <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Mercifully, laundry
methods, society, and potato cuisine have all moved on since the dark days of
the nineteenth century. You'll find that Boxty can be a type of potato cake, a dumpling or
a pancake. Today’s recipe is for the pancake. My preference is for the floury <i>Rooster</i> potato but any floury potato
will do. <o:p></o:p></span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc7ZsFptmmWBXZrLONA0WhsYVR2cpUMUhteIQFdHC0-5W9X5esXaY4UfAvfum7RNBZucANkRBfUiVny9l_VJNqbyC9vFiHIPnw61q7xjXUq6Eyoxw3bkQl8p6eUppobzoFjbXyXtizw/s1600/Potato+Recipe+and+Photo+by+Hester+Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc7ZsFptmmWBXZrLONA0WhsYVR2cpUMUhteIQFdHC0-5W9X5esXaY4UfAvfum7RNBZucANkRBfUiVny9l_VJNqbyC9vFiHIPnw61q7xjXUq6Eyoxw3bkQl8p6eUppobzoFjbXyXtizw/s1600/Potato+Recipe+and+Photo+by+Hester+Casey.jpg" /></a></div>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><i><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">For approximately 12 boxty
pancakes you will need…<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><i><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></i></b></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">350g freshly boiled and mashed
potato<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">50g butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">250g raw potato, finely grated<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">250g plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">1 teaspoon fine table salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">1 teaspoon baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">¾ teaspoon bread soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">350mls buttermilk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: "calibri"; font-size: 13pt;">A little sunflower oil or extra
virgin olive oil for frying<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 8pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Mix the butter with
the freshly made mashed potato while it is still hot. Leave to cool. <o:p></o:p></span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Meanwhile,
wring the grated potato out in a clean tea towel to extract as much liquid as
possible. (Discard the liquid.) Add
the grated potato to the cooked mashed potato along with the flour, salt, baking
powder and bread soda and mix to combine.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Gradually mix
in the buttermilk to form a thick batter.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Now, heat a
frying pan over a medium heat. Wipe the hot pan with a wad of kitchen paper
dipped in sunflower oil, giving the pan the barest sheen of oil. (Keep the oily
paper to wipe the frying pan between cooking each pancake.)<o:p></o:p></span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwN-Z4cuerR8LYnCogNdvs-G0Ner5vrePwvVVerI32Oc8kYl_aLef3PKN0Pvx1bqetd345n79hZcvdiTicWWkwgcHuO4mE6wg80NvlLzTuf1r_ke2Md8eFFBO4iq92q809WlepLlK5lA/s1600/Boxty+in+the+pan+photo+and+recipe+by+Hester+Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwN-Z4cuerR8LYnCogNdvs-G0Ner5vrePwvVVerI32Oc8kYl_aLef3PKN0Pvx1bqetd345n79hZcvdiTicWWkwgcHuO4mE6wg80NvlLzTuf1r_ke2Md8eFFBO4iq92q809WlepLlK5lA/s1600/Boxty+in+the+pan+photo+and+recipe+by+Hester+Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry gently until the surface of the batter has set</td></tr>
</tbody></table>
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Scoop about
80mls of batter into the pan and quickly smooth it out to form a circle. Fry
gently until the surface of the batter has set, then flip the pancake over.
Continue cooking for a further 30 seconds or so, or until the pancake is golden
brown. Repeat until all the batter has been used up, keeping the cooked pancakes warm in a low oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Serve as part
of a cooked breakfast or drizzled in maple syrup. <o:p></o:p></span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtGQwTtIZrNc-61g5pUqibRCs01jgzwaNKsKj3ZSB028uuRx01oZWtMQWcmQo2pW-FPxBrrNQah1iDsn77_ZTa1oS1SNtUfdYpW13QP5pxxR6KvutTeMrs4ZThY8M1hNz_xnWXtAJ2g/s1600/Boxty+recipe+and+photo+by+Hester+Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtGQwTtIZrNc-61g5pUqibRCs01jgzwaNKsKj3ZSB028uuRx01oZWtMQWcmQo2pW-FPxBrrNQah1iDsn77_ZTa1oS1SNtUfdYpW13QP5pxxR6KvutTeMrs4ZThY8M1hNz_xnWXtAJ2g/s1600/Boxty+recipe+and+photo+by+Hester+Casey.jpg" /></a></div>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><i><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Variation:<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">I make tiny
versions of these as an alternative to <i>blinis</i>
and serve with smoked salmon and <i>crème fraiche</i>.<o:p></o:p></span><br /><br /></div>
<!--EndFragment-->Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com25tag:blogger.com,1999:blog-3692982358031227830.post-46146882818075842152022-03-29T17:49:00.000+01:002022-11-20T14:39:47.709+00:00Honeyed Goats Cheese in a Walnut Crust – devilishly good!<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/AVvXsEht-nQEnZijVcdTjHGwIRtryRF0mB0q6uM-eWkmnewoNtlmYogRXgZ3TSOwIf5fOQ1rTj8yZPCPWkH8ixAHNl_ZMzGYflhjYeNUEn752K7rZBZBdDNTG0d_JiogUpEu4-2fyvcwtGfGZ8Y/s1600/crottin+of+Irish+goats+cheese+with+honey+photo+Hester+Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-nQEnZijVcdTjHGwIRtryRF0mB0q6uM-eWkmnewoNtlmYogRXgZ3TSOwIf5fOQ1rTj8yZPCPWkH8ixAHNl_ZMzGYflhjYeNUEn752K7rZBZBdDNTG0d_JiogUpEu4-2fyvcwtGfGZ8Y/s1600/crottin+of+Irish+goats+cheese+with+honey+photo+Hester+Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goats cheese, honey? Where?</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">What’s with the goats on the M11? It is rather alarming to see their devil’s eyes glaring out from the side of the road. Go back to the hills where you belong, silly creatures.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">Serious danger to traffic aside, I cannot see a goat without thinking of goats cheese and I found myself at the checkout with two gorgeous little cheeses in my basket. My beloved thinks he doesn’t like goats cheese so it has to be presented in disguise. Here’s how that went …</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLclVTjsvpeVHvgI3Mp0G3mkKT4NudcF3UaANyFtI6KJ85JKUi8vdiMwftFDn4lrCl3oTcvLbPmYKHG3Z3zMvD39lw6SZopzS-cAe1JGleWYABTBBlhrLCbtsiUqy5NiO2EI0dEZwiRb4/s1600/crottin+of+Irish+goats+cheese+photo+Hester+Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLclVTjsvpeVHvgI3Mp0G3mkKT4NudcF3UaANyFtI6KJ85JKUi8vdiMwftFDn4lrCl3oTcvLbPmYKHG3Z3zMvD39lw6SZopzS-cAe1JGleWYABTBBlhrLCbtsiUqy5NiO2EI0dEZwiRb4/s1600/crottin+of+Irish+goats+cheese+photo+Hester+Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brrrr... goats cheese needs a coat in this weather!</td></tr>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">For 2 portions you will need…</span></i></b></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; mso-bidi-font-size: 12.0pt;">1 heaped tablespoon plain flour</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; mso-bidi-font-size: 12.0pt;">a pinch of salt and a twist of black pepper</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; mso-bidi-font-size: 12.0pt;">1 egg, beaten</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; mso-bidi-font-size: 12.0pt;">100g fresh breadcrumbs</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; mso-bidi-font-size: 12.0pt;">50g walnuts, finely chopped</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; mso-bidi-font-size: 12.0pt;">50g melted butter</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; mso-bidi-font-size: 12.0pt;">2 small crottins of goats cheese about 70g each (how ripe is up to you – I used fresh)</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; mso-bidi-font-size: 12.0pt;">Green salad and runny honey to serve</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyBiCPIvabOrEE88CUIWMXlKIUY1f-aE244zxs0AqtXno_PjmJRRv2yWdLfOVBaRztHKMGQFypdQg5yKTJG7qMBxq0K2JDVpC5NdrLExGtQh3C7m1TwJlhWCIdPQx1BIcxLKp6KiWKJ0/s1600/crottin+of+Irish+goats+cheese2+photo+Hester+Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyBiCPIvabOrEE88CUIWMXlKIUY1f-aE244zxs0AqtXno_PjmJRRv2yWdLfOVBaRztHKMGQFypdQg5yKTJG7qMBxq0K2JDVpC5NdrLExGtQh3C7m1TwJlhWCIdPQx1BIcxLKp6KiWKJ0/s1600/crottin+of+Irish+goats+cheese2+photo+Hester+Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Hey, watch me do the eggy-paddle!</em></td></tr>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">Preheat the oven to 180°C</span></i></b></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">1.<span style="mso-tab-count: 1;"> </span>Mix the salt and pepper with the flour and sprinkle into a shallow bowl. Place the beaten egg in a second shallow bowl. Place the fresh breadcrumbs in a third bowl with the finely chopped walnuts and pour in the melted butter, tossing the crumbs and the nuts until the butter is evenly distributed.</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">2.<span style="mso-tab-count: 1;"> </span>Sprinkle the cheeses with flour, making sure to coat every last centimetre of the surface. Dip in the beaten egg, then in the breadcrumb mixture. </span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">3.<span style="mso-tab-count: 1;"> </span>Return the coated cheeses to the egg bath, and again to the breadcrumb mixture, gently packing the crumbs around the cheeses to seal well.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFlbPxvqpWNNl2qrhIAX53ZWEdaJK80r1FiPCJ4d7R45wf5BO-w9qukwseLLZoPIkBOnQGSDcPm52hKNswqEWWmwyJfgExGbdWlJ1W3oyhvYCW1dqbz2X1Mq6HSv3bIh32CcEMU3B9n8/s1600/crottin+of+Irish+goats+cheese+in+fresh+crumbs+photo+Hester+Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFlbPxvqpWNNl2qrhIAX53ZWEdaJK80r1FiPCJ4d7R45wf5BO-w9qukwseLLZoPIkBOnQGSDcPm52hKNswqEWWmwyJfgExGbdWlJ1W3oyhvYCW1dqbz2X1Mq6HSv3bIh32CcEMU3B9n8/s1600/crottin+of+Irish+goats+cheese+in+fresh+crumbs+photo+Hester+Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goats cheese in its winter coat of breadcrumbs and walnut</td></tr>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">4.<span style="mso-tab-count: 1;"> </span>Transfer the cheeses to a lightly buttered baking tray and place in the preheated oven for about 20 minutes or until golden.</span></div>
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<span lang="EN-GB" style="font-family: Calibri; font-size: 13pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">5.<span style="mso-tab-count: 1;"> </span>Remove from the oven and serve immediately with a green salad and a generous drizzle of decent honey.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihArHpMO_nA0EaH8U4pi01DLRBmm-g4YWpx_ODPoOwVe7h3OpByIwYtPILx3mEyOGr2EBRzlqw6Qe721IOWjpSnmbjujRPmTzHPkzbkvE4WYBawb9SF3uiWgLP0z0dd3G5RLjJAMYZOeA/s1600/crottin+of+Irish+goats+cheese+cut+photo+Hester+Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihArHpMO_nA0EaH8U4pi01DLRBmm-g4YWpx_ODPoOwVe7h3OpByIwYtPILx3mEyOGr2EBRzlqw6Qe721IOWjpSnmbjujRPmTzHPkzbkvE4WYBawb9SF3uiWgLP0z0dd3G5RLjJAMYZOeA/s1600/crottin+of+Irish+goats+cheese+cut+photo+Hester+Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honeyed Goats Cheese in a Walnut Crust - Devilishly Good!</td></tr>
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Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com35tag:blogger.com,1999:blog-3692982358031227830.post-86472306150140258872022-02-11T11:08:00.000+00:002022-11-20T14:43:14.043+00:00Valentine's Day 2021 - sharing is not really an option<div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;"><br /></div>
<div class="MsoNormal" style="line-height: 19.8px; margin: 0cm 0cm 10pt;"><span style="line-height: 26px;"><span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 13pt;"><i>Looking back over previous Generosity Day / Valentine's Day posts, I'm struck by the fact that all the sweet treats are for sharing - with your darling, with your friends and family, with your colleagues! Covid has knocked that on the head somewhat. </i></span><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;">You could make smaller portions and share a virtual sweet moment with your darling, friends and family, colleagues by emailing them the recipe so they can turn that virtual moment into a moment of deliciousness.</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;">I'm reposting <b><i><span style="color: #660000;">Baileys Chocolate Biscuit Cake</span></i></b>;<span style="color: #4c1130;"><i><b> Sour Cherry Rocky Road</b></i></span>, and <span style="color: #b45f06;"><b><i>'Just Because...' cookies</i></b></span>; </div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;">I'm not sure which of these was my favourite... I think if I had to make a choice, it would be the Rocky Road (which is almost too delicious to share anyway!)</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;">Stay safe</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;"><br /></div><h1 style="text-align: left;"><span style="font-family: times; font-size: 13pt;"><i style="font-weight: normal;">Mwah!</i></span><span style="font-size: x-large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"> </span><span style="color: #cc0000; font-family: times;"><i>x</i></span></span></h1><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13pt;"><div>
</div></div></span></span></div><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: "Covered By Your Grace"; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="https://bit.ly/3qlFtaf" target="_blank">Love is ... sharing your Baileys Chocolate Biscuit Cake</a></h3><div><br /></div><div><div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;"><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: calibri;">For me, love is in the every day things. It’s in the whole-hearted, rib-cracking bear-hugs from my godson; in the slightly soggy, pre-licked crisps offered by my three-year-old niece when you know she really, really, really wants them herself <i>(“Thanks honey, but you have them, I insist! No, really – I insist”.</i></span></span></div><div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;"><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: calibri;">I asked friends and family what love meant to them. It turns out, it isn't in the grand gestures. Love is... in having the washing up done for you; in getting a cup of tea... just the way you like it... brought to one’s boudoir. Love is in chocolate; in a tiny posy of primroses; in a bunch of daffodils (preferably not ones stolen from the local park); Love is in a <em>‘Thank you for feeding me’</em> lick from a four-legged friend (awwww - but don't be giving the dog chocolate now - it will probably wolf it down and then be sick as a ... dog... or worse); it's in a crayoned picture of you looking like a happy witch; in a warm hand that reaches for your cold hand; in sharing a bag of salty, vinegary chips; Love is in cupcakes, hot from the oven; in a hug, just when you need it; it seems that love happens in lots and lots of small ways, - funnily, many of them food-related. ... <a href="https://bit.ly/3qlFtaf" target="_blank">read on for recipe</a></span></span></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQWUtQrXNOBMybt0Di1FCebAXOwCgNKePzG3u7aNxMeKuvIB9zDqJcZDp-AYBqZmpC278VDjgm0-ybCnKNpsN2pRXKz4Pa3W-ce3jmYGsAmARfB3a9fRSHDPzQyUtOzksOJDBs-X8Hg/s500/Boozy-Baileys-Chocolate-Biscuit-Cake+photo+and+recipe+by+Hester+Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="321" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQWUtQrXNOBMybt0Di1FCebAXOwCgNKePzG3u7aNxMeKuvIB9zDqJcZDp-AYBqZmpC278VDjgm0-ybCnKNpsN2pRXKz4Pa3W-ce3jmYGsAmARfB3a9fRSHDPzQyUtOzksOJDBs-X8Hg/s16000/Boozy-Baileys-Chocolate-Biscuit-Cake+photo+and+recipe+by+Hester+Casey.jpg" /></a></div><div><h2 style="background-color: white; color: #222222; font-family: "Covered By Your Grace"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><a href="https://bit.ly/2ZfABY9" target="_blank">Sour Cherry Rocky Road - the Silver Lining!</a> </h2></div><div><s style="background-color: white; color: #222222; font-family: calibri; font-size: 13.2px;"><span style="font-size: 13pt; line-height: 26px;">Sometimes </span></s><span style="background-color: white; color: #222222; font-family: calibri; font-size: 13pt; line-height: 26px;">... <s>often</s> ... ok ... practically all the time, life doesn’t go according to plan. The road ahead usually has a few lumps and bumps lurking, ready to trip us up as soon as we cast our attention elsewhere... (click on the post to chortle at the lumps and bumps that were happening that week). <br /></span></div><div><span style="background-color: white; color: #222222; font-family: calibri; font-size: 13pt; line-height: 26px;"><br /></span></div><div><span style="background-color: white; color: #222222; font-family: calibri; font-size: 13pt; line-height: 26px;"><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;"><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: calibri;">The good news is that life’s little wrinkles can often work out for the best. Most lumps and bumps can have a silver lining... like when I drop my heavy cookery notebook on my foot (bump, lump) and a little scrap of cardboard falls out. It’s my sister Veronica’s incredible Rocky Road recipe (silver lining).<br /></span></span><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: calibri;"><br />In general I HATE marshmallow, I HATE desiccated coconut, and I’m not particularly fond of milk chocolate either. However when these ingredients get together with crunchy salty nuts and chewy sour cherries and go skinny dipping in dark chocolate, magic happens. I will happily eat this version by the kilo – leading to further lumps and bumps if indulged too often. </span></span><span style="font-size: 13pt; line-height: 26px;"><o:p><span style="font-family: calibri;"> ... <a href="https://bit.ly/2ZfABY9" target="_blank">read on for recipe</a></span></o:p></span></div></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2JvjFCDPhGc8I4GsURJzaDCJ24gEH-rVtdNUNtfoqluUY04TJ0RZymNuNTfT9WGMmGs6eU7ld1hJCYdUksIiIVXjy2KxuZX0dWdUncK-YKGt9qtffVSX8EPLMJKQAInuPiXGXudWBw/s750/Rocky-Road-and-a-glass-of-milk-photo-portrait-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2JvjFCDPhGc8I4GsURJzaDCJ24gEH-rVtdNUNtfoqluUY04TJ0RZymNuNTfT9WGMmGs6eU7ld1hJCYdUksIiIVXjy2KxuZX0dWdUncK-YKGt9qtffVSX8EPLMJKQAInuPiXGXudWBw/s16000/Rocky-Road-and-a-glass-of-milk-photo-portrait-by-Hester-Casey.jpg" /></a></div><br /><div><h2 style="background-color: white; color: #222222; font-family: "Covered By Your Grace"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><a href="https://bit.ly/3aiGCJQ" target="_blank"><b>‘Just because...’</b> cookies</a></h2></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;"><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: calibri;">Love is bigger than just romantic love. It’s in the everyday things: it’s in the email/card/text/call that says between the lines “<i>Hey, I was thinking of you</i>”. It’s in making the dinner/walking the dog/cleaning the bathroom/rescuing the laundry from a sudden rain shower without having to be asked. It’s in accepting the irritating imperfections right along with the good qualities that are so much easier to love, whether you are family, friend, or lover.</span></span></div><div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;"><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: calibri;"><span style="font-size: 13pt; line-height: 26px;"><o:p></o:p></span>Since 2011, there has been a move to ‘reboot’ Valentine’s Day as <em><a href="https://www.facebook.com/generosityday" style="color: #9d0d20; text-decoration-line: none;" target="_blank">Generosity Day</a></em>; to make it less ‘cosy couples’ and more egalitarian. At first glance, this smacks of an ‘<i>everyone-gets-a-medal’</i> race, but why not! Generosity Day is an opportunity to practice random acts of, well, generosity. It is a day for giving rather than taking. </span></span><span style="font-family: calibri; font-size: 17.3333px;">... <a href="https://bit.ly/3aiGCJQ" target="_blank">read on for recipe</a></span></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K2DMXOjK9o-YrPEAD2OwArD8TXgyLgq3Rxph_aZhXzL62KjFcNFBBIwmLV1k7vq36kMBzN0bgOOd_Zob_uOsmRA44VZUroEvr505gw6NrIv3WdURe5fltLKCEzZgFu3fVZX8ZlIpig/s550/Just-because...-cookies-photo-and-recipe-by-Hester-Casey-for-Valentine%2527s-Day-too.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K2DMXOjK9o-YrPEAD2OwArD8TXgyLgq3Rxph_aZhXzL62KjFcNFBBIwmLV1k7vq36kMBzN0bgOOd_Zob_uOsmRA44VZUroEvr505gw6NrIv3WdURe5fltLKCEzZgFu3fVZX8ZlIpig/s16000/Just-because...-cookies-photo-and-recipe-by-Hester-Casey-for-Valentine%2527s-Day-too.jpg" /></a></div><br /><div><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: "Covered By Your Grace"; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><br /></h3></div><br /><div><br /></div><div><br /></div>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com2tag:blogger.com,1999:blog-3692982358031227830.post-30057665340520518972020-07-21T13:52:00.000+01:002020-09-08T12:34:02.188+01:00'Courgetti' Fritters with Lemon and Feta - Watch them vanish!<div class="MsoNormalCxSpFirst" style="line-height: 150%;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYVDzi0jmXg9Sdn_U2Gjtkgq9f7RTn_QWFXCqAxrpCt1I2BJPN7kZmJp8BnAoi0KiC68G1CdgWn1W9cEy-4ewgINPFRwjdaqGNt8R3ghDhSC3FLGCHlyAGvszqaa5imgFhxgQSPf4JA/s1600/Ready-to-Eat-Courgette-Fritters-with-Feta-and-Lemon-photo-and-recipe-by-Hester-Casey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYVDzi0jmXg9Sdn_U2Gjtkgq9f7RTn_QWFXCqAxrpCt1I2BJPN7kZmJp8BnAoi0KiC68G1CdgWn1W9cEy-4ewgINPFRwjdaqGNt8R3ghDhSC3FLGCHlyAGvszqaa5imgFhxgQSPf4JA/s1600/Ready-to-Eat-Courgette-Fritters-with-Feta-and-Lemon-photo-and-recipe-by-Hester-Casey.jpg" /></a></div>
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><br /></span>
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Courgettes are like magic beans. You
set off for the market. On the way you get conned into handing over your cow for a few small
seeds. You return home delighted with your "bargain", but your mum chucks them out the window in disgust and practically at once
they spring forth from the ground and start growing like beanstalks almost
before your very eyes! Once they flower, they magically produce courgette after
courgette - seemly overnight - and suddenly you have the equivalent of a courgette
factory and the need for 101 courgette recipes.<o:p></o:p></span></div>
<div class="MsoNormalCxSpFirst" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">One of my favourite ways to eat this
vegetable to is <b>spiralize it into '<i style="mso-bidi-font-style: normal;">courgetti'</i></b>
and then tip these delicious veggie noodles into whatever pasta sauce that is
heating on the stove, give them about 3 minutes to heat through, then serve. <i style="mso-bidi-font-style: normal;">Courgetti</i> also make <b>a delicious salad,
tossed in soy vinaigrette and toasted sesame seeds</b>. They are also great <b>stir-fried with garlic,
ginger and chillies.</b><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><b><br /></b></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Another is the <a href="https://www.amazon.com/Alchemy-Simple-Ingredients-Magical-Food-ebook/dp/B00LX0F5EW?ie=UTF8&*Version*=1&*entries*=0#navbar" target="_blank">‘Some Like it Hot’ Courgette Vichyssoise</a> from the book – a lovely light summery soup and a doddle
to make.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">My latest favourite, though, is
<b><i>Courgetti Fritters with Feta and Lemon</i></b><i>.</i> They can be a snack, a starter, an unusual side - and a delicious
way to make courgettes vanish as quickly as they appeared.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><b><i>For 8 – 10 fabulous fritters you will
need...<o:p></o:p></i></b></span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">2 courgettes (zucchini),
approximately 600g in total<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">1 teaspoon table salt</span><br />
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><o:p><br /></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">1 tablespoon finely chopped fresh
mint<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">80g spring onions, finely chopped<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">80g feta, crumbled into small crumbs<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">60g fine fresh breadcrumbs<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">1 small clove of garlic, crushed<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">1 teaspoon finely grated lemon zest<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">1 large egg, lightly beaten<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">a little flour for dredging<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">A pinch of salt and a little freshly
ground black pepper<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Extra virgin olive oil or sunflower
oil for frying</span></div>
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<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Start by spiralizing the courgettes (skin and all) using the fine
noodle attachment of your spiralizer*. Using a scissors, cut them into lengths about 6cm – about 3
inches - long, otherwise they’ll end up being an unmanageable tangle. Put them in a colander over a bowl and sprinkle with the teaspoon of salt.<i> (*If you don't have a spiralizer, coarsely grate the courgettes instead). </i></span><br />
<i><br /></i></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Leave for about 30 minutes so that the salt leaches some of the liquid out of the courgettes</span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Squeeze the courgettes to remove as
much liquid as possible and drain this away. Place the courgettes in a clean
tea towel and wring out as much liquid as possible.</span><br />
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QvozLbo-REgG1o0ImbWYE0jDKiqLa5iGvb-Ev3DKMdOOQhcj2zAPz2dQMIO2go809YJqLHQDEGlsVZh2YHuDw3UPEWtf8cg-uMmvUgOH-_7fiCqNMc5Yw3M5FchSiCPQv-WdeP-ouA/s1600/Courgette-Fritters-with-Feta-and-Lemon-photo-and-recipe-by-Hester-Casey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QvozLbo-REgG1o0ImbWYE0jDKiqLa5iGvb-Ev3DKMdOOQhcj2zAPz2dQMIO2go809YJqLHQDEGlsVZh2YHuDw3UPEWtf8cg-uMmvUgOH-_7fiCqNMc5Yw3M5FchSiCPQv-WdeP-ouA/s1600/Courgette-Fritters-with-Feta-and-Lemon-photo-and-recipe-by-Hester-Casey.jpg" /></a></div>
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><br /></span></div>
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<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Place in a bowl with the rest of the
ingredients <u><b>except the flour</b></u> and mix until well combined.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Divide the mixture into 8 – 10
portions. Using floured hands, form them into flat little cakes, about 1cm
thick. Place on a lightly floured plate while you heat </span><span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">a little of the oil in a
non-stick frying pan over a medium heat.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPefQr2a2Mn1nTgmy7Mz1kOItuL6-1Gf3up3AHdMiLSJ06RlzoNjfUnmm3-GpdQl-mLCE5hIZ3Z2gBNEWiYwsJaPdwxbMiMTpEINZ3k-fj8n0uNfKgWQxDY1Y9VWamGfbYvDAuxObBkg/s1600/Shaping-Courgette-Fritters-with-Feta-and-Lemon-photo-and-recipe-by-Hester-Casey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPefQr2a2Mn1nTgmy7Mz1kOItuL6-1Gf3up3AHdMiLSJ06RlzoNjfUnmm3-GpdQl-mLCE5hIZ3Z2gBNEWiYwsJaPdwxbMiMTpEINZ3k-fj8n0uNfKgWQxDY1Y9VWamGfbYvDAuxObBkg/s1600/Shaping-Courgette-Fritters-with-Feta-and-Lemon-photo-and-recipe-by-Hester-Casey.jpg" /></a></div>
<br />
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><div>
<br /></div>
</span><div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">Cook the fritters for about 3 -4
minutes each side, or until golden brown and serve hot. Simple!</span><br />
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhLOUivMMfMQkJuzBHqRwYecrTmUxC7flptjPBcH2I96IY7zYtC88upNzNU534P_huuh3LH-KyC7h9Nu8WJAysxMiYebFW5ToWA-5AHT74HJGWM9QQK0PmpjmuD83N5j4ZW1gFoeOvw/s1600/Into-the-frying-pan-Courgette-Fritters-with-Feta-and-Lemon-photo-and-recipe-by-Hester-Casey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhLOUivMMfMQkJuzBHqRwYecrTmUxC7flptjPBcH2I96IY7zYtC88upNzNU534P_huuh3LH-KyC7h9Nu8WJAysxMiYebFW5ToWA-5AHT74HJGWM9QQK0PmpjmuD83N5j4ZW1gFoeOvw/s1600/Into-the-frying-pan-Courgette-Fritters-with-Feta-and-Lemon-photo-and-recipe-by-Hester-Casey.jpg" /></a></div>
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;"><o:p><br /></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%;">
<span lang="EN-IE" style="font-size: 13.0pt; line-height: 150%;">I love them as a snack with either
the crisp <a href="https://www.amazon.com/Alchemy-Simple-Ingredients-Magical-Food-ebook/dp/B00LX0F5EW?ie=UTF8&*Version*=1&*entries*=0#navbar" target="_blank">apple (or cool as a cucumber) <i>Tzaziki</i></a><i> </i>in the Starters, Snacks and Light Bites section of the book<i>. </i></span></div>
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Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com3tag:blogger.com,1999:blog-3692982358031227830.post-45199988657807279402020-07-07T12:08:00.002+01:002020-09-08T12:44:51.921+01:00Double-Hazelnut Vanilla Caramel Cake – quite a character!<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
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<span style="font-family: "calibri"; font-size: large;"><br /></span><span style="font-family: "calibri"; font-size: x-small;"><br /></span><span style="font-family: "calibri"; font-size: large;">Re-reading Kathryn Stockett’s best-seller, <i style="mso-bidi-font-style: normal;">The Help</i>, I couldn't get one of the characters out of my mind. Appearing almost as often as the main protagonist, Minnie’s Caramel Cake seemed to be a huge part of the story. It made me hungry every time I picked up the book.</span></div>
<span style="font-family: "calibri"; font-size: large;">I tried to find a definitive recipe for Caramel Cake, but – like Irish stew – it appears to be one of those recipes that no matter what version you use, you’ll set someone’s tongue a-tutting.</span></div>
<span style="font-family: "calibri"; font-size: large;">Soooooo, I’m not going to try and recreate a Caramel Cake. I am going to make a Double-Hazelnut Vanilla Caramel Cake – hazelnut sponge cake, with a layer of creamy </span><i style="font-family: calibri;"><span style="font-size: large;">Nutella</span></i><span style="font-family: "calibri"; font-size: large;"> filling, slip in some crushed meringue, add a layer of caramel, another layer of Nutella/meringue filling. Top this sugar-fest with more caramel - the filling doubles as frosting. </span><span style="font-family: "calibri"; font-size: large;"> </span><span style="font-family: "calibri"; font-size: large;">You’ll need a sugar thermometer for the caramel topping.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri"; font-size: large;">For 10 generous slices you will need...</span></i></b><br />
<em><span style="font-family: "calibri"; font-size: large;"><strong>... to pre-heat the oven to 160</strong><span style="font-family: "georgia";">°</span><strong>C</strong></span></em><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; font-size: large;">For the Cake Batter</span></b></div>
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<span style="font-family: "calibri"; font-size: large;">200g butter, at room temperature</span></div>
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<span style="font-family: "calibri"; font-size: large;">180g caster sugar</span></div>
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<span style="font-family: "calibri"; font-size: large;">4 eggs, beaten</span></div>
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<span style="font-family: "calibri"; font-size: large;">150mls fresh milk</span></div>
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<span style="font-family: "calibri"; font-size: large;">1 teaspooon vanilla extract</span></div>
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<span style="font-family: "calibri"; font-size: large;">330g plain flour</span></div>
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<span style="font-family: "calibri"; font-size: large;">3 teaspoons baking powder</span></div>
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<span style="font-family: "calibri"; font-size: large;">50g toasted hazelnuts, chopped</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; font-size: large;">Method</span></b></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">First, butter and base-line two 23cm sandwich tins.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">In a large mixing bowl (or food mixer) beat together the soft butter and sugar until fluffy and paler in colour.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">In a jug, mix together the eggs, milk and vanilla extract.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">In another bowl, mix together the flour and baking powder.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Slowly add about a quarter of the egg mixture to the butter, beating continuously until combined. Then, add about a quarter of the flour mixture. Continue beating while you add alternate lots of egg and flour to the butter mixture until both have been used up.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Finally, add in the toasted hazelnuts and mix until just combined.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Divide the mixture between the two buttered, base-lined sandwich tins and bake in the pre-heated oven for 30 minutes. Prod lightly with a finger. The sponges should spring back. If not, give them another 5 minutes or so and test again.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Leave to cool in the tin for about 10 minutes before turning out onto a wire rack. Leave to cool completely.</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri"; font-size: large;">While the cakes are baking, make the fillings...</span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; font-size: large;">For the Creamy <i style="mso-bidi-font-style: normal;">Nutella</i> Filling</span></b></div>
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<span style="font-family: "calibri"; font-size: large;">240g cream cheese</span></div>
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<span style="font-family: "calibri";"><span style="font-size: large;">130g <i style="mso-bidi-font-style: normal;">Nutella</i></span></span></div>
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<span style="font-family: "calibri"; font-size: large;">220g icing sugar, sifted</span></div>
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<span style="font-family: "calibri"; font-size: large;">2 single-portion ready-made meringues, crushed into pea-sized bits</span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Place the cream cheese, <i style="mso-bidi-font-style: normal;">Nutella</i>, and icing sugar in a mixing bowl and with your hand-held blender set to low, beat together until combined in a smooth mixture. The meringue comes in later...</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; font-size: large;">For the Caramel Filling and Topping</span></b></div>
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<span style="font-family: "calibri"; font-size: large;">330g sugar</span></div>
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<span style="font-family: "calibri"; font-size: large;">250mls milk</span></div>
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<span style="font-family: "calibri"; font-size: large;">30g black treacle</span></div>
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<span style="font-family: "calibri"; font-size: large;">50g <em>Kerrygold</em> butter</span></div>
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<span style="font-family: "calibri"; font-size: large;">8 tablespoons condensed milk</span></div>
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<span style="font-family: "calibri"; font-size: large;">1 teaspoon vanilla extract</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Place the sugar, milk and treacle in a saucepan and stir together over a low heat until the sugar has melted. Turn up the heat a little, stirring continuously, until the mixture is bubbling and has reached the ‘soft ball’ mark on your sugar thermometer (116<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°C or </span>240<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span>F). Don’t worry if the milk separates. It will all come together in the end.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">As soon as it has reached the ‘soft ball’ stage, remove it from the heat and add the butter, letting it melt. Stir the melted butter into the mixture – it will seem like this is never going to happen at first, but persist! When the butter has vanished into the mixture, stir in the condensed milk and vanilla extract.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Leave the mixture to get cold, beating occasionally to break up the surface crust that forms as it cools.</span></span></div>
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<span style="font-size: large;"><br /></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; font-size: large;">Assemble when the cakes and the frosting are cold</span></b></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Split each of the cakes and fill both with the <i style="mso-bidi-font-style: normal;">Nutella</i> mixture. Sprinkle the filling with crushed meringue before joining the cake halves together again.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Pour a generous layer of caramel on top of one cake and stack the other cake on top.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">Pour the rest of the caramel over the stacked cakes, smoothing with a palate knife. Ensure that the sides are covered.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "times new roman";"> </span></span></span><span style="font-family: "calibri";">At this stage it looks very brown so I coat the sides with chopped toasted hazelnuts (that makes it triple hazelnut!) or desiccated coconut and drizzle the top with dark chocolate which sets hard and makes a lovely contrast to the soft caramel. You may have other decorating ideas. Either way, prepare for a sugar rush.</span></span><br />
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<span style="font-size: large;"><br /></span><span style="font-family: "calibri"; font-size: large;"><strong>Tip</strong></span><br />
<span style="font-family: "calibri"; font-size: large;">Use ready-made caramel or <em>Dulche de Leche</em> in place of the caramel frosting if you want to save yourself a bit of stirring.</span> <div><span style="font-size: x-small;"><br /></span></div><h2 class="date-header" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-stretch: normal; line-height: normal; margin: 0px; min-height: 0px; position: relative;"><br /></h2><div><br /></div>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com5tag:blogger.com,1999:blog-3692982358031227830.post-34431777115474234472020-06-23T18:17:00.002+01:002020-09-08T12:46:00.113+01:00White Chocolate and Cherry Clafoutis - Simply Irresistible !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rKEUKg3XLn2VyqBZWjxJOBGONUgUx0TZxpHFw3S0NHf60o8iKgP1SLQ0XCBl4jo8piLw6NKsI7ZdyqNZAsUV73s8EZ_WBXuG8BX_yyC-gDbGFREPv8fnKH-JLPpDTotejbTPptIbXw/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rKEUKg3XLn2VyqBZWjxJOBGONUgUx0TZxpHFw3S0NHf60o8iKgP1SLQ0XCBl4jo8piLw6NKsI7ZdyqNZAsUV73s8EZ_WBXuG8BX_yyC-gDbGFREPv8fnKH-JLPpDTotejbTPptIbXw/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey.jpg" /></a></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">The poet,
Paul Valéry, said that a poem is never finished, only abandoned. I have that
same feeling about recipes. From time to time, I can’t resist making just a
tiny edit or two to an old favourite, on the hunch that it will make the dish
even better. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3lU-r7Shy2zrYo_0xw4_pwU5HgucJCwx978JxcUL5tnDUPQHuxJTeIPuQ99TbFdfmS4hUNmiQ0A4nzNF4Uuw9xMXG1tXobnoxD3hPgubbwOrKlnKGdT04c-F5fc3txZAIQcWOsj-lw/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-add-cream.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3lU-r7Shy2zrYo_0xw4_pwU5HgucJCwx978JxcUL5tnDUPQHuxJTeIPuQ99TbFdfmS4hUNmiQ0A4nzNF4Uuw9xMXG1tXobnoxD3hPgubbwOrKlnKGdT04c-F5fc3txZAIQcWOsj-lw/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-add-cream.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simply irresistible</td></tr>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">I have revisited
the first dish I ever did on <i style="mso-bidi-font-style: normal;">Alchemy in
the Kitchen -</i><span style="mso-bidi-font-style: normal;"> </span><i style="mso-bidi-font-style: normal;">Cherry Clafoutis</i> - and
I’ve made a few edits. One was the addition of chunks of good white
chocolate - for me, the missing link in the evolution of <i>clafoutis</i>. </span></span><br />
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br /></span></span>
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">I have also come down firmly on the side of de-stoned cherries for a number of reasons:<span style="color: black; font-family: "times new roman"; font-size: small;">
</span></span></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">●<span style="mso-tab-count: 1;"> </span>multiple
taste tests don’t reveal the almond flavour that the stones are supposed to
impart (a touch of almond extract does it better!) </span></span></span></div>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">●<span style="mso-tab-count: 1;"> </span>de-stoned
cherries leak their juice into the batter and even more juice evaporates,
leaving a concentrated cherry flavour </span></span></span></div>
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">
</span></span>
<br />
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<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">●<span style="mso-tab-count: 1;"> </span>there
is less risk of a tooth-shattering surprise.</span></span></span></div>
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">
</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi-Wl4WwJO4K8xeG9F2i_i7MKNgFj-LAbbcVuhClEC2zIaV7meGGyvvawCW9SKHAxdXzNI1bDSOIeUnpjGr_0w7KMQjMJAt0Mwp_RJx3G7KpFSqAXLoOhEgROm_zg6nMMRGpSFFH0xg/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-CHERRIES.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi-Wl4WwJO4K8xeG9F2i_i7MKNgFj-LAbbcVuhClEC2zIaV7meGGyvvawCW9SKHAxdXzNI1bDSOIeUnpjGr_0w7KMQjMJAt0Mwp_RJx3G7KpFSqAXLoOhEgROm_zg6nMMRGpSFFH0xg/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-CHERRIES.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Hungry caterpillar? No, cherry-stoner!</em></td></tr>
</tbody></table>
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<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"></span></span><br />
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Unfortunately
I had to buy the cherries for today’s <i style="mso-bidi-font-style: normal;">clafoutis</i>
rather than being presented with a <a href="http://www.alchemyinthekitchen.ie/2010/06/che-eh-rrry-cherry-baby-cherry.html" target="_blank">strange and marvellous bouquet</a> as before. <span style="mso-spacerun: yes;"> <br /><br /></span></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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRMCRVyKJpQ1TGt8gWpvCcVzt4uEzHkfz5bkGhgSyXstMJYaDnmGgw3qGoRQUoY-8-2OJBdmUvheWmzZv68-DM7R-V0Yi120KnJqj1ripIusEgn1lQYLESqdphZYHVRPWrwPaTKHL8w/s1600/Cherries%252C-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRMCRVyKJpQ1TGt8gWpvCcVzt4uEzHkfz5bkGhgSyXstMJYaDnmGgw3qGoRQUoY-8-2OJBdmUvheWmzZv68-DM7R-V0Yi120KnJqj1ripIusEgn1lQYLESqdphZYHVRPWrwPaTKHL8w/s1600/Cherries%252C-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Life is ...</em></td></tr>
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</div>
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><span style="mso-spacerun: yes;"></span>As I needed a decent amount of natural light for
the photos, I made the dish this morning. Although I’m not in the habit of
having dessert for breakfast, <i style="mso-bidi-font-style: normal;">clafoutis</i>
is best eaten warm from the oven, so I had no option but to sample it there and
then (good excuse eh?) and I have decided it wouldn’t be out of place at a
special brunch.</span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-family: "calibri";"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #222222; font-size: 13pt; line-height: 150%;">For 4
servings you will need...</span></i></b></span><span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;"><em><strong>...to p</strong><span style="color: #222222; font-size: 13pt; line-height: 150%;"><strong>reheat the oven to 170°C </strong></span><span face="" style="color: #222222; font-size: 7pt; line-height: 150%;"><o:p></o:p></span></em></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">A little butter for greasing 4 shallow ramekin
dishes<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">50g ground almonds</span></span><span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br />25g plain flour<o:p></o:p></span></span></div>
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">½ teaspoon baking powder<o:p></o:p></span></span><br />
<span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">a <span style="mso-spacerun: yes;"> </span>pinch of
fine table salt</span><span face="" style="color: #222222; font-size: 7pt; line-height: 150%;"><o:p></o:p></span></span><br />
<span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">3 eggs, lightly beaten</span><span face="" style="color: #222222; font-size: 7pt; line-height: 150%;"><o:p></o:p></span></span><br />
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">50g runny honey<o:p></o:p></span></span><br />
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">150mls fresh whole milk<o:p></o:p></span></span><br />
<span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">½ teaspoon almond extract</span><span face="" style="color: #222222; font-size: 7pt; line-height: 150%;"><o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">300g ripe fresh cherries, stones removed (I prefer
to leave the stalks on for presentation but take them off if you prefer).<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">75g good quality white chocolate, cut into 1cm
chunks</span><span face="" style="color: #222222; font-size: 7pt; line-height: 150%;"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "calibri";"><b><span style="color: #222222; font-size: 13pt; line-height: 150%;">Method</span></b></span>
</div>
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">With the butter, lightly rub the inside of the
ramekin dishes and set aside.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Measure the ground almonds and flour into a mixing
bowl and add the baking powder and salt. Add the eggs and whisk to a smooth
batter. Add the honey (<i style="mso-bidi-font-style: normal;">I weigh it
directly into the bowl</i> <i style="mso-bidi-font-style: normal;">to save on
washing up</i>) and whisk until combined. Finally whisk in the milk and almond
extract to give a consistency similar to single cream.</span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "calibri";"><span style="color: #222222; font-size: 13pt; line-height: 150%;">Divide the batter evenly between 4 shallow ramekin
dishes, making sure not to fill beyond the half-way mark, then d</span></span><span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">ivide the cherries and chocolate chunks evenly
between the 4 dishes.<o:p></o:p></span></span></div>
<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/AVvXsEgF8uwtRiYKZx1lN0puEV1jiH5rU9UWY-dlkH5EE-rJtq-X2x_PdWNo-0dXFnGT7jQaZacy3H6ps8heiHULNyaK8o-wQTrEfhW_u6WHUqlG39s2ePY5pObwoPXLTsGwWhH0r9zULCoEDg/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-divide-batter-evenly.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8uwtRiYKZx1lN0puEV1jiH5rU9UWY-dlkH5EE-rJtq-X2x_PdWNo-0dXFnGT7jQaZacy3H6ps8heiHULNyaK8o-wQTrEfhW_u6WHUqlG39s2ePY5pObwoPXLTsGwWhH0r9zULCoEDg/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-divide-batter-evenly.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>One for me, one for the clafoutis, one for me...</em></td></tr>
</tbody></table>
<br />
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Bake in the pre-heated oven for 25 minutes or until
risen and golden brown.<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="color: #222222; font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Allow to cool slightly before dusting with icing
sugar and serving with a jug of pouring cream. <i>Mmmmm-mmmm-mmmmmmmmmm.</i><o:p></o:p></span></span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSg5j2N-fQTkA49pAlHnC9IfJPkuxqM7RP5cyAYKGEs8WKVCQdCIwYkeFa2zLln17eRYWrDPHxzldu9DgXgrbYTjjbODUHUThS3DZxXsu1Icm6hyphenhyphenm5JMcjKJNQVXQ3NCMuEtEHmEMadQ/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-sample-wares.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSg5j2N-fQTkA49pAlHnC9IfJPkuxqM7RP5cyAYKGEs8WKVCQdCIwYkeFa2zLln17eRYWrDPHxzldu9DgXgrbYTjjbODUHUThS3DZxXsu1Icm6hyphenhyphenm5JMcjKJNQVXQ3NCMuEtEHmEMadQ/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-sample-wares.jpg" /></a></div>
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<div class="MsoNormal" style="background: white; line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-family: "calibri";"><b><span style="color: #222222; font-size: 13pt; line-height: 150%;">Note:</span></b><span style="color: #222222; font-size: 13pt; line-height: 150%;"> <span style="mso-tab-count: 1;"> </span><i style="mso-bidi-font-style: normal;">Clafoutis</i>
sinks slightly as it cools – that’s just its nature</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rPRi0RfbQl-Lje0jTGQz_V-Gk5rYKl1ZqTzEaODJFfLaXi1Ta6FQSy6AJ_obA-ch4Q_-W74KC7alwh5sn9N9g0LooJB67InuP4LAtwvNXCTa4-H1q3inadvPj_apNp2H_33-Xyg7Gw/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-the-end.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rPRi0RfbQl-Lje0jTGQz_V-Gk5rYKl1ZqTzEaODJFfLaXi1Ta6FQSy6AJ_obA-ch4Q_-W74KC7alwh5sn9N9g0LooJB67InuP4LAtwvNXCTa4-H1q3inadvPj_apNp2H_33-Xyg7Gw/s1600/White-Chocolate-and-Cherry-Clafoutis-Photo-and-Recipe-by-Hester-Casey-the-end.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Note: Clafoutis vanishes quickly when cooked - that's just in its nature ...</em></td></tr>
</tbody></table>
<br /><div><h2 class="date-header" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-stretch: normal; line-height: normal; margin: 0px; min-height: 0px; position: relative;"><br /></h2></div>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com7tag:blogger.com,1999:blog-3692982358031227830.post-56981429386248642612020-06-09T12:15:00.002+01:002020-09-08T12:46:41.833+01:00Boozy Summer Pudding – Bread + (Bob Geldof's) Berries + Booze = Brilliant !<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSv6eL3P1rYzJavl1iVF-jKo3EnJgo50TFpzY2ErQuhJE7d4BUXh4NMAsSfLV-jPqL_3i9zpweWhQ7cnlWYtfFc3KUTdh2HNCoQl8kI8pOIikWCsAfgKw279rMNoYmtnhdSbht9EI_jGY/s1600/Summer-Pudding-Berries-photo-and-recipe-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSv6eL3P1rYzJavl1iVF-jKo3EnJgo50TFpzY2ErQuhJE7d4BUXh4NMAsSfLV-jPqL_3i9zpweWhQ7cnlWYtfFc3KUTdh2HNCoQl8kI8pOIikWCsAfgKw279rMNoYmtnhdSbht9EI_jGY/s1600/Summer-Pudding-Berries-photo-and-recipe-by-Hester-Casey.jpg" /></a></div>
<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 130%;"><br /></span>
<br />
<div style="line-height: 150%; margin: 0cm;">
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;">
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;">
<span style="font-size: 13pt; line-height: 150%;">I’ve mentioned my school cookery class
before. The course was <i>“How to Make Kids Loathe Food</i>”. Without
doubt, it worked for certain dishes – like Summer Pudding. Honestly, how can
stuffing bread with a few berries in sweet syrup ever amount to anything,
especially if the bread is industrial and the berries from a tin.</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;">
<span style="font-size: 13pt; line-height: 150%;">When a friend served me Summer Pudding,
I poked at it suspiciously remembering the awful school version. However, when
I ventured to taste it, my taste buds died and went to heaven. It was one of
the sunniest desserts I’ve eaten in a long time. You need to use day-old bread
with integrity – that is, with a good springy crumb - and ripe fresh berries.
However, the key ingredient is Time – it’s essential for the bread to soak up
all the lovely berry juices so <b>make it the day before you need it.</b></span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;">
<span style="font-size: 13pt; line-height: 150%;">Like any simple dish, it will have a
thousand variations. Purists will argue over the type of berries to include.
I’ve chosen some of my favourites and included the slightly autumnal
blackberries because they were sweet and available, and free (the ones in
the picture were from Bob Geldof's garden in Faversham - well they <i>were </i>leaning
over the wall...) . Vary the proportions according to preference and
availability. In total you’ll need about 1.125 kg of berries.</span><span style="font-size: 12pt; line-height: 150%;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
</div>
</div>
<div style="line-height: 150%; margin: 0cm;">
<b><i><span style="font-size: 13pt; line-height: 150%;">For
a 1 litre pudding serving 4 – 6 people you will need…</span></i></b></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">400g
strawberries</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">1
tablespoon caster sugar</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">225g
raspberries</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">225g
blackberries</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">150g
redcurrants</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">125g
blueberries</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">150g caster sugar</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">3
tablespoons <i>Triple Sec, Cointreau</i> or other orange liqueur</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">4
tablespoons water</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">7 – 9
slices of good <u>white</u> bread. This should be a day old, cut into
slices 1cm thick, crusts removed</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">Whipped
cream to serve<o:p></o:p></span><br />
<span style="font-size: 13pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<b><i><span style="font-size: 13pt; line-height: 26px;">Method</span></i></b></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">First choose
a few perfect fruits for the top of the pudding and set aside.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-size: 13pt; line-height: 150%;">Hull
and halve the strawberries and place them in a non-metallic bowl. Sprinkle with
the tablespoon of sugar.<o:p></o:p></span></div>
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<span style="font-size: 13pt; line-height: 150%;">Place
the rest of the fruit in a medium saucepan with the remaining sugar, orange liqueur and water. Heat gently until the sugar has dissolved and the fruit has
begun to release its juices – this will only take 3 – 5 minutes. You want the
fruit to hold its shape as much as possible. As soon as the sugar has
dissolved, remove from the heat and add the strawberries to the pan. Stir
gently to distribute them throughout the rest of the fruit. Taste and add more
sugar if required.<o:p></o:p></span></div>
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<span style="font-size: 13pt; line-height: 150%;">Line a
1 litre pudding bowl with cling film, leaving an overhang large enough to cover
the base of the pudding when folded back across. (It’s easier to line the bowl
with two overlapping strips of cling film rather than trying to shape one sheet
to fit the bowl.) Cut a circle from one slice of bread large enough
to cover the base of the pudding bowl. Do this as neatly as possible as this
will form the top of the finished dessert. Cut and arrange slices of bread to
line the sides of the bowl – like a bread patchwork - leaving no gaps. If you
have any tendency towards engineering or architecture, this is your moment to
shine.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 13pt; line-height: 150%;">Spoon
the warm berries and boozy juice into the lined pudding bowl and finish with a
layer of bread to seal in the berries.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rLKo0yYXm36cBtnyhT2fHtmxJNBDB8BsT9s5oJKozUTs0YSI3XaF46zyrkcsCy2jWit43eLH8Z085YWN6S68Q2E4m83zqWQ6ZyF3ctKRVqsz3h-iWP7zIv-mxZUHXnoGPUdQDWSn3-o/s1600/Summer-Pudding-Preparation-photo-and-recipe-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rLKo0yYXm36cBtnyhT2fHtmxJNBDB8BsT9s5oJKozUTs0YSI3XaF46zyrkcsCy2jWit43eLH8Z085YWN6S68Q2E4m83zqWQ6ZyF3ctKRVqsz3h-iWP7zIv-mxZUHXnoGPUdQDWSn3-o/s1600/Summer-Pudding-Preparation-photo-and-recipe-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Berries n booze n bread should equal bleaughhh... but Alchemy intervenes!</td></tr>
</tbody></table>
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<span style="font-size: 13pt; line-height: 150%;">Fold
the cling film skirt over the pudding and cover with a small plate or saucer
that just fits inside the pudding bowl. Weigh it down – I sit a couple of 400g
tins on top of the plate. When it has cooled, transfer it to the fridge and
leave it – still weighted – overnight.<o:p></o:p></span></div>
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<span style="font-size: 13pt; line-height: 150%;">To
serve, fold back the cling film. Cover the bowl with a large inverted serving
plate. Carefully flip the pudding upside down and remove the cling film.
Decorate the pudding with the reserved fruit. Cut into wedges and serve with
whipped cream.<o:p></o:p></span></div>
</div>
</div>
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<b><span style="font-size: 13pt; line-height: 150%;">Note:</span></b><span style="font-size: 13pt; line-height: 150%;"> if
you prefer to leave the booze out, substitute it for the same amount of good
quality berry cordial (undiluted).</span><span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></div>
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<span lang="" style="font-family: "calibri"; line-height: 130%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqGW9YMsMXTsRTIlnJacFr1EjcGWgJTTOeSWy6vwmKywApU85qSMfmQHIdCY4ToHhjIDsAwYigsIxSCHkPZLyjDH-OIA92H_HxY-VjDzhbi5zT3dIhyphenhyphendEPhSNyyZADhzavqXTOIwCy6U/s1600/Summer-Pudding-photo-and-recipe-by-Hester-Casey.jpg" style="font-size: 13pt;" /></span></div>
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Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com24tag:blogger.com,1999:blog-3692982358031227830.post-16715465519373741762020-05-12T10:35:00.004+01:002020-09-08T13:07:52.111+01:00Aubergine Involtini – from aloof to alive and about to burst into song!<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">I have mixed feelings about aubergine (eggplant). All flawless purple skin and gloss and youthful glow, it is the supermodel of the vegetable patch. I arrange it in the vegetable basket, surrounded by other shining beauties – ripe red tomatoes, peppers, and perhaps a lemon or two just because they are opposites on the colour wheel and provide a pleasing colour contrast.</span></span></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/AVvXsEgZfnZ-JSUkb1nTUCRMh4BN6rge4Ws6dcfncrorLmJqM0M3US2VfSxVQ08Elji3T-c9s9gSuQv3pTa9AF6bsbmNFdO3TMsuVIeqbya1hgrIZghlSRZq0Wa2ML3thS4yy1JpZnQoosiq1bM/s1600/involtini-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfnZ-JSUkb1nTUCRMh4BN6rge4Ws6dcfncrorLmJqM0M3US2VfSxVQ08Elji3T-c9s9gSuQv3pTa9AF6bsbmNFdO3TMsuVIeqbya1hgrIZghlSRZq0Wa2ML3thS4yy1JpZnQoosiq1bM/s1600/involtini-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aubergines - about to burst into song! </td></tr>
</tbody></table>
<br />
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">One by one the contents of that basket are plucked and used: the tomato sliced and sprinkled with salt, eaten just as it is; the pepper might be cut into strips as a crisp sweet snack; the lemons will probably end up juiced into hot water as an alternative to tea.</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Too late I’ll remember the aubergine because it does not grab attention in the same way as its companions. It is downright boring on its own and needs the right sort company to bring it to life. Too often I forget to introduce it to complementary flavours and end up having to consign its shrivelled remains to the compost heap.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfC6acRlAGguOGK7trh9tfRjfhHPSQUhzetZTh-pNpW_21fcEmExTdXM47BDbhd9QlWHIjYfJ9tfaGBSsRqkRhfn39_TkoS3xEqrDyA5ePDYeUP9jlupL9NlZE9Tf1Iw07P_Rm42J8u4/s1600/involtini-raw-ingredients-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfC6acRlAGguOGK7trh9tfRjfhHPSQUhzetZTh-pNpW_21fcEmExTdXM47BDbhd9QlWHIjYfJ9tfaGBSsRqkRhfn39_TkoS3xEqrDyA5ePDYeUP9jlupL9NlZE9Tf1Iw07P_Rm42J8u4/s1600/involtini-raw-ingredients-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Introduce aubergine to a lemon and watch the sparks fly...</td></tr>
</tbody></table>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Niki Segnit of <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">The Flavour Thesaurus</i></b> has similar feelings about this vegetable describing it as “<i style="mso-bidi-font-style: normal;">unpredictable, often bitter, and needing a lot of attention (or an unhealthy amount of lubrication) to cajole it into a companionable mood</i>.” - you know the type!</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">If you were to seat Aubergine at a dinner party, you’d make sure it was next to Garlic, Parsley, Lemon Juice, Olive Oil. Such great company transforms it from aloof to alive. Next thing you know, it’ll be singing!</span></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">As a starter (or light lunch) for 2 you will need...</span></span></i></b></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 medium aubergine</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">100g cottage cheese*</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">100g feta cheese, crumbled</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 tablespoon finely chopped fresh parsley</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">½ clove garlic, crushed</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 teaspoon freshly squeezed lemon juice</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Freshly ground black pepper</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 small bunch of whole chives</span></span></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">1</span><span style="font-family: "times new roman";"> </span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Remove both ends of the aubergine and slice lengthways into ½ cm slices – a mandolin is best for this job but mind your fingers (I speak from experience - ouch!). There is no need to salt and drain modern varieties of aubergine to leach out bitterness. </span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">2</span><span style="font-family: "times new roman";"> </span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Heat a ridged grill pan (or a frying pan) over a medium heat. Brush the slices with olive oil and cook in a single layer, for approximately 2 minutes each side. You’ll probably have to do this in a couple of batches. Carefully remove the cooked slices from the grill pan and leave to cool completely.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dwjwW5nh6wq01oczqkPI15hhhyphenhyphen3Zahyphenhyphen3_e5PdC129dVhgd9JZd1igCBAHyjbPGdyZr5glVToQZnHoppx2hFemIejaKlyc8RivX7sRD6JsPweXEPbcDW3awuI231Gc6QE4uSj9wReD3k/s1600/involtini.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dwjwW5nh6wq01oczqkPI15hhhyphenhyphen3Zahyphenhyphen3_e5PdC129dVhgd9JZd1igCBAHyjbPGdyZr5glVToQZnHoppx2hFemIejaKlyc8RivX7sRD6JsPweXEPbcDW3awuI231Gc6QE4uSj9wReD3k/s1600/involtini.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aubergine gets a grilling</td></tr>
</tbody></table>
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<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">3</span><span style="font-family: "times new roman";"> </span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Meanwhile, in a mixing bowl, mash the cottage cheese together with the feta cheese, parsley, garlic, lemon juice and black pepper. No need to use salt as the feta will be salty and there are plenty of strong flavours in the mix.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxm7XvZA7WOMYmJOtKPR-syfEZSpcOkiRViYY1QnSbxksHXV3_aXFfx3U5VSWhWOLhtzuYzxWw9MBL2qhudl5WOj9s0s7_Mn3qrh7lPBFhyphenhyphenUAmzLBwl533XbqX9lmsG6wotRUYciw-B0/s1600/involtini---preparing-the-filling-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxm7XvZA7WOMYmJOtKPR-syfEZSpcOkiRViYY1QnSbxksHXV3_aXFfx3U5VSWhWOLhtzuYzxWw9MBL2qhudl5WOj9s0s7_Mn3qrh7lPBFhyphenhyphenUAmzLBwl533XbqX9lmsG6wotRUYciw-B0/s1600/involtini---preparing-the-filling-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seat aubergine next to garlic, parsley, and lemon juice to transform it from aloof to alive!</td></tr>
</tbody></table>
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<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">4</span><span style="font-family: "times new roman";"> </span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Select the best 6 slices of aubergine (any reject slices can be used on <i style="mso-bidi-font-style: normal;">crostini</i>) and lay them out on a flat surface. Place 2 teaspoons of the cheese mixture at the fatter end of each slice, about 2cm from the short edge. Lay a few whole chives across this and starting at the fat end, roll the aubergine slice so that it encloses the filling, with a plume of chives emerging from one end. Leave the finished roll on its side and repeat the process with the remaining 5 slices. Refrigerate until ready to serve.</span></span></div>
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<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">5</span><span style="font-family: "times new roman";"> </span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">To serve, arrange upright (see photo) - 3 per portion. Diced cherry tomatoes make a colourful addition and if serving for lunch, a green salad completes the picture.</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">*I’ve used cottage cheese to bind the mixture because, post Lockdown, the bathroom scales has taken to saying “<i style="mso-bidi-font-style: normal;">Gerroff will ya!”.</i> <span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Ricotta</i> or <i style="mso-bidi-font-style: normal;">Philadelphia</i> would be suitable full fat alternatives for this dish.</span></span><br /></div>
Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com13tag:blogger.com,1999:blog-3692982358031227830.post-68745104169439187452020-04-28T15:01:00.002+01:002020-09-08T13:08:08.263+01:00Home-made Hotdog Buns - heavenly!!!<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/AVvXsEg4kYa2yP0nZXPwHn3JfVcwGo_Vi0igv1K2NEJ_EitZhG9Y2vu6AY0vtCPz67c9oOJZn3xkwKUmLZSTyts2oNsUFPrzJJPVOzsocgk-OPrCptR7RpsxWseowSje-nMUHGv-wM2OiACcRg/s1600/Hotdog-Buns-dressed-photo-and-recipe-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kYa2yP0nZXPwHn3JfVcwGo_Vi0igv1K2NEJ_EitZhG9Y2vu6AY0vtCPz67c9oOJZn3xkwKUmLZSTyts2oNsUFPrzJJPVOzsocgk-OPrCptR7RpsxWseowSje-nMUHGv-wM2OiACcRg/s1600/Hotdog-Buns-dressed-photo-and-recipe-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First published: 24/09/2016 </td></tr>
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<div style="background: white; line-height: 150%; margin: 0cm 0cm 12pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE; mso-hansi-font-family: Calibri;">I had a heavenly hotdog in NY and a fabulous
frankfurter in... Frankfurt and what they both had in common was that <b>the bread
was as good as the filling</b>. The long-life yokes you get in the supermarket marked
‘Hotdog Buns’ aren’t WTC* (<i>Worth The Calories</i>) and I don’t know a bakery
that does fresh hotdog buns. </span><br />
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE; mso-hansi-font-family: Calibri;"><br /></span>
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE; mso-hansi-font-family: Calibri;">Invest about 20 minutes relatively easy active
time – think of it as therapy. You can be pottering about doing other stuff as
they prove and bake and before you know it, you’ll have 9 heavenly hotdog buns
ready to receive whatever deliciousness you decide to fill them with. Here's what the taste-testers had to say:</span><br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLVy3TRO8YUxJ72MVK8xTUH4BnfZV94-CoRGuUSAI5hPZgL4X8tMOiuv-8YXw2WRkGiWi2cxa2HizZvJAJcZa3wrJ6wbGI3pOmmHsRtOk4ZbAkIfLzmv55HGE50_0R4Tz20VmJohmSA/s1600/Taste-tester-comments-image-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLVy3TRO8YUxJ72MVK8xTUH4BnfZV94-CoRGuUSAI5hPZgL4X8tMOiuv-8YXw2WRkGiWi2cxa2HizZvJAJcZa3wrJ6wbGI3pOmmHsRtOk4ZbAkIfLzmv55HGE50_0R4Tz20VmJohmSA/s1600/Taste-tester-comments-image-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><br /></i></td></tr>
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<b><i><span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE; mso-hansi-font-family: Calibri;">For 9<span style="color: #222222;"> heavenly hotdog buns, you will need… </span></span></i></b><span face="" style="color: #222222; font-size: 10pt; line-height: 150%;"><br />
</span><b><i><span style="color: #222222; font-size: 13pt; line-height: 150%;">...to
pre-heat the oven to 190C before baking</span></i></b></div>
<br />
<div style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">450g strong white flour (bread flour)</span></div>
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">1 x 7g sachet of dry active yeast </span><br />
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">1½ teaspoons of fine table salt</span><br />
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">25g caster sugar</span><br />
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">1 egg at room temperature, beaten</span><span face="" style="color: #222222; font-size: 10pt; line-height: 150%;"><br />
</span><span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">2
tablespoons of extra virgin olive oil</span><br />
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">100mls warm milk (approx. 38°C)</span><br />
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">150mls warm water, (approx. 38°C). <i style="mso-bidi-font-style: normal;">Note, you may not need to use it all</i></span><br />
<br />
<div style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">a little beaten egg </span></div>
<br />
<div style="background: white; line-height: 150%; margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; font-size: 13pt; line-height: 150%;">Method</span></b></div>
<br />
<div style="background: white; line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">Combine
the flour, yeast, salt and sugar in a large bowl and add the egg and olive oil.
Mix well. Next, add the warm milk. Continue mixing while you add as much of the
warm water as necessary until the dough comes together in a ball (<i>you may
not need all the water</i>). Turn out onto a lightly floured surface and knead
for about 10 minutes until smooth and elastic. Alternatively place all the
ingredients in a stand mixer and mix with a dough hook until smooth and elastic
(about 10 minutes).</span></div>
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">Cover with
lightly oiled cling film and leave until doubled in size. (I sometimes leave it
to develop overnight in the fridge for a bigger flavour but in a warm,
draught-free spot, it should take about an hour.) </span><span face="" style="color: #222222; font-size: 10pt; line-height: 150%;"><br style="mso-special-character: line-break;" />
</span><br />
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">Next, turn
the dough out </span><span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE; mso-hansi-font-family: Calibri;">onto a lightly-floured
work surface and knead gently to deflate. Divide it into 9 even pieces – I
weigh each piece, which is usually approximately 90g.<span style="color: #1a1c22;">
</span></span><br />
<div>
<span style="color: #1a1c22;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMZxCzEzSHU_79FAYt-1rUfnh9AP3o-sy5nBvsbxm9eDBIjcQeKRzz9rbGp0XMwMMiL0CKi3wHSj7_7zRA7Z-J41qDXSFm6v2O4Kchvcg1BKMj3QqLsDw4IrBlz83olvJ4oxFq-0GUw/s1600/Hotdog-Bun-collage-photo-and-recipe-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMZxCzEzSHU_79FAYt-1rUfnh9AP3o-sy5nBvsbxm9eDBIjcQeKRzz9rbGp0XMwMMiL0CKi3wHSj7_7zRA7Z-J41qDXSFm6v2O4Kchvcg1BKMj3QqLsDw4IrBlz83olvJ4oxFq-0GUw/s1600/Hotdog-Bun-collage-photo-and-recipe-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Flatten into an oblong, roll into a sausage, pinch along the seam and tuck in the ends</span></i></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">To shape the rolls, form each
piece into a sausage shape about 9cm long. Using a rolling pin, roll the dough sausage
out flat until you have an oblong about 6cm wide and 11cm long. Working from
one long side, roll the dough up tightly into a sausage shape again, pinching
along the join. Neaten the ends by tucking them in and pinching them closed.
Sit the buns – seam side down – on a lightly-floured parchment-lined or
non-stick baking tray about 2cm apart, and press gently along the top of each
bun so that it doesn’t rise excessively. Cover loosely with lightly oiled cling
film and leave to rise in a warm, draught-free spot until doubled in size.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zUePmYCqD9eGgrjcqB3zcUdGVRRBM3e2Kc5NPmYjiZpWXOBOYAXE5JneI_Yx9BSzfbIpTCCF7UxkVOl4Mgdufw9KllQ0-g6N8VgOG0j1akXkuNRr95r_ROJJMe2GTObhuJYdZr6HCQ/s1600/Let-sleeping-dogs-lie-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zUePmYCqD9eGgrjcqB3zcUdGVRRBM3e2Kc5NPmYjiZpWXOBOYAXE5JneI_Yx9BSzfbIpTCCF7UxkVOl4Mgdufw9KllQ0-g6N8VgOG0j1akXkuNRr95r_ROJJMe2GTObhuJYdZr6HCQ/s1600/Let-sleeping-dogs-lie-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Let sleeping dogs lie ... until doubled in size</i></span></td></tr>
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<div>
<span style="color: #1a1c22;"></span><span style="color: #1a1c22; font-size: 13pt; line-height: 150%;"><br /></span></div>
<div>
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">
</span><span style="color: #1a1c22; font-size: 13pt; line-height: 150%;"><b>When ready to bake, pre-heat
the oven</b> and about a minute or two before baking, place a roasting dish on the
bottom shelf of the oven and add a cupful of hot water. (The steam will help
the hotdog buns rise and help create a shiny crust.) <span style="mso-spacerun: yes;"> </span></span></div>
<div style="background: white; line-height: 150%; margin: 0cm 0cm 10pt;">
<span style="color: #1a1c22;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuSYQ9WVh69JohF5d-ZmaIrNiOB8Tn1-VzEnUxfBWMp0_LZQyvIlDouUnKblmOr2uCNXIMAH0oDR0IOJEpLNVUPr_pNNVgU3og73o8PfKlMlMXC7bAN5B7eoeRD4jCknd5-F4zkBD8Q/s1600/egg-wash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuSYQ9WVh69JohF5d-ZmaIrNiOB8Tn1-VzEnUxfBWMp0_LZQyvIlDouUnKblmOr2uCNXIMAH0oDR0IOJEpLNVUPr_pNNVgU3og73o8PfKlMlMXC7bAN5B7eoeRD4jCknd5-F4zkBD8Q/s1600/egg-wash.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">I never go out without a touch of gloss...</span></i></td></tr>
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<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">Brush the hotdog buns gently with a little beaten egg before baking </span><span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">on
the middle shelf of the preheated oven for 10-12 minutes, or until risen and
golden brown. Remove from the oven and place on a cooling rack.</span><br />
<span style="color: #1a1c22;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2b71eBlkxrtDkSjbp0LlBCPrEk55NJq5kVs4GPPc55TlU-_JHC6R-KcTwtJvYxrZ7u-SBFdlz8cEUXwNu64kwKq54SdXYodHc83Zrwh64Tbv7vktd4eexuKSYmXEztSDKYC_vL1BTAw/s1600/Hotdog-Buns-photo-and-recipe-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2b71eBlkxrtDkSjbp0LlBCPrEk55NJq5kVs4GPPc55TlU-_JHC6R-KcTwtJvYxrZ7u-SBFdlz8cEUXwNu64kwKq54SdXYodHc83Zrwh64Tbv7vktd4eexuKSYmXEztSDKYC_vL1BTAw/s1600/Hotdog-Buns-photo-and-recipe-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>10 minutes later ... a tan worthy of the </i><i>'Strictly' makeup department </i><i>!!!</i></span></td></tr>
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<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">Split
across the middle when completely cold, being careful not to cut all the way
through. Freeze or use within 24 hours.</span><span face="" style="color: #222222; font-size: 10pt; line-height: 150%;"><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUozojCUDxI-S3RbNmthEWUUbsPhq7ZFrm26zvrL69yUHH2iYpsoxl_0E3gyCi3cEuX8eDjcRd91jEYTl4Tzv8uzdUBgpT9NB2xlxQ7z0k0OhlfRp2ABCFLqX6IZ-9Zp1FXMR9tGuvIA/s1600/all-gone-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUozojCUDxI-S3RbNmthEWUUbsPhq7ZFrm26zvrL69yUHH2iYpsoxl_0E3gyCi3cEuX8eDjcRd91jEYTl4Tzv8uzdUBgpT9NB2xlxQ7z0k0OhlfRp2ABCFLqX6IZ-9Zp1FXMR9tGuvIA/s1600/all-gone-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">The doggone dogs are all gone!</span></i></td></tr>
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<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;"><br /></span>
<span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">
So, do you fry, grill, steam or simmer your hotdogs? Do you keep the topping
simple with </span><b style="mso-bidi-font-weight: normal;"><span style="color: #c29742; font-size: 13pt; line-height: 150%;">fried onion</span></b><span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">, </span><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-size: 13pt; line-height: 150%;">ketchup</span></b><span style="color: #1a1c22; font-size: 13pt; line-height: 150%;"> and </span><b style="mso-bidi-font-weight: normal;"><span style="color: #ffc000; font-size: 13pt; line-height: 150%;">mustard</span></b><span style="color: #1a1c22; font-size: 13pt; line-height: 150%;"> or do you
pimp your dog with exotic or unusual ingredients? Do you have a </span><b style="mso-bidi-font-weight: normal;"><span style="color: #00b050; font-size: 13pt; line-height: 150%;">vegetarian alternative</span></b><span style="color: #1a1c22; font-size: 13pt; line-height: 150%;">? Let me
know by leaving a comment below.</span>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com3tag:blogger.com,1999:blog-3692982358031227830.post-46573226017284208332020-04-14T14:51:00.002+01:002020-09-08T13:08:37.468+01:00“Big Apple” Cheesecake – I can resist everything except temptation!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; margin-left: auto; margin-right: auto; padding: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDd4kA4zNoeXKCVX9Q8HxjNFrB38bpuriDGtCPEY3A9dgcfi2LYawvjfHhPE53tOq5UtD7xngkCfBKfXnpgaOMdKAep3HYp2DsdcpLHxca0DFlv1u-XB0EoRXtAy64YmWcGJ1qjKDtw4s/s1600/applecheesecake2-photo-by-Hester-Casey.jpg" style="color: #9d0d20; margin-left: auto; margin-right: auto; text-decoration-line: none;"><img border="0" h5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDd4kA4zNoeXKCVX9Q8HxjNFrB38bpuriDGtCPEY3A9dgcfi2LYawvjfHhPE53tOq5UtD7xngkCfBKfXnpgaOMdKAep3HYp2DsdcpLHxca0DFlv1u-XB0EoRXtAy64YmWcGJ1qjKDtw4s/s1600/applecheesecake2-photo-by-Hester-Casey.jpg" style="background: transparent; border: none; box-shadow: rgba(0, 0, 0, 0.1) 0px 0px 0px; padding: 0px; position: relative;" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.56px;"><strong>Warning</strong>: You will want second helpings!</td></tr>
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<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">There was an old-fashioned sweetshop across the road from my school. On a shelf behind the counter stood a row of large glass jars filled with cola cubes, pear drops, black and white striped bulls eyes. My favourites by far were apple drops. I was powerless to walk past that shop without being lured in to exchange my pocket money for a paper bag of these sugar jewels.</span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">I have grown up. I can resist apple drops. My guilty pleasure is cheesecake - but it must be WTC (you know what that means by now). One that definitely falls into the WTC category is this <em><span style="color: #6aa84f;"><strong>'Big Apple'</strong></span></em> cheesecake.</span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px; line-height: 19.8px; margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">I fool myself into thinking my <em><span style="color: #6aa84f;"><strong>'Big Apple'</strong></span></em> cheesecake isn't quite as naughty as it appears because it has real fruit smoothie as an ingredient. I've used </span></span><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";"><em>Innocent’s ‘</em>kiwis, apples and limes’ smoothie because it is the apple-iest smoothie I’ve encountered.* <em>“Innocent”</em> it may be, but it would cause angels to hang up their halos!</span></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWbXO2Di1uR3JdDk-06GgaiVn0K9bo_GgnohJrpyGtVTdiqqBEYtF-rHT1eCTiHlUqBvPmKmmMHpj1Xt6J278CbsKnyVEh1NSScndO95r7zrEBZurbJJU8b6oESxhpGsRdLjnmtwZkyw/s1600/bourbon2-photo-by-Hester-Casey.jpg" style="color: #9d0d20; margin-left: auto; margin-right: auto; text-decoration-line: none;"><img border="0" h5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWbXO2Di1uR3JdDk-06GgaiVn0K9bo_GgnohJrpyGtVTdiqqBEYtF-rHT1eCTiHlUqBvPmKmmMHpj1Xt6J278CbsKnyVEh1NSScndO95r7zrEBZurbJJU8b6oESxhpGsRdLjnmtwZkyw/s1600/bourbon2-photo-by-Hester-Casey.jpg" style="background: transparent; border: none; box-shadow: rgba(0, 0, 0, 0.1) 0px 0px 0px; padding: 0px; position: relative;" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.56px;"><em>Bourbon Biscuits... destined for a better future!</em></td></tr>
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<b><i><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";"><br /></span></span></i></b></div>
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<b><i><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">For 1 </span></span></i></b><em style="font-family: calibri; font-size: 17.3333px;"><span style="color: #6aa84f;"><strong>'Big Apple'</strong></span></em><span style="font-family: "calibri"; font-size: 17.3333px;"> </span><b><i><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";"> cheesecake (about 10 slices) you will need...</span></span></i></b></div>
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<b><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">Chocolate Crumb Base</span></span></b></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">75g butter</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">200g bourbon biscuits, crushed (you could use <em>Oreos</em>)</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">1</span><span style="font-family: "times new roman";"> </span></span><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">First make the base: Melt the butter in a saucepan over a gentle heat. Then, add in the crushed bourbon biscuits, mixing well until all the butter has been absorbed. Empty the biscuit mixture into a loose-bottomed 21cm (8”) round cake tin and press gently into an even layer. Leave to cool.</span></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhrax0B6z0eE5eEre-ZSyJV6fkpsdC2LI1lwruV1Y-BCXEJtedyBnwkM-L2GJ3KazM5ZHm8xtFS47a0gNaU1AuxvHpDJSD-ibLVn9NZy5W24CfAQYp52zJmRNOopdnwDcr0sNDjj02XE/s1600/bourbon-creams-photo-by-Hester-Casey.jpg" style="color: #9d0d20; margin-left: auto; margin-right: auto; text-decoration-line: none;"><img border="0" h5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhrax0B6z0eE5eEre-ZSyJV6fkpsdC2LI1lwruV1Y-BCXEJtedyBnwkM-L2GJ3KazM5ZHm8xtFS47a0gNaU1AuxvHpDJSD-ibLVn9NZy5W24CfAQYp52zJmRNOopdnwDcr0sNDjj02XE/s1600/bourbon-creams-photo-by-Hester-Casey.jpg" style="background: transparent; border: none; box-shadow: rgba(0, 0, 0, 0.1) 0px 0px 0px; padding: 0px; position: relative;" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10.56px;"><em>Chocolately crumbs - the best sort!</em></td></tr>
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<b><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">Filling</span></span></b></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">1 X 125g packet lime jelly/<em>Jell-O</em> (sufficient for 1 pint of jelly or <em>Jell-O</em>)</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">100mls boiling water</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">Approximately 150mls of <i>Innocent</i> ‘kiwis, apples and limes’ smoothie (or other apple-y smoothie)</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">350g full fat cream cheese</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">100g caster sugar</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">150mls fresh cream</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">2</span><span style="font-family: "times new roman";"> </span></span><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">For the filling, cut the jelly into squares and place in a 500ml (1 pint) measuring jug. Add the boiling water and leave the jelly to melt, stirring occasionally. When the jelly has melted, add in just enough smoothie to bring the liquid up to the 250ml mark (you may have a little left over - that's for you to drink). Leave to cool, until the liquid becomes syrupy and nearly set.</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">3</span><span style="font-family: "times new roman";"> </span></span><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">Meanwhile, beat together the cream cheese and sugar until smooth – an electric mixer is best for this job. Add in the cooled <b>almost-set</b> jelly, whisking continuously. Then whisk in the fresh cream. It will be alarmingly liquid at this stage but continue whisking for a minute or two and the mixture will begin to thicken slightly.</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">4</span><span style="font-family: "times new roman";"> </span></span><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">Pour over the cooled biscuit base and smooth the top.</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">5</span><span style="font-family: "times new roman";"> </span></span><span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">Leave to set in the fridge making sure it is level otherwise you’re going to have a lopsided cheesecake and people will point and laugh.</span></span></div>
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<span style="font-size: 13pt; line-height: 26px;"><span style="font-family: "calibri";">I’ve decorated this with white and dark chocolate shapes (made by scribbling with melted chocolate on baking parchment laid over a printout of the desired shape) – I have sprinkled some of the white chocolate shapes with crushed apple drops for an even <span style="color: #6aa84f;"><span style="color: black;">bigger</span> <strong>apple</strong></span> flavour.</span></span></div>
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<span style="font-family: "calibri";"><span style="font-size: 17.3333px;"><i>*This isn't an ad for Innocent. I did not receive any compensation for the mention.</i></span></span></div>
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Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com1tag:blogger.com,1999:blog-3692982358031227830.post-49451323226729443582020-03-19T13:21:00.000+00:002020-03-19T13:21:22.437+00:00Keep Calm and Carry on Cooking - Cookbook Giveaway<div class="" data-block="true" data-editor="4o8pe" data-offset-key="pnkl-0-0" style="background-color: white; color: #1d2129; font-size: 14px; white-space: pre-wrap;">
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<span style="font-size: 13pt;">You may be home at the moment through no choice of your own, </span><span style="font-size: 13pt;">trying to keep your spirits up and perhaps with kids to keep entertained.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-LHVuS6g5iYQaZ_1pMy2qco0AdWWgiF5ohL-gnSpqWFZ17omN1uePh4LYegynE9-buED9FxTVcwY3FFj50jWfKGubL3opBJb4M5sj17bOiMasyACXByHY5ffCwvBgMFkLX-rMmCyqA/s1600/Cupcakes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-LHVuS6g5iYQaZ_1pMy2qco0AdWWgiF5ohL-gnSpqWFZ17omN1uePh4LYegynE9-buED9FxTVcwY3FFj50jWfKGubL3opBJb4M5sj17bOiMasyACXByHY5ffCwvBgMFkLX-rMmCyqA/s400/Cupcakes.jpg" width="400" /></span></a></td></tr>
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</span><span style="font-family: Times, Times New Roman, serif;"><b style="color: #1d2129;">Keep Calm and Carry on</b> <b><span style="color: #3d85c6;">Baking Cupcakes</span></b></span></i></span></td></tr>
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<span style="font-size: 13pt;">I’m giving away my Kindle cookbook, Alchemy: Simple Ingredients, Magical Food, for the next 5 days, starting today, Thursday 19th March. I invite you to download it and try some of the recipes. </span><br />
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<tr><td style="text-align: center;"><a href="http://amzn.to/WC4Aac" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU6_22C2IuTFhUZHbCGJRMva6Kqe5qVJGZ7b-QuFXHi7GfjmCFIn0Hi5DlUBslcz-LoSsGjdFwdpJ0tKRD_VONruHL5glQOAf2T-1XFwm9e2MTdrhkT9iPNinjbqnZeFI7XDSovag4w/s320/AlchemyCover.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-family: Verdana, sans-serif;">Click the image to go to the book</span></td></tr>
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<span style="font-size: 13.0pt; line-height: 150%;">Make stuff with your kids as an activity – try the <b>Cupcakes</b>; the <b>Carrot Cake </b>is always a hit; if you don’t have condensed milk and chocolate, then <b>Wellington Squares</b> can stop at <b>Shortbread </b>– simple and delicious! </span></div>
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<span style="font-size: 13.0pt; line-height: 150%;">Try <b>Buttermilk Pancakes</b> for breakfast (even if you don’t have buttermilk), or one of my favourites, <b>Maple French Toast Sticks</b> (without the maple if it means a special trip to the shops – choose your own flavours).<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMjRHMtL1GoxJorXhJmX8Y9ShksPMW-2PamiJPfiuoEJ1h3VrueYz53m5xjpxqLjo-Rq91Or7nI5rm2Aw906K_mcIRI0gkoZ5lbTbeC5rRmggD_ne53S9HoMDh09gFF0OvL1Dec_-ag/s1600/French+Toast+Sticks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMjRHMtL1GoxJorXhJmX8Y9ShksPMW-2PamiJPfiuoEJ1h3VrueYz53m5xjpxqLjo-Rq91Or7nI5rm2Aw906K_mcIRI0gkoZ5lbTbeC5rRmggD_ne53S9HoMDh09gFF0OvL1Dec_-ag/s400/French+Toast+Sticks.jpg" width="300" /></span></b></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><i style="color: #1d2129; font-size: 14px; white-space: pre-wrap;"><span style="font-family: Times, Times New Roman, serif;"><b>Keep Calm and Carry on</b> </span></i><i style="font-size: 14px; text-align: start; white-space: pre-wrap;"><span style="color: #e69138;"><b><span style="font-family: Times, Times New Roman, serif;">Pouring Maple Syrup over French Toast Sticks</span><span style="font-family: Verdana, sans-serif;">
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<span style="font-size: 13pt;">If you have panicked and bought a ton of pasta, there’s always Macaroni Cheese with Bells & Whistles.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbnkw63vLnBP5W_q2aSYcOn4o8Agw78gObhJFS_BLjdlh_bSd2JKK_NfOxab5qAsS7NR_TEdmdFQm0VarVcUolvAbZtds3SKFMyLa0CgBKSbbAcyR903cbAbdkk-zrIyHy0vaJaoRKw/s1600/Asparagus+with+text.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1311" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbnkw63vLnBP5W_q2aSYcOn4o8Agw78gObhJFS_BLjdlh_bSd2JKK_NfOxab5qAsS7NR_TEdmdFQm0VarVcUolvAbZtds3SKFMyLa0CgBKSbbAcyR903cbAbdkk-zrIyHy0vaJaoRKw/s400/Asparagus+with+text.jpg" width="326" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: 14px; text-align: start; white-space: pre-wrap;"><i><span style="font-family: Times, Times New Roman, serif;"><b style="color: #1d2129;">Keep Calm and Carry on</b><span style="color: #1d2129;"> </span></span><b><span style="color: #38761d;"><span style="font-family: Times, Times New Roman, serif;">Eating Your Greens</span></span></b></i></span></td></tr>
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<span style="font-size: 13pt;">There are lots of tips so you can adapt the recipes to suit you.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMjRHMtL1GoxJorXhJmX8Y9ShksPMW-2PamiJPfiuoEJ1h3VrueYz53m5xjpxqLjo-Rq91Or7nI5rm2Aw906K_mcIRI0gkoZ5lbTbeC5rRmggD_ne53S9HoMDh09gFF0OvL1Dec_-ag/s1600/French+Toast+Sticks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMjRHMtL1GoxJorXhJmX8Y9ShksPMW-2PamiJPfiuoEJ1h3VrueYz53m5xjpxqLjo-Rq91Or7nI5rm2Aw906K_mcIRI0gkoZ5lbTbeC5rRmggD_ne53S9HoMDh09gFF0OvL1Dec_-ag/s400/French+Toast+Sticks.jpg" width="300" /></span></b></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><i style="color: #1d2129; font-size: 14px; white-space: pre-wrap;"><span style="font-family: Times, Times New Roman, serif;"><b>Keep Calm and Carry on</b> </span></i><i style="font-size: 14px; text-align: start; white-space: pre-wrap;"><span style="color: #e69138;"><b><span style="font-family: Times, Times New Roman, serif;">Pouring Maple Syrup over French Toast Sticks</span><span style="font-family: Verdana, sans-serif;">
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<span style="font-size: 13pt;"><b>Keep Calm and Carry on Cooking!</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHc78E9rHQhPpyEDwiok2efr0cXZMu7pMkAwhIgIOgEaNO7SlAUgkSLLYbJjdeBAStr7wQK_IzjM6yzE1-scZ0INlv9NvcWEjHq8qmD1JrZU2R357kDpEBl8Cr556M_XOm9Y7gAgUgw/s1600/Cider+and+Walnut+Cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="1265" data-original-width="1600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHc78E9rHQhPpyEDwiok2efr0cXZMu7pMkAwhIgIOgEaNO7SlAUgkSLLYbJjdeBAStr7wQK_IzjM6yzE1-scZ0INlv9NvcWEjHq8qmD1JrZU2R357kDpEBl8Cr556M_XOm9Y7gAgUgw/s400/Cider+and+Walnut+Cake.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="color: #1d2129; font-size: 14px; white-space: pre-wrap;"><b><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Times, Times New Roman, serif;">Keep Calm and Carry on</span></b><span style="font-family: Times, Times New Roman, serif;"> </span></i><i style="font-size: 14px; text-align: start; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Times, Times New Roman, serif;"><b>Eating Cake for Breakfast</b></span></i><i style="color: #1d2129; font-size: 14px; white-space: pre-wrap;"><span style="font-family: Times, Times New Roman, serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1d2129; 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/AVvXsEikwF2nUxUJZttT28HGME2u_zmIuyJs80qSxqQEvY4fMrMQ0yRtd6EjOIFXGaIR5HE3oA6dXJAkCuoDYpxa5QD-NgyJnzN4gUCX-VhrbMZ9I-1Ze-eM1QWbjraKy2VdnT5xgiAHNVUeig/s1600/Roasted+Peppers+Piedmont.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><span style="font-family: Verdana, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1192" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwF2nUxUJZttT28HGME2u_zmIuyJs80qSxqQEvY4fMrMQ0yRtd6EjOIFXGaIR5HE3oA6dXJAkCuoDYpxa5QD-NgyJnzN4gUCX-VhrbMZ9I-1Ze-eM1QWbjraKy2VdnT5xgiAHNVUeig/s400/Roasted+Peppers+Piedmont.jpg" width="297" /></span></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><i style="color: #1d2129; font-size: 14px; white-space: pre-wrap;"><b>
Keep Calm and Carry on</b>
</i><i style="font-size: 14px; text-align: start; white-space: pre-wrap;"><span style="color: #274e13;"><b>Finding New Uses for the Peppers at the Bottom of Your Fridge</b></span></i><i style="color: #1d2129; font-size: 14px; white-space: pre-wrap;">
</i></span></td></tr>
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Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com0tag:blogger.com,1999:blog-3692982358031227830.post-17754343862843887302020-03-10T09:38:00.002+00:002020-09-08T13:09:20.854+01:00Colcannon Jacket Potatoes - Lá fhéile Pádraig sona dhuit !<div class="MsoNormal">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5UOcvagqvl5PHfiUYTY26acy9r5-PdEDvRuwgbcQIckOdQT1KeNuuQSAs3Qj6YIN4W9S_IcybXDHdAE7oGsG5Y6kZEVTtz4cezss23Hc3Yqyl7qZK__rMtfG_aax9ns40pmTt21DpQ/s1600/Jacket-Colcannon-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="391" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5UOcvagqvl5PHfiUYTY26acy9r5-PdEDvRuwgbcQIckOdQT1KeNuuQSAs3Qj6YIN4W9S_IcybXDHdAE7oGsG5Y6kZEVTtz4cezss23Hc3Yqyl7qZK__rMtfG_aax9ns40pmTt21DpQ/s1600/Jacket-Colcannon-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="text-align: start;"><span style="font-size: small;">Cál Ceannann - more than the sum of its parts</span></i></td></tr>
</tbody></table>
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span><span style="font-size: 13pt;">Due to the developing situation, Paddy's Day celebrations have been cancelled but you can still celebrate at home with one of my favourite Paddy's Day foods. If you haven't already been introduced to Colcannon, then let me tell you about someone who has.</span></div><div class="MsoNormal"><span style="font-size: 13pt;"><br /></span></div><div class="MsoNormal"><span style="font-size: 13pt;">At my sister’s wedding two summers ago, the
Casey Clan had the absolutely pleasure of meeting the family and friends of her
beloved. They had travelled all the way from Canada to celebrate the occasion,
and to enjoy a relatively well-behaved Ireland, weather-wise.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">At the feast, I noticed one of the
guests tentatively poke the <i>cnoc </i>(hill) of carbs on his plate. It was flecked with
<span style="color: #38761d;"><b>green </b></span>and spilling pools of golden butter. He aimed a<a href="https://www.blogger.com/u/3/null" name="_GoBack"></a>
forkful at his mouth and tasted it suspiciously ... and then his eyes rolled, and
his face melted alarmingly into a range of emotions that shifted too quickly
for me to read.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><i>What! Is! This! Stuff!</i>, he gasped.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><i>You don’t like it?</i> I enquired,
somewhat anxiously.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><i>Oh! My! God! It’s! Ah! Mazing!</i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt;">It was <i>Cál Ceannann</i> - Colcannon - one of those</span><span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> simple little dishes that is so much more than the sum of its
parts.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Here it is, with its jacket on,
because March winds can be a little chilly!<o:p></o:p></span><br />
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><i><span style="color: #38761d;"><b>Lá fhéile Pádraig sona dhuit !</b></span></i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5Jpk3pjzaF3COAPAPVsE4o9JX6d3qfdcTxdDaoQhPYMoFjMmPfVTQ3DDZ-L37ZVLwpfz1dRyx-qOw1OkRKjZ-SmXin_E7iq2w8mO6z0lBagP7YOKgzZRjQRkJdZfP2n4iSbFb-KEig/s1600/Not+So+Green+as+I%2527m+Cabbage+Looking+Photo+Hester+Casey+Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5Jpk3pjzaF3COAPAPVsE4o9JX6d3qfdcTxdDaoQhPYMoFjMmPfVTQ3DDZ-L37ZVLwpfz1dRyx-qOw1OkRKjZ-SmXin_E7iq2w8mO6z0lBagP7YOKgzZRjQRkJdZfP2n4iSbFb-KEig/s1600/Not+So+Green+as+I%2527m+Cabbage+Looking+Photo+Hester+Casey+Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Not so green as I'm cabbage-looking!</span></i></td></tr>
</tbody></table>
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
<div class="MsoNormal">
<i style="font-size: 13pt;"><b>For 2 Colcannon Jacket Potatoes (which will serve 4 as a side, or 2 as a snack or lunch), you
will need…</b></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 large baking potatoes<o:p></o:p></span><br />
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">a little fine salt for coating</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-size: 17.3333px;">100g <span style="color: #38761d;"><b>kale</b></span>, or other frilly cabbage</span></span><br />
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">25g Irish butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 large <span style="color: #38761d;"><b>spring onion</b></span>, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 13pt;">2 tablespoons finely chopped fresh
<span style="color: #38761d;"><b>parsley</b></span></span></div>
<div class="MsoNormal">
<span style="font-size: 13pt;">Salt and white pepper to taste</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">50g Irish <b><span style="color: #e69138;">cheddar</span></b>, finely grated<o:p></o:p></span><br />
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOicI1iWrHTk-xEKHKgVWv0qxdWN-GkJyS7Fl08H_g9ZBvM858AU8zUfefG0ieEog4PwL2tMAIg7cd07bwysRuR2nGuseWTrA0mqTNPiMt4lkM6TCz9H7wfpg6Xlqs9_rS2EnKb5eog/s1600/Grated+Cheddar+photo+by+Hester+Casey+Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="403" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOicI1iWrHTk-xEKHKgVWv0qxdWN-GkJyS7Fl08H_g9ZBvM858AU8zUfefG0ieEog4PwL2tMAIg7cd07bwysRuR2nGuseWTrA0mqTNPiMt4lkM6TCz9H7wfpg6Xlqs9_rS2EnKb5eog/s1600/Grated+Cheddar+photo+by+Hester+Casey+Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Irish Cheddar - grate!</span></i></td></tr>
</tbody></table>
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal">
<i><b><span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Preheat your oven to </span><span face="" style="font-size: 13pt;">200°C</span></b></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">First scrub the potatoes to remove any
earth, and remove any blemishes with the tip of a sharp knife. Stab about 8
times with a fork. Shake some fine salt into the palm of your hand and massage
over the damp skin of the potatoes. Place in the preheated oven directly on the oven rack (or suspended on a rack over a baking tray) and bake for about
45 mins or until cooked and soft all the way through. </span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 13pt;">Meanwhile, cook the <b><span style="color: #38761d;">kale </span></b>(or cabbage)
in boiling salted water for 5 minutes or until tender. Remove from the
heat, drain into a colander. Once cool enough to handle, squeeze out any
excess water with your hands, then chop very finely.</span><br />
<span style="font-size: 13pt;"><br /></span>
<span style="font-size: 13pt;">Check the potatoes after 45 minutes by piercing them with a skewer. It should easily pierce the potatoes all the way through. If not, then give them another few minutes and check again. </span><span style="font-size: 17.3333px;">Once cooked, remove from the oven and cut in two length-ways.</span></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 13pt;">Using a teaspoon, scoop the flesh of
the potatoes into a heatproof bowl, leaving behind the potato shell and about
1cm of potato flesh so that it forms a little bowl.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<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/AVvXsEgpOmRn6k7ZxxfnTRjT4FPmtMFQrxnOErOtAtlJa9ejA7coijMGDahSDxB6XGyx2fhf83_1rGaEMndaVXxR9yDyP2YkrZvFjQxHNg3bz-rDJ-GMJdiaSUbMXp7LhVHxYSuQQLic-r-CqQ/s1600/Hot+Potato+photo+by+Hester+Casey+Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="383" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOmRn6k7ZxxfnTRjT4FPmtMFQrxnOErOtAtlJa9ejA7coijMGDahSDxB6XGyx2fhf83_1rGaEMndaVXxR9yDyP2YkrZvFjQxHNg3bz-rDJ-GMJdiaSUbMXp7LhVHxYSuQQLic-r-CqQ/s1600/Hot+Potato+photo+by+Hester+Casey+Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">The food of the gods...</span></i></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Mash the hot potato with the rest of
the ingredients, except for the cheddar. When well mixed, taste and adjust the
seasoning if necessary. Pile into the potato shells. Sprinkle with the cheddar (you may have to pack it into place) and return to the oven for about 10 minutes or until the cheddar has melted and
the potatoes are hot through.</span><br />
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsDLC8GfgVFnQT3xDo_cybS0LP_E-TLFcgt89Yc9oeIPNIK5TzwFBbJNKsAm9QoIE7POkcGa_c3c-xs_4X5sXusCxc9x-FXruayhzZDQcOzLoYueHycftBQGi02SVcV0l90B0H9DA4A/s1600/Cheddar+Action+Shot+photo+by+Hester+Casey+Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="607" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsDLC8GfgVFnQT3xDo_cybS0LP_E-TLFcgt89Yc9oeIPNIK5TzwFBbJNKsAm9QoIE7POkcGa_c3c-xs_4X5sXusCxc9x-FXruayhzZDQcOzLoYueHycftBQGi02SVcV0l90B0H9DA4A/s1600/Cheddar+Action+Shot+photo+by+Hester+Casey+Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">... just got better!</span></i></td></tr>
</tbody></table>
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal">
<div style="text-align: center;">
_________________________________________________</div>
<br /></div>
<div class="MsoNormal">
<span lang="" style="font-size: 13pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Other Paddy’s Day dishes you might
like:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h3 style="background: white; margin: 9pt 0cm 0cm;">
<span face="" style="color: #222222; font-size: 13pt;"><span style="color: #9d0d20; text-decoration-line: none;"><a href="http://www.alchemyinthekitchen.ie/2016/03/guinness-chocolate-cake-piece-of-this.html">Guinness
Chocolate Cake – a piece of this is your only man!</a><br /><br /><b><span style="color: #222222; font-size: 13pt;"><a href="http://www.alchemyinthekitchen.ie/2018/03/falafel-little-green-patties-on-paddys.html">Falafel
– little green Patties on Paddy’s Day</a><br /><br /></span></b></span></span></h3>
<div class="MsoNormal">
<span face="" style="background-color: white; color: #9d0d20; font-size: 13pt;"><b><a href="http://www.alchemyinthekitchen.ie/2012/03/irish-eggs-green-white-and-gold-for.html" style="background-color: white; font-family: calibri, sans-serif; font-size: 13pt;">‘Irish’ Eggs –
Green, White and Gold for Paddy’s Day !</a> </b></span><span style="font-size: x-small;">(And yes, I know it's really orange, not gold!) </span></div>
<div class="MsoNormal"><br /></div>
Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com1tag:blogger.com,1999:blog-3692982358031227830.post-72842690802316211602020-02-25T15:55:00.002+00:002020-09-08T13:09:54.937+01:00White Soda Bread with Seeds – Too Many Cooks ...<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">With two cooks in the house, sometimes my mental inventory of stores doesn’t tie in with what is (or, more often, is not) in the cupboard. I’ll often be half-way through baking a cake and I’ll reach for the eggs only to find that my beloved must have made a giant omelette for breakfast because the dozen or so that were there yesterday have vanished.<span style="mso-spacerun: yes;"> </span></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;"><a alt="Irish Food and Drink: White Soda Bread with Seeds (breakfast setting) photo by Hester Casey" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYc5LOvxTV36Z2403eaLvOhY-MLYuN9A-M2hrZ0F-ruf1j00mYhPEXrYYsH_suNQ9KMR2suPaXTZaKa9zcPWJylzHNzmqlEw0afogliIkrVhdL_fOFzTmKF6L9xTcj2Jm049TtTZulsw/s1600/White-Soda-Bread2-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYc5LOvxTV36Z2403eaLvOhY-MLYuN9A-M2hrZ0F-ruf1j00mYhPEXrYYsH_suNQ9KMR2suPaXTZaKa9zcPWJylzHNzmqlEw0afogliIkrVhdL_fOFzTmKF6L9xTcj2Jm049TtTZulsw/s1600/White-Soda-Bread2-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>White Soda Bread with Seeds - merely a delivery device for peach jam</em></td></tr>
</tbody></table><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">Today, I had a hankering for brown soda bread to go with my friend Penny’s incredible Peach Jam. There were a few obstacles in my way, namely no brown flour, and no oatmeal – the two main constituents of my <a href="http://www.alchemyinthekitchen.ie/2010/08/brown-soda-bread-and-how-to-banish.html">brown soda bread recipe</a>. I could have sworn there was some there last time I looked... hmmmmm.</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;"><div class="separator" style="clear: both; text-align: center;"></div><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">This white soda bread was a total experiment. I added the seeds to make it seem half-healthy.</span></span></div><br />
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<tr><td style="text-align: center;"><a alt="Irish Food and Drink: White Soda Bread collage by Hester Casey" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLntTnEjv50-tWze9bMA-TErr2_t-q-CCPi4d0S-EbLDHtnTedO91taPEmQ0Q9_WeYzPV6KavdVVNd5-0PfxFgWxKLFFHMJ9nav4H_Kr9NJ0X8rTsmMWg3N2ynHELKCurdSEP_JtoQka8/s1600/White-Soda-Bread-collage-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><em><img border="0" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLntTnEjv50-tWze9bMA-TErr2_t-q-CCPi4d0S-EbLDHtnTedO91taPEmQ0Q9_WeYzPV6KavdVVNd5-0PfxFgWxKLFFHMJ9nav4H_Kr9NJ0X8rTsmMWg3N2ynHELKCurdSEP_JtoQka8/s1600/White-Soda-Bread-collage-by-Hester-Casey.jpg" /></em></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>A quick and easy bread for when you're in a jam...</em></td></tr>
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<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">Soda bread is normally cooked on a baking sheet. This is quite a wet mixture so I’ve used a 2LB loaf tin.</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">For one 2LB loaf you will need...<br /></span></span></i></b><b style="font-family: calibri; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="" style="font-size: 13pt; line-height: 150%;">...<span style="mso-spacerun: yes;"> </span>to pre-heat your oven to 200</span></i></b><b style="font-family: calibri; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="" style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;">°</span></i></b><b style="font-family: calibri; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="" style="font-size: 13pt; line-height: 150%;">C</span></i></b></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;"><b style="font-family: calibri; mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="" style="font-size: 13pt; line-height: 150%;"><br /></span></i></b></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">1 teaspoon olive/sunflower oil for the baking tin</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;"><br /></span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;"><b>Dry ingredients</b></span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">500g plain flour</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">1 teaspoon bicarbonate of soda</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">1 teaspoon salt</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">125g mixed seeds (I used 50g pumpkin, and 25g each of brown linseed, sesame, and sunflower)</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;"><br /></span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">1 tablespoon runny honey</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">400mls buttermilk</span></span></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;"><br />
</div><div class="ListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;"><span lang="" style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1</span><span style="font-family: 'Times New Roman';"> </span></span></span><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">Rub a 2LB loaf tin with the olive/sunflower oil.</span></span></div><div class="ListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;"><span lang="" style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2</span><span style="font-family: 'Times New Roman';"> </span></span></span><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">Place the flour, bicarbonate of soda, salt and seeds in a mixing bowl, keeping back about a tablespoon of the mixed seeds. Stir the runny honey to the buttermilk, and add to the dry ingredients mixing just until no dry flour remains.</span></span></div><div class="ListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;"><span lang="" style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3</span><span style="font-family: 'Times New Roman';"> </span></span></span><span style="font-family: Calibri;"><span lang="" style="font-size: 13pt; line-height: 150%;">Transfer to the prepared baking tin and level the surface before scattering with the tablespoon of seeds you reserved. Place in the pre-heated oven and set your timer for 10 minutes. After 10 minutes has elapsed, lower the heat to 180</span><span lang="" style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;">°</span><span lang="" style="font-size: 13pt; line-height: 150%;">C and continue baking for a further 15 minutes.</span></span></div><div class="ListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;"><span lang="" style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4</span><span style="font-family: 'Times New Roman';"> </span></span></span><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">Take the loaf from the oven and remove the tin. A cooked loaf will sound hollow when tapped on the base. </span></span></div><div class="ListParagraphCxSpLast" style="line-height: 150%; margin: 0cm 0cm 10pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;"><span lang="" style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5</span><span style="font-family: 'Times New Roman';"> </span></span></span><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">Leave to cool completely on a wire rack before slicing.</span></span><br />
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<tr><td style="text-align: center;"><a alt="Irish Food and Drink: White Soda Bread with Seeds photo by Hester Casey" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZUtqqnIHrLY8PqW5V542P_aGHoniweF7Eaz0ww9Z1x-oYSGoH4kMxBMwXpsZrXjnQKBNd_CTxU2FllJcTztKMmK8HCt_ZbcfYxIoMjfWvXO3V_XmBfNWNP-MKKL0CDpniXIEHfzrbE8/s1600/White-sodabread-with-seeds-photo1-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZUtqqnIHrLY8PqW5V542P_aGHoniweF7Eaz0ww9Z1x-oYSGoH4kMxBMwXpsZrXjnQKBNd_CTxU2FllJcTztKMmK8HCt_ZbcfYxIoMjfWvXO3V_XmBfNWNP-MKKL0CDpniXIEHfzrbE8/s1600/White-sodabread-with-seeds-photo1-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center"><em>Always seek out the seed of triumph in every adversity </em> ~ Og Mandino</div><div align="center"><i>... like making bread out of nothing when your other half has raided the stores ~ me</i></div></td></tr>
</tbody></table><br /></div><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt; text-align: left;"><span lang="" style="font-size: 13pt; line-height: 150%;"><span style="font-family: Calibri;">As I’m writing this, my beloved has started cooking his demon chicken curry.<span style="mso-spacerun: yes;"> </span>I wonder when he’ll discover that I’ve used the last of the yoghurt... and the cardamom... and the chillies... </span></span><span lang="" style="font-family: Wingdings; font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></div>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com28tag:blogger.com,1999:blog-3692982358031227830.post-51239839184913262892020-02-18T15:15:00.001+00:002020-09-08T13:10:25.913+01:00Mardi Gras - the world is your Pancake!!!<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">PANCAKE DAY!!!!! Mardi-Gras-in-the-kitchen day!!!!</span><br />
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<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">Pancakes and crêpes</span><b><span lang="" style="color: #575757; font-family: "arial"; font-size: 13pt; line-height: 26px;"> </span></b><span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">are nothing on their own. Left to their own devices they would never go out. Savoury or sweet, they depend on fillings and dressings to give them a social life.<o:p></o:p></span></div>
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<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">Though I’m a fiend for maple syrup, sometimes something as simple as a sprinkle of sugar and a squeeze of lemon juice is just the thing to make a pancake interesting. However, for a real taste of <i style="mso-bidi-font-style: normal;">Carnival</i>, my current favourite is the zingy <span style="color: orange;"><b>vanilla orange caramel sauce</b></span> at the end of this page. </span><span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">Pour the hot syrup over pancakes or crêpes</span><b style="line-height: 24px;"><span lang="" style="color: #575757; font-family: "arial"; font-size: 13pt; line-height: 26px;"> </span></b><span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">and feel your taste buds samba! Or perhaps you'd like to try some of my other favourites from the Alchemy archive</span></div>
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<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">Try...</span><br />
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<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;"><a href="http://boxty%20%E2%80%93%20out%20of%20the%20laundry%20room%20and%20into%20the%20frying%20pan/">Boxty </a>- traditional Irish potato pancakes, sweet or savoury?</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTBT9MfCw8uR7ebaBig3wyOzoRdid7e2vkTQFmjPZI2QZE2o_I8Gg3CnpMAwRCxks9dnirXRoGPaZJkDZc9bjp9r2FIn9bzgaMxEjdYFdBNfGRg0kvgSjqP3bx4XOxFuuyKah1JXSug/s1600/Boxty+with+Maple+Syrup+recipe+and+photo+by+Hester+Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTBT9MfCw8uR7ebaBig3wyOzoRdid7e2vkTQFmjPZI2QZE2o_I8Gg3CnpMAwRCxks9dnirXRoGPaZJkDZc9bjp9r2FIn9bzgaMxEjdYFdBNfGRg0kvgSjqP3bx4XOxFuuyKah1JXSug/s1600/Boxty+with+Maple+Syrup+recipe+and+photo+by+Hester+Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Out of the laundry room and into the frying pan<br />
(the gorgeous bowl and jug are by my aunt, Patricia Casey, artist and potter extraordinaire)</td></tr>
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<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">Or perhaps...</span><br />
<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;"><a href="http://www.alchemyinthekitchen.ie/2013/02/cider-and-cinnamon-crepes-for-pancake.html">Cider and Cinnamon Crêpes - Time to practice your pancake-flipping skills!</a></span><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xF6ngRm0Bd_uBilfcnlXr2_TijMcJUYc5o77MK_wGmY1EijTaIVXd7ihL6ToE2s8OAN4HJ79aq-U_IYSQYnuZy5HRIC7JkA9l90rmvnt2Ld1Jv_Ix55DeJJ7WklsmWQ5xwo69DfYlHo/s1600/Cider-and-Cinnamon-Cr%C3%AApes-for-Pancake-Tuesday-photo-and-recipe-Hester-Casey.jpg" style="text-align: center;" /></div>
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<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">Or will you go off-piste altogether and opt for <a href="https://www.blogger.com/blogger.g?blogID=3692982358031227830#editor/target=post;postID=7137840777507604933;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=11;src=postname">Pączki Tuesday</a> - instead with these gorgeous Polish doughnuts</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicre5tjlebYLTLhHQlPfE9U2hkjDIBCRo7uTEbo4X4hAntgN0tI98-p7Z0ax7dE-tiEACehIgsVlP_kAeKr2id0S8O6n1srqXnKoElAdHYSVJXYlDdO29BZrwhIjwduA5BInqzjdV1Ut4/s1600/donutsplate.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicre5tjlebYLTLhHQlPfE9U2hkjDIBCRo7uTEbo4X4hAntgN0tI98-p7Z0ax7dE-tiEACehIgsVlP_kAeKr2id0S8O6n1srqXnKoElAdHYSVJXYlDdO29BZrwhIjwduA5BInqzjdV1Ut4/s1600/donutsplate.jpg" style="cursor: move;" /></a></div>
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It's <em>Stomp's</em> fault... (you'll have to read the article to find out why)</div>
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<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">If you are going for savoury, you could go gallic with <a href="https://www.blogger.com/blogger.g?blogID=3692982358031227830#editor/target=post;postID=210775209891941418;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=12;src=postname">buckwheat galettes</a></span><br />
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<span lang="" style="font-family: "calibri"; font-size: 13pt; line-height: 26px;">Or try this sensational <a href="https://www.blogger.com/blogger.g?blogID=3692982358031227830#editor/target=post;postID=5106045120484624888;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=2;src=postname">Vanilla Orange Caramel sauce</a> drizzled over a crepe - which to choose? The world is your pancake!</span><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqt7qAOzA7La6jm0XkG3x_CVEUwmArGNQFMOIs0vCZJOs0hADvl7YPk6Dq0U6SS9aBRvrGbLFeC7FPF6Bm81JcjFdBhtAWYaU_a_zarx4WkcNapd-LDvTKCGNEAblHgPmb58cqLdOmMw/s1600/Pancakes-with-Vanilla-Orange-Caramel+photo-by-Hester-Casey.jpg" /></div>
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My choice? Yup! You've guessed it! And yours? Let me know in the comments below.</div>
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Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com1tag:blogger.com,1999:blog-3692982358031227830.post-85347409200965199302020-02-11T07:47:00.001+00:002020-09-08T13:10:50.586+01:00‘Just because...’ cookies - and Valentine's Day rebooted !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoFVRJvvWDzEwqRxY22ofHU8Ino6rtOl2shUj5D9N9dQTMB8qD_zMWkDRu-u50_ecw1wsqYbJo0nCNydyvaceHmGJtNgD3oVmM8e6mX2VsHwvm2flhYrl67kkj8HJv9xYnjUfdvd8dCk/s1600/Just-because...-cookies-photo-and-recipe-by-Hester-Casey-for-Valentine's-Day-too.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoFVRJvvWDzEwqRxY22ofHU8Ino6rtOl2shUj5D9N9dQTMB8qD_zMWkDRu-u50_ecw1wsqYbJo0nCNydyvaceHmGJtNgD3oVmM8e6mX2VsHwvm2flhYrl67kkj8HJv9xYnjUfdvd8dCk/s1600/Just-because...-cookies-photo-and-recipe-by-Hester-Casey-for-Valentine's-Day-too.jpg" /></a></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">If you listen hard you will hear the unromantic din of cash
registers chi-chinging all over the world. That’s the sound of big business
cashing in on the scurry to live up to romantic expectations - your own, or
someone else’s - on February 14th. </span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Valentine’s Day is quite possibly <i style="mso-bidi-font-style: normal;">the least</i> romantic day of the year. If you are someone’s special
someone, hopefully you’ll already know it - and show it - in a thousand tiny
ways throughout the year. You will be <i style="mso-bidi-font-style: normal;">least</i>
in need of a day of ersatz romance.</span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Love is bigger than just romantic love. It’s in the everyday things: in the sticky pre-licked sweet my tiniest niece presses into my hand when I know she really, really, <i style="mso-bidi-font-style: normal;">really </i>wants it for herself; it’s in the email/card/text/call that says between the lines “<i style="mso-bidi-font-style: normal;">Hey, I was thinking of you</i>”. It’s in making the dinner/walking the dog/cleaning the bathroom/rescuing the laundry from a sudden rain shower without having to be asked. It’s in accepting the irritating imperfections right along with the good qualities that are so much easier to love, whether you are family, friend, or lover. </span></span></span></span></div>
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<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><o:p></o:p></span></span>Since
2011, there has been a move to ‘reboot’ Valentine’s Day as <em><a href="https://www.facebook.com/generosityday" target="_blank">Generosity Day</a></em>; to
make it less ‘cosy couples’ and more egalitarian. At first glance, this smacks
of an ‘<i style="mso-bidi-font-style: normal;">everyone-gets-a-medal’</i> race,
but why not! Generosity Day is an opportunity to practice random acts of, well, generosity. It is a day for giving rather than taking.</span></span></div>
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">I’m celebrating February 14th (whatever you want to call it) with my fully customisable ‘<i style="mso-bidi-font-style: normal;">Just because</i>...’ cookies. I don’t need
any excuse to make them. They can be ... <i style="mso-bidi-font-style: normal;">Just
because</i>... I wanted to say thanks. <i style="mso-bidi-font-style: normal;">Just
because</i>... you make me smile.<i style="mso-bidi-font-style: normal;">.</i>. <i style="mso-bidi-font-style: normal;">Just because</i>... sometimes you can read my
mind. <i style="mso-bidi-font-style: normal;">Just because...</i> well... just
because!<o:p></o:p></span></span><br />
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br /></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN68dx_uRx0WVDJT9fGe545F2G_MHEW8FBjg8ddz9xbfgkjlQDKqxqAT9cyt0poLtLyV3r4xILD4inCCM_X8pOXa-BUri15J_IJUe_c_FAR71vaBRZJTRSYxOIiGBDhN5PmVHSyRjxxfo/s1600/I-heart-cookies-photo-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN68dx_uRx0WVDJT9fGe545F2G_MHEW8FBjg8ddz9xbfgkjlQDKqxqAT9cyt0poLtLyV3r4xILD4inCCM_X8pOXa-BUri15J_IJUe_c_FAR71vaBRZJTRSYxOIiGBDhN5PmVHSyRjxxfo/s1600/I-heart-cookies-photo-by-Hester-Casey.jpg" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">For 40 - 50 <span style="mso-spacerun: yes;"> </span>‘Just
because...’ cookies (depending on size) you will need...<br /><span face="" style="font-size: 13pt; line-height: 115%;">... to pre-heat the oven to 160°C</span></span></span></i></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">200g butter (at room
temperature)</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">100g icing sugar</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 tablespoon orange zest</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">250g plain flour</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">50g cocoa powder, sifted
to remove any lumps</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">a small pinch of fine
table salt</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 large egg yolk</span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">1 teaspoon instant coffee
dissolved in 1 teaspoon of boiling water</span></span><span style="font-size: 13pt; line-height: 150%;"><o:p><span style="font-family: "calibri";"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">To decorate you will need
chocolate and sprinkles. I’m not going to be too prescriptive about this bit of
the recipe – this is the ‘<i style="mso-bidi-font-style: normal;">pimp my cookie’</i>
bit, where <em>you</em> get to customise these cookies for those lucky people who are loved
by you, but I’ll tell you what I did.</span></span><o:p><span style="font-family: "calibri";"> </span></o:p></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">1.</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">First
make the cookies - Place the butter, icing sugar and orange zest in a mixing
bowl or stand mixer and beat together until fluffy and lighter in colour.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">2.</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Mix
together the flour, cocoa powder and salt and add to the butter mixture about a
third at a time, beating until well combined. Finally, add the egg yolk and
dissolved coffee and mix until the ingredients come together in a ball.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">3.</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Turn
onto a lightly floured work surface and roll out to a thickness of about 3mm.
Using cookie cutters, cut into shapes – I’ve chosen hearts in a variety of
sizes. Any leftovers can be squashed into a ball and re-rolled.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">4.</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Place
on a baking tray and bake in the pre-heated oven for 10 minutes. When the
cooking time has elapsed, remove from the oven and leave to cool on the baking
tray for about 3 minutes before transferring carefully to a cooling rack. When
completely cold, decorate as desired.
</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
</div>
<span style="font-family: "calibri";"><o:p></o:p></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6tDsAjhmd6GKy7sB0JyrePNEyQP4SRxI7KNlRAcRtq9Pi0slmsG6xwypQthNcE37Tr6d2N_mSkljwSlHdIIxUABm9WDxPX2RLwNxKuem_g7zAjxTXP-HmtgSBknVzQ2ZlE8ZXTNdnBQ/s1600/Just-because...-well%252C-lots-of-reasons%252C-photo-by-Hester-Casey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6tDsAjhmd6GKy7sB0JyrePNEyQP4SRxI7KNlRAcRtq9Pi0slmsG6xwypQthNcE37Tr6d2N_mSkljwSlHdIIxUABm9WDxPX2RLwNxKuem_g7zAjxTXP-HmtgSBknVzQ2ZlE8ZXTNdnBQ/s1600/Just-because...-well%252C-lots-of-reasons%252C-photo-by-Hester-Casey.jpg" /></a></div>
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br /></span></span>
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">Here’s what I
did:</span></span><span style="font-size: 13pt; line-height: 150%;"><o:p><span style="font-family: "calibri";"> </span></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">5.</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">I
melted 100g of good quality white chocolate in a small Ziploc freezer bag by
removing all the air, sealing it and putting it in a bowl of hot water. In
another Ziploc bag, I placed 50g good quality dark chocolate together with 50g
good quality milk chocolate and melted it in the bowl of hot water. This gives
a subtle two-tone, two-flavour effect.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">6.</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">While
the chocolate was melting, I prepared a variety of sprinkles: chopped dried sour
cherries, chopped dried apricots, chopped toasted hazelnuts, Maldon sea salt
crystals. Use your imagination - the world is your sprinkle :)</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">7.</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">When the chocolate had melted, I snipped a <span style="font-size: x-small;"><em>tiny</em></span> corner off each bag, drizzling chocolate directly onto the
cookies.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt 35.45pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -36pt;">
<span style="font-size: 13pt; line-height: 150%; mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: "calibri";">8.</span><span style="font-size-adjust: none; font: 7pt "times new roman";">
</span></span></span><span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">While
the chocolate was still melted I sprinkled my chosen toppings onto the cookies.
</span></span><span style="font-size: 13pt; line-height: 150%;"><o:p><span style="font-family: "calibri";"> </span></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt; mso-add-space: auto;">
<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/AVvXsEjkvzoTBCrOkS79iJDVxrKatnyGyNjfLRa6g1XYiht00dFAsbZToPShmKcC6srIgQSGeTI1j0c06b15MxOW9WFr3ZSzkaLvKN3XOPhCnAuldH7fHf448xgUbsOmaZVhhFdVNkcJBi0wfMM/s1600/Just-because...-you%2527re-nuts-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvzoTBCrOkS79iJDVxrKatnyGyNjfLRa6g1XYiht00dFAsbZToPShmKcC6srIgQSGeTI1j0c06b15MxOW9WFr3ZSzkaLvKN3XOPhCnAuldH7fHf448xgUbsOmaZVhhFdVNkcJBi0wfMM/s1600/Just-because...-you%2527re-nuts-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just because... </i>you deserve a treat!</td></tr>
</tbody></table>
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";"><br /></span></span>
<span style="font-size: 13pt; line-height: 150%;"><span style="font-family: "calibri";">When the
cookies have completely set, make yourself a cuppa and taste-test a couple of
these treats before packaging them prettily and distributing them to your loved
ones, <i style="mso-bidi-font-style: normal;">just because...</i></span></span><i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%;"><o:p><span style="font-family: "calibri";"> </span></o:p></span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-size: 13pt; line-height: 150%;"><o:p><span style="font-family: "calibri";"><br /></span></o:p></span></i>
<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/AVvXsEiwrhOpJeyZu9Ki7pw79X9vFxneONkLinT8Bu8tKrRPA0fYL4GiyLKXdnaLpCsycBfvjVjgd3vSnGQF_LB_gineh01e8doHbzjV0UOqK8QwxtiVydPPBfCkcbe_4sI02VdlPh64HEndOfE/s1600/Just-because...-you%2527re-salt-of-the-earth-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrhOpJeyZu9Ki7pw79X9vFxneONkLinT8Bu8tKrRPA0fYL4GiyLKXdnaLpCsycBfvjVjgd3vSnGQF_LB_gineh01e8doHbzjV0UOqK8QwxtiVydPPBfCkcbe_4sI02VdlPh64HEndOfE/s1600/Just-because...-you%2527re-salt-of-the-earth-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just because... </i>you are salt of the earth!</td></tr>
</tbody></table>
</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt; mso-add-space: auto;">
<br /></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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFOP5S6l6bOmQ3v-g5-0QwBI2d8TZaCUpZaYHC4nA_nwkUNMgTY8W9qtNzoENliXRPnrmqOKHnBthV1RNxwD9HU7EYA0G0WDpyz8Z2BKPbTf1f6sJHWkr1j0bc6llYL0IRxB4PM-V6cQ/s1600/Just-because...-I-want-to-say-thanks-photo-by-Hester-Casey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFOP5S6l6bOmQ3v-g5-0QwBI2d8TZaCUpZaYHC4nA_nwkUNMgTY8W9qtNzoENliXRPnrmqOKHnBthV1RNxwD9HU7EYA0G0WDpyz8Z2BKPbTf1f6sJHWkr1j0bc6llYL0IRxB4PM-V6cQ/s1600/Just-because...-I-want-to-say-thanks-photo-by-Hester-Casey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just because... xxx</i></td></tr>
</tbody></table>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0cm 0cm 0pt; mso-add-space: auto;"><h2 class="date-header" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-stretch: normal; line-height: normal; margin: 0px; min-height: 0px; position: relative;"><br /></h2></div>
Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com15tag:blogger.com,1999:blog-3692982358031227830.post-41108969098927444512020-02-09T12:22:00.002+00:002020-09-08T13:11:54.384+01:00Magical Marmalade - as Scottish as the Bonnie Prince!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71BxY5D97UPSK0vD6xh2Bf1rj8lOzSJgg6B0p0Jqr-JtH-ORUIt-BjHBNOE2kSdQBsO1zLjmtQwTbAqHo7V8veXupMjU7eqnlp3SA7BmRPX-QKU56TTPQJhn9ftd4TB65Z_snYOJavg/s1600/Magical-Marmalade-and-Toast-photo-and-recipe-Hester-Casey-Alchemy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71BxY5D97UPSK0vD6xh2Bf1rj8lOzSJgg6B0p0Jqr-JtH-ORUIt-BjHBNOE2kSdQBsO1zLjmtQwTbAqHo7V8veXupMjU7eqnlp3SA7BmRPX-QKU56TTPQJhn9ftd4TB65Z_snYOJavg/s1600/Magical-Marmalade-and-Toast-photo-and-recipe-Hester-Casey-Alchemy.jpg" /></a></div>
<title>Bring some sunshine to the table</title><br />
<div>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Who can hear
the word ‘<i>marmalade’</i> without tartan
and bagpipes dancing across their mind? </span><i style="font-family: calibri; font-size: 13pt;">Och,</i><span style="font-family: "calibri"; font-size: 13pt;">
sure isn’t marmalade as Scottish as wee Bonnie Prince Charlie... as
shortbread... as </span><i style="font-family: calibri; font-size: 13pt;">Irn-Bru</i><span style="font-family: "calibri"; font-size: 13pt;">, and Whisky without the ‘e’ ... isn’t it?</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Well, while
there is a tale about a storm-battered ship, a load of sea-sick
oranges and an enterprising couple named James and Janet Keiller, it appears
that Dundee’s claim to be the birthplace of marmalade might be an “alternative
fact”. </span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">It turns out that there are
several recipes in archives around England that pre-date the Keiller’s 1797 marmalade
factory by almost a century. However, even before that,
various <i>mermeladas</i> were being made
across Europe, (although not necessarily containing oranges) and even the
Romans were known to partake of <i>marmelo</i>
- preserved quince, pounded and mixed with honey. The Bonnie Prince himself was born in... Rome! ... so perhaps he knew a thing or two about marmalade long before
it made an appearance in Dundee. </span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">A Spanish
friend gave me the rough method for this marmalade. It’s all about proportions
and<b> once you stick to the proportions </b><b style="font-size: 17.3333px;">- and as long as the fruit contains enough pectin to set the marmalade - </b>the citrus fruit content and any flavourings you choose to add are up to you. Seville oranges have
a very high pectin content. If I’m using
any other orange, I include the juice of 2 lemons to increase the
pectin content. </span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Because the <b>St Clement's Marmalade </b>recipe below contains both Seville <b>oranges, and lemons</b>, there is no need to add any extra lemon juice. Why is orange and lemon marmalade called St Clement's? Apparently citrus fruits used to be offloaded on the wharves of the Thames within the sound of the bells of St Clement's church in Eastcheap.<i> 'Oranges and lemons say the bells of St Clement's.'</i></span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><b><br /></b></span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">This marmalade
doesn’t store for more than a few months outside the fridge due to the
relatively low sugar content so I like to make small amounts that can be eaten quickly.</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">It is ready
to eat straight away but the flavours develop wonderfully after a few weeks.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qii8wlr052O5SRT8PIxh7CI5-1Rhp3uGE4mcUbcvNolJGDVIfFkTpmIO_Bho391qCweLwlU49fcfvCakk3aaKhMHiobUNl9k7eZoh1KgsO5mllVF_69oyZyP3x44-qPAPgbF25kAAA/s1600/Oranges-and-Lemons-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qii8wlr052O5SRT8PIxh7CI5-1Rhp3uGE4mcUbcvNolJGDVIfFkTpmIO_Bho391qCweLwlU49fcfvCakk3aaKhMHiobUNl9k7eZoh1KgsO5mllVF_69oyZyP3x44-qPAPgbF25kAAA/s1600/Oranges-and-Lemons-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">What this magical marmalade tastes like!</span></i></td></tr>
</tbody></table>
<br />
<b><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">For 5 x 360g jars of magical marmalade you will need</span></b>
<br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">1.5kg Seville
oranges or a mixture of citrus fruits, untreated if possible <br /><i>
(I used 4 Seville oranges, 2 lemons and the rest eating oranges)</i></span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Approximately
1kg caster sugar</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">¾ teaspoon
vanilla extract</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><b>You will also need:</b></span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">A piece of
muslin cloth / cheese cloth to enclose all </span><span style="font-family: "calibri"; font-size: 17.3333px;">pips and </span><span style="font-family: "calibri"; font-size: 13pt;">any stray pith</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">A plate or
shallow bowl to catch any juices as you cut up the fruit</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">A jam pan (Maslin pan) or a large heavy bottomed pot</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">A ½ litre measuring
jug (or equivalent) and a weighing scales</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">A sugar
thermometer</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Sterilised
jam jars* (I used 5 recycled <i>Bonne Maman</i>
jars – they take 360g each, or about 12oz)</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Jam pot covers - they normally come in a packet which includes waxed discs, cellophane discs, elastic bands and labels</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">A jam funnel makes life a lot easier</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span><b><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Method</span></b><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">First wash
the fruit, then place in a jam pan or a large pot and cover with water. If necessary, place a
heatproof plate on top of the fruit to weigh it down to keep it submerged in
the water. Bring the
pan to the boil and leave it to simmer gently for about 2 hours or until the
fruit is easily pierced with a fork. Leave to cool.</span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vdbsPDrhwDuOb2lIuTEWESvQT5jTTtUSJ85vt0t5DufK38wpwhF8Urih_3u2aVM2lNLoSOPTwMZVMDMQVLAm9QK-CgpV3izKQ5KoRHsP49Fs4BIhTkbtM67nVSUP0AOPmIPJ_eeB1w/s1600/Cooked-Oranges-and-Lemons-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vdbsPDrhwDuOb2lIuTEWESvQT5jTTtUSJ85vt0t5DufK38wpwhF8Urih_3u2aVM2lNLoSOPTwMZVMDMQVLAm9QK-CgpV3izKQ5KoRHsP49Fs4BIhTkbtM67nVSUP0AOPmIPJ_eeB1w/s1600/Cooked-Oranges-and-Lemons-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">There's nothing like a hot bath to soften the skin...</span></i></td></tr>
</tbody></table>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />Once cool,
drain away the water and taking each piece of fruit in turn, halve it across
the middle. Using a fork, rake out any pips, and any tough white membrane snagged by the fork, placing them in the muslin cloth. This will provide the pectin that will set
your marmalade. </span><br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-sZ1vQ4vPKZSXVrkP63K7JUZsCBGhaLJpE9Ox9wfWU-dKkHX7-AjS7Y5UgkP1SdjK0F7Gk-9NqCgHi4IXMGV4W6ro8rCRNWDOqF-7ptm8ZLIlc1bKVvNg2Mfxqfc6fYxkwnrrmygJQ/s1600/Rake-through-the-flesh-of-an-orange-to-remove-any-pips-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-sZ1vQ4vPKZSXVrkP63K7JUZsCBGhaLJpE9Ox9wfWU-dKkHX7-AjS7Y5UgkP1SdjK0F7Gk-9NqCgHi4IXMGV4W6ro8rCRNWDOqF-7ptm8ZLIlc1bKVvNg2Mfxqfc6fYxkwnrrmygJQ/s1600/Rake-through-the-flesh-of-an-orange-to-remove-any-pips-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Using a fork, rake out any pips, placing them in the muslin cloth</i></span></td></tr>
</tbody></table>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><span style="font-size: 13pt;"><br />Using a
sharp knife, slice each piece of fruit into shreds as thin or as thick as you
like and tip into a large bowl along with any juices that have escaped. When you have
finished preparing the fruit, you will need to measure it and add sugar in a
ratio of 5:4. Put away the calculator! It’s simple.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxBg0vy2tH3u3uBKiY1CtmWdVlBho-1nnRKhxBP2nRH4ciVAFYrN0krnwO8rB9b7MfJ-foFf0YZBUMsXTK20XmJ62bTl55cVMSRwopSmZ8axoLEmvaFKLaJ5_7U0lW00YSbIZiMK2Fw/s1600/Shred-the-peel-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxBg0vy2tH3u3uBKiY1CtmWdVlBho-1nnRKhxBP2nRH4ciVAFYrN0krnwO8rB9b7MfJ-foFf0YZBUMsXTK20XmJ62bTl55cVMSRwopSmZ8axoLEmvaFKLaJ5_7U0lW00YSbIZiMK2Fw/s1600/Shred-the-peel-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Slice each piece of fruit into shreds as thin or as thick as you like</i></span></td></tr>
</tbody></table>
</div>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />Take your
measuring jug and fill it to the 500ml mark with the prepared fruit. Tip back
into the jam pan or into a large heavy bottomed pot. Continue measuring until you have accounted for all the
fruit.</span>
<br />
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrf6B35QYtDEuWEnDezFlhxxpFYyMBC9cLMmpGv7-naOgyzbgc5S-A0QuFq0H7wY6nairPiFTNHW9l0xhcPT707fbKK15hhXiXCws93iSOv0wAujW3qo4NVVwOg4RspGXkhG_uqcDrA/s1600/Measuring-out-the-fruit-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrf6B35QYtDEuWEnDezFlhxxpFYyMBC9cLMmpGv7-naOgyzbgc5S-A0QuFq0H7wY6nairPiFTNHW9l0xhcPT707fbKK15hhXiXCws93iSOv0wAujW3qo4NVVwOg4RspGXkhG_uqcDrA/s1600/Measuring-out-the-fruit-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>For every 500ml of prepared fruit, add 400g of caster sugar</i></span></td></tr>
</tbody></table>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />Now, <b>for every 500ml of prepared fruit, add 400g of
caster sugar </b>to the pan. (I ended up with 1250mls of prepared fruit on this
occasion. So, I
added exactly 1kg of sugar to the pan.)</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />
<br />
</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Make a little purse of the pips, wrapping them in the muslin or cheese cloth and tying the neck securely with string. Tie the string to the handle of the pan so that the package is suspended in the mixture. Bring the pan slowly to the boil, stirring until the sugar has dissolved.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuHIVAZYvdplzYporOIKmS-z8PnjYJFCr_SVixzCxW5PPfvzI_Hz6fJ2mzo9NDDE4BZLe5TWE7QFYk53E3m6ibxy961S_brVR9w8v4qCA24gWG2zugB0yxjyNCcoGhdm9I6p48JEKmg/s1600/Muslin-bag-for-pips-and-pulp-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuHIVAZYvdplzYporOIKmS-z8PnjYJFCr_SVixzCxW5PPfvzI_Hz6fJ2mzo9NDDE4BZLe5TWE7QFYk53E3m6ibxy961S_brVR9w8v4qCA24gWG2zugB0yxjyNCcoGhdm9I6p48JEKmg/s1600/Muslin-bag-for-pips-and-pulp-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Pips and stray pulp ready to be packaged.</span></i></td></tr>
</tbody></table>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />Once the
sugar has dissolved, let the mixture come to a rapid (or rolling) boil, allowing it to bubble for between 8 and 10 minutes – stirring occasionally with a wooden spoon to make sure it isn’t burning on the bottom
- then pop your sugar thermometer into the jam pan and <b>wait for the temperature
to hit 220°F/221°F for a nicely set marmalade</b>. Below
that, it tends to be too runny. At 222°F you’ll get a pretty solid set. At 223°F it starts to darken and become bitter. After that, you are heading into toffee
territory.</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/AVvXsEi1Vn6MfbPGOFyrumrOKrakJKKOI1X4UFYli2BEDDo9x5pqOGKJQTmox9kgeUfnYeLHWOyt1GCQcuaUmakdGJSQGDKUkPd6STemkUHriBL9zjdP7fhS6dgVjZbuvCDey0RnHLqP0sjKrA/s1600/A-rapid-or-rolling-boil-photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Vn6MfbPGOFyrumrOKrakJKKOI1X4UFYli2BEDDo9x5pqOGKJQTmox9kgeUfnYeLHWOyt1GCQcuaUmakdGJSQGDKUkPd6STemkUHriBL9zjdP7fhS6dgVjZbuvCDey0RnHLqP0sjKrA/s1600/A-rapid-or-rolling-boil-photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>A rapid or rolling boil full of bursting bubbles</i></span></td></tr>
</tbody></table>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">You could also
try the famous wrinkle test – pop three metal spoons in the
freezer while you are boiling the marmalade. After 10 minutes take the marmalade off the heat and drop a small amount of marmalade onto one of the spoons. As soon as it is cool enough to
touch, push gently with your finger. If the surface wrinkles, the marmalade
will set. If not, continue boiling for another
minute and test again with the second spoon. Repeat until you
can see the wrinkles appear.</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />
<br />
</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">I prefer to
rely on the thermometer as this test gives <i>me</i>
wrinkles.</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />
<br />
</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Once the marmalade
has reached setting point, <b>stir in the vanilla extract </b>and remove the pan from
the heat. (If you prefer, you could stir in 100mls of whiskey to the pan at this stage) Take the muslin bag out of the marmalade (<span style="color: #cc0000;"><b>carefully – it’s very, very hot!</b></span>)
and as soon as it is cool enough to handle, squeeze out any remaining
pectin-rich juices and stir into the <b><span style="color: #e69138;">marmalade</span></b>. Let the marmalade sit for a total of 15
minutes. This ensures that the fruit will be distributed evenly throughout the
preserve when you transfer it to the jars.</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />
<br />
</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><span style="color: #cc0000;"><b>Carefully
</b></span> transfer to the sterilised jars –<span style="color: red;"><b>it is still piping hot</b></span>. A jam funnel makes life much easier and helps keep the jars drip free. Press waxed jam discs against the surface of the marmalade then seal with cellophane covers, or use <i>Le Parfait</i> ''kiln-clip’’ jars.</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/AVvXsEhpWPUCaSVkISXdmIQGPSWcUYt-9IlZNL2K86M1bATuBHkXc4BFkEn2jE8BIE8K3lCPc0-TTzuDSIPt0LtFogerBFel54-wuTrDzBVvvqS6j0Ybf_4jMiy_mn_kMi1e-pB97-EW0veCGA/s1600/Filling-the-jam-pots-with-Magical-Marmalade--photo-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWPUCaSVkISXdmIQGPSWcUYt-9IlZNL2K86M1bATuBHkXc4BFkEn2jE8BIE8K3lCPc0-TTzuDSIPt0LtFogerBFel54-wuTrDzBVvvqS6j0Ybf_4jMiy_mn_kMi1e-pB97-EW0veCGA/s1600/Filling-the-jam-pots-with-Magical-Marmalade--photo-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">A jam funnel makes life much easier and helps keep the jars drip free</span></i></td></tr>
</tbody></table>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br /></span><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">Store in a
cool dark place for a couple of months or keep in the fridge.</span>
<span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;"><br />
<br />
</span>
<i><span style="font-family: "calibri"; font-size: 13pt; line-height: 150%;">*Sterilise your jam jars by putting
them through the dishwasher on whatever cycle you use to wash glasses, or do as
my mum does and wash them thoroughly in hot soapy water, rinse and allow to dry
in your oven at 100°C (or 212°F).</span></i> Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com4tag:blogger.com,1999:blog-3692982358031227830.post-38348036364865159532020-01-14T10:37:00.002+00:002020-09-08T13:13:23.258+01:00Jamaican Buttermilk, Apple and Ginger Cake – resistance is futile !<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/AVvXsEiGIY0a7sYnE6VsGv8A-uPq7TgZN5Pmv_AtJzxGVsyvcimwovFfQHaHyPmzhhxaRGk688xp6B4GMU8_f61uEXITDmUaXUYAhmQ9f_Ik1ozF4uRRkTuUNQnpgnxd-tRSG03RryZ2_jo8cw/s1600/Jamaican-Buttermilk,-Apple-and-Ginger-Cake-photo-and-recipe-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIY0a7sYnE6VsGv8A-uPq7TgZN5Pmv_AtJzxGVsyvcimwovFfQHaHyPmzhhxaRGk688xp6B4GMU8_f61uEXITDmUaXUYAhmQ9f_Ik1ozF4uRRkTuUNQnpgnxd-tRSG03RryZ2_jo8cw/s1600/Jamaican-Buttermilk,-Apple-and-Ginger-Cake-photo-and-recipe-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>An oldie, but a goodie</i></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";"><span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">When the virtue of
patience was being dished out, I was too darned <i>impatient</i> to wait in line.
If only I’d known...</span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";"><span style="font-family: "times new roman"; font-size: small;">
</span><span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">... You see, the thing
with Jamaican Ginger Cake is, that while it takes under an hour from start to
finish, it is best wrapped and left for 24 hours for the flavours to develop. </span></span></span></div>
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";">
</span></span>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 8pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";"><span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">All those spices
smell so good. I know from experience that I will probably unwrap a little
corner to take a peak - just to make sure the Alchemy is working... (I’ve been
know to dig up seeds to see if they have started developing roots yet...).</span></span></span></div>
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";">
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 8pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Before you know it,
I’ll be cutting a wee slice - just a taste - and that tiny taste will call for
another... the irresistible warmth of the spices... the tender sticky crumb and
I’ll never learn just how good it can be when I include that missing
ingredient, patience!</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 8pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Up the ginger
quotient by increasing the amount of allspice and fresh ginger to taste. A
little finely chopped stem ginger stirred into the batter also heats things up
a bit.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 8pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Will I be able to
resist this time? We’ll see...</span><span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman"; font-size: small;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b><i style="mso-bidi-font-style: normal;"><span lang="GA" style="font-size: 13pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">For one irresistible 1 x 2lb loaf you will
need...</span></i></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b><i style="mso-bidi-font-style: normal;"><span lang="GA" style="font-size: 13pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">... to preheat the oven to 160˚C</span></i></b><br />
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman"; font-size: small;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b><i style="mso-bidi-font-style: normal;"><span lang="GA" style="font-size: 13pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Ingredients</span></i></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">a little butter for greasing a 2lb loaf tin</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">225g plain flour</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1 teaspoon bicarbonate of soda (baking soda)</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1 tablespoon ground ginger</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1 teaspoon ground cinnamon</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">½ teaspoon of ground allspice* (not mixed
spice!)</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">½ teaspoon ground nutmeg</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">½ teaspoon fine table salt</span><span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman"; font-size: small;">
</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">100g treacle</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">100g golden syrup</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">100g dark brown sugar</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">100g butter</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1 tablespoon finely grated fresh ginger</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1 teaspoon vanilla extract</span><span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman"; font-size: small;">
</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">125mls buttermilk**</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">150g unsweetened stewed apple***</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1 egg, beaten</span><span lang="GA" style="font-size: 13pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman"; font-size: small;">
</span><br />
<b><i style="mso-bidi-font-style: normal;"><span lang="GA" style="font-size: 13pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Method</span></i></b></div>
<span lang="GA" style="font-size: 13pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Grease and baseline a 2lb loaf
tin (or line with a loaf tin liner).</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Place the flour, bicarbonate of
soda, ground spices and salt in a large mixing bowl.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Weigh the treacle and golden
syrup directly into a medium saucepan and add the sugar, butter, fresh ginger
and vanilla extract and place over a low heat <u>just until the butter has
melted into the other ingredients</u>. Remove from the heat immediately – at no
point should it simmer or boil.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Meanwhile, mix together the
buttermilk, stewed apple and beaten egg. Add this mixture to the flour mixture
in the bowl and stir with a whisk until combined into a thick batter.</span><span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman"; font-size: small;">
</span></div>
</span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman";"><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/AVvXsEiXjFJLIUXctQ3zS70VI1Yy9XQsTArH6rwSsNBSzuSTl7CHBPhMSSye3fpBbv3uqdgsej6Z61oQhUkxPoXWPCOEjQN57pCoX2U92HmJp8RHYtqoFexSYB8YOnszSdSzJm7WhO9N-iSvtw/s1600/Jamaican-Ginger-Cake-spices-collage-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjFJLIUXctQ3zS70VI1Yy9XQsTArH6rwSsNBSzuSTl7CHBPhMSSye3fpBbv3uqdgsej6Z61oQhUkxPoXWPCOEjQN57pCoX2U92HmJp8RHYtqoFexSYB8YOnszSdSzJm7WhO9N-iSvtw/s1600/Jamaican-Ginger-Cake-spices-collage-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-size: small;">Melt, mix, stir, pour - it's that simple !</span></em></td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<span lang="GA" style="font-size: 13pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman"; font-size: small;">
</span><span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Add the warm mixture from the
saucepan and whisk until combined into a smooth, fairly runny batter. Pour into
the prepared loaf tin and transfer to the preheated oven.</span><span style="font-size: 13pt; line-height: 150%; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "times new roman"; font-size: small;">
</span><span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Bake for 40 minutes or until
well risen and the surface bounces back when lightly pressed. A cocktail stick
inserted in the middle should come out clean, with no crumbs clinging. (Replace
in the oven for a further 5 minutes if necessary and test again.)</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Leave in the tin until
completely cold, then remove from the tin and wrap in a layer of baking paper,
then in cling film. Leave for at least 24 hours for the flavours to develop
before cutting into thick slices and devouring with a decent cup of tea or
coffee.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 10pt;">
<span lang="GA" style="font-size: 13pt; line-height: 150%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">It is not the most beautiful
cake in the world, but a dusting of icing sugar works wonders against the dark
crumb of the cake, or you could drizzle with a water icing made according to
the instructions on the packet.</span></div>
</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3B5knkpXopNZ8v0fI-KaXjV4HKGcAqsUU55dIcJsNn0hcq7-k7TT7Gcr_e7yrIRdAbfuAGzxyBhtlqHVHAF42o4W-DXxdxw4abyN46GtdW362NaDik78GWKtgDjyM9O_OEWs7QNCJpQ/s1600/Jamaican-Ginger-Cake-photo-and-recipe-by-Hester-Casey-Alchemy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3B5knkpXopNZ8v0fI-KaXjV4HKGcAqsUU55dIcJsNn0hcq7-k7TT7Gcr_e7yrIRdAbfuAGzxyBhtlqHVHAF42o4W-DXxdxw4abyN46GtdW362NaDik78GWKtgDjyM9O_OEWs7QNCJpQ/s1600/Jamaican-Ginger-Cake-photo-and-recipe-by-Hester-Casey-Alchemy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-size: small;">Not the most beautiful cake in the world. A dusting of icing sugar works wonders !</span></em></td></tr>
</tbody></table>
</span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<i><span lang="GA" style="font-size: 10pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">*Allspice is a gorgeous warm aromatic dried berry – also called Jamaican
Pepper – I grind the berries as I need them as they have a longer shelf life
than ready ground – and there is the bonus of the lovely aroma they release
when crushed.</span></i></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<i><span lang="GA" style="font-size: 10pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Mixed spice is ... um... a mixture of spices.</span></i></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<i><span lang="GA" style="font-size: 10pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">**If you don’t have buttermilk, simply use the same amount of fresh milk
to which you have added a generous squeeze of fresh lemon juice.</span></i></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<i><span lang="GA" style="font-size: 10pt; line-height: 115%; mso-ansi-language: GA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">***For the stewed apple, simply peel, core and slice a large Bramley
apple or similar (prepared weight approximately 200g. Place the flesh of the
apple in a small saucepan with 2 tablespoons of water, apple juice or cider.
Place over a medium heat. Cover and allow the apple to steam in its own juices –
stirring occasionally - for about 15 minutes or until completely soft and the
slices of apple can be easily mashed with a fork. Mash to a reasonably smooth
puree and leave to cool before using as above.</span></i></div></span>Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com13tag:blogger.com,1999:blog-3692982358031227830.post-15120848952986407502020-01-01T13:50:00.001+00:002020-09-08T13:13:46.171+01:00Mixed... Spice Up Your Life<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkMnw9tSOWM0cLS4D-xRu3q-fJ40YKOdMKOEAqHekvTAxgcMewOhYT-c1bg5wTGukOLTEN8FN3iP_iiCgXcZs-pIXsI1gvTL5rY_90gPeFSTNJS0yTy2CzfQJnOjeJz1v-Rs1pEIm1Q/s1600/Mixed-Spice-photo-and-recipe-Hester-Casey-Alchemy-in-the-Kitchen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="486" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkMnw9tSOWM0cLS4D-xRu3q-fJ40YKOdMKOEAqHekvTAxgcMewOhYT-c1bg5wTGukOLTEN8FN3iP_iiCgXcZs-pIXsI1gvTL5rY_90gPeFSTNJS0yTy2CzfQJnOjeJz1v-Rs1pEIm1Q/s1600/Mixed-Spice-photo-and-recipe-Hester-Casey-Alchemy-in-the-Kitchen.jpg" /></a></div>
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<span face="" style="font-size: 13pt; line-height: 150%;">I've been filling the kitchen with the rich warm smell of Mixed Spice a lot lately. It is the baking equivalent of a big fat hug. Mixed Spice is a blend of warm sweet spices which has been used in
British and Irish cookery since the early to mid-19th Century. It was widely used by the time <i><a href="http://books.google.fr/books?id=tRhAAAAAcAAJ&pg=PA602&dq=mixed+spice&hl=en&sa=X&ved=0ahUKEwjKmpKQv9nhAhUc6OAKHQFBC9EQ6AEINjAC#v=onepage&q=mixed%20spice&f=false" target="_blank">The Lancet</a> </i>of January 3, 1852, did a study, calling out more
than half the sample group of grocers tested, for adulterating the blend with
"farinaceous matter" including sago, wheat and potato flour, among
other things. It noted at the time that the adulteration of Mixed Spice was linked to its
high value. It features in a lot of Christmas baking, and has become an essential ingredient in Hot Cross Buns (which have been around a few centuries longer).</span></div>
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<span face="" style="font-size: 13pt; line-height: 150%;">According to <i>The Lancet</i>, it should - at the very least
- contain allspice, cinnamon, cloves, and ginger. It can, in
addition - contain caraway seed, cayenne pepper, coriander
seed, mace and nutmeg.</span><span style="font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
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<span face="" style="font-size: 13pt; line-height: 150%;">Here is the combination I use:<br /><br /><o:p></o:p></span></div>
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<span face="" style="color: #333333; font-size: 13pt; line-height: 150%;">1 tablespoon </span><b><span face="" style="color: #4c1130; font-size: 13pt; line-height: 150%;">allspice</span></b><span face="" style="color: #333333; font-size: 13pt; line-height: 150%;"> berries</span><span face="" style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span face="" style="color: #333333; font-size: 13pt; line-height: 150%;">1 tablespoon ground </span><b><span face="" style="color: #660000; font-size: 13pt; line-height: 150%;">cinnamon</span></b><span face="" style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span face="" style="color: #333333; font-size: 13pt; line-height: 150%;">2 teaspoons freshly grated </span><b><span face="" style="color: #783f04; font-size: 13pt; line-height: 150%;">nutmeg</span></b><span face="" style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span face="" style="color: #333333; font-size: 13pt; line-height: 150%;">1 teaspoon ground </span><b><span face="" style="color: #660000; font-size: 13pt; line-height: 150%;">cloves</span></b><span face="" style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span face="" style="color: #333333; font-size: 13pt; line-height: 150%;">1 teaspoon </span><b style="background-color: white;"><span face="" style="background: white; color: #7f6000; font-size: 13pt; line-height: 150%;">coriander seed</span></b><span face="" style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span face="" style="color: #333333; font-size: 13pt; line-height: 150%;">1 teaspoon ground </span><b><span face="" style="color: #bf9000; font-size: 13pt; line-height: 150%;">ginger</span></b><span face="" style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span face="" style="color: #333333; font-size: 13pt; line-height: 150%;">Place all the ingredients in a food processor and
blitz until you have a fine lump-free powder. Place in a small glass
spice jar, and store with the rest of your spices, in a cool dry dark
place. </span><span face="" style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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<span face="" style="color: #333333; font-size: 13pt; line-height: 150%;"><br />
Essential in <a href="http://www.alchemyinthekitchen.ie/2019/04/honey-glazed-cranberry-and-apricot-hot.html" target="_blank">Hot Cross Buns</a> (click on link for recipe) and Clootie Dumpling.</span><span face="" style="font-size: 13pt; line-height: 150%;"><o:p></o:p></span></div>
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Alchemy In The Kitchenhttp://www.blogger.com/profile/13904782938272651779noreply@blogger.com0