tag:blogger.com,1999:blog-31422715655489152532024-02-18T23:26:24.386-08:00Liz's leftovers
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-3142271565548915253.post-76059509401963137962020-11-29T03:31:00.000-08:002020-11-29T03:31:10.996-08:00Quince Essentials<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYDLId43YDgJSO8759SK3FWxakbc72H_L8hhjkRfylm51s7z974I54fUj8rcnWmXLLEdusmDaFH_TgIgZqtYUTVicSRk_ip7bOwgmif-i5JZ5wx0cIlDNAsFUoQ9uaXph0xHtZTnv6j9j/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="194" data-original-width="260" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYDLId43YDgJSO8759SK3FWxakbc72H_L8hhjkRfylm51s7z974I54fUj8rcnWmXLLEdusmDaFH_TgIgZqtYUTVicSRk_ip7bOwgmif-i5JZ5wx0cIlDNAsFUoQ9uaXph0xHtZTnv6j9j/" width="320" /></a></div><p></p><p>Quince trees abound in my part of France- and a windy October day brought the ripe yellow fruit tumbling down.</p><p>I was lucky enough to be given a big bag full from my generous neighbour- but if you can't find them where you are then most of the recipes in this month's blog work well with pears, apples or plums.</p><p><br /></p><p><br /></p><p>Now, lovely though they are, the heady perfumed skin is not to everyone's taste ( or more particularly their sense of smell) so it was a good idea to use these up quickly as the scent can quickly overpower a room.</p><p>My neighbour recommended eating them just simply baked in the oven so I tried this first.</p><p>Wash the fruit well, cut in half and scoop out the black seeds with a sharp knife:</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0IlWHyUlGDmnPG4zrEW0AhRWR09s5an0KwC9d06XRkxWqFzcgIRbBJ7IG9hpWsDKjCGIjpE9lHoNUxkzw-CvAU-3DVahkh5vC9QiLuy7P-pmy7Oy1FycjNGX28j1hoWLJHeTooLcMBW1/s1280/thumbnail_IMG_20201024_173837065.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0IlWHyUlGDmnPG4zrEW0AhRWR09s5an0KwC9d06XRkxWqFzcgIRbBJ7IG9hpWsDKjCGIjpE9lHoNUxkzw-CvAU-3DVahkh5vC9QiLuy7P-pmy7Oy1FycjNGX28j1hoWLJHeTooLcMBW1/s320/thumbnail_IMG_20201024_173837065.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Prepare your fruit<br /><br /></td></tr></tbody></table>Place in a baking tray with a filling of your choice- I used sultanas and golden syrup but you could use anything you like ( for example sherry or port, butter and brown sugar as illustrated by my friend Michelle's Pommes au Porto)<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjEDKkADLOP71a_ch_iAqDHUqW_2N8sXQgqm-KrRsWd9wzaqtoQgVvd9PUfL0gjQP-PZGYht6h18zKgjsx3ynI5s5R72JEP-AbseWtbBUs1aRZDe99-dtP5bZCBvGNLOEPDgCwXYHbMjW/s1280/thumbnail_IMG_20201024_173856374.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjEDKkADLOP71a_ch_iAqDHUqW_2N8sXQgqm-KrRsWd9wzaqtoQgVvd9PUfL0gjQP-PZGYht6h18zKgjsx3ynI5s5R72JEP-AbseWtbBUs1aRZDe99-dtP5bZCBvGNLOEPDgCwXYHbMjW/s320/thumbnail_IMG_20201024_173856374.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My version with syrup and sultanas<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4vc3GfE5wOa9L-ipJDhNowBRuMVssIGi9z2vEUAmH3IEUbUB0AMycfvjU2QHOZTKN1VIa0TSi7DehDD2p7VW-ABNQJKpLUBcksrT34ajHQG8QHr9XFPw3aFT5vAZQocX6_Xj1Z7Q-2hK/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="195" data-original-width="320" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4vc3GfE5wOa9L-ipJDhNowBRuMVssIGi9z2vEUAmH3IEUbUB0AMycfvjU2QHOZTKN1VIa0TSi7DehDD2p7VW-ABNQJKpLUBcksrT34ajHQG8QHr9XFPw3aFT5vAZQocX6_Xj1Z7Q-2hK/" width="320" /></a></div>Michelle's apple version with port, butter and sugar</td></tr></tbody></table><br />Bake in a moderate oven for 35-45 minutes until tender, then serve with cream or <i>mascapone.</i><div><i><br /></i></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6K2JBl4Zv3LwU9RcRhMTQ4fj2-ZKT5XTPgy5WYGo4S5pf2CBdoKRiQWvsP0IJZRXyC_K3VDXBk1QjvianzgZA7g0nENbKC9PRRjNzkjhyVu0uwmgTlsbO9fnw1wq41jdU8ZV9YI2oYCd/s1280/thumbnail_IMG_20201024_193540359.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6K2JBl4Zv3LwU9RcRhMTQ4fj2-ZKT5XTPgy5WYGo4S5pf2CBdoKRiQWvsP0IJZRXyC_K3VDXBk1QjvianzgZA7g0nENbKC9PRRjNzkjhyVu0uwmgTlsbO9fnw1wq41jdU8ZV9YI2oYCd/s320/thumbnail_IMG_20201024_193540359.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baked stuffed quince</td></tr></tbody></table><br />You can also bake them into a Tarte Tatin- simmer the peeled quince for 15 minutes or so to soften them ( they will turn a slightly pink colour) and then make some caramel by melting 2-3 tablespoons of sugar in a frying pan, placing the quince into the hot liquid caramel and then topping with a circle of puff pastry. Bake at 185 degrees for about 25-30 minutes until the pastry is risen and golden, then whip it out of the oven ( wearing your thickest oven gloves) and invert it onto a plate.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKTYh6gClJnUtI1MYl3gSsdLNEeQZiwyRTRc3QyQWTt2Dk8Ix_jfb6vPI9cTQB3raWlRH1Y2lhhbEVm-9qHhvGZGrnCC_YQCW0KH51tOJuIRTnZTvpL6QhUIBuz_3cEK-y9S8SPwVKnMB/s1280/thumbnail_IMG_20201122_181004438.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKTYh6gClJnUtI1MYl3gSsdLNEeQZiwyRTRc3QyQWTt2Dk8Ix_jfb6vPI9cTQB3raWlRH1Y2lhhbEVm-9qHhvGZGrnCC_YQCW0KH51tOJuIRTnZTvpL6QhUIBuz_3cEK-y9S8SPwVKnMB/s320/thumbnail_IMG_20201122_181004438.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Quince Tatin<br /></td></tr></tbody></table><br />Or try a Crumble. Blitz together 125g plain flour, 50g sugar, 70g butter and a sachet of vanilla sugar. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZzXNJtRQH6AuN97_zcbRMsqEc7guYVjaw8xQG1rZbxMViKisHDYbYrB9-HevDDHyyoUaiKpKiH1eLaYvgekS4WS6rDijJvIZ5CpwKn0SFunCkIyvorZgCVh2gmRHEd1X_YaLntQNWBhf/s1280/thumbnail_IMG_20201125_170648775.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZzXNJtRQH6AuN97_zcbRMsqEc7guYVjaw8xQG1rZbxMViKisHDYbYrB9-HevDDHyyoUaiKpKiH1eLaYvgekS4WS6rDijJvIZ5CpwKn0SFunCkIyvorZgCVh2gmRHEd1X_YaLntQNWBhf/s320/thumbnail_IMG_20201125_170648775.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blitz up your crumble topping<br /></td></tr></tbody></table><br />Simmer your peeled and prepared quince for 10-15 minutes or so to soften them, mix with other fruit if you want ( I used blackberries ) and top with the crumble. Bake at 170 degrees until bubbling and golden. Serve with ice cream.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3egk1q9msDLkyvYjGhcWFFjVWJTxWuPCf3sAN_1R82pHKjl_sHtjf8hC_IaILTokMhlFrZvOJonmhh2uuFbxv3BdqcbvDmrP4KtxzfUlOIzKGMwU1rVSx9wJsoOTg9ER4mADQEJQIowW/s1280/thumbnail_IMG_20201125_192959902.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3egk1q9msDLkyvYjGhcWFFjVWJTxWuPCf3sAN_1R82pHKjl_sHtjf8hC_IaILTokMhlFrZvOJonmhh2uuFbxv3BdqcbvDmrP4KtxzfUlOIzKGMwU1rVSx9wJsoOTg9ER4mADQEJQIowW/s320/thumbnail_IMG_20201125_192959902.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Quince and Blackberry Crumble<br /></td></tr></tbody></table><br />I also used up a leftover buttery croissant to make a Quince Bread and Butter Pudding. </div><div>Prepare the quince as for a crumble ( above ) but top with a sliced croissant. Make a custard from 1 egg, 150 ml milk and 2 tsps vanilla essence.</div><div>Pour over the croissant and quince and leave for half an hour or so to soak in.</div><div>Sprinkle on a sachet of vanilla sugar.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictiF8SlsWcGpPZyMz_6QUPF2-iVBlTK4iuT2NV9ayaZnrFz_U-JfXbhJCY4BEKwEY68eWvkLSZHkbpsF7lYPQecu0AM3645aV0J7l9P1DHz2GAX0J3Ab-6qa3laGAXXQ2VBmg1U4Wa9cN/s1280/thumbnail_IMG_20201127_165324683.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictiF8SlsWcGpPZyMz_6QUPF2-iVBlTK4iuT2NV9ayaZnrFz_U-JfXbhJCY4BEKwEY68eWvkLSZHkbpsF7lYPQecu0AM3645aV0J7l9P1DHz2GAX0J3Ab-6qa3laGAXXQ2VBmg1U4Wa9cN/s320/thumbnail_IMG_20201127_165324683.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leave the fruit, sugar and croissant to soak in the custard<br /></td></tr></tbody></table><br />Bake at 150 degrees until the custard is set and firm.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS7wzq53w43yhxXS4LN39nyHTvdvt_r8w_Y8pKQile6LPx6C0ivprzm3lDCJlL2bckPmqtw0XHQBkfU0pKkaCrpEwjjAitI0mDsbR6qa_8UTXnlSzkHrbjhEP8RG4XDuW89OmeOZTGEkp/s1280/thumbnail_IMG_20201127_192426704.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS7wzq53w43yhxXS4LN39nyHTvdvt_r8w_Y8pKQile6LPx6C0ivprzm3lDCJlL2bckPmqtw0XHQBkfU0pKkaCrpEwjjAitI0mDsbR6qa_8UTXnlSzkHrbjhEP8RG4XDuW89OmeOZTGEkp/s320/thumbnail_IMG_20201127_192426704.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Quince Bread and Butter Pudding<br /><br /><br /></td></tr></tbody></table>And finally, I made Quince Membrillo ( paste or jelly served with cheese in Spain for <i>tapas</i>)</div><div><br /></div><div>Apparently this recipe works equally well with plums, if you haven't got quince.</div><div><br /></div><div>For 1 kg of quince, you will need the juice of 2 lemons and 400g of preserving sugar.</div><div><br /></div><div>Place the chopped quince in a heavy bottomed saucepan with a little water. Simmer for 30-40 minutes until the fruit is very tender, then add the lemon juice and sugar. Cook, stirring all the time until the sugar is dissolved.</div><div>Then either sieve or blitz the fruit to make a purée.</div><div>Cook the purée down for another twenty minutes, until it is reduced by about a third. Keep stirring as it becomes very thick and can catch.</div><div>Then you can either pot it up in sterilized jars (as I did) or pour into a baking tray lined with silicone paper and leave to cool before slicing to serve with cheese.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4Rx5nhdgIZeQ8Ck8S-Bthv_rXeYHSQxBT4SIFI9NAODE0AZDsUUX8berQ8zJNZ0Q5tBnFEYRnnbD0q3ndEbeqDPZhGNHLjCFeXvWXkaL3054YVlEsw0NGckYHNm5IgEhT9fDLxGGPTXd/s1280/thumbnail_IMG_20201128_143547513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4Rx5nhdgIZeQ8Ck8S-Bthv_rXeYHSQxBT4SIFI9NAODE0AZDsUUX8berQ8zJNZ0Q5tBnFEYRnnbD0q3ndEbeqDPZhGNHLjCFeXvWXkaL3054YVlEsw0NGckYHNm5IgEhT9fDLxGGPTXd/s320/thumbnail_IMG_20201128_143547513.jpg" /></a></div><br /><div><br />And there I will stop. I hope this inspires you to dine on quince ( with or without mince)!<br /><br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Fnmp4NeMAeaE08HHPai-eWON0MPfsNHWOOGxT5dnwQtxTrSR3x6q4_L_fOD32LLOwGPBZvfxfXrmvhE_GjdxvJfQuTAeoJfxwAX2ONVXei7us27vnkbIXhAGEoA7OCh4sq62GRhijocG/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="194" data-original-width="259" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Fnmp4NeMAeaE08HHPai-eWON0MPfsNHWOOGxT5dnwQtxTrSR3x6q4_L_fOD32LLOwGPBZvfxfXrmvhE_GjdxvJfQuTAeoJfxwAX2ONVXei7us27vnkbIXhAGEoA7OCh4sq62GRhijocG/" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">And not a runcible spoon in sight!</span><br /></td></tr></tbody></table><br /><br /><br /><br /><br /><br /><br /><br /><br /><i><br /></i></div>leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-26032149782064808362020-10-16T07:07:00.000-07:002020-10-16T07:07:09.855-07:00Perfect Pairings<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xfcxmdYbAK6JYXTZoepuwJSM6LI5BsZHY5p1HYn4Fp0Q6z1Z6o8qum7aW8IdOZIFSyUXBPRUeB608wczK1sbsq7scSLevJKY9I6YgumgOUxwUo6optdzwex4_dHWd1fHTYlfiFnXfnhj/s2048/IMG_20200930_153825595_HDR.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xfcxmdYbAK6JYXTZoepuwJSM6LI5BsZHY5p1HYn4Fp0Q6z1Z6o8qum7aW8IdOZIFSyUXBPRUeB608wczK1sbsq7scSLevJKY9I6YgumgOUxwUo6optdzwex4_dHWd1fHTYlfiFnXfnhj/s320/IMG_20200930_153825595_HDR.jpg" width="320" /></a></div>This has been a good year in the <i>potager </i>for most of my fruit and veg. Especially cherry tomatoes, butternut squash, potatoes, apples and pears.<p></p><p>The latter are the last to ripen, and are just starting to turn yellow and soften slightly at the base. Just right for making into jams, chutneys, compotes, puddings -and good for eating fresh too.</p><p>So, in addition to my usual dishes, I'm teaming the pears up with some other flavours to showcase them this year.</p><p><br /></p><p>Just as the pears begin to ripen, so the walnuts start to fall from the trees. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumraznonUYpTf9dIuEbRIhjH20zgXpdHh58zvXuxzfbpz3QOKgQs5LEpaD34O1hMhYvi7h0-I4l2TW3scnOgL5ASfLFrdGqw3fLU8o0MbLQl_YoWCJK-W7meDNDzI0GiLO-p4wK03FOnW/s2048/IMG_20201014_144754769.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2015" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumraznonUYpTf9dIuEbRIhjH20zgXpdHh58zvXuxzfbpz3QOKgQs5LEpaD34O1hMhYvi7h0-I4l2TW3scnOgL5ASfLFrdGqw3fLU8o0MbLQl_YoWCJK-W7meDNDzI0GiLO-p4wK03FOnW/w315-h320/IMG_20201014_144754769.jpg" width="315" /></a></div><p></p>Serendipity indeed as the two go beautifully together. Especially in a <i>Salade Auvergnate.</i><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqe0Lnp_RfrRNbQNNh0GP4LUDDNV_k6lh5v-NPsZ8oLfAuM8BbEhFzavr6zOdnW6QfQrbeZQCeZF9eOK7dLmAFC1Bb10GCF3jFtFiY21uvPPbhzaSV9eQ7Lbz3CTyaoJIY_QAyJvRCUW__/s2048/IMG_20200930_153327911_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqe0Lnp_RfrRNbQNNh0GP4LUDDNV_k6lh5v-NPsZ8oLfAuM8BbEhFzavr6zOdnW6QfQrbeZQCeZF9eOK7dLmAFC1Bb10GCF3jFtFiY21uvPPbhzaSV9eQ7Lbz3CTyaoJIY_QAyJvRCUW__/s320/IMG_20200930_153327911_HDR.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Walnuts and pears- a marriage made in heaven<br /></td></tr></tbody></table><br /><br />Begin by shelling the walnuts and removing any brittle core inside.<div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2aAdKUWJQAPkNnXFDcC7E_Avz7l9Sfa1U_ieC7DKgegthyKQxmrca1LBv-am0KvfOxeo0cuSh2P0Rsc7JyRnPDSrSBCmDo2fEg_gDehonIItLu7XhIL1CTMt7x87YuIQOLqFef_EMSVF/s2048/IMG_20201003_140842751.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2aAdKUWJQAPkNnXFDcC7E_Avz7l9Sfa1U_ieC7DKgegthyKQxmrca1LBv-am0KvfOxeo0cuSh2P0Rsc7JyRnPDSrSBCmDo2fEg_gDehonIItLu7XhIL1CTMt7x87YuIQOLqFef_EMSVF/s320/IMG_20201003_140842751.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shelled walnuts<br /><br /></td></tr></tbody></table>Then mix them with some melted butter and either honey, or maple syrup. </div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZ8KjyoamWkj-UbWcO0_7TteS2_xyA87DHIksnF3dnZLqKu1GMAYI2Si_egfDf-dk9_4t_z8mceyId4B058se4afh7kF1CzqL_QBejVbxn-1gckYKJyfHin3DfkPtteSdyX82RfBpb1xd/s2048/IMG_20201003_144900375.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1876" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZ8KjyoamWkj-UbWcO0_7TteS2_xyA87DHIksnF3dnZLqKu1GMAYI2Si_egfDf-dk9_4t_z8mceyId4B058se4afh7kF1CzqL_QBejVbxn-1gckYKJyfHin3DfkPtteSdyX82RfBpb1xd/s320/IMG_20201003_144900375.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mix with melted butter and some honey<br /></td></tr></tbody></table><br />Spread out on a piece of baking parchment and either bake at 150 degrees for 10 minutes ( watching closely to check they sizzle but don't burn) or leave them in a cooling oven ( switched off after baking something else) until they are toasted.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOWHTuDo8mqeiEtf-NN-LMcdK97fAgFwZRhifR5i5riH5XQuBhrWdz6r94ex03Ymo-C63lw7YH7Q8TLCQIq2NSs4egXqDMCWMaGzzRLE-rxrue3UaqyjPJEW2OaTi_7R5GP4OKSbMLUlw/s2048/IMG_20201003_145606700.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1669" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOWHTuDo8mqeiEtf-NN-LMcdK97fAgFwZRhifR5i5riH5XQuBhrWdz6r94ex03Ymo-C63lw7YH7Q8TLCQIq2NSs4egXqDMCWMaGzzRLE-rxrue3UaqyjPJEW2OaTi_7R5GP4OKSbMLUlw/s320/IMG_20201003_145606700.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Toast on baking paper in medium oven<br /></td></tr></tbody></table><br /><br />Now - make your salad. Peel and core the pears, slice and dip in lemon juice. Cube some blue cheese like Bleu d'Auvergne (or any cheese you like if you are not a fan of blue). Sizzle some smoked bacon lardons in a pan. Mix together salad leaves, tomatoes, pears, bacon, cheese and walnuts and serve with a dressing of your choice.<div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iIwlQ8Ybfjr06wYdipxwIRRyhaaZedacu3pd_d5Vpgha7I7A6UZ1-4PxtyHO775AtWn5QrA5ZqrdS3LdeZN-LLTcMFyYbSvl1u58Cy7xzOAyJcvOunHMNy-yVkyz9nh_0fKbi-0Dcxzg/s2048/IMG_20201008_125303171.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iIwlQ8Ybfjr06wYdipxwIRRyhaaZedacu3pd_d5Vpgha7I7A6UZ1-4PxtyHO775AtWn5QrA5ZqrdS3LdeZN-LLTcMFyYbSvl1u58Cy7xzOAyJcvOunHMNy-yVkyz9nh_0fKbi-0Dcxzg/s320/IMG_20201008_125303171.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salade Auvergnate<br /></td></tr></tbody></table><br />Another flavour that goes well with pears is star anise. I often use it when poaching pears for a dessert or to add to a trifle.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtJRZS8ua-JhfVpOyDjHFWJy0-PSTmhd8S2SQ7TwfvTx1jZAczR0XQAvMeN-yOoyxknKbxyAgBVyLNPrX_YbKuundtm5AT1p-ew6egUozdyZW7jyDr_t5V2HXPK25DShASom2TpPg2W3b/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtJRZS8ua-JhfVpOyDjHFWJy0-PSTmhd8S2SQ7TwfvTx1jZAczR0XQAvMeN-yOoyxknKbxyAgBVyLNPrX_YbKuundtm5AT1p-ew6egUozdyZW7jyDr_t5V2HXPK25DShASom2TpPg2W3b/" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pears poached with star anise<br /></td></tr></tbody></table><br />This time I used it to make a Spiced Pear Jam.</div><div><br /></div><div>Begin by macerating 2 kilos of peeled and chopped pears in 1 kilo of sugar and the zest and juice of 3 lemons. Leave overnight.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0h7oIaFHlFGUaxIhgwiLPKXGDabC0yQLi117ezvm7S7-rnqqYKsyRgq7Qp_691IF1ByuNIKP2Po9a2oPC1CzTLxWzXj-vaCBHumnKqEOYewx3ixjfkh3yJ0865j3F_95ANng5WCkKZfM/s2048/IMG_20201014_154838038.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1643" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0h7oIaFHlFGUaxIhgwiLPKXGDabC0yQLi117ezvm7S7-rnqqYKsyRgq7Qp_691IF1ByuNIKP2Po9a2oPC1CzTLxWzXj-vaCBHumnKqEOYewx3ixjfkh3yJ0865j3F_95ANng5WCkKZfM/s320/IMG_20201014_154838038.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mix together pears, sugar and lemon juice<br /></td></tr></tbody></table><br />The next day, drain the juice into a preserving pan and bring to the boil with 3-4 star anise.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ysh4TsRpgOLmeJMXzPTmY2dabwvxwdfoacvky3PiObRib4yr6tDDc1TX7m3kSYO-VYlZ2xac1YEqWkj0HDhIgGdcZdtnHJObtItMAcW97Z5VHtY4C8_NJVvo_L-Wdz7a8sEa6p5M7L8m/s2048/IMG_20201015_142318346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1966" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ysh4TsRpgOLmeJMXzPTmY2dabwvxwdfoacvky3PiObRib4yr6tDDc1TX7m3kSYO-VYlZ2xac1YEqWkj0HDhIgGdcZdtnHJObtItMAcW97Z5VHtY4C8_NJVvo_L-Wdz7a8sEa6p5M7L8m/s320/IMG_20201015_142318346.jpg" width="320" /></a></div><br /><br />When all the sugar is dissolved, add the fruit pieces and bring back to the boil. Remove the star anise and any scum which forms, and continue to boil until the mixture reaches a jam set ( 104 degrees) or a spoonful sets easily on a cold saucer. Quickly stir in a sachet of <i>agar agar </i>dissolved in a spoonful of cold water.</div><div>Pot up the hot liquid into hot sterilized jars.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqO09uSA58dkFbkk2X8orxKU8v4PKZos6hIeVUV6p9AbFJIuk-o61cRfUyKwlZOfr1ws0N_LrutnFJnYzvYN7pBEo9Gw7mza12PsNC9KbYs-SW8TIvHJeJE2v5ThMc4qzgthU9VKeyOTB/s2048/IMG_20201015_150611359.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1984" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqO09uSA58dkFbkk2X8orxKU8v4PKZos6hIeVUV6p9AbFJIuk-o61cRfUyKwlZOfr1ws0N_LrutnFJnYzvYN7pBEo9Gw7mza12PsNC9KbYs-SW8TIvHJeJE2v5ThMc4qzgthU9VKeyOTB/s320/IMG_20201015_150611359.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pour into hot jars<br /></td></tr></tbody></table><br /></div><div>The next day the jam will have cooled and set nicely, ready for labelling and storing.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbJ_jsXAPYJ5gmmAhZEk4AWywXAm5aZx7-t9dnMeNeQ2s6E_JOr2dfUgER7VFc_9xKpma1UPOZSE8iFmX9uoD9rQEm36_CVI4z3P54GazWM_fifhHt5fnbVCkAW5JIqOOg4fAX5o6FfP9/s2048/IMG_20201016_112828629.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbJ_jsXAPYJ5gmmAhZEk4AWywXAm5aZx7-t9dnMeNeQ2s6E_JOr2dfUgER7VFc_9xKpma1UPOZSE8iFmX9uoD9rQEm36_CVI4z3P54GazWM_fifhHt5fnbVCkAW5JIqOOg4fAX5o6FfP9/s320/IMG_20201016_112828629.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spiced Pear Jam<br /></td></tr></tbody></table><br />Plenty of pears still left over for a Pear Tatin ( easiest pud in the world if you have some readymade puff pastry)</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NSe6DctBtu1iYeZBpe01x3SSgpSqKFGgAvS488JlrD5Q7cuOAQiEi8C-b9IBUNPqiQ2Ajd-SoV-4XIJpLFInkLVsTBUk8VfAiHaCnKw6nNOVIv507UFgWvwlLiZ_MvP2jhoXu6ofkpJ4/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="296" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NSe6DctBtu1iYeZBpe01x3SSgpSqKFGgAvS488JlrD5Q7cuOAQiEi8C-b9IBUNPqiQ2Ajd-SoV-4XIJpLFInkLVsTBUk8VfAiHaCnKw6nNOVIv507UFgWvwlLiZ_MvP2jhoXu6ofkpJ4/" width="259" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pear Tatin<br /></td></tr></tbody></table><br />Or a Chocolate and Pear Tart ( just a pastry case, poached pears and some chocolate sponge mix)</div><div><br /><table 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/AVvXsEgRNeylaF1pFDscQMcjOUPxt46D1bDzGLZ-rxFX2Mm00-Oi2MkdaJ_kXrOYru2k8ATHHFc08Q_CK_rtpccp0uKCIDK7d02AEtKQBQIv9L60yfjn3MtyxB2k_rmIDGbIzN9oZYyK0QX8o7yv/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNeylaF1pFDscQMcjOUPxt46D1bDzGLZ-rxFX2Mm00-Oi2MkdaJ_kXrOYru2k8ATHHFc08Q_CK_rtpccp0uKCIDK7d02AEtKQBQIv9L60yfjn3MtyxB2k_rmIDGbIzN9oZYyK0QX8o7yv/" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate and Pear Tart<br /><br /><br /></td></tr></tbody></table>However you eat them- enjoy the best of the Autumn harvest. And hope to see you at Christmas!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="goog_1896985333"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><p></p></div></div>leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-75176434402679645372020-07-27T06:36:00.000-07:002020-07-27T06:36:41.911-07:00Socially Distanced Suppers<div class="separator"><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">.<img alt="Don't stand so close to me! England's new rules of social ..." height="320" src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcTk-OenwWORCRJtBiXrxC-wbqu7sYCNLHgR0A&usqp=CAU" width="320" /></div></div><div><br /></div><div>They say that she who sups with the Devil should have a long spoon- and in these devilishly difficult times, that's sound advice.</div><div><br /></div>But it's summer! We want to entertain and be entertained, to eat, drink and be merry with friends, to share suppers together..<div><br /></div><div>And it can be done- with a little care, a lot of hygiene and a dash of creative catering.</div><div><br />
Oh.. and a set of 1970's fondue forks.<br />
<br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div>
I bought these retro classics in 1978 in France- and they remain amongst my treasured possessions.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NiW456UnGeKYct6iZVBGp6IVVdNShX_fxgPsJA1Hc9el-51TGVWJb611yCswaSdYUgDHpMyHSyWEnuCx0DCxCqbvpyhiijJGY9BDDpLpN17u0i-dK3wZboqVccz6DgmQm_0lZ0HD8lRr/s3264/IMG_20200726_153855775.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NiW456UnGeKYct6iZVBGp6IVVdNShX_fxgPsJA1Hc9el-51TGVWJb611yCswaSdYUgDHpMyHSyWEnuCx0DCxCqbvpyhiijJGY9BDDpLpN17u0i-dK3wZboqVccz6DgmQm_0lZ0HD8lRr/w240-h320/IMG_20200726_153855775.jpg" title="My beloved fondue forks" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My beloved fondue forks<br /></td></tr></tbody></table><br />
<br />
Now I know the idea of a fondue pot, where everyone dips in their forks again and again- is pretty abhorrent these days. But a sharing platter can be enjoyed without the perils of the spoon sharers, double-dippers and sauce slurpers.<br />
<br />
Take, for example, my Friday Night Aiöli:</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv4olw5kIg2nKHeQjpzO9Hd9I8pngUvrPlRgwUXtDQwpBEPMv6_euLiOZNWNjWQ8F0wDxEDxr_jcyq5M_X9IdTl-1aO0JnKCvWstILSMKJ0s2niykv3jPham0edatf13xrryaCiRU92UI/s3264/IMG_20200724_183047558.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2448" data-original-width="3264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv4olw5kIg2nKHeQjpzO9Hd9I8pngUvrPlRgwUXtDQwpBEPMv6_euLiOZNWNjWQ8F0wDxEDxr_jcyq5M_X9IdTl-1aO0JnKCvWstILSMKJ0s2niykv3jPham0edatf13xrryaCiRU92UI/s320/IMG_20200724_183047558.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Friday Night Aiöli<br /></td></tr></tbody></table><br />
<br />
<br />
Give everybody a long fork, an individual dish of Aiöli sauce and a large sharing platter of vegetables, prawns, fish or hard boiled eggs. Guests can spear their choices and load their plates, then dip them as much as they like into their personal dish of creamy, garlicky sauce.<br />
<br />
The simplest way to make Aiöli sauce is in the food processor:<br />
<br />
Soak a pinch of saffron strands in 1 tbsp of boiling water and 3 tsps of lemon juice<br />
Put 3 crushed fat garlic cloves ( or more if you like), 3 tsps Dijon mustard, 1 tsp salt, good grind of black pepper and 3 egg yolks into the goblet of your food processor and blitz to a creamy paste.<br />
Gradually pour in 300ml of olive oil through the feed tube and keep blitzing until the mixture emulsifies. Finally add the saffron, water and lemon juice and blitz a little more.</div><div><br /></div><div>Or you can whisk it up by hand if you need the exercise!</div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAh76HdOHJVqg8AT3sDfMdugbRFXIbSiLnXdgmhcjwwiqxiCurNZ-KE9uZ_qffHELX85TR5GUcq5cn_Ql8JUgCQCImMtewp4WLuVi2YDBHBGh6dVwSeWFldIhyphenhyphenK4YcGpiAag2NTslF6FB6/s320/DSCN0752.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Aiöli the hard way!<br /></td></tr></tbody></table><div><br /><br /></div><div><br /></div><div>
Spoon the sauce into individual bowls.<br />
<br />
Use the same idea ( individual dipping pots, long forks ) to make chocolate fondue for fruit:</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjIoEp1dtKo-HieP80B0RXunn-gUNtUXGsGRaANRU5GZWEcUGXNaxPfE7eQbkNHlffh5YUMl7EvGNrwfLm3NiQuxU4-KIQCqw6QxLdSpGyi7OmO3aJBb2DsjWz1l8yzj01LQSMFfkZKKG/s320/DSCF1673.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Strawberry and Chocolate Fondue<br /><br /></td></tr></tbody></table><div>Just put 100g dark chocolate, 1 tsp each of kirsch and icing sugar and a knob of butter in a pretty cup or bowl and microwave for 1 minute.</div><div><br /></div><div><br /></div><div>Or make Toffee Fudge Fondue:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxp-e59tX-0faPiNs8iebaoL0b9zRjj70opD2zRX8PuQOGSIBGgvkc80CLU2eQ4kPDDfPGbmvx95oUct9pj_RwdOd23ur0qPWBXuqBDN8pjCr_VEBBr8wnD283G8TiZ09npnftbfK_Gml/s320/DSCF0377.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Toffee Fudge Fondue<br /><br /></td></tr></tbody></table>Melt together 1 tbsp muscovado sugar, 1 tbsp golden syrup and 30 g butter. Stir in 1 tsp vanilla essence and 2 tbsp double cream and serve in indivual pots</div><div><br /></div><div>Or Ban-iteroles with Fudge Sauce:<br /><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWfoZvwXIwKww3CvG8UfTXlrvdJLS8ZsXPelHKXs0TkKp3T-V0616GSJgFUKXJaHCuZjZJrrqeRcIzA7su3pq-LK-M7GvwtyRsTeyaOjNE1ptJJVRsHKgfJWk6UZ8P0g4S5oRQPR3iOsm/w335-h248/DSCF1295.JPG" style="margin-left: auto; margin-right: auto;" width="335" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Ban-iteroles with Fudge Sauce<br /></td></tr></tbody></table><br />(Choux buns filled with cream and sliced banana, threaded on to forks or skewers with individual sauce jugs.)<br />
<br />
<br />
If you are unlucky enough not to have a set of fondue forks, of course long bamboo skewers would do as well.</div><div><br /></div><div><br /></div><div>Just remember to share with care!</div><div><br /></div><div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Apex Signs on Twitter: "You may have noticed about Norwich city ..." src="data:image/jpeg;base64,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" style="margin-left: auto; margin-right: auto;" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /></div>leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com1tag:blogger.com,1999:blog-3142271565548915253.post-13501893970320255412020-06-27T07:39:00.005-07:002020-06-27T07:53:50.404-07:00Strawberry Fields<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShyphenhyphenVIrs5CK6-yw087Bv7NrCgYnCfjo1oYJgVpmmK-aN8Q3tw-T9EdmPJCEims4m3pmmO2mXY7CVqL-_IizpwF78qt9wB-pmLQrbNBnQbVRPxLVdqiiOYA25_dGraH5PdQ3qb5_a1FzTpy/s1600/IMG_20200531_154816674.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShyphenhyphenVIrs5CK6-yw087Bv7NrCgYnCfjo1oYJgVpmmK-aN8Q3tw-T9EdmPJCEims4m3pmmO2mXY7CVqL-_IizpwF78qt9wB-pmLQrbNBnQbVRPxLVdqiiOYA25_dGraH5PdQ3qb5_a1FzTpy/s320/IMG_20200531_154816674.jpg" width="240" /></a></div>
<br />
Well..more small Strawberry Patch than Field- but abundant this year nevertheless.<br />
<br />
The season was short (pretty much finished now), but enough strawberries for jam and puds galore.<br />
<br />
I know I posted up various strawberry ideas this time last year- so this time I have come up with some new recipes.<br />
<br />
I'm starting with a Strawberry and Rosé Jelly, making some easy Strawberry Jam, a simple Strawberry Pavlova and finishing with a Strawberry Fool.<br />
<br />
<br />
<br />
<br />
<br />
The idea of having leftover rosé might seem strange- but I bought some from the local supermarket and after a glass each we all developed headaches. Not a good sign. This wine wasn't a good choice for quaffing- so it's being used up for pot roasting chicken, marinading and boiling up for syrup as used in this jelly recipe.<br />
<br />
Wash and trim 400 g of strawberries:<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/AVvXsEg9oazY5dTE2KF0cPprQgc4mIpVEHprWyQj7nh-vU9l2mFWOocw39iynUdDFl7w4uO09hBjHejHx2xPpKTdXaR1hFu-tu3oHmFB1pRCT9CoeT82ETpaCEu9IC1j4i1UeNEouwxkLzOqtX5e/s1600/IMG_20200526_152832802.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oazY5dTE2KF0cPprQgc4mIpVEHprWyQj7nh-vU9l2mFWOocw39iynUdDFl7w4uO09hBjHejHx2xPpKTdXaR1hFu-tu3oHmFB1pRCT9CoeT82ETpaCEu9IC1j4i1UeNEouwxkLzOqtX5e/s320/IMG_20200526_152832802.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberries prepped</td></tr>
</tbody></table>
Measure out 500ml of wine and add 100g of vanilla sugar.<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/AVvXsEiJIuJIDJaf85D0AOr2mV6VZCS2pnTx5cD2CvyQVI2WOeF5uCbOka2pS3qa9fKpup9EII18T0RJnMirmgTICf3yregGk8utsm9NS09aWOttPUBiUGBqwN1z0EqC6HFl8xSyedEFW8s8wJSw/s1600/IMG_20200526_154424076.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1493" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIuJIDJaf85D0AOr2mV6VZCS2pnTx5cD2CvyQVI2WOeF5uCbOka2pS3qa9fKpup9EII18T0RJnMirmgTICf3yregGk8utsm9NS09aWOttPUBiUGBqwN1z0EqC6HFl8xSyedEFW8s8wJSw/s320/IMG_20200526_154424076.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wine ready for boiling</td></tr>
</tbody></table>
Boil in a saucepan until the sugar is dissolved and for a further 6 minutes to reduce and boil away the alcohol.</div>
<div>
Add 1-2 sachets of <i>agar agar</i>, dissolved according to the packet instructions and stir until well incorporated:<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/AVvXsEh6iG35Vb3MkmWM6O0c7J1MHmZ_6JjnFSdwI_pQrKFehfqIoiLN6svTwXxZCjtBbNu95mp2akJz_VaSE61AXSCoyZoJTBQU48Z-akj17uZ9nJT2aeIGR64dvkBzKUg-mAHfSgsTIK4Mb6ME/s1600/IMG_20200526_155725073.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1525" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iG35Vb3MkmWM6O0c7J1MHmZ_6JjnFSdwI_pQrKFehfqIoiLN6svTwXxZCjtBbNu95mp2akJz_VaSE61AXSCoyZoJTBQU48Z-akj17uZ9nJT2aeIGR64dvkBzKUg-mAHfSgsTIK4Mb6ME/s320/IMG_20200526_155725073.jpg" width="304" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the <i>agar agar</i></td></tr>
</tbody></table>
Put the strawberries in a suitable mould ( a metal loaf tin is good) and pour over the liquid:</div>
<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/AVvXsEiilcU5fwuVPxOA2nq6RqbkeXRD7AufIVNkbaHgX2ogx0mqARJA4hD5hzvEEzstw5hfOFyjj35qCIYNhQoVNoIWmZ73_QOUWyg6tYhG6ZXqW2Jer2e7kjHX88H_ALs9-gqE1WcCXNfgkxdV/s1600/IMG_20200526_160426907.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1008" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilcU5fwuVPxOA2nq6RqbkeXRD7AufIVNkbaHgX2ogx0mqARJA4hD5hzvEEzstw5hfOFyjj35qCIYNhQoVNoIWmZ73_QOUWyg6tYhG6ZXqW2Jer2e7kjHX88H_ALs9-gqE1WcCXNfgkxdV/s320/IMG_20200526_160426907.jpg" width="201" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jelly ready for chilling</td></tr>
</tbody></table>
Chill overnight and then turn out onto a plate just before serving. (Hold the mould in very hot water for 30 seconds and it should turn out easily):</div>
<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/AVvXsEjcTo3G5uOHU171psOaeKk0Ncedjc03hvfu5LgtVD9Jg2IDfMycqZyct9r1imjL-8HeFwr9K9SSzub7xedvWY93mJj8f_c7ZNZWzypLwL5sRlmstwacpMI9YNzQowH1VXAbv8LR89gIcRkN/s1600/IMG_20200527_125900415.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTo3G5uOHU171psOaeKk0Ncedjc03hvfu5LgtVD9Jg2IDfMycqZyct9r1imjL-8HeFwr9K9SSzub7xedvWY93mJj8f_c7ZNZWzypLwL5sRlmstwacpMI9YNzQowH1VXAbv8LR89gIcRkN/s320/IMG_20200527_125900415.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry and Rosé Jelly</td></tr>
</tbody></table>
I had 3 leftover egg whites in the freezer ( from making a Spaghetti Carbonara I think) and so defrosted them ready to whip up for an easy Pavlova.</div>
<div>
<br /></div>
<div>
Whisk them with 100g caster sugar, added gradually, 1 tsp cornflour, 1 tsp white wine vinegar and 1 tsp vanilla extract until they form stiff glossy peaks.</div>
<div>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnGs4Ebnpl7uBQEKbglKhWIGJmmf3Tk0Pa9hIgplosXsauvt_-OAxbKU5TTVrGOFkHKIOuuPxNxdQjGW2vVb6MxOcl028SnV8nd3ST48PjF8n5CufMXzwELPRBIQNlBP1JeY9AgNdMF2w/s320/IMG_20200426_121451804.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Glossy egg whites<br /><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;">
</div>
Mark out a dinner plate sized circle on baking paper and spoon the mixture into it. Make some smaller spoonfuls too ( for 'nests' to go on top).</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmUMsPGkT-4WrRyh3pDA8khwbcTp5EqOOO9aQU8yU0INEvPf6UNDN3ehmxw1H3jLx3bDlRFehRIhJfM8itmv6wsiZ1Z2AH9pMZ6VUSqei3qfZ2Qu8tPLePMdb1s31v4ga4xe7RFSQ6wIk/s3264/IMG_20200523_103423499.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmUMsPGkT-4WrRyh3pDA8khwbcTp5EqOOO9aQU8yU0INEvPf6UNDN3ehmxw1H3jLx3bDlRFehRIhJfM8itmv6wsiZ1Z2AH9pMZ6VUSqei3qfZ2Qu8tPLePMdb1s31v4ga4xe7RFSQ6wIk/s320/IMG_20200523_103423499.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spoon onto marked baking paper<br /><br /></td></tr></tbody></table> Bake in a cool oven (150 degrees) until golden and firm ( about an hour). Switch off oven and allow the meringues to cool along with it.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7J6fdcPrQLQdv4Lv6s_AOMffgkYaBLkC4SqopJEP2EV7E1z5ZiewuYyKWWQA22vc_VG_WfltRsYCZjN-3LPwAjhOiMVMltzB66Zt_XMUN4lAzdg7IfFCaMQjZIpE_PglkI9Kwt7EYSWWk/s3264/IMG_20200523_120136950.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7J6fdcPrQLQdv4Lv6s_AOMffgkYaBLkC4SqopJEP2EV7E1z5ZiewuYyKWWQA22vc_VG_WfltRsYCZjN-3LPwAjhOiMVMltzB66Zt_XMUN4lAzdg7IfFCaMQjZIpE_PglkI9Kwt7EYSWWk/s320/IMG_20200523_120136950.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baked Meringues<br /><br /></td></tr></tbody></table>Once cool, simply pile high with strawberries, whipped cream, a teaspoon of <i>crème de cassis</i> if you fancy, chopped pistachios ( if you want) , whatever you fancy.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyva17xvPPIepPmuxiAjdGGwNc6Tm4byO7rh-8o0DgsZzUI38wV8AhZJMKgKecaAcph7WUQTxJ1ovvJ4rpj-syzzj222DUzzQAVDnTyX7xVgs1rHZUks7ExcQsmuTabLOuN8SsnpgXRI1/s3264/IMG_20200523_194650384.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyva17xvPPIepPmuxiAjdGGwNc6Tm4byO7rh-8o0DgsZzUI38wV8AhZJMKgKecaAcph7WUQTxJ1ovvJ4rpj-syzzj222DUzzQAVDnTyX7xVgs1rHZUks7ExcQsmuTabLOuN8SsnpgXRI1/s320/IMG_20200523_194650384.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Strawberry Pavlova<br /></td></tr></tbody></table><br /></div><div>Whilst the meringues are cooking in the oven, it's just about the right amount of time to make some easy Strawberry Jam ( and to sterilize some jars in the oven at the same time too):</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJHaacw7735stSnY4_6q5z8S9-II8s1ivzvWWPRfzypHZiqQq985XPRB3bApjycz7JsRGmUAdQX4gyDvLUBomJjE4LnxyT5K335BBaZSBGsqgjD5ot3EQHskTJFVkXoRAqjczOUS_CzPl/s3264/IMG_20200523_110909689.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJHaacw7735stSnY4_6q5z8S9-II8s1ivzvWWPRfzypHZiqQq985XPRB3bApjycz7JsRGmUAdQX4gyDvLUBomJjE4LnxyT5K335BBaZSBGsqgjD5ot3EQHskTJFVkXoRAqjczOUS_CzPl/s320/IMG_20200523_110909689.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sterilize jars whilst meringues cook<br /></td></tr></tbody></table></div><div><br /></div><div><br />Wash and prepare a kilo of strawberries. Place half of them plus 200g out of a prepared kilo of jam sugar into a saucepan. Heat until the sugar begins to dissolve and then mash with a potato masher.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA44kz5JSlr9CXn71xFnF_YTfYYt1dnTFQJ_Q3NgD8QAj8AfAFc4Ub-uWk6SND2zQ7KZFl3J4aC4oLX1Jje3hlA931NOLhBFKhVBwfKqaS4NRUB8pLFChJ5UxVQImNau2mvLsvm1mJekix/s3264/IMG_20200523_105652150.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA44kz5JSlr9CXn71xFnF_YTfYYt1dnTFQJ_Q3NgD8QAj8AfAFc4Ub-uWk6SND2zQ7KZFl3J4aC4oLX1Jje3hlA931NOLhBFKhVBwfKqaS4NRUB8pLFChJ5UxVQImNau2mvLsvm1mJekix/s320/IMG_20200523_105652150.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mash half the strawberries over the heat<br /><br /></td></tr></tbody></table>Then add the rest of the strawberries, the rest of the jam sugar and 2 tbsp of lemon juice and bring to a rolling boil.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQttzdKJLuFaI8TDfLA3meBc07__DHzn1c8WireUlc2ZpfCeVHOaizIsNRe0sPu1ME-8AoIV8Io3uNuHIjdGY5_ZqF2Zfazy0NwJfZtBqUdMWtFbyBO3xlZRLMNimgSv0yFfDfC4rdp1PL/s3264/IMG_20200523_112515001.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQttzdKJLuFaI8TDfLA3meBc07__DHzn1c8WireUlc2ZpfCeVHOaizIsNRe0sPu1ME-8AoIV8Io3uNuHIjdGY5_ZqF2Zfazy0NwJfZtBqUdMWtFbyBO3xlZRLMNimgSv0yFfDfC4rdp1PL/s320/IMG_20200523_112515001.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boil until you achieve a set<br /></td></tr></tbody></table><br />Once the jam has reached a temperature of 104 degrees ( and stays there for a while), you are ready to test for a set. Put a teaspoon of jam onto a very cold saucer and check it wrinkles when pushed, and a (clean) finger pushed through it leaves a clear trail.</div><div><br /></div><div>It is ready for potting up in your sterilized jars:</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd19fk7K0XDJ1ps1JJ7mMoiZ-wY0PMZwb9PlekXYnDz5lywJ9wG_Z3Hiqax-MGeU08HM4FirSd1BhVahepQa3qhWo2TlwnXMTNtZ5cpTRoyNlj7ri3rh-gmFEgyMuzyBYIERV57IlY3Axt/s3264/IMG_20200525_111919768.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd19fk7K0XDJ1ps1JJ7mMoiZ-wY0PMZwb9PlekXYnDz5lywJ9wG_Z3Hiqax-MGeU08HM4FirSd1BhVahepQa3qhWo2TlwnXMTNtZ5cpTRoyNlj7ri3rh-gmFEgyMuzyBYIERV57IlY3Axt/s320/IMG_20200525_111919768.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Easy Strawberry Jam<br /><br /></td></tr></tbody></table>And finally...if you didn't have leftover egg whites for the Pavlova, and instead you separated out some eggs...here is an idea of what to do with the egg yolks.</div><div>Make a custard by mixing the egg yolks with a little cornflour and 2 tbsp sugar in a glass bowl. Heat 350 ml of milk ( or coconut milk or almond milk would be delicious too) and gently pour into the egg mixture, stirring all the time.</div><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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi759U0URadHt6Ncj35MfDrHZTJ5ivOI4sZLwXtMNRffjn4uvNyr6gzzdk-auHllBjc3umioJX32NB0oZSEauIiW7PFeeORXnvEV8haYtPOxqLOEWnVDFq02LJc17QJznTagj4xlnn-h9IL/s1600/DSCF2317.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi759U0URadHt6Ncj35MfDrHZTJ5ivOI4sZLwXtMNRffjn4uvNyr6gzzdk-auHllBjc3umioJX32NB0oZSEauIiW7PFeeORXnvEV8haYtPOxqLOEWnVDFq02LJc17QJznTagj4xlnn-h9IL/s320/DSCF2317.JPG" width="320" /></a></td></tr><tr><td class="tr-caption">Whisk the coconut/ almond milk into the eggs<br /><br /></td></tr></tbody></table>Whip the mixture in the glass bowl over a pan of simmering water until it thickens and forms a custard.</div><div><br /></div><div>Blitz 300g of ripe strawberries into the mix, add a little whipped cream if you want, pour into dishes and chill. Et voilà- Strawberry Fool.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5HIM1kQSmWKvrQzV3KdFJQpK10KL0LNTVGh1ddEHfsP0evSLkF99FRavJuVtkbXLWw9E1XHIprPFNKnpuuXkKQt7Jq3GfXH4Q1OHeS6-bOpTEKxCOt0Fk90NEBtTeTtXVcWXAtXYLkHJ/s3264/IMG_20200529_172034968.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5HIM1kQSmWKvrQzV3KdFJQpK10KL0LNTVGh1ddEHfsP0evSLkF99FRavJuVtkbXLWw9E1XHIprPFNKnpuuXkKQt7Jq3GfXH4Q1OHeS6-bOpTEKxCOt0Fk90NEBtTeTtXVcWXAtXYLkHJ/s320/IMG_20200529_172034968.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Strawberry Fool<br /></td></tr></tbody></table><br />And so ends this year's strawberry ideas. If you want to look at some others- here's the link.</div><div><br /></div><div><a href="http://lizsleftovers.blogspot.com/search/label/strawberries">http://lizsleftovers.blogspot.com/search/label/strawberries</a></div><div><br /></div><div>Enjoy your strawberries responsibly and do keep safe!</div><div><br /></div><div><br /> <br /><br /><div>
<br /></div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-64317545150759114712020-05-07T07:24:00.000-07:002020-05-07T07:24:28.793-07:00Little Lockdown Luxuries<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXkJwAE7ppIoyq6gefM54B5srHfDCaie6Gdh1gLln4zCGq-x6NUdrafUy9YA7qGLUQjEpBKTr9EDXgJMPIIHBbrBFoRsvZnQbVomcVn3a-cGkB9kRvwOTWw5SRBayP0NK4xYXx6-hyEYz/s320/127.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Have you been doing your lockdown exercises? Green Goddess? Joe Wicks? Or my own favourite - Cathy McClendon? Well, so what if you haven't? This lockdown has been harder-and longer- than any of us imagined. Everyone deserves a little treat now and then - and so this month's blog I'm baking some goodies from storecupboard and leftover stuff - and some of them are almost healthy too!<br />
<br />
<br />
<br />
<br />
<br />
I'm starting with a Date and Oat Slice, following that up with an Apple Cider Loaf. Next, I've poached the recipe for Laura's Luscious Carrot Cake- and I'm finishing up with a <i>Moelleux au Chocolat. </i>(Well, why wouldn't you?)<br />
<br />
For the <b>Date and Oat Slice</b>, you will need:<br />
<br />
400 g dates (I had them left over from Christmas)<br />
250 ml water<br />
2 tbsp lemon juice<br />
2 tbsp brown sugar<br />
1 tsp bicarbonate of soda<br />
400 g porridge oats<br />
250g flour<br />
170 g sugar<br />
1/2tsp baking powder<br />
175 g soft butter<br />
<br />
1. Boil the dates, brown sugar, water and lemon juice and add the bicarb.<br />
2. Simmer until easy to smush into a puree.<br />
3.Combine the oats, sugar, flour and baking powder with the softened butter<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/AVvXsEjXDl5AiIxLVhKD0qo-pzGbXHHIsyP9m38r1yCDTsfrTGIm81iwSazpE8UZmgXIq2-ZyTqm9GzmhFA9QXBFZ-RgzQI9goWQx1FciD97eFEQWdDXRwcBd2ewDinYPnxJtMcNFTMTghNpCHsx/s1600/IMG_20200401_163947913.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1408" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDl5AiIxLVhKD0qo-pzGbXHHIsyP9m38r1yCDTsfrTGIm81iwSazpE8UZmgXIq2-ZyTqm9GzmhFA9QXBFZ-RgzQI9goWQx1FciD97eFEQWdDXRwcBd2ewDinYPnxJtMcNFTMTghNpCHsx/s320/IMG_20200401_163947913.jpg" width="281" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in the softened butter</td></tr>
</tbody></table>
4.Spread half the mixture in a greased baking tray<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0GoovCzvR-bpdPUqZvrW9Bp7dTvzTRHRzdV9ICuCBaF9JsF4oD870_RzzYgHxHE-Nw3HMojJDoYhBi97EMhWpxmu42hb0_K4fv899lPDLx740JZ2dNRUEpIcBtqh5iqT1OOXYAxaohkI/s1600/IMG_20200401_164534614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0GoovCzvR-bpdPUqZvrW9Bp7dTvzTRHRzdV9ICuCBaF9JsF4oD870_RzzYgHxHE-Nw3HMojJDoYhBi97EMhWpxmu42hb0_K4fv899lPDLx740JZ2dNRUEpIcBtqh5iqT1OOXYAxaohkI/s320/IMG_20200401_164534614.jpg" width="240" /></a></div>
5. Spread the date mixture over this<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_3JVS19VZh878S9aUpVdZhA9sSvtVbKhczurRiexLUsYD5PqxsJNY1MDZVAGhhjVlmSc7hkloS7o4nhR7o4KAICKaNusb2748EJd3AIr-4U2_26uphbBIUGLOfhQXvfExjs-w2AhUqjd/s1600/IMG_20200401_172647955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_3JVS19VZh878S9aUpVdZhA9sSvtVbKhczurRiexLUsYD5PqxsJNY1MDZVAGhhjVlmSc7hkloS7o4nhR7o4KAICKaNusb2748EJd3AIr-4U2_26uphbBIUGLOfhQXvfExjs-w2AhUqjd/s320/IMG_20200401_172647955.jpg" width="240" /></a></div>
6. Spread on the rest of the oaty mixture<br />
7. Bake at 175 degrees for around 55 minutes.<br />
8. Cool and slice<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/AVvXsEiwTlLO_62G8QiRux0k8x8PVqM7E3mXC4RZ2aKvZJtEsaSzWD4B0c3oDdSK7-V2NcxUyUKUANLlzDQCylqMLPVU_L-I205zx4O4G5TjAf7BlkqJq43bqKmJXzdI5wHW2YInUvo0d41UjvuG/s1600/IMG_20200401_194311902.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1234" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTlLO_62G8QiRux0k8x8PVqM7E3mXC4RZ2aKvZJtEsaSzWD4B0c3oDdSK7-V2NcxUyUKUANLlzDQCylqMLPVU_L-I205zx4O4G5TjAf7BlkqJq43bqKmJXzdI5wHW2YInUvo0d41UjvuG/s320/IMG_20200401_194311902.jpg" width="246" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Date and Oat Slice ( ready for slicing!)</td></tr>
</tbody></table>
<br />
For the <b>Apple and Cider Loaf</b>, you will need:<br />
<br />
400 g flour<br />
50 g cornflour<br />
200 ml cider ( it can be flat from yesterday's aperitif!) <br />
1 tsp each of cinnamon, ginger and nutmeg<br />
60 ml olive or coconut oil<br />
1 egg<br />
1 tsp vanilla<br />
75 g sugar<br />
1 large apple, cooked to a puree with a little honey or golden syrup<br />
1 dessert apple. chopped<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/AVvXsEjnaW8uynFwFZI4xXfrLNkKuRzqe8tyPQm6OYjZ6fP7W2Mbs8CRfPg1WJFVKMxQGa1kCx2ZZbqwHI4p0lI_4hb2vRG7UNU1X_MutK-flcuTtbzrVvNGqxy8AxDkRCL0krEtneByVF5htH9r/s1600/IMG_20200428_111628150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaW8uynFwFZI4xXfrLNkKuRzqe8tyPQm6OYjZ6fP7W2Mbs8CRfPg1WJFVKMxQGa1kCx2ZZbqwHI4p0lI_4hb2vRG7UNU1X_MutK-flcuTtbzrVvNGqxy8AxDkRCL0krEtneByVF5htH9r/s320/IMG_20200428_111628150.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assemble your ingredients</td></tr>
</tbody></table>
<br />
1. Put all the dry ingredients in a bowl<br />
2. Whisk the wet ingredients in a jug<br />
3. Combine the wet and dry ingredients<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/AVvXsEgleAJP1Lj4aRagHEieU3SrY5rw89iD6WDeAulQe6DMt_FMxrb5ek3jCN6Fxbv90Jf6IDwl8l9d93jd0wt-D2SYDH9SWsLNHPGNdR4rGn4nL6O4-9vcwtIp5CfmTUy__S6q5_XAUpA0Ab7R/s1600/IMG_20200428_112138353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1589" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleAJP1Lj4aRagHEieU3SrY5rw89iD6WDeAulQe6DMt_FMxrb5ek3jCN6Fxbv90Jf6IDwl8l9d93jd0wt-D2SYDH9SWsLNHPGNdR4rGn4nL6O4-9vcwtIp5CfmTUy__S6q5_XAUpA0Ab7R/s320/IMG_20200428_112138353.jpg" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine wet and dry ingredients</td></tr>
</tbody></table>
4. Pour into a greased and lined loaf tin and bake for 50 minutes at 175 degrees<br />
<br />
Delicious served warm with butter and jam at breakfast.<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/AVvXsEiNWOJwFe6JYwSGU2r1P6ED5J6wQ-J3aV22ol65RwD38RB9LmYoAA6SaV-4pnb4eMmwz4KKSpyQsxaq4nbAttzGVssHukMlqhR2qHxvqoEJMrOubZ5YM24c2KE6B4jx6S20bxT-cABWGTb-/s1600/IMG_20200503_090938971.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1594" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWOJwFe6JYwSGU2r1P6ED5J6wQ-J3aV22ol65RwD38RB9LmYoAA6SaV-4pnb4eMmwz4KKSpyQsxaq4nbAttzGVssHukMlqhR2qHxvqoEJMrOubZ5YM24c2KE6B4jx6S20bxT-cABWGTb-/s320/IMG_20200503_090938971.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cider and Apple Loaf</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Next is a real treat which I can claim no credit for at all. It's <b>Laura's Luscious Carrot Cake:</b><br />
<br />
You need:<br />
<br />
3 eggs separated<br />
125g sugar<br />
100 g flour<br />
50 g cornflour<br />
1 tsp baking powder<br />
50 ml milk<br />
1 tsp vanilla essence<br />
Handful of sultanas( plumped up in leftover tea)<br />
1 large carrot ( grated)<br />
1 large apple ( grated)<br />
2 tbsp olive oil<br />
<br />
1. Cream the egg yolks and sugar together<br />
2. Add flour, cornflour, baking powder and milk and mix until smooth<br />
3. Add the olive oil, grated carrot, apple and raisins and vanilla- but don't mix<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/AVvXsEgoZqjTum6OG0qJEJM2_v9FJWZtDQFpASdIk3sQ5FT5V_HDaERFLOghf3YbVbA5L1aGJfqxYadgcEeelumRoHItnIwTSDAiQVe2yuoWw-x_zAv1_UJ-eKc5A8QawWsOkopKu7PVMkpEUUR2/s1600/IMG_20200426_121118910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1498" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZqjTum6OG0qJEJM2_v9FJWZtDQFpASdIk3sQ5FT5V_HDaERFLOghf3YbVbA5L1aGJfqxYadgcEeelumRoHItnIwTSDAiQVe2yuoWw-x_zAv1_UJ-eKc5A8QawWsOkopKu7PVMkpEUUR2/s320/IMG_20200426_121118910.jpg" width="299" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the egg whites</td></tr>
</tbody></table>
4. Whisk the egg whites to soft peaks and fold into the mixture in two batches<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/AVvXsEjjIbjaMDOz1nDSKEMvTec8BTyZ_TOpBSinGdjkc7sFUogMs18sXOV_xAIOBrC047Y1eTBK5rkNOo7SX3pbsRIkbm2GwK92WL0IelNGm4guOF1IGHnWk5nr67Nn2TZA91Qex5_IgvJR3AWw/s1600/IMG_20200426_121507479.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1587" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIbjaMDOz1nDSKEMvTec8BTyZ_TOpBSinGdjkc7sFUogMs18sXOV_xAIOBrC047Y1eTBK5rkNOo7SX3pbsRIkbm2GwK92WL0IelNGm4guOF1IGHnWk5nr67Nn2TZA91Qex5_IgvJR3AWw/s320/IMG_20200426_121507479.jpg" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carefully fold in the egg whites</td></tr>
</tbody></table>
5. Bake at 170 degrees for 35 minutes<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/AVvXsEiGgNUd2G-TLinjQE29dY0fpD_J9VvRa9AJe6DfEED5_F_WDuPlrTB2R1DzT9KYIbrQutbPcU0oiioUYaY9_XIiBwNqrigBogknIznnmM8YfIEyXZm6sSOfw6C73nLxCFdmeFLg375qReqN/s1600/IMG_20200419_135430019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1507" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgNUd2G-TLinjQE29dY0fpD_J9VvRa9AJe6DfEED5_F_WDuPlrTB2R1DzT9KYIbrQutbPcU0oiioUYaY9_XIiBwNqrigBogknIznnmM8YfIEyXZm6sSOfw6C73nLxCFdmeFLg375qReqN/s320/IMG_20200419_135430019.jpg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for icing</td></tr>
</tbody></table>
6. Serve with a cream cheese icing- or even better- with custard<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/AVvXsEip73GRuu0OKnE160n8W1xMPMlfXh5wDP-URO_-nrrEWXPv9Mc7crNOAEPP2THY-8ahJeGbzPuvNE6X64sKZYg1TFNFvIX6AMBN8DvHVDy4fcQjVySnp3no3UkqmzsuRGnSSdXc2RVREcCz/s1600/IMG_20200426_133705058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip73GRuu0OKnE160n8W1xMPMlfXh5wDP-URO_-nrrEWXPv9Mc7crNOAEPP2THY-8ahJeGbzPuvNE6X64sKZYg1TFNFvIX6AMBN8DvHVDy4fcQjVySnp3no3UkqmzsuRGnSSdXc2RVREcCz/s320/IMG_20200426_133705058.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laura's Luscious Carrot Cake</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
At least 3 of your 5 a day in cake form!<br />
<br />
And finally- no apologies for this one- a soft and gooey chocolate cake cum pudding, a <i>Moelleux au Chocolat</i><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">You need:</span><br />
<span style="background-color: white; color: #013100; line-height: 18px;"> 200g of dark chocolate</span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">150 g soft butter</span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">100g sugar</span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">50 g self raising flour</span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">2 whole eggs and 2 egg whites</span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><br style="background-color: white; color: #013100; line-height: 18px;" /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">1.Beat
the egg whites until just forming soft peaks</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;"><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/AVvXsEjAnGs4Ebnpl7uBQEKbglKhWIGJmmf3Tk0Pa9hIgplosXsauvt_-OAxbKU5TTVrGOFkHKIOuuPxNxdQjGW2vVb6MxOcl028SnV8nd3ST48PjF8n5CufMXzwELPRBIQNlBP1JeY9AgNdMF2w/s1600/IMG_20200426_121451804.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1580" data-original-width="1600" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnGs4Ebnpl7uBQEKbglKhWIGJmmf3Tk0Pa9hIgplosXsauvt_-OAxbKU5TTVrGOFkHKIOuuPxNxdQjGW2vVb6MxOcl028SnV8nd3ST48PjF8n5CufMXzwELPRBIQNlBP1JeY9AgNdMF2w/s320/IMG_20200426_121451804.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfection in beaten egg whites</td></tr>
</tbody></table>
</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">2. Beat the butter with the
sugar and then add the whole eggs one by one.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">3. Melt the chocolate in the
microwave with a splash of water for 1 minute.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">4. Mix it into the eggs and
butter, then add the flour.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">5. Carefully slide in the egg whites, folding
them into the mixture rather than stirring them in.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">6. Pour into a greased and lined cake tinand bake at 150 degrees for around 20 minutes until the top of the cake is firm to the touch but a cocktail stick inserted into the centre still comes out gooey.</span></span></span><br />
<br />
<br />
<div style="text-align: left;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm0u3_EDHC4RISnYGcuKJ0pw19L7D6dB23BFIRnPSokjBpe7hBv_u61UGtH6tdeGxcWnLp3JBn_d-8XgXz5jXMsNsm7SAWQUV_OZf5yHD-mdSoHeEJh-pxvweOZorsdLGwkq5kX3xMned/s320/DSCF0034.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moelleux au Chocolat</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;"> Wonderful on its own, or warm with cream, custard or ice cream- or indeed all three, as in the picture at the top of this blog.</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">Well, I hope these treats have encouraged you to indulge a bit- without making a pig of yourselves.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;"><br /></span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;"><br /></span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;"><br /></span></span></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvactcXifYk7iP4JXwsOjEyZGjCPaHIT6wRP8n5SxWm_PtpJC2YoXEahLkQ11Rt2drRq8260jKQnSYsKtoXQLIWcSbj6f_9O_1q2ZcfLOJ8puMwI9SXy1DnRgbn7ZYd_Fs_gHYQue08KPE/s320/DSCN0917.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops!Too late!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br /><span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;"></span></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #013100; line-height: 18px;">Time for another exercise workout!</span></span></span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-23259785294459835002020-04-04T04:39:00.000-07:002020-04-04T04:39:51.941-07:00Bake a Happy Loaf<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="LeftOverLiz's sage and onion cornbread" class="maxed responsive-img" itemprop="contentUrl" src="https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2014/12/23/1419331791176/01a97cf9-86ba-41aa-8240-f0c83364bec2-2060x1236.jpeg?width=300&quality=85&auto=format&fit=max&s=5f7f6e8e8d075a6ff589cd70e5dd2000" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sage and Onion Cornbread</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: left;">
Times are suddenly very tough right now and I think we all need a happier place to go to.</div>
<div class="separator" style="clear: both; text-align: left;">
For me, that's my kitchen. And I'm not the only one.</div>
<div class="separator" style="clear: both; text-align: left;">
According to <i>le Figaro</i>, sales of flour in France this week have increased 229% and in the UK an extra four million bags of flour were sold.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It seems that when the going gets tough, the tough get baking. So, aprons on guys- this month's blog is all about baking bread at home- and what to do if you don't have all the ingredients you need.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
I'm starting off with a really simple basic loaf, for those who have never made bread before- and then looking at recipes which don't use yeast- or even much flour.</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<b>Easy White Bread</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
You will need 1 pack of dried yeast, 1 cup of warm water ( blood heat), 1 tbsp sugar, 1 tsp salt, 2tbsp flavourless oil, 3 cups white flour.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1. Whisk together the dried yeast with 1 tsp of sugar and the warm water and leave to froth up for about 10 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Warm the flour for 30 seconds in the microwave and add the rest of the sugar and salt</div>
<div class="separator" style="clear: both; text-align: left;">
3. Mix in the yeasty liquid and the oil and mix, first with a knife and then with your clean hands until the dough comes together.</div>
<div class="separator" style="clear: both; text-align: left;">
4. Turn it out onto a floured surface and knead ( folding, stretching, punching, rolling - whatever makes you feel better) for about 10 minutes until the dough is smooth and stretchy</div>
<div class="separator" style="clear: both; text-align: left;">
<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/AVvXsEhiHqMPC9eCcYA1tN3djTx-rYe9NdWHm8Gsd8zumyIH1yeeinM5GO__U6dAgmTatltedIlR5avXyybgIT1HOQY94L4hC5nbOTenTlNsNJs-y2SYvy6dwqKujjRfN1nvRJngIY_j_AWPjn_a/s1600/IMG_20200321_104331626.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1243" data-original-width="1600" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHqMPC9eCcYA1tN3djTx-rYe9NdWHm8Gsd8zumyIH1yeeinM5GO__U6dAgmTatltedIlR5avXyybgIT1HOQY94L4hC5nbOTenTlNsNJs-y2SYvy6dwqKujjRfN1nvRJngIY_j_AWPjn_a/s320/IMG_20200321_104331626.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Knead the bread with clean hands</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
5. Place it back in the bowl, cover with a clean cloth and leave in a warm place ( a sunny porch or airing cupboard) to rise.</div>
<div class="separator" style="clear: both; text-align: left;">
<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/AVvXsEj8bkDHkUCD8kyxfyoWnNo6qTQn1xr2xWb44pndpIxNXnzKDp0PpXz9MJ7ZXClqUBAvZ8F-1qEaNvmdS2AsbHn5dnF_4YABGiKu6pD7Z1vUN8M84ggayuVns0m55yRrgEX_XZy6CzisbaRM/s1600/IMG_20200321_104511494.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bkDHkUCD8kyxfyoWnNo6qTQn1xr2xWb44pndpIxNXnzKDp0PpXz9MJ7ZXClqUBAvZ8F-1qEaNvmdS2AsbHn5dnF_4YABGiKu6pD7Z1vUN8M84ggayuVns0m55yRrgEX_XZy6CzisbaRM/s320/IMG_20200321_104511494.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leave to rise...</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
6. After about an hour, it should have doubled in size</div>
<div class="separator" style="clear: both; text-align: left;">
<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/AVvXsEiQU41vU-SKVNmai9bT5XOOkb0UrkbJC-fG5-3RcFUcV4dO_mAp3cKhym-AmNbvalNnMvhwae8jSYOPDHKmLu7AzrAFTkLGjDPt1D25mo2qJdEeQRs297AAGOE2hhR86TrLUDUgvIDTN-kp/s1600/IMG_20200321_113000087.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQU41vU-SKVNmai9bT5XOOkb0UrkbJC-fG5-3RcFUcV4dO_mAp3cKhym-AmNbvalNnMvhwae8jSYOPDHKmLu7AzrAFTkLGjDPt1D25mo2qJdEeQRs297AAGOE2hhR86TrLUDUgvIDTN-kp/s320/IMG_20200321_113000087.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...until doubled in size</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
7. Repeat the kneading process, and then shape into a log and place in a well greased 1lb loaf tin</div>
<div class="separator" style="clear: both; text-align: left;">
<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/AVvXsEgXTyLrBmvMjgTjK5iR73pbOvN2_YlANeHeEKagD0AHKrMkBLJY84DK2uTBqbATYX1iwHBIh79eq7NUBDmVWhR9SXH3QZO6six9_G96bxYm51r1qb_vzREGU291hjDGml7E1Bw3Dy9AI70o/s1600/IMG_20200321_115322376.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1342" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTyLrBmvMjgTjK5iR73pbOvN2_YlANeHeEKagD0AHKrMkBLJY84DK2uTBqbATYX1iwHBIh79eq7NUBDmVWhR9SXH3QZO6six9_G96bxYm51r1qb_vzREGU291hjDGml7E1Bw3Dy9AI70o/s320/IMG_20200321_115322376.jpg" width="268" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
8. Leave to rise another half hour and then bake in a hot oven ( 200 degrees ) until risen, brown and sounding hollow when you tap it with your knuckles.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<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/AVvXsEjTADnQhoye3yUucyPzrWijLSqrrnWbYz27S_TKCKlp-xVL3Q18i3mi1PDxOyRzqwck-pj692OjweaMahqSDypQhCRGRgk9XiHHpZ-EPpz_IRRpxsJUTbXZjOX7MKB4NnGilf0xk4dyE7Fj/s1600/IMG_20200321_123113268.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1110" data-original-width="1600" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTADnQhoye3yUucyPzrWijLSqrrnWbYz27S_TKCKlp-xVL3Q18i3mi1PDxOyRzqwck-pj692OjweaMahqSDypQhCRGRgk9XiHHpZ-EPpz_IRRpxsJUTbXZjOX7MKB4NnGilf0xk4dyE7Fj/s320/IMG_20200321_123113268.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy White Bread</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
But what if you don't have yeast? Well , there's lots you can do- ranging from soda bread ( using bicarbonate of soda ), baking powder dough, scone dough, potato bread or cornbread.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
One of my favourites is an Irish Soda Bread, which uses wholemeal flour.</div>
<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<b>Treacle Soda Bread</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
250g plain flour<br />
200g wholemeal flour<br />
50 g porridge oats<br />
1 tsp bicarbonate of soda<br />
150 ml natural yoghurt<br />
250 ml milk<br />
1 tbsp melted butter<br />
2 tbsp black treacle ( or muscavado sugar dissolved in hot water)<br />
<br />
1. Preheat oven to 200 degrees and grease and line a baking tray<br />
2. Mix together all the dry ingredients in a bowl<br />
3. Warm the milk, butter and treacle then add it all to the yogurt<br />
4. Mix the wet ingredients into the dry ones and turn the dough out onto a floured board<br />
5. Shape into a round, cut a cross in the top, sprinkle on some more flaked oats<br />
6. Place on the tray in the oven and bake for around 30 minutes.<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<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;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcphg99H7hjgdifJcoe-7zDebEWKXV9vomU80-yLVOXc4neD3oGDzupTlS2nNe-kR_IOq44Nc8kfMl1iu_1-GPqOGtXm8gkf7xc4HtMAn2UBjb41EhEthPq570QlffoWvrZLZ06RLSoJz/s320/DSCF0067.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Treacle Soda Bread</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<b> </b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
One of the first breads I learned to make as a child were these <b>Baking Powder Rolls. </b>So simple to make, the kids can knock them up whilst you soak in the bath.</div>
<div class="separator" style="clear: both; text-align: left;">
<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/AVvXsEiauwitFYi6bxPR9cUo7-6SCG2d1Oos_q7RlBlDTkaHJX5TflF9M1vDOZ5D2Q4JD5JJUlMB9uGfLtJsvJbO72HUfxUKLM8yGegNTJcMrs-s21AnofcQ8I3t12N0yigWqn9WJhI3OS-A7_J1/s1600/IMG_20200402_130547551.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauwitFYi6bxPR9cUo7-6SCG2d1Oos_q7RlBlDTkaHJX5TflF9M1vDOZ5D2Q4JD5JJUlMB9uGfLtJsvJbO72HUfxUKLM8yGegNTJcMrs-s21AnofcQ8I3t12N0yigWqn9WJhI3OS-A7_J1/s320/IMG_20200402_130547551.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking Powder Rolls</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
You will need 1 mugful of flour, 1 tsp salt, 2 tsp baking powder and 1 pot of natural yoghurt or milk.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1. Mix all the ingredients together, first with a knife and then with clean hands</div>
<div class="separator" style="clear: both; text-align: left;">
2. Shape into 6 finger rolls or dinner rolls and place on an oiled baking tray or muffin mould</div>
<div class="separator" style="clear: both; text-align: left;">
<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/AVvXsEgYS9Qp8X5FNqrqYtYvpHk9RtgXxLNMz7njKjoZ0tmy0l8E53HGZy_pbZVpVQsZgucaS5p1hXZd-sCMoEMCXnpjF7uYjWAa3HvS2EXhgi3xsr1l4yd7JJo1V1d7ieSSdO_KKsPKjguagAcj/s1600/IMG_20200402_113515082.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS9Qp8X5FNqrqYtYvpHk9RtgXxLNMz7njKjoZ0tmy0l8E53HGZy_pbZVpVQsZgucaS5p1hXZd-sCMoEMCXnpjF7uYjWAa3HvS2EXhgi3xsr1l4yd7JJo1V1d7ieSSdO_KKsPKjguagAcj/s320/IMG_20200402_113515082.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place dough balls on a greased tray</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
3. Bake at 180 degrees for about 15 minutes, until risen and golden<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh263RmE_88FBxglnrEtQJMIgW5XgDDzGHqN7ZZa4_4ZBYE0zthnCjPFDdzCWtqNFabHvtWYZCSp8erXx7XODz6x1zc4whBL3sZE3mubNNuJoCc9wDKDms1cqQxNiwCKuV9kIo2odWgOTr8/s1600/IMG_20200402_124847261.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1179" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh263RmE_88FBxglnrEtQJMIgW5XgDDzGHqN7ZZa4_4ZBYE0zthnCjPFDdzCWtqNFabHvtWYZCSp8erXx7XODz6x1zc4whBL3sZE3mubNNuJoCc9wDKDms1cqQxNiwCKuV9kIo2odWgOTr8/s320/IMG_20200402_124847261.jpg" width="235" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<br />
<br />
And yesterday, I tried out this recipe for<b> Cheese and Potato Bread </b>and I can't recommend it enough.<br />
<br />
350 g flour<br />
1 tsp salt<br />
2 tsp baking powder<br />
85 g of cold butter, cubed<br />
1 pot of natural yoghurt<br />
4 tbsp milk<br />
150 g assorted cheese ( I used Tomme and Emmental but any old bits will do- Cheddar, Cheshire, Parmesan..)<br />
250 g cooked leftover boiled potato<br />
1 tsp chopped rosemary<br />
<br />
1. Blitz the flour, butter, salt and baking powder together<br />
2. Warm the milk and yogurt together in the microwave for 20 seconds<br />
3. Mix in the cheese- some cubed, some grated- and the rosemary<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/AVvXsEj-qpKF_eZueEWe_Z7Gn7FnT10i8BZTkfjngnMJE1C4IFqrpAMsp6A-XsDk-qVnABHofBLUoImr-tOJdzJVjybIN6AGRNe459C3BKV-h-9LoPe2HmZ1FNpodgbkHPJjQc-fRwo-gewdr-cV/s1600/IMG_20200403_162020514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qpKF_eZueEWe_Z7Gn7FnT10i8BZTkfjngnMJE1C4IFqrpAMsp6A-XsDk-qVnABHofBLUoImr-tOJdzJVjybIN6AGRNe459C3BKV-h-9LoPe2HmZ1FNpodgbkHPJjQc-fRwo-gewdr-cV/s320/IMG_20200403_162020514.jpg" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix up all the dry ingredients</td></tr>
</tbody></table>
<br />
<br />
4. Add the cubed potatoes<br />
<br />
<table 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/AVvXsEj5-hn5PFayl-OHH-_T7VFAdTKWfRTmkIfR65JvxB5-hKMf3SEsKbY4TyIVxGLWBSch5xdJSACSRbGc4rtzHfLTSi3AiaYpbZn496cboZubQhVl9amKYPMQwLYrdj1I_oe4Y_cF58DATMrl/s1600/IMG_20200403_162747004.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1523" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-hn5PFayl-OHH-_T7VFAdTKWfRTmkIfR65JvxB5-hKMf3SEsKbY4TyIVxGLWBSch5xdJSACSRbGc4rtzHfLTSi3AiaYpbZn496cboZubQhVl9amKYPMQwLYrdj1I_oe4Y_cF58DATMrl/s320/IMG_20200403_162747004.jpg" width="304" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in the yoghurt and milk</td></tr>
</tbody></table>
5. Mix in the yoghurt and milk- first with a knife then bring it together with clean hands<br />
<br />
6. Place in a greased and lined loaf tin, decorate with sprigs of rosemary and olive oil and bake at 200 degrees for 30 minutes until lovely and golden.<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/AVvXsEgMc3Le7KntluOXGR7CKI1Yyy0kVxo8kAp5S-_EzrcILnGQX2Wnz8kQkQlym5Ftmh1doVcUg0PBwH0B1Pkk7rqQG71uhLGVEqFRCRFX4FqffU1qKzrnc7_41iX35sKC0SKxEC0Wkn1H3DZC/s1600/IMG_20200403_163832679.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc3Le7KntluOXGR7CKI1Yyy0kVxo8kAp5S-_EzrcILnGQX2Wnz8kQkQlym5Ftmh1doVcUg0PBwH0B1Pkk7rqQG71uhLGVEqFRCRFX4FqffU1qKzrnc7_41iX35sKC0SKxEC0Wkn1H3DZC/s320/IMG_20200403_163832679.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></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/AVvXsEivU1wGrGzHX2owNknNSvCwrpr9lHqEDXSf8a2r9SMEhPofDkIQ1uG6qyv_OzcJw-U0XU-OKPYc8ig8aIdkHqhdxK9ZpVGbGvtW5GPpAAqZ2BRCcau_arA7-iZN7W9nAgNaIHXOn_FThAPU/s1600/IMG_20200403_174647596.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivU1wGrGzHX2owNknNSvCwrpr9lHqEDXSf8a2r9SMEhPofDkIQ1uG6qyv_OzcJw-U0XU-OKPYc8ig8aIdkHqhdxK9ZpVGbGvtW5GPpAAqZ2BRCcau_arA7-iZN7W9nAgNaIHXOn_FThAPU/s320/IMG_20200403_174647596.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese and Potato Bread</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<div>
<b>Sage and Onion Cornbread</b></div>
<div>
</div>
<div>
This is one for when you are short on flour and yeast.</div>
<div>
<br /></div>
<div>
Grease a 20cm baking tin generously and pre-heat your oven to 200 degrees.</div>
<div>
</div>
Mix 110g of plain flour, 170g of cornmeal or polenta, 1 cup of breadcrumbs or crumbled leftover sage and onion stuffing, 1 tablespoon of baking powder, 1 tablespoon of sugar, a bunch of chopped spring onions
(tired ones from the bottom of the salad drawer are fine) together in a
bowl with a pinch of salt. Add 2 beaten eggs and a cup of olive oil or liquid Flora and a further cup of skimmed milk. Stir all the ingredients together and pour into the greased tin. Bake for 20-25 minutes until
firm to the touch, golden on top and a skewer inserted into the<br />
<div style="text-align: right;">
</div>
<div style="text-align: left;">
</div>
the middle comes out clean.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
</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/AVvXsEjofgy11nKpZV7lFs9Xi0ILqvqfghzAOtRFr79GPsVNLYubHAI1_OMLTBULGolzBOjLYCmmm2zW13GjcKCam69CPP9zVtHSyFKnZl-vNFBcMgBbiPJIrR0XvXmr9FqcsIHnKixxOtJpZ2CX/s1600/DSCF0386.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofgy11nKpZV7lFs9Xi0ILqvqfghzAOtRFr79GPsVNLYubHAI1_OMLTBULGolzBOjLYCmmm2zW13GjcKCam69CPP9zVtHSyFKnZl-vNFBcMgBbiPJIrR0XvXmr9FqcsIHnKixxOtJpZ2CX/s320/DSCF0386.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sage and Onion Cornbread</td></tr>
</tbody></table>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<br /></div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
There are plenty of other ingenious bakes out there if you search the web. My next attempt is going to be a cider bread - but that's for another time.</div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
Meanwhile - keep your spirits up and, even if the only glimmer of light you can see right now is the reflection of the pilot light from your oven - make the most of it and stick a loaf on to bake!</div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<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/AVvXsEimrLe7sh59E6R7ibn7lu4Aas0e0MUscuLoOLfh5-aMIxa2H8jZokG74qqmlVpXB5xeDkcSX38kyPrCidEhTu-A9FA7b8orVjQKtvA4t_ynuIRjUt2pw-iQy2sdsUARA2ug9Scm2rLxHPH2/s1600/IMG_20200404_131616306.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1505" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrLe7sh59E6R7ibn7lu4Aas0e0MUscuLoOLfh5-aMIxa2H8jZokG74qqmlVpXB5xeDkcSX38kyPrCidEhTu-A9FA7b8orVjQKtvA4t_ynuIRjUt2pw-iQy2sdsUARA2ug9Scm2rLxHPH2/s320/IMG_20200404_131616306.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Improvised face mask- not WHO approved!</td></tr>
</tbody></table>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<br /></div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<br /></div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<br /></div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<br /></div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<br /></div>
<br />
<br />leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-70596693004753306642020-03-10T09:22:00.000-07:002020-03-10T09:22:58.575-07:00Pot-au-Phô<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAN7gdV-dIgr4jqq-nv1PYNNQgyV3l6rDQIcKBGVH_ff01k9zvYNFoa-6sgzhbgqqF00ARkYaxznEufM_uQwsa34bW7W2w2SzfEa2Ny15T9rR2PXlAzgUaZPDr85Bv5pCdYGRzIfvYASKR/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="222" data-original-width="227" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAN7gdV-dIgr4jqq-nv1PYNNQgyV3l6rDQIcKBGVH_ff01k9zvYNFoa-6sgzhbgqqF00ARkYaxznEufM_uQwsa34bW7W2w2SzfEa2Ny15T9rR2PXlAzgUaZPDr85Bv5pCdYGRzIfvYASKR/s200/images.jpg" width="200" /></a></div>
It's pot-au-feu time again - when the village comes together for a feast of all things beef and veg. The whole lot is cooked up in an enormous cauldron- and yes, at the end of it you really do have something magic.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAqHxl0sZi2KT1v-AbZHrvWDmjiM8lzUKu83OpceGQPGBq1iF3oRn76kbI4Jj8lACYvN_2LzLkKrBkagpTo_yH8DjEE9ugQ-MGtVJ6lH00cEGdkLOSTqR7p6_ueImvMX3-EG8Ub2n7lr4/s1600/IMG_20200301_115817894.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAqHxl0sZi2KT1v-AbZHrvWDmjiM8lzUKu83OpceGQPGBq1iF3oRn76kbI4Jj8lACYvN_2LzLkKrBkagpTo_yH8DjEE9ugQ-MGtVJ6lH00cEGdkLOSTqR7p6_ueImvMX3-EG8Ub2n7lr4/s200/IMG_20200301_115817894.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">M-C adds her magic ingredients to the potion </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
This year the village Getafix (or Panoramix if you're French) was the marvellous Marie-Claude:<br />
<br />
<br />
<br />
<br />
<br />
<br />
First, here is her recipe for the best pot-au-feu in the world- (and then I will give you some new ideas for what to do with the leftovers.)<br />
<br />
For 8 people:<br />
<br />
3 kg of beef ( chuck, shin, cheek and a marrow bone if you can get it or 500g oxtail)<br />
2 onions and 4 cloves of garlic <br />
6 carrots<br />
3 turnips<br />
3 small or 1 large swede<br />
2 sticks of celery<br />
1 bouquet garni of parsley and thyme<br />
3 beef stock cubes<br />
4 bay leaves<br />
6 potatoes<br />
3 leeks<br />
salt and pepper<br />
<br />
1. Bring a large pan of cold water ( 3-4 litres) to the boil and add the beef in large pieces, along with the onions, garlic, herbs and stock cubes<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;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05dhyphenhyphenkhSakBHSJTuZNI7XovC6w_hJE-LYnhsID-Pg3UGE9xQ1iLDdo3klACKjMTYqVL_upp0ZTY6ZudPsWsSGPb3rHD1S3CTzL8nSsyORjYcwtm6ApOrpkCEaEItpYFh9fJWX53DMsPQS/s320/DSCN1304.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bring your pot to the boil and add your beef, then the veg progressively</td></tr>
</tbody></table>
2. Skim the pot from time to time<br />
3. Leave to simmer for an hour then add the vegetables progressively in the order above at intervals of 10 minutes. Cut them into large pieces or leave whole, depending on the size of the veg.<br />
4. Add the potatoes and leeks last.<br />
5. Simmer for at least another hour (It should cook at least 3 hours)<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;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNgIlruCO5xgUGVvQj4ON2iC4yJTGxUlT0NpuVa0FfFIhOHVUCRsQLXjm0TNqn_PWBA6jT_oTsMrwbROgjeoB_TVyAuqxmkiL9eN5idi7r2BpheNlilGqPepnL6W3Gc52MuAXyvy03DkS/s320/DSCN1308.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pot-au-Feu</td></tr>
</tbody></table>
6. When the meat is tender, spoon it into dishes along with enough veg for each of your guests. Spoon over the <i>bouillon </i>and serve with mustard and seasalt.<br />
<br />
<br />
Now what about those leftovers?<br />
<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;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0pGfw_lTzxSXu8ZIU2YBdeGRYaniCluuvYteh3wBFAT4kuqdVaLaUUOptDPJ7XV4tljM98wLGpSxR16CY6UtsN0Cr2kJblYtgke5ry5p5POPONsqN7btxWbF6SsL8XimakPKg9gO4FZh/s320/DSCN1315.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">:Les 'restes'</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
In previous years I have made pies:<br />
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z1lYSoEKEmOzj7XMCHUFbEAl0Lc-bXeXJcuNv-Mvy8w1xsqJKsK7e8ueGnqP-E6zJ3ZNdyTmHwfEbPWcuIQYiEwKntR4qrBG46o1XIKDKw_M5oGHeDONAyJskdMYgMXgON0N8H_8LKe1/s320/DSCN0136.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pot-au-feu Pies</td></tr>
</tbody></table>
or Pasties:<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;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Lq2PIRQs4gicaONSJzWR6AzqIrxqRYthyphenhyphenlkLJQcekBrk-u57vF-D7Ak0E3milsdYw_1cp6RL2ZlNupWlt3dzWrp_v8n9gr3D5RLtWuRticV1qXZWrNjF3WkYId9Ixh0Qg7nN7ds23iQJ/s200/DSCF0379.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill a circle of pastry with leftovers</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;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXOcfPqowxh9pSHehuNB-avZ6sBgtTzQxarhxGLKjOsFdQcQzczL00Gzuo-lu-vXQ-TuZMKYq1JyaoyqPitjcGcYvqb4y7ly239IaQ0C7i02C0Oik_dp8vVk0FAMi8zcfHvsRK7UfshJs/s200/DSCF0380.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold over and crimp then glaze</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;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivW5T7J4CkxBcbdWDFJ7Pn61qjyv_xicekcRRb7xeKLViR-h8B7sZ2woXY7dDbxr2RmVSSEGZZtHycV2K2T-aG-jJXCMtzQ5kroMnZy_nHHU8SPxQhHj4clJ0D6kxZZ6hSIQ9JrEgP1eFr/s200/DSCF0381.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake at 190 degrees for Pot-au-Feu Pasties</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
But this year I have gone for something a bit fusion. I was struck how similar the Pot-au-Feu recipe is to making a Vietnamese Beef Phô- the main difference being the aromats.<br />
<br />
I took a bottle of the wonderful magic potion ( the Pot-au-Feu bouillon)<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/AVvXsEjuuCbWPkqsfqi_FeotxaWGKusmnx5zRblh_NVvjqzphvFgLM1Y5eaA3skbZZaQgiNIhAGTGjTEF9n_-P2QSK0GrK4flxfeOxGICgkvZg5c0ZWG4kzkAya0ByoDAItlC6s52PkGY5I0DViH/s1600/IMG_20200307_115819398.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="889" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuCbWPkqsfqi_FeotxaWGKusmnx5zRblh_NVvjqzphvFgLM1Y5eaA3skbZZaQgiNIhAGTGjTEF9n_-P2QSK0GrK4flxfeOxGICgkvZg5c0ZWG4kzkAya0ByoDAItlC6s52PkGY5I0DViH/s320/IMG_20200307_115819398.jpg" width="177" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef bouillon</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
and some leftover beef and veg, along with a few more oriental ingredients: 2 tsp ginger, 2 tsp chili puree, 2 tsp Chinese five-spice powder, 2 tbsp soy sauce and a squeeze of lime juice, 3-4 spring onions, 1 tin of beansprouts, some cooked egg noodles and 1 sliced red pepper.<br />
<br />
I stir-fried the beef and veg (except the beansprouts) along with the spices:<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/AVvXsEgtFWntGIS39wKM-ZwSBp4ITYBCug7Flzd_RyyFAVuJdEt5XntNRjBF2y_oG1anBIl30PRrSRxHnnNZnt1cB8kVyNvtuTZCopL4kghQM4pwWAqg7K-mDtStEOBVepS5q_SHLnjZl1MGzLEm/s1600/IMG_20200304_193321716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1223" data-original-width="1600" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFWntGIS39wKM-ZwSBp4ITYBCug7Flzd_RyyFAVuJdEt5XntNRjBF2y_oG1anBIl30PRrSRxHnnNZnt1cB8kVyNvtuTZCopL4kghQM4pwWAqg7K-mDtStEOBVepS5q_SHLnjZl1MGzLEm/s320/IMG_20200304_193321716.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir-fry the beef and veg</td></tr>
</tbody></table>
I added the beansprouts and cooked noodles:<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/AVvXsEjGuAwE4rPN8-LMRAfNqZv5CNnXK2BVhH5fQREducdKj-2rDBb0yJROGV98pVGfH3DL1l6Q0JjN9rizMRClBWEQWdcG8lguna1IJ10JfHwEq0sMquMAavFM9mtzsE6rLru_5byV8kZSQnQa/s1600/IMG_20200304_194255563.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1147" data-original-width="1600" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuAwE4rPN8-LMRAfNqZv5CNnXK2BVhH5fQREducdKj-2rDBb0yJROGV98pVGfH3DL1l6Q0JjN9rizMRClBWEQWdcG8lguna1IJ10JfHwEq0sMquMAavFM9mtzsE6rLru_5byV8kZSQnQa/s320/IMG_20200304_194255563.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the noodles and beansprouts</td></tr>
</tbody></table>
Then add the soy sauce and bouillon. Adjust seasoning to your taste ( more soy, more chili etc) and serve in bowls garnished with mint, lime or thai basil.<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/AVvXsEjXSGLjPW78F4Xori8IORrBmOk6zaUSLyiuMshRrKbT9FAraNwLjUzDaOHoEs8Rraus-MdnmRyggsp_zIHn_SDYcu55JFG1PwaWg0L9x75qT5BQLr-DjP9WJzsei5y9qlyxRc0iIiObtQoO/s1600/IMG_20200307_120113714.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1481" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSGLjPW78F4Xori8IORrBmOk6zaUSLyiuMshRrKbT9FAraNwLjUzDaOHoEs8Rraus-MdnmRyggsp_zIHn_SDYcu55JFG1PwaWg0L9x75qT5BQLr-DjP9WJzsei5y9qlyxRc0iIiObtQoO/s320/IMG_20200307_120113714.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pot -au-Phô</td></tr>
</tbody></table>
After a bowlful of this delicious brew, you'll be ready for anything!<br />
<br />
<br />
<br />
<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;"><img alt="Image result for getafix" border="0" height="209" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcQd8FNaQadcROk98X45hQi9DytN5GZsM0l7AxVJxyB6UukQr_2xrw" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Romans, anyone?</span></td></tr>
</tbody></table>
<br />leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-66892580803840866162020-02-13T09:41:00.000-08:002020-02-13T09:41:46.503-08:00Blowing Hot and Cold<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Résultat de recherche d'images pour "images of Storm Ciara dorset echo"" src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcT0s2s9KXuA4bFdCnWLlTTwHVFcyCe7mCQDYwUAAbCSjkwABwNV" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">February comes in like a lion</td></tr>
</tbody></table>
<br />
<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<br /></div>
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.blogger.com/blogger.g?blogID=3142271565548915253" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
At the time of writing, Storm Ciara is raging outside and it feels more like Autumn here.<br />
<br />Nothing to be done, except cocoon myself in the kitchen and do some baking- and whilst we are waiting for the weather to warm up, a little added spice doesn't go amiss.<br />
<br />
<br />
Some leftover tinned sweetcorn inspired this first bake. Sweetcorn really doesn't keep well so needs using up pronto. Combined with some Mexican Cheddar, garlic and herb soft cheese and a muffin batter, I made these delicious Chili Cheese and Corn Cakes.<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/AVvXsEhhimS15_7NWZGtwQe5M0kytPWZtNnFKnDDr6KF9Wp9i7UrXWTm6o3zF9bA1tLRBi0Vxouq8mxUE_Wxc_nRCd7gqsQdS-ARht3RTfkJMAZJSBefhA3gi1Ni2zrISacY2r-bpZlIc4DmjGhw/s1600/DSCN2299.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="963" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhimS15_7NWZGtwQe5M0kytPWZtNnFKnDDr6KF9Wp9i7UrXWTm6o3zF9bA1tLRBi0Vxouq8mxUE_Wxc_nRCd7gqsQdS-ARht3RTfkJMAZJSBefhA3gi1Ni2zrISacY2r-bpZlIc4DmjGhw/s320/DSCN2299.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmm... apero time</td></tr>
</tbody></table>
<br />
Assemble your ingredients- for the dry part: 220g flour, 1 tsp salt, 3 tsps baking powder, 125 g tinned sweetcorn and 125g grated Mexican Cheddar ( or other strong cheese and some chopped red chillis if you can't get it).<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/AVvXsEjnnp3Rf-lEb_-ydLoZppxsnK8fGyAo4HcCp0GWLb0t4Y-gMlw2LiYgIUmy7bLian1EKenBvgmX9NlpchS9_0uubWqNyyA0OQ8twIKjsgqHasY_wmfYhbCD26Syf0AR5lXl4el0UzxyxcUb/s1600/DSCN2295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1147" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnp3Rf-lEb_-ydLoZppxsnK8fGyAo4HcCp0GWLb0t4Y-gMlw2LiYgIUmy7bLian1EKenBvgmX9NlpchS9_0uubWqNyyA0OQ8twIKjsgqHasY_wmfYhbCD26Syf0AR5lXl4el0UzxyxcUb/s320/DSCN2295.JPG" width="305" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dry ingredients</td></tr>
</tbody></table>
For the wet ingredients- 200 ml milk, 125 g soft garlic and herb cheese ( I used Quark ), 75g melted butter and 1 egg.<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/AVvXsEjZiBH5HJ1AqNCQfdqnLffepBC5lDjag1QKsF6w8igWBkbWHhz8_r496XhZ7Hkb6lLj5V9ZjvXr81ZerAC2qcc-2p_tFCsYJZYtQek5Z8Zf0wQ5ZLvVPZqb2uh7sTMmhEDAVdKCQEQ4Tau3/s1600/DSCN2294.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1018" data-original-width="1269" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiBH5HJ1AqNCQfdqnLffepBC5lDjag1QKsF6w8igWBkbWHhz8_r496XhZ7Hkb6lLj5V9ZjvXr81ZerAC2qcc-2p_tFCsYJZYtQek5Z8Zf0wQ5ZLvVPZqb2uh7sTMmhEDAVdKCQEQ4Tau3/s320/DSCN2294.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The wet ingredients mixed</td></tr>
</tbody></table>
Preheat the oven to 170 degrees and generously grease some mini-loaf or muffin tins.<br />
Mix the wet ingredients into the dry and beat together.<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/AVvXsEjGIFkMIvoAEsz2YxYVbQeMnM4kxbZWUgfFdQQfJwWNK19uKA43sLpJm0j7C6HEF2Nj1lfEZrrj8FDtJIEO5P3YF_Tbb7ma5_2hyphenhyphenJ7pp7qLV7PVKsk31g1Ha3wO-wHPiGyHfoVLWKLX7NlG/s1600/DSCN2296.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1289" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIFkMIvoAEsz2YxYVbQeMnM4kxbZWUgfFdQQfJwWNK19uKA43sLpJm0j7C6HEF2Nj1lfEZrrj8FDtJIEO5P3YF_Tbb7ma5_2hyphenhyphenJ7pp7qLV7PVKsk31g1Ha3wO-wHPiGyHfoVLWKLX7NlG/s320/DSCN2296.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix wet and dry</td></tr>
</tbody></table>
Spoon into your tins and bake for around 15 minutes until risen and golden.<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/AVvXsEj4BqFxGt2PWGCxuORHaB9sx6SlkGw1vX0lBSBqfa4mUf8mg8mVwp59vQU8enbFKIenaUOQNZiwwrqx-xRp9g0BL08SLtxJxC_mNgmHcHBQLCSN1phYtUuhzcs7vyLDYb3TyM37AJMDfmFt/s1600/DSCN2297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1204" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BqFxGt2PWGCxuORHaB9sx6SlkGw1vX0lBSBqfa4mUf8mg8mVwp59vQU8enbFKIenaUOQNZiwwrqx-xRp9g0BL08SLtxJxC_mNgmHcHBQLCSN1phYtUuhzcs7vyLDYb3TyM37AJMDfmFt/s320/DSCN2297.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spoon into muffin or mini-loaf tins</td></tr>
</tbody></table>
Lovely eaten warm with tomato soup, or with an early evening apéritif.<br />
<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/AVvXsEgGczMBZQwUYnTvwh_MII4GgqLS0Fzt3p7X0KsOmtGofgFIzhHhTAzLDUj7ZgPxhEtnWx5U6GsWw4pFHljpzYWymg_l-os8sHia_sSepSTPlG4i0YDeulKcQd0evKNZdhURUip0LC0HXrbQ/s1600/DSCN2298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1078" data-original-width="999" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGczMBZQwUYnTvwh_MII4GgqLS0Fzt3p7X0KsOmtGofgFIzhHhTAzLDUj7ZgPxhEtnWx5U6GsWw4pFHljpzYWymg_l-os8sHia_sSepSTPlG4i0YDeulKcQd0evKNZdhURUip0LC0HXrbQ/s320/DSCN2298.JPG" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilli Cheese and Corn Cakes</td></tr>
</tbody></table>
<br />
With Easter not that far off, I thought I would have a go at making hot cross buns- but when the dough was ready for baking, I decided at the last minute to put it all in a loaf tin and make a Hot Cross Bun Cake. I was pleased with the result, and we ate it sliced with butter and jam for pretty much the rest of the week! Here's the recipe:<br />
<br />
450g flour<br />
pinch of salt<br />
100g sugar<br />
7g sachet yeast<br />
180 ml milk<br />
1 egg<br />
1 tsp each cinnamon, nutmeg and ginger<br />
<a href="https://www.blogger.com/blogger.g?blogID=3142271565548915253" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>180g sultanas ( soaked in tea to plump them up)<br />
70g melted butter<br />
1. Warm the milk to blood temperature and mix in the yeast and 2 tsp of the sugar. Leave to rest 10 minutes.<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/AVvXsEgf6_UT5vAN-G0a47r36zIi2GUTZtDqXEb0ButPk9oU5AAiTCqkooU9d3fPMmP2F86b-axo8lVLOwyNQ0W1DNAxF0WWH6SlxSYM_-b5fkIsfmwdoJ9NOI0jRnsf8E4FM7eqh2UvoTlvdIyU/s1600/DSCN2254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6_UT5vAN-G0a47r36zIi2GUTZtDqXEb0ButPk9oU5AAiTCqkooU9d3fPMmP2F86b-axo8lVLOwyNQ0W1DNAxF0WWH6SlxSYM_-b5fkIsfmwdoJ9NOI0jRnsf8E4FM7eqh2UvoTlvdIyU/s320/DSCN2254.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm the milk and mix in yeast and sugar</td></tr>
</tbody></table>
2. Mix together the flour, salt, sugar and spices. Add the sultanas, tea, melted butter, milk mixture and beaten egg.<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/AVvXsEim49iQUPssKZdz7KpjVJHusQ3gR-lXVNixHaF6sLI7WIoov7C29BkHT8arGWvg1CKyWON2HlKJhBVM9HjdDNKV2OjL8cV-9pKN6n51qFNTwnL36RPkpNGl0del27WjhDYtkp8WLxNnwJEx/s1600/DSCN2282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim49iQUPssKZdz7KpjVJHusQ3gR-lXVNixHaF6sLI7WIoov7C29BkHT8arGWvg1CKyWON2HlKJhBVM9HjdDNKV2OjL8cV-9pKN6n51qFNTwnL36RPkpNGl0del27WjhDYtkp8WLxNnwJEx/s320/DSCN2282.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix together all the ingredients</td></tr>
</tbody></table>
3. Knead well on a floured board until nice and elastic.<br />
4.Place back in the mixing bowl, cover with a clean cloth and put in a warm place to rise for an hour or so.<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/AVvXsEi20708s5P5ogKF8quu9tPtK82a_dE0aHa3gPdd6MtOUcpfQYmu4-6NqU8UAIo2WrYaPJJ0w3G_d0Eouu5O2T1LQ9qDPN6jg4pgMyshBCHQ8O6uhG0FbdKRl9QvDltE0IaNmrZKrr3YJ9i9/s1600/DSCN2284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20708s5P5ogKF8quu9tPtK82a_dE0aHa3gPdd6MtOUcpfQYmu4-6NqU8UAIo2WrYaPJJ0w3G_d0Eouu5O2T1LQ9qDPN6jg4pgMyshBCHQ8O6uhG0FbdKRl9QvDltE0IaNmrZKrr3YJ9i9/s320/DSCN2284.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough has doubled in size</td></tr>
</tbody></table>
5. When doubled in size, take out the dough and either make it into 12 buns or put it in a loaf tin.<br />
Cover again and leave for another 30 minutes or so before cooking at 200 degrees for around 35 minutes.<br />
6. When cool, you can either pipe a cross onto the top or glaze with a little icing sugar dissolved in hot water.<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/AVvXsEjpSPKMIQfSHV-lX0jv7Omqlx6oPk-idQ5_aTHXoJxehhwu3RPx8yFLogWYKS4bNvfR_t4J2sXIZxf1L8oSnGYSyiHiaEKYlOJ6INoM9q8I1c2i32uOOhZ2F_3GcceYP6pQIpcMktSP7fGF/s1600/DSCN2285.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSPKMIQfSHV-lX0jv7Omqlx6oPk-idQ5_aTHXoJxehhwu3RPx8yFLogWYKS4bNvfR_t4J2sXIZxf1L8oSnGYSyiHiaEKYlOJ6INoM9q8I1c2i32uOOhZ2F_3GcceYP6pQIpcMktSP7fGF/s320/DSCN2285.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot Cross Bun Cake ( ready for icing)</td></tr>
</tbody></table>
<br /><br />
Finally-I know it's not baking ( or even cooking ) but I did want to share with you my Instant Ginger Ice Cream- which goes beautifully in a banana split.<br />
I make this now whenever I have half a tub of vanilla ice cream leftover. It is also really good made with soya ice cream for vegans or those on a dairy-free diet.<br />
<br />
Just chop up 1-2 tbsp stem ginger in syrup<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/AVvXsEi_yQDQ0LGocYrtfuznD8EmwGQsLlX__xIvkAbwZ25rt3oR5IZlmWRHWF4DSMjkX7a1A75DC3KkCYLxh3c-LOsxESWWQY4Lo5mAdzo0DypAmzs8DwPDOWeVxAlEI2kUxDYuqHXGGC7BvKAL/s1600/DSCN2226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yQDQ0LGocYrtfuznD8EmwGQsLlX__xIvkAbwZ25rt3oR5IZlmWRHWF4DSMjkX7a1A75DC3KkCYLxh3c-LOsxESWWQY4Lo5mAdzo0DypAmzs8DwPDOWeVxAlEI2kUxDYuqHXGGC7BvKAL/s320/DSCN2226.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped stem ginger</td></tr>
</tbody></table>
and quickly mix in a bowl with your softened ice cream.<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/AVvXsEgoom1gYCr2qss1p3BEABQaX3sQ7nKExkKPL-_NLfgXU3fh52AtRNTeiREphQyNlMjze7z2MHSmz-i2Uk1Rw7AkYBo-xkvHvS8ygVKzt536T7lbgOHvhTid5nBiTRckcbaNzhGWd3qN5HzF/s1600/DSCN2227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1039" data-original-width="1600" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoom1gYCr2qss1p3BEABQaX3sQ7nKExkKPL-_NLfgXU3fh52AtRNTeiREphQyNlMjze7z2MHSmz-i2Uk1Rw7AkYBo-xkvHvS8ygVKzt536T7lbgOHvhTid5nBiTRckcbaNzhGWd3qN5HzF/s320/DSCN2227.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quickly mix and refreeze</td></tr>
</tbody></table>
When thoroughly mixed, put the ice cream back in the freezer until you are ready to serve.<br />
<br />
I served it here with a Banana Split and topped with some of the ginger syrup from the jar or a caramel sauce and some crushed sesame snap biscuits for more crunch.<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/AVvXsEjfe8wJRZqSxdlNVDBaADnoknKyCR-5WgJWhsOZuC6G2ilwQ0EPoOgO779nM8d2FuBJA9ZnW80FcUq-z2zAstyuGHcuOrdOh-lk6Bkv8ZbvsrBGy0agvDa73_0DdNLqnLP4-iYaxDwo114J/s1600/DSCN2229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfe8wJRZqSxdlNVDBaADnoknKyCR-5WgJWhsOZuC6G2ilwQ0EPoOgO779nM8d2FuBJA9ZnW80FcUq-z2zAstyuGHcuOrdOh-lk6Bkv8ZbvsrBGy0agvDa73_0DdNLqnLP4-iYaxDwo114J/s320/DSCN2229.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Split with Ginger Ice cream</td></tr>
</tbody></table>
So there we are- some spiced recipes to take you through this stormy weekend. <div>
<br /></div>
<div>
Next time I write this blog, I'm hoping for some spring weather to make us all feel good.<br /><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Résultat de recherche d'images pour "images of spring lambs"" src="data:image/jpeg;base64,/9j/4AAQSkZJRgABAQAAAQABAAD/2wCEAAkGBxMTEhUTExMWFhUXFxcYGBUXFRcXFxcYFxcXGBcXFxUYHiggGBolHhgVITEhJSkrLi4uFx8zODMtNygtLisBCgoKDg0OGhAQGi0dHSYrLS0tLS0tLS0tLS0tLS0tLS0rLS0tKy0tLS0tLS0tLS0tKy0tKy0tLS0tLS0rLS0tLf/AABEIAMIBAwMBIgACEQEDEQH/xAAcAAACAwEBAQEAAAAAAAAAAAAABAMFBgIBBwj/xABGEAABAwEFAwkDCQcEAQUAAAABAAIRAwQFEiExBkFREyJhcYGRobHRMpLBBxQjUlNicuHwFUKCorLS8SQzQ8KTFhc0g7P/xAAaAQADAQEBAQAAAAAAAAAAAAAAAQIDBAUG/8QAKxEAAgICAQMEAgEEAwAAAAAAAAECEQMhMQQSIhNBUWEFMnEzgZGhFBUj/9oADAMBAAIRAxEAPwD4ahCEACEIQAIQhAAhCEACEIQAIQhAAhCEACEIQAIQhAAhCEACEIQAIQhAAhCEACEIQAIQhAAhCEACEIQBu6Vz2c/8bfH1Uzrks32Q7z6p+22J1F5Yd2h4hLuesrLQg+56H2Y8fVdULkoE/wC2PH1U7nKayvzSbZSolpbN2Y/8Te93qpTszZfsW97vVWNnfkpzVCVsbooamzlmH/E3vd6rWbL7K3dUp4aljaXtzLpfmDoPaVXhxOAWi2VrOdWfTa2W4ZJ3iMhnwzXF+QeX/jyeNu/oUHHvSZ1W2Nu0aWOn2l/9y8o7IXYTDrHTHCC/+5aY3a854SlH2NwOh7vFfKPL10Y25T/2eio4n8FN/wCh7t5QM+aU889X9n7yy+12xdms9cYaDeTfBbm7tbqvor6TpxgHFHkvbZRpW+jyJOCq3NsiCHDzaeher+NzdSmpTcpJ/JyZ4x4RmtkPk/sVVj31LKxwLgGSX7hztDpmFd1/k3u0DKx0+9/9y0OytyvoUgHvOI5lo0Herh7RC9qfS5JtvvaX0YRkl7Hzr/26sAGdkZ1y/wDuXtP5ObAc/mjO9/8ActvWb0KSi8cdFyy/HZXP+tJL+TZZYpfqjCO+T67hrY2DrL/7l882t2Vo0LS9gota2ZZGKC06RJ7OsL9DODXgtcAQdQV882w2SquwtptDmBxLHE5ta/Wmf4swekrfpukzYJNvI5p/PsROcZe1HyL9k0Psx4+qubn2Zs1RtQmk0lrQQJdxjit3dPyYF7Q6vWNN0+wGg5dc6rY09lrLRovZTYMRpluI5uJjWeuF3u2tMyZkLp2Fu+rSa5tiYSQJMv8A7k6z5OLBGdiZPW/+5WWxNtPIGn9V57AdPJWF/VqjaLywnTPCOcOPWF4+ZRU2vWkpfF6NYO4/qY2jsndJrcl80pkwd7/7k/aPk6uoj/4zW9Tn/wByk2Zucx85qZmoJY3MQHfvHsiOgq1cRUa5h6QvHl1XUYsiXe2uOTZQUovWz5teWzl20LXybbO2o19MBnOdha+cyc5OQ4713Ztm7CTDrLTiRmC+c9B7Si2gsTqFopgneYPkrjZ+sHPOOMQGXTxMcR8V6fVPN6ayQm6reyukyYqlDJHfsU21uz1gpUmCnZmB7zMguyaNf3uMDvVNs5cNmdXptfRa5rnYSDi35DQ6yrvaGwGm/DJLSXOZJnmugwOoyOxI0WlsEEgjQjIjqK7sMpekvJuziyPz4our12Su0PDBRYx04hLngETGEklUdq2Lp02moaDcMwMyTEkAnPSY719DsNOlaGUqpAe5ka6teAJBG/PPuKhtFlNShVpD2gSGjiQcQE9MeK4v+wl3VdU9nR6NqzGXzc12vp03UbMKb8xUZz40GYdOYmenNVA2ZpES2zEjiGvI8FrTYKVBuK0HE/dRaf63DyHedFnqtrfJIe4DOADAA4ZL1IZL/V2YNFP+xbP9m3x9V6r03aav0gdGLOOnf4yhL10K/oiva0OqYXHVVb3FW9SnLepLGzrcSZWuauqLoTNVigDU7HY9QtCdY+VXUWp2ks5MTY5RdALlvtiLRQpUDUaDjdk8nPMcOAWF+ZVKjYYJjVTXDeos7y2oDBy19nrHBEZ06Ijt2fWrHfIerHlmxKwFke0nEx8tPAyrSjexaYAJE5kre0+Tdw+DW4mxoEvWe3IwJGhgSOpV1O8MRHCO5JWy9IPbl6J6RFGgNXtUT5Kr7LbgW7upN0asmC0jgcJCfIjyuMo1XNGmE1Us8hRckGb8+5T2jslY2BrKHWgDInvSdqruHDq39iqK1oe46gAbzvQ3QF3arTzS4HTdAVTb7wxQA6DEg+qWbay3ECciErSpGoQBmfIdPQs5SrZpCvcS2Yqmna6tI6Pg5cRJ8ifBbF2SoGXZTp1eUzccMZxHX+SYfbh1hfF/kuqxyzP09s6sWJ0OVasgtMx5Kkvi1PszOUaOUaTAicjEieG/irX5w1zZHclrLXZVD6FQS12789xGoK5+i6mSn2zVo0nGlaPn+195iv8ANqoEOmHCZgyFBijMKTajZatZg5waX0uUxB7RMN++B7McdEm6qvsMDj6aS4PLk33WyS0WmpUDQ904SQDGcZHPifReBmSjxa/i+CmpK2lF0uCVb2yzsFseKLqTZAaTUkZEyAMz0ZJq4rc41sDhuxDPORlvVdZWOBxAx6bweITjqjKVqsz8JYHNqB0zrEgzwmF5fVdN5tpcp/5PTxdSlh7GuGL7YWsvqhpEBgynfiznq07lnRRc4hrQSSYAAknsW3vi12Wq0CqTLTIdTIxdLdCIPgqSm+jVdgDDSpgF3NeQ+pG57zmRqYEBd3RT/wDJJR4OTIn3CtOjXpjAaT8p0aSNZ1GSFbU72ssCbO4QAIGHdkhdPp/SIopmDUKKopncUtaXLVkVtidcqILp65aEhoZop+ztzSNNO2YKeRTdIsrNa3sHNMYjvS952cvbjjPeuHGXsbMZjzV3XABBHs1NRwcPVZZHUrJgipuy+nsc1rs2jKBlHqtdSrh0EaLD2yz4XEJq7bW8HDiMcF0wdmjn2mso1nB0knMovO9hZ6T62GQGkn7wGv8AlV9htpPNcY4H81f1Lpa+i5hzDmuB/iEFWkNyvYtspfdO1sFVmWcFpOYPDhv1Wwu+qH55akAjfCzdyXHQsrWlgDQ2cvrEzmeJWms1dhz3kSrRLLBL2h2WsLw2xvFQ2q1NjLwTEV961W02lzhu3DI9XSvk952e8HW+m5wcKbqjcMGWtYTmCOML6naHA6TG+cwphZmkbuPaoKM1baLmgcTkeHYije5oiMYHRlPqrW+Htwzw7V85tFfHVc7u/JY5Eq2Jzo2tO2mqwuiCSdN/SFGGmIWcu+9DSDhEzB1iOPw7lorDb2VASw4gCQSMwSIkjoz1XxXXdFPFkbivFs9HBmTj9ndmkTrB4KvvWoaNF725OAyPTMDzTFvvFlISTroBqeiPil7JQNrs75yLy7DwGH2fELboul4yTWrRObJ7Io7Vtta+Rdhe1pBAxBsmCM/alUtR2QPFQ12xSqgiCHNn9d67x80dQX03pxgvFUeY5NvYwW6/i+CfsrEi4/1fBO2apC1ktmmLgtqDwzOASNAdJ3T0Kn2ltT6j6Tnx7Uak+1rn2KStbM4Cqb4rkt6nAyo9KLmpvk0k/FpE9UAdS9pPEZb9/RwUDnZFLGuQuhcDX7UWWELxIC3oVFWOU3S3NRVc1KwZQoiFJzrkWLF4GpgtXOBQ2M5YrKgI7AlKDM1bUrrrPZzKTjO+IHeckRM5W3RUCtzwekK5pVfon78JxDsPpK9p7JPAxVqtOkOvGe4QPFWNO67O1hi1SSCBipYWuMQc8Z74WGZWWlRT2pweGuCipDC8dK6ogxhO4ru1NjCVtgtRVhkVosm5CeC211WkGm0jQhfPjaM46FptjbVNPBvE79y6VyTF6NC+u1xyOm6PXVZjbS+rTRpNqUKZcCTjcB7IGmmg1zV1bXlpJGnUFXVdqKdNhDoyyLf87kzRGVsu3j+RMklxzB3jWQR+pVrsFbrdaHl1RkUYdm7U8I4lY29NrKHzhtRswJkMY3DJiOuM+9au7flGoYIc+B05HuT0M3jCY9qIkZCfNQuto0DgesRmOhZ2wX2a2bH806HiFY16TS3I84b/AFUkkV62iKbstdwWQsV3vJyBMnhvX0jZ2xMLJe0EHSdyvqFmps9lgHUFLgpckuNnyS/LofQs3LPEc9jQOMu9AVLsTRqu5WjSAmcUncNDl3LUfKdz/mVAf8tqZI6GZH+sKr2b+gvWrT0DjUaB0E4m+QUTwxl4taBPtehC99lrViJwk8Sc+5c3daq1kpPaaZOZLSdATqD25r6tj45rP7c2cGyuyzxN8SnLpoSVVouUmfG67iW1ydSQTlvJlQMOQ6grvaegGWi1sbkA7LsaCl23M8UqdQjmvaCFEofBiiKoJb/F8CpaMwvaLZn8Q8imWMgoa8jTGvESqjiorfZoouPCD4hPW1skAfqV5edUcm9vFp8M0NUkXHmQnILWdLQfBV9rELunaIaCdzY80oa+IqmXjfjbI4KFfWSytwNxaxPfmhPtYvUR0NVyAho1UlmJBkGCDIO8Eb0pcGNVIvrv2LtNUAloptO95g+6JPfCvrJsDSYMVas50ahoDG9pMk+CsritLqtNrsRiADLsRkbpO/1TV4vGHXqzmOnrXy+X8jmcnF+KT/udiwoUpWajSEUKTW8XRLz/ABOkhK2604RLnRxLnZ9Wapb0t1QThquHcspaiXGS4npJ1Xo9LnU142/5JyVFFjfV4uqENDua2dNDPmqS8mucySTkMuiMxHBMByaNPFScF6igmjkcrPbmOOm13RB7MlPeghqrdlanNez6rv15J29K0iFS5BvxIKdTnjpCu9mLQWuyPFUFnEweCZsF4ClDjpMLX7M4s2NqtWI4T+uvcsNtZs7UrPbhMk5Abp6Vpq1UEYxmCNUxZ3jCSAA4NlvEkEHvRyzqgz5v/wCjHyZIUj9i3gMznE7PoaB/ham0bTUGk42PDt7QAQT1ymbjvN1oeHlmGmN26N3Wde9PR1TUIxtDez9y8hSAEgjo850Vu+0tIgjNVdvvLMgERJ0Pgl7G5z5M7iAeB3FFq6Rxt2fQbpdFMKza6d6zVxWouphx1IkjcCMiDwIMhWdK1nr49HciwM7tI/lL4u+luptqVSOuY/oCQ2nPI3oyp9bk3/8AQ/0HvUthqCpftV2opWcN6icJ/wC5R8p1CXUKg4Pb3QR5uS5RnLg32Dhoqjac4qIbxqU/6wmrotmOjTdxY2euIPjKhvsYms48rT/qC0Le0fL9rR/rrUNxePGm31W+2asbKt30GOGfJgT0hYHa4/660H77f/zYvoeyVSbFT6A4dziFMTJcs+X0B7fWPip6Ts0xcdgdWbWDfaADo7YSdpaaRwnVZ17mmN+J1X9r9bkpUGIkfdd5FN1ngRO8LgAcjUfx5oUz3IV0mZk0y5re3zVvc1ytLXVqri2kwgGIxOP1Wz2Z9Kr7Mcu0/BX1C0k0cG5kuiTnPEaLPd6CE6WyV942WcqRjp5Se2MkKqoZgH9ar1XX2V3/AEMUl3SbmvKO/sUrhBBTCXF/ZorhrOBDJOA5xnrGenHp4KxvW8QNTHQqOwVmvbISN7Ol4YN5zXkdX+O9XL3LXydCzKMD222jEMR03D4lVhdJTN5vghvAKue+Cu/DgjjXbFHFKbltklUwU5ZH5EKvYMWmZ4bz1dKcs4zXQ9NEx2VlifgtDwN4kefwKbtFQmoOkJa8mYK1N24yPH81M7244JR5KlwN2PLEOAVNeTyQB0k/BW41d1Kltu7t81b4IXJoLNbcFBhJy5sq3ptdgD2mZGnosy2mX0qbBmXOYPFfQLVRIho9kAAAdA3BM1xsx9oBLiS0E9K6oV3NEBWdtssJCkOcR3KdmxPZaJeZdmrWzOwzAEjSTAKpi9zYEwOPqm6FrOjoyznUH0TTFRaXFbm8rVpuMAjlWic88ngH8Wf8RV023FsNZDsU67t/lKx15Wjk6lnrNgYXFrsj7LhnPcVcXta3NbTfIgPHsjUFpkz1Jk2L7EVsVut1XTnhozyyLhH8oVntuMTZ4Bh8XtP9TVQ/J20cjVqO1fWOfUBr3lW+0rjAkyHMqADpbhqDwaU0S+C42LtYdZwN4JHx9U9flWGsdwq0/FwCy2w1QEPZMEZjsJ9VZ7U2gts8mMnsM9TgqsE/Ex+1g/1dc/e8hHotjsLaZsbmn91zvFoPmSsftMZtFU/eB72tKs9grVHLt3cnijpbI+ITWjNfsTfJs+KlX8A8wqfaOxOr8vXbo2oQI4DJWGwb8Pzg8KU9yuNh6YfY34v3nOJUrehwZ85vqoeVDRoGtT1u5tnY3ecynLwuia0nUwY6FWbQ1swBoFDXI37IpmH2vxeqsrstEOg6EQe1VLd/YUyzJp6is0tiS0TVaRpuLMzBMHoOY8CEKzsN7sNNuIiYzkbxkhXSI7mcWZ2SmqPkT0JezDmrqoYb1oXJs9Yzm5bbhe4FTMtE1S87sgqPEWvkKyszT3qWvIx7m1R5a3FziUtanRCs+RVXeIzRD3KmqREXHKNVc2S0Co0Tk+Ox0b+tUrDmE3ZmZupzB1aeBGicmTAm2hpzRa8atcPHL0STqvOaeITJtGOjUpu9oDTpGcjuVYx/NYezuUoqXBdh0tJ6FVV25J6i/muCUr+yrZC5L/ZWyl7qboyZzu3MBa6ueJhUGyrC2iDEF285ZK6qw+MQy3SqR0QVIRtZHFUnJ4nE93ZwV7b6TT3aKqtLIGgSaNCBlozMyYA3SMte5WFmMYSBMnQAwQetI48JLhGEDUbp1kb05ZnvLA4YekaGN0TvQhE9+WX/AErxphLXAa/vCc+olJvtRfYwTPNLRO7mwMxxg6pt9UOYaXsuLTrOczos7TtGGm9hOTsOXTIVGctGu2QpBllaA0GXvM7s3GJ7khtBaCW55FlfDHQ5kT4lSbKV5pPZlLSCJMAB2uW/MFVt/uOCtBBGNhnfMRkgG9DWyNpc2oQ3Xhxy/JXO1dcmzPn7uQGU4hvWWuWvhrNdx/yptp65FSA4ljmZicgQ6dOKSIT0yC8K2Oq48WsP8gU+y9fDVePrUqrf5cX/AFVVyv0jTxawfywu7LVwVJ/EO9pHxVWRey1uavgoWo8aUdpMLVbG1A275/H4mFhjUiz1hxwD+b8lrNn6kXfTG91QAe+lB+RUWPbVWdjDjGsL5zeWZlbHbK1/Sls5BYm0VEsrBbkK0Wc47hHjOimfGF34Sl3v4r0OOF0/VPmFl8AV7V6u6TRCFQjR2c81eWk5ALmmVzanJJlzfgkIVhzh1q6oNkjqVPR57o4K6oZJ3ojH+1DJgLP3kecreo9U1u9pKBrm4IeCYtD4e1yXcFLajLQlLkzxrxbObeM8Y7UvYqeIFvA/kUy0y0JOnzXuH64p8A3Y+52ErmocTJGmajqVMWaku4S0tO4+CohH0C66Lm0GTAIYJOq8pkkwT2kR3KENAawAQ0AQS7cAlqtYuHtZzp+uhOzsS0S22tHkqp7yZ52XirGtWyl2kZD0VcaTHxAjPPLyQwIWUgcmkkauzyy3RvT1V8ASZZIIiJ6AkLda2sgMjcHb8v15LupaAyJ0yIaDJ6TKAv2LajaKkc6mfuv1jr9FQ2yhzi373xy+CtbO+o4zjcBBkSBM7ujrSt4N588Y/XgqRllWj3Zithrwf3mkdozHkUbRATUEBpAYSO05juCrqVXBUa7g4HxzTm0j/pIwxLPiDPVqhkRehC7qkGmezxITt9RzDEGS09O6VV0fYHQT5qzt9bE0djhlxA39aSJXDKysc29QXtV/OHWPNe20Q7uUFb2mHiR4IfBDH7U/6Fw4vb/2WgsdowWazD72LucsveLvov4x4AqybaZZQHBgjvz80oPY06RPeNY1Kp6ZPiq2pRzKsLnAdaQCJycP5SVBaRDyOtTk4s1wte5R12zUjpCltgimelcnOpPWV5er+ak1wL5FLO3mjt80KeyM5g7fNCCC6o08gl7Xqp21cgl62blFGuRUkc3VRIxOKfa5dPbhYBxXDAmv1ZMNSB6q7X7SYtD5qAbgoH5kqohkdo8LJhM17NLexc0W5hWbWokisXDKGhoQlbSYeD0KwqMh5CRto0PAofBktOjhroT11HnEdCq6j4M7im7HWwOBTGaO5bU00y3MubMgndOSYmXDCIJGZ7FnLvLhWBGYJg+q1dWiQ3LXoVUdEJaOBVIDRkXZjPRLl5PfE7s1w18GDE8SdFE+nIdAkZc74JFldbIbzWgmSZML2xWmIBdJgw2PDpXdptbZAw+zkT0joVdYK/P0HXvHFNEN7NHTqVDoQBpvJHSkaVpc6pUY4yWhpHVnu7lw6o76xE8BmQq+6KhNdxPAjyjyQtMnK7VD9sEHrXVqfiwOncGnugqe3U+YD1g+YSzj9ERwcM1TMIs4sw5jvxeimL8mcII7j6EKKx6PHT8F2P8AbPQQe/L4BIXueXgzmsdxbHa0/moHMlrD9V/mPVWFdk0T91wPY4R5wl7vbiY8dAd3JtCILxP0bR974JyvkWAbsI8IS1ds8mOL/IBMkYi4jdn3Z/BRACw2YYXWsRqBVI7KboUl+2dowvDpLmBwOkhwyIHDNd7ED/VOPClV8Wx8U1f9lDq9ipsOTrPSA7JPwV9to0j+pjG6k9HxS16OzhOVBqOJSb24qoHT4LOfIlt0O0qWFoB4DxEr1SVjn3eSFn3MtwGqbeal6Yl4HSmOUikOMqGwD6RS5cCnK6HLwMEDgFCKmS8tzueSl3Oyw7yiLd0KPJDSdmXLyhm4p8WSBCTs9I4ytorY5xGaITTKoUMRKgFRTMeOwtozlV9sbke9NvqSorQ2Actya3EiSqRWPbLSvLPU0lcCr6LhuUjplEOA9zR3Q5pIBdGei1VeqIAmcl8/ov5wAJBy06VtadnJpjPMDMrVcGsBG0Pz00OihdULgcj6FeVnge0MuhTU7U0jmgx8VNGpm7VXcS7rkj9dSWs9Xngpm2PDa2eh/wAqr5aXEjinRnZpTUBBJPUFDs1SxGo7qVWLScJC0+xNEEOGcmTpIMbkvcT5HuSlrmnWJ7W6+CqKjYDh0T3H81p6tHC8dhjgDkR+uKpLZRz65b3SPgtPYwaplfYTmRxA+ITDW8xw/WRB9UjZ3Q4dXkZVlQbJcP1nl8VAiZnsuHFnjAcPIpa4/wDcI6Py+K9s1T6UtO9ojrDZ9VDYn4aw6THeY84TsZ25kOaPql/hAT11UpxHg1x8Co7wpw93SSfeDCnrtIbSqHeWkeCIoEtjOwLAa1Rx+oB7xHokb7vCH2NzdadOn3gkkeSsthRlUO8uA7pPxCzl5shzW8HkfzKvYviIhW9oxujxIXFip/SOJ6AOsgHJeV3853X5f5XFpq4W0j9+T3Qsp7Kx82N1tShcU6mIYuKFzuypVZ89/aFX7Wp77vVDbxrDSrU993qlULtpDGjeNY61anvu9UftCr9rU993qlUJgN/tSv8AbVf/ACO9V4Lxrfa1Pfd6pVCAGjeVb7Wp77vVefP6v2r/AH3eqWQgBn59V+0f77vVBt9X7V/vu9UshAE3zl/13e8UfOn/AF3e8VChAE/zuprjdP4j6qcXxaIj5xWjhyr/AFSKEANG8ax/5anvu9UNvGsNKtT33eqVQgCd9rqHMvcetxPxXPzh31nd5USEAS/OH/Xd7xU9G9K7PZrVW9VRw8ik0IAfdfVpOtorH/7X+q4N6Vz/AM1Xj/uO9UmhADHz6r9o/wB93quxeVb7Wp77vVKIQA1+0aszytSeON098rz9oVdeVqe+71SyEAOOvSuda1U9dR3qgXpX05ar/wCR3qk0IAeo3vaGezXqt/DUePIqM3lWOtWp77vVKoQAx89qfaP953qvHWyodajz/EfVQIQAw23VRkKjwPxu9UJdCVACEITAEIQgAQhCABCEIAEIQgAQhCABCEIAEIQgAQhCABCEIAEIQgAQhCABCEIAEIQgAQhCABCEIAEIQgD/2Q==" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah!</td></tr>
</tbody></table>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-27853066526905134752020-01-24T03:51:00.000-08:002020-01-24T03:51:28.465-08:00Meals from my Brexit Cupboard<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Image associée" height="291" src="https://i.dailymail.co.uk/i/pix/2014/03/31/article-2593417-1CB6296200000578-749_964x704.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
My parents were children in the Second World War. They knew what it was like to be short of food, and to never know what was round the corner. Subsequently, for as long as I can remember they had a 'siege' cupboard under the stairs where they kept a supply of tins, packets and bottles to sustain them in the event of an unexpected crisis.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Many of us came round to that way of thinking at the start of 2019, when Brexit loomed- and we began to stock our cupboards with tasty Euro treats like pasta, pulses, sauces and tinned fish.<br />
Well, the 29th of March came and went as a damp squib- as did June 2019 (Damp Squib 2), and October 31st (The Return of the Damp Squib).<br />
Now however the 31st January looks like Damp Squib is back- and this time it means it.<br />
So we are un-celebrating the date by eating a meal from my stock of tins and packets.<br />
<br />
If you feel like un-celebrating with us, or just want some storecupboard ideas to use whilst camping or travelling- look no further.<br />
<br />
I am making Moroccan Soup and Vegetable Chilli with flatbreads, plus Butter Bean Mash and Smash-ing Gnocchi.<br />
<br />
For the Moroccan Soup, you will need 1cup of leftover vegetables or 1 tin of ratatouille, 1/2 jar fruit chutney ( plum or fig are good here) 2 tbsp red lentils, 1 tin mixed beans in tomato sauce, 1 tbsp Moroccan seasoning (ras-el-hanout) and 1 tsp chilli paste ( or harissa paste if you prefer).<br />
Heat 1 tbsp oil in a deep pan or pressure cooker, and coat the lentils before adding the spices. Then pour in the contents of the tins. Fill the tins with water, swirl around to rinse and add this to the soup.<br />
Stir in the chutney and taste- add more salt, chilli or seasoning to get the flavour you like.<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/AVvXsEim8JAgWsn6LLMLYz2peW8_hXlAcI6zwGI9GqbLDCcgz7R3cbZ61j0UrgxOdv73LradHNPV13jlrx_Z3n0wMgzm7EFP7xLwZTffPIZaENTq55wD8uNivGmnl1iGrs0ETrkcREzTFtKBVBe7/s1600/DSCN2265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8JAgWsn6LLMLYz2peW8_hXlAcI6zwGI9GqbLDCcgz7R3cbZ61j0UrgxOdv73LradHNPV13jlrx_Z3n0wMgzm7EFP7xLwZTffPIZaENTq55wD8uNivGmnl1iGrs0ETrkcREzTFtKBVBe7/s320/DSCN2265.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix all together in a deep pan</td></tr>
</tbody></table>
Cook in the pressure cooker for 5 minutes or simmer in the pan for 15 minutes until the lentils are cooked.<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/AVvXsEhrRmvRnXxUq2PQxYlTK4PwOBX49VFw8viB-xMvOQsm6RqbztsDDYMfqBLO-p1QJl7jZ2BzN29hE6a9_huWfqEX79vupYWHA_cQAnlmsWaOj4mpU_sXHb9dX29gkvSH1zsKtlsmVlUwBMPG/s1600/DSCN2267.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1129" data-original-width="1470" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRmvRnXxUq2PQxYlTK4PwOBX49VFw8viB-xMvOQsm6RqbztsDDYMfqBLO-p1QJl7jZ2BzN29hE6a9_huWfqEX79vupYWHA_cQAnlmsWaOj4mpU_sXHb9dX29gkvSH1zsKtlsmVlUwBMPG/s320/DSCN2267.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moroccan Soup</td></tr>
</tbody></table>
This soup goes well with pitta bread or homemade flatbreads:<br />
<div>
<br /></div>
<div>
Just blitz 220g of wholemeal flour and 1 tsp salt with 2 tbsp rapeseed oil in a food processor ( or rub in with your fingers).</div>
<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/AVvXsEigufVY57KyO8lF4NquGkaqHZ56UDk6Tj7Yf1MHek-7MaRjhB15dnapdsHhjA8vbVEaE9Zq59h3T2RlSLu3S67HXyVhAKzOnsZMvgBxZ3xmKzyxfmmWZfVmodpWscKaREOEzdUStMgu8uxF/s1600/DSCN2261.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigufVY57KyO8lF4NquGkaqHZ56UDk6Tj7Yf1MHek-7MaRjhB15dnapdsHhjA8vbVEaE9Zq59h3T2RlSLu3S67HXyVhAKzOnsZMvgBxZ3xmKzyxfmmWZfVmodpWscKaREOEzdUStMgu8uxF/s320/DSCN2261.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blitz flour, salt and oil</td></tr>
</tbody></table>
Gradually add hot water until you have a soft dough.</div>
<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/AVvXsEhA6iFByPjUIFzK4Ahg0hpGxa0K8qTqXKGLFNWmhvQoSQp5odcBm0Xag0UCoO_xZGhTUW17NNjlDCcBHi76nZSj2noNaTSgOrnrN-eYFySPr8xOHV6N-46hD7iWQxSd3q4F1p4MVe3TiLUX/s1600/DSCN2262.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6iFByPjUIFzK4Ahg0hpGxa0K8qTqXKGLFNWmhvQoSQp5odcBm0Xag0UCoO_xZGhTUW17NNjlDCcBHi76nZSj2noNaTSgOrnrN-eYFySPr8xOHV6N-46hD7iWQxSd3q4F1p4MVe3TiLUX/s320/DSCN2262.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn the dough out onto a floured surface</td></tr>
</tbody></table>
</div>
<div>
Turn it out on a floured board, divide into four portions and roll out thinly.</div>
<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/AVvXsEjJt7pqbRaNQeZ6X014BZvlLc4BYW0pYR0m43w0O2SWPtswJlRsL6JSyUVu9bjt1IEAioCf2nUEWcNVPVcd-YQWKpL0y_vWzkVrhDQ9eBEcYPGhmUlvtDA9M-qcRS3dEj9OXKUgoycBZmiw/s1600/DSCN2264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJt7pqbRaNQeZ6X014BZvlLc4BYW0pYR0m43w0O2SWPtswJlRsL6JSyUVu9bjt1IEAioCf2nUEWcNVPVcd-YQWKpL0y_vWzkVrhDQ9eBEcYPGhmUlvtDA9M-qcRS3dEj9OXKUgoycBZmiw/s320/DSCN2264.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll into four thin flatbreads</td></tr>
</tbody></table>
</div>
<div>
If you are not going to eat these straightaway, freeze them with a piece of greaseproof paper in between each one. You can cook them straight from frozen.</div>
<div>
</div>
<div>
When you are ready to eat, fry them in a hot dry frying pan until the surface bubbles slightly. Turn them over and fry the other side for a couple of minutes and serve.</div>
<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/AVvXsEil2mOPyVcDDGLrJ1CcIvMl_o9q6laIacwcCCNPmKO6c7ayMKdmCoQM1zHmJcnTaJfRc7uAbD9C82sygAKmR0elxile6xxKSU-KxUkbJv5AudmSXzR5vDSC9au_HzkugAB03EoLK9U4HCrE/s1600/DSCN2266.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2mOPyVcDDGLrJ1CcIvMl_o9q6laIacwcCCNPmKO6c7ayMKdmCoQM1zHmJcnTaJfRc7uAbD9C82sygAKmR0elxile6xxKSU-KxUkbJv5AudmSXzR5vDSC9au_HzkugAB03EoLK9U4HCrE/s320/DSCN2266.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry in a hot dry pan and serve</td></tr>
</tbody></table>
These flatbreads go well with a vegetable chilli- again made from tinned goods.</div>
<div>
<br /></div>
<div>
You need 1 tin brown or green lentils, 1 tin kidney or borlotti beans in chilli sauce, 1/2 tin Eazy onions, 1 tsp minced garlic or garlic powder, 2 extra tsp chilli powder (optional), 2 tbsp tomato puree.<br />
<br />
Bring the onions up to a sizzle and add the minced garlic.<br />
Drain and rinse the lentils and add them to the pan along with the kidney beans.<br />
Add the tomato puree and some salt and pepper to taste ( you can add extra chilli powder here).<br />
Add some more water and then let it simmer for about 10 minutes.<br />
Adjust seasoning before serving.</div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jcmsZIkkX2jasdESJIsRzv8I95lzZvpWyyX8Za2fAXzTY3yQXlsg0KJHrwCfdCJ670PAnpFz8Q6nqraZ7TKMZPTdi-wOWspvjwZJ6QhT-ERqhnSZ3-RNSnrvkwXdQgDsTXLZUqdzpjw8/s320/DSCN0018.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Chilli</td></tr>
</tbody></table>
The leftovers make a great filling for baked potatoes the next day too.<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/AVvXsEgg_qnn9lcfrooAaQ5MLy0zEKt3JXXgceRN5x_H3gwB95ji0he5hyphenhyphenfjajZu1R9Y9ZHywUZkvus6loKmt-gRpGeRb17lO5NqGe6f60HYwDxnyn0_eFO9y9tDACsAjeel9KqtrKAZ08yvoojG/s1600/DSCN2276.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1283" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_qnn9lcfrooAaQ5MLy0zEKt3JXXgceRN5x_H3gwB95ji0he5hyphenhyphenfjajZu1R9Y9ZHywUZkvus6loKmt-gRpGeRb17lO5NqGe6f60HYwDxnyn0_eFO9y9tDACsAjeel9KqtrKAZ08yvoojG/s320/DSCN2276.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie chilli Baked Potato</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
And talking of potatoes- do you remember these guys?</div>
<div>
<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;"><img alt="Résultat de recherche d'images pour "smash advert robots"" height="240" src="https://i.pinimg.com/originals/82/88/34/828834c0c2bb5eaab49c525c4db70429.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<div>
Well, I'm making a case here for the return of Smash ( instant potato ) to our stock cupboards.</div>
<div>
<br /></div>
<div>
Instant mash has fallen out of favour here- but the French have no such fashion fads. They love their <i>pomme purée </i>and rightly so.<i> </i>Added to soups, it thickens and adds flavour- and in this gnocchi recipe, it's as good if not better than it's fresh rival.</div>
<div>
<br /></div>
<div>
Mix 40g potato powder rehydrated with 150 ml boiling water to 1 egg yolk ( freeze the white for later use ), 1 tsp salt and 1-2 tbsp plain flour. Add more flour as necessary to achieve a soft workable dough.</div>
<div>
<br /></div>
<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/AVvXsEiCAGw5d-S-JXn8o5O-Xgtglj4-ILXDEoo8oWHL6AWtkP2KBqg99ktipZFTe_LcbghE9js55ChsTL86VTrBoKNo-9_QF2YuR_HIzOPM55Q1iv_PgHSbTobbAOEQwVep3mhZbxCQPgknv6Db/s1600/DSCN2268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAGw5d-S-JXn8o5O-Xgtglj4-ILXDEoo8oWHL6AWtkP2KBqg99ktipZFTe_LcbghE9js55ChsTL86VTrBoKNo-9_QF2YuR_HIzOPM55Q1iv_PgHSbTobbAOEQwVep3mhZbxCQPgknv6Db/s320/DSCN2268.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix mash, egg yolk, salt and flour in a bowl</td></tr>
</tbody></table>
Turn out the dough onto a floured board and roll it into a long sausage, like you used to roll Playdough.</div>
<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/AVvXsEhvXJZz78DnhASMQt9HBDF98JXRkUO5zha9Fa4wv09L4AxDDpK-7Vngq-ucb2U090syLa4iZMP0VdJtMDydz1R4OugX9dBqUNbml2ES-g97Up4wD58O4bmWz51unhxM7VCabC9G1Lby2xJp/s1600/DSCN2269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1092" data-original-width="1600" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXJZz78DnhASMQt9HBDF98JXRkUO5zha9Fa4wv09L4AxDDpK-7Vngq-ucb2U090syLa4iZMP0VdJtMDydz1R4OugX9dBqUNbml2ES-g97Up4wD58O4bmWz51unhxM7VCabC9G1Lby2xJp/s320/DSCN2269.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out into a long sausage</td></tr>
</tbody></table>
Slice at 2cm intervals and then flatten with the tines of a fork to give the gnocchi their traditional appearance-but also to help with them carrying a sauce.</div>
<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/AVvXsEjSfwLd2MDxzlkXNpDjrAVfs9aaICHzXoa19p-eiQDYTGizFMBdmKVH_2hRoAnGxUCmq0y7OzpCGB9oP3AKLQLLUldGRWTSZMuIXEn1xBbDV431aTl3kSPmMy7VweWyOU91R4UvtOVKaP2p/s1600/DSCN2270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1189" data-original-width="1423" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfwLd2MDxzlkXNpDjrAVfs9aaICHzXoa19p-eiQDYTGizFMBdmKVH_2hRoAnGxUCmq0y7OzpCGB9oP3AKLQLLUldGRWTSZMuIXEn1xBbDV431aTl3kSPmMy7VweWyOU91R4UvtOVKaP2p/s320/DSCN2270.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice and shape the gnocchi</td></tr>
</tbody></table>
Bring a deep pan of salted water to the boil and add the gnocchi in batches. They cook quickly.<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/AVvXsEjGfkzn17yxVyMvIk-uoSWo8YLhab1UVYFgtQDCZyYRrKexWJ78Y9fAorCLxsN5hE4IVb_vgiuUkmrNuSki6VEFwE70l4tobIKKMuiY83_vIpndf8ysas8GHdtb8zlfNEiEAEUaL0A4GhML/s1600/DSCN2273.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfkzn17yxVyMvIk-uoSWo8YLhab1UVYFgtQDCZyYRrKexWJ78Y9fAorCLxsN5hE4IVb_vgiuUkmrNuSki6VEFwE70l4tobIKKMuiY83_vIpndf8ysas8GHdtb8zlfNEiEAEUaL0A4GhML/s320/DSCN2273.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gnocchi are cooked when they rise to the surface</td></tr>
</tbody></table>
Remove with a draining spoon and leave to cool (if you are not using them right away).</div>
<div>
<br /></div>
<div>
These little pillows are easy to freeze and refresh in boiling water when you need them.<br />
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfkFWAFd6jvch80lhx5Nee8_i24Ly3Y2k5SjBvMrGi1UsLKQKkuw1Gv88bPBs4OjhrWwsBIrG5N_tq8ZvyMG8RQzs5758fORWTv0nxJJYzUeswl9b0nMW-eFQy-5qRdXRn4TFgSwpr5v5/s1600/curried+gnocchi.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Gnocchi</td></tr>
</tbody></table>
<div>
They are lovely with olive oil and grated cheese on their own, or in a tomato sauce or baked with a cheese sauce and spinach as a main dish.</div>
<div>
<br /></div>
<div>
They are also tasty fried to accompany steak or chops.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
If you want a change from potato or rice to accompany your dishes- try making a mash from tinned butter beans.<br />
<br />
Gently cook 1/2 tsp minced garlic in some olive oil, then add the drained beans with lots of salt and pepper, a squeeze of lemon juice and a tsp of grated lemon zest. <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/AVvXsEgdq2my255q1Y9BlIkKRvZuORCusk9HXIFlSfYDInafpNacVLeN8SYQ7PJwYQbkbRG5NxO2w4mzIFJx-yizGlLratZB5YY8vL7fijCgT3bKlWPYLlLqHzfdTdDTze4dRiT3fJiZ1Y9-82Z8/s1600/DSCN2278.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdq2my255q1Y9BlIkKRvZuORCusk9HXIFlSfYDInafpNacVLeN8SYQ7PJwYQbkbRG5NxO2w4mzIFJx-yizGlLratZB5YY8vL7fijCgT3bKlWPYLlLqHzfdTdDTze4dRiT3fJiZ1Y9-82Z8/s320/DSCN2278.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add lemon zest and juice to beans</td></tr>
</tbody></table>
Mash with a potato masher for a coarse puree or use a hand blender for a smoother one. You can flavour the mash with chopped chives or spring onions,<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/AVvXsEh6tShdlxqygaD7IiPEBh_rUZcPPR4zAcGR6IgHvBQA6enDAK0Dfcm0coXhGeabUKW5zu-Ea-0r8sImJA3nmDYJU842_P_8ka0EvC6JxGevG9mdpt11yJXlOMzkiiTno8559tHOwumIMAnN/s1600/DSCN2279.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1391" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tShdlxqygaD7IiPEBh_rUZcPPR4zAcGR6IgHvBQA6enDAK0Dfcm0coXhGeabUKW5zu-Ea-0r8sImJA3nmDYJU842_P_8ka0EvC6JxGevG9mdpt11yJXlOMzkiiTno8559tHOwumIMAnN/s320/DSCN2279.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mash to a coarse or fine puree<br />
<br /></td></tr>
</tbody></table>
<br />
or leave out the lemon and beat in some Tomme cheese and nutmeg for a Butter Bean Aligot. Coarse grain mustard makes a good flavour combination too.<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AwfDysUxAw4TY5_YkDqdgPmOOQ-Q5iTWytx0HYTrjNcj3Vd_7jvFT79QgNgTcmT-NM4AvLA7EBgc8uop2bw4_6LQCMpxn5P-MIYkT7ABBAqbKzrZJbqhlPTfj88_dnEY6h-USN0Bc6jw/s320/DSCF1930.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter Bean Aligot</td></tr>
</tbody></table>
<br />
So whether you are celebrating or un-celebrating this 31st January, I hope some of these recipes are useful.<br />
<br />
And remember in these dark January days - you never know who will really have the last laugh.<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;"><img alt="New home: The For Mash Get Smash family of aliens have arrived at passport control" src="https://i.dailymail.co.uk/i/pix/2012/07/02/article-2167710-00233DBA00000258-926_468x286.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="text-align: center;">
<a href="https://www.google.com/search?q=smash+advert+robots&oq=smash+&aqs=chrome.0.69i59j69i57j0l3j69i61l3.4719j0j7&sourceid=chrome&ie=UTF-8">https://www.google.com/search?q=smash+advert+robots&oq=smash+&aqs=chrome.0.69i59j69i57j0l3j69i61l3.4719j0j7&sourceid=chrome&ie=UTF-8</a></div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-26081086363805938982019-12-27T08:17:00.000-08:002019-12-27T08:17:20.484-08:0010 Best Leftover Hacks<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
</div>
<br />
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2013/11/6/1383758580237/UKfoodwastebyfoodgroup.png?width=300&quality=85&auto=format&fit=max&s=f4b8fedd7ca3e47122a2ff7ebe816279" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="UK food waste by food group" border="0" height="300" src="https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2013/11/6/1383758580237/UKfoodwastebyfoodgroup.png?width=300&quality=85&auto=format&fit=max&s=f4b8fedd7ca3e47122a2ff7ebe816279" width="320" /></a></div>
<br />
<br />
<br />
<br />
T'is the season..of over shopping, piles of leftovers and a beckoning rubbish bin. Sound familiar? Well, stop right there. Here are my suggestions of what to do with 10 of the most common foodstuffs you might be tempted to bin.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
1. Bread.<br />
<br />
The <i>doyenne</i> of cookery writing (Marguerite Patten) told a story once about a woman in her village who was seen throwing away bread and was shamed and shunned by all the village folk for months. Those were the days eh?<br />
Now it's the foodstuff most likely to end up in the bin- but if it's starting to go stale, just blitz it up for breadcrumbs and put them in bags in the freezer, ready to use for stuffings, coating fish cakes or chicken, adding to homemade burger mix or making a crispy topping for fish or cassoulet.If you have leftover garlic bread- even better. It makes flavoursome breadcrumbs and great croûtons for soup.<br />
<br /><table 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/AVvXsEjDN5XpbzUtlVjajbzd6cu6Iz78rI6AbHjaaiYNhPGnhYinYFguXcW30sPoIOhqxBFiOnHLXQDlfK-APTZ6jqASMqkbeeAmHs_luTXE7splyPm5eBIh1Kr0kDOF2ptxw_zxNLOcifZUWxbq/s1600/DSCN2245.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDN5XpbzUtlVjajbzd6cu6Iz78rI6AbHjaaiYNhPGnhYinYFguXcW30sPoIOhqxBFiOnHLXQDlfK-APTZ6jqASMqkbeeAmHs_luTXE7splyPm5eBIh1Kr0kDOF2ptxw_zxNLOcifZUWxbq/s320/DSCN2245.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chop up garlic bread for croȗtons</td></tr>
</tbody></table>
<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/AVvXsEjsHj_Ae2YVosT4c85h1tRsksomC2V98bVFnfKa5FZyWzGpvBxcZ3pAoWxzgUQC5_fkx4PCN4J8qBdzF6eT71OJkiwvd5xuYXtSM_abbPMe-tO_ltcSzsBzpkVHYFOnNp2TfQ6Au7-G0r9u/s1600/DSCN2244.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHj_Ae2YVosT4c85h1tRsksomC2V98bVFnfKa5FZyWzGpvBxcZ3pAoWxzgUQC5_fkx4PCN4J8qBdzF6eT71OJkiwvd5xuYXtSM_abbPMe-tO_ltcSzsBzpkVHYFOnNp2TfQ6Au7-G0r9u/s320/DSCN2244.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blitz up bread for breadcrumbs</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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DKiczfVBQiW9y2GFEuzvmQJI736voy7gJYCdB918KQvB3SeK79bV6NY6FqRSFx2c_waT-HXK6ShlsjcYzvY9yroVlRnWvm3cDSPxtKUQYdzXFppPg0KzP1bu-IGWjUCHIyHb6zzLAyiX/s320/DSCF0902.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coat chicken breasts with crumbs</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
2. Cheese.<br />
<br />
Most cheeses freeze well if you grate them up and bag them.<br />
But if you have lots of odds and ends left from the Christmas cheese board- blitz them all together in the food processor ( Cheddar, Cantal, Bleu, Wensleydale or those odd flavoured 'truckles' much seen at Christmas)<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/AVvXsEiA4q9iZxAcgKWdO0vMxceCurLyPg44Qit-OyppoR8wegtl-azQgLtN6EfPuK2TU9B-17t_PzCFClc1Ljl5UcbC_2gzcsnaDWQxVEh2Rx6tVnS_uyYpdwTbSomxJVDWS1I8zNNEUgSTqhry/s1600/DSCN2247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4q9iZxAcgKWdO0vMxceCurLyPg44Qit-OyppoR8wegtl-azQgLtN6EfPuK2TU9B-17t_PzCFClc1Ljl5UcbC_2gzcsnaDWQxVEh2Rx6tVnS_uyYpdwTbSomxJVDWS1I8zNNEUgSTqhry/s320/DSCN2247.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use up your Christmas cheese board</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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf7eBoHnUT1PJyBctSHZFkazlzAcIfzlOAouTaIiTkXvR1JkCHbwG-zmSybRJSNLfNrTSXWXP8wUSQuoba154gSSjJdjlP50Zl9mn-nowyZT7xeLCzaye4U624XArEZxS0wvL2r2Xi9pu/s320/IMG_20190126_110659766.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese scones</td></tr>
</tbody></table>
and make these delicious cheese scones ( which also freeze well if you make too many). Just blitz 225g plain flour, 2 tsp baking powder, 1 tsp salt, 70g butter, 1-2 tsp mustard and a selection of leftover cheese<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/AVvXsEjnt09KkVh15PPR_L37YFpRiXYTEEDcQ8i-DcgP7drV3IvIGzB6yzjOYSKXFHTFduESYSuWv_GyCT5VZt6CcoYW-uJyaElKkidDrJM7wnKAAIOGHE9SyjX44rmWdPuY2poQpMPDnL1v5sNv/s1600/DSCN2248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt09KkVh15PPR_L37YFpRiXYTEEDcQ8i-DcgP7drV3IvIGzB6yzjOYSKXFHTFduESYSuWv_GyCT5VZt6CcoYW-uJyaElKkidDrJM7wnKAAIOGHE9SyjX44rmWdPuY2poQpMPDnL1v5sNv/s320/DSCN2248.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">About 175g cheddar and Brie</td></tr>
</tbody></table>
Add some milk, a few glugs at a time, until the dough comes together in the food processor. Turn it out on a floured board and cut scones about 4 cm thick.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<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;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</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/AVvXsEiemDpdlIzN8IzsgQPM1VvvjE9ALqJGZSdP8IeN_LgOlqXZMEQTLp_HAyg188h-wuGo50MaGDDh7VxNdNLY1yTJ3hV6mi4bG7vP-t794PXubLXY2UUe-GIL0GN01qTlWT_-BMhyVaPvOmO5/s1600/DSCN2249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemDpdlIzN8IzsgQPM1VvvjE9ALqJGZSdP8IeN_LgOlqXZMEQTLp_HAyg188h-wuGo50MaGDDh7VxNdNLY1yTJ3hV6mi4bG7vP-t794PXubLXY2UUe-GIL0GN01qTlWT_-BMhyVaPvOmO5/s320/DSCN2249.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut out your scones</td></tr>
</tbody></table>
Brush with milk and bake on a greased baking tray at 175 degrees until golden brown.<br />
<br />
3. Eggs.<br />
<br />
Egg whites freeze well and can be defrosted and whipped for meringues, mousses or Îles Flottantes when you need them.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO__7fkkcbEw-lMrPGiOXcgwNM8EBtcaA9j7W754WRrr_vYOB6ccsFIQnqj_rysNPcce7lU43BJbBuaJvAPoxp330TvokLLQq72ShXdf_ctL39CNoOjv23wxmtD6JM9xyCIiu4ZjrBbYCb/s320/DSCF0932.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fancy ᐉÎles Flottantes</td></tr>
</tbody></table>
<br />
The yolks need to be mixed with something ( sugar or salt perhaps) if you want to freeze them. I mix them with soy sauce-<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi865KZPxNkTie2PSpErk324qB5ygbiOU68H6OMrH25wXhFMrehU4PiI7SrkMaY8Z322M3QTA-6xUxx_VOIZwnV98kCfeg2EAIA_4qic2qkG-AYeLPpA0XGzOajM_q0xJ4iqv2kQfDAUZyl/s320/DSCN2111.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix egg yolks with soy sauce</td></tr>
</tbody></table>
<br />
<br />
which can then be frozen and defrosted for pouring into Egg Drop Soup- or fried into an omelette, then chopped up and frozen, ready for adding to Egg Fried Rice or Cantonese Rice, Pad Thai or Nasi Goreng.<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/AVvXsEhj3PD-_La77oB-vcJzVSWSkVltZYaSWAwPyQdJ3g37qv4qXU6N-MtG6Lu44T8DN3F2P1KsYnTErU3veBS_dE_DS2sZVPX6o9cgyTAMohCMqT3RYYfusJpMVh5ilHODOBXHTzblwSLyuZVP/s1600/DSCN2251.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3PD-_La77oB-vcJzVSWSkVltZYaSWAwPyQdJ3g37qv4qXU6N-MtG6Lu44T8DN3F2P1KsYnTErU3veBS_dE_DS2sZVPX6o9cgyTAMohCMqT3RYYfusJpMVh5ilHODOBXHTzblwSLyuZVP/s320/DSCN2251.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry the eggs and soy sauce as an omelette<br /><br /></td></tr>
</tbody></table>
<br /><br /><br />4. Lemons.<br />
<br />
I freeze empty lemon shells and use them in January when I make marmelade to add extra flavour to the preserves.<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVqp7oK5ppsLlG1oOVT1mXxVysk9wFgvmN__f8upNyPXe619OYbMTfbsc8EVnnNsUDY93Zlx3Bs19PbCqRt_5CwTiFqdNyELCLxWDryHRTOu-8_0sQ0oJk2FKzbgX4AYcevsjZWBp-tEW/s320/DSCF2090.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon shells for the freezer</td></tr>
</tbody></table>
<br />
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV70itZ9enRBK9FUoKlF6gSzb_LcQNfvl3bGKZAyvoyNGE3aMJOIAhxlw1y7ITqhuxN1iWjrGqm4uCnn6EgzYXe5JdeNT6nR-0hznAqmOfE9GKRXtXQAeOlXmDS-RerwA-siFXCMRQgBTD/s320/DSCN2230.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon juice and zest for freezing</td></tr>
</tbody></table>
Alternatively, grate the zest and squeeze out the juice and then freeze in small containers so you can add a bit of zest or juice to a recipe whenever you need to.<br />
<br />
<br />
5. Herbs.<br />
<br />
I also freeze fresh parsley and coriander. You can then crumble bits into a soup, stew, <i>moules mariniḕre</i> or curry.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPYdq9-57rxXSpX-WoPbc4YslOOjtdQnKoYuKJX7JXzJMOdMlDRTnJWdkbyrcrceAFAbax3jQEMnrRXHJCqqAgjcJHJ2_pZ14yzyBSAX7oU8l6807lIz2OfJtbaIcnEM1YM41yLZjNgfa/s320/DSCF2094.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freeze herbs in ice cube trays</td></tr>
</tbody></table>
Other herbs (like mint and dill) freeze well in ice cube trays.<br />
<br />
<br />
Herbs like bay, thyme and rosemary just need to sit in a pot in your kitchen and dry naturally, ready to add to anything you want.<br />
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkAypVz8PzsfM3pdguOFhGY5rslhXFj2lBoILwbryJhc6qnXRlnv_8EjLO_VI2IwF4NOT0r8jgOcJ0TpUfDcjsGw88cQqGWeJIVLV6sHzTCOixt5LwsbvNoRlUjdicp32aruXN1sI2iJZ/s320/DSCF2081.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry your herbs in the kitchen</td></tr>
</tbody></table>
6. Coconut milk.<br />
<br />
Talking of ice cube trays - this is a hack from a family member. Leftover coconut milk can be poured into ice cube trays, frozen and then defrosted whenever you want a 'shot' of coconut in a soup, curry or rice pudding.<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/AVvXsEgJXhUclyx2S56L4oWmXPLNIW7cLWh-DIigtbEXxHFMaIWAVwsTX6AZsVikhyphenhyphen5XRnoSqzupTB7fw_LVwoC2odSDa7UWCBxh2N0QGqy2ul94JjvpZy8e98jzyKjQE25fMczjE-o8Bn6KNHkH/s1600/DSCN2250.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXhUclyx2S56L4oWmXPLNIW7cLWh-DIigtbEXxHFMaIWAVwsTX6AZsVikhyphenhyphen5XRnoSqzupTB7fw_LVwoC2odSDa7UWCBxh2N0QGqy2ul94JjvpZy8e98jzyKjQE25fMczjE-o8Bn6KNHkH/s320/DSCN2250.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freeze individual 'shots' of coconut milk in ice cube trays</td></tr>
</tbody></table>
<br />
7. Lettuce.<br />
<br />
Sad looking lettuce and bagged salad leaves go in the bin quicker than you can say Peter Rabbit.<br />
But they are surprisingly good cooked. Try them in a soup like my Mr McGregor Velouté<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxa8NO4Yf7bAH1eZHIjDK3p280jtHF9nLvK7PNclBct7oyFRYr9N8wZMJES323XdaGiPqmA9KRtxNsJA8p1UpKqHbkCQJZ8sP1ppcvdHFz5Wj-nffYfj6Fu4ZDf4jCOc401y_acwGm_BLu/s320/DSCN0604.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lettuce is the star of this soup<br />
<a href="http://lizsleftovers.blogspot.com/search?q=mr+mcgregor+soup">http://lizsleftovers.blogspot.com/search?q=mr+mcgregor+soup</a></td></tr>
</tbody></table>
<br />
or braised with stock, bacon lardons and peas for a vegetable side dish or added to a stir fry. They take on a whole new life.<br />
<br />
8. Baked Beans.<br />
<br />
You can add leftover beans to a mixed bean cassoulet, a <i>soupe au pistou</i> or minestrone. The tomato sauce just all adds to the flavour combinations.<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzJBuzT74HEzZC4ed6h-P9-QLOjXOV6sWmDbVLYYPg6ATcUsBjoTBJJSugr6JOZtOOSwdKbz4PxKzERlbsCxrxwL2dGOodRUV8MrBb9ebaJzY5UtH5sNARVVu50K0aYy1HxfcfEyCtsuz/s320/DSCF1938.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Minestrone</td></tr>
</tbody></table>
<br />
You can also make a version of hummus with them: just blitz two tbsp baked beans, 1 tbsp olive oil, 1 tbsp peanut butter or tahini, 1tsp chili paste, 1 tsp chopped garlic, 2 tsps lemon juice in the food processor for a quick dip!<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/AVvXsEg81gYty3jAmkbH6lMIOGHQeuVFDLuK8XWLNIs7kekT6mrpz3IuOkqYLPKINT-YvUTLZcIF3qfPVPVAk7vOtFGwZWDJuE7om6hG0eVOhin7ot_k_uOgZazFWWw-Js2Lb4tzNuMwHd-p2xHp/s1600/IMG_20190705_141416139.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81gYty3jAmkbH6lMIOGHQeuVFDLuK8XWLNIs7kekT6mrpz3IuOkqYLPKINT-YvUTLZcIF3qfPVPVAk7vOtFGwZWDJuE7om6hG0eVOhin7ot_k_uOgZazFWWw-Js2Lb4tzNuMwHd-p2xHp/s320/IMG_20190705_141416139.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Bean Hummus</td></tr>
</tbody></table>
<br />
<br />
9. Mashed Potato.<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3D6ll_mlQhLGSvywLEhfLDZx-SgeRa7lKoOeEJYnUyJCMV9SXe3QdScpgpcJwBxyAOPAKi1I7_30FArQBniB1g50LCINZ2njjF8vtmFCCrTEUcpPg4ZNqsYPRidGZ9rtHchosNHDDTne/s320/DSCF1913.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bubble and Squeak</td></tr>
</tbody></table>
So many uses- added to soups to thicken them, mixed with veg and fried to make Bubble and Squeak, or Corned Beef Hash, mixed with tinned fish for fishcakes or added to flour to make gnocchi. Why would you throw it away? Madness.<br />
<br />
10. Stir Fry and Noodles.<br />
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGFLDWZ7vX2vKOFf_3s7Hsb0GyRZW6UZSRmdMxWMMM4VLPytdhisQ7HupnskDmvVWp0sgSkFFqH76_wXbbiUvy5MxpYBw8tCit1c3zwGNBUOnr8o2GaI8Sj4hQUTodA6ngHF5cHFxpeMc/s320/DSCN0600.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miso Noodle Soup</td></tr>
</tbody></table>
One of my favourite lunches- leftover stir fry and noodles, added to miso broth or chicken stock to make a Miso Noodle Soup.<br />
Or fry them and use them as the filling for an omelette. You'll love it.<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj794P_VQu3ERGMpl21lsd3biuA_p06rdU_rqBv_xJPA-vjCyxqXvec7KS_CcbPia-j0FIaajuRnpCFIfyzeiezU6B1oqWpsv2wm2HIrUkO-W-0A2a977IjRKCr2k2Jy_UAQor_ipxEruoV/s320/DSCF2263.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ban Khoai- a stir fry filled omelette</td></tr>
</tbody></table>
<br />
<br />
I hope you've found some useful ideas here. Most of them have been on the blog before, so you can find various other recipes for these ingredients by clicking on the sidebar ( if you're using the web version).<br />
<br />
It just remains to wish you a happy, healthy- and less wasteful- New Year.<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;"><img alt="Résultat de recherche d'images pour "food waste bin with cross through it"" src="data:image/png;base64,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" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Happy 2020 !</span></td></tr>
</tbody></table>
<br />
<br />
<br />
<br /></div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-25801043931738925562019-11-19T09:12:00.000-08:002019-11-19T09:15:35.763-08:00Winter Citrus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNz0WQj2kReFc-k5He0U_aR7RLAq-LQdBef5z0RfykQ7ilczk172SBVNBCysYnzfpBq5tyF3-aXZf33VoVOcVmhUFYBbwx_gayEDSYZgRzB_Mrd3T0NKBwKWjdPJQLX1iZ6qIlWOh2Q3GU/s1600/download.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="182" data-original-width="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNz0WQj2kReFc-k5He0U_aR7RLAq-LQdBef5z0RfykQ7ilczk172SBVNBCysYnzfpBq5tyF3-aXZf33VoVOcVmhUFYBbwx_gayEDSYZgRzB_Mrd3T0NKBwKWjdPJQLX1iZ6qIlWOh2Q3GU/s1600/download.jpg" /></a></div>
It's funny to think that, on a cold November night, sunny citrus is in season and at it's best. Fragrant lemons, juicy Clementines and tart Seville oranges for marmalade are all ready to shine over the next few months.<br />
Just as well- as I have a large bowl of lemons to use up after a drinks party last week. (The miserable weather sent everyone towards the warm mulled wine and cider rather than opting for ice and a slice in their drinks!)<br />
<br />
<br />
Now, lemon zest and juice freeze well and can be kept frozen until you make a dish requiring a squeeze of lemon or similar ( and let's face it, there are plenty of them.)<br />
<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/AVvXsEjV70itZ9enRBK9FUoKlF6gSzb_LcQNfvl3bGKZAyvoyNGE3aMJOIAhxlw1y7ITqhuxN1iWjrGqm4uCnn6EgzYXe5JdeNT6nR-0hznAqmOfE9GKRXtXQAeOlXmDS-RerwA-siFXCMRQgBTD/s1600/DSCN2230.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV70itZ9enRBK9FUoKlF6gSzb_LcQNfvl3bGKZAyvoyNGE3aMJOIAhxlw1y7ITqhuxN1iWjrGqm4uCnn6EgzYXe5JdeNT6nR-0hznAqmOfE9GKRXtXQAeOlXmDS-RerwA-siFXCMRQgBTD/s320/DSCN2230.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon juice and zest for the freezer</td></tr>
</tbody></table>
But this time I wanted to make a selection of dishes from the fruit.<br />
<div>
<br /></div>
<div>
I started with a classic <i>Tarte Au Citron </i>- lemon, eggs, sugar and cream poured into a sweet pastry case. You can either use a pre-prepared case or make your own sweet pastry from 175g plain flour, pinch of salt, 100g of butter, 25g of icing sugar and 1 egg. (Blitz up the flour, salt and butter. Add the sugar and the egg and mix until you have a soft dough to line your tart dish. Bake 'blind for 15-20 minutes at 190 degrees) Allow to cool.</div>
<div>
<br /></div>
<div>
For a 23cm diameter pastry case you will need 3 eggs, the juice and zest of 3 lemons, 100ml of double cream and 100g of sugar. </div>
<div>
Begin by creaming together the eggs and the sugar using an electric mixer.</div>
<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/AVvXsEjYOMmd12DV7JiAqRNnvTt9jfmAwQWxZFpW9CCewhMVfAkIEnLrFUUHSNg0fparC7SNlWXYUfflgKvzDnCcNr-ZUEIA7R0NGz3x1MGt9T6ET5pnSrOjzXv8Q-exKur7lElQzW7x6Q4ngpU5/s1600/DSCN2231.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOMmd12DV7JiAqRNnvTt9jfmAwQWxZFpW9CCewhMVfAkIEnLrFUUHSNg0fparC7SNlWXYUfflgKvzDnCcNr-ZUEIA7R0NGz3x1MGt9T6ET5pnSrOjzXv8Q-exKur7lElQzW7x6Q4ngpU5/s320/DSCN2231.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cream together the eggs and sugar </td></tr>
</tbody></table>
Beat for around 10 minutes until the mixture is pale and creamy.</div>
<div>
Now add the lemon zest, juice and then slowly pour in the cream whilst the motor is running.</div>
<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/AVvXsEiWUFEi5MWDai4CtVStBPE6RzBaipdqe-tZSwFDsYD1ZCMKH7w72Q_sPaVM2FZNThqLx6jhfMJDDlHGPd8DS7RZqQWFmYCD13s-vGGZ_u6ZkOAXTCQDbc2rSl2DcTYC9Zea9beOCcyOK7QB/s1600/DSCN2235.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUFEi5MWDai4CtVStBPE6RzBaipdqe-tZSwFDsYD1ZCMKH7w72Q_sPaVM2FZNThqLx6jhfMJDDlHGPd8DS7RZqQWFmYCD13s-vGGZ_u6ZkOAXTCQDbc2rSl2DcTYC9Zea9beOCcyOK7QB/s320/DSCN2235.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slowly add the cream to the egg, sugar and lemon</td></tr>
</tbody></table>
Beat for another 5 minutes and then pour into the pastry case. Bake in a moderate oven ( 125 degrees) until set firm ( about 30 minutes ).</div>
<div>
Once cool, sprinkle with icing sugar and serve.</div>
<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/AVvXsEjC7ADQ3XawfPH3qa2smWnbdRCgCSyCg2SyfdR5gLS2Hd6DQvRKnjqAwtRO9euUcR2Lc1hlK1id8RXcwpRV8fq2_UENH3iOIXCf5xvAyWMruKMR02AMiAwd7vyPO3Z4QLZ-5H5IrhlendV_/s1600/DSCN2238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7ADQ3XawfPH3qa2smWnbdRCgCSyCg2SyfdR5gLS2Hd6DQvRKnjqAwtRO9euUcR2Lc1hlK1id8RXcwpRV8fq2_UENH3iOIXCf5xvAyWMruKMR02AMiAwd7vyPO3Z4QLZ-5H5IrhlendV_/s320/DSCN2238.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarte au Citron</td></tr>
</tbody></table>
My tart case was smaller than 23 cm - so I had lemon cream mixture leftover. I poured it into ramekins, placed them in a <i>bain marie</i> and cooked them alongside the tart.</div>
<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/AVvXsEgFXdQg2zuPkYZQqjRJLKIpJzFxaUKomlP1OqplUdclxGnzmRpHrvJ2eXVNE2evA5Tpg1yOpPXVjAOGQCliMrcO65Sm0M_qn4xrg4NE1R2A6OPfq052PJMNSk-_CIY28cxaGLMY7wXB6dlx/s1600/DSCN2237.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1421" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXdQg2zuPkYZQqjRJLKIpJzFxaUKomlP1OqplUdclxGnzmRpHrvJ2eXVNE2evA5Tpg1yOpPXVjAOGQCliMrcO65Sm0M_qn4xrg4NE1R2A6OPfq052PJMNSk-_CIY28cxaGLMY7wXB6dlx/s320/DSCN2237.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon creams in a <i>bain marie</i></td></tr>
</tbody></table>
Once cool, they are sprinkled with sugar and glazed with a blowtorch ( or hot grill) to make Lemon Crème Brulée. These were so nice, they'd be worth just making on their own and forget about the pastry case!<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/AVvXsEgHWzZ9cK-gBJkdqCq6NFDDjjU0mx5jtM5mzNdT-7d-RJMSZe7E1vCeDMyO5vbNFSxnOPciLd7N1-IA46cKN5MGtaCJ92TTDM0AD_xzQbG7-wR0xoU9TCT6zBbk50wPamzZ3dbXgWmQe-KY/s1600/DSCN2243.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWzZ9cK-gBJkdqCq6NFDDjjU0mx5jtM5mzNdT-7d-RJMSZe7E1vCeDMyO5vbNFSxnOPciLd7N1-IA46cKN5MGtaCJ92TTDM0AD_xzQbG7-wR0xoU9TCT6zBbk50wPamzZ3dbXgWmQe-KY/s320/DSCN2243.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Crème Brulée</td></tr>
</tbody></table>
</div>
<div>
If you prefer your tart to be meringue topped- whisk up egg whites with caster sugar and a pinch of cornflour, top the tart and glaze it with a blowtorch:</div>
<div>
<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;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jbbV1LO3vv-lO9Ytwkw6rx-C0sF8Vk4SXb6854Ljtlq90jCQsK3_2rdrl3I0utzJTe97-chii8X9NS1V85E1iYwafLMhdxs0TS-OABRF3CIyQJaIoFedscDh1I6JenypmHGd62ldSdJQ/s320/DSCF1186.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meringue topped lemon pie</td></tr>
</tbody></table>
Now for a savoury dish- Chinese Style Lemon Chicken. (Crispy chicken breast in breadcrumbs with a fresh lemon sauce).<br />
<div>
<br /></div>
<div>
Marinade chicken breasts in soy sauce and a little mirin or sherry. Then roll them in fresh breadcrumbs and place on a lightly greased baking tray. bake at 180 degrees until crispy and golden.</div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DKiczfVBQiW9y2GFEuzvmQJI736voy7gJYCdB918KQvB3SeK79bV6NY6FqRSFx2c_waT-HXK6ShlsjcYzvY9yroVlRnWvm3cDSPxtKUQYdzXFppPg0KzP1bu-IGWjUCHIyHb6zzLAyiX/s320/DSCF0902.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy chicken..mmm!</td></tr>
</tbody></table>
<div>
Now make your sauce: Put 200ml of chicken stock, juice and zest of 1 lemon and 2-3 very thin slices of lemon and 1 dessertspoon of sugar or honey in a pan and simmer until the lemon slices are tender.<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/AVvXsEjkULiWX9vtaHs0mgcqbVT5bHsjl2bGFdA4aUoYaKZJVYC7DfdLzB9sCQh-wkupPN3maRSY7WweNist-2sJzUon7Fw3NS1tUH3O3FobT1O_pIABhIcBRVqvYeOWnP5dwFv6YDRwgu94n34F/s1600/DSCN2239.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkULiWX9vtaHs0mgcqbVT5bHsjl2bGFdA4aUoYaKZJVYC7DfdLzB9sCQh-wkupPN3maRSY7WweNist-2sJzUon7Fw3NS1tUH3O3FobT1O_pIABhIcBRVqvYeOWnP5dwFv6YDRwgu94n34F/s320/DSCN2239.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmer lemon zest and juice with stock and sugar</td></tr>
</tbody></table>
</div>
<div>
Mix 1 dessertpoon of cornflour with a little water in a cup and then add it a teaspoon at a time into your simmering lemon mixture until you have the consistency of sauce you like.<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/AVvXsEgiM5Df0Mnf3d0_6hC07O9agvuQ9bPCkGHQ2YBtrmGlUaflv7W4ydh-HljKikQp64krpVpNXPdBzjG0_0U0Qg74fyh2U7syDTxIFS-o5-n1W4hnjtxQG__jhlvxmpUb6j5dds_LBEy7EAPd/s1600/DSCN2240.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1050" data-original-width="1512" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiM5Df0Mnf3d0_6hC07O9agvuQ9bPCkGHQ2YBtrmGlUaflv7W4ydh-HljKikQp64krpVpNXPdBzjG0_0U0Qg74fyh2U7syDTxIFS-o5-n1W4hnjtxQG__jhlvxmpUb6j5dds_LBEy7EAPd/s320/DSCN2240.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thicken with cornflour</td></tr>
</tbody></table>
</div>
<div>
Taste and add more sugar if really too tart for your taste and then pour over your sliced crispy chicken.<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/AVvXsEgyzgto3lWDP-xmk-k3-t4yhPchyphenhyphenIed2MwsfH6v7fBcurtCqWIBysw_fkjC9xoWTx2ajPuLUo1TQymqeBlnbqy5CjuAFlLZpSYJaBjIASoHQEMclBe11AqhCFafWh9n9uxnvIBKGqOmpdeH/s1600/DSCN2241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzgto3lWDP-xmk-k3-t4yhPchyphenhyphenIed2MwsfH6v7fBcurtCqWIBysw_fkjC9xoWTx2ajPuLUo1TQymqeBlnbqy5CjuAFlLZpSYJaBjIASoHQEMclBe11AqhCFafWh9n9uxnvIBKGqOmpdeH/s320/DSCN2241.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese Style Lemon Chicken</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
Finally, a couple of other citrus dishes that I like to make at this time of your year. Firstly my Caramel Clementine Upside Down Cake- which is quite simply the best cake I ever make! </div>
<div>
<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;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJVU5IDLnJ_bHKJukwrJPra39QBNkCwy0oqNq4W6reuIgF3iH_Cw7-57iysP0qd_yoM3UJmZ9OHCBfMt8Hn1yxTZJl0s4bqNgX5RA36n0vi778L2G4R2hpwSGNcHuF03xaWbEKEmtl50z/s320/DSCF1505.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Clementine Upside Down Cake<br />
<a href="http://lizsleftovers.blogspot.com/search?q=clementines">http://lizsleftovers.blogspot.com/search?q=clementines</a></td></tr>
</tbody></table>
<div>
Click on the link below the picture for the recipe.</div>
<div>
<br /></div>
<div>
And lastly- Marmelade Madeleine Pudding- great for using up leftover cake ( it doesn't have to be madeleines!)</div>
<div>
<br /></div>
<div>
Just split the madeleines and spread them with marmelade. Pack them into a buttered dish and pour over a custard made from 350ml of milk, 1 egg, 1 tsp vanilla essence and 1 sachet of vanilla sugar. Leave to soak for a while ( you can add a bit of orange liqueur too if you want)</div>
<div>
<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;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKmtu0yutmX6iBaE_uCeq8TlE6K_sBYha4y9GkcYNsGVcfknyUsPZ0K7TKGkeryU4p5w5I9EjsBZdsfz2ZYLJIFhNv_YAJBKllvRIuqxAKffSMPPI8Qo9X7Ljo_7NOh9M0c-mnOyukJ15/s320/DSCF1606.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soak the madeleines in the custard</td></tr>
</tbody></table>
<div>
and then bake in a moderate oven (150 degrees) in a <i>bain marie</i> until set and risen.</div>
<div>
<br /></div>
<div>
Et voila- a Proustian Pud in a matter of moments.</div>
<div>
<br /></div>
<div>
<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;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZrCeZV2gyTi5NhaIsD6FIhvnPCdbLAqIhCdNzSN2Oetu06r03Y5I40Wwoed2LsHE4dBnUUyb-JKVKCgt2uv7uNqkmEU9Fb3JFPwyHI1BmZFKpQX-Hcb5sF13pc3ZFnRVfC60hNmTlLLf/s320/DSCF1608.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marmelade Madeleine Pudding</td></tr>
</tbody></table>
<br />
And so ends my lemon and orangey oddysey. Happy juicing and zesting- and I hope to see you at Christmas time!</div>
<div>
<br />
<div>
<br />
<div>
<br /></div>
</div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-38167096966004185162019-10-26T05:00:00.000-07:002019-10-26T05:00:20.850-07:00Mellow Fruitfulness<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9f0m8yrwC-xq1j2CcGsEVCHT-JXE-Joqdi3sMp_5-6SuPET9QOgcIQT-510qxXvnX63QSzC1u3k9RxcycOipjKitGPUf8JX2X80-cQkFwQM7cnP0pPrYz1V_t3Hvv_4FaFJASNJwjnGS/s1600/DSCN2196.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1186" data-original-width="1337" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9f0m8yrwC-xq1j2CcGsEVCHT-JXE-Joqdi3sMp_5-6SuPET9QOgcIQT-510qxXvnX63QSzC1u3k9RxcycOipjKitGPUf8JX2X80-cQkFwQM7cnP0pPrYz1V_t3Hvv_4FaFJASNJwjnGS/s320/DSCN2196.jpg" width="320" /></a></div>
<br />
Autumn is well and truly here- damp and dreary, wild and wet.<br />
<br />
Luckily there is still plenty of colour in the Autumn fruit and veg bowl to brighten spirits and plates over the coming month.<br />
<br />
Pears, squashes, pumpkins, marrows, tomatoes. parsnips-plenty to feel good about there.<br />
<br />
<br />
<br />
<br />
<br />
<br />
First of all, I wanted to use up the last of the pears from my crop this year. Of course the trouble with pears is getting them just right- not too hard and unripe and not past their best ( which happens all too quickly). Eddie Izzard summed it up in his famous fruit bowl sketch- ( apologies for the over-fruity language) <a href="https://www.youtube.com/watch?v=LVTDwq2q3Ak">https://www.youtube.com/watch?v=LVTDwq2q3Ak</a><br />
<br />
Well, I find the best way to treat these 'gorgeous little beasts' is to poach them- in 400ml red or white wine, or sugar syrup, or Earl Grey tea or even ginger beer ( according to your preference). Just make sure the poaching liquid is sweetened to your liking and I would always recommend the addition of 2-3 star anise to the liquid too. You can poach them for as long as it takes- but they are ready when a knife slides easily into them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiadv0ctG4SrmmT5M-eJ0g4ojB_ltKKMqEvyavjbPbMaaUmvowspzXM-ycI2GWh82lCr0UVZX6D0T42aOKz3L1cXNitUH5e4il9CJxZ6fvdmvidJCEH5762nWRjIVPr3fdZ98ZNpSZMhT/s320/DSCF1946.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pears poached in wine and star anise</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Poached pears are lovely on their own- but even better when added to a trifle like my Sugar and Spice Trifle:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="The winning recipe: LeftoverLiz’s sugar and spice trifle made with speculoos biscuits." src="https://i.guim.co.uk/img/media/c72541f0e74cdcb43efb0da00580326e331d1cb5/0_231_4256_2554/master/4256.jpg?w=300&q=55&auto=format&usm=12&fit=max&s=4bb8d01ab0d311d52590b234d5cd2a46" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar and Spice Trifle<br />
<a href="https://www.theguardian.com/lifeandstyle/2016/apr/23/trifle-recipes-swap-speculoos-biscuits-breakfast-dale-berning-sawa">https://www.theguardian.com/lifeandstyle/2016/apr/23/trifle-recipes-swap-speculoos-biscuits-breakfast-dale-berning-sawa</a><br />
<br />
<span style="font-size: small;">Click on the link for the full recipe.</span><br />
<div style="text-align: left;">
<span style="font-size: small;">I use Speculoos biscuits for this easy pud- but ginger biscuits do just as well.</span><br />
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">The soft pears also go well in a Tarte Tatin- laid in a caramel sauce in the base of an ovenproof dish or pan and topped with puff pastry then baked at 180 degrees until the pastry is golden and the caramel sauce bubbling. Turn out on a plate when warm.</span><br />
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;"></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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQiBvfz8d8JRGSgBTC8yiyoPt8MEt9Ow_JVM4xSum1Ca95ppbLscyKvE6sOBl3tdfL18VWqfUjbugk4SF07u3bnhHH2nRDHXRbT61woNtUlun13GenWM1oolIXPSKAnk7OAoP0w8BXSHu/s1600/DSCN2220.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1300" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQiBvfz8d8JRGSgBTC8yiyoPt8MEt9Ow_JVM4xSum1Ca95ppbLscyKvE6sOBl3tdfL18VWqfUjbugk4SF07u3bnhHH2nRDHXRbT61woNtUlun13GenWM1oolIXPSKAnk7OAoP0w8BXSHu/s320/DSCN2220.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Pear Tarte Tatin</td></tr>
</tbody></table>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">Keen to try out the first of my butternut squash crop, I used half in a soup with parsnips and half in a Baked Risotto.</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXq0WKHyxYR76emWiwEfuNGxrdwgTREG-KvDEvA1bWOPCyplRjNRsaYj-1o-i-3C4cPiw49sx-Q8CLusZt-i90z7HxqQgxn3OT7pACNwdBX0I5AOYdU6lrDrCyMft1MjoH1HqMymhW7si/s1600/DSCN2199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1309" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXq0WKHyxYR76emWiwEfuNGxrdwgTREG-KvDEvA1bWOPCyplRjNRsaYj-1o-i-3C4cPiw49sx-Q8CLusZt-i90z7HxqQgxn3OT7pACNwdBX0I5AOYdU6lrDrCyMft1MjoH1HqMymhW7si/s320/DSCN2199.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Mirror Mirror on the wall...who is the fairest of them all?</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">Peel and chop your veg into even sized pieces, add a handful of red lentils and then cook until tender in a litre of good vegetable stock. Blitz once the veg is tender and serve with cream or yoghurt swirled in.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5caEXthYE_viP2kSkYnUR56vzD6rrlQplwX1HVAXWnWwvCwGVoryg0W7jaTzE6MjdIfbop8fU5llURvhn9DdJKCgSciQ6eMeFQ_gVH36sOb8RBvpZd1wj8lBCOcDuWEdU24c6g5hkjcsR/s1600/DSCN2203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5caEXthYE_viP2kSkYnUR56vzD6rrlQplwX1HVAXWnWwvCwGVoryg0W7jaTzE6MjdIfbop8fU5llURvhn9DdJKCgSciQ6eMeFQ_gVH36sOb8RBvpZd1wj8lBCOcDuWEdU24c6g5hkjcsR/s320/DSCN2203.jpg" width="320" /></a></span></div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">Parsnip and Butternut Soup</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">The remaining squash is going into a baked risotto- but you could just as easily serve it roasted and stuffed ( like these marrows stuffed with leftover Bolognaise sauce and baked with cheese )</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><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVTHoWhJPb9jmE4vRn-sgc-A8tVDeVtlOaCrSAKFZ4ESFWpPZQ3AmaSj33pN9twN6FWjGWbWyN-qi6tMmJq_ipi0NPe09vwKb0ScFG5FMrHNbzpBPs8XAxSqIpNC-TdnMMzrqwjE3ep-f/s320/DSCF0845.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Bolognaise Stuffed Marrow</td></tr>
</tbody></table>
</div>
<div style="text-align: left;">
<span style="font-size: small;">or as a traybake with sausages, potatoes, onions, coarse grain mustard, olive oil and a handful of peas thrown in at the end. (Or just use up whatever you have in the fridge!)</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsO1Hi-Fhjn8yEqPHs80jKhxCYAUjYJQrr4V-NgIszTRhxnX6i-_MCw3j7eRD5Er4ru5o6cTYt5g2Eroh3GM9I4PwG_rEzr83Sz8NBOuCB5ETIcwVbezJtwYK1YaNdtp1PXXq7eRZTfQF/s320/DSCF2132.JPG" style="text-align: center;" /></div>
<br />
<div style="margin-left: 1em; margin-right: 1em;">
</div>
Use-it-up Traybake<br />
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: x-small;"> </span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">And so to the other half of the squash- made into a Baked Risotto.</span></div>
<div style="text-align: left;">
<span style="font-size: small;">This recipe is good if you are serving it at a dinner party and prefer to spend more time with your guests, rather than constantly stirring the risotto.</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">You will need: 1/2 butternut squash or <i>potimarron</i> roasted for 20 minutes or so in a hot oven, 1 leek ( chopped and softened in a little oil), 100g of risotto rice per person, 1 cup of cider, 1 litre of vegetable stock, 1 tbsp of Boursin cheese with garlic and herbs, some chopped fresh herbs, olive oil and Parmesan to dress the dish.</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">Begin in the usual way, coating the risotto rice and leeks with oil in a deep pan.</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJvvPvxBzNfcMydZvjLolmIb9TMrAM8FSDreq56U20vh6XU_Q04g-eXneVr9UC7rDNk1tNBWIfUxgOIfA_NMHummnuh2JusFWZP1CFtJyH6OoAPj2YYldONAtWpy9ynCRn9otHecRqUAb/s1600/DSCN2204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1391" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJvvPvxBzNfcMydZvjLolmIb9TMrAM8FSDreq56U20vh6XU_Q04g-eXneVr9UC7rDNk1tNBWIfUxgOIfA_NMHummnuh2JusFWZP1CFtJyH6OoAPj2YYldONAtWpy9ynCRn9otHecRqUAb/s320/DSCN2204.JPG" width="320" /></a></span></div>
<br />
Coat the rice and leeks with oil in the pan<br />
<br />
<div style="text-align: left;">
<span style="font-size: small;">Add the cider and stir until the liquid has been absorbed.</span></div>
<div style="text-align: left;">
<br />
<div class="separator" style="clear: both; font-size: medium; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaelWHSCnhyphenhyphenVCaPoDHaJMbmoNqMQgTJpKO0WHYCtWgM7A5wUWV69sLyodZr5iy786qmHOvpdJ9a6AHMgw3qG7rmDmCjIirzje6pBZQjQxieNZ_RIlXbHJdiajqt1ZK1cd__x7A9aIMtp8/s1600/DSCN2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1540" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaelWHSCnhyphenhyphenVCaPoDHaJMbmoNqMQgTJpKO0WHYCtWgM7A5wUWV69sLyodZr5iy786qmHOvpdJ9a6AHMgw3qG7rmDmCjIirzje6pBZQjQxieNZ_RIlXbHJdiajqt1ZK1cd__x7A9aIMtp8/s320/DSCN2205.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Cook in the cider until absorbed</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<span style="font-size: small;"> Carry on adding veg stock ladle by ladle, stirring as you go, until about half has been absorbed.</span></div>
<div style="text-align: left;">
<span style="font-size: small;">Add the squash, some fresh herbs and salt and pepper as necessary. </span></div>
<div style="text-align: left;">
<br />
<div class="separator" style="clear: both; font-size: medium; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTBkYJFcya7X8T_iP-yrgsYEfbelDPQngxGq2812I_qVrOT_4MTwuSZUS1CRa894hUfBMVGi9_-umSIRkerCE1mmQ5NMTX8i5cRG9xEoj5G_em2HQP9MdaTl5OrSGg0CPGlE0QYwklypX/s1600/DSCN2206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1383" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTBkYJFcya7X8T_iP-yrgsYEfbelDPQngxGq2812I_qVrOT_4MTwuSZUS1CRa894hUfBMVGi9_-umSIRkerCE1mmQ5NMTX8i5cRG9xEoj5G_em2HQP9MdaTl5OrSGg0CPGlE0QYwklypX/s320/DSCN2206.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Add the herbs, squash and rest of the liquid</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
</div>
<div style="text-align: left;">
<span style="font-size: small;">Transfer to an ovenproof dish with a lid, add the rest of the stock and place to cook covered in a moderate oven (170 degrees) for 20 minutes or so until all the liquid has been absorbed.</span></div>
<div style="text-align: left;">
<span style="font-size: small;">Stir in the Boursin and serve with extra Parmesan and olive oil to dress it.</span></div>
<div style="text-align: left;">
<br />
<div class="separator" style="clear: both; font-size: medium; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A2srKeg28IGfK0Iv3tpvMr4XOyqnvTWaSnz1ug0xEJ18ArmQor8rprlBgZfqjttt-lJ7fRKCdWUriyR4qhrz5UpqTB0VyP5JA35kMuJWVVpoH1tidiu4iTzAjgR5CNi9nQwkBteFg3br/s1600/DSCN2211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1106" data-original-width="1516" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A2srKeg28IGfK0Iv3tpvMr4XOyqnvTWaSnz1ug0xEJ18ArmQor8rprlBgZfqjttt-lJ7fRKCdWUriyR4qhrz5UpqTB0VyP5JA35kMuJWVVpoH1tidiu4iTzAjgR5CNi9nQwkBteFg3br/s320/DSCN2211.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Baked Squash and Leek Risotto</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">Finally, if you have lots of leftover risotto- make <i>Arancini</i> (little risotto rice balls- usually deep fried but equally good baked in the oven).</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">Wet your hands and make golf ball sized patties from the cold risotto rice. Roll each one first in beaten egg</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20gKgzgu2OIs4Y8bqJkaHbWqJnZ4Fv_klsk7mrS4jYtwtJIQDlZOsasjESLh6LMQkdZ3HlVy0MazCGfBl6g6n8w0TRPBX6JtQ5L9p6L4eIy9udZDtTuWlhZntcjLbnICO0toGiJNMHFcx/s1600/DSCN2215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1348" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20gKgzgu2OIs4Y8bqJkaHbWqJnZ4Fv_klsk7mrS4jYtwtJIQDlZOsasjESLh6LMQkdZ3HlVy0MazCGfBl6g6n8w0TRPBX6JtQ5L9p6L4eIy9udZDtTuWlhZntcjLbnICO0toGiJNMHFcx/s320/DSCN2215.JPG" width="320" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;">then in <i>chapelure</i> ( toasted breadcrumbs)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACDD_mHUNv4UM3yxhjuN1qjcut4pooZtzX4qfMCxpbHkbbXavZ_CM8_cxcowgiTW56Im_rkmL5bo7MLMRb00dvU_bq10tU_RkMTWjGJQ49KyRWohaFZ0igqJLBhyliGXCvYvUQRFa1Kf8/s1600/DSCN2217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1505" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACDD_mHUNv4UM3yxhjuN1qjcut4pooZtzX4qfMCxpbHkbbXavZ_CM8_cxcowgiTW56Im_rkmL5bo7MLMRb00dvU_bq10tU_RkMTWjGJQ49KyRWohaFZ0igqJLBhyliGXCvYvUQRFa1Kf8/s320/DSCN2217.JPG" width="320" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">(I make mine from leftover <i>biscottes </i>blitzed up with a few Pringles but it's also a good way of using up leftover toast if you've made too many slices.)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">Place on a lightly greased oven tray ( or fry in hot oil) and bake until golden in a hot oven (180 degrees). They don't take long.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">Serve with a spicy dipping sauce.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small; margin-left: 1em; margin-right: 1em;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbp20uvlNh4RW50qkLLYG4SBdja0ke-kgN_19DeGXxVkRbw-7g0wF2WbnhQiCEvQ79K6UA-l0_wIQRCZEP-9TD-MYxd9FX8Dcl2L5D243mdWjdgfsh7_YpYE7MIQaXSbB0P-BiLLuhAqF/s320/DSCF0562.JPG" style="font-size: 12.8px;" /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-small;"> Arancini</span></div>
<div class="separator" style="clear: both; font-size: medium; text-align: left;">
<br /></div>
<span style="font-family: inherit; font-size: small;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: small;">Time to put away the wellies. The garden can look after itself until the Spring.The weather can do what it likes out there- I am cosy with soups, risotto and puds to keep me going.</span></div>
</div>
</td></tr>
</tbody></table>
<div>
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<i><br /></i></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Image result for muddy wellies" height="205" src="https://www.bbc.co.uk/staticarchive/d1a196b0fe86b9dfe5b63e46e8c4b8b5f4bd79a1.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<br /></div>
<br />
<div style="margin-left: 1em; margin-right: 1em;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<br /></div>
<div style="margin-left: 1em; margin-right: 1em;">
Bon appétit!</div>
<br />
<div>
<br />
<br /></div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-52390968828909333822019-09-21T07:53:00.000-07:002019-09-21T07:53:58.358-07:00Fifty Shades of Green<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QwlQ2K9kWpGBx4DdY674qfo80L-pHmZPL1S4kSLboBzVOb-XjpKegPYdyr4S4IfTfAYA5QbupORAYYvC4AzY3D2ObEut675PPdg9Fn6t4Blxy7AgscWyc9K4lEJxED_J-vkTLn5g68Z_/s1600/DSCN2175+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QwlQ2K9kWpGBx4DdY674qfo80L-pHmZPL1S4kSLboBzVOb-XjpKegPYdyr4S4IfTfAYA5QbupORAYYvC4AzY3D2ObEut675PPdg9Fn6t4Blxy7AgscWyc9K4lEJxED_J-vkTLn5g68Z_/s320/DSCN2175+%25282%2529.JPG" width="320" /></a></div>
<br />
<br />
Well, maybe not fifty.<br />
<br />
But there is still plenty of green stuff to harvest in the late summer <i>potager</i>- squashes, courgettes, salad leaves, apples, pears, sorrel, chard, herbs and kohlrabi to name a few.<br />
<br />
Enough to inspire a green themed post today.<br />
<br />
<br />
<br />
<br />
So, this month I give you recipes for vegetable fritters- using up some of your glut of courgettes perhaps- or making the most of other garden veg such as kohlrabi, broccoli or cabbage.<br />
Also, a delicate flavoured soup made from lettuce and garden herbs.<br />
And finally, an autumnal chutney using up the last of the apple crop, tomatoes, onions and pears.<br />
<br />
At our <i>Atelier de Cuisine</i> this month, we made <i>Palets de Courgettes</i> (Fried Courgette Cakes).<br />
<br />
Simply grate together 2 courgettes, 2 carrots, 2 potatoes, 1 onion and 2 cloves of garlic. (You can add whatever veg you like here- sweetcorn would be good or white cabbage or chopped broccoli)<br />
Mix together in a bowl with 1-2 eggs, 100g of grated cheese ( eg Cheddar, Parmesan or Emmental) and plenty of salt and pepper.<br />
We didn't add any flour on this occasion, but I would recommend adding a tablespoon of plain flour or cornflour to help bind the fritters and soak up the juice from the courgettes.<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/AVvXsEgKtBsO4u3mxZs0O9kwe8pvwnTgjFhdfA4-qDc-l9GzALAcCHlnjlxGqsTLqtyUt-s3ZiN7IcYYdpg3sgoPBIBSl3NANRGfah9C_8lXxuGGwz5EuUljM_AKyFT_7mF9AWlBOpBXpcfZ2aq3/s1600/DSCN2182.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtBsO4u3mxZs0O9kwe8pvwnTgjFhdfA4-qDc-l9GzALAcCHlnjlxGqsTLqtyUt-s3ZiN7IcYYdpg3sgoPBIBSl3NANRGfah9C_8lXxuGGwz5EuUljM_AKyFT_7mF9AWlBOpBXpcfZ2aq3/s320/DSCN2182.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grate together your veg into a bowl and add 1-2 eggs</td></tr>
</tbody></table>
Press spoonfuls into a pan ( with a dessertspoon of oil) and fry gently until golden on both sides<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/AVvXsEg_R17yI59Mx-xzHbP5Gh2-ORkfvJAHtQ9zAfwuTcagmXL4Pze5SmWM_EjwyVsqJDq-c9YvAHggxcVKfha5XG4236oqYSK3C2mFwgqMMKu_JYM1OKBjrXvmCToL63YuR59y696j44vR90zS/s1600/DSCN2183.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1246" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_R17yI59Mx-xzHbP5Gh2-ORkfvJAHtQ9zAfwuTcagmXL4Pze5SmWM_EjwyVsqJDq-c9YvAHggxcVKfha5XG4236oqYSK3C2mFwgqMMKu_JYM1OKBjrXvmCToL63YuR59y696j44vR90zS/s320/DSCN2183.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Press spoonfuls into a frying pan</td></tr>
</tbody></table>
<br />We ate ours with macaroni cheese and a spicy chilli dipping sauce. Nice!<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/AVvXsEiep3EKsXF2I6RO4Nqh0lc7Unnv2enSZkZu6Q-xKVfHgvc5rexiYoeFNsAXOecBmIY7gYBu66ZPrpsU6WarNenFXR7mZzXFDx8t9pvhoj391FDzzO2267Pn4pX34OkyFl_VnePdgIHBU5MK/s1600/DSCN2187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiep3EKsXF2I6RO4Nqh0lc7Unnv2enSZkZu6Q-xKVfHgvc5rexiYoeFNsAXOecBmIY7gYBu66ZPrpsU6WarNenFXR7mZzXFDx8t9pvhoj391FDzzO2267Pn4pX34OkyFl_VnePdgIHBU5MK/s320/DSCN2187.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry gently until golden on both sides</td></tr>
</tbody></table>
I make a similar version with grated kohlrabi, if you grow it or can find it in the greengrocers:</div>
<div>
<br /></div>
<div>
Mix 2 grated kohlrabi with 3-4 chopped spring onions, a tbsp of curry powder, 1 tbsp plain flour, 1 egg and 2 tsps turmeric, plus 1-2 tsp salt:<div class="separator" style="clear: both; text-align: center;">
</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/AVvXsEhuEU7aGLgJRn5SGTmGBe2dqqdfWiW3nS4T5RXlGzeS3WrKOz7Z8HYNnfoTcgwi6ctsYc-sHz7pFZvAbZfcf2ORgfrOHC8WrAN3s-4wG6R_qdtnQjlYjkgSX4ElVC3GAe7zWilSqh5Qxrou/s1600/DSCF2031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEU7aGLgJRn5SGTmGBe2dqqdfWiW3nS4T5RXlGzeS3WrKOz7Z8HYNnfoTcgwi6ctsYc-sHz7pFZvAbZfcf2ORgfrOHC8WrAN3s-4wG6R_qdtnQjlYjkgSX4ElVC3GAe7zWilSqh5Qxrou/s320/DSCF2031.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix up your grated veg and spices with egg and a bit of flour</td></tr>
</tbody></table>
Fry spoonfuls in hot oil:</div>
<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/AVvXsEgEu3dZ6W-HuIMd6HR7cIWv3U2zZQRihJkl18yDshesHcDOkEB0K77u4AjWhkg_WyDy8-X3UJN3T2esGLCNFcY2tBJLuVbSajQB5sUNIhlRvov_RUWq4_ldvAL6nX4J8-wZErONbJfA-TXh/s1600/DSCF2032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1175" data-original-width="1600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEu3dZ6W-HuIMd6HR7cIWv3U2zZQRihJkl18yDshesHcDOkEB0K77u4AjWhkg_WyDy8-X3UJN3T2esGLCNFcY2tBJLuVbSajQB5sUNIhlRvov_RUWq4_ldvAL6nX4J8-wZErONbJfA-TXh/s320/DSCF2032.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry in hot oil</td></tr>
</tbody></table>
Drain well on kitchen paper and serve:<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/AVvXsEiPifzh5DejV-8FrOQKBVMhmg1aOYG1bJiodarPQFU0vjeFYYRp0gQHztGsIAhF7jAAmVex4Vre-B3nmdiCZSHJU6cJLDwVrshjHFSz-P-tXhuymKNnw20LobOeI4809ny29zcxqCJxm4Ye/s1600/DSCF2033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPifzh5DejV-8FrOQKBVMhmg1aOYG1bJiodarPQFU0vjeFYYRp0gQHztGsIAhF7jAAmVex4Vre-B3nmdiCZSHJU6cJLDwVrshjHFSz-P-tXhuymKNnw20LobOeI4809ny29zcxqCJxm4Ye/s320/DSCF2033.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kohlrabi fritters</td></tr>
</tbody></table>
Next I am making my Mr McGregor Soup- so named as it uses lettuce and garden herbs, such as sorrel and parsley to give it it's delicate but delicious flavour ( and would appeal to both the farmer and to Peter Rabbit!)</div>
<div>
If you haven't cooked with lettuce- now's the time to try it. It's a great way to use up a glut of salad from the garden or some slightly sad leaves from the salad crisper which might otherwise go to waste.</div>
<div>
Fry 1 chopped onion and 1 minced clove of garlic in a little oil, then add a chopped head of lettuce, a handful of chopped sorrel or spinach, a bunch of chopped parsley or chives and either 2 diced potatoes or some leftover mash and 1 litre of vegetable stock.</div>
<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/AVvXsEgWfYDq9HDfJZh8M6PyDTmxnN56ZhPA-FJWUm7vu10PGQF2cFQH_-NSSvMUfoxMxwMZ4FMIlgh_CL2oh7Wa6oBOWRhPtNAkXD1f85RKYPWm0kJj4pSQQPb52T4viwOAiXC12BQmLyaUQGAg/s1600/DSCN2179.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfYDq9HDfJZh8M6PyDTmxnN56ZhPA-FJWUm7vu10PGQF2cFQH_-NSSvMUfoxMxwMZ4FMIlgh_CL2oh7Wa6oBOWRhPtNAkXD1f85RKYPWm0kJj4pSQQPb52T4viwOAiXC12BQmLyaUQGAg/s320/DSCN2179.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry up lettuce, onion, potato, herbs etc</td></tr>
</tbody></table>
Simmer gently until the potato is tender and then blitz with a hand blender and adjust the seasoning:</div>
<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/AVvXsEhJ1gIU8nS9PLcHpXhJbEhbkESId6feNat6aRggfKtO_5K3g9p4O3skTS-5nkhCAj1HsUEyMfMzQiqhT-BENL6cN9maTRzCdVgKcMAO2rH4Kb_kEweOocWo59Wrt0AmH4pveAJxtWEPMTBb/s1600/DSCN2180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1gIU8nS9PLcHpXhJbEhbkESId6feNat6aRggfKtO_5K3g9p4O3skTS-5nkhCAj1HsUEyMfMzQiqhT-BENL6cN9maTRzCdVgKcMAO2rH4Kb_kEweOocWo59Wrt0AmH4pveAJxtWEPMTBb/s320/DSCN2180.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blitz until smooth</td></tr>
</tbody></table>
You will probably need to sieve the mixture as well, as some types of lettuce can be quite fibrous.</div>
<div>
<br /></div>
<div>
You can add milk or cream, but I think you will find it is delicious as it is.</div>
<div>
<br /></div>
<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/AVvXsEhcf7IVsCMnV5fudexEL4E8wmYgEiOE5N31e9tZC3ctaNG2kEd27bVl1cMW7VI_DFBZduwDbaXneUjFOz8Ay1ehfIvs2BGEWWAmun7sCAsx4-wuFiTYh8lngPPirvNd6o3ukYO6UNE7q6s8/s1600/DSCN2193.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcf7IVsCMnV5fudexEL4E8wmYgEiOE5N31e9tZC3ctaNG2kEd27bVl1cMW7VI_DFBZduwDbaXneUjFOz8Ay1ehfIvs2BGEWWAmun7sCAsx4-wuFiTYh8lngPPirvNd6o3ukYO6UNE7q6s8/s320/DSCN2193.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mr McGregor Soup</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
Finally, I made a big batch of my Autumn Chutney- using up the veg and fruits which are plentiful at the end of the summer.</div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
800g of peeled, chopped tomatoes</div>
<div>
450g chopped onions</div>
<div>
1.25 kg apples, (peeled and chopped)</div>
<div>
600g pears ( peeled and chopped)</div>
<div>
4 minced cloves of garlic</div>
<div>
100g fresh grated root ginger</div>
<div>
1-2 red chillies or 2 tsp chilli paste</div>
<div>
450g sultanas</div>
<div>
1 tbsp salt</div>
<div>
900 ml white wine or cider vinegar</div>
<div>
750g demerara sugar</div>
<div>
<br /></div>
<div>
Put all the ingredients in a very large preserving pan and bring to the boil:</div>
<div>
<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/AVvXsEiJxVJQso8J5VyknzdITEgWKogi9h-Zopf-zqcVed8i_c7v9GKouNQM_qVayt_YRNBdJhghY1GQtSwyedIrPrnKWZ2mD2Z243RljHHssRZY5XGFCztIM00IR631VoRjtcHwKGt5Gw5rQ286/s1600/DSCN2190.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1452" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxVJQso8J5VyknzdITEgWKogi9h-Zopf-zqcVed8i_c7v9GKouNQM_qVayt_YRNBdJhghY1GQtSwyedIrPrnKWZ2mD2Z243RljHHssRZY5XGFCztIM00IR631VoRjtcHwKGt5Gw5rQ286/s320/DSCN2190.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put everythiing in a large pan</td></tr>
</tbody></table>
Boil for 2-3 minutes and then reduce to a simmer. Let the mixture simmer for at least an hour, then mash the fruit with a potato masher to reduce the size of the chunks, stir and continue to simmer until reduced in volume and nice and thick for spooning into sterilized jars.<div>
This quantity made 10 pots of chutney:</div>
<div>
<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/AVvXsEiR-MnG4vACEiND7c9rYKIVvXo9OwKWxsc61xGAf-0LXjYfWwVbui7gDQSMy3nmTb3vFy6gqs3UvslQHoyblN5kRsQjdjh6Y15kE615URNQ6dfw4Iz6Exx0IePxOl0wRjYrQXFXJD1F8dMc/s1600/DSCN2192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1456" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-MnG4vACEiND7c9rYKIVvXo9OwKWxsc61xGAf-0LXjYfWwVbui7gDQSMy3nmTb3vFy6gqs3UvslQHoyblN5kRsQjdjh6Y15kE615URNQ6dfw4Iz6Exx0IePxOl0wRjYrQXFXJD1F8dMc/s320/DSCN2192.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A batch of Autumn Chutney</td></tr>
</tbody></table>
A perfect way to round off a September session in the kitchen.<div>
<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;"><img alt="Image result for peter rabbit eating lettuce" src="https://pbs.twimg.com/media/CGKjpxWWIAAaox-.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Or garden!</span></td></tr>
</tbody></table>
<div>
<br /><div>
<br /><div>
<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
<br />
<br />
<br />
<br /></div>
</div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-54475698007880216372019-08-10T09:29:00.000-07:002019-08-10T09:29:54.582-07:00Sauce and Spice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3lO091kB9T5zFL9jc4GL3lGYJX_fd7P95frcDLfcoD5b1MXnS8rF7tg8H91hwqOY2SXPQvieLxG_PsfkQhYlMkrojmV-BzQza0TTQpvbWCBSCdjd-S7sEyv4kSU6h9gOkCyp7bElHLP_/s1600/take-away-food.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="409" data-original-width="445" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3lO091kB9T5zFL9jc4GL3lGYJX_fd7P95frcDLfcoD5b1MXnS8rF7tg8H91hwqOY2SXPQvieLxG_PsfkQhYlMkrojmV-BzQza0TTQpvbWCBSCdjd-S7sEyv4kSU6h9gOkCyp7bElHLP_/s200/take-away-food.jpg" width="200" /></a></div>
<br />
Or what to do with leftover curry.<br />
<br />
I made a big batch of Chicken Korma the other day, and there was plenty left over.<br />
I could just freeze it - and have the same meal again another day- but as there was more sauce than chicken left in the pot, I decided to use it up in different ways.<br />
<br />
<br />
<br />
Firstly, I made a super quick dhal (using tinned lentils and tinned onions- but you could cook your lentils and onions in the normal way too of course.)<br />
Just mix 1/2 tin onions( or 1 chopped onion gently fried) and 1 tin of green lentils ( water and all) with 1 tsp ginger, 1 tsp minced garlic and 1 tsp finely chopped chilli. Add 300 ml leftover curry sauce and simmer for 20 minutes or so.<br />
<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/AVvXsEgogz2N6fyZsWkQwgl6P4MDLJ0o6hOUllBh5gGZzv3q1kqo0Frk4mv5KiCoRkcPHysy7A40AwoM5NjI3347D9kf-OUWIYEXj9OCAoVL2eVJpYjKYycbjQr9bjW4TjPXHkszyXbq9C18samK/s1600/IMG_20190807_184723486.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogz2N6fyZsWkQwgl6P4MDLJ0o6hOUllBh5gGZzv3q1kqo0Frk4mv5KiCoRkcPHysy7A40AwoM5NjI3347D9kf-OUWIYEXj9OCAoVL2eVJpYjKYycbjQr9bjW4TjPXHkszyXbq9C18samK/s320/IMG_20190807_184723486.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Lentil Dhal</td></tr>
</tbody></table>
Next I made a Goan Curry Soup. Just blitz the leftover curry with 300ml chicken stock, 1 tsp chilli, 1 tsp ground ginger, 1 tsp turmeric and 1 cup of apple juice.<br />
<div>
<br /></div>
<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/AVvXsEiRNroPtMRkBDdZ55MN5ol7BSNUX8fxh9X8vUkmhK-YzDyz9a93d1zGAO2BxZEGyvaH0oO7J3E9hyhrTnoZ925eWUVqBijaVXZQpmvB7NHqAut_20XDXWndvI5xifN5llEm5b04qLZ8U-iW/s1600/IMG_20190809_164837373.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNroPtMRkBDdZ55MN5ol7BSNUX8fxh9X8vUkmhK-YzDyz9a93d1zGAO2BxZEGyvaH0oO7J3E9hyhrTnoZ925eWUVqBijaVXZQpmvB7NHqAut_20XDXWndvI5xifN5llEm5b04qLZ8U-iW/s320/IMG_20190809_164837373.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blitz together your ingredients</td></tr>
</tbody></table>
Serve with some cooked rice or coconut cream to thicken.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpvEWMHS88c75AhSpkPM3yRliQeuZlNSO-piMGtJmn-k00qTUrMNbSHMJ0fxvpq669TCdGwz4PIUlCqDmeMZiqd6Rv2myXgf8eNWuevebjfn80R5c-YAPkJ7zxWU2TBz83zaZDeK63XVC/s320/DSCN0028.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goan Curry Soup</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Lastly I had a choice of two dishes ( only enough leftover sauce for one- but here are both the recipes so you can choose.)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
First of all, a Tarte à l'Indienne ( or Curry Quiche).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mix your leftover curry sauce with 4 beaten eggs and a splash of milk or coconut/almond milk.</div>
<div class="separator" style="clear: both; text-align: left;">
Pour into a pre-cooked pastry case ( 23 cm in diameter ) and bake at 170 degrees until set and golden. (Aprroximately 1 hour- but keep checking).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbjVEDACnPtMNElBuWGJWFCn_rvtlq-ihtbNzxzsFFBcwCP0aZVwGvFRmZYqVWE8hMUau6XwKkI1ikSKfRyiclGK8b987bJ5Fl-Sjm54UicDFMaUe6IJYMleDyqYkpQZgyOjXmHExuQ-s/s320/DSCF0295.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarte à l'Indienne</td></tr>
</tbody></table>
Lastly, try this Curried Gnocchi Tray Bake.<br />
<div>
<br /></div>
<div>
You can make your own gnocchi from leftover cold mashed potato or cooked pumpkin ( or use a storecupboard packet for speed).</div>
<div>
To make your own, mix 2 cups of cold mashed potato or mashed pumpkin with 1 egg yolk and 1 cup of flour, salt and pepper.</div>
<div>
Form into little balls and flatten slightly with a fork. </div>
<div>
Bring a large pan of salted water to the boil and drop the gnocchi in one by one. As they cook, they will rise to the surface. Skim them out with a straining spoon and put them in a buttered dish.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Image result for pumpkin gnocchi" src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcR3-jjdKld7Oc5tTya3OYfSKYxIAtp07AxooUo2AJ38VbdyA_Sf" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked pumpkin gnocchi</td></tr>
</tbody></table>
Mix the little dumplings with cooked broccoli, chard, spinach or leeks and your leftover curry sauce.<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/AVvXsEgV4nS-FoSAERPApEbXLUyTAH-Zi5TM7MYZYRCVmljKwRRGbPXqKfKG3l5VX0nsO2bOT2z-dkgRbQn7Hh3T4DROM0toMBZaXNHz1MMsWzfHGqVwfgdnkT4qhAqe20hQ7W9LNsICOaFrwCBq/s1600/gnocchi.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="225" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4nS-FoSAERPApEbXLUyTAH-Zi5TM7MYZYRCVmljKwRRGbPXqKfKG3l5VX0nsO2bOT2z-dkgRbQn7Hh3T4DROM0toMBZaXNHz1MMsWzfHGqVwfgdnkT4qhAqe20hQ7W9LNsICOaFrwCBq/s1600/gnocchi.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gnocchi ready for the oven</td></tr>
</tbody></table>
<div>
Sprinkle over some breadcrumbs and bake until golden and bubbling in a hot oven (180 degrees) for about 20 minutes.</div>
<div>
This is a one-pot dish, and needs nothing else with it- so plate up and enjoy!</div>
<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/AVvXsEiDfkFWAFd6jvch80lhx5Nee8_i24Ly3Y2k5SjBvMrGi1UsLKQKkuw1Gv88bPBs4OjhrWwsBIrG5N_tq8ZvyMG8RQzs5758fORWTv0nxJJYzUeswl9b0nMW-eFQy-5qRdXRn4TFgSwpr5v5/s1600/curried+gnocchi.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="208" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfkFWAFd6jvch80lhx5Nee8_i24Ly3Y2k5SjBvMrGi1UsLKQKkuw1Gv88bPBs4OjhrWwsBIrG5N_tq8ZvyMG8RQzs5758fORWTv0nxJJYzUeswl9b0nMW-eFQy-5qRdXRn4TFgSwpr5v5/s1600/curried+gnocchi.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried Gnocchi Tray Bake</td></tr>
</tbody></table>
<br />
And so ends my tale of leftover curry sauce. I hope it inspires you to make some spicy saucy dishes yourselves.</div>
<div>
<br /></div>
<div>
Nothing left for me now except the washing up.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3iKFSw1sNKCp2cCkz6rnjgw5RH7XBGpHaUUeSSpdili7lKIDCniiNLc4IviHet05zIIutbiZc787a9ufLaY40ThTAOOTQGHB73_lEzqGAkZ3L2QjKyD-o7m3Jkl0hME7tRqCJs9ZaPhzP/s1600/IMG_20190809_193511524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1446" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3iKFSw1sNKCp2cCkz6rnjgw5RH7XBGpHaUUeSSpdili7lKIDCniiNLc4IviHet05zIIutbiZc787a9ufLaY40ThTAOOTQGHB73_lEzqGAkZ3L2QjKyD-o7m3Jkl0hME7tRqCJs9ZaPhzP/s320/IMG_20190809_193511524.jpg" width="289" /></a></div>
<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
</div>
</div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-60120050366803701442019-07-18T08:09:00.000-07:002019-07-18T08:09:40.062-07:00Apero Time!<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<br /></div>
<br />
<div style="text-align: left;">
</div>
<a href="http://img.over-blog-kiwi.com/0/93/14/90/20150811/ob_a07404_aperitif-dinatoire-buffet-apero.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Apéro dinatoire" border="0" src="http://img.over-blog-kiwi.com/0/93/14/90/20150811/ob_a07404_aperitif-dinatoire-buffet-apero.jpg" height="133" width="200" /></a><br />
<br />
My favourite way to entertain- and be entertained- especially in the summer, is to host an <i>apéro dinatoire. </i>(Posh drinks and nibbles- or <i>tapas </i>or canapés- call it what you like). Essentially, it is gorgeous little nibbly things to go with drinks which can last ( or be replenished as the evening goes on.)<br />
<br />
<br />
<br />
<div>
The great thing about these evenings is that they are often spur of the moment invites- which means you have to raid your cupboards and fridge and rustle up some nifty nibbles from nothing. No planning. No fuss. Just whatever you've got.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
So here are my speedy suggestions:</div>
<div>
<br /></div>
<div>
<u>Toasts/ Croques</u></div>
<div>
<u><br /></u></div>
<div>
If you have a loaf of bread ( or ready made toasts) then you can make a start. Just slice, toast, rub with a cut clove of garlic and top with whatever is handy- sardine, tuna or liver paté, grated fresh tomato, or a <i>caviare d'aubergines</i> if you have a bit more time.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Prick 2 aubergines all over and rub with some olive oil then roast whole in the oven for 25 minutes or so until soft and wrinkly.</div>
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9UB6s0ObozFJ_qmVDX785eFF-wv6X3OK1q2ejicPGc-UvaidYMOowmwYVQzmERyjPOB0bK_rAw2TpsxcOr9ELB-3cYdc3ecujjNBR7KaoZVU1rNo4-f24K2cvjV_tROhWqqka9i46A6u/s320/DSCF0202.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aubergines looking tired and emotional</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
Scoop out the flesh and mix it with 1-2 crushed cloves of garlic, 1 tbsp honey, some lemon or lime juice, salt and pepper. Spread onto garlicky toasts.</div>
<div>
<div style="text-align: right;">
</div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88VTvmufzRVkMP15uhfegjTBpzSGLcVXOaMI6PlwMOqO9rNDmR3irvUeAuy56ErIMNVBgOHUJEA-NmxiXkOd92D5VA3geSj7h5Xi5QtYG0wBiW5WZPVCDJ9vjFBaF17CojY8Us5bhHACu/s320/DSCF0633.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aubergine Toasts with Gazpacho Verrines</td></tr>
</tbody></table>
I also like to make mini <i>croques-messieurs, </i>toasting little bits of bread with cheese, ham and mustard. (Or make full-sized ones and cut into bite-sized pieces.)<br />
<div>
<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;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxZETBuXX_PJSqsMYiCTJ9tuzjdnP4YSACelPjfDDMeZSpqMvu-ZCkGH-Vr0mXExhney3UYZbEBv6kOl7P3-xb7uwF7XguvbOjnI0C7bNUGhLjdAEkPlZNWmotO4S-SifAHvPW6MPkYLR/s320/104_0920.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Croques-Messieurs</td></tr>
</tbody></table>
<u>Verrines</u><br />
<div>
<u><br /></u></div>
<div>
Cold soups in little glasses go down well and are quite fashionable. Gazpacho ( as shown above ) is always popular <a href="http://lizsleftovers.blogspot.com/search?q=gazpacho">http://lizsleftovers.blogspot.com/search?q=gazpacho</a> or try a Courgette and Coconut Velouté<br />
<div>
<div>
<u><a href="http://lizsleftovers.blogspot.com/search?q=courgette+and+coconut+">http://lizsleftovers.blogspot.com/search?q=courgette+and+coconut+</a></u></div>
</div>
</div>
<div>
<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/AVvXsEiNfAOyOzYLb3f6x4lPtC2lv35uWMzTT7RfSWB0YOVL6T4UwquuAd3zPWXPHAeFDw6zaFCZId8x3drzgA0Lk1wHPfS3dLLv96WNNFjswlTpw4Bu_dqDkH_sQ8yZDYyyq5__CaYRZzW-mXSh/s1600/DSC_0387.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1129" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfAOyOzYLb3f6x4lPtC2lv35uWMzTT7RfSWB0YOVL6T4UwquuAd3zPWXPHAeFDw6zaFCZId8x3drzgA0Lk1wHPfS3dLLv96WNNFjswlTpw4Bu_dqDkH_sQ8yZDYyyq5__CaYRZzW-mXSh/s320/DSC_0387.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courgette and Coconut Verrine</td></tr>
</tbody></table>
<u>Dips and Chips</u><br />
<div>
<u><br /></u></div>
<div>
If you have a bottle of mayonnaise, a natural yoghurt or some <i>crème fraiche </i>then you have the makings of a dip.</div>
<div>
My favourites are mayo mixed with mustard ( great for dipping mini frankfurters), <i>crème fraiche </i>with chilli sauce and chopped coriander or chives for dipping veg or yoghurt with chopped gherkins and olives for a tartare sauce dip.</div>
<div>
Or try this hummus-y style dip - made from leftover baked beans!</div>
<div>
<br /></div>
<div>
Blitz 2 tbsp beans with 2 cloves of garlic, juice of a lemon, 1 tsp chilli paste and 2 tbsp olive oil</div>
<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/AVvXsEg81gYty3jAmkbH6lMIOGHQeuVFDLuK8XWLNIs7kekT6mrpz3IuOkqYLPKINT-YvUTLZcIF3qfPVPVAk7vOtFGwZWDJuE7om6hG0eVOhin7ot_k_uOgZazFWWw-Js2Lb4tzNuMwHd-p2xHp/s1600/IMG_20190705_141416139.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1447" data-original-width="1600" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81gYty3jAmkbH6lMIOGHQeuVFDLuK8XWLNIs7kekT6mrpz3IuOkqYLPKINT-YvUTLZcIF3qfPVPVAk7vOtFGwZWDJuE7om6hG0eVOhin7ot_k_uOgZazFWWw-Js2Lb4tzNuMwHd-p2xHp/s320/IMG_20190705_141416139.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Bean 'Hummus'</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
Lovely for dipping baby potatoes, courgettes, radishes or tortilla chips</div>
<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/AVvXsEh0ZBq5niBzELogNBqdVaVNl6eLrU0M3qyg2W_Lq0O-DdsmY7rEIuAyM-VmJLgPFHG22w2llHOK3UODkxCoWMCxa5aaHR5QzM5uglhwS6Qx9RO3-uCYM2CQnTkXmds6_BF4hUjH_eY8hPWh/s1600/IMG_20190706_171726510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1265" data-original-width="1600" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZBq5niBzELogNBqdVaVNl6eLrU0M3qyg2W_Lq0O-DdsmY7rEIuAyM-VmJLgPFHG22w2llHOK3UODkxCoWMCxa5aaHR5QzM5uglhwS6Qx9RO3-uCYM2CQnTkXmds6_BF4hUjH_eY8hPWh/s320/IMG_20190706_171726510.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dips and Chips</td></tr>
</tbody></table>
Incidentally the chips are made from sliced tortillas ( straight from the freezer), tossed in olive oil and seasoning and baked for 5-10 minutes in a hot oven:</div>
<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/AVvXsEj-AUBc3wMGukF50Vke05QVKiRON9ErOy6kzjgt4bIad6fHg3YGDndkGrgBbdLJHakKRJ5Y0zZivO0uV014KyVN3ooEW_sjAt1-DdHta2f5S1RFV-cUCJSGcbpLU-TFDXldVQt2ZKPSq4l6/s1600/IMG_20190705_143736602.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1059" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AUBc3wMGukF50Vke05QVKiRON9ErOy6kzjgt4bIad6fHg3YGDndkGrgBbdLJHakKRJ5Y0zZivO0uV014KyVN3ooEW_sjAt1-DdHta2f5S1RFV-cUCJSGcbpLU-TFDXldVQt2ZKPSq4l6/s320/IMG_20190705_143736602.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Tortilla Chips</td></tr>
</tbody></table>
<u>Pastry Bits</u></div>
<div>
<u><br /></u></div>
<div>
It's always worth having a roll of puff pastry in the fridge or freezer for making impromptu titbits. You can make savoury croissants, straws or puffs in a matter of minutes.</div>
<div>
<br /></div>
<div>
For croissants- use a circle of pastry, cut into 16 triangles and each triangle spread with a topping of your choice- sundried tomato paste, pesto, tapenade, curry paste, even Marmite (although Marmite croissants might be a step too far for French guests!)</div>
<div>
<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/AVvXsEi-JZjVYwtsuqtNvWXGGNRQctn8ESHoo3sU_XBTdl-kY-I1T1QKeX5GXc5gOtWS7yRei2niZQsj4C7-za6gc7vVz3qJX6yhf0wigzljGTumblDcGUVxnpjy7jfisdM0t0bka_Oru4L0Yv3n/s1600/IMG_20190620_111843729.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1447" data-original-width="1600" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JZjVYwtsuqtNvWXGGNRQctn8ESHoo3sU_XBTdl-kY-I1T1QKeX5GXc5gOtWS7yRei2niZQsj4C7-za6gc7vVz3qJX6yhf0wigzljGTumblDcGUVxnpjy7jfisdM0t0bka_Oru4L0Yv3n/s320/IMG_20190620_111843729.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Croissants spread and ready for rolling</td></tr>
</tbody></table>
Roll up into croissant shapes from the outside of the triangle into the centre. Brush with egg or milk and sprinkle with sesame seeds or parmesan. Bake at 200 degrees until risen and golden.<br />
<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/AVvXsEhJg5wRk9eI3zJ8Vk-l7nk_lRr60eGs72t-XDB4OoqUC1_QxTEzDXFazmHU2bJL55WE0PV4Al3hJ6YECArEhI-m5wYA58aWnSFwi3eL47iuxW4YlbcQlPvHS2-kQp1lKru8rBOP54Dc6oC2/s1600/IMG_20190620_120328892.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="983" data-original-width="1600" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg5wRk9eI3zJ8Vk-l7nk_lRr60eGs72t-XDB4OoqUC1_QxTEzDXFazmHU2bJL55WE0PV4Al3hJ6YECArEhI-m5wYA58aWnSFwi3eL47iuxW4YlbcQlPvHS2-kQp1lKru8rBOP54Dc6oC2/s320/IMG_20190620_120328892.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini croissants and cheese straws</td></tr>
</tbody></table>
Or use a rectangular sheet of pastry, cut into smaller rectangles for Ham and Cheese Puffs:</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<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/AVvXsEgr7glh0c7QW0h2Iuz4aPWLBoMATf5r61IIx8tCjR4r81hWLmL_X53aXS5lJejKN_gNMjptuLw6rXzPkQX0WsM8Wj9jhaEaxNcJBmeIrJJehVzBQKpPc-PZwu89_LdUOQWA34Pz_1LT_5_e/s1600/IMG_20190521_161557016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7glh0c7QW0h2Iuz4aPWLBoMATf5r61IIx8tCjR4r81hWLmL_X53aXS5lJejKN_gNMjptuLw6rXzPkQX0WsM8Wj9jhaEaxNcJBmeIrJJehVzBQKpPc-PZwu89_LdUOQWA34Pz_1LT_5_e/s320/IMG_20190521_161557016.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lay a slice of ham and some grated cheese on top</span></td></tr>
</tbody></table>
<br />
Fold in the edges and seal, bake until golden brown and puffy:</div>
<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/AVvXsEg1_i9-yuW_SZqxNbBO5NZjPeaZ1aiEckpBSAcXqjbOTAlLl0JDII7HVTzl-Uw5kE4b2ai_cuIFKFeMT0dHtQ9UOZJmCDrzAB2zf6GFCVxI61bhtZlfc1lC_VbzHPAig3T3NrxFxd_95_IC/s1600/IMG_20190521_163907378.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_i9-yuW_SZqxNbBO5NZjPeaZ1aiEckpBSAcXqjbOTAlLl0JDII7HVTzl-Uw5kE4b2ai_cuIFKFeMT0dHtQ9UOZJmCDrzAB2zf6GFCVxI61bhtZlfc1lC_VbzHPAig3T3NrxFxd_95_IC/s320/IMG_20190521_163907378.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ham and Cheese Puffs</td></tr>
</tbody></table>
<br />
<u>Cheese Tuiles</u></div>
<div>
<u><br /></u></div>
<div>
I make these with St.Nectaire but it would work with Manchego, Comte, Cantal or Port Salut too.</div>
<div>
<br /></div>
<div>
Just slice some cheese into small cubes:</div>
<div>
<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/AVvXsEi9slcApVTnJl1CRuYXHL_4q-ZOQkh8vG3X4VYl4dCbVI1xxFxKXqFMA_CsbfRD1lgMv5lx3b0ZYJEKqPtSg7ap9Q7OT3MWTdaGSbQLi9CSKyKHDERFNvSd2IwqbDqgvnnWzrnxbh1gASMd/s1600/IMG_20190618_151029779.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9slcApVTnJl1CRuYXHL_4q-ZOQkh8vG3X4VYl4dCbVI1xxFxKXqFMA_CsbfRD1lgMv5lx3b0ZYJEKqPtSg7ap9Q7OT3MWTdaGSbQLi9CSKyKHDERFNvSd2IwqbDqgvnnWzrnxbh1gASMd/s320/IMG_20190618_151029779.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dice the cheese</td></tr>
</tbody></table>
<br />
Lay little piles of the cubes on some baking paper:<br />
<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/AVvXsEhRIoyj03lyWqVUz-BglmcJOaXzrDekPsgxOY3-wTie9kRiSGnfyrLo-RS9Xr0OOtgZQV2pQMhpyxYkBkmFo0G_2e2hAaNUZi34Mm4EHHqYaZUsbubeXpPRiqUamo4Xzj6RPqleixEKrVSI/s1600/IMG_20190618_151123910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIoyj03lyWqVUz-BglmcJOaXzrDekPsgxOY3-wTie9kRiSGnfyrLo-RS9Xr0OOtgZQV2pQMhpyxYkBkmFo0G_2e2hAaNUZi34Mm4EHHqYaZUsbubeXpPRiqUamo4Xzj6RPqleixEKrVSI/s320/IMG_20190618_151123910.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make little piles of cheese</td></tr>
</tbody></table>
Put in a hot oven to melt and meanwhile crush a tablespoon of hazelnuts:</div>
<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/AVvXsEj2KWVxEYyc1E0YXI0hwY1RcB7ungZYuDgwy7VZ8shBEjbch8FnWgeWENxCY-f6ZQ1rNNnvpAQRzR5WeRm7PkjvmUQzlHMZxjDeMlz-k_2bbcn7kyM0U2JNnwaNnPHbezAqGVVDIuhZLXyt/s1600/IMG_20190618_151301981.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1163" data-original-width="1600" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KWVxEYyc1E0YXI0hwY1RcB7ungZYuDgwy7VZ8shBEjbch8FnWgeWENxCY-f6ZQ1rNNnvpAQRzR5WeRm7PkjvmUQzlHMZxjDeMlz-k_2bbcn7kyM0U2JNnwaNnPHbezAqGVVDIuhZLXyt/s320/IMG_20190618_151301981.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crush hazelnuts for sprinkling</td></tr>
</tbody></table>
As the cheese melts, sprinkle on the nuts to toast in the oven.<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/AVvXsEgnAmUZmkXSlpRF9ZikwSF93OVt7SbzyIayqQskzMn7p27ptMvQZFC1wIKsquF7gNJtqxIsUpslhNSuogSnVFJ-edr8pTRdbYYdW6gynvAZrMkgy2zszkYeCEv7U4c_ve6v7_N3fHRiV_VR/s1600/IMG_20190618_154259022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1028" data-original-width="1600" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAmUZmkXSlpRF9ZikwSF93OVt7SbzyIayqQskzMn7p27ptMvQZFC1wIKsquF7gNJtqxIsUpslhNSuogSnVFJ-edr8pTRdbYYdW6gynvAZrMkgy2zszkYeCEv7U4c_ve6v7_N3fHRiV_VR/s320/IMG_20190618_154259022.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle on the nuts as the cheese melts</td></tr>
</tbody></table>
When the cheese is bubbling, take out the tray, allow to cool slightly then loosen the tuiles and place on a rack to cool.</div>
<div>
<br /></div>
<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/AVvXsEhazRhUjZmxIs4V7HXGn18EW1qWiNNNM8eEIJfzE8UrwEmPGAPmBtS6XbivZDJtJfkXXcVO7m9jRCTuG8DiffrHCZAuDWWWFDPr0ja_O5Ky3pgq__HsdsX1-XoIokcbmDK8sMM6gVyeU7K_/s1600/IMG_20190618_160425505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazRhUjZmxIs4V7HXGn18EW1qWiNNNM8eEIJfzE8UrwEmPGAPmBtS6XbivZDJtJfkXXcVO7m9jRCTuG8DiffrHCZAuDWWWFDPr0ja_O5Ky3pgq__HsdsX1-XoIokcbmDK8sMM6gVyeU7K_/s320/IMG_20190618_160425505.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuiles au Saint-Nectaire</td></tr>
</tbody></table>
<br />
Phew! That's enough for now I reckon. Time for a drink.<br />
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbJhduCyGHbN2_LgsUvDHHPQpHuWiAIjD5kbS4sILmm_tjILBakvSdQTAAKhdOZmEqpmROXdmx2G_Xjq1iH7FYXNzoFjQubHMj97y7DIkgci128jNe-kHXkQCJvdb_GJU3rhhPjm4D024/s320/104_0992.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">What- no nibbles?</span></td></tr>
</tbody></table>
</div>
<div>
<br />
<br />
<br />
<br />
<div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div>
<br /></div>
<div>
<br />
<div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<br /></div>
</div>
</div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-71967223840694074712019-06-24T07:38:00.000-07:002019-06-24T08:22:47.752-07:00A Taste of Summer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqKcgJt9Fsa-N8bKO-5h_MZZIw9vTGS9Eqx9RXAo8kY3I4mri2iTZttUWlH9KRQXNQ5AbN_qAQncYhMZz1NAhnEfuASlKyBteel6aGVWvc5e2842BVZ7MRXd1uArHrB6m_WD0Az8vaBUx/s1600/DSC_0482.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1410" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqKcgJt9Fsa-N8bKO-5h_MZZIw9vTGS9Eqx9RXAo8kY3I4mri2iTZttUWlH9KRQXNQ5AbN_qAQncYhMZz1NAhnEfuASlKyBteel6aGVWvc5e2842BVZ7MRXd1uArHrB6m_WD0Az8vaBUx/s320/DSC_0482.JPG" width="280" /></a></div>
<br />
For you, what does summer taste of?<br />
<br />
For me, it's strawberries, new potatoes with mint, asparagus...or combinations of these.<br />
<br />
So, as summer has well and truly arrived here in the Auvergne ( apart from the torrential thunder storms), I thought this month's blog should celebrate some of those lovely flavours.<br />
<br />
We are starting with at trio of strawberry puds and finishing with a <i>sirop de menthe </i>( mint cordial) to refresh on a hot summer's day.<br />
<br />
<br />
<br />
<br />
Our strawberry patch is the gift that keeps on giving at the moment- so ideas to use up the glut are needed, once all the jam making has stopped. (It's too hot now!)<br />
<br />
This trio of desserts can be served separately or all three at once in mini-portions as an<i> Assiette Gourmande.</i><br />
<br />
First one is really simple and combines lots of summer tastes: Strawberry, Mint and Basil Tartare.<br />
<br />
Just wash and slice your strawberries, coat them in a teaspoon of olive oil and <i>crème de cassis. </i>Add some chopped mint and basil leaves and spoon the mixture into a chef's ring. Press down lightly and then unmould. Decorate with a few more leaves.<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/AVvXsEgFXHFmLcElTABglm7__mkwEoYi1BlU28wBBA3QaAGOvaYDt_0ldUlMfVinLg4b_885IB5nmS5KUgdPWdP432b6AZ9G6oQCXVtsKaoVr_kuCUVnAlDqI0x99RSisEJAPLbxPALHWuoaJ18y/s1600/DSCF1662.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXHFmLcElTABglm7__mkwEoYi1BlU28wBBA3QaAGOvaYDt_0ldUlMfVinLg4b_885IB5nmS5KUgdPWdP432b6AZ9G6oQCXVtsKaoVr_kuCUVnAlDqI0x99RSisEJAPLbxPALHWuoaJ18y/s320/DSCF1662.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry, Mint and Basil Tartare</td></tr>
</tbody></table>
<br />
<br />
Next, equally simple- Sticky Strawberries with Pistachios.<br />
<div>
<br /></div>
<div>
Wash and slice your strawberries and mix them with a tsp each of rosewater and runny honey. Toss in the crushed pistachios or hazelnuts and serve with <i>crème fraîche </i>or hazelnut yoghurt.<br />
<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsY9rqa-bQXgf-s2el8U0-n4YQTvfOSiuEt40Ybclk5-EZpigctQzHrjWKRmvFmhn_xVkg8Il8JbCREgCyDe5RP1UFIAPXQ95kWdnHlFiOkl9hhBbXyul1t7u3Mh4Io7G9rgN33Ydpybz/s320/DSCF1675.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sticky Strawberries with Pistachios</td></tr>
</tbody></table>
<br />
Now for something a little more time consuming: Charlotte aux Fraises Façon Yvette.</div>
<div>
<br /></div>
<div>
For this recipe- and expert demonstration at our <i>Atelier de Cuisine </i>yesterday- my thanks to Yvette L. You will thank her too when you make it yourselves.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
You will need:<br />
<br />
300g fromage frais<br />
50 g icing sugar<br />
250g strawberries<br />
1 packet of boudoir biscuits<br />
syrup for soaking- can be alcoholic ( ie <i>crème de cassis</i> or <i>mûre</i>) or blackberry cordial or fruit juice mixed with a little icing sugar)<br />
<br />
<br />
1. Mix together the fromage blanc and the icing sugar<br />
2. Wash and slice the strawberries and combine with the fromage frais.<br />
3. Soak the boudoir biscuits one by one in the syrup and use them to line the sides of a bowl or mould.<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/AVvXsEjAQUMVNJVw8wPjYztEzMD7w8GyqRt8UXvwhZQHgAtZ2C6ZbUPtma41tZvICLTrwgGJ6sZ9K6O-U9Wj3R1Ct3gEuKu9DgCf2SwT9QuAJn5tZksA-7dQhCRnbPqPaDaVXDzMnagI9TclqGyH/s1600/IMG_20190620_094348782.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQUMVNJVw8wPjYztEzMD7w8GyqRt8UXvwhZQHgAtZ2C6ZbUPtma41tZvICLTrwgGJ6sZ9K6O-U9Wj3R1Ct3gEuKu9DgCf2SwT9QuAJn5tZksA-7dQhCRnbPqPaDaVXDzMnagI9TclqGyH/s320/IMG_20190620_094348782.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soak the sponge fingers one by one</td></tr>
</tbody></table>
4. Put in half the fromage blanc mixture, then a layer of biscuits, then the rest of the mixture and finish with a layer of biscuits<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3qXBJ_pTVJSpSSheESNhGpbocVmyD2HxV7ol_Y5mi25AzS4SbFQQJvMK64_kfab4DtDE-9-sv35fsT7mCSAsAIV5z8SUWIwri15tGfThNMYMgo1ehQBYulVU7LeB43GM4jeluTHcMMC6/s1600/IMG_20190620_094922797_BURST001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3qXBJ_pTVJSpSSheESNhGpbocVmyD2HxV7ol_Y5mi25AzS4SbFQQJvMK64_kfab4DtDE-9-sv35fsT7mCSAsAIV5z8SUWIwri15tGfThNMYMgo1ehQBYulVU7LeB43GM4jeluTHcMMC6/s320/IMG_20190620_094922797_BURST001.jpg" width="320" /></a></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/AVvXsEhGv5xuiCfiMrWSgW5JT_vw-aEden1rI8FEgK92JO4eAgH5N4-nMSVN3q4NIErERAubDSh7KdN35hMEybikkYOJWVCakFMPtN-c_2WpCUrp4UAU8RWbuMOwz3-ooWx2-Ai22ubzHX34-8kR/s1600/IMG_20190620_094922797_BURST022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGv5xuiCfiMrWSgW5JT_vw-aEden1rI8FEgK92JO4eAgH5N4-nMSVN3q4NIErERAubDSh7KdN35hMEybikkYOJWVCakFMPtN-c_2WpCUrp4UAU8RWbuMOwz3-ooWx2-Ai22ubzHX34-8kR/s320/IMG_20190620_094922797_BURST022.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keep going until the Charlotte is full</td></tr>
</tbody></table>
5. Place a saucer or plate on the top and weight down with a tin.</div>
<div>
6. Place in the fridge for at least an hour before unmoulding and serving.</div>
<div>
<br /></div>
<div>
<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/AVvXsEgNQnL-JKkUvDlzcycVeT3pJYhz3Yhj-SbTnJXxWhqIB4H9L-1ss4k3D7dIsu5I0Kn55O2s3uEwzt3H0Nbg4HMZfaaiDs0NIFvk6Tv_BP57II-ltgbc7kDbfs8t7LyIcW0FftUD9iA1-X40/s1600/IMG_20190620_134226577.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQnL-JKkUvDlzcycVeT3pJYhz3Yhj-SbTnJXxWhqIB4H9L-1ss4k3D7dIsu5I0Kn55O2s3uEwzt3H0Nbg4HMZfaaiDs0NIFvk6Tv_BP57II-ltgbc7kDbfs8t7LyIcW0FftUD9iA1-X40/s320/IMG_20190620_134226577.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charlotte aux Fraises</td></tr>
</tbody></table>
<br />
Finally- to refresh the parts that haven't yet been reached. Try making a fresh mint cordial.<br />
<div>
<br /></div>
<div>
1. Start with a bunch of mint ( about 150g).<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/AVvXsEisINFKLCeXy4SFmWm1IZY3kjUPNVs0z8ZuttN_CIt-SU7QdTAt1uFtD2Ks-YEi844oby3KELknFVPP5ib_O3uqm4c2qTWzsGAHmEsvBatgGFOCegtbtbE0PnB1sal5dJNdGf4lk7V8L-Ml/s1600/IMG_20190612_145605110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisINFKLCeXy4SFmWm1IZY3kjUPNVs0z8ZuttN_CIt-SU7QdTAt1uFtD2Ks-YEi844oby3KELknFVPP5ib_O3uqm4c2qTWzsGAHmEsvBatgGFOCegtbtbE0PnB1sal5dJNdGf4lk7V8L-Ml/s320/IMG_20190612_145605110.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take the leaves from a bunch of mint</td></tr>
</tbody></table>
</div>
<div>
2. Bring them to the boil for 5 minutes in a litre of water.<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/AVvXsEhYdIQxLbGhTgh1K8bKvGu9zGbjKlVr01J4gfEX7pZYoG_iQJxQ-6FK7AcVanRMyPRZs7dyq58xExtJ9frpLKS7l60wJpltIBSIdt0Fw66pgkW-JPuFtNvFvfGDmZd5rAtZmJCG6VQ3cBSq/s1600/IMG_20190612_150026134.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdIQxLbGhTgh1K8bKvGu9zGbjKlVr01J4gfEX7pZYoG_iQJxQ-6FK7AcVanRMyPRZs7dyq58xExtJ9frpLKS7l60wJpltIBSIdt0Fw66pgkW-JPuFtNvFvfGDmZd5rAtZmJCG6VQ3cBSq/s320/IMG_20190612_150026134.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boil up your leaves</td></tr>
</tbody></table>
</div>
<div>
3. Leave to infuse overnight.</div>
<div>
4. The next day, strain off the mint and put the liquid back in the saucepan with the juice of 1 lemon and 800g of sugar</div>
<div>
5. Bring to the boil and reduce for about 10 minutes until starting to go syruppy.</div>
<div>
6. Meanwhile sterilise some old fashioned lemonade bottles ( if you have them- or other glass bottles if not) with boiling water.</div>
<div>
7. Pour the syrup into a measuring jug and make back up to 1 litre with boiling water</div>
<div>
8. Pour into the bottles and leave to cool.</div>
<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/AVvXsEjg_ppyROP1frGy_80AbvucdA0PzshDD3mXdmyYvQlhIUAtE8JKW4B7zukUYDvhkPav1ayPVtqL7aRisire6dGgw0i7vTVTrqeuqAAO2SKeMzXmmGxjChfVNx4h5Ai8Bq3YT_1qHFA56hUx/s1600/IMG_20190623_103000771.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_ppyROP1frGy_80AbvucdA0PzshDD3mXdmyYvQlhIUAtE8JKW4B7zukUYDvhkPav1ayPVtqL7aRisire6dGgw0i7vTVTrqeuqAAO2SKeMzXmmGxjChfVNx4h5Ai8Bq3YT_1qHFA56hUx/s320/IMG_20190623_103000771.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottle it up</td></tr>
</tbody></table>
</div>
<div>
9. Serve diluted with plenty of ice.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Here's to summer!</div>
<div>
<br /></div>
<div>
Cheers!<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/AVvXsEjNVLduPPGCf0GVkSKZNut0rDlpsleMQdj32p8r2zx_tHIPQCUqlSMM8Our0adJmZ_8SelTq9zIltG0xteOgSDn8A5oJ9tmAkFd_5fF2qZqtRt1r_ny4E2c6uwJ-DZXoCTWiQorLItsPrkr/s1600/IMG_20190623_111401105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVLduPPGCf0GVkSKZNut0rDlpsleMQdj32p8r2zx_tHIPQCUqlSMM8Our0adJmZ_8SelTq9zIltG0xteOgSDn8A5oJ9tmAkFd_5fF2qZqtRt1r_ny4E2c6uwJ-DZXoCTWiQorLItsPrkr/s320/IMG_20190623_111401105.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home made Sirop de Menthe </td></tr>
</tbody></table>
<br />
<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div>
<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
</div>
<br /></div>
</div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-6111339712264503672019-05-08T03:38:00.000-07:002019-05-08T03:38:13.124-07:00Pulled Pork and Crackling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxcUeozVZlHdmgew_RHpUqINVljeriU6C0NBX7yKF5rQ7FH3kNFJbi1PXZfhlSkFzgllyxCGqWhbyWMGkUu_A_CEbnQCNEp62vuucO0gEJyzwB7ErCOPA86bGY6zkQIEBSIRG9CCU2x35/s1600/DSCN2142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="983" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxcUeozVZlHdmgew_RHpUqINVljeriU6C0NBX7yKF5rQ7FH3kNFJbi1PXZfhlSkFzgllyxCGqWhbyWMGkUu_A_CEbnQCNEp62vuucO0gEJyzwB7ErCOPA86bGY6zkQIEBSIRG9CCU2x35/s200/DSCN2142.JPG" width="182" /></a></div>
Mmm..tender roast pork with all the trimmings (including crackling). What could be better?<br />
<br />
Well, another 4 leftover meals from a roast that only cost £3.50 in the first place sounds pretty fine to me.<br />
<br />
So, our Easter Monday roast made filled rolls, Peking Pancakes, Puffy Porky Pies and Pork Chow Mein.<br />
<br />
Sorry, but there wasn't any leftover crackling.<br />
<br />
<br />
If you have a slow cooker, Pulled Pork is the easiest roast in the world to make.<br />
Cut the skin and fat off your meat- this is going to make the crackling- and put the joint in your slow cooker with a glass of red wine, a glass of water, 1 tsp salt, two bay leaves, some small peeled onions, two tsp of brown sugar and 2 tsp of paprika.<br />
Leave to cook on Low for 6-7 hours, according to the power settings of your cooker.<br />
<br />
The meat is cooked when it can be pulled apart with a fork ( or probably a spoon!). Drain off the juice, wrap the pork in foil and leave to rest whilst you thicken the gravy.<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/AVvXsEhbRVFcL0tW62pl_Aa_iIdsSO3t2QjWq2sPtUUQy1wBrnWLQVxsNFWT6pP-ZbjFtfEB0CXAaoKlOW5gtYgtYccJNoMIZMx-jKFXrVsQcKNFRMQzyTnzbTsEuBQYihn8bKTGsriEzgKOz_Xh/s1600/DSCN2140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRVFcL0tW62pl_Aa_iIdsSO3t2QjWq2sPtUUQy1wBrnWLQVxsNFWT6pP-ZbjFtfEB0CXAaoKlOW5gtYgtYccJNoMIZMx-jKFXrVsQcKNFRMQzyTnzbTsEuBQYihn8bKTGsriEzgKOz_Xh/s320/DSCN2140.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulled Pork ready for resting</td></tr>
</tbody></table>
For the last hour of cooking time, make your accompaniments- roast potatoes, parsnips, veg- whatever you can cram into a hot oven whilst you make the crackling.<br />
<div>
Heat the oven to 210 degrees.</div>
<div>
Take the pork skin, scald it with boiling water and dry thoroughly. Score the surface with a sharp knife and lay in a baking tray. </div>
<div>
Rub vegetable oil over the surface and sprinkle with rock salt.</div>
<div>
Bake for 20 minutes or so, until crispy enough to cut into strips to serve with your roast.</div>
<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/AVvXsEiBun6bd2SwGOO4FRPW6HMW9HTGVyfaVPAnaBqDKIF-dkIP55iutrNxOPzZhHgO7I_roweJCuU8k0KLdatul3IPWr9hlfe94GtPZux4XgQ4eoMw7IhEVPhzNijGWybAfykKztTyZyLlva4Y/s1600/DSCN2143.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1104" data-original-width="1141" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBun6bd2SwGOO4FRPW6HMW9HTGVyfaVPAnaBqDKIF-dkIP55iutrNxOPzZhHgO7I_roweJCuU8k0KLdatul3IPWr9hlfe94GtPZux4XgQ4eoMw7IhEVPhzNijGWybAfykKztTyZyLlva4Y/s320/DSCN2143.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy crackling</td></tr>
</tbody></table>
Still lots of meat left over of course.</div>
<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/AVvXsEigM_73XoDpzAT2VFv_wJ_1CiB3CuXK6X0nBQ_ykM3wuF6lbW7foykEKJO_xhOhynx0nO-4NE3Yhul1Bh4F4jTnAzUBIeaiMlRsndlstweaaVkd-FpT6QkWRQY79_bvHj9h7M6brElfhq5_/s1600/DSCN2141.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1123" data-original-width="1402" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM_73XoDpzAT2VFv_wJ_1CiB3CuXK6X0nBQ_ykM3wuF6lbW7foykEKJO_xhOhynx0nO-4NE3Yhul1Bh4F4jTnAzUBIeaiMlRsndlstweaaVkd-FpT6QkWRQY79_bvHj9h7M6brElfhq5_/s320/DSCN2141.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loads of leftover pork</td></tr>
</tbody></table>
I divided it up into 4. The first batch went into Puffy Porky Pies ( with lashings of leftover gravy).</div>
<div>
<br /></div>
<div>
I try to keep trimmings of pastry in the freezer, ready for defrosting and rolling out to make pie tops but here is a quick method of making some puffish pastry.</div>
<div>
<br /></div>
<div>
Pulse 180 g of flour and 90g of butter together in a food processor.</div>
<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/AVvXsEgBuaMEx_lHRbxFaVi4im3-TSDUBhJtpGbueRpRF_nWk1T_S5xcJDhndCB1p4j86IuIFY9QoDzu9FvAqxlvQB6s0oc8UbsUHTBay_NiuoT2wcz_apHtV2TelhnJvbRAR5bP_qSzAqUQjXMx/s1600/DSCN2131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1099" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuaMEx_lHRbxFaVi4im3-TSDUBhJtpGbueRpRF_nWk1T_S5xcJDhndCB1p4j86IuIFY9QoDzu9FvAqxlvQB6s0oc8UbsUHTBay_NiuoT2wcz_apHtV2TelhnJvbRAR5bP_qSzAqUQjXMx/s320/DSCN2131.JPG" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blitz flour and butter</td></tr>
</tbody></table>
Add 180g of cream cheese or <i>petits suisses</i></div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-style: italic; 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/AVvXsEj4cHNYkMGmSOKbbjS9Tc_i8xdrnrRMylCrjY5PiAQdfk8QyMcFyx7L9caMzuuby_rxvI7SBYfH0dz99_TVJFnDTvJkj-dt0A4B2Bg2dXao6Eii63bAI_ZvghX9CZw_RfD2FHcbeRD25htX/s1600/DSCN2132.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cHNYkMGmSOKbbjS9Tc_i8xdrnrRMylCrjY5PiAQdfk8QyMcFyx7L9caMzuuby_rxvI7SBYfH0dz99_TVJFnDTvJkj-dt0A4B2Bg2dXao6Eii63bAI_ZvghX9CZw_RfD2FHcbeRD25htX/s320/DSCN2132.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in the cream cheese</td></tr>
</tbody></table>
Pulse to a soft dough. It will be very soft- so needs to be wrapped and refrigerated for an hour before rolling out as thinly as you can on a well floured board.</div>
<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/AVvXsEiwmZMrhwZcf845W4hlB5yWhMPeh7KoUygsQh564H0HCywdmDeIb5ZS4dqe_g9ttL6nW-Xc_Lf37RHkxueAP6y9wXSgk7HnLaabrHAMSd6OHqvFB-_S0Lib3rKNKutDwPp3ehnIyRBRf6zG/s1600/DSCN2134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmZMrhwZcf845W4hlB5yWhMPeh7KoUygsQh564H0HCywdmDeIb5ZS4dqe_g9ttL6nW-Xc_Lf37RHkxueAP6y9wXSgk7HnLaabrHAMSd6OHqvFB-_S0Lib3rKNKutDwPp3ehnIyRBRf6zG/s320/DSCN2134.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrap and chill your dough</td></tr>
</tbody></table>
Meanwhile mix the portion of leftover pork with gravy and place in a pie dish. Top with your pastry. Trim and bake at 180 degrees until golden brown.</div>
<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/AVvXsEjWulyyjv-TuQsnOnmMjrwVjwtzWceSCOIRIacMfKcuN-kUESai_bpv0l3H-S20xKfXU3Mu7DFEVL49dzkjuiv2BVdyzXi-b713W8gdPZtYgb7GL1kyLOZbiF9n_i2rqqUZwepWQI17NagN/s1600/DSCN2147.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1089" data-original-width="1178" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWulyyjv-TuQsnOnmMjrwVjwtzWceSCOIRIacMfKcuN-kUESai_bpv0l3H-S20xKfXU3Mu7DFEVL49dzkjuiv2BVdyzXi-b713W8gdPZtYgb7GL1kyLOZbiF9n_i2rqqUZwepWQI17NagN/s320/DSCN2147.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puffy Porky Pie</td></tr>
</tbody></table>
You could put the next lot of leftover meat into sandwiches, baguettes or rolls- with just some brown sauce to accompany it. Yum!</div>
<div>
Or be a little more adventurous by wrapping it in steamed Chinese pancakes with spring onions, sliced cucumber and hoisin sauce to make Peking Pork Pancakes:<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndHeFrFxYG5-apmuXLTJUD14ighNBOcOTIShbOHaNhNRg0DENM-5-qPosycu-GZEHN31XjC9h3uqlG-43vdX62ct_2DXNJGcP5hyphenhyphenILSp7OCxAmp1ywSIvybfeuelkyXdeq0hm5zzs3yyY/s320/DSCF1083.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peking Pork Pancakes</td></tr>
</tbody></table>
<br /></div>
<div>
Or a healthier version, wrapped in lettuce leaves to make Asian Pork Parcels with a dipping sauce:<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bPdwhnTPeR8vA0d6hVF9NP46xcPrfcCRs7P3UH_vZCRIzWufJbS4OwS5JCkF-NyO4bLGEzjES1F14Bc-OKmxiC-nfCJY8R-nN04GFX2eZbmkc56N6jaCsXTmGd9G8-xtmoHsv6F2qYSi/s320/DSCF0349.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian Pork Parcels</td></tr>
</tbody></table>
I made a Pork Chow Mein. Equally simple.</div>
<div>
<br /></div>
<div>
Cook and drain some egg noodles ( and dress with some sesame oil if you have it).</div>
<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/AVvXsEiA7_bvX0puq_1_th5NesiYjrEw4akMTQgnBfThFwSjCGZnSVa61nRi8OxLb4CtpGQMPr7BGI1xgYwUUIh9MTc7-X3LIannJXiEkpr5whf7aXA2jixEZkDAYKOMZ-qvexoi5tJiBXzvav__/s1600/DSCN2148.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1129" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7_bvX0puq_1_th5NesiYjrEw4akMTQgnBfThFwSjCGZnSVa61nRi8OxLb4CtpGQMPr7BGI1xgYwUUIh9MTc7-X3LIannJXiEkpr5whf7aXA2jixEZkDAYKOMZ-qvexoi5tJiBXzvav__/s320/DSCN2148.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg noodles cooked, drained and dressed</td></tr>
</tbody></table>
Then stir fry some spring onions, green beans or mangetout and mushrooms:</div>
<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/AVvXsEh9_BzyXB1vurFVQWmVdeTTdUydgxTxAZ4Ui15QPz7ZrUuOd5WwJHpPn7U2PsIAl7ydnfthBtWtmhmATXtrT6a6NNmY1AB3S4yo8eCeuB_5ZcBhh-7yK1BU-TzdLUn17SYqD0Dlxuz8zFMC/s1600/DSCN2149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1550" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_BzyXB1vurFVQWmVdeTTdUydgxTxAZ4Ui15QPz7ZrUuOd5WwJHpPn7U2PsIAl7ydnfthBtWtmhmATXtrT6a6NNmY1AB3S4yo8eCeuB_5ZcBhh-7yK1BU-TzdLUn17SYqD0Dlxuz8zFMC/s320/DSCN2149.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir fry some veg</td></tr>
</tbody></table>
Add the pork:<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/AVvXsEjFQndCR0wkg4a5rXSkdoU6_u-FJpt6Fgu53SVRTbtXB1NDMyHRRKVRvAPXvBFeEYvQ28CsWgj9UCTAuh6MIEdxqyxeuH0kLNK4WY2j4d70aD49T3vxsP_9TEBgPBEcsyNHYA5Lzcdwdw4Y/s1600/DSCN2151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1510" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQndCR0wkg4a5rXSkdoU6_u-FJpt6Fgu53SVRTbtXB1NDMyHRRKVRvAPXvBFeEYvQ28CsWgj9UCTAuh6MIEdxqyxeuH0kLNK4WY2j4d70aD49T3vxsP_9TEBgPBEcsyNHYA5Lzcdwdw4Y/s320/DSCN2151.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork in the wok</td></tr>
</tbody></table>
Add 2 tsp of Chinese 5 spice, 2 tbsp each of soy sauce and chilli sauce:<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/AVvXsEhnkCnzW_a0OHuLAWqDTZ6cGDnahDzhVFrHzzGvtOgJGdf5t5j9MzGK5tJ6_KV6ZGYv-pV4Ya-0MicDDKbUvVKTP3cUQ6OsZKpHrvIhmulzFtmZlJg2ETaSN6xHirC_-6fZg-3pJXDS5Jpd/s1600/DSCN2152.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkCnzW_a0OHuLAWqDTZ6cGDnahDzhVFrHzzGvtOgJGdf5t5j9MzGK5tJ6_KV6ZGYv-pV4Ya-0MicDDKbUvVKTP3cUQ6OsZKpHrvIhmulzFtmZlJg2ETaSN6xHirC_-6fZg-3pJXDS5Jpd/s320/DSCN2152.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add your flavourings</td></tr>
</tbody></table>
Add some beansprouts, the noodles and a splash of water or rice wine:</div>
<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/AVvXsEgqpoYYMzskr14zaI2dKUHA-ViVULhCWGbSWEyePPXjFUJMJLvGbFMEanh1-NHE8Vx2a7wmJu2RW2SDuogqLg8_h1G-k17Vi1uQIbGlavSOtgjKBZeNcxeP1jC0YGDNM_0AmwOVJXcwFz44/s1600/DSCN2155.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpoYYMzskr14zaI2dKUHA-ViVULhCWGbSWEyePPXjFUJMJLvGbFMEanh1-NHE8Vx2a7wmJu2RW2SDuogqLg8_h1G-k17Vi1uQIbGlavSOtgjKBZeNcxeP1jC0YGDNM_0AmwOVJXcwFz44/s320/DSCN2155.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noodles and beansprouts in</td></tr>
</tbody></table>
Et voilà:<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/AVvXsEh-rzvJ9-7xv65Ak18Vs3WeCZTRQJh574Ds7f1k4vhUraYWipSeI5v5SBt1Qff8jb0n10f5f93TkJ2559-IydQvVkuBjkaMFWPbRTT_uh7_u6Gd_p7cJCv7Da23j2FkD4FwoSnKMVWcrCi4/s1600/DSCN2159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rzvJ9-7xv65Ak18Vs3WeCZTRQJh574Ds7f1k4vhUraYWipSeI5v5SBt1Qff8jb0n10f5f93TkJ2559-IydQvVkuBjkaMFWPbRTT_uh7_u6Gd_p7cJCv7Da23j2FkD4FwoSnKMVWcrCi4/s320/DSCN2159.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Chow Mein</td></tr>
</tbody></table>
Any leftovers go well with some miso paste and hot water to make a Miso Soup:</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytecJuQVy9TuQzVX1duRxIcg2NAuoc0eaG7-vpKHNydrCzqSBjyxfGd1hRuJ7b28KL0vuGGcexPXfgb8ZR1ARqiYtuadXYj-MdxZVU4J39te_Xkl_R35-iirEuJnnmUaGV2fUfSNoZihJ/s320/DSCF2272.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miso Noodle Soup</td></tr>
</tbody></table>
Or make little saucer-sized pancakes with a pinch of turmeric for colour and fill with your leftover Chow Mein to make Ban Khoai:<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj794P_VQu3ERGMpl21lsd3biuA_p06rdU_rqBv_xJPA-vjCyxqXvec7KS_CcbPia-j0FIaajuRnpCFIfyzeiezU6B1oqWpsv2wm2HIrUkO-W-0A2a977IjRKCr2k2Jy_UAQor_ipxEruoV/s320/DSCF2263.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ban Khoai</td></tr>
</tbody></table>
Phew! A veritable pork pilgrimage. I hope there's something here to appeal to everyone.<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;"><img alt="Image result for piggy snout" src="data:image/jpeg;base64,/9j/4AAQSkZJRgABAQAAAQABAAD/2wCEAAkGBxMSEhUSExMVFRUXGBcVFxcVFxUVFxYVFRUXFxcVFxUYHSggGBolHRUVITEhJSkrLi4uFx8zODMtNygtLisBCgoKDg0OGhAQFysdHR0tLS0tLS0tLS0tLS0tLS0tLS0rLS0tLS0tLS0tLS0rLS0rLS0tLSs3KystLTctLS0rK//AABEIAMQBAQMBIgACEQEDEQH/xAAbAAABBQEBAAAAAAAAAAAAAAAEAAECAwUGB//EADcQAAEDAgMGBAUEAQUBAQAAAAEAAhEDIQQxQRJRYXGB8AWRobETIsHR4QYyQvEUBxVSYnKiI//EABkBAAMBAQEAAAAAAAAAAAAAAAABAgMEBf/EACERAQEAAgICAwEBAQAAAAAAAAABAhEDIRIxBEFREzIi/9oADAMBAAIRAxEAPwD2VOqq1TZEp6NcOyT8pvSfC62tThRlVVMU1v8AII8oJhb6EJIE+JM3pDxNm9Lzi/45/g6EkKzHMP8AIK1tYHWU/KJuGU9xanUQ9OCntOiTpJIBJJJBAJOnCSASUJJIBJKLngKp+J3KbZDktEJIF2JOaiMQc5S84rwrQSQDcSZiVY3FnVHnCuFFpKpuIB4KbXgqtp0dJOkmDJJEpIBJJJIBJJpSQA9Vm0IWFWa5hsSugQWOoSJWXJi6eDOTpkPxbozQr6ynWG5CVKRXNbXo4eKTsVCk3FIN7OqlAH5U7a9D2YhupV9OruJHVZOzqLKVJxF9JmN5RMk3GOgoY1w1lHUceNbey5+hidrSFe3gtMeSsM+DHJ07KgKlK53D4pzTwWrQxodY5rfHk24uT49xGwnUA5PKvbnuNTCSpdUhU1XpXORUwtXvrgKl9YqraGW/JTasrna1nHIrJKg5pzVsD6ptrPKFO1aVBmYOsJOZbdlCoq+IsGUu5ZeZ+iGf4q7RgHMk/ZTc4ucWd+mjsSmaLmdBZZ7PFjaWjoSOPFE0Mex28f8Arjxy80TKUsuLKe4JbuSNXVRnLz6H+1B2R328wVcZ6XjFkKbcdyWPiK8AtG8m+pJkKvEYjZFr/YKpnRePboG15yVzHblzeC8SDrAgrWpYqyqZs8sNNEmENVroSri+MrPxmJMR58B90Zci8OK1o/5jd6SwNvgks/6N/wCEdcmcE6S6XDK5jxrDlhkWBWBXNTQrsf1BTlg5rA+HvXFyzVev8XLeDCfUq8lCh8ac56Lo2UwU/wDjhZeLsmU/GO2q8WIRlKtoRCP+HyKqfRBtCNC6v0anBOoR7AgG0tx6FX0ncYTjLKaXnMIqnTQ5G1uKKw8RkR6rSVlyehtCraLq5z1SyM1Gs+Bqr24spLVWJxMWmD6Kr451v09UNUw5JJcc9FbTaIGmilrMJIKpOk55x6j7okbuSBw+fJFiwJJ4+ScTlO0cRUDQSeg1J4LLrOc+do2Fw3T8lTfU23SctOA3KFbUGe92/NRbtvx8cnv2oeQqyqnbV40mem6cybJy+fpugblOnTJDyoyoPfG/sSqH1c7788skaPW2nhMaWcW6j7blosqggHT+8/Rcs6veO+80VgcdsOg5G35VY5a6rm5uD7g/FGYKHxl6ThMyCCr8VSJbDTrIjcMkFVaS0iO4W0csrG8MwjhDmOHI26SuswtR0AOEHzHouar1BTG0SQxoEbIuXOKu8K8dpF/wi87REhpBEgagxcqfVGU3NulLgMrn2Ve8kAlVfFtmqn1j+UZDCrJKSo/yDvSUNXWp0yddrzGf41+wc1hml0W74x+y+9Y9IhcvL/p6vxL/AMGY1OWp3VRooCuNQQsq7NpQommFL43BN8QJdH5KnYUnJJrXCxCJp1oUnVwcwjUTlbfpKgCf+PRHMYBuQOHqtJhaTGK45eS6OOaox1YNEk8bIkrif1z4zsMdH8RlOuk8NUW6jLGd9tujiQ64O0PNEUnLwHwn9b1mYlrzWc9shrmGzC02ho0IzC998MbtMDhMG6rVnVVOTHKWz6F4SnqqvFMR/AdeegRdZ/w2F24W56esLm69eZPmpyuorhx88t1e/Fho9PXeMlQ7HA9fvlna0LIxteJ0QFDxmlt7LnQZi+pyzUbdvhI6VrpM204cwJyFlB3ytG+Iz558U7XwICHq1ZOUcPqlstEdDF8jyG8+aorVYnqNdSFN7wLDuQsrxnHNo0y95yBJ4I2fpc6uSY4/nsKDyZ76rmfCP1CK7/kEjffeuoa4bxyT0JlK2vBfEA4fDdnod/DvetLE045d6LjqktMjzXXeF4r4tMO1yP0N+C1xvWnB8jDxvlHlv+sortFICiXUBLy/5yNv/tskRA371zf6dxTnUm7VZhDnO2WB526RphsOc3+LTtHZv/Er3bGM+UtIBabEG4jddeX+P/ol1LEf5GGaNkg7bGiA21oEn0WnVmq5bve47f8ATviP+Rh2uIIcBsmQAZAzj1V1ZxZcEnn9lm+BQynGroJAERAjLetWpUDreRU+z3qh/wDMPYSS/wALimS8V+bv1JQlSC6nEzPHj8oCxBYLa8db8oPFYjLrk5P9PY+Jr+aRlPTancxNtRzWddSbWbtVUWmVY06K5khSPQMuKh8U6rXa1pzChicCwiRZHh9p/pjvVgTC1RK3MObTkFjUMPsustqjkrxc3PrfRPC8x/1coEUXFgJJ2cs/3QvTazoWTWwrXv2nCYynzmVW+5WEm5Z+uA/02/RdRrRiMY6oXuINOk97nBrd72kwSdxmF6xh2QALbrW6IPDi4C0mp73d1NnjNRlfqCrDGt3knyH5XK4yqQFv/qJ8lvL6ysithNpm1yBvOevuovdd/wAfWODjPE/FazJJYHDgcvReffqHxJznG0DdHYXqfieCvG4rmcT+l/jPANptb1VYyRXNuzp1n+nuJfVwNI1DLrgEzdrXENJ6Qtmswi8Dfpkm8IwbaNNtKmIDQABnl72CnXjj5DLeos7VhuSShqgOWXkuG/1Ma91CG5AgmNwuu1r2+l1l4/DB7SHXH3Rj1SznlLP15L+la1b4mzTfsznkddJXqfgvhjheo8vdvNh0Cw/Bv0q1lZzmk7JMgDTXylegeHYaIm/e5a5atZcONwmqAxTIBCL/AErXILmaQCM9D+VZ49UG0e+X0WX4BU//AG4QZE2m2nTNTPY5pvjrtD8wgoF8ixGWu8K+nUV72AhaPNxuqzv8duhA6TdC1qd/tb1RdWm4H6wOiHr/ADN2snDOM+IQuz7K/HzSQGzxSQnT0RSCinldDlD+JMmmfNczTdddc9gIg6rl8RhzTcW9Qufmmrt6Xwspq4rg4QnFKdENREmEa58QAsfbtqtjIUwrWJmtRovJSXkaJOqnRWVGqhqmqnfaeHmVoMfuWUHI+k5PFz8s7Pin+apo0ySrjRLnQMgLn7I2lTAyA5q9MfKSGpUg3nvUnuskSqqjk2fusDxwyQeYVXh1UEOYdRHKJMx1RWPbtDlkscOLSSM1Erv45vHSytRvBCm3CDOAOceSvY8GNrhO7Z2Z6XnspVTbo0Ea2zg8I8imvdVRA7GnoqHum+eeh8vVTxQzE6Rnxy74oP4pkjKOP06pKhVTJQ1SmrqRJF+Pp2EnlKDSnC0IO9a7JGdigGmO+96nicTI8z1KqFZQXimIm3cEZeap8BE1C7hHmfwhcS6Xeu/px8loeGDYEZkZ9Rl5R1CJ7Y89/wCdOkoFGUXaLLwlUEW3I2k/XLktY83KLXGDcWy6KuphWiIyNt/TgrKvoc7qNGoW2P4KYlC/7Zz9ElqTw9U6Y2106ZOtnMkED4thdtsjMeyMUgpzx3GnHncMtxylF0Gyn8XejvE8AWy5otmQs6nXGq47NXVe1x8kzm40adX5ZhP8TVD06wiAoFxyhBeKzEMBFyqiLWU4OqaVNaTpAC4Wlhmz3mgGZo3AG/AJ4+3PzehhHv5lWZDioMuUi5aOQzihsW+AiXd/ZA4uSOAzSqsJ2BdmszGUIuP6R7n+frwQWIJImTbdvCzrsw6CUauye7SIt5q9mIkzwgdbX6ShKzD39EO6p7o8m8sonFVbz9fSdUDiK/zRwtrcj2GvJQxVcAS57WxqSG9fdZGL8XoQQXh+sMBdInhbMb0u6LZG14e6WAG8W8leaui46j+rWMJBpO2cxDmkjMkEHPz1RdH9Y0HEDZqA3/c1umphx7jgiSp88f105chcRiY5/bv0VLce17ZG6emh4qwUBO0Tlff6agZ9hObFzkm1OGpZvfleBxAkeyvwVQlzpvJOQuL255FQr1JmbZ5ZQJiOUyDxUsNhyJyuLRkeI5+45q4488vLtrYI3Ozz3T59+S08O64QXhjQ1jpBBJi+kbv+p2ZCMwhv7j6jnmtI5c/Ymq7coU3T9PqmxDwqaec6FUgd1TofaSRsOlTpk63c5KQKaE8IB5WXjfCWmXMAlagCdRlhK14+XLG9Vyrg9hggN45qbavMrosRhmvEFYmMwD2kRdu/d0XPlhcXo8XyMc+r1TbahVIVFR4bxKqdXm6yrqgoOhFeGVpcR19Vn7L32a0rX8O8P+E2TdxzP0VYY21z8+eMmt90YTZQTuKj33xVOWFUMBZuMfILcp3aQRmtGpksbxHMngQozq8JtnvxjdpvFxEa2EyfMz/5Q3+60yJ+bJrv23+YgDL/ANKdLBhzg4jK/Ul1/IlWvwLYyyj0M98lnu6dWIYYum9gdJgiRYg5GbHWx8isPxKrTja24EzYwRIkCJ5+i6N9AAZXNgOE5e/mgcbgQ62yPplu5pq8dPMfFKjn1BElrcpJJOmvJD/AfaATaPovRqfgDGgCBPGPdX/7WwCzQtB47eYOwjtQVUcDO8ek5TBC9Oq+Gsyjyt3oszEYHgINyII6iLj7FPaco5nwnH1GDZBnQSMszbhfJaWL8Vqk2cQ4OMHLKADbeHHO1ij6Xg4M2AJy3nWI2rkxzsnb4foQTeAbyCdTvHy3jel7Y2KMBXe+Q4kT+0jS37SMv5WNtFr4ao8EgX/YWznILS5t94Ec+ZQmHpXjIkR5ZA9bdFpkSy+YGesTY8wNeipGUHYbEFzBcyPl4xmxx4gCFpYetaexxWNgidsyLGMrZiSCO9Vuhmy2dfXnwzTxYZJYi+v9quif6iFDb/BEZcEqZ1/EK0i+qShtjikgnVQpbKeE66HOUJ4ThOgzQnhMnCAZMQpJQlTlC1MK0/xCiMGz/iPJGbKWyp8Yvzv6pZT4KTm2VsJ3Cyeuk77Z5MJDj3wSIumPJcrrh3lZePbIyWiOOeve5C4ptipym149VmsbbvvVJpUmMvwTbN477zURvjkickNV6b7K+p3yUCBoJ0n6Z+ibWVQ5k/j6qFTIn79LhXbG7v8ACjUaQDOpz3gGYv3ZM9gMQB5d/ZAVG3zG7WP/AJuDw4LVixBGcEG1+J+3HoqalO/HImPSQZnn9kSpyu2bSa0Wtpe+p1Ft2vqijQ2rgwRoQN2R8rfhXNF77XU/jlwVtCjnwuNxFoIOmo3b95bLIL/iSdqLnXfNuhtMceCmKNgLjiNFpNHy8R+7oSZ4/wBqp1Pajedd+eyepBHXgqY2qcFh/muIOu7g4LTxDTAjPyVGEZJjy4dyia5tPCDyVxjl7Z/xQeun04Imm3d5H2Q1VnGxvOY5kaSrsOIG/lu3oJfsJKez/wBj6JJk61OknhdDnJJKE4CRkknAToBoTpJIBJJ0kAk6QCZ5gIACpaVSHH1U6jpHFVsPfuuW+3Zj6OSo1WSpKQFhzUqZpZBUKgE8b+QH3KNewTKEqt+nkNe9ylcqgU5J4R7flVbAJkxy555K50xbu6rAEd5ZpLmWg7gN/L++qoqVvlIExe+8wMhpz4K2ow24z1IUW0cx06EfeVNXcgzLO771lNUN7nhBvPnmp7GZ7nL89FGqLEbjA6WnlKJU7RYMyMxf79FbR+WI58xk4ecHoq4IA338j+SoE2ndu4j5h5j1VSoyu17nElpGc35b/QeSIgCDob8vtuQgsd4MdM7/AF6IphIBOoMX1nv3VSs8hLWxORkz9J598VF7vXsqG1IsbjIcd3t1UaVYGx+0jv2V+TPSgmCRFjumQeW5WNH358t6aq0iBmN+WWU7ualhhp1g+/FGxpdDt59EkRs92STS6lPCUKS6WGjQnShPCAZJPCeEAyUKQCdARATp4TgJA0KjGOhqJhCY/JK3o5ADX6KLjHt+UmtTPK566ceia7dln/fFKo+2fl9FS5xAHsPZIHf/AFCja0nuVdRqfWO+7pd/VIwxpnPvf9FT8PK3cH8eaPJ/KrcEtHsDUZ33zVc/WeoRdRipfSSOBdmAef5+6GqTtQOfU/2j68AHzKqkESkak0u+cX9vJN8LOM4P3+iuLtO/JWbGqaaGpssD06bukBXtbl5dNCrdhOxuYVRNUupSExG1nn78VYcnDUX6hVEyZ3+/BGy0qedDPA+yIwzCO/ZQLTrofRF0AqiaslJLZSVodWnhMkuhieE8JAKQCAZKE8J4QSMJ4TwnQZkk6SASDx5yRiAx5upy9Kx9gwlUapBO8LBuFqKoOgEoh7UO7dqoqpTbWScOVUgeqrL4E95pKET7+qfaCFNSAh3YmL+iWxoc8hDVnEZKqniJzyUnVh9kqcmgGKrwOs+n5Qba5JIH9dytR4Y6e8lBrGNOXLpp7paa7mvR8LRMSUQqKmJgwoCvM5jS/untnq0TtpbaFNaE7aoRseK4uuoEaqIf+PtzUWvkpp0IaO96IaR3dBtqRkpOqz/ELSIsG7Q7KSB2h/xHqkq2nTuiE4CSS6HOkkkkgEnSSQCSSSQCSSSQCWXjD8ySSjP0vj9qQVYkksW1U1jAQlX8pJKaqAqrrgclHMxp+U6ShoFrVCXQh3n6lJJKnFb6hsnxbi2IOdidYvZJJSuBm1SGmDlPuiahlp5j/wCrn3SSTUrq3jiPYG/oh6NY+pTpJD6F0nSmIzTJJoMSnp1SSQYsmSThUUDCk26SS0jGp7ATpJJpf//Z" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Well, perhaps not everyone.</td></tr>
</tbody></table>
<div>
<br /><div>
<br /><div>
<br /><br /><br /><br /><br /><br /><br /><br />
<br />
<br /></div>
<div>
<br /></div>
<div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>
</div>
</div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-89464892371749455122019-04-17T09:40:00.000-07:002019-04-17T09:40:00.401-07:00Spaghetti Squash Ideas<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<a href="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRfFuVj3_nHhDOsh6W_til8xAkmLfit5pf87yhPFgMDcZUW2UtZ" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Image result for spaghetti squash" border="0" src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRfFuVj3_nHhDOsh6W_til8xAkmLfit5pf87yhPFgMDcZUW2UtZ" /></a><br />
<span style="text-align: center;">A friend kndly gave me a couple of beautiful Spaghetti Squash the other day- and I was determined to do them justice.</span><br />
If you've never cooked this intriguing vegetable, I do recommend it. Though they look ordinary from the outside, they are anything but.</div>
Read on to see what I did with mine.<br />
<br />
First of all, you need to roast the beast. You can try slicing it first- but I only achieved this by placing it in a woodworking vice and sawing it with a hacksaw!<br />
It's easier to roast it whole in a hot oven for 40 minutes or so, until you can get a knife into it easily.<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/AVvXsEjwOHxcnDzqgOEkVe4-_Ud1DpiWiPIVxFhmpoLxa2jwmxew4QGV2MnrD0PwRFvjzd4mqW5ckWBT_d6WnQ6XOWLUuwynoun_lda_anL4ZM9a1_UqbsqUJcY7s3JwLCgBONIIgkOlLAA27sAF/s1600/DSCN2093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1121" data-original-width="1124" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOHxcnDzqgOEkVe4-_Ud1DpiWiPIVxFhmpoLxa2jwmxew4QGV2MnrD0PwRFvjzd4mqW5ckWBT_d6WnQ6XOWLUuwynoun_lda_anL4ZM9a1_UqbsqUJcY7s3JwLCgBONIIgkOlLAA27sAF/s320/DSCN2093.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted until ready to be sliced</td></tr>
</tbody></table>
Now observe the magic. Slice in half:<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/AVvXsEiFaD0O1wJHSsQuXxCL-u42gCBFCXvzzRdRxOkNS_M7A67WVFBDccjT2uvbxqdBXrqVXgEgRLXg1QZsIrCILa31czkkLZMSdcMM5dWqB5es8A9j14W_ELwqJ6-eZWzyonv0ZVahs6JQezwu/s1600/DSCN2095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="958" data-original-width="1388" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaD0O1wJHSsQuXxCL-u42gCBFCXvzzRdRxOkNS_M7A67WVFBDccjT2uvbxqdBXrqVXgEgRLXg1QZsIrCILa31czkkLZMSdcMM5dWqB5es8A9j14W_ELwqJ6-eZWzyonv0ZVahs6JQezwu/s320/DSCN2095.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice in half and scrape out the seeds</td></tr>
</tbody></table>
Scrape out the seeds ( and save them for re-planting ) and then take a fork and scrape away at the flesh. It will come away in spaghetti-like fronds:<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/AVvXsEjworvTD4ALb4Nun11W-TID54Qr_xk3nx-J5HmpPNBPkvaqEwyxUlm9v9Wm2C4sj3lwKEeTeEVGJzuerEEQJrroyMw-gyWVBU5g8gSQnTJnBAhdrM_7zusLQ3Xgq6gmc3EIBP4qvVyYjP7h/s1600/DSCN2098.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1059" data-original-width="1488" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjworvTD4ALb4Nun11W-TID54Qr_xk3nx-J5HmpPNBPkvaqEwyxUlm9v9Wm2C4sj3lwKEeTeEVGJzuerEEQJrroyMw-gyWVBU5g8gSQnTJnBAhdrM_7zusLQ3Xgq6gmc3EIBP4qvVyYjP7h/s320/DSCN2098.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pull away the 'spaghetti' with a fork</td></tr>
</tbody></table>
You then have the basis of many different dishes- I chose first a Bolognaise Gratin.<br />
<div>
<br /></div>
<div>
Butter a gratin dish and mix your squash with a Bolognaise Ragout ( you don't need me to tell you how to make a Bol sauce, I'm sure)<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/AVvXsEjSrKp6PPyYtYgwYAbobkDbSTOpWu0Ua8lHq5AsfRaNNQFHiTH5eFLMrvVYTUI6ObdnSAkspvJ6OVoTN8WdnDOwk_V2sfV8APnxdZZMTxfQR-DX8xVsr4W7qKEZmjEO8E6YE5UZhfBQba8q/s1600/DSCN2099.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="973" data-original-width="1558" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrKp6PPyYtYgwYAbobkDbSTOpWu0Ua8lHq5AsfRaNNQFHiTH5eFLMrvVYTUI6ObdnSAkspvJ6OVoTN8WdnDOwk_V2sfV8APnxdZZMTxfQR-DX8xVsr4W7qKEZmjEO8E6YE5UZhfBQba8q/s320/DSCN2099.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash and Bolognaise Sauce</td></tr>
</tbody></table>
Sprinkle the top with grated cheese:<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/AVvXsEi0zBPZA0Gq2bAFIuNHedxUd20tWTtm5gZ30F6churcyRUzsCYVVS4xg3nl-ncvkQDBVQP8V2Vy_ARxBF0c-x50ijnplNHnbt4gHepc-8zCrj6tBWlZUnd9XwEtYxofj1jk_-WVgwm9W7ZS/s1600/DSCN2101.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1459" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zBPZA0Gq2bAFIuNHedxUd20tWTtm5gZ30F6churcyRUzsCYVVS4xg3nl-ncvkQDBVQP8V2Vy_ARxBF0c-x50ijnplNHnbt4gHepc-8zCrj6tBWlZUnd9XwEtYxofj1jk_-WVgwm9W7ZS/s320/DSCN2101.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle with grated cheese and bake</td></tr>
</tbody></table>
Bake at 170 degrees until brown and bubbling.<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/AVvXsEip0K4AwNL-4lJLbtPOWit68c_7P9wcPSt4g3oDr2nQJpojo6gEmqQdtNFtlP1ZGF_E5W1ls8_zd0ASYvFueY_SN_FgVKBofYghcFHot0OeroATChdrejQm2Cx1l5ta5sI86HADU09FJZhk/s1600/DSCN2103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1026" data-original-width="1479" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0K4AwNL-4lJLbtPOWit68c_7P9wcPSt4g3oDr2nQJpojo6gEmqQdtNFtlP1ZGF_E5W1ls8_zd0ASYvFueY_SN_FgVKBofYghcFHot0OeroATChdrejQm2Cx1l5ta5sI86HADU09FJZhk/s320/DSCN2103.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash Bolognaise Gratin</td></tr>
</tbody></table>
The leftovers went well in my Use-it-up Minestrone Soup- with the addition of some more tomato stock, some peas, green onions and <i>orzo</i> pasta.<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/AVvXsEjm-05Ftmnaks9Ctc3D5bk-epBuZTEi4DjZeoDWGZBsTFM0iAb5fA6cTw8uQ-jX8xywbWQU5WBMWfo-fq9AhdVl2l6NTs9BXrYk30sZrEPWwEg6xIYPHvMC6kBJDys5vxb5VzduaMMdoDrR/s1600/DSCN2104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-05Ftmnaks9Ctc3D5bk-epBuZTEi4DjZeoDWGZBsTFM0iAb5fA6cTw8uQ-jX8xywbWQU5WBMWfo-fq9AhdVl2l6NTs9BXrYk30sZrEPWwEg6xIYPHvMC6kBJDys5vxb5VzduaMMdoDrR/s320/DSCN2104.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add onions, peas, pasta and tomato stock for a<br />
Minestrone Soup</td></tr>
</tbody></table>
Or fry with some beaten eggs, tomato and cheese for a Bol Frittata:</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyru7UhlRFJHg6Xi2IHUDZ-fBm3ZiYE8o0dalfOWO7jx1m-X5qpXAO97FeLC9wv537qGmC1IPP07JT-K20zb7AmimDqTe5Mu69Swv40M0lhMTqlRUGPMDzud0DayLwc4MnaeaU59nxCfH/s320/DSCF1762.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash Bol Frittata</td></tr>
</tbody></table>
Next bowl of 'spaghetti' went into a Veggie Pad Thai:<br />
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
half a spaghetti squash - pulled into fronds</div>
<div>
1 egg</div>
<div>
1 tbsp soy sauce</div>
<div>
1 block of egg noodles</div>
<div>
3 spring onions</div>
<div>
1 tbsp crunchy veg eg. radishes, peppers, baby corn</div>
<div>
Pad Thai sauce- made from 3 tbsp peanut butter, 1 finely sliced chilli, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp mirin ( or sherry )</div>
<div>
Chopped cashew nuts for garnish</div>
<div>
<br /></div>
<div>
1. Cook the noodles and drain</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
2. Stir fry the spring onions and other veg (including the squash) in a wok</div>
<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/AVvXsEjZKnZNXWwnoHFRQaObXXuvcroGtM8urLS3xy6ZAoM3ur4EUuiySDgzC_k3NlXYXB417SKkXTCNZeSZa-lmZinR4QgFLMB54EN6xPhtvQv_mR14va6hvqU078SbfTI869R28U7m3zny36Nb/s1600/DSCN2112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1519" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKnZNXWwnoHFRQaObXXuvcroGtM8urLS3xy6ZAoM3ur4EUuiySDgzC_k3NlXYXB417SKkXTCNZeSZa-lmZinR4QgFLMB54EN6xPhtvQv_mR14va6hvqU078SbfTI869R28U7m3zny36Nb/s320/DSCN2112.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir fry the veg quickly</td></tr>
</tbody></table>
</div>
<div>
3. Mix the egg with the soy sauce </div>
<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/AVvXsEi865KZPxNkTie2PSpErk324qB5ygbiOU68H6OMrH25wXhFMrehU4PiI7SrkMaY8Z322M3QTA-6xUxx_VOIZwnV98kCfeg2EAIA_4qic2qkG-AYeLPpA0XGzOajM_q0xJ4iqv2kQfDAUZyl/s1600/DSCN2111.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1044" data-original-width="1332" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi865KZPxNkTie2PSpErk324qB5ygbiOU68H6OMrH25wXhFMrehU4PiI7SrkMaY8Z322M3QTA-6xUxx_VOIZwnV98kCfeg2EAIA_4qic2qkG-AYeLPpA0XGzOajM_q0xJ4iqv2kQfDAUZyl/s320/DSCN2111.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk the egg and soy sauce in a cup</td></tr>
</tbody></table>
</div>
<div>
4. Pour in the egg mixture and cook quickly together with the veg</div>
<div>
<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/AVvXsEh2n3tXeugGSeIpzvPQ-JEcTtxSSmLosZDnf0gzjoHscjbzi70Mo0q0mGcnkdyhDK2tJXLC1JiXjDfvaGVEi6kFBfvI-iTqNu1ok7PghnSNp6J4OmAE3tC6qgZgdOMneP-skAEpWWYNexZ-/s1600/DSCN2114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1539" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2n3tXeugGSeIpzvPQ-JEcTtxSSmLosZDnf0gzjoHscjbzi70Mo0q0mGcnkdyhDK2tJXLC1JiXjDfvaGVEi6kFBfvI-iTqNu1ok7PghnSNp6J4OmAE3tC6qgZgdOMneP-skAEpWWYNexZ-/s320/DSCN2114.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the egg mixture and cook</td></tr>
</tbody></table>
</div>
<div>
5. Add the noodles and the Pad Thai sauce</div>
<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/AVvXsEjpzWe82H8_YS95eYNIYSbBHfn3VUWZqVStg_zcDhDdzlGGfMTKn6kljdQVNpNtpjvJxW5ebEXV_YJn9KwjCDe3BkI5e5n88gSfp9M6TBj2rIeXErzFqxtIa3YMTj_AYB_LoLxZ9gCFMFQG/s1600/DSCN2115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1197" data-original-width="1513" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzWe82H8_YS95eYNIYSbBHfn3VUWZqVStg_zcDhDdzlGGfMTKn6kljdQVNpNtpjvJxW5ebEXV_YJn9KwjCDe3BkI5e5n88gSfp9M6TBj2rIeXErzFqxtIa3YMTj_AYB_LoLxZ9gCFMFQG/s320/DSCN2115.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the noodles and sauce</td></tr>
</tbody></table>
</div>
<div>
6. Wok cook quickly, and serve with chopped cashew nuts on top</div>
<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/AVvXsEjtCYnPlewJoMDRr6QtWdunSrdvWWrloR1-alnjSJ11B7x5cNY5-wpyammf_w98r0Ub7riNe_3gFwiW4Xfm4aFXt-Mz0Ta0cVn_5sX0LyAOimHWsoUxdlHVKJBdovKsGxYuEqRc7PAHT8nt/s1600/DSCN2118.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1090" data-original-width="1272" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCYnPlewJoMDRr6QtWdunSrdvWWrloR1-alnjSJ11B7x5cNY5-wpyammf_w98r0Ub7riNe_3gFwiW4Xfm4aFXt-Mz0Ta0cVn_5sX0LyAOimHWsoUxdlHVKJBdovKsGxYuEqRc7PAHT8nt/s320/DSCN2118.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash Pad Thai</td></tr>
</tbody></table>
The leftovers made a yummy noodle salad the next day:</div>
<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStRHVeVDW6BksI9VOmtevSEip5n05tr8gxBR4JPiQCOyQG8EP7c-o-VXr0_8sOneT7NhpallbfUHb8RF-ZC77ajXkTQVsImokfO8owN36xQkSFaPtHAFKn-IDWxjKFXeWmDD03tYKrZKk/s320/DSCF1747.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noodle salad</td></tr>
</tbody></table>
So, we've been to Italy with our Spag Bol Squash, and Thailand with our Pad Thai. Time for a quick trip to India to make Spaghetti Squash Bhajias.<br />
<div>
<br /></div>
<div>
Mix 3 tbsp spaghetti squash fronds with 1 chopped onion, 2 tsp turmeric, a tsp salt and 1 tbsp <i>garam masala</i> ( or curry powder ):</div>
<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/AVvXsEipxoasHaz_-0zD31U_q5n_lBSpBJT7CXEEBbHYIKW8MztlC0wq7mjIIRrZHYl6w1q_qXrnk0T98PMohNXHrCmUCrskyY3GsgcEEi2XxH39LohtgjlonOh8mCCSQzHVCgWQ93-NxYXP5SBE/s1600/DSCN2120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1107" data-original-width="1302" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxoasHaz_-0zD31U_q5n_lBSpBJT7CXEEBbHYIKW8MztlC0wq7mjIIRrZHYl6w1q_qXrnk0T98PMohNXHrCmUCrskyY3GsgcEEi2XxH39LohtgjlonOh8mCCSQzHVCgWQ93-NxYXP5SBE/s320/DSCN2120.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix up onion rings, squash and spices</td></tr>
</tbody></table>
Add 1 tbsp of gram or rice flour ( or plain flour if that's what you have in the store cupboard):<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/AVvXsEhKk1oVcZ4I_W_VCuZWrafACj-uMfw57kYFQwvEF1bpjc7_mAh7pTUNCxdwOf2ua-rEIgOaVva4budtyWi73L0_MJZHzsN92oNab7XqlzKVhueIfu8q8791ptzS7MZ4Irzh6Gj6WdUne-UB/s1600/DSCN2121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1031" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKk1oVcZ4I_W_VCuZWrafACj-uMfw57kYFQwvEF1bpjc7_mAh7pTUNCxdwOf2ua-rEIgOaVva4budtyWi73L0_MJZHzsN92oNab7XqlzKVhueIfu8q8791ptzS7MZ4Irzh6Gj6WdUne-UB/s320/DSCN2121.JPG" width="274" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in a tablespoon of flour</td></tr>
</tbody></table>
Add enough water to make a soft dough:</div>
<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/AVvXsEgu3JE0hc-4clk4hWb_7_ItZQzy3-HhOCX9rLfjzoq1FVliOpjhCnZJCKwU8TGC4Z8lv8T2UBdNvb_F1RpgGbBATRFCE6mdjCY-vk_DaLGTKMx3Mtq600z0ecdzB0Yy06XyV65xnzmhaCAd/s1600/DSCN2122.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1039" data-original-width="1476" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3JE0hc-4clk4hWb_7_ItZQzy3-HhOCX9rLfjzoq1FVliOpjhCnZJCKwU8TGC4Z8lv8T2UBdNvb_F1RpgGbBATRFCE6mdjCY-vk_DaLGTKMx3Mtq600z0ecdzB0Yy06XyV65xnzmhaCAd/s320/DSCN2122.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough ready for shaping</td></tr>
</tbody></table>
Shape into walnut-sized balls:<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/AVvXsEgj0Z9l4dtUru3mfFDe4gpMXxCSY074ryTQIgce8lAlvPztMvayjt2AZddKgRjQ2kIOIISJVZl79qti57EaL2jAknU1k15A3FRNAfdAOdFADgTA8I1bqZmXJP7M2ktupx7pN0mDgznzuvSM/s1600/DSCN2124.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1011" data-original-width="1411" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0Z9l4dtUru3mfFDe4gpMXxCSY074ryTQIgce8lAlvPztMvayjt2AZddKgRjQ2kIOIISJVZl79qti57EaL2jAknU1k15A3FRNAfdAOdFADgTA8I1bqZmXJP7M2ktupx7pN0mDgznzuvSM/s320/DSCN2124.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough shaped and ready for frying</td></tr>
</tbody></table>
Fry in hot oil ( or you can bake them in the oven for a healthier version) until brown all over:</div>
<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/AVvXsEjvpmjw6GlkWz_KKDx9nR7MWf8JebhkOU-w3lu-z2Vo3Ka_F69aCQtdn7vrYCrhTrgxFGb6yFM_bAqQwvab4GDJqigHSqgQWWP9n5ZvHSFOrAbQgNaWrFBjaJnSseid_pPB552hOdv0WU63/s1600/DSCN2125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1155" data-original-width="1546" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpmjw6GlkWz_KKDx9nR7MWf8JebhkOU-w3lu-z2Vo3Ka_F69aCQtdn7vrYCrhTrgxFGb6yFM_bAqQwvab4GDJqigHSqgQWWP9n5ZvHSFOrAbQgNaWrFBjaJnSseid_pPB552hOdv0WU63/s320/DSCN2125.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry ( or bake) in hot oil</td></tr>
</tbody></table>
Serve to accompany your curry, salad or dhal:<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/AVvXsEij5pL7859diL_Q8LKDbpI7k8VdzpmQsEmeqfJoCKQHNx2XZglnorpqreW_yDZD6HTHUfmmrQeDqQG4w3EiXCTDmCYIeyQWwVmD5OCV03mIfVWeDom7y-ctFhmV5ioXrsrgdYxVQgcCGRRs/s1600/DSCN2128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5pL7859diL_Q8LKDbpI7k8VdzpmQsEmeqfJoCKQHNx2XZglnorpqreW_yDZD6HTHUfmmrQeDqQG4w3EiXCTDmCYIeyQWwVmD5OCV03mIfVWeDom7y-ctFhmV5ioXrsrgdYxVQgcCGRRs/s320/DSCN2128.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti Squash Bhajias</td></tr>
</tbody></table>
Oh..and remember those seeds I scraped out at the beginning? I've washed them, dried them and will be planting them as soon as I can, so as I can grow my own lovely Spaghetti Squash.</div>
<div>
<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/AVvXsEi3oEMAceA2HAYSMHjL22hzYphpELp4-EpivWVLE7X6E7NotsFIEppU-HMsySOY2L6cogpTQtiS9nI1lAUzTwNUBwPICJAgPEA0zj21Fl099-Hu4At2mmSAyYOOARQV4iNtiT1F7DcePrJg/s1600/DSCN2129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1438" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oEMAceA2HAYSMHjL22hzYphpELp4-EpivWVLE7X6E7NotsFIEppU-HMsySOY2L6cogpTQtiS9nI1lAUzTwNUBwPICJAgPEA0zj21Fl099-Hu4At2mmSAyYOOARQV4iNtiT1F7DcePrJg/s320/DSCN2129.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'Spaghetti' Seeds for planting</td></tr>
</tbody></table>
<div style="text-align: center;">
I'll let you know how they do.</div>
<div>
<br /></div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-25291299882250897532019-03-27T08:26:00.000-07:002019-03-27T08:26:02.406-07:00Spring has Sprung!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Related image" height="200" src="https://i.pinimg.com/originals/c8/bc/31/c8bc31f6f80df24c7d7c6e41b4f09587.jpg" style="margin-left: auto; margin-right: auto;" width="144" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and the grass has riz...*</td></tr>
</tbody></table>
<br />
<div>
<br /></div>
<div>
Time for a celebration 'printanière'- a selection of spring time recipes for you.<br />
<div>
<br /></div>
<div>
The first is a Spring Risotto - and four ways with the leftovers.</div>
</div>
<div>
<br /></div>
<div>
And I finish it off with some leftover Hot Cross Bun ideas. Yum!<br />
<br />
<br />
<br />
<br />
<br />
First, for the Spring Risotto. Use whatever spring veg you have left in your garden or is seasonal in the shops. I had spring onions, leeks, garlic, Jerusalem artichokes ( and frozen peas).<br />
<br />
For two people, you need 1 large mug of risotto rice, some olive oil for frying, 1 litre of hot chicken or vegetable stock, 1 glass of white wine, 1 tbsp Boursin or cream cheese with herbs and garlic and a knob of butter. Begin by stir-frying your veg (except the peas) and risotto rice in the olive oil. Add the white wine.<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/AVvXsEiMOUXXOu8rJ7lDdN6ofIy67eoeKxdkBte02A0dNcCVj7M-72-jAIwOjtrMDhPb8rYgGhxbGOMpQD2BoMMVnUtxKIFyNyMAY1cL57UkFY6lbCpUbDIc83BIgIUSlURKWSm7Bu00dwFSTUVR/s1600/046.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOUXXOu8rJ7lDdN6ofIy67eoeKxdkBte02A0dNcCVj7M-72-jAIwOjtrMDhPb8rYgGhxbGOMpQD2BoMMVnUtxKIFyNyMAY1cL57UkFY6lbCpUbDIc83BIgIUSlURKWSm7Bu00dwFSTUVR/s320/046.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir fry your risotto rice and veg until coated</td></tr>
</tbody></table>
Then add the stock, a ladleful at a time, stirring as it absorbs.<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/AVvXsEg2VqO77HCYeZI_PzQ25tvMBOWGrK8i0XduhkAfiDccu16PbvHPT1e9VEnFf-DFjo8mRtqZU9YoUEEShOK5jyeoM-JpExjGKWdA2sgFTsQ28Zao8gsPuMeFvVSBzBqRpzu2Ey45NEKE-7GF/s1600/047.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1463" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2VqO77HCYeZI_PzQ25tvMBOWGrK8i0XduhkAfiDccu16PbvHPT1e9VEnFf-DFjo8mRtqZU9YoUEEShOK5jyeoM-JpExjGKWdA2sgFTsQ28Zao8gsPuMeFvVSBzBqRpzu2Ey45NEKE-7GF/s320/047.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in the stock a ladleful at a time</td></tr>
</tbody></table>
When the rice is nearly tender, and all the stock more or less used up, add the peas ( they will keep their green colour if you add them last).</div>
<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/AVvXsEj3tB4ofIMQZKnSivf9XVZNC3oRe71_NJdSrIU5EVgfqgd9fF_s5AvNcyGyNfvRtjYrsgnUdMRYt2xm7LavM6Ko6TeWSr643t7DvOJA6PGH6GtCuUINXhecotG_bbhs_rc1jNGPs4JUD0ix/s1600/048.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1524" data-original-width="1600" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tB4ofIMQZKnSivf9XVZNC3oRe71_NJdSrIU5EVgfqgd9fF_s5AvNcyGyNfvRtjYrsgnUdMRYt2xm7LavM6Ko6TeWSr643t7DvOJA6PGH6GtCuUINXhecotG_bbhs_rc1jNGPs4JUD0ix/s320/048.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the peas</td></tr>
</tbody></table>
Finally, mix in the Boursin and a knob of butter to make the risotto extra creamy.</div>
<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/AVvXsEi0tdidty195SMqDujZgU61zAZUXJX0L_a2okWAHl7jHqLZnBy9aEfUpEYAsLUc7itCFZaEJLflxg4-ZBP4jAh0jTWqKyQudps-vGhewjmOpO-D8Qe_-OLmeKT3-iwy6-tflV2X4J3_JWKw/s1600/049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1429" data-original-width="1600" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tdidty195SMqDujZgU61zAZUXJX0L_a2okWAHl7jHqLZnBy9aEfUpEYAsLUc7itCFZaEJLflxg4-ZBP4jAh0jTWqKyQudps-vGhewjmOpO-D8Qe_-OLmeKT3-iwy6-tflV2X4J3_JWKw/s320/049.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in the Boursin and butter</td></tr>
</tbody></table>
Serve hot in bowls.<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/AVvXsEh22c17wY-2CkTjpySbcmzoXh6Po0_4lMHrYayXJRJYc9G_ePHUK22QfofJFhNtHlnvbMekyiW39tVHO0CgYZxj9dxQ9TQs_0ki5skkRt7zAXNLHXFDqJnTGzHTChxlT9uic9fsFqDOCysc/s1600/050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1493" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22c17wY-2CkTjpySbcmzoXh6Po0_4lMHrYayXJRJYc9G_ePHUK22QfofJFhNtHlnvbMekyiW39tVHO0CgYZxj9dxQ9TQs_0ki5skkRt7zAXNLHXFDqJnTGzHTChxlT9uic9fsFqDOCysc/s320/050.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Spring Risotto</td></tr>
</tbody></table>
The leftovers lend themselves to all kinds of dishes- hot or cold.</div>
<div>
<br /></div>
<div>
You can form the rice into little balls, coat in egg and breadcrumbs and fry in hot oil ( or bake for a healthier version) to make Arancini. </div>
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbp20uvlNh4RW50qkLLYG4SBdja0ke-kgN_19DeGXxVkRbw-7g0wF2WbnhQiCEvQ79K6UA-l0_wIQRCZEP-9TD-MYxd9FX8Dcl2L5D243mdWjdgfsh7_YpYE7MIQaXSbB0P-BiLLuhAqF/s320/DSCF0562.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arancini with spicy chilli sauce</td></tr>
</tbody></table>
</div>
<div>
Or mix with a little curried mayonnaise and some chopped tomato or sweetcorn for a risotto salad.</div>
<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhZtTY-b6w-25WR2Nd29_Tg046-y2lsB5C_o8C9N5gOI5Su-jBjHN2yNT5YDTFg-TORDNaV2Lt_avp_jlFEpDHNoTGR3Y-AHeKh5AaM0oEpaMuBXSABJMSi825MYvdvfnHC1ahHQoRyA1/s320/DSCF0703.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto salad</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Or use to make Stuffed Beef Tomatoes. Just hollow out some large beef tomatoes with a teaspoon and mix the chopped flesh with the leftover risotto before spooning it back into the tomatoes and baking in a hot oven, topped with grated cheese.</div>
<div>
(Suggestive olive decoration not compulsory!)</div>
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qvbgcwzR_zBocIsjasdtPYHFahiiXMCUgxwR1OZVdibaa4hAl4lqnVNoXpYYtxYMtrKuUEu_hyphenhyphenktYc6zpaZ9RMmg9oPJCi1Y2mUfj5ZuMs5Ans2wcVLyPxh8F4pghEcT8la4xosMKKer/s320/DSCF1408.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Beef Tomatoes with Cheese ( and humorous olives)</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
And do something similar with Bell peppers- stuff with risotto mixed with some cubed feta or halloumi cheese and lardons and bake in a hot oven.</div>
<div>
<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/AVvXsEjHDeYAlUI7E1uA_G1ziPui7Ncv9TWRQLVJkfYG3OFIr7k60jDxUmxyQQhUUkWQZ7Zdt4wXRXX63RlxhDvIHdzB4tR-ELhdQm6USYJwKf_Qy3vph0pQq2ycBU9lcYvoqTAS1DWJN1mq7C9I/s1600/DSCF1922.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="974" data-original-width="1600" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDeYAlUI7E1uA_G1ziPui7Ncv9TWRQLVJkfYG3OFIr7k60jDxUmxyQQhUUkWQZ7Zdt4wXRXX63RlxhDvIHdzB4tR-ELhdQm6USYJwKf_Qy3vph0pQq2ycBU9lcYvoqTAS1DWJN1mq7C9I/s320/DSCF1922.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto Stuffed Peppers</td></tr>
</tbody></table>
<div>
<br />
And now for those Hot Cross Buns. Who doesn't love them? Toasted with butter and jam or honey, they can't be beaten.<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/AVvXsEg4DwNkWLc4WDFQKGPR4DmBfwGU4UMBEJwwqmU1MpzUygOtxWIEkZod7kBwbUICW5svoaFTkZf9ayOmAVia4tnZ4sZ9PwnOazTvIHZQUl8kc6zAbt8bXYMW6w8-7sb1evNyOyTU5Y2Qf68-/s1600/DSCN2091.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1346" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DwNkWLc4WDFQKGPR4DmBfwGU4UMBEJwwqmU1MpzUygOtxWIEkZod7kBwbUICW5svoaFTkZf9ayOmAVia4tnZ4sZ9PwnOazTvIHZQUl8kc6zAbt8bXYMW6w8-7sb1evNyOyTU5Y2Qf68-/s320/DSCN2091.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One a penny, two a penny...hot cross buns</td></tr>
</tbody></table>
</div>
<div>
</div>
<div>
Or can they?</div>
<div>
<br /></div>
<div>
You might like to try digging out your old sandwich toastie machine to try these next two ideas.</div>
<div>
<br /></div>
<div>
Try spreading the bun with caramel or fudge sauce and chopped banana, </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHucF7QqaYHVLpB1ePhTcH2ZG0ocqRUE0XlumEeGF7G9iHk3uevCfuquMD60a__6bkML9bb2K9kazT2Y_Y_G_VsrjG1vSCkm76b9Qn8Swy0_-NrIiAbOuK9w3Zm-Ygi5UsSy4puPXUDOe/s320/DSCF1975.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread the bun with caramel and sliced banana</td></tr>
</tbody></table>
Then toast until the outside is crispy in a toastie machine ( or fry on both sides in pan) to make a Banoffanini:<br />
<div>
<br /></div>
<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2iRsZ1EFq9Z6piUASDzUGQWWHCFWuDx9BeIm1KmxEV72wONP3eJAQOMI19rI7jMYn0K3IstfgrhbJ1TfF-SFMQ9th2SQYbnY_pjilU16_u1TqA4-DpFcXT88dOPQu-QZRaahtPZ0VjqA/s320/DSCF1977.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banoffanini- yum!</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
Or use the same method but spread the bun with Nutella or chocolate sauce and sprnkle with raspberries or fruits of the forest and toast to make a Chock Berry Toastie.</div>
<div>
<br /></div>
<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtp1ZENIXakSGs6DJ1fjeE8wh3fnO0pZoRuFaV9Zl5e1qo6oJDjXM1H-a9_sW_4TH2IffwL-3ha-m_uZr3O2nX_33nE2Yb_ZsZBu-tZhscD5xvzulopGE7KOHhX60UtZ1XbVjySzNd7gUG/s320/DSCF1983.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chock Berry Toastie and ice cream</td></tr>
</tbody></table>
<div>
Finally- how about a Hot Cross Bun Baked Alaska?<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndKvofL0DYkZKTiBNw3sKcecFiqmgF1iJMJVacCnAt_3fGmbBzXcRo0mMXyKrBj4ikxKBYvSMHtneKCEWBefH8KmManPVlWlj-ulYeAe3TNuEYMPdh2D-IWehJP-Ngja4hgbSTRW0HhIs/s320/DSCF2143.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beaten egg whites at the stiff peak stage</td></tr>
</tbody></table>
Pre-heat your oven to 200 degrees. Whip up two egg whites with some caster sugar until at the stiff peak stage. (The egg yolks go into scrambled eggs for tomorrow's lunch).<br />
<br />
Split and lightly toast the buns. Allow to cool completely before topping each with a scoop of ice cream of your choice. Then quickly spread the egg whites all over using a palette knife ( or piping bag if you are flash) making sure that the ice cream is completely covered right down to the base of the bun as the tiniest hole can allow the ice cream to melt and leak out.<br />
<br />
Bake in the hot oven for 4 minutes until golden all over. (You can add some finishing touches with a cook's blow torch if you have one.)</div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jbbV1LO3vv-lO9Ytwkw6rx-C0sF8Vk4SXb6854Ljtlq90jCQsK3_2rdrl3I0utzJTe97-chii8X9NS1V85E1iYwafLMhdxs0TS-OABRF3CIyQJaIoFedscDh1I6JenypmHGd62ldSdJQ/s320/DSCF1186.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot Cross Bun Baked Alaska<br /></td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<div>
* Poem often attributed to Ogden Nash '<i>Spring is sprung and the grass is riz- I wonder where dem flowers is?</i>'</div>
<div>
<br />
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br />
<div>
<br />
<br />
<br />
<br />
<br />
<br /></div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-52282921563136363192019-02-26T07:53:00.000-08:002019-02-26T07:53:51.533-08:00Full of Beans<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
</div>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY-ie7BNwUB2K75SCWSNCff_LVxroaS_LrgUaw_vdytjjAOBipYybUn10qtKMjjIy68kPDZFKGXrUCn3If-q-bfAg8DH9s1Vjx_59Slv_HMhJtGyQNwiGWJ3gQeAL-WJjYfvdsX446UU0/s1600/IMG_20190221_090546979.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY-ie7BNwUB2K75SCWSNCff_LVxroaS_LrgUaw_vdytjjAOBipYybUn10qtKMjjIy68kPDZFKGXrUCn3If-q-bfAg8DH9s1Vjx_59Slv_HMhJtGyQNwiGWJ3gQeAL-WJjYfvdsX446UU0/s320/IMG_20190221_090546979.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A hill of beans!</td></tr>
</tbody></table>
We are an exotic bunch at our <i>Atelier de Cuisine</i> (Cookery Workshop).<br />
I am the only Brit, but there are others with Polish, Romanian, German and Alsacien backgrounds.<br />
And of course, cooks in the group from all different regions of France too.<br />
We all try to bring a little of our own cuisine to the meetings. This time it was the turn of Anne from Alsace ( more of that in another blogpost) and Claudine from Béziers.<br />
<br />
<br />
<br />
<br />
Claudine was making a traditinal Cassoulet from her region (South West France)- and she had brought enough ingredients to feed an army! The recipe below is for four very generous portions with plenty for leftover dishes.<br />
<br />
<b><u>Cassoulet à la façon de Claudine</u></b><br />
<b><u><br /></u></b>
500g of haricot beans (either soaked in cold water overnight or tinned)<br />
300g of unsmoked bacon ( cut into large pieces)<br />
4 duck legs<br />
200g belly pork<br />
4 Toulouse sausages<br />
150g chopped tomatoes<br />
2 carrots<br />
2 cloves of garlic<br />
1 bouquet garni<br />
1 onion studded with cloves<br />
salt and pepper<br />
oil ( or duck fat) for frying<br />
<br />
1. Either drain the beans ( if soaked ) and cover with cold water, then bring to the boil for 5 minutes. Or empty tinned beans into a heavy based pot, then refill the tins with water and pour over the beans.<br />
2. Add the chopped bacon, the garlic, carrots, the onion, the tomatoes and the bouquet garni and leave to simmer.<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/AVvXsEiBMONesqNvSb4J7Wr8_IAoC18I3MM8qksBZkCR8steu6jOQ4Upe6PYiJC3EPbH5hL8divRfAuGwrDcKos6SI7h3lMsOV8jz1uwwBh6EydR4Yb4IC18D-gfmse5gmrQ-rPTa-rMOzYnFLqs/s1600/IMG_20190221_092424381.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1218" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMONesqNvSb4J7Wr8_IAoC18I3MM8qksBZkCR8steu6jOQ4Upe6PYiJC3EPbH5hL8divRfAuGwrDcKos6SI7h3lMsOV8jz1uwwBh6EydR4Yb4IC18D-gfmse5gmrQ-rPTa-rMOzYnFLqs/s320/IMG_20190221_092424381.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the bacon, carrots, onion, tomatoes and herbs</td></tr>
</tbody></table>
<br />
(If you are using soaked beans, this needs to simmer for an hour).<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/AVvXsEgQn81Wkpbcph4kHfTaSvbt2ATjt-04MCOr7Dq75fLhdTYU6Y1bIiyWrBgxBdZQqddi-frx4lwBeoOkBZbpKHgIYnUYXFZJIzoqdARcvXlE5aN3pOF40R3XQnCkjxgEN3WuabxDY7-Q19-Q/s1600/IMG_20190221_111454393.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1195" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQn81Wkpbcph4kHfTaSvbt2ATjt-04MCOr7Dq75fLhdTYU6Y1bIiyWrBgxBdZQqddi-frx4lwBeoOkBZbpKHgIYnUYXFZJIzoqdARcvXlE5aN3pOF40R3XQnCkjxgEN3WuabxDY7-Q19-Q/s320/IMG_20190221_111454393.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leave to simmer</td></tr>
</tbody></table>
3. Meanwhile, cut the belly pork and duck legs into smaller portions.<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/AVvXsEgt0PzfBWw8U_1nT8RkaG5_hAI4US2WSUptqbmpzudFL_C6zeJUZy2PjOy2bIyFNcfqHnqXMwBM3vPq7c5lGalTxXpiXIf1BdrRJiGErECDkcxSG5x33CMZEfKmiXBajjfytNf4sy4JURs3/s1600/IMG_20190221_092522712.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1220" data-original-width="1600" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0PzfBWw8U_1nT8RkaG5_hAI4US2WSUptqbmpzudFL_C6zeJUZy2PjOy2bIyFNcfqHnqXMwBM3vPq7c5lGalTxXpiXIf1BdrRJiGErECDkcxSG5x33CMZEfKmiXBajjfytNf4sy4JURs3/s320/IMG_20190221_092522712.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut the duck legs into portions</td></tr>
</tbody></table>
4. Brown in a large frying pan.<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/AVvXsEgv9ov2g44PMuDsGJE2nchN4Y2W97oLSIInjZU2RVE6Kv_G5lECh6e2HVPjIb4VGrVeO3gqTt3BsYpTd35EIiOCPP_1o31DtdjankVzMSKX2FXnaTn1dBggqXfHfNoGbVQPK1-vNYtBpbH6/s1600/IMG_20190221_104155640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9ov2g44PMuDsGJE2nchN4Y2W97oLSIInjZU2RVE6Kv_G5lECh6e2HVPjIb4VGrVeO3gqTt3BsYpTd35EIiOCPP_1o31DtdjankVzMSKX2FXnaTn1dBggqXfHfNoGbVQPK1-vNYtBpbH6/s320/IMG_20190221_104155640.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown the pork and duck</td></tr>
</tbody></table>
5. Twist the sausages into smaller ones,<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/AVvXsEiTIKgmgGLnSxIVFtItpklBDIFtCqhdpT6A5ZhRDUvTYW_L5S9DJHku-yCuQ0Gphxtztn5Mw_EoEBMekks_WB2BbuqZ5NbSGIsdRdRpAkky-70A-oYisOsWBxmquXzEm9gTp1GylvbTMJ6f/s1600/IMG_20190221_092404978.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIKgmgGLnSxIVFtItpklBDIFtCqhdpT6A5ZhRDUvTYW_L5S9DJHku-yCuQ0Gphxtztn5Mw_EoEBMekks_WB2BbuqZ5NbSGIsdRdRpAkky-70A-oYisOsWBxmquXzEm9gTp1GylvbTMJ6f/s320/IMG_20190221_092404978.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Portion up the Toulouse sausages</td></tr>
</tbody></table>
and fry them until golden.<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/AVvXsEhs-lYAlA2S4eaHL568VQuu3RR-WaOElCqOQAgx4Q-6o6yRy_74v4jZJcnFJaTf_OMCkTG1kFqAR22Ruww3J9m0By1lZUPL66fKlJ5usPZwW98XDjvPIx6oGQB25MfP9aHYKEgWzARQLn-k/s1600/IMG_20190221_110127019_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1019" data-original-width="1600" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-lYAlA2S4eaHL568VQuu3RR-WaOElCqOQAgx4Q-6o6yRy_74v4jZJcnFJaTf_OMCkTG1kFqAR22Ruww3J9m0By1lZUPL66fKlJ5usPZwW98XDjvPIx6oGQB25MfP9aHYKEgWzARQLn-k/s320/IMG_20190221_110127019_HDR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry in a large pan</td></tr>
</tbody></table>
6. In a large ovenproof dish, place a layer of beans (seasoning as you go), then a layer of meat, and another layer of beans etc, finishing up with some meat on the top.<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/AVvXsEgvcLjAu-SqO_ZgKO-NrQFoSfAPUqu95oMC4GDBID2uB3Gp-1bNUJeMX-K6ItiH9qWpd_-47gtG0963w2dPJcFPS3Lcx1EpA_39fhnR1i4h0cw-iXStdkdkSa_yfjBYwxUP63W1AzyY2fv4/s1600/IMG_20190221_112426557.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcLjAu-SqO_ZgKO-NrQFoSfAPUqu95oMC4GDBID2uB3Gp-1bNUJeMX-K6ItiH9qWpd_-47gtG0963w2dPJcFPS3Lcx1EpA_39fhnR1i4h0cw-iXStdkdkSa_yfjBYwxUP63W1AzyY2fv4/s320/IMG_20190221_112426557.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer up your stew and season well</td></tr>
</tbody></table>
7. Put the Cassoulet into an oven at 160 degrees and leave to cook for 1-2 hours until you are ready to eat.<br />
8. For the last 15 minutes, add a sprinkling of crispy breadcrumbs and serve when golden.<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/AVvXsEhEUVnE2OBu9H3cMkwHcmeJPAWeTuWHrMUYby0k2NLXyq3TlXKH8vsissZlP25XNd2zXgDLRqRCRC2Qf9gJaCTh5pl8RsSp5cwGwFIHINM7LfUVTk2_UiivIeYoVAFsnf-ug4MbKFqdoPiu/s1600/IMG_20190221_185616953.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUVnE2OBu9H3cMkwHcmeJPAWeTuWHrMUYby0k2NLXyq3TlXKH8vsissZlP25XNd2zXgDLRqRCRC2Qf9gJaCTh5pl8RsSp5cwGwFIHINM7LfUVTk2_UiivIeYoVAFsnf-ug4MbKFqdoPiu/s320/IMG_20190221_185616953.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cassoulet à la façon de Claudine</td></tr>
</tbody></table>
The dish freezes really well but you can use the leftovers in a variety of ways.<br />
<div>
<br /></div>
<div>
Add them to bulk out a dish of Barbecued Beans- I make this with an assortment of different tinned beans- haricot, cannellini or butter beans. Slowly simmer in a slowcooker or in the oven with some softened onion, garlic and chilli, a tablespoon of black treacle, 2 tablespoons of tomato ketchup, 1 dessertspoon of mustard, a splash of balsamic vinegar, a splash of Worcester sauce </div>
<div>
( and any 'bottom of the bottle' sauces from the storecupboard such as chutney, brown sauce,</div>
<div>
sweet chilli, Hoisin).<br />
<br />
<br /></div>
<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyoPu8Icn1vwYWXWDFRw7azxKV-4_qOpfpGFcgjbHiuBsuv5rEdymvzcaV4lXj3jlMmBzwcaSAwlSGEv6MYjIbGXLeiVI_l2Dadh1C1hPuQLoTfglHK9W0Xp9m2u10LYKt8Q5E7q0YzIV/s320/DSCF2235.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add treacle, mustard, ketchup- and anything else you fancy to the sauce!<br />
<br /></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;"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jcmsZIkkX2jasdESJIsRzv8I95lzZvpWyyX8Za2fAXzTY3yQXlsg0KJHrwCfdCJ670PAnpFz8Q6nqraZ7TKMZPTdi-wOWspvjwZJ6QhT-ERqhnSZ3-RNSnrvkwXdQgDsTXLZUqdzpjw8/s320/DSCN0018.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barbecue Baked Beans</td></tr>
</tbody></table>
Or you can make Cheese and Bean Quesdadillas:<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFoX-20f0-wEzFvLijar0haqharq_tAu8DlRbV8HMZv_mLbk7UkJU0rWtTxfKtu1jAQW8Y5IN5WpQE-SF6RhLbCAvHRup-yzJ6UlOaekTPoHy4oDP5Gl7Bccxz0nl8bdXZfTvF_0_viEa/s320/DSCF1928.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pitta Cheese and Bean Quesadillas</td></tr>
</tbody></table>
Or kick up the spice a bit more with some more chilli, and bake in the oven with an egg to make Huevos Rancheros<div>
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-eRFixljoOpFxigCc4gJKIV4qqVMgtdERDGJWdymg6y0pd11tZ8dqUDoJDFTZtOy1vfKm-3U3j9t9rGdzxiMjZBm9f8GfT2Yh-upeFc-Oq97uN8gN35rqR7Rc9lp9YUfu1xwAXCrRx0J/s320/DSCF1059.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huevos Rancheros</td></tr>
</tbody></table>
<br />Well, that's it for now. Thanks to all my cookery workshop friends. It's <i>bean</i> fun!<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/AVvXsEhbOwA6vQ9SQQabbZmM13bF9y9YcSSrpsNPPdLj4lzYEsQzkeEMy1y9qrD8iq-TKUxITWo7LbqwqZcU2A0KhNJqDaYuVs5hkgyRijpAFKN8doYPDw3MQUaw7RZpXMkRAu8OO0Lh_l-06lIV/s1600/DSCN1288.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="764" data-original-width="1600" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOwA6vQ9SQQabbZmM13bF9y9YcSSrpsNPPdLj4lzYEsQzkeEMy1y9qrD8iq-TKUxITWo7LbqwqZcU2A0KhNJqDaYuVs5hkgyRijpAFKN8doYPDw3MQUaw7RZpXMkRAu8OO0Lh_l-06lIV/s400/DSCN1288.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Article from 'La Ruche'</td></tr>
</tbody></table>
<br /><div>
<br /><div>
<br /><br /><div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
</div>
</div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com2tag:blogger.com,1999:blog-3142271565548915253.post-27618313861289112562019-01-28T08:16:00.000-08:002019-01-28T08:16:24.502-08:00Trad Burns Night<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img height="213" src="https://d2dzjyo4yc2sta.cloudfront.net/?url=images.pitchero.com/ui/54327/image_5840880d19891.jpg&w=820&t=fit&q=85" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<br />
<br />
I have done many variations on a Burns theme- Vegan Burns, fusion Franco-Scots Burns, Burns Night out of a tin and Burns Supper leftovers. Just search 'haggis' in the list on the right hand side of this blog for a plethora of recipes.<br />
<br />
<br />
<br />
<br />
<br />
This year, I decided to go traditional- with haggis, neeps and tatties and Cranachan for dessert.<br />
A couple of problems though...would the haggis make it through security in my hand luggage?<br />
As it turns out, yes, no problem. Nestled happily in a cool bag, ne'er an eyebrow was raised by the customs men. ( Well, perhaps Rabbie's ghost was guiding them as a former excise man himself)<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;"><img alt="Image result for lavoute chilhac in the snow" src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSo-qa1_LoO_QGPxk6RVgpmQxbot3AWXuuiocoa52QQG6KlHT2I" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our village in the snow</td></tr>
</tbody></table>
Next problem- as we arrived in the Auvergne, so did the snow.<br />
No chance of taking the little Peugeot to the nearest supermarket. It was the village store or nothing.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyp2pGhSaIQPZJA4o-Tc8Snn9LcFenZlgSLQMP9a7dm7r5w-CF6G8jsNf0XYSN_R0IoJyIU8MOTyKWDY_QMrd3xYbbU4Rwl1cOyrYh-fcGUMG4tSRR5_E72WETZUjglwem5Y9f-PTCIX4H/s320/DSCF2079.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loulou's Shop in sunnier times</td></tr>
</tbody></table>
We all moan about the village shopkeeper, with his out-of-date and overpriced stock- but when it snows..boy are we glad he's there.<br />
He even had neeps.<br />
<br />
So,with neeps, tatties and haggis I was ready for the main course and a pumpkin from the cellar gave us a warming soup accompanied by cheese scones.<br />
<br />
C<u>heese Scones (makes 10)</u><br />
225g flour<br />
2 tsp baking powder<br />
2 tbsp fromage frais or natural yoghurt<br />
60g butter<br />
100g grated cheese<br />
pinch salt<br />
1 tsp mustard<br />
milk to mix<br />
<br />
1. Put the flour, salt, baking powder and butter in a food processor and blitz to crumbs ( or rub in with your fingertips)<br />
2. Add the cheese, mustard and yoghurt and blitz to a soft dough, adding a little milk if too dry.<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/AVvXsEgtFxMFh1zmSGhwyY4UMvz0zK4Bjet0SWNBTXESX8R4IJSOxLHukAYumCYgO0_Wc_-r4IliL55qhSmHV3vPaTTFC-uhy-XzazAfVuV6elWSd-5lXHB5-cVwg9-tq-UM70AU6K82YQkpf5hN/s1600/IMG_20190126_102755459.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1304" data-original-width="1600" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFxMFh1zmSGhwyY4UMvz0zK4Bjet0SWNBTXESX8R4IJSOxLHukAYumCYgO0_Wc_-r4IliL55qhSmHV3vPaTTFC-uhy-XzazAfVuV6elWSd-5lXHB5-cVwg9-tq-UM70AU6K82YQkpf5hN/s320/IMG_20190126_102755459.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scone dough in the processor<br /><br /></td></tr>
</tbody></table>
3. Tip out onto a floured board and press to a thickness of 3-4 cm.<br />
4. Cut out rounds using a cutter or jar lid.<br />
<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/AVvXsEgOGz-YN580wWa12fPQEtg9okphYQO8u0Oa7uJLsLnkceMcSicchC3OxS6OLTank0wlK8-H3Ri4TOnbq9JRJf_jfXtZz8ra7r79eRJwlgPyMeYvDRPmvfelWzU9TrRsnzqLeJ3r1zxxQ02I/s1600/IMG_20190126_103107645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1413" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGz-YN580wWa12fPQEtg9okphYQO8u0Oa7uJLsLnkceMcSicchC3OxS6OLTank0wlK8-H3Ri4TOnbq9JRJf_jfXtZz8ra7r79eRJwlgPyMeYvDRPmvfelWzU9TrRsnzqLeJ3r1zxxQ02I/s320/IMG_20190126_103107645.jpg" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut out round shapes 3-4 cm thick<br /><br /><br /><br /></td></tr>
</tbody></table>
4. Place on a greased baking tray, brush with milk and sprinkle with either more grated cheese, paprika or seeds and bake at 175 degrees for 15 minutes or so until risen and golden.<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/AVvXsEihf7eBoHnUT1PJyBctSHZFkazlzAcIfzlOAouTaIiTkXvR1JkCHbwG-zmSybRJSNLfNrTSXWXP8wUSQuoba154gSSjJdjlP50Zl9mn-nowyZT7xeLCzaye4U624XArEZxS0wvL2r2Xi9pu/s1600/IMG_20190126_110659766.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1206" data-original-width="1600" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf7eBoHnUT1PJyBctSHZFkazlzAcIfzlOAouTaIiTkXvR1JkCHbwG-zmSybRJSNLfNrTSXWXP8wUSQuoba154gSSjJdjlP50Zl9mn-nowyZT7xeLCzaye4U624XArEZxS0wvL2r2Xi9pu/s320/IMG_20190126_110659766.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese Scones</td></tr>
</tbody></table>
<div>
I jazzed up the main course with an onion gravy:</div>
<div>
<br /></div>
<div>
1. Chop an onion or 2-3 shallots finely and place in a saucepan with a little oil, a knob of butter and a pinch each of sugar and salt.</div>
<div>
2. Cover with a butter paper <i>cartouche</i> and leave to caramelize and soften.</div>
<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/AVvXsEiGFTivJhINEDQEd8gX-yjM9uRwmcXJ79Qb1SVjxozdoyegDefeOQcCC22k3aBemcYsMuIGw-U3rv0xXEG7ZJ-xBJSU6qIpzqKYyNDfP7QNf5KNuPwZWcvCYSzjIXZG2V9iEpP5HpST197J/s1600/IMG_20190124_183622987.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFTivJhINEDQEd8gX-yjM9uRwmcXJ79Qb1SVjxozdoyegDefeOQcCC22k3aBemcYsMuIGw-U3rv0xXEG7ZJ-xBJSU6qIpzqKYyNDfP7QNf5KNuPwZWcvCYSzjIXZG2V9iEpP5HpST197J/s320/IMG_20190124_183622987.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover simmering onions with a butter paper</td></tr>
</tbody></table>
3. Add a tbsp of balsamic vinegar and 150 ml of red wine and boil for 5 minutes until reduced.</div>
<div>
4. Add 250ml of water and leave to simmer until you are ready to eat.</div>
<div>
5. Adjust seasoning and thicken with cornflour or gravy granules.</div>
<div>
<br /></div>
<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/AVvXsEjtoIDxr1t2Ze9u_HK9KLrlSHz7OOfJAIbrs3AkIGI-NFHAkq-Mzoei3wAxn74GnU757dEnSH9Or2YKK0W_GROhfHJJJaA6xThthWTXbuSB_m9cJ4ELPUkTrWE6bMCr3o0zmpaIQrGpJY4L/s1600/IMG_20190126_172800236.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtoIDxr1t2Ze9u_HK9KLrlSHz7OOfJAIbrs3AkIGI-NFHAkq-Mzoei3wAxn74GnU757dEnSH9Or2YKK0W_GROhfHJJJaA6xThthWTXbuSB_m9cJ4ELPUkTrWE6bMCr3o0zmpaIQrGpJY4L/s320/IMG_20190126_172800236.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glossy onion gravy</td></tr>
</tbody></table>
<br /><br />Pudding however gave me problem number 3.<br />
Loulous store yielded no oats, no porridge, not even muesli. A frantic rummage in the larder netted me two packets of Oats so Simple and a bit of muesli.. Could they fix it? Yes, they could.<br />
<br />
I toasted the various oats in the oven on a baking dish, mixed with 2 tbsp honey and a knob of butter.<br />
For the Cranachan dessert, I whipped up 250 ml of whipping cream with a sachet of vanilla sugar and 2 tsp of whisky.<br />
In dessert glasses, I layered up oaty crumbs, raspberries ( some peaches too as I didn't have a lot of raspberries left in the freezer) and whipped cream.<br />
This was all topped off with more oaty crumbs and a few whole raspberries. Yum!<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/AVvXsEhLIJ-cidgxil0mXYEMfG95yZy9lfHXWvJLOeCdSHPKmPA1k5KG5yMRxOIPbRhYPF578NVJS3Px-RBdQnyZWmOLN30vH02I7JIVRKVjMLD1AnSCtVBfQTxVW6JNmjtLhUGlwBPeRKG5sU0k/s1600/IMG_20190126_170759673.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1550" data-original-width="1600" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIJ-cidgxil0mXYEMfG95yZy9lfHXWvJLOeCdSHPKmPA1k5KG5yMRxOIPbRhYPF578NVJS3Px-RBdQnyZWmOLN30vH02I7JIVRKVjMLD1AnSCtVBfQTxVW6JNmjtLhUGlwBPeRKG5sU0k/s320/IMG_20190126_170759673.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranachan</td></tr>
</tbody></table>
And so ends my annual homage to the Scottish bard. I hope you've enjoyed the few extra recipes I have added here to enhance the usual triumvirate of haggis, neeps and tatties.</div>
<div>
Now for a tot of whisky to toast the man himself... but which one to choose?</div>
<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/AVvXsEgfP3Icd0Cd7mVq8I1q0MdN6Yvd3lnlRQEwCSjqrV_kvS1GhqvCmT8LTK6E99xIDQYjxRj7eXPqArlAuXBUQjjQDLu-rGzOT27zRgRmGol9MY2gjncNtZy_4cz48D3Er_9ZK_s-LKm8ZTbr/s1600/IMG_20190128_122525920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP3Icd0Cd7mVq8I1q0MdN6Yvd3lnlRQEwCSjqrV_kvS1GhqvCmT8LTK6E99xIDQYjxRj7eXPqArlAuXBUQjjQDLu-rGzOT27zRgRmGol9MY2gjncNtZy_4cz48D3Er_9ZK_s-LKm8ZTbr/s320/IMG_20190128_122525920.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slainte!</td></tr>
</tbody></table>
<br /><br /></div>
</div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-90592354491024926772018-12-23T02:40:00.000-08:002018-12-23T02:40:08.150-08:00Christmas Crumbs <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Image result for leftover bread" height="204" src="https://www.stlmag.com/downloads/277616/download/Screenshot%202018-05-02%2017.34.04.png?cb=0a69ca80b39a0f979ec1ff3932224a91&w=600" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
Christmas can be a time of overshopping, overspending and overeating. Consequently we feel the strain on our wallets, waist lines and -alas- on our waste bins as well.<br />
<br />
Too much is bought, only to be thrown away. Bread and cakes are no exception- going stale or just losing their appeal after so much rich food.<br />
<br />
<br />
<br />
This year's Christmas blog is all about making use of leftover bread, brioche or biscuits.<br />
The first recipe uses up brioche rolls or slices- but you could easily make the recipe with any cake crumbs.<br />
<br />
<u>Prune and Lemon Tart</u><br />
<table 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/AVvXsEhy-HLfuorzPPZ4wABDOrj5aSilpeqcUOGv0cM4IFf0oey7Ol_5qb_RH3cWB38VaiGV00RhD7Tg3F_E_eWghEXtfUHEVC2pB-DwD0_NVSVvqTTazLoj9AzXH-A3SW22c3_SPqEkOBqBDKGt/s1600/DSCF2327.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1190" data-original-width="1600" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-HLfuorzPPZ4wABDOrj5aSilpeqcUOGv0cM4IFf0oey7Ol_5qb_RH3cWB38VaiGV00RhD7Tg3F_E_eWghEXtfUHEVC2pB-DwD0_NVSVvqTTazLoj9AzXH-A3SW22c3_SPqEkOBqBDKGt/s320/DSCF2327.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet pastry case baked 'blind'</td></tr>
</tbody></table>
<u><br /></u>
You will need a sweet pastry case, baked blind at 180 degrees.<br />
10-12 stoned prunes ( soaked overnight in tea)<br />
If you don't like prunes, use figs or raisins soaked in rum/tea or chocolate chips.<br />
150 ml milk<br />
150 ml cream<br />
1 egg<br />
zest of 1 lemon ( plus a dash of Limoncello if you feel like it)<br />
100g blitzed brioche or cake crumbs<br />
Vanilla sugar to top<br />
1. Blitz up the brioche or cake into crumbs<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/AVvXsEhUFCP8AeNtfNX0NgISk5Cy50gS1uRlE20aAC5jwHBaYzfc1p4GKYsGYD8xBaIiESV-P75yMdIpVBkBzLqewihJ0xKfdYjTiWEQaXcfq0j3el8WRYzQq7UpIyp1mVF28HyHFL0ERtvNJdjA/s1600/DSCN2082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFCP8AeNtfNX0NgISk5Cy50gS1uRlE20aAC5jwHBaYzfc1p4GKYsGYD8xBaIiESV-P75yMdIpVBkBzLqewihJ0xKfdYjTiWEQaXcfq0j3el8WRYzQq7UpIyp1mVF28HyHFL0ERtvNJdjA/s320/DSCN2082.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blitzed brioche crumbs</td></tr>
</tbody></table>
2. Chop the soaked prunes and place in a layer on the pastry case<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/AVvXsEjwmnN5NB-x6IO-1fgEEHnGiyE8J6ND0Wkgl4PBS8BgAfGhWAFl8tn3O5YYoqfQguobCKfqRVQf3YyM-57GU_XTXM_OM-BvceAsZAcGpURMpjjaPV7uV9evTkDpUnDZZqhRV6zuVohRwTNc/s1600/DSCN2084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmnN5NB-x6IO-1fgEEHnGiyE8J6ND0Wkgl4PBS8BgAfGhWAFl8tn3O5YYoqfQguobCKfqRVQf3YyM-57GU_XTXM_OM-BvceAsZAcGpURMpjjaPV7uV9evTkDpUnDZZqhRV6zuVohRwTNc/s320/DSCN2084.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place prunes in the case</td></tr>
</tbody></table>
3. Whisk together the milk, cream, egg, lemon zest, Limoncello and crumbs and leave to stand until the liquid has been largely absorbed<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/AVvXsEix_6zLN3Jjaw-60w3wPXYtNdnxB64UzODV6nP07qYMB_LBTNQmxJJZlVxIYI8qQ1P4_ZPRZi2NET9sDmyamtiyo1C8waa4SZLzU5K3YHR5vBFUn4JwL8v0THezIS5ZI_4WxI7ajqaFBf8U/s1600/DSCN2083.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_6zLN3Jjaw-60w3wPXYtNdnxB64UzODV6nP07qYMB_LBTNQmxJJZlVxIYI8qQ1P4_ZPRZi2NET9sDmyamtiyo1C8waa4SZLzU5K3YHR5vBFUn4JwL8v0THezIS5ZI_4WxI7ajqaFBf8U/s320/DSCN2083.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk together the ingredients and leave to stand</td></tr>
</tbody></table>
4. Spoon over the prunes in the case, smooth level and top with the vanilla sugar.<br />
5. Bake for half an hour or so at 180 degrees.<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/AVvXsEgPOhmD-JxfrhX1sTnBpDRUCwx95qCJAGPiwKKWXK9HUG7264a8aXSFht18ejHTQTxEYrhDQckjP7Ffe_XfeEINHXJmHYxsc7g8WUlmEKQbIIAjX975CsLjJu8B2Mxbi82d1E5OmDXAKg1z/s1600/DSCN2085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1087" data-original-width="1467" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOhmD-JxfrhX1sTnBpDRUCwx95qCJAGPiwKKWXK9HUG7264a8aXSFht18ejHTQTxEYrhDQckjP7Ffe_XfeEINHXJmHYxsc7g8WUlmEKQbIIAjX975CsLjJu8B2Mxbi82d1E5OmDXAKg1z/s320/DSCN2085.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prune and Lemon Tart</td></tr>
</tbody></table>
<br />
Can I also recommend my Caramel Clementine Upside Down Cake?<br />
<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;"><img alt="Caramel clementine upside-down cake" src="https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2015/11/12/1447340913348/f2af6215-d54a-46e1-9f9f-4de270c54790-620x465.jpeg?width=300&quality=85&auto=format&fit=max&s=0bd555ea4c67ddaa0878ad99972b1197" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://lizsleftovers.blogspot.com/search?q=christmas+puddings">C</a>aramel Clementine Upside Down Cake<br />
<a href="http://lizsleftovers.blogspot.com/search?q=christmas+puddings">http://lizsleftovers.blogspot.com/search?q=christmas+puddings</a></td></tr>
</tbody></table>
<br />
If you have room in your freezer, then you need never throw away stale bread- simply blitz it into breadcrumbs and store for when you need it.<br />
Like for coating <i>arancini</i> as here<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;"><img height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbp20uvlNh4RW50qkLLYG4SBdja0ke-kgN_19DeGXxVkRbw-7g0wF2WbnhQiCEvQ79K6UA-l0_wIQRCZEP-9TD-MYxd9FX8Dcl2L5D243mdWjdgfsh7_YpYE7MIQaXSbB0P-BiLLuhAqF/s320/DSCF0562.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arancini with Dipping Sauce<br />
<a href="http://lizsleftovers.blogspot.co.uk/2013/11/week-40-crunchy.html">http://lizsleftovers.blogspot.co.uk/2013/11/week-40-crunchy.html</a></td></tr>
</tbody></table>
or use leftover fish pie and breadcrumbs to make fish cakes:<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aJ1QUCkY5q74h-7wFWnzycniSQIbsU1wrEJ29EGmG7B9Nn_grvNXIhmD2W7NgcDK2B5smi67yXU4jcAHxCEKL4LYaDC2OiWdV50dDonK3c0cvRp06-5BEmYWNtBKMgU_q_udiVuI_fex/s320/DSCF1818.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Pie<br />
<a href="http://lizsleftovers.blogspot.com/search/label/fish%20pie">http://lizsleftovers.blogspot.com/search/label/fish%20pie</a></td></tr>
</tbody></table>
I do make a good fish pie - and the leftovers go brilliantly in fish cakes. Add a little extra seasoning to your cold pie ( chopped spring onion, capers, green olives or chilli to your taste) Simply shape the cold mash and fish mixture into patties and then line up two saucers - one with beaten egg and one with blitzed breadcrumbs or <i>biscottes.</i><br />
<i><br /></i>
Roll the patties first in egg and then coat thoroughly with crumbs. Leave to chill in the fridge for a an hour before frying in hot oil.<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/AVvXsEjLpLQiJ77Ww3hOZn_b9u9mTBtDbXDTFHZ52opPpncEJK0ACDU8jFvZSil0frbNEiGlGJ_84O5LX9uBNvCd-bGz7KAJR9d3rsITINMnaE-wYpbyWZuenPcSuHajtK8ClxRQTuXzFbnihehy/s1600/DSCN2087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1135" data-original-width="1471" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpLQiJ77Ww3hOZn_b9u9mTBtDbXDTFHZ52opPpncEJK0ACDU8jFvZSil0frbNEiGlGJ_84O5LX9uBNvCd-bGz7KAJR9d3rsITINMnaE-wYpbyWZuenPcSuHajtK8ClxRQTuXzFbnihehy/s320/DSCN2087.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry patties in hot oil</td></tr>
</tbody></table>
Drain and serve.<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/AVvXsEiXn0DxxVslkohAh_kJY369FY_cLc3KKXM-Jus2BMl95ouPPT7tvVmdo3uipMD6SdkDsAyhUhxB_o00GVCwU-nwgNdD1fdPYRMznF1P-vdm8TvT-6zalmAQwaSvgwBYHH5WG7dqB8JCTam8/s1600/DSCN2088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="957" data-original-width="1539" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn0DxxVslkohAh_kJY369FY_cLc3KKXM-Jus2BMl95ouPPT7tvVmdo3uipMD6SdkDsAyhUhxB_o00GVCwU-nwgNdD1fdPYRMznF1P-vdm8TvT-6zalmAQwaSvgwBYHH5WG7dqB8JCTam8/s320/DSCN2088.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Fish Cakes</td></tr>
</tbody></table>
<br />
These go really well with a <u>Sweet and Sour Dipping Sauce.</u><br />
<u><br /></u>
Mix 1 cup of cider vinegar with 1 cup of light brown sugar, 2 tbsp of tomato puree, 1 cup of water, 1 diced red chilli and 1 tin of chopped pineapple in juice ( or fresh pineapple with 1 cup of whatever fruit juice you have to hand eg. apple or orange).<br />
Heat the ingredients until the sugar is dissolved, taste and adjust to your taste ( more vinegar or sugar as required). Mix 2 tsp cornflour with water in a cup and add to the mixture in the pan. Stir until thickened.<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/AVvXsEgQEH73_uloZq-7lsaVD-T1etHdXLGRYS0a8rXyKMTzyyp-J7XLMYo8wuFwFa57ouvZowIVQj1P8vz-PAuElT1_AlYjEWkiiqfIZCvPNxQiC2varDN7vnsYuq2N7G0DwW2Xx616OWS4uY5X/s1600/DSCF2324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEH73_uloZq-7lsaVD-T1etHdXLGRYS0a8rXyKMTzyyp-J7XLMYo8wuFwFa57ouvZowIVQj1P8vz-PAuElT1_AlYjEWkiiqfIZCvPNxQiC2varDN7vnsYuq2N7G0DwW2Xx616OWS4uY5X/s320/DSCF2324.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet and Sour Dipping Sauce</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;">Finally, if you have stale biscuits to use up, try this old favourite-<br />
<br />
<img alt="A Breton biscuit cake, which won this week's recipe swap competition, sits atop a stripey tablecloth, with a couple of segments missing. The assumption is that someone has eaten a bit of it. To be fair, that's probably what has happened. " src="https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2015/2/26/1424955518106/abdc6a62-3d2d-4265-ac74-d591a9791b17-2060x1236.jpeg?width=300&quality=85&auto=format&fit=max&s=35c7b70fc3ef17539412836d981b9c0a" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breton Biscuit Cake<br />
<a href="https://www.theguardian.com/lifeandstyle/2015/feb/28/cooking-with-stale-recipes-bread-panzanela-migas">https://www.theguardian.com/lifeandstyle/2015/feb/28/cooking-with-stale-recipes-bread-panzanela-migas</a></td></tr>
</tbody></table>
<br />
<br />
Whether you eat like a sparrow or a sparrow hawk, hopefully these crumbs will bring you comfort this Christmas.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Image result for birds on bird table" src="data:image/jpeg;base64,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" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Best wishes for 2019!</span></td></tr>
</tbody></table>
<br />
<br />leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-35322272204554507372018-11-26T08:49:00.000-08:002018-11-26T08:49:51.005-08:00Free from...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img alt="Image result for free from" height="240" src="https://cdn-a.william-reed.com/var/wrbm_gb_food_pharma/storage/images/publications/food-beverage-nutrition/foodnavigator.com/news/market-trends/what-categories-will-win-as-free-from-foods-gain-popularity/7748863-1-eng-GB/What-categories-will-win-as-free-from-foods-gain-popularity_wrbm_large.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
More and more people are changing their diets- giving up dairy, gluten, alcohol, meat etc, sometimes for a short while, sometimes for good. Some for health reasons, others for environmental concerns.<br />
My family and friends are no exception- and I find myself cooking for 'special' diets more often than not.<br />
<br />
<br />
<br />
<br />
<br />
<br />
So, this month's blog is gluten free, and dairy free (although each of the recipes can be adapted if you eat either of those things.)<br />
I'm starting with a gluten-free Toad-in-the-Hole. This version was crispier and lighter than its wheaty alternative, so I do recommend it. (You can make it dairy-free by using soya milk or almond milk.)<br />
Dessert is an Avocado Chocolate Mousse- so simple and great if you have avocados in the fruit bowl needing using up.<br />
Extra pudding ( because you have to have two!) is a gluten-free Golden Syrup Cake.<br />
Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<u>Toad-in-the-Hole</u><br />
<u><br /></u>
1 cup gluten free flour<br />
1 cup cornflour<br />
1 egg<br />
milk/soya or almond milk to mix<br />
1 tsp each of salt and baking powder<br />
oil<br />
1 dozen chipolata sausages ( Tescos are gluten free)<br />
<br />
1. Pour 1 tbsp vegetable oil into a roasting dish and place in a hot oven (190 degrees) to heat up.<br />
1. Mix the flours, salt, baking powder and egg together in a bowl<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/AVvXsEhvSI3OHmL9HY0lKZbk6zj49nJNUlmEtfWTAemlh0m_n_PAQpN7uJm0e7aYHyDidMVddJY4WEHntN2ZLmVNv4xQAyq2m9ELWMw46BQ1VS0a1iiV7nhGv2wWRH5dbeNyLh9Ob6k4ibjtjJHs/s1600/DSCN2079.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSI3OHmL9HY0lKZbk6zj49nJNUlmEtfWTAemlh0m_n_PAQpN7uJm0e7aYHyDidMVddJY4WEHntN2ZLmVNv4xQAyq2m9ELWMw46BQ1VS0a1iiV7nhGv2wWRH5dbeNyLh9Ob6k4ibjtjJHs/s320/DSCN2079.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix up your batter</td></tr>
</tbody></table>
2. Add sufficient milk to make a thin batter ( like pouring cream)<br />
3. Set aside to rest for 10 minutes whilst you brown the chipolatas and allow the oil in the oven to heat up to smoking point<br />
4. Lay the sausages in the hot fat and pour on the batter. It should sizzle.<br />
5. Quickly return to the hot oven and allow to cook until well risen and firm.<br />
<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/AVvXsEh1oNPjK-vusp1i7EUj6CXsXPVjnSLWJmOvxaaR-zNoyMPzyS85xCA6g_KgzougSoDwdio0cQDtK9KKAvn6Pnya1AkE9nv_vwQlOxk_G1S__Ab91CnKOzizmMyjNKkIQiDUUIKYHGtjuMnK/s1600/DSCN2080.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oNPjK-vusp1i7EUj6CXsXPVjnSLWJmOvxaaR-zNoyMPzyS85xCA6g_KgzougSoDwdio0cQDtK9KKAvn6Pnya1AkE9nv_vwQlOxk_G1S__Ab91CnKOzizmMyjNKkIQiDUUIKYHGtjuMnK/s320/DSCN2080.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Best Toad-in-the-Hole</td></tr>
</tbody></table>
6. Serve with onion gravy and veg<br />
<br />
<u>Avocado Chocolate Mousse</u><br />
<u><br /></u>
1 large or two small avocados<br />
1 heaped tbsp golden syrup or honey<br />
1 bar of dark chocolate<br />
<br />
1. Melt the syrup and chocolate together (either microwaved in the food processor goblet or in a bowl over a pan of simmering water)<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/AVvXsEgkB3r3vYeqfeG8tj7cFn1O96z90-xLAg7yZa1YLgOCWjHz6DCPm4rkZwwOykurylAt7qES31ltn01vNkyANolOSEqziJoCpAgDInTVU3v2yrN-DUtL-LtVhLgGtomKCwTWqs8WHhvPSUS_/s1600/DSCN2069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1160" data-original-width="1255" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB3r3vYeqfeG8tj7cFn1O96z90-xLAg7yZa1YLgOCWjHz6DCPm4rkZwwOykurylAt7qES31ltn01vNkyANolOSEqziJoCpAgDInTVU3v2yrN-DUtL-LtVhLgGtomKCwTWqs8WHhvPSUS_/s320/DSCN2069.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt together the syrup and chocolate</td></tr>
</tbody></table>
2. Blitz together with the avocado until smooth<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/AVvXsEgOCi8XHsz5VqB_wlqb7fftL3grd8AUfjajl2DQ3U4Fkm1QyktNw4cSeN_O7uWWIdYKbTWm4yyoFf_GyKVRmY_JRc40Mmj_7HPXVGEc22hrL1i2TlIDf_eD10A6oAQkAs72k8pejGs4epPF/s1600/DSCN2070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1340" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCi8XHsz5VqB_wlqb7fftL3grd8AUfjajl2DQ3U4Fkm1QyktNw4cSeN_O7uWWIdYKbTWm4yyoFf_GyKVRmY_JRc40Mmj_7HPXVGEc22hrL1i2TlIDf_eD10A6oAQkAs72k8pejGs4epPF/s320/DSCN2070.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the avocado<br />
<br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i_2mzPb8NIfT5W3FeB2W_W0PsJMkOmpbRZ7gWJO3_vdqhUebgpkRnNLm1OhlLjZSXcle9pF8peWbxr3tHhlLsBBXkivblcwqQFtiZ6D3iaGTyihp9JNKb9stEMhWIzq18QhtgZEAayqK/s1600/DSCN2071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7i_2mzPb8NIfT5W3FeB2W_W0PsJMkOmpbRZ7gWJO3_vdqhUebgpkRnNLm1OhlLjZSXcle9pF8peWbxr3tHhlLsBBXkivblcwqQFtiZ6D3iaGTyihp9JNKb9stEMhWIzq18QhtgZEAayqK/s320/DSCN2071.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blitz until smooth<br />
<br />
<br /></td></tr>
</tbody></table>
3. Spoon into glasses and serve with fruit as a garnish if you wish.<br />
<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/AVvXsEjxcdO87nXOZUBm_lsvrU5fQtbq1QsCcU0HzZpWNteUDbXcPJm1yrOM4s7Lh3W4V4UnEyv7rFlaKYcaTjTOgg1iOgMuGChW31e1JJXtoZ-13WYvO5Vi3MzYMmqi0igOrioz6c7WUZUAFaNk/s1600/DSCN2073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1121" data-original-width="1283" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcdO87nXOZUBm_lsvrU5fQtbq1QsCcU0HzZpWNteUDbXcPJm1yrOM4s7Lh3W4V4UnEyv7rFlaKYcaTjTOgg1iOgMuGChW31e1JJXtoZ-13WYvO5Vi3MzYMmqi0igOrioz6c7WUZUAFaNk/s320/DSCN2073.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado Chocolate Mousse with Raspberries<br />
<br /></td></tr>
</tbody></table>
And finally for the Golden Syrup Cake.</div>
<div>
<br /></div>
<div>
You will need:</div>
<div>
100g of vegetable margarine</div>
<div>
50g caster sugar</div>
<div>
50g soft brown sugar</div>
<div>
200g golden syrup</div>
<div>
150g gluten free self raising flour</div>
<div>
50g cornflour</div>
<div>
1 egg</div>
<div>
150ml milk or soya/almond milk</div>
<div>
2 extra tbsp golden syrup</div>
<div>
<br /></div>
<div>
1. Pre-heat the oven to 180 degrees and grease a 2lb loaf tin</div>
<div>
2. Melt the marge, sugars and syrup together in a pan then set aside to cool</div>
<div>
3. Beat the milk and egg together</div>
<div>
4. Sift the flours together an beat in the egg mixture</div>
<div>
5. Add the syrup mixture and pour the batter into the loaf tin</div>
<div>
6. Bake for 1 hour until golden on top</div>
<div>
7. Leave to cool for 10 minutes then prick all over the top with a skewer</div>
<div>
8. Warm the extra golden syrup and then pour over the top</div>
<div>
9 Allow to cool completely before serving<br />
<br />
<br /></div>
<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/AVvXsEhk0uw650Nwj0BHgsPij7IVcUm7A40KwJHvaFxSzOwmBTEQWrA7CHMuMF7mKRaOpCAvRKpMP_zhImnlsoNx4DUs-SFqvoV3f7FRyKQixvIH7579I89lBcPajmbnbJA9ZHAS0XQNFG7uhBd1/s1600/DSC_0513+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0uw650Nwj0BHgsPij7IVcUm7A40KwJHvaFxSzOwmBTEQWrA7CHMuMF7mKRaOpCAvRKpMP_zhImnlsoNx4DUs-SFqvoV3f7FRyKQixvIH7579I89lBcPajmbnbJA9ZHAS0XQNFG7uhBd1/s320/DSC_0513+%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glorious Gluten-Free Golden Syrup Cake</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
10, For best results wrap in foil and serve the next day when all the syrup has soaked through the cake.<br />
<br />
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="margin: 0px;">
Nobody said anything about these recipes being calorie-free, of course.</div>
<div style="margin: 0px;">
<br /></div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Image result for satisfied walrus" src="data:image/jpeg;base64,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" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">But they taste SO good!</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-60285039793880641542018-10-25T08:24:00.000-07:002018-10-25T08:24:36.316-07:00Pounti, Patates and Pointy Cabbage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRa5AUr0wDQsksTUNbU-aCCVUYPnJSqk7g3sKaJqClMhTgQIhtvTf1wLEajp-C1C0mwI1ZBob2vSY1jnuNG3TSNhm-y2V91-8NQNxhyakj5U_7F4dTFTeSMw7l_7bioEKLzXMOhdOcc3S4/s1600/sweet+potato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRa5AUr0wDQsksTUNbU-aCCVUYPnJSqk7g3sKaJqClMhTgQIhtvTf1wLEajp-C1C0mwI1ZBob2vSY1jnuNG3TSNhm-y2V91-8NQNxhyakj5U_7F4dTFTeSMw7l_7bioEKLzXMOhdOcc3S4/s320/sweet+potato.jpg" width="320" /></a></div>
<br />
Autumn harvest is done.<br />
<br />
Everything has been eaten, stored, bottled, frozen or given to the neighbours.<br />
<br />
A few new recipes for you, using up my autumnal produce and then I hope you'll love your veg as much as we do.<br />
<br />
<br />
<br />
<br />
<br />
<u>Pounti </u>is an Auvergne dish- traditionally made to use up leftover cooked meat. It can be eaten warm or cold, served as a main course, side dish or with an <i>apéritif.</i><br />
<i><br /></i>
We made it at Cookery Workshop, using cooked ham- but use any meat you have.<br />
<br />
<u>Ingredients:</u><br />
200g leftover cooked meat<br />
100g bacon lardons<br />
1 bunch of parsley<br />
3-4 Swiss Chard leaves ( or 1/2 bag spinach)<br />
1 onion<br />
6 eggs<br />
300g flour<br />
2 tsp baking powder<br />
500 ml milk<br />
200g prunes (soaked overnight in water or tea)<br />
butter for greasing, salt and pepper to taste<br />
<br />
1. Blitz or finely chop the meat, bacon, parsley, onion, chard or spinach<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/AVvXsEg2e7RaZ05-WNFMQ3R5KD68auzVU2cwxDhkMJ_Fb5UavsMWeJYRc_7YNSoxlggnCy_z5JlslLPz9LnONcVRuL6SVU6VgYlt3mwOUnF2aP5n6HMuBS0tj5a_qD9ddiF321ZF0W5qbrGpW5FS/s1600/DSCN2033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1467" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2e7RaZ05-WNFMQ3R5KD68auzVU2cwxDhkMJ_Fb5UavsMWeJYRc_7YNSoxlggnCy_z5JlslLPz9LnONcVRuL6SVU6VgYlt3mwOUnF2aP5n6HMuBS0tj5a_qD9ddiF321ZF0W5qbrGpW5FS/s320/DSCN2033.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blitz the meat, veg and herbs</td></tr>
</tbody></table>
2. Add the eggs, flour, baking powder and milk and mix well<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/AVvXsEiK_AgI-i5kggJAVsrWb7DmlX_E-AJXziYbsPSb_XuaYQwF8yeoqLkxqCgm7I5aGcYdzE1aXOxHKZU2jLYQVnPHVlieTtUbrjifjfzWtzK3D0VkIMZT482v7xFa_hijtBz2nNK0LgCpRuNt/s1600/DSCN2034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1033" data-original-width="1308" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_AgI-i5kggJAVsrWb7DmlX_E-AJXziYbsPSb_XuaYQwF8yeoqLkxqCgm7I5aGcYdzE1aXOxHKZU2jLYQVnPHVlieTtUbrjifjfzWtzK3D0VkIMZT482v7xFa_hijtBz2nNK0LgCpRuNt/s320/DSCN2034.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix up your eggs, flour and milk and add to the veg mixture</td></tr>
</tbody></table>
3. Pour into either a large greased cake tin, or several small tins for individual cakes<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/AVvXsEhSqlpfXnAYpF81cmPbQQIbYrUjmzAtEby7ztcEtbNyvslxbhRd3LeZiBNymCNb3EX_IWEvWAdvArDwSYzzQlNAlVeFrfnZ4uFaZLJl1J2SRwjSH6joVON2ZGwi7DhJcdb0J-PXhjIEANaS/s1600/DSCN2038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqlpfXnAYpF81cmPbQQIbYrUjmzAtEby7ztcEtbNyvslxbhRd3LeZiBNymCNb3EX_IWEvWAdvArDwSYzzQlNAlVeFrfnZ4uFaZLJl1J2SRwjSH6joVON2ZGwi7DhJcdb0J-PXhjIEANaS/s320/DSCN2038.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour into cake moulds</td></tr>
</tbody></table>
4. Drop in the stoned prunes<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/AVvXsEj0TBFnUUgTkLbylBn35hdw_FT_qo-81FJFOdctSDQuzdisL_-gTfK0GOx6VMXi1AaX4-kmOfO7KsUFHO3nO0RBBFNJfH5yy09vINVPHY69jnLuC_Iv5GUBHb7ucOFGiJHxFqkaEp1r9NgB/s1600/DSCN2039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1022" data-original-width="1078" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TBFnUUgTkLbylBn35hdw_FT_qo-81FJFOdctSDQuzdisL_-gTfK0GOx6VMXi1AaX4-kmOfO7KsUFHO3nO0RBBFNJfH5yy09vINVPHY69jnLuC_Iv5GUBHb7ucOFGiJHxFqkaEp1r9NgB/s320/DSCN2039.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the prunes</td></tr>
</tbody></table>
5. Bake at 180 degrees for approximately an hour ( for a large Pounti ) or check smaller cakes with a skewer after 30 minutes.<br />
6. Eat warm from the oven if poss.<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/AVvXsEgqsQD_wsQAKhJF2kU1OG_rAS4_dNRpGwvdaYS9GxLId3br7vWT0gB7SxWn-9W7zUhH7yjQCYZMWD0DphtSpJzT33gjldBsJePsc4xhavKa1G4koV7doTbhtyDOOYrWXIlcISmYfOA9Fe1J/s1600/DSCN2041-2_kindlephoto-261685219.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1052" data-original-width="1594" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsQD_wsQAKhJF2kU1OG_rAS4_dNRpGwvdaYS9GxLId3br7vWT0gB7SxWn-9W7zUhH7yjQCYZMWD0DphtSpJzT33gjldBsJePsc4xhavKa1G4koV7doTbhtyDOOYrWXIlcISmYfOA9Fe1J/s320/DSCN2041-2_kindlephoto-261685219.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pounti</td></tr>
</tbody></table>
<br /><br />
I also experimented this year with two new crops- cabbage ( pointed variety) and sweet potatoes.<br />
<br />
I asked my local cooks how best they liked to cook their cabbage, and got this suggestion from my Romanian neighbour who says it is her husband's favourite. We loved it too, so I have named it after him.<br />
<u><br /></u>
<u>Cabbage Alexi</u><br />
1 head of cabbage<br />
1 onion<br />
2 cloves of garlic<br />
1 jar of passata<br />
2 apples<br />
1 pack of lardons<br />
chipolatas or pork chops<br />
red wine<br />
<br />
1. Gently fry the chopped onion, crushed garlic, and chopped apples<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/AVvXsEgsi00W7hNh5xlf6POY5NiJWsCjw4UuOX3y0L6TizXBaJu5PoE90Oq93R77n1AWJ9lZtY1O_Yh03Q09X3O6sMqYUqul7RodmGgqpTVEBWLf6tLYQr5WRUXnGtAY9VzTgvHyIO0VNh1mKz1R/s1600/DSC_0503.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1249" data-original-width="1600" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsi00W7hNh5xlf6POY5NiJWsCjw4UuOX3y0L6TizXBaJu5PoE90Oq93R77n1AWJ9lZtY1O_Yh03Q09X3O6sMqYUqul7RodmGgqpTVEBWLf6tLYQr5WRUXnGtAY9VzTgvHyIO0VNh1mKz1R/s320/DSC_0503.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gently fry onion, apple, garlic - and add in the lardons</td></tr>
</tbody></table>
2. Blanch the cabbage for 4-6 minutes in boiling water, drain and chop<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/AVvXsEiA4Hgmqbx7WS2UUBI3LA67m3hJBWFmyTgzxpzTKCtxAA6QO-cnBvWEZh46WsMI58-gflrMyR1J0oBk7UCjpLyySNYXORZzxW_Q2xwWV2sqdin8qmIunp_BEMxTNNMSKQVOrUvASma6x80d/s1600/DSC_0504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4Hgmqbx7WS2UUBI3LA67m3hJBWFmyTgzxpzTKCtxAA6QO-cnBvWEZh46WsMI58-gflrMyR1J0oBk7UCjpLyySNYXORZzxW_Q2xwWV2sqdin8qmIunp_BEMxTNNMSKQVOrUvASma6x80d/s320/DSC_0504.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blanch the cabbage heads</td></tr>
</tbody></table>
3. Add the lardons to the frying pan and fry until lightly golden<br />
4. Add the chopped cabbage, stir fry and add a glug of red wine and plenty of seasoning<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/AVvXsEgwwehT3Xr-N84mH2zzxANN5PXSlCZ3pobAvsu-KYnbm8J9fLTXliFX2i5EE2T__Wd1pOkef6x2beZJUjQJkn6CyHZDPU7CdjgvbB0ILv4SbCWbkdts6x8NW5gbWbnBUtOY7_gQG8-0H969/s1600/DSC_0505.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwehT3Xr-N84mH2zzxANN5PXSlCZ3pobAvsu-KYnbm8J9fLTXliFX2i5EE2T__Wd1pOkef6x2beZJUjQJkn6CyHZDPU7CdjgvbB0ILv4SbCWbkdts6x8NW5gbWbnBUtOY7_gQG8-0H969/s320/DSC_0505.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the cabbage, red wine and seasoning</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
5. Cook over a high heat for a few minutes, then add the passata and turn down to a simmer<br />
6. Brown the chipolatas in a frying pan<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/AVvXsEjxroySPGmZcaBojsgDSFs-gc2BGIsMtwnS2AFNohnd6vuCYQmHQtg3T-o2DNjtLkXom8V8-GyXPkovrmDBhc3qf8NHoG9CBFk3jhKgr4D9dIZ2z26Wt3f9Hd6WLhpcijAhfdrvgYzFi83K/s1600/DSC_0506.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1118" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxroySPGmZcaBojsgDSFs-gc2BGIsMtwnS2AFNohnd6vuCYQmHQtg3T-o2DNjtLkXom8V8-GyXPkovrmDBhc3qf8NHoG9CBFk3jhKgr4D9dIZ2z26Wt3f9Hd6WLhpcijAhfdrvgYzFi83K/s320/DSC_0506.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown the chipolatas</td></tr>
</tbody></table>
7. Tip the cabbage mixture into an oven dish, add the chipolatas, cover with foil and bake for 30 minutes at 170 degrees.
<u><br /></u><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/AVvXsEgTDRpCM0DUzIr1NphdqLz1IBBVmTEmBtCjLTIsM6lQwe9CEldyV5nfMQbP3jt5pcEgC2Ay9Y7HPJSLPKdQCOzW-OTaLGPztQmM5IO9hDWZLpofep_Tltwi9ZGyKRLTBdThxxJ5W1w980ve/s1600/DSC_0507.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDRpCM0DUzIr1NphdqLz1IBBVmTEmBtCjLTIsM6lQwe9CEldyV5nfMQbP3jt5pcEgC2Ay9Y7HPJSLPKdQCOzW-OTaLGPztQmM5IO9hDWZLpofep_Tltwi9ZGyKRLTBdThxxJ5W1w980ve/s320/DSC_0507.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage Alexi</td></tr>
</tbody></table>
<br />
<br />
And finally, to the sweet potatoes <i>(Patates Douces)</i>. I only grew two plants, but they yielded well- if a little wonkily shaped.<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/AVvXsEhis9wfeqLpzQAKX8d8Wdexdlz1h42TNI9Ssl7tJbnHgCJN4KItR_4eQoOARx_lzjoxsXyuaQ-LpAMIRlwomKwv2YHRUPj1XQUMVV7AnW0oRgvOy9tfXoSt-0w9Iz0OS4P8DJK_nTVjnxvN/s1600/IMG_20181013_182149.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1003" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis9wfeqLpzQAKX8d8Wdexdlz1h42TNI9Ssl7tJbnHgCJN4KItR_4eQoOARx_lzjoxsXyuaQ-LpAMIRlwomKwv2YHRUPj1XQUMVV7AnW0oRgvOy9tfXoSt-0w9Iz0OS4P8DJK_nTVjnxvN/s320/IMG_20181013_182149.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meet Sweetie, Knobby, Curly and pals</td></tr>
</tbody></table>
<br />
<br />
They nevertheless made two meals, each for 4-6 people.<br />
<br />
I scrubbed the potatoes, pricked them all over with a knife and baked them in the microwave until soft when pressed ( about 6-10 minutes depending on your microwave). I then peeled them easily.<br />
<br />
The first meal was a Sweet Potato and Lentil Curry and the second was a Vegetable Lasagne- made with layers of lentil ragout, Swiss Chard and leeks, creamy pesto sauce, sweet potatoes and a Welsh Rarebit topping.<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/AVvXsEjeUa3Ysu8NKk_zulWXAOXBVjKLkrCv7aP7d6WUJJTBhu8welSui9rjMiy4AUHKfXY2ki87L4BRtGVCNVyex-QNGlPWFLmFMggTatLhIgl7cDPWYjCkSEs5mNNNwQ8Wunk0rZiXJwwulh0y/s1600/DSC_0511.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1048" data-original-width="1600" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUa3Ysu8NKk_zulWXAOXBVjKLkrCv7aP7d6WUJJTBhu8welSui9rjMiy4AUHKfXY2ki87L4BRtGVCNVyex-QNGlPWFLmFMggTatLhIgl7cDPWYjCkSEs5mNNNwQ8Wunk0rZiXJwwulh0y/s320/DSC_0511.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A layer of sweet potato </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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_o504sdvMge3H69CZKohCoIO_trfSaDP2cF_EN7FlEeHOl58enrglgzlXj9KsbQ7Od4Y_pVzS2v6tut1TUSxtQ75Oc9KTnJ8dHgbLjRqwVAPxcoOiL9YVbIDipZz4-TjTpjjKby1Ha3Kz/s320/DSCF2169.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Welsh Rarebit Topped Lasagne<br />
<a href="http://lizsleftovers.blogspot.com/search?q=lasagne">http://lizsleftovers.blogspot.com/search?q=lasagne</a></td></tr>
</tbody></table>
<br />
<br />
For the curry: fry onion, garlic, chilli and ginger, add 1-2 tbsp of your curry paste of choice, add the chopped sweet potato and 2 cups of cooked lentils some vegetable stock and a can of coconut milk and simmer together.<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/AVvXsEi_qxbBR2B95Ov-u1UigdnIXkoc-_KK4_0nbQqGztooqq7EyR-q9oEJof0Fysi3-Mpqo5MMfPb-r91K792TXDYTTTPtJQabEJPHYW2vHI2ptlJl7sT4aQ-3dDu-sZ1MihEKSnSVwKVOGSc0/s1600/IMG_20181013_202456.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1148" data-original-width="1600" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qxbBR2B95Ov-u1UigdnIXkoc-_KK4_0nbQqGztooqq7EyR-q9oEJof0Fysi3-Mpqo5MMfPb-r91K792TXDYTTTPtJQabEJPHYW2vHI2ptlJl7sT4aQ-3dDu-sZ1MihEKSnSVwKVOGSc0/s320/IMG_20181013_202456.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lentil and sweet Potato Curry</td></tr>
</tbody></table>
<u><br /></u>And that's it for now...<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/AVvXsEigQX185B0RdC2bMmODqP4y8Ihf7pa8JSHsx_Tl0XLRumlRJFD7CAg_krVxMIc9YANrYH6d8KKJbepjunwsXAAcFrPeceCw9wmuKKm2JI9nKR48vdZTz1egdIkAIY8QHkHmUdFOlI-wvObV/s1600/sweet+heart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="369" data-original-width="374" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQX185B0RdC2bMmODqP4y8Ihf7pa8JSHsx_Tl0XLRumlRJFD7CAg_krVxMIc9YANrYH6d8KKJbepjunwsXAAcFrPeceCw9wmuKKm2JI9nKR48vdZTz1egdIkAIY8QHkHmUdFOlI-wvObV/s320/sweet+heart.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hope you're feeling the love!</span></td></tr>
</tbody></table>
<br />leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0tag:blogger.com,1999:blog-3142271565548915253.post-27351447004893631322018-09-30T05:26:00.000-07:002018-09-30T05:26:42.448-07:00Apple-Pay<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtoR9KWotMM0vuxluNM8nJqqj7pRq97yjXtvQvO4Fhge8EHtgStsRJNBkn7YEz0Nyyz_Y3JVvEggAh1MZZBHxbyOE-TGe27ZuYPn4hin8jk9igq1BHMhzdAjdV6u4zatEaFjWwyyDEvpr/s1600/DSCF2079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="1600" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtoR9KWotMM0vuxluNM8nJqqj7pRq97yjXtvQvO4Fhge8EHtgStsRJNBkn7YEz0Nyyz_Y3JVvEggAh1MZZBHxbyOE-TGe27ZuYPn4hin8jk9igq1BHMhzdAjdV6u4zatEaFjWwyyDEvpr/s320/DSCF2079.JPG" width="320" /></a></div>
<br />
<br />
<br />
The crypto-currency of the Auvergne!<br />
<br />
<br />
<br />
<br />
Sorry to go on about my glut of fruit and veg this year- but in addition to everything else, it has proved to have a surprisingly good exchange rate. Certainly a lot better than poor old sterling!<br />
<br />
So far, I have exchanged my trays of excess fruit with friends and neighbours for : marrows, tomatoes, courgettes, blackberry cordial, 3 dozen eggs, two boxes of jam jars, eau de vie, more tomatoes and 5 tubs of donkey manure. Not to mention bringing a smile to the faces of our wood supplier, boiler service engineer and electrician when presented with gifts of jam.<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/AVvXsEgk3Tu_Xn20uFwvTbJXK8TvOVX35Wh4vaZ9jg5OampVgCyZVaTw1NW2I4_egvEpSD8nzj-jZ3sxp2ESuW1xP60DR4TIzNVk6cfoXlVWGsKH9x2FZNAzO4oaqK9OcsJhelWd6nF5kLHQ1YKq/s1600/DSC_0502.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3Tu_Xn20uFwvTbJXK8TvOVX35Wh4vaZ9jg5OampVgCyZVaTw1NW2I4_egvEpSD8nzj-jZ3sxp2ESuW1xP60DR4TIzNVk6cfoXlVWGsKH9x2FZNAzO4oaqK9OcsJhelWd6nF5kLHQ1YKq/s320/DSC_0502.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks for the poo Josephine!</td></tr>
</tbody></table>
<br />
Only a week left before we return to the UK so I will be looking for profitable transactions on my pears, cabbages, chard and <i>potimarrons</i> before I go.<br />
<br />
However, I am still using up the fruit that wouldn't fit in the freezer- spreading it over the top of cheesecakes, baking cakes and clafoutis and making chutney.<br />
Here are a few recipes to take you into October.<br />
<br />
<b><u>Apple Clafoutis</u></b><br />
<br />
2 apples<br />
100g flour<br />
50g sugar<br />
400ml milk<br />
20g butter<br />
1 sachet of vanilla sugar<br />
pinch salt<br />
<br />
1. Separate the eggs and beat the whites until they form soft peaks<br />
<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndKvofL0DYkZKTiBNw3sKcecFiqmgF1iJMJVacCnAt_3fGmbBzXcRo0mMXyKrBj4ikxKBYvSMHtneKCEWBefH8KmManPVlWlj-ulYeAe3TNuEYMPdh2D-IWehJP-Ngja4hgbSTRW0HhIs/s320/DSCF2143.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beat the egg whites to soft peaks</td></tr>
</tbody></table>
2. Beat the egg yolks with the sugar, milk and melted butter<br />
3. Beat in the flour until you have a smooth batter<br />
4. Pour half the mixture into a buttered oven dish<br />
5. Add slices of peeled apple<br />
6. Gently fold in the whites into the remaining batter and pile on top of the apple mixture<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;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lDDKRsiU8yO8cBiXOEcXkT_z_RnWvJLdzrrV3imzStTlOwrW9BO1f6ETAhQ1NghOTXlvDsf2YbRV6Wx1dE4L4axm6PUqPccZbJKe2enKvSgpsK7ZJ3Bdg25TXoQDtbAxkcB7zsUos7G6/s320/DSCF2144.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix the egg whites into the remaining batter</td></tr>
</tbody></table>
7. Bake at 180 degrees until risen and golden.<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/AVvXsEgFCAp03dO8FjHjwCWCoqYPt8LOP8Hrg_2grqpROkJOHFtvD_BNOqNwTNu2lGFSOXUyDSWbSDN3t8dl43cdaveyXU1S1wjGZ-9PIfYYx8BEEBG-7csuVT5xcES0eAHZeOK00ty_2qlOqX7l/s1600/DSCN2025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCAp03dO8FjHjwCWCoqYPt8LOP8Hrg_2grqpROkJOHFtvD_BNOqNwTNu2lGFSOXUyDSWbSDN3t8dl43cdaveyXU1S1wjGZ-9PIfYYx8BEEBG-7csuVT5xcES0eAHZeOK00ty_2qlOqX7l/s320/DSCN2025.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Clafoutis</td></tr>
</tbody></table>
<br />
<br />
<br />
<b><u>Chestnut and Cherry Bars</u></b><br />
<b><u><br /></u></b>
<br />
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
125g unsalted butter</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
175g sugar</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
1 egg</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
250 g <i>crème de marron</i></div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
1 tsp vanilla essence</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
375g plain flour</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
1/2 tsp baking powder</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
pinch salt</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
200ml cherry jam </div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
150g roasted peanuts or hazelnuts, chopped</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
<br /></div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
1. Preheat the oven to 160 degrees</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
2. Cream together the butter and sugar, then mix in the vanilla essence , egg and chestnut cream and beat with an electric mixer for 2 minutes</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; margin-left: auto; margin-right: auto; padding: 4px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXk4nWCvBwpR0yFbIdlGxHdykkVWJD-Jv5ncqm6j5skwzatWfoe7NMA3IwWBeRFRieqd0GP36vycWw6_MEAriCYwgpFBYkrg-rq_2sEAs-vacWj0PsWAwLHWawsrTeJ1DF4oY5cGoPv2v/s1600/DSCF1878.JPG" imageanchor="1" style="color: #bf4f00; margin-left: auto; margin-right: auto; text-decoration-line: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXk4nWCvBwpR0yFbIdlGxHdykkVWJD-Jv5ncqm6j5skwzatWfoe7NMA3IwWBeRFRieqd0GP36vycWw6_MEAriCYwgpFBYkrg-rq_2sEAs-vacWj0PsWAwLHWawsrTeJ1DF4oY5cGoPv2v/s320/DSCF1878.JPG" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11.88px;">Cream the butter, sugar, eggs etc with an electric mixer</td></tr>
</tbody></table>
<span style="background-color: white; color: #5c5c5c; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;"> 3.Sift in the flour, baking powder and salt and mix until combined</span><br />
<span style="background-color: white; color: #5c5c5c; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;">4.Grease and line a baking tray or gratin dish and spread 2/3 of the dough along the bottom</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; margin-left: auto; margin-right: auto; padding: 4px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkZnQZmnIVRSTUEFHyruhjLianiFjaqC5yIGvCYrYwAtIVFy5NXO_DaUgU83d5OnI-w04Q8tDQb-sEUa3wwWNM1zRQffOozP5BeLh7Nb1cM9w8GXljWamfMKvHkG6FmIlRYQ6TlkGVJYf/s1600/DSCF1879.JPG" imageanchor="1" style="color: #bf4f00; margin-left: auto; margin-right: auto; text-decoration-line: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkZnQZmnIVRSTUEFHyruhjLianiFjaqC5yIGvCYrYwAtIVFy5NXO_DaUgU83d5OnI-w04Q8tDQb-sEUa3wwWNM1zRQffOozP5BeLh7Nb1cM9w8GXljWamfMKvHkG6FmIlRYQ6TlkGVJYf/s320/DSCF1879.JPG" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11.88px;">Spread two thirds of the dough over the base of the lined dish</td></tr>
</tbody></table>
<span style="background-color: white; color: #5c5c5c; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;">5. Spread the jam evenly over the dough</span><br />
<span style="background-color: white; color: #5c5c5c; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;">6. Drop blobs of the remaining dough randomly over the top</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; margin-left: auto; margin-right: auto; padding: 4px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzbdcnejZshBzva9nlI563_r1ZMiex0P9yRMY5_ZGkQ2ACrU0vg1FU_ADpWyBkVIlwJR-HPhnrmtHuwvJh3br-5qoxKytQ69jTtkr3CRgIVEQUTtVTKP5Sq9FA1mfKN37UcisDFnkc3sz/s1600/DSCF1880.JPG" imageanchor="1" style="color: #bf4f00; margin-left: auto; margin-right: auto; text-decoration-line: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzbdcnejZshBzva9nlI563_r1ZMiex0P9yRMY5_ZGkQ2ACrU0vg1FU_ADpWyBkVIlwJR-HPhnrmtHuwvJh3br-5qoxKytQ69jTtkr3CRgIVEQUTtVTKP5Sq9FA1mfKN37UcisDFnkc3sz/s320/DSCF1880.JPG" style="border: none; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11.88px;">Spread with jam and the remaining dough in blobs</td></tr>
</tbody></table>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
7. Sprinkle with the chopped peanuts and bake for 45 minutes until golden on top and cooked underneath.</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
<br /></div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
8. Cut into slices when cool.</div>
<div style="background-color: white; color: #5c5c5c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">
<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/AVvXsEjk-Pd6aAO3dAWRaoT4oV-93GXhK1ZNhCFe_pqrrAGs9LPUrAG4F7s93Wz7dbPcKmUOHxP0Zz2hlRCvH_X2QVIlEyChWkq_NeGSezOrAhTgcVLwVRjkDXHu3CkNRdXh3xW147vGWgCYvepk/s1600/DSCN2053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1121" data-original-width="1592" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-Pd6aAO3dAWRaoT4oV-93GXhK1ZNhCFe_pqrrAGs9LPUrAG4F7s93Wz7dbPcKmUOHxP0Zz2hlRCvH_X2QVIlEyChWkq_NeGSezOrAhTgcVLwVRjkDXHu3CkNRdXh3xW147vGWgCYvepk/s320/DSCN2053.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chestnut and Cherry Bars</td></tr>
</tbody></table>
<div>
<br /></div>
<br />
<b><u>Jam Duffins</u></b><br />
<b><u><br /></u></b>
We made these little buns at Cookery Workshop this time. I have made them again at home using rice and cornflour mixed to make a gluten free version and they were just as good.<br />
They are a cross between a doughnut and a muffin. What's not to like?<br />
<br />
To make a dozen:<br />
<br />
150g of flour<br />
2 heaped tsp baking powder<br />
1 pot natural yoghurt or milk<br />
1 egg<br />
40-50g sugar<br />
75g melted butter<br />
2 tsp vanilla essence<br />
jam of choice<br />
<br />
1. Preheat the oven to 180 degrees<br />
2. Beat the egg and the sugar together<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/AVvXsEh6Efy29VKeWY8YuL8DbJejf0jKmVwQ0FfP3M5A0R0C2vdxdeaDGsjJa7WnX_3PuMH8E6_hwj-9H4_pvBu8YfWWDEtDODN-aBY4aVrf9B4hTDZby-1xvSEFl-MNTuZLp_SysODteMdAJZ8P/s1600/DSCN2026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Efy29VKeWY8YuL8DbJejf0jKmVwQ0FfP3M5A0R0C2vdxdeaDGsjJa7WnX_3PuMH8E6_hwj-9H4_pvBu8YfWWDEtDODN-aBY4aVrf9B4hTDZby-1xvSEFl-MNTuZLp_SysODteMdAJZ8P/s320/DSCN2026.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beat the egg and sugar together</td></tr>
</tbody></table>
3. Add the yoghurt/milk, butter, flour and baking powder and beat well<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/AVvXsEiMcx0OE8t5X-KQgIhLCl1dG97a7leNjRZzJPCoz4KGDKOCB0EJ1oqEuI6FbL9qGe3P_72FXDjVrY-lF1ACjqfAUabG48MyIcEqJ-BAqlZadGfDgVNJTFE57e3oduKhzIbknvPmg39ET5J8/s1600/DSCN2027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="984" data-original-width="1600" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcx0OE8t5X-KQgIhLCl1dG97a7leNjRZzJPCoz4KGDKOCB0EJ1oqEuI6FbL9qGe3P_72FXDjVrY-lF1ACjqfAUabG48MyIcEqJ-BAqlZadGfDgVNJTFE57e3oduKhzIbknvPmg39ET5J8/s320/DSCN2027.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beat in the other ingredients</td></tr>
</tbody></table>
4. Add the vanilla<br />
5. Butter the insides of a muffin tray and half fill the cups with the mixture<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/AVvXsEgiia8RLtuh6VBtKW60kVH5To-QjaQESJGDW-lAB1tsvHOoPsDmSjBJw_9p0fv6eRZs_-TEJZ4zaHp9_TmOuVqXFMqPbiQhGgLIt-kX5miCr8aMiuJZnXbTYnH45KQX79LxK2ok8LyQRlXn/s1600/DSCN2028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="970" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiia8RLtuh6VBtKW60kVH5To-QjaQESJGDW-lAB1tsvHOoPsDmSjBJw_9p0fv6eRZs_-TEJZ4zaHp9_TmOuVqXFMqPbiQhGgLIt-kX5miCr8aMiuJZnXbTYnH45KQX79LxK2ok8LyQRlXn/s320/DSCN2028.JPG" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half-fill the muffin cups with batter</td></tr>
</tbody></table>
6. Add 1 spoon of jam to each cup<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/AVvXsEhyuRCMCPzc9TpctD2vbVQt-zGatjkcDzjHPkzSngXwNRkY7xu2x2yFEcuvKo5QzOAcCM-SRk98SNs-GRQVNVUWkj8x3mzL3xxDBrsdq_-iR3ZYBXEEVZO5qeobUlg4wSb_Ie6g0U7txFcC/s1600/DSCN2029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="1105" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuRCMCPzc9TpctD2vbVQt-zGatjkcDzjHPkzSngXwNRkY7xu2x2yFEcuvKo5QzOAcCM-SRk98SNs-GRQVNVUWkj8x3mzL3xxDBrsdq_-iR3ZYBXEEVZO5qeobUlg4wSb_Ie6g0U7txFcC/s320/DSCN2029.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add 1 spoonful of jam</td></tr>
</tbody></table>
7. Cover with the remainder of the mixture and bake for 15 minutes until (you guessed it) risen and golden.<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/AVvXsEgds8rDdbYDSQDkQLxk8VeRURg-7Cm3zKN1QbSswPfUhRLb1Yb5WdELxqXrmK7wdQaIHEz9PgfRZW8PBKGMl9AGKpM5QBo796E2ghEvfqNSVCudm_ereMDDSzSsVwRJWcPtGcE-JxOp32m6/s1600/DSCN2031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="982" data-original-width="1343" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds8rDdbYDSQDkQLxk8VeRURg-7Cm3zKN1QbSswPfUhRLb1Yb5WdELxqXrmK7wdQaIHEz9PgfRZW8PBKGMl9AGKpM5QBo796E2ghEvfqNSVCudm_ereMDDSzSsVwRJWcPtGcE-JxOp32m6/s320/DSCN2031.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover with the remainder of the mixture</td></tr>
</tbody></table>
8. Leave to cool before unmoulding so the jam can soak well into the cakes.<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/AVvXsEif4W6I8U-EO1kj1Eu4HfTzBSUZ3gFSuUSK_69fTvPexzNY1UK-7GTVDYNKvTOWZpfTc3ufcieMrj_NfUCQZiKu1P8vvd-sWlermhUHyJIcs3IkhGdFoYCLAEkM9dC7XjAPl6IcOThxdfGY/s1600/DSCN2040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4W6I8U-EO1kj1Eu4HfTzBSUZ3gFSuUSK_69fTvPexzNY1UK-7GTVDYNKvTOWZpfTc3ufcieMrj_NfUCQZiKu1P8vvd-sWlermhUHyJIcs3IkhGdFoYCLAEkM9dC7XjAPl6IcOThxdfGY/s320/DSCN2040.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jam Duffins</td></tr>
</tbody></table>
<br />
And so, if you are looking for a safe investment I can thoroughly recommend Auvergne Apple-Pay. It looks like the best bet at the moment!<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;"><img alt="Image result for cartoon of falling pound" height="180" src="http://prod-upp-image-read.ft.com/d8868750-959e-11e8-b67b-b8205561c3fe" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poor old Pound!</td></tr>
</tbody></table>
<br />
<br />
<br />leftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.com0