tag:blogger.com,1999:blog-32517551703363968972024-03-12T23:23:31.879+00:00Some Some and SomeBhttp://www.blogger.com/profile/02685138099761735590noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-3251755170336396897.post-84216644947846123892014-04-10T14:44:00.001+01:002014-04-10T14:44:19.171+01:00New Blog!<p>Quite a while ago, I wrote a blog post saying that I was reluctant to stop blogging on Some, Some and Some but also had lots of ideas flying around my head and wasn’t sure what to concentrate on. So, I decided to start a new blog! The new blog can be found <a href="http://www.somesomeandsome.com/">here</a>. As you’ll see if you visit my new blog, which I very much hope you do, everything that I would have posted on this blog is being posted to the new blog, but I’ve also expanded it with new sections – a <a href="http://www.somesomeandsome.com/family/">Family section</a> and a <a href="http://www.somesomeandsome.com/reviews/">Review section</a>. Even the name is the same, but I’ve decided to leave my comfort zone and get my own domain. Most of the content from this blog has been imported to the new site and this is the last post I’ve planned for this blog for now. However, I’m not planning to shut this blog down any time in the near future. Please do say hello or comment on a post if you pop over to the new <a href="http://www.somesomeandsome.com/">blog</a> – I’d love to hear from you, including any feedback (positive or negative) that you may have on the new site. I look forward to seeing you there!</p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-70127531724684102612014-01-07T13:20:00.001+00:002014-02-10T16:59:12.027+00:00Blueberry Frangipane Tart<p align="justify">This recipe was inspired by a delicious frangipane tart made by a good friend (the same friend who wrote <a href="http://somesomeandsome.blogspot.co.uk/2012/06/chicken-parmo.html">this blog post</a>). I had been meaning to try making a frangipane tart (which I had never previously tried) for a long time and had a rough idea of the ingredients, although not the ratios of one ingredient to another. My first step, therefore, was to take to google and see what other recipes said. Unfortunately, most recipes I found were in grams and I prefer to use cups so I decided to base mine on <strike>guesswork</strike> a rough calculation of the cup equivalent of the average amounts of each ingredient listed in the recipes google was throwing up. During my first attempt all seemed to be going well until I came to add the ground almonds, the quantity of which was so small in my initial attempt that they merely swam into view at odd intervals rather than being the star as I thought they should be. After a quick revision of my original quantity of almonds (and a lot of making ground almonds by food processing flaked almonds whilst trying to reassure Baby S that the sound of the food processor really isn’t scary) frangipane success was mine! I’m aware that pastry is a tricksy little beast – this recipe has worked both times I’ve made this tart but do use your own if you have a fail-safe sweet shortcrust pastry that you prefer or use a store-bought base, if you prefer. This does make more pastry than you actually need (particularly if you go for a nice, thin base which I did not achieve) so you may want to have something else in mind to use up the leftover pastry. All the ingredients below are based on a 250 ml mug as equal to 1 cup. This makes a tart which fits into a 10 inch diameter tart tin.</p> <p align="justify"><strong><a href="http://lh5.ggpht.com/-ZV_Lr6FC_18/Usv-Y8geubI/AAAAAAAACqk/yW7iB-sZqSU/s1600-h/IMG_65445.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6544" border="0" alt="IMG_6544" src="http://lh4.ggpht.com/-N5-YqkBWyR8/Usv-Zgbq9CI/AAAAAAAACqs/j7jaukbMc3w/IMG_6544_thumb2.jpg?imgmax=800" width="450" height="384"></a></strong><strong></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify"><strong>For the pastry:</strong></p> <p align="justify">2 cups self-raising flour</p> <p align="justify">1/2 cup icing sugar</p> <p align="justify">3/4 cup butter</p> <p align="justify">1 egg</p> <p><strong>For the blueberry layer:</strong></p> <p>A 400gram pack of frozen blueberries</p> <p>Splash of cold water</p> <p>1 tablespoon sugar</p> <p><strong>For the frangipane layer:</strong></p> <p>3/4 cup butter</p> <p>3/4 brown sugar</p> <p>3 eggs</p> <p>3 cups ground almonds</p> <p>Handful of flaked almonds (optional – for decoration)</p> <p><strong>What to do:</strong></p> <p><strong>For the pastry:</strong></p> <p>1. Sift together the flour and icing sugar into a bowl.</p> <p><a href="http://lh5.ggpht.com/-dgsMiQXOG-E/Usv-aUQUFYI/AAAAAAAACq0/zf7hb3vUCKs/s1600-h/IMG_65294.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6529" border="0" alt="IMG_6529" src="http://lh3.ggpht.com/-h7ywThJzkGI/Usv-a_GsfzI/AAAAAAAACq8/tyaHtkqeOj0/IMG_6529_thumb2.jpg?imgmax=800" width="450" height="309"></a></p> <p>2. Rub in the butter and then mix in the egg. It may look as though the dough will be too dry but keep mixing for a bit until all the flour and icing sugar have been incorporated (you may find it easiest to start off mixing in the egg with a butter knife and then finish incorporating the last bits of flour and sugar by hand).</p> <p><a href="http://lh6.ggpht.com/-9pmAAFCxyFA/Usv-bwDLhiI/AAAAAAAACrE/xLqHai1y-TM/s1600-h/IMG_65309.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6530" border="0" alt="IMG_6530" src="http://lh4.ggpht.com/-2pPljce7ewc/Usv-ci--KjI/AAAAAAAACrM/gQcdGHZtWPU/IMG_6530_thumb5.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-K0DBabIhow4/Usv-dXCQbZI/AAAAAAAACrU/syJkoPo-X7w/s1600-h/IMG_65324.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6532" border="0" alt="IMG_6532" src="http://lh6.ggpht.com/-ulBTCLX1ywk/Usv-dwMrejI/AAAAAAAACrc/m4zzMCz3JhE/IMG_6532_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh6.ggpht.com/-DH4rBVWyoT8/Usv-evBU1aI/AAAAAAAACrk/tNftoSzcE-I/s1600-h/IMG_65354.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6535" border="0" alt="IMG_6535" src="http://lh4.ggpht.com/-7-H6BGhSkG8/Usv-fS0zhnI/AAAAAAAACrs/FmDhevlJ634/IMG_6535_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-Z_gZZ6rrTiU/Usv-f8ke8BI/AAAAAAAACr0/8zuvLNdfhE0/s1600-h/IMG_65394.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6539" border="0" alt="IMG_6539" src="http://lh5.ggpht.com/-AfkCMXks1y0/Usv-gt_fNRI/AAAAAAAACr4/hwm-dA7bUM4/IMG_6539_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-Akk-3oanwFQ/Usv-hBA9XlI/AAAAAAAACsE/VK9mdjBVJ2Q/s1600-h/IMG_65414.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6541" border="0" alt="IMG_6541" src="http://lh3.ggpht.com/-dM1aA545x4M/Usv-hjGle_I/AAAAAAAACsM/NNyGDj4PWKk/IMG_6541_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p>3. Wrap the pastry in cling film and leave in the fridge for at least an hour to rest.</p> <p><a href="http://lh6.ggpht.com/-CroDE_ZjIEw/Usv-iWat3lI/AAAAAAAACsU/XTCdkbol4Zk/s1600-h/IMG_65425.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6542" border="0" alt="IMG_6542" src="http://lh5.ggpht.com/-H9ToLuWhUTo/Usv-jOsN_uI/AAAAAAAACsY/plULAKfNugw/IMG_6542_thumb3.jpg?imgmax=800" width="450" height="300"></a></p> <p>4. Once the pastry has rested, pre-heat the oven to gas mark 4 (180º C or 350º F) and then place the pastry on a lightly floured surface and roll out to about half a centimetre in thickness (or thinner if you prefer and are better at rolling pastry super-thin than me!) and then line the tart tin.</p> <p><a href="http://lh4.ggpht.com/-eca1l2I0scI/Usv-jhDCdnI/AAAAAAAACsk/ochv_aaMGFI/s1600-h/IMG_65544.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6554" border="0" alt="IMG_6554" src="http://lh5.ggpht.com/-ai6JpdGf2nE/Usv-kNndI5I/AAAAAAAACso/D-omLSYCi4w/IMG_6554_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh6.ggpht.com/-qKZYa9jt7dc/Usv-kxBHY7I/AAAAAAAACsw/k2J73RHgqYI/s1600-h/IMG_65554.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6555" border="0" alt="IMG_6555" src="http://lh5.ggpht.com/-wfWENy5q3D4/Usv-lbuAC0I/AAAAAAAACs8/M2SNSvhKzyo/IMG_6555_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh6.ggpht.com/-iJMWI1ylB9Y/Usv-l6nH_KI/AAAAAAAACtA/M5Z2vPyTYpM/s1600-h/IMG_65584.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6558" border="0" alt="IMG_6558" src="http://lh3.ggpht.com/-IDvwbdzmXiw/Usv-mcnuRYI/AAAAAAAACtM/E-s9G4ulwPo/IMG_6558_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-SVixaZbwJ5g/Usv-nNdVMQI/AAAAAAAACtU/QuW_K1CF5nA/s1600-h/IMG_65604.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6560" border="0" alt="IMG_6560" src="http://lh3.ggpht.com/-EdXuCvHKMm8/Usv-n7uU73I/AAAAAAAACtc/6ey6Ki1HFEs/IMG_6560_thumb2.jpg?imgmax=800" width="450" height="300"></a> </p> <p>5. Prick the pastry base and sides all over with a fork and then bake the pastry in the middle of the pre-heated oven for about 15 to 20 minutes, or until it is just turning golden-brown (not like my pastry which ended up overdone whilst I was busy with Baby S and lost track of time), and then remove it from the oven and leave the tin on a cooling rack until cool. As the oven will not be needed again for a quite a while, you may want to turn it off at this point.</p> <p><a href="http://lh5.ggpht.com/-CXIl0MaQJa0/Usv-ovbrFFI/AAAAAAAACtk/A-XjzIgZrbY/s1600-h/IMG_65624.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6562" border="0" alt="IMG_6562" src="http://lh6.ggpht.com/-5OlzlcGMZy4/Usv-pCM2D5I/AAAAAAAACto/y_8SLpdSous/IMG_6562_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><strong><a href="http://lh5.ggpht.com/-pHHshpwGcXo/Usv-p6tO1tI/AAAAAAAACt0/8N8Z6CRq5Ss/s1600-h/IMG_65644.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6564" border="0" alt="IMG_6564" src="http://lh4.ggpht.com/-GA7Wzss1A8I/Usv-qZoHOqI/AAAAAAAACt8/eyX8P70mwZQ/IMG_6564_thumb2.jpg?imgmax=800" width="450" height="300"></a></strong><strong></strong></p> <p><strong>For the blueberry layer:</strong></p> <p>1. Put the blueberries, water and sugar in a pan on the stove and boil together until the blueberries have cooked, the sugar has dissolved and the mixture reaches a jam-like consistency.</p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6566" border="0" alt="IMG_6566" src="http://lh5.ggpht.com/-aTvt770KgUE/Usv-rAzZdaI/AAAAAAAACuE/lFCdaJp5gGw/IMG_6566_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="304"></p> <p><a href="http://lh4.ggpht.com/-i7IKs3NL31k/Usv-r6bVv8I/AAAAAAAACuM/nXoMk9ww3rA/s1600-h/IMG_6568%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6568" border="0" alt="IMG_6568" src="http://lh5.ggpht.com/-Kk_yM2bZOcw/Usv-slS324I/AAAAAAAACuU/lduCU5gMPQY/IMG_6568_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh4.ggpht.com/-gHFE_Zk7u6I/Usv-tVHvxiI/AAAAAAAACuc/RBsGEQwIWlo/s1600-h/IMG_6571%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6571" border="0" alt="IMG_6571" src="http://lh3.ggpht.com/--Lg30005_Pk/Usv-tyyA2OI/AAAAAAAACug/VRyWxlX92Tw/IMG_6571_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh4.ggpht.com/-GQsSVx03eUs/Usv-uh92P4I/AAAAAAAACus/xBLZ0Bkm-kk/s1600-h/IMG_6586%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6586" border="0" alt="IMG_6586" src="http://lh5.ggpht.com/-aGfIRxbvehc/Usv-vNEZ2II/AAAAAAAACuw/_ogrV2pbgA4/IMG_6586_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p>2. Remove the pan from the heat and leave to one side to cool.</p> <p>3. Once the blueberry mixture has cooled, spread it evenly across the top of the pastry and then leave to one side whilst you make the frangipane layer.</p> <p><a href="http://lh3.ggpht.com/-uSo2ho9ENRE/Usv-v2tESLI/AAAAAAAACu8/amkSKQOIAAg/s1600-h/IMG_6588%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6588" border="0" alt="IMG_6588" src="http://lh5.ggpht.com/-lFa5Emz644k/Usv-wWUIg3I/AAAAAAAACvE/xUwYYDhlTMw/IMG_6588_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh6.ggpht.com/-USuYlZTrZ7o/Usv-xKPKi8I/AAAAAAAACvM/O_CkkTE6pdo/s1600-h/IMG_6593%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6593" border="0" alt="IMG_6593" src="http://lh6.ggpht.com/-97OUN5X7Fyo/Usv-xjzk3jI/AAAAAAAACvU/qnwq3Hp5s6w/IMG_6593_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a><strong></strong></p> <p><strong>For the frangipane layer:</strong></p> <p>1. If you turned off the oven earlier, turn it on again to pre-heat to gas mark 4 (180º C or 350º F).</p> <p>2. Cream together the butter and sugar and then beat the eggs thoroughly into the creamed butter and sugar.</p> <p><a href="http://lh5.ggpht.com/-ZmS40Fxlozo/Usv-ycbs7vI/AAAAAAAACvY/jF-VdFPsCQE/s1600-h/IMG_6572%25255B7%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6572" border="0" alt="IMG_6572" src="http://lh6.ggpht.com/-iLDYay2WogE/Usv-y9RrpeI/AAAAAAAACvk/L0e2jQiyQCw/IMG_6572_thumb%25255B5%25255D.jpg?imgmax=800" width="449" height="300"></a></p> <p><a href="http://lh3.ggpht.com/-utOGMWqzhZ0/Usv-zuBVWlI/AAAAAAAACvs/20o9cmJNJsc/s1600-h/IMG_6575%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6575" border="0" alt="IMG_6575" src="http://lh3.ggpht.com/-HHrMy2I1erM/Usv-0bV67mI/AAAAAAAACv0/Ywx5MQ2yOVc/IMG_6575_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="302"></a></p> <p><a href="http://lh6.ggpht.com/-MG8cX420OJI/Usv-1NU2M6I/AAAAAAAACv8/aNQwDhVf6Ec/s1600-h/IMG_6577%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6577" border="0" alt="IMG_6577" src="http://lh4.ggpht.com/-C9ReAQzJxus/Usv-135JXuI/AAAAAAAACwE/K7CPTP2W9ig/IMG_6577_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="304"></a></p> <p><a href="http://lh6.ggpht.com/-IdHWmTFyuB8/Usv-2hSIKEI/AAAAAAAACwM/0zYI_eHNApc/s1600-h/IMG_6579%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6579" border="0" alt="IMG_6579" src="http://lh4.ggpht.com/-pyoWeMnMy3I/Usv-3VQrKwI/AAAAAAAACwQ/ytvlBoaeh5I/IMG_6579_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p>3. Fold the ground almonds into the butter/sugar/egg mixture.</p> <p><a href="http://lh5.ggpht.com/-Q4K--ahWk1M/Usv-35R-AbI/AAAAAAAACwc/WJw8L_MIbgo/s1600-h/IMG_6581%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6581" border="0" alt="IMG_6581" src="http://lh3.ggpht.com/-aP2h960aMiQ/Usv-43dkxYI/AAAAAAAACwg/TLMoti3Cuow/IMG_6581_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh6.ggpht.com/-eQ8tEezJSo0/Usv-5q-YPvI/AAAAAAAACws/uC00DNwxmr4/s1600-h/IMG_6583%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6583" border="0" alt="IMG_6583" src="http://lh5.ggpht.com/-6YsNBTNicAo/Usv-6IRlq5I/AAAAAAAACw0/JhoJIul5Tvo/IMG_6583_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p>4. Drop spoonfuls of the almond/butter/sugar/egg mixture over the blueberry layer in the tin and then smooth into an even layer with a spatula. If you’re using them, scatter flaked almonds across the top of the frangipane mixture.</p> <p><a href="http://lh4.ggpht.com/-K6vA0-ovns0/Usv-66yNfkI/AAAAAAAACw8/dK__47IT450/s1600-h/IMG_6595%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6595" border="0" alt="IMG_6595" src="http://lh3.ggpht.com/-QhvHO4-YZek/Usv-7jE5AfI/AAAAAAAACxE/Qt4apMxwC0A/IMG_6595_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-or3-V2bpGlI/Usv-8V4gowI/AAAAAAAACxM/xn2cFPxih6k/s1600-h/IMG_6597%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6597" border="0" alt="IMG_6597" src="http://lh4.ggpht.com/-yGjPSQu-xE8/Usv-9AHowgI/AAAAAAAACxQ/SqubhZVq-_o/IMG_6597_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh6.ggpht.com/-mPV6yuW8wl8/Usv-94obMoI/AAAAAAAACxc/_TH71nbFM1M/s1600-h/IMG_6600%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6600" border="0" alt="IMG_6600" src="http://lh4.ggpht.com/-YQtAMNZIBTE/Usv--TrHECI/AAAAAAAACxk/0lWJ844DStA/IMG_6600_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p>5. Bake the tart in the middle of the pre-heated oven for about 20 to 30 minutes, or until the mixture has set and turned golden brown. Remove the tart from the oven and either eat whilst still warm or leave to cool on a cooling rack (or, even better, eat some whilst it is still warm and then cut up the leftover tart once it is cool and store in an airtight tin for up to a few days).</p> <p><a href="http://lh5.ggpht.com/-8Ez6z1WW0o4/Usv-_X4cfAI/AAAAAAAACxs/_xbWkPO-Gbk/s1600-h/IMG_6605%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6605" border="0" alt="IMG_6605" src="http://lh6.ggpht.com/-YXvM74-S3H0/Usv-_-jP7RI/AAAAAAAACx0/gby4PJoKHV4/IMG_6605_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="319"></a></p> <p><a href="http://lh5.ggpht.com/-EpE3Zq1gw54/Usv_AnDzB0I/AAAAAAAACx8/nyo3TNN1-sE/s1600-h/IMG_65485.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6548" border="0" alt="IMG_6548" src="http://lh5.ggpht.com/-1LA4TjHvbPo/Usv_BWTghgI/AAAAAAAACyE/xfoyinOR1kY/IMG_6548_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-40297383561887410412014-01-05T14:07:00.001+00:002014-01-05T14:07:54.163+00:00Happy New Year!<p align="justify">This is just a very quick post to say happy new year! Last year my blog posting was very erratic, as I adjusted to being a parent and had to start learning to live on broken sleep (10 months on and I’m still holding on to the hope that a full night’s sleep will be mine again, though for now I’d settle for five or six hours in a row!). I thoroughly enjoyed, and am very grateful for, the time I’ve had to get to know Baby S without distractions such as work, and, to a certain extent, blogging (as I did not aim to post regularly), but sadly that time has come to an end as the new year has seen my return to work. With the changes that has brought, I find myself at a point of uncertainty with blogging – I’m reluctant to stop blogging on Some, Some and Some, but have a number of other ideas flying round my head and am not yet sure what to concentrate on. For now, I’m probably just going to aim to post when I can and see how things go. And the first of those attempts is currently being written, so, hopefully, if you return back next weekend, there will be a new recipe post for your perusal! In the mean time, I hope those of you returning to work tomorrow for the first time after Christmas have a great week!</p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-28351201226263078792013-10-31T13:07:00.001+00:002013-10-31T13:07:59.573+00:00Pork and Pitas<p>Whilst doing field work in Greece a few years ago, I discovered a love of souvlaki – a fast food consisting of meat on a skewer, which was then wrapped in a pita with vegetables and Greek yogurt. I was often so hungry after being on site from early in the morning, that I had finished my souvlaki by the time I had walked back up the hill to my apartment and was wishing I’d bought two. This recipe is partly inspired by those souvlaki memories and partly invented as a result of what was in the cupboard and fridge (specifically a can of artichokes that I bought to make <a href="http://somesomeandsome.blogspot.co.uk/2013/09/easy-chicken.html">Easy Chicken</a> but didn’t use). It makes enough to fill about 6 pitas, depending on how generously you fill them (and how much fat comes out of the pork!). This does not have to be marinated, but doing so will improve the flavour and help to tenderise the pork (particularly if you use cheap pork, as I did!).</p> <p><a href="http://lh6.ggpht.com/-Kh_qHite1Qs/UnJV_9pkQmI/AAAAAAAACn8/XylOc9kpnuo/s1600-h/IMG_6490%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6490" border="0" alt="IMG_6490" src="http://lh3.ggpht.com/-GdVAeum5xyI/UnJWAejXrPI/AAAAAAAACoE/4aTsR2iSylw/IMG_6490_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="257"></a><strong></strong></p> <p><strong>What you’ll need:</strong></p> <p>750 g – 1kg diced pork</p> <p>1 can or jar of cooked artichokes (I used a jar with a drained weight of 240 grams; if your artichokes come as whole hearts, cut them into quarters before using)</p> <p>Generous glug of olive oil</p> <p>Generous glug of lemon juice</p> <p>Dried oregano</p> <p>Pepper (and salt, if desired)</p> <p>A package of spinach leaves (I used a 260 gram pack)</p> <p>6 pita breads</p> <p>Salad vegetables (I used shredded lettuce and sliced tomatoes)</p> <p>Greek yogurt</p> <p><strong>What to do:</strong></p> <p>1. Place the pork and artichokes in an ovenproof dish. Add the olive oil, lemon juice, oregano, pepper and (if using) salt to the dish and mix together thoroughly. If you have time, cover the dish with cling film and leave to marinate for a few hours or overnight.</p> <p><a href="http://lh5.ggpht.com/-OFGtzYI5vfc/UnJWBPZG8UI/AAAAAAAACoM/_mWxoGAZnlM/s1600-h/IMG_64334.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6433" border="0" alt="IMG_6433" src="http://lh6.ggpht.com/-L9XdmMUo2oY/UnJWBjLlZYI/AAAAAAAACoQ/S2moB9EkGzk/IMG_6433_thumb2.jpg?imgmax=800" width="450" height="298"></a></p> <p><a href="http://lh4.ggpht.com/-klAkgBjWyNk/UnJWCQ5cDfI/AAAAAAAACoc/OWjq-DjD3QY/s1600-h/IMG_6434%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6434" border="0" alt="IMG_6434" src="http://lh6.ggpht.com/-h_ZewaXJcus/UnJWC3zAUlI/AAAAAAAACok/2nGp9WqADOo/IMG_6434_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="304"></a></p> <p><a href="http://lh6.ggpht.com/-yNzf6fEmVt0/UnJWDqT5BkI/AAAAAAAACos/4J8HX7k-VKA/s1600-h/IMG_6441%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6441" border="0" alt="IMG_6441" src="http://lh6.ggpht.com/-Bh7sLho3LD4/UnJWEIaDv4I/AAAAAAAACo0/uA8h0WuX3g0/IMG_6441_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="298"></a></p> <p><a href="http://lh4.ggpht.com/-u-9Bf_ACwO8/UnJWEjcTeiI/AAAAAAAACo8/8sbmxENkkF0/s1600-h/IMG_6442%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6442" border="0" alt="IMG_6442" src="http://lh4.ggpht.com/-REMgXQV_7xg/UnJWFYjwgwI/AAAAAAAACpA/4yf8vbepkHI/IMG_6442_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="281"></a></p> <p><a href="http://lh5.ggpht.com/-wd28eC_23ZE/UnJWF9QTMPI/AAAAAAAACpM/cZAjwK8I35g/s1600-h/IMG_6451%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6451" border="0" alt="IMG_6451" src="http://lh5.ggpht.com/-40y2DfiDBZ8/UnJWGdzBp_I/AAAAAAAACpQ/30lVKnlXrBI/IMG_6451_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="285"></a></p> <p><a href="http://lh4.ggpht.com/-ymmu2_orRDc/UnJWHBbZblI/AAAAAAAACpc/iSMGGk2oxwY/s1600-h/IMG_6455%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6455" border="0" alt="IMG_6455" src="http://lh4.ggpht.com/-FiFM8TE3TkM/UnJWHmwrZNI/AAAAAAAACpg/-vN-0tpCa18/IMG_6455_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="308"></a></p> <p><a href="http://lh4.ggpht.com/-lJEYxR4nV7k/UnJWIXIUKpI/AAAAAAAACps/_otX7o9IUBY/s1600-h/IMG_6456%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6456" border="0" alt="IMG_6456" src="http://lh3.ggpht.com/-WHNFnhL2S_s/UnJWI0EJ1GI/AAAAAAAACp0/b7uZhoYNnzg/IMG_6456_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p>2. When you’re ready to cook the pork, pre-heat the oven to gas mark 4 (180º C or 350º F) and then place the dish in the middle of the pre-heated oven for about 2 hours or until the pork is cooked. You will need to mix around the pork and artichokes a couple of times during the cooking process to ensure that it browns evenly. </p> <p><a href="http://lh5.ggpht.com/-oq6q_BTKr_c/UnJWJ7kTURI/AAAAAAAACp8/d1sfTubotpI/s1600-h/IMG_6475%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6475" border="0" alt="IMG_6475" src="http://lh5.ggpht.com/-QxklSULm_FA/UnJWKW31cWI/AAAAAAAACqA/ErQGbPFq9EM/IMG_6475_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p>3. Once the pork is cooked, spread the spinach leaves over the pork and artichokes and put the dish back in the oven for about 2 minutes to soften the spinach, and then remove the dish from the oven and mix the spinach into the pork and artichokes. Any crispy bits of spinach should soften as they are mixed with the cooking juices. Place the dish back in the oven for a few minutes and then remove once the spinach has cooked. Apologies for the lack of picture of this stage – I was in a hurry to finish our supper by this point and forgot to take a picture!</p> <p>4. Toast the pita breads and split them in half. Stuff each one with salad and some of the hot pork, add a dollop of Greek yogurt and then enjoy!</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh4.ggpht.com/-HcgWCYMXLX4/UnJWK4-ypDI/AAAAAAAACqM/zwj1wT0AQ_E/s1600-h/IMG_6488%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6488" border="0" alt="IMG_6488" src="http://lh5.ggpht.com/-f1E_CfcOzKE/UnJWLp9UCeI/AAAAAAAACqQ/EHUKmjoNs6s/IMG_6488_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="274"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-72719692357209362142013-10-14T14:52:00.001+01:002013-10-14T14:59:48.252+01:00Almond Butter Biscuits<p align="justify">Like many things I bake, this recipe was inspired by an ingredient that I bought to try in something else that I never got round to making. In this case, the ingredient was ground almonds and the never-made bake was a chocolate torte. I spent most of last week craving homemade biscuits (or cookies, depending on which side of the Atlantic you’re on!) – a craving probably fuelled by a tiredness-induced sugar desire during a week of Baby S being unwell (which I temporarily abated on a daily basis with <strike>chocolate and</strike> nice, healthy fruit). Over the weekend, I finally had the chance to bake whilst J and Baby S had some Dad-baby time. The idea for these biscuits had been in my mind for a day or two before then and, much to my delight, they turned out pretty close to my mental image/taste. This recipe makes about 36 biscuits. The cup measurements below are based on a 250 ml mug as equal to one cup. If you want to, you could ramp up the almond taste by adding some almond extract to the mixture – if you do this (which I’ve not tried), it is probably best to add it when you add the egg.</p> <p align="justify"><a href="http://lh6.ggpht.com/-azamAy-dtSc/Ulv4zeuZSPI/AAAAAAAACnk/gKJD3CKIc5Q/s1600-h/IMG_6421%25255B14%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6421" border="0" alt="IMG_6421" src="http://lh3.ggpht.com/-tKfr47DaGU4/Ulv40rLBAwI/AAAAAAAACns/u_QzTUK19Vg/IMG_6421_thumb%25255B8%25255D.jpg?imgmax=800" width="450" height="294"></a><strong></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify">1/2 cup butter</p> <p align="justify">1 cup sugar</p> <p align="justify">1 egg</p> <p align="justify">1 1/2 cups self-raising flour</p> <p align="justify">Pinch salt</p> <p align="justify">1 1/2 cups ground almonds</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Cream together the butter and sugar, then add the egg to the bowl and beat into the butter/sugar mixture.</p> <p align="justify"><a href="http://lh6.ggpht.com/-XNguLulBklE/Ulv2s3bHYdI/AAAAAAAACkQ/KcfNKHlkpJM/s1600-h/IMG_6367%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6367" border="0" alt="IMG_6367" src="http://lh3.ggpht.com/-vvLad5G7x5U/Ulv2tiM5UHI/AAAAAAAACkY/xRpalA36r2g/IMG_6367_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-GCIp8M7xXMs/Ulv2umw7EoI/AAAAAAAACkg/Oq4B5W_KuNQ/s1600-h/IMG_6369%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6369" border="0" alt="IMG_6369" src="http://lh4.ggpht.com/-5-N7r7uOw7Q/Ulv2vTVfeVI/AAAAAAAACko/SgDbIZMFj1Y/IMG_6369_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-E8d4vJDbLQY/Ulv2wBWqQQI/AAAAAAAACkw/AgfYL1w2vx0/s1600-h/IMG_6371%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6371" border="0" alt="IMG_6371" src="http://lh6.ggpht.com/-fx82MZE1eNo/Ulv2xamFyGI/AAAAAAAACk4/GZQPVC9gm0I/IMG_6371_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-sq9Z_nV_Rt8/Ulv2ybWFZBI/AAAAAAAAClA/YTc_PU-p564/s1600-h/IMG_6373%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6373" border="0" alt="IMG_6373" src="http://lh6.ggpht.com/-5MFqn5QHYsw/Ulv2zXSlc5I/AAAAAAAAClI/0munneq0-9w/IMG_6373_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">2. Sift the flour and salt into the bowl, add the ground almonds and then fold the flour, salt and almonds into the butter/sugar/egg mixture until thoroughly mixed together.</p> <p align="justify"><a href="http://lh6.ggpht.com/-WfUmiAH0wAU/Ulv20Pk2X_I/AAAAAAAAClQ/xnHhINX8Cq8/s1600-h/IMG_6375%25255B9%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6375" border="0" alt="IMG_6375" src="http://lh4.ggpht.com/-D_rdXs2ey7o/Ulv21KwsmNI/AAAAAAAAClU/FhadYt57d18/IMG_6375_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-Z3ixDu42cls/Ulv22BLJzbI/AAAAAAAAClg/L-gqhS7Exoo/s1600-h/IMG_6378%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6378" border="0" alt="IMG_6378" src="http://lh3.ggpht.com/-fIUjRtlEN8U/Ulv23KBbLOI/AAAAAAAAClo/nIX-4CVL1kQ/IMG_6378_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">3. Roll the dough into one or two long cylinders with a diameter of about 5 cm, then wrap the cylinders in cling film and leave in the fridge for at least an hour to become firm.</p> <p align="justify"><a href="http://lh6.ggpht.com/-bf-790YcKEw/Ulv24PLe2OI/AAAAAAAAClw/fFi3onot1fQ/s1600-h/IMG_6380%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6380" border="0" alt="IMG_6380" src="http://lh6.ggpht.com/-5tWeF2z3Nqs/Ulv24ykj8OI/AAAAAAAACl4/BDswgN8-Ykg/IMG_6380_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-CTaNQZKednw/Ulv26DDe7MI/AAAAAAAACmA/dN5fUparfzs/s1600-h/IMG_6381%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6381" border="0" alt="IMG_6381" src="http://lh4.ggpht.com/-esHN7LyPyS8/Ulv26yhJ8nI/AAAAAAAACmE/TDl86V4wjbs/IMG_6381_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">4. Pre-heat the oven to gas mark 4 (180º C or 350º F) and then remove the dough from the fridge.</p> <p align="justify">5. Slice the cylinder(s) of dough into rounds that are about a centimetre in width.</p> <p align="justify"><a href="http://lh5.ggpht.com/-A_yuJ2AmEjA/Ulv272TqhsI/AAAAAAAACmQ/c1IG2OuEeKE/s1600-h/IMG_6385%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6385" border="0" alt="IMG_6385" src="http://lh5.ggpht.com/-z6snX20-O9I/Ulv28lkvw1I/AAAAAAAACmY/Lvgw_h2g5fA/IMG_6385_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">6. Place the biscuit rounds on a couple of baking trays that have either been lined with greaseproof paper or greased and then bake in the middle of the pre-heated oven for about 10 minutes, or until golden brown. You will need to leave a little bit of space between each biscuit, but not much (at least 1 to 2 cm) as they hold their shape pretty well in the oven.</p> <p align="justify"><a href="http://lh4.ggpht.com/-rSZU6iwnRB8/Ulv29adr38I/AAAAAAAACmg/pJoIRO0Oyzw/s1600-h/IMG_6388%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6388" border="0" alt="IMG_6388" src="http://lh3.ggpht.com/-phi0iY-0ccw/Ulv2-GqvDQI/AAAAAAAACmo/RHYIrbjN_tc/IMG_6388_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="304"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-hPBIgsbHAN4/Ulv2_Ij5AZI/AAAAAAAACmw/WVlCMzbM734/s1600-h/IMG_6392%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6392" border="0" alt="IMG_6392" src="http://lh6.ggpht.com/-HJtPMnR4o5Y/Ulv2_-oLxsI/AAAAAAAACm4/cT0M62Db0cI/IMG_6392_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="311"></a></p> <p align="justify">7. Once baked, remove the baking trays from the oven and place the biscuits onto a cooling rack to cool before eating. These will keep for at least a few days in an airtight tin.</p> <p align="justify"><a href="http://lh6.ggpht.com/-A8hFYdFz6DU/Ulv3AtAgkqI/AAAAAAAACnA/YLHE3Vv8flU/s1600-h/IMG_6424%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6424" border="0" alt="IMG_6424" src="http://lh6.ggpht.com/-Aunod_04aaU/Ulv3Bp3YcpI/AAAAAAAACnI/1tSOHCQBHAY/IMG_6424_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-Dg9RJIjfiUc/Ulv3CV28yFI/AAAAAAAACnQ/AMieYdRYqV4/s1600-h/IMG_6401%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_6401" border="0" alt="IMG_6401" src="http://lh6.ggpht.com/-1ms-lpaxY4I/Ulv3FZPx0JI/AAAAAAAACnU/sVFDgqZzsjc/IMG_6401_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="287"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-54199775055201768602013-09-18T21:50:00.001+01:002013-09-18T21:52:13.378+01:00Easy Chicken<p align="justify">This blog post comes with massive apologies for the distinct lack of blogging that has been going on around here. I have yet to master looking after a baby and staying on top of the washing, washing up and keeping the house in a reasonable state, so there is little current hope of managing to master looking after a baby, staying on top of the housework and doing other things, like blogging (although I’m writing this post with the best intentions for future posts…).</p> <p align="justify"><a href="http://lh4.ggpht.com/-dd0EBfa6arw/UjoSdPkBXJI/AAAAAAAACjw/uuqFJ_KFkKI/s1600-h/IMG_6271%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6271" border="0" alt="IMG_6271" src="http://lh3.ggpht.com/-FxMb6BzzBow/UjoSeHgE0eI/AAAAAAAACj4/1f6nFQDmOYk/IMG_6271_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="259"></a></p> <p align="justify">I can’t quite remember the process of the evolution of this recipe. I think its origins lie in the bleary-eyed first few weeks after Baby S’s arrival in our lives, when some great friends brought us a Sunday lunch of a delicious stew of beef, mushrooms and olives. I think artichokes may have been involved in that lovely meal, which then provided the inspirational springboard a couple of months later for a stew of chicken, mushrooms, olives and artichokes. The evolution continued until it reached the form taken in this recipe – a simple to prepare, do-able in advance (which is very high on my list of current supper requisites), quick, easy and tasty chicken dish that just needs the addition of a starch (my preferences are potatoes or rice) and some veg (my personal favourite being steamed green beans but a tasty salad would be just as good). This is currently my go-to guests-for-dinner dish, although I fear it is beginning to reach the end of that road as I’ve served it so many times that I’m probably in danger of developing a reputation for not knowing how to cook anything else. The amounts listed here are for guidance only – just follow your instincts and adjust any ingredients according to your personal preference. This makes enough for about 4 people. </p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify">7-8 chicken thighs or drumsticks</p> <p align="justify">2 onions, finely diced</p> <p align="justify">4-5 cloves garlic, finely chopped</p> <p align="justify">A medium to large pack of mushrooms, sliced (I think I used a 400 gram pack)</p> <p align="justify">A jar or cooked artichokes</p> <p align="justify">Generous handful of green olives</p> <p align="justify">Generous glug of lemon juice</p> <p align="justify">Generous glug of olive oil (I used extra virgin olive oil but normal olive oil should be fine too)</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Pre-heat the oven to gas mark 4 (180º C or 350º F).</p> <p align="justify">2. Place the chicken pieces in a single layer in a large ovenproof, casserole dish.</p> <p align="justify"><a href="http://lh5.ggpht.com/-IvcCYjvWNUI/UjoRpfK5dfI/AAAAAAAACgw/MJoQutQaIIA/s1600-h/IMG_6224%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6224" border="0" alt="IMG_6224" src="http://lh4.ggpht.com/-Q5xQPICNB-8/UjoRqn_vPdI/AAAAAAAACg4/j4IUMJt3tkk/IMG_6224_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">3. Scatter the onions, garlic, mushrooms, artichokes and olives evenly (or roughly evenly) over the chicken pieces and then sprinkle the olive oil and lemon juice evenly over the chicken and vegetables in the casserole dish.</p> <p align="justify"><a href="http://lh4.ggpht.com/-RYShelTRX60/UjoRrqBz0MI/AAAAAAAAChA/Fvf4_-ze7Gc/s1600-h/IMG_6227%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6227" border="0" alt="IMG_6227" src="http://lh6.ggpht.com/-YDrHAEkyTiM/UjoRsfTKVLI/AAAAAAAAChI/g6D7BE_n324/IMG_6227_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-KadRoxNURlU/UjoRtfMQziI/AAAAAAAAChQ/0qJSP1jkd8k/s1600-h/IMG_6228%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6228" border="0" alt="IMG_6228" src="http://lh6.ggpht.com/-8SFY6g3oXAM/UjoRuHGfPDI/AAAAAAAAChY/k8g6JzL5IIo/IMG_6228_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-aG8tmC5IAUk/UjoRvKTSwXI/AAAAAAAAChg/QPKOejgvxL0/s1600-h/IMG_6229%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6229" border="0" alt="IMG_6229" src="http://lh3.ggpht.com/-iiku4Ofq1uQ/UjoRv-9lw4I/AAAAAAAACho/C52HTAhmN3U/IMG_6229_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-_5upfz_XzXU/UjoRw2QSP9I/AAAAAAAAChw/k6d_hIi6drU/s1600-h/IMG_6232%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6232" border="0" alt="IMG_6232" src="http://lh4.ggpht.com/-A01ArVGvplc/UjoRygCrk-I/AAAAAAAACh4/goqJj64cuXg/IMG_6232_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="298"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-wfQp2ORrD-Y/UjoR0C0r9-I/AAAAAAAACiA/D673us1AZYg/s1600-h/IMG_6234%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6234" border="0" alt="IMG_6234" src="http://lh3.ggpht.com/-XZgfWOz59B8/UjoR1ud6tmI/AAAAAAAACiI/TdakQvg300U/IMG_6234_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-ObfSqZgXrk0/UjoR4UcYeaI/AAAAAAAACiQ/Qt95fpvPff4/s1600-h/IMG_6235%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6235" border="0" alt="IMG_6235" src="http://lh3.ggpht.com/-LTmO0ejFREA/UjoR58-tJyI/AAAAAAAACiY/kYYrOmn_ZeU/IMG_6235_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-1g3Sga9CIzo/UjoR7F5WDZI/AAAAAAAACig/pgq0tYI8Izs/s1600-h/IMG_6237%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6237" border="0" alt="IMG_6237" src="http://lh4.ggpht.com/-xm_l8rRYsbo/UjoR8loXq4I/AAAAAAAACio/glR5_H2g4oc/IMG_6237_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">4. Bake the chicken in the middle of the pre-heated oven for about 3 hours, or until the chicken is thoroughly cooked with crispy skin and most of the liquid in the casserole dish has evaporated. About half way through the cooking time, you will need to turn and spread around the onions, mushrooms, artichokes and olives, pushing them down between the chicken pieces where possible to prevent the veg from burning (mine do tend to burn a bit - I tell myself it adds to the flavour) and to give the chicken skin a chance to get brown and crispy. As you will see from the photo below, the top of the dish tends to be pretty golden brown when you pull it out to spread around the veg.</p> <p align="justify"><a href="http://lh5.ggpht.com/-A6qVw-gn9L8/UjoR9ybjXpI/AAAAAAAACiw/5N3rtDIF6jk/s1600-h/IMG_6239%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6239" border="0" alt="IMG_6239" src="http://lh3.ggpht.com/-Sil7yN13rCQ/UjoR_R7ztCI/AAAAAAAACi4/FK-PxUhBqU4/IMG_6239_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-CKK0sZFg2yw/UjoSA_HKrhI/AAAAAAAACjA/btxS0l0RuAg/s1600-h/IMG_6242%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6242" border="0" alt="IMG_6242" src="http://lh6.ggpht.com/-JYl2rLSv1GI/UjoSCcuaUNI/AAAAAAAACjI/plxIhdfYGT0/IMG_6242_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">5. When the chicken is ready, remove from the oven and either serve it immediately or allow it to cool and then keep in the fridge for a day or two until ready to re-heat and serve. The chicken can be re-heated by putting it back into an oven pre-heated to gas mark 4 (180º C or 350º F) for half an hour to an hour or until thoroughly heated through.</p> <p align="justify"><a href="http://lh6.ggpht.com/-Hv6j9ba_CC4/UjoSD6wkSGI/AAAAAAAACjQ/uXpn9ytNGJM/s1600-h/IMG_6245%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6245" border="0" alt="IMG_6245" src="http://lh3.ggpht.com/-1AK_vGsoQ-U/UjoSFcpvR7I/AAAAAAAACjY/SBmSnzxBYSQ/IMG_6245_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><strong><a href="http://lh5.ggpht.com/-MRK58jVRQ80/UjoSGlnwtCI/AAAAAAAACjg/QJSPZSXFlzQ/s1600-h/IMG_6261%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_6261" border="0" alt="IMG_6261" src="http://lh4.ggpht.com/-WaRRyGwADlw/UjoSINDZOZI/AAAAAAAACjo/t-a08dBPALc/IMG_6261_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></strong></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-17004255063658782752013-06-05T11:40:00.001+01:002013-06-05T11:40:15.171+01:00Spring Sunset<p><a href="http://lh3.ggpht.com/-NSFN8LLD5Yc/Ua8Viqqp9uI/AAAAAAAACgE/0uOXpD5liUg/s1600-h/IMG_5432%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5432" border="0" alt="IMG_5432" src="http://lh6.ggpht.com/-RHzZmDD-00w/Ua8VjZUltfI/AAAAAAAACgM/4ULBaEd0ARU/IMG_5432_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="190"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-39212232379998752992013-06-03T12:32:00.001+01:002013-06-03T12:32:23.272+01:00Peanut Butter Cookies<p align="justify">There was one main recipe book used in our household as I was growing up – an edition of The Fannie Farmer Cookbook which, if I remember correctly was given to my Mum as a wedding present and which I eagerly accepted when she offered it to me – now tattered and stained with evidence of much use – a couple of years ago. That cookbook, along with my Mum’s never-fail, go-to sponge recipe, introduced me to a love of measuring ingredients by volume, in cups, rather than by weight – a love that has been unfailing for my lazy self, despite the fact that weight measurements are more accurate and yield more consistent results. In the pages of that Fannie Farmer Cookbook are three biscuit recipes which I would say were the defining biscuits of my childhood – recipes for Sugar Cookies and Rich Cookies, which I and my siblings made regularly right from when we could measure ingredients by ourselves and be trusted to man the oven alone, and a recipe for Peanut Butter Cookies, which my Mum made frequently. This recipe is an adaption of Peanut Butter Cookie recipe (the original recipe is on page 437 of the 1965 edition of The Fannie Farmer Cookbook, if you’re interested). The cup measurements below are all based on a 250 ml mug equalling one cup, and, depending on the size of your cookies, this makes about 20 to 25 cookies. </p> <p align="justify"><a href="http://lh6.ggpht.com/-oJjdfqSqtcc/Uax-abfIefI/AAAAAAAACc8/q6K2luTtE_s/s1600-h/IMG_5481%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5481" border="0" alt="IMG_5481" src="http://lh6.ggpht.com/-joWxGd24Q68/Uax-bUFkSxI/AAAAAAAACdE/Y9rlXf69aAU/IMG_5481_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a><strong></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify">1/3 cup butter or margarine (use butter for richer cookies)</p> <p align="justify">1/2 cup peanut butter (I used crunchy peanut butter for these but either crunchy or smooth will work)</p> <p align="justify">2/3 cup light brown sugar</p> <p align="justify">1 teaspoon vanilla extract</p> <p align="justify">1 egg</p> <p align="justify">1 cup self-raising flour</p> <p align="justify">Pinch salt</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Pre-heat the oven to gas mark 4 (180º C or 350º F).</p> <p align="justify">2. Cream together the butter or margarine, peanut butter and sugar in a mixing bowl.</p> <p align="justify"><a href="http://lh3.ggpht.com/-lAyYZv8Bnqc/Uax-cHoiJlI/AAAAAAAACdM/p76i0_EvJgY/s1600-h/IMG_5402%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5402" border="0" alt="IMG_5402" src="http://lh3.ggpht.com/-yOdz7c2u3ow/Uax-c3Y3mWI/AAAAAAAACdU/R0PjBmTQQok/IMG_5402_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="292"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-fexRh32irhc/Uax-eIQsxwI/AAAAAAAACdc/5iBCTvxDHPE/s1600-h/IMG_5405%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5405" border="0" alt="IMG_5405" src="http://lh4.ggpht.com/-IUf0P86tgaw/Uax-e_U0Z3I/AAAAAAAACdk/sWV8khAZ2SI/IMG_5405_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">3. Beat the egg and vanilla extract, into the butter/peanut butter and sugar mixture.</p> <p align="justify"><a href="http://lh5.ggpht.com/-c64jSa_eiBQ/Uax-f_397fI/AAAAAAAACds/SFKmNxkeZC4/s1600-h/IMG_5413%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5413" border="0" alt="IMG_5413" src="http://lh6.ggpht.com/-RJXaQH18nqM/Uax-gxFaXTI/AAAAAAAACd0/1t1eAwPbEEo/IMG_5413_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh3.ggpht.com/-WhFnvS6zjMU/Uax-h1ejuRI/AAAAAAAACd8/URD7pAiq4eU/s1600-h/IMG_5410%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5410" border="0" alt="IMG_5410" src="http://lh6.ggpht.com/-H9XOYS1H9lQ/Uax-i6bCKWI/AAAAAAAACeE/yuNAs4ihgSY/IMG_5410_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="298"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-AKowcdxuXpA/Uax-j_UJLTI/AAAAAAAACeM/Q6ElGITjLeE/s1600-h/IMG_5411%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5411" border="0" alt="IMG_5411" src="http://lh5.ggpht.com/-iwWZKXTGS9Q/Uax-k2NV5CI/AAAAAAAACeU/kMG0mdD1FFg/IMG_5411_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="294"></a> </p> <p align="justify">4. Sift the flour and salt into the mixing bowl and then fold the flour and salt into the butter/peanut butter/sugar/egg mixture.</p> <p align="justify"><a href="http://lh3.ggpht.com/-F-d90xCEqxU/Uax-l9b79DI/AAAAAAAACec/I-vK05m-4-U/s1600-h/IMG_5418%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5418" border="0" alt="IMG_5418" src="http://lh6.ggpht.com/-E5CG52eHr_M/Uax-m1ICtzI/AAAAAAAACek/nhcz6RDLLto/IMG_5418_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="302"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-inp1I6h75ng/Uax-n6OkZiI/AAAAAAAACes/CeRMS277HTc/s1600-h/IMG_5419%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5419" border="0" alt="IMG_5419" src="http://lh6.ggpht.com/-deEwVT2dagM/Uax-onw7kWI/AAAAAAAACe0/imXdwP_X35g/IMG_5419_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-8acmyb9Al74/Uax-qqpOGyI/AAAAAAAACe8/h7tRF7jdE7M/s1600-h/IMG_5422%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5422" border="0" alt="IMG_5422" src="http://lh3.ggpht.com/-mHERDYewDow/Uax-rSLBX_I/AAAAAAAACfE/qXRtasu9ljY/IMG_5422_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">5. Place teaspoonfuls of the mixture on a greased or lined baking tray, about an inch apart and then flatten each spoonful with the back of a floured fork. </p> <p><a href="http://lh6.ggpht.com/-gU_k4MTIy_I/Uax-syCO6CI/AAAAAAAACfM/WdGptPSbk3o/s1600-h/IMG_5423%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5423" border="0" alt="IMG_5423" src="http://lh5.ggpht.com/-Rrkm_bawO0Q/Uax-tmkuHCI/AAAAAAAACfU/XE50A3wigR4/IMG_5423_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh3.ggpht.com/-lE5uHEKFZfw/Uax-urxwS4I/AAAAAAAACfc/44SyiEII1yw/s1600-h/IMG_5426%25255B9%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5426" border="0" alt="IMG_5426" src="http://lh5.ggpht.com/-GNSJZ4CHqQ4/Uax-vWeP1vI/AAAAAAAACfk/Rd6vuSiIsd0/IMG_5426_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="270"></a></p> <p>6. Bake the cookies in the middle of the pre-heated oven for 10 to 15 minutes, or until golden brown. Remove from the oven and place each cookies on a cooling rack to cool before eating (sorry – I have no photos of this final bit as J whisked away the camera to take photos of baby S before I had a chance to stop him…).</p> <p><a href="http://lh5.ggpht.com/-sSBpM-uPE9M/Uax-wcTnhiI/AAAAAAAACfs/FASEdDP0gT4/s1600-h/IMG_5485%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5485" border="0" alt="IMG_5485" src="http://lh6.ggpht.com/-cuBfDfly6os/Uax-xW8oN7I/AAAAAAAACf0/XHf1ouggIQM/IMG_5485_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="319"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com2tag:blogger.com,1999:blog-3251755170336396897.post-43997690083417809662013-05-22T18:10:00.001+01:002013-05-22T18:10:46.310+01:00Raspberry Curd<p align="justify">As I’ve mentioned previously on this blog (<a href="http://somesomeandsome.blogspot.co.uk/2011/03/lemon-curd.html">here</a>), I love lemon curd. I also love raspberries and it was therefore only a small step to bring together these two loves in the form of raspberry curd. Unfortunately, I ended up needing to use twice as many raspberries in this recipe as I initially anticipated and it is therefore not the cheapest spread for your morning toast. However, this is tasty for mornings when you fancy something a bit special. This raspberry curd would also be fantastic with cream on fresh scones for a weekend afternoon tea treat and is particularly yummy when eaten by the spoonful straight from the jar (the most common mode of raspberry curd consumption in our house!). This recipe makes about three small jars of curd and, as usual, the cup measurements are based on a 250 ml mug as equal to one cup. I’m very lazy when making preserves such as lemon (and now raspberry) curd and just throw in the butter as one big lump - ideally you should cut it into small cubes and then add it to the other ingredients. In line with that laziness, I also did not defrost the raspberries before using them. I like the texture that the raspberry seeds gave the curd, but, if you prefer, you could strain out the seeds before putting the curd into jars.</p> <p align="justify"><a href="http://lh4.ggpht.com/-9Cdxh7Vttrc/UZz76BwLqdI/AAAAAAAACbk/YymBZfQ_-sY/s1600-h/IMG_5320%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5320" border="0" alt="IMG_5320" src="http://lh5.ggpht.com/-UZbhSxWdwlg/UZz77fVDM4I/AAAAAAAACbs/Lp22oX-SPA0/IMG_5320_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="334"></a><strong></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify">800 grams frozen raspberries</p> <p align="justify">5 dessertspoons lemon juice</p> <p align="justify">2 cups white sugar</p> <p align="justify">1/2 cup butter</p> <p align="justify">4 eggs</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Put all the ingredients into a glass or metal bowl suitable for putting above a pan of boiling water (or the top of a double boiler) and then place the bowl above a pan of boiling water.</p> <p align="justify"><a href="http://lh3.ggpht.com/-qEQk2HYCxB4/UZz789iLJ6I/AAAAAAAACb0/4EDJDV8Ji10/s1600-h/IMG_5246%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5246" border="0" alt="IMG_5246" src="http://lh5.ggpht.com/-pibMUW6hCj0/UZz79yLl2yI/AAAAAAAACb8/32EWLihADg4/IMG_5246_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">2. Gently melt together all the ingredients for the raspberry curd over the boiling water, stirring continuously to combine all the ingredients together fully. Continue stirring the mixture frequently once the butter has melted and the ingredients are combined fully until the mixture begins to thicken (about 20 to 30 minutes).</p> <p align="justify"><a href="http://lh3.ggpht.com/-XTnt3LpGy18/UZz7_YKBZPI/AAAAAAAACcE/J7_5tbVmCHo/s1600-h/IMG_5252%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5252" border="0" alt="IMG_5252" src="http://lh3.ggpht.com/-2eKKRNCAtzw/UZz8AbOV0bI/AAAAAAAACcM/ub1ltbM6W0I/IMG_5252_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="302"></a></p> <p align="justify"><a href="http://lh3.ggpht.com/-mSiK83sXG6o/UZz8BqlwLfI/AAAAAAAACcU/o_D4rnqHcy0/s1600-h/IMG_5259%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5259" border="0" alt="IMG_5259" src="http://lh5.ggpht.com/-y7IvDcumvM0/UZz8DLuASEI/AAAAAAAACcc/PaxUThOx7cg/IMG_5259_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">3. Once the mixture begins to thicken, remove the bowl from the heat, pour the curd into clean, sterilised jars and then leave to cool before eating or storing in the fridge.</p> <p align="justify">4. Enjoy the fruits of your labour!</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh6.ggpht.com/-VCwFSWeXSl8/UZz8EBWF8UI/AAAAAAAACck/HUjQLuzhbbA/s1600-h/IMG_5317%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5317" border="0" alt="IMG_5317" src="http://lh5.ggpht.com/-bdj7mWR3eR0/UZz8FOdopyI/AAAAAAAACcs/MT4GIo1Pd5Q/IMG_5317_thumb%25255B3%25255D.jpg?imgmax=800" width="300" height="418"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com4tag:blogger.com,1999:blog-3251755170336396897.post-31930603070654780652013-05-06T21:57:00.001+01:002013-05-06T22:17:45.140+01:00Parenting a Newborn: What I Would Have Told My Ten-Week Ago Self…<p align="justify">I have now been a Mummy for just over nine weeks and was recently reflecting on what I would have told myself ten weeks ago, if I’d known what I know now. This is just my experience – I’d love to hear your thoughts in the comments (including if you disagree with any of mine!)…</p> <p align="justify">1. You cannot even begin to imagine the kind and strength of love you will have for your child.</p> <p align="justify">2. You will learn that you really can function relatively well on much less sleep than you ever thought possible.</p> <p align="justify">3. And speaking of sleep…everyone will tell you to sleep when the baby sleeps, particularly during the day. No one will tell you that every time the baby sleeps during the day you will suddenly have to prioritise which of the things involving two hands you will do whilst the baby sleeps – think dressing yourself, cooking, dishes, laundry or the luxury of holding a hot drink in one hand and a book in the other without worrying about spilling the hot drink on the baby. Sleeping does not require two hands and so may not even cross your mind, except when you think, “I’m supposed to sleep right now, but for my sanity’s sake I need to (insert two-handed task here)…</p> <p align="justify">4. For the first few days, you will appreciate your shower time and the few minutes it gives you to just be you on your own more than you ever anticipated.</p> <p align="justify">5. Some days getting dressed by lunchtime will feel like an achievement. Other days, getting dressed at all will be a victory.</p> <p align="justify">6. No matter how much you do not want to become one of those women who only talk about the baby, on some days you will need to make a real effort to cover non-baby topics at the dinner table. </p> <p align="justify">7. And speaking of dinner-time conversation…you may not have spoken to another adult all day and so may be tempted to talk non-stop but the others present would probably prefer to participate in the conversation instead of just listening to your monologue.</p> <p align="justify">6. It is possible to watch everything that interests you on BBC iPlayer*. You may find other viewing delights through your Lovefilm* subscription but by the time you have decided which film to watch, the feed during which you were deciding will be over, the baby will be asleep and it will be time to move on to other tasks (see point 3 above).</p> <p align="justify">7. Watching something on a screen is a much better option than reading a book for keeping you awake during midnight feeds – sound can’t be turned off without you actually touching the laptop but the words on a page can easily be ignored once your eyelids close.</p> <p align="justify">8. And speaking of midnight feeds…you will discover that, despite what you previously thought, it is possible to doze off with your head flopped awkwardly forward into mid-air.</p> <p align="justify">9. You will become obsessed by how much your baby sleeps and wonder why the number of hours your baby sleeps is significantly lower than the averages mentioned for babies the age of your baby on just about every baby or parenting website. After days of wondering why your baby is sleeping so many hours fewer than the averages you see all over the web, you will realise that the average sleep hours mentioned are not realistic as there aren’t enough hours in the day for your baby to sleep for that average number of hours and also manage to be awake for all those hour to hour and a half long feeds, the numerous daily nappy changes and more than about 15 minutes of the ‘playtime’ equivalent for a 6-week old.</p> <p align="justify">10. Keeping a record of feeds and sleeps may provide you with much-needed intellectual stimulation at a level commensurate with your sleep-deprived mental state, but it will not provide you with the formula of daytime feeds and sleeps that lead to good night sleep that you are so desperately seeking – that formula does not exist.</p> <p align="justify">11. You will want and search for pattern and predictability. Pattern and predictability are not concepts familiar to your newborn baby.</p> <p align="justify">12. You will feel like every other parent has got it more together than you. This is not true – bear in mind the fact that you made it out the house with a clean, fed child, clean, brushed hair and having changed out of the ‘home clothes’ that are your staple on bad days probably makes it look like you’ve got this parenting thing sussed to others as much as them doing the same makes it look to you like they’ve got it sussed.</p> <p>13. It will all be worth it the first time your baby smiles at you, and you will fall ever more in love with them every day.</p> <p>*I have chosen to mention BBC iPlayer and Lovefilm based on my own experience. Neither of these have sponsored or endorsed this blog post, and, as far as I am aware, neither of them are even aware of this blog.</p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-45268522387890589572013-04-24T17:10:00.001+01:002013-04-24T17:10:12.180+01:00Plum and Apple Crumble Cake<p align="justify">I have wanted to try making a cake with a crumble topping for quite a while. Then little S was born and time to do things like baking seemed to disappear into the far recesses of my mind. And then one day, quite unexpectedly, S slept for just about the entire day, waking up just to feed – suddenly I had time – although I didn’t know until the end of the day that it would be a whole day and no plans for that time. And so I seized the moment and started making this cake, expecting to be interrupted at any moment. Although I like the idea of plums in a crumble topped cake anyway, we also happened to have a punnet that needed eating on that magic day when I had time to bake this. I’ve given the fruit quantities as I used them in this cake when I made it; however, I would recommend doubling the quantity of fruit and having two layers of it if you try making this. This would also be good with other fruit, such as rhubarb, instead of the plums and apples that I used. I made this in an 8 inch round cake tin and, as usual, the ‘cup’ quantities below are based on a 250 ml mug as equal to one cup.</p> <p align="justify"><a href="http://lh4.ggpht.com/-gRsOVdhACjE/UXgCwu1RSqI/AAAAAAAACUM/M5hGEznz06c/s1600-h/IMG_5134a%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5134a" border="0" alt="IMG_5134a" src="http://lh4.ggpht.com/-yFDl3BcsqbE/UXgCyPJLYFI/AAAAAAAACUQ/sC91almPfeg/IMG_5134a_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="278"></a><strong></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify"><strong>For the fruit layer:</strong></p> <p align="justify">5 to 6 plums</p> <p align="justify">2 sweetish eating apples</p> <p align="justify">2 tablespoons of light brown sugar</p> <p align="justify"><strong>For the cake:</strong></p> <p align="justify">2/3 cup margarine or butter</p> <p align="justify">1 1/4 cups light brown sugar</p> <p align="justify">1 dessertspoon vanilla essence</p> <p align="justify">3 eggs</p> <p align="justify">2 cups self-raising flour</p> <p align="justify">Pinch of salt</p> <p align="justify">1/2 cup ground almonds</p> <p align="justify"><strong>For the crumble topping:</strong></p> <p align="justify">3/4 cup flour (I used self-raising because it is what I had, but plain flour would be fine too)</p> <p align="justify">Pinch salt</p> <p align="justify">1/2 cup ground almonds</p> <p align="justify">1/4 to 1/3 cup light brown sugar (adjust to taste)</p> <p align="justify">2 dessertspoons margarine or butter</p> <p><strong>What to do:</strong></p> <p>1. Pre-heat the oven to gas mark 4 (180º C or 350º F) and grease the cake tin.</p> <p>2. For the fruit layer, cut the plums into quarters and the apples into eighths. Line the bottom of the cake tin with the cut fruit and then sprinkle the brown sugar over the top of the fruit.</p> <p><a href="http://lh4.ggpht.com/-foP08R4sJ4o/UXgC0Cg3X8I/AAAAAAAACUc/q_aBSGXpxfQ/s1600-h/IMG_50695.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5069" border="0" alt="IMG_5069" src="http://lh4.ggpht.com/-bU-JO6dHBHk/UXgC1YdSUTI/AAAAAAAACUk/XjIRxY9rguU/IMG_5069_thumb3.jpg?imgmax=800" width="450" height="311"></a></p> <p><a href="http://lh6.ggpht.com/-MeeTRCEKT1E/UXgC28PWpuI/AAAAAAAACUs/ChaZV0ySvvs/s1600-h/IMG_50704.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5070" border="0" alt="IMG_5070" src="http://lh4.ggpht.com/-Hb4SdtqZqj4/UXgC34YY1oI/AAAAAAAACU0/Gj73U5GY3LA/IMG_5070_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-lp3TohaexYc/UXgC5KhYS2I/AAAAAAAACU8/ZdkhKjUc9eE/s1600-h/IMG_50724.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5072" border="0" alt="IMG_5072" src="http://lh6.ggpht.com/-gpVOM79bfiI/UXgC6UusruI/AAAAAAAACVE/lu51KSlY5Yc/IMG_5072_thumb2.jpg?imgmax=800" width="450" height="309"></a></p> <p><a href="http://lh4.ggpht.com/-jPTZQvIb8f4/UXgC75cYX8I/AAAAAAAACVM/UUuZsQbSWyw/s1600-h/IMG_50754.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5075" border="0" alt="IMG_5075" src="http://lh6.ggpht.com/-XRkyKAoxUuo/UXgC9JhdMoI/AAAAAAAACVU/bk8oAQegdHA/IMG_5075_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p>3. For the cake layer, cream together the margarine or butter and sugar in a mixing bowl, and then beat in the vanilla essence and the eggs, mixing in one egg at a time. Sift the flour and salt into the bowl, add the ground almonds and then fold the flour, salt and ground almonds into the margarine, sugar and egg mixture. Once all the ingredients for the cake batter are thoroughly combined, spread the batter evenly across the top of the fruit in the cake tin.</p> <p><a href="http://lh4.ggpht.com/-P2h8ku_36XA/UXgC-IS3kOI/AAAAAAAACVc/10A-j1ArQ8E/s1600-h/IMG_50784.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5078" border="0" alt="IMG_5078" src="http://lh3.ggpht.com/-zTzo6MqN_7A/UXgC_SgZYfI/AAAAAAAACVk/Apdsoj6WvlI/IMG_5078_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh4.ggpht.com/-pjJf4h57mAY/UXgDA_-QOnI/AAAAAAAACVs/jZB1jRYo6rk/s1600-h/IMG_50804.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5080" border="0" alt="IMG_5080" src="http://lh5.ggpht.com/-FZhIKUyGZX4/UXgDB5BtSEI/AAAAAAAACV0/wUjaMeEUBKc/IMG_5080_thumb2.jpg?imgmax=800" width="450" height="296"></a></p> <p><a href="http://lh5.ggpht.com/-O9HuotdK9Oo/UXgDDTRTxLI/AAAAAAAACV8/yBR9xZYjwLE/s1600-h/IMG_50824.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5082" border="0" alt="IMG_5082" src="http://lh4.ggpht.com/-VNs7Xk6dIW0/UXgDET3G0nI/AAAAAAAACWE/5hnuwZpDku4/IMG_5082_thumb2.jpg?imgmax=800" width="450" height="294"></a></p> <p><a href="http://lh6.ggpht.com/-LOpsQNFMOSk/UXgDF84mczI/AAAAAAAACWM/Yp2bl6Oz8Dg/s1600-h/IMG_50854.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5085" border="0" alt="IMG_5085" src="http://lh4.ggpht.com/-hvChdhl9b8M/UXgDG6pUQ0I/AAAAAAAACWU/NMjk-8b7BtU/IMG_5085_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh4.ggpht.com/-jD3BjozA88Q/UXgDIBPHuaI/AAAAAAAACWc/y-4UBGdz4sA/s1600-h/IMG_50874.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5087" border="0" alt="IMG_5087" src="http://lh3.ggpht.com/-TV_TIrB5TWA/UXgDJPv-i1I/AAAAAAAACWg/DoEIrgJ6To0/IMG_5087_thumb2.jpg?imgmax=800" width="450" height="306"></a></p> <p><a href="http://lh5.ggpht.com/-crdnHOwzpjk/UXgDKGk8qjI/AAAAAAAACWs/ARdS-7hGbPk/s1600-h/IMG_50884.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5088" border="0" alt="IMG_5088" src="http://lh5.ggpht.com/-b2YmwoT8Aso/UXgDLP5IVCI/AAAAAAAACW0/MwgGfjlAewE/IMG_5088_thumb2.jpg?imgmax=800" width="450" height="296"></a></p> <p><a href="http://lh4.ggpht.com/-Tpm0chsuUmo/UXgDMW-i6SI/AAAAAAAACW8/PqD2vCY8SHQ/s1600-h/IMG_50914.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5091" border="0" alt="IMG_5091" src="http://lh4.ggpht.com/-Fn9PxmHKbMs/UXgDNRUGhZI/AAAAAAAACXE/HhUi4LGUePA/IMG_5091_thumb2.jpg?imgmax=800" width="450" height="302"></a></p> <p><a href="http://lh6.ggpht.com/-szRcyaAAYSw/UXgDOuC7a6I/AAAAAAAACXM/WvqrEAtpfF8/s1600-h/IMG_50934.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5093" border="0" alt="IMG_5093" src="http://lh4.ggpht.com/-psqhCY0XiEI/UXgDQDTHRlI/AAAAAAAACXU/L5LxuVlnkL8/IMG_5093_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-f_z_G1z4eB8/UXgDRTqvQEI/AAAAAAAACXc/FJ7U-ElfbgU/s1600-h/IMG_50954.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5095" border="0" alt="IMG_5095" src="http://lh6.ggpht.com/-TthojeejTV0/UXgDSZo4WyI/AAAAAAAACXk/QO_neJbA4lM/IMG_5095_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-RXoipkaePAA/UXgDUNlsZQI/AAAAAAAACXs/tUrQcPtRBsw/s1600-h/IMG_50984.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5098" border="0" alt="IMG_5098" src="http://lh3.ggpht.com/-yAevRrJS7Go/UXgDVAJ6jtI/AAAAAAAACX0/CEFGkWpTYjk/IMG_5098_thumb2.jpg?imgmax=800" width="450" height="291"></a></p> <p><a href="http://lh5.ggpht.com/-MzEoqC3p0ZU/UXgDWUATwDI/AAAAAAAACX8/lh68qKaJoZA/s1600-h/IMG_50994.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5099" border="0" alt="IMG_5099" src="http://lh3.ggpht.com/-fmf-nqznnJ8/UXgDXRkRHjI/AAAAAAAACYE/sJzUuCvZuwU/IMG_5099_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh4.ggpht.com/-bbmzZCLOLsA/UXgDY_csruI/AAAAAAAACYM/dDDh3Aw9aYo/s1600-h/IMG_51014.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5101" border="0" alt="IMG_5101" src="http://lh6.ggpht.com/-11GmkGjxJeo/UXgDZ-jKYYI/AAAAAAAACYU/VoQU3SyrRw8/IMG_5101_thumb2.jpg?imgmax=800" width="450" height="308"></a></p> <p><a href="http://lh4.ggpht.com/-5yNxqKurUyc/UXgDbPY_8eI/AAAAAAAACYc/JsFnqPvhxRo/s1600-h/IMG_51034.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5103" border="0" alt="IMG_5103" src="http://lh6.ggpht.com/-RIhz8N3705I/UXgDcho_QrI/AAAAAAAACYk/0mvL8MfHGKQ/IMG_5103_thumb2.jpg?imgmax=800" width="450" height="298"></a></p> <p><a href="http://lh5.ggpht.com/-mDEDuDxMULs/UXgDd_Jho0I/AAAAAAAACYs/fQOOwkM09dw/s1600-h/IMG_51064.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5106" border="0" alt="IMG_5106" src="http://lh4.ggpht.com/-k2CxL0jNIV4/UXgDe4UwfTI/AAAAAAAACY0/Gg08wNgJoPI/IMG_5106_thumb2.jpg?imgmax=800" width="450" height="302"></a></p> <p><a href="http://lh6.ggpht.com/-1OXye6H5Cp4/UXgDgMWt5fI/AAAAAAAACY8/qIfLHPD-UEU/s1600-h/IMG_51094.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5109" border="0" alt="IMG_5109" src="http://lh3.ggpht.com/-tZ_iOtmdUeI/UXgDheaNbPI/AAAAAAAACZE/UDe3P5nJ7HY/IMG_5109_thumb2.jpg?imgmax=800" width="450" height="311"></a></p> <p>4. For the crumble topping, sift the flour and salt into a clean bowl. Add the ground almonds, sugar and margarine or butter to the bowl and then rub the margarine or butter into the dry ingredients until the mixture resembles breadcrumbs. Scatter the crumble topping evenly over the cake mixture in the cake tin – there is no need to press the crumble topping into the cake mixture – scattering it loosely and then evening the top will be fine.</p> <p><a href="http://lh3.ggpht.com/-8GHILEwrDzU/UXgDildsm4I/AAAAAAAACZM/i-dtt_1Kk94/s1600-h/IMG_51107.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5110" border="0" alt="IMG_5110" src="http://lh5.ggpht.com/-PAHvGm7cLmM/UXgDj5QpLEI/AAAAAAAACZU/7oiMMvILRZY/IMG_5110_thumb3.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh3.ggpht.com/-pGUqGAms1Mo/UXgDlVnNKYI/AAAAAAAACZc/1JGOnbQghcw/s1600-h/IMG_51124.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5112" border="0" alt="IMG_5112" src="http://lh5.ggpht.com/-iefaznmS8pM/UXgDmeTbINI/AAAAAAAACZk/GwCPm6TH3-c/IMG_5112_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh3.ggpht.com/-NVa1kAKENSQ/UXgDn0bnjnI/AAAAAAAACZs/3NVuR9-2qFE/s1600-h/IMG_51164.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5116" border="0" alt="IMG_5116" src="http://lh4.ggpht.com/-unosrRV7EOU/UXgDpxqI67I/AAAAAAAACZ0/lPm9UNxeV28/IMG_5116_thumb2.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh5.ggpht.com/-6k7ULI51gC0/UXgDrbD_zwI/AAAAAAAACZ8/hc_8dMz-8aY/s1600-h/IMG_5118%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5118" border="0" alt="IMG_5118" src="http://lh4.ggpht.com/-0kLhvJj8aSI/UXgDslgp7hI/AAAAAAAACaE/ukPVO06-D-o/IMG_5118_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh6.ggpht.com/-OMwXh48ABPU/UXgDuDGRDKI/AAAAAAAACaM/aHuPmOfuAfY/s1600-h/IMG_5122%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5122" border="0" alt="IMG_5122" src="http://lh3.ggpht.com/-rY9XTleY3so/UXgDvEeulfI/AAAAAAAACaU/_KEYYcf3KqQ/IMG_5122_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p>5. Once the topping is on the cake, bake it in the middle of the pre-heated oven for about an hour or until done. You will need to cover the cake tin with foil about half way through the baking process, once the crumble topping has cooked, to prevent the top from burning.</p> <p>6. Once the cake has cooked, remove it from the oven and cool on a baking tray. This would be good served warm or cold with custard or cream, although, it is also good plain and unadorned if, like me on the day I made this, you don’t have either of those to hand.</p> <p><a href="http://lh6.ggpht.com/-ay9gdfqdp2A/UXgDxSp0skI/AAAAAAAACac/SRnZ6HSSZIo/s1600-h/IMG_5131%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5131" border="0" alt="IMG_5131" src="http://lh5.ggpht.com/-EJES1KTodgg/UXgDyn_SM7I/AAAAAAAACak/72guDOqnbqI/IMG_5131_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="296"></a></p> <p><a href="http://lh6.ggpht.com/-1sRtw2gwPYY/UXgD0K8Ze9I/AAAAAAAACas/JlQIVhUZneA/s1600-h/IMG_5132%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5132" border="0" alt="IMG_5132" src="http://lh4.ggpht.com/-s-vk4VIbmEo/UXgD1VNOGWI/AAAAAAAACa0/MyyeLKuXFUQ/IMG_5132_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="294"></a></p> <p><a href="http://lh4.ggpht.com/-NW5sukEtE84/UXgD2o_dhCI/AAAAAAAACa8/ULkkJKeZ3vo/s1600-h/IMG_5143%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_5143" border="0" alt="IMG_5143" src="http://lh3.ggpht.com/-tbpLZraEn38/UXgD4d9pdKI/AAAAAAAACbE/-YFXp0MYIMU/IMG_5143_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="296"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com2tag:blogger.com,1999:blog-3251755170336396897.post-43423897181371905122013-04-11T13:03:00.001+01:002013-04-11T14:35:08.281+01:00Green Salad<p align="justify">Of all food dislikes, the one that seems to be most prevalent amongst the people I know is for raw tomato. And in just about every case, the individuals involved answer the dinner invitation question about whether there is anything they don’t eat with a sheepish answer, assuming that I’ve never come across their particular dislike before. This salad was first made to serve to someone who didn’t like raw tomato and it has been a handy standby since then, both for when we want a bit of variety from the standard iceberg lettuce, cucumber and tomato salad that I usually make and when we’ve had over people who don’t like raw tomato. It is very much an add some of this and some of that recipe – the main thing is to get a good mix of greens, including sweetish, bland and sharp leaves, and to be very generous with the lemon juice. Adjust the amounts of each ingredient according to your preferences and the number of people you’ll be cooking for.</p> <p align="justify"><strong><a href="http://lh5.ggpht.com/-fNxeVSHkxY0/UWamYMrGtMI/AAAAAAAACSc/Jw3usSzZWhc/s1600-h/IMG_5054%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5054" border="0" alt="IMG_5054" src="http://lh4.ggpht.com/-y_nlZSjG2gA/UWamZKQ59MI/AAAAAAAACSk/EWyb5DPS8Uo/IMG_5054_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify">Mixed green salad leaves – for this particular salad, I used a round lettuce, spinach, rocket and lambs lettuce</p> <p align="justify">Cucumber, diced</p> <p align="justify">Few spring onions, finely chopped</p> <p align="justify">Extra virgin olive oil</p> <p align="justify">Fresh lemon juice</p> <p align="justify">Pepper</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Wash and then roughly chop the salad leaves.</p> <p align="justify"><a href="http://lh5.ggpht.com/-O6T78xqXPTs/UWamafmxwiI/AAAAAAAACSs/UBFrbPXhcIE/s1600-h/IMG_5021%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5021" border="0" alt="IMG_5021" src="http://lh3.ggpht.com/-Wc_LuCogAfA/UWambqFmoKI/AAAAAAAACS0/8iwum0_avUU/IMG_5021_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-Y2Neu-neUrk/UWamc5d3VVI/AAAAAAAACS8/F3zG8grOIDQ/s1600-h/IMG_5022%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5022" border="0" alt="IMG_5022" src="http://lh6.ggpht.com/-i_gsokHHC1U/UWamd2hcY_I/AAAAAAAACTE/oDn0Ign1sFs/IMG_5022_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">2. Add the leaves to a serving bowl with the cucumber and spring onions.</p> <p align="justify"><a href="http://lh6.ggpht.com/-5LBq7qlyZu8/UWamfNAvfhI/AAAAAAAACTM/Z5o6Wc_tm8I/s1600-h/IMG_5027%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5027" border="0" alt="IMG_5027" src="http://lh4.ggpht.com/-V4gEr01iWc4/UWamgAZN98I/AAAAAAAACTU/IQ7uFMX3vYk/IMG_5027_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="306"></a></p> <p align="justify">3. Sprinkle over the leaves, cucumber and spring onions a generous glug of olive oil, lots of lemon juice and a dash of pepper. Mix together thoroughly. Add more oil, lemon juice or pepper according to taste and then serve.</p> <p align="justify"><a href="http://lh3.ggpht.com/-F6ddRoaEHMs/UWamhTfzZaI/AAAAAAAACTc/9RDwXeNeLbM/s1600-h/IMG_5029%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5029" border="0" alt="IMG_5029" src="http://lh5.ggpht.com/-9IhotdngFcs/UWamid3hmEI/AAAAAAAACTk/TX1g1-_vstY/IMG_5029_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="294"></a></p> <p align="justify"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5043" border="0" alt="IMG_5043" src="http://lh3.ggpht.com/-Z6Jd-nVqTgA/UWamjaOLFJI/AAAAAAAACTs/KSlS5oOrYtg/IMG_5043_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="278"></p> <p align="justify"><a href="http://lh4.ggpht.com/-RmscthhBh0A/UWamkjtrhaI/AAAAAAAACT0/LVYKzU-Tma8/s1600-h/IMG_5058%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_5058" border="0" alt="IMG_5058" src="http://lh6.ggpht.com/-csTK8YxFONs/UWaml-e0HQI/AAAAAAAACT8/Mt074eue3Tg/IMG_5058_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="296"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-36685611970993530332013-03-26T17:42:00.001+00:002013-03-26T17:42:13.714+00:00Childlike Dependence<p align="justify"><a href="http://lh6.ggpht.com/-cR1s5wd7vlE/UVHd8PzIPXI/AAAAAAAACSE/aOl6mA_kyLw/s1600-h/IMG_4873%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4873" border="0" alt="IMG_4873" src="http://lh6.ggpht.com/-6b2k9mdx2Rw/UVHd9Bf4NlI/AAAAAAAACSM/3JG3S_W1FrE/IMG_4873_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="302"></a></p> <p align="justify">Just a couple of days after my <a href="http://somesomeandsome.blogspot.co.uk/2013/02/loss-and-hope.html">last blog post</a>, our little S arrived. In the morning of our first full day at home, I sat holding him in my arms and marvelling at the little life that God has blessed us with, and I was challenged. Little S currently relies on us to fulfil all his needs and wants – not just relies but expects – with the complete dependence that comes from being a small child. That attitude of complete dependence and trust should be mine when it comes to approaching God my Father, who loves me unconditionally and perfectly – a kind of love I can only aspire to in my relationships. What a challenge to me the next time I think I know best and my way is better than God’s way.</p> <p align="justify">“And they were bringing children to him that he might touch them, and the disciples rebuked them. But when Jesus saw it, he was indignant and said to them, “Let the children come to me; do not hinder them, for to such belongs the kingdom of God. Truly, I say to you, whoever does not receive the kingdom of God like a small child shall not enter it.” And he took them in his arms and blessed them, laying his hands on them.” (Mark 10: 13-16, ESV)</p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com2tag:blogger.com,1999:blog-3251755170336396897.post-45620286726204765722013-02-28T09:56:00.001+00:002013-02-28T19:22:05.194+00:00Loss and Hope<p align="justify">Today is my due date. I did not plan to, but ended up spending a few minutes this morning taking time to grieve a baby I miscarried at 12 weeks pregnant a number of years ago. I don’t know whether this baby will come today or sometime in the next few days or will need to be induced, whether labour will go well or not, what labour will be like (apart from hard and painful – terms that are hard to quantify in a real way without having done it before), whether we’ll be okay, whether I’ll be a good parent, whether we’ll have a good baby. On the 13th January all those years ago, the day after my miscarriage, I made a note in my prayer diary of Isaiah 45:11-12, which says:</p> <p align="justify">“Thus says the Lord, the Holy One of Israel, and the one who formed him: “Ask me of things to come; will you command me concerning my children and the work of my hands? I made the earth and created man on it; it was my hands that stretched out the heavens, and I commanded all their host.”</p> <p align="justify">God was in control over that situation, and there is great peace, comfort and hope in knowing that He is in control as I wait in this situation.</p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com3tag:blogger.com,1999:blog-3251755170336396897.post-17361353702804440792013-02-16T17:45:00.001+00:002013-02-16T17:45:34.040+00:00Feta and Red Onion Scones<p align="justify">I’m not sure what first put the flavour combination of feta and red onion in my mind – initially I was thinking along the lines of feta and either red onion or red peppers, but the plump red onions won when I was at the supermarket. My initial thoughts for that flavour combination were actually along the lines of muffins. Today, when I finally got round to trying to turn the flavours in my head into flavours on a plate, the idea rapidly evolved from muffins to a flat bread topped with feta and red onion to scones to a flat scone topped with feta and red onions to a crusty loaf of bread and back to muffins. I eventually settled on scones, primarily because they seemed the easiest, quickest option involving the fewest ingredients. This recipe makes about 8 scones (or more if you make them small). All the cup measurements are based on a 250 ml mug as equal to one cup. As you’ll see, I added the cheese and onion to the mixture before rubbing in the flour and I’ve given my instructions in the same format. I did this because I wanted to break up the feta as I was rubbing the fat into the mixture. However, the more obvious thing to do may have been to rub in the fat first and then to mix in the feta and onions – just do whatever feels most intuitive for you at the time.</p> <p align="justify"><a href="http://lh5.ggpht.com/-FiQDn7S5cmo/UR_FHxGm83I/AAAAAAAACMs/fkyXRT_zOs8/s1600-h/IMG_4592%25255B9%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4592" border="0" alt="IMG_4592" src="http://lh6.ggpht.com/-Wv8lox0YLWw/UR_FI28HIjI/AAAAAAAACM0/p92rJV8SdTs/IMG_4592_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="302"></a><strong></strong></p> <p align="justify"><strong>What you need:</strong></p> <p align="justify">A large red onion</p> <p align="justify">Little bit of olive oil</p> <p align="justify">2 1/2 cups self-raising flour</p> <p align="justify">Pinch salt</p> <p align="justify">Generous sprinkling of dried oregano</p> <p align="justify">Pepper</p> <p align="justify">200 gram pack of feta cheese</p> <p align="justify">1/3 cup soft margarine or softened butter</p> <p align="justify">Milk (for brushing the tops of the scones)</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Pre-heat the oven to gas mark 4 (180º C or 350º F) and either grease a baking sheet or line it with greaseproof paper.</p> <p align="justify">2. Slice the red onion into thin slivers whilst heating the oil in a frying pan. Add the sliced onions to the pan and fry until soft and cooked.</p> <p align="justify"><a href="http://lh6.ggpht.com/-fxe6EnqNCWI/UR_FKLjucRI/AAAAAAAACM8/4RDsXawDosg/s1600-h/IMG_4544%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4544" border="0" alt="IMG_4544" src="http://lh5.ggpht.com/-oquPxkC6rig/UR_FMSakvJI/AAAAAAAACNE/KEfDiiE7Ems/IMG_4544_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="306"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-QkTS4AXOrRs/UR_FN0q-IBI/AAAAAAAACNM/5ENLc8v0FMQ/s1600-h/IMG_4560%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4560" border="0" alt="IMG_4560" src="http://lh3.ggpht.com/-lhGfKwLq9lE/UR_FO1lkqPI/AAAAAAAACNU/_QhY1nsgetQ/IMG_4560_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="308"></a></p> <p align="justify">3. Sift the flour and salt into a mixing bowl and then add the oregano and a sprinkling of pepper to the flour/salt.</p> <p align="justify"><a href="http://lh4.ggpht.com/-ezaDbHZetkg/UR_FP74thTI/AAAAAAAACNc/KdBnWJxuSG8/s1600-h/IMG_4546%25255B4%25255D.jpg"><u><font color="#cc4411"></font></u><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4546" border="0" alt="IMG_4546" src="http://lh6.ggpht.com/-PmkPBThizkg/UR_FQ-vTFMI/AAAAAAAACNk/YR8ol9KJl78/IMG_4546_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-rL0-nxfQqq0/UR_FSFRUmlI/AAAAAAAACNs/l0P0PbBydi4/s1600-h/IMG_4548%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4548" border="0" alt="IMG_4548" src="http://lh5.ggpht.com/-XXAGoe8pxFs/UR_FTN8hLgI/AAAAAAAACN0/j0WUwSI5W-Y/IMG_4548_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">4. Cut the feta into large cubes (or cuboid shapes, if you’re me) – mine were about 1 inch by 1/2 inch by 1/2 inch and then add the feta to the mixing bowl with the flour and seasonings.</p> <p align="justify"><a href="http://lh6.ggpht.com/-jVRUK-pF0mU/UR_FUDOijLI/AAAAAAAACN8/qZWHMEQ5Plw/s1600-h/IMG_4549%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4549" border="0" alt="IMG_4549" src="http://lh4.ggpht.com/-h3t8XQ3rYBQ/UR_FVbKTtEI/AAAAAAAACOE/ttJaWDD1CeM/IMG_4549_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="294"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-RWgCwaWkIjk/UR_FWsYyQFI/AAAAAAAACOM/dgEqnt_1g14/s1600-h/IMG_4554%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4554" border="0" alt="IMG_4554" src="http://lh5.ggpht.com/-8wTBN7raH8g/UR_FXXm0SqI/AAAAAAAACOU/g-5KZOhA9bs/IMG_4554_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="291"></a></p> <p align="justify">5. When the onions have cooked, remove the pan from the stove and add the onions to the mixing bowl. I was too impatient to wait for them to cool down, but you can if you want to.</p> <p align="justify"><a href="http://lh5.ggpht.com/-4arSbr6Xhik/UR_FYf-AmfI/AAAAAAAACOc/A2WUj2HW7J8/s1600-h/IMG_4564%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4564" border="0" alt="IMG_4564" src="http://lh5.ggpht.com/-jCNZSxnQyhE/UR_FZMtR12I/AAAAAAAACOk/g4HsRBt17QA/IMG_4564_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="311"></a></p> <p align="justify">6. Mix everything in the bowl together thoroughly.</p> <p align="justify"><a href="http://lh3.ggpht.com/-u1X_Xy6xgMA/UR_FadHuujI/AAAAAAAACOs/Ew_epBLlp0c/s1600-h/IMG_4567%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4567" border="0" alt="IMG_4567" src="http://lh4.ggpht.com/-k062PE9v8rQ/UR_FbO2AwZI/AAAAAAAACO0/PJy72IBtuHw/IMG_4567_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="306"></a></p> <p align="justify">7. Add the margarine or butter to the bowl and rub thoroughly into the mixture – this didn’t take me long to do as the heat from the onions melted the butter and cheese and seemed to speed up the process. Draw the dough together into one mass (this may be quite crumbly).</p> <p align="justify"><a href="http://lh3.ggpht.com/-M9womY7Eh0k/UR_FcZhmHWI/AAAAAAAACO8/mQE2UZGs3hE/s1600-h/IMG_4570%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4570" border="0" alt="IMG_4570" src="http://lh5.ggpht.com/-in31YBmCIjw/UR_FdYgYgYI/AAAAAAAACPE/H7RyodSMMLs/IMG_4570_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="304"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-Q4f5MpcyYJ0/UR_FefX4ItI/AAAAAAAACPM/6Ih52a3-BvE/s1600-h/IMG_4572%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4572" border="0" alt="IMG_4572" src="http://lh3.ggpht.com/-8gm6PfDrHms/UR_FfE2TTxI/AAAAAAAACPU/yiOAIriYvFQ/IMG_4572_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh3.ggpht.com/-0OuqpVRn4jA/UR_Ff5CcY5I/AAAAAAAACPc/tRBQvwTb4sg/s1600-h/IMG_4575%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4575" border="0" alt="IMG_4575" src="http://lh4.ggpht.com/-p-1yC1Z9txE/UR_Fgn0eVEI/AAAAAAAACPk/mJHHCYxemLQ/IMG_4575_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">8. Shape the dough into small, round scones or tip onto a lightly floured surface and flatten into a round about 1 inch high (I didn’t measure the diameter) and then cut the round into 8 roughly equal triangular shapes.</p> <p align="justify"><a href="http://lh4.ggpht.com/-W9ehtfrQDqI/UR_FhyUtKyI/AAAAAAAACPs/IVp72cP6Zkc/s1600-h/IMG_4578%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4578" border="0" alt="IMG_4578" src="http://lh5.ggpht.com/-f-gQ2WEmbR4/UR_FimovidI/AAAAAAAACP0/cnJKM4Fp14g/IMG_4578_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-YWPjqN0vrts/UR_FjqmPYMI/AAAAAAAACP8/H3Db2uFHzT4/s1600-h/IMG_4582%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4582" border="0" alt="IMG_4582" src="http://lh6.ggpht.com/-Nl8gFc3cbvY/UR_FkrXA9JI/AAAAAAAACQE/WXqKtWG5-c8/IMG_4582_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">9. Place the scones on the greased or lined baking tray and then brush the top of each scone with a little bit of milk. Bake the scones in the middle of the pre-heated oven for about half an hour or until browned and delicious.</p> <p align="justify"><a href="http://lh5.ggpht.com/-i8hxywlDdaI/UR_FlxZujzI/AAAAAAAACQM/zrbr5yEcUYI/s1600-h/IMG_4583%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4583" border="0" alt="IMG_4583" src="http://lh5.ggpht.com/-B_wH7UbpMsE/UR_Fm3gK32I/AAAAAAAACQU/E_1X6YUTg2c/IMG_4583_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="321"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-zex95qMAfxo/UR_FoPIk6FI/AAAAAAAACQc/7__DUV5PNg8/s1600-h/IMG_4585%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4585" border="0" alt="IMG_4585" src="http://lh3.ggpht.com/-vTXcrHseuCY/UR_FpGO_0NI/AAAAAAAACQk/2NFQuAG35vw/IMG_4585_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="308"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-CYvMdHUvTLk/UR_FqA-4nsI/AAAAAAAACQs/cDa3fPuAw-Q/s1600-h/IMG_4588%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4588" border="0" alt="IMG_4588" src="http://lh4.ggpht.com/-9MiaIaR3MnA/UR_FrOjIH4I/AAAAAAAACQ0/M9zgA-IUsOM/IMG_4588_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">10. Either eat warm from the oven (if you’re impatient like me) or cool on a cooling rack before eating. Either way, I would highly recommend that you accompany your scones with generous lashings of butter.</p> <p align="justify"><a href="http://lh4.ggpht.com/-GeNrsmbYgtY/UR_FsAr8_II/AAAAAAAACQ8/aQlS2H-Bi_I/s1600-h/IMG_4589%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4589" border="0" alt="IMG_4589" src="http://lh6.ggpht.com/-8_eH3uhQaOI/UR_FtEMmoKI/AAAAAAAACRE/jk3IDvdV70s/IMG_4589_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="317"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-XkQj__MfqKU/UR_FuG_lJMI/AAAAAAAACRM/dLsfTJOaNNQ/s1600-h/IMG_4603%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4603" border="0" alt="IMG_4603" src="http://lh6.ggpht.com/-Cs4r1HIQfYs/UR_FvEAKigI/AAAAAAAACRU/8y9bF_ChEAA/IMG_4603_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="304"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com2tag:blogger.com,1999:blog-3251755170336396897.post-32993811053017940562013-02-05T23:03:00.001+00:002013-02-05T23:07:34.526+00:00Honey and Almond Biscuits<p align="justify">Last year I tried my hand for the first time at a nearly flourless chocolate cake, which incorporated a healthy abundance of ground almonds. The cake itself was good, but, I felt, needed tweaking and refining before it would be blog-worthy. So I bought various ingredients intending to try my hand at it again but somehow never got round to it. Various other uses for the unopened bag of ground almonds bought for attempt number two at the cake flitted across my mind but it wasn’t until a couple of weeks ago that I finally tried making something with the ground almonds – a something which was nothing like the chocolatey, sugar-laden visions that had filled my ground almond day dreams. These honey and almond biscuits were a bit of an experiment, which actually turned out pretty tasty…and with the psychological bonus that they must be better for me than other biscuits as they are sweetened with honey rather than sugar (at least that was my rather unconvincing rationale as I reached for a <strike>fourth</strike> second one). These biscuits are quite chewy in the middle and will last for a few days in an airtight tin. This recipe makes about 20 biscuits. The cup measurements are based on a 250 ml mug as equivalent to one full cup.</p> <p align="justify"><a href="http://lh5.ggpht.com/-Ul7oaL14x2M/URGPMeKuq8I/AAAAAAAACIM/rcWi4fjUv-U/s1600-h/IMG_4510%25255B9%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4510" border="0" alt="IMG_4510" src="http://lh6.ggpht.com/--iY3udx75y8/URGPNSIrerI/AAAAAAAACIU/BxBXkEx-Fwo/IMG_4510_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="345"></a><strong></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify">1/2 cup self-raising flour</p> <p align="justify">2 cups ground almonds</p> <p align="justify">1 1/2 teaspoons ground cinnamon</p> <p align="justify">1/3 cup honey</p> <p align="justify">1 egg</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Pre-heat the oven to gas mark 4 (180º C or 350º F) and either grease a baking sheet or line it with greaseproof paper.</p> <p align="justify">2. Sift the flour into a mixing bowl (imagine the photo for this stage…), add the almonds and cinnamon to the bowl and mix together thoroughly with a wooden spoon or spatula.</p> <p align="justify"><a href="http://lh4.ggpht.com/-RN9h2dqRB6g/URGPOcoRFjI/AAAAAAAACIc/rAlKn7lEl1Q/s1600-h/IMG_4436%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4436" border="0" alt="IMG_4436" src="http://lh5.ggpht.com/-YN7aQzf6W00/URGPPMyfQsI/AAAAAAAACIg/5sXhGzEc_6s/IMG_4436_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="309"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-LfE9uRabeGA/URGPQGn37oI/AAAAAAAACIo/m9VlYFNU8Pk/s1600-h/IMG_4437%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4437" border="0" alt="IMG_4437" src="http://lh5.ggpht.com/-8jC2tiG8UbE/URGPRLG3eiI/AAAAAAAACI0/JC4bzSTPS40/IMG_4437_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-jBehsZOk8Gg/URGPScgaP7I/AAAAAAAACI8/-LTloV6XXkI/s1600-h/IMG_4439%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4439" border="0" alt="IMG_4439" src="http://lh4.ggpht.com/-ZPw_wQRR-eo/URGPTVP9_9I/AAAAAAAACJE/jfDYQFPkSf0/IMG_4439_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="287"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-JQkGKQowZtI/URGPUaLNxtI/AAAAAAAACJM/dmdP1Jq_1S8/s1600-h/IMG_4440%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4440" border="0" alt="IMG_4440" src="http://lh6.ggpht.com/-TX7rK2b5z4A/URGPWIJI9mI/AAAAAAAACJU/2pLdXs4GSfA/IMG_4440_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="304"></a></p> <p align="justify">3. Add the honey to the flour, almonds and cinnamon and mix together with a wooden spoon or spatula until the mixture resembles breadcrumbs. You may find it easier to deal with the sticky honey if you fill the mug with boiling water, leave it for a minute or so and then empty it of the water (thereby heating the mug) before measuring the honey – the heat will help it to slide out of the mug and into the bowl more easily.</p> <p align="justify"><a href="http://lh5.ggpht.com/-X3nlNGZHle0/URGPXA6TekI/AAAAAAAACJc/7qC1gQy8Ri8/s1600-h/IMG_4444%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4444" border="0" alt="IMG_4444" src="http://lh5.ggpht.com/-vGxUdAfTyc4/URGPZG0fo-I/AAAAAAAACJk/kqdrYHLfqFU/IMG_4444_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="292"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-nI2s8sl8X5o/URGPbKiXHnI/AAAAAAAACJs/5Db9BkIlG10/s1600-h/IMG_4446%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4446" border="0" alt="IMG_4446" src="http://lh4.ggpht.com/-7slmhZ4yOuQ/URGPcajhjwI/AAAAAAAACJ0/O27gCornqXk/IMG_4446_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-Z5FgOTVnSoM/URGPdzY5ObI/AAAAAAAACJ8/cP9TMt-F8fw/s1600-h/IMG_4450%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4450" border="0" alt="IMG_4450" src="http://lh5.ggpht.com/-C8sI4oxAZw0/URGPfC67i5I/AAAAAAAACKE/s4Y_KYvgXVM/IMG_4450_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="298"></a></p> <p align="justify">4. Add the egg to the honey/flour/almond/cinnamon mixture and mix together thoroughly until the mixture comes together into a dough.</p> <p align="justify"><a href="http://lh6.ggpht.com/-EBPG5nMm6bg/URGPgzEV2FI/AAAAAAAACKM/vxcZA8L9j18/s1600-h/IMG_4452%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4452" border="0" alt="IMG_4452" src="http://lh6.ggpht.com/-__ptjFsSwz4/URGPiWzrOnI/AAAAAAAACKU/_gVvemcRHs8/IMG_4452_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-9sM6oF5LdYc/URGPjbdFjQI/AAAAAAAACKc/XPE3esfI8DU/s1600-h/IMG_4454%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4454" border="0" alt="IMG_4454" src="http://lh3.ggpht.com/-ZBNy-fbcSMA/URGPlJa9gYI/AAAAAAAACKk/lVShNUQq7Qc/IMG_4454_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="306"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-ZC7HYYXS3GI/URGPmJgctSI/AAAAAAAACKs/16BMQjz_jHs/s1600-h/IMG_4457%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4457" border="0" alt="IMG_4457" src="http://lh5.ggpht.com/-AnSu-XV3WwM/URGPnGyzCzI/AAAAAAAACK0/_CEmSzv8_vE/IMG_4457_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="311"></a></p> <p align="justify">5. Scoop out teaspoonfuls of the dough, shape into balls (this can be a sticky process) and then place each ball about an inch apart on the prepared baking tray. </p> <p align="justify"><a href="http://lh3.ggpht.com/-xXaaiafeqec/URGPolXnOmI/AAAAAAAACK8/DfD_yG2P7XQ/s1600-h/IMG_4459%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4459" border="0" alt="IMG_4459" src="http://lh3.ggpht.com/-mTKEA7tbn-w/URGPqzLW6rI/AAAAAAAACLE/uM3lR8HhrkI/IMG_4459_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify">6. Dip a fork in a little bit of extra flour and then press the fork into one of the balls to flatten it slightly. Repeat for every ball of dough, dipping the fork into the flour each time, to prevent the dough sticking to the fork.</p> <p align="justify"><a href="http://lh6.ggpht.com/-dF7bPN8KVVc/URGPr_rFV6I/AAAAAAAACLM/XhGjVUOHBNY/s1600-h/IMG_4462%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4462" border="0" alt="IMG_4462" src="http://lh6.ggpht.com/-hF5FeIRn7zc/URGPtE-cWpI/AAAAAAAACLU/5iijwV0aJ6w/IMG_4462_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-EMl5C_9H2os/URGPuUX515I/AAAAAAAACLc/LZFmWxLrU7M/s1600-h/IMG_4465%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4465" border="0" alt="IMG_4465" src="http://lh5.ggpht.com/-PM0Rc1nS4vg/URGPviQFVJI/AAAAAAAACLg/HDhfutiB1kY/IMG_4465_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="313"></a></p> <p align="justify">7. Bake in the middle of the pre-heated oven for about 10 to 15 minutes or until golden brown. Remove from the oven and leave to cool before eating.</p> <p align="justify"><a href="http://lh6.ggpht.com/-UkbVTIFhGx4/URGPwtLmtiI/AAAAAAAACLs/ZIKs2VNZG18/s1600-h/IMG_4493%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4493" border="0" alt="IMG_4493" src="http://lh5.ggpht.com/-PpwbE31fqok/URGPx7LQBOI/AAAAAAAACL0/GnDLp7Y257g/IMG_4493_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="324"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-5oM8B-vxczo/URGPy2ahsNI/AAAAAAAACL8/Grcf_M7cSvg/s1600-h/IMG_4499%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4499" border="0" alt="IMG_4499" src="http://lh6.ggpht.com/-RtnX9VNrkAc/URGP0M3M-aI/AAAAAAAACMA/_9ENuDVrv-c/IMG_4499_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="306"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com2tag:blogger.com,1999:blog-3251755170336396897.post-87176283603511411182013-01-20T22:38:00.001+00:002013-01-20T22:38:43.433+00:00The snow has arrived!<p><a href="http://lh3.ggpht.com/-Zkb1H-zyHUY/UPxx2Bgur-I/AAAAAAAACHA/vfN_V98VLw8/s1600-h/IMG_4350%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4350" border="0" alt="IMG_4350" src="http://lh5.ggpht.com/-tNcE6y58b88/UPxx2wKR3aI/AAAAAAAACHI/bRl8OKLBnOU/IMG_4350_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh3.ggpht.com/-AzJ9E_O0cHo/UPxx4qZMEYI/AAAAAAAACHQ/pbitjHJVMOA/s1600-h/IMG_4337%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4337" border="0" alt="IMG_4337" src="http://lh3.ggpht.com/-PZPReVi6WFw/UPxx5gRwAzI/AAAAAAAACHY/jAm10krTYMA/IMG_4337_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p><a href="http://lh4.ggpht.com/-ysaqURyec4Y/UPxx60WY__I/AAAAAAAACHg/oTAa5Dy4OAA/s1600-h/IMG_4372%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_4372" border="0" alt="IMG_4372" src="http://lh6.ggpht.com/-G24Go_oxbTI/UPxx8HbhzEI/AAAAAAAACHo/-abxMVQZYQo/IMG_4372_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com2tag:blogger.com,1999:blog-3251755170336396897.post-43869516135623571552013-01-07T20:44:00.001+00:002013-01-07T21:45:45.915+00:00Seven Randoms: Reflections on Recipe Posts<p align="justify">Happy new year! The end of year/start of year vogue in the blog-world at present seems to be posts reflecting on statistics and popular posts on individual blogs in the past year. Part-way through the year, however, I unsubscribed from Google Analytics and so I’m limited to the stats Blogger provides, which do not give annual breakdowns. So, I thought I’d do my own version of a reflection, but base it on all recipe posts since the blog began. And here are the results…</p> <p align="justify"><strong>1. Most popular recipe post: </strong><a href="http://somesomeandsome.blogspot.co.uk/2011/12/condensed-milk-fudge.html">Condensed Milk Fudge</a></p> <p align="justify"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_4599" border="0" alt="IMG_4599" src="http://lh4.ggpht.com/-Lws_5hF7HLk/Tuy0JlzZOFI/AAAAAAAAAoM/4Uagmv8hT8k/IMG_4599_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="328"></p> <p><strong>2. Second most popular recipe post:</strong> <a href="http://somesomeandsome.blogspot.co.uk/2011/12/chocolate-eclair-cookies.html">Chocolate Éclair Cookies</a></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_4300" border="0" alt="IMG_4300" src="http://lh4.ggpht.com/-kr5KhN0JBIU/Tt597STUxAI/AAAAAAAAAlc/M_DKfaB7o-A/IMG_4300_thumb3.jpg?imgmax=800" width="450" height="338"></p> <p><strong>3. Recipe I’ve made the most in the past year:</strong> <a href="http://somesomeandsome.blogspot.co.uk/2012/11/vanilla-blondies.html">Vanilla Blondies</a> and <a href="http://somesomeandsome.blogspot.co.uk/2012/03/hazelnut-and-chocolate-chunk-brownies.html">Hazelnut and Chocolate Chunk Brownies</a></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_3997" border="0" alt="IMG_3997" src="http://lh6.ggpht.com/-OnIhGdY2hSA/ULIJpfw67LI/AAAAAAAACAg/GCTUb4gQF0M/IMG_3997_thumb%25255B4%25255D.jpg?imgmax=800" width="450" height="298"></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_5996" border="0" alt="IMG_5996" src="http://lh5.ggpht.com/-tro9sIpx05E/T1U15Pn_kNI/AAAAAAAABBM/Sm0ZeOkKqb4/IMG_5996_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="338"></p> <p></p> <p><strong>4. Sweet recipe I’d most like to consume right now: </strong><a href="http://somesomeandsome.blogspot.co.uk/2011/06/chocolate-and-raspberry-tart.html">Chocolate and Raspberry Tart</a> or <a href="http://somesomeandsome.blogspot.co.uk/2012/04/pina-colada-mocktail-and-cocktail.html">Piña Colada Mocktail</a></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_8605" border="0" alt="IMG_8605" src="http://lh5.ggpht.com/-ofTertU_ToY/Te0Dq1MsLXI/AAAAAAAAAzo/ocqJe5D0VsA/IMG_8605_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="290"></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_1720" border="0" alt="IMG_1720" src="http://lh3.ggpht.com/-M74BryfK3eI/T3iR5h_sPPI/AAAAAAAABMM/OFlDCHYg71s/IMG_1720_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></p> <p><strong>5. Savoury recipe I’d most like to consume right now: </strong><a href="http://somesomeandsome.blogspot.co.uk/2011/03/beef-and-butternut-stew.html">Beef and Butternut Stew</a> or <a href="http://somesomeandsome.blogspot.co.uk/2011/07/lemon-and-olive-chicken.html">Lemon and Olive Chicken</a></p> <p><a href="http://lh3.ggpht.com/__UJAN67mWYk/TZQ-icYdJ_I/AAAAAAAAAlY/Yh3c_hKNkzM/s1600-h/IMG_79923.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7992" border="0" alt="IMG_7992" src="http://lh6.ggpht.com/__UJAN67mWYk/TZQ-i1S-yQI/AAAAAAAAAlc/BBZZzp0b2TE/IMG_7992_thumb1.jpg?imgmax=800" width="450" height="300"></a></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_8838" border="0" alt="IMG_8838" src="http://lh5.ggpht.com/-5OV0_YWkJsM/Th9XKAJluJI/AAAAAAAAAHY/kyY2Mkt0yNw/IMG_8838_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="285"></p> <p><strong>6. Favourite yeast-based recipe: </strong><a href="http://somesomeandsome.blogspot.co.uk/2011/08/cinnamon-plum-and-apple-rolls.html">Cinnamon, Plum and Apple Rolls</a></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_9570" border="0" alt="IMG_9570" src="http://lh3.ggpht.com/-2Vv6IgVySyA/TlZjTvJ-t1I/AAAAAAAAAOs/uI22B5KwcRk/IMG_9570_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="298"></p> <p><strong>7. Recipe I’d most like to make and share with good friends right now (if I had the time, inclination and ingredients to get baking this evening): </strong><a href="http://somesomeandsome.blogspot.co.uk/2010/02/raspberry-cake-with-vanilla-cream.html">Raspberry Cake with Vanilla Cream Cheese Icing</a></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="IMG_5060" border="0" alt="IMG_5060" src="http://lh5.ggpht.com/__UJAN67mWYk/S3aC5OF-prI/AAAAAAAAANo/BPEDtMDEt3A/IMG_5060_thumb%5B1%5D.jpg?imgmax=800" width="450" height="394"></p> <p>And based on the motley collection of photos here, I’m pleased to say that my photography appears to have improved (vastly) and perturbed to note a tendency towards sweet food – there is definite scope to work on savoury offerings in the coming year!</p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-37306244126468020742012-12-24T11:00:00.001+00:002012-12-24T11:00:31.075+00:00Christmas: The Gift of Grace<p align="justify">What do you think of as you look forward to Christmas Day tomorrow? Family? Friends? Food? Gifts? I think of all of those things, but am really praying that this Christmas I focus in particular on the one gift that has made the biggest difference to my life – that of God’s grace. For me, Christmas is not just about a baby in a manger and a nice Nativity story, but it is the proclamation of God becoming flesh – about Jesus living, dying and then rising again. For me, Christmas and Easter are inextricably bound to each other. Justice demands punishment and penalty for my wrongdoing, my sin; grace is God taking that punishment and paying that penalty on my behalf. The tiny baby in a manger that I celebrate at Christmas is also the risen Lord and Saviour that I celebrate at Easter. In the midst of all the joy, family, friends, gifts and food of the season, I hope and pray that you also experience the reality of God’s gift of grace. Merry Christmas!</p> <p align="justify">“For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.” (John 3:16, NIV) </p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-11733564695459971962012-12-17T14:21:00.001+00:002012-12-17T16:43:26.727+00:00Sunday Afternoon Splendour<p><a href="http://lh4.ggpht.com/-VizPS1n5EEg/UM8qT4w54RI/AAAAAAAACFU/eIDH4Nd4Ge0/s1600-h/2012-12-16%25252014.44.43%25255B9%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2012-12-16 14.44.43" border="0" alt="2012-12-16 14.44.43" src="http://lh6.ggpht.com/-pW_U13GuIsU/UM8qVXbxp2I/AAAAAAAACFc/sTxmEhHKX-M/2012-12-16%25252014.44.43_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="283"></a></p> <p><a href="http://lh4.ggpht.com/-98g99u_tpWw/UM8qW61BR4I/AAAAAAAACFg/XsCYUEp2fCM/s1600-h/2012-12-16%25252014.48.50%25255B9%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2012-12-16 14.48.50" border="0" alt="2012-12-16 14.48.50" src="http://lh5.ggpht.com/-V90jFuKUg1s/UM8qYMtN_DI/AAAAAAAACFs/WvvfDSYf2r4/2012-12-16%25252014.48.50_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="289"></a></p> <p><a href="http://lh6.ggpht.com/-iZHQdfPph24/UM8qZuD0ybI/AAAAAAAACF0/gAh8aV9YO0Y/s1600-h/2012-12-16%25252014.52.29%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2012-12-16 14.52.29" border="0" alt="2012-12-16 14.52.29" src="http://lh5.ggpht.com/-g7d03jIR64M/UM8qa8A6maI/AAAAAAAACF4/DyltojJFTAw/2012-12-16%25252014.52.29_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="317"></a></p> <p><a href="http://lh6.ggpht.com/-CbyRg25XkIk/UM8qc6SPdJI/AAAAAAAACGE/szPW8hLrwck/s1600-h/2012-12-16%25252015.03.33%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2012-12-16 15.03.33" border="0" alt="2012-12-16 15.03.33" src="http://lh3.ggpht.com/-Zp2l94faheU/UM8qekhdTOI/AAAAAAAACGM/6DilfZ-2pzc/2012-12-16%25252015.03.33_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p><a href="http://lh6.ggpht.com/-2_urlYp-H9w/UM8qfgG4JVI/AAAAAAAACGU/ofy8SCNa8o0/s1600-h/2012-12-16%25252015.30.30%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="2012-12-16 15.30.30" border="0" alt="2012-12-16 15.30.30" src="http://lh4.ggpht.com/-yF-9fP1X2RQ/UM8qgpIGvdI/AAAAAAAACGc/6PDlqX-X5IU/2012-12-16%25252015.30.30_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="257"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-66413026160315253262012-12-04T22:47:00.001+00:002012-12-05T08:34:35.517+00:00Our Gingerbread House<div align="justify">
On Friday, J and I went to our first Christmas ‘do’ of the season (I say that like we have a jam-packed calendar of festivities – we don’t…) and were asked to take along a Christmas-themed dessert. I knew someone else would be taking along a cake as part of a surprise birthday celebration for another someone else also attending and so did not want to take a cake-y dessert. However, I am also aware that whilst I LOVE christmas pudding, not everyone shares that love – in fact many don’t. I pondered the problem of what to take for a few days when finally inspiration struck one evening as I was dropping off to sleep – a gingerbread house would not only be fun for me to make but would also provide a perfect receptacle for a variety of sweets that would complement the birthday cake without competing for tummy space. This gingerbread house was a collaborative effort – J was employed to calculate dimensions and cut the dough. He also, as you’ll see in the photos, got extra creative and made little figurines of us (which didn’t get to go to the party). </div>
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Unfortunately, I did not take step by step photos as I made this, but I have copied the recipe below the photos, in case you’re inspired to try your own hand at a gingerbread house. And if you are, I’d say go for it, but do make sure you set aside a good few hours to enjoy decorating the house…</div>
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<a href="http://lh6.ggpht.com/-vuaUVJ_wLVQ/UL59PlxtkaI/AAAAAAAACDU/7bd06ETqUkc/s1600-h/IMG_4148%25255B5%25255D.jpg"><img alt="IMG_4148" border="0" height="300" src="http://lh5.ggpht.com/-HmvNgm3BCcY/UL59RbdR5YI/AAAAAAAACDc/GicAEyoZgek/IMG_4148_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4148" width="450" /></a></div>
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<b><a href="http://lh5.ggpht.com/-qHhBqJUzZR8/UL59TVwFVtI/AAAAAAAACDk/-Tc34UWjlkM/s1600-h/IMG_4150%25255B5%25255D.jpg"><img alt="IMG_4150" border="0" height="300" src="http://lh6.ggpht.com/-1n_-CA_jPvo/UL59VLGP2wI/AAAAAAAACDs/gyodBXVxIm8/IMG_4150_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4150" width="450" /></a></b><b></b></div>
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<b><span style="color: #231650;"></span><a href="http://lh6.ggpht.com/-shFwpNg4oMg/UL59XO7LmHI/AAAAAAAACD0/671Ii3wSwAw/s1600-h/IMG_4151%25255B4%25255D.jpg"><img alt="IMG_4151" border="0" height="299" src="http://lh4.ggpht.com/-NIicEObgjfA/UL59Y1jeWqI/AAAAAAAACD8/extnc9qSWAo/IMG_4151_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4151" width="450" /></a></b><b></b></div>
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<b><span style="color: #231650;"></span><a href="http://lh4.ggpht.com/-3Yie58uvxS8/UL59amBv33I/AAAAAAAACEE/wEA-o7MD64c/s1600-h/IMG_4156%25255B5%25255D.jpg"><img alt="IMG_4156" border="0" height="300" src="http://lh5.ggpht.com/-Vsb1fZwU2Jo/UL59cH6u5zI/AAAAAAAACEM/8wtA5S11n2E/IMG_4156_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4156" width="450" /></a></b></div>
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<b>Gingerbread House Recipe</b></div>
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This recipe makes enough dough for a house whose two side walls measure 15 cm long by 12 cm high, with two roof slats, each measuring 12 cm by 17 cm. The end walls measured 15 cm wide by 12 cm high at the bottom, with a slope in the top part leading to a central height of 6 cm above the bottom cuboid bit. There was enough dough left over to make some Christmas trees and our gingerbread man and woman. I would recommend that you either work very fast (if you measure and cut the dough with a ruler) or that you pre-cut templates for the house before you start making the dough as it hardens and becomes less pliable as it cools. All the measurements are based on a 250 ml mug as equal to one cup. </div>
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<a href="http://lh3.ggpht.com/-9TUDL3isN5I/UL59ePi8YWI/AAAAAAAACEU/PYcM4Yglmh0/s1600-h/IMG_4161%25255B5%25255D.jpg"><img alt="IMG_4161" border="0" height="309" src="http://lh6.ggpht.com/-PyVKF4mgZ0o/UL59fv49sYI/AAAAAAAACEc/If7gpM9b69U/IMG_4161_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4161" width="450" /></a></div>
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<b>What you need:</b></div>
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8 cups self-raising flour</div>
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Generous pinch of salt</div>
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4 1/2 teaspoons ground ginger</div>
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1 cup butter</div>
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2 1/3 cups light brown sugar</div>
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1 cup golden syrup</div>
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<b>What to do:</b></div>
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1. Pre-heat the oven to gas mark 4 (180º C or 350º F).</div>
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2. Sift the flour, salt and ginger into a heatproof bowl and stir a couple of times with a spoon (to make sure the ginger is fully distributed throughout the flour.</div>
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3. Put the butter, sugar and syrup into a saucepan and heat over a medium heat until all the butter has melted, the sugar has dissolved and the mixture reaches a gentle boil. Let the mixture simmer for 30 to 60 seconds.</div>
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4. Remove the butter, sugar and syrup mixture from the heat and pour slowly into the flour, salt and ginger mixture, stirring constantly. Towards the end you may need to just dig in with your hands and work all the flour into the dough (though bear in mind that the dough will be hot if you do this).</div>
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5. Lightly flour a clean work surface and then roll out the dough to a thickness of about 7 mm to 1 cm. Working quickly, before the dough gets too cool, cut out the walls and roof of your gingerbread house as well as any other shapes you want to use for decoration.</div>
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6. Place the walls, roof and other gingerbread shapes on baking trays lined with baking parchment and bake in the middle of the pre-heated oven for 15 to 20 minutes for the walls and roof (and 10 to 15 minutes for smaller shapes such as Christmas trees and gingerbread people) or until brown all over. Unless you have huge baking trays and a large oven, this will need to be done in batches. Don’t crowd the baking trays as the dough will spread slightly as it cooks.</div>
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7. When the gingerbread has baked, remove it from the oven and carefully transfer it to a cooling rack to cool. If you’re not as lazy and have more precise propensities than I do, you may want to trim your walls and roof slats to their original size at this point, as they will expand slightly in the oven. The baked dough will be soft when it comes out of the oven, but will harden as it cools.</div>
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8. When the dough pieces have cooled assemble and then decorate your gingerbread house. I used caramel (made by carefully melting white sugar over a low heat until it had fully dissolved) as the glue for my house walls and roof but you can also use royal icing (which is more traditional and from what I understand, sets more firmly than caramel). I used melted chocolate to stick the sweets to my house, but you can also use caramel or royal icing. When assembling the walls, I found it best to attach first one long wall to the end wall and let that set before adding the second long wall, letting that set and finally adding the other end wall. I then stuck together the roof pieces. As I wanted the roof to be detachable from the house, I did not stick it to the walls. However, if you want to stick the roof to the walls, it would probably be best to add one roof piece and let that set before finally adding the last roof piece. In all cases, you will need to use caramel or royal icing as glue along the joins and may need to hold your pieces in place for a minute or two whilst they set.</div>
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<a href="http://lh5.ggpht.com/-yfAtFaWENl8/UL59h1QnqYI/AAAAAAAACEk/A1b4s9yy6xA/s1600-h/IMG_4164%25255B5%25255D.jpg"><img alt="IMG_4164" border="0" height="298" src="http://lh6.ggpht.com/-Ko85rSwNY8I/UL59jsAxocI/AAAAAAAACEs/_YKlX4L0yZA/IMG_4164_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4164" width="450" /></a></div>
Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-17470409268984189752012-11-25T12:08:00.001+00:002012-11-25T12:21:56.054+00:00Vanilla Blondies<p align="justify">Well – in my last post, I said that I had a few recipes that I hoped to share soon and I feel this is getting off to a good start – a new post only a few days later than my last post (as opposed to over a month as has been the case all too often this year…).</p> <p align="justify">This recipe was invented during a period of intense seeking after brownie perfection (<a href="http://somesomeandsome.blogspot.co.uk/2012/03/hazelnut-and-chocolate-chunk-brownies.html">this recipe</a> is a product of that time and in fact, is just a variant of this recipe, which actually came first despite the fact that the brownie recipe made it onto the blog months ago). I was a bit-over-chocolated and wanted something different but still similar to the perfect brownies after which I aspired (and still do). Something must have gone right because this recipe is now one of J’s favourites – and one of the few foods that he finds close to irresistible (his general attitude to food, which is to eat when he is hungry and not to eat when he is not is something my greedy self wishes I had more in common with). This recipe is very easy to make and easy to vary – for example, try substituting the cranberries and macadamia nuts for other nuts and/or fruit, add in some chocolate chunks or drizzle chocolate on top – one combination that I like (and which received good reviews at work!) is to swop the cranberries and macadamias for walnut pieces and to drizzle white chocolate on the top.</p> <p align="justify">I baked this in a baking tin measuring about 11 inches by 7 inches. All the cup measurements below are based on a 250 ml mug as equal to 1 cup. Apologies for the weird light in the photos in this post – a sad consequence of baking at night by the yellow glow of the kitchen light rather than in natural light.</p> <p align="justify"><a href="http://lh6.ggpht.com/-GqKOsowPUCk/ULIJn3BkfqI/AAAAAAAACAY/hmoMQbohTXQ/s1600-h/IMG_3997%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3997" border="0" alt="IMG_3997" src="http://lh6.ggpht.com/-OnIhGdY2hSA/ULIJpfw67LI/AAAAAAAACAg/GCTUb4gQF0M/IMG_3997_thumb%25255B4%25255D.jpg?imgmax=800" width="450" height="298"></a></p> <p align="justify"><strong>What you need:</strong></p> <p align="justify">1 1/2 cups light brown sugar</p> <p align="justify">1 1/2 cups self-raising flour</p> <p align="justify">Pinch salt</p> <p align="justify">1 cup (and a bit more if you fancy) of mixed cranberries and macadamia nuts</p> <p align="justify">2 eggs</p> <p align="justify">1 dessertspoon vanilla extract</p> <p align="justify">1/2 cup butter, melted</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Pre-heat the oven to gas mark 4 (180º C or 350º F) and grease the baking tray well.</p> <p align="justify">2. Sift the flour, salt and sugar into a mixing bowl. Add the cranberries and macadamias to the bowl and mix everything together well.</p> <p align="justify"><a href="http://lh5.ggpht.com/-iftXcxAZoBY/ULIJuO_qVCI/AAAAAAAACAo/9BaZrE64nHY/s1600-h/IMG_3965%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3965" border="0" alt="IMG_3965" src="http://lh3.ggpht.com/-zqkPj84KoFQ/ULIJvaoDm6I/AAAAAAAACAw/iQU1j9b18kY/IMG_3965_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="311"></a></p> <p align="justify">3. Add the eggs, vanilla extract and butter to the bowl and mix together vigorously with a whisk until thoroughly combined. I find it best to add the eggs to one side of the bowl and the butter to the other side of the bowl immediately before whisking, to avoid any egg being inadvertently cooked by hot butter.</p> <p align="justify"><a href="http://lh3.ggpht.com/-n2B3ysTtZXU/ULIJxhWCFEI/AAAAAAAACA4/xYPR4cxhQP4/s1600-h/IMG_3967%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3967" border="0" alt="IMG_3967" src="http://lh3.ggpht.com/-ErBSYKaDZy4/ULIJzFQkc1I/AAAAAAAACBA/045Clw59zZc/IMG_3967_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="309"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-atjz6cv296E/ULIJ1IQSEAI/AAAAAAAACBI/vYZ-FmrG_z8/s1600-h/IMG_3970%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3970" border="0" alt="IMG_3970" src="http://lh5.ggpht.com/-nZaOm5jghvA/ULIJ2fBd5RI/AAAAAAAACBM/NnQTo6y9Udo/IMG_3970_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="291"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-M-HHVMRrc0Y/ULIJ4I5nyMI/AAAAAAAACBY/VZVF1Sa7QJg/s1600-h/IMG_3975%25255B11%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3975" border="0" alt="IMG_3975" src="http://lh5.ggpht.com/-3Okjd6jK0Ck/ULIJ5uoAanI/AAAAAAAACBc/lcDfh6WiF-4/IMG_3975_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="289"></a></p> <p align="justify">4. Tip the batter into the greased baking pan, spread it equally across the pan and level the top. This batter can be quite stiff, particularly if you eggs were on the small side, and so it may need some work to spread it fully in the pan.</p> <p align="justify"><a href="http://lh3.ggpht.com/-NW6_P0IjTU4/ULIJ7Y9nFwI/AAAAAAAACBo/p5RQx2dZPCs/s1600-h/IMG_3975%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3975" border="0" alt="IMG_3975" src="http://lh4.ggpht.com/-2GsgjtpTf7c/ULIJ8gkPQcI/AAAAAAAACBw/WwMxebVbTMY/IMG_3975_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="289"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-45r4gCSzY3I/ULIJ-_bSp3I/AAAAAAAACB4/W6hR14jkDlY/s1600-h/IMG_3977%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3977" border="0" alt="IMG_3977" src="http://lh4.ggpht.com/-tpl2NruasaE/ULIKALSVL2I/AAAAAAAACCA/K0QsH0dooak/IMG_3977_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="304"></a></p> <p align="justify">5. Bake in the middle of the pre-heated oven for about 20 to 25 minutes or until done. At this point a skewer will come out mostly clean with a wettish crumb – if a skewer comes out with raw batter on it, leave the blondies in the oven to cook for a bit longer.</p> <p align="justify">6. When done, remove the blondies from the oven and leave to cool on a cooling rack before cutting, decorating with melted chocolate (if desired) and devouring.</p> <p align="justify"><a href="http://lh6.ggpht.com/-HnSKYLEi6cs/ULIKCBS7f-I/AAAAAAAACCI/IHRvPPOxe4w/s1600-h/IMG_3979%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3979" border="0" alt="IMG_3979" src="http://lh6.ggpht.com/-z0X8MIksbFI/ULIKDjeRoPI/AAAAAAAACCM/DCeLTqkh7-M/IMG_3979_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-wPjYIQ2ysbs/ULIKFfOoNZI/AAAAAAAACCY/h3c9aT1851M/s1600-h/IMG_3984%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3984" border="0" alt="IMG_3984" src="http://lh5.ggpht.com/-JzJ_awWv2G0/ULIKGaMNWuI/AAAAAAAACCc/jFtOJi63-ew/IMG_3984_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="292"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-w-pzFDoWgC8/ULIKILCi5RI/AAAAAAAACCo/fL8btmKP02A/s1600-h/IMG_3993%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_3993" border="0" alt="IMG_3993" src="http://lh3.ggpht.com/-8Xjz8SUHbvQ/ULIKJPAIsPI/AAAAAAAACCw/XPwt2Eh_We4/IMG_3993_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="294"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com2tag:blogger.com,1999:blog-3251755170336396897.post-23751166163438352192012-11-22T08:00:00.000+00:002012-11-22T08:00:03.401+00:00Normal Service Will Resume Shortly...I seem, on the rare occasions these days when I do blog, to only ever post apology posts for not posting for so long. So, in the interests of not breaking the habit too soon, I'll start this post by saying that I am sorry for not posting for so long. I have missed blogging but sadly life has taken over lately. Between a trip to Zimbabwe, lots and lots of work and an exciting new development in the somesomeandsome household - a new little family member currently baking away and due next February - I've either not had time to blog or struggled to find the inclination to spend time in the kitchen with food. However, I have a series of photos for recipes that I need to write up into posts, which I hope to do soon. Until then, thank you for your ongoing support - I am amazed by the fact that, despite my lack of posts, not a day has gone by without someone or many someones visiting my little corner of the web - thank you!Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-19491659388973027422012-10-04T15:46:00.001+01:002012-10-04T15:46:47.181+01:00Quick Chocolate Pudding<p align="justify">I’ve seen cornflour-based puddings in many places – cookery books, blogs, in add-milk only packets on supermarket shelves – but it was only a couple of weeks ago that I decided to try my hand at making one, on a day when I felt like chocolate but wanted something that didn’t feel too naughty. This pudding, which resulted, felt about as bad as an evening cup of cocoa – i.e. not at all and really rather comforting. The recipe below makes one serving and the cup measurement is based on a 250 ml mug as equal to one cup.</p> <p align="justify"><a href="http://lh5.ggpht.com/-PvTNVyDWB0Y/UG2hDT46KnI/AAAAAAAAB-Q/T3NJPt8jPjw/s1600-h/IMG_7423%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_7423" border="0" alt="IMG_7423" src="http://lh5.ggpht.com/-xsj5XuhiUlM/UG2hEdCe2tI/AAAAAAAAB-Y/EH5MmiK_5Hs/IMG_7423_thumb%25255B4%25255D.jpg?imgmax=800" width="450" height="330"></a><strong></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p>2 heaped tsp cocoa powder</p> <p>2 rounded tsp brown sugar</p> <p>1 heaped tsp cornflour</p> <p>1 cup milk</p> <p>Your choice of garnish, such as whipped cream, Greek yoghurt, fresh fruit or chocolate shavings</p> <p><strong>What to do:</strong></p> <p>1. Put the cocoa powder, brown sugar and cornflour into a small saucepan. Add a small amount of the milk and mix everything together into a smooth paste.</p> <p><a href="http://lh5.ggpht.com/-028-VX1QTjI/UG2hFwS8OpI/AAAAAAAAB-g/DPmf6Uon8GE/s1600-h/IMG_7370%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7370" border="0" alt="IMG_7370" src="http://lh3.ggpht.com/-UXPl8xw3GSc/UG2hHBQ5GWI/AAAAAAAAB-o/4FM8-vUrEUk/IMG_7370_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="322"></a></p> <p><a href="http://lh4.ggpht.com/-rmpJzRVvH1Y/UG2hI2vbw3I/AAAAAAAAB-w/hkIEEl5sMpk/s1600-h/IMG_7372%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7372" border="0" alt="IMG_7372" src="http://lh4.ggpht.com/-NMQzhWIXRCc/UG2hKOjypmI/AAAAAAAAB-4/pI949RrXSvk/IMG_7372_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p><a href="http://lh4.ggpht.com/-7KlIRmvLZng/UG2hLSBVJxI/AAAAAAAAB_A/DUXL3COEqFo/s1600-h/IMG_7377%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7377" border="0" alt="IMG_7377" src="http://lh5.ggpht.com/-ywO0MkHEVDo/UG2hMYXyRcI/AAAAAAAAB_I/fMFJSUrJZl8/IMG_7377_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p>2. Add the rest of the milk and whisk everything together thoroughly.</p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7380" border="0" alt="IMG_7380" src="http://lh5.ggpht.com/-YNPykIT5Hmo/UG2hNmeppSI/AAAAAAAAB_M/8f-v2gyeW6s/IMG_7380_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="326"></p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7386" border="0" alt="IMG_7386" src="http://lh3.ggpht.com/-mMP2puEpDXY/UG2hOqybWzI/AAAAAAAAB_Y/pKaVFhJlNlI/IMG_7386_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></p> <p>3. Put the saucepan over a medium heat and bring slowly to the bowl, whisking regularly. Keep the saucepan over the heat until the mixture starts to thicken and reaches a consistency slightly thicker than custard (unfortunately the camera was not prepared to fight through all the steam associated with this stage to get a good picture, so there isn’t one…).</p> <p>4. Remove the pan from the heat and either serve immediately or (and I much prefer this option) wait a few minutes for the mixture to cool a bit, and then pour it into a serving bowl and then cool completely in the fridge before garnishing and serving.</p> <p><a href="http://lh4.ggpht.com/-vZ_gadg4P10/UG2hQlu8_WI/AAAAAAAAB_g/7zgYgtmCaAs/s1600-h/IMG_7397%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7397" border="0" alt="IMG_7397" src="http://lh6.ggpht.com/-TmO4wp1mE9E/UG2hR2pJ29I/AAAAAAAAB_o/CWl2C0c8IeM/IMG_7397_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="317"></a> </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh5.ggpht.com/-iwGC5kziRSo/UG2hTYCGNfI/AAAAAAAAB_w/axMKbbylwwY/s1600-h/IMG_7428%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_7428" border="0" alt="IMG_7428" src="http://lh5.ggpht.com/-AstPsfoecVk/UG2hUb4algI/AAAAAAAAB_4/NrQLIoxqAKY/IMG_7428_thumb%25255B4%25255D.jpg?imgmax=800" width="450" height="338"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0tag:blogger.com,1999:blog-3251755170336396897.post-89833004758908590392012-09-16T19:11:00.001+01:002012-09-16T19:11:30.376+01:00Sticky Toffee Cake<p align="justify">I don’t remember the first time I ate sticky toffee pudding. Most of the time when I’ve been tempted by it as a menu option, it has followed a hearty pub meal, and these are times when I am more tempted by options such as brownies and ice cream or lemon tart. However, once I tried it I was sold on it. Not so sold that I’ll never again choose brownies and ice cream or lemon tart over sticky toffee pudding, but sold enough for it to always be a viable contender. A couple of weeks ago, it won the pudding-menu-option-fight and I had an average to good sticky toffee pudding. Since then, I’ve been craving more sticky toffee pudding. However, I decided to try making it in cake form rather than as a steamed pudding. This had the advantage not only of being much quicker to prepare but also meant that I was able to sneak a quick slice for ‘elevenses’ yesterday morning (not something I usually have). This is good served hot from the oven in the same way you would serve sticky toffee pudding (my preference is with custard, but, if you’re not familiar with this pudding, cream or ice cream also work well) or cold. The sauce on top sinks to the bottom to make a thin gooey layer, although this does seem to dry pretty quickly once the cake has been cut. The cup measurements below are all based on a 250 ml mug as equal to 1 cup and I baked it in a baking pan (actually a roasting tin) which measured about 12 inches long by 9 inches wide by 2 inches deep. This cake is quite sweet – decrease the sugar slightly if you’d prefer yours less sweet. You can also vary the taste slightly by using ground ginger in place of the mixed spice and/or add a generous handful of nuts, such as walnuts of pecans, either to the cake batter or sprinkled on top after adding the sauce. If you’d like extra sauce to serve alongside the cake, make another batch using the same quantities as those given below, but with extra milk or cream to bring it to an easy pouring consistency.</p> <p align="justify"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7356" border="0" alt="IMG_7356" src="http://lh6.ggpht.com/-9G7DssCuvo0/UFYVXj85YMI/AAAAAAAAB4g/096KpiulVbk/IMG_7356_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="300"><strong></strong></p> <p align="justify"><strong>What you’ll need:</strong></p> <p align="justify"><strong>For the cake:</strong></p> <p align="justify">250 gram package of stoned dates</p> <p align="justify">3/4 cup boiling water</p> <p align="justify">1/2 cup butter</p> <p align="justify">1 1/4 cup dark brown sugar</p> <p align="justify">3 eggs</p> <p align="justify">2 cups self-raising flour</p> <p align="justify">Pinch salt</p> <p align="justify">1 heaped teaspoon ground mixed spice</p> <p align="justify"><strong>For the sauce:</strong></p> <p align="justify">1/2 cup butter</p> <p align="justify">1 cup dark brown sugar</p> <p align="justify">1/4 cup milk</p> <p align="justify"><strong>What to do:</strong></p> <p align="justify">1. Roughly chop the dates. Put them in a heatproof bowl and then cover them with the water and set them aside for later.</p> <p align="justify"><a href="http://lh4.ggpht.com/-6-YW_ciz7oQ/UFYVY42OOQI/AAAAAAAAB4o/EcMngDNK_og/s1600-h/IMG_7213%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7213" border="0" alt="IMG_7213" src="http://lh4.ggpht.com/-12K3nYTBrTY/UFYVaMt5AyI/AAAAAAAAB4w/JdbLhpxGvg8/IMG_7213_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">2. Pre-heat the oven to gas mark 4 (180º C or 350º F) and grease the pan well with butter or margarine.</p> <p align="justify">3. In a new, clean bowl, cream together the butter and brown sugar with an electric mixer.</p> <p align="justify"><a href="http://lh3.ggpht.com/-MQxaBAXqdhY/UFYVbfirXHI/AAAAAAAAB44/hX8dqVXMn78/s1600-h/IMG_7222%25255B9%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7222" border="0" alt="IMG_7222" src="http://lh4.ggpht.com/-oxUz2biovDM/UFYVc6lmk2I/AAAAAAAAB5A/Yzbzgb0I-R4/IMG_7222_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh3.ggpht.com/-gz8G5wFHI88/UFYVeNbouTI/AAAAAAAAB5I/JjO3qr56vKQ/s1600-h/IMG_7226%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7226" border="0" alt="IMG_7226" src="http://lh3.ggpht.com/-i_qxPqoFg5I/UFYVfYc_p7I/AAAAAAAAB5Q/0nh0Ms_1Ls8/IMG_7226_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">4. Beat the eggs into the creamed butter and sugar, one at a time, with an electric mixer.</p> <p align="justify"><a href="http://lh3.ggpht.com/-GAKuGoFM2Yo/UFYVhDP4RCI/AAAAAAAAB5Y/FDwgOLfBX0Q/s1600-h/IMG_7231%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7231" border="0" alt="IMG_7231" src="http://lh4.ggpht.com/-XGsAbwaUwjE/UFYViRvc_2I/AAAAAAAAB5c/Vmh885H0tQA/IMG_7231_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-siwDtk61s_g/UFYVj0gPLEI/AAAAAAAAB5o/hVRKoBgrjm4/s1600-h/IMG_7239%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7239" border="0" alt="IMG_7239" src="http://lh6.ggpht.com/-pFVkw-xF3gs/UFYVlAhnTTI/AAAAAAAAB5w/1-AF7hg9Y6A/IMG_7239_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-w9dUpmajq8A/UFYVmbxe9CI/AAAAAAAAB54/jzRJ13xegbc/s1600-h/IMG_7242%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7242" border="0" alt="IMG_7242" src="http://lh3.ggpht.com/-t7L1QQMF6GI/UFYVoTkbR8I/AAAAAAAAB6A/dOEZLYqUHwQ/IMG_7242_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-8j-bFJ3EXu4/UFYVpX827TI/AAAAAAAAB6I/3K_ltp53etM/s1600-h/IMG_7252%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7252" border="0" alt="IMG_7252" src="http://lh6.ggpht.com/-gid58O9oGEY/UFYVsLNTTUI/AAAAAAAAB6Q/uB-nMrWl_60/IMG_7252_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">5. Sift the flour, salt and mixed spice into the butter/sugar/egg mixture and fold in.</p> <p align="justify"><a href="http://lh6.ggpht.com/-qS1crA1NMfE/UFYVtjrp0MI/AAAAAAAAB6Y/OI-ODhqitkE/s1600-h/IMG_7256%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7256" border="0" alt="IMG_7256" src="http://lh4.ggpht.com/-_cmW1lbasZ8/UFYVu6XCXzI/AAAAAAAAB6g/HwBDtqbnENs/IMG_7256_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-B6zxxceaK3M/UFYVwd_dLGI/AAAAAAAAB6o/20WcDHazBxE/s1600-h/IMG_7259%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7259" border="0" alt="IMG_7259" src="http://lh5.ggpht.com/-1SrDCj3lI_8/UFYVxdF9RAI/AAAAAAAAB6w/qRiwR4CK09E/IMG_7259_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">6. Tip the soaked dates and any unabsorbed water into the butter/sugar/egg/flour mixture and fold in thoroughly. My batter looked slightly curdled at this stage – probably because my butter and eggs were pretty cool; however, it did not seem to affect the cake so don’t worry if yours looks curdled too.</p> <p align="justify"><a href="http://lh3.ggpht.com/-OGE25NvBPus/UFYVy6zN6DI/AAAAAAAAB64/DgJd82PQvFg/s1600-h/IMG_7265%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7265" border="0" alt="IMG_7265" src="http://lh6.ggpht.com/-zoY5xSxTnOc/UFYV0O6_-jI/AAAAAAAAB68/kEl5crdMarY/IMG_7265_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-fbjRJtuKhd0/UFYV1lPgDLI/AAAAAAAAB7I/RplmpGG4I_A/s1600-h/IMG_7271%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7271" border="0" alt="IMG_7271" src="http://lh4.ggpht.com/-fDzqxputgWk/UFYV20rOnjI/AAAAAAAAB7Q/5b7ILFIJ3Wo/IMG_7271_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">7. Tip the cake batter into the greased pan and spread out evenly across the pan and then set aside whilst you make the sauce.</p> <p align="justify"><a href="http://lh5.ggpht.com/--BYF8Hx74E8/UFYV4SfxmDI/AAAAAAAAB7Y/MuI6cFJcIu8/s1600-h/IMG_7298%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7298" border="0" alt="IMG_7298" src="http://lh6.ggpht.com/-BXjJ6M1rAuY/UFYV56mo8tI/AAAAAAAAB7g/N8ZUmrSwTDA/IMG_7298_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">8. To make the sauce, put in a small saucepan the butter, sugar and milk and then put the pan over a low heat. You may need to give it a quick mix once or twice or swill the milk/melting butter around the bottom edges of the pan to ensure that all the sugar is incorporated. The butter and sugar should soon melt fully and the mixture will reach a rolling boil. Once this point is reached, keep the pan over the heat for a further minute or so, at boiling point, and then remove from the heat. Leave the sauce to cool in the pan for a minute or two.</p> <p align="justify"><a href="http://lh4.ggpht.com/-L5GKfP2p9KU/UFYV7FmxYtI/AAAAAAAAB7o/v6dAdmnaZow/s1600-h/IMG_7278%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7278" border="0" alt="IMG_7278" src="http://lh6.ggpht.com/-mLDzaHAykyo/UFYV8glRuuI/AAAAAAAAB7w/HWW9mvNhaDQ/IMG_7278_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh3.ggpht.com/-ob1C2rWwS0o/UFYV9qZC6iI/AAAAAAAAB74/T8JCaDSI2Bg/s1600-h/IMG_7288%25255B7%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7288" border="0" alt="IMG_7288" src="http://lh5.ggpht.com/-uwMHoOBQ4Vo/UFYV--bTF0I/AAAAAAAAB8A/BeGOoi8Zvc4/IMG_7288_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">9. When the sauce has cooled slightly, pour it over the top of the cake batter and then swirl it into the batter with the end of a butter knife.</p> <p align="justify"><a href="http://lh3.ggpht.com/-Z9oCHLF66Sk/UFYWA8WhsKI/AAAAAAAAB8I/qt9todR0VMU/s1600-h/IMG_7302%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7302" border="0" alt="IMG_7302" src="http://lh3.ggpht.com/-UafvnEKvnHg/UFYWCdOT4PI/AAAAAAAAB8Q/zJ4hefC3MLM/IMG_7302_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="336"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/--WbL1Y2x0vc/UFYWDwALztI/AAAAAAAAB8Y/jpAWth3PW80/s1600-h/IMG_7305%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7305" border="0" alt="IMG_7305" src="http://lh3.ggpht.com/-3SXnLm5SVLs/UFYWEzit8WI/AAAAAAAAB8c/g_-UXEAPsc4/IMG_7305_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh3.ggpht.com/-_YapvTmSPqs/UFYWGJxYdcI/AAAAAAAAB8o/_MSsgBOpnsA/s1600-h/IMG_7310%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7310" border="0" alt="IMG_7310" src="http://lh3.ggpht.com/-sAnra8M2jB4/UFYWHc1DGTI/AAAAAAAAB8w/nwjD9AnD34w/IMG_7310_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify"><a href="http://lh3.ggpht.com/-8tyfT6i4kZg/UFYWIxHpokI/AAAAAAAAB84/2ZSvIm7oq8Q/s1600-h/IMG_7313%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7313" border="0" alt="IMG_7313" src="http://lh4.ggpht.com/-isSLciBupQQ/UFYWKeCgGhI/AAAAAAAAB9A/QWpuJHmmJ8c/IMG_7313_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">10. Bake the cake in the middle of the pre-heated oven for 45 to 55 minutes or until done. You will need to test it but checking to see that it is beginning to pull away from the sides and is springy to the touch – a skewer may not come out clean as the sauce will have settled at the bottom of the pan and made a thin layer of gooey goodness. Please excuse the little bit of ‘quality control’ in the corner of the pan – I was initially confused when this came out of the oven as the cake looked cooked but I didn’t expect the gooey layer at the bottom and so was confused about why my skewer wasn’t coming out clean…</p> <p align="justify"><a href="http://lh5.ggpht.com/-IHbSj7ktZh4/UFYWL2lXBdI/AAAAAAAAB9I/mr1Njla9UwY/s1600-h/IMG_7319%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7319" border="0" alt="IMG_7319" src="http://lh4.ggpht.com/-qnOBRhsKCfM/UFYWNeoAlgI/AAAAAAAAB9Q/3CB7LaDMQUU/IMG_7319_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="338"></a></p> <p align="justify">11. When the cake has cooked, remove it from the oven and either leave to cool in the pan on a cooling rack or serve immediately with your choice of sauces and accompaniments.</p> <p align="justify"><a href="http://lh6.ggpht.com/-IezqfiLWim0/UFYWO7PwGgI/AAAAAAAAB9Y/8mLasah0iXM/s1600-h/IMG_7320%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7320" border="0" alt="IMG_7320" src="http://lh5.ggpht.com/-TX22QlodC4g/UFYWPxEDrII/AAAAAAAAB9g/A0FLejiEWlg/IMG_7320_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="321"></a></p> <p align="justify"><a href="http://lh4.ggpht.com/-LkzHd0bnNd0/UFYWRQzEc3I/AAAAAAAAB9o/lqpo3W5CSf4/s1600-h/IMG_7333%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_7333" border="0" alt="IMG_7333" src="http://lh5.ggpht.com/-Vh3gI8AZDHs/UFYWT48z55I/AAAAAAAAB9w/5LaplMaqcIc/IMG_7333_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="322"></a></p> Bhttp://www.blogger.com/profile/05764078848183487713noreply@blogger.com0