tag:blogger.com,1999:blog-71453338724969888032023-11-16T02:58:34.465-08:00In my kitchen. Out your kitchen.Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7145333872496988803.post-11504800176376520102014-06-07T05:08:00.000-07:002014-06-07T05:08:02.002-07:00My Teriyaki Salmon with Thai Sticky Rice and Chilli Lime Broccoli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5zVQookTTCxpP3rtyb5zgKBix_V70kMLP1fSeorLUQNvZ1UEG78hsQnwco8dfwXcd6y9cYCDWf9PwhsFH3XFLeQFBO64iAmQM4zDW84aXwVOK_OxLiliwW40Gf1ky4fP1lt0g45Rxgds/s1600/P1030667.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5zVQookTTCxpP3rtyb5zgKBix_V70kMLP1fSeorLUQNvZ1UEG78hsQnwco8dfwXcd6y9cYCDWf9PwhsFH3XFLeQFBO64iAmQM4zDW84aXwVOK_OxLiliwW40Gf1ky4fP1lt0g45Rxgds/s1600/P1030667.JPG" height="287" width="320" /></a></div>
Last night I made a fairly quick teriyaki salmon dish because we fancied something full of flavour but fairly light and I always look to Asian food for this! I served it with some sticky Thai rice which went with it very well, though you could use noodles or even egg fried rice if you'd prefer. And to keep it zingy, I lightly fried my broccoli in chilli and lime juice. The perfect late Friday night meal after a long week at work that involves minimal prep, only about 15mins in front on the hob and whole lot of satisfaction at the table (or on your knee in front of Alan Carr!)<br />
<br />
<br />
<br />
<br />
<h4>
Ingredients </h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwBb4W_Y57fNGEs2SXjVUuKYYQpo0vEC9T_h2uhAshn4vlSTM2X7wZ1g8NSFHCynnW5g3lJNOfBqqILrbgb9SyGpJ3iUBBnKlo_NVn3BE7f7hXx7fjqs0mEskpBt8pJZmqdZO5DuOa7K2/s1600/P1030653.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwBb4W_Y57fNGEs2SXjVUuKYYQpo0vEC9T_h2uhAshn4vlSTM2X7wZ1g8NSFHCynnW5g3lJNOfBqqILrbgb9SyGpJ3iUBBnKlo_NVn3BE7f7hXx7fjqs0mEskpBt8pJZmqdZO5DuOa7K2/s1600/P1030653.jpg" height="320" width="292" /></a><br />
1 tablespoon rice wine vinegar<br />
2 tablespoons clear honey<br />
3 tablespoons dark soy sauce<br />
1 garlic clove, chopped<br />
a chunk of ginger, chopped (about double the size of your garlic clove)<br />
2 salmon fillets<br />
<br />
oil (I used olive as it's all I had in, but preferably a none flavoured oil)<br />
a handful of tender stem broccoli<br />
1/2 - 1 chilli (depending on taste), chopped finely<br />
1 lime<br />
<br />
thai sticky rice<br />
fresh coriander to garnish<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv93O88gm6PUV87v4N9qYCpXjyK7xjUuqMBf7Q26fHrLoiOkp8-eDNgjeOcNu_y4iiUneVE-OwI7liyrGBSGnZ2mnVzTFkdwXhjnroLJwfObMMZi6o1t_XJ_9LAxTrSVn7ij7Xwg21_nqj/s1600/P1030656.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv93O88gm6PUV87v4N9qYCpXjyK7xjUuqMBf7Q26fHrLoiOkp8-eDNgjeOcNu_y4iiUneVE-OwI7liyrGBSGnZ2mnVzTFkdwXhjnroLJwfObMMZi6o1t_XJ_9LAxTrSVn7ij7Xwg21_nqj/s1600/P1030656.JPG" height="240" width="320" /></a>Firstly marinate your salmon buy mixing together the vinegar, honey and soy sauce in a shallow bowl. Add the garlic and ginger (and don't worry about chopping these super finely as we will be sieving them out later). Then put your salmon in the bowl and coat all over. Cover with some cling film and leave in the fridge for a couple of hours or until you are ready to cook!<br />
<br />
<br />
<br />
<br />
<br />
When you're getting hungry, preheat the grill to about 180degrees and cook the rice according to packet instructions. If you're doing Thai sticky rice then I always aim to have it cooked about 10minutes before I'm ready to serve so you can leave it in the hot pan with the lid on to get really really sticky first!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieu7UbSPmr5w7Gzvl-9yhcoKhsl2njmkeKl1ITZGgP6zk4sHqlumhMY6OawmBpPI5HQ3Z6X2ck6VounVTaXHCVPqx16HvGNupPn41O9TT2D5FiS6kap_vOZq3ypHm1BsIDBdb4wk1gkG3a/s1600/P1030662.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieu7UbSPmr5w7Gzvl-9yhcoKhsl2njmkeKl1ITZGgP6zk4sHqlumhMY6OawmBpPI5HQ3Z6X2ck6VounVTaXHCVPqx16HvGNupPn41O9TT2D5FiS6kap_vOZq3ypHm1BsIDBdb4wk1gkG3a/s1600/P1030662.JPG" height="240" width="320" /></a>Take out your bowl of salmon, and roll the salmon in the marinade again so that it is all covered. Take the fillets out and put onto a baking tray, saving the left over marinade for your sauce later. Put into the preheated grill for about 10-15minutes, checking regularly. You want to be able to put a knife into the thickest part of the fillet and it to slide a flake out very easily, but don't overdo it and dry out the salmon - as soon as it is no longer rubbery then take it out!<br />
<br />
<br />
<br />
As the rice and salmon are cooking, get a pan of water on the hob and boil (or steam if you have a steamer!) the broccoli for about 5 minutes or until just tender. Drain and put to the side for a moment.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqhdbRERFQVTGzLoXgHtzYzjq31TJ6nrBk-3OhUEBEe_EY9ZEewV-5LmEoyGetkJcHEITZd-kldrlw3jFmcqkldsmTij_nxVSLOcAKpqZlgN7_oWE2-4CsTAI3aYRhJnV_cxtHh6SwCHE/s1600/P1030658.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqhdbRERFQVTGzLoXgHtzYzjq31TJ6nrBk-3OhUEBEe_EY9ZEewV-5LmEoyGetkJcHEITZd-kldrlw3jFmcqkldsmTij_nxVSLOcAKpqZlgN7_oWE2-4CsTAI3aYRhJnV_cxtHh6SwCHE/s1600/P1030658.JPG" height="226" width="320" /></a>Give the broccoli pan a quick rinse and add the left over marinade to heat for a few minutes until it thickens slightly. Squeeze in the juice of half a lime, saving a couple of wedges to garnish if you'd like. Don't worry if it doesn't look like much sauce - there is so much flavour in this that you won't need a lot!<br />
<br />
<br />
<br />
<br />
<br />
<br />
Add a splash of oil to a frying pan and add your chopped chilli. Fry for a couple of minutes then add the broccoli. Squeeze in the juice of the remaining half a lime, and you're ready to serve!<br />
<br />
<br />
Line up the rice, salmon fillet and broccoli on a plate, making sure you sprinkle all of the chilli over from your broccoli pan! Sieve the sauce into a jug so that you remove the chunks of garlic and ginger, then drizzle the sauce over the whole dish. Sprinkle with fresh coriander and add the lime wedge if using.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0uQa53X3UlxZ7UfNXOTHyDHZ22pJ4FfUW_YPjomIchnUVAKTZsf0Ng44-eq0JDL3u-VjuDF28Xhx6Uun3iKnLDyKGGw_1qcSQ460a-sbm_sKExonYrMtGf_7rgcpsjmO6hnBrpiTdhcEF/s1600/P1030665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0uQa53X3UlxZ7UfNXOTHyDHZ22pJ4FfUW_YPjomIchnUVAKTZsf0Ng44-eq0JDL3u-VjuDF28Xhx6Uun3iKnLDyKGGw_1qcSQ460a-sbm_sKExonYrMtGf_7rgcpsjmO6hnBrpiTdhcEF/s1600/P1030665.JPG" height="187" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
A really tasty dish, full of fresh, zingy flavours with just the right amount of stickiness to feel indulgent!! Enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-80404737175930238502014-05-24T04:11:00.000-07:002014-05-24T04:11:24.558-07:00Italian Buffet Leftovers Three Ways<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXy3Y8TEhDUuA3vP89-XMfCVA6ZHvEKmaSz23SJnFTedplMw87dd_qpbNvFrG2Ia40A2M8GaMtrGVjbPEoQMB9oGDQ5T88PwTppUR2gZH8rJocb3eAI-uoBCRAu1-ufEkk6DWwYG2kABB/s1600/P1030597.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXy3Y8TEhDUuA3vP89-XMfCVA6ZHvEKmaSz23SJnFTedplMw87dd_qpbNvFrG2Ia40A2M8GaMtrGVjbPEoQMB9oGDQ5T88PwTppUR2gZH8rJocb3eAI-uoBCRAu1-ufEkk6DWwYG2kABB/s1600/P1030597.JPG" height="241" width="320" /></a></div>
A couple of weeks ago I cooked an <a href="http://inmykitchenout.blogspot.co.uk/2014/05/italian-buffet-with-friends.html" target="_blank">Italian Buffet</a> for the girls (which mostly consisted of pizza!) and I had a fair few left over ingredients. There was a couple of chicken breasts left from the Chicken Pesto Pizza, some pasta salad, mushrooms, salsa (from the crisp dipping that always occurs on girls night!) and a few bits from the olive selection. So I decided to use these ingredients to feed me for the next week (just about!) and this is how I did it...<br />
<br />
<br />
<br />
<h4>
Leftovers 1</h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe7U-ZMtZ4wB6YxzglTrVvuZWI5y7E0YtaCOEx6GaWV-eJkIqs5xmZMHM4qFfKpe-0paYstMtanXafAj5OWFlWsxsvW4kiw7P6zHUgESDJlIEZdRCSpwbiIRCZQvLS3swtaHBrlNjey1N/s1600/P1030602.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe7U-ZMtZ4wB6YxzglTrVvuZWI5y7E0YtaCOEx6GaWV-eJkIqs5xmZMHM4qFfKpe-0paYstMtanXafAj5OWFlWsxsvW4kiw7P6zHUgESDJlIEZdRCSpwbiIRCZQvLS3swtaHBrlNjey1N/s1600/P1030602.JPG" height="131" width="200" /></a></div>
On the first day I basically bunged everything into a pan with some chopped tomatoes and a little balsamic and made a lovely rich, slightly spicy, tomato dish.<br />
<br />
First off, chop a red onion and throw into the pan with a splash of oil (I actually just poured in the oil from the olive platter, so we already had some of those lovely flavours cooking away!)<br />
<br />
<br />
Crush any left garlic from the olive platter and another clove for good measure, and stir into the onions. Then dice the chicken and add to the pan. Cook until all of the chicken is sealed, then add in the mushrooms, chopped.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHkfah2_vNOq1wNOuOs9fikVd8tw-HQyq9b7nnWJ1a-LGrAWdVUDrUyi2u5e7gGnln-h6W5fQIURILsMgXvAytq2fQEsUXl5cY-YputyJotEfKDyyTEcKelcQZ5STMB4FBiM0OoE0hkLv/s1600/P1030611.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHkfah2_vNOq1wNOuOs9fikVd8tw-HQyq9b7nnWJ1a-LGrAWdVUDrUyi2u5e7gGnln-h6W5fQIURILsMgXvAytq2fQEsUXl5cY-YputyJotEfKDyyTEcKelcQZ5STMB4FBiM0OoE0hkLv/s1600/P1030611.JPG" height="148" width="200" /></a>As the mushrooms are starting to shrink, add the leftover salsa, a tin of chopped tomatoes, a dash of balsamic vinegar if you've got it, and some dried herbs. I can't honestly remember what I used but maybe something like basil and a little oregano would work well! Give it a good twist of salt and black pepper as well.<br />
<br />
Simmer away then add the olives - chopped so that the flavour spreads throughout the dish. I included the chillies as well, but left out the stuffed peppers (I say left out - I actually ate them as I was cooking!!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ePGcaw5wF1UYT3bTDnwZpVOGbXE7huyZtkDnJuMAyQqIbfdt3ZpKC8zswjxmvkc5zCPI860ihpFANBhJxYdQBGLqVk75M50m4WxxT6VUkMEGwYdrkaDkunaPu1Zf14dxN75zCyEXb2z1/s1600/P1030614.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ePGcaw5wF1UYT3bTDnwZpVOGbXE7huyZtkDnJuMAyQqIbfdt3ZpKC8zswjxmvkc5zCPI860ihpFANBhJxYdQBGLqVk75M50m4WxxT6VUkMEGwYdrkaDkunaPu1Zf14dxN75zCyEXb2z1/s1600/P1030614.JPG" height="273" width="320" /></a></div>
<br />
I would then leave with a lid part on for about 10minutes or so, making sure that the chicken is cooked through and has soaked up all of those yummy Italian flavours. But don't overdo it on day 1 as you'll be reheating this dish again!!<br />
<br />
I served this with left over pasta salad, shredded iceberg lettuce, garlic bread and some grated parmesan over the top for good measure. Now tell me - does this look like a proper plate of leftovers or what?<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDLhgvYnJ0Rv4ynJa_TYGXFmb_FR8QC794CxhjgLFWFKa_rL2YXmUp9e6wsB9MHd1kYiN8SgqN7wQ1xIoiob_vWCSvMn71dZVnQFq7zv72ECq3bdQaNMzbxQ2Wof2qPikZN3PeHnI7nK0/s1600/P1030610.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDLhgvYnJ0Rv4ynJa_TYGXFmb_FR8QC794CxhjgLFWFKa_rL2YXmUp9e6wsB9MHd1kYiN8SgqN7wQ1xIoiob_vWCSvMn71dZVnQFq7zv72ECq3bdQaNMzbxQ2Wof2qPikZN3PeHnI7nK0/s1600/P1030610.JPG" height="147" width="200" /></a><br />
Save the rest of the tomato chicken stew in the fridge - you'll need this again!<br />
<br />
Then I popped the rest of the pasta salad in a tupperware, ready to take for a working lunch the next day!<br />
<br />
<br />
<br />
<br />
<br />
<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkp9e2-0_lNiJzyVjr2OQiYsFxidohfTkHPnOgJy4m7le3tvZe7HZfWxFe5DzOmDbpaY-J72FpT3m1xdrGU5ycfarD3jggxIaFennoAj-PgYtD9DVdlJFtQeZyCYRg8iIic74W_JRQwZK/s1600/P1030628.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkp9e2-0_lNiJzyVjr2OQiYsFxidohfTkHPnOgJy4m7le3tvZe7HZfWxFe5DzOmDbpaY-J72FpT3m1xdrGU5ycfarD3jggxIaFennoAj-PgYtD9DVdlJFtQeZyCYRg8iIic74W_JRQwZK/s1600/P1030628.JPG" height="304" width="320" /></a></h4>
<h4>
<br /></h4>
<h4>
Leftovers 2</h4>
<div>
<br /></div>
The next evening I fancied rice instead, so I cooked a portion of rice according to packet instructions and heated up a portion of the tomato chicken. Served with some rocket and a little more balsamic - this was absolutely delicious!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<h4>
<br /></h4>
<h4>
Leftovers 3</h4>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjqls5BXsIpg9iDU1fpMzIDjB4ltffJ_qo5LcDz3iJb33LYPsjnbk0369fUWJKpT9Wfe9OXZN5KvYjCvG5_wQ5kP-fBNaU79r2Y_FffQ0s2SmipEZOIQH0riwgFvAm1-ORsTH2kz7_6TW/s1600/P1030619.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjqls5BXsIpg9iDU1fpMzIDjB4ltffJ_qo5LcDz3iJb33LYPsjnbk0369fUWJKpT9Wfe9OXZN5KvYjCvG5_wQ5kP-fBNaU79r2Y_FffQ0s2SmipEZOIQH0riwgFvAm1-ORsTH2kz7_6TW/s1600/P1030619.JPG" height="271" width="320" /></a><br />
<br />
The third variation on this dish was in a pasta bake. I cooked a couple of portions of pasta in a pan of boiling water until just underdone. Then mix in with the remaining tomato chicken and grate with a little parmesan. Bake in the oven for about 15minutes at 180degrees, or until the sauce is bubbling away and the chicken is heated through. This pasta bake then did the next night as well!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
So there you have it - leftover ingredients from one meal, cooked in three different ways and lasting four dinners and a lunch! Not bad going really!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-14179502133291457782014-05-05T15:56:00.002-07:002014-05-05T15:56:34.362-07:00Italian Buffet with Friends!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_ZeFLJcBTcXTyb7EDJk3nxfvYLjdTQNTTq1xcolVjXHqZ-MrtZw8R4dipTPYQrWYIDyrXeZ45w4DCWf2RLwtiOUpeNlJfoak8LMERvjZ3XsY9H7ePDUIc2fgmihvRSy6-_i94Qpe3BS6/s1600/Table.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_ZeFLJcBTcXTyb7EDJk3nxfvYLjdTQNTTq1xcolVjXHqZ-MrtZw8R4dipTPYQrWYIDyrXeZ45w4DCWf2RLwtiOUpeNlJfoak8LMERvjZ3XsY9H7ePDUIc2fgmihvRSy6-_i94Qpe3BS6/s1600/Table.JPG" height="200" width="320" /></a><b>Hello and welcome back! </b><br />
<br />
A huge thank you to everyone who has continued to check out my recipes and things, even though I've been blog-absent for far too long! I am so excited to say I now have a laptop again, so I plan to post weekly(ish) as before... And to kick it all off I thought I'd share a few super simple recipes that I made on Saturday night for the girls as a bit of an Italian Buffet Feast!<br />
<br />
<br />
<a href="http://www.amazon.co.uk/Pasta-Everyday-Cookery/dp/140757843X/ref=sr_1_5?s=books&ie=UTF8&qid=1399325753&sr=1-5&keywords=everyday+pasta" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtCmf4rWRGBbD-aN62wI-lSxSXNsyPv0nrLZelN3txQ1Do6qryXQ6vkZDUPdKUpb0SxaqSZYnsNiNPjd7zSt4M0Nu2m-xbY_5vGbA4hZ6Q5KgH2CbJBNIHMuXxZXfV4fiUwcKUELx-27s/s1600/book.jpg" height="200" width="155" /></a>The recipes are for three different pizzas - Carbonara Pizza, Chicken Pesto Pizza and Pepperoni Pizza - and a Pasta Salad. The pizza recipes are my own, but the tasty pasta salad was taken from the handy little book, <b><i><a href="http://www.amazon.co.uk/Pasta-Everyday-Cookery/dp/140757843X/ref=sr_1_5?s=books&ie=UTF8&qid=1399325753&sr=1-5&keywords=everyday+pasta" target="_blank">Everyday Pasta</a></i></b>, published by Parragon 2009. Served with a basic green salad, some mixed olives and a ton of garlic bread, this buffet worked a treat (though I had to take the photo of the table before adding everything to it because the girls were dying to tuck in!) It made a wonderfully easy meal as it can nearly all be prepped in advance, so it's perfect if you don't want to miss out on any of the catch up! Admittedly a carb heavy buffet but undeniably tasty with a glass or two of a good Pinot and some lovely company.<br />
<br />
<br />
<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCytR4pt9tfc7iIyHifrSiuE_Qj0JKMURe-62lVGmDTeB3L2s7oLc3okaaPPtrr_RM56QU4n2W9ah0yljie3oeD0VU8pYvCYxPGQENZruWfm0O126VlR0R0DkiiBAVJnZo9zpXvgBLQUa/s1600/Carbonara+Pizza+with+Salad.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCytR4pt9tfc7iIyHifrSiuE_Qj0JKMURe-62lVGmDTeB3L2s7oLc3okaaPPtrr_RM56QU4n2W9ah0yljie3oeD0VU8pYvCYxPGQENZruWfm0O126VlR0R0DkiiBAVJnZo9zpXvgBLQUa/s1600/Carbonara+Pizza+with+Salad.JPG" height="239" width="320" /></a>Carbonara Pizza</h4>
pack of pizza base mix (for an 8" pizza)<br />
1/2 cup of double cream<br />
1 medium egg<br />
black pepper<br />
olive oil<br />
1/2 red onion, sliced<br />
a couple of handfuls of mushrooms, sliced<br />
parmesan cheese<br />
a few pieces of parma ham<br />
a couple of handfuls of rocket (optional)<br />
balsamic syrup (optional)<br />
<br />
Make the pizza base according to packet instructions, but make sure to roll is out really nice and thin to get a lovely crispy base (mine was much bigger than the suggested 8"). Leave it to rise slightly on a piece of baking paper while you prepare the topping.<br />
<br />
Whisk together the cream and egg. Add a good twist of black pepper and leave to the side for a moment.<br />
<br />
Heat a splash of olive oil in a frying pan over a medium heat and add the onion. Fry for a couple of minutes then add the mushrooms for a further minute (these will be cooked in the oven so don't overdue them at this stage). Add the cream mixture to the pan and grate in as much parmesan as you want! Give it a quick mix around then empty back into your jug or bowl to cool.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRz_IQH802Z_FxCVRMtPVLpiFFFLxiohOvf3Iqqs4MHqUq-4_lftlscIbUj9RDuzrnW4s7y-Etfn_hu1bJe6jhejqNBEkRaZuhej5mY3077U7OSpjjOBzpHKo6PXONqT7lTVNvpiyOZN4/s1600/Carbonara+Pizza.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRz_IQH802Z_FxCVRMtPVLpiFFFLxiohOvf3Iqqs4MHqUq-4_lftlscIbUj9RDuzrnW4s7y-Etfn_hu1bJe6jhejqNBEkRaZuhej5mY3077U7OSpjjOBzpHKo6PXONqT7lTVNvpiyOZN4/s1600/Carbonara+Pizza.JPG" height="233" width="320" /></a>When you're nearly ready to serve your pizza then preheat the oven to about 220 degrees. Spread the cream mixture over your base and rip over the parma ham. Grate a little more parmesan over the top and pop in the preheated oven for about 10 minutes or until the topping is turning golden and the edges are just starting to crisp up.<br />
<br />
If using, then scatter rocket over your cooked pizza and drizzle with balsamic syrup. Enjoy!<br />
<br />
<br />
<br />
<h4>
Chicken Pesto Pizza</h4>
pack of pizza base mix (for an 8" pizza)<br />
<div>
2 tablespoons of basil pesto (I used shop bought to save on time but if you can be bothered to make your own then definitely do!)</div>
<div>
olive oil</div>
<div>
<div>
2 chicken breasts, baked in the oven for about 30mins wrapped loosely in silver foil then sliced (or buy some ready cooked)</div>
</div>
<div>
1 small courgette, grated</div>
<div>
a handful of pine nuts</div>
<div>
about 1/2 – 1 ball of mozzarella, depending on how cheesy you'd like it!</div>
<div>
parmesan cheese</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBe7TzeCsL7sByvyswa47a0m6ZGShFZP0EubQWX8xNDKP_DS3o_HYWHHPma1dew5R8q8I7WOLTWMr18gSGlVDUnvYBNZgBXegPEALBVMulXwuP2wjPiJ0Hsau__OXW4JT4Yu4LQFjnpnE9/s1600/Chicken+Pesto+Pizza.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBe7TzeCsL7sByvyswa47a0m6ZGShFZP0EubQWX8xNDKP_DS3o_HYWHHPma1dew5R8q8I7WOLTWMr18gSGlVDUnvYBNZgBXegPEALBVMulXwuP2wjPiJ0Hsau__OXW4JT4Yu4LQFjnpnE9/s1600/Chicken+Pesto+Pizza.JPG" height="231" width="320" /></a></div>
<div>
See above for making your base then preheat the oven to about 220degrees when you're ready to cook pizza. Spread the pesto evenly over the base and drizzle with a little olive oil, mixing it around on the pizza to thin the pesto slightly.<br />
<br />
Spread over your cooked chicken pieces, grated courgette and pine nuts. Rip the mozzarella into small pieces and scatter over the top. Grate with a little parmesan then pop in the oven for about 10 minutes or until all of the cheese is melted.<br />
<br />
Yummy!<br />
<br />
<br />
<h4>
Pepperoni Pizza</h4>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuqu46iZQrqVdvo_B9o2xfGjUG26TW8NrhatSeUfByA_pYwTXuJqFwx8Wvq1xVUurowsbNgFTJrY489soxLpRKCRa1_NEgR0oB_gcVZwc6IfiPY4FfuGAM2XYlKhVA4hZiitzFVk0iPH4/s1600/Pepperami+Pizza.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuqu46iZQrqVdvo_B9o2xfGjUG26TW8NrhatSeUfByA_pYwTXuJqFwx8Wvq1xVUurowsbNgFTJrY489soxLpRKCRa1_NEgR0oB_gcVZwc6IfiPY4FfuGAM2XYlKhVA4hZiitzFVk0iPH4/s1600/Pepperami+Pizza.JPG" height="206" width="320" /></a>pack of pizza base mix (for an 8" pizza)</div>
about two tablespoons tomato purée<br />
about a tablespoon of water<br />
olive oil<br />
1 garlic clove, crushed<br />
1 teaspoon of herbs (try basil and oregano if you've got them!)<br />
salt and black pepper<br />
a selection of pepperoni pieces<br />
1/2 red onion, sliced<br />
1 red pepper, sliced<br />
1 ball of mozzarella<br />
<br />
<br />
Make your pizza base as above, then preheat your oven to 220degrees when ready.<br />
<br />
Mix together the tomato purée, water, a dash of olive oil, garlic, herbs and a good twist of salt and pepper. Spread this evenly over your base, then scatter the pepperoni, onion and pepper pieces. Finish by ripping mozzarella into small pieces and spreading around.<br />
<br />
Cook in the oven for about 10 minutes or until the cheese is bubbling away, then serve!<br />
<br />
<br />
<h4>
Pasta Salad</h4>
<div>
As I mentioned earlier, this recipe is not my own - it was taken from the <b><i>Everyday Pasta </i></b>book, published by Parragon, and adapted for this buffet. The recipe asks for parmesan but I figured that the feast was already so cheesy that I'd leave it out, and it is also meant to be served warm (called Warm Pasta Salad in the book!) but I prepared earlier in the day and served cold. I've also changed the quantities to match my haphazard way of cooking - but seriously, who measures out pasta to the gram?!</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvVAe_PrjAvWK_l51DZt7KFxd46zkkmOFTXiZTZw7kHX5wMSOhxyPN4ss94sRO8nTvKqSLpbZOLI72ZxSbY3A4o8EMzmBP6E2blKh_QfqDNK6P0VPnNRtpERCfgUbxEjt13wc4ypdZZqk/s1600/Pasta+Salad.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvVAe_PrjAvWK_l51DZt7KFxd46zkkmOFTXiZTZw7kHX5wMSOhxyPN4ss94sRO8nTvKqSLpbZOLI72ZxSbY3A4o8EMzmBP6E2blKh_QfqDNK6P0VPnNRtpERCfgUbxEjt13wc4ypdZZqk/s1600/Pasta+Salad.JPG" height="172" width="320" /></a>2 or 3 handfuls of dried farfalle or other pasta shades</div>
<div>
6 pieces of sun-dried tomato in oil, drained and chopped</div>
<div>
4 spring onions, chopped</div>
<div>
a handful of rocket, chopped</div>
<div>
1/2 cucumber, deseeded and diced</div>
<div>
2 tablespoons of parmesan cheese, grated (optional)</div>
<div>
<br /></div>
<div>
4 tablespoons olive oil</div>
<div>
a good pinch of caster sugar</div>
<div>
1 tablespoon white wine vinegar</div>
<div>
1 teaspoon Dijon mustard</div>
<div>
salt and pepper</div>
<div>
a few fresh basil leaves, finely chopped (or a teaspoon of dried if you forgot to pick it up like me!)</div>
<div>
<br /></div>
<div>
</div>
Make the dressing first by whisking the liquids together. Season with salt and pepper and add the basil.<br />
<br />
Cook the pasta according to packet instructions, then drain and toss in the dressing.<br />
<br />
If serving warm, then add the remaining ingredients and sprinkle with parmesan cheese (if using) now. If serving cold later then I'd recommend waiting to add your salad once the pasta has cooled to avoid the leaves becoming soggy.<br />
<br />
<br />
<br />
<b>And there you have it! A carb heavy, but satisfyingly simple Italian buffet... crack open a bottle of Pinot and enjoy with friends next weekend!</b><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-22393950031794032572014-03-09T08:50:00.001-07:002014-03-09T08:50:11.584-07:00A Manly Steak Dinner!<div align="left" class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-c1ZrljwXeT0TmfcAABRxAYSijRRhgIvYQ0XVYv-ZYko4cLiWNDNeziry_GMKL8M8eUsy79gkoquXSxVu2rdNbi_ju2IdWJCBsCulzCE-o3LrzGNQFgVcN2LjV-lTg1tVIQ2kZc6mI46/s1600/P1030223.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-c1ZrljwXeT0TmfcAABRxAYSijRRhgIvYQ0XVYv-ZYko4cLiWNDNeziry_GMKL8M8eUsy79gkoquXSxVu2rdNbi_ju2IdWJCBsCulzCE-o3LrzGNQFgVcN2LjV-lTg1tVIQ2kZc6mI46/s1600/P1030223.JPG" height="240" width="320" /></a>First of all, I want to apologise for my lack of blogging over the last few weeks -I'm a total idiot and fell asleep with my laptop on my bed... it fell off and has completely broke. I even got a techy friend to have a look and it seems it cannot be fixed so I am currently laptopless and will have to sneak in a quick blog whenever I get chance on someone else's! So frustrating because I've got sooo much to share with you! </div>
<div style="clear: both; text-align: left;">
Anyway, I'm currently blogging from my boyfriend's laptop and so I thought it would be fitting to share the recipe for the manly steak dinner I cooked him a couple of weeks ago!<br />
</div>
<div style="clear: both; text-align: left;">
serves 2</div>
<h4 style="clear: both; text-align: left;">
</h4>
<h4 style="clear: both; text-align: left;">
Ingredients</h4>
<div style="clear: both; text-align: left;">
2 steaks (I can't honestly remember what cut we had but I would say try get it from a butchers and pick your favourite!)</div>
<div style="clear: both; text-align: left;">
salt and black pepper</div>
<div style="clear: both; text-align: left;">
olive oil</div>
<div style="clear: both; text-align: left;">
1 large sweet potato, chopped into wedges with the skin left on</div>
<div style="clear: both; text-align: left;">
about a teaspoon of paprika</div>
<div style="clear: both; text-align: left;">
a sprinkle of cayenne pepper (if you'd a bit of a kick!)</div>
<div style="clear: both; text-align: left;">
a handful of breadcrumbs (throw a couple of nearly stale slices in a blender)</div>
<div style="clear: both; text-align: left;">
1 clove of garlic, crushed</div>
<div style="clear: both; text-align: left;">
a sprig of thyme</div>
<div style="clear: both; text-align: left;">
a handful of grated parmesan</div>
<div style="clear: both; text-align: left;">
6 small portabella mushrooms</div>
<div style="clear: both; text-align: left;">
1/2 onion, chopped finely<br />
about 150ml single cream</div>
<div style="clear: both; text-align: left;">
<br />
Preheat the oven to 200degrees. Get your steak out of the fridge and season both sides with salt and pepper, pressing it in with your fingers to massage the meat a little. Leave to one side.<br />
<div style="clear: both; text-align: left;">
</div>
<div style="clear: both; text-align: left;">
Lay the sweet potato wedges on a baking tray, and coat in the paprika and cayenne pepper if using. Season with salt and pepper and drizzle with olive oil. Mix the potatoes around the tray to ensure everything is coated evenly, then put in the oven for at least half an hour - if you want them soft then this will be enough, if you want blackened corners and a bit more of a crunch then leave in for another 10mins or so. Make sure you mix them around again about half way through cooking.</div>
<div style="clear: both; text-align: left;">
</div>
<div style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5afd9suRGmloOVbR3anvZ_jMYqqQ5vYWaSL64jqi2TyCMpLIga_eDYr0n6Xzkl6Vnkzo_fHZdTK-gfQ_VHnJK9lPIf5x6fimzSpPLwIoXxQIP4u83x12v09CuTKR5MkDjgxqrSAlOC32/s1600/P1030212.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5afd9suRGmloOVbR3anvZ_jMYqqQ5vYWaSL64jqi2TyCMpLIga_eDYr0n6Xzkl6Vnkzo_fHZdTK-gfQ_VHnJK9lPIf5x6fimzSpPLwIoXxQIP4u83x12v09CuTKR5MkDjgxqrSAlOC32/s1600/P1030212.JPG" height="240" width="320" /></a>Put a griddle pan (or heavy bottomed pan) on the hob on a high heat and leave to become very hot.<br />
<br />
Remove the thyme leaves from the stalk and mix together in a bowl with the breadcrumbs, garlic and half of the parmesan. Cut the stalks of your mushrooms and if you don't want to throw them away, then chop finely and add to the breadcrumb mix. Spoon the mixture into your mushrooms and place on a baking tray. Drizzle with olive oil, then put in the oven for about 10mins, or until slightly crispy on the top.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBlWIkfOZRto2oJlAGEXqF7e9K5fiXX4Hfy26hRM3ShO0Fr9rBxRQU_QHjTzjgLA-N7cXPJekyFDqTajh5SHysrmhzD0q6iBeBqCBOSOIZPOjJ_9ZNWOOFp0yV8IXBaXNFS4eOEHWMusg/s1600/P1030218.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBlWIkfOZRto2oJlAGEXqF7e9K5fiXX4Hfy26hRM3ShO0Fr9rBxRQU_QHjTzjgLA-N7cXPJekyFDqTajh5SHysrmhzD0q6iBeBqCBOSOIZPOjJ_9ZNWOOFp0yV8IXBaXNFS4eOEHWMusg/s1600/P1030218.JPG" height="240" width="320" /></a>Add some olive oil to a frying pan and gently fry the onions. <br />
<br />
Put your steak onto the griddle pan and leave for a couple of minutes on one side, before turning over and cooking the other side. Once sealed all over then take off the heat and leave to rest for a few minutes before serving. I'm not going to go into detail on this because I'm not the world's greatest steak cooker and we like it fairly rare which will not be to everyone's taste... But just don't overdo it!<br />
<br />
</div>
<div style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3XgCv0akaVCPF__r4kwQCxPXbq9lGef7V4MA6Q0FyW-tPEAWvOVfLH-UIjDs04AdIOcDjDzmabPthutWaa2qC7RHA_JMdA1UsE0WsMRlUNnZpjZxKyyClJyqL8V1cQNcu0ll9Q7HsA4U/s1600/P1030220.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3XgCv0akaVCPF__r4kwQCxPXbq9lGef7V4MA6Q0FyW-tPEAWvOVfLH-UIjDs04AdIOcDjDzmabPthutWaa2qC7RHA_JMdA1UsE0WsMRlUNnZpjZxKyyClJyqL8V1cQNcu0ll9Q7HsA4U/s1600/P1030220.JPG" height="180" width="250" /></a>Once the onions are turning soft and golden, then add the cream and parmesan and a good twist of black pepper. You can also mix into the sauce the juices that have run out of your resting steak.<br />
<br />
Serve your lovely rustic sweet potato wedges, flavourful stuffed mushrooms and steak onto plates, and dollop on the sauce in a manly fashion. Pop a couple of beers on the table and enjoy!<br />
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3L4uHbNBtnQ0Do19n-8zLoy4D9xgj5OofSOXm4cLKjR7VjOfOhTrnFRcrBDFdXV9gPVzS4BkhriMnwM1zlf5E30daUtqAmpjAqMkSz9qrXVjGAEO7gYtb3fA2KHIevg99Jq92nTpAFvM/s1600/P1030226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3L4uHbNBtnQ0Do19n-8zLoy4D9xgj5OofSOXm4cLKjR7VjOfOhTrnFRcrBDFdXV9gPVzS4BkhriMnwM1zlf5E30daUtqAmpjAqMkSz9qrXVjGAEO7gYtb3fA2KHIevg99Jq92nTpAFvM/s1600/P1030226.JPG" height="300" width="400" /></a></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-81749856561606584062014-02-10T14:49:00.000-08:002014-02-11T09:50:56.133-08:00Nick 'n' Mix Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIp8KW30b9W5RVNf6bNpIRV_AvvbFTLpngjilm4bj-qLmSpuCbUTUuqURR29v2vLgRFFIN_tYEhjc6Gl_j13CMuBHaRhz_PKw2_zkOsvkiAyEoSQfXfiwNgxy90t1hRj1bfAujmU7IQMY/s1600/20140208_192803.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIp8KW30b9W5RVNf6bNpIRV_AvvbFTLpngjilm4bj-qLmSpuCbUTUuqURR29v2vLgRFFIN_tYEhjc6Gl_j13CMuBHaRhz_PKw2_zkOsvkiAyEoSQfXfiwNgxy90t1hRj1bfAujmU7IQMY/s1600/20140208_192803.jpg" height="320" width="180" /></a></div>
This weekend I popped up to Birmingham for a friend's birthday, a friend that just happens to love all things sweet, particularly the childhood favourite pic 'n' mix!<br />
<br />
So a friend and I spent Saturday making this cake for him based on a very basic (but pretty damn good!) Victoria sponge recipe adapted from the <i>Love Food <b>Cakes</b></i><b> </b>book (published by Parragon Books) and some decorating inspiration from Google images! This little cake book is perfect if, like me, you aren't a brilliant baker but every now and again need a simple recipe for a tasty cake that you can't get too wrong<br />
<br />
<br />
So anyway, we made this hilarious cake which went down a treat, and as the birthday boy is called Nick, another friend then came up with a fantastic name for it... the 'Nick 'n' Mix' Cake!<br />
<br />
<br />
<h4>
<br /></h4>
<h4>
Ingredients</h4>
<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzGNEqKWmgx2IktIZYzhU4zI6Mc63mac33u5-Bd_wrn8_ciT5oXow-WAAeLJeR4gc4U5j_8PYD9ccE243JMO2cx41h5uIXrdg1OigJuyTo8mT7jsz2K0MUtJpv0TXSu7yvWCDMiINao-K/s1600/pic+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzGNEqKWmgx2IktIZYzhU4zI6Mc63mac33u5-Bd_wrn8_ciT5oXow-WAAeLJeR4gc4U5j_8PYD9ccE243JMO2cx41h5uIXrdg1OigJuyTo8mT7jsz2K0MUtJpv0TXSu7yvWCDMiINao-K/s1600/pic+1.jpg" height="209" width="320" /></a> </h4>
350g plain flour<br />
2 tbsp baking powder<br />
350g unsalted butter, softened<br />
350g caster sugar<br />
6 eggs, beaten<br />
2 tsp vanilla essence<br />
a little milk if necessary<br />
<i><br /></i>
<i>To decorate</i><br />
strawberry jam<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx0Xoc_a-f1L78xQQBbeVzYWlEeAsXjD92Jf1MFyP4BcylfoXX67yR0iOtRQD181DYA43lUAVCtgif5Q6ab2vM1FxyPmfZs5_ELKv19j6hnxkuol10SR-ALuZcSuALarzLhJt9iJMYg9p/s1600/P1030331.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx0Xoc_a-f1L78xQQBbeVzYWlEeAsXjD92Jf1MFyP4BcylfoXX67yR0iOtRQD181DYA43lUAVCtgif5Q6ab2vM1FxyPmfZs5_ELKv19j6hnxkuol10SR-ALuZcSuALarzLhJt9iJMYg9p/s1600/P1030331.JPG" height="200" width="176" /></a>butter<br />
icing sugar <br />
ready to roll icing (enough to cover the cake)<i> </i><br />
a pack of flat strawberry strips<br />
a large cup of pic 'n' mix<br />
writing icing<br />
<br />
<br />
Preheat the oven to 180 degrees. Grease two rectangle cake tins (the recipe is for two 8inch round tins but I've doubled it for this cake, so if the long side of your tin is about 8-12inch then it should be about right) and line with baking paper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqmzDMvMyqgI6zzqe6z7Jvwa78Y1jxyS1oSo_4Ho1HYDq8GB5Ov01etjdw1xw4_YVadBhyphenhyphenf3hSn7WeZXb5UVjP3cWyALlU6RARUY1yjZU3kjRLRUjRHZ-lq0Fz3SFRnerhd8vfcCY1r4o/s1600/pic+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqmzDMvMyqgI6zzqe6z7Jvwa78Y1jxyS1oSo_4Ho1HYDq8GB5Ov01etjdw1xw4_YVadBhyphenhyphenf3hSn7WeZXb5UVjP3cWyALlU6RARUY1yjZU3kjRLRUjRHZ-lq0Fz3SFRnerhd8vfcCY1r4o/s1600/pic+2.jpg" height="221" width="320" /></a></div>
Sift the flour and baking powder then add all of your cake ingredients and beat until completely smooth (much easier with an electric beater!). I would advise that you do this by adding your ingredients a bit at a time unless you have a huge bowl as we got in a real mess... like splattered cake mixture on the other side of the kitchen kind of mess!! If the mixture is a little thick then add a few drops of milk, but we didn't need to. <br />
<br />
Then divide between the two cake tins and bake for about 30-40mins or until risen, firm and golden brown (we had to cook ours for over an hour because I only had one tin and not enough time - any baker will tell you this is not how to cook a cake - but it did work alright so its up to you!) However you do it, just make sure that you can stick a knife in the middle and it comes out clean, then you'll know it's cooked through. Leave the cake/s to cool on a wire rack.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNom7B-4G1kKPVEQnArUH3pThVHpc385YRv28iu6m6UES1HxB0irhsOq_3rRD0B-jmC_6h2GZ7DjMZWocEjiJXkr9hG0ibTeBxqxO9oZJtl5XZj3iO8EwR1eIFyQ_t_U6wdxDfZfFRCqMl/s1600/pic+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNom7B-4G1kKPVEQnArUH3pThVHpc385YRv28iu6m6UES1HxB0irhsOq_3rRD0B-jmC_6h2GZ7DjMZWocEjiJXkr9hG0ibTeBxqxO9oZJtl5XZj3iO8EwR1eIFyQ_t_U6wdxDfZfFRCqMl/s1600/pic+3.jpg" height="191" width="320" /></a>While the cake is cooling you can make your butter icing - I haven't given any quantities because I just keep mixing the icing sugar into a dollop of butter until it tastes good, but most icing sugar boxes will give the quantities. Add a couple of drops of vanilla essence while you are still mixing.<br />
<br />
Once cool then use a bread knife to carefully saw through the middle of the cake (if you've done one big one) and to cut off the dome of the cake - you are aiming for a completely flat surface on the top of both halves. You also want to cut the sides of the cake at a slight diagonal, so that one half of the cake (the top end of the bag) is wider than the bottom.<br />
<br />
Thinly coat one of the halves with jam and the other with butter cream, then pop one on top of the other. If you've made enough butter cream then coat the cake in a thin layer to stick the icing.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPJCcnMzpxkPHsWZ0b6AVfz1KwVS5zHn-ARv1BxInOvWcLfQLfI4VrGAE7n32tTrncg01jfSTvTgtOd_2xPUh0hyphenhyphenObnPl-3lXq68VZqF1QrhvNdmLe-6qDkiZd7d_t_y6Pw83Vjax-Xh4/s1600/P1030339.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPJCcnMzpxkPHsWZ0b6AVfz1KwVS5zHn-ARv1BxInOvWcLfQLfI4VrGAE7n32tTrncg01jfSTvTgtOd_2xPUh0hyphenhyphenObnPl-3lXq68VZqF1QrhvNdmLe-6qDkiZd7d_t_y6Pw83Vjax-Xh4/s1600/P1030339.JPG" height="209" width="320" /></a>Next roll our your icing and drape over the cake. Fold in the bottom for a paper bag effect, then cut all the way round three sides with a pizza cutter or sharp knife, leaving an overhang on the top end of the cake (the wider end). We also used a pair of scissors to get the zigzag effect along the top edge.<br />
<br />
Heat up a bit of jam then spread a thin layer along one side of your strawberry strips to stick them to the cake in stripes.<br />
<br />
Roll out another little bit of icing to write on, cut into an oval shape and stick this on top of the stripes. Finally, pour out your pic 'n' mix and stack up next to the cake, making sure that the icing bag goes around the top of the pile. Then pop in the candles and get singing!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s-S1Humn6wozbPuyxGX1upCheTD_5azb6E-RZMSiNPKTmdrtSV2I7L3I96okXdTOo9_6jjQRU57DYIKeMEAj9TL7pFXzFBguC-W82lQuLLAz-UCt1B4TIGahvAb2RXA2KzAt-y4sSQTf/s1600/20140208_192809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s-S1Humn6wozbPuyxGX1upCheTD_5azb6E-RZMSiNPKTmdrtSV2I7L3I96okXdTOo9_6jjQRU57DYIKeMEAj9TL7pFXzFBguC-W82lQuLLAz-UCt1B4TIGahvAb2RXA2KzAt-y4sSQTf/s1600/20140208_192809.jpg" height="225" width="400" /></a></div>
<br />
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-7FAgBenfZf4%2FUvlJ4FCwbfI%2FAAAAAAAAAwo%2FKniwv7uCrUQ%2Fs1600%2Fpic%2B2.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqmzDMvMyqgI6zzqe6z7Jvwa78Y1jxyS1oSo_4Ho1HYDq8GB5Ov01etjdw1xw4_YVadBhyphenhyphenf3hSn7WeZXb5UVjP3cWyALlU6RARUY1yjZU3kjRLRUjRHZ-lq0Fz3SFRnerhd8vfcCY1r4o/s1600/pic+2.jpg" --><!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqmzDMvMyqgI6zzqe6z7Jvwa78Y1jxyS1oSo_4Ho1HYDq8GB5Ov01etjdw1xw4_YVadBhyphenhyphenf3hSn7WeZXb5UVjP3cWyALlU6RARUY1yjZU3kjRLRUjRHZ-lq0Fz3SFRnerhd8vfcCY1r4o/s1600/pic+2.jpg" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqmzDMvMyqgI6zzqe6z7Jvwa78Y1jxyS1oSo_4Ho1HYDq8GB5Ov01etjdw1xw4_YVadBhyphenhyphenf3hSn7WeZXb5UVjP3cWyALlU6RARUY1yjZU3kjRLRUjRHZ-lq0Fz3SFRnerhd8vfcCY1r4o/s1600/pic+2.jpg" -->Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-78572378726759054452014-02-05T14:47:00.000-08:002014-02-05T14:47:20.312-08:00A really very tasty (and also kind of healthy) lamb kebab!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08TmjN_hyphenhyphenezbLqicfe-w5m_lPIrcR2iSe_hgpdPxh1nAorwqQIfCMzad4eLNL8HSz-YmMcmnmCjQ1QdUds8PJWmUKkwGpILk5VVKoH8x1hxurtrzNmFp_zZHNnwiYh1dLgN1yOy_gFEeX/s1600/P1030269.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08TmjN_hyphenhyphenezbLqicfe-w5m_lPIrcR2iSe_hgpdPxh1nAorwqQIfCMzad4eLNL8HSz-YmMcmnmCjQ1QdUds8PJWmUKkwGpILk5VVKoH8x1hxurtrzNmFp_zZHNnwiYh1dLgN1yOy_gFEeX/s1600/P1030269.JPG" height="233" width="320" /></a>I just made a totally yummy sort of lamb kebab for dinner and it was SO BLOODY GOOD that I'm blogging it before I forget exactly what I did! Unfortunately, I can't take all the credit because it was inspired by Jamie - I was watching his money saving meals thing the other day and he did a kebab that is probably EVEN BETTER than this one so you may as well search for that instead - but I've made this my way and it's probably a little simpler than his and kind of healthy too!<br />
<br />
As I've just cooked this for me with left overs in the fridge for tomorrow, this recipe is for two, but everything in it is so easy to double or triple in quantity and I think it would be a brilliant help-yourself-around-a-table/finger-food dinner to make for friends!<br />
<br />
<b>For the kebab</b><br />
2 flame baked chapattis <i>(or whatever kind of flat bread type thing you can find!) </i><br />
about 250g/half a standard supermarket pack of lean lamb mince <i>(we're not cooking in any fat so if you get a good quality mince then it really is pretty healthy!)</i><br />
a tea spoon of garam masala <i>(or a combination of warming spices, like cumin and coriander)</i><br />
salt and black pepper<br />
<br />
<b>For the tasty bits</b><br />
1/2 white cabbage, sliced finely<br />
1/2 red onion, sliced finely<br />
a couple of glugs of white wine vinegar<br />
a tea spoon of sugar<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOEXhyphenhyphen0MOIBPXah6EIc1S0RleohuFlW2oHA_lj7iOgS5nHEzkvtFKQjfjiTgp14Ey-x_NBw7Zzj_sPY8Pr788Mn33Pg6wAi4JZBDAobCLG4EUIdVYuhXUo7HaN9faMUWc8QGGG36vmO3W/s1600/P1030258.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOEXhyphenhyphen0MOIBPXah6EIc1S0RleohuFlW2oHA_lj7iOgS5nHEzkvtFKQjfjiTgp14Ey-x_NBw7Zzj_sPY8Pr788Mn33Pg6wAi4JZBDAobCLG4EUIdVYuhXUo7HaN9faMUWc8QGGG36vmO3W/s1600/P1030258.JPG" height="211" width="320" /></a><br />
about 250g/half a pot of low fat natural yoghurt<br />
a handful of fresh mint, chopped<br />
juice from 1/2 lemon<br />
1 tiny garlic clove, chopped finely/crushed <i>(or a bit of garlic powder if you prefer)</i><br />
salt<br />
<br />
<b>For the extras</b><br />
a red chilli, chopped<br />
a handful of fresh coriander, roughly chopped<br />
1/4 cucumber, sliced<br />
a handful or two of sweet gem lettuce, chopped<br />
<br />
Preheat the oven to about 180 degrees and pop in your flat breads. Cook these according to packet instructions and make sure they're not piping hot when you serve up because you're going to want to be able to pick them up!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVd5wF3IbtAbWxpagaL56VMJDjPXY7AAWHPIH8hFXonM0DyRNK_cM2Clx1CuH2CWvdRb01flkqiFgZKBIIiAJtrHdgzoFWExv4YfLheaKk_IFNi43Re6HbrYRaxY6IQJEF7WOMFoVTMGxM/s1600/P1030268.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVd5wF3IbtAbWxpagaL56VMJDjPXY7AAWHPIH8hFXonM0DyRNK_cM2Clx1CuH2CWvdRb01flkqiFgZKBIIiAJtrHdgzoFWExv4YfLheaKk_IFNi43Re6HbrYRaxY6IQJEF7WOMFoVTMGxM/s1600/P1030268.JPG" height="294" width="320" /></a></div>
<br />
To make your kebabs you literally need to mix the spices and a good few twists of salt and pepper into the mince with your hands. Then split into four and roll each one into a kind of sausage shape - there's no need for it to be neat! If you've got some skewers then wrap the sausages around them, but I didn't bother and they still worked brilliantly (they'd be dead good barbequed but we've only just hit Feb so I think that might be a bit ambitious!)<br />
<br />
<br />
<br />
Then get a griddle pan over a medium-high heat and pop the kebab straight onto it. Leave for several minutes on one side before turning - you're aiming for it to almost blacken with the fats inside the meat just sizzling away on the pan - and then turn until the whole sausage has been cooked. Remove onto a piece of kitchen roll to soak up any excess fats and then these are good to go - I made all of the other bits and bobs while the kebabs were cooking so the meal literally only took as long to make as these tiny sausages took to cook!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EEGWLhYPbYnP5fcxzjDBoF-r0Ml_3RZxZXSTaCqoXshItMg_KxL3dytQvSatU3tZNER2k5xa786OiCihjnlDUGXXyskV7U-cEctqRz4eH_6QG62YrCrsZkl7O0GiTkPnzVeC_yGzQlgn/s1600/P1030263.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EEGWLhYPbYnP5fcxzjDBoF-r0Ml_3RZxZXSTaCqoXshItMg_KxL3dytQvSatU3tZNER2k5xa786OiCihjnlDUGXXyskV7U-cEctqRz4eH_6QG62YrCrsZkl7O0GiTkPnzVeC_yGzQlgn/s1600/P1030263.JPG" height="159" width="320" /></a></div>
So while the lamb is on the hob, mix together the cabbage, red onion, white wine vinegar and sugar in a bowl and scrunch all together. The quantities here are too much for two people but this should keep pretty well so you could use it in another meal later in the week! In another bowl mix together the yoghurt, mint, lemon, garlic and a couple of twists of salt.<br />
<br />
Make sure you've got all of the extras prepped and then dish up! I don't think there is a good way to eat this but I went with one hand and one fork and it went down pretty well...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8CH0vPohNteHzHoF-y0CHuC4Frq-6Q_KqiqdB4VarlRqRY2XDAxxxEX1QHS2GnrJIKxfvPB7KktbztL4IvUXJKC87hKecX1NsDHprFribqqkfX2nY3rwWjzeFB2ofTJKQK3MEfHBB6jc/s1600/P1030270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8CH0vPohNteHzHoF-y0CHuC4Frq-6Q_KqiqdB4VarlRqRY2XDAxxxEX1QHS2GnrJIKxfvPB7KktbztL4IvUXJKC87hKecX1NsDHprFribqqkfX2nY3rwWjzeFB2ofTJKQK3MEfHBB6jc/s1600/P1030270.JPG" height="320" width="400" /></a></div>
<br />
Enjoy! No, seriously, you are really going to enjoy this!!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-42181390675819861882014-02-02T13:50:00.000-08:002014-02-02T13:51:36.227-08:00Ridiculously Tasty Pizza!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQmkPBMdqEQnhccEN21DuzP4OaxVbdvWYAS-JakNlyBiuHHuEmSxwwoQZO4uFmKVPzMzdF6OqCJ09sJtEg2ZSFjgvqMOJOr7GIcE4iea-BlsBOM1YW3vATPw-NZ4Nk9dw1veywFiElwto/s1600/P1030084.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQmkPBMdqEQnhccEN21DuzP4OaxVbdvWYAS-JakNlyBiuHHuEmSxwwoQZO4uFmKVPzMzdF6OqCJ09sJtEg2ZSFjgvqMOJOr7GIcE4iea-BlsBOM1YW3vATPw-NZ4Nk9dw1veywFiElwto/s1600/P1030084.JPG" height="240" width="320" /></a>One of my favourite memories of birthday parties as a child was making our own pizzas... Mum used to buy a selection of toppings, a load of cheese, some pizza bases and tomato puree or BBQ sauce, and we'd all pick our favourite bits and make our own pizza. So the other day when I was wandering down the supermarket aisle and saw some pizza bases I just thought it would be nice to do it again!<br />
<br />
<br />
<br />
I then decided to get a pizza mix, instead of a base, so that I could roll it out nice and thin to get a gorgeous Italian style base. Then I bought a load of different toppings and put them on with a pesto base... easy and ridiculously tasty!<br />
<br />
<h4>
Ingredients</h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkCDztQYcADJucP97IYBZlU5X0SxfZpa2Zuh8_Y6XPMcPINagqrQaZuT7fHyiRBLV-iSVJZruq9eGaxHAAYv86TvaNUVGdAnfC-zZ9bUD1AOyiajVxoWNy_mFleCWPl7v5aqkKyWGRsXB/s1600/P1030063.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkCDztQYcADJucP97IYBZlU5X0SxfZpa2Zuh8_Y6XPMcPINagqrQaZuT7fHyiRBLV-iSVJZruq9eGaxHAAYv86TvaNUVGdAnfC-zZ9bUD1AOyiajVxoWNy_mFleCWPl7v5aqkKyWGRsXB/s1600/P1030063.JPG" height="240" width="320" /></a><br />
pizza base mix<br />
1 tablespoon green pesto<br />
1 tablespoon sour cream<br />
1/2 red pepper, sliced<br />
1/2 red onion, sliced thinly<br />
a small handful of walnuts, chopped (optional)<br />
1 chicken breast, cooked and ripped into pieces<br />
a few pieces of chorizo or salami <br />
parmesan shavings<br />
a handful of mixed green leaves (or just go for some rocket) <br />
balsamic syrup<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJkAyfYCcjIy25kcgn_fk0U_lILBGunlXm1Q1xDVyJr028vVi8xX7gXwDa6mq4v06D4uPGJ5KEpVXuhpZUVjwsuH1UvXOTnTv1L7BufPFllOWIbdQCPo7EDlSg6dwOhrZYf5cCBuXY5rj/s1600/P1030072.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJkAyfYCcjIy25kcgn_fk0U_lILBGunlXm1Q1xDVyJr028vVi8xX7gXwDa6mq4v06D4uPGJ5KEpVXuhpZUVjwsuH1UvXOTnTv1L7BufPFllOWIbdQCPo7EDlSg6dwOhrZYf5cCBuXY5rj/s1600/P1030072.JPG" height="240" width="320" /></a><br />
Mix the pesto and sour cream together (you might want to double the quantities if you're pizza is quite large).<br />
<br />
<br />
Mix your pizza base according to packet instructions and roll out nice and thin. Pop it onto a piece of baking paper on a tray, then coat thinly all over with your pesto mix.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgn3HdXX94dXmhiVATU7gzyi-pRCMMvzhoJn0tYjOHgGUVHp76InVUhasKyhZAEgtc8hCegLb_cv6hNZjV61HtCmilnAwy7PQxOf2IVHlJ1Ut4DzKECKUH5elEP78N0sO3hYOVdi9-5Op/s1600/P1030075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgn3HdXX94dXmhiVATU7gzyi-pRCMMvzhoJn0tYjOHgGUVHp76InVUhasKyhZAEgtc8hCegLb_cv6hNZjV61HtCmilnAwy7PQxOf2IVHlJ1Ut4DzKECKUH5elEP78N0sO3hYOVdi9-5Op/s1600/P1030075.JPG" height="240" width="320" /></a><br />
<br />
Build up your pizza with all of the toppings (except the leaves and balsamic). The order doesn't really matter but I would probably go veggie stuff at the bottom, then meat and finally scatter the cheese over.<br />
<br />
Then pop in the oven for about 10 minutes, or until the base is lovely and crispy and the cheese is bubbling away.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4kWgF0J731gLFQm8g5H_Tevz6ILloYQ-Amt0iO7rZk_PuNjhyphenhyphenypiKn3R10HsOZz8MOl5gEceDTGbCT1xJpLn35c5N0EJk3MqzegDhCfTV2g0A6AtH5uSEEDM1T3MsJuGFGdlqPPMnHmZ/s1600/P1030079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4kWgF0J731gLFQm8g5H_Tevz6ILloYQ-Amt0iO7rZk_PuNjhyphenhyphenypiKn3R10HsOZz8MOl5gEceDTGbCT1xJpLn35c5N0EJk3MqzegDhCfTV2g0A6AtH5uSEEDM1T3MsJuGFGdlqPPMnHmZ/s1600/P1030079.JPG" height="240" width="320" /></a></div>
<br />
<br />
Add the leaves and a drizzle of balsamic - a pizza and salad in one! Then serve it up with a glass of cold white wine (still on the baking paper if you fancy a rustic style dinner), cut it into pieces and dig in with your fingers! <br />
<br />
Yum!! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96ZHo7Xsq42eb0lw-IO7O6cWd9sdFhG4KAGqLT10Mpq-pvs5I6qT026tBlEo0Rp_ynb1OHTRtSvvq8rvj2zap-kpJp9YBjLJvDz09RAtPLMOaAH4egIRsZP-odGksDuRj8JjBw10Ux9gV/s1600/P1030086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96ZHo7Xsq42eb0lw-IO7O6cWd9sdFhG4KAGqLT10Mpq-pvs5I6qT026tBlEo0Rp_ynb1OHTRtSvvq8rvj2zap-kpJp9YBjLJvDz09RAtPLMOaAH4egIRsZP-odGksDuRj8JjBw10Ux9gV/s1600/P1030086.JPG" height="300" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-79574285215916845812014-01-27T13:50:00.000-08:002014-01-27T13:50:02.260-08:00A quick potato salad recipe!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKt_8TqIezVAmvL76FgOc-5Hhzydh-_1PZDMEfEcjWf2eQpZsAltgAoqyzuVSbV_hmvZrSKJ9LBZ5vUhpZiSPVkziJScwRa0QxOC3hP4XQ-90e7e618JMfu1pZZKH3EyG1JPNgNlosGG7/s1600/potato+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKt_8TqIezVAmvL76FgOc-5Hhzydh-_1PZDMEfEcjWf2eQpZsAltgAoqyzuVSbV_hmvZrSKJ9LBZ5vUhpZiSPVkziJScwRa0QxOC3hP4XQ-90e7e618JMfu1pZZKH3EyG1JPNgNlosGG7/s1600/potato+salad.jpg" height="216" width="320" /></a>This is just a quick post because I was so chuffed with my potato salad that I had for lunch today - made out of the left overs in my fridge last night - that I wanted to share the recipe! Unfortunately I have no photos except a terrible one of the second half of the salad in it's Tupperware ready for tomorrow's lunch! But seriously, this is a real easy, really tasty potato salad that you can make the night before a miserable Monday morning to cheer you up later in the day - and it really did put a smile on my face at lunchtime!<br />
<br />
<br />
So here we go... quantities are vague as ever - makes about two portions - but you can really just use up left overs for this recipe! <br />
<br />
<h4>
Ingredients </h4>
<br />
<br />
a couple of handfuls of small potatoes (or chop up a couple of bigger potatoes!) <br />
about 100ml sour cream <br />
a splash of white wine vinegar<br />
generous twist of salt and black pepper<br />
a handful of fresh dill, chopped finely (or just use about a teaspoon of dried dill like I did!)<br />
1/4 red onion chopped very finely<br />
1/2 cucumber, seeds scraped out and chopped <br />
about 100g smoked salmon (or however much you can spare!)<br />
<br />
Boil your potatoes for around 15minutes or until soft.<br />
<br />
While they're boiling, mix together the sour cream, white wine vinegar, dill and seasonings in a large bowl.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkq5z0BlzPfYuzk-uDxov5HI89xnJurHfz3ApEOgJ5s-47NYndK71T2RuskPhn3e-9K4GcLy1J-_77QxwZOpp9ZB0kINQRPbdtfOsbwhuztPhy-cVHzJPBahwqllo41nWKmeRn-z9KGAm/s1600/potato+salad+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkq5z0BlzPfYuzk-uDxov5HI89xnJurHfz3ApEOgJ5s-47NYndK71T2RuskPhn3e-9K4GcLy1J-_77QxwZOpp9ZB0kINQRPbdtfOsbwhuztPhy-cVHzJPBahwqllo41nWKmeRn-z9KGAm/s1600/potato+salad+2.jpg" height="206" width="320" /></a></div>
Drain your potatoes and add to the dressing while still warm. Leave to cool while you chop the remaining ingredients.<br />
<br />
Once cool, add the cucumber, onion and smoked salmon and mix through until everything is coated nicely in the dressing. Pack up in a Tupperware or two for lunch the next day, or serve with a green salad and a glass of cool white wine for dinner!<br />
<br />
<br />
<h4>
Variations</h4>
<br />If you have a different combination of ingredients in your fridge or want to try a different potato salad then go for it! Why not swap the smoked salmon for some smoked haddock and go heavy on the black pepper? Or you could easily swap the sour cream for <span class="st">crème fraîche (maybe use a bit less as this tends to be a bit richer) or natural yoghurt, though the red onion works really well with sour cream. And if you're less of a fish fan, then go for some cut up smoked bacon or pancetta instead and swap your dill for some fresh parsley. The opportunities are endless... so Happy Monday... have a lovely week and enjoy!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-3463961203864278982014-01-20T14:51:00.001-08:002014-01-20T14:51:39.347-08:00My first attempt at pasta!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhR26JCLwHNRjGQmv9va1tNF_H7q3ACqhoVgMtwJATaPaxuXhcyPo9nz04SQboDJu2rlf-ECy87K0zluQa8iTXPUXIFNIZVAGMLDmiUho0zm6aRcnBMI8d1qo1lsYETHidG32Flx3F6Uf/s1600/P1030118.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhR26JCLwHNRjGQmv9va1tNF_H7q3ACqhoVgMtwJATaPaxuXhcyPo9nz04SQboDJu2rlf-ECy87K0zluQa8iTXPUXIFNIZVAGMLDmiUho0zm6aRcnBMI8d1qo1lsYETHidG32Flx3F6Uf/s1600/P1030118.JPG" height="240" width="320" /></a><br />
I don't know if anyone else has ever had a go at homemade pasta, but I watch it on TV all the time and it looks so easy I just thought... I may as well give it a go! And I guess it is pretty easy... but only when you know what you're doing! So this is a little bit about my first attempt at pasta - I wouldn't call it a total failure but neither would I call it a success - but practice makes perfect, right?<br />
<br />
<br />
<br />
I was following <a href="http://www.bbc.co.uk/food/recipes/tortelliniwithspinac_82375" target="_blank">this recipe</a> (as accurately as I could!) for Spinach and Ricotta Tortellini, which I made in advance and froze for a couple of weeks. Then I roughly followed the recipe for for a Butter, Sage and Pine Nut Sauce, and cooked some of the pasta up tonight for tea!<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjvlTRrR1v-03nLdvrDcZAMhqSyXsYjFkxxaUSq0y8NAaI5YMHcPgFvOtnbmdqhhHBnSRyK78Ntft80q65cum1IHTNZG8LQEUBy3rpV8pkFBWCszkSr0MuCCj5yN0b6e0-5bwUvQOfpk-/s1600/P1020972.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjvlTRrR1v-03nLdvrDcZAMhqSyXsYjFkxxaUSq0y8NAaI5YMHcPgFvOtnbmdqhhHBnSRyK78Ntft80q65cum1IHTNZG8LQEUBy3rpV8pkFBWCszkSr0MuCCj5yN0b6e0-5bwUvQOfpk-/s1600/P1020972.JPG" height="150" width="200" /></a>When making the pasta, I got in a bit of a mess - I always get in a mess when there's flour involved - but I was fairly pleased with the ball of stuff I had that sort of resembled the pasta dough I was aiming for. It was at this point that I realised I didn't have a rolling pin (I now do, as well as a pasta maker, after telling this story to my mum and boyfriend just before Christmas!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2s7LlRsqHiD_wPSR7h7-jkCqdGAj7T_EVf9cU73P45gAD6sV8CIBHiNOlyco8szGgDNwXSqIEDdXcWUyQOg55fEh3e9wj5e0Clm6fDFJIRp47AHy2-_CaCaIPXgQZcdhBZdcPjT9QJ5E/s1600/P1020974.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2s7LlRsqHiD_wPSR7h7-jkCqdGAj7T_EVf9cU73P45gAD6sV8CIBHiNOlyco8szGgDNwXSqIEDdXcWUyQOg55fEh3e9wj5e0Clm6fDFJIRp47AHy2-_CaCaIPXgQZcdhBZdcPjT9QJ5E/s1600/P1020974.JPG" height="240" width="320" /></a></div>
<br />
As I was making these around the gift giving period, I improvised with the closest thing I could find to a rolling pin - the cardboard tube from a roll of wrapping paper! Needless to say, the rolling of the pasta was not as smooth or as thin as it should have been and the tortellini was probably ruined from here on... but I'm not a quitter!<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxAcJ_SFWZTtNb2R8Bkw1zvdveZHvjD2qn5PW7eBVGTVsJdM5IzRjMzeqGT6QJ0nkpJnHSs67FtMsJciq0PjNCz3RsdpgabR4VlKnBaXaFYXg22Xlkhx9pSj6j7fe8pepDpHXlyKAM6kq/s1600/P1020971.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxAcJ_SFWZTtNb2R8Bkw1zvdveZHvjD2qn5PW7eBVGTVsJdM5IzRjMzeqGT6QJ0nkpJnHSs67FtMsJciq0PjNCz3RsdpgabR4VlKnBaXaFYXg22Xlkhx9pSj6j7fe8pepDpHXlyKAM6kq/s1600/P1020971.JPG" height="150" width="200" /></a><br />
The spinach and ricotta filling was fine to make, but spooning it into my little slabs of pasta and trying to not get in even more of a mess was a little trickier! Anyhoo, I managed to make them and then wrapped them individually in cling film to freeze so as not to stick the tortellini together.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrXopIMB-tGISQmWIfSirw1VZaskZxRxn-uIhH6YCLDuHI2D2fL0-ar0LuYL3Uz1YaTcskF33_mZzcG6zpN19Vh2hL_2YuGuGzdP1gP0zHnr064mW3BAtUv4uHs9iinygAOHfDxgAAtet/s1600/P1020977.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrXopIMB-tGISQmWIfSirw1VZaskZxRxn-uIhH6YCLDuHI2D2fL0-ar0LuYL3Uz1YaTcskF33_mZzcG6zpN19Vh2hL_2YuGuGzdP1gP0zHnr064mW3BAtUv4uHs9iinygAOHfDxgAAtet/s1600/P1020977.JPG" height="240" width="320" /></a></div>
<br />
Tonight I boiled my little funny-shaped attempts at tortellini and cooked the pine nut, sage and butter sauce and dished it up... and I was pleasantly surprised! For something that could have been a total disaster, it definitely tasted like pasta and the thinner areas around the filling were pretty good! Some of it, admittedly, was too thick and a bit chewy and they were all shapes and sizes... but not bad for a first attempt!<br />
<br />
<br />
<br />
I'll definitely be giving it another go sometime soon, but I will not use a tube of wrapping paper and I will try to have a finished dish that looks little more like tortellini!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzckvlECLvCldGnXnqOsqX_YFlMuScHlxImIdzSsRwd3MYypGWY9rDRfnzbzGBIhqrjMkdSZngsjiatw0Mo5ee04DkHc8Wqz0NexK1hP2PYJd0AQRUOhAC6YYxJ-39y7hQ6ghsfqW7S9ve/s1600/P1030120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzckvlECLvCldGnXnqOsqX_YFlMuScHlxImIdzSsRwd3MYypGWY9rDRfnzbzGBIhqrjMkdSZngsjiatw0Mo5ee04DkHc8Wqz0NexK1hP2PYJd0AQRUOhAC6YYxJ-39y7hQ6ghsfqW7S9ve/s1600/P1030120.JPG" height="300" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-30825894371744051292014-01-18T10:18:00.000-08:002014-01-18T10:18:51.446-08:00Beef Goulash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NJ02xI-mrjaex81gi4issNC73drg3ooeCJ05rcXOfV9usxITM8MOvpfx5sUXgKAeGUPcwrLvgv4ZecZi3nxOTeDlN0E6ATJ7csmSqCJu5fVeMQZLpfHHQNqGrfMJFpFdOqk1FEz7Fys1/s1600/P1030092.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NJ02xI-mrjaex81gi4issNC73drg3ooeCJ05rcXOfV9usxITM8MOvpfx5sUXgKAeGUPcwrLvgv4ZecZi3nxOTeDlN0E6ATJ7csmSqCJu5fVeMQZLpfHHQNqGrfMJFpFdOqk1FEz7Fys1/s1600/P1030092.JPG" height="200" width="175" /></a>When I was traveling around Europe in the summer I couldn't help but bring back a load of local bits and bobs to cook with! One of the things I brought back was some goulash spices from the <a href="http://inmykitchenout.blogspot.co.uk/2013/07/vienna-naschmarkt-treats.html" target="_blank">Naschkmarkt </a>in Vienna, because after trying goulash in <a href="http://inmykitchenout.blogspot.co.uk/2013/07/cafes-and-food-stalls-in-prague.html" target="_blank">Prague</a> (and later in Hungary) I was keen to make it myself!<br />
<br />
Last night I made this for me and boyfriend and it was really delicious! As you probably can't make a trip to Vienna just to pick up the spices, I'd say to use paprika instead. It worked brilliantly served with just some crusty bread and a green salad, but you could always have a go at some dumplings to serve in the stew or it would be tasty with some rice!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6fZBAC3uiHFhtTcHJWuLy91ao80RqDrAavAKSJuNivbSZe5MQKn1lg688HKuug4YK6ULCyYHO6rw-wtcVrGu4K1DRO8eUvBpC2ba1zrc8TWgwhmlFtvGotUd7KmHuHIcYQXradkXHKgm/s1600/P1030056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6fZBAC3uiHFhtTcHJWuLy91ao80RqDrAavAKSJuNivbSZe5MQKn1lg688HKuug4YK6ULCyYHO6rw-wtcVrGu4K1DRO8eUvBpC2ba1zrc8TWgwhmlFtvGotUd7KmHuHIcYQXradkXHKgm/s1600/P1030056.JPG" height="291" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
serves 2<br />
<br />
<h4>
Ingredients</h4>
<br />
olive oil <br />
1 large onion, chopped<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRV1L03UAdxtLODnDhPVJPDhsC0MSmjCzFPJ5yfYAgqdHwp7WGCXtwqkUhKvDhDyElMbBFXMqOCpru87fsg3KO_geSoVD2ueAqhZpV-0y71w-nBxT-krwF6KQE0g5VfVtpdxJZGGF1zI9/s1600/P1030046.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRV1L03UAdxtLODnDhPVJPDhsC0MSmjCzFPJ5yfYAgqdHwp7WGCXtwqkUhKvDhDyElMbBFXMqOCpru87fsg3KO_geSoVD2ueAqhZpV-0y71w-nBxT-krwF6KQE0g5VfVtpdxJZGGF1zI9/s1600/P1030046.JPG" height="257" width="320" /></a>1 clove garlic, finely chopped/crushed<br />
1-2 teaspoons goulash spices/paprika<br />
salt and black pepper <br />
1 red chilli, finely chopped<br />
1 red pepper, chopped<br />
1 green pepper, chopped<br />
stewing steak (enough for two people), diced<br />
1 beef stock cube<br />
1/4 glass of dry white wine <br />
1 tablespoon tomato puree <br />
1/2 tin chopped tomatoes<br />
a small handful of fresh parsley, chopped (or a teaspoon of dried if you forget to pick up the fresh stuff like I did!) <br />
2 tablespoons sour cream <br />
<br />
to serve <br />
crusty bread (I used part-baked rolls from the supermarket, but some nice bread from the bakery would be lovely as well!)<br />
green salad leaves<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo6yrwdasAjaII2_v4eaxyEjmrtZ1kVgWdOPegf_zUtXh-17NgNOnXHl86Z1qROY_q8XIFHM1r64cb57W_G3dOGxrPzph6j0fB504uSXH0lx0YvbwgN_dYwR5w0cGIR0GkWVeHU1SQvuX/s1600/P1030049.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo6yrwdasAjaII2_v4eaxyEjmrtZ1kVgWdOPegf_zUtXh-17NgNOnXHl86Z1qROY_q8XIFHM1r64cb57W_G3dOGxrPzph6j0fB504uSXH0lx0YvbwgN_dYwR5w0cGIR0GkWVeHU1SQvuX/s1600/P1030049.JPG" height="261" width="320" /></a><br />
<br />
Preheat your oven to about 130 degrees. <br />
<br />
Fry the onion in a splash of olive oil for a few minutes over a medium heat. As the onion is starting to soften, mix in the garlic, spices and a generous twist of salt and black pepper. Fry for a further two minutes before adding your chilli and pepper. Once the peppers have started to soften, tip the contents of your pan into a casserole dish.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-PiYFIntmgvb8aIZwetx3tySIAd51e8mkJMsFayTGk1cwxe5tdh4ZYD_G9VioPX0XdBqVK6e5B2AMnVcPsdqvyEP6unFVE987YHEmrZp4QimjyyrLBZg09Dy3DRJlyXcQgiHkclhyqBH/s1600/P1030051.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-PiYFIntmgvb8aIZwetx3tySIAd51e8mkJMsFayTGk1cwxe5tdh4ZYD_G9VioPX0XdBqVK6e5B2AMnVcPsdqvyEP6unFVE987YHEmrZp4QimjyyrLBZg09Dy3DRJlyXcQgiHkclhyqBH/s1600/P1030051.JPG" height="268" width="320" /></a>Add the steak to the pan and mix it around until it is sealed all over (this will only take a couple of minutes). Add about 100ml of boiling water to your stock cube (probably less than the packet will recommend) and pour into the pan. Mix in the wine, tomato puree, and chopped tomatoes. Heat through for a couple of minutes and then add to the casserole dish, mixing with the veg. You should have enough liquid for all of the ingredients to be just covered.<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2Ch8xocoEiXzhfGZ7ZORlrkLifkvVdco3YZC_SE0e22bGrjxVKSSD7R9Mn7LZ2eYKsXxHQ7xe-eNbT0MjGZ3R7jEWbLSG1UF69-TCj39y8SW22egKwTW-6Kg69H5q27AD4ISktWkUJqJ/s1600/P1030054.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2Ch8xocoEiXzhfGZ7ZORlrkLifkvVdco3YZC_SE0e22bGrjxVKSSD7R9Mn7LZ2eYKsXxHQ7xe-eNbT0MjGZ3R7jEWbLSG1UF69-TCj39y8SW22egKwTW-6Kg69H5q27AD4ISktWkUJqJ/s1600/P1030054.JPG" height="210" width="320" /></a><br />
Loosely wrap some silver foil around the casserole dish (or use a lid if you have one) and pop in the oven for about an hour and a half, stirring half way through. About 10 minutes before the end of cooking, take out and add the parsley and sour cream. Mix and return to the oven without the foil. I put the bread into the oven at this point to bake for ten minutes to serve warm with the goulash.<br />
<br />
<br />
Serve with your chosen accompaniment and enjoy!Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-59782518814493431862014-01-14T14:46:00.001-08:002014-01-15T06:12:35.686-08:00Kind of Thai FishcakesJust a quick recipe for you tonight that I made for me and my flatmate last night. We had a Thai inspired meal of fishcakes and stir-fried veg.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUtYFxVLCUCIVvFVwkmfX9T71m4flrcSwtGWt-5YMYjT585LiAqM6HzRl4qoDULtbDcwCAD7WNl0NfT0uMgS0Geem-wK5JLjX0aI0uccHZE60tyEAlAPpJxol63lMvhceKaLLRwFU0fUQ/s1600/P1030036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUtYFxVLCUCIVvFVwkmfX9T71m4flrcSwtGWt-5YMYjT585LiAqM6HzRl4qoDULtbDcwCAD7WNl0NfT0uMgS0Geem-wK5JLjX0aI0uccHZE60tyEAlAPpJxol63lMvhceKaLLRwFU0fUQ/s320/P1030036.JPG" width="320" /></a></div>
I'll be honest, it was my first time making these fishcakes and I completely made up the recipe so they still need a little bit of work, but I vowed to share my kitchen successes and failures on this blog so you're going to get it anyway!! Not that this was a failure - it was pretty nice, just not gobsmackingly beautiful - so why don't you play around with the recipe a little and you might find something more delicious than mine!<br />
<br />
<br />
<br />
<br />
<i>Serves 3 (us two and my dinner tonight!)</i><br />
<h4>
</h4>
<h4>
Ingredients </h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApzWMP1J9mfGgJZjUo9a942bHxBdxdcltvVhyxRt9AJX9yPD6ncjmU2zmANoK2vrXlWohJENENkQ2yTSIMRN6e0FPgdpcxTA54NrWWgKayEB1PXv4QZsWI8SMSbPTJq4XzWp5j46l0f9D/s1600/P1030007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApzWMP1J9mfGgJZjUo9a942bHxBdxdcltvVhyxRt9AJX9yPD6ncjmU2zmANoK2vrXlWohJENENkQ2yTSIMRN6e0FPgdpcxTA54NrWWgKayEB1PXv4QZsWI8SMSbPTJq4XzWp5j46l0f9D/s1600/P1030007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApzWMP1J9mfGgJZjUo9a942bHxBdxdcltvVhyxRt9AJX9yPD6ncjmU2zmANoK2vrXlWohJENENkQ2yTSIMRN6e0FPgdpcxTA54NrWWgKayEB1PXv4QZsWI8SMSbPTJq4XzWp5j46l0f9D/s200/P1030007.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9841A_S-5ggwquQKy21h_qn8qr8fYSrVoBVy0bokH3w0_-pwDatYM37c4voCqUMn04kVwTLmZjZbE-yYdbpmPBaCph8UxUrA4sY2XRdpwMipWqNe1I81dqj0fGhkUZg_jvMpgMM_slt0v/s1600/P1030018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9841A_S-5ggwquQKy21h_qn8qr8fYSrVoBVy0bokH3w0_-pwDatYM37c4voCqUMn04kVwTLmZjZbE-yYdbpmPBaCph8UxUrA4sY2XRdpwMipWqNe1I81dqj0fGhkUZg_jvMpgMM_slt0v/s200/P1030018.JPG" width="200" /></a><br />
3 small portions of potato, peeled and chopped <br />
1 stalk of lemongrass <br />
your choice of stir fry veg, chopped - I used cabbage, pepper, broccoli and carrot<br />
1 teaspoon sugar <br />
splash of rice wine vinegar <br />
3 fillets of white fish <br />
3 teaspoons Thai Green curry paste (if
you spend a little more on a better paste then this is more than enough
because it'll be full of flavour, but if it's a cheapo one then you
might need a little more!)<br />
a handful of fresh coriander, chopped<br />
1 red chilli, finely chopped<br />
sea salt and black pepper<br />
1/2 lime, squeezed<br />
olive oil <br />
1 small egg<br />
plain flour<br />
a drizzle of soy sauce<br />
sweet chilli sauce (to serve) <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklWQqNsuhB7rLbOPvEjLKBQyR9JfOQX2QlUkql_aRsfttl9H9J63qeFQIZHInQAbQT54z6csUAkQwaZj-ZjHf3LC3qXa9SWKrHIvQjEw7iS7GTMY1xazKkWemjqVhT2mjvfVORXjZ1KDb/s1600/P1030005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklWQqNsuhB7rLbOPvEjLKBQyR9JfOQX2QlUkql_aRsfttl9H9J63qeFQIZHInQAbQT54z6csUAkQwaZj-ZjHf3LC3qXa9SWKrHIvQjEw7iS7GTMY1xazKkWemjqVhT2mjvfVORXjZ1KDb/s200/P1030005.JPG" width="200" /></a>Begin by getting a pan of water boiling on the hob. Slightly squash your lemon grass with the flat of your knife to release the flavours, then add to the pan whole (or in half if too long!). My intention here is to flavour the water - and subsequently the potato - with these gorgeous citrus flavours without them overpowering the fishcake. <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xqHHUir5amlbDphSGnaUSIGlMJyuUkBFxdXEhFnjtudLWUDNaf2i8NPkQjQ0K7L4SUsq4pZtpPzyrNkfm40vVG3qJYCUbMaGdOXTQ5sOkbl7tsWAvrRZhcQiEIE1puOpbcVFetxvyoI2/s1600/P1030014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xqHHUir5amlbDphSGnaUSIGlMJyuUkBFxdXEhFnjtudLWUDNaf2i8NPkQjQ0K7L4SUsq4pZtpPzyrNkfm40vVG3qJYCUbMaGdOXTQ5sOkbl7tsWAvrRZhcQiEIE1puOpbcVFetxvyoI2/s200/P1030014.JPG" width="200" /></a>Prepare all of your stir-fry veg and put in a bowl. Mix in the sugar and rice wine vinegar and leave to one side for later.<br />
<br />
Then, spread the green curry paste over your fish fillets. Place them on a baking tray and wrap loosely with silver foil. This needs to go in a preheated oven until just cooked and flaky (probably at about 180 degrees for around 10-20mins depending on the size of your fillets).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeghVvA2Jz7iCDiINAz61Qnb1et6YSQWao4U9LZuJ3NbMQbGxMffaDvpGBt7Ujy0G0bgReu3bpSmxTz_QgMVOH6-sXVOhEKJOFFEyma5HlJU55idNABVtMdMicq-zR7kYMVJ9fn_a8tccP/s1600/P1030023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeghVvA2Jz7iCDiINAz61Qnb1et6YSQWao4U9LZuJ3NbMQbGxMffaDvpGBt7Ujy0G0bgReu3bpSmxTz_QgMVOH6-sXVOhEKJOFFEyma5HlJU55idNABVtMdMicq-zR7kYMVJ9fn_a8tccP/s200/P1030023.JPG" width="200" /></a>Add your chopped potato to the pan of water and boil until soft (about 10mins).<br />
<br />
<br />
Once the fish is cooked, remove from the oven and flake into a large bowl. Add the chilli, coriander and lime juice, and season with salt and pepper.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv84ypAXwNmfOFtGj6qcfk59OAXKtW82wJii7E32PF3WEuM2Kf7fF84LmtOjmdcPH72ngI_v8u2jk2sDv7WzI3DEmAc6G4uksy6KFXJ-17KEtbRpylh4hUBY-kmiT56TOCh9AnkCem4JfE/s1600/P1030026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv84ypAXwNmfOFtGj6qcfk59OAXKtW82wJii7E32PF3WEuM2Kf7fF84LmtOjmdcPH72ngI_v8u2jk2sDv7WzI3DEmAc6G4uksy6KFXJ-17KEtbRpylh4hUBY-kmiT56TOCh9AnkCem4JfE/s200/P1030026.JPG" width="200" /></a>Once soft, drain the potatoes and remove the lemongrass stalk. Add a drizzle of olive oil and mash. Then add the potato to your fish bowl, mixing together.<br />
<br />
<br />
Sprinkle your flour onto a flat surface. When the ingredients in your bowl are cool enough to touch, crack your egg into the bowl and combine with your hands. Collect a small handful into a ball and squash between the palms of your hands to make a fishcake shape. Lightly dip both sides into the flour and put on a plate ready to fry. Repeat until you have created all of your fishcakes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGfY125XpdjgkZnFHGzaJJ1JsJVDGcQovKxcHRwixv2fwJZoX6MeC0BhVQGowQwHmDlYEFrLHTCnG5YU7fkALMvYcH-u6_hyEi17d3eCySKP5O0o_-iext1NfwAEjODFNDFQgk53ubeRC/s1600/P1030034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGfY125XpdjgkZnFHGzaJJ1JsJVDGcQovKxcHRwixv2fwJZoX6MeC0BhVQGowQwHmDlYEFrLHTCnG5YU7fkALMvYcH-u6_hyEi17d3eCySKP5O0o_-iext1NfwAEjODFNDFQgk53ubeRC/s320/P1030034.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
Add a drop of olive oil into a pan (I used a griddle pan) and pop your fishcakes in. Cook for a couple of minutes on each side. <br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBgwzYBgIL_eyXTrMwQTIAie5v40zQbFAkcExHd9QroxmW3jG_WuvxpW_YGb9APQ-IMLqHDooqouOIYzIMtQ9HWICM431rV5reuro_jaMOc_6GPvG0sBsW8pssZs_Lb5jpDoye2vg-xjr/s1600/P1030030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBgwzYBgIL_eyXTrMwQTIAie5v40zQbFAkcExHd9QroxmW3jG_WuvxpW_YGb9APQ-IMLqHDooqouOIYzIMtQ9HWICM431rV5reuro_jaMOc_6GPvG0sBsW8pssZs_Lb5jpDoye2vg-xjr/s320/P1030030.JPG" width="320" /></a></div>
For your veg, simply add it to a wok with a dash of olive oil and soy sauce. Cook for a couple of minutes until the veg is starting to soften, but still with some crunch!<br />
<br />
<br />
<br />
Serve up and enjoy with some sweet chilli sauce! <br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-59654351878412458622014-01-04T07:18:00.001-08:002014-01-04T07:18:28.505-08:00Festive FeastsFirstly, I hope you all had a lovely Christmas and are looking forward to a very happy new year!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7t4h9p-7AhAGKeBym11EeA6I95WPKqAKTABDYBsZq41Qo0DwH4u7eaCK1it6rZWvVppBKWQQ09EWb5F14N8iZy6AhG1uyrVZHubiFnwU0iDpm6CHfkcTLxLHmc5nmBhxuKXKxbYNwEOb/s1600/P1020934.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7t4h9p-7AhAGKeBym11EeA6I95WPKqAKTABDYBsZq41Qo0DwH4u7eaCK1it6rZWvVppBKWQQ09EWb5F14N8iZy6AhG1uyrVZHubiFnwU0iDpm6CHfkcTLxLHmc5nmBhxuKXKxbYNwEOb/s320/P1020934.jpg" width="320" /></a></div>
Secondly, I have literally not stopped eating since about mid-December when it all started (so you might find my January recipes are verging on the healthy side to shed those festive pounds)! And I don't know about you, but this is the first time I've actually stopped since all the fun and celebrations... it just seems to keep going and as I'm back in Derbyshire I've been visiting all the family and cooking LOADS of food for everyone... Sunday Dinner for my Grandparents, meatloaf for my boyfriend's Nan, a huge Indian and Chinese feast for friends at New Year... and more! So I've got a ton of tasty Christmas food to share with you, but you'll probably have to come back to it next year now to cook it!<br />
<br />
<h3>
Pre-Christmas Dinner Party </h3>
<br />
Anyway, let's get going with the food! In the run up to Christmas I put on a little spread for some friends in my London flat.... not a Christmas Dinner but a buffet of all of our favourite Christmas flavours to get us in the mood!<br />
<br />
As a kind of starter, I made some delicious <b><i>Brie, Cranberry & Walnut Filo Parcels</i></b>, loosely following <a href="http://www.bbcgoodfood.com/recipes/2760975/brie-and-cranberry-twists" target="_blank">this recipe</a>. These were easy to prepare in advance and only took a short while in the oven to make some rich festive nibbles that mixed a gooey center with a crispy shell... yum!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUN-ucSMM9qMrpQAMRqf4rsS-DdAoM5PktGRRCnX_7EjfMcdDqNDPty74cQLzOlJuWFdj0osszBHH9612JAKQFqodA2OZAM6Yjx2jl2LdeLj0mo89oGZGIF3QVVxMd12vmRTJJwZoxQWQ/s1600/P1020921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUN-ucSMM9qMrpQAMRqf4rsS-DdAoM5PktGRRCnX_7EjfMcdDqNDPty74cQLzOlJuWFdj0osszBHH9612JAKQFqodA2OZAM6Yjx2jl2LdeLj0mo89oGZGIF3QVVxMd12vmRTJJwZoxQWQ/s320/P1020921.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1JWLh0mPqwZ3N9XhcziXGOVN35w340XsEo8Nl59wcYuzPYx2UKiqNOXT_tsl1If2DFHFVaCOq_j9YvEvVl0RLYetKnOQyrwLB8cpvr93j76XhdGvA12wmeQsEp6lNE521fLYfHaNdnYX/s1600/P1020923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1JWLh0mPqwZ3N9XhcziXGOVN35w340XsEo8Nl59wcYuzPYx2UKiqNOXT_tsl1If2DFHFVaCOq_j9YvEvVl0RLYetKnOQyrwLB8cpvr93j76XhdGvA12wmeQsEp6lNE521fLYfHaNdnYX/s320/P1020923.jpg" width="320" /></a></div>
<br />
Another pre-prepared finger nibble we had was <i><b>Smoked Mackerel </b></i><i><b><span>Pâté </span>on Mini Toasts</b></i>. The <span>pâté </span> was a recipe of my own, inspired by a friend at
work who had it for lunch a few weeks ago on rye bread, topped with
watercress. My recipe is simple - separate your smoked mackerel with a fork
and put in a bowl. Add a dollop of cream cheese and mix together with a
squeeze of lemon juice and a good twist of black pepper. You want a
creamy consistency so use enough cheese to ensure all of the fish is mixed in (perhaps 1 heaped tablespoon of cream cheese to 1 fillet of smoked mackerel). <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw__kAYpziYD-KE9KoYA-eDbi7icCFCK7UpF4hSAYolKmXwa3HUpXMqyzo0pMlH93iGq6Zuk2DVIJZV8jzHWk-UlEEdNkHfpjPLKhFZiWBzb8_zhtybO5pi9bUhZTn-OzNCAMKc5BqpgBx/s1600/P1020932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw__kAYpziYD-KE9KoYA-eDbi7icCFCK7UpF4hSAYolKmXwa3HUpXMqyzo0pMlH93iGq6Zuk2DVIJZV8jzHWk-UlEEdNkHfpjPLKhFZiWBzb8_zhtybO5pi9bUhZTn-OzNCAMKc5BqpgBx/s320/P1020932.jpg" width="320" /></a></div>
<br /><br />
I also spent a bit of prep time with a friend in front of the TV, wrapping streaky bacon around some mini sausages ready to cook when people arrived. You just can't beat <i><b>Pigs in Blankets</b></i> at Christmas!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gdfzWMoW9ghf0gdYVuKb_OGAUzYpE5ieXyjBj2hKmzQN0TfQzP1rhYKN7MUpMSwSvRjHs1IPZTIwzSIWNVGuYzOTlWsyQldDliH4ZcOPK9WTgQAFME8nOH_ZyMOuHEQrZ6cZIN3v6Lv3/s1600/P1020917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gdfzWMoW9ghf0gdYVuKb_OGAUzYpE5ieXyjBj2hKmzQN0TfQzP1rhYKN7MUpMSwSvRjHs1IPZTIwzSIWNVGuYzOTlWsyQldDliH4ZcOPK9WTgQAFME8nOH_ZyMOuHEQrZ6cZIN3v6Lv3/s320/P1020917.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ewUGRuVuk6bxifAszvAhntew2ezW5ut5Ntiq2_Mfa_RwNlnj77tDuJ_OW7XUubZGwrpa-MF-HxIpMos9vgHj9d9Q3tGA1aQQKGpCKo1xrL45LYHutlUH5HDdamDG98NKJrVK3I6p9aeF/s1600/P1020925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ewUGRuVuk6bxifAszvAhntew2ezW5ut5Ntiq2_Mfa_RwNlnj77tDuJ_OW7XUubZGwrpa-MF-HxIpMos9vgHj9d9Q3tGA1aQQKGpCKo1xrL45LYHutlUH5HDdamDG98NKJrVK3I6p9aeF/s320/P1020925.jpg" width="320" /></a></div>
<br />
Next, I baked a couple of turkey breasts (rather than bothering with the whole bird!) with a few garlic cloves, onion, plenty of seasoning and some fresh rosemary for about half an hour (at about 180 degrees). Make sure to cover loosely with foil to keep the turkey moist and delicious! To go with it, I made some of my mum's sage & onion stuffing with added bacon and chestnuts to give it a Christmassy twist! I have absolutely no idea what quantities I used for this, but <a href="http://www.jamieoliver.com/recipes/pork-recipes/stuffing" target="_blank">here </a>is a lovely Jamie recipe that I (very loosely) followed!<br />
<br />
I served with some bread cobs and homemade <i><b>Cranberry & Raisin Chutney</b></i> (recipe from a book at work that you can find <a href="http://www.rylandpeters.com/blog/thanksgiving-cranberry-raisin-chutney/" target="_blank">here</a>) for guests to help themselves... super easy <b><i>Turkey, Stuffing & Cranberry Sarnies</i></b>!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGBoMNaL-xTdQ6JQhYlwfYMlvNH3eYHZfqPNZqJMhw-1MKfPZVG9M54K22mcR0ESIdMop95t3aNw24F9CblcVW8R3ObhXqcxK2sBXI1az_v__hJ00p6vK5Aanka6qFXL8rBJTwx-i7koF/s1600/P1020942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGBoMNaL-xTdQ6JQhYlwfYMlvNH3eYHZfqPNZqJMhw-1MKfPZVG9M54K22mcR0ESIdMop95t3aNw24F9CblcVW8R3ObhXqcxK2sBXI1az_v__hJ00p6vK5Aanka6qFXL8rBJTwx-i7koF/s400/P1020942.jpg" width="400" /></a></div>
<br />
As we had boyfriends along for the feast, there was a need for a lot of meat!! So we also made an amazing Coke Gammon Joint following a recipe that has now been taken down from the internet - but if you search for gammon cooked in coke you will have a huge choice of recipes to choose from... and I promise you, this was truly delicious!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x2CrL3CNzjUQqcH4m5tjJlH2v_fQADcoYTUr8K1NNESLh-TShZF_heRsTpi0ms4plFoCaDdRr6cGMNT_hDGXQWGP_9Z6suzutinVsf7AxvxIsVwzgl_0ArkrEh2H9AZnSRZAMfS7vwOe/s1600/P1020941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x2CrL3CNzjUQqcH4m5tjJlH2v_fQADcoYTUr8K1NNESLh-TShZF_heRsTpi0ms4plFoCaDdRr6cGMNT_hDGXQWGP_9Z6suzutinVsf7AxvxIsVwzgl_0ArkrEh2H9AZnSRZAMfS7vwOe/s400/P1020941.jpg" width="400" /></a></div>
<br />
And to finish off the feast - a couple of veggies! I made <i><b>Sweet Potato Wedges </b></i>with a <b><i>Sour Cream & Chive Dip</i></b> and some<i><b> Honey Roasted Parsnips</b></i> (that I forgot about because we were drinking too much wine so they were VERY crunchy by the time I took them out of the oven!!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaJfB3JNa6_ccwyJW2-rDPTWhcSyr3T6kT2741tNGWD21i-DR0K9KYpRnhjdRbQA8m6TfmHjwe66Ed4YTefNVOT9wZyD_cti30y6MfXcVwF0TiqWoRwJF_MOMAAlBX9ZpMDIVwr8X7Hvv/s1600/P1020946.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaJfB3JNa6_ccwyJW2-rDPTWhcSyr3T6kT2741tNGWD21i-DR0K9KYpRnhjdRbQA8m6TfmHjwe66Ed4YTefNVOT9wZyD_cti30y6MfXcVwF0TiqWoRwJF_MOMAAlBX9ZpMDIVwr8X7Hvv/s320/P1020946.jpg" width="320" /></a></div>
For the wedges, chop your sweet potatoes into long thin shapes and arrange on a baking tray. Drizzle with olive oil and a generous sprinkling of paprika and season before shaking the tray to coat evenly. Pop in the oven for about 20-30minutes at about 180 degrees or until they start to crisp around the edges (you should still have a soft center). To make the dip just chop some fresh chives and mix into sour cream... then dip away!<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpK35rayztfFJB5WYMjt49d-JpvAP-fjde6ickIMulvtoyS9XcwttWURvUNuxJFSdg7nB1IYQ1ppLMJZ0c_llBkQ2JnI5C46g_cbRHWZ1QQMHno3xY5d41jz5AHrNS1bOml1o0YgLVSBXP/s1600/P1020953.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpK35rayztfFJB5WYMjt49d-JpvAP-fjde6ickIMulvtoyS9XcwttWURvUNuxJFSdg7nB1IYQ1ppLMJZ0c_llBkQ2JnI5C46g_cbRHWZ1QQMHno3xY5d41jz5AHrNS1bOml1o0YgLVSBXP/s320/P1020953.jpg" width="320" /></a><br />
For the parsnips, chop into strips and bake them for about 20mins in a bit of olive oil and some seasoning. Then add a dollop of clear honey and mix to coat all of the parsnips before putting back in the oven for another 10minutes (not another 20 like we did!) and they should just be turning deliciously crunchy and sweet!<br />
<br />
<br />
<br />
<br />
<br />
Finally, to finish off I made Mary Berry's <i><b>Yule Log</b></i> after watching her Christmas TV programme with Paul Hollywood. The recipe should be available <a href="http://www.bbc.co.uk/food/recipes/yule_log_15656" target="_blank">here</a>, but the key is to roll your cake while it is still warm with some baking paper. Then leave to cool completely before unrolling, adding your cream and rolling back up again. This will ensure a smooth roll without cracks! I added some dessicated coconut for a snow effect and to add another flavour to the chocolatey pud!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ranFWdElI7qZ88J7jlGxVInVYnWuGd4LIK2L9q0LBOPxtDgB3IjxOIJmQzS5AtJfEKkmZd1ldlhJiQxGrAidfOzBcta6dVoLl4MMj1fwqpi66lG7gT0fzvu4E0WXeFhtiMl-BQUe7OMh/s1600/P1020930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ranFWdElI7qZ88J7jlGxVInVYnWuGd4LIK2L9q0LBOPxtDgB3IjxOIJmQzS5AtJfEKkmZd1ldlhJiQxGrAidfOzBcta6dVoLl4MMj1fwqpi66lG7gT0fzvu4E0WXeFhtiMl-BQUe7OMh/s400/P1020930.jpg" width="400" /></a></div>
<h3>
</h3>
<h3>
Mum's Christmas Dinner</h3>
Here are just a couple of photos from Christmas Day to remind you of all of the delicious food we all consumed!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiId85dSI3uanlsxjQIxBMCJXz-m8wArwJfhy7d_vYRVav-z78B2nv1R5FhHzeM-Nub1VQ46F-diL_vnnav-B851d62C-JU7M70Gt8uRJt7GllFgjzOY9miUX39g-KEKcUlWslIGmhDzraI/s1600/dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiId85dSI3uanlsxjQIxBMCJXz-m8wArwJfhy7d_vYRVav-z78B2nv1R5FhHzeM-Nub1VQ46F-diL_vnnav-B851d62C-JU7M70Gt8uRJt7GllFgjzOY9miUX39g-KEKcUlWslIGmhDzraI/s320/dinner.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxruvmLuQD4lRv5nsmPRji_ejihgq3xZ_ZA5_FFw-F1sQFE5FR6Ub9iGLNLBR0S05edy-67vBeN-WZcDGcL-v0cjWNylKWo5GRjTOz-sjby8O1p8SC_11rwHZ_N7cgo7PYrwZC4BSCnC0M/s1600/IMG_8694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxruvmLuQD4lRv5nsmPRji_ejihgq3xZ_ZA5_FFw-F1sQFE5FR6Ub9iGLNLBR0S05edy-67vBeN-WZcDGcL-v0cjWNylKWo5GRjTOz-sjby8O1p8SC_11rwHZ_N7cgo7PYrwZC4BSCnC0M/s320/IMG_8694.jpg" width="320" /></a></div>
<br />
<h3>
</h3>
<h3>
</h3>
<h3>
Decorating the Christmas Cake</h3>
<br />
I'm not going to dwell on this because a) I didn't make the cake (it was Mum's that she didn't decorate before going away) and b) it looks so pretty I just wanted to show you!! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4B5yq5hSwzJilXJU84O3S5YE6R7Oe36SAkE8zhyEo5HMRHcaSmEeUudq1y_R9Nq9pbSVJyUog7YG8FZKYu0KFkMhrNnnm4k0Hfx74i2IaBByNbznfNhodILmx40BqLozGdn8rvkvOu7hyphenhyphen/s1600/Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4B5yq5hSwzJilXJU84O3S5YE6R7Oe36SAkE8zhyEo5HMRHcaSmEeUudq1y_R9Nq9pbSVJyUog7YG8FZKYu0KFkMhrNnnm4k0Hfx74i2IaBByNbznfNhodILmx40BqLozGdn8rvkvOu7hyphenhyphen/s400/Cake.jpg" width="400" /></a></div>
<br />
Anyway, that's it from me for this Christmas!! I hope you all had a good one and enjoyed the pictures! If you fancy trying out some of these dishes then go for it - I apologize that the recipes don't have accurate measurements, but they're all fairly easy to make, so enjoy!<br />
<br />
<h4>
Happy New Year!!</h4>
<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-6057439814597892942013-11-24T10:37:00.000-08:002013-11-24T10:37:08.441-08:00Food experiences in Beautiful Bosnia<h3>
Interrail Stop 8</h3>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-uh9tnxk9V8WY0h1NtxbTEY6H24yp9YO1eyxMvMA32OSc-BIWdOziygTrsSJNDKJO89CR_vzvkgUADIlcRPBOMOGW164oZEH-LEvbGS3bYURB6EVeYMZnzsP_uJQqV8ISCbj9TLiRddaL/s1600/P1010801.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-uh9tnxk9V8WY0h1NtxbTEY6H24yp9YO1eyxMvMA32OSc-BIWdOziygTrsSJNDKJO89CR_vzvkgUADIlcRPBOMOGW164oZEH-LEvbGS3bYURB6EVeYMZnzsP_uJQqV8ISCbj9TLiRddaL/s320/P1010801.JPG" width="320" /></a>To round off our interrail tour of Eastern Europe before hitting the Croatian beach, we visited the beautiful Bosnia and Herzegovina. Definitely one of my favourite places on our trip, with amazing scenery, fascinating markets and welcoming people, but a country still feeling the after effects of the devastating war in the 1990s. We chatted to the locals and absorbed ourselves in the history, and, of course, sampled some of the food!<br />
<br /><h4>
Sarajevo</h4>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjereVlp82GnTiko6WRJfIOw1uZSU1JIcWNoT39jtoc3vLmiG9KWsumJe5gf8Q02M82D-81uJ86-IH0QBMEyr3i2SBYOvNy13KbRsV7a_6OIZI-Su353Tl4HlC-SQhmKsjJFXTjh39S80Kh/s1600/P1010620.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjereVlp82GnTiko6WRJfIOw1uZSU1JIcWNoT39jtoc3vLmiG9KWsumJe5gf8Q02M82D-81uJ86-IH0QBMEyr3i2SBYOvNy13KbRsV7a_6OIZI-Su353Tl4HlC-SQhmKsjJFXTjh39S80Kh/s320/P1010620.JPG" width="320" /></a>We stopped firstly in Sarajevo
and walked all over the city, visiting the many different places of
worship and browsing the markets full of
interesting items. Down one of these side streets we stopped for a bite
to eat in a little cafe and shared a huge plateful of ćevapčići - tasty
little sausages that are a national dish in Bosnia and Herzegovina and
can also be found in some of the other Southeastern European countries.
Served typically with a flat bread, raw onions and sour cream or soft
cheese... it's a kind of kebab that tastes AMAZING!!<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_rDnJf9E_ZMKTVMFpouYTaWG08Sp1DJvyw0Ud1ckdb_EhFuYEFbjj0GeQAaJt48U0pBqThrwXeIRGGApD7ieLrJPlnkmbteeX7_JouqlD5W5VDIgJ3xZBn-78LqrSwtaGANkJQ8M9nY-/s1600/P1010633.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_rDnJf9E_ZMKTVMFpouYTaWG08Sp1DJvyw0Ud1ckdb_EhFuYEFbjj0GeQAaJt48U0pBqThrwXeIRGGApD7ieLrJPlnkmbteeX7_JouqlD5W5VDIgJ3xZBn-78LqrSwtaGANkJQ8M9nY-/s400/P1010633.JPG" width="400" /></a>After
having this for lunch in the cafe, we later found the hostel guys
cooking it on a BBQ... which was soooo much more delicious! Less grease
but still all of the flavour, and a great way to line the stomach before a night in Sarajevo!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<h4>
Mostar</h4>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3f1YXkMe6fHdXHBnUSI1ajtgjqBlz9vl5FigEU-xllwTYCDnnH-vGkixgt-3SBgeQVshe3ERDdz0cmE_3SWidtvcv_0suMFMi6qsIj2EuandBJFYXLhEkkFQH0sNHKqZu6VrvQdfD5-z/s1600/P1010832.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3f1YXkMe6fHdXHBnUSI1ajtgjqBlz9vl5FigEU-xllwTYCDnnH-vGkixgt-3SBgeQVshe3ERDdz0cmE_3SWidtvcv_0suMFMi6qsIj2EuandBJFYXLhEkkFQH0sNHKqZu6VrvQdfD5-z/s320/P1010832.JPG" width="310" /></a></div>
We then traveled down to Mostar, a city you might recognise by its Old Bridge (Stari Most), which proudly stands now as a handmade reconstruction of the same bridge that stood before the war and a symbol of Bosnia's recovery.<br />
<br />
<br />
During our brief stay in Mostar we went on a trip in a small group to see the small village at the source of the Buna river, Blagaj and the Kravice Falls (the gorgeous scene in the photo at the top of this post). At the river, we we lucky enough to eat a traditional breakfast of Burek and Bosnian Coffee.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDafLY0BYvenTAdV5dzxSiu40qZaF67QN8g9mFOw1UzFWEbdofi40_ztFlq9aU_cpk-bVwfOkNGW0oh4V005ZP-MQLV4McpLh58ZslwmHP_je7Ou-xBsOtrDStljuXK6Q6qZxxkI61gEb/s1600/P1010723.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDafLY0BYvenTAdV5dzxSiu40qZaF67QN8g9mFOw1UzFWEbdofi40_ztFlq9aU_cpk-bVwfOkNGW0oh4V005ZP-MQLV4McpLh58ZslwmHP_je7Ou-xBsOtrDStljuXK6Q6qZxxkI61gEb/s320/P1010723.JPG" width="320" /></a></div>
We had already sampled Burek on other stops, but this was a different
dish again... with the pastry formed into a different shape and filled
with either cheese or meat... it was a hearty breakfast for a day of
walking, swimming and jumping in at the waterfall!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfZnWFG9ObWnodXecysi06NVltWunl0HvSp96uT8DWdEY3H3q-XVYWCKd-lNbcmhKdlQz-CQGVi7VP4LKu-561fvGcheOegHnxz344OHidaZiaS2SMdOJ9bD9ASVMkHiqSkM2w31Qwqwb/s1600/P1010722.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfZnWFG9ObWnodXecysi06NVltWunl0HvSp96uT8DWdEY3H3q-XVYWCKd-lNbcmhKdlQz-CQGVi7VP4LKu-561fvGcheOegHnxz344OHidaZiaS2SMdOJ9bD9ASVMkHiqSkM2w31Qwqwb/s320/P1010722.JPG" width="320" /></a></div>
The Bosnian coffee was strong and rich - not my cup of tea (or coffee!!!) as I tend to prefer it super milky - but it was worth a try and I'm sure it would be delicious if you weren't a wussy coffee drinker like me!!<br />
<br />
<br />
So there you have it... a brilliant end to our touring around Eastern Europe with some delicious food and some of the best sights. If you've ever wondered about visiting Bosnia, then stop wondering and just go!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFdPNPjVKMLLhwByks6ahSnm7MTHUu0eIzQmXfSacDL94V-2xkzp_yfo2zG3WzPxhr8WVcxzWstMGlYIYJsz00Of_5Udt8HHONDb59zALnf10P-Uut6_4dKMkQ_BypymnaOSfDYHcY7cn/s1600/P1010985.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFdPNPjVKMLLhwByks6ahSnm7MTHUu0eIzQmXfSacDL94V-2xkzp_yfo2zG3WzPxhr8WVcxzWstMGlYIYJsz00Of_5Udt8HHONDb59zALnf10P-Uut6_4dKMkQ_BypymnaOSfDYHcY7cn/s320/P1010985.jpg" width="320" /></a></div>
<br />
Thanks for reading about the food we tasted on our trip! I can't wait to go and see some more amazing sights and try some new dishes some time soon! But for now, keep popping back to see some recipes, cookbook and restaurant reviews... <br />
Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-41309952494180427582013-11-18T12:32:00.000-08:002013-11-18T12:32:02.458-08:00Super Easy Open Baguette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmmGmqw1czteDZ5I7xtBztzJD758gbIw8jB73QwFATcKXJm8j6TLh3trqCmWWZeiyFHeiu2ILYSxEde6zJ4aGxLHvTreYADeQ2eJ_lQpNEz390IOA2Zv4VAV4ueYm_Ik7ZxpMsoYFTDDs/s1600/P1020723.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmmGmqw1czteDZ5I7xtBztzJD758gbIw8jB73QwFATcKXJm8j6TLh3trqCmWWZeiyFHeiu2ILYSxEde6zJ4aGxLHvTreYADeQ2eJ_lQpNEz390IOA2Zv4VAV4ueYm_Ik7ZxpMsoYFTDDs/s320/P1020723.jpg" width="320" /></a></div>
This was a ridiculously easy but very tasty meal that I cooked for a friend the other night after work. When you want to eat nice food, but really can't be bothered to spend hours in the kitchen, then this might be one for you! You can change the ingredients to anything that you fancy (I think most people would add tomatoes to this but I don't particularly like them), or you might prefer different toppings altogether...<br />
<br />
Whatever you put on it, a part-baked baguette topped with tasty bits is going to be a hit! And if you are anything like me, then you just cannot have too much cheese...<br />
<i><br /></i>
<i>Serves 2</i><br />
<br />
<h4>
Ingredients</h4>
1 large part-baked baguette<br />
2 tablespoons green pesto (preferably homemade but if it's going to be a quick after-work dinner like it was for me then shop bought will definitely suffice!)<br />
1/2 red pepper, sliced<br />
4 pieces parma ham<br />
1 mozzarella ball, sliced<br />
freshly ground black pepper <br />
<br />
<h4>
Method</h4>
Cut the baguette in half and then top up with the ingredients in the order shown below. Make sure to give a good twist of black pepper before putting it into a preheated oven (according to the baguette packet instructions). I would probably bake it for about 10mins or until the cheese is bubbling deliciously!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjky5dq7gQwWT11TAH_m1SiAL7ecfDZ9o4Ta26nCvRXf4J9uUxaSnklTa5_SvzobW5GwXVl52rnbAvE1tHQUNMlxT9NBm36g1kwKSngJ0TjRBf8xmF3-IdbqPNxLJPUSqWXp_5mBlJY1DaM/s1600/P1020717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjky5dq7gQwWT11TAH_m1SiAL7ecfDZ9o4Ta26nCvRXf4J9uUxaSnklTa5_SvzobW5GwXVl52rnbAvE1tHQUNMlxT9NBm36g1kwKSngJ0TjRBf8xmF3-IdbqPNxLJPUSqWXp_5mBlJY1DaM/s400/P1020717.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ01PazRz8rz2oqmr8hVJ8CFCbn3hCOcdxXY4JQw0gaowbQ8RVBH3JbQ0E_BlGrHYn5KcExUpj28ur58guOx5ImJ4n_j3y6vyVdfg4lXNu1kiYHQR9jqH5w4i2UVNtha56yKbhs7SYLXom/s1600/P1020719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ01PazRz8rz2oqmr8hVJ8CFCbn3hCOcdxXY4JQw0gaowbQ8RVBH3JbQ0E_BlGrHYn5KcExUpj28ur58guOx5ImJ4n_j3y6vyVdfg4lXNu1kiYHQR9jqH5w4i2UVNtha56yKbhs7SYLXom/s400/P1020719.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpm5YwashekIkn3wXlFF-bJDcEQ7bFPRLgRpk9a7EDs2FHEgZUaYbLMmo68eRZqewwdK6Xi7lHXPKFg3Ue0CPcDOQAcTQdBFsFdTTA1t5aCl1MDCQ8d7T9lNwuhREEh2qxphWwVrfvZqC/s1600/P1020721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpm5YwashekIkn3wXlFF-bJDcEQ7bFPRLgRpk9a7EDs2FHEgZUaYbLMmo68eRZqewwdK6Xi7lHXPKFg3Ue0CPcDOQAcTQdBFsFdTTA1t5aCl1MDCQ8d7T9lNwuhREEh2qxphWwVrfvZqC/s400/P1020721.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneDPxZg580itqTm3KKWeuvLrUpafIlIW8wE5cfIUFH35mFY2uUHkv4nU3_Na1Td3tNIOP0RPFOlYHH-HYR4mCo3z4V3RRK8NP3-K2GG16NamXeHW0YLOgdLzltOWf1PzusQSKgMa2xQh-/s1600/P1020724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneDPxZg580itqTm3KKWeuvLrUpafIlIW8wE5cfIUFH35mFY2uUHkv4nU3_Na1Td3tNIOP0RPFOlYHH-HYR4mCo3z4V3RRK8NP3-K2GG16NamXeHW0YLOgdLzltOWf1PzusQSKgMa2xQh-/s400/P1020724.jpg" width="400" /></a></div>
<br />Serve with a green salad (delicious with rocket!) and add some roughly chopped fresh basil leaves to compliment the pesto flavours... Enjoy!<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-46735031777916134372013-10-24T15:08:00.001-07:002013-10-24T15:08:07.814-07:00My best ever Fried Rice Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjHUC_odsonW2Nc8eudJ2D-ra7ltm0whfYDuIPobUH98N1A6b_lYxb3Rmcl_8MwQVqTiBYXGBGl14ZdUi3ireMyPyz9BVHxzfdWAiAPQ5dEbh0A-JJc-Y2OUGsvqrrpLu9Tszoh-nQnPq/s1600/P1020761.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjHUC_odsonW2Nc8eudJ2D-ra7ltm0whfYDuIPobUH98N1A6b_lYxb3Rmcl_8MwQVqTiBYXGBGl14ZdUi3ireMyPyz9BVHxzfdWAiAPQ5dEbh0A-JJc-Y2OUGsvqrrpLu9Tszoh-nQnPq/s320/P1020761.JPG" width="320" /></a>The other night I made the best fried rice ever... it was tasty, healthy, cheap, easy and lasted me a dinner and two lunches! With just a few bits of veg I had left over in my fridge and a selection of Thai flavours I concocted this yummy dish, and I really didn't expect it to go quite this well... It was that good I probably won't be able to recreate it, but I've done my best to write a bit of a recipe for it here so that you can have a go and so I can try and remember how I did it!! Apologies for the big headedness - you will just have trust me that this was just THAT good!<br />
<br />
<h4>
Ingredients (don't trust these completely, alter as you wish, and feel free to add whatever veg you like!)</h4>
<h4>
<br /></h4>
<i>Serves 2-3 </i><br />
two white fish fillets (I actually just used cheapo frozen white fish!)<br />
1 portion of rice (about 1/3 cup)<br />
1 large carrot, grated<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiym9XvkCN246pjWCuypKH57SSFL2PSHHQ1TRjuKoE6tOASyPKD0AZy3JsUESe5ud1uiWBGVa1RHc7laXdDCUhhwOhLrfXhh-SZdxXo_cOm-H25-v3Ouk9x9WSV3VoupjKi5voRlOQmt8xd/s1600/P1020748.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiym9XvkCN246pjWCuypKH57SSFL2PSHHQ1TRjuKoE6tOASyPKD0AZy3JsUESe5ud1uiWBGVa1RHc7laXdDCUhhwOhLrfXhh-SZdxXo_cOm-H25-v3Ouk9x9WSV3VoupjKi5voRlOQmt8xd/s320/P1020748.JPG" width="320" /></a>2 teaspoons of sugar<br />
1 teaspoon of white wine vinegar <br />
2 eggs<br />
olive oil <br />
1 red onion, chopped<br />
about half a broccoli (cut the florets into small pieces)<br />
2 lemon grass stalks, chopped finely<br />
1 garlic clove, chopped finely<br />
1 chilli, chopped <br />
1 red pepper, chopped<br />
3spring onions, chopped<br />
1 tablespoon of soy sauce<br />
1 tablespoon of Thai sweet chilli sauce<br />
salt and pepper <br />
a large handful of fresh coriander, chopped roughly<br />
<br />
<h4>
Recipe (or something similar!)</h4>
<h4>
<br /></h4>
Bake the fish in the oven for 15-20mins depending on the size of the fillets. Boil a pan of water and add your rice. Cook until it is soft and then drain. Mix the grated carrot with the sugar and white wine vinegar. Crack the eggs into a jug and whisk with a fork. Leave all these to the side for later. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8Ux0c4tTQlB5tqtXJEoM4bmOWpVrT3xpbRQ7aRWTEpJRTEOsCkCOGnXURKeJzIVyCgVHXod_FPSUrYGC61jhGLSV5VHDZ7My-zPjLrbC171KNKvtlZMq7uNX3G89L7xCbjQJwoyYNztU/s1600/P1020751.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8Ux0c4tTQlB5tqtXJEoM4bmOWpVrT3xpbRQ7aRWTEpJRTEOsCkCOGnXURKeJzIVyCgVHXod_FPSUrYGC61jhGLSV5VHDZ7My-zPjLrbC171KNKvtlZMq7uNX3G89L7xCbjQJwoyYNztU/s320/P1020751.JPG" width="320" /></a></div>
Put a dash of oil in your wok over a medium-high heat, then add the onion and broccoli and fry until the onion starts to soften a little.<br />
<br />
Then add lemon grass, garlic, chilli and red pepper and fry for a couple of minutes.<br />
<br />
Add the carrot mixture and spring onions and fry for a further minute before tipping the veg into a bowl, leaving the wok empty. <br />
<br />
<br />
Put another dash of olive oil into the wok and add your whisked eggs. Keep moving it around with a wooden spoon until the eggs begin to cook, making sure that none of it sticks to the pan.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOn6DN84ewK94EgaGh_MeoyxhM_0Mb8w8abHbTlxTLDEoY-2jBGDBfsWsAF6xjPeXyjJHKj9iOw4_odA29H6yRsx-ZJCnobkHTFiN58v-LCh-VmyPjbWuLag-GK6cMsZTxwSErWyIY6CZ/s1600/P1020760.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOn6DN84ewK94EgaGh_MeoyxhM_0Mb8w8abHbTlxTLDEoY-2jBGDBfsWsAF6xjPeXyjJHKj9iOw4_odA29H6yRsx-ZJCnobkHTFiN58v-LCh-VmyPjbWuLag-GK6cMsZTxwSErWyIY6CZ/s320/P1020760.JPG" width="320" /></a>Add the ready cooked rice and mix in. Make sure all of the egg is cooked, then add your veg mixture.<br />
<br />
Mix in your soy and sweet chilli sauces and season with salt and pepper.<br />
<br />
Finally, throw in as much coriander as you like (it's my favourite herb and an essential flavour to this dish!), mix altogether and serve.<br />
<br />
YUM!!!!!<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com1tag:blogger.com,1999:blog-7145333872496988803.post-54714284537168123322013-10-19T10:30:00.003-07:002013-11-18T06:05:01.649-08:00Fabulous Food in Slovenia The sun's out and it's taken me back to my interrail tour around Europe in the summer... so today I thought I'd share a few of the delicious food experiences we had in Slovenia. This beautiful country was probably up there as one of my favourites - some of the scenery reminded me of Italy but without the price tag and some of the buildings reminded me of Austria! It was absolutely lovely and we managed to try a range of tasty dishes...<br />
<br />
<h3>
Interrail Stop 7 </h3>
<h3>
</h3>
<h4 class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBRcpewbx8hsDrCPM4tF84DVF4SAIfhkuAVgW1Wn4T4LZuPK9I1wLs3-cO8yaQa6wvYL_giChTXLRjoKrhu4lJvEiJlOWmWcpt8-e93U_XvQvh6KgbYilNyiqjqNGv5PO3EoW3TcvenK7/s1600/P1010233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBRcpewbx8hsDrCPM4tF84DVF4SAIfhkuAVgW1Wn4T4LZuPK9I1wLs3-cO8yaQa6wvYL_giChTXLRjoKrhu4lJvEiJlOWmWcpt8-e93U_XvQvh6KgbYilNyiqjqNGv5PO3EoW3TcvenK7/s400/P1010233.JPG" width="400" /></a> </h4>
<h4>
</h4>
<h4>
Street Eats</h4>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjla3odWu17Uj8hKohHLFDANVUQ0jKWv2XgL_FQUrpH8rEnTcjq9YR89a2uYvguig03EbpT99agEKhIdLgRbCt9gfj6zGaakkl4S_RG9Q65ZFefPxPO3Lazn6Y_J8vj_KKopMVYGnbcNxy9/s1600/P1010301.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjla3odWu17Uj8hKohHLFDANVUQ0jKWv2XgL_FQUrpH8rEnTcjq9YR89a2uYvguig03EbpT99agEKhIdLgRbCt9gfj6zGaakkl4S_RG9Q65ZFefPxPO3Lazn6Y_J8vj_KKopMVYGnbcNxy9/s320/P1010301.JPG" width="320" /></a>We stayed in the capital Ljubljana for a couple of nights, exploring Lake Bled and Lake Bohenj on one day and the city and castle the next.<br />
<br />
Just around the corner from our hostel was a bakery called 'Dunajska Pekarna' that made the best chocolate croissant I have ever had. Seriously. It was warm and soft with melted chocolate in the middle and crispy pastry around the edge... YUM! <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8JOC0MWG4G-wHTuJyVUUx1NbAHSRqxd8z9XICtmWg0usC_yvznl4hjlBkf54GB6tULegTQSHDKHTMP8ZMxkeI_cXo6v43CD1IcWwnKqF8FUvLQtsOei7VCzMph60r-aY4L2y2Gm82EjS/s1600/P1010243.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8JOC0MWG4G-wHTuJyVUUx1NbAHSRqxd8z9XICtmWg0usC_yvznl4hjlBkf54GB6tULegTQSHDKHTMP8ZMxkeI_cXo6v43CD1IcWwnKqF8FUvLQtsOei7VCzMph60r-aY4L2y2Gm82EjS/s320/P1010243.JPG" width="320" /></a>On the topic of tasty sweets, we also sampled this traditional Bled cream cake: 'kremšnita'. Lake Bled (photo above) was probably the highlight of our stay in Slovenia. Famous for the island in the middle of the lake, the area has also got a name for this incredible cake. Looking at the photo you might think that it would taste sickly or stodgy, but you must trust me when I say this is just SO GOOD! Light, fluffy cream and custard in the middle, with a satisfyingly sweet pastry base and topping... I repeat, SO GOOD! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nwNbH8SKm2-fAKBDRPf-rLW5up8szLmZahl-ZrqFdvEU0-bApRkg7neayv4_iOWohEziUEjQVoVNYukuGIS9AjQZ1fECZnc6YztZz5a7bKM-vMgd24QHvYorXbJYp31ThX2cyLlhewV1/s1600/P1010294.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nwNbH8SKm2-fAKBDRPf-rLW5up8szLmZahl-ZrqFdvEU0-bApRkg7neayv4_iOWohEziUEjQVoVNYukuGIS9AjQZ1fECZnc6YztZz5a7bKM-vMgd24QHvYorXbJYp31ThX2cyLlhewV1/s320/P1010294.JPG" width="320" /></a></div>
This next street eat is Börek (or burek) and doesn't just appear in Slovenia. With Ottoman origins, we came across it in the former Yugoslavia countries, each putting their own twist on the style. In Slovenia, the burek that we ate was meat filled and tasty! Shaped in a spiral and then shared between the two of us, this was a great meal on the go. We couldn't decide exactly what it was made from - it seemed to be a dough somewhere in between filo pastry and pasta (!!) - but whatever it was, it was delicious!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FxvKQhweGCw0a_pc8cy5NYzqzHvG_wCF5J5a2Ay9Zaf5prSC8seqt8TDBGRb3cK2Bhks-wiWoYysjw8TuQMjx_AmZHlBn0PGjfgPhAltvzBVXKZzd90akKfPYzCeQ9ECkJ4jg8tN2-rq/s1600/P1010364.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FxvKQhweGCw0a_pc8cy5NYzqzHvG_wCF5J5a2Ay9Zaf5prSC8seqt8TDBGRb3cK2Bhks-wiWoYysjw8TuQMjx_AmZHlBn0PGjfgPhAltvzBVXKZzd90akKfPYzCeQ9ECkJ4jg8tN2-rq/s320/P1010364.JPG" width="320" /></a></div>
And last but not least, the smell of Nutella tempted us to try another pancake - very similar to those that we had in Belgrade, but this time we chose a sweet filling. I don't think that I need to say very much for you to know that this was just awesome!!<br />
<br />
So by the end of our stay in Slovenia we had sampled several of the street eats and (though I may have left with a couple more pounds in weight!) none of it broke the bank! <br />
<br />
<br />
<h4>
Meal Out</h4>
<h4>
</h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESucCKOrtfkNsNbrm8NbnateIP2DVQ20ER-ruCback2jgZ-uWfhEUOHVzufiGnu1hmMMQ5XhPses9hsqIANnymgqoomTLaMFrNLBls68vxwZXzOkk_zCeeUY6oZ9SxPhVdyqmkCCBuBXP/s1600/P1010402.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESucCKOrtfkNsNbrm8NbnateIP2DVQ20ER-ruCback2jgZ-uWfhEUOHVzufiGnu1hmMMQ5XhPses9hsqIANnymgqoomTLaMFrNLBls68vxwZXzOkk_zCeeUY6oZ9SxPhVdyqmkCCBuBXP/s320/P1010402.JPG" width="320" /></a>As none of the food was particularly expensive (and all totally yummy!) we also treated ourselves to a meal out to a restaurant recommended by our hostel owner. The restaurant was called Gujzina and was not far from the main square and the triple bridge.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuz6opn3ZbgLU2lWuwqwBW41pnv-zKPbJQ_bjYedaukVa1lyhIyvUVenVOwvB4eN4CNBzPTFAZw3QRyfaE5Ri91ko6f_C61tu3bCDFzucom2vGLMUmOfgLXQwuo8rSy9bkS9gnrxPwW0c9/s1600/P1010395.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuz6opn3ZbgLU2lWuwqwBW41pnv-zKPbJQ_bjYedaukVa1lyhIyvUVenVOwvB4eN4CNBzPTFAZw3QRyfaE5Ri91ko6f_C61tu3bCDFzucom2vGLMUmOfgLXQwuo8rSy9bkS9gnrxPwW0c9/s320/P1010395.JPG" width="320" /></a></div>
It was a beautiful restaurant and we were lucky enough to be seated at the window. We admired the loveliness of the whole thing and then proceeded to order the cheapest meal we possibly could (I know it's a bad way to choose from a menu but we were running out of money!!), settling for a set two course meal for two, including a white wine spritzer each! When the food arrived, believe me, we could not have been more delighted at the meal we had chosen! <br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-URHWg34QyAsKd6Id-C4o3t8JWoXT_gMwQYBZ904K689x8vrStYEBRtwdZrGiYMRqgFJCbyXdRRcJfDeJtG7xFq3OfDbjG872-qMExvAo4uDZ81E3u67LKTFajgGTU8d1dXITZofrzU9U/s1600/P1010396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-URHWg34QyAsKd6Id-C4o3t8JWoXT_gMwQYBZ904K689x8vrStYEBRtwdZrGiYMRqgFJCbyXdRRcJfDeJtG7xFq3OfDbjG872-qMExvAo4uDZ81E3u67LKTFajgGTU8d1dXITZofrzU9U/s320/P1010396.JPG" width="320" /></a></div>
<br />
A cold meat board starter with freshly baked bread was our first treat of the evening - a tantalizing selection of meats with smooth pate, a tuna mix, cheese and salad accompaniments - I don't think I could have picked a better starter than this, it was absolutely delicious!<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCM4ZHHZV8gUKLSdiJTMQYkhh4S10O98isSYc2Jo3lc_MzBh6gBvgu-4BAdAQ5mZdo9QtBVdQ6uDJEvyFJu9GSMJdf5Rq0Lq6tLOmFoGwDR0Uvwbd135v-1hh1M5UjH4ly2yNZN5iilNh/s1600/P1010398.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCM4ZHHZV8gUKLSdiJTMQYkhh4S10O98isSYc2Jo3lc_MzBh6gBvgu-4BAdAQ5mZdo9QtBVdQ6uDJEvyFJu9GSMJdf5Rq0Lq6tLOmFoGwDR0Uvwbd135v-1hh1M5UjH4ly2yNZN5iilNh/s320/P1010398.JPG" width="237" /></a>A warm, hearty stew of red meats and potatoes was our next treat - a <span class="st">prekmurski bograč</span> - served in a delightful little dish hanging over a candle<span class="st">. </span>The flavours were similar to that of a Hungarian Goulash, but not quite the same. The menu described it as a Slovenian stew, including pork, beef, venison, potatoes, onions, garlic, pepper and salt. I'd love to know what other spices they used to create this yummy dish!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzoNMV-z96IaAeYz6J-_8OR90VvVJotfrkIuMnUr5gqUm4Uaewu2rW9-JAH1SW-O9YioZawvbU6FNuOAQhG1hOoLT28_mN01ecJvW6C-8rG8IlicndzE5BWNG8ctHO1ivvQRvKnzCvfTD/s1600/P1010401.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzoNMV-z96IaAeYz6J-_8OR90VvVJotfrkIuMnUr5gqUm4Uaewu2rW9-JAH1SW-O9YioZawvbU6FNuOAQhG1hOoLT28_mN01ecJvW6C-8rG8IlicndzE5BWNG8ctHO1ivvQRvKnzCvfTD/s200/P1010401.JPG" width="150" /></a> And our final treat for the evening was the bill... 22.90 Euro for both of us, including the drinks!! So if you're ever in Ljubljana then make sure you try this restaurant!<br />
<br />
<br />
<br />
<br />
<br />
Delicious food, friendly locals and amazing scenery, Slovenia is definitely one to go back to for a longer stay. To round off our trip to this lovely country, I just want to leave you with on last photo... <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSObpIDOtHQLCSiSwLojgyh8jcSm8deuB-GC-Fmtet3v4BJ1lp8xEaf3oiuJjOsEQazKvGNC__1x_c2I2WQfK8lQ8J0hYe4D685wsIgcB5oRbP-5JiAU58MI4mpuyg_rShD5TclNNnht65/s1600/P1010253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSObpIDOtHQLCSiSwLojgyh8jcSm8deuB-GC-Fmtet3v4BJ1lp8xEaf3oiuJjOsEQazKvGNC__1x_c2I2WQfK8lQ8J0hYe4D685wsIgcB5oRbP-5JiAU58MI4mpuyg_rShD5TclNNnht65/s400/P1010253.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com2tag:blogger.com,1999:blog-7145333872496988803.post-2728073227095464552013-10-12T08:33:00.001-07:002013-10-12T08:33:55.251-07:00First Meal in my New Flat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwxCPHJQfjXVAcrezDChgumsAiKr6O-EbiuqK0Q3ey7B1LqUelYQTpjQo-KoGnHn8gGlkBFT9Xv92MrJ7vooO5GC7zCnN_MbCrcWirkaBsNqmMB-khgZsOCWHrcfCEz8iSgKOBrV5HYNg/s1600/P1020678.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwxCPHJQfjXVAcrezDChgumsAiKr6O-EbiuqK0Q3ey7B1LqUelYQTpjQo-KoGnHn8gGlkBFT9Xv92MrJ7vooO5GC7zCnN_MbCrcWirkaBsNqmMB-khgZsOCWHrcfCEz8iSgKOBrV5HYNg/s320/P1020678.jpg" width="311" /></a>I'm back!!! I finally have internet in my new flat so I have loads to share with you... There's still some meals from my trip around Eastern Europe and a family holiday to Pollenca and, of course, tons of recipes from my own cooking and books!<br />
<br />
I thought the best place to start would be the first meal I cooked in my new kitchen... it's a lovely open plan kitchen/dining/living room - perfect for entertaining as I can cook while still chatting to my friends! So the dish is just a very simple Chicken Tikka Masala - not fancy but absolutely fool proof and very tasty! So welcome back everyone, pour a glass of wine and enjoy the recipe!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CUu4AJs5OxiWxDP1-LJ3yfXytSipPqvHOCovgPlklOBt0GZN7LBS5eoUuOwel2BYzGj_8dzOcsad9yeOshSmw6Tz2qktulpTccpkXJ0odklwSaEP37gBGB-uyUmqqC0qzzv1O_NtFVzy/s1600/P1020670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CUu4AJs5OxiWxDP1-LJ3yfXytSipPqvHOCovgPlklOBt0GZN7LBS5eoUuOwel2BYzGj_8dzOcsad9yeOshSmw6Tz2qktulpTccpkXJ0odklwSaEP37gBGB-uyUmqqC0qzzv1O_NtFVzy/s400/P1020670.JPG" width="400" /></a></div>
<h3>
</h3>
<h3>
Chicken Tikka Masala</h3>
Serves 3 (great for 2 people with leftovers for the freezer!)<br />
<br />
olive oil <br />
2 chicken breasts<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMxLFRTGFLt8mz69c-dt2J9WGvxjBYtav8Js15ocWb0GK-3N3WLl1pP6fYQeHRMQRajKB_TyIDLxMQWY7B4ph2J2S0ieZj3Ql9TXyoic3LEQqChCEKsJWSuJhZzrFTjpn-4MaN85MmFOM/s1600/P1020667.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMxLFRTGFLt8mz69c-dt2J9WGvxjBYtav8Js15ocWb0GK-3N3WLl1pP6fYQeHRMQRajKB_TyIDLxMQWY7B4ph2J2S0ieZj3Ql9TXyoic3LEQqChCEKsJWSuJhZzrFTjpn-4MaN85MmFOM/s320/P1020667.JPG" width="320" /></a></div>
1 onion (I used red this time but I normally use white)<br />
large tablespoon of tikka masala paste <br />
2/3 cup of rice <br />
1 red pepper<br />
6-8 mushrooms<br />
tin of chopped tomatoes <br />
handful of flaked almonds (optional)<br />
handful of fresh coriander leaves<br />
1 naan bread <br />
2 tablespoons of natural yoghurt (optional)<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQV_Ck_QZ6305KmhW-wtAgV7PtZdJ8fb0Dukz7uCUnWZ_1fNoznUunD-OuThhBmzTTBHr-RQse3Im8Wr3W20o27nPbcjXS2FBQmfcPqbbuhMYc378vEUrH5DgKW7j2rz81BGT_I7UHWv31/s1600/P1020672.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQV_Ck_QZ6305KmhW-wtAgV7PtZdJ8fb0Dukz7uCUnWZ_1fNoznUunD-OuThhBmzTTBHr-RQse3Im8Wr3W20o27nPbcjXS2FBQmfcPqbbuhMYc378vEUrH5DgKW7j2rz81BGT_I7UHWv31/s320/P1020672.JPG" width="240" /></a> Chop all of the ingredients and get a pan of water boiling ready for your rice.<br />
<br />
Put a deep frying pan on a medium heat and add a dash of olive oil. Add the chicken and fry until it has turned white.<br />
<br />
Add the onion. As the onion softens add the tikka masala paste and stir until it is covering all of the chicken.<br />
<br />
Cook the rice according to packet instructions (I usually put it on at this stage and the timings tend to work well).<br />
<br />
Add the peppers and mushrooms to the pan and fry for a few minutes, mixing with the chicken, onions and paste. <br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2QGEZ9O1G44WXugyysswqzpRDtvRpf807FnKlD2oEgXO1JwbTS0PkAcT0_3bQ5R3V1mTU_BadI3suqa4eG6I8ELzJemr3ixAW0vy9NJZaZEOe-Hxx9tB99wrl9PobL3rmKUsFAvhTGMO/s1600/P1020682.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2QGEZ9O1G44WXugyysswqzpRDtvRpf807FnKlD2oEgXO1JwbTS0PkAcT0_3bQ5R3V1mTU_BadI3suqa4eG6I8ELzJemr3ixAW0vy9NJZaZEOe-Hxx9tB99wrl9PobL3rmKUsFAvhTGMO/s320/P1020682.JPG" width="320" /></a></div>
<br />
As the veg softens, add the tin of chopped tomatoes, most of the almonds and coriander. Leave to simmer and absorb all of the flavours for about 5 minutes. If you are serving with naan bread then put it in a preheated oven.<br />
<br />
If you want a creamier curry then add natural yoghurt, but it is still delicious without!<br />
<br />
Drain and serve your rice and spoon on your curry. Sprinkle the remaining almonds and coriander over the dishes and eat! <br />
<br />
<br />
<br />
So there you have it... the simple and tasty dish that I made for my friend as the first meal in my new kitchen! It's a really great basic recipe that you can mix up with different meats, different veg and chilli if you want to add some more spice - delicious with spinach added towards the end of cooking if you fancy a tikka saag! <br />
<br />
A good one for a Saturday evening if you fancy making it tonight or it can even be a fairly quick mid-week meal... have a lovely weekend folks and enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0London, UK51.511213899999987 -0.1198243999999704151.195100899999986 -0.7652713999999704 51.827326899999989 0.52562260000002958tag:blogger.com,1999:blog-7145333872496988803.post-11944547844785612002013-09-04T13:29:00.001-07:002013-09-04T13:29:09.240-07:00Food Delights in BelgradeWell after a few weeks of dissertation madness, I've finally found time to blog again! Apologies that it's been so long, but I will attempt to make up for it with some more regular posts this month... finishing off the amazing food we had on our interrailing tour of Eastern Europe, some delicious meals from a family holiday to Pollenca, Majorca, and of course, some of my own recipes!!<br />
<br />
<h3>
Interrail Stop 6</h3>
So back to the interrail tour... this time I'll share with you some of the tasty treats we had in Belgrade, Serbia. We had a couple of stops before this in Budapest and Bratislava, but chose to spend our money on the beautiful and relaxing public baths instead of tasty dinners out.... so we were back to trying the local cuisine in Serbia.<br />
<br />
<h4>
? Kafana</h4>
One of the famous landmarks in Belgrade, the ? pub and bistro is about 200 years old and serves traditional Serbian food. From our experience of the local food, that means basically dishes with lots of meat and carbs - very filling, stodgy and greasy - but oh so tasty!!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12xM17LI7CKNxQw2VjoYjmeD-B7uhEJrZmCMrhxvPOkBFdjoxYb57tlTtPlX3TBxNd7_rvj7_9IoQiG1pYsj4L-UKf02z63mOEHWhGqLjuAUlppR_4m84lZWf0928nwiztdLE3kVF_oXu/s1600/serbia+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12xM17LI7CKNxQw2VjoYjmeD-B7uhEJrZmCMrhxvPOkBFdjoxYb57tlTtPlX3TBxNd7_rvj7_9IoQiG1pYsj4L-UKf02z63mOEHWhGqLjuAUlppR_4m84lZWf0928nwiztdLE3kVF_oXu/s400/serbia+4.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbiCoOVXRrRpt6WMif2wZnbqhoIGjoHCtJgJ5turLYQ7CbaH3307RZLAd03aXLPsX4IEz2Q2RDSq3UTBkHnhy2NCTXA7K0j8tMl0mB1dDfWqfeddEDPjCBY7l0gjnis7v080q2xEdkOWE/s1600/serbia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="36" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbiCoOVXRrRpt6WMif2wZnbqhoIGjoHCtJgJ5turLYQ7CbaH3307RZLAd03aXLPsX4IEz2Q2RDSq3UTBkHnhy2NCTXA7K0j8tMl0mB1dDfWqfeddEDPjCBY7l0gjnis7v080q2xEdkOWE/s400/serbia.jpg" width="400" /></a><br />
I think these few days in Serbia just about finished us off with greasy food, but we loved eating it at the time! The meal out to ? was absolutely delicious - I had a traditional burger which was nothing like burgers that we know in the UK, but more like a huge slap of meat mixed up with onions and shaped to about the size of my face!!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHbtz9DICkF7k1UA1ZFQUPHdACTl78Bs1d_kqt5216RH7rmrb4JUHEIfRwLVWG2cMWHhQ18aYRR7TneCRpA1SZSjATjF0dfFAUI9hCnnRJUalmorrAsjwis6h6bZI2Oppk2KW-nTIcGIN/s1600/serbia+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHbtz9DICkF7k1UA1ZFQUPHdACTl78Bs1d_kqt5216RH7rmrb4JUHEIfRwLVWG2cMWHhQ18aYRR7TneCRpA1SZSjATjF0dfFAUI9hCnnRJUalmorrAsjwis6h6bZI2Oppk2KW-nTIcGIN/s400/serbia+3.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6x6CopFB32TH60R8LaiS8_XCaUIy7IWaRPO_rh42Xhc8MEw0WcroLUKDxSHvA9zyGskTx2CdnZlovHBK93pFSA7Uf_2y3RqeZwzkjYf9A4oVbGEoPNhY_1kJN2qodvPeRiFvnD7AdtVVL/s1600/serbia+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="48" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6x6CopFB32TH60R8LaiS8_XCaUIy7IWaRPO_rh42Xhc8MEw0WcroLUKDxSHvA9zyGskTx2CdnZlovHBK93pFSA7Uf_2y3RqeZwzkjYf9A4oVbGEoPNhY_1kJN2qodvPeRiFvnD7AdtVVL/s400/serbia+2.jpg" width="400" /></a>My friend had something that we expected to be chicken... but it was unlike anything we had eaten before... basically chicken flattened to within an inch of its life and then rolled up around something that we couldn't name and coated in a sort of batter/sort of outer crisp. And somehow it tasted amazing! Then we shared a Serbian salad (basically cheese, tomato and white cabbage) and it just about balanced out all the stodge and grease.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQt3TERgq_pK-R5niR1zuZCxpcmfwF2UfByvTZjO7HSphuke49Ki4Gwn3yGIm8mVVKIORnqnJrC83HDChCE4VhXasByBVO_N-HRtg6DWNdnx88ufV2vE6EnO-1SV3ccTqH8wD3d94mo24p/s1600/serbia+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQt3TERgq_pK-R5niR1zuZCxpcmfwF2UfByvTZjO7HSphuke49Ki4Gwn3yGIm8mVVKIORnqnJrC83HDChCE4VhXasByBVO_N-HRtg6DWNdnx88ufV2vE6EnO-1SV3ccTqH8wD3d94mo24p/s1600/serbia+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQt3TERgq_pK-R5niR1zuZCxpcmfwF2UfByvTZjO7HSphuke49Ki4Gwn3yGIm8mVVKIORnqnJrC83HDChCE4VhXasByBVO_N-HRtg6DWNdnx88ufV2vE6EnO-1SV3ccTqH8wD3d94mo24p/s320/serbia+5.jpg" width="320" /></a></div>
<br />
The atmosphere of the place was awesome - we didn't get there until about 11pm as we had to run back for more money (being cheapskate tourists, we hadn't brought out enough cash!!) and the restaurant area was still buzzing. There were musicians playing to the tables and waiters happy to advise us on dishes. <br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67lbDDwIzmp7e43rSdFnK5L91FKSPn9G9rpJ9q5FDA2TPZhvQa40qkEc814yWULeIRIa9KY1-9_5u_i4AZNuSIFZ4XD2-oGGxRTkhuffG-SKfptjn7UYSK1op9JuA7QY2pPwETb3A45VE/s1600/serbia+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67lbDDwIzmp7e43rSdFnK5L91FKSPn9G9rpJ9q5FDA2TPZhvQa40qkEc814yWULeIRIa9KY1-9_5u_i4AZNuSIFZ4XD2-oGGxRTkhuffG-SKfptjn7UYSK1op9JuA7QY2pPwETb3A45VE/s320/serbia+6.jpg" width="320" /></a>A lovely meal and great place to try some of the unusual traditional dishes... definitely would recommend if you are visiting Belgrade. There's also an interesting history to the current name (involving the Church opposite disapproving of its name years ago as it was suggestive of a place of drinking and merriment, so they changed it to ? as a temporary name and then never changed it to anything else!)<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKouCOzj4AbZS1DrEU5famUQKofJA0Al3ZsYQ4QjnJPHFjbcJ9j5QWTWjb5EQU373VJxKKTTYAVblspfoo9hYAFbW7C_X7vWyuTrBu-uKowgj3Miht3nRcs8fEA1XWGoYMMPAGVfHa7bn6/s1600/serbia+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<h4>
</h4>
<h4>
</h4>
<h4>
</h4>
<h4>
<span class="st">Palačinka/</span>Pancake</h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzlPRcfKwoXpt_AE9qyDjciFF7NfaeRJUo7Iaa8FokZJVMiQVCmxmgkGwkIMLmd4DVFzPRpQ-LX_c47Md6E5R-UTSDSTl-TcCHzhhZ9xxIa4OBG99srfObz9S9GmpH9NzV13cgybFUH_F/s1600/serbia+8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzlPRcfKwoXpt_AE9qyDjciFF7NfaeRJUo7Iaa8FokZJVMiQVCmxmgkGwkIMLmd4DVFzPRpQ-LX_c47Md6E5R-UTSDSTl-TcCHzhhZ9xxIa4OBG99srfObz9S9GmpH9NzV13cgybFUH_F/s400/serbia+8.jpg" width="400" /></a>From a street cafe we also tried a Serbian <span class="st">palačinka</span>... much like French crepes but somehow thinner and bigger, and we watched them make them like this!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_DJ_MlAlkynoQJVw11VLsHVqQl0lz4mAzhppTICkbhbPqw8mR-qygmamnKEhsZNzVwcGYb8n05jdXbkLC9X31b9rblAqfob46ZBD3FXppyTD34s7jswk4KbgKuf8U2KYqFf0r6PxqyaG/s1600/serbia+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_DJ_MlAlkynoQJVw11VLsHVqQl0lz4mAzhppTICkbhbPqw8mR-qygmamnKEhsZNzVwcGYb8n05jdXbkLC9X31b9rblAqfob46ZBD3FXppyTD34s7jswk4KbgKuf8U2KYqFf0r6PxqyaG/s320/serbia+9.jpg" width="320" /></a><br />
<br />
<br />
<br />
We had them filled with ham, cheese, sour creme... yummy!! (although not to be eaten often - each mouthful felt like a day's worth of calories!!)<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGjGSGI8J8o4vf0zo3euN4SsLHAtXZh1bjd80i-IHPUCBUUpsJaix01gmiaQPE3E4DKsy0bw6kP1wh43A_7GJiPkDfpfbdMYMpOdyM-OmaFCgZ2tCh8j4ckugfIFEcmlV0FYDRnrHlaNo/s1600/serbia+10.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGjGSGI8J8o4vf0zo3euN4SsLHAtXZh1bjd80i-IHPUCBUUpsJaix01gmiaQPE3E4DKsy0bw6kP1wh43A_7GJiPkDfpfbdMYMpOdyM-OmaFCgZ2tCh8j4ckugfIFEcmlV0FYDRnrHlaNo/s320/serbia+10.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<h4>
<span class="st">Pijaca/</span>Green Market</h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIMYNgaGjNKAiU6JlrVqAAaMGLU0K_UplqnVgwvlKKxEWQzCSpFhD6VJegORwdkg5Vk1uEE7zF0EIIKhqACfXX_s8g3JT_8LGfHdKwHoiLU81iYkW6idAiwRBX8-iR28py5Q6TdmuMjSm/s1600/serbia+11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIMYNgaGjNKAiU6JlrVqAAaMGLU0K_UplqnVgwvlKKxEWQzCSpFhD6VJegORwdkg5Vk1uEE7zF0EIIKhqACfXX_s8g3JT_8LGfHdKwHoiLU81iYkW6idAiwRBX8-iR28py5Q6TdmuMjSm/s320/serbia+11.jpg" width="320" /></a>Now a lot of the fruit and veg was cheaper around our Eastern Europe travels than it is in the UK, but nowhere was a cheap as the Belgrade Pijaca - we must have spent less than £2 and ended up with all of this!! Needless to say we had an all veg stir fry that night (and the day after, and the day after that!!) A great place to just wander around but you will come away with a lot more than you went for!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSm4CEeroMpuy0iLSl4RKxvLSBvV094d6SoIfgRphxX7uxr_h56dXivTzijnCYKjMVQbyMYEeWMWge_ePN5TCtDok7kjou226Ew1Tm-_zkh62yh66ohbkBOrD8Tr9e0aOm3bieVg3JVWUH/s1600/serbia+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSm4CEeroMpuy0iLSl4RKxvLSBvV094d6SoIfgRphxX7uxr_h56dXivTzijnCYKjMVQbyMYEeWMWge_ePN5TCtDok7kjou226Ew1Tm-_zkh62yh66ohbkBOrD8Tr9e0aOm3bieVg3JVWUH/s400/serbia+12.jpg" width="400" /></a></div>
<br />
So there you have it... after several weeks of not posting, here is a lengthy post about all the different food we sampled in Belgrade!! I'd definitely recommend the ? Kafana and the Pijaca. Oh yeah, I should also mention that they give you a free shot of rakija on the morning walking tour... it's absolutely gross so take a bottle of water!!!<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<h4>
</h4>
Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-66010846863331785952013-08-13T14:21:00.000-07:002013-08-13T14:32:47.544-07:00The Red Lion at Stone Edge <h3>
Sunday Bistro Dinner with Family</h3>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw1H6JANeIXwVg_zPTnxQrpA1ukiTaNFDpsMNSeAwZjXBBW5nwFTxpLrYV4qCMId2qTa5UmLhpJt11H5NcOUJFxHA6mTXQf7zZx6P68tp275WDKWoII72eupSNQ9sR93RNhKT2_aT9j3x/s1600/red+lion.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw1H6JANeIXwVg_zPTnxQrpA1ukiTaNFDpsMNSeAwZjXBBW5nwFTxpLrYV4qCMId2qTa5UmLhpJt11H5NcOUJFxHA6mTXQf7zZx6P68tp275WDKWoII72eupSNQ9sR93RNhKT2_aT9j3x/s320/red+lion.jpg" title="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="http://thefamousredlion.com/" target="_blank">The Red Lion Website</a></td></tr>
</tbody></table>
As a celebration for my grandparents finally moving into the cottage next to us, we went out for a delicious pub dinner at <a href="http://thefamousredlion.com/" target="_blank">The Famous Red Lion at Stone Edge</a>. If you have ever visited Derbyshire then you have probably visited the pub-come-functionroom-come-bistro. Or if you are ever in the region then it is well worth a visit for quality food and a lovely rustic setting.<br />
<br />
Right up on the hillside between Chesterfield and Matlock, in a lovely stone building with rich wooden beams and furniture inside, The Red Lion at Stanage (as everyone calls it) is relaxed and typical of the area, while still upholding a sense of quality. Luckily for me, my parents house is close enough to this pub that I can call it my local!<br />
<br />
As there was a large group of us, we managed to test most of the small Sunday Bistro menu. One thing to be aware of with this pub, though, is that they change their menus regularly so don't have your hopes up for one of these tasty looking dishes!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLtXQVEW-VA7HlyYpo6osYXHZFST8w2W8CRqcopYG2Xgt6DPxCuas5qXGjyYUWL7LutfzoQrhjC_xX971-10jv4QJZLkvysA9Q3-vGL47uU4qDjvaAX55rVft6JpEsmX0Yo9RBrNlR_bd/s1600/P1020052.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLtXQVEW-VA7HlyYpo6osYXHZFST8w2W8CRqcopYG2Xgt6DPxCuas5qXGjyYUWL7LutfzoQrhjC_xX971-10jv4QJZLkvysA9Q3-vGL47uU4qDjvaAX55rVft6JpEsmX0Yo9RBrNlR_bd/s320/P1020052.JPG" width="320" /></a></div>
<h4>
Starters</h4>
<br />
We had a selection of starters ranging from Foie Gras to Fishcake, Black Pudding and Poached Egg to Salmon Tartare, and even a good ole Tomato Soup.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqTqvlgdG9PZ2V-1NdHJFpFEjEMZdn5Id5lw2ziQ6q0-xmwC0V2cSZPam6QEzq2U7JSeOM18e01ZyrDn0Lz8i_ZVHYUB7mwXa1vLWjNiAxDZETKJB67CgTsny-79M7fcOS3EauLJx3E_B/s1600/P1020053.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqTqvlgdG9PZ2V-1NdHJFpFEjEMZdn5Id5lw2ziQ6q0-xmwC0V2cSZPam6QEzq2U7JSeOM18e01ZyrDn0Lz8i_ZVHYUB7mwXa1vLWjNiAxDZETKJB67CgTsny-79M7fcOS3EauLJx3E_B/s320/P1020053.JPG" width="320" /></a><br />
<br />
I had the salmon dish which was served with quails eggs and onions - it was absolutely delicious. The salmon had a great texture, not too rubbery as it sometimes can be when its uncooked, and a lovely flavour combination with the delicate eggs and my favourite ingredient, onion.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RpDL5U1x-4dcx1Ra0tyW3K_A6zL09E2a5xtOJOYLoYfUwd9Ku4DRwX8FJPNY-CkKRauoreNoEVqA8ldbMq23iJKqy-gHA3FHm_X9_xQL0nJxmozDqXOcMVvqrisU_ZPdpiA-Q-Rrsq3x/s1600/P1020055.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RpDL5U1x-4dcx1Ra0tyW3K_A6zL09E2a5xtOJOYLoYfUwd9Ku4DRwX8FJPNY-CkKRauoreNoEVqA8ldbMq23iJKqy-gHA3FHm_X9_xQL0nJxmozDqXOcMVvqrisU_ZPdpiA-Q-Rrsq3x/s320/P1020055.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqVQFk6vWq0mHlt1tRG7D9jh1-yneORB6ozRut9AE37HYr4ET5ZsM7WpD7fMb1O_3f7Yb0Oy6GALNJW6ZxpL3Ku4-_8cWpg38ar25sTk0G-AndJ7GuDxRCu535DB3oQqer7r80TqWH-bc/s1600/P1020056.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqVQFk6vWq0mHlt1tRG7D9jh1-yneORB6ozRut9AE37HYr4ET5ZsM7WpD7fMb1O_3f7Yb0Oy6GALNJW6ZxpL3Ku4-_8cWpg38ar25sTk0G-AndJ7GuDxRCu535DB3oQqer7r80TqWH-bc/s200/P1020056.JPG" width="200" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfBJqn3wZ_NEpaLEihvtKGB56aORs44PIDNBVttwh5fYN12rigDnAW80ZZiVFB34MJdA26DnWTjVUiXIl3JNmXPfIPMyUH9juCUxPwIarIDTVQm1gzmYYFpEMnJDfmJZ9cZbNzem3PiHG/s1600/P1020058.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfBJqn3wZ_NEpaLEihvtKGB56aORs44PIDNBVttwh5fYN12rigDnAW80ZZiVFB34MJdA26DnWTjVUiXIl3JNmXPfIPMyUH9juCUxPwIarIDTVQm1gzmYYFpEMnJDfmJZ9cZbNzem3PiHG/s200/P1020058.JPG" width="200" /></a> Everyone enjoyed the starters, but I think there were some envious of my Salmon Tartare... Comparing it to the tasty but not particularly special fishcakes, it seemed to be in a different league!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqVQFk6vWq0mHlt1tRG7D9jh1-yneORB6ozRut9AE37HYr4ET5ZsM7WpD7fMb1O_3f7Yb0Oy6GALNJW6ZxpL3Ku4-_8cWpg38ar25sTk0G-AndJ7GuDxRCu535DB3oQqer7r80TqWH-bc/s1600/P1020056.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><br />
<br />
<h4>
Mains</h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTNnpuJrUCGGIdFi6sFPZv2aUIpQ767Xl2XPewRwphBdProUBetZ8fpRZ4BFuNPf9Rgqp_GjhA7klogDJuV5vYsKuHKGD7BHgLKzIUr4Ts_cqzX94kWbWQ29uofgyJuEEvH2zolngdrww/s1600/P1020059.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTNnpuJrUCGGIdFi6sFPZv2aUIpQ767Xl2XPewRwphBdProUBetZ8fpRZ4BFuNPf9Rgqp_GjhA7klogDJuV5vYsKuHKGD7BHgLKzIUr4Ts_cqzX94kWbWQ29uofgyJuEEvH2zolngdrww/s320/P1020059.JPG" width="320" /></a><br />
The main course was a lot more like the typical pub food that we might expect from an English countryside pub. A couple chose to try the roast dinner dishes, from tender beef to tasty pork with apple sauce, both served with crispy Yorkshire puddings.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziTzNzprdS0iVl3BxqpCHb5aZF7K8ogyL8XSMWZpLfzFkZvQMOQ6xVKVV-e7iz3I3zjQoMivbEWpVkFaB9Uaub-aPG3N82ztII8pgmooT0kUXPuL5RGDgp2zXuLqDI7te_OcP8eeftnI0/s1600/P1020061.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziTzNzprdS0iVl3BxqpCHb5aZF7K8ogyL8XSMWZpLfzFkZvQMOQ6xVKVV-e7iz3I3zjQoMivbEWpVkFaB9Uaub-aPG3N82ztII8pgmooT0kUXPuL5RGDgp2zXuLqDI7te_OcP8eeftnI0/s320/P1020061.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPI4rG26UVpkQ2uwZwQQiQHwRHE5U6QsYGTi-vFLcr5k71O4NlvpPDyBA0x_GESntZj-5XIqLsrNDyRtBxC9tW-0c_d_7_hEZx_2V5Udyosp-7XxZ1B_sVWXuJ_QLJzT5dXUQWFWepGG_M/s1600/P1020062.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPI4rG26UVpkQ2uwZwQQiQHwRHE5U6QsYGTi-vFLcr5k71O4NlvpPDyBA0x_GESntZj-5XIqLsrNDyRtBxC9tW-0c_d_7_hEZx_2V5Udyosp-7XxZ1B_sVWXuJ_QLJzT5dXUQWFWepGG_M/s400/P1020062.JPG" width="400" /></a><br />
<br />
Others were tempted by gammon steak with fried egg and chips, or the more delicate mushroom risotto or sea-bream with capers.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAfc9ALvMFWlo1kijiKhSX92aJ5QLbzOZo8wd0AhEXj1Z1EyhkR2y6_2XbbbWkZlxzgb0k8DB9L1lTtAt2NHHss_gcJIKs-GbiQPDHPaOwhDGhVPkNzJHjHJoHXSplOg4L1sKcHCNctaG/s1600/P1020068.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAfc9ALvMFWlo1kijiKhSX92aJ5QLbzOZo8wd0AhEXj1Z1EyhkR2y6_2XbbbWkZlxzgb0k8DB9L1lTtAt2NHHss_gcJIKs-GbiQPDHPaOwhDGhVPkNzJHjHJoHXSplOg4L1sKcHCNctaG/s400/P1020068.JPG" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytXrY9R1btmo-OzK1gy5Byik4eKKB1iwqSUgfxKr7vrMzy8QF7i0JafKJMS_V7fDMU3UQbHsXNX8Dt45h5tYesEugOvFX2WpiiULmBfl2NyOFC-qYzP1mrk0Lw5tl0eFsjCJw8n32L7qw/s1600/P1020070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytXrY9R1btmo-OzK1gy5Byik4eKKB1iwqSUgfxKr7vrMzy8QF7i0JafKJMS_V7fDMU3UQbHsXNX8Dt45h5tYesEugOvFX2WpiiULmBfl2NyOFC-qYzP1mrk0Lw5tl0eFsjCJw8n32L7qw/s400/P1020070.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy472ik33YNv1CXjATNprpVr37EzA7OJXnQzmCnRDmduMTxmmPMXp3-PU4L4WPoiQNrtiPm5bwIphy5zAfLOiqL-FjAmNlcfJ2JOmkB8arTjDkkKis2kpw9H8GUNJE7SDXWbLZSw_g01f-/s1600/P1020072.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy472ik33YNv1CXjATNprpVr37EzA7OJXnQzmCnRDmduMTxmmPMXp3-PU4L4WPoiQNrtiPm5bwIphy5zAfLOiqL-FjAmNlcfJ2JOmkB8arTjDkkKis2kpw9H8GUNJE7SDXWbLZSw_g01f-/s400/P1020072.JPG" width="400" /></a><br />
<br />
I opted for a very basic, but very yummy fish and chips - the chips were fat chunks of potato with a gorgeous colour and a crunch to match, while the haddock was flaky and delicious with a light and crispy batter, and the best part of the dish was the proper mushy peas which hid under the fish.<br />
<h4>
<br />
</h4>
<h4>
<br />
</h4>
<h4>
Desert</h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIUH9cxnpip0VAW1d20MDBBWgVq-y0EHRMTY3Koqoctp_oHRLvC21pQen_6VBXetW1lsLtX0L-4Lh12KLH7qGrp81Of58FK5wTtHlQtIzsCWXUyf9tsiMRUhzyXSG1boOKZhh9O3yU8ykZ/s1600/P1020073.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIUH9cxnpip0VAW1d20MDBBWgVq-y0EHRMTY3Koqoctp_oHRLvC21pQen_6VBXetW1lsLtX0L-4Lh12KLH7qGrp81Of58FK5wTtHlQtIzsCWXUyf9tsiMRUhzyXSG1boOKZhh9O3yU8ykZ/s320/P1020073.JPG" width="320" /></a></div>
<br />
And this needs no introduction...<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRFq15_veiklTI4T37AGsWWzN5iPwVjXhbydalQRaxkZ39fheqilX_Cp-ji8Pt_mrC7vKQq720hZ3sfRij7sV64l7QXUHSOpVJdRW6uEnxY6Uh-j9ivLiD8bfkp_TizS5pI9Wz6Uu8JdC/s1600/P1020076.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRFq15_veiklTI4T37AGsWWzN5iPwVjXhbydalQRaxkZ39fheqilX_Cp-ji8Pt_mrC7vKQq720hZ3sfRij7sV64l7QXUHSOpVJdRW6uEnxY6Uh-j9ivLiD8bfkp_TizS5pI9Wz6Uu8JdC/s400/P1020076.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDYDJmi4JxUOmgAWRGg-rSgT2eHFdq97OOdxZgD4twgNcR6nsUohxz038uAut7D8_SxtMVKIBkkO0X9D34c6kN19F1X_ETeUnDbNcwDibykjHqC7K87YNlYK0lKNnMh83AOP3YXFFa3Si/s1600/P1020077.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDYDJmi4JxUOmgAWRGg-rSgT2eHFdq97OOdxZgD4twgNcR6nsUohxz038uAut7D8_SxtMVKIBkkO0X9D34c6kN19F1X_ETeUnDbNcwDibykjHqC7K87YNlYK0lKNnMh83AOP3YXFFa3Si/s320/P1020077.JPG" width="253" /></a></div>
<h4>
<br />
</h4>
All in all a great family meal, a fabulous pub and a relaxed place to go for a good quality meal. The Red Lion at Stanage... proving that sometimes the local is the best! <br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-66195291232728459012013-07-31T11:07:00.001-07:002013-07-31T11:07:49.577-07:00Another little favour...Thanks to everyone who answered the one question poll I had on here last week. You can still vote your answer by going to the blog post <a href="http://inmykitchenout.blogspot.co.uk/2013/07/a-little-favour.html" target="_blank">A Little Favour... </a> <br />
<br />
Another favour I would love to ask is if you have two minutes spare to just answer a few more questions along the same lines. Below is a short survey that is vital to my dissertation research. Your answers are truly valued and appreciated, so if you have chance, please follow the link below...<br />
<br />
<a href="http://freeonlinesurveys.com/s.asp?sid=s8tev7phec42ot4305622#.UflQuhuWQlM.blogger">Click here please!! </a><br />
<br />
Thanks and I will get more interrailing photo blogs up over the next few days for you to browse! Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-43469180965937080902013-07-31T05:53:00.000-07:002013-07-31T12:31:53.503-07:00Saturday Night Curry... Tasty Lamb Rogan Josh<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h3 class="separator" style="clear: both; text-align: center;">
</h3>
<h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbIuM6G7Js_rXsdMqdSh9yQsInCM8GW6m-WeOA0hPKBc0ruWApG5JDntE74ttbbfz8Kr5qpuGpPZJvqutRVrU73ORiY0SpGtT2zXs4LrQ0XJ6-o762qiYniM5RJHzgG1pC6sEfcUUXDl-/s1600/P1020041.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbIuM6G7Js_rXsdMqdSh9yQsInCM8GW6m-WeOA0hPKBc0ruWApG5JDntE74ttbbfz8Kr5qpuGpPZJvqutRVrU73ORiY0SpGtT2zXs4LrQ0XJ6-o762qiYniM5RJHzgG1pC6sEfcUUXDl-/s320/P1020041.JPG" width="240" /></a></div>
My Recipe for a simple Lamb Rogan Josh</h3>
<br />
A tasty curry I made for dinner on Saturday night with red pepper and spinach, washed down with a cold ginger beer... yum!<br />
<br />
I took the recipe for marinating the lamb from a <a href="http://www.jamieoliver.com/recipes/lamb-recipes/rogan-josh" target="_blank">Jamie Oliver Recipe</a>, but then decided to simplify the rest of the ingredients and cooking methods just because we were hungry and wanted to eat!!<br />
<br />
I had no chilli so didn't make mine very spicy - but if you like spice then just add 1 or 2 in with the red pepper. The Pataks curry pastes are really good for making quick, flavoursome curries when you don't want to bother with all the spices yourself...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFlEuGwXrCfYXJju1eWx2wFQyPJJW8-YNyWbWag2YCkm5uhkW_4aGNMCRm1U2SesG6zbdyFViEIOWUCcS19t2L-wi6K9IUXt4ieJB0tNb69ScxSVBNUdBSfECc89b4Gu-8-zl1WG1ZR2A/s1600/P1020033.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFlEuGwXrCfYXJju1eWx2wFQyPJJW8-YNyWbWag2YCkm5uhkW_4aGNMCRm1U2SesG6zbdyFViEIOWUCcS19t2L-wi6K9IUXt4ieJB0tNb69ScxSVBNUdBSfECc89b4Gu-8-zl1WG1ZR2A/s320/P1020033.JPG" width="240" /></a>So if you want a simple, tasty recipe, this is the one. If you're after something with a bit more depth and preparation, then head over to Jamie's recipe - it will make a truly delicious curry I'm sure!!<br />
<br />
<h4>
</h4>
<h4>
</h4>
<h4>
</h4>
<h4>
Ingredients</h4>
Makes 3 portions<br />
<br />
<i>Marinade</i> <br />
2cm square piece of fresh ginger, peeled and grated<br />
3 cloves garlic, crushed<br />
1/2 teaspoon turmeric<br />
2 large tablespoons low fat natural yoghurt<br />
black pepper<br />
<br />
<i>Curry</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-fZVtOP8ts0_SduKe1wn2Lu73-ee5sJVUrbp2ZqhIJm4YxGd1Nq9MTudNB34XNoZXcFOb1lRrykp6Ou07aAgQCysWlOdndAvgzOY_nCwdXKst1tANMLnMIfWSQvR00la_YxfoZM-Z8Ec/s1600/P1020028.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-fZVtOP8ts0_SduKe1wn2Lu73-ee5sJVUrbp2ZqhIJm4YxGd1Nq9MTudNB34XNoZXcFOb1lRrykp6Ou07aAgQCysWlOdndAvgzOY_nCwdXKst1tANMLnMIfWSQvR00la_YxfoZM-Z8Ec/s320/P1020028.JPG" width="320" /></a>3 lamb steaks, cut into big cubes<br />
2 tablespoons Pataks Rogan Josh curry paste <br />
1 red onion, chopped<br />
1 red pepper, chopped<br />
1 fresh red chilli, finely chopped (optional) <br />
tin of chopped tomatoes <br />
2 handful spinach leaves<br />
small handful fresh coriander, chopped<br />
<br />
<br />
rice, naan, poppadoms, mango chutney, iced cold ginger beer... whatever you fancy, to serve!<br />
<br />
<br />
<h4>
Method </h4>
Combine all the ingredients for the marinade in a plastic tupperware or bowl. Add the lamb and mix to coat all of the meat. Leave in the fridge overnight or as long as you have time for.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh-hTPhuTEupVQm3J2uyY2fUzoBRhYFm8y1lVb0GvMSv-WtkK8YQdy_hkKEiUD6vMGB1f4VSV23yuxaPf3JcAyu2M5PojZafAtQ2s9nQIuwvO4r59p9t8Xe7yYPgvwcYRfSqT_Al3jMNK/s1600/P1020030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh-hTPhuTEupVQm3J2uyY2fUzoBRhYFm8y1lVb0GvMSv-WtkK8YQdy_hkKEiUD6vMGB1f4VSV23yuxaPf3JcAyu2M5PojZafAtQ2s9nQIuwvO4r59p9t8Xe7yYPgvwcYRfSqT_Al3jMNK/s320/P1020030.JPG" width="320" /></a>Add the curry paste into a deep frying pan (or wok). Fry for a couple of minutes on a medium heat until the oils begin to leak out of the paste, then add the onion, red pepper and chilli (if using). <br />
<br />
As the onion begins to soften, add the lamb and marinade and mix to combine the flavours. <br />
<br />
<br />
<br />
<br />
<br />
Pour in the chopped tomatoes and a small cup of water (if needed). Add the spinach leaves and mix as they soften. Add most of the fresh coriander.<br />
<br />
Put a lid on the curry and leave to simmer away on the hob or slow cook in the oven (ideally on a low-medium heat for a couple of hours). You want the lamb to be cooked through but still tender. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkAz9zYBKD9JCfLYMjer0ck-XUWwN8PDvCfkjuPYarlGPKPlF5eAZJuPT8o-r7oZbq_nkzl61GKEcxg4-PtL6meUVSsVDz4DcCnrlnSY5r-VgVmyBQx3qK9KkvueYExdDS8YuFwMDN-cn/s1600/P1020032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkAz9zYBKD9JCfLYMjer0ck-XUWwN8PDvCfkjuPYarlGPKPlF5eAZJuPT8o-r7oZbq_nkzl61GKEcxg4-PtL6meUVSsVDz4DcCnrlnSY5r-VgVmyBQx3qK9KkvueYExdDS8YuFwMDN-cn/s320/P1020032.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCjy0iqwZ3vVLC8xrG5sJotihANzhwlTXt8-Ly0uSa_y4nmxa6qQwgho6BH7umJtmWbkigTGatdB9LB9JZaNAcGp3dCsyDCMKvNkRzw2ku7mfqV7ky2849jQpNKtaQybGzlUUPs9_gs0Cp/s1600/P1020036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCjy0iqwZ3vVLC8xrG5sJotihANzhwlTXt8-Ly0uSa_y4nmxa6qQwgho6BH7umJtmWbkigTGatdB9LB9JZaNAcGp3dCsyDCMKvNkRzw2ku7mfqV7ky2849jQpNKtaQybGzlUUPs9_gs0Cp/s320/P1020036.JPG" width="240" /></a></div>
<br />
Cook your rice and naan as the curry is in the oven. Serve with extra coriander sprinkled on if desired. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMLiywMFUScOIO0UhlP0kddM681q2V4ffoQoqX_TrL9YqTW0dxdLy6kNJw-bsrN0NAUPu1sgr7VpE7IXjGKxn7pErbh8Rq6ig1BhZawdaBeKnL9wNCA2L9vUmux992JUaVQkvkNbBCORZ/s1600/P1020038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMLiywMFUScOIO0UhlP0kddM681q2V4ffoQoqX_TrL9YqTW0dxdLy6kNJw-bsrN0NAUPu1sgr7VpE7IXjGKxn7pErbh8Rq6ig1BhZawdaBeKnL9wNCA2L9vUmux992JUaVQkvkNbBCORZ/s400/P1020038.JPG" width="400" /></a></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-28407686748792601962013-07-20T06:46:00.000-07:002013-07-31T12:28:50.759-07:00BBQ with the GirlsI meant to post this yesterday afternoon, sorry folks! But here it is, just in time for your Sat night BBQ! <br />
<br />
<h4>
Who said BBQs are a man's job?</h4>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; height: 296px; margin-left: 1em; text-align: right; width: 324px;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDhNLs8IuML7NE0ZOuDLtIZzcus_wgYuuUsSyd9e_PKDfz27LstZJFqdoULptb486OAdHxWVPmLXsytFq_XlaAGkwdaCUqo7L6yawfldIWC4JGdFu_9-hNFBneZJzLFtHTxvFkdYbcm5T/s1600/How_To_Start_A_Barbecue_Fire-Cartoon-1XLG.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDhNLs8IuML7NE0ZOuDLtIZzcus_wgYuuUsSyd9e_PKDfz27LstZJFqdoULptb486OAdHxWVPmLXsytFq_XlaAGkwdaCUqo7L6yawfldIWC4JGdFu_9-hNFBneZJzLFtHTxvFkdYbcm5T/s320/How_To_Start_A_Barbecue_Fire-Cartoon-1XLG.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center">
<a href="http://www.crazywebsite.com/Pg-Free-Clipart-Graphics/pg-Celebrate_Labor_Day_Weekend/Funny_Barbecue_Clip_Art_Free_BBQ-2.html"><span style="font-size: xx-small;">http://www.crazywebsite.com/Pg-Free-Clipart-Graphics/pg-Celebrate_Labor_Day_Weekend/Funny_Barbecue_Clip_Art_Free_BBQ-2.html</span></a></div>
</td></tr>
</tbody></table>
Everyone assumes that the BBQ is a man's job - hilarious as it is (usually) the woman that does all the shopping for the food, marinating the meat, salad prep, taking out all of the food, plates, salad dressings etc. and the man just plonks the already flavoured meat onto the BBQ and nearly ruins it by either undercooking or burning it!! But on Thurs night I did a BBQ for the girls, and there wasn't a man in sight... as a result it may have been a little salad heavy and lacking in burgers and sausages! So if you fancy a refreshing change from the BBQ norm, then here are a couple of recipe ideas...<br />
<br />
<h4>
BBQ Bible</h4>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7xnQUF6AodZUELiLA7Tl6OGkbhuYQTGASPr5B-rTOFI2UMzLPN9hjlmZurU5G10wVM7bopJKtoZb4bOkGRnIvPvPHVPHHTMI9acXOaHeZecvkLJ6j8zuA8lJivXTHNzGJgkx5LFj9Vnj/s1600/P1020009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7xnQUF6AodZUELiLA7Tl6OGkbhuYQTGASPr5B-rTOFI2UMzLPN9hjlmZurU5G10wVM7bopJKtoZb4bOkGRnIvPvPHVPHHTMI9acXOaHeZecvkLJ6j8zuA8lJivXTHNzGJgkx5LFj9Vnj/s200/P1020009.JPG" width="185" /></a>I used this book for recipe inspiration - BBQ Bible, published by Parragon years ago and probably not available any more. But if you can get your hands on it, it's a fabulous book! Colourful, full of different ways to cook meats and fish, with some very easy sauces and dressings; it's a good one to flick through and know that you will already have most of the ingredients in stock! The only sections that are uninspiring are the salad and veg dishes - but either you're a 'meat-only-BBQer' and this will not bother you, or a 'salads-make-the-BBQ' kind of chef, in which case you will probably have your own recipes! And the deserts section - but if you have room for desert after a BBQ then you're doing it wrong!<br />
<br />
So I'll start with the meat recipes that I took from the book - Mustard and Honey Drumsticks and Middle Eastern Koftas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA341X3vYpha0cp5MKhkitylaMwfb3S06oXaRY3YSx0iTUkFEiZUbPGC-0tNSrTmdFzfS8a4A5AliBoJ4WAEPE2t2kjg7d319nyk301SyyZJtj-woRyF-BKZ8z1tnw6-LPFgwIkSHni79/s1600/P1020002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA341X3vYpha0cp5MKhkitylaMwfb3S06oXaRY3YSx0iTUkFEiZUbPGC-0tNSrTmdFzfS8a4A5AliBoJ4WAEPE2t2kjg7d319nyk301SyyZJtj-woRyF-BKZ8z1tnw6-LPFgwIkSHni79/s320/P1020002.JPG" width="320" /></a></div>
<h4>
Mustard and Honey Drumsticks</h4>
I used a combination of the marinated drumstick recipe in the book and a separate recipe for the honey mustard marinade, which I thought sounded like it had more flavour! So these measurements are copied from the book, but totally inaccurate as I just splashed in a bit of this and that!!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXH05WoQnmUPztIfkYQ5HdXKJB_CC3KhC6lVNZwuzgF-JInvYHahQSlIF5VFJv8VEFy1NUWRmZCYcTM9UvuHY2lsjEe7RFONmgPlv-jcLjK5gD2lwnsBxY0kemZt3PL9B6TDI2cwgfyul/s1600/P1020003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXH05WoQnmUPztIfkYQ5HdXKJB_CC3KhC6lVNZwuzgF-JInvYHahQSlIF5VFJv8VEFy1NUWRmZCYcTM9UvuHY2lsjEe7RFONmgPlv-jcLjK5gD2lwnsBxY0kemZt3PL9B6TDI2cwgfyul/s320/P1020003.JPG" width="320" /></a><strong></strong><br />
<strong></strong><br />
<strong>Ingredients</strong><br />
8 chicken drumsticks<br />
125ml clear honey<br />
4 tbsp Dijon Mustard<br />
4 tbsp wholegrain mustard<br />
4 tbsp white wine vinegar<br />
4 tbsp dark soy sauce<br />
1 tsp ground ginger<br />
1 tsp garlic powder<br />
2 tsp fresh rosemary, chopped<br />
2 tbsp olive oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WP9LqE8KELiF2c03e65kXXqKp1oil94czCf46uyDIrSEnrsujqv4qK_mwlgULifmP5FLGva9NJvadhzNYGCqrCQlyhyphenhyphenJ1obA5zVTYRTm82kVl2NSpTWI2mG05nVY3_W132GDJu5GrJP0/s1600/P1020007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WP9LqE8KELiF2c03e65kXXqKp1oil94czCf46uyDIrSEnrsujqv4qK_mwlgULifmP5FLGva9NJvadhzNYGCqrCQlyhyphenhyphenJ1obA5zVTYRTm82kVl2NSpTWI2mG05nVY3_W132GDJu5GrJP0/s320/P1020007.JPG" width="240" /></a></div>
<br />
<strong>Recipe</strong><br />
Combine all the ingredients except the oil into a large Tupperware.<br />
<br />
Gradually add the oil, mixing it as you go until it is all absorbed.<br />
<br />
Put the drumsticks into the marinade and coat them in it, then leave to absorb the flavours in the fridge for as long as you can (ideally make in the morning and leave all day before you BBQ).<br />
<br />
When you BBQ, make sure that you cook the chicken all the way through but keep turning it so that one side doesn't burn (it will blacken because of the marinade, but you shouldn't get that charcoal taste!!)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJzVTDEYq4fEWsuuMwghtXA8QnKn1AJWdbq3wG9BCBWZjHs68JTb2aJlYQCan6NmoqUO3zTSIU2Lm4XH7FPM1cH8SNFwKQklG4svB4Sb0U-98sKIHl2OH0ry9J8MKKFS4bHWIVu1La8xm/s1600/P1020008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJzVTDEYq4fEWsuuMwghtXA8QnKn1AJWdbq3wG9BCBWZjHs68JTb2aJlYQCan6NmoqUO3zTSIU2Lm4XH7FPM1cH8SNFwKQklG4svB4Sb0U-98sKIHl2OH0ry9J8MKKFS4bHWIVu1La8xm/s320/P1020008.JPG" width="320" /></a></div>
<h4>
Middle Eastern Koftas</h4>
<strong>Ingredients</strong><br />
750g minced beef (or lamb)<br />
1 small onion, chopped<br />
2 garlic cloves, crushed<br />
2 tbsp fresh flat leaf parsley, chopped<br />
1 tsp coriander seeds<br />
1/2 tsp cumin seeds<br />
1/2 tsp whole black peppercorns<br />
generous pinch of ground cinnamon<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEKHWY8rS1BLOgEfU44yA6SLG-D-mFJB5OZEdEDHBXzkR00IJyo3fuGan9v7nuSlw2iWcn8pRY2ThuOfr5bSsRHFzMPqPEMhALSnT6-r9yyPmIUulEWBGH33AuWUxjEC1j9YZybeqmmMv/s1600/P1020010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEKHWY8rS1BLOgEfU44yA6SLG-D-mFJB5OZEdEDHBXzkR00IJyo3fuGan9v7nuSlw2iWcn8pRY2ThuOfr5bSsRHFzMPqPEMhALSnT6-r9yyPmIUulEWBGH33AuWUxjEC1j9YZybeqmmMv/s320/P1020010.JPG" width="240" /></a>pinch of salt<br />
<br />
<strong>Recipe</strong><br />
Blend the meat, onion, garlic, parsley, spices and seasoning to a smooth paste in the food processor. Or, if like me you can't find the food processor, then use ready ground coriander, cumin and black pepper, and just mix in your hands!<br />
<br />
Gently roll the mixture between your hands and wrap around a flat skewer into a sausage shape.<br />
<br />
The book then also instructs to marinate the kebabs in a Minted Yoghurt Marinade, which would have kept them nice and moist but I forgot to do... we had minted yoghurt as a side dish instead! (Recipe for that below)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVl0z6QlRI_FB-0f5by0q5FFq3AG1HR1KXuwSYsDZfgwvsQRvk_uBHyeMys56o7gHNFJN0R_BQCvyMpDLnTW_bGB2_XTSipE75MyoZszSVu9DvwxX3859tb8HXv6Nmte_JbVpomu2icScG/s1600/P1020022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVl0z6QlRI_FB-0f5by0q5FFq3AG1HR1KXuwSYsDZfgwvsQRvk_uBHyeMys56o7gHNFJN0R_BQCvyMpDLnTW_bGB2_XTSipE75MyoZszSVu9DvwxX3859tb8HXv6Nmte_JbVpomu2icScG/s320/P1020022.JPG" width="320" /></a><br />
So I would recommend to do that, then cook on the BBQ for about 10-15mins (depending on the thickness of your kebabs) and turn regularly. Worked well served with some ripped up naan bread, heated on the top BBQ rack for a few minutes!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvXZhDlhEZv_Vhdfd6S8SHy-31uPifQhByFUkrbUnwrBKyqTi0Hb5O_Z6kFAeCZftdUmooRqRvXvHtynammmIgnOpiqQRkuuxoHqKsC6PN5D4S_H-vxyU2in9_XNymmj2-C8gNiK3XZ2b/s1600/P1020020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvXZhDlhEZv_Vhdfd6S8SHy-31uPifQhByFUkrbUnwrBKyqTi0Hb5O_Z6kFAeCZftdUmooRqRvXvHtynammmIgnOpiqQRkuuxoHqKsC6PN5D4S_H-vxyU2in9_XNymmj2-C8gNiK3XZ2b/s320/P1020020.JPG" width="320" /></a><br />
<br />
The chicken will take a lot longer than the koftas, but I actually cooked them at the same time so we could eat the kebabs with some salads and have the chicken with corn on the cob afterwards!<br />
<br />
<br />
<br />
<br />
Right, now that the meaty stuff is marinating and ready to go on the BBQ this evening, you can prep the salads!! It was so warm and lovely yesterday that I took everything outside with me and sat prepping in the garden! I used the Minted Yoghurt Marinade recipe from BBQ Bible as the dressing for my potato salad, and then also did a green salad and tomato salad.<br />
<br />
<br />
<br />
<br />
<br />
<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLcjxiaFxxR01DovRDbHkQE-ENZN4Q6Gb6Sw9Oi9RX4aowysoESh9MqFJ8BEXb9hkfALzzWfmoWibIJHQvDcNvNEFyCIXhi5o80wXkNodzDRCKTtHEcDcPtBRku8rfzXj3ks_kPEbDBEm/s1600/P1020013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLcjxiaFxxR01DovRDbHkQE-ENZN4Q6Gb6Sw9Oi9RX4aowysoESh9MqFJ8BEXb9hkfALzzWfmoWibIJHQvDcNvNEFyCIXhi5o80wXkNodzDRCKTtHEcDcPtBRku8rfzXj3ks_kPEbDBEm/s320/P1020013.JPG" width="240" /></a>Potato Salad</h4>
<strong>Ingredients</strong><br />
handful of new potatoes, chopped into bite size pieces<br />
2 cloves garlic, crushed<br />
pinch of salt<br />
4 tbsp fresh mint, finely chopped (or more if you love the flavour like me!!)<br />
225ml natural yoghurt<br />
1 tsp ground cumin, coriander or cinnamon, optional<br />
handful of spring onions, chopped<br />
1/2 cucumber, chopped<br />
1/2 small white cabbage, shredded<br />
<br />
<strong>Recipe</strong><br />
Boil the potatoes until soft. Drain and leave to cool.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mLImSEiOJCeYmQwKqQRvBc6YnDIUbij1PtKFwRY6GQwxty49-biTeUsxj_AyR0oTsPLL5FCv4E4_oieoXKk0H3BiIgqtQNmOXkJocoaDZ7Ov1okSCpIuTyHe5tu27P5F65ZT-n2_OvE9/s1600/P1020015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mLImSEiOJCeYmQwKqQRvBc6YnDIUbij1PtKFwRY6GQwxty49-biTeUsxj_AyR0oTsPLL5FCv4E4_oieoXKk0H3BiIgqtQNmOXkJocoaDZ7Ov1okSCpIuTyHe5tu27P5F65ZT-n2_OvE9/s320/P1020015.JPG" width="320" /></a>Mix the garlic, salt, mint, yoghurt, and ground coriander (this is what I used but its your choice!) in a bowl.<br />
<br />
Add the potatoes, spring onions, cucumber and cabbage and mix until everything is coated in the dressing. I also made a little extra to have as a dressing on the side.<br />
<br />
<br />
<h4>
</h4>
<h4>
</h4>
<h4>
</h4>
<h4>
</h4>
<h4>
</h4>
<h4>
</h4>
<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQUFpk42sDTrNcatv5OYb1ZuPxUOJ2gbvq5CcrbBfdNYCYfBl-pzcIVQBu_cPbswmmddhZ6MFIiId7QyjLqkCiLkeYKz6FjBXPh1lbdjMfjvkt2E9dI_o5ha0XfUaE9vFPw8-dREA8JGm/s1600/P1020017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQUFpk42sDTrNcatv5OYb1ZuPxUOJ2gbvq5CcrbBfdNYCYfBl-pzcIVQBu_cPbswmmddhZ6MFIiId7QyjLqkCiLkeYKz6FjBXPh1lbdjMfjvkt2E9dI_o5ha0XfUaE9vFPw8-dREA8JGm/s320/P1020017.JPG" width="320" /></a></h4>
<h4>
</h4>
<h4>
Other Salads</h4>
I made a couple of other salads to keep the BBQ light and fresh, as well as some corn on the cob cooked on the BBQ, so here are the ingredients I used!<br />
<br />
<strong></strong><br />
<strong>Green Salad Ingredients</strong><br />
handful of iceberg lettuce (chopped), lambs lettuce and rocket<br />
1 avocado, chopped<br />
1/3 cucumber, chopped<br />
100g feta cheese, crumbled<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNEm0OePn57cx_c2lzB__6ZlNIinU9AX-xnchGJ_nXBPnsc1mLL7eIay6ri2oJhHYYrNsbfiCmhwusFs09hABwhdKxVBWL_elq8elO3x2h8ScBYN2Vll943OWg3qDG4iiZkFr_srii9dp/s1600/P1020014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNEm0OePn57cx_c2lzB__6ZlNIinU9AX-xnchGJ_nXBPnsc1mLL7eIay6ri2oJhHYYrNsbfiCmhwusFs09hABwhdKxVBWL_elq8elO3x2h8ScBYN2Vll943OWg3qDG4iiZkFr_srii9dp/s320/P1020014.JPG" width="316" /></a><br />
<br />
<br />
<strong>Tomato Salad Ingredients</strong><br />
3 tomatoes, sliced (probably need more, but there was only a couple of the girls that like them!)<br />
few leaves of fresh basil, chopped finely<br />
dash of olive oil<br />
black pepper<br />
(and some red pepper, for good measure!)<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsKcARJYAVEzhtyNRbLG_keW2rBl69ybjZx2G5w4BSny14Kq5tG03BoRsOgwT4mIx19VSPT1zV9ZulVaOYKkOrwJ8Uucjh7B9nr75Us8YGM81wcUP_Yl0eOlcZknbw28mks5O5Tyhi3KD/s1600/P1020024.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsKcARJYAVEzhtyNRbLG_keW2rBl69ybjZx2G5w4BSny14Kq5tG03BoRsOgwT4mIx19VSPT1zV9ZulVaOYKkOrwJ8Uucjh7B9nr75Us8YGM81wcUP_Yl0eOlcZknbw28mks5O5Tyhi3KD/s320/P1020024.JPG" width="320" /></a></div>
<br />
So there you have it!!! A huge BBQ with lots of fresh flavours, and one that you could take your time over and keep coming back to pick at! Try out one or two, or all of the recipes, and I hope they work just as well for you!<br />
<br />
<br />
<h4>
</h4>
<h4>
</h4>
Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com2tag:blogger.com,1999:blog-7145333872496988803.post-67829043933472646232013-07-19T00:40:00.001-07:002013-07-19T00:51:17.528-07:00A little favour...I'm currently doing an MA in publishing and would love to ask a favour for my dissertation research into cookery book buying...<br />
<br />
If you could please just vote on this <strong>one question</strong> you would be helping me out a lot!! And I'll post some BBQ recipes this afternoon for the sunny weekend ahead!<br />
<br />
<br />
<script type="text/javascript">
var cookie_booroo=0, surveyid=301329, random_booroo=1, enddate_booroo=1375398000000, maxchecked_booroo=2, jsonurl_booroo='http://freeonlinesurveys.com/app/vote.asp', customurl_booroo='',jsonThemeString={"poll":{"bg_hide":1,"bg_opacity":0,"bg_color_start":"ffffff","bg_color_end":"ffffff","border_color":"ffffff","border_style":"solid","border_size_t":0,"border_size_r":0,"border_size_b":0,"border_size_l":0,"border_size_grouper":1,"border_radius_grouper":1,"border_radius_t":4,"border_radius_r":4,"border_radius_b":4,"border_radius_l":4,"border_size":0,"border_radius":0,"border_pref":0,"shadow_x":0,"shadow_y":0,"shadow_size":"0","shadow_blur":0,"shadow_color":"000000","shadow_style":"","padding_grouper":1,"padding_t":0,"padding_r":0,"padding_b":0,"padding_l":0,"margin_grouper":0,"margin_t":0,"margin_r":0,"margin_b":50,"margin_l":0},"pollpreview":{"bg_hide":0,"bg_opacity":0,"bg_color_start":"485663","bg_color_end":"758594","border_color":"3b4858","border_style":"solid","border_size_t":1,"border_size_r":0,"border_size_b":0,"border_size_l":0,"border_size_grouper":0,"border_radius_grouper":1,"border_radius_t":0,"border_radius_r":0,"border_radius_b":0,"border_radius_l":0,"border_size":1,"border_radius":0,"border_pref":1,"padding_grouper":1,"padding_t":10,"padding_r":10,"padding_b":10,"padding_l":10},"pquestion":{"bg_hide":0,"bg_opacity":0,"bg_color_start":"4c555c","bg_color_end":"687887","border_style":"solid","border_size_t":1,"border_size_r":1,"border_size_b":0,"border_size_l":1,"border_size_grouper":1,"border_radius_grouper":0,"border_radius_t":6,"border_radius_r":6,"border_radius_b":0,"border_radius_l":0,"border_size":0,"border_radius":0,"border_pref":0,"border_color":"ffffff","font_family":"Arial,Helvetica,sans-serif","font_size":15,"font_color":"ffffff","font_bold":"bold","font_italic":"normal","text_shadow":0,"text_shadow_h":1,"text_shadow_v":1,"text_shadow_blur":0,"text_shadow_color":"7a7a7a","padding_grouper":1,"padding_t":15,"padding_r":15,"padding_b":15,"padding_l":15,"margin_grouper":0,"margin_t":0,"margin_r":0,"margin_b":0,"margin_l":0,"font_underline":"none"},"alabel":{"font_family":"Arial,Helvetica,sans-serif","font_size":12,"font_color":"ebebeb","font_bold":"bold","font_italic":"normal","text_shadow":0,"text_shadow_h":0,"text_shadow_v":0,"text_shadow_blur":4,"text_shadow_color":"444444","padding_grouper":0,"padding_t":7,"padding_r":0,"padding_b":7,"padding_l":0,"margin_grouper":0,"margin_t":0,"margin_r":0,"margin_b":0,"margin_l":0,"font_underline":"none","answer_seperator":1},"bartext":{"font_family":"Arial,Helvetica,sans-serif","font_size":15,"font_color":"d4d4d4","font_bold":"bold","font_italic":"normal","text_shadow":0,"text_shadow_h":0,"text_shadow_v":0,"text_shadow_blur":2,"text_shadow_color":"444444","padding_grouper":0,"padding_t":0,"padding_r":0,"padding_b":0,"padding_l":0,"margin_grouper":0,"margin_t":0,"margin_r":0,"margin_b":0,"margin_l":0,"font_underline":"none"},"qviewa":{"font_family":"Arial,Helvetica,sans-serif","font_size":11,"font_color":"ffffff","font_bold":"bold","font_italic":"normal","font_color_hover":"444444","font_underline":"underline","text_shadow":0,"text_shadow_h":1,"text_shadow_v":1,"text_shadow_blur":1,"text_shadow_color":"444444","padding_grouper":1,"padding_t":0,"padding_r":0,"padding_b":0,"padding_l":0,"margin_grouper":1,"margin_t":0,"margin_r":0,"margin_b":0,"margin_l":0},"qbutton":{"font_family":"Verdana,Arial,Helvetica,sans-serif","font_size":12,"font_bold":"bold","font_italic":"normal","font_color":"050505","text_shadow":0,"text_shadow_h":1,"text_shadow_v":1,"text_shadow_blur":0,"text_shadow_color":"636263","bg_hide":0,"bg_opacity":0,"bg_color_start":"ffffff","bg_color_end":"ffffff","border_color":"39567a","border_style":"solid","border_size_t":1,"border_size_r":1,"border_size_b":1,"border_size_l":1,"border_size_grouper":0,"border_radius_grouper":0,"border_radius_t":0,"border_radius_r":0,"border_radius_b":0,"border_radius_l":0,"border_size":1,"border_radius":0,"border_pref":0,"padding_grouper":0,"padding_t":5,"padding_r":9,"padding_b":5,"padding_l":9,"margin_grouper":0,"margin_t":6,"margin_r":0,"margin_b":0,"margin_l":6,"font_underline":"none"},"bar":{"bg_hide":0,"bg_opacity":0,"bg_color_start":"ffffff","bg_color_end":"ffffff","border_color":"c2c2c2","border_style":"solid","border_size_t":1,"border_size_r":1,"border_size_b":1,"border_size_l":1,"border_size_grouper":0,"border_radius_grouper":0,"border_radius_t":0,"border_radius_r":0,"border_radius_b":0,"border_radius_l":0,"border_size":1,"border_radius":0,"border_pref":0,"padding_grouper":1,"padding_t":7,"padding_r":7,"padding_b":7,"padding_l":7,"margin_grouper":1,"margin_t":4,"margin_r":4,"margin_b":4,"margin_l":4},"barperc":{"font_family":"Arial,Helvetica,sans-serif","font_size":10,"font_color":"ffffff","text_shadow":0,"text_shadow_h":1,"text_shadow_v":1,"text_shadow_blur":3,"text_shadow_color":"ffffff","font_underline":"none"},"defaultpage":{"bg_color_start":"ffffff","bg_color_end":"ffffff","youtube_url":"","background_image_url":"","background_image_style":"Stretched","background_image_width":"1200","background_image_height":"904","poll_position":"2","bg_width":310},"help":{"help_shown":0}}; </script>
<link href="http://freeonlinesurveys.com/app_content/theme_poll/2/custom_themes/inc/cleanslate.css" rel="stylesheet" type="text/css" /><!--[if lt IE 7]><link rel="stylesheet" type="text/css" media="screen" href="http://freeonlinesurveys.com/app_content/theme_poll/2/custom_themes/css/ie.css" /><![endif]--><div id="booroo_poll_container301329"><div class="poll_booroo301329 "><!-- change poll width here --><div class="pquestion_booroo301329">Would you buy a cookbook package that included relevant cookery utensils?</div><div class="pollpreview_booroo301329 cleanslate"><div class="content_booroo"><div class="options_booroo"><form class="form_booroo"><fieldset><div class="padded_booroo"><input name="qid" value="301329" type="hidden"><input name="sid" value="3je6wzk7c8g1kkm301329" type="hidden"><input name="pqid" value="45839" type="hidden"><div class="items_booroo"><div class="row_booroo"><label for="ans-141832" ><input type="checkbox" name="ans-141832" id="ans-141832" value="1" class="checkbox_booroo" />Yes, but only as a gift for someone else</label></div><div class="row_booroo"><label for="ans-141833" ><input type="checkbox" name="ans-141833" id="ans-141833" value="1" class="checkbox_booroo" />No, I prefer to buy cookbooks and utensils separately</label></div><div class="row_booroo"><label for="ans-141834" ><input type="checkbox" name="ans-141834" id="ans-141834" value="1" class="checkbox_booroo" />Yes, I would buy this for myself</label></div><div class="row_booroo"><label for="ans-141835" ><input type="checkbox" name="ans-141835" id="ans-141835" value="1" class="checkbox_booroo" />Don't know</label></div></div><div><input type="text" name="ans-other" value="Other: (Please specify)" id="ans-other" class="text_booroo" /></div><div id="submit_booroo" class="submit_booroo"><input class="qbutton_booroo301329" type="button" value="Vote Now" /><a class="qviewa_booroo301329">View results</a></div><div class="booroo_footer"><a rel="nofollow" class='footer_hyperlink' href="http://freeonlinesurveys.com"><p>Powered by FreeOnlineSurveys.com</p></a></div></div></fieldset></form></div><div class="results_booroo" style="display:none !important"><div class="padded_booroo"><label id="thank_you"><div style="text-align: center;"><strong>Thank you for voting! </strong><br /><br />Your vote will help me with my MA dissertation research.<br />I would really appreciate it if you could also help me by answering a short survey next week - look out for the link on my blog!</div><br /></label></div><div class="booroo_footer"><a rel="nofollow" class='footer_hyperlink' href="http://freeonlinesurveys.com/"><p>Create a poll like this</p></a></div></div></div></div></div></div><script src="http://ajax.googleapis.com/ajax/libs/jquery/1.6.1/jquery.min.js" type="text/javascript"></script><script src="http://freeonlinesurveys.com/app/polltheme/2/poll-min.js?v=1.0.1" type="text/javascript"></script>
<br />
Thanks guys!Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com7tag:blogger.com,1999:blog-7145333872496988803.post-34123340392250590932013-07-18T15:00:00.000-07:002013-07-31T12:22:03.698-07:00A Real Wiener Schnitzel<h3>
Interrail Stop 4</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhQhiUw3t-VOPhWTBxaqEeeRxIOd6FHTpRtDzPcwi6PPa4bfeweUP-juojm7qFpbzrH4IqAi5aUDXBdlnxdUcWbQFKTWOkAkEpeEDK2agn_bdT8wvkE_zhxEjtLxYYoKEJXTaZSHnRQg1/s1600/P1000544.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhQhiUw3t-VOPhWTBxaqEeeRxIOd6FHTpRtDzPcwi6PPa4bfeweUP-juojm7qFpbzrH4IqAi5aUDXBdlnxdUcWbQFKTWOkAkEpeEDK2agn_bdT8wvkE_zhxEjtLxYYoKEJXTaZSHnRQg1/s320/P1000544.JPG" width="320" /></a>While in Vienna we couldn't leave without trying the famous Austrian dish. We wanted to go to a traditional restaurant that would serve us up a real wiener schnitzel and we had a recommendation for a small restaurant cafe called Schnitzelwirt that would do exactly that.<br />
<br />
We got so lost trying to find it that we thought they might have shut
the kitchen by the time we got there... they were closing up outside as we arrived!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvZ4_-sNxYfSinOsw6Oe1EoSs5EUDJy_ekiphX5kS5t9Q5L9EfducbvNh29b5KDt_6n8r7pliQVDeOys8awwundUnETU8ZbZlUYHCBK6oimoooOe9AroK7Udfvi3yzIOpWL_-JXEijIYj/s1600/P1000540.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvZ4_-sNxYfSinOsw6Oe1EoSs5EUDJy_ekiphX5kS5t9Q5L9EfducbvNh29b5KDt_6n8r7pliQVDeOys8awwundUnETU8ZbZlUYHCBK6oimoooOe9AroK7Udfvi3yzIOpWL_-JXEijIYj/s320/P1000540.JPG" width="320" /></a></div>
<br />
But luckily, my friend speaks fluent German and managed to ask them if they'd do a quick schnitzel and mixed salad for us to share with a couple of glasses of their house white.<br />
<br />
We sat at a table surrounded by awards and newspaper clippings of the restaurant. It was a very traditional setting with lots of wood and a smiley Austrian couple sat opposite smoking, and chatting to us about our visit!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDt1LrPdqxANEMBGRUdqTBB7eAgBvlQ68bwm2MhGlUtfCbHqTw4tnQTnoj2nmGoTT8mO-TZ_jDF65WqDeShKsrbVJ8Jida5jH5vJ8oJmv8LWbaBLb7sVmYaJDmWnIq-JHH2r4rcdJDvqV/s1600/austria+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDt1LrPdqxANEMBGRUdqTBB7eAgBvlQ68bwm2MhGlUtfCbHqTw4tnQTnoj2nmGoTT8mO-TZ_jDF65WqDeShKsrbVJ8Jida5jH5vJ8oJmv8LWbaBLb7sVmYaJDmWnIq-JHH2r4rcdJDvqV/s400/austria+1.jpg" width="400" /></a></div>
<br />
When the food arrived not long later, it was absolutely huge and so tasty - very simple with the apple and cabbage salad perfectly complimenting the pork - YUM!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCwPEFkbgkiJnheNExvbYnfidjgVME9HuAbesT43EX9wKsYKaGsO3ODn_CTwBYWULtsWM0G5gwmrc5-nitol76oT4618ONtxpJTFwn4kiafWFc3HNaWkJCP-BO5nLXLcuPHdPUM7PYlm7/s1600/P1000543.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCwPEFkbgkiJnheNExvbYnfidjgVME9HuAbesT43EX9wKsYKaGsO3ODn_CTwBYWULtsWM0G5gwmrc5-nitol76oT4618ONtxpJTFwn4kiafWFc3HNaWkJCP-BO5nLXLcuPHdPUM7PYlm7/s320/P1000543.JPG" width="240" /></a></div>
As we hadn't looked at a menu, and the order had been a quick chat with a waiter at the door, we were a little concerned about the bill.<br />
<br />
Knowing that it was recommended as a cheap place we were hoping for the best, but when the bill came we couldn't believe how cheap it was!!! 15Euro for the huge meal and two glasses of wine! I would have paid double that and felt we had got a good deal... so all in all a fantastic evening out and a delicious wiener schnitzel!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHiPQ_9paBVetGYnpEgn4m1mX64y18cerRugcbwjOvtMjEwugSD4agZCpfFte-Yic0F7T1wV_jSCwqXlEFqt2ASLLGU9AbOqZpus1pCUK8TmXL_Ewr29b5hFTt2zL2pHX5xlPZrzqgxwx/s1600/P1000539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHiPQ_9paBVetGYnpEgn4m1mX64y18cerRugcbwjOvtMjEwugSD4agZCpfFte-Yic0F7T1wV_jSCwqXlEFqt2ASLLGU9AbOqZpus1pCUK8TmXL_Ewr29b5hFTt2zL2pHX5xlPZrzqgxwx/s400/P1000539.JPG" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0tag:blogger.com,1999:blog-7145333872496988803.post-5179139373057282902013-07-16T10:20:00.003-07:002013-07-31T12:23:17.501-07:00Vienna Naschmarkt Treats<h3>
Interrail Stop 4</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9V9qsL4TB-QhvWNMEtDZQJUyQaGuEOYeTYIpq1DjJT3OsAroqkqoG-zgLmOeXxDo9KrJiykkQftNhK8QtMRsA6lWFhPb_2StER4kZIXP4FXE6Y105DxfDPQH3DBGGdEoM295s1lJd3-J/s1600/P1000507.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9V9qsL4TB-QhvWNMEtDZQJUyQaGuEOYeTYIpq1DjJT3OsAroqkqoG-zgLmOeXxDo9KrJiykkQftNhK8QtMRsA6lWFhPb_2StER4kZIXP4FXE6Y105DxfDPQH3DBGGdEoM295s1lJd3-J/s400/P1000507.JPG" width="400" /></a><br />
We didn't have long enough in Vienna - a city with so much to see and so much to do - but we had a lovely time sightseeing as much as we could and eating as much tasty food as we could!!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Vt5YVcAtE9rQS0LFg9GowZvSAFV4YHzyQsaT0bSgUZYn6JEUY0IuiA8H7J9kyrTmTVB9vDdG_ZsSVHHUkjfzF1ttPCgUDjj6-L2-kMu3qnHlXF1f4Fl7jMikkIBHqtAhqh2xoXvTsAsD/s1600/P1000509.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Vt5YVcAtE9rQS0LFg9GowZvSAFV4YHzyQsaT0bSgUZYn6JEUY0IuiA8H7J9kyrTmTVB9vDdG_ZsSVHHUkjfzF1ttPCgUDjj6-L2-kMu3qnHlXF1f4Fl7jMikkIBHqtAhqh2xoXvTsAsD/s320/P1000509.JPG" width="320" /></a>Here are a collection of photos from the Austrian Naschmarkt - a lively market full of everything from meats and cheeses to fruit and veg, dips and snacks to bagged up gifts of dried fruits and nuts, olives and peppers to fudge and nougat, herbs and spices to selections of wine... So much to tempt us that we ended up with a few prezzies for our fellas and families, and a few treats for ourselves (as well as all the tasty things we were given to try on our way through!)!!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtL1UtUwewpXzQbYs7ICTT7DkfWquC_6Vd2Fb-oXV7yTZtYFA4fph70kQyV7vcu08-wr97rinSEpsqRaxWB8_YpKBxN-xmlI0wPvSs6jwfg2FS2W9y-1YNhZGWD5Fbo-7l0SCxxpS3afP/s1600/P1000508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtL1UtUwewpXzQbYs7ICTT7DkfWquC_6Vd2Fb-oXV7yTZtYFA4fph70kQyV7vcu08-wr97rinSEpsqRaxWB8_YpKBxN-xmlI0wPvSs6jwfg2FS2W9y-1YNhZGWD5Fbo-7l0SCxxpS3afP/s400/P1000508.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkuJ-1-KLb_BpfvLCZwejDgA3g7YsjvwxRb1XNRo3NgQStT6WniEy0GVI9MJoI397z5gneMjjGEikiDU-2dENT-8g1aZ-DrANX_ZC8eF1W5-j3vSfUgoIBjfGp9hsEdJ4BxXKG3tFrFeu/s1600/P1000510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkuJ-1-KLb_BpfvLCZwejDgA3g7YsjvwxRb1XNRo3NgQStT6WniEy0GVI9MJoI397z5gneMjjGEikiDU-2dENT-8g1aZ-DrANX_ZC8eF1W5-j3vSfUgoIBjfGp9hsEdJ4BxXKG3tFrFeu/s400/P1000510.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35izNyjNxM47m3nqZPbzEj73SyGByYFLa-NFb16ZkW6W508XvNgTQ5lcXnwcaL0xRa1ZMhw4l7ZuJ4RF1zXvYPy9rqHyNNrjTrpW8HKGWsMnINEsTWCBjFCACiU6D6IhfAuPAeYRjDN9M/s1600/P1000511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35izNyjNxM47m3nqZPbzEj73SyGByYFLa-NFb16ZkW6W508XvNgTQ5lcXnwcaL0xRa1ZMhw4l7ZuJ4RF1zXvYPy9rqHyNNrjTrpW8HKGWsMnINEsTWCBjFCACiU6D6IhfAuPAeYRjDN9M/s400/P1000511.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTo9DYst41ElDbmzGrFmhtF6Kf7_GUk1Z6ZQIqsGzzUitjF7hpdwOSPaShxciOaf9HWgHMMpJv9fLajTiLxaonghZLS0VGJWW_r7NndMQrCiG5MfRKTAynG-YdxW1b1UNQYI4ibcBsFION/s1600/P1000513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTo9DYst41ElDbmzGrFmhtF6Kf7_GUk1Z6ZQIqsGzzUitjF7hpdwOSPaShxciOaf9HWgHMMpJv9fLajTiLxaonghZLS0VGJWW_r7NndMQrCiG5MfRKTAynG-YdxW1b1UNQYI4ibcBsFION/s400/P1000513.JPG" width="400" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbOVh9sq-s62cOmKzMUwrd8SKfFZVkxu6_plaGapYgckAdWOmLV6UzBIOm7HncDkI3GsQJ8unv_PntnaiiENLS1GT6dKAI5rFELzWmko4vvbVSlXKkSQb5kZNc4mIJmdqNyYjStRYNV9X/s1600/P1000519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbOVh9sq-s62cOmKzMUwrd8SKfFZVkxu6_plaGapYgckAdWOmLV6UzBIOm7HncDkI3GsQJ8unv_PntnaiiENLS1GT6dKAI5rFELzWmko4vvbVSlXKkSQb5kZNc4mIJmdqNyYjStRYNV9X/s400/P1000519.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3RNnVow3JMfFphc1bMW_dns0V6G3yGtiyWigVTOa8nzue933aPtL9OqQsE2dvs6gafSFyDkRIcnBQOsqsY7y0Vur3eHrdJWlp9Y3NNhhBvj2A1MNLIrirTfI3DIR5TEhBmAfF-dqhgRz/s1600/P1000514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3RNnVow3JMfFphc1bMW_dns0V6G3yGtiyWigVTOa8nzue933aPtL9OqQsE2dvs6gafSFyDkRIcnBQOsqsY7y0Vur3eHrdJWlp9Y3NNhhBvj2A1MNLIrirTfI3DIR5TEhBmAfF-dqhgRz/s400/P1000514.JPG" width="400" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtvZ9T091NqGaXZrq7XnK8Poy0iXH8o3AwBkGyOPj4ceUmlFTlVEy172qwriWTHP7bCr8DqjBTM57oRoCWrotuHeDXQ_ZIc4JQjqasNLVOHeKO5pDnETKhvkg1MFhx-Sn-NRDhsySTZF_/s1600/P1000794.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtvZ9T091NqGaXZrq7XnK8Poy0iXH8o3AwBkGyOPj4ceUmlFTlVEy172qwriWTHP7bCr8DqjBTM57oRoCWrotuHeDXQ_ZIc4JQjqasNLVOHeKO5pDnETKhvkg1MFhx-Sn-NRDhsySTZF_/s400/P1000794.JPG" width="398" /></a><br />
I would definitely recommend a visit to a Naschmarkt if you ever get chance to visit the beautiful city of Vienna, or anywhere else in Austria or Germany - and take lots of money because you will be tempted! We ended up getting a selection of sweet peppers, olives and sun-dried tomatoes to mix with some mozzarella and pasta in the hostel to create this simple but tasty dinner!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12503458196261692419noreply@blogger.com0