tag:blogger.com,1999:blog-59013679708218129332024-02-07T19:37:24.052+00:00beatingbowlsdishes to delight your taste buds...tantalising aromas and spices...photos to feast your eyes on...tunes to tap your spoon to courtesy of my iPod.<br>
Photos and recipes © 2009-2018 beatingbowls.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.comBlogger298125tag:blogger.com,1999:blog-5901367970821812933.post-83107889942102457662016-09-17T19:53:00.001+01:002016-09-17T20:23:57.545+01:00Carrot and chickpea spread<div dir="ltr">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMp8fSa5Svp0_EFE9LohLfJNBz7EwSkLoyuyJ8tGN0oAfZuZcAkydZ8a5vBs6N5THKw5Iim1iw5zOFINyZaf3CSEVZBgaR_AtZn0LbTrFEi70nfldynbywtdcC-piCmD2xS2xDNuanUkA/s1600/tmp_14486-20160913_194816-1981011562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMp8fSa5Svp0_EFE9LohLfJNBz7EwSkLoyuyJ8tGN0oAfZuZcAkydZ8a5vBs6N5THKw5Iim1iw5zOFINyZaf3CSEVZBgaR_AtZn0LbTrFEi70nfldynbywtdcC-piCmD2xS2xDNuanUkA/s640/tmp_14486-20160913_194816-1981011562.jpg" width="640" /></a></div>
The other day I was going to make a carrot dip I haven't made in ages but decided to make it a little more substantial. I was going to add tahini, the changed my mind and added chickpeas instead. Very yummy!</div>
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250 g bunched carrots (incl. carrot tops)<br />
carrot tops or parsley <br />
1 440-ml-tin chickpeas <br />
1 clove of garlic<br />
sea salt<br />
freshly ground black pepper <br />
toasted ground cumin<br />
fresh lemon or lime juice </div>
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Steam the carrots until tender, then cool. Add all the ingredients apart from the herbs into a food processor or the beaker of a handheld blender and whizz. Check the seasoning. Enjoy as a spread, dip or side for steamed or roasted vegetables or fish.</div>
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Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-24548234868505566272016-08-07T16:35:00.000+01:002016-08-07T16:35:16.356+01:00Amazing Fish Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPKtKXdr57mwIaYSif3FetA2EAWoShIqqgCqiBTIYKg1SjEWUIYy9oJdZFRW-LUenvuGvW9z86qF-wFagOX6_hkO31PP7WT1eg00zPKbCyoziZOxRuTSw20AhTCIY_TP9lYv_EM9cph4/s1600/20160804_194538-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="goog_673042862"></span><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPKtKXdr57mwIaYSif3FetA2EAWoShIqqgCqiBTIYKg1SjEWUIYy9oJdZFRW-LUenvuGvW9z86qF-wFagOX6_hkO31PP7WT1eg00zPKbCyoziZOxRuTSw20AhTCIY_TP9lYv_EM9cph4/s640/20160804_194538-001.jpg" width="640" /><span id="goog_673042863"></span></a></div>
<span style="font-family: "verdana" , sans-serif;">It's been a while since I've added a guest recipe but this one I definitely have to share (the amounts are mine). I'm a member of the fantastically inspiring Facebook group Foodie Translators where some very talented people present mouthwatering dishes and baked goods. A few days ago, one member put up this dish and I just had to try it out. It was just WOW! and will definitely become part of my regular prepertoire. Thank you for the inspiration, Dagmara. Next time, I'll make sure I have fresh fennel in the house as in Dagmara's dish.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />1 red onion</span><br />
<span style="font-family: "verdana" , sans-serif;">2 garlic cloves</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 celery stick</span><br />
<span style="font-family: "verdana" , sans-serif;">fresh thyme</span><br />
<span style="font-family: "verdana" , sans-serif;">fresh rosemary </span><br />
<span style="font-family: "verdana" , sans-serif;">2 sweet red peppers</span><br />
<span style="font-family: "verdana" , sans-serif;">1 courgette</span><br />
<span style="font-family: "verdana" , sans-serif;">250 g cherry tomatoes </span><br />
<span style="font-family: "verdana" , sans-serif;">juice and zest of a lemon</span><br />
<span style="font-family: "verdana" , sans-serif;">100 ml white wine</span><br />
<span style="font-family: "verdana" , sans-serif;">250 ml fish or vegetable stock</span><br />
<span style="font-family: "verdana" , sans-serif;">saffron</span><br />
<span style="font-family: "verdana" , sans-serif;">350 g fish (I used a fish pie mix containing salmon, cod and smoked haddock)</span><br />
<span style="font-family: "verdana" , sans-serif;">a good handful of chopped flat leaf parsley</span><br />
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<span style="font-family: "verdana" , sans-serif;">Finely chop the onion, garlic, celery and herbs and sautée in EVO till softened. Slice the sweet red peppers, core and slice the courgette, add and continue sautéeing, then deglaze with white wine. Add stock with saffron, pepper and salt and quartered cherry tomatoes, zest of a lemon, reduce, top with fish chunks, cover and poach for 10 minutes or until fish is done, spoon sauce over the top. Sprinkle with fresh herbs, parsley in my case, squeeze some lemon juice over the dish and serve with crusty bread or rice. </span>Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-72685773582192410802016-08-07T12:37:00.000+01:002016-08-07T12:37:21.941+01:00Rice "Lasagne"<div dir="ltr">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86ikahAWXs4_XUPfWpWbRO40062IqAECMYR-r4hV7tVF5Lbo3jxOFbm4UcVI8QNSlPGzcbjSDAGVpVnukzgZNfWPuWcApWvp8FJrNjXv6ut-L1znuP-5XPhCxnQokRUrOlzJ1OL2rd4k/s1600/DSC_6070-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86ikahAWXs4_XUPfWpWbRO40062IqAECMYR-r4hV7tVF5Lbo3jxOFbm4UcVI8QNSlPGzcbjSDAGVpVnukzgZNfWPuWcApWvp8FJrNjXv6ut-L1znuP-5XPhCxnQokRUrOlzJ1OL2rd4k/s640/DSC_6070-001.JPG" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif;">A couple of weeks ago, there'd been some cooked brown basmati hanging around the fridge for a few days and my other half was up in Braco recording again where she gets pasta for lunch. There was also Scotch Angus beef mince and I fancied some lovely comfort food. Pasta was out, so the rice lasagne was born. This dish is really a gobbled together, simplified lasagne and can be made with pasta or lasagne sheets instead of rice.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Boiled rice, unseasoned</span><br />
<a href="http://beatingbowls.blogspot.co.uk/2011/05/boozy-bolognese.html" target="_blank"><span style="font-family: "verdana" , sans-serif;">Beef ragù</span></a><br />
<span style="font-family: "verdana" , sans-serif;">Aubergine slices, browned in a pan without oil</span><br />
<span style="font-family: "verdana" , sans-serif;">Grated cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">Soured cream/crème fraîche seasoned with pepper, salt, garlic</span></div>
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<span style="font-family: "verdana" , sans-serif;">Lightly oil an ovenproof dish, spoon on a layer of rice. Top with ragù. Add the aubergine slices, season with pepper and salt. Spread the soured cream mix over the aubergines. Lastly, add another layer of rice and season. Cover with tin foil and bake at 200° C/gas mark 5 for <a href="tel:3040">30-40</a> minutes. Remove cover, sprinkle with cheese, turn up the temperature and bake for another 10 minutes or until golden.</span></div>
Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-2723011091549637302016-08-07T12:06:00.000+01:002016-08-07T12:06:12.088+01:00Creamy Chicken Pot with Herby Bread Dumplings <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrrR5v6GMUk3SLzv9-eFJFeDiqpg1FGWILIGP-cq9UjuX3sa75mTNsPhlm65t7mOsy6ER_NQ9eVINvJDB5gUpGLpuP-uGgjMpDD4eUjjexu2mPP7v0ZNY1aZYpBG8Je98RGEW1n-9w8w/s1600/DSC_6205-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrrR5v6GMUk3SLzv9-eFJFeDiqpg1FGWILIGP-cq9UjuX3sa75mTNsPhlm65t7mOsy6ER_NQ9eVINvJDB5gUpGLpuP-uGgjMpDD4eUjjexu2mPP7v0ZNY1aZYpBG8Je98RGEW1n-9w8w/s640/DSC_6205-001.JPG" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">I've fancied making bread dumplings for ages and always use a simple recipe from a German vegetarian cookbook, Vegetarisches Kochvergnügen, I've had for more than 20 years. They go best with a creamy stroganoff and I stuck with the creamy part but made a chicken pot instead. I like to serve this with a leafy salad in a sharp vinaigrette that contains plenty of mustard to help cut through the rich cream sauce. <a href="http://beatingbowls.blogspot.co.uk/2009/08/fabbie-vinaigrette.html" target="_blank">Here's</a> the recipe for my favourite vinaigrette.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Tip: Leftover dumplings are delicious sliced and pan fried in olive oil or butter.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">(serves 4-6)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><i>Dumplings:</i><br />
400 g of white rolls or baguette<br />
2 eggs<br />
pinch of nutmeg<br />
pepper<br />
300 ml milk (250 ml, if using spinach)<br />
a handful of chopped flat leaf parsley<br />
250 g spinach, optional</span></span></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><i>Chicken Pot:</i><br />
1 kg of chicken drumsticks and thighs, preferably free range or organic<br />
1 red onion<br />
1-2 celery sticks<br />
3 garlic cloves<br />
a few fresh thyme sprigs<br />
2 small bay leaves <br />
sea salt<br />
freshly ground black pepper<br />
olive oil <br />
pinch of nutmeg<br />
1/2 tsp fennel seeds<br />
white wine<br />
150 ml chicken or vegetable stock<br />
300 ml soured cream or crème fraîche <br />
a handful of chopped flat leaf parsley <br />
juice of 1/2 lemon to squeeze over the finished dish</span></span></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">1. First of all, wash the spinach, if used, and shake or spin but leaving some water clinging to the leaves. Place into a no stick pan and cook over a low to medium heat until wilted. Squeeze out as much liquid as you can. Reserve the liquid. Roughly chop the spinach. Set aside.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">2. Next, start making the dumplings. Warm up the milk and cut the rools into very thin slices. Place into a bowl. Beat the eggs with the milk, season with pepper and nutmeg and pour over the bread. Add the parsley and spinach. Mix well by hand or with a fork until you have a chunky 'dough'. Leave for 15 minutes. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">3. In the meantime, heat some olive oil in a large pan, slice the onion, celery and garlic, add to the pan together with the thyme sprigs and fennel seeds and sautée over a medium heat to soften but not brown the veg. Remove and set aside. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4d4u67GMmFOyo-TH3vFjaaW3ek_BN2pf8rvcVwC5kAOrsCLURTjps89_speIcBCS-W3vXS_FmFROyO6SazoL29bBM8n5vsuCe6Lescow9FGhtA02T_3pTRkz0XiEe0StOORexAdzP4UM/s1600/DSC_6194-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4d4u67GMmFOyo-TH3vFjaaW3ek_BN2pf8rvcVwC5kAOrsCLURTjps89_speIcBCS-W3vXS_FmFROyO6SazoL29bBM8n5vsuCe6Lescow9FGhtA02T_3pTRkz0XiEe0StOORexAdzP4UM/s640/DSC_6194-001.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">4. Season the chicken with pepper and salt. Heat more oil, add the chicken pieces to the pan and brown on both sides. Deglaze with a generous glug of dry white wine, then add the reserved spinach juices and stock as well as the vegetables. Bring to the boil, then reduce the heat and stir in the cream. Simmer for 20 minutes or until the chicken is cooked through. Add the fresh lemon juice, sprinkle the parsley over the top and gently mix.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYx-Rl2lAVPxOJhFmnBuuDCxvMcLn8DqqppzKMLtvfe8gQqW5sqVyXVop3o_mbCcUEPbC_3Ex246tA1MYCkvCTlj8NTfhmyirBs5pkbLR2vrKuTmMKvir7YFrE0VXxIS2sxgu5ZrZG7E/s1600/DSC_6196-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYx-Rl2lAVPxOJhFmnBuuDCxvMcLn8DqqppzKMLtvfe8gQqW5sqVyXVop3o_mbCcUEPbC_3Ex246tA1MYCkvCTlj8NTfhmyirBs5pkbLR2vrKuTmMKvir7YFrE0VXxIS2sxgu5ZrZG7E/s640/DSC_6196-001.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAJGdL6W61F8_Oeh-UNOrTyOOdX_VgTFz6VTLq3TlD1-z25r4rDKKAI4PZ4pd_IBC8z07cfXjQA2xfns6vSx0v-LyqaIqFzbdJTVs7zIudNiqgl8ja372s5Ku6moBG-dDHheH9nzf2YI/s1600/DSC_6200-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAJGdL6W61F8_Oeh-UNOrTyOOdX_VgTFz6VTLq3TlD1-z25r4rDKKAI4PZ4pd_IBC8z07cfXjQA2xfns6vSx0v-LyqaIqFzbdJTVs7zIudNiqgl8ja372s5Ku6moBG-dDHheH9nzf2YI/s640/DSC_6200-001.JPG" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">5. While the chicken is cooking, knead the dumpling mix and shape into 12-18 dumplings. Bring a large saucepan of salted water to the boil and cook your dumplings over a medium heat in gently simmering water for 12-15 minutes. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiYuWThgbWiGqlWhE2-OJBjCVKrgYigEloUQGcZnYp1MhyWC8sVbKdrX-jwstr8kbiU3PsogyGijY_PXl8z5HbY_d5M8rTHXJbUZ3pO-h4iXqOfn-zuRhaIhTbYDSKTGYBK2PHgNWUZA/s1600/DSC_6199-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiYuWThgbWiGqlWhE2-OJBjCVKrgYigEloUQGcZnYp1MhyWC8sVbKdrX-jwstr8kbiU3PsogyGijY_PXl8z5HbY_d5M8rTHXJbUZ3pO-h4iXqOfn-zuRhaIhTbYDSKTGYBK2PHgNWUZA/s640/DSC_6199-001.JPG" width="640" /></a></div>
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Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-44747637266607417552016-06-17T17:31:00.002+01:002016-06-17T17:31:56.235+01:00Raspberry, Basil and Vodka Mojito<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCM77s9TEAt0Tz0xl82PF5NsDE_jYyuMMzAS-ILjZGW74CxehfXBs3om1uG0w99msZq0Nu3kuWx-ezpS-ThtTZz8w2Uqd79-N2SYe0sN3Upvzks3DRomz7Uyx2bs8BnVkycBf3rVcsU8/s1600/DSC_6001-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCM77s9TEAt0Tz0xl82PF5NsDE_jYyuMMzAS-ILjZGW74CxehfXBs3om1uG0w99msZq0Nu3kuWx-ezpS-ThtTZz8w2Uqd79-N2SYe0sN3Upvzks3DRomz7Uyx2bs8BnVkycBf3rVcsU8/s640/DSC_6001-001.JPG" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br />When I made a <a href="http://beatingbowls.blogspot.co.uk/2015/10/raspberry-liqueur.html" target="_blank">raspberry liqueur</a>
last year I'd hope to drink it in white wine and bubbly but it is too
alcoholic so not really a liqueur but a raspberry-infused vodka. A
couple of weeks ago sipping on a mojito in the garden I had a vague idea
for a mojito-style cocktail using this flavoured vodka, raspberries and
basil. After consulting with my Foodie Translators group I've gone
ahead and done it. It's soooo fruity and has an incredibly intense
raspberry flavour. A lovely summer drink – even when it's raining and
just 12C outside.</span><br />
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<span style="font-family: "verdana" , sans-serif;">(serves 1)</span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">5 fresh or frozen raspberries + 1 for the rim of the glass</span><br />
<span style="font-family: "verdana" , sans-serif;">12 basil leaves</span><br />
<span style="font-family: "verdana" , sans-serif;">1 wee sprig of basil</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tsp soft brown sugar </span><br />
<span style="font-family: "verdana" , sans-serif;">50 ml <a href="http://beatingbowls.blogspot.co.uk/2015/10/raspberry-liqueur.html" target="_blank">raspberry infused vodka</a></span><br />
<span style="font-family: "verdana" , sans-serif;">50 - 100 ml sparkling wate</span><br />
<span style="font-family: "verdana" , sans-serif;">1<span style="font-family: "verdana" , sans-serif;">-2 slices of lime, optional</span> </span><br />
<span style="font-family: "verdana" , sans-serif;">ice cubes</span><br />
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<span style="font-family: "verdana" , sans-serif;">First
bash the ice cubes either in a food processor or in a tea towel. Next,
place the raspberries, sugar and half the basil leaves in a tall glass
and lightly crush together, e. g. with the handle of a wooden spoon.
Pour in the vodka and gently mix with a spoon. Add some ice<span style="font-family: "verdana" , sans-serif;">,</span>
the sparkling water<span style="font-family: "verdana" , sans-serif;">,</span> the remaining basil leaves and the lime, if used, and gently stir once
more. Top up with more ice, decorate with the basil sprig and remaining
raspberry and serve with a straw.</span>Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-75688290237394743892016-05-04T13:49:00.000+01:002016-05-04T13:49:11.716+01:00Sweet Potato, Cumin and Ras-el-Hanout Spread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPih0tEE0jaFBcsgipdbsKHiNDygMWaY8pXPmNd5QytLyT2baj5J5eYiS-tjXCY2DUtFJM6clykrzd7fM57oQ6WwOvCyre9rqsUllFU78Jk-p7L-JsrrU6UOHwKA0Z05Jw1EnGKPBQ54/s1600/DSC_5733-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPih0tEE0jaFBcsgipdbsKHiNDygMWaY8pXPmNd5QytLyT2baj5J5eYiS-tjXCY2DUtFJM6clykrzd7fM57oQ6WwOvCyre9rqsUllFU78Jk-p7L-JsrrU6UOHwKA0Z05Jw1EnGKPBQ54/s640/DSC_5733-001.JPG" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">I don't like buying ready-made or processed foods. Instead, I look at the list of ingredients and most of the time find that I can easily recreate a product myself but without additives, preservatives etc. Of course, not all products have "bad" stuff in them such as the </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">dips/spreads available</span> on Saturday at
the health food shop for customers to
try. One was a sweet potato dip with ras-el-hanout and really tasty.
When we saw the price for a 150-g-tub we checked the list of ingredients. Easy! We had all the ingredients at hom<span class="text_exposed_show">e. </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">400-500 gsweet potato</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">1/2 can chickpeas</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">1-2 garlic cloves</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">1/2 tsp cumin</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">1/2 tsp ras-el-hanout</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">sea salt</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">black pepper </span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">juice of one lemon</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="text_exposed_show"><span style="font-family: Verdana,sans-serif;">good glug of olive oil</span> </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;">
Cut a sweet potato lengthways, drizzle a little EVO into a roasting
tray and roast for about 45 minutes at 200 °C/gas mark 6 until soft.
Scoop out the flesh and leave to cool. Then season with pepper, salt,
toasted ground cumin and ras-el-hanout. Add crushed garlic,
drained chickpeas, lemon juice and EVO. Blend, check the seasoning
and enjoy.</span>Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com2tag:blogger.com,1999:blog-5901367970821812933.post-17292996694904557202016-04-22T21:37:00.002+01:002016-04-23T17:17:22.004+01:00Butternut Squash, Ricotta and Sage Lasagne<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07hByzPd7RcJaCDbnPDOiGLN_XdjYcufBq9xNIo2lU4q0ZQVmrvoZR5JK14UYkR3KjDB8SHRCuYNM8xIUd_pROzJN6bLZiiZZsUcIQKs1fkIJHQKf8bThYrYZyCMPPXSiJ4oIYRe638g/s1600/DSC_5682-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07hByzPd7RcJaCDbnPDOiGLN_XdjYcufBq9xNIo2lU4q0ZQVmrvoZR5JK14UYkR3KjDB8SHRCuYNM8xIUd_pROzJN6bLZiiZZsUcIQKs1fkIJHQKf8bThYrYZyCMPPXSiJ4oIYRe638g/s640/DSC_5682-001.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">I'm often surprised at the leaps the mind makes. Today, a fellow foodie translator was making cannelloni filled with ricotta and spinach and I thought: "I've never made ricotta and spinach anything". Unusually, we had ricotta in the fridge but neither spinach nor cannelloni. So on the shopping list they went for tomorrow's trip to the supermarket. But what was I going to cook tonight? How else could I use the ricotta with the scarce end-of-the-week vegetables left in the house? After rummaging throught the cupboard I found some no-cook lasagne sheets and the root veg basket revealed two small butternut squashes. There's sage in the garden. We always have lots of tins of chopped tomatoes. And I had dinner sorted. At least in theory. I still had to cook it. A recipe for the tomato sauce can be found <a href="http://beatingbowls.blogspot.co.uk/2009/08/slow-cooked-tomato-sauce.html" target="_blank">here</a>.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Update: It was <span style="font-family: "verdana" , sans-serif;">WONDERFUL!!! Might be even nicer by adding a handful of toasted pine nuts to the ricotta mix for a bit of bite.</span> </span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">(serves 2)</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">1 small butternut squash</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">fresh sage leaves, approx. 1 tbsp when chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">200 g ricotta</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">sea salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">freshly ground black pepper</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">extra virgin olive oil</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">2 tbsp of some liquid, e. g. vegetable stock, buttermilk, yoghurt or similar</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">chilli flakes, to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">2 - 3 tomatoes</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">freshly grated parmesam </span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">slow roasted tomato sauce as needed</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">1. First, make the tomato sauce and simmer it while you prepare the remainder of the dish. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">2. Chop the sage leaves and set aside.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PsYiIM3fOsYt_Z1PzkRoVA1ZjGo61cXSe0yreUqJNGNnbgYi2l1UPyDeS_EP9x8vB_VBUzNHMuT4_LC4UJtDWqWcpNcM_lPQCMmlDutFSjjCB4eN85xe3fT8ZPNaWdhW3nkxaD_zQRE/s1600/DSC_5643-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PsYiIM3fOsYt_Z1PzkRoVA1ZjGo61cXSe0yreUqJNGNnbgYi2l1UPyDeS_EP9x8vB_VBUzNHMuT4_LC4UJtDWqWcpNcM_lPQCMmlDutFSjjCB4eN85xe3fT8ZPNaWdhW3nkxaD_zQRE/s640/DSC_5643-001.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">3. Cut the tomatoes into slices and cover the bottom of an oven proof dish. Season with a little pepper and salt. Then place three lasagne sheets on top.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwk5QAL4H9kutolyF6s5BMztLD0gYtt7khTyExIwo12N28zMIDT7AX15ucZeaczakiEbQM2WndWXbeFcU3tYHutQ6072GE_S7Hh5cwGwDuNJKK1-v2_1d3vkrYjcEsoQHZFBca7xwfiM/s1600/DSC_5646-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwk5QAL4H9kutolyF6s5BMztLD0gYtt7khTyExIwo12N28zMIDT7AX15ucZeaczakiEbQM2WndWXbeFcU3tYHutQ6072GE_S7Hh5cwGwDuNJKK1-v2_1d3vkrYjcEsoQHZFBca7xwfiM/s640/DSC_5646-001.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">4. Cut the top and bottom of the butternut squash, cut in half lengthways and remove the seeds using a spoon. Slice into 4-5 mm thick slices. Heat a little oil in a frying pan and fry the butternut squash for about 10 minutes over a medium heat turning them once or twice until some slices are browned. Remove from the pan, place onto kitchen paper and pat the oil off.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9OQlqoehofy1GXlTtRpsTlhWyxhVE7OCkrsm_KBo_5Ti8ZIH_JESaSSITdz_22OL60iJMoK4i8nGnsb51LBzCzXKzgS2-8_PpiWkKrvTw08SqdSpn4AmHHM2AJesvU_F-ez3PtKrt5k/s1600/DSC_5650-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9OQlqoehofy1GXlTtRpsTlhWyxhVE7OCkrsm_KBo_5Ti8ZIH_JESaSSITdz_22OL60iJMoK4i8nGnsb51LBzCzXKzgS2-8_PpiWkKrvTw08SqdSpn4AmHHM2AJesvU_F-ez3PtKrt5k/s640/DSC_5650-001.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">5. In the same pan, heat about a 1tsp of olive oil and fry the chopped sage for about 10 seconds, then return it to its dish to cool.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">6. Spoon the ricotta into a food processor, season with black pepper, a touch of salt and chilli flakes. Add a bit more than half butternut squash, the sage and whatever liquid you're using and blitz. Check the seasoning.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2RDMUJZ5CNZgsMi4lOGUfQpdrOksElyDN4Phkq8vCyXyp3sAXF2G8ujpgEnXEBdB8QOUAo57AsBSfmy5Ru0M5lomPUAIw4jNWFywmT8O8AvZCMULE-7VlPKI-ldEj1HImadHeKhbL_M/s1600/DSC_5653-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2RDMUJZ5CNZgsMi4lOGUfQpdrOksElyDN4Phkq8vCyXyp3sAXF2G8ujpgEnXEBdB8QOUAo57AsBSfmy5Ru0M5lomPUAIw4jNWFywmT8O8AvZCMULE-7VlPKI-ldEj1HImadHeKhbL_M/s640/DSC_5653-001.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">7. Spread the ricotta mix onto the lasagne sheets, then place the remaining butternut squash slices on top before adding the next layer of lasagne sheets.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrCQqpkd-jCLdEm1XmRtAkbZ6es4In1fF8zP3AyOcfkRe-Zi6ltnKOg730Fwq35Sj8xU381tbWFAAyqLVX4HZsrkA3ChOFlGJGCQbu3-0tw-8dnPE2ppYvfZaapte8gP9QVwOOj2ub80/s1600/DSC_5657-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrCQqpkd-jCLdEm1XmRtAkbZ6es4In1fF8zP3AyOcfkRe-Zi6ltnKOg730Fwq35Sj8xU381tbWFAAyqLVX4HZsrkA3ChOFlGJGCQbu3-0tw-8dnPE2ppYvfZaapte8gP9QVwOOj2ub80/s640/DSC_5657-001.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">8. Finish off with plenty of tomato sauce. Then bake in the oven (covered with tin foil or uncovered depending on your oven) at 200 °C/gas mark 6 for 30 minutes. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ4TTBQsIxIXpGx3UPTuIGuq6oLwbrJoNSfyqOAre1LmDA69nGjDUj9fcswv7qkek5ymYwxVifkJ_GMqQJGs7RccYrBW7_Rtc-Cun4Q75jgkv6bDt91kWITJXCdCXViBPLxONa7qCSas/s1600/DSC_5661-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ4TTBQsIxIXpGx3UPTuIGuq6oLwbrJoNSfyqOAre1LmDA69nGjDUj9fcswv7qkek5ymYwxVifkJ_GMqQJGs7RccYrBW7_Rtc-Cun4Q75jgkv6bDt91kWITJXCdCXViBPLxONa7qCSas/s640/DSC_5661-001.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">9. Cover generously with freshly grated parmesan and </span></span><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">bake at </span></span></span></span><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">220 °C/gas mark 7</span></span> </span></span> for another 10-15 minutes or until golden.</span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com2tag:blogger.com,1999:blog-5901367970821812933.post-90913744444365670452016-04-11T11:36:00.001+01:002016-04-11T11:36:09.235+01:00Mascarpone Cream and Mixed Berry Compote<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CwMasYbnwNIG7CKRXJnDRnquMU1yMwarzYjhHGmCImE65wTESyvXgXxeAj7kHB0PY_9FVRPWvpvmu02dKbPIQ_tSr61BdLjr0tDnPFq8gUrhZmT2fPoZE75pGrUtU-hTi5SaVQgcm60/s1600/20160410_190717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CwMasYbnwNIG7CKRXJnDRnquMU1yMwarzYjhHGmCImE65wTESyvXgXxeAj7kHB0PY_9FVRPWvpvmu02dKbPIQ_tSr61BdLjr0tDnPFq8gUrhZmT2fPoZE75pGrUtU-hTi5SaVQgcm60/s640/20160410_190717.jpg" width="640" /></a></div>
Mascarpone isn't something I normally have in the house unless I'm planning to make a tiramisu. When my other half brought a tub from the shops I wondered what else I could do with it and decided to make the tiramisu topping but serve it with a mixed berry compote. I substituted the rum that's normally used in tiramisu with homemade <a href="http://beatingbowls.blogspot.co.uk/2015/10/raspberry-liqueur.html" target="_blank">raspberry infused vodka</a>. <br />
<br />
(serves 4-6)<br />
<br />
<i>Berry compote:</i> <br />
3 handfuls of fresh or frozen mixed berries<br />
2 tbsp unrefined soft brown sugar<br />
Heat over a lowish heat until the fruit has soften and the sugar has desolved. Set aside to cool.<br />
<br />
<i>Mascarpone cream:</i><br />
250 g mascarpone<br />
2 large or 3 medium eggs<br />
1 tsp vanilla paste<br />
1 tbsp unrefined soft brown sugar (or more, to taste)<br />
1 pinch salt<br />
30 ml (homemade) raspberry infused vodka (or rum), optional<br />
<br />
<br />
1. Separate the eggs and beat the egg whites with a pinch of salt into firm peaks. Set aside.<br />
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2.Beat the sugar and egg yolks until creamy. Add the mascarpone, vanilla paste and vodka (if used) and beat till combined. Check the sweetness and add more sugar if necessary.<br />
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3. Carefully fold in the the egg whites and place in the fridge to chill for a few hours.<br />
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4. Layer the berry compote and mascarpone cream in individual glasses. Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-47419455540719361722016-03-30T13:51:00.002+01:002016-04-07T21:14:57.620+01:00Giant Stuffed Potato Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda4-JT5Fgq1uWwk0S-8Dj6bhiJ62718A_Z8sxFpqPdiSHOg1Wr3Vc-8L1jeupeayV4WpZdnkR8YjAfLWOZ-bGivKmsqd0Y5Oe6vqmcTqJ3O0lkTrZoedhh1s6MPEK-bI3Sxs_8WTPH5U/s1600/DSC_5455-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda4-JT5Fgq1uWwk0S-8Dj6bhiJ62718A_Z8sxFpqPdiSHOg1Wr3Vc-8L1jeupeayV4WpZdnkR8YjAfLWOZ-bGivKmsqd0Y5Oe6vqmcTqJ3O0lkTrZoedhh1s6MPEK-bI3Sxs_8WTPH5U/s640/DSC_5455-001.JPG" width="640" /></a></div>
When a fellow foodie translator posted a link to <a href="https://www.facebook.com/1010100919006391/videos/1276339232382557/?fref=nf" target="_blank">this video</a> last week I knew I had to try my own version of a giant pan fried potato cake because the filling wasn't my cup of tea. No veg for starters ;) The video is in Italian but easy to follow (and I've translated the ingredients).<br />
<br />
Here's my version with mince and sautéd veggies. Originally, I was going to make a vegetarian dish but I'd just bought fresh mince so I incorporated that.<br />
<br />
I made the potato cake as per recipe but didn't add salt as I'd boiled the potatoes in sufficiently salted water. Also, there's salt in the parmesan and I also seasoned all the fillings.<br />
<br />
(serves 4-6)<br />
<br />
400 g boiled potatoes, mashed<br />
150 g flour<br />
50 g parmesan, freshly grated<br />
1 egg<br />
250 g beef mince<br />
1 small onion<br />
2 garlic cloves<br />
1/2 red chili <br />
1 small aubergine<br />
2 small, thin, pointed green peppers<br />
1 large flat mushroom or button mushrooms<br />
sea salt<br />
freshly ground black pepper<br />
olive oil <br />
<br />
1. First make the dough by mixing the potatoes, flour, parmesan and egg by hand until you can shape it into a dough as shown in the video. Set aside.<br />
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2. Finely chop the onion, garlic and chili. Heat a little oil in a frying pan and sauté for a few minutes until soft. Add the mince, season with salt and pepper and fry until the mince is cooked. Transfer into a bowl and set aside. <br />
<br />
3. Wipe out the pan with paper towel. Thinly slice the aubergine. Heat some oil in the pan and fry the aubergines until they are completely soft turning and adding more oil as necessary. Place on paper towel and season with pepper and salt.<br />
<br />
4. Slice the pepper and mushrooms. Add a little more oil to the pan and sauté the sliced veg until lightly browned. Set aside.<br />
<br />
5. Divide the potato dough into two pieces. Lightly brush a small (20 cm) frying pan with oil and spread out one half of the dough, forming a rim.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmwR7DAXvu_J-Fwqlcs9bRoAPo8bWtl4TYMdNnWCzrGEKNjUQEwSP04hCGvBPG-9UPgwd_VgWoPOlMS83nrBs0Rq7gOPNmqXkDM-p_zQ5ZDs4uNq-SSLXmHEIUVLXRiHYzniic6ib5Cw/s1600/DSC_5445-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmwR7DAXvu_J-Fwqlcs9bRoAPo8bWtl4TYMdNnWCzrGEKNjUQEwSP04hCGvBPG-9UPgwd_VgWoPOlMS83nrBs0Rq7gOPNmqXkDM-p_zQ5ZDs4uNq-SSLXmHEIUVLXRiHYzniic6ib5Cw/s640/DSC_5445-001.JPG" width="640" /></a></div>
Place the aubergine slices on top, followed by the mince and the pepper and mushroom mix.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIaL_GnSaQ29UvRuHlMwNTQIzKAo_CDNu4aKcUq7hRj9SQORTjsy-mOfYxJ_L09RqYADXAvDOZBBswjY3DOE-c4jDw-xe_k4uCat2WHraRlhgFdF16vpQIH8EZ2ERPDbjaTqJcBD2soo/s1600/DSC_5446-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIaL_GnSaQ29UvRuHlMwNTQIzKAo_CDNu4aKcUq7hRj9SQORTjsy-mOfYxJ_L09RqYADXAvDOZBBswjY3DOE-c4jDw-xe_k4uCat2WHraRlhgFdF16vpQIH8EZ2ERPDbjaTqJcBD2soo/s640/DSC_5446-001.JPG" width="640" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9xcxH9RBJRlW-wlKaJzrn-rJCWUv35ddQ81NcsR8S18DLPECjLpv1cMDUb1UX8-xevuqX4vOuTrYYpOVLCSz_HWDnts9zhwMMQKIBpF_VgKv8nCeqXhLwD-hqgMzU6R96tTNGNAR-ms/s1600/DSC_5447-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9xcxH9RBJRlW-wlKaJzrn-rJCWUv35ddQ81NcsR8S18DLPECjLpv1cMDUb1UX8-xevuqX4vOuTrYYpOVLCSz_HWDnts9zhwMMQKIBpF_VgKv8nCeqXhLwD-hqgMzU6R96tTNGNAR-ms/s640/DSC_5447-001.JPG" width="640" /></a></div>
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Flatten out the second half of the dough and place on top ensuring pressing the edges of the top and bottom layer of dough firmly together.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUiLedQxVhyphenhyphenn4t9RNShR2JyUxUEJxCCptFmWwGGYz9zIctfXUYs33dOZVD3P6_mWDIi-q4ye8q7haEIF9iREuyl1qq1r7BtmKRybgHSLNTNzxStAbu3MtK3_Ythmq-o83yMzfZPp05rs/s1600/DSC_5450-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUiLedQxVhyphenhyphenn4t9RNShR2JyUxUEJxCCptFmWwGGYz9zIctfXUYs33dOZVD3P6_mWDIi-q4ye8q7haEIF9iREuyl1qq1r7BtmKRybgHSLNTNzxStAbu3MtK3_Ythmq-o83yMzfZPp05rs/s640/DSC_5450-001.JPG" width="640" /></a></div>
6. Fry over a low to medium heat for 15 minutes on each side until golden.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHfpQ31atbWuPPL1S9QkhAYVhrPL2ISJWxvtUiD4bf0tJCcr2KJqmG-CwgBWQwoj0aP9oJfGgWQ-ra5B3XRjMdppHqc6gWcESG8COdrO4ZRsHDtmr1IfTrPL1Z1iu_RcZj9t9-qGG3rs/s1600/DSC_5453-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHfpQ31atbWuPPL1S9QkhAYVhrPL2ISJWxvtUiD4bf0tJCcr2KJqmG-CwgBWQwoj0aP9oJfGgWQ-ra5B3XRjMdppHqc6gWcESG8COdrO4ZRsHDtmr1IfTrPL1Z1iu_RcZj9t9-qGG3rs/s640/DSC_5453-001.JPG" width="640" /></a></div>
Serve hot with a light leafy salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCYcBOY0HIShyphenhyphen5hyNcMhdwWjD-FmefSkCq0N6bj_901-phZmkRDDpUyBZwQ2FeJJCjFoN79T81vKMR1793-RGVBC85eoUC2BAJf2opMPuZzNiDn8eMdFfQBFI70xcCZLzzq9x61Kgfq8/s1600/DSC_5459-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCYcBOY0HIShyphenhyphen5hyNcMhdwWjD-FmefSkCq0N6bj_901-phZmkRDDpUyBZwQ2FeJJCjFoN79T81vKMR1793-RGVBC85eoUC2BAJf2opMPuZzNiDn8eMdFfQBFI70xcCZLzzq9x61Kgfq8/s640/DSC_5459-001.JPG" width="640" /></a></div>
<br />Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-24078514530655939032016-03-23T14:56:00.001+00:002016-06-01T16:25:24.415+01:00Orange and Coconut Drizzle Muffins<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bRKJz3Q4SUsP8wf3Duv4oOM52AwAzzC7rnwA3AubuRyN21JhyphenhyphenpFrt_o_CaD8VSAxFfrsbE8fAA99HixflI8haXXw7PDuvnI0Qx6S0qkGm-kLpljYWf6ISEL_HYiCFCtVSWuxPQNlt_Q/s1600/DSC_5439-001.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bRKJz3Q4SUsP8wf3Duv4oOM52AwAzzC7rnwA3AubuRyN21JhyphenhyphenpFrt_o_CaD8VSAxFfrsbE8fAA99HixflI8haXXw7PDuvnI0Qx6S0qkGm-kLpljYWf6ISEL_HYiCFCtVSWuxPQNlt_Q/s640/DSC_5439-001.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I added some coconut to the drizzle and using a couple of teaspoons spread a little on top. Probably won't do that again.</td></tr>
</tbody></table>
After eating a delicious orange and coconut muffin in London last week I wanted to try to make them myself. I googled and found <a href="http://www.foodtolove.com.au/recipes/whole-orange-and-coconut-cake-10310" target="_blank">this cake recipe</a>,
which I liked because it uses the whole orange in the batter. Since I'm
not particularly fond of very sweet icing sugar icing I decided to make
orange and coconut drizzle muffins converting the measurements to
metric and adapting the recipe as detailed below. As I only had blood
oranges at hand I used those.<br />
<br />
(makes 12 muffins)<br />
<br />
3 small blood oranges or 2 medium oranges<br />
200 g butter, chopped, at room temperature<br />
3 eggs<br />
150 g unrefined soft brown sugar (110 g + 40 g)<br />
180 g flour<br />
2 1/2 tsp baking powder<br />
40 g desiccated coconut<br />
<br />
1.
Thoroughly wash the oranges removing any wax with a brush. Chop up 1
1/2 blood oranges removing any pips and process to a pulp in a food
processor. Meanwhile zest the other oranges. Add to the pulp and set
aside.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp6sVMGSNMktC29ikODv7lR23v8l-6Lpa9E5BUAkkdjPxs9NBcnHZX0pcVB-7KOGqLMZfj2YhrABYUalRuawHYm95RcljCwzFYctNba-G2p3y0iQa4Jv7leNGGKfjoAnP8aysTMyoigY/s1600/DSC_5435-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp6sVMGSNMktC29ikODv7lR23v8l-6Lpa9E5BUAkkdjPxs9NBcnHZX0pcVB-7KOGqLMZfj2YhrABYUalRuawHYm95RcljCwzFYctNba-G2p3y0iQa4Jv7leNGGKfjoAnP8aysTMyoigY/s640/DSC_5435-001.JPG" width="640" /></a></div>
<br />
2.
Using a hand blender mix the butter and 110 g of sugar until creamy.
Mix in the eggs, then the orange pulp and desiccated coconut.<br />
<br />
3. Mix the flour and baking powder and add in batches until you have a smooth batter.<br />
<br />
4. Line a muffin tin with paper cases and spoon in the cake mixture.<br />
<br />
5. Bake at 200 °C/gas mark 6 for 20-25 minutes. Check with a skewer if they're done.<br />
<br />
6. Leave to cool in the muffin tray for 10 minutes.<br />
<br />
7. In the meantime, squeeze out the remaining oranges, strain and mix with 40 g sugar.<br />
<br />
8. Drizzle with the orange and sugar solution then carefully remove from the tin and place on a rack too cool completely.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-60535360731185204732016-03-22T10:49:00.003+00:002016-03-22T12:05:18.487+00:00Spring Day Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlINo0G-0SqbDWAUh4OhjOs3gaU0FUvo7UtKbJLo8A61eF4iFuul9R0LSiyQY-n1vihih0eIKeEEUr9Tt1I7COXWwsdqdQiyS1gDDHIBg8hpNH04D6OzyGRMk58-5-MCXKJjjdMEyMH0/s1600/DSC_5432-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlINo0G-0SqbDWAUh4OhjOs3gaU0FUvo7UtKbJLo8A61eF4iFuul9R0LSiyQY-n1vihih0eIKeEEUr9Tt1I7COXWwsdqdQiyS1gDDHIBg8hpNH04D6OzyGRMk58-5-MCXKJjjdMEyMH0/s640/DSC_5432-001.JPG" width="640" /></a></div>
I nearly didn't remember that yesterday was the first day of spring even though I enjoyed a very late breakfast in the garden for the very first time this year. After the indulgences of our trip to London last week what we really wanted was a large but filling salad. As usual, I had a rough idea of what I might put into it, e. g. buffalo mozzarella, but in the end it turned out entirely differently. And it took me a while to come up with a title for this raw and cooked salad with fruit and veg topped with tahini and roasted chickpeas.<br />
<br />
Please note that you need to roast the chickpeas at least one hour ahead.<br />
<br />
(serves 4) <br />
<br />
lettuce leaves of your choice<br />
1 ripe avocado<br />
1 ripe pear<br />
steamed sugar snaps<br />
2 hard boiled eggs (optional)<br />
3-4 cooked beetroot (no vinegar)<br />
<br />
dressing:<br />
sea salt<br />
freshly ground black pepper<br />
1 part <a href="http://beatingbowls.blogspot.co.uk/2013/07/elderflower-flavoured-vinegar.html" target="_blank">elderflower infused sherry vinegar</a><br />
2-3 parts <a href="http://beatingbowls.blogspot.co.uk/2013/07/elderflower-oil.html" target="_blank">elderflower infused extra virgin olive oil</a><br />
juice of 1/2 lime<br />
1 tsp agave nectar or runny honey (local if possible)<br />
fresh dill (as an alternative to the flavour of elderflower infused oil and vinegar)<br />
<br />
topping 1:<br />
2 tbsp of Greek or Turkish style yoghurt<br />
2 tbsp unsalted tahini<br />
sea salt<br />
freshly ground black pepper<br />
touch of lime juice<br />
<br />
topping 2:<br />
1 can of chickpeas, drained<br />
1-2 tsp of sweet paprika<br />
sea salt<br />
freshly ground black pepper<br />
drizzle of garlic infused extra virgin olive oil<br />
<br />
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1. First, get your oven on to roast the chickpeas. Place the chickpea into a sandwich tin or similar, season with pepper, salt and paprika, drizzle with olive oil and mix well. Bake in the upper part of the oven (doesn't matter where in a fan assisted oven) at full whack for 10-15 minutes, then turn so the soft side is up. Repeat this until the chickpeas are crunchy. Set aside and leave to cool.<br />
<br />
2. Steam the sugar snaps for 3-5 minutes then plunge into ice cold water to stop them from cooking further. Drain and set aside.<br />
<br />
3. Prepare your yoghurt dressing next by mixing all the ingredient. Keep refridgerated until neede.<br />
<br />
4. Make the salad dressing. If you don't have elderflower infused oil or vinegar use finely chopped dill.<br />
<br />
5. Use any lettuce you like, though I'd suggest something a little sturdier and more flavourful than round lettuce, and place into a large serving bowl. Julienne the cooked beetroot, core the pear and cut into chunky slices, spoon out chunks of the avocado with a teaspoon, chop up the boiled eggs (if used) and add to the bowl.<br />
<br />
6. Dress the salad, top with a little tahini dip and a tablespoon of roasted chickpeas and serve the remaining tahini dip and chickpeas on the side for everyone to help themselves. Alternatively, serve on individual plates as in the photo at the top.<br />
<br />
<br />Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-35787353336500958972016-03-06T18:10:00.001+00:002016-03-06T18:10:15.995+00:00Rocket, Orange and Avocado Salad<br />
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Last week, there weren't any blood oranges at my favourite discounter and I thought that's the season over. Yesterday, however, they were back so I grabbed another bundle. Last night, we had a <a href="http://beatingbowls.blogspot.co.uk/2011/11/vegetarian-carbonara-with-courgette.html" target="_blank">vegetarian carbonara</a>, which I was going to acccompany with a <a href="http://beatingbowls.blogspot.co.uk/2009/08/rocket-salad-with-balsamic-maple-syrup.html" target="_blank">rocket salad</a>. That's when I discovered two very ripe avocados and decided to try something a bit different. Ordinary oranges will work well with this recipe.<br />
<br />
1 bag unwashed wild rocket (approx. 100 g)<br />
1 ripe avocado<br />
2 (blood) oranges<br />
sea salt<br />
freshly ground black pepper<br />
balsamic<br />
extra virgin olive oil (EVO)<br />
1 tsp orange marmalade, optional<br />
<br />
1. Make the dressing. Squeeze one of the oranges. Add salt, pepper, balsamic, EVO, orange juice and marmalade, if used, to a bowl and whisk together.<br />
<br />
2. Wash and spin the rocket. Place into a salad bowl.<br />
<br />
3. Peel the second orange and chop into the segments. Add to the rocket.<br />
<br />
4. Cut the avocado in half, twist and separate the two halves. Gently squeeze the half that contains the stone so it drops out. With a teaspon, scoop out the flesh in chunks straight into the salad bowl.<br />
<br />
5. Pour the dressing over the salad, mix and serve immediately.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-83886529324760525982016-02-17T11:01:00.000+00:002016-09-25T18:18:31.909+01:00Baked Avocado with Feta and Lime<div class="separator" style="clear: both; text-align: center;">
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I've not had baked avocado in more than 20 years and have to admit that I'm not that fond of it. Yesterday, a post in my foodie group reminded me of baked avocados and since we had guests for dinner I decided to experiment and make this for the only pescatarian among us. Having been a vegetarian for more than two decades and only eating meat again for a few years I do not like for the non meat eaters to have "an empty space" on their plate. It turned out really well and since my friend let me taste it I think I may even make it for us in future.<br>
<br>
As I always found baked avocado too rich I decided to use a salty feta cheese and lime juice to make it feel less greasy. Even before baking this looks absolutely delicious and I'm sure it would also be great uncooked.<br>
<br>
When baking avocados it's really important that the fruit is very ripe. Otherwise, the baked result may be slightly rubbery in texture and may also taste bitter.<br>
<br>
(serves 2)<br>
<br>
1 ripe avocado<br>
60 g feta cheese <br>
1/2 spring onion<br>
freshly chopped red chili to taste, optional<br>
sea salt<br>
freshly ground black pepper<br>
freshly squeezed lime juice to taste. <br>
<br>
Half the avocado and remove the stone. Using a tea spoon, scoop the flesh out in small chunks. Drizzle with a little lime juice. Set the empty skins aside. Crumble the feta and add to the avocado. Thinly slice the spring onion and chili, if used. Season with pepper and salt and carefully mix. Check the seasoning adding more lime juice if required. Spoon the mixture into the avocado skins and bake at 220 °C/gas mark 7 for 15-20 minutes.<br>
<br>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nmp3rYGrkuAtIP8tUpAEOIAeG9UZ5yyZQOKYkvnwumg5DYokJF82I_PGFMQNQDcECafSH3XUS6nsmLOMBBUFCyVGOU4jz6lOshjtgKvpmQzlIAA3xp2mYN82TDWcLtUpI3zxaV9mQAA/s1600/DSC_5185-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nmp3rYGrkuAtIP8tUpAEOIAeG9UZ5yyZQOKYkvnwumg5DYokJF82I_PGFMQNQDcECafSH3XUS6nsmLOMBBUFCyVGOU4jz6lOshjtgKvpmQzlIAA3xp2mYN82TDWcLtUpI3zxaV9mQAA/s640/DSC_5185-001.JPG" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it looks like before baking. Scrumptious, don't you think?</td></tr>
</tbody></table>
<br>Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-7854151271742346722016-02-16T16:38:00.001+00:002016-02-16T16:43:12.303+00:00Carrot and Carrot Top Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSOtmB7bzFI9NkCOxtUk_0wiGVnH7vmj7XRaiKuJfdE28DjQP-YeJIfFpuWPrCme4B3mP9WwjTswN0S9Hg4d5rm-IJKg6w215IWyWrznnLcX8EhpfHPvmM6CartEdW-6Fypt3pnM0Hic/s1600/DSC_5180-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSOtmB7bzFI9NkCOxtUk_0wiGVnH7vmj7XRaiKuJfdE28DjQP-YeJIfFpuWPrCme4B3mP9WwjTswN0S9Hg4d5rm-IJKg6w215IWyWrznnLcX8EhpfHPvmM6CartEdW-6Fypt3pnM0Hic/s640/DSC_5180-001.JPG" width="640" /></a></div>
While I've used a small amount of feathery green carrot leaves when making stock I've often wondered if I could use them in larger quantities in other ways, such as pesto and salads. Last week, I bought some bunched carrots with the intention of making either one of <a href="http://beatingbowls.blogspot.co.uk/2014/11/carrot-pesto.html" target="_blank">these carrot pesto recipes</a>. The tops were so fresh, I had to explore how they could be used and my fellow foodies in a Facebook group confirmed that it is indeed a very tasty herb and came up with all sorts of suggestions. While intending to still go ahead with my original pesto idea and intending to turn the leaves into a thick herb oil I changed my mind halfway through the preparation. The result is stunning. As I didn't loosen the pesto too much it's thick and creamy and will make a great sandwich spread. Next time, I buy bunched carrots I'll make carrot top pesto. <br />
<br />
<div class="" data-block="true" data-offset-key="8ep4q-0-0">
<div class="_1mf _1mj" data-offset-key="8ep4q-0-0">
<span data-offset-key="8ep4q-0-0"><span data-text="true">500 g bunched carrots, including the carrot tops/leaves</span></span></div>
</div>
<div class="" data-block="true" data-offset-key="6h69m-0-0">
<div class="_1mf _1mj" data-offset-key="6h69m-0-0">
<span data-offset-key="6h69m-0-0"><span data-text="true">50 g fresh Parmesan</span></span></div>
</div>
<div class="" data-block="true" data-offset-key="b5o6l-0-0">
<div class="_1mf _1mj" data-offset-key="b5o6l-0-0">
<span data-offset-key="b5o6l-0-0"><span data-text="true">1 handful of hazelnuts</span></span></div>
</div>
<div class="" data-block="true" data-offset-key="d1o5q-0-0">
<div class="_1mf _1mj" data-offset-key="d1o5q-0-0">
<span data-offset-key="d1o5q-0-0"><span data-text="true">3 garlic cloves</span></span></div>
</div>
<div class="" data-block="true" data-offset-key="4c5pr-0-0">
<div class="_1mf _1mj" data-offset-key="4c5pr-0-0">
<span data-offset-key="4c5pr-0-0"><span data-text="true">sea salt</span></span></div>
</div>
<div class="" data-block="true" data-offset-key="d8jf3-0-0">
<div class="_1mf _1mj" data-offset-key="d8jf3-0-0">
<span data-offset-key="d8jf3-0-0"><span data-text="true">freshly ground black pepper</span></span></div>
</div>
<div class="" data-block="true" data-offset-key="8erbo-0-0">
<div class="_1mf _1mj" data-offset-key="8erbo-0-0">
<span data-offset-key="8erbo-0-0"><span data-text="true">extra virgin olive, as required</span></span></div>
</div>
<br />
Cut the leaves off the carrots and trim off the stems from below the bottommost feathery leaf. Top and tail, then peel
the carrots and slice them into 5 mm thick slices. Bring a pan with
about an inch of water to the boil. Steam the carrots for 10-12 minutes
until they are just tender.<br />
<br />
Coarsely chop the carrot tops and place into a food processor along with all the other ingredients. Season with salt and pepper. Add a generous amount of olive oil and process to a paste adding more olive oil until the desired consistency has been reached. Check the seasoning, then put in the fridge until ready to use. If you're not eating all the carrot pesto over the next day or two, transfer into a <a href="http://beatingbowls.blogspot.co.uk/2009/08/tips-tricks-sterilsing-jars.html" target="_blank">sterilised screw top jar</a> and top with olive oil to seal. This wy, it should keep in the fridge for a couple of weeks.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-91789936041224927892016-02-14T20:18:00.000+00:002016-02-14T20:18:14.272+00:00Blood Orange Marmalade with Cointreau<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn789beNF7xrDULTgSgDTjb_54arHF5fDgmYAJs8-CCZ9aQ35vEOQs3L-7jYba1gq0GQj0ExwUdpsoPx4Q12nveXTU1Bjqmn1gY-sc7wJx973RMBCdi03Mk1tXfBsjMPwCMv74y5L9iVk/s1600/DSC_5177-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn789beNF7xrDULTgSgDTjb_54arHF5fDgmYAJs8-CCZ9aQ35vEOQs3L-7jYba1gq0GQj0ExwUdpsoPx4Q12nveXTU1Bjqmn1gY-sc7wJx973RMBCdi03Mk1tXfBsjMPwCMv74y5L9iVk/s640/DSC_5177-001.JPG" width="520" /></a></div>
This year, I made marmalade for the first time and it turned out really well. Blood oranges are also currently in season and I bought 3 kg last weekend intending to eat and/or squeeze them. Well, we didn't eat as many as I'd hoped so I decided to turn them into marmalade as well. I researched recipes until my head was spinning then decided to use the same method I'd used for the Seville oranges but reducing the sugar. I was flying by the seats of my pants but the result is very, very tasty even though the marmalade is a little on the runny side and has the consistency of runny honey. Still, it's bursting with flavour though it's not as red as I'd hope because most of the oranges were more orange than red.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfgXNlb6BZ8Rm4Yxw3q6jMwzCEWv5XzIpD3GHrdjB72fX6qYFbdgf1Qgj1VUdZyxFaWaIOnC8YOv2XPM-m50dXJJXwly5tfUaMf37XMGLl_KSr_R5Zap2_0q1b9Hiqk8z1rFEJrtQjsA/s1600/blood+oranges-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfgXNlb6BZ8Rm4Yxw3q6jMwzCEWv5XzIpD3GHrdjB72fX6qYFbdgf1Qgj1VUdZyxFaWaIOnC8YOv2XPM-m50dXJJXwly5tfUaMf37XMGLl_KSr_R5Zap2_0q1b9Hiqk8z1rFEJrtQjsA/s640/blood+oranges-001.jpg" width="640" /></a></div>
1.5 kg blood oranges + the juice of 3 blood oranges<br />
1.5 kg granulated sugar<br />
2 limes<br />
4-5 l of water<br />
75 ml Cointreau (optional)<br />
<br />
1. Place a couple of saucers in the freezer. Then, scrub the oranges and limes to remove the wax. Place into a heavy saucepan and simmer for approx. 3 hours until the fruit is really soft. Leave to cool over night. <br />
2. Do not discard the cooking liquor. Half the oranges and limes and scoop out the flesh into a large heavy based saucepan. Bring to the boil and simmer for half an our.<br />
4. Discard the lime skins. Cut the oranges skins in half and with a metal spoon scrape out the pith, the skin should have a polka dot pattern on the inside. Discard the pith and finely slice the skin. Set aside.<br />
5. Next, line a sieve with a muslin cloth and pour the cooked fruit pulp into it. Drain. Use a potato masher squeeze out to ensure none of the juices are lost.<br />
6. Squeeze out the additional 3 oranges. Measure the fresh juice, juice from the cooked oranges and the cooking water. You need about 2.5-2.75 litres. Make up the difference with cold water. Place in a large heavy based pan. This should only be about half full. Add the sugar and orange peel. Heat up until the sugar has been dissolved.<br />
7. Bring to a rolling boil and boil for 15 minutes. Remove from the heat and put a spoonful onto one of the saucers. Leave for 5 minutes. If it's set it'll wrinkle when touch. If not bring to a rolling boil again and boil for another 10 minutes. Repeat this process until the marmalade sets. Leave to cool for a few minutes, then add the cointreau if used. Stir.<br />
8. Ladle directly into hot sterilised jars and screw the tops on immediately. I like to ladle/pour jams and marmalades into to ahalf litre pyrex jug and pour it into the jars. I also turn the upside down to ensure they seal.<br />
9. Leave to cool and label the next day.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01r7sUckUAoT2cnUIByZ7JfPQanY8QSK4CtsR2AmS1myHtld6nTdTJztKdF9aXwz8C1tSNoYQQ0EAwEMoEQFJrdEDSxnl99hL6-cIzXazdHisBSYXX2q7ZZVELXCDG4tezlDa7XaEpOs/s1600/DSC_5175-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01r7sUckUAoT2cnUIByZ7JfPQanY8QSK4CtsR2AmS1myHtld6nTdTJztKdF9aXwz8C1tSNoYQQ0EAwEMoEQFJrdEDSxnl99hL6-cIzXazdHisBSYXX2q7ZZVELXCDG4tezlDa7XaEpOs/s640/DSC_5175-001.JPG" width="494" /></a></div>
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<br />Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-68585852648029779272016-02-11T17:23:00.006+00:002016-02-11T17:27:20.916+00:00Sautéd Leek with Maple Syrup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-AW-S3XnFxYk/VrzEZ0cxOnI/AAAAAAAAMWk/fy0iPY0dyAs/s1600/20160208_194545-001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://1.bp.blogspot.com/-AW-S3XnFxYk/VrzEZ0cxOnI/AAAAAAAAMWk/fy0iPY0dyAs/s640/20160208_194545-001.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sautéd leek with garlic mash and grilled broccoli and blood orange salad <br />
(the salad is a modified recipe from an Ottolenghi cookbook)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
I really like leek but don't make it that often as a side veg and if I do I tend to oven roast or barbecue it. The other day, however, I decided to sauté it. I'd planned to add mushrooms and a touch of soured cream and serve it with pasta but my other half wasn't keen so I kept it simple. Turned out it was delicious and we'll certainly make it again this way.<br />
<br />
3-4 leeks<br />
olive oil<br />
sea salt<br />
freshly ground black pepper<br />
maple syrup<br />
<br />
Finely slice the leek, wash and shake out the excess water.<br />
Heat
olive oil in a large frying pan. Sauté the leek over a high heat until
the water has evaporated. Season with sea salt and black pepper. Keep
cooking until the leek starts to brown. Turn down the heat and cook
until soft. Drizzle with maple syrup and turn up the heat for a minute
or two. Serve.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-65201388889377391412016-02-02T13:01:00.002+00:002016-02-02T13:01:52.861+00:00Carrot and Mango Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7s-U6Hw1nyk/VrClqJoaceI/AAAAAAAAMU4/GP032S6dmBA/s1600/DSC_5113-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-7s-U6Hw1nyk/VrClqJoaceI/AAAAAAAAMU4/GP032S6dmBA/s640/DSC_5113-001.JPG" width="640" /></a></div>
When my mum mentioned a few weeks ago that my cousin had made a carrot and mango soup for Christmas I knew this was something I'd like to try out. I bought a couple of mangoes but never got around to ask him for his recipe. With the mangoes overripe and threatening to go off I made up my own recipe. The soup is quite fruity with a lovely hum from the chili. If you prefer it less sweet use just one mango.<br />
<br />
1 kg carrots<br />
1-2 ripe mangoes<br />
1 smallish red onion (ordinary's fine)<br />
2-3 garlic cloves<br />
1 red chili<br />
1 inch fresh ginger <br />
1 l vegetable stock<br />
1 400 ml tin coconut milk<br />
freshly ground black pepper<br />
extra virgin olive oil<br />
fresh coriander or parsley for serving, optional<br />
toasted seeds for serving, optional<br />
<br />
1. Peel and slice the carrots and set aside. Peel the mangoes and cut the flesh off the stone. Place into a bowl. If the mangoes are very soft squeeze out as much juice as possible from the remaining flesh into the bowl.<br />
<br />
2. Use the chili with or without seeds depending on how hot you like your
food. Peel the onion, garlic and ginger and chop finely. Heat some oil
in a large saucepan and soften the veg over a low to medium heat for 5
minutes.<br />
<br />
3. Meanwhile boil the kettle and make the stock or heat homemade stock.<br />
<br />
4. Add the carrots to the saucepan and mix until coated. Add the mango. Season with pepper and add the stock. Bring to the boil then simmer for 20-30 minutes until the carrots are just cooked. Add the coconut milk, bring to a simmer and simmer at a low heat for 5 minutes.<br />
<br />
5. Blend the soup. Check the seasoning and serve sprinkled with fresh herbs or toasted seeds.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-45670003494065649352016-01-24T21:51:00.000+00:002016-01-24T21:51:32.094+00:00Pork and Apple Stroganoff with Spätzle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvueYI5PQghxnXKoCpxQsvNx2wGk4syrwpiu7kVHrGW4RR_t3-nDb4NxI3I3RN2k1zTA1h71KY0WrBTlBwzoWYsnDIxMxr2-JETMmuaoNmp_7BJqYqMkhnfbQYaUZLJob6r0rrR6Cuh6s/s1600/DSC_5083-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvueYI5PQghxnXKoCpxQsvNx2wGk4syrwpiu7kVHrGW4RR_t3-nDb4NxI3I3RN2k1zTA1h71KY0WrBTlBwzoWYsnDIxMxr2-JETMmuaoNmp_7BJqYqMkhnfbQYaUZLJob6r0rrR6Cuh6s/s640/DSC_5083-001.JPG" width="640" /></a></div>
Last weekend, I was in Germany and brought back a packet of fresh spätzle. The freezer held some outdoor reared pork cut into strips. As I was making it, the dish evolved. The apple wasn't planned. Leave out the meat and make it a mushroom and apple stroganoff.<br />
<br />
(Serves 4, though somehow we managed to eat it between two of us. Oops!) <br />
<br />
400 g fresh spätzle (dry spätzle, fresh/dry tagliatelle or orechiette)<br />
<br />
500 g pork, cut into strips<br />
350 g mushrooms<br />
1 apple <br />
1 medium onion<br />
2 garlic cloves<br />
1 celery stick<br />
2 tbsp chopped fresh celery leaves (optional)<br />
sea salt<br />
freshly ground black pepper<br />
150 ml whipping cream<br />
1 tsp flour<br />
100 ml milk or cold water <br />
extra virgin olive oil<br />
<br />
1. Slice or quarter the mushrooms. Chop the onion, garlic, celery and celery leaves. Wash, quarter and cube the apple.<br />
<br />
2. Heat oil in two pans. Add the meat and apple to one pan and the onion, garlic, celery and mushrooms to the other.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIrz7olttU8m5NuKtZwcZiZzJ__kdLnVgJIXsvDcDTZlR-FeYfbI4JmuN3bPiSvUEOEiMCyg2NZkNXVlTs5DShFsd_8Uxa5EMwvrBnGi5J8lJyVjqSfiWnVNg5_zHYaDIwqoktHj20s8/s1600/DSC_5075-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIrz7olttU8m5NuKtZwcZiZzJ__kdLnVgJIXsvDcDTZlR-FeYfbI4JmuN3bPiSvUEOEiMCyg2NZkNXVlTs5DShFsd_8Uxa5EMwvrBnGi5J8lJyVjqSfiWnVNg5_zHYaDIwqoktHj20s8/s640/DSC_5075-001.JPG" width="640" /></a></div>
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3. Sauté the veg and brown the pork and apple. Mix the milk/water with the flour. (If using dried pasta cook it now as per packet instructions.)<br />
<br />
4.
When cooked combine in one pan, add the cream and bring to the boil.
Add the flour milk/water mix. Now add the fresh/cooked spätzle or other
pasta. <br />
<br />
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<br />
5. Heat through. The served in warmed plates accompanied by a leafy salad.<br />
<br />Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-50622199364692109252015-12-26T19:20:00.000+00:002015-12-26T19:20:29.316+00:00Chateaubriand with White Wine and Soured Cream Sauce<div class="separator" style="clear: both; text-align: center;">
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I haven't eaten a chateaubrian in almost 30 years and this is the first time I've made it myself. I researched recipes on the internet and came up with this. DELICIOUS!!!!<br />
<br />
500 g chateaubriand (matured for 28 days)<br />
olive oil<br />
freshly ground black pepper<br />
sea salt<br />
4 banana shallots, peeled and quartered<br />
2 large garlic cloves, julienned<br />
120 ml soured cream<br />
150 ml dry white wine<br />
nutmeg<br />
1 tbsp green peppers in brine, drained<br />
1 tsp flour<br />
2 tbsp cold water<br />
<br />
1. Heat to oven to 200 °C/gas mark 5.<br />
<br />
2. Place the shallots, garlic and olive oil into the oven.<br />
<br />
3. Heat a little olive oil in a frying pan and sear the chateaubriand for 2-3 minutes on each side. Do NOT clean the frying pan.<br />
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4. Place the meat on top of the garlic and shallots and roast for 15 minutes for rare, 17 minutes for medium rare, 18 minutes for medium (times are approximately, I'd suggest using a meat thermometer).<br />
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5. Warm a plate in the oven. Rest the meat covered in a tent of tin foil for 10 minutes.<br />
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6. Meanwhile, place the shallots and garlic in the frying pan. When they start to sizzle, add the white wine. Bring to the boil. Mix the flour and water, then add the flour-and-water mix, green peppers and the soured cream. Bring to the boil and simmer until thickend. Season with pepper, salt and nutmeg.<br />
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7. Cut the meat into slices. Serve with potatoes and sauce.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-58395138169311342522015-11-30T09:26:00.001+00:002015-11-30T09:32:35.600+00:00Vegetable soup with tortellini and parmesan<div class="separator" style="clear: both; text-align: center;">
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My partner used this recipe for the cooking group she runs at her work and found it very tasty. Though not one of my own, I have to share it here. It will definitely become one of our staples. The original is finished off with pesto and served with garlic bread. We thought this sounded very rich and decided to use 2 packets of tortellini instead of garlic bread. We also grated the vegetables as it speeds up the cooking time and gives the soup a thicker consistency.<br />
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(serves 4 as main course)<br />
<br />
2 tbsp olive oil<br />
1 large onion, finely chopped<br />
2 garlic cloves, crushed or very finely chopped <br />
2 carrots, grated<br />
1 parsnip, grated<br />
1 l vegetable stock<br />
1 400-g tin of chopped tomatoes<br />
250 g frozen peas<br />
1 400-g tin of butter beans, cannellini beans, borlotti beans or similar, including the liquid<br />
400-500 g fresh tortellini, e.g. with spinach and ricotta filling <br />
dried mxed herbs<br />
sea salt<br />
freshly ground black pepper<br />
grated parmesan to serve<br />
pesto (optional)<br />
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1. Heat the oil in a pan. Sauté the onion, garlic, carrot and parsnips for about 5 minutes until the vegetables start to soften.<br />
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2. Add the stock and tomatoes, then simmer for 10 minutes.<br />
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3. With 5 minutes to go, add the peas and beans.<br />
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4. Once the veg is tender, add the tortellini. Bring to the boil and simmer for 2 minutes until the pasta is just cooked. (Tortellin and similar float when ready.)<br />
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5. Season to tast with pepper and salt.<br />
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6. Serve with a dollop of pesto (optional) and grated parmesan.<br />
<br />Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-3493734431026598952015-11-23T11:18:00.000+00:002015-11-24T10:53:04.387+00:00Morello Cherry and Amaretto Jam<div class="separator" style="clear: both; text-align: center;">
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I'm pretty new to jam making but am really enjoying it. So it's great we've started renting out a room on a bed and breakfast basis that allows me to spoil guests with homemade jam and other continental breakfast goodies.<br />
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1 kg morello cherries, fresh or frozen<br />
1 kg granulated sugar<br />
4 tbsp fresh lemon juice<br />
3-4 tbsp amaretto<br />
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1. Place a couple of saucers in the freezer.<br />
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2. Coarsely chop about 2/3 of the cherries. Place cherries and sugar in a heavy bottomed saucepan, cover and cook over a low heat until the sugar is dissolved. This prevents the sugar from sticking and burning. Stir every now and then.<br />
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3. Bring to a rolling boil and boil for approx. 5 minutes. Take off the heat. When the jam has stopped boiling vigourously add the amaretto, then leave to cool for 5 minutes. This is important if you don't want to burn yourself.<br />
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4. Place a little jam onto a frozen saucer and leave for 5 minutes. If it wrinkles when touched it's ready. If not repeat step 3 (minus the amaretto) and 4 until the jam has set.<br />
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5. Fill into warm <a href="http://beatingbowls.blogspot.co.uk/2009/08/tips-tricks-sterilsing-jars.html" target="_blank">steriliised jars</a>.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-84519193501580199062015-10-26T10:12:00.002+00:002015-10-26T10:20:20.651+00:00Chocolate Spread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Sl2ntsVWIsJVndV3-bmel2KqQCmU-2-GItk7bZcAarjxGYBUReyNHdTZG-Pc3GWP9IwJ66D8OI2g8ZYq10z9sbzCpv8uXs5TIHvbVqaX421OJCwk7vm9gIicpSy-0vSo4W83BVC4D7k/s1600/DSC_4736-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Sl2ntsVWIsJVndV3-bmel2KqQCmU-2-GItk7bZcAarjxGYBUReyNHdTZG-Pc3GWP9IwJ66D8OI2g8ZYq10z9sbzCpv8uXs5TIHvbVqaX421OJCwk7vm9gIicpSy-0vSo4W83BVC4D7k/s640/DSC_4736-001.JPG" width="640" /></a> <br />
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I'm personally not keen on Nutella as I find it far too sweet. Also, it's made with eggs from battery hens, which is an absolute no-no for me. A friend of mine who used to be a Nutella addict now makes her own so I asked her for the recipe because I want to spoil our Airbnb guests. The first time I used chocolate with 60% cocoa solids and though the result was nice it was still too sweet for me. So next time, I'm going to try chocolate with at least 70% cocoa solids, probably opting for 80%+. Since I don't tend to use white sugar I'm also wondering if I could use fine, unrefined sugar instead of icing sugar. I will report!<br />
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90 g icing sugar<br />
60 g ground hazelnuts<br />
100 g chocolate<br />
70 g butter<br />
100 ml milk<br />
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1. Place the chocolate in a saucepan and melt in a bain marie.<br />
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2. Place the sugar, hazelnuts and melted chocolate into a bowl and stir vigorously.<br />
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3. Next, add the butter and the milk, mix a and return to the saucepan. On very Using the bain marie method again, heat over a low heat (do not boil) while stirring continously with a wooden spoon until you have a homogeneous and liquid result (after approx. 3 to 5 minutes). Pour into <a href="http://beatingbowls.blogspot.co.uk/2009/08/tips-tricks-sterilsing-jars.html" target="_blank">sterilised jars</a> and place in the fridge for a few hours. The chocolate spread needs this time to get harden so it can be spread.<br />
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Tip: Place in the fridge over night so it's ready for breakfast. Store it in the fridge.<br />
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<br />Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-1468997192732474202015-10-25T15:38:00.001+00:002015-10-25T15:43:01.467+00:00Raspberry Liqueur<div class="separator" style="clear: both; text-align: center;">
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This summer, I finally got around to making raspberry liqueur though the time of year didn't really matter as I used frozen raspberries. I let them steep for almost 4 months and strained them this morning into a lovely tequila bottle given to me by a friend. I really love its <span data-offset-key="8oh9n-0-0" data-reactid=".3l.1.0.1.0.1.$10206373942920632.0.2.0.0.0.0.$editor0.0.0.$8oh9n.0:$8oh9n-0-0"><span data-reactid=".3l.1.0.1.0.1.$10206373942920632.0.2.0.0.0.0.$editor0.0.0.$8oh9n.0:$8oh9n-0-0.0">gorgeous, deep pink colour. </span></span>Can't wait to taste it with some cava.<br />
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500 g raspberries<br />
1 bottle of vodka<br />
1 small handful of brown rock sugar or unrefined sugar<br />
<br />
Place the raspberries and sugar into a large <a href="http://beatingbowls.blogspot.co.uk/2009/08/tips-tricks-sterilsing-jars.html" target="_blank">sterilised jar</a> then top up with vodka. Store in a cool, dark place for 3- 4 mmonths. Shake the contents every now and again. Strain and pour into a bottle. <span data-offset-key="8oh9n-0-0" data-reactid=".3l.1.0.1.0.1.$10206373942920632.0.2.0.0.0.0.$editor0.0.0.$8oh9n.0:$8oh9n-0-0"><span data-reactid=".3l.1.0.1.0.1.$10206373942920632.0.2.0.0.0.0.$editor0.0.0.$8oh9n.0:$8oh9n-0-0.0"></span></span><br />
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<br />Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-74009410630609495292015-10-24T20:18:00.002+01:002015-10-24T20:18:48.743+01:00Spiced Apple and Date Chutney<div class="separator" style="clear: both; text-align: center;">
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I'm not an expert in chutney making so when my next-door neighbours gave me 2.5 kilos of apples a couple of weeks ago I had to research some recipes on the internet and found two I liked bits of, in particular an apple and pear chutney that didn't use ordinary sugar but dark moscovado. From the other recipe, I used the cayenne pepper and allspice. I still had quite a lot of elderflower infused cider vinegar from last year so I used that – the first time round. Then another neighbour send an e-mail to everyone in the street as they also have a glut of apples. I loved the first chutney so went and got another 2.5 kg. This time I used balsamic vinegar. Can't wait to find out what it tastes like!<br />
<br />
2.2 kg apples, peeled and sliced<br />
2 large onions, finely chopped<br />
2 garlic cloves, finely chopped<br />
thumb sized piece of ginger, finely chopped<br />
500 ml balsamic + 100 ml white balsamic or 600 ml cider vinegar<br />
2 lemons or limes, juice and zest<br />
1 tsp mustard seeds<br />
250 g dates<br />
250 g raisins<br />
1/4 tsp cayenne pepper<br />
1 tsp allspice<br />
1 tbspoon sea salt<br />
1 kg dark moscovado sugar<br />
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1. Place the apples, 500 ml vinegar, mustard seeds, onions, garlic and ginger into a large saucepan. Bring to the boil and simmer until the fruit is almost cooked.<br />
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2. Add all the other ingredients, incl. the remaining vinegar, bring to the boil and simmer for 20-25 minutes stirring occassionally.<br />
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3. Rest for 15 minutes and fill into <a href="http://beatingbowls.blogspot.co.uk/2009/08/tips-tricks-sterilsing-jars.html" target="_blank">sterilised jars</a>. Leave for 3-4 weeks.Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0tag:blogger.com,1999:blog-5901367970821812933.post-10564835723558711412015-10-24T19:19:00.001+01:002015-10-24T20:15:12.126+01:00German beef roast marinated in red wine and vinegar<div class="separator" style="clear: both; text-align: center;">
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"Sauerbraten" is a typical German dish that I ate for the first time in over 25 years a few days ago at my mums. We even marinated it ourselves and even my Scottish partner thought it was delicious. Traditionally, it's served with potato dumplings and red cabbage but I opted for boiled potatoes. The rub is that it needs to be marinated for 5-7 days but it's well worth the wait. Of course, in Germany you can buy it ready marinated at the butchers. (BTW, apologies for the picture quality. I didn't take my DSLR...)<br />
<br />
(serves 4)<br />
<br />
1 kg beef roasting joint<br />
2 bay leaves<br />
3-4 cloves<br />
1 heaped tsp mustard seeds<br />
1 heaped tsp black pepper corns<br />
1 heaped tsp allspice<br />
1 heaped tsp juniper berries<br />
sea salt<br />
1 onion, cut into rings<br />
equal amounts of red wine vinegar, red wine and water to cover the meat completely<br />
2 slices of ginger bread<br />
oil<br />
1 onion, sliced<br />
1 heaped tsp flour<br />
cold water<br />
<br />
Place the meat into a large ceramic bowl or traditional marinating jar, add the onion and spices, then cover with the vinegar, wine and water. Marinate in a cool place or the fridge for at least 5 days.<br />
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Remove the meat from the marinade and pat dry with paper towel. Heat some oil in a saucepan and sear the meat on both sides. Add the fresh onion and sauté for a couple of minutes. Add about half the marinate.<br />
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Bring to the boil and cook for 1.5-2 hours until the meat is cooked. Crumble in the gingerbread about 15 minutes before serving. If this is not enought to thicken the gravy, dissolve some flour in cold water and add. Bring to the boil. Remove the meat and strain the gravy.<br />
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<br />Rebekka Großhttp://www.blogger.com/profile/10615037050471983549noreply@blogger.com0