tag:blogger.com,1999:blog-58430221726515944722024-02-02T10:18:53.757+00:00Feed MeJustynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-5843022172651594472.post-29903085902906171752018-09-30T13:54:00.000+01:002018-09-30T13:57:35.277+01:00Barbaryiaki Chicken with wasabi slaw and sushi rice.<br />
BBQ Teryiaki roasted chicken, with wasabi, leek and carrot salad and sushi rice.<br />
<br />
Fusion bonanza extravaganza. Because f you, that's why.<br />
<br />
Sorry about the sh*te photo, I was hungry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6sQVoE9ZhTK11qunUWi8RndDv3yyTeXAUPcYin11izfcXnYpfhyFdovluvkDHPyCJa-d5hb8fZtl6tSGJwp6h7C78Lo88WXtl2Ji1RLHopExtEkIGqcJt8iOTgJufkYjnOqz5uPy0CY/s1600/IMG_20180926_210352a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1029" data-original-width="1600" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6sQVoE9ZhTK11qunUWi8RndDv3yyTeXAUPcYin11izfcXnYpfhyFdovluvkDHPyCJa-d5hb8fZtl6tSGJwp6h7C78Lo88WXtl2Ji1RLHopExtEkIGqcJt8iOTgJufkYjnOqz5uPy0CY/s400/IMG_20180926_210352a.jpg" width="400" /></a></div>
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<u><b>For the chicken:</b></u><br />
<br />
<ul>
<li>a chicken, or parts thereof</li>
<li>120ml soy sauce</li>
<li>2 tbsp honey</li>
<li>2 tbsp rice vinegar</li>
<li>2 tbsp dark brown sugar</li>
<li>2 tbsp sesame seeds</li>
<li>2 garlic cloves, minced</li>
<li>1 (2cm) piece ginger, grated</li>
<li>2-3 tbsp of BBQ sauce</li>
<li>4 tbsp water</li>
<li>1 tbsp cornflour</li>
</ul>
<br />
<div>
<ol>
<li>Mix soy sauce, honey, rice vinegar, brown sugar, sesame seeds, garlic, ginger and BBQ sauce together in a saucepan.</li>
<li>Bring to a simmer over medium heat.</li>
<li>Combine the cornflour with water in a separate bowl (have fun with the non-Newtonian fluid you just made. You're welcome.).</li>
<li>Add that to the rest of the sauce, mix thoroughly and simmer for about 3-5min, stirring all the time. Take off the heat and let it cool down a bit.</li>
<li>Place chicken in a large bowl. Cover it evenly in the sauce, stick some clingfilm over the bowl, put it in the fridge and let it marinade for a few hours.</li>
<li>Pre-heat the oven to 180 degrees. Roast the chicken until it's cooked evenly, basting it regularly and adding a bit of oil if needed.</li>
</ol>
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<div>
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<div>
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<div>
<b><u>For the salad:</u></b></div>
<div>
<ul>
<li>1 large or 2 small leeks, sliced</li>
<li>2-3 small carrots, grated</li>
<li>3 tbsp of mayo, the king of all condiments</li>
<li>2 tbsp of soy sauce</li>
<li>2-3 tbsp of wasabi paste (or, you know - green horseradish paste, more likely)</li>
</ul>
</div>
<div>
<ol>
<li>Combine all of the above.</li>
</ol>
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<div>
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<div>
<br /></div>
<div>
<b><u>For the sushi rice:</u></b></div>
<div>
<ul>
<li>sushi rice</li>
<li>sushi rice seasoning</li>
</ul>
</div>
<div>
<ol>
<li>Boil rice.</li>
<li>Add seasoning.</li>
</ol>
</div>
<div>
<br /></div>
Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-22257263936751865762018-07-25T14:16:00.000+01:002018-09-13T18:43:08.229+01:00Tarragon, prawn and chorizo pasta sauce with cheese ravioli<br />
Look at that beaut! It's inspired by (ie. I kinda sorta stole the idea of) a lovely pasta dish I had in a fantastic Italian restaurant in Paris. The combination of the aniseed-y flavour from tarragon, the creamyness of the ravioli, and the Spanish "oh hello, you weren't expecting us here, were you?" from the prawns and chorizo works so well together I'm definitely going to make this one one of my regulars.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckMWXGbb44kqmeSlRt8C66E90cu0cTOqSZpKW5ExwHyru9We-AIt_sJMwgOREjTblvT5C6ny97-bJgxK8PjibdhFu1XydOYhgUg8tuIxjviFEt7LqWEH34nN9Ai0xPZaV0BPEBKsOK3c/s1600/pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="448" data-original-width="597" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckMWXGbb44kqmeSlRt8C66E90cu0cTOqSZpKW5ExwHyru9We-AIt_sJMwgOREjTblvT5C6ny97-bJgxK8PjibdhFu1XydOYhgUg8tuIxjviFEt7LqWEH34nN9Ai0xPZaV0BPEBKsOK3c/s1600/pasta.JPG" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>2 shallots, finely chopped</li>
<li>100g of chorizo</li>
<li>1 clove of garlic, minced</li>
<li>1 can of chopped tomatoes (400g)</li>
<li>1tbsp of tomato puree</li>
<li>1 tbsp of tarragon (dried)</li>
<li>1tbsp of extra thick double cream</li>
<li>100g of frozen cooked prawns (leave them in a sieve to defrost before adding to the sauce)</li>
<li>salt and pepper to taste</li>
</ul>
<br />
<br />
To serve:<br />
<br />
<ul>
<li>cheese ravioli or tortellini*</li>
</ul>
<br />
<br />
<br />
<ol>
<li>Add shallots and chorizo into a pan on low heat. The chorizo will soon start giving off fat, so no need to add any more - just remember to give it a stir to coat the onions. Fry on low heat until the onions are soft and glossy.</li>
<li>Add tarragon, garlic and tomatoes. Cook on low heat for about 5-10min.</li>
<li>Taste, season with salt and pepper and add more tarragon or tomato puree if needed. It should have a distinct, but not overpowering aniseedy taste from the tarragon, and fragrant but not too sour flavour from the tomatoes.</li>
<li>Cook on very low heat for about 20 min.</li>
<li>Add the prawns and cream, and cook on low heat for another 5 min.</li>
<li>Serve with cheese ravioli or tortellini.</li>
</ol>
<br />
<br />
<br />
*No, no I didn't make the ravioli from scratch, ok?? Who the f has got time for that??? Just get over it already.<br />
<br />
<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-60231133560391668172018-03-14T17:12:00.001+00:002018-03-14T17:12:51.266+00:00Chocolate and butterscotch poke cakeEver considered giving yourself type II diabetes? No? Why not? I hear it's fun.<br />
<br />
Well, if you change your mind...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmW1ujHlpcodsVaKBpGgJ9osRA-1qceLs1SweRTfuvo2W0NQAQ66DhvQO3jjqgwqhIhyphenhyphenR0DovaaVQA0R6rnUidCe_Zd1lZs2TI-49XsvfRSsumD0hR66c-jSLNBSq5u7ZYzXTyaBEjMLw/s1600/IMG_4792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmW1ujHlpcodsVaKBpGgJ9osRA-1qceLs1SweRTfuvo2W0NQAQ66DhvQO3jjqgwqhIhyphenhyphenR0DovaaVQA0R6rnUidCe_Zd1lZs2TI-49XsvfRSsumD0hR66c-jSLNBSq5u7ZYzXTyaBEjMLw/s640/IMG_4792.jpg" width="640" /></a><br />
<br />
Ingredients:<br />
<br />
Cake:<br />
<ul>
<li>50g of cocoa powder</li>
<li>6 tbsp of boiling water</li>
<li>3 eggs</li>
<li>2 tbsp of milk</li>
<li>175g of self raising flour</li>
<li>1 tsp of baking powder</li>
<li>100g of unsalted butter</li>
<li>300g of caster sugar</li>
<li>1 tsp of vanilla extract</li>
</ul>
<br />
<br />
Chocolate ganache:<br />
<ul>
<li>400g of milk chocolate, broken into pieces</li>
<li>400ml of double cream</li>
</ul>
<br />
Butterscotch:<br />
<ul>
<li>30g of salted butter</li>
<li>400g of light brown sugar</li>
<li>100ml of double cream</li>
<li>pinch of salt</li>
<li>1 tsp of vanilla extract</li>
</ul>
<br />
<ol>
<li>Preheat the oven to 160 degrees (fan) and line two 20-23cm tins. If you only have one tin, that's ok - you can bake the cake in 2 batches.</li>
<li>Mix the cocoa powder and boiling water together until you get a paste (that photo below shows you what it will look like. It's not a poo. I swear.).</li>
<li>Mix all the other cake ingredients in using an electric mixer until evenly combined.</li>
<li>Split the batter between the two tins and bake for 30 min.</li>
<li>When the cake is ready, take it out of the oven and set aside to cool.</li>
<li>Use a wooden spoon or a chopstick or some other stick-like utensil to poke holes in each half of the cake.</li>
<li>Make the ganache: heat up the cream in a milk pan until it's *just* boiling. Take off the heat, add in the chocolate and whisk until it's smooth and all the chocolate is melted.</li>
<li>Make the butterscotch sauce: put all ingredients in a milk pan, bring to a boil while stirring, then boil for another 5 minutes, stirring it every minute or so (be careful not to over-stir). Set aside to cool down a bit (because it will be hot enough to burn a hole in the sun).</li>
<li>Assemble the cake: Pour about 1/3 of the ganache on each half of the cake, spooning it on slowly and smoothing it out so that it seeps into the holes in the cake. Put the cake halves in the fridge for about 10 - 15 minutes for the ganache to set. Then, pour half of the butterscotch sauce on the bottom half of the cake, place the top half on top of it, use the remaining third of ganache to ice the cake, and finally, drizzle the remaining butterscotch sauce on top.</li>
<li>(Optional) Sprinkle a pinch of flaky salt on top.</li>
</ol>
<div>
Even more awesome if you microwave it for 20 sec before serving. Enjoy.<br />
<br /></div>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-64005693576930509042018-03-14T16:58:00.000+00:002018-03-14T17:13:57.107+00:00Apple and puff pastry rosesYes, I'm aware of the fact that literally everyone with access to Pinterest has made these before.<br />
<br />
If you haven't: Please enjoy this 100% original recipe of mine that I came up with all by myself and not plagiarised it at all. Honest.<br />
<br />
So easy, so quick, and SO delish!<br />
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<br />
<br />
Ingredients<br />
<ul>
<li>200g of puff pastry</li>
<li>1 apple</li>
<li>6 tsp (or around 100g) of Philadelphia</li>
<li>3 tsp of ground cinnamon</li>
<li>3-6 tbsp of dark brown sugar</li>
<li>1 tsp of lemon juice</li>
<li>1 cup of water</li>
<li>1 tbsp of icing sugar</li>
<li>butter, to grease the tins</li>
</ul>
<ol>
<li>Preheat the oven to 180 degrees and grease up 5 muffin tins.</li>
<li>Cut your apple in half, core it and slice up into very thin semi-circles.</li>
<li>Put the apple slices in a bowl, add the water and lemon juice, and microwave for a total of about 2 minutes, mixing through every 30 second or so. The apples should be soft. If they get there earlier, great. If they need a bit longer, give them another 30 sec in the microwave.</li>
<li>Drain the apples and set them aside to dry a bit (just so that they're not soggy).</li>
<li>Roll out your pastry. You want it about 1mm thick - if you bought pre-rolled, you may still have to do a bit of rolling to get it thinner.</li>
<li>Cut the pastry into roughly 25cm by 5cm strips.</li>
<li>Spread a thin layer of philadelphia on one half of one side of each of the pastry strips (along one of the long edges - see photo).</li>
<li>Sprinkle some sugar and cinnamon on the philadelphia, and lay out the apple slices on top of that.</li>
<li>Fold over the free side of the strip on top of the apples, and roll the strips up into a coil to form a rose.</li>
<li>Slide each rose into a muffin tin, and bake for 30 min.</li>
<li>Take out of the oven, let it cool and sprinkle a bit of icing sugar on top.</li>
</ol>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-20093613671188695312018-03-02T15:31:00.003+00:002018-03-02T15:34:23.225+00:00Peanut Butter and Jam cupcakes<br />
Yup. Yup yup yup. As awesome as they sound.<br />
<br />
And REALLY rich. Have, like, a half of one at a time. Unless you like to give yourself the beetus.<br />
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<br />
Ingredients:<br />
<br />
Cupcakes (makes 9):<br />
<br />
<ul>
<li>115g of self raising flour</li>
<li>115g of unsalted butter (cut up into cubes, at room temperature)</li>
<li>115g of caster sugar</li>
<li>2 eggs</li>
<li>1/2 tsp of vanilla extract</li>
<li>1/2 tsp of baking powder</li>
<li>a jar of your favourite jam (or around 9 tablespoons)</li>
</ul>
<br />
<br />
Icing:<br />
<br />
<ul>
<li>130g of smooth peanut butter</li>
<li>50g of salted butter, at room temp, cubed</li>
<li>75g of icing sugar</li>
<li>3-5 Tbsp of milk</li>
</ul>
<div>
<br /></div>
<br />
<br />
<ol>
<li>Preheat your oven to 180 degrees C (fan) and put 9 cupcake cases in a cupcake tin.</li>
<li>Mix all of the cupcake ingredients (except for the jam) in a bowl using an electric mixer.</li>
<li>Split equally between the 9 cases and bake for 20 min.</li>
<li>Take out of the oven and set aside to cool.</li>
<li>Core the cupcakes, either using a fancy pants hipster cupcake corer like mine, or... dunno, your hands? A spoon? You're smart, you'll figure it out.</li>
<li>Fill the cupcakes with a tablespoon of jam each.</li>
<li>Combine the icing ingredients with an electric mixer, adding 3 tbsp of milk at first, and then adding more if it's still too thick.</li>
<li>Pipe the frosting on top of the cupcakes.</li>
<li>Go away, get high, remember you made these and weep the tears of joy. (optional)</li>
</ol>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-79660307898384773542018-01-14T22:07:00.000+00:002018-03-02T15:35:12.203+00:00Hungarian Goulash[In a really bad Russian accent] Here comrade, put some hairs on your chest with some good old eastern European food. Just like babushka used to make.*<br />
<br />
Seriously though, if you ever struggled to grasp the meaning of the word moreish, make yourself a pot of this and thank me later.<br />
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*I only say this to annoy my Hungarian friends.<br />
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Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li>Oil/butter for frying</li>
<li>600g of diced beef (or a mixture of beef and pork)</li>
<li>2 medium onions, chopped</li>
<li>1 tbsp of paprika</li>
<li>1 tsp of spicy paprika</li>
<li>1 tsp of ground caraway</li>
<li>Salt and pepper, about a teaspoon of each</li>
<li>1 bay leaf</li>
<li>3 cloves of garlic, crushed</li>
<li>1 tbsp of tomato paste</li>
<li>1 carrot</li>
<li>A handful of fresh parsley</li>
<li>3 medium potatoes, peeled and diced</li>
<li>1 green bell pepper, diced</li>
<li>Water</li>
</ul>
<ol>
<li>Fry off the beef on a bit of oil or butter (or a mixture of both) in a pan, until it’s browned. Make sure not to overcrowd the pan – you may need to do it in batches. Once done, transfer to a large soup pot.</li>
<li>In the same pan (you may need to add some more oil), gloss the onions and transfer them to the soup pot together with the meat.</li>
<li>Add paprika, caraway, salt and pepper, and bay leaf. Fry together on low heat for a couple of minutes, stirring constantly to make sure the spices don’t burn.</li>
<li>Add just enough water to cover all the ingredients in the pot, cover and simmer for about an hour – or until the meat is tender.</li>
<li>Add tomato paste, garlic, parsley, carrots, potatoes and peppers, and again enough water to cover everything. Bring back to boil, and simmer until potatoes are cooked.</li>
<li>Taste and add more spices if necessary.</li>
</ol>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-46038254350918215472018-01-14T21:53:00.001+00:002018-01-14T21:53:47.138+00:00Moroccan Harira<br />
A very aromatic, flavourful, hearty soup. One of my personal favourites. Make sure you get good quality lamb and you'll fall in love with this dish.<br />
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<ul>
<li>Oil/butter, for frying</li>
<li>500g of diced lamb</li>
<li>1 chopped onion</li>
<li>3 tbsp of fresh coriander, plus extra for garnish</li>
<li>3 tbsp of fresh parsley</li>
<li>1/2 tsp of ground ginger</li>
<li>1/2 tsp of ground turmeric</li>
<li>1 tsp of ground cinnamon</li>
<li>Salt and pepper (to taste)</li>
<li>400g can of chopped tomatoes</li>
<li>75g of green lentils</li>
<li>400g (240g drained) can of chickpeas, drained and rinsed</li>
<li>75g of vermicelli</li>
<li>2 egg yolks</li>
<li>Juice of ½ lemon</li>
</ul>
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1. Fry off the lamb on a bit of oil or butter (or a mixture of both) in a pan, until it’s browned. Make sure not to overcrowd the pan – you may need to do it in batches. Once done, transfer to a large soup pot.<br />
2. In the same pan (you may need to add some more oil), gloss the onions and transfer them to the soup pot together with the meat.<br />
3. Add coriander, parsley and the spices. Mix and fry for a couple of minutes on low heat, stirring constantly to make sure the spices don’t burn.<br />
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4. Add the tomatoes, mix and cook together for about 5 minutes.<br />
5. Add enough water to cover everything and simmer for about an hour.<br />
6. Add more water again (about 1l), and add the lentils. Cook for further 30 min.<br />
7. Add the chickpeas and cook until they’re soft (15-20ish minutes).<br />
8. Add the vermicelli. Cook for 5 minutes (or however long it tells you to cook them on the packet). 9. If the soup is too thick at this point, add more water again.<br />
10. Whisk the egg yolks and about half of the lemon juice together. Pour into the soup as it’s simmering, mixing constantly, and immediately take off the heat. Mix through until the yolk is fully incorporated into the soup.<br />
11. Taste it and season/add the rest of the lemon juice if necessary.<br />
12. Serve with a sprinkling of fresh coriander.<u></u><br />
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-24748964872540958632018-01-14T21:48:00.001+00:002018-09-13T18:07:48.374+01:00It's like Mac 'n Cheese, only with flavour.<br />
A much, much better version of the old time classic (she said, humbly). The flavours are subtle but work perfectly to add a bit of character to the dish.<br />
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<ul>
<li>3 Tbsp of slightly salted butter</li>
<li>1 onion, chopped</li>
<li>1 red chilli, chopped</li>
<li>1 garlic clove, crushed</li>
<li>A small bunch of chopped fresh coriander</li>
<li>1 bay leaf</li>
<li>1/2 tsp of ground allspice</li>
<li>1/2tsp of ground cinnamon</li>
<li>3 Tbsp of plain flour</li>
<li>500ml of whole milk</li>
<li>250g of grated mature cheddar</li>
<li>salt and pepper, to taste</li>
<li>macaroni</li>
<li>1 tbsp of chopped fresh mint</li>
</ul>
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<br />
<ol>
<li>Gloss the onion on the butter</li>
<li>Add the coriander, garlic, chilli, bay leaf and spices. Fry on low heat for a couple of minutes, stirring constantly.</li>
<li>Add the flour and mix in.</li>
<li>Add the milk, little by little, mixing it in as you go. Once you've added all the milk in, simmer it for another 5 min or so, stirring constantly, until the sauce thickens.</li>
<li>Add in the cheese and mix in until it's dissolved. Taste and season with salt and pepper if necessary.</li>
<li>Add in the mint and stir in.</li>
<li>Boil the macaroni in a pot of salted water as per the instructions on the package.</li>
<li>Add the cooked macaroni into the cheese sauce and mix in until it's evenly coated.</li>
</ol>
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<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-45550597979409658372017-11-04T14:21:00.001+00:002017-11-04T18:48:43.129+00:00Pear, grape and danish blue salad<br />
I know, sounds awful. Totally works, though! I pinky swear it does. Delish.<br />
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Ingredients:<br />
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<ul>
<li>2 large or 3 small (very) ripe pears, trimmed and cut into long thin slices</li>
<li>200g-ish of good quality (sweet) red grapes</li>
<li>2 celery sticks, sliced (keep some leaves for garnish). (That one wasn't in the title, was it? That's right, I sneaked it in. Sneaky little celery. Trust it, though. Let it happen.)</li>
<li>2 Tbsp of lemon juice</li>
<li>3 Tbsp of olive oil</li>
<li>pinch of salt</li>
<li>about 2 tbsp of blue cheese (I used danish blue)</li>
<li>wlanuts (optional)</li>
</ul>
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1. Mix the pears, grapes, celery and walnuts in a bowl.<br />
2. Shake the olive oil, lemon juice and salt together.<br />
3. Pour the dressing over the salad.<br />
4. Plate up.<br />
5. Garnish with blue cheese and celery leaves.<br />
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I can't claim this one as my own, it's inspired by a Waitrose recipe card. Whatever, how about you come up with your own recipes all the time? Yeah, didn't think so.Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-88315768127814762412017-11-04T14:00:00.000+00:002017-11-04T14:00:12.835+00:00Meringue ghosts<br />
Boo!<br />
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Who wins at pinterest? That's right, I win at pinterest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-wiaFRPIaAAuWUnQYkx40xOgTcFGXQr8KxQy63BrpFJURv3tgxuiuazUmx-4ykJIhYfi2OnpmiJfZyK_KtIw28BIs7A9ZPyr_ZERvRwTmxM-nOxR4sz68fQUG7YWAe25le7G1A_R8_o/s1600/IMG_3970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-wiaFRPIaAAuWUnQYkx40xOgTcFGXQr8KxQy63BrpFJURv3tgxuiuazUmx-4ykJIhYfi2OnpmiJfZyK_KtIw28BIs7A9ZPyr_ZERvRwTmxM-nOxR4sz68fQUG7YWAe25le7G1A_R8_o/s640/IMG_3970.jpg" width="640" /></a><br />
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So this one doesn't have much of a recipe. All you need to do is make meringues (recipe <a href="http://miaumiaucooking.blogspot.co.uk/2014/12/meringues.html" target="_blank">here</a>), make them a bit bigger and stacked, then use a skewer or something to pull little hands out of the body and bake it as normal, maybe add extra 15-20 min.<br />
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Oh, and do yourself a favour and use a homemade piping bag to shape the meringues. I say homemade, because any typical piping bag tip will be quite small and, while you can still make a tall meringue with it, it will just end up looking like a jobby (yup, tried it). What you want to do is use a zip lock bag or something like that and cut a rather large (maybe an inch long) opening in one corner. It's a bit more messy that way but they end up looking much better.<br />
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To make the faces, use food colouring gel. I used this, worked pretty well:<br />
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<img alt="Image result for food colouring gel black dr oetker" height="320" src="https://www.ocado.com/productImages/798/79894011_0_640x640.jpg?identifier=bb6730dfe326fb37119ca1866896f313" width="320" /><br />
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<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-4755286518278685932017-09-17T19:50:00.000+01:002017-09-18T12:35:31.010+01:00Hungarian potato pancakes<br />
They're not actually Hungarian, they're Polish. We just call them 'Hungarian' to make them sound fancy and foreign.<br />
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Ingredients:<br />
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For the stew<br />
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<ul>
<li>500g of diced pork</li>
<li>500g of diced beef</li>
<li>1 large or 2 small onions, diced</li>
<li>1 tbsp of salted butter</li>
<li>2 red peppers, roughly chopped</li>
<li>3 cloves of garlic</li>
<li>1 tsp of ground caraway</li>
<li>1 tbsp of spicy paprika</li>
<li>1 tbsp of smoky paprika</li>
<li>1 tbsp of chilli flakes (optional)</li>
<li>2 tbsp of sour cream</li>
<li>1 tbsp of plain flour</li>
<li>salt, to taste</li>
<li>1 cup of water</li>
<li>a dollop of sour cream to serve</li>
<li>oil for frying</li>
</ul>
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For the potato pancakes<br />
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<ul>
<li>500g of potatoes, peeled and finely grated</li>
<li>1/2 a large onion, or 1 small, grated (I strongly recommend using a food processor for that)</li>
<li>1 egg</li>
<li>2 tbsp of plain flour</li>
<li>1/2 tsp of salt</li>
<li>a pinch of pepper</li>
<li>sunflower oil (plenty of) for frying</li>
</ul>
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1. Heat up oil in 2 pans. Add butter to one of them, and once the butter melts add in onions. Fry until the onions are lightly browned. Brown the meat in the other one, in batches, so that the pan isn't overcrowded.<br />
2. Put the meat, onions, garlic, water, smoked and spicy paprika, caraway and a good pinch of salt in a slow cooker. cook on low heat for about 5 hours. If you don't have a slow cooker, just use a pot and slow cook it the old-fashioned, analogue way. Light a bonfire in your kitchen and hang a cauldron over it or something, dunno.<br />
3. Once the meat is completely tender, taste the stew and spice up/season as required.<br />
4. Mix the cream and flour in a cup, and add a few spoonfuls of the liquid from the stew, one by one, mixing it in so that there are no lumps. Now add it back into the stew and mix in. Cook for another 5 min or so.<br />
5. For the potato pancakes, mix the grated potatoes and onions, egg, flour and seasoning together. If you feel adventurous, you can add chilli flakes to it as well.<br />
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6. Fry on a generous amount of oil and medium heat, like you would normal pancakes, until golden brown and cooked all the way through. It may take about 10 min on each side.<br />
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7. Serve the pancakes with the stew and a dollop of sour cream. Also goes well with pickled gherkins or peppers.<br />
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<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-24665955765218767112017-09-17T14:46:00.000+01:002017-09-17T19:53:02.823+01:00Kefir dumplings<br />
To be served with a stew of your choosing.<br />
<br />
Making a stew, not sure what to serve it with? Boom. Kefir dough dumplings. You're welcome.<br />
<br />
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<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>500g of Kefir (you'll need to venture into the chilled Polish isle in your local supermarket for that one. Don't worry, just act normal. Don't run. With any luck you won't run into your cleaner.)</li>
<li>5 tbsp of sunflower oil</li>
<li>1 tbsp of white wine vinegar</li>
<li>1 tbsp of granulated sugar</li>
<li>1 tsp of salt</li>
<li>700g of plain flour, plus a bit more for dusting</li>
<li>1 tsp of bicarbonate soda</li>
</ul>
<br />
<br />
<br />
<ol>
<li>Mix the Kefir, 1 tbsp of oil, vinegar, sugar and salt in a bowl.</li>
<li>Sift the flour and bicarbonate soda into the same bowl and mix in.</li>
<li>Transfer onto a work surface dusted with flour and knead until the dough stops sticking to your hands. You may need to work more flour into it. The dough should be quite soft.</li>
<li>Divide in into 4 equal parts.</li>
<li>Flour the worktop again and roll each part into a very thin rectangle (no more than 0.5cm).</li>
<li>Pour 1 tbsp of oil on top of it and smear around with your fingers until it's evenly covered.</li>
<li>Roll up the dough from one side, like you would a cinnamon swirl, until you get a long sausage shape.</li>
<li>Cut into roughly 1 inch chunks.</li>
<li>Repeat with the remaining 3 parts. You should get roughly 30-35 dumplings.</li>
<li>When your stew is ready and boiling, reduce the heat and gently place all of the dumplings on top of it. You may want to do this in a fairly deep dish, because you'll have to cover it. My dumplings were sticking out a bit, so I couldn't use a normal lid for the pan, but I happened to have a wok of the same size, so I used that as a lid. Also, the next step is to cook them on low-medium heat for about 40 min, so you may want to make sure your stew has plenty of liquid in it. Otherwise it may burn a bit.</li>
<li>Cook for about 40 min, covered (told you).</li>
</ol>
<div>
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<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-66399217659711807752017-09-17T13:28:00.000+01:002018-09-13T18:04:02.252+01:00Best Hummus Ever ©Neil<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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<br /></div>
<br />
Ingredients <br />
<br />
<br />
<ul>
<li>4x Cans of Chickpeas (Drained) </li>
<li>A fuck ton of Garlic. </li>
<li>2tbps of Sesame Seeds </li>
<li>½ cup of 🍋 juice </li>
<li>¾ cup of water </li>
<li>½ cup of olive oil </li>
<li>2 tbps of pine nuts </li>
<li>½ Red pepper </li>
<li>Souls of your vanquished enemies, the more the better. </li>
<li>“Handful” of coriander and basil </li>
<li>1 tsps of; </li>
<ul>
<li>Tumeric </li>
<li>Cumin </li>
<li>Garam Masala</li>
</ul>
<li>2 tsps of Mustard Seeds </li>
<li>3 tsps of Maldons Smoked Sea Salt </li>
<li>1 tsps of chilli flakes, more if you're not a little bitch. </li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<div>
Method<br />
<br />
<ul>
<li>Put all the shit above into a food processor. Turn the food processor on. Turn off again when at desired chunkyness. </li>
</ul>
<div>
<br /></div>
</div>
<div>
This will make quite a lot of hummus. But who doesn't want a fuck tonne of hummus? If you want less for some reason divide the quantity in half. If you want even less then you're a disappointment. <br />
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-84927108229980853632017-09-17T13:14:00.000+01:002017-09-17T19:52:30.677+01:00Armenian turd soup<br />
Yes, I'm sure it has an actual name. Whatever, it tastes a bajillion times better than it looks.<br />
<br />
It's a delicious, aromatic, slightly sweet and sour lamb stock with pomegranate molasses and cinnamon, chickpeas and lamb meatballs stuffed with prunes..<br />
<br />
...which look like turds.<br />
<br />
Well they do!!<br />
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<br />
<br />
Ingredients:<br />
<br />
For the turds:<br />
<br />
- 500g lamb mince<br />
- about 8 prunes (pick ones that aren't too dry), halved<br />
- 1 large onion, grated<br />
- 3 tbsp of uncooked rice<br />
- salt and pepper to taste<br />
- oil for frying<br />
<br />
For the stock:<br />
<br />
- 2l of lamb stock (if you're using stock cubes, don't use the full recommended amount to begin with. E.g. if the package says to use 4 cubes for 2 litres of stock, use 3 to begin with. You can always add more at the end, and pomegranate molasses can be quite strong in flavour, so you don't want to overdo it)<br />
- 1/2 cinnamon stick<br />
- 2 tbsp pomegranate molasses (if you can't get pomegranate molasses, you can easily make it from pomegranate juice, sugar and lemon juice - recipe below)*<br />
- 400g can of chickpeas<br />
- 1 tsp of lemon juice<br />
- 1/2 bunch of fresh coriander, chopped<br />
- 1/2 bunch of fresh dill, chopped<br />
- (optional) 1/4 tsp of liquid smoke<br />
<br />
*If you're making pomegranate molasses yourself:<br />
<br />
- 4 cups of pomegranate juice (<b>not </b>pomegranate juice drink - if has to be 100% pomegranate juice, like POM)<br />
- 1/2 cup of sugar<br />
- 2 tbsp of lemon juice<br />
<br />
<br />
<ol>
<li>If you decide to make pomegranate molasses yourself, mix all the ingredients in a wide pan and simmer for about an hour. Once it thickens to a syrupy texture, let it cool slightly and transfer to a jar. You can store it in the fridge for... erm... until it looks off, I guess?</li>
</ol>
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2. To make the turdy meatballs, mix the lamb, rice, onion and a good amount of salt and pepper together in a bowl. Form turd-shape meatballs, with half a prune inside each. You should get about 12-16 turds, depending on how generously you wrap the prunes in meat.</div>
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3. Heat up oil in a frying pan and sear all of your turds on medium to high heat, until they are browned on all sides.</div>
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4. Next, make the stock. Pour the lamb stock into a large soup pot, add the cinnamon stick and bring to boil.</div>
<div class="separator" style="clear: both; text-align: left;">
5. Add pomegranate molasses and give it a bit of a stir to dissolve.</div>
<div class="separator" style="clear: both; text-align: left;">
6. Drain and rinse the chickpeas, and add to the soup.</div>
<div class="separator" style="clear: both; text-align: left;">
7. Carefully place your turds into the soup, and let it all simmer together for 20-25 minutes, or until the chickpeas are soft.</div>
<div class="separator" style="clear: both; text-align: left;">
8. Add lemon juice to taste. It should be slightly sweet and sour, and a bit smoky and christmassy. Sometimes, I add a 1/4 spoon of liquid smoke to bring out the flavour.</div>
<div class="separator" style="clear: both; text-align: left;">
9. Serve with a garnish of coriander and dill.</div>
<br />
<br />
Mmmm... tasty turds.<br />
<br />
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<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-1339856915178923722017-09-03T20:25:00.002+01:002017-09-17T19:52:11.418+01:00Khachapuri Adjaruli<br />
Georgian cuisine falls into the category of those foods which, for some mysterious, unknown to anyone reasons, isn't popular all over the world. And it should be! Just look at it. It's a cheesy bread boat. I mean, what else is there to life?<br />
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<br />
<br />
Ingredients:<br />
<br />
Dough:<br />
<ul>
<li>175ml (3/4cup) water, heated to about 30-40C</li>
<li>175ml milk (3/4 cup), heated to about 30-40C</li>
<li>1 tsp of sugar</li>
<li>1 tsp of dried active yeast</li>
<li>1 tbsp of olive oil + a bit for greasing bowl/baking tray</li>
<li>1.5 tsp salt</li>
<li>500g of flour + a bit more if needed and for dusting</li>
</ul>
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Filling:<br />
<ul>
<li>200g of feta cheese</li>
<li>250g of mozzarella cheese</li>
<li>4 eggs</li>
<li>roughly 4 tbsp of slightly salted butter</li>
<li>4 tbsp of unsalted butter</li>
</ul>
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Other equipment:<br />
<ul>
<li>Damp tea towel</li>
<li>baking paper</li>
<li>baking tray</li>
<li>rolling pin</li>
<li>warm place</li>
</ul>
<br />
<ol>
<li>First of all, this recipe involves yeast, which means you'll need to leave it to grow in a warm place. If - like myself - you live in Scotland (or other climatically challenged country), there is probably no warm place in your house. Every time I bake with yeast I sacrifice my electricity bill to the Bread Gods and crank up the heating to "sauna" setting. Or put the oven on and leave it ajar. I know, I know.</li>
<li>The first step is to mix the milk and water in a large bowl. They need to be heated up (e.g. microwaved) to about 30-40C. If you do not have fancy kitchen equipment such as a food thermometer, fear not. There's a way. Stick your finger in it (the clean one). If it burns, it's too hot. If it feels like fresh pee, you're there.</li>
<li>Add the sugar and mix until dissolved.</li>
<li>Sprinkle the yeast on top of the water and milk (do not mix in), cover with a damp tea towel and leave in a warm place for about 10 minutes. The yeast should get a bit foamy. If it doesn't get foamy, try again from scratch.</li>
<li>Add the 1 Tbsp of olive oil and mix in.</li>
<li>Add half the flour and mix in with a spoon.</li>
<li>Mix in the salt.</li>
<li>Gradually add the rest of the flour, little by little, mixing it in with a spoon until it comes together. Transfer in onto a work surface lightly dusted with flour. Knead it for about 5 minutes, adding more flour if needed. It should be very soft and tacky, but not sticky. The dough should be really smooth, light and warm, kind of like strangling a boneless sphinx cat. </li>
<li>Put the dough in a lightly greased bowl, cover with a damp tea towel and leave in a warm place for about 1h. It should double in size in that time.</li>
<li>While the dough is rising, you can prepare the stuffing. Crumble up the feta and shred the mozzarella. Mix together. Well done, give yourself a pat on the back.</li>
<li>Perheat the oven to 230C.</li>
<li>Split the dough into 4 equal parts, and roll each of them out into an ellipse no more than a 1/2cm thick.</li>
<li>Roll the sides up to create edges, and pinch the ends to create a 'boat' shape.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwMgX3Nm0dkp-0Am105m8C2O10RqlWhtE03kPNpT61ZcZ8rFnuIeNp4lWeGzI1W66pzqSVf7Mdo744Sg1g6nO8rzZx2ayOgi9xnM_FH3fiQrRq3yQwe_cC6gYvzd5CL9ZCrVIBi8ZcFs/s1600/20170903_093754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1445" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwMgX3Nm0dkp-0Am105m8C2O10RqlWhtE03kPNpT61ZcZ8rFnuIeNp4lWeGzI1W66pzqSVf7Mdo744Sg1g6nO8rzZx2ayOgi9xnM_FH3fiQrRq3yQwe_cC6gYvzd5CL9ZCrVIBi8ZcFs/s640/20170903_093754.jpg" width="578" /></a></div>
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15. Place the boats on a baking tray lined with lightly greased baking paper. Bake for about 2 minutes, then take out and fill up with the cheese stuffing. Crack an egg into the middle of each boat and return to the oven for another 10 minutes or so, or until the egg white is *just* cooked and the dough is lightly golden brown.</div>
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16. Take out of the oven, place a tbsp of butter on each khachapuri and serve immediately. The yolk should be still runny.<br />
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<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-25581996383426247652016-07-04T19:01:00.000+01:002017-09-17T19:51:56.215+01:00Texas BBQ Pulled Pork<br />
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This recipe is perfection. I love it and want to have its babies. It's so good it makes me want to cry. Happy 4th of Whatever Excuse to Cook This!<br />
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<b><u>Ingredients:</u></b><br />
<ul>
<li>1 teaspoon oil</li>
<li>1.8-2kg pork shoulder</li>
<li>1 cup bbq sauce</li>
<li>1/2 cup apple cider vinegar</li>
<li>1/2 cup chicken broth</li>
<li>1/4 cup light brown sugar</li>
<li>1 tbsp prepared yellow mustard</li>
<li>1 tbsp Lea & Perrins sauce </li>
<li>1 tbsp chili powder</li>
<li>1 large onion, chopped</li>
<li>3 large cloves garlic, crushed</li>
<li>1 1/2 tspdried thyme</li>
<li>burger buns</li>
<li>butter</li>
</ul>
<ol>
<li>Chuck everything but the last 2 ingredients into a slowcooker.</li>
<li>Cook on low heat for 10-12 hours.</li>
<li>shred up the pork with whatever utensils you like.</li>
<li>Toast the rolls, butter them (don't hold back on the butter), gently place the pork on the rolls and marvel over the beauty of your creation until you cry.</li>
</ol>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-18512120070106296092016-07-04T18:23:00.000+01:002018-09-14T08:40:56.621+01:00Pierogi - 'ruskie' and with meat<div class="separator" style="clear: both; text-align: center;">
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Pierogi are probably the most popular dish from the entire Polish cuisine. And rightly so - I've never met anyone who doesn't like them. They can be stuffed with literally anything. They are just as popular in a savoury variation as they are in sweet, stuffed with things like fruit and mascarpone, or poppy seeds and honey. Here you'll find recipes for the two most common (savoury) types. Pierogi 'ruskie' are stuffed with curd cheese, potatoes and onion. Pierogi with meat are stuffed with your neighbour Irek who has been playing Polish hip hop too loud after 10pm.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsD5NN9Y3uE3wvoYWs6yhvl3ul1V4N-E85umvUvZjuyVEA7RQmiKcLL_GJrTgJCa3daMIKIGqnD5s90FLfgofIPR05mp2ZxR8bfhgQCFTaEIXNhUcGQBSH-rLWDFPSDqVYab5HfsDUWg/s640/IMG_4710a.JPG" /></div>
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<b><u><br /></u></b>
<b><u>Pierogi Ruskie Stuffing:</u></b><br />
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<ul>
<li>1kg of waxy potatoes, peeled and roughly chopped</li>
<li>1kg of Twarog – Polish curd cheese (either full- of half-fat)</li>
<li>1 large or 2 small onions, finely chopped</li>
<li>3 bay leaves</li>
<li>5ish allspice berries</li>
<li>2tbsp of butter</li>
<li>Salt, pepper and Vegeta spice, to taste</li>
</ul>
<ol>
<li>Boil the potatoes in salty water until they’re soft. Drain them, return back to the pot and put back on the heat for a minute, tossing them constantly, to evaporate any excess water. Let them cool down a little bit until they’re warm to touch.</li>
<li>Break up the curd cheese into small bits with your hands or with a fork and add to the potatoes. Mash the cheese and the potatoes together. It may be a bit tough to mash it, but make sure it’s quite smooth and evenly combined. Do not use a mincer or a food processor, as this will overwork the mixture and make it too runny.</li>
<li>Melt the butter in a pan. Add the onion, bay leaves and allspice berries. Fry on very low heat until the onions are completely soft and glossy, and infused with the spices.</li>
<li>Transfer the onion and spices into the potato and cheese mix. You can add some of the butter as well, but stop if it starts getting too runny. It should have the texture of raw shortcrust pastry. Mix everything together, but be careful not to break up the bay leaves too much, as we’ll have to fish them out later.</li>
<li>Season to taste with salt, pepper and Vegeta. Always add Vegeta before salt, as it’s quite salty itself.</li>
<li>The mixture is ready to use, but if you have time, you can leave in the fridge to marinate for a couple of hours or overnight.</li>
<li>Before stuffing the pierogi, make sure you remove all the bay leaves and allspice berries from the stuffing.</li>
</ol>
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<b><u>Meat Pierogi Stuffing:</u></b><br />
<br />
<ul>
<li>1 whole chicken</li>
<li>4 beef ribs or other equivalent of beef on the bone</li>
<li>3 small or 2 large carrots</li>
<li>2 small or 1 large parsnip</li>
<li>1 leek</li>
<li>3 bay leaves</li>
<li>5 allspice berries</li>
<li>3 stock cubes (a combination of poultry and beef would be the best)</li>
<li>1 large or 2 small onions, chopped</li>
<li>2 tbsp of butter</li>
<li>1 egg</li>
<li>Salt, pepper and Vegeta spice, to taste</li>
</ul>
<ol>
<li>Place the meat, vegetables, stock cubes, bay leaves and allspice berries in a large soup pot. Make sure it’s big enough to fit all of it comfortably – if not, split it between two pots or halve the ingredients. Fill the pot with enough water to cover all the meat and place over a low heat. Keep it simmering very slowly for at least a couple of hours, or until the meat is really tender and starts falling off the bone.</li>
<li>Remove the vegetables from the pot and place in a large bowl.</li>
<li>Take the meat out as well, and let it cool a bit until it’s safe to touch. Strip all the meat off the bones, including all the fat (but not the chicken skin), and add to the bowl with the vegetables.</li>
<li>Melt the butter in a pan and add the onion. Fry on low heat until the onion is completely soft and glossy. Add the onion and the butter from the pan into the meat and vegetables.</li>
<li>Mince the meat, vegetable and onion together in a meat mincer on the most coarse setting. Do not over-mince it as you’ll get pâté.</li>
<li>Season to taste with salt, pepper and Vegeta. Again, always add Vegeta before salt, as it’s quite salty itself.</li>
<li>Separate the egg white from the yolk. Add the yolk to the meat and mix through. Beat the white until you get hard peaks, and then gently fold in to the meat as well, until it’s evenly combined.</li>
<li>The meat stuffing doesn’t have a very long shelf life, so you should use it up to make the pierogi the same day, ideally.</li>
</ol>
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NB: The remaining stock from this part of the recipe can be easily used to make most soups, stews and sauces. It's also freezable.</div>
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<b><u>Pierogi dough and assembly:</u></b><br />
<br />
<ul>
<li>1kg of Poznanska flour (best type is from Lubella)</li>
<li>2 tbsp of sunflower oil</li>
<li>1 tsp of salt</li>
<li>2 glasses of boiling water</li>
</ul>
<ol>
<li>Sieve half of the flour into a large bowl. Add salt and oil.</li>
<li>Pour the water into the flour, one tablespoon at a time, mixing it in with a spoon.</li>
<li>Once all the water is in, start kneading the dough with your hands. If it’s too hot to touch, add a bit more flour first.</li>
<li>Start adding the rest of the flour, bit by bit, as you’re kneading the dough. Once it’s no longer sticking to the bowl, take it out onto a flat surface dusted with flour and continue kneading.</li>
<li>The ideal texture is when you stick a finger in the dough and when you take it out it slowly goes back to original shape – so a bit rubbery. You may not need to use up all the flour to achieve that. If you add too much flour, just add a bit more hot water.</li>
<li>Put the ready dough back into the bowl and cover with a tea towel. Leave for at least 10-20 minutes to rest.</li>
<li>Take half of the dough at a time and roll it out so that it’s about 2mm thick.</li>
<li>Using a glass or a cookie cutter, cut out circles about 7cm in diameter.</li>
<li>Place a bit of filling in the centre of the circle, fold it in half, and squeeze the edges with your fingers to seal them and create a little parcel.</li>
</ol>
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NB: For the amount of stuffing I made (both above recipes combined) I needed dough from about 2.5kg of flour.<br />
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<b style="text-align: start;"><u>Boiling/Storing/Freezing:</u></b></div>
<ol>
<li>Bring a large pot of water to a boil with 1 tbsp of salt and 2 tbsp of sunflower or vegetable oil.</li>
<li>Add no more than 15 pierogi at a time. Gently stir them from time to time so that they don’t stick together.</li>
<li>For serving immediately, wait until the pierogi start floating, and then boil them for another 3-4 minutes. Remove them from the pot with a slotted spoon and place on a large serving plate with a tbsp of butter.</li>
<li>For freezing, boil them until they start floating and remove them immediately with a slotted spoon. Take them out onto a large plate and allow to cool, making sure you don’t pile them up on top of each other and that they don’t touch too much, because they will stick together. Once they’re cool, lay them out on a chopping board so that they don’t touch and place it in the freezer. Once they’re completely frozen, you can transfer them into a freezer bag. To cook them again, place the frozen pierogi (only about 5 at a time) into boiling water with salt and oil, wait until they start floating and cook for another 3-4 minutes. Remove them from the pot with a slotted spoon and place on a large serving plate with a tbsp of butter.</li>
</ol>
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Serve with melted butter, fried chopped onions and fried cubetti di pancetta.<br />
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I like to serve Pierogi Rusie with a dollop of sour cream, and Meat Pierogi with a sour cabbage salad.<br />
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<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-60655507086560073902014-12-02T21:54:00.000+00:002016-06-14T19:22:29.096+01:00Meringues<br />
I often get leftover egg whites from recipes that only need the egg yolk. Rather than throwing them away or making a very boring breakfast, I’ve started making meringues! I used to think it was difficult to get the recipe right, but it turns out that’s not the case at all! All you need is some sugar, 10 minutes of your time and a decent oven. :)<br />
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<b>Ingredients</b><br />
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<ul>
<li>4 egg whites </li>
<li>115g of caster sugar </li>
<li>115g of icing sugar </li>
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<ol>
<li>Pre-heat an oven to 100 degrees (fan). It is important to get the temperature exactly right, because if it’s off even slightly the meringues will be ruined. My oven is a dirty, dirty liar and even though it says “100 degrees” it’s not, so I have to heat up mine to 110. I found that out the hard way… </li>
<li>Place the egg whites in a glass or metal bowl (not a plastic one!). Using an electric mixer, beat the egg whites until they start to stiffen and you get soft peaks. </li>
<li>Start adding the caster sugar, 1-2 tablespoons at a time, whisking the mixture for about 30-60 seconds between each time, to make sure all the sugar is properly mixed in. It’s important to add the sugar gradually, to prevent your meringues from weeping later. </li>
<li>Once all the caster sugar is mixed in, add 1/3 of the icing sugar. Using a spoon, gently fold the icing sugar into the egg whites. Now whisk it again for about 1-2 minutes, until it’s completely mixed in. Add another 1/3 of the icing sugar, fold in and whisk. Repeat the 3rd time and whisk until all the sugar is mixed in and the whites are thick and glossy. </li>
<li>Spoon the mixture onto a baking tray covered with baking or grease-proof paper, forming meringues. Place in the oven and bake for 1h 30 min (1h 45 min if your meringues are larger). You’ll know they’re ready when they start turning from white to very slightly golden colour. </li>
<li>Remove from the oven, allow to cool and serve to your liking. </li>
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I didn’t have the time to make anything fancy, so I simply put some chocolate spread and jam between 2 meringues and made little ‘sandwiches’.<br />
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This is what a meringue looks like if the oven temperature is too low. They leak a sugar syrup, which is still edible, but doesn't look very appetising. If this happens, next time you're making meringues try turning the oven temperature up by 10-20 degrees.<br />
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-44472130687741819732014-12-02T21:52:00.000+00:002018-01-23T19:30:16.053+00:00Chocolate Orange Mince Pies<br />
These pies have been seriously popular recently! I had to make 4 batches in just two weeks due to popular demand :) I'm not complaining ;)<br />
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<b><u>Ingredients:</u></b><br />
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<b>For the pastry:</b><br />
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<li>200g plain flour </li>
<li>100g icing sugar </li>
<li>50g cocoa </li>
<li>150g unsalted butter, cold, cut up into cubes </li>
<li>2 egg yolks </li>
<li>1 tbsp of cold water </li>
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For the filling</b><br />
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<li>1 jar of mincemeat (411g) </li>
<li>Zest of 1 orange </li>
<li>75g or dried cranberries </li>
<li>Milk chocolate (1 piece per pie) </li>
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<li>First, prepare the filling. Mix the mincemeat, orange zest and cranberries in a bowl. </li>
<li>Now for the pastry: Sieve through the flour, icing sugar and cocoa into a large bowl. </li>
<li>Add butter and rub together until you get the texture of fine breadcrumbs. </li>
<li>Add the egg yolks and 1 tbsp of water. Mix together roughly with a knife. Using your hands, knead the pastry until you get a firm, uniform ball. </li>
<li>Roll out one half of the pastry so that it’s about 4mm thick. You may want to lightly dust the surface with plain flour before you do it, so that the pastry doesn’t stick, but be careful not to use too much flour as it will mix in to the pastry and dry it out. </li>
<li>Take a muffin or pie tin and lightly butter it. Depending of the size of your muffin tin, this recipe should make between 8 and 12 pies. Heat up the oven to 170 degrees (fan). </li>
<li>Using a round cookie cutter or a large glass, cut out pastry circles slightly bigger than your muffin trays and line each with the pastry. </li>
<li>Fill the pies with the mincemeat mixture and place a piece of milk chocolate on top of each. </li>
<li>Now roll out the rest of the pastry and cut out slightly smaller circles to cover the pies. If you have any leftover pastry, cut out little starts to decorate the pies. With a skewer or a pointy knife, make a couple of small holes in the top of each pie to allow hot air to escape. </li>
<li>Bake the pies for 15 minutes. </li>
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I had quite a lot of pastry left over, so I cut out more shapes and placed them on a baking tray, to make cookies. I baked them together with the pies. Once they cooled down, I sprinkled them with a bit of icing sugar and put some raspberry jam on them, and made ‘cookie-jam sandwiches’ – delicious!<br />
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I also had 2 egg whites left over from this recipe, which I used to make meringues. <a href="http://miaumiaucooking.blogspot.co.uk/2014/12/meringues.html">Click here</a> to find out how.</div>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-90898113022035585772014-11-25T20:50:00.000+00:002017-09-17T13:40:44.020+01:00Russian chicken and mushroom pie<div class="separator" style="clear: both; text-align: center;">
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A chicken and mushroom pie with the addition of sour cream and fresh dill. Much better than the British equivalent, in my opinion. It still has the same, lovely, creamy taste, but with added kick and character. Bon appetit!<br />
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<b>Ingredients:</b><br />
<ul>
<li>125g long grain rice</li>
<li>50g butter</li>
<li>300g mushrooms, quartered or roughly chopped</li>
<li>1 onion, finely chopped</li>
<li>2 garlic cloves, finely chopped</li>
<li>2 tbsp plain flour</li>
<li>300ml milk</li>
<li>500g chicken breasts or thighs, chopped into chunks</li>
<li>juice of ½ lemon</li>
<li>150ml of soured cream</li>
<li>a bunch of fresh dill, finely chopped</li>
<li>250g pack ready puff pastry</li>
<li>1 egg beaten with a splash of milk, to glaze</li>
</ul>
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<ol>
<li>Boil the rice until it's al dente – about 10 mins.</li>
<li>Melt the butter in a large frying pan. Fry the chicken, mushrooms and onion until the meat is browned and the onions are glossy. </li>
<li>Add the garlic and stir in the flour. Cook for 1-2 mins. </li>
<li>Now take the pan off the heat and gradually add the milk, stirring constantly. Put the pan back on the heat and bring to the boil, stirring all the time until the sauce thickens. </li>
<li>Season to taste with salt and pepper. Stir in the lemon juice, soured cream and dill.</li>
<li>Spread the rice in the bottom of a pie dish, then spoon the meat and sauce on top. </li>
<li>Roll out the pastry to the size of your pie dish and cover the pie. Make several incisions for the hot air to escape. Glaze the top of the pastry with the egg wash.</li>
<li>Heat oven to 180C (fan). Bake for about 30 mins, or until the pastry is golden.</li>
</ol>
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The pie is freezable, so you can split it into portions and store in the freezer until needed for a cheeky quick lunch or dinner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDisvuT5P6PeCKvKPQ2QZMMF0erqXvrY1UNwYPAz_K2QHTBJuCNB6U-TypDl65NLuiPAh3u_Kx7DE9Vu1JiTFL6p8hCwVrm9n9N3YaZvQO-NArYA9Bv5sh_anRMYmKVLC9eBi8HM2yOAQ/s1600/IMG_7016a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDisvuT5P6PeCKvKPQ2QZMMF0erqXvrY1UNwYPAz_K2QHTBJuCNB6U-TypDl65NLuiPAh3u_Kx7DE9Vu1JiTFL6p8hCwVrm9n9N3YaZvQO-NArYA9Bv5sh_anRMYmKVLC9eBi8HM2yOAQ/s1600/IMG_7016a.jpg" width="640" /></a></div>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-90595228367808146952014-11-25T19:32:00.001+00:002014-11-25T19:32:05.082+00:00Spcied Pumpkin and Carrot Soup<br />
I'm normally not a massive fan of pumpkins, but this soup it seriously delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6UR0O6xARQn5x1vDNd3K11z5jdycuMCYT-YRTvWokNGqUy4YE90FrnLFliS9zJpVrJmXPYdthN4btruSKo3OjtORb9KSYMkxkChAMvfhnX99qft7DaO0hJgOiajtGO0OfMdFhJGR9qw/s1600/IMG_7040a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6UR0O6xARQn5x1vDNd3K11z5jdycuMCYT-YRTvWokNGqUy4YE90FrnLFliS9zJpVrJmXPYdthN4btruSKo3OjtORb9KSYMkxkChAMvfhnX99qft7DaO0hJgOiajtGO0OfMdFhJGR9qw/s1600/IMG_7040a.jpg" height="480" width="640" /></a><br />
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<br /><b>Ingredients:</b><br /><ul>
<li>600-700 grams chopped pumpkin</li>
<li>4 carrots, roughly chopped</li>
<li>2 potatoes, peeled and chopped</li>
<li>2 tbsp ground coriander</li>
<li>1 tsp ground cumin</li>
<li>1 tbsp chilli powder</li>
<li>600 ml chicken stock (made with 1 stock cube)</li>
<li>a bunch of fresh coriander</li>
<li>150 ml double cream</li>
</ul>
<ol>
<li>Place the pumpkin, carrots, and potatoes in a pot, add ground coriander, cumin, chilli powder and stock, and bring to boil. Simmer for about 45 minutes, or until all the vegetables are soft.</li>
<li>Blend the soup with a hand blender or a soup blender until completely smooth.</li>
<li>Add the fresh coriander and cream and them stir in. Et voila! It's perfect for freezing :)</li>
</ol>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-44096287347359264122014-11-10T21:44:00.003+00:002017-09-17T13:43:39.928+01:00Celeriac, blue cheese and white wine soup<br />
This is a brilliant recipe for using up all that leftover celeriac or blue cheese from your fridge (you f*ckin weirdo). It's very simple to prepare, but very sophisticated in flavour. The soup is so rich and thick I would strongly recommend against making it the main course. It is ideal as a starter, though. Or amuse bouche, if you like to pretend you're middle class.<br />
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In<b><u>gredients:</u></b></div>
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<ul>
<li>1 large celeriac, peeled and chopped</li>
<li>2 onions, chopped</li>
<li>4-5 tbsp of sunflower oil</li>
<li>1l of water</li>
<li>300g of blue cheese, broken up into bits (I used Stilton)</li>
<li>500ml of double cream</li>
<li>2 garlic cloves, crushed</li>
<li>1 tbsp of sugar</li>
<li>1 tsp of salt</li>
<li>100ml of white wine</li>
</ul>
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<ol>
<li>Gloss the onions in a large pan with sunflower oil.</li>
<li>Add the celeriac chunks and water. Leave to gently simmer for 40 minutes</li>
<li>Once the celeriac has softened, take the pan off the heat and blitz the soup with a food blender until it's completely smooth. Season to taste with sugar and salt.</li>
<li>Return the pan to heat and bring to a simmer. Add the blue cheese and stir until it melts. Add the double cream and season again if needed.</li>
<li>Add the garlic and white wine and bring back to the boil for a couple of minutes.</li>
</ol>
</div>
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This recipe is quite useful in situations when you have a surplus of bread or an old, stale loaf. Rather than throwing it away you can turn it into a lovely pudding - and if you have *a lot* of it, you can easily cut into portions and freeze for cheeky wee sweet later.</div>
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I made this pudding when my other half came home with 8 loafs of bread one night (just couldn't walk past a good yellow label deal...). I used some of it for breadcrumbs, some of it went into burgers, and some of it ended up like this:</div>
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<b><u>Ingredients</u></b>:<br />
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<ul>
<li>700-800g of white bread (fresh, frozen or stale)</li>
<li>500g mixed raisins, candied peels and dried fruit</li>
<li>1 tsp cinnamon</li>
<li>½ tsp ground cloves</li>
<li>½ tsp ground allspice</li>
<li>700 – 800 ml milk</li>
<li>2 large eggs, beaten</li>
<li>150g sugar</li>
<li>zest 1 orange</li>
<li>1 tsp orange extract</li>
<li>100g butter, melted and cooled to room temperature</li>
<li>demerara sugar (for sprinkling – about ½ cup, depending on the pudding surface size)</li>
<li>chocolate custard (for serving)</li>
</ul>
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<ol>
<li>If you’re using fresh bread, tear or cut it up into small bits in a large mixing bowl and add the fruit, spices and milk. If you’re using stale or frozen bread, warm up the milk very slightly (just so that it’s warm) and soak the bread in it until it’s completely soft.</li>
<li>Mix the bread, milk, fruit and spices well together and completely break up the bread, until it has the texture of dough. Add the eggs, sugar and orange zest. Stir well, then set aside for 15 mins to soak.</li>
<li>In the meantime, preheat oven to 160C (fan). Line a 20cm a square cake tin with baking paper AND butter it (otherwise the pudding *will* stick to the paper).</li>
<li>Stir the melted butter into the pudding mixture.</li>
<li>Pour the pudding into the tin, sprinkle with demarara sugar and bake for 1½ hrs until firm and golden.</li>
<li>Serve with chocolate custard. (this part is vital).</li>
</ol>
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Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-45551019495130775112014-10-20T21:09:00.000+01:002014-10-20T21:12:39.946+01:00DIY Ghost for Halloween<br />
Really easy and fun to make, regardless of age. :)<br />
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<b><u>You will need:</u></b><br />
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<ul>
<li>2 tbsp of starch</li>
<li>500ml + 1/2 glass water</li>
<li>cheese cloth (large enough to make 1 ghost)</li>
<li>wire</li>
<li>a ball</li>
<li>a vase/boottle/tall glass for the body (I used a cocktail shaker)</li>
<li>2 small, round bits of black felt or fabric (for the eyes)</li>
<li>glue (any type should do - I used a simple glue stick)</li>
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<ol>
<li>Bring 500ml of water to boil.</li>
<li>In the meantime, mix the starch witch 1/2 glass of cold water. Add to the boiling water and mix until it thickens. Once it starts to thicken, take it off the heat.</li>
<li>Leave it to cool until it's safe to touch and dip your cheese cloth in it. Squeeze out any excess. </li>
<li>Using the ball for head, the wire for arms and the bottle for body, construct a mould for your ghost. Place it on a flat, washable surface.</li>
<li>Spread out the cheese cloth and place it over the ghost mould (see below).</li>
<li>Allow it to dry overnight, then lift the cheese cloth up - this will take a bit of work as it will likely be stuck to the surface. Don't worry though, you don't have to be too gentle with it. It should still keep its form.</li>
<li>Glue the eyes onto the face. And there you go! You've got your very own ghost. :)</li>
</ol>
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Once Halloween is over, if you want to get rid of your ghost you can simply put it under warm running water and wash out the starch to re-use the cloth next year.<br />
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Starch should be easily available in any Polish shop or Polish section in a supermarket, but if you can't get your hands on it you can use fabric stiffener instead, which should be available in any DIY shop.<br />
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<br />Justynahttp://www.blogger.com/profile/04972632688955054183noreply@blogger.com0tag:blogger.com,1999:blog-5843022172651594472.post-11093680998330202672014-09-21T18:20:00.000+01:002014-09-21T18:45:28.955+01:00Can of Worms and Clementine Pumpkins<br />
Here are some of the other treats I made for Halloween last year.<br />
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I cut-up strawberry laces, added some crushed Oreos and used the coconut milk can to make a <b>Can of Worms</b>. :) I recommend serving as a topping for sundaes or other desserts. Otherwise it's a bit dry and uninteresting on its own.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WZkgjPVQp6YgliXln7FcqrwEJ76VlZdjnpcLyPvWK71OPpnGqb_311v21ofLKe9yoalO_RZDr9le_oqs9gELYCGzLkzSdGlEUMzyD41XO9mY5IXQDffb3vxEOHWE_ZGpRrVeAJSOFx8/s1600/IMG_6360a.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WZkgjPVQp6YgliXln7FcqrwEJ76VlZdjnpcLyPvWK71OPpnGqb_311v21ofLKe9yoalO_RZDr9le_oqs9gELYCGzLkzSdGlEUMzyD41XO9mY5IXQDffb3vxEOHWE_ZGpRrVeAJSOFx8/s1600/IMG_6360a.jpg" width="640" /></a><br />
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Clementine mini-pumpkins! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXuv-tzU39gR_nf62MRaQLMGf7A4aPHppQNM5Ijr4wOLbbv6-awO5vSU0VeMECVZ7ib7DUmhqBNpb99z7vAQugxK9XnM2uTYATjva216tZlVF9FJB8OCCtTIDYSRa7m5VDSEF08N_Ma0/s1600/IMG_6367a.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXuv-tzU39gR_nf62MRaQLMGf7A4aPHppQNM5Ijr4wOLbbv6-awO5vSU0VeMECVZ7ib7DUmhqBNpb99z7vAQugxK9XnM2uTYATjva216tZlVF9FJB8OCCtTIDYSRa7m5VDSEF08N_Ma0/s1600/IMG_6367a.jpg" width="640" /></a><br />
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