tag:blogger.com,1999:blog-39892333327786454972024-02-19T23:57:09.196+00:00ruth's kitchen experimentslearning to cook using fresh ingredients instead of jars of sauce and microwave meals.......Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.comBlogger344125tag:blogger.com,1999:blog-3989233332778645497.post-51813089094146339632012-01-03T10:27:00.000+00:002012-01-03T10:27:00.208+00:00Chocolate and Beetroot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
"Chocolate and beetroot? Crazy!" <br />
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That's basically what I thought when I first heard of this recipe a few years ago, but I've seen lots of other food bloggers and tv chefs making this cake, as well as one show doing a test to see who could guess which cake had the beetroot in it to which most got it wrong! I decided I had to do it and in fact last summer grew some beets in our veggie patch with this recipe in mind!<br />
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I have to admit I'm not a fan of beetroot as my memories of tasting beetroot was the pickled variety and I've since discovered I'm not a fan of most pickled things. Trying this recipe forced me to try some unpickled beetroot and while I discovered I'm not a fan of it on it's own, it's awesome in chocolate cake!!!!!<br />
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I took this cake to my youth group for a test and they loved it! Gurned their noses up when they discovered there was beetroot in it but some went back for seconds anyways!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNfkRqdpPwgSac7DR0BEpwsEf4U2w94Z_RFojNf9hqR-JeIQhUb_TUfRgUL9ID6PtewZf2dTeg_m0or2pCchzVaEHN6WSN-_F8TOE1NxSxHcZYexFNz0EMXrtxl96fNetqxi3ls6Ys60/s1600/photo+2-8.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5596864308075851938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNfkRqdpPwgSac7DR0BEpwsEf4U2w94Z_RFojNf9hqR-JeIQhUb_TUfRgUL9ID6PtewZf2dTeg_m0or2pCchzVaEHN6WSN-_F8TOE1NxSxHcZYexFNz0EMXrtxl96fNetqxi3ls6Ys60/s320/photo+2-8.JPG" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 239px;" /></a><br />
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<b><u>Chocolate and Beetroot Cake</u></b><br />
(Sourced from <a href="http://www.nigella.com/recipes/view/beetrootchocolate-cake-1273">Nigella's Website</a>)<b><br /><br />Serves 8-12<br />Ingredients</b><br />
175g Plain Flour<br />
10g Baking Powder<br />
75g Cocoa Powder<br />
225g Caster Sugar<br />
3 Eggs<br />
225g Raw, roasted, peeled and finely blended beetroot.<br />
200ml Corn Oil<br />
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<i>For the Chocolate ganache:</i><br />
250g Dark Chocolate<br />
250ml Double Cream<br />
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<b><u>Recipe</u></b><br />
1. Preheat the oven to 200˚C and grease a 9" baking tin.<br />
2. Stir together the dry ingredients (flour, baking powder, cocoa and sugar).<br />
3. Mix in the eggs one at a time, then mix in the corn oil and blended beetroot.<br />
4. Bake for 40 minutes.<br />
5. Gently melt the chocolate in a heat proof bowl over a pot of simmering water. Once melted stir in the cream until the ganache is smooth.<br />
6. Once the cake has cooled, top with the ganache.<br />
7. EAT!</div>
</div>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com0tag:blogger.com,1999:blog-3989233332778645497.post-56169911273113536232011-12-15T11:43:00.002+00:002011-12-15T11:44:21.365+00:00A Christmas Round up<div dir="ltr" style="text-align: left;" trbidi="on">
Nearly every day now I'm being asked several times, "Are you ready?" If it weren't for the fact it's Christmas in 10 days and that's all anyone talks about at this time of year (that and the threat of snow!), I'd be wondering what on earth I was meant to be ready for! The answer right now is no, I'm not. Having written out a list of what I need to sort before Christmas (presents, food, work, people to see, places to go etc etc) I am feeling the pressure, but whatever will be will be and if things aren't done, things will go on anyway. So with that in mind I'm happy to chill out a bit by making some Christmas goodies in the kitchen.<br />
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I've been busy working on my <a href="javascript:;">Creole Christmas Cake</a>, and feeding it over the past few weeks with brandy. I've also made a couple of batches of <a href="javascript:;">Christmas Fruit Punch (Non-Alcoholic Mulled Wine)</a> and even some of <a href="javascript:;">Jamie's Mince Pies</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDBOoNhNQZiDKZJJlJG5-KUdGjOqBtg5bNxCsn1tIr3SZU43YuZRWO9fNjyGW8ec2txYMSCyBb8q9NZeK7YQ7Gl8Z9StYI9aH9Z99qFH47yTRlImFF4j0sgQZqXlkCM11YLJ2SPd0xRY/s1600/IMG_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDBOoNhNQZiDKZJJlJG5-KUdGjOqBtg5bNxCsn1tIr3SZU43YuZRWO9fNjyGW8ec2txYMSCyBb8q9NZeK7YQ7Gl8Z9StYI9aH9Z99qFH47yTRlImFF4j0sgQZqXlkCM11YLJ2SPd0xRY/s1600/IMG_0450.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1m5kwEywSZ0Z8uXZRDn28p5nj5_9cIlCnpFc6eEmZBzXT2BJH269RrKgV8oBv2gCQiNbxe6mU1sYaiSHKeBNuzgi5AVqNTDOWNycpizRKepIgpFgqDQySbePhzODFUchEtaTwb7tsXo/s1600/IMG_3217.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1m5kwEywSZ0Z8uXZRDn28p5nj5_9cIlCnpFc6eEmZBzXT2BJH269RrKgV8oBv2gCQiNbxe6mU1sYaiSHKeBNuzgi5AVqNTDOWNycpizRKepIgpFgqDQySbePhzODFUchEtaTwb7tsXo/s200/IMG_3217.JPG" width="150" /></a>Here's links to my other Christmas recipes, I hope they help and inspire you this Christmas season!</div>
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<a href="javascript:;">Christmas Mince Pies</a></div>
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<a href="javascript:;">Ginger Glazed Gammon</a></div>
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<a href="javascript:;">Maple glazed ham</a></div>
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<a href="javascript:;">My sage, sausage and apricot stuffing</a></div>
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<a href="javascript:;">Christmas roast potatoes, carrots and parsnip</a></div>
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<a href="javascript:;">Mum's Christmas Cake</a></div>
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<a href="javascript:;">Daring Bakers 21: Gingerbread House</a></div>
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<a href="javascript:;">My Christmassy Terrine</a> - a great way to use up those Christmas leftovers!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYEf9xv35Jcol5Zb8okPSWfTMfjQNzMr0rAasPQXibKM_UdQLk0tcELlqZ0LA548nTMxPvSS_y4mz4xUOd3AgWo_wAxr35_cU1yHsER5Zeb27wka6NPMyQjQFOtezu3VM6odyRoO0WmoY/s1600/IMG_2797.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYEf9xv35Jcol5Zb8okPSWfTMfjQNzMr0rAasPQXibKM_UdQLk0tcELlqZ0LA548nTMxPvSS_y4mz4xUOd3AgWo_wAxr35_cU1yHsER5Zeb27wka6NPMyQjQFOtezu3VM6odyRoO0WmoY/s200/IMG_2797.JPG" width="150" /></a>And here are some other recipes which people find useful over Christmastime.</div>
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<a href="javascript:;">Honey Roast Parsnips</a></div>
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<a href="javascript:;">Great British Pudding Challenge: Canary Pudding</a></div>
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<a href="javascript:;">Garlic roast potatoes</a></div>
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<a href="javascript:;">Baby spuds in Blankets?</a></div>
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<a href="javascript:;">English toffee</a></div>
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<a href="javascript:;">Vanilla Fudge</a></div>
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<a href="javascript:;">Malteser Cheesecake</a></div>
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<a href="javascript:;">Sticky Toffee Pudding</a></div>
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<a href="javascript:;">Soy Honey Cocktail Sausages</a></div>
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<a href="javascript:;">Lemon Cake with Passionfruit Syrup</a></div>
</div>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com0tag:blogger.com,1999:blog-3989233332778645497.post-49295278149264833872011-12-13T10:44:00.000+00:002011-12-15T22:30:34.224+00:00Ice Cream Cake<div dir="ltr" style="text-align: left;" trbidi="on">
When asked to bring a dessert to a gathering I often stress trying to pick something that the majority of people will like, this becomes even more stressful when you factor my picky husband in. This dessert is a winner for all ages and will be loved by 99.9%.... an almost perfect dessert for serving others but absolutely perfectly delicious.<br />
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I've adapted this recipe from Nigella's Ice Cream Cake found in Nigella Express, but really you can adapt this as you like and add whatever you want to it!<br />
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This is an incredibly easy recipe but is rather impressive too!<br />
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<b><u>Ice Cream Cake</u></b><br />
<b>Serves 8</b><br />
<b>Ingredients</b><br />
Chocolate sauce<br />
Dulce de leche sauce<br />
2L vanilla ice cream<br />
3 bars of Cadbury's Crunchie<br />
300g Maltesers<br />
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<i>NB You will need a container to let this cake set in that will hold 2 litres.</i><br />
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<b><u>Recipe</u></b><br />
1. Drizzle come chocolate and dulce de leche sauce in your container for setting the cake.<br />
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2. In a large bowl leave your ice cream to soften, meanwhile pour half the maltesers into a ziplock bag and crush them. Also crush 3 of the crunchie bars.<br />
3. Once the ice cream has softened, mix in the crushed maltesers, whole maltesers and crushed crunchie.<br />
4. Pour the ice cream into your container, wrap in cling film (ceran wrap) and place in the freezer to set.<br />
5. Remove from the freezer and set your container upside down on a serving plate 30 minutes before serving. The ice cream cake will separate from the container ready for you to add the last crushed crunchie bar for final decoration... and more chocolate sauce if desired ;o)<br />
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<br /></div>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com1tag:blogger.com,1999:blog-3989233332778645497.post-85624332163088371942011-12-05T11:51:00.001+00:002011-12-05T12:35:26.479+00:00Christmas Fruit Punch (Non-Alcoholic Mulled Wine)<div dir="ltr" style="text-align: left;" trbidi="on">
Each Christmas I try to make something new to add to my list of Christmas recipes, this year I have a few things in mind and this is the first.<br />
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I love a good mulled wine so I mustered up the courage to give this recipe a go and decided to go for a non-alcoholic version seeing as it would be being served to people of various ages.. This recipe is adapted from a recipe I was given by a friend, you have to love recipes shared by friends! One problem I had, which isn't even a problem is that the punch looked rather brown when all done, so I added in a few drops of red food colouring to correct.<br />
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There is also two ways to prepare this punch - on the hob or in the slow cooker (aka crock pot).<br />
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<b><u>Christmas Fruit Punch (Non-Alcoholic Mulled Wine)</u> </b><br />
<b>Makes around 25 servings</b><br />
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<b>Ingredients</b><br />
2 litres orange juice<br />
1.5 litres apple juice<br />
1 litre cranberry juice<br />
1.5 litres water<br />
500g caster sugar<br />
4 sachets of mulled wine spice<br />
1 large orange studded with around 30-40 whole cloves<br />
2 cinnamon sticks<br />
(Few drops of red food colouring - optional)<br />
1 orange cubed<br />
1 apple cubed<br />
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<b><u>Recipe</u></b><br />
<i>ON THE HOB</i><br />
1. Mix all ingredients (except food colouring, cubed orange and cubed apple) in a large stock pot, bring to the boil and simmer for 30 minutes.<br />
2. Leave overnight for flavours to infuse.<br />
3. Remove spice sachets, orange and cinnamon sticks (may need to pass through a sieve to filter out cloves and cinnamon stick shards). Can be stored in the fridge for up to one week. Add the food colouring if desired.<br />
4. Add apple and orange cubes and reheat gently, then serve.<br />
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<i>IN THE SLOW COOKER/CROCK POT</i><br />
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1. Mix all ingredients (except food colouring, cubed orange and cubed apple) in the slow cooker, set on high and leave for 3 hours.</div>
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2. Turn off and leave overnight for flavours to infuse.</div>
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3. Remove spice sachets, orange and cinnamon sticks (may need to pass through a sieve to filter out cloves and cinnamon stick shards). Can be stored in the fridge for up to one week. Add the food colouring if desired.</div>
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4. Add apple and orange cubes and reheat on low for 2 hours or high for 1 hour, then serve.</div>
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<b><u><br /></u></b></div>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com4tag:blogger.com,1999:blog-3989233332778645497.post-8650906870013027252010-11-25T13:25:00.000+00:002010-11-25T13:25:57.471+00:00Tate & Lyle Christmas Competition<iframe width="425" height="344" src="http://www.youtube.com/embed/LcJ_OBdA1sI?fs=1" frameborder="0"></iframe><br /><br />http://youtube.com/watch?v=L3dhzjnBVSQ<br />http://tasteofchristmas.com/competiti...<br />http://facebook.com/welovebaking<br /><br />Email your entries to competitions@tateandlyle.comRuth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com1tag:blogger.com,1999:blog-3989233332778645497.post-77606742964286636022010-11-14T15:30:00.000+00:002010-11-14T15:30:01.992+00:00Roma Pizza/Pasta Flour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-MisrLAkjMLo4DKyw8h2WMX2orWEOUacz_IbAnhJFSjVMK_LatReULGNYkMq2XKvSh46HwjnPHltsIaCdgMcXO57egbGLdH3AY6cgcuIPv1aRQNR1zdek0rrQV28mJSSqWkMwkzevrQ/s1600/IMG_0012_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-MisrLAkjMLo4DKyw8h2WMX2orWEOUacz_IbAnhJFSjVMK_LatReULGNYkMq2XKvSh46HwjnPHltsIaCdgMcXO57egbGLdH3AY6cgcuIPv1aRQNR1zdek0rrQV28mJSSqWkMwkzevrQ/s320/IMG_0012_2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539422517107771874" /></a><br /><br />I love me some pizza.... let's face it, if you don't there's something wrong with you! At least that's what I say about my husband eating his cheeseless pizza because he hates cheese, or at least he thinks he does.<br /><br />I was excited to get an email from <a href=http://www.roma.ie/>Roma</a> offering me some of their lovely pizza/pasta flour to try out along with a few recipes. I'm glad I said yes, not only cos it meant I got to enjoy more pizza but also because they provided me with my new favourite dough recipe! This is a fantastic dough to work with, really easy to make and deliciously tasty. It's become my new standard recipe (<a href=http://justaddeggs.blogspot.com/2008/03/calzone.html>sorry Jamie!</a>)<br /><br /><b><u>Roma Pizza Dough</u><br /><br />Makes 2 8/9" round pizzas<br /><br />Ingredients</b><br />250g Roma Strong Pizza/Pasta Flour<br />1/2 tsp salt<br />150ml lukewarm water<br />3.5 g fast action yeast<br />1 tsp EVOO<br />1/2 tsp caster sugar<br /><br /><b><u>Recipe</u></b><br />1. Mix the water, yeast, EVOO and sugar together and set to the side until the mixture starts to froth.<br />2. Mix the roma pizza flour with the salt in a bowl with tall sides. <br />3. Make a hollow in the flour and pour in the yeast mixture. Mix the flour into the liquid. When fully combined, knead for 5 minutes. Cover the bowl with cling film (aka seran wrap) and place the bowl in a warm spot for an hour or until the dough has doubled in size.<br />4. Divide the dough in 2 and make 2 pizza bases on a floured surface. Add your favourite toppings and bake in the oven at 170˚C for 8-10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-GUDMPCBhsafcieyPiPLA1YwoDc7z27uvvO0N7-B7nFZQY5Kc7FLjWy7Dyl7RYVkst0ayYaQ9L_WF5J2qYYywfLt6AbL0gcA7VgAqIJtVlCNjzUHAcVht8wPWtb0TYrmlrz-3VOU0Bo/s1600/IMG_0519.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-GUDMPCBhsafcieyPiPLA1YwoDc7z27uvvO0N7-B7nFZQY5Kc7FLjWy7Dyl7RYVkst0ayYaQ9L_WF5J2qYYywfLt6AbL0gcA7VgAqIJtVlCNjzUHAcVht8wPWtb0TYrmlrz-3VOU0Bo/s320/IMG_0519.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539422523521712866" /></a><br /><br />Thank you to the good and lovely people at <a href=http://www.roma.ie/>Roma</a> for the free flour and the fantastic recipes!Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com5tag:blogger.com,1999:blog-3989233332778645497.post-76033099385192981002010-11-06T16:38:00.001+00:002010-11-06T16:39:58.987+00:00Slow cooking???<object width="400" height="250"><param name="movie" value="http://www.youtube.com/v/eHWDsS2J1bY?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/eHWDsS2J1bY?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="250"></embed></object><br /><br />I've impulse bought a slow cooker and have NO recipes! Have you any that you recommend or enjoy?Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com4tag:blogger.com,1999:blog-3989233332778645497.post-6269206478233555442010-11-03T10:00:00.000+00:002010-11-03T10:00:01.849+00:00Christmas PuddingIt's hard to ignore that Christmas is on it's way now with shops having had Christmassy things in stock since September, and while I do think it's crazy to be thinking about Christmas THAT soon, it is important to get a move on with preparing some Christmas goodies ahead of time.<br /><br />Last Christmas I watched Delia's Christmas Special in which she made a lot of the traditional Christmas food, one being <a href=http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-the-delia-christmas-pudding.html>Christmas Pudding</a>. I've never really liked Christmas Pudding (despite absolutely loving Christmas <i>cake</i>. In the show Delia said most people say they don't like it because they've only ever tried store bought, but that this recipe is the "proper" way to do it and much nicer. How could I resist? The Queen has spoken! And apparently she's been using this recipe every year for over 30 years herself, how could it be bad? So I gave it a go last year and was so glad I did, I'm excited to give this a go again this year, I may just be a pudding fan after all!<br /><br />The reason I'm posting this so early? Because it's good for this pudding to mature for about a month before eating. So ignore that it's still November cos it ain't too early to get cooking and baking for Christmas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRqrl5J7zz0io3JEnlMF4ixCrwTgKcGYYMpZCiNnyR7qJqEJYNtqaxF0Qytrs238okwXA39PvQzqDmmFz41UxuvN1v4tTbogHrtZB7ASp6CuO28AYqNhOplS07JU41YLOWb4O2B3saKA/s1600-h/IMG_3221.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRqrl5J7zz0io3JEnlMF4ixCrwTgKcGYYMpZCiNnyR7qJqEJYNtqaxF0Qytrs238okwXA39PvQzqDmmFz41UxuvN1v4tTbogHrtZB7ASp6CuO28AYqNhOplS07JU41YLOWb4O2B3saKA/s320/IMG_3221.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423361583041949730" /></a><br /><br /><b><u>Christmas Pudding</u><br /><br />Serves 8-10<br /><br />Ingredients</b><br />4 oz (110 g) shredded suet (beef or vegetarian)<br />2 oz (50 g) self-raising flour, sifted<br />4 oz (110 g) white breadcrumbs (made from a loaf left out overnight - the best way to make breadcrumbs is in a blender, if you have one)<br />1 level teaspoon ground mixed spice<br />¼ level teaspoon freshly grated nutmeg<br />good pinch ground cinnamon<br />8 oz (225 g) soft dark brown sugar<br />4 oz (110 g) sultanas<br />4 oz (110 g) raisins<br />10 oz (275 g) currants<br />1 oz (25 g) mixed candied peel, finely chopped (buy whole peel if possible, then chop it yourself)<br />1 oz (25 g) almonds, skinned and chopped <i>(I left these out, not a bit fan of almonds)</i><br />1 small Bramley cooking apple (7 oz/200 g), peeled, cored and finely chopped<br />grated zest ½ large orange<br />grated zest ½ large lemon<br />2 tablespoons rum<br />2½ fl oz (75 ml) stout, plus a bit extra if needed<br /><s>2½ fl oz (75 ml) barley wine</s> I added in 2½ fl oz more of Stout instead<br /> 2 large eggs<br /><br /><b><u>Equipment</b></u><br />You will also need a 2 pint (1.2 litre) pudding basin, lightly greased.<br /><br /><b><u>Recipe</u></b><br />1. Get our your largest bowl, and I mean your most massivest bowl, and pour in the suet, flour, breadcrumbs, spices and sugar and mix well.<br />2. Gradually add in the dried fruit, mixed peel, <s>almonds</s>, apple, orange zest and lemon zest<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcESlK3yCdRJzEIYtJ0umKwZfJAAQchVBBr3KLuLRyHq5ZtFEHsw5Rips00ScYkg9TTll-V6SN3d517G2Ncew6M7o5_zavVFSIbRbuyqGUzCy4Xy2hrUmxL4Bbt0N9L8wuKBebRJPY4ac/s1600-h/IMG_1416.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcESlK3yCdRJzEIYtJ0umKwZfJAAQchVBBr3KLuLRyHq5ZtFEHsw5Rips00ScYkg9TTll-V6SN3d517G2Ncew6M7o5_zavVFSIbRbuyqGUzCy4Xy2hrUmxL4Bbt0N9L8wuKBebRJPY4ac/s320/IMG_1416.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423362331466997954" /></a><br /><br />3. In a separate smaller bowl measure out all the alcohol, add the eggs and beat together well<br />4. Pour the eggy alcohol over the other ingredients and mix thoroughly. It should be quite sloppy and fall off the spoon when tapped at the side of the bowl. (If you think it's too dry mix in a little more stout.<br />5. cover the bowl with a clean tea towel and leave for a couple of hours or overnight<br />6. Fill a saucepan with boiling water, place a steamer on top and bring the water to a simmer on the stove.<br />7. Pack the pudding mix into a greased basin, cover with 2 layers of baking paper then a sheet of tin foil, then tie with string to secure.<br />8. Steam your pudding for 8 hours, making sure to keep an eye on the water level, topping up with boiling water when needed.<br />9. When done, remove from the steamer and leave until it gets cold. Remove the baking paper and foil and wrap it all up with fresh paper, foil and string.<br />10. Store your pudding in a cool dry place, away from light for about a month<br />11. Come Christmas, start up the steamer again and get the pudding steaming for 2 hours.... delish!<br /><br /><br />Something else to consider getting ready now is Christmas Cake because it's better after a month maturing. I have two recipes for Christmas Cake <a href=http://justaddeggs.blogspot.com/2008/12/mums-christmas-cake.html>here</a> and <a href=http://justaddeggs.blogspot.com/2009/12/creole-christmas-cake.html>here</a>.<br /><br />A few other Christmas recipes include:<br /><a href=http://justaddeggs.blogspot.com/2008/01/jamies-mince-pies.html>Jamie's Mince Pies</a><br /><a href=http://justaddeggs.blogspot.com/2007/12/christmas-mince-pies.html>Traditional Mince Pies</a><br /><a href=http://justaddeggs.blogspot.com/2007/12/ginger-glazed-gammon.html>Ginger Glazed Gammon/Ham</a><br /><a href=http://justaddeggs.blogspot.com/2008/03/maple-glazed-ham.html>Maple Glazed Gammon/Ham</a><br /><a href=http://justaddeggs.blogspot.com/2007/12/turkey-stuffing_26.html>Sage, Sausage and Apricot Stuffing</a><br /><a href=http://justaddeggs.blogspot.com/2007/12/christmas-roast-potatoes-carrots-and.html>Christmas Roast veggies</a>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com2tag:blogger.com,1999:blog-3989233332778645497.post-16409415607044107542010-08-31T21:00:00.000+01:002010-08-31T21:00:00.735+01:00Mars bar krispie treatsI was sure I had blogged this before but it seems I dreamt that, so now to rectify the situation because this recipe definitely needs shared and devoured!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8mESYo4Dn0TworeQmIjp-rfOSP4lcaf6Nxv93wR_CZhTyz-cXww8JD3BnGtFyxKZZ6gjvWALUnDkAwyFrer9Az1rFxI8HKv6bZgrJ5FFzG-hvdKsDdeFBxh3yYiwEYnHGeDxw8iiq34/s1600/IMG_0017_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8mESYo4Dn0TworeQmIjp-rfOSP4lcaf6Nxv93wR_CZhTyz-cXww8JD3BnGtFyxKZZ6gjvWALUnDkAwyFrer9Az1rFxI8HKv6bZgrJ5FFzG-hvdKsDdeFBxh3yYiwEYnHGeDxw8iiq34/s320/IMG_0017_2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511662511039002722" /></a><br /><br />Here be my lovely and simple and ever so tasty recipe for mars bar krispie treats<br /><br /><b><u>Mars Bar Krispie Treats</u><br /><br />Makes 16 2" squares<br /><br />Ingredients</b><br />75g unsalted butter<br />5 x 58g Mars bars<br />3 cups of rice krispies/generic puffed rice<br />150g milk chocolate<br />30g unsalted butter<br /><br /><b><u>Recipe</u></b><br />1. Melt together the Mars bars and 75g butter in a double boiler.<br />2. Mix in the "generic puffed rice" until well combined. Spread this into an 8" x 8" baking tin and refrigerate for 30 minutes.<br />3. Melt together the chocolate and 30g butter. Spread over the krispie mix and leave it back in the fridge for 30 minutes.<br />4. Remove from the fridge and cut into squaresRuth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com10tag:blogger.com,1999:blog-3989233332778645497.post-53054843355450330432010-08-22T21:34:00.001+01:002010-08-23T09:20:50.313+01:00Tate & Lyle Sugar - Banana Bread<object style="background-image:url(http://i1.ytimg.com/vi/L3dhzjnBVSQ/hqdefault.jpg)" width="480" height="295"><param name="movie" value="http://www.youtube.com/v/L3dhzjnBVSQ?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/L3dhzjnBVSQ?fs=1&hl=en_US" width="480" height="295" allowScriptAccess="never" allowFullScreen="true" wmode="transparent" type="application/x-shockwave-flash"></embed></object><br /><br /><b><u>Banana Bread</u><br /><br />Ingredients</b><br />145g caster sugar<br />1 egg<br />100g mashed banana<br />140g flour<br />1 tsp baking powder<br />1 tsp bicarbonate of soda<br />1 tsp ground ginger<br />1 tsp ground cinnamon<br />70g melted butter<br /><br /><b><u>Recipe</u></b><br />1. Preheat oven to 170˚C<br />2. Beat sugar and eggs together<br />3. Mix in the mashed banana<br />4. Mix in the dry ingredients, then stir in the butter.<br />5. Bake in the oven for 45 minutes.<br /><br />Thanks to <a href=http://www.tasteandsmile.com/Pages/default.aspx>Tate & Lyle</a> for the fairtrade sugar used in this recipe. There's lots of recipe ideas for each type of sugar <a href=http://www.tasteandsmile.com/INTHEKITCHEN/Pages/SearchRecipes.aspx>on their website</a>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com2tag:blogger.com,1999:blog-3989233332778645497.post-79796370263918867752010-08-21T07:32:00.004+01:002010-08-21T08:21:56.421+01:00TaboolehBack in March I was very fortunate and blessed to get to visit Beirut, Lebanon. You can see my vlogs from this trip in <a href=http://justaddeggs.blogspot.com/2010/03/our-first-day-in-lebanon.html>this</a> and <a href=http://justaddeggs.blogspot.com/2010/03/rest-of-our-trip-in-lebanon.html>this blog post</a> to see more of what I was getting up to there and some of the food we experienced.<br /><br />Since coming home I have tried making some of the traditional Lebanese food for myself, one of these dishes being the well known tabooleh. This is a very finely chopped salad made up mostly of parsley, tomato and onion and dressed in olive oil and lemon juice. Very simple but amazing and flavourful.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3F6GSAoxZ1pqymR-DmDGBcDDH20cKfzW4B4PoRCwH5XfNrYGicfBRs8yZQ-7DyLFlzyTnAaOskTfivrsUgCK07YlwRiJUhGJJRAvr8FGdiFduM-M0r99K3plVziOADIOVF2Lowg0wBA/s1600/IMG_3302.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3F6GSAoxZ1pqymR-DmDGBcDDH20cKfzW4B4PoRCwH5XfNrYGicfBRs8yZQ-7DyLFlzyTnAaOskTfivrsUgCK07YlwRiJUhGJJRAvr8FGdiFduM-M0r99K3plVziOADIOVF2Lowg0wBA/s320/IMG_3302.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5507759376786636722" /></a><br /><br />The recipe below is adapted from <a href=http://www.tasteofbeirut.com>Taste of Beirut</a>'s <a href=http://www.tasteofbeirut.com/2009/01/tabouleh-salad/>Tabooleh Salad</a><br /><br /><b><u>Tabooleh</u><br /><br />Ingredients</b><br />2 bunches of flat leaf parsley<br />1/2 bunch of fresh mint<br />3 scallions or 1 small onion, finely chopped<br />2 large tomatoes<br />1/4 cup fresh lemon juice<br />3 tbsp extra virgin olive oil<br />pinch of salt<br />pinch of pepper<br /><br /><b><u>Recipe</u></b><br />1. Wash and dry the parsley and mint. Remove the leaves from the stalks and finely chop the leaves.<br />2. Wash the scallions and finely chop.<br />3. Wash the tomatoes and finely dice.<br />4. Mix together the herbs, scallions and tomatoes in a bowl.<br />5. In a small bowl mix the lemon juice and olive oil together using a fork.<br />6. Mix the dressing into the salad and serve!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLndqbkFl1WAi4IMwJL-lOxA3NEo-IwOgTBxZiL4_g9ensK1sqmXN91e3BU5wansYQvbvp3G6FLgwnsIdIOvq0lCtwyn49NWNXm0ftCL1gzk2G3TaCvb7vgEwUEHNEuPoB5wH7DQ6tSXg/s1600/IMG_3312.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLndqbkFl1WAi4IMwJL-lOxA3NEo-IwOgTBxZiL4_g9ensK1sqmXN91e3BU5wansYQvbvp3G6FLgwnsIdIOvq0lCtwyn49NWNXm0ftCL1gzk2G3TaCvb7vgEwUEHNEuPoB5wH7DQ6tSXg/s320/IMG_3312.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5507759383027615042" /></a>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com3tag:blogger.com,1999:blog-3989233332778645497.post-45421729084754042202010-06-11T17:25:00.005+01:002010-06-11T22:35:38.389+01:00Chewy gooey goodnessI love brownies... who doesn't? But I have to confess, until recently I had never made brownies before! Well <a href=http://justaddeggs.blogspot.com/2009/01/flourless-chocolate-brownies-with.html>I have but but they were flourless and so not really <i>proper</i> brownies</a>. <br /><br />I had to do something about this.... after all I love brownies as do most people! I recently bought <a href=http://hummingbirdbakery.com/>The Hummingbird Bakery</a> Cookbook and got stuck into making their "traditional brownies" and I'm so glad I did, or am I? This is my new favourite recipe and so I make them all the time! My waistline isn't going to thank me but I know my lips do every time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpyVAmGQYMEpiO8pTzyEjtkJtrUngqVqv-v9zN5F8E4ZLa8Bszi_wSMQFr7_wWUCsvNQzTsuPJnqRYCrHsRKxbsjpZRIZFze5iWexFd5OYElecvbsR6YlCe39YwcPTrNKLu0c8LrHUQY/s1600/IMG_3315.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpyVAmGQYMEpiO8pTzyEjtkJtrUngqVqv-v9zN5F8E4ZLa8Bszi_wSMQFr7_wWUCsvNQzTsuPJnqRYCrHsRKxbsjpZRIZFze5iWexFd5OYElecvbsR6YlCe39YwcPTrNKLu0c8LrHUQY/s320/IMG_3315.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5481632614885910450" /></a><br /><br />These are so simple to make and extremely moreish. <br /><br /><b><u>Hummingbird Traditional Brownies (with a Ruthie twist)</u><br /><br />Makes 12 big brownies or 24 little bite sized brownies<br /><br />Ingredients</b><br />200g dark chocolate (or I sometimes use milk chocolate and add other flavours like orange, coconut, raisins, strawberry etc)<br />175g unsalted butter<br />310g caster sugar<br />125g plain flour<br />3 eggs<br /><br /><b><u>Recipe</u></b><br />1. Preheat oven to 170˚C<br />2. Melt the chocolate and butter together until smooth in a bowl over a saucepan of boiling water.<br />3. Take the bowl off the heat and stir in the sugar.<br />4. Mix in the flour (and any additional flavourings)<br />5. Stir in the eggs one at a time until well blended into the mix.<br />6. Pour the mix into a greased and lined baking tray and bake for 30 minutes (or until slightly crisp on the outside but soft in the middle).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyaufN7iLkIpN8GGFRUpj7QUCI2aIy-DVC1FLAQS-NKgdOzmdUUcY55Cf-59mHCC_0pH_sJeaXmt9h1XqIyCIsixELdZ3tUdQAESk-Ax0P9RmHiUPPU9W-8IiPrCNI0-p9SN_zYFwuK8/s1600/IMG_1550.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyaufN7iLkIpN8GGFRUpj7QUCI2aIy-DVC1FLAQS-NKgdOzmdUUcY55Cf-59mHCC_0pH_sJeaXmt9h1XqIyCIsixELdZ3tUdQAESk-Ax0P9RmHiUPPU9W-8IiPrCNI0-p9SN_zYFwuK8/s320/IMG_1550.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5481632602609592018" /></a><br /><br />It's a fool proof recipe and one everyone I've shared these with have enjoyed!Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com5tag:blogger.com,1999:blog-3989233332778645497.post-43180633033170342922010-03-22T15:22:00.003+00:002010-03-22T15:30:11.699+00:00The rest of our trip in LebanonDay 2<br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/P8DybkRCp9o&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/P8DybkRCp9o&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br /><br /><br />Days 3 and 4<br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/5JKsmkC4k-Q&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/5JKsmkC4k-Q&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com2tag:blogger.com,1999:blog-3989233332778645497.post-90522156001334768542010-03-17T10:32:00.001+00:002010-03-17T10:34:07.699+00:00Our first day in LebanonA bit about our trip and the Lebanese food we've enjoyed...<br /><br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/IsJn1Igc0Nk&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/IsJn1Igc0Nk&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com0tag:blogger.com,1999:blog-3989233332778645497.post-50434729819442699062010-03-17T09:00:00.000+00:002010-03-17T09:00:03.743+00:00Obligatory St Paddy's PostHappy St. Paddy's Day to you all wherever you're celebrating! I'm in Beirut, Lebanon this week and celebrating here with my new Lebanese friends! <br /><br />Apologies for the lack of recipe today, but I imagine the blogosphere will be jam packed with Irish themed or "Irish" themed food for you to enjoy. For now though I'm going to get back to the Lebanese cuisine I've been enjoying...Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com0tag:blogger.com,1999:blog-3989233332778645497.post-68986959837926904122010-03-02T15:00:00.001+00:002010-03-02T15:05:55.389+00:00Lemony cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuP231tcr6pmQx9mGdw19JLWvLkuc7fjDb3dpvkBT1Z1AiKbuOSOfuhFemis8Q0-VV2gVF20JcjXLumYZSH9mx4WyvyZLnUUVWt6CTZUiwGwSlgHP66ZhI0QgkFtA7q_GtLeM_rUFUHog/s1600-h/DSCF2576.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuP231tcr6pmQx9mGdw19JLWvLkuc7fjDb3dpvkBT1Z1AiKbuOSOfuhFemis8Q0-VV2gVF20JcjXLumYZSH9mx4WyvyZLnUUVWt6CTZUiwGwSlgHP66ZhI0QgkFtA7q_GtLeM_rUFUHog/s320/DSCF2576.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5444050738512372786" /></a><br /><br /><br />It's been such a loooong winter here, which seems to have disappeared like a flick of a switch when we moved from February to March. I made these last week when I was longing for a little sunshine again and they did the trick. I love citrusy flavours for sunny days but I'll have to remember to enjoy citrusy things to encourage the sun to come back too now!<br /><br />I've based this on a recipe here from <a href=http://www.passionateaboutbaking.com/2009/03/glazed-lemon-cupcakesjust-like-spring.html>Deeba at Passionate about Baking</a> who got it from <a href=http://coffeegrounded.wordpress.com/>CoffeeGrounded</a> who got it from the Martha Stewart website. So thanks Martha!<br /><br /><b><u>Lemony cupcakes</u><br /><br />Makes about 12-18 cupcakes or 6-9 muffins<br /><br />Ingredients</b><br /><i>Cupcakes</i><br />100g unsalted butter (room temp)<br />1 1/2 cups all purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/2 cup low-fat buttermilk (room temp)<br />1 teaspoon vanilla <i>(I used the insides of a vanilla bean)</i><br />Zest of one lemon, finely grated, plus juice<br />1 cup granulated sugar<br /><br /><i>Icing</i><br />1 cup icing sugar<br />a drop of yellow food colouring<br />2-3 tbsp lemon juice<br />1 tbsp water<br /><br /><b><u>Recipe</u></b><br />1. Preheat your oven to 170˚C and prepare your bun/muffin cases on your baking tray.<br />2. In one bowl mix together the four, baking powder and salt. In another bowl whisk together the butermilk, vanilla, lemon juice and zest.<br />3. Beat the butter until smooth, then beat in the sugar.<br />4. Beat in the eggs one at a time<br />5. Mix in a third of the flour mix, then half the buttermilk mix, another third of the flour, the rest of the buttermilk and the last of the flour mix.<br />6. Divide the batter amongst the bun/muffin cases and bake for 20-25 minutes.<br />7. Leave to cool on a rack before frosting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6UnUOswsrlBh752Xc9TNOLc5thx6lP2KEoQgOEgyenzJ2C4AdPEYUaKu9a6e3VLPcILP4zdd2Q6Krv6H1TJXJ19wQJjKM7lwSaB20fICrF1xjiuOgG8kZ1RLEJeFSyHyaCzxWZlzAmY/s1600-h/DSCF2562.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6UnUOswsrlBh752Xc9TNOLc5thx6lP2KEoQgOEgyenzJ2C4AdPEYUaKu9a6e3VLPcILP4zdd2Q6Krv6H1TJXJ19wQJjKM7lwSaB20fICrF1xjiuOgG8kZ1RLEJeFSyHyaCzxWZlzAmY/s320/DSCF2562.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5444050725227694306" /></a><br /><br />8. Mix together the icing sugar and food colouring , then gradually beat in a little lemon juice at a time until all the sugar is mixed in and the mixture is thick (not too runny). Use to decorate your cupcakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGw-uPmrT8rtqQfRnPxNDl1xVmuz8pxFbST48-RiZKVsM4LZ_FlEh9yK1ZfJnl7u-voS79Q7Y2D9MMp1_YO5tK0rOth4kwjwRMzAxV2MDQmlXtr_0CvqMDMl-VJZVE1fRSS9Z3Us2YkXw/s1600-h/DSCF2570.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGw-uPmrT8rtqQfRnPxNDl1xVmuz8pxFbST48-RiZKVsM4LZ_FlEh9yK1ZfJnl7u-voS79Q7Y2D9MMp1_YO5tK0rOth4kwjwRMzAxV2MDQmlXtr_0CvqMDMl-VJZVE1fRSS9Z3Us2YkXw/s320/DSCF2570.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5444050734774888770" /></a>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com8tag:blogger.com,1999:blog-3989233332778645497.post-84722756533638447042010-02-22T19:00:00.004+00:002010-03-03T22:46:55.919+00:00Curried Cod Fillet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ7D-s7Tci1obZG69JrF_5tuNAsrI5feBSyZip6HA5LjFRki7wtG9l6shHgn2QFPMRnTD7qxxwncZF_51f7arxocfSMZZ59uJ0uikaaBdpfEr8uenEWW6Re43Dy9kATwp6NtWmu-CWVo/s1600-h/IMG_3247.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ7D-s7Tci1obZG69JrF_5tuNAsrI5feBSyZip6HA5LjFRki7wtG9l6shHgn2QFPMRnTD7qxxwncZF_51f7arxocfSMZZ59uJ0uikaaBdpfEr8uenEWW6Re43Dy9kATwp6NtWmu-CWVo/s320/IMG_3247.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5441100304100702338" /></a><br />The hubster has been out working a few more evenings recently, meaning dinner for one, meaning a choice of anything for dinner! I had a fillet of cod in the freezer and a recipe in mind just waiting for a special occasion like this!<br /><br />Thanks to Jamie Oliver for this one from <a href=http://www.jamieoliver.com/books/ministry-of-food-book>Ministry of Food</a>!<br /><br /><b><u>Curried Cod Fillet</u><br /><br />Ingredients</b><br />1 portion of cod fillet<br />2 tbsp curry powder<br />olive oil<br /><br /><b><u>Recipe</u></b><br />1. Roll the cod in the curry powder to coat evenly.<br />2. Heat a frying pan to a medium high heat and add some olive oil.<br />3. Fry the fish in the pan on each side for 3-4 minutes until cooked through.<br /><br /><br />Simple and beautiful.Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com6tag:blogger.com,1999:blog-3989233332778645497.post-5663031272192527982010-02-17T12:00:00.002+00:002010-03-03T22:47:24.290+00:00Polo Shaped Rolo Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUFQ35xiq7TE5zPHp6wk_Xga6cmNvcex0fgVvHPgMZy93Fpc8TZW7nqOzMPeWCULI3Hnvc6yzfR2PaoaELeNVXQlqTz-KpyI_QPUzyqqCdSWIEg3By5UzB7zEcTC-K4DN_MSmqk5tVPg/s1600-h/IMG_3268.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUFQ35xiq7TE5zPHp6wk_Xga6cmNvcex0fgVvHPgMZy93Fpc8TZW7nqOzMPeWCULI3Hnvc6yzfR2PaoaELeNVXQlqTz-KpyI_QPUzyqqCdSWIEg3By5UzB7zEcTC-K4DN_MSmqk5tVPg/s320/IMG_3268.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5438606305701912162" /></a><br /><br />I love going through my rss reader and coming across a new recipe that makes me want to go make it immediately - this cake was one of them. Scottish food blogger, Jacqueline, of <a href=http://www.tinnedtomatoes.com/>Tinned tomatoes</a> fame posted this recipe for <a href=http://www.tinnedtomatoes.com/2010/02/rolo-cake-topped-with-gooey-snowballs.html>rolo cake topped with gooey snowballs</a> who found it on <a href=http://thecakedcrusader.blogspot.com/2009/10/rolo-cake.html>The Caked Crusader's blog</a>. I knew I had all the ingredients in my kitchen so it seemed to be my destiny to make this one.<br /><br />I had recently bought a new bundt tin and decided immediately to use it for this one thus resulting in polo shaped rolo cake! Really tasty cake with the occasional surprise of crispy chewy caramel throughout. This is one you should bookmark and try out.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZSkVfs7-2XfnLywNJ71fXtDvOU6gCs9sxhv49F7qLjcRKBpFn4WV7DP2VG9xRhwUMTksIou3U4LZSnZEd2E03suZpkl-JK9lQOC_3sTXXtvfaJGh0ijZtX37_rwD4AUDosAVHPWWTv8/s1600-h/IMG_3269.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZSkVfs7-2XfnLywNJ71fXtDvOU6gCs9sxhv49F7qLjcRKBpFn4WV7DP2VG9xRhwUMTksIou3U4LZSnZEd2E03suZpkl-JK9lQOC_3sTXXtvfaJGh0ijZtX37_rwD4AUDosAVHPWWTv8/s320/IMG_3269.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5438605895634772818" /></a><br /><br /><b><u>Rolo Cake</u><br /><br />Ingredients</b><br /><i>Cake:</i><br />200g unsalted butter, at room temperature<br />1 1⁄3 cup caster sugar<br />4 large eggs<br />1 ½ cup self raising flour<br />2⁄3 cup cocoa powder<br />100g Rolos, halved<br /><i>Buttercream:</i><br />1 cup icing sugar <br />100g unsalted butter, at room temperature <br />½ tsp vanilla extract<br />2 tbsp cocoa powder <br /><br /><b><u>Recipe</u></b><br />1. Preheat the oven to 180°C <br />2. Grease a deep 20cm diameter bundt tin.<br />3. Cream together the butter and sugar until pale and fluffy, then mix in the eggs one at a time.<br />4. Gently stir in the flour and cocoa, before stirring in the chopped rolos.<br />5. Spoon into the prepared cake tin and bake for approximately 30-35 minutes or until a skewer comes out cleanly. The cake will settle on cooling but this is because it’s so rich and squidgy.<br />6. Leave to cool in the tin, on a wire rack.<br /><br /><i>Buttercream Frosting</i><br />1. When cool make the buttercream by creaming the butter until soft and smooth, then cream in the icing sugar a little at a time.<br />2. Beat in the vanilla extract and cocoa powder.<br />3. If the mix is a bit solid, add a dash of milk to soften and slacken.<br />4. Spread over the cake and decorate as required .<br /><br /><br />For another fun recipe using rolos check out these <a href=http://justaddeggs.blogspot.com/2009/02/taste-and-create-caramel-filled.html>caramel filled chocolate cookies</a>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com4tag:blogger.com,1999:blog-3989233332778645497.post-84927007115527519532010-02-15T22:23:00.004+00:002010-03-03T22:47:45.981+00:00Pancake TuesdayIn need of a pancake recipe for tomorrow? Try out either <a href=http://justaddeggs.blogspot.com/2008/02/french-crepes.html>French Crepes</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEdZIZq4xG8xUdwHaaZaWdPXSwhTPcZQzkt7n4_EAd0qQGmI2gVkVedCUc1JYXQ1mbgGF4C9c465AnlVx8ZAS_6Roqae6t54QSZwow7SAZ5ks8zZak6eezHbK0brix_QRX-iYhC4wsTND/s1600-h/8photo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEdZIZq4xG8xUdwHaaZaWdPXSwhTPcZQzkt7n4_EAd0qQGmI2gVkVedCUc1JYXQ1mbgGF4C9c465AnlVx8ZAS_6Roqae6t54QSZwow7SAZ5ks8zZak6eezHbK0brix_QRX-iYhC4wsTND/s320/8photo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5162026541005754562" /></a><br /><br /> or <a href=http://justaddeggs.blogspot.com/2008/01/stack-o-pancakes.html>a stack o American pancakes!</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCxGw0erwpFS38TO9HOyofI23zqG64ia6PgBTDZ4ULeRKGsIfj1KV-khGg2lMPdz4Pa3K106NquPCijFdsRfHnIWe0Ztdp0liYJw4-LDSmWuyqeS66IvuLSBAF7aiv_tDevAxzZeGEykF/s1600-h/1photo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCxGw0erwpFS38TO9HOyofI23zqG64ia6PgBTDZ4ULeRKGsIfj1KV-khGg2lMPdz4Pa3K106NquPCijFdsRfHnIWe0Ztdp0liYJw4-LDSmWuyqeS66IvuLSBAF7aiv_tDevAxzZeGEykF/s320/1photo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157154360198214738" /></a><br /><br />Or maybe you could use Nigella's pancake mix.... we love this one for it's convenience and ease of use<br /><br /><b><u>Instant Pancake Mix</b></u>(From <a href=http://www.amazon.co.uk/Nigella-Express-Lawson/dp/0701181842/ref=sr_1_2?ie=UTF8&s=books&qid=1266273042&sr=1-2>Nigella Express</a>)<br />600g flour<br />3 tbsp baking powder<br />2 tsp bicarbonate of soda<br />1 tsp salt<br />40g vanilla/caster sugar<br /><br /><b><u>Recipe</b></u><br />Mix everything together and store in an airtight container<br /><br />When you want some pancakes whisk together....<br />150g pancake mix, 1 egg, 250ml milk, t tsbp melted butter<br /><br />Heat your pan with no oil, spoon batter onto pan to cook. When bubbles appear on the surface flip them over to cook until golden on each side.<br /><br />Nigella makes 15 pancakes about 8cm in diameter from this mix, but we like nice big pancakes and get 6 or 7 big ones out of it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQeBQtQ65EF6jwq1zoJO7kmGnItGUWXNn09TlNs5MZIsfdDXbR7TDDspzXr9rPpbpIygy1uPAxJitvOWxdHUQtkVUosyG3xntk2IIU5tPBDuH4aMxz3bZgO8HVLUYdsq2sxfbmhagQCA/s1600-h/IMG_3257.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQeBQtQ65EF6jwq1zoJO7kmGnItGUWXNn09TlNs5MZIsfdDXbR7TDDspzXr9rPpbpIygy1uPAxJitvOWxdHUQtkVUosyG3xntk2IIU5tPBDuH4aMxz3bZgO8HVLUYdsq2sxfbmhagQCA/s320/IMG_3257.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5435072974262607794" /></a><br /><br />Happy pancake day!Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com0tag:blogger.com,1999:blog-3989233332778645497.post-23134375779991152172010-02-09T17:49:00.003+00:002010-02-09T18:48:27.551+00:00Naan PizzaNigella published this idea before me but I had the idea before coming across it so I think I'm due a book deal and tv show of my own for that.<br /><br />Today is <a href=http://www.askoxford.com/languages/culturevulture/italy/pizza/>international pizza day</a> so it seems right to enjoy some in celebration of this dish that is a favourite worldwide. My nod to the pizza is one made with naan bread instead of <a href=http://justaddeggs.blogspot.com/2008/03/calzone.html>dough</a>, this idea is a great quick dinner and simple too. While I love it with tikka chicken and chunky tomato sauce, today was a frugal one with some leftovers acting as toppings - ham, fresh pineapple, sweetcorn and mozzarella.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhyiIBV_pWBv_lMQbipe5YlK6-pMKXZ_zl4TzsOfSvhb_4Bu9H4EXJdzhFBq9bda1A7xwOd29uxUUbrLeB3FvsoVNXw_WBkivbhbkk-uynEdx18RmvWa9R3WnM1VnWbWDjwcydeQeMcc/s1600-h/IMG_3266.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhyiIBV_pWBv_lMQbipe5YlK6-pMKXZ_zl4TzsOfSvhb_4Bu9H4EXJdzhFBq9bda1A7xwOd29uxUUbrLeB3FvsoVNXw_WBkivbhbkk-uynEdx18RmvWa9R3WnM1VnWbWDjwcydeQeMcc/s320/IMG_3266.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5436317140438182994" /></a>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com2tag:blogger.com,1999:blog-3989233332778645497.post-33226181080165256232010-02-06T10:10:00.002+00:002010-02-06T10:19:58.314+00:00Nutella Day... lateYesterday was <a href=http://www.nutelladay.com/>World Nutella Day</a>..... I didn't get to make anything Nutella based but did today instead. A simple one, nutella and pancakes....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQeBQtQ65EF6jwq1zoJO7kmGnItGUWXNn09TlNs5MZIsfdDXbR7TDDspzXr9rPpbpIygy1uPAxJitvOWxdHUQtkVUosyG3xntk2IIU5tPBDuH4aMxz3bZgO8HVLUYdsq2sxfbmhagQCA/s1600-h/IMG_3257.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQeBQtQ65EF6jwq1zoJO7kmGnItGUWXNn09TlNs5MZIsfdDXbR7TDDspzXr9rPpbpIygy1uPAxJitvOWxdHUQtkVUosyG3xntk2IIU5tPBDuH4aMxz3bZgO8HVLUYdsq2sxfbmhagQCA/s320/IMG_3257.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5435072974262607794" /></a><br /><br />What do you like with your nutella?Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com2tag:blogger.com,1999:blog-3989233332778645497.post-36024939516272411792010-02-05T18:00:00.000+00:002010-02-05T18:00:03.947+00:00Malteser Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbddXReBif7gToXH5RTd7mm0T8p4x6mSD7h3N1Wo779aKVT1qG4I6YKYWf1sGnhYRVORZQXRjyEYaYOapLyzwH3bnXGZYrtVu9cvfyO4PjHUJV1JW6AZTEbGJVDyvXXcK-ZbBmZ-LJ2U/s1600-h/IMG_3251.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbddXReBif7gToXH5RTd7mm0T8p4x6mSD7h3N1Wo779aKVT1qG4I6YKYWf1sGnhYRVORZQXRjyEYaYOapLyzwH3bnXGZYrtVu9cvfyO4PjHUJV1JW6AZTEbGJVDyvXXcK-ZbBmZ-LJ2U/s320/IMG_3251.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5434124039208654114" /></a><br /><br />There's an amazing woman in my church who is one of the most amazing cooks I have ever met! She's an absolute star and cooks a nice hot lunch for about 20 of the older members of the church every other week and once went out of her way to make a special dinner for our youth group one Sunday. <br /><br />She once made this cheesecake and when I asked for the recipe she confessed it was from a charity cookbook the local High School produced a few years ago. It turned out I had this cookbook!!!! Delicious cheesecake recipe was right under my nose and I didn't even know it!<br /><br />This was so simple to make, had a fantastic thick biscuity base and lovely light fluffy cheesecakey goodness on top... not to mention the chocolatey maltesers!!!!!<br /><br /><b><u>Malteser Cheesecake</u><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtvaiRVzmSAxfESWGIY7HCqgPjwfxtfLcuN7-CDOwnVEqcxUuTtvl44ZXLqGu49oGmlyK8DCjx3Os_CBhB9aQ52Pw4hRSVmQLmT94DGHa-Wpoz7G3nK4XrIbyHWHYNx8uVDe38DKySCU/s1600-h/IMG_3250.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtvaiRVzmSAxfESWGIY7HCqgPjwfxtfLcuN7-CDOwnVEqcxUuTtvl44ZXLqGu49oGmlyK8DCjx3Os_CBhB9aQ52Pw4hRSVmQLmT94DGHa-Wpoz7G3nK4XrIbyHWHYNx8uVDe38DKySCU/s320/IMG_3250.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5434124027629403090" /></a><br /><br />Ingredients</b><br /><i>Biscuit Base</i><br />14 Digestive biscuits/Graham Crackers, crushed<br />1/3 cup butter, melted<br /><i>Cheesecake mix</i><br />3oz (85g) icing sugar<br />8oz(225g) cream cheese<br />1/2 pint (230ml) whipping cream<br />135g bag of maltesers, crush most but hold a few over for decoration.<br /><br /><b><u>Recipe</u></b><br />1. Mix together the biscuits and butter until the mixture starts to stick together. If it is too dry add more melted butter. Press this mixture into the base of a 15cm cake tin. Put this in the fridge for half an hour while you work on the rest.<br />2. Whip the cream in a bowl until thick and put in the fridge.<br />3. Cream the icing sugar and cream cheese together and fold in the maltesers.<br />4. Take the cream out of the fridge and fold into the mixture.<br />5. Spread the cream cheese mix over the biscuit base and refrigerate until set.Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com12tag:blogger.com,1999:blog-3989233332778645497.post-81420352727460714562010-02-03T19:24:00.003+00:002010-02-03T21:03:23.582+00:00Chocolate Bundt Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5bICkR-umE7PHiUagKngXmbnOYmbfOEO0oBMRVrZ8iEZG5vVn7vijaG064S3Kc-yrZlZu188GvIC8oHGGNqr69IuIv23ziwxW9YtGjL30nU5-f15McXs44T7YKqqI19c6JAa4AczEO4/s1600-h/IMG_3240.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5bICkR-umE7PHiUagKngXmbnOYmbfOEO0oBMRVrZ8iEZG5vVn7vijaG064S3Kc-yrZlZu188GvIC8oHGGNqr69IuIv23ziwxW9YtGjL30nU5-f15McXs44T7YKqqI19c6JAa4AczEO4/s320/IMG_3240.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5434113630003222322" /></a><br /><br />We were at friends' house for dinner a few Saturdays ago and it's become a pattern for me to bring dessert to people's houses now when we're having meals... sometimes if we're not having meals! This time I had seen Patsy's blog post on a <a href=http://familyfriendsandfood.blogspot.com/2010/01/chocolate-bundt-cake-with-vanilla-glaze.html>Choclate Bundt Cake</a> recipe and was keen to try it, especially seeing as it was a "healthier" one. Plus who doesn't love chocolate cake? Well my husband but that's neither here nor there!<br /><br />I halved the recipe below and used a smaller bundt tin and served it warm with warm chocolate ganache (recipe below too)<br /><br /><b><u>Chocolate Bundt Pudding</u><br /><br />Ingredients</b><br />Non-stick cooking spray with flour<br />3 ounces dark chocolate, fiinely chopped<br />3/4 cup Dutch process cocoa<br /><s>1 teaspoon instant espresso </s><br />1 cup boiling water<br />1 3/4 cups all-purpose flour<br />1 teaspoon salt<br />1 teaspoon baking soda<br />2 cups light brown sugar<br />1/2 cup canola oil<br />1 tablespoon vanilla extract<br /><br /><b><u>Recipe</u></b><br />1. Preheat oven to 180˚C. Spray the inside of you bundt pan with cooking spray in preparation.<br />2. Mix together the chocolate and boiling water in a bowl and cover. Set to the side for 5 minutes, then whisk until smooth.<br />3. In separate bowl, mix together the flour, salt and baking soda.<br />4. Using a mixer, mix the chocolate together with the sugar, oil and vanilla. Then gradually mix in the flour mixture until well combined and smooth.<br />5. Pour the batter into your oiled bundt tine and bake for 50 minutes, leave to cool a little but not completely.<br />6. Slice and serve with ganache<br /><br /><b><u>Ganache</u><br /><br />Ingredients</b><br />170g dark chocolate<br />3/4 cup single cream<br /><br /><b><u>Recipe</u></b><br />1. Melt the chocolate in a small saucepan over a medium heat.<br />2. Stir in the cream until smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGMIAMjgfcoaVlJFBSutIQkXqZ-YnP1rey_MDrwQuCgzP3RIGBy7H42xk0u9zjY-W_Mrinhm3AgGq2yosn5g32ADZZQYVFz25XpFZZra7aeQv5zyuKx31o0wBA4eXpFSbi_3_ZXClq3Y/s1600-h/IMG_3243.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGMIAMjgfcoaVlJFBSutIQkXqZ-YnP1rey_MDrwQuCgzP3RIGBy7H42xk0u9zjY-W_Mrinhm3AgGq2yosn5g32ADZZQYVFz25XpFZZra7aeQv5zyuKx31o0wBA4eXpFSbi_3_ZXClq3Y/s320/IMG_3243.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5434113641032349698" /></a>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com0tag:blogger.com,1999:blog-3989233332778645497.post-37770358341736981162010-01-19T21:00:00.001+00:002012-01-05T15:37:44.781+00:00Creamy pasta with mushroom and bacon<div dir="ltr" style="text-align: left;" trbidi="on">
When the cat's away the mice will play... apparently!<br />
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Regular readers of this blog will know my husband is a rather fussy creature when it comes to food. So when he tells me he won't be home for dinner or won't need dinner made for him I get rather excited thinking about what I can have that's usually off the menu when he is around. <br />
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Today was one of those fun days. I had all sorts of ideas about toad in the hole, chicken and broccoli bake, baked fish, sticky chicken wings and so so sooooo much more. The dentist interrupted most of these plans by numbing my mouth in order to work on a tooth that has been keeping me up the past 4 nights - I can't complain really because my tooth feels so much better already! I had a flick through a Christmas present again, <a href="http://www.amazon.co.uk/Tana-Ramsays-Real-Family-Food/dp/0007259336/ref=sr_1_3?ie=UTF8&s=books&qid=1262895478&sr=1-3">Tana Ramsay's Real Family Food</a>, and spotted her pasta with mushrooms and bacon recipe and decided that was the way forward - easy for the slightly gummy eater to enjoy<br />
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This was a great dish, also quick and easy to throw together for a weeknight meal - it's a pity the hubster won't like it! While I was making it I wondered was it like the <a href="http://justaddeggs.blogspot.com/2007/08/spaghetti-carbonara.html">Spaghetti Carbonara</a> and while similar this recipe was much simpler in preparation but had better flavour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWdm0gKesNf5eJZ4wZ6WYFUGMnAESTDkjY5Vfm3YL2Uc2chyo7Y1mVBoVejeequb4I2QSy9NCDikOaDB4Y3dq5rfT2azPIac3Dj9_xSQaYszblSR0oROfUdwoHDzFv4ZGQRzG2F7XMB8/s1600-h/IMG_3229.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428558457563980066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWdm0gKesNf5eJZ4wZ6WYFUGMnAESTDkjY5Vfm3YL2Uc2chyo7Y1mVBoVejeequb4I2QSy9NCDikOaDB4Y3dq5rfT2azPIac3Dj9_xSQaYszblSR0oROfUdwoHDzFv4ZGQRzG2F7XMB8/s320/IMG_3229.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<b><u>Creamy pasta with mushroom and bacon</u><br />Based on Tana Ramsay's recipe from Real Family Food<br /><br />Serves 2<br /><br />Ingredients</b><br />
2 tbsp olive oil<br />
8 rashers of <s>streaky</s> back <s>unsmoked</s> smoked bacon, cut into 1" pieces<br />
1 medium onion finely diced<br />
1 garlic clove minced (or cheat like me with 1/2 tsp of "easy garlic" - jar of pre minced garlic)<br />
250g mushrooms, diced or sliced<br />
100ml white wine<br />
100g dry spaghetti per person (or your pasta of choice)<br />
200ml <s>single</s> double cream<br />
25g flat leaf parsley, finely chopped (I subbed this for some dried parsley but think fresh would be better)<br />
grated parmesan to serve<br />
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<b><u>Recipe</u></b><br />
1. Put a saucepan of water on to boil for the pasta and follow packet instructions.<br />
2. Heat the oil in a pan, then fry the bacon pieces. After a couple of minutes add the onion and garlic and fry until the onion starts to colour.<br />
3. Stir in the mushrooms and cook for 2 minutes, then add the wine and simmer until almost evaporated.<br />
4. Add the cream and gently simmer for 3-4 minutes.<br />
5. Drain the pasta and return to the saucepan. Mix in the sauce and parsley, then serve with grated parmesan on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPFg6liZLcQoIAZm2Fniz-cWGCKJukMz1Hk_jGKVlKzgpi3HkKEPfjddmSMVG3ccZ9TkjuCHwnWw8kLLqEyAAXuE9kgh_sqTcnof2f2P_kYml3FYVaCBWCf40d8gbRzWvEzMUOTEVx7s/s1600-h/IMG_3225.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428558446669245842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPFg6liZLcQoIAZm2Fniz-cWGCKJukMz1Hk_jGKVlKzgpi3HkKEPfjddmSMVG3ccZ9TkjuCHwnWw8kLLqEyAAXuE9kgh_sqTcnof2f2P_kYml3FYVaCBWCf40d8gbRzWvEzMUOTEVx7s/s320/IMG_3225.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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In other news, the <a href="http://awards.ie/blogawards/">Irish Blog Awards 2010</a> have now <a href="http://awards.ie/blogawards/nominations/">opened nominations</a> and will be closing them on 5th February, so get in there and get voting regardless of whether you're in Ireland or not!</div>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com6tag:blogger.com,1999:blog-3989233332778645497.post-53852671765009773592010-01-07T20:13:00.007+00:002010-01-07T21:26:53.831+00:00Sweet & Sour Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKM8IAGLhau9NspS1_wr8z-VHVZkkJxJI9qDou5saD7fLe_B9v5OrjijDUMsQOws-CdQqMwhWwCw9ZPfKp5H6cwmG6PK5w5l8ns3tSzOIB2zdo-5DmnKltrEocwTF3lVdzwYzdFSd6mo/s1600-h/IMG_3224.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKM8IAGLhau9NspS1_wr8z-VHVZkkJxJI9qDou5saD7fLe_B9v5OrjijDUMsQOws-CdQqMwhWwCw9ZPfKp5H6cwmG6PK5w5l8ns3tSzOIB2zdo-5DmnKltrEocwTF3lVdzwYzdFSd6mo/s320/IMG_3224.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5424111815662550482" /></a><br /><br />I didn't think home made sweet and sour could be as good as what you get from the take aways, but this recipe was a success in our house, not only with me, but with my fussy hubby who'll only ever order sweet and sour chicken from the Chinese! This one's definitely going on the list of things to make again!<br /><br />Rob gave me <a href=http://www.amazon.co.uk/Tana-Ramsays-Real-Family-Food/dp/0007259336/ref=sr_1_3?ie=UTF8&s=books&qid=1262895478&sr=1-3>Tana Ramsay's 'Real Family Food'</a> book for Christmas so one of the first things I did was to go through it with the post it tabs and bookmark everything I want to try out. Amongst those that were tabbed was her recipe for Chicken Skewers with Sweet and Sour Sauce. I've used this as a basis for this sweet and sour chicken dish and adapted a bit to make it more of a cantonese style dish instead of skewers with dip.<br /><br /> <b><u>Sweet and Sour Chicken</u><br /><br />Serves 2<br /><br />Ingredients</b><br />2 skinless chicken breasts, cut into strips<br />Handful of chopped red pepper <br /><br /><i>Marinade</i><br />3 limes, juiced<br />2 tbsp soy sauce<br />1 tbsp sesame oil<br />1 tbsp honey<br />1 tbsp plain flour<br /><br /><i>Sauce</i><br />150ml water<br />2 tbsp sugar<br />3 tbsp rice vinegar<br />3 tbsp ketchup<br />1 tsp salt<br />Handful of pineapple pieces from a tin (with natural juices)<br />1 tbsp juice from tin of pineapple<br />2 tsp cornflour mixed in 2 tsp water<br /><br /><br /><b><u>Recipe</u></b><br />1. Mix together the marinade ingredients then add the chicken strips. Leave to marinate for 2 hours or overnight.<br />2. Heat a little oil in a pan and add the chicken and pepper (do not add excess marinade) and cook through for 5-10 minutes stirring often.<br />3. Mix together the ingredients for the sauce (except the cornflour in water) and bring to the boil. Stir in the cornflour mix and simmer for a few minutes.<br />4. Stir sauce in with the chicken and peppers and serve immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGn_seMuzvg2qFgG88aSl3_cRkJYoQ90TNg7rAuXu_L0YQLRQCf1LBvuUp6tGxPKkf956uC-FQSPqh9YOXdLxTLqnaaJQPula0iPx-yz_zpYgeQ2NbNWeUPFpkYSscR_QPO-8bHs35hE/s1600-h/IMG_3222.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGn_seMuzvg2qFgG88aSl3_cRkJYoQ90TNg7rAuXu_L0YQLRQCf1LBvuUp6tGxPKkf956uC-FQSPqh9YOXdLxTLqnaaJQPula0iPx-yz_zpYgeQ2NbNWeUPFpkYSscR_QPO-8bHs35hE/s320/IMG_3222.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5424111808402685410" /></a>Ruth Stronghttp://www.blogger.com/profile/04689890740685863524noreply@blogger.com2