tag:blogger.com,1999:blog-73692741522686388002024-03-19T09:48:31.849+01:00Stuff and Spiceand everything nice!Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.comBlogger382125tag:blogger.com,1999:blog-7369274152268638800.post-77152123012838278292019-04-07T22:11:00.001+02:002019-06-05T14:21:13.555+02:00Pad Thai<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Possibly the most popular Thai dish. This recipe is as authentic as I could make it. You can remove the chicken and shrimp (and increase the tofu) to make a wonderfully delicious vegetarian dish. In the photos used I only used tofu and shrimp. </span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
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<span style="font-family: "verdana" , sans-serif;">For the noodles:</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">240g rice noodles</span></li>
<li><span style="font-family: "verdana" , sans-serif;">80g pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">12 large shrimps, peeled and deveined</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 chicken breast, sliced thinly</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 shallot</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp Thai preserved sweet radish</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 garlic chives + 2 for garnish</span></li>
<li><span style="font-family: "verdana" , sans-serif;">150g beansprouts + more to garnish (about a handful)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup roasted peanuts + more for garnish</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 eggs</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 tbsp cooking oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">lime wedges for serving</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif;">For the sauce:</span></div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">6 tbsp fish sauce (or use vegetarian fish sauce)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 tbsp palm sugar (or regular sugar)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp tamarind concentrate (mine was somewhat diluted, use 2 tsp if it is purer)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup cold water, more if needed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tsp chilli flakes or Thai sriracha</span></li>
</ul>
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<b style="font-family: verdana, sans-serif;">Directions:</b></div>
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<span style="font-family: "verdana" , sans-serif;">Start by chopping the shallot and the preserved sweet radish finely. Cut the tofu in small bite sized cubes. Cut the chives in about 2-inch long pieces. Chop roasted peanuts finely. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Prepare the sauce by mixing all the ingredients and mixing well until the sugar is dissolved. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Cook the noodles as instructed. Some brands only require to soak until softened. In the meantime heat a wok or a pan over high heat. Add 1 tbsp of cooking oil, and add the chicken and shrimp until they are golden brown, and about 3/4 of the way cooked. Remove from the pan and set aside. </span><br />
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<span style="font-family: "verdana" , sans-serif;">In the same pan add 1 tbsp oil and cook the tofu until golden. If using extra firm tofu, cook a little longer to get a harder outer skin. Add the chopped shallot and radish and stir fry for about 2 minutes. Add the noodles and the sauce and stir fry until the sauce is absorbed and there is no liquid leftover in the bottom of the pan. If the noodles are sticking together you can add 1 tbsp oil. If the noodles are still a bit too hard you can add some water, 2 tbsp at a time. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Push everything in the pan to one side and crack the eggs. Leave to cook untouched until cooked half way through, then scramble them. This will result in nice bite-sized pieces. Add the beansprouts, garlic chive, peanuts, chicken, and shrimp. Mix well, then remove from heat and transfer to plates. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Serve with some fresh beansprouts, garlic chives, chopped peanuts, a sprinkle of chilli flakes, and a lime wedge. </span><br />
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<span style="font-family: "verdana" , sans-serif; text-align: start;">Adapted from </span><a href="http://seonkyounglongest.com/pad-thai/" style="font-family: verdana, sans-serif;" target="_blank">Original Recipe</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-45068063756385382812019-02-28T14:20:00.002+01:002019-02-28T14:40:51.948+01:00Monster Vegetable Burgers<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">A beautiful vegetable (vegan!) burger that is so easy to prepare!</span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">200g corn</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 large can butter beans (about 235g drained)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">200g frozen peas</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 bunch of fresh coriander (about a handful)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">75g plain flour, plus extra for dusting</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp ground cumin</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp cayenne pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp sesame seeds</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp sunflower seeds</span></li>
<li><span style="font-family: "verdana" , sans-serif;">salt and pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">olive oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">burger buns and salad to serve</span></li>
</ul>
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<b style="font-family: verdana, sans-serif;">Directions:</b></div>
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<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Place the corn, beans, peas, coriander (stalks and all), </span><span style="font-family: "verdana" , sans-serif;">flour, cumin and cayenne in a food processor. Season well with salt and pepper,</span><span style="font-family: "verdana" , sans-serif;"> then blitz to a rough paste. </span><span style="font-family: "verdana" , sans-serif;">Pulse in the sesame and sunflower seeds until combined. </span><span style="font-family: "verdana" , sans-serif;">Note that if you like a chunkier burger, you can set aside some peas and corn before blending with the food processor, then add them back in just before shaping into patties.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Divide the mixture and shape into 4 equal-sized patties, roughly 2cm thick. Place on a lightly floured tray, turning them in the flour to coat. Firm up in the freezer for 10 minutes, then </span><span style="font-family: "verdana" , sans-serif;">cook the burgers in 1 tablespoon of oil in a large frying pan on a medium heat for 10 to 12 minutes, or until golden and cooked through, turning halfway.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; text-align: start;">Adapted from </span><a href="https://www.jamieoliver.com/recipes/vegetables-recipes/brilliant-veggie-burger/" style="text-align: start;" target="_blank">Original Recipe</a></span></div>
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-64343894883319265252019-02-21T12:14:00.000+01:002019-08-16T21:46:23.573+02:00Italian Wedding Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">A marvellous warm and filling soup, ready in less than 30 minutes! If you are in a rush, you can even substitute the meatballs with ready made fresh sausage, cut into chunks...but trust me, these meatballs are amazing!</span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 6</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">For the meatballs:</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">450g mixed pork and beef mince</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 slices of white bread, crumbled finely (you can substitute with about 1/2 cup breadcrumbs)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup parsley, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp oregano</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup Parmesan cheese, grated</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 egg</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 tsp pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1tbsp olive oil</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif;">For the soup:</span></div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp olive oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 medium yellow onion, diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 large carrot, diced finely</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 stalks celery, diced finely</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 garlic cloves, minced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">8 cups chicken broth (OXO makes the broth creamier)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup small pasta (like Barilla tempestine or Maltese kusksu)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup fresh baby spinach</span></li>
</ul>
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<b style="font-family: verdana, sans-serif;">Directions:</b></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. Knead everything together so they are mixed well. You can also use a food processor to speed up this process. Pinch off small pieces and roll into balls. </span><br />
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<span style="font-family: "verdana" , sans-serif;">In a large skillet over medium-high heat, heat the tablespoon of oil.
Add some of the meatballs to the pan, only as many as will fit without touching, and cook until browned and cooked through. Make sure to flip them around so they are evenly cooked. This will take about 5-10 minutes depending on the size of the meatballs.
Cook remaining meatballs and set aside. </span><br />
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<span style="font-family: "verdana" , sans-serif;">In a large soup pot over medium-high heat, heat 1 tablespoon of oil and saute onions, carrots, and celery until tender. Stir in minced garlic and cook for another 30 seconds.
Add the chicken broth to the pot and bring to a boil.
Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes, until the pasta is done.
Stir in spinach and let cook until spinach wilts, then season with salt and pepper to taste.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; text-align: start;">Adapted from </span><a href="https://myincrediblerecipes.com/italian-wedding-soup/" style="text-align: start;" target="_blank">Original Recipe</a></span></div>
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-84821790891708967352018-12-26T20:16:00.000+01:002018-12-26T20:16:59.237+01:00Dreaming of a White Christmas Card<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-67985338168470122242018-12-26T20:14:00.003+01:002018-12-26T20:14:38.214+01:00Snowman Family Christmas Card<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-57524628509470748052018-12-26T20:14:00.000+01:002018-12-26T20:14:02.433+01:00Holy Baby Christmas Card<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-74533337326178138992018-12-26T20:10:00.001+01:002018-12-26T20:10:22.273+01:00Watercolour Christmas Card<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-24632287088476749982018-12-26T20:09:00.000+01:002018-12-26T20:09:01.335+01:00Plaid Christmas Card<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-61502960114924743782018-12-26T20:07:00.003+01:002018-12-26T20:07:53.477+01:00Glitter Stencil Christmas Card<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-72096114948080830932018-12-26T20:06:00.004+01:002018-12-26T20:06:37.593+01:00Glitter Sky Christmas Card<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-27843065084647899722018-12-26T20:04:00.003+01:002018-12-26T20:04:49.041+01:00Gnome Christmas Card<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-34970210556461627812018-12-26T20:04:00.000+01:002018-12-26T20:04:00.677+01:00Reindeer Wishes Wheel Christmas Card <div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-78112690775943875942018-12-26T20:02:00.001+01:002018-12-26T20:02:17.892+01:00Penguin Hugs<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-7161384462117756092018-10-13T20:34:00.001+02:002019-01-04T13:06:06.403+01:00Sausage, Pepper, and Rice Skillet<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">A gorgeous paella-like recipe that is easy and fast, perfect for a week night. You can add or change any vegetables you like.</span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 cups white rice</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tsp olive oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">100g chorizo, diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 red bell pepper, diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 yellow bell pepper, diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 medium onion, sliced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup peas</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 cloves garlic, minced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp ground black pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">5 tbsp tomato paste</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/4 cups chicken stock</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp paprika</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/8 tsp cayenne pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 tbsp parsley, chopped</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Cook rice according to the package directions.
Place a skillet over medium-high heat. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
Add the peppers and onion, sauté for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne and the peas. Cook until the peas are warm. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately. </span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; text-align: start;">Adapted from </span><a href="https://www.https//lifemadesimplebakes.com/2017/01/sausage-pepper-and-rice-skillet/.com/recipes/pasta-recipes/gennaro-s-butternut-squash-pancetta-penne/#rshfD2MFIoH8dGs2.97" style="text-align: start;" target="_blank">Original Recipe</a></span></div>
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com1tag:blogger.com,1999:blog-7369274152268638800.post-91030223433932351602018-10-13T20:34:00.000+02:002018-10-13T20:34:21.982+02:00Butternut Squash and Pancetta Pasta<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">A delicious and cosy pasta recipe, perfect for autumn since squash is in season!</span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">60g pancetta, cubed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 medium onions, sliced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">½ fresh red chilli, chopped finely</span></li>
<li><span style="font-family: "verdana" , sans-serif;">650g butternut squash, peeled and deseeded and diced (1cm cubes)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">extra virgin olive oil </span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 sprigs of fresh rosemary leaves (or 1 tsp dried rosemary) </span></li>
<li><span style="font-family: "verdana" , sans-serif;">600ml vegetable stock </span></li>
<li><span style="font-family: "verdana" , sans-serif;">400g penne </span></li>
<li><span style="font-family: "verdana" , sans-serif;">sea salt </span></li>
<li><span style="font-family: "verdana" , sans-serif;">freshly ground black pepper </span></li>
<li><span style="font-family: "verdana" , sans-serif;">10g Parmesan cheese, plus extra to serve</span></li>
</ul>
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<b style="font-family: verdana, sans-serif;">Directions:</b></div>
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<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Heat 4 tablespoons of oil in a large frying pan over a medium-high heat, add the pancetta and fry for 1 minute, then stir in the shallots, chilli and rosemary leaves. Cook for a further 2 to 3 minutes, then stir in the squash and pour in the vegetable stock. Bring to the boil, then simmer for 20 minutes, or until the squash is tender and the liquid has reduced slightly. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Meanwhile, cook the penne in a large pan of boiling salted water until very al dente – it will continue cooking in the sauce so it’s important to undercook it. Reserving some of the cooking water, drain the penne and add to the sauce. Stir gently, adding a splash of the cooking water to loosen, if needed, then cook for a further 2 minutes to let the penne soak up all the flavours. Finely grate in the Parmesan and stir until creamy. </span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; text-align: start;">Adapted from </span><a href="https://www.jamieoliver.com/recipes/pasta-recipes/gennaro-s-butternut-squash-pancetta-penne/#rshfD2MFIoH8dGs2.97" style="text-align: start;" target="_blank">Original Recipe</a></span></div>
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-52060090743685728932018-09-30T22:42:00.002+02:002018-09-30T22:42:58.342+02:00Sushi Sandwiches (Onigirazu)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">This is a great hand-held sushi alternative. You can stuff it with whatever vegetables or protein that you like. In this recipe I made a vegetarian version and a canned tuna version, but you can use traditional sushi fillings such as raw tuna or salmon, or other meat including chicken, shrimp, ham slices and so on. As an alternative to sushi rice you can also use black rice. You can serve with pickled ginger, wasabi, soy sauce, or chilli mayonnaise. </span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Makes 4 'sandwiches'</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 cup sushi rice (about 225g) </span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp white rice vinegar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp mirin</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tsp sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 nori sheets</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 carrot, cut into julienne</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 pepper, cut into julienne</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 spring onion, cut into julienne</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cucumber, cut into julienne</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 avocado, sliced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup red cabbage, shredded</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Tuna (or any other protein)</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif;">Chilli Mayonnaise:</span></div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp chilli sauce (such as sriracha or gojuchang)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp sweet chilli sauce</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1.5 tbsp mayonnaise </span></li>
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<span style="font-family: "verdana" , sans-serif;">
<b>Directions:</b></span><br />
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Rinse the sushi rice under cold running water until the water runs clear (not cloudy). Put in a pan with 300ml water and put on medium high heat until the water starts boiling, then lower the heat. Cover and simmer for 10 minutes, until the water is absorbed and the rice is cooked. Then take off the heat and let to rest for 10-15 minutes. </span><br />
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<span style="font-family: verdana, sans-serif;">In the meantime mix the white rice vinegar, mirin, sugar, and salt in a small bowl, until the salt and sugar have melted. Once the rice has rested for the 10-15 minutes, add the rice vinegar mixture and mix well. Leave to cool. </span><br />
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<span style="font-family: verdana, sans-serif;">Put a nori sheet on a piece of cellophane, and place so that it is in front of you like a diamond (with a corner to the North). In the middle put a small square of rice. Layer the vegetables and protein if using, and add another layer of rice. Use the cellophane to close each corner to the centre of the rice square, then close in the cellophane tightly. Refrigerate until chilled. Serve with </span><span style="font-family: verdana, sans-serif; text-align: start;">pickled ginger, wasabi, soy sauce or chilli mayonnaise. </span><br />
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<span style="font-family: verdana, sans-serif; text-align: start;">For the chilli mayonnaise mix the chilli sauce, sweet chilli sauce, and the mayonnaise. </span><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-58328763596271897992018-09-23T15:18:00.001+02:002018-11-01T23:45:18.267+01:00Lentil and Aubergine Curry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">This recipe for lentil and aubergine curry (or daal) is very easy, but does take some time. Perfect as cosy comfort food. Serve with naan or pitta bread.</span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 large aubergine, cut into 2cm chunks</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 red onions, sliced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 cloves of garlic, finely minced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">5 cm piece of ginger, finely grated</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 tbsp Indian curry paste (like Rogan Josh curry paste)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">vegetable oil </span></li>
<li><span style="font-family: "verdana" , sans-serif;">350 g yellow split peas </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 vegetable stock cube </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup basmati rice (about 320g)</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif;">Optional flavoured oil:</span></div>
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<li><span style="font-family: "verdana" , sans-serif;">1 fresh red chilli </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 handful of fresh curry leaves </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 teaspoon mustard seeds</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 tbsp vegetable oil</span></li>
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<b>Directions:</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">Preheat the oven to 180°C/350°F/gas 4. Put the aubergine chunks, sliced onions, and the minced garlic and ginger into a large high-sided roasting tray. Add the curry paste and a tablespoon of oil. </span><span style="font-family: "verdana" , sans-serif;">Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelised. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Remove half of the roasted vegetables to a large pan to start your curry and return the tray to the oven to keep warm – turn the oven off so that the veg don’t dry out. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Place a deep pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 1.5 litres of boiling water.
Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the curry has thickened, stirring occasionally, and adding splashes of water to loosen, if needed. </span><br />
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<span style="font-family: "verdana" , sans-serif;">When the lentils have about 15 minutes left, put 1 cup of rice and 2 cups of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and 4 tablespoons of oil for 1 to 2 minutes, or until crispy. Drizzle over the curry and serve. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Adapted from </span><a href="https://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-daal/" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-55815708849239892962018-09-18T22:23:00.003+02:002018-09-18T22:24:48.085+02:00Turkey and Zucchini Patties<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Turkey burger patties with grated zucchini, herbs, cumin, and cayenne, served with a lemon infused sour cream sauce.</span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4 (about 12 patties)</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">450g ground turkey meat</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 medium zucchini, coarsely grated (just under 2 cups, lightly packed)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 green onions, thinly sliced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp fresh mint, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp fresh cilantro, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 clove garlic, crushed and minced </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp ground cumin </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp salt </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp freshly ground black pepper </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp cayenne </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp garlic powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 tbsp vegetable oil</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif;">Sour Cream Sauce:</span><br />
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<li><span style="font-family: "verdana" , sans-serif;">1/4 cup sour cream </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/3 cup plain Greek yogurt </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp grated lemon zest </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp lemon juice </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp garlic, minced </span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tsp olive oil </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 tsp salt </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pinch of freshly ground black pepper </span></li>
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<span style="font-family: "verdana" , sans-serif;">
<b>Directions:</b></span><br />
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Make the sour cream sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use. </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">In a large bowl place the grated zucchini, sliced green onions, chopped mint, cilantro, and garlic, ground cumin, garlic powder, salt, pepper, and cayenne. Stir to combine. M</span><span style="font-family: "verdana" , sans-serif;">ix in the ground turkey until the zucchini mixture is well distributed through the ground turkey. Use your hands to form 3 to 4 inch wide patties, placing them on a baking sheet. Note that the patties will be rather wet, so they may be a little tricky to handle. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Heat 3 tbsp of vegetable oil in a large frying pan on medium high heat. Once the oil is hot, lower the heat to medium.
Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes.
You want them to brown and to gently cook all the way through. If the temperature is too high, they'll get browned on the outside but the inside will still be raw. </span><span style="font-family: "verdana" , sans-serif;">Serve with the sour cream sauce. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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</ul>
<span style="font-family: "verdana" , sans-serif;">Adapted from </span><a href="https://www.simplyrecipes.com/recipes/spicy_turkey_and_zucchini_burger/" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-46238780474212373192018-09-16T22:13:00.001+02:002018-09-16T22:15:00.153+02:00Very Veggie Fried Rice<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "verdana" , sans-serif;">A great vegetarian rice recipe ready in less than 30 minutes. The sauce adds a spicy kick. This is a very flexible dish, and you can add or change the vegetables as you prefer!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 cups rice</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp vegetable oil </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup carrots, diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 yellow onions, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 cloves garlic, minced </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp fresh ginger, peeled and minced </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 cups broccoli florets, diced </span></li>
<li><span style="font-family: "verdana" , sans-serif;">3/4 cup red bell pepper, diced </span></li>
<li><span style="font-family: "verdana" , sans-serif;">3/4 cup frozen peas </span></li>
<li><span style="font-family: "verdana" , sans-serif;">3/4 cup corn </span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 eggs </span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 - 4 tbsp soy sauce</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp sesame oil</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif;">Optional Chilli Sauce:</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp Gochujang chilli sauce </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp sesame oil </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp brown sugar </span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 tbsp soy sauce </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 tsp rice vinegar </span></li>
</ul>
<div>
<ul></ul>
</div>
</div>
<div>
<ul>
</ul>
<ul>
</ul>
</div>
</div>
<span style="font-family: "verdana" , sans-serif;">
<b>Directions:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Cook the rice according to instructions. In the meantime h</span><span style="font-family: "verdana" , sans-serif;">eat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add carrots, onions, garlic and ginger and sauté for about 3 minutes.
Add broccoli and bell pepper and </span><span style="font-family: "verdana" , sans-serif;">sauté</span><span style="font-family: "verdana" , sans-serif;"> until veggies are soft, about 3 to 4 minutes. Add the peas and corn and cook for two more minutes. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through. </span><span style="font-family: "verdana" , sans-serif;">Add rice, soy sauce and sesame oil, mix well for 2 minutes. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Serve with the optional chilli sauce. To prepare chilli sauce mix all ingredients in a bowl and whisk with a fork until throughly mixed. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;">Adapted from </span><a href="https://www.cookingclassy.com/very-veggie-fried-rice/" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-29711963639236607942018-08-07T21:38:00.002+02:002018-08-07T21:38:22.125+02:00Thai Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">A fresh and easy summer dish, with amazing Thai flavours. </span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4 (or 8 as a side dish)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Vegetables:</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 cup quinoa </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 red bell pepper, chopped </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 carrot, peeled and shredded </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cucumber, chopped </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup frozen edamame, thawed </span></li>
<li><span style="font-family: "verdana" , sans-serif;">6 green onions, chopped </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1-2 cups shredded red cabbage </span></li>
<li><span style="font-family: "verdana" , sans-serif;">½ cup chopped coriander </span></li>
<li><span style="font-family: "verdana" , sans-serif;">¼ cup chopped basil</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif;">Dressing:</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">4 tsp fish sauce (or vegetarian fish sauce) </span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 limes, juiced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp sugar </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp vegetable oil </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp freshly grated ginger </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp sesame oil </span></li>
<li><span style="font-family: "verdana" , sans-serif;">pinch of red pepper flakes </span></li>
<li><span style="font-family: "verdana" , sans-serif;">½ cup chopped peanuts </span></li>
</ul>
<div>
<ul></ul>
</div>
</div>
<div>
<ul>
</ul>
<ul>
</ul>
</div>
</div>
<span style="font-family: "verdana" , sans-serif;">
<b>Directions:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool. </span><br />
<span style="font-family: verdana, sans-serif;"><br /></span>
<span style="font-family: verdana, sans-serif;">In a small bowl, whisk all the dressing ingredients together until the sugar has dissolved. </span><br />
<span style="font-family: verdana, sans-serif;"><br /></span>
<span style="font-family: verdana, sans-serif;">Add the quinoa and vegetables in a large bowl, pour the dressing over, and stir to combine. Sprinkle peanuts over the salad and stir lightly. Serve or refrigerate for up to a day. </span><br />
<ul>
</ul>
<span style="font-family: "verdana" , sans-serif;">Adapted from </span><a href="https://www.foodiecrush.com/thai-quinoa-salad/" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-30768797875270142572018-02-12T20:47:00.000+01:002018-02-12T20:47:16.795+01:00Anniversary Card Always and Forever<div class="separator" style="clear: both; text-align: center;">
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<br />Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-62747793229463209802018-01-15T21:09:00.002+01:002018-01-15T21:19:27.025+01:00Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">An unbelievably delicious soup. Perfect comfort food! Takes about an hour to cook, but super easy to make.</span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp vegetable oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">650g butternut squash, cut in 2cm cubes</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 thyme sprigs</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 garlic cloves, halved</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 medium leeks, white and pale green parts cut into 2cm pieces</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 celery rib, diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 cups chicken broth</span></li>
<li><span style="font-family: "verdana" , sans-serif;">100g bacon cubes (omit for vegetarian)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 handfuls kale, roughly chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 can pinto beans (about 400g, can also be substituted with other beans such as black beans)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 medium carrot, finely diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 red bell pepper, finely diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup sweet corn</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp garlic powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp paprika powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp pepper</span></li>
</ul>
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</ul>
<ul>
</ul>
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<span style="font-family: "verdana" , sans-serif;">
<b>Directions:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Heat the vegetable oil in a large, heavy pot. Combine, squash, thyme, garlic, leeks and celery. Cook for 2-3 minutes, then add the broth and bring to a boil. Cover and simmer over low heat for about 40 minutes, or until the vegetables are tender. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Discard the thyme sprigs from the soup and puree the soup with a blender. Add the kale, beans, carrot, bell pepper and corn. Season with salt, pepper, the garlic powder and paprika powder, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 15 minutes. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">During the last 5 minutes of cooking, put the bacon cubes in a skillet and cook over moderately high heat, until crisp. Once the soup is ready, serve, and garnish with the bacon cubes. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Adapted from </span><a href="http://www.foodandwine.com/recipes/butternut-squash-soup" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-87830005884461265102017-10-28T20:29:00.003+02:002017-10-28T20:29:57.201+02:00Pumpkin Spice Chai Shortbread<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">A buttery shortbread biscuit, flavoured with chai tea spices. If pumpkin pie spice is unavailable, you can mix your own! See note at the end. </span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Makes about 20 cookies</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 cup flour</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 tsp ground cardamom</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 tsp ground cinnamon</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 tsp pumpkin pie spice</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/8 tsp ground nutmeg</span></li>
<li><span style="font-family: "verdana" , sans-serif;">pinch of ground cloves</span></li>
<li><span style="font-family: "verdana" , sans-serif;">pinch of ground black pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3/4 cup icing sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">140g unsalted butter, softened</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif;">
<b>Directions:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">In a medium bowl, combine flour and spices. Mix until well-blended.
In a large mixing bowl, combine powdered sugar and butter.
Beat at medium speed until light and fluffy.
Gradually add flour mixture to mixing bowl, beating at low speed until just combined. It will look like powdered breadcrumbs at first, just give it some time and it will shape up in a dough. Shape dough into a 20cm log, about 6cm thick, and wrap in plastic wrap.
Chill dough for at least 1 hour, or until firm.
Unwrap dough and cut into slices, about 0.5cm thick.
Place dough slices on ungreased baking sheets, and allow for spreading. Bake at 190 degrees Celsius 10-12 minutes, until golden at the edges.
Remove cookies from oven and cool completely on wire racks.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">For Pumpkin Pie Spice mix all of the following together. </span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">3 tbsp ground cinnamon</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tsp ground ginger</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tsp ground nutmeg</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 tsp ground allspice</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 tsp ground cloves</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;">Adapted from </span><a href="https://thegoldlininggirl.com/2014/11/pumpkin-spice-chai-shortbread/" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-12294491856619174492017-05-14T19:32:00.000+02:002017-05-14T19:32:53.268+02:00Shepherd's Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: verdana, sans-serif;">Our take of the infamous Shepherd's Pie. Perfect for a comforting meal, and it also freezes well!</span><br />
<span style="font-family: verdana, sans-serif;"><br /></span>
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<b style="font-family: Verdana, sans-serif;"></b>
<a name='more'></a><b style="font-family: Verdana, sans-serif;">Ingredients:</b><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><span class="">Serves 4-6</span></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">6 big potatoes, peeled and quartered</span> </li>
<li><span style="font-family: "verdana" , sans-serif;">800g minced beef</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 carrot, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 onion, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup frozen peas</span></li>
<li><span style="font-family: "verdana" , sans-serif;">bay leaf</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2+2 tbsp butter</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp flour</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup beef stock</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tsp Worcestershire sauce</span></li>
<li><span style="font-family: "verdana" , sans-serif;">about 1/4 cup milk</span></li>
<li><span style="font-family: "verdana" , sans-serif;">salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">paprika</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup grated parmesan cheese</span></li>
</ul>
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<ul>
</ul>
</div>
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="font-family: "verdana" , sans-serif;">
<b>Directions: </b></span><br />
<span style="font-family: "verdana" , sans-serif;">Preheat oven to 180 degrees Celsius. Start by cooking the potatoes in boiling water. In the meantime preheat a large pan over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper, </span><span style="font-family: verdana, sans-serif;">and add the bay leaf.</span><span style="font-family: verdana, sans-serif;"> Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook vegetables with meat 5 minutes, stirring frequently. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">In a second small pan over medium heat cook butter and flour together for about 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for about 1 minute. Add gravy to the meat and vegetables, and stir in peas. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">After the potatoes are cooked and soft, drain from the cooking water and add the milk and butter, and season with salt. Mash through until smooth. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Place the meat mixture in a 10x8 inch dish, and top with the mashed potatoes. Run a fork on top of the potatoes to provide some texture, and sprinkle with a little paprika and with the grated parmesan. Put in the oven until the potatoes have a nice brown colour. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Adapted from </span><a href="http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe?soc=sharingpinterest" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0tag:blogger.com,1999:blog-7369274152268638800.post-1122942675139701312017-05-14T19:01:00.000+02:002019-01-15T11:29:23.735+01:00Bibimbap (Korean Mixed Rice)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">This is a delicious Korean rice dish which does take some time to prepare but its absolutely delicious. You can make it with meat or even leave it vegetarian, and add or remove any of the other ingredients as you wish. Note that the sauce is a bit spicy! Make sure to cook the ingredients in the sesame oil, as its flavour makes all the difference.</span><br />
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<!--more--><span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Serves 4 </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Rice:</span><br />
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">200g minced beef</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 carrots, cut into matchsticks </span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 zucchini, cut into matchsticks </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup bean sprouts </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup kimchi </span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 cups fresh baby spinach </span></li>
<li><span style="font-family: "verdana" , sans-serif;">200g shiitake mushrooms</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 eggs</span></li>
<li><span style="font-family: "verdana" , sans-serif;">sesame oil (about 5 tsp)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/4 cup rice (I use vietnamese rice and steam it)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">pepper</span></li>
</ul>
</div>
<span style="font-family: "verdana" , sans-serif;">Chilli Sauce:</span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp Gochujang chilli sauce </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp sesame oil </span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tsp brown sugar </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp Tamari or soy sauce</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 tsp rice vinegar</span></li>
</ul>
<div>
<ul>
</ul>
</div>
</div>
<span style="font-family: "verdana" , sans-serif;">
<b>Directions:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Start by cooking the rice according to packet instructions. To prepare chilli sauce mix all ingredients in a bowl and whisk with a fork until throughly mixed. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Preheat a large dish in oven at 100 degrees Celsius. We will use this dish to keep the separate ingredients warm after cooking, whilst we cook the rest of the ingredients. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Start by heating a teaspoon of sesame oil in a pan over medium high heat. Cook the beef mince until cooked through, and season with salt and pepper. Once done put in the dish in the warm oven. Repeat this process with the carrots, and cook for about 5 minutes until just tender, but still have a bit of bite to them. Put in the dish in the oven. Repeat with the zucchini, the bean sprouts, the mushrooms, and the spinach until just wilted (cooking each ingredient separately).</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Start cooking the eggs sunny side up. In the meantime divide the rice between 4 plates, shaping into a mound in the middle of the plate. Then share all the cooked ingredients, as well as the kimchi and about a tablespoon of the sauce, between the plates. Finally once the eggs are cooked, place on top of the rice. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">To eat just mix everything in, and enjoy!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;">Adapted from </span><a href="http://thegirlonbloor.com/30-minute-korean-bibimbap-recipe/" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe 1</a> <span style="font-family: "verdana" , sans-serif;"> and </span><a href="http://www.crazyvegankitchen.com/the-4-stages-of-arousal-vegan-korean-bibimbap/" style="font-family: Verdana, sans-serif;" target="_blank">Original Recipe 2</a><br />
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Judiehttp://www.blogger.com/profile/04316207643298609070noreply@blogger.com0