tag:blogger.com,1999:blog-87149307524600270872024-03-05T05:02:15.253-08:00A Recipe For ApertureFood and PhotographyJenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8714930752460027087.post-36661446045441264032011-11-18T23:48:00.000-08:002011-11-19T00:21:10.107-08:00Clementine Tarts with Chocolate & Physalis<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Clementine Tarts with Chocolate & Physalis" height="329" src="http://farm7.staticflickr.com/6092/6347013405_e0da68d5d0.jpg" width="500" /></div>I don't make dessert very often, so when I do, I like it to be special. Something that's worth the effort and calories. And today's dessert is just that, only it's lacking in effort and calories. Score!<br />
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Here's what we have: A rich and creamy filling consisting of quark, creme fraiche and sweetened condensed milk, flavored with the juice and zest of seasonal Clementines, nestled in a buttery biscuit (cookie) style crust. Sort of like a cheesecake, if you will.<br />
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Quark is a soft cheese, slightly tangy in flavour with a texture that is somewhere between thick yogurt and cream cheese. It is very popular in Germany and Eastern Europe and is used in everything from dips and pasta to cakes and crepes. It naturally has a very low fat content, making it a healthy alternative to cream cheese.<br />
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The addition of sweetened condensed milk in this recipe adds extra creaminess as well as sweetness to the tarts, eliminating the need for additional sugar. A rich, dark chocolate drizzle adds a touch of bitter sweet and a chocolate covered Physalis lends a wonderfully elegant touch.<br />
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<b>Clementine Tarts with Chocolate & Physalis</b><br />
Makes 4-6 (depending on the size of your tart pans)<br />
<i>Note: I used some oaty German biscuits for the tart crust, similar to Hobnobs, but really any plain biscuit will do. For best results, chill tarts overnight.</i><br />
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200g biscuits (cookies) such as Graham crackers, Digestives or Hobnobs<br />
50g butter, melted<br />
250g quark<br />
150g creme fraiche<br />
1 can sweetened condensed milk<br />
Finely grated zest and juice of one large Clementine<br />
4-5 squares of good quality dark chocolate<br />
6 Physalis (Cape Gooseberries)<br />
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Preheat oven to 350F/175C<br />
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Pulse the biscuits in a food processor until finely ground. Pour in melted butter and pulse to moisten. Firmly press the biscuit mixture into the base and sides of individual loose-bottomed tart pans. Bake in the oven for about 5 mins, then cool while you make the filling.<br />
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Clean the blade and bowl of the food processor. Add the quark and blend for 5 seconds or so, add the sweetened condensed milk, clementine juice and zest and blend for a few seconds more. Add the creme fraiche and blend until smooth and creamy. The mixture will be quite runny at this point, but it will set once it's baked.<br />
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Pour the cream mixture into the tart pans and bake in preheated oven at 350F/175C for 5-7 minutes. Be sure NOT to brown. Leave to cool. Melt the chocolate in a small bowl over a pan of simmering water. Pour into a piping bag or small freezer bag and snip off the end. Drizzle onto the tarts then top each with a chocolate dipped Physalis. Refrigerate for at least 6 hours, preferably overnight.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com18tag:blogger.com,1999:blog-8714930752460027087.post-43526231909590631992011-11-07T04:39:00.000-08:002011-11-08T02:44:36.485-08:00Warm Sausage, Sweet Potato & Puy Lentil Salad<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Warm Sausage, Sweet Potato & Puy Lentil Salad" height="340" src="http://farm7.static.flickr.com/6007/5957708396_59c233fc28.jpg" width="500" /></div>I love Autumn. The beautiful crisp air and rich, golden colours. The earthy scent of fallen leaves. The comfy boots and chunky knits. The irresistible pumpkin spice lattes. The alluring smell of cinnamon, nutmeg and freshly <a href="http://arecipeforaperture.blogspot.com/2009/11/caramel-apple-dumplings.html">baked apples</a>...<br />
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This season has my name written all over it, at least until Spring arrives anyway.<br />
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I think today's dish captures the essence of Autumn wonderfully. Earthy Puy lentils, honey-mustard glazed pork sausages, roasted sweet potatoes, and crisp red onion - complimented by a light and tangy balsamic vinaigrette. Comforting. Hearty. Delicious.<br />
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It has to be said that quality ingredients are key here. Choosing the best sausages you can find will really make a difference. I recommend a meaty Cumberland or Toulouse style sausage. As for lentils, the Puy variety are the way to go. <br />
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Feel free to substitute pumpkin or butternut squash for sweet potato, they are equally delicious. Enjoy!<br />
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<b>Warm Sausage, Sweet Potato & Puy Lentil Salad</b><br />
<i>Serves 3-4</i><br />
1 large sweet potato, cut into triangular wedges (or substitute 1 small-medium peeled seeded butternut squash or pumpkin)<br />
150g Puy lentils<br />
1 Bay leaf<br />
6 good quality pork sausages<br />
1 red onion, finely sliced<br />
4 handfuls salad greens such as lamb's lettuce or baby spinach<br />
2 tbls runny honey<br />
2 tbls wholegrain mustard<br />
Olive oil<br />
Salt & black pepper<br />
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<b>Dressing</b><br />
4 tbls extra virgin olive oil<br />
2 tbls balsamic vinegar<br />
A few good pinches sea salt<br />
A good pinch or two of sugar<br />
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Preheat oven to 200C/400F. Place the sweet potatoes on a roasting tray. Drizzle with a little olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender. While the potatoes are cooking, prepare the sausages and lentils. Tip the lentils into a saucepan and cover generously with water or stock. (The water will need to be at least 1 inch above the lentils). Add the bay leaf and bring to a boil. Lower heat and simmer, covered for about 20 minutes or until al dente. Drain the lentils, then drizzle with a little olive oil and season if necessary.<br />
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Heat a tablespoon of olive oil in a frying pan over medium heat and cook the sausages, turning frequently, until golden and cooked through. Set aside to cool slightly. Once cooled, cut at an angle into thick slices.<br />
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Mix together the mustard and honey and set aside. Whisk all dressing ingredients together, then taste and season to your liking.<br />
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When the sweet potatoes are soft and golden remove from the oven. Add the sausage slices to the pan and gently toss the potatoes and sausages with the honey/mustard mixture. Return to the oven for a further 5 minutes or until everything becomes deliciously sticky.<br />
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Layer plates or bowls with salad greens, lentils and the sausages and potatoes. Top with thinly sliced red onion and drizzle with balsamic dressing.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com8tag:blogger.com,1999:blog-8714930752460027087.post-65998229641279191772011-10-30T13:36:00.000-07:002011-10-30T15:23:15.974-07:00Freaky Fingers<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="IMG_3857-2" height="339" src="http://farm7.static.flickr.com/6113/6295004913_709f2fff77.jpg" width="500" /></div>Boo! I've been a ghost lately but since it's Halloween I figured I should stop by and scare up some fun with these creepy cookies. These delectable digits may look ghastly, but they really are freakishly good! Go ahead and give your guests the finger this Halloween! You won't regret it! ; )<br />
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<b>Freaky Fingers</b><br />
Makes 20-30 fingers<br />
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200g all purpose flour<br />
100g caster sugar (superfine)<br />
100g butter<br />
1 egg yolk (maybe 2)<br />
1/2 tsp vanilla extract<br />
20-30 blanched almonds<br />
Red food colouring (paste is best)<br />
Small clean paintbrush<br />
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<i>A few notes:</i> <i>The fingers will spread in the oven so be sure to roll them quite thin. </i><i>Also, if a few of the almonds fall off after baking, try gluing them them back on with the red colouring paste. </i><br />
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Place the first 5 ingredients in a food processor with a pinch of salt and whiz until a ball of dough forms. If the dough isn't coming together, add another egg yolk. Tear off a piece of dough, slightly smaller than a golf ball, and roll into skinny cylinders. Place on a baking sheet lined with parchment paper - not too close together as they will spread during baking. Place an almond on the end of each finger and trim away any excess dough to neaten. Use a knife to make a few lines for the knuckles. Place in the fridge for 30 minutes. Heat oven to 180C/350F then bake until just firm, about 10-12 minutes, maybe less if you're fingers are thin. Just be sure to keep a close eye. Leave to cool a little, then paint each almond with red food colouring.<br />
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Recipe from <a href="http://www.bbcgoodfood.com/recipes/12986/halloween-treats-and-drinks">BBC Good Food</a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com8tag:blogger.com,1999:blog-8714930752460027087.post-34374305650212308082011-07-04T03:03:00.000-07:002011-07-04T03:10:25.394-07:00Happy Fourth of July Ya'll!<img alt="IMG_9557J" height="437" src="http://farm7.static.flickr.com/6032/5900036509_b432b3ccd7_z.jpg" width="640" />Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com7tag:blogger.com,1999:blog-8714930752460027087.post-8136761420757918892011-06-23T05:52:00.000-07:002011-06-23T06:13:35.755-07:00Fresh Pea, Basil and Halloumi Fritters<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="IMG_9214N" height="381" src="http://farm6.static.flickr.com/5235/5848848483_27e2435ca2.jpg" width="500" /></div>For the last few weeks, my husband and I have had the luxury of sleeping for seven (sometimes eight) whole, uninterrupted hours a night. Our little boy has finally established a regular sleeping pattern and it feels amazing.<br />
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The transition into parenthood was harder than we anticipated. We had been assured by our experienced family and friends that "things get easier" and "sleepless nights don't last forever" but until recently, we were understandably skeptical. Post baby was definitely harder than pre baby. Then one day, like magic, we knew what we were doing. We had become parents. Pros' in fact. The new normal had arrived and with Summer right around the corner, it was just in time.<br />
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Summer in Germany means mid-80 degree days and warm evenings. Still fairly hot for us English, but a far cry from the 100 degree Summers of Washington DC.<br />
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Lately, we've been taking advantage of the lovely weather and enjoying our meals outside. Sometimes we walk to the park, lay down a blanket, open a bottle and dine European style. Bread, olives, cheese and wine, combined with a little people watching, make for a tasty and relaxing treat.<br />
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For those of you enjoying your warm days dining under the sun, this recipe is for you. Either just out of the pan or just out of the picnic basket, these Pea, Basil and Halloumi Fritters are delicious. Serve them hot with roasted cherry tomatoes for a light dinner. Or eat cold leftover fritters with <a href="http://arecipeforaperture.blogspot.com/2010/12/sweet-chilli-jam.html">sweet chilli jam</a> and salad for a tasty lunch.<br />
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I'd like to thank you all for your patience during my absence. It feels great to be back. And I can't wait to share more deliciousness!<br />
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<b>Pea, Basil & Halloumi Fritters</b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Fresh peas are a wonderful component to this dish; however, they are not essential. If they are not available to you or you're simply short on time, frozen peas work just as well.</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
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100g all purpose flour<br />
1 tsp baking powder<br />
160 ml (2/3 cup) milk<br />
1 egg<br />
120g (3/4 cup) fresh or frozen peas<br />
2 large spring onions, finely chopped<br />
250g halloumi cheese, cut into 1cm cubes<br />
Large handful of fresh basil, roughly chopped<br />
Generous sprinkling red chili flakes<br />
Salt & black pepper<br />
Olive oil<br />
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Boil the peas for 2 minutes (only cook for 30 seconds or so if frozen) then drain and refresh under cold water.<br />
In a large bowl, combine the flour, baking powder, egg and milk and whisk to make a smooth batter.<br />
Season the batter with salt, red chili flakes and plenty of black pepper. Then add the remaining ingredients and mix well.<br />
Heat a little olive oil in a large non stick pan over medium-high heat. Drop spoonfuls of the mixture into the pan and cook in batches for 2-3 minutes each side. Drain on paper towels and sprinkle with sea salt if desired.<br />
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Makes approximately 12 fritters.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com16tag:blogger.com,1999:blog-8714930752460027087.post-91253813676516789052011-01-22T10:49:00.000-08:002011-01-22T10:49:23.286-08:00The Sweetest Thing I Ever Baked....<img alt="IMG_8392-2" height="500" src="http://farm6.static.flickr.com/5006/5375234933_a97b20215c.jpg" width="333" /><img alt="IMG_8433" height="500" src="http://farm6.static.flickr.com/5285/5375833342_d71b4f2146.jpg" width="333" /><br />
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Introducing 7 pounds and 1 ounce of pure deliciousness...<br />
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Miles Calder.<br />
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Our beautiful baby boy.<br />
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Born January 8th 2011 at 9:43pm.<br />
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I'll be back with recipes and more just as soon as I return from cloud number nine....Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com25tag:blogger.com,1999:blog-8714930752460027087.post-56882683562490144822010-12-22T01:35:00.000-08:002010-12-23T06:30:23.474-08:00Christmas Trees with Chocolate Orange Cream<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="IMG_7738" height="351" src="http://farm6.static.flickr.com/5130/5276909509_0991e035b7.jpg" width="500" /></div>If you're looking to add an unforgettable dessert to your holiday feast this year, I urge you to give these delightful little Christmas Trees a go!<br />
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With their colourful appearance and festive charm, these desserts are sure to be a memorable addition to any holiday table. <br />
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The glasses are filled with a rich, velvety chocolate orange cream and are topped with dark chocolate covered sugar cones and crushed Smarties.<br />
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Feel free to dress the cones in whatever style, colour or flavour you please. White chocolate and crushed peppermint candies would make for a deliciously festive tree! Or how about milk chocolate and crushed hazelnuts, almonds or pistachios?<br />
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The chocolate cream is versatile too. I love the subtle hint of orange zest, but mint extract, coffee liqueur or a pinch or two of cayenne pepper are all wonderful additions.<br />
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Onto a slightly different note: A few months ago, I told you I was working on a 'special creation'. Well it turns out that it might be ready a little earlier than expected. I have been informed by my doctor that the timer could go off at any moment! I am tired, anxious, excited, curious but more importantly; I am ready. It has been almost nine months after all! ; )<br />
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Have fun, stay warm and happy baking!<br />
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<b>Christmas Trees with Chocolate Orange Cream</b></div><div>Adapted from Verrines by Jose Marechal<br />
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<b>Chocolate Orange Cream:</b><br />
Fills approximately 10-12 small glasses<br />
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300ml heavy pouring cream<br />
200ml milk<br />
70g caster sugar<br />
6 egg yolks<br />
200g good quality dark chocolate, roughly chopped<br />
Finley grated zest of one orange<br />
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Heat the milk and cream together in a saucepan over a low heat to just below boiling point. Remove from the heat.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Whisk the sugar and egg yolks together in a bowl and then add to the hot cream, stirring constantly. Return the pan to a low heat and stir until the mixture thickens enough to coat the back of wooden spoon. Remove from the heat and add the dark chocolate and orange zest. Stir until smooth. Fill the glasses with the cream and refrigerate for at least two hours or preferably overnight.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div><br />
</div></div><b>Chocolate Trees:</b><br />
8-12 ice cream cones<br />
200g dark chocolate, roughly chopped<br />
Crushed Smarties to decorate<br />
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Place the dark chocolate in a heatproof bowl over a pan of barely simmering water. Stir until melted and smooth.<br />
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Starting with one at a time, paint the cones with the melted chocolate using a pastry brush and leave for 30 seconds or so before sticking on the Smarties. Repeat with remaining cones and refrigerate for 10 minutes or for up to 24 hours.<br />
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Whether you're suffering from festive fever or reveling in it, I'm pretty sure todays recipe will knock your stockings off!<br />
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Seriously, if you're looking to impress your friends, colleagues or loved ones with a special gift this year then look no further! This tasty homemade chilli jam is guaranteed to make folks happy.<br />
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Deliciously sweet yet wonderfully spicy, this jam is crawling with flavour and versatility. It's great with everything from robust cheeses and cold meats to grilled sausages or roast chicken. It's also pretty fantastic spread on hot buttered toast!<br />
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And did I mention that it's incredibly easy to make! A few hours of chopping, mixing and simmering and voila! People think you are a jam making queen! Or king?!</div><div><br />
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Do use caution when chopping though as these little red chillies are.....<br />
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<b>Sweet Chilli Jam</b></div><div><div>Makes approximately 2 large jars or 4 small.<b></b></div><div>Adapted from BBC Good Food.<br />
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Note:<i> If making as a gift, be sure to label the jars with the date and storage instructions. </i><br />
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9 fresh red chillies, roughly chopped<br />
7 red bell peppers, deseeded and roughly chopped<br />
8 garlic cloves<br />
400g can cherry tomatoes (use regular chopped tomatoes if you can't find cherry)<br />
700g castor sugar<br />
200ml red wine vinegar<br />
1 tsp salt<br />
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Place the red pepper, chillies (with seeds) and garlic cloves into a food processor and pulse until finely chopped.<br />
Scrape the mixture into a heavy bottomed pan with the cherry tomatoes, castor sugar, vinegar and salt. Bring the mixture to a boil and then reduce heat and simmer for 1-2 hours, stirring frequently.<br />
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When the jam becomes very thick and sticky, remove from the heat and cool slightly. The mixture will thicken more as it cools. If the jam is taking longer to thicken, try increasing the heat for the last 20 minutes or so while keeping a close eye and stirring regularly. <br />
Pour the jam into sterilized jars and store in a cool dark place for 3-6 months. Refrigerate once opened.<br />
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And these German potato pancakes, otherwise known as Kartoffelpuffer, were one of the many recipes I couldn't wait to make.</div><div><br /></div><div>My first encounter with these crispy treats was in a cosy German restaurant that has since become a favourite of mine. They were served fresh out of the pan with a delicious apple sauce and were accompanied by a nice tall glass of Hefeweizen. The perfect combination, if you ask me! </div><div><br /></div><div>Kartoffelpuffer are typically made of raw grated potato and onion, flour, eggs and seasoning. They are known and loved throughout Germany and are prepared in various ways from region to region. In the Rhineland they are sometimes eaten with buttered <i>Schwarzbrot</i> (Black Bread). In Bavaria they are typically served with sauerkraut. Other regional variations include Kartoffelpuffer with sugar and cinnamon or smoked salmon and creme fraiche. Though it seems that most Germans favour the more traditional variation: Kartoffelpuffer with apple sauce.</div><div><br /></div><div>As you can tell, these pancakes are incredibly versatile. Last night I topped some leftover cakes with crispy bacon and fresh avocado. Delicious! </div><div><br /></div><div>I'd imagine they'd also be good made with butternut squash, sweet potato, leeks, carrots or zucchini. The possibilities are endless.</div><div><br /></div><div>Below is a typical yet tasty recipe for Kartoffelpuffer. Feel free to experiment with ingredients such as bacon, chives, garlic, chilli flakes or any of the ingredients mentioned above.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_VOgQl2P9kDs/TOkKcXcpJaI/AAAAAAAABM0/nvNz6adfx6g/s400/IMG_6891.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5541972298902873506" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Guten Appetit! </div><div><br /></div><div>Serves 4-6</div><div><br /></div><div>1 kg starchy potatoes, peeled and rinsed</div><div>1 large onion</div><div>1/3 cup flour</div><div>2 eggs</div><div>1-1/2 tsp sea salt</div><div>1/2 tsp dried thyme</div><div>Black pepper to taste</div><div>Vegetable or Canola oil for frying</div><div><br /></div><div>Grate the potatoes using a food processor or box grater. Put the grated potato into a clean dish towel or some cheesecloth and squeeze out as much excess liquid as possible. Transfer the potato to a large mixing bowl.</div><div><br /></div><div>Peel and grate the onion and add to the potatoes.</div><div><br /></div><div>In a separate bowl, mix together the flour, eggs, salt, pepper and thyme. Add to the potato mixture and stir well to combine.</div><div><br /></div><div>Heat a large frying pan with 3-4 tbls oil. Add a spoonful of the potato mixture to the hot oil and flatten down with a spatula. Cook 3-4 pancakes at a time, turning once until golden and crisp.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="http://4.bp.blogspot.com/_VOgQl2P9kDs/TOkK45wpPqI/AAAAAAAABM8/4GSHCH0zbCo/s400/IMG_6955.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5541972789149908642" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Serve with apple sauce if desired.</div><div><br /></div>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com12tag:blogger.com,1999:blog-8714930752460027087.post-49301255311655944952010-10-21T03:21:00.000-07:002010-10-21T03:23:56.114-07:00And Just like that, It was Autumn.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFRQQqzu-LqKcDYTlH4Ci60E_CzJ_ti95aiAZDLPFNz7HAWwh8-o2Xr4qUV0GZiDK0XTbLRji-Yjn3_K5GgAoiAdLu6wQ4XQEVpfY12GKLhjOvJbWzYrNnbvgjWHWJ6krbnDVR6FPjac/s1600/IMG_6556.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFRQQqzu-LqKcDYTlH4Ci60E_CzJ_ti95aiAZDLPFNz7HAWwh8-o2Xr4qUV0GZiDK0XTbLRji-Yjn3_K5GgAoiAdLu6wQ4XQEVpfY12GKLhjOvJbWzYrNnbvgjWHWJ6krbnDVR6FPjac/s400/IMG_6556.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5530442786918869394" /></a>As I sit here, at my living room window, watching the beautiful Autumn leaves float almost weightlessly to the ground, I'm finding it hard to believe that it's Fall already. Has it really been that long?<br /><br />The last eight months here in Germany have been an adventure. At times difficult; however, like all good adventures, rewarding. Neither me nor my husband were expecting some of the difficulties we encountered but the experience so far has undoubtedly made us stronger and more patient.<br /><br />Our original plan was to purchase a home here in Germany. A process that soon became nightmarish. Not impossible, but dreadful none the less. After two months of visiting numerous banks and viewing multiple homes, we eventually found a house and a bank that was willing to finance it.<br /><br />The home was exactly what we were looking for. We absolutely loved it. Maybe too much.<br /><br />Two days before we were scheduled to sign the contract, the owner of the home sold it to someone else.<br /><br />This was bad. Real bad!<br /><br />We had spent three whole months focusing on and prepping for a home we believed would soon be ours. Add those to the two months we spent finding the home and we had been here almost half a year and were still living in a hotel. I was frustrated, angry and completely exhausted.<br /><br />We were back to square one with the beautiful summer slipping thru our grasp. We decided to clear our heads and visited my home town, by the sea, for two wonderful weeks.<br /><br />Upon our return to Germany, we let a little part of our German dream die, and decided to rent.<br /><br />This process was also difficult, but with the help of a great immobelien (real estate agent) our perseverance soon paid off. We've been in our new apartment now for three weeks. We are just around the corner from being settled and it feels so good.<br /><br />One of the things we were surprised to find when looking at apartments in Germany is that very few of them have fitted kitchens! In cases like these, it is the renters responsibility to install one. With the help of a few new German friends we managed to install an "emergency" kitchen while our new one is being made. The kitchen will arrive in November and I am so excited I could pop!<br /><br />So, if it wasn't for some great people, good beer (though it has been a while), delicious sausages, amazing breads and an endless variety of tasty mustards, it would have been a very long and arduous journey thus far.<br /><br />More about German culinary goodness in the next post!<br /><br />For now though, I want to thank you all for sticking by me through this difficult transition. Your patience and support has meant a lot and I can't thank you enough.<br /><br />Oh, and one last thing...I am currently working on a very special creation! It's been baking for almost seven months and will be ready sometime in January! I have a feeling it will be scrumptious! ;-)<br /><br />More soon....Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com21tag:blogger.com,1999:blog-8714930752460027087.post-56623491062289575232010-02-15T11:00:00.000-08:002010-02-15T11:57:11.789-08:00A New Chapter!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtumvLfvyl69eY054wjVhs8w9Rb28dhyGy0WU9p8tjSeEXS5uzFqOPgHCapDjC9PZpeaEAOxwatz1dOqZ55kVaO000Eyg2q6rxXMl0REaq5V5JreWrVcM_txEE3XLoCHX4RTjB1JCeCM/s1600-h/IMG_3795.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtumvLfvyl69eY054wjVhs8w9Rb28dhyGy0WU9p8tjSeEXS5uzFqOPgHCapDjC9PZpeaEAOxwatz1dOqZ55kVaO000Eyg2q6rxXMl0REaq5V5JreWrVcM_txEE3XLoCHX4RTjB1JCeCM/s400/IMG_3795.jpg" alt="" id="BLOGGER_PHOTO_ID_5435552744902248498" border="0" /></a>More specifically, a new home in a new country.<br /><br />There's one problem though; these changes will require my absence for a short while.<br /><br />To explain the situation better, I have answered a few questions that I thought some of you may have. Sort of like an anticipatory FAQ :)<br /><br />Here goes...<br /><br /><br /><br /><br /><br />Q: Why are you leaving Washington DC? I thought you liked it here?<br /><br />A: I do like DC and I'm going to miss it very much. However, an exciting opportunity has come up in Europe for my husband and I.<br /><br />Q: Europe? Where?<br /><br />A: The German state of Baden-Württemberg. Neither me or my husband have lived in Germany before, so this a big first for both of us!<br /><br />Q: When do you leave?<br /><br />A: We were supposed to be leaving today! However, due to complications caused by the recent snowstorm, we will now be leaving next week.<br /><br />Q: What do you mean by absent? Are you going to abandon your blog?<br /><br />A: NO! Not at all! Well maybe for a little while. Here's the thing:<br /><br />The entire contents of my kitchen, along with the rest of our stuff, are packed and will soon be making their way across the Atlantic ocean. We have been told the shipment could take up to 90 days to arrive! During that time, we will be searching for somewhere to live. This is where the possibility of a temporarily neglected blog comes in. I won't have the equipment I need to cook until we find a home and our belongings have arrived. All I'll have is a suitcase full of clothes, my laptop, my camera equipment and my husband.<br /><br />Q: So you might not be able to cook for three months?<br /><br />A: Nope. Unless our stuff arrives sooner and we find a home quicker than expected. Or perhaps the hotel we stay in let's me use their kitchen ... unlikely! :)<br /><br />Q: Are you going to miss cooking?<br /><br />A: Definitely! Don't get me wrong, I love to eat out. Especially in different countries, but not every single day for 3 months! No doubt I'll enjoy local food and hotel room service for a while. But before long, I'll be begging for the day our stuff arrives and my new kitchen is up and running!<br /><br />Q: Will you keep us updated?<br /><br />A: Absolutely! As often as I can. I have recently set up a <a href="http://www.facebook.com/pages/A-Recipe-For-Aperture/307772401251">Facebook page</a> that I will update frequently. I'll fill you in on all the German / European cuisine I come across. I'll visit farmers markets, cafés, restaurants and vineyards. And when we're settled I plan to explore the culinary wonders and delights that all of Europe has to offer. Paris and Rome here I come! :)<br />My camera and I will share these adventures with you every step of the way.<br /><br /><br />Thank you for listening, for your support and your understanding. I'll catch up with you all soon.<br /><br />Goodbye for now.<br /><br />JennieJenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com41tag:blogger.com,1999:blog-8714930752460027087.post-19836234568263343712010-02-04T06:30:00.000-08:002010-12-11T16:22:37.123-08:00Chocolate Fondant Puddings<a href="http://4.bp.blogspot.com/_VOgQl2P9kDs/S2nd8NMQYiI/AAAAAAAABBc/dJyTGKb_ous/s1600-h/IMG_3557.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434118451802169890" src="http://4.bp.blogspot.com/_VOgQl2P9kDs/S2nd8NMQYiI/AAAAAAAABBc/dJyTGKb_ous/s400/IMG_3557.jpg" style="cursor: pointer; float: left; height: 271px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a>Have you ever had one of those days where you'll do just about anything to satisfy a craving? Not just any craving but a ridiculously chocolaty one.<br />
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For me, that day was yesterday. I wanted the tastiest, gooiest,<em></em> chocolatiest <em></em> thing I could think of. And Chocolate Fondant Puddings seemed like the right way to go.<br />
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These decadent desserts go by several different names. Some of you may know them as Chocolate Lava Cakes or Molten Chocolate Cakes. They are easy to make and versatile. A splash of Bailey's Irish Cream, <span class="menu_by clrfix">Cointreau or some finely grated orange zest </span> are all wonderful additions. They are great for dinner parties and celebrations. And they would certainly sweeten up that special someone. Your Valentine perhaps?!<br />
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So go on, let your hair down. Indulge your taste buds in the chocolatiest way possible!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMafuyPGZmLwB3aVmOxj5ljM_cPVOcMyxO48SGcRHdUwIToKS6KplPXfcuR1DsHKRQ-Gfac_iXXXyDpc3hrw_Pih6mz8FZj74M5Puer4xhmpX7IFTysRtnEuAl3SdJnVWddVLuV_NtF7g/s1600-h/IMG_3681.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434094605801854594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMafuyPGZmLwB3aVmOxj5ljM_cPVOcMyxO48SGcRHdUwIToKS6KplPXfcuR1DsHKRQ-Gfac_iXXXyDpc3hrw_Pih6mz8FZj74M5Puer4xhmpX7IFTysRtnEuAl3SdJnVWddVLuV_NtF7g/s400/IMG_3681.jpg" style="cursor: pointer; height: 267px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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<b>Chocolate Fondant Puddings</b><br />
Serves 8, Makes 9<br />
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Note:<span style="font-style: italic;"> This recipe yields an extra serving to allow for errors and to determine cooking time. They can be made and frozen up to 1 month in advance. <span style="font-style: italic;">Allow an extra 5 minutes of cooking time if baking from frozen. </span> </span><span style="font-style: italic;">Halve the recipe if you wish, or keep the extras for another time. </span><br />
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200g good quality bittersweet chocolate, chopped into pieces<br />
200g butter, cut into pieces<br />
200g caster sugar (superfine)<br />
200g plain flour<br />
4 eggs plus 4 yolks<br />
50g melted butter for brushing<br />
Cocoa powder for dusting<br />
9 small ramekins<br />
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First off prepare your ramekins. Brush the entire inside of each one generously with the melted butter and then refrigerate or freeze. Brush more melted butter over the chilled ramekins, then, with one ramekin at a time, add a spoonful of cocoa powder. Tilt and turn the ramekin so the powder completely coats the butter. Tap out any excess powder and repeat with the remaining ramekins.<br />
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Slowly melt the chocolate and butter together in a bowl over a pan of gentle simmering water. Remove from the heat and stir until smooth. Set aside to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBjfT8EUZWWIXA-CIKKAs1Mh29IjNRw_0PMBEvEX9TxrYLTgB8B8f58w-7sSLgJjPMiF6vi4G6g7FnTh9khDa_fT9GoDI_zNc96kucg3vVM30xTZ3mLfcmI154AbQD6ZNUmJgJDmpN2o/s1600-h/IMG_3396.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433732065316716098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBjfT8EUZWWIXA-CIKKAs1Mh29IjNRw_0PMBEvEX9TxrYLTgB8B8f58w-7sSLgJjPMiF6vi4G6g7FnTh9khDa_fT9GoDI_zNc96kucg3vVM30xTZ3mLfcmI154AbQD6ZNUmJgJDmpN2o/s400/IMG_3396.jpg" style="cursor: pointer; height: 400px; margin: 0pt 0px 0px 0pt; width: 267px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDVMVjnGJGTKykUPkexK9q0l1CT-mEBf5lqza6DEH0R9V5OfD-AkmbBqvTAbmcCZGkjWfTxQK2fvlJTeed8vfpC4_YwRzUpkUbuHaczug4mWzAuHr2TNxK-TWKtHYnG9euoUBr08H2CM/s1600-h/IMG_3466+%283%29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433732344290843090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDVMVjnGJGTKykUPkexK9q0l1CT-mEBf5lqza6DEH0R9V5OfD-AkmbBqvTAbmcCZGkjWfTxQK2fvlJTeed8vfpC4_YwRzUpkUbuHaczug4mWzAuHr2TNxK-TWKtHYnG9euoUBr08H2CM/s400/IMG_3466+%283%29.jpg" style="cursor: pointer; height: 400px; margin: 0pt 0px 0px 0pt; width: 267px;" /></a><br />
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Using a separate bowl, whisk the eggs, egg yolks and sugar together until thick and pale. Sift in the flour and beat to combine.<br />
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Gradually pour the melted chocolate into the egg mixture, stirring thoroughly as you go. Keep mixing until you achieve a loose cake batter.<br />
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Divide the chocolate batter evenly between each ramekin. Chill for at least 30 minutes, or freeze for up to one month. Add an extra five minutes to the cooking time below if baking from frozen.<br />
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Preheat oven to 400F. Place ramekins on a baking tray and bake for 10-12 minutes until the tops form a crust and the cakes begin to separate from the sides. Be careful not to overcook them as the runny chocolate center is essential. Remove from the oven and leave to rest for one minute. Gently tip the pudding out of the ramekin onto a plate. Serve with fresh berries and vanilla ice cream.<br />
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Recipe adapted ever so slightly from <a href="http://www.recipezaar.com/Gordon-Ramsays-Chocolate-Fondant-353558">recipezaar.<br />
</a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com37tag:blogger.com,1999:blog-8714930752460027087.post-57522419560153026962010-01-25T05:45:00.000-08:002010-01-30T14:49:02.093-08:00Bubble & Squeak Cakes with Tomatoes & Poached Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VOgQl2P9kDs/S1uRUeZdD8I/AAAAAAAAA6s/7e5iOYcSSMo/s1600-h/Very+Latest.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 305px;" src="http://4.bp.blogspot.com/_VOgQl2P9kDs/S1uRUeZdD8I/AAAAAAAAA6s/7e5iOYcSSMo/s400/Very+Latest.jpg" alt="" id="BLOGGER_PHOTO_ID_5430093556668501954" border="0" /></a> Bubble and what?...You've gotta give it to us Brits. We certainly know how to name our dishes! Spotted Dick, Toad in the Hole, Bangers and Mash, Bubble and Squeak! I don't understand this silliness any more than the next person, but I do love it.<br /><br />This traditional English dish is made up of several different vegetables, typically leftover from a Sunday roast. Taking a mixture of any cooked vegetable, mashing it up, and pan frying it until golden will qualify as Bubble and Squeak. Traditionally though, potatoes, onions, cabbage or sprouts are used.<br /><br />I like to mold my bubble and squeak into little cakes and serve them with a nice poached egg on top. The occasional piece of crispy bacon is also a welcomed addition!<br /><br />Instead of making individual cakes, you can make one big portion if you prefer. Just pat the mashed vegetables into a pan heated with olive oil and fry until golden and crisp.<br /><br />Feel free to experiment with leftover vegetables such as squash, sweet potatoes, parsnips or swede. And remember... watch out for the bubbles and listen carefully for the squeaks!<br /><br />Makes 4 cakes (serves 2)<br /><br />Note: These cakes can be made from scratch or you can use leftover cooked vegetables.<br /><br />For the Bubble and Squeak:<br />1lb potatoes, peeled, cooked and mashed with a tablespoon or two of butter<br />1/2lb Brussels sprouts, cooked and roughly chopped<br />1 onion, chopped<br />1/4 cup seasoned flour<br />Butter<br />Olive oil for frying<br /><span style="font-family:'Trebuchet MS',sans-serif;"></span><br />To Serve:<br />2 eggs (optional)<br />Cherry tomatoes on the vine (optional)<br /><br />In a large bowl, roughly mix together the potatoes and Brussels sprouts.<br />Melt a knob of butter in a pan and cook the onion until really soft and beginning to brown. Mix with the potatoes and sprouts and season generously with salt and black pepper. Form the mixture into cakes and chill until firm for 1 hour or for up to 24 hours. Coat each cake in the seasoned flour. Heat a generous amount of olive oil in a large pan and fry the cakes until golden and crisp on both sides. At the same time, poach the eggs and grill the tomatoes. Place the tomatoes on a baking tray, drizzle with a little olive oil and season with salt and pepper. Grill (broil) until they begin to soften and blister. About 3-4 minutes. Top two cakes with a well drained poached egg and serve with the grilled cherry tomatoes.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com37tag:blogger.com,1999:blog-8714930752460027087.post-74663638605556732402010-01-18T19:38:00.000-08:002010-01-18T20:15:07.469-08:00World's Best Baked Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VOgQl2P9kDs/S1UtjxfV7qI/AAAAAAAAA4M/DoYnQ6uZl8s/s1600-h/IMG_2994+%282%29.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 288px; height: 400px;" src="http://4.bp.blogspot.com/_VOgQl2P9kDs/S1UtjxfV7qI/AAAAAAAAA4M/DoYnQ6uZl8s/s400/IMG_2994+%282%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5428295018468470434" border="0" /></a>"I've found it. The best onion recipe—it's smashing, pukka, the absolute dog's kahunas! I love it served with cod, but it's also great with roast chicken. You've got to try it."<br /><br />Above were Jamie Oliver's exact words when describing these onions in the cookbook 'Happy Days with the Naked Chef '. And the man wasn't kidding! These really are the worlds best onions!<br /><br />I received the Happy Days cookbook back in 2002, shortly after it was published. It's one of Jamie's earlier books and probably the first decent cookbook I owned. Since then, I have made these onions many times. The original recipe consists of onions, double cream (heavy cream), Parmesan, garlic and rosemary. However, I often take advantage of their versatility by tweaking them here and there. For example, I like to add finely chopped mushrooms to the the cream as they offer a bit of texture and tremendous flavour to the filling. Also, I sometimes replace the Parmesan with blue cheese when serving them with steak. Another variation I like, is to top the onions with some breadcrumbs mixed with freshly chopped thyme. Delicious!<br /><br />Today I have prepared them with the addition of finely chopped mushrooms, a mix of both light and double cream, and a little extra garlic.<br /><br />If you're looking for a recipe that is decadent, delicious or 'the absolute dog's kahunas' as Jamie Oliver so eloquently put's it, then try this one, you won't be disappointed!<br /><br />Serves 4<br /><br />4 tennis-ball-sized white onions, peeled<br />3/4 cup finely chopped mushrooms<br />3 medium garlic cloves, finely chopped<br />2 tsp freshly chopped rosemary<br />8-9 tbls double (heavy) cream. You can also use light cream or a mixture of both<br />4 slices of pancetta or streaky bacon<br />A few good handfuls of grated Parmesan cheese, plus a little extra for topping<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VOgQl2P9kDs/S1ObhQ6HQRI/AAAAAAAAA4E/vla-e1wNu7Y/s1600-h/IMG_2977.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_VOgQl2P9kDs/S1ObhQ6HQRI/AAAAAAAAA4E/vla-e1wNu7Y/s400/IMG_2977.jpg" alt="" id="BLOGGER_PHOTO_ID_5427852971688280338" border="0" /></a><br /><br />Note: In the book, Jamie boils the onions but I prefer to steam them. Steaming takes a bit longer but the onions will be more crisp.<br /><br />Boil the onions for 15 minutes or steam for about 25. The onions need to be slightly tender.<br />Remove from the pan and set aside to cool. With a sharp knife cut an inch off the stem end of each onion. Then, cut about a heaping tablespoon out of the inside of each onion being sure to leave the outer layers intact. Finely chop and set aside for the filling.<br /><br />Preheat oven to 400F. Wrap each hollowed onion with a slice of pancetta or bacon and secure with a sharpened sprig of rosemary if desired.<br /><br />Heat a little olive oil in a pan. Add reserved chopped onion, garlic, mushrooms and rosemary. Cook for a few minutes until softened. Add cream and remove from the heat. Stir in the Parmesan and season with salt and pepper.<br /><br />Place onions onto a roasting tray and spoon some of the cream mixture into each one. Sprinkle with a little Parmesan and bake for about 25-30 minutes until tender, depending on the size of the onions.<br /><br />Recipe adapted from 'Happy Days with the Naked Chef' by Jamie Oliver.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com34tag:blogger.com,1999:blog-8714930752460027087.post-74445504129247444802010-01-12T06:35:00.000-08:002010-01-12T08:11:59.460-08:00Roasted Beetroot Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VOgQl2P9kDs/S0uQRvLNWKI/AAAAAAAAA2M/fA4m0GGprmQ/s1600-h/IMG_2791.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_VOgQl2P9kDs/S0uQRvLNWKI/AAAAAAAAA2M/fA4m0GGprmQ/s400/IMG_2791.jpg" alt="" id="BLOGGER_PHOTO_ID_5425588810493548706" border="0" /></a>Beetroot. There was a time when the mere thought of eating it would make me shudder. This aversion was doubtlessly associated with the pickled horrors of my youth ... thick slices of soft, slimy, vinegary beetroot. Yuck.<br /><br />However, after a <a href="http://arecipeforaperture.blogspot.com/2009/10/roasted-squash-beetroot-goats-cheese.html">recent</a> and successful bid to forgive foods that in my earlier days were labeled inedible, I decided to make an "All" beetroot dish! A fresh, vibrant, sexy, beetroot soup.<br /><br />This soup is healthy, wholesome and satisfying. The perfect combination for a winter warming dish. It is also wonderfully refreshing when served chilled in the summertime.<br /><br />Like most vegetables, beetroot benefits from roasting, intensifying it's sweet and earthy flavour. The tangy creme fraiche pairs fabulously with the naturally sweet beetroot.<br /><br />This recipe is so simple and can be made up to two days in advance. Roasting the beetroot ahead of time will make it even easier.<br /><br />Serves 4<br /><br />4-5 medium to large beetroot, trimmed and scrubbed<br />1 large onion, chopped<br />1 carrot, chopped<br />1 large garlic clove, crushed<br />1 sprig fresh thyme<br />1 large bay leaf<br />4-5 cups hot chicken or vegetable stock<br />3 tbls or more of whipping cream<br />Creme fraiche or sour cream to serve<br /><br />Preheat oven to 400F. Wrap each beetroot individually in tin foil and cook for one hour until tender. Insert a knife or toothpick into the center to check. Allow to cool. Using gloves, pinch the skin to remove. It should come off with little resistance. Chop beetroot into bite size pieces.<br /><br />Meanwhile, heat a few tbls of butter in large pan. Add onion and carrot and cook until softened, about 7 minutes. Add garlic and cook for a further 30 seconds or so. Add the bay leaf, thyme and 4 cups of chicken stock to the pan. Bring to a boil, then cover and simmer for 20-25 minutes.<br /><br />Add the cooked beetroot pieces to to the pan, stir and remove from the heat. The goal here is not to overcook the beetroot in order to retain its vibrancy. Allow mixture to cool. Once cooled, discard thyme sprig and bay leaf. Transfer mixture to a food processor and blend until smooth. The soup should be thick but not too thick. Gradually add the leftover cup of hot stock if needs be. Reheat soup over a medium-low heat and slowly stir in the cream. Season to taste with salt and pepper. Serve with creme fraiche or sour cream.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com27tag:blogger.com,1999:blog-8714930752460027087.post-74136044308125512742010-01-03T18:15:00.000-08:002010-01-04T20:50:18.399-08:00Vegetarian California Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9-iQKV1W-i7Kqr09n-p5m2say-LK5QTM7mfjKFJq0kC2QJCNLiWkusthlCqNPNo9YsG0WyHRQiZSdT-nT5_1-PVymSnzbxwmeiWGhh6SRZizMMAQeyNJHLNNgY108Je4oAjNEwlTDDM/s1600-h/1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9-iQKV1W-i7Kqr09n-p5m2say-LK5QTM7mfjKFJq0kC2QJCNLiWkusthlCqNPNo9YsG0WyHRQiZSdT-nT5_1-PVymSnzbxwmeiWGhh6SRZizMMAQeyNJHLNNgY108Je4oAjNEwlTDDM/s400/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5422634524758579554" border="0" /></a>New Year's Resolution # 6: Make More Sushi!<br /><br />After traveling around Japan, I developed a love for Sushi. Well, almost all Japanese food actually. You may be surprised to know; however, that the "California Roll" is named that for a reason. It was born in California. Ichiro Mashita, a sushi chef at the Tokyo Kaikan restaurant in LA invented the rolls in the early 1970's.<br /><br />Traditionally, California Rolls consist of avocado, cucumber and crab meat. However, if you're like me and aren't a huge fan of spider-like crustaceans, I recommend trying this vegetarian version of the California Roll. Alternatively, you could use imitation crab meat or cooked shrimp in place of the crab.<br /><br />Getting sushi rice right can be a challenge. I've gone through my fair share of <span class="rkr">it </span>in attempts to master the art. Rice vinegar, sugar and salt is a mixture referred to as <span style="font-style: italic;">Awase-zu</span> and is the seasoning added to cooked sushi rice. Finding the right ratio between these simple ingredients is key. Also, it is very important to properly wash, rinse and drain the rice which in turn can seem tedious and time consuming, but essential for good results. I guarantee, once you get the hang of it, your kitchen will become your new "sushi place"!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VOgQl2P9kDs/S0FQYzV8B7I/AAAAAAAAA1c/ybop8Yx-z0M/s1600-h/IMG_2461.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_VOgQl2P9kDs/S0FQYzV8B7I/AAAAAAAAA1c/ybop8Yx-z0M/s400/IMG_2461.JPG" alt="" id="BLOGGER_PHOTO_ID_5422703813360093106" border="0" /></a><br /><br />I hope everyone had great New Year!<br /><br />I leave you with a picture of me dressed as a Geisha in Kyoto, Japan. A beautiful city that I hope to return to one day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VOgQl2P9kDs/Sz6uoHc7CTI/AAAAAAAAAz0/dzgsAGc5Ooc/s1600-h/n1519322163_30019224_7694.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_VOgQl2P9kDs/Sz6uoHc7CTI/AAAAAAAAAz0/dzgsAGc5Ooc/s400/n1519322163_30019224_7694.jpg" alt="" id="BLOGGER_PHOTO_ID_5421963005619013938" border="0" /></a><br /><br />Makes approximately 5 Rolls (between 35 and 40 pieces)<br /><br />Note: I highly recommend using a rice cooker to make sushi rice as it produces the best results at the click of a button.<br /><br />For the rice:<br />3 cups raw sushi rice<br />3 1/4 cups water<br />1/3 cup plain rice vinegar<br />2 tbls superfine (caster) sugar<br />1 tsp salt<br /><br />For the filling:<br />5 toasted nori sheets<br />1-2 avocados, peeled, pitted and sliced<br />1 English cucumber, cut into long spears<br />1-2 carrots, peeled and julienned<br />About 1 tbls each of black and white sesame seeds<br />Cooked shrimp or crab (optional)<br /><br />Equipment:<br />Rice cooker<br />Bamboo rolling mat<br />Wooden rice paddle<br /><br />Place rice into a large bowl and fill with cold water. Stir briskly with your hands and pour away the cloudy water. Repeat this process 5 or 6 more times or until the water runs clear. Next, drain the rice in a colander for about 30 minutes.<br /><br />Once the rice is drained, tip into a rice cooker and set to cook. Once the cooker bleeps, let the rice sit for a further 5 to 10 minutes.<br /><br />Place the vinegar, sugar and salt in a saucepan and bring to a gentle simmer. Remove from the heat and allow to cool.<br /><br />Place the hot rice into a large, shallow, nonmetallic bowl. I use a large baking dish. Spread out the rice and slowly add the vinegar mixture. While adding the vinegar mixture, mix the rice with a wooden paddle using quick cutting strokes. While mixing the rice in a slicing motion you will need to fan it with your other hand. I use a large circular lid to do this. Fanning will cool the rice and help it to produce a wonderful glossy shine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimetWKNmUWndRYAdG89nOUZsI9RhlvJOx-vqr_eet7eYCwLOKlurD2b5oJaDzu5YAJFbjdVYv0vOx08cqEq8B2yofU-PY4qCQBlIUX8g4n4AQUb0Fzt8uYxnWCveK0VzNqd56e6xNdsfk/s1600-h/IMG_2252.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimetWKNmUWndRYAdG89nOUZsI9RhlvJOx-vqr_eet7eYCwLOKlurD2b5oJaDzu5YAJFbjdVYv0vOx08cqEq8B2yofU-PY4qCQBlIUX8g4n4AQUb0Fzt8uYxnWCveK0VzNqd56e6xNdsfk/s200/IMG_2252.jpg" alt="" id="BLOGGER_PHOTO_ID_5422664177727437122" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz9gmj0F1qzQhL6lM3LVy6pVk4SlA3Cifbc9K__3qcV3UG_KMAwSvstPF4B9aMlSJo8vW_4TpKFSTpb-jEFLNLFbyNG0PYOuWjcwVjiztWBeFf5xJm4UXCmoRrSDGrPNuFmCM8ojUL28/s1600-h/IMG_2260.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz9gmj0F1qzQhL6lM3LVy6pVk4SlA3Cifbc9K__3qcV3UG_KMAwSvstPF4B9aMlSJo8vW_4TpKFSTpb-jEFLNLFbyNG0PYOuWjcwVjiztWBeFf5xJm4UXCmoRrSDGrPNuFmCM8ojUL28/s200/IMG_2260.jpg" alt="" id="BLOGGER_PHOTO_ID_5422664888505711986" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VOgQl2P9kDs/S0EtfiBvK7I/AAAAAAAAA08/59lC54GFEus/s1600-h/IMG_2288.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 134px;" src="http://1.bp.blogspot.com/_VOgQl2P9kDs/S0EtfiBvK7I/AAAAAAAAA08/59lC54GFEus/s200/IMG_2288.jpg" alt="" id="BLOGGER_PHOTO_ID_5422665446064073650" border="0" /></a><br /><br />Cover the rolling mat completely with cling film (plastic wrap). This makes the mat easier to clean.<br />Lay one nori sheet onto the rolling mat. Using wet hands, evenly spread a portion of the rice over the nori sheet, leaving 3/4 inch visible at the end furthest away from you. Sprinkle with black and white sesame seeds and carefully turn the sheet over. Place the cucumber, carrot and avocado in the center of the sheet. At the base of the mat, start to roll over the ingredients, pressing firmly as you go. Once you have formed a log shape, lift up mat and apply gentle pressure back and forth to ensure the roll is firmly molded.<br /><br />Using a very sharp, wet knife, trim the ends of the roll and cut into thick slices. Repeat process with the remaining nori sheets and ingredients. Serve with soy sauce, pickled ginger and wasabi.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3QKkEMuzAue25yx6KuycY7fTp4vesWkGfvGjH6yBRuwP3hLwwT528OMGB4J6SJ8dh5n7A49xoTi36wgu6Ytf62JlE-fIhiW_GQPm2zwrx-UuhMegGtMv5VNYbMmCCHUsETNvkdtc1I8/s1600-h/IMG_2393.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3QKkEMuzAue25yx6KuycY7fTp4vesWkGfvGjH6yBRuwP3hLwwT528OMGB4J6SJ8dh5n7A49xoTi36wgu6Ytf62JlE-fIhiW_GQPm2zwrx-UuhMegGtMv5VNYbMmCCHUsETNvkdtc1I8/s400/IMG_2393.jpg" alt="" id="BLOGGER_PHOTO_ID_5422701490103853314" border="0" /></a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com39tag:blogger.com,1999:blog-8714930752460027087.post-80149662182165589122009-12-20T12:01:00.000-08:002009-12-20T14:04:53.132-08:00White Chocolate, Cranberry & Orange Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VOgQl2P9kDs/SyqqkmYIAJI/AAAAAAAAAx4/D6T_sPSNHrk/s1600-h/IMG_2060.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_VOgQl2P9kDs/SyqqkmYIAJI/AAAAAAAAAx4/D6T_sPSNHrk/s400/IMG_2060.JPG" alt="" id="BLOGGER_PHOTO_ID_5416329047620190354" border="0" /></a>Flour, sugar, butter and salt are ingredients that, in my opinion, produce the worlds tastiest biscuit. Shortbread. Simple and perfect. So why mess with the charming simplicity of this Scottish marvel by adding white chocolate, orange zest and cranberries? Well, because simplicity goes hand in hand with versatility, which is why shortbread is so special. Mixed fruits and herbs, such as dried Apricots, Lavender, Rosemary and Thyme are great additions to shortbread, as is Parmesan cheese.<br /><br />There are dozens of combinations that take shortbread to a whole new level and this is one of them.<br /><br />The idea came after making a variety of <a href="http://arecipeforaperture.blogspot.com/2009/11/assorted-chocolate-truffles.html">chocolate truffles</a> that included a white chocolate, cranberry and shortbread combination. I quickly realized that these festive flavours would be delicious in biscuit form.<br /><br />This shortbread would make a lovely addition to your Christmas dessert table. It would also be delightful on Christmas Eve with an ice cold glass of milk. Something I'm sure, a white bearded man in a big red suit could attest to!<br /><br />For us, Christmas this year will be a large affair. We have friends and family coming from all over. We will also be doing some traveling here and there. So, if I don't see you again before the holiday, I wish you all a very Merry Christmas!<br /><br />Makes about 30 biscuits<br /><br />2 cups all purpose flour, sifted<br />2/3 cup powdered sugar (icing sugar) sifted<br />1 cup (2 sticks) unsalted butter, softened<br />1 tsp vanilla extract<br />1/2 tsp salt<br />1/2 cup dried cranberries, roughly chopped<br />1/3 cup white chocolate chips<br />Finely grated zest of 1 orange<br /><br />No need to cream the butter and sugar and all that other faff. Just put the flour, sugar, butter, vanilla, salt and orange zest into a large mixing bowl and stir until well combined. I find it easier to use my hands. Be sure not to overwork the dough. Stir in dried cranberries and white chocolate chips.<br /><br />Divide the dough in half and shape into two logs, each about 1 1/2-inch-diameter. Wrap in cling film (plastic wrap) and refrigerate until firm, about 1-2 hours. You can also chill the dough in the freezer for 20-30 minutes.<br /><br />Once chilled, preheat oven to 350F. Slice the logs into 1/4 inch slices. You may have to pat each slice a little to secure any loose bits of chocolate. Place biscuit slices 1 inch apart on a parchment-lined baking sheet and bake for 12-15 minutes. Cool on a wire rack and store in an airtight container.<br /><br />Note: I found that the shortbread was ever so slightly over baked at 15 minutes, but this happens to be the way I like it. Just something to keep in mind.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com38tag:blogger.com,1999:blog-8714930752460027087.post-46057346533433143112009-12-10T16:17:00.000-08:002009-12-10T22:05:11.357-08:00March of the Goat's Cheese Penguins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jBTZTp_48CRvb3gUHFpZ9IlrXyW426n907oTOI1ef9KvTckEbvdeFXBm4BdydppnPnuLAcFYuGfz-mor2nqYLFkY97X2Zt6zBrM1FjmQOHVazAdpwWqHHqcwYdAOjTySJZaPOuBVFlk/s1600-h/IMG_1742.jpg"><img style="margin: 0pt 15px 15px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jBTZTp_48CRvb3gUHFpZ9IlrXyW426n907oTOI1ef9KvTckEbvdeFXBm4BdydppnPnuLAcFYuGfz-mor2nqYLFkY97X2Zt6zBrM1FjmQOHVazAdpwWqHHqcwYdAOjTySJZaPOuBVFlk/s400/IMG_1742.jpg" alt="" id="BLOGGER_PHOTO_ID_5413736611370899698" border="0" /></a>Adorable, fun, and tasty is how I would describe this little army of penguins. Granted, they are time consuming to make but you have to agree that their cuteness is worth it! Make them at your next party and I assure you, they will not be forgotten!<br /><br />Plus, if you ever want to see a child eat an olive...this is how!<br /><br />These funny little fellows are made up of five simple ingredients. Cream cheese, goats cheese, carrot and black olives. I added goats cheese to the cream cheese for additional flavour, but if you prefer, you can use cream cheese alone. You could also add garlic or onion seasoning for a little extra zest.<br /><br /><br /><br />If stored in an air tight container, penguins will live happily in your fridge for up to 24 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySO5VrpBSjEdU-c7g6dNSFzpR6pAZjtx9yi3QHsj7Byo4iNMppKor_pQ8-yirjKnEtuyd6YM66P_-QVJAPEK4ChOhsAV24Km_mlQG-hZUQoWAk7Uqrs3bi-ZcMmvUtDX7f44pAhaWTYQ/s1600-h/IMG_1701.jpg"><img style="margin: 0pt 15px 15px 0pt; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySO5VrpBSjEdU-c7g6dNSFzpR6pAZjtx9yi3QHsj7Byo4iNMppKor_pQ8-yirjKnEtuyd6YM66P_-QVJAPEK4ChOhsAV24Km_mlQG-hZUQoWAk7Uqrs3bi-ZcMmvUtDX7f44pAhaWTYQ/s400/IMG_1701.jpg" alt="" id="BLOGGER_PHOTO_ID_5413737086615508338" border="0" /></a><br /><br />Oh and did you know that Penguins mate for life!? So cute!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VOgQl2P9kDs/SyF14qv2h6I/AAAAAAAAAvY/EkZtWNlZA44/s1600-h/IMG_1764.jpg"><img style="margin: 0pt 15px 15px 0pt; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_VOgQl2P9kDs/SyF14qv2h6I/AAAAAAAAAvY/EkZtWNlZA44/s400/IMG_1764.jpg" alt="" id="BLOGGER_PHOTO_ID_5413737843484166050" border="0" /></a><br /><br />Makes approximately 2 dozen penguins<br />Inspired by <a href="http://allrecipes.com/">All Recipes</a><br /><br />1 can extra large black olives, drained<br />1 can small black olives, drained<br />1 small tub cream cheese ( I used low fat )<br />3-4 tbls goats cheese (optional)<br />1 large carrot, peeled and sliced<br />Cocktail sticks<br /><br />Mix the cream cheese and goats cheese together thoroughly. Make a slit down the side of each extra large olive. Carefully stuff each one with the cream cheese mixture. Cut a small triangle out of each carrot slice to resemble feet. Make penguin beaks out of each triangle and place into the little hole of each small olive. Place a penguin body onto each carrot slice followed by the head, secured with a cocktail stick. Penguins are best served at room temperature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VOgQl2P9kDs/SyGf1OMjFZI/AAAAAAAAAvg/WvWBw-IG88Y/s1600-h/IMG_1720.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_VOgQl2P9kDs/SyGf1OMjFZI/AAAAAAAAAvg/WvWBw-IG88Y/s400/IMG_1720.jpg" alt="" id="BLOGGER_PHOTO_ID_5413783963768657298" border="0" /></a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com48tag:blogger.com,1999:blog-8714930752460027087.post-8663691782668397462009-12-02T14:17:00.000-08:002011-06-22T05:12:37.384-07:00Festive Pomegranate Couscous<a href="http://1.bp.blogspot.com/_VOgQl2P9kDs/SxboOu8SmiI/AAAAAAAAAqQ/IvSIEC03okY/s1600-h/Pic+5-23.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410767342148950562" src="http://1.bp.blogspot.com/_VOgQl2P9kDs/SxboOu8SmiI/AAAAAAAAAqQ/IvSIEC03okY/s400/Pic+5-23.jpg" style="cursor: pointer; float: left; height: 258px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a>I could bore you to tears by telling you how much I adore couscous and its immense flexibility. I could also go into a dizzying amount of detail about the history and origin of these wonderful semolina grains. Or, I could save you (and me) the time by simply telling you that this salad tastes amazing and is absolutely worthy of your efforts! If you don't mind, I'll go with the latter.<br />
<br />
The salty feta cheese in this recipe is complemented by the sweet pomegranate seeds. The pine nuts offer a subtle crunch and the red onion produces just the right amount of bite. The glorious vibrancy of the fresh coriander is the perfect finishing touch.<br />
<br />
Finally, the Red, White and Green colours that make up this salad remind me of Christmas and Christmas is, well...fabulous!<br />
<br />
Serves 4-6<br />
<br />
1 cup couscous<br />
Just over 1 cup boiling chicken or vegetable stock ( I always add a tiny bit more stock than couscous )<br />
1/2 cup pomegranate seeds (substitute dried cranberries if desired)<br />
1/3 cup good quality crumbled feta cheese<br />
1/2 small English cucumber, diced<br />
1 small red onion, finely diced<br />
1/4 cup pine nuts, toasted<br />
Large handful coriander (cilantro) roughly chopped<br />
<br />
Tip couscous into a bowl, pour over the boiling stock and cover with a tight fitting lid. Leave for about ten minutes.<br />
<br />
Fluff up couscous with a fork. Add all of the salad ingredients and season to taste with salt and pepper. Drizzle with olive oil and freshly squeezed lemon juice. Enjoy with a glass of fruity Rosé.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwocq3MohOYVBNkRPELSKbxFM5c1tZUpyTqNLnOITQijLurOuM9w0IO14_vN4aZlkQciJqZ_kP6GBhbeBm9dXYjhJe4Clos_nWWpD0VOGN0PWY_q21bI9aAw4jzRqs427wk53RoiVR5g/s1600-h/Pic+5-25.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br />
</a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com22tag:blogger.com,1999:blog-8714930752460027087.post-22014059191853778052009-11-25T00:06:00.000-08:002011-01-25T03:52:16.292-08:00Baked Brie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9XJjD82OKScchaI3Jmmy01PfWEvjzAfyfjxQN-MOtMZtuiIHYeTuQ2FtWzije0JENYlq3lrRG5OYS76q2p8dyKyEwSmc7e2o20UsEvWEkTa0-Nk-v6EaTif053jmWBMMJXE0m-OVTCk/s1600/Pic+5-6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5407780316453294946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9XJjD82OKScchaI3Jmmy01PfWEvjzAfyfjxQN-MOtMZtuiIHYeTuQ2FtWzije0JENYlq3lrRG5OYS76q2p8dyKyEwSmc7e2o20UsEvWEkTa0-Nk-v6EaTif053jmWBMMJXE0m-OVTCk/s400/Pic+5-6.jpg" style="cursor: pointer; float: left; height: 267px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><span style="text-decoration: underline;"></span>Looking for the perfect appetizer? Look no further! And be ready, because this may be the tastiest thing you will ever eat!<br />
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A wheel of Brie, topped with a sweet caramelized onion jam, baked in a crisp puff pastry until wonderfully soft and gooey!<br />
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Simple? Yes! Calorific? Maybe. Worth it? Absolutely!<br />
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Make it...<br />
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<a href="http://4.bp.blogspot.com/_VOgQl2P9kDs/SwxCP7buR7I/AAAAAAAAAmw/W1h43PWIm5E/s1600/Pic+5-8.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5407770093984565170" src="http://4.bp.blogspot.com/_VOgQl2P9kDs/SwxCP7buR7I/AAAAAAAAAmw/W1h43PWIm5E/s400/Pic+5-8.jpg" style="cursor: pointer; height: 261px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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Bake it....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRT9QSo_4FK6KD2WDpNWOYX_MfsWIjPw4TjQ93v1So85Mej4FTlefZ9v2QI1cYJgTwpUR08JxgMN0sCcdlSJiPStnVaMtSOUGxyHi7kiv0objCDrubiAAMr0IxkZ5K6t8DjkiM8uaeoY/s1600/Pic+5-9.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5407771236403445826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRT9QSo_4FK6KD2WDpNWOYX_MfsWIjPw4TjQ93v1So85Mej4FTlefZ9v2QI1cYJgTwpUR08JxgMN0sCcdlSJiPStnVaMtSOUGxyHi7kiv0objCDrubiAAMr0IxkZ5K6t8DjkiM8uaeoY/s320/Pic+5-9.jpg" style="cursor: pointer; height: 214px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><a href="http://4.bp.blogspot.com/_VOgQl2P9kDs/SwxEPQ1EUbI/AAAAAAAAAnI/Oj5oxuTPAQc/s1600/IMG_0901.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5407772281571398066" src="http://4.bp.blogspot.com/_VOgQl2P9kDs/SwxEPQ1EUbI/AAAAAAAAAnI/Oj5oxuTPAQc/s320/IMG_0901.JPG" style="cursor: pointer; height: 214px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><br />
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Eat it...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNCe6HNY3OqOxhIPbBZyHarvK2iBXZWZgF3e7wfUCY4SGbMu18FdpFMZY1KR_74iakXX4-JXU9_-yu8XpXSbtmXkFyF6o93v7grgG7YbWK8vLoKlJ5l2W__VMT1LaCbbHbRUPobdAIeg/s1600/Pic+5-13.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5407802281749811362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNCe6HNY3OqOxhIPbBZyHarvK2iBXZWZgF3e7wfUCY4SGbMu18FdpFMZY1KR_74iakXX4-JXU9_-yu8XpXSbtmXkFyF6o93v7grgG7YbWK8vLoKlJ5l2W__VMT1LaCbbHbRUPobdAIeg/s400/Pic+5-13.jpg" style="cursor: pointer; height: 267px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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Love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0FXvT5o2OK76A-VOjt9AsSab1UQEADOLbTxTwNWB2aFXl3FrjeCA28iFo1APhbYb7hNl55ye3_5r5jtLS2UHsDvtH_Y-M-anorw7PWLuO2OHRt38HIt4bOx8lXFouaXomokChRjeJx8/s1600/IMG_0990.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5407783035114424194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0FXvT5o2OK76A-VOjt9AsSab1UQEADOLbTxTwNWB2aFXl3FrjeCA28iFo1APhbYb7hNl55ye3_5r5jtLS2UHsDvtH_Y-M-anorw7PWLuO2OHRt38HIt4bOx8lXFouaXomokChRjeJx8/s400/IMG_0990.JPG" style="cursor: pointer; height: 267px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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Enjoy and Happy Thanksgiving to you all!<br />
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Serves about 8-10<br />
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450g thawed puff pastry, about two sheets<br />
1 large wheel of Brie, about 1 lb in size (do not remove the rind)<br />
Good quality caramelized onion jam (I recommend <a href="http://www.stonewallkitchen.com/prdsell.aspx?L0=SpecialtyFoods&L1=Jams&L2=RoastedGarlicOnionJam">Stonewall Kitchen</a>)<br />
1 egg, beaten<br />
Fruit and crackers to serve<br />
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Preheat oven to 375F<br />
Unroll the pastry sheets and place the brie in the center of one piece. Cut a circle approximately 1 inch larger than the round of brie. Make another circle with the second piece of pastry, this time measuring 1 inch or so bigger than the last. Top the brie with about 4 tbls of caramelized onion jam and place the second circle on top, joining the edges of both pastry rounds together.<br />
Decorate as you please with the remaining pastry and brush with the beaten egg. Place on a baking sheet lined with parchment paper and bake for about 25-30 minutes. Serve with apples, grapes and crackers.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com35tag:blogger.com,1999:blog-8714930752460027087.post-29147518340707110832009-11-21T08:11:00.000-08:002009-11-21T09:35:56.785-08:00Assorted Chocolate Truffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioY7hhG5pUQV_1rHPmsDaNvOAGoBNZBy6InjsrVUiH1SG6qw9SA5-g7yoOlbSYsxsUim5hYPIjmZvoq-azvnTJe3nBbCz0tRUu_GLcmTWGd6VRL5E5LPpEqSIQjPGKoN0brh8g9YWApIU/s1600/Pic+5.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioY7hhG5pUQV_1rHPmsDaNvOAGoBNZBy6InjsrVUiH1SG6qw9SA5-g7yoOlbSYsxsUim5hYPIjmZvoq-azvnTJe3nBbCz0tRUu_GLcmTWGd6VRL5E5LPpEqSIQjPGKoN0brh8g9YWApIU/s400/Pic+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5405967481229442882" border="0" /></a>Chocoholics beware! These little balls of decadence are dangerously addictive!<br /><br />Featured today are two of my favorite chocolate truffles, coated with a variety of ingredients.<br /><br />A rich white chocolate truffle with crumbled shortbread, dried cranberries and a hint of orange zest, finished with a light dusting of powdered sugar. And a smooth dark chocolate truffle with a touch of amaretto, alternately rolled in cocoa powder, hazelnuts or pistachios.<br /><br />Each are delicious and can easily be adjusted to your liking. For example: You could always substitute the amaretto for some cream liqueur, rum or even espresso? Throw in some raisins or dried cherries? Or keep it simple by adding just a teaspoon of vanilla or almond extract.<br /><br />This is the perfect time of year to make up an assorted batch of truffles as they make delightful holiday gifts or party favours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgW0OQ75H1-2NVtSIRDF_nALVnMKk7Dev_cT6jwvAdy4HZPZEkxXun7vgjDAznHKAM7aklBDlI4hiyjWhp4JXzCUXUUiybY8A1HBuZDMBi4SZ2WxLLWbBS9Y1OFEqZgnFVJi-Efo8RyoE/s1600/Pic+5-5.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgW0OQ75H1-2NVtSIRDF_nALVnMKk7Dev_cT6jwvAdy4HZPZEkxXun7vgjDAznHKAM7aklBDlI4hiyjWhp4JXzCUXUUiybY8A1HBuZDMBi4SZ2WxLLWbBS9Y1OFEqZgnFVJi-Efo8RyoE/s400/Pic+5-5.jpg" alt="" id="BLOGGER_PHOTO_ID_5406586685098218562" border="0" /></a><br /><br />They are also great for dinner parties. A selection of each chocolate served with freshly made coffee is the perfect end to any meal.<br /><br />Truffles can be refrigerated for 3 days or frozen for up to one month.<br /><br />Recipes adapted from Bbc Good Food.<br /><br />Makes approximately 50-60 truffles.<br /><br />For the Dark Chocolate Truffles:<br />14 oz/400g good quality chocolate (60% cacao), chopped<br />150 ml double cream (heavy cream)<br />2 tbls amaretto liqueur (optional)<br />1 tsp vanilla extract (if you aren't using amaretto)<br />50g pistachios, shelled and chopped<br />50g toasted hazelnuts, chopped<br />Cocoa powder as needed<br /><br />Melt chocolate and cream together in a bowl over a saucepan of simmering water.<br />Once the chocolate has almost melted, remove from the heat and stir in the amaretto or vanilla extract. Cool and refrigerate for 3-4 hours or overnight. If you chill the mixture overnight, be sure to remove it from the fridge 40 minutes or so before molding. Using a teaspoon or melon baller, scoop out the chocolate and roll into balls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xYVy4oLoLEyoUC95pvFRgnjTVbgDMOof9O-G8th58lfRxjZKHiFXttY7KeJ5nZup2cgcw11ntpBZUpaeEvNi_5E85gFW7d0Lq5UJrt_a5dhLVqxq1MSS4aSefO5u7tCIScvcczs-XRk/s1600/IMG_0592.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xYVy4oLoLEyoUC95pvFRgnjTVbgDMOof9O-G8th58lfRxjZKHiFXttY7KeJ5nZup2cgcw11ntpBZUpaeEvNi_5E85gFW7d0Lq5UJrt_a5dhLVqxq1MSS4aSefO5u7tCIScvcczs-XRk/s400/IMG_0592.JPG" alt="" id="BLOGGER_PHOTO_ID_5406230990312986962" border="0" /></a><br />Have three trays ready, each filled with the pistachios, hazelnuts and cocoa powder. Divide several truffles between each tray and shake to coat. Repeat with the remaining truffles. Chill until needed and bring to room temperature before serving.<br /><br />For the White Chocolate Truffles:<br />14 oz good quality white chocolate, chopped<br />150 ml double cream (heavy cream)<br />2 tsp grated orange zest<br />3 walkers shortbread fingers, roughly crushed<br />1/2 cup dried cranberries, roughly chopped<br />Powdered sugar as needed<br /><br />Melt chocolate and cream together in a bowl over a pan of simmering water. Once the chocolate has almost melted, remove from the heat and stir. Once cooled slightly, stir in the orange zest, shortbread and cranberries.<br />Once mixture has cooled, refrigerate until firm. Unlike the dark chocolate mixture, this one can be rolled into balls straight from the fridge after overnight refrigeration. Roll into balls using a teaspoon or melon baller and coat in powdered sugar. Chill until needed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tPFy1IBWArvjQpRGP-Jupfhan5F935BPwa7nrECMeW0c-a5hR5OqtsD3-RDsjYOpVZg1c6xcLEeo8D0EAlmAWSb9kuffsGEQLO-Dk-tvdYGcNJffLxrNbUb9DyWP_GRTBMI31JQbsxk/s1600/Pic+5.jpg"><br /></a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com27tag:blogger.com,1999:blog-8714930752460027087.post-79786365029761945922009-11-12T18:30:00.000-08:002009-11-13T06:59:03.200-08:00Caramel Apple Dumplings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaV0nq-yIQ7a17EK9n0KDx8dLg5SbdqhuqZe9I1zYRvTUlw4Kh2yQCe5q5l6GUvFWT0xg3A_MITXKnLHq6mSqIayOH-MbpVOAStOZp5evSZlKZiDXyujK0tMvBgB1I2Wpepq97j-zrzDg/s1600-h/Pic+for+Blog+2-6.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaV0nq-yIQ7a17EK9n0KDx8dLg5SbdqhuqZe9I1zYRvTUlw4Kh2yQCe5q5l6GUvFWT0xg3A_MITXKnLHq6mSqIayOH-MbpVOAStOZp5evSZlKZiDXyujK0tMvBgB1I2Wpepq97j-zrzDg/s400/Pic+for+Blog+2-6.jpg" alt="" id="BLOGGER_PHOTO_ID_5403387657259435890" border="0" /></a>Have you ever tasted Autumn? I have, and for me it is apples stuffed with cinnamon, pecans and caramel; baked until tender, in a light and buttery puff pastry!<br /><br />This old fashioned dessert is simple, filling and tasty. The tart apples paired with the sweet caramel, offer just the right amount of sweetness, creating the perfect balance.<br /><br />I know some people like to add some kind of sugar based sauce to their dumplings, but here, there simply is no need. The apples are stuffed with a rich caramel that produces a wonderfully creamy and slightly runny center, eliminating the need for any sauce. The only thing needed at this point is vanilla ice cream and an extra hour at the gym :)<br /><br />The most time consuming part of this recipe is making the caramel (<a href="http://arecipeforaperture.blogspot.com/2009/09/mini-banoffee-pies_09.html"><span style="text-decoration: underline;">Dulce de leche</span></a>). The rest is as simple as it gets. If you are short on time, you could always use a good quality store bought Dulce de leche. <a href="http://www.stonewallkitchen.com/prdsell.aspx?L0=SpecialtyFoods&L1=DessertSauces&L2=DulceDeLeche">Stonewall Kitchen</a> makes a good one.<br /><br />For convenience and ease I have used ready made puff pastry. But if you prefer the painstaking process of making your own, I applaud you!<br /><br />Makes 4 dumplings.<br /><br />4 small granny smith apples<br />1/2 cup caramel<br />1/3 cup roughly chopped pecans<br />2 sheets puff pastry<br />1 tsp cinnamon<br />A few tbls of brown sugar<br />1 egg, beaten<br />Vanilla ice cream to serve<br /><br />Preheat oven to 375F.<br /><br />Thin pastry out a little and cut into 4 squares. Reserve scraps for decoration.<br /><br />Starting from the bottom, carefully core the apples to within 3/4 inch of the top. The aim here is to leave the stem intact for some rustic charm. Next, peel the apples.<br /><br />Mix together the caramel, pecans and cinnamon. Spoon mixture into the apple cavities. Sprinkle the pastry squares with a little brown sugar. Carefully place each apple (stem side up) onto the center of each square. Moisten the pastry edges with a bit of water. Bring the edges of the pastry together pinching to seal around the stem. Decorate with leaves using leftover pastry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCryZ-m8jp_CtdYH-jARl5GyEiNIaoxBODC7uBbLtg-1M4cJQp4Bq7qAXtR5ND9PJMIQ_l4MIDXnZOzyda82YGJlEtisa4lNITpeBkYRDoQg5mmM861XSLP_rTTG_EJjvs0-Yv-SjB6w/s1600-h/Pic+for+Blog+2-2.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCryZ-m8jp_CtdYH-jARl5GyEiNIaoxBODC7uBbLtg-1M4cJQp4Bq7qAXtR5ND9PJMIQ_l4MIDXnZOzyda82YGJlEtisa4lNITpeBkYRDoQg5mmM861XSLP_rTTG_EJjvs0-Yv-SjB6w/s400/Pic+for+Blog+2-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5403391957909498450" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VOgQl2P9kDs/SvyyKlXgxQI/AAAAAAAAAi8/CQZGyxdZBDk/s1600-h/Pic+for+Blog+2.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_VOgQl2P9kDs/SvyyKlXgxQI/AAAAAAAAAi8/CQZGyxdZBDk/s400/Pic+for+Blog+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5403389547836916994" border="0" /></a><br /><br />Place dumplings on a baking sheet and brush with the beaten egg. Bake for 30-40 minutes or until pastry is golden and the apples are just tender. Insert a toothpick to be sure. Serve warm with vanilla ice cream.Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com18tag:blogger.com,1999:blog-8714930752460027087.post-40838057418889978802009-11-04T16:17:00.000-08:002009-11-05T06:48:16.293-08:00Bloody Mary Shots with Avocado Toasts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VOgQl2P9kDs/SvLfAVE8FJI/AAAAAAAAAdc/M4UtEWFBXvo/s1600-h/Pic+for+Blog+7.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_VOgQl2P9kDs/SvLfAVE8FJI/AAAAAAAAAdc/M4UtEWFBXvo/s400/Pic+for+Blog+7.jpg" alt="" id="BLOGGER_PHOTO_ID_5400624099921499282" border="0" /></a>The holiday season is creeping up on us. Thanksgiving, Christmas, New Years, it's all just around the corner and I am ready! Well, ready in spirit at least.<br /><br />For obvious reasons, I love this time of year. There is always so much going on and so much of it involves entertaining with good food. Dinner parties, work parties, family get togethers etc...<br /><br />These Bloody Mary shots and accompanying toasts are perfect for the party season! They deliver the "wow" factor along with maximum taste, all with minimal effort. The avocado toasts are fabulous on their own. The two combined; however, compliment each other beautifully. The tangy tomato juice, with it's spicy zing, is cleverly balanced out by the rich and creamy avocado toasts.<br /><br />Having said that; it is surprisingly easy to make a bad Bloody Mary, especially for beginners. So, until you're comfortable with your bartending abilities, here are a few tips:<br />Always use 100% Tomato juice. Do not use V-8.<br />Good quality vodka is a must!<br />Seasonings such as celery salt and black pepper are essential.<br />Experiment with other key ingredients such as Tabasco and Worcestershire sauce to get an idea of your preferred ratio (see below). And finally, try to chill the mixture for as long as possible (preferably overnight) to allow all the flavours to mingle.<br /><br />There is no rule as to how much Tabasco, Worcestershire sauce and lemon juice you should use, it all comes down to personal taste. I never skimp on the Tabasco though, as I like my Bloody Mary's with a kick! You could always make up a batch with all the ingredients minus the Tabasco. This way your guests can add as much or as little as they please? For this recipe I have stated the quantities that suit my taste. Feel free to adjust.<br /><br />You can always make your Bloody Mary a Virgin Bloody Mary if you want to skip the alcohol. I'm sure it will taste just as good!<br /><br />Adapted from <a href="http://www.bbcgoodfood.com/recipes/4341/bloody-mary-shots-with-avocado-toasts">BBC Good Food</a><br /><br />Serves approximately 4-6 (depending on the size of your glasses)<br /><br />Bloody Mary Mix:<br />500 ml 100% Tomato Juice<br />1 tsp horseradish<br />4 tbls vodka<br />1 tbls Tabasco ( This is more like a punch and a kick, so less if you're not up for it )<br />1 tbls Worcestershire sauce<br />1 tbls lemon juice<br />1/4 tsp celery salt<br />Finely ground black pepper<br />Salt to taste<br /><br />Avocado Toasts:<br />1 large avocado<br />1/2 red onion, finely chopped<br />1/2 small English cucumber, finely diced<br />1 tomato, diced<br />1/2 lemon<br />Olive oil<br />8-12 Slices of a long, skinny baguette<br /><br />Mix all Bloody Mary ingredients together and chill until needed.<br />Half the avocado, carefully scoop out the flesh with a spoon and finely dice. Mix the cucumber, tomato, red onion and avocado together with a squeeze of lemon juice and a sprinkling of salt. Rub each toasted bread slice with a little olive oil. Spoon avocado mixture evenly onto the bread slices. Serve two toasts with each shot of Bloody Mary. Garnish with cucumber spears and enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VOgQl2P9kDs/SvH-Ts6M_ZI/AAAAAAAAAbk/zlf44N3gK_8/s1600-h/Pic+for+Blog+2.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_VOgQl2P9kDs/SvH-Ts6M_ZI/AAAAAAAAAbk/zlf44N3gK_8/s400/Pic+for+Blog+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5400377042620186002" border="0" /></a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com14tag:blogger.com,1999:blog-8714930752460027087.post-38045888892734399052009-10-28T21:00:00.000-07:002009-12-02T16:23:56.381-08:00Roasted Squash, Beetroot & Goat's Cheese Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh939HrPHdNVVdT7RyIsN3NVrjOwsgSGN0QUM_rYHZnnm-C6c7PGL-EKnfkJMkkVVqBNaZnhg1BLd5XwzwcPozMmS7PqvT0RLtwwszEV0SVu1TeVHq2fRs7PX6agjabNjFWitwlZ52dnaw/s1600-h/IMG_9335.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh939HrPHdNVVdT7RyIsN3NVrjOwsgSGN0QUM_rYHZnnm-C6c7PGL-EKnfkJMkkVVqBNaZnhg1BLd5XwzwcPozMmS7PqvT0RLtwwszEV0SVu1TeVHq2fRs7PX6agjabNjFWitwlZ52dnaw/s400/IMG_9335.JPG" alt="" id="BLOGGER_PHOTO_ID_5397748257772296194" border="0" /></a>This winter salad is bursting with flavour. It is simple, colourful and satisfying.<br /><br />I love butternut squash for its nutty flavour and its tremendous versatility in the kitchen. I have prepared it in a variety of ways, sweet and savory, but I find that it is particularly yummy when roasted. Roasting butternut squash intensifies its flavour producing a wonderfully sweet and nutty taste with a deliciously silky texture. Roasted butternut squash is great in warm salads with ingredients such as goats cheese, pine nuts and peppery arugula.<br /><br />So, when I came across <a href="http://www.dailymail.co.uk/femail/food/article-1201687/Recipe-Roasted-squash-beetroot-goats-cheese-salad.html">this recipe</a> recently, I knew I was going to love it and that it was destined to live happily on this blog. I jazzed up the dressing a little bit, added a few ingredients here and there, and as a result, was very happy with the finished dish.<br /><br />I had never roasted beetroot before so I was interested to see how it came out. I didn't bother to peel it as I heard that the skin was delicious. And it was!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8aoo5CbmS9RJzHt-a-trTnk25djCVmxYiQAJJZ0SbOdYylADMEdrQQGohrNKTdRqCAWqyhX15OePPP_5WNnF-DcdnmOLtS4YUi_NrGjj5h0jr1jFwhTrwLozdBNAyiEZ4AWs0kHuY70/s1600-h/Pic+for+Blog+2.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8aoo5CbmS9RJzHt-a-trTnk25djCVmxYiQAJJZ0SbOdYylADMEdrQQGohrNKTdRqCAWqyhX15OePPP_5WNnF-DcdnmOLtS4YUi_NrGjj5h0jr1jFwhTrwLozdBNAyiEZ4AWs0kHuY70/s400/Pic+for+Blog+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5402587363649054850" border="0" /></a><br /><br />Feta can be substituted for goats cheese if you prefer. And to make the dish vegetarian, simply leave out the pancetta.<br /><br />This salad is a great accompaniment to roast chicken. It is also pretty fantastic served with nothing more than a big glass of red wine!<br /><br />Enjoy!<br /><br />Serves 4<br /><br />1 large butternut squash, washed and cut into wedges (no need to peel)<br />4 medium beetroot, trimmed, scrubbed and cut into wedges<br />2-3 sprigs fresh thyme<br />4-6 fresh sage leaves<br />200g (7 oz) soft goats cheese, crumbled<br />50g pine nuts, lightly toasted<br />200g diced pancetta or bacon<br />6 oz mixture of Spinach and Arugula/Rocket leaves<br /><br />Dressing:<br />3 tbls balsamic vinegar<br />2 tbls olive oil<br />1 garlic clove crushed<br />1 tsp dijon mustard<br />1/2 tsp sugar or splenda (less if you have a sweeter balsamic)<br />Salt and pepper to taste<br /><br />Preheat oven to 400F. Place beetroot and butternut squash with the sage and thyme on a large roasting tray. Toss with 1 tbls olive oil and season with salt and pepper. Roast for about 40 - 50 minutes (depending on the size of the pieces), turning half way through. Roast until the beetroot is tender and the squash is soft and golden.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VOgQl2P9kDs/SuiC3wsH3fI/AAAAAAAAAY0/ardtDMMOZBA/s1600-h/IMG_9270.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_VOgQl2P9kDs/SuiC3wsH3fI/AAAAAAAAAY0/ardtDMMOZBA/s400/IMG_9270.JPG" alt="" id="BLOGGER_PHOTO_ID_5397708047877922290" border="0" /></a><br /><br />Mix dressing ingredients together thoroughly. Refrigerate until needed. Fry pancetta or bacon until crisp, set aside.<br /><br />When squash and beetroot are done, remove from oven and set aside to cool slightly.<br />Arrange mixed salad leaves onto a large platter. Place butternut squash and beetroot on top.<br />Spoon over the crumbled goat's cheese and scatter with the pancetta and toasted pine nuts.<br />Drizzle the dressing over the salad or serve along side. Serve salad immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VOgQl2P9kDs/Sui25l2FGkI/AAAAAAAAAZM/kLyP4NVe0XM/s1600-h/IMG_9376.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_VOgQl2P9kDs/Sui25l2FGkI/AAAAAAAAAZM/kLyP4NVe0XM/s400/IMG_9376.JPG" alt="" id="BLOGGER_PHOTO_ID_5397765253931276866" border="0" /></a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com12tag:blogger.com,1999:blog-8714930752460027087.post-30876867316350808662009-10-21T08:40:00.000-07:002009-10-30T16:22:04.491-07:00French Onion Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCL6HRKfJ0khN-0POtKQzY-GOks5FSDGQJ8klhR9dKBWUGzAKzFYLP8Q8eqf72K-wBm1NALJAYPxbENhXvybkLbAPLkDbp7WqpdLdredus2AFqEHHQYjnBtUpcqLvik9NDizLXCzLwUQc/s1600-h/IMG_9020.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCL6HRKfJ0khN-0POtKQzY-GOks5FSDGQJ8klhR9dKBWUGzAKzFYLP8Q8eqf72K-wBm1NALJAYPxbENhXvybkLbAPLkDbp7WqpdLdredus2AFqEHHQYjnBtUpcqLvik9NDizLXCzLwUQc/s400/IMG_9020.JPG" alt="" id="BLOGGER_PHOTO_ID_5394864753822357858" border="0" /></a>My Dad's visit has come to an end, he is safely back in England and I miss him dearly. The day he left and the few days following were miserable. We had such a fantastic time. Not only did he take with him some lovely memories, pictures, and souvenirs, he also took the weather! For his entire visit the weather was beautiful. Perfectly warm and sunny during the day as well as wonderfully crisp and chilly in the evening. However, the moment he left the weather took a turn for the worse! Rain and dreariness all around!<br /><br />So, to make the most of the dreary weather and to alleviate my grey mood, I am turning to pure comfort food. Otherwise known as.. French Onion Soup!<br /><br />Sweet caramelized onions simmered in a rich beef stock, topped with a thick slice of french bread that is covered with ridiculous amounts of melted, bubbly cheese...Delicious!<br /><br />The secret to a good French Onion Soup is 'Patience'. Caramelizing the onions is time consuming but essential to this dish. You need approximately one hour or more of cooking time for the onions to slowly release their natural sugars and to become completely caramelized.<br /><br />After the caramelization process, some add Cognac, Sherry, red or white wine to deglaze the pan and to add depth of flavour to the soup. In my opinion, sherry produces the most "authentic" taste.<br /><br />Another tip is to simmer the soup slowly for as long as possible to ensure all of those wonderful ingredients have plenty of time to mingle.<br /><br />The type of cheese that is traditionally used in French Onion Soup is 'Gruyere'. If this is not available you could substitute sharp Cheddar or any other good melting cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VOgQl2P9kDs/St5uaBDFzHI/AAAAAAAAAYA/ZrG5_hmt42g/s1600-h/IMG_8859.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_VOgQl2P9kDs/St5uaBDFzHI/AAAAAAAAAYA/ZrG5_hmt42g/s400/IMG_8859.JPG" alt="" id="BLOGGER_PHOTO_ID_5394870796873485426" border="0" /></a><br /><br />Chopping all of those onions can be a daunting and tearful process, but whenever I am about to get up close and personal with a large amount of onions I am always armed with a newly sharpened chef knife and my <a href="http://www.amazon.com/RSVP-International-Onion-Goggles-Pink/dp/B000NQ63V6/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1256083807&sr=8-1">onion goggles!</a> They may look ridiculous, but I'm telling you, they work!<br /><br />Serves 4-6<br /><br />3 tbls butter<br />6 large yellow onions, halved and sliced ( <span style="font-size:85%;">This will seem</span><span style="font-style: italic;"><span style="font-size:85%;"> <span style="font-style: italic;"></span></span></span><span><span style="font-size:85%;">like a very large amount of onions<span style="font-style: italic;"><span style="font-style: italic;">, <span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span></span></span>but once caramelized they will reduce significantly in volume.</span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span></span><span style="font-size:85%;"><span style="font-style: italic;"></span></span><span style="font-size:85%;"><span style="font-style: italic;"></span></span><span style="font-size:85%;"><span style="font-style: italic;"> </span></span>)<br />8 cups beef stock, preferably homemade<br />1/2 cup medium-dry sherry<br />2 garlic cloves, crushed<br />4 sprigs of fresh thyme, tied together with kitchen string<br />2 bay leaves<br />4-6 slices of day old french bread<br />1 1/2 cups grated Gruyere<br /><br />Over a medium heat, melt butter in a large heavy-bottomed pot (I used my 7 qt Le Creuset pot). Add sliced onions and sprinkle generously with sea salt. Note: Your pot will be full with onions, however, in time they will cook down.<br />Cook onions, stirring occasionally for about 45-50 minutes. At this point the onions should be golden and slightly sticky. Adjust heat if necessary. Add the garlic and continue cooking for a further 20-25 minutes or until the onions are brown, sticky and the bottom of the pan has accumulated a delicious dark brown glaze.<br /><br />Increase heat and add sherry scraping up all the crispy bits. Once sherry has evaporated add the beef stock, thyme and bay leaves. Stir, bring to a boil, then reduce heat. Cover and simmer gently for two hours, stirring every now and then. Remove and discard herbs, then season to taste with salt and pepper. Note: This part can be made up to two days ahead. Just reheat before ladling into bowls and adding croutons.<br /><br />10 minutes before serving, toast the french bread. Ladle soup into ovenproof bowls and top each one with a slice of toasted bread. Top with generous amounts of cheese and broil until the cheese is golden and bubbly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwtOXJRiRg0BeJTdvd7-u-CAY0ds306K8pc-qeVcMsU2fe7FA_j_AwTV7wWow-6e9dgLAZH2OhTk4c9OO_mJaR7xtxln2P2j8R7Vz-B079yGEtsfGlftyFcBNpdek0maKtRWbWNyxI80/s1600-h/IMG_9104.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwtOXJRiRg0BeJTdvd7-u-CAY0ds306K8pc-qeVcMsU2fe7FA_j_AwTV7wWow-6e9dgLAZH2OhTk4c9OO_mJaR7xtxln2P2j8R7Vz-B079yGEtsfGlftyFcBNpdek0maKtRWbWNyxI80/s400/IMG_9104.JPG" alt="" id="BLOGGER_PHOTO_ID_5394869925620165266" border="0" /></a><br /><br />Serve with a small glass of Sherry if desired.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7L-4ztOwMQYJbJdY6AVP7gxGH1UUckN26FJOk2tS4fiPgiscFx9CBiUdr9NGGitPSlSvUeejrKI04Y2Izh0Bv980KSslHIe-jrvUZEN-UJGOSqhWbKUGKKfFjNNNFGSSWgWpfYlkW5s/s1600-h/IMG_9039.JPG"><br /></a>Jenniehttp://www.blogger.com/profile/03751919158717682336noreply@blogger.com12