tag:blogger.com,1999:blog-69204941911486520722024-02-20T09:20:31.087-08:00Vegetarian GuruAnonymoushttp://www.blogger.com/profile/05808517882299043714noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6920494191148652072.post-47013229824523336982013-11-25T23:01:00.000-08:002013-11-25T23:59:35.590-08:00Vegetable Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9c9Yqn_CtY7dqK1b1qdH0-26dXVa3hEA0DY7l9RFZ9TXvj6swygt4iUBW3SpEudDgize9cG5meJtZ1UOkvFLygAD40mO_OHugCOUijC7Fg2J22FW-fHPn9GBThoK0PMhsyHTeuZxYME/s1600/Vegetable-Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9c9Yqn_CtY7dqK1b1qdH0-26dXVa3hEA0DY7l9RFZ9TXvj6swygt4iUBW3SpEudDgize9cG5meJtZ1UOkvFLygAD40mO_OHugCOUijC7Fg2J22FW-fHPn9GBThoK0PMhsyHTeuZxYME/s1600/Vegetable-Salad.jpg" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This salad if full of color and flavor, as well as being packed with nutrients. Fresh and healthy vegetable ingredients! Enjoy the fresh flavors of this colorful side made with peas and potatoes, a tasty salad recipe.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Prep Time:</b> 30 min</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Total Time:</b> 30 min</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Servings:</b> 12</span></span><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 cups fresh sugar snap peas</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 1/2 lb assorted small potatoes (such as small Dutch yellow, Peruvian blue and Red Bliss)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup thinly sliced radishes</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 yellow bell pepper, chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup champagne vinaigrette dressing</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 teaspoon pepper
1/4 teaspoon salt</span></span><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>1.</b> In large saucepan, heat 2 quarts (8 cups) water to boiling. Add sugar snap peas. Cover; cook 1 minute. Remove peas from boiling water; immediately rinse with cold water until cooled. Drain. Return water to boiling. Add potatoes. Cover; cook 10 minutes or until tender. Drain. Immediately rinse with cold water until cooled. Cut any large potatoes in half.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>2.</b> In large bowl, mix peas, potatoes, radishes and bell pepper. Drizzle with dressing; toss to coat. Sprinkle with pepper and salt. Serve immediately or refrigerate until serving time.</span></span><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Nutrition Information</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Serving Size:</b> 1 Serving Calories 60 , Total Fat 3 1/2g (Saturated Fat 0g, ), Sodium 360mg Total Carbohydrate 6g (Dietary Fiber 1g ), Protein 1g ; % <b>Daily Value*:</b> Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%; <b>Exchanges:</b> 1/2 Vegetable; 1/2 Fat; <b>Carbohydrate Choices:</b> 0</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">*Percent Daily Values are based on a 2,000 calorie diet.
</span></span>Anonymoushttp://www.blogger.com/profile/05808517882299043714noreply@blogger.com0tag:blogger.com,1999:blog-6920494191148652072.post-54319910402543344502013-11-25T12:00:00.000-08:002013-11-25T23:59:14.636-08:00Mini New Year Puddings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqiOXqp_acjEZZxJOzbBDXaEHu4W-_NzXYQ3z86NiHhkzsQIIK4g_dhYSXJY3Xar2RlicZHKWfog_dmYbck1qaU_AqNGGY4Hc5rzxuq1te00pwIW-y_hHSnF1L0-29EpVaUn5XVp17Og/s1600/Mini-New-Year-Puddings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqiOXqp_acjEZZxJOzbBDXaEHu4W-_NzXYQ3z86NiHhkzsQIIK4g_dhYSXJY3Xar2RlicZHKWfog_dmYbck1qaU_AqNGGY4Hc5rzxuq1te00pwIW-y_hHSnF1L0-29EpVaUn5XVp17Og/s1600/Mini-New-Year-Puddings.jpg" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Try our speedy, short-cut New Year puddings to take the stress out of the festive season.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Ingredients</b></span></span><br />
<ul class="ingredient-table">
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="element">500g store-bought Christmas cake, crumbled</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">1/2 cup (125ml) milk</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">4 eggs</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">1/3 cup (85g) fruit mince</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">1/4 cup (60ml) Pedro Ximenez (see note)</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">Custard and glace cherries, to serve</span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="element"><b>Method </b></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="element"><b>Step 1</b> </span>Preheat the oven to 180°C. Grease four 1 cup (250ml) dariole moulds or ramekins.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Step 2</b> Place cake, milk, eggs, fruit mince and Pedro Ximenez in a food
processor and pulse a few times to combine. Divide the mixture among the
moulds and cover with foil. Place in a deep baking dish and pour enough
boiling water into the dish to come halfway up the sides of the moulds.
Bake for 45 minutes or until firm. Remove the puddings from the baking
dish and rest for 10 minutes.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Step 3</b> To serve, invert the puddings onto plates and top with custard and glace cherries.</span></span>Anonymoushttp://www.blogger.com/profile/05808517882299043714noreply@blogger.com0tag:blogger.com,1999:blog-6920494191148652072.post-26190579213817215792013-11-23T09:00:00.000-08:002013-11-25T23:56:20.693-08:00Rice Salad with Apricots and Almonds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm4We6K65c35Ra9p95Hco_-6qd6i7bGJgqKs0JsMlhhkqr8YcWSQnTFbIXxrnAZWHv40QnnUaj_6HOvqBVgqrJo0k-L-8aWWD1x8k2cn4pbaA7wXVmKme-vQ5R7ddsMp30m7i0Rlvx7c/s1600/Rice-Salad-with-Apricots-and-Almonds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm4We6K65c35Ra9p95Hco_-6qd6i7bGJgqKs0JsMlhhkqr8YcWSQnTFbIXxrnAZWHv40QnnUaj_6HOvqBVgqrJo0k-L-8aWWD1x8k2cn4pbaA7wXVmKme-vQ5R7ddsMp30m7i0Rlvx7c/s1600/Rice-Salad-with-Apricots-and-Almonds.jpg" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Ingredients</b></span></span><br />
<ul class="ingredient-table">
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="element">750ml (3 cups) hot water</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">1/2 tsp saffron threads</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">400g (2 cups) basmati rice</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">1 orange</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">75g (3/4 cup) flaked almonds</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">160g (3/4 cup) dried Turkish apricots, thinly sliced lengthways</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">115g (3/4 cup) dried cranberries</span></span></span>
</li>
<li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="checkbox input"></span>
<span class="element">115g (3/4 cup) unsalted pistachio kernels, coarsely chopped</span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span class="element">Nutrition</span></b></span></span><br />
<table class="nutrition-table"><tbody>
<tr><td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Energy<br />
1315kJ </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Fat saturated<br />
1.00g </span></span></td>
</tr>
<tr>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Fat Total<br />
10.00g </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Carbohydrate sugars<br />
g </span></span></td>
</tr>
<tr>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Carbohydrate Total<br />
48.00g </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Dietary Fibre<br />
3.50g </span></span></td>
</tr>
<tr>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Protein<br />
8.00g </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Cholesterol<br />
mg </span></span></td>
</tr>
<tr>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Sodium<br />
mg </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></td>
</tr>
</tbody>
</table>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">All nutrition values are per serve.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Method</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Step 1</b> Combine the water and saffron in a saucepan over high heat. Bring to the
boil. Stir in the rice. Reduce heat to low. Cook, covered, for 10
minutes or until liquid is absorbed. Set aside, covered, for 10 minutes
to stand. Use a fork to separate the grains. Set aside for 30 minutes to
cool completely.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Step 2</b> Meanwhile, use a zester, or a vegetable peeler and a small sharp knife,
to cut the orange rind into thin strips. Cook the almonds in a medium
frying pan over medium heat, stirring, for 1-2 minutes or until lightly
toasted.</span></span><br />
<br />
<div class="description">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Step 3</b> Add the orange rind, almonds,
apricot, cranberries and pistachio to the rice mixture and stir until
well combined. Season with salt and pepper.</span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="element"> </span></span></span>
Anonymoushttp://www.blogger.com/profile/05808517882299043714noreply@blogger.com0tag:blogger.com,1999:blog-6920494191148652072.post-60982780196661562382013-11-22T12:00:00.000-08:002013-11-25T23:56:57.099-08:00Flourless Orange Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkBSGFOK6P7VSAtW8UzXyb31AmduSEMTHPtOzhQru5tKqmjtzbq5ZX8hO2wZTKXsz6Z5EP_1m1Cq-viS3BC_CDd9zMVWcK8Zkh22JAyQd3Dx_J62JEn9tp6PrXH1vzKUeyY8rlDz2CfI/s1600/Flourless-Orange-Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkBSGFOK6P7VSAtW8UzXyb31AmduSEMTHPtOzhQru5tKqmjtzbq5ZX8hO2wZTKXsz6Z5EP_1m1Cq-viS3BC_CDd9zMVWcK8Zkh22JAyQd3Dx_J62JEn9tp6PrXH1vzKUeyY8rlDz2CfI/s1600/Flourless-Orange-Cake.jpg" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Ingredients</b></span></span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="element">Melted butter, to grease</span></span></span>
</li>
<li>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="element">2 oranges</span></span></span>
</li>
<li>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="element">3 eggs</span></span></span>
</li>
<li>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="element">215g (1 cup) caster sugar</span></span></span>
</li>
<li>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="element">300g (3 cups) almond meal</span></span></span>
</li>
<li>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="element">1 tsp gluten-free baking powder</span></span></span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b><span class="element">Orange Syrup</span></b></span></span><br />
<ul class="ingredient-table">
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="element">1 orange</span></span></span>
</li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
<span class="element">155g (3/4 cup) caster sugar</span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span class="element">Nutrition</span></b></span></span><br />
<table class="nutrition-table"><tbody>
<tr><td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Energy<br />
1255kJ </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Fat saturated<br />
1.00g </span></span></td>
</tr>
<tr>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Fat Total<br />
15.00g </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Carbohydrate sugars<br />
- </span></span></td>
</tr>
<tr>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Carbohydrate Total<br />
36.00g </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Dietary Fibre<br />
3.00g </span></span></td>
</tr>
<tr>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Protein<br />
7.00g </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Cholesterol<br />
- </span></span></td>
</tr>
<tr>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
Sodium<br />
- </span></span></td>
<td width="150"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></td>
</tr>
</tbody>
</table>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">All nutrition values are per serve.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Method</b></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"> </span></span></span><br />
<div class="description">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span class="step">Step 1</span></b> Preheat oven to 170°C. Brush a round
22cm (base measurement) springform pan with melted butter to lightly
grease. Line base with non-stick baking paper.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"> </span></span></span></div>
<div class="description">
<br /></div>
<div class="description">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span class="step">Step 2</span></b> Place the oranges in a saucepan and
cover with cold water. Bring to the boil over medium heat. Cook for 15
minutes or until tender. Drain. Return to pan and cover with cold water.
Bring to the boil and cook for 15 minutes (this will reduce the
bitterness of the peel). Refresh under cold water. Drain. Coarsely chop
oranges. Remove and discard any seeds.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"> </span></span></span></div>
<div class="description">
<br /></div>
<div class="description">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span class="step">Step 3</span></b> Place the orange in the bowl of a food processor and process until smooth.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"> </span></span></span></div>
<div class="description">
<br /></div>
<div class="description">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span class="step">Step 4</span></b> Use an electric beater to whisk the
eggs and sugar in a bowl until thick and pale. Add the orange, almond
meal and baking powder and gently fold until just combined. Pour into
prepared pan.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"> </span></span></span></div>
<div class="description">
<br /></div>
<div class="description">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span class="step">Step 5</span></b> Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"> </span></span></span></div>
<div class="description">
<br /></div>
<div class="description">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span class="step">Step 6</span></b> Meanwhile, to make the orange syrup,
use a zester to remove the rind from the orange. (Alternatively, use a
vegetable peeler to peel the rind from orange. Use a small sharp knife
to remove white pith. Cut rind into thin strips.) Juice orange.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"> </span></span></span></div>
<div class="description">
<br /></div>
<div class="description">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"><b>Step 7</b> </span>Place rind in a saucepan of boiling
water and cook for 5 minutes or until soft. Drain. Return to pan with
orange juice and sugar. Place over low heat and cook, stirring, for 2-3
minutes or until the sugar dissolves and the syrup thickens.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="step"> </span></span></span></div>
<div class="description">
<br /></div>
<span class="element"><span style="font-family: Verdana,sans-serif;"><b><span class="step">Step 8</span></b> Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span class="element"><b>Notes </b></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Prep: 15 mins (+ 15 mins cooling time)</span></span><br />
<div class="content-item tab-content notes-tab-content current">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><cite><br /></cite></span></span>
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Anonymoushttp://www.blogger.com/profile/05808517882299043714noreply@blogger.com0tag:blogger.com,1999:blog-6920494191148652072.post-48323466261024998032013-03-24T06:32:00.000-07:002013-11-25T23:57:16.854-08:00Orange Tart<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxqAof40cyASfkd7NqpmL4LX5SBClsqxZc2Tz_7uJqoshlPrl4c-D4T_ir76X9N_uxIRxKRTPH6_WBXVgwi6E4h0bIH9XM4L-u27hFr0XCtlIDq9M-xgWXj3B94P8C1PixCmC1EnlniQ/s1600/Orange-Tart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxqAof40cyASfkd7NqpmL4LX5SBClsqxZc2Tz_7uJqoshlPrl4c-D4T_ir76X9N_uxIRxKRTPH6_WBXVgwi6E4h0bIH9XM4L-u27hFr0XCtlIDq9M-xgWXj3B94P8C1PixCmC1EnlniQ/s1600/Orange-Tart.JPG" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">200g/7oz sugar, plus extra for dusting</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 blood oranges, juice and zest</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp orange blossom water</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 free-range eggs, plus</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 yolks
200g/7oz butter, cubed</span></li>
<li><span style="font-family: Verdana, sans-serif;">25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 blood oranges, peeled, sliced into rounds</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp demerara sugar
double cream or custard, to serve</span></li>
</ul>
<b style="font-family: Verdana, sans-serif;">Preparation method</b>
<span style="font-family: Verdana, sans-serif;"><b>1.</b> Preheat the oven to 180C/350F/Gas 4.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>2.</b> Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>3.</b> Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>4.</b> Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>5.</b> Pour the mixture into the cooked pastry case , cover with clingfilm (to prevent a skin forming) and set aside to cool.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>6.</b> Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>7.</b> Using a cooks' blowtorch, heat the sugar until caramelised.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>8.</b> To serve, slice the tart and serve with double cream or custard</span></div>
Anonymoushttp://www.blogger.com/profile/05808517882299043714noreply@blogger.com0tag:blogger.com,1999:blog-6920494191148652072.post-86171935926483671372012-02-02T12:00:00.000-08:002012-11-08T21:55:47.718-08:00Cornbread Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5ZzrBjjZE2xssJyFaHU7AxUf-8beCr6AyKJ39Xlqpp6WL7UC4hGhb-bpUBZUDQ8yX2KDEvuSZJ7CeWJceTeL-h5gSc27vmhjcMXJF5-_GFaD97mvyVTFYcxUASrfnNqTD2HSsSrCWrg/s1600/Cornbread-Muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5ZzrBjjZE2xssJyFaHU7AxUf-8beCr6AyKJ39Xlqpp6WL7UC4hGhb-bpUBZUDQ8yX2KDEvuSZJ7CeWJceTeL-h5gSc27vmhjcMXJF5-_GFaD97mvyVTFYcxUASrfnNqTD2HSsSrCWrg/s400/Cornbread-Muffins.JPG" width="400" /></a></div>
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">Easy</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Prep 25 minutes</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Cook 40 minutes</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Makes 12</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<ul>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">85g melted butter, plus extra for frying</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">1 large sweetcorn, kernels sliced off</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">1 small onion, finely chopped
½ red chilli , deseeded, finely chopped</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">140g plain flour</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">140g polenta or cornmeal</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">2 tsp baking powder</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">50g strong cheddar, grated</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">2 eggs</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">284ml pot buttermilk</span></li>
<li><span style="color: #444444; font-family: Verdana, sans-serif;">100ml milk</span></li>
</ul>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>1.</b> Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>2.</b> Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through – poke in a skewer to check. Best eaten warm.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>Nutrition per serving</b></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">189 kcalories, protein 6g, carbohydrate 22g, fat 9 g, saturated fat 5g, fibre 1g, sugar 3g, salt 0.44 g</span>Anonymoushttp://www.blogger.com/profile/05808517882299043714noreply@blogger.com0tag:blogger.com,1999:blog-6920494191148652072.post-88775864349879207152012-01-01T09:00:00.000-08:002012-11-08T21:56:06.498-08:00Broccoli and Stilton Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUT5ECgTaYyxtJM0FD4g2U8cAOy_7-rqcYovjQKPnHdB9vXZE-QZw6KW52AMKq5PyPlAmqq2Yq_cdeviYvhUBGaRB1hZh6q99glARbFhWpnikj2hi132sRyaZgCIfl_3qYh0UWax8jKo/s1600/Broccoli-and-Stilton-Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUT5ECgTaYyxtJM0FD4g2U8cAOy_7-rqcYovjQKPnHdB9vXZE-QZw6KW52AMKq5PyPlAmqq2Yq_cdeviYvhUBGaRB1hZh6q99glARbFhWpnikj2hi132sRyaZgCIfl_3qYh0UWax8jKo/s400/Broccoli-and-Stilton-Soup.JPG" width="400" /></a></div>
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">Easy</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Prep</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">10 mins</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Cook 35 mins</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Serves 4</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>1.</b> Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>2.</b> Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>3.</b> Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>4.</b> Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><b>Nutrition per serving</b></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">340 kcalories, protein 24.3g, carbohydrate 13.8g, fat 21 g, saturated fat 9.6g, fibre 6.9g, sugar 5g, salt 1.4 g</span>Anonymoushttp://www.blogger.com/profile/05808517882299043714noreply@blogger.com0