tag:blogger.com,1999:blog-65525011184311648352024-03-12T18:05:16.002-07:00Yasmin LimbertPieces of Rainbowyasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-6552501118431164835.post-57313278712832966092021-09-23T06:41:00.000-07:002021-09-23T06:41:41.774-07:00SCONE LOAF<div class="separator" style="clear: both; text-align: center;">
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I wasn't quite sure what to call this, a Loaf Scone or a Scone Loaf, a Scone Cake, which ever, it's a scone in a loaf, one massive scone with the jam built in and ready for a luscious blob of clotted cream. As you're just making one, there's less fiddling and faffing about. My tip would be to use a baking liner in case any jam leaks to make it easier to remove from the tin.<br />
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I made two versions, one with lemon curd and one with jam and 75g of Glacé Cherries cut into quarters and added to the scone mix. I've also sprinkled on some sugar nibs for extra showoffiness.<br />
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400g Self Raising Flour</div>
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50g Sugar</div>
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100g Butter/Margarine</div>
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200g Milk</div>
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3 tbsp Lemon Curd/Jam</div>
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Put the flour into a large mixing bowl and rub the butter in till there are no lumps. Now stir through the sugar and slowly add the milk whilst mixing to form a soft dough, I find stirring it with a knife is easiest. You don't want this to be too sticky as it will make it difficult to roll out so keep an eye on it whilst adding the milk.<br />
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Once your dough is formed, tip it onto a floured surface and knead it gently to bring it together into a smooth ball. Roll out the dough into a rough rectangle about 1/2 inch thick. Spread the Lemon Curd or jam to cover it then carefully roll it into a sausage like a roll poly. Place your scone into the lined loaf tin and bake at 160C fan for 35-45 minutes.<br />
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When it's just out of the oven its a bit like a jam roll poly, so it seemed rude not to try it with a bit (lots) of custard - let me tell you, it worked Xx<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-6905096115831742052020-05-30T05:46:00.001-07:002020-05-30T05:56:45.894-07:00BAKED CAMEMBERT with a TWIST<div class="separator" style="clear: both; text-align: center;">
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I've been playing with the camera again and made another quick and easy recipe for you to have a go at. It's really simple and straight forward. Everything was bought easily from a supermarket and the only cooking involved was popping it in the oven for 15 minutes.<br />
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You will need:</div>
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2 sheets of Ready Rolled Puff Pastry</div>
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2 Tbsp Pesto</div>
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4 Slices Parma Ham</div>
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1 x 250g Camembert</div>
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1 Garlic Clove, sliced</div>
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1 Rosemary Sprig</div>
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2 tsp Olive Oil</div>
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1 Egg</div>
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Freshly Ground Black Pepper</div>
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Lay out your first pastry sheet and give it a little extra roll to make it slightly wider. Use a dinner plate to cut around and make a circle. I cut it a little bigger than my plate to get as much pastry as possible. Do this with the second sheet and leave to one side.<br />
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Mark the centre of your pastry using the cheese box then spread the pesto to cover the outer ring. Top the pesto with the Parma Ham then layer the second sheet of pastry on top.<br />
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Use a sharp knife the sun rays in to your pastry. I find it easier to cut it into four sections then divide each section. Once you have made all your cuts, twist each ray three time and lay it back down. </div>
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Now place the cheese in the centre, cut slashes into the top and poke your rosemary and garlic into the slashes and drizzle with olive oil. To finish, brush the pastry with egg wash and season the whole thing with black pepper.</div>
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Bake for 15 minutes at 180C</div>
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Mind you don't burn your tongue on that hot cheese xXx</div>
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<a href="https://yasminlimbert.blogspot.com/2020/05/baked-camembert-with-twist.html" target="_blank">Baked Camembert with a Twist</a></div>
yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-29290515387222088552020-05-13T05:24:00.000-07:002020-05-13T05:29:25.459-07:00RAINBOW FAIRY CAKES <div class="separator" style="clear: both; text-align: center;">
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I thought I'd pop these very simple fairy cakes on here as something to do with children. They are also a great gift for someone you may want to thank during this bizarre and exceptional time we are currently living in.<br />
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If you don't want to make the cakes or can't get hold of ingredients, you might want to buy pre-made plain cakes instead. If not, this is just a basic vanilla sponge recipe. If you really want to go for it, you could also make rainbow sponge buy dividing your mixture and colouring each one differently then divide between your cake cases.<br />
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BASIC VANILLA SPONGE (Makes 12|)<br />
100g Butter or Margarine<br />
100g Sugar<br />
100g Self Raising Flour<br />
2 Eggs<br />
1 tsp Vanilla Extract<br />
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Cream together the butter and sugar, add the self raising flour, eggs and vanilla and mix till thoroughly combined and there are no lumps or dry flower.<br />
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Place 12 fairy cake cases in a muffin tray and divide the mixture equally between them.<br />
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DECORATION<br />
Buttercream - 100g Butter or Margarine mixed with 250g Icing Sugar and a little Blue Colour Paste<br />
Fizzy Rainbow Belts<br />
White Mini Marshmallows<br />
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Spread or pipe your buttercream on to each fairy cake. Cut the rainbow belt in half and position into the buttercream in an arc. Place 3 marshmallows on each side of the rainbow to represent clouds.<br />
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Could not be simpler!<br />
Stay Home Stay Safe<br />
Keep Busy Stay Happy<br />
<br />RAINBOW FAIRY CAKESyasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-39660131553169572172020-04-28T06:34:00.001-07:002020-04-28T06:34:39.233-07:00SAVOURY BREAD & BUTTER PUDDING<div class="separator" style="clear: both; text-align: center;">
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So I had one of those days where nothing went to plan and everything took twice as long as it was meant. Bottom of the list was getting something for dinner so I turned to what ever was in the fridge, cupboard, bottom of the veg basket (which was mostly carrier bags to tbh). Anyway, I managed to come up trumps and we ended up with this bread & butter pudding which I can see becoming a regular dish in the Limbert house. It's also a perfect Covid recipe that uses just a few easy to get ingredients<br />
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My son described it as "a big cheese toastie pie" and that's basically it. I had a loaf of tiger bread in the freezer, some ham, cheese and eggs, all the basics that you'd have in really. Stick them all together and this is what you get.<br />
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Butter a medium oven proof dish, mine measured 30cm x 20cm. Now make sandwiches using <span style="color: #e69138;">8-10 Slices of Bread</span>, this all depends on how thick your bread is, mine was quite chunky. I used <span style="color: #e69138;">Roasted Ham</span> and <span style="color: #e69138;">Dijon Mustard</span> in mine. Cut each sandwich into 4 and place haphazardly into the dish.<br />
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In a jug measure <span style="color: #e69138;">400ml Milk</span> and whisk in <span style="color: #e69138;">3 Eggs</span> and some chopped<span style="color: #e69138;"> Chives</span>. Pour this over the bread then scatter the top with <span style="color: #e69138;">50g Grated Gruyere Cheese</span> and a sprinkle of <span style="color: #e69138;">Parmesan</span>.<br />
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Leave this to stand for 30 minutes so the egg can soak into the bread. Bake in the oven at 160C fan for 25-35 minutes till the liquid has gone and the top is golden and crusty.<br />
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You could add other bits of leftovers like chopped peppers, onions, leeks, tomatoes, salami, chorizo, sausages. We found that baked beans were the perfect accompaniment for this (as we had some).yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-6403303565485387032020-04-27T05:26:00.000-07:002020-04-27T05:26:00.719-07:00SWEET POTATO FLAT BREADThis recipe is so ridiculously straight forward I almost don't feel justified in writing a recipe, but because of it's simplicity I have to share it with you.<br />
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I have made these lovely soft flat breads with sweet potato but my cousin who sent it to me used regular potato and added some finely chopped spring onions. You could also add herbs like coriander or parsley, or a teaspoon of nigella or fennel seeds.<br />
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Steam or microwave a large sweet potato until it's soft and squishy inside. Don't boil it as this will add too much moisture.<br />
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Once it has cooked all the way through, scrape out the flesh of the potato and discard the skin.<br />
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Weigh the mushy pulp in a mixing bowl and add an equal amount of self raising flour and season.<br />
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Combine the two to form a dough. If it is a little dry, add some oil to bring it together.<br />
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Now divide your dough into equal portions and form into a small ball, mine weighed around 50g each.<br />
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Roll each ball out on a floured surface to about 5mm thick then transfer to a hot dry frying pan and cook on both sides till browned. You will find that bubbles may appear on top and this will help you know when it's ready to turn them over.<br />
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Keep them warm in a dish covered with a clean tea towel till ready to eat.<br />
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We had ours with a delicious lamb and aubergine curry but they were also good the next day just warmed and with a little bit of butter.<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-63072493880936641392018-03-01T06:23:00.000-08:002018-03-01T06:23:40.973-08:00MARMITE & CHEESE LOAF<div class="separator" style="clear: both; text-align: center;">
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Right, I put my hands up, my name is Yasmin and I like Marmite. I like it in a sandwich with lettuce (thank you mother), I like it roasted on potatoes, I like it stirred into pasta (thank you Nigella) and I like it on toast. But now I like it<i> in</i> toast. Why have I never thought of this before? Adding cheese just escalates its deliciousness. It is the most perfect toasting loaf and the best for making cheese on toast. Now, don't be put off if you are not a Marmite lover, my taste for Marmite has not been passed on to my children but they devoured this whole loaf in one sitting. These photos are a second one I had to make so I could share it with you. Suffice to say it went as quickly as the first made into ham sandwiches.</div>
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500g Strong White Bread Flour, 10g Yeast, 50g Oil, 30g Marmite, 100g Grated Cheddar, 300g Hand Warm Water</div>
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I made this in my freestanding mixer to get the dough started but you can do the whole thing by hand. Put everything in the bowl and get mixing. Once the dough starts to slap against the side of the bowl, turn off the mixer and tip it onto your surface. You must knead the dough till it's smooth and elastic, I usually give this about 8 minutes. If it's sticking pour a little oil on to the surface rather than adding flour. </div>
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When you are done with kneading, dust your bowl with flour and return the dough to it. Cover with cling film or a shower cap and leave to rise and double in size for 1 hour. Next shape your loaf. Make it free form or use a loaf tin. I plaited mine then put it in a 2lb loaf tin. Leave to rise again covered with a clean tea towel for 30 minutes then bake at 200C for 25-30 minutes</div>
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Do try it made into cheese on toast, you won't believe the difference the Marmite makes. Xx</div>
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yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-61303789838559120792018-01-29T12:26:00.002-08:002018-01-29T12:26:33.907-08:00ANCIENT SPICED LOAF CAKE<div class="separator" style="clear: both; text-align: center;">
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Hello, it's been a while. I've had a break from blogging but now I'm back and kicking off with this delicately spiced drizzle loaf. I have to admit that the inspiration came from a slice of cake that I had in the John Lewis Cafe, I loved it and savoured every mouthful trying to distinguish each individual flavour. It was like the palate test on Master Chef. Anyhow, after a couple of not quite rights I got it and now I'm sharing it with you. The drizzle makes the sponge extremely moist and the almonds add texture whilst the orange flower water gives it a fragrant turkish delight quality.<br />
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The cake in the picture was mostly eaten when it was still warm with a bonus glug of cream and was like a sponge pudding but it was just as exquisite finished off a few hours later cold. Let me know if yours lasted long enough to taste cold.<br />
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You can leave the cake with just the drizzle but I've added chopped pistachios, freeze dried raspberries - available in most supermarkets and dried marigold petals - bought on line and usually used in herbal teas. I think they really add to its spice trail taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjht0sHPqmYFJGKKQ9G78aEDQ6wrz2bUnTnqwxRWEdmBso9QOD7EdQMEBw858ZbW2ywhVSuN5EUmWDI3G_rYqZrGspzLh_FgDZFl7jUmhroVGeQgNvnESz8fDDudr9ferFvNmDpL-ZG8s/s1600/IMG_20180128_205339_270.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjht0sHPqmYFJGKKQ9G78aEDQ6wrz2bUnTnqwxRWEdmBso9QOD7EdQMEBw858ZbW2ywhVSuN5EUmWDI3G_rYqZrGspzLh_FgDZFl7jUmhroVGeQgNvnESz8fDDudr9ferFvNmDpL-ZG8s/s320/IMG_20180128_205339_270.jpg" width="320" /></a><span style="color: #a64d79;">CAKE BATTER</span><br />
170g Butter/Margarine<br />
170g Sugar<br />
150g Self Raising Flour<br />
50g Ground Almonds<br />
1tsp Baking Powder<br />
Zest of 1 Orange<br />
1tsp Ground Cardamom<br />
1tbsp Orange Flower Water<br />
1tbsp Milk<br />
3 Eggs<br />
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<span style="color: #a64d79;">DRIZZLE</span><br />
Juice of 1 Orange<br />
30g Sugar<br />
1 tbsp Orange Flower Water<br />
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It's as you'd expect and pretty straight forward. Cream together the butter and sugar till it's light and fluffy. Now add the remaining ingredients and mix well to combine. Pour the mix into a lined 2lb loaf tin and level out the surface. Bake in a preheated oven at 160C fan for 40-50 minutes till cooked, firm to touch and a skewer comes out clean.<br />
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While it's baking make the drizzle. Stir the sugar into the orange juice with the orange flower water. Once the cake is cooked, spoon the drizzle over the loaf while it is still hot, this helps it soak in better then add any decoration you decide on.<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-33702931042935353962017-03-28T08:58:00.001-07:002017-03-28T09:08:05.380-07:00PLUM FRANGIPANE TART<div class="separator" style="clear: both; text-align: center;">
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I remember my mother making jam with all sorts of fruits and sometimes vegetables, marrow being one! We must have known someone with a plum tree because that seemed to be a particular favourite of hers to make. The only down side was that she seemed averse to removing the stones which ment it was something you have to be mindfull of doing when spreading it on your toast. So I was only too pleased to be the recipient of a jar of plum jam from my sister which, not only lacked the bothersome stones but had the added luxury of being spiced with cinnamon and star anise, fancy! </div>
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I've been eating it on toasted crumpets but decided to make it go that bit further adding it to a<span style="color: #0000ee;"> </span> frangipane tart topped with more plums. If you can't get plum jam, damson is a good alternative. I've finished mine with a scattering of sugar nibs but flaked almonds would also work well.</div>
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Pastry:</div>
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150g Plain Flour</div>
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30g Icing Sugar</div>
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75g Butter</div>
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Frangipane:</div>
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150g Butter</div>
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150g Sugar</div>
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3 Eggs</div>
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50g Self Raising Flour</div>
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150g Ground Almonds</div>
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1 tsp Almond Extract</div>
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300g Plum Jam</div>
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4 Ripe Plums </div>
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2 tbsp Sugar Nibs (Optional) </div>
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Make the pastry by rubbing the butter into the flour and icing sugar, add enough water to make the dough come together. Add the water a little at a time stirring it in with a knife.<br />
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Roll out the pastry and line a deep 8.5 inch fluted flan tin. Line the pastry with parchment and fill with baking beans. Bake blind for 15 minutes at 160C fan. Remove the parchment and beans and return the pastry case to the oven for a further 5 minutes to dry out.<br />
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Spread the jam over the base, this is easier to do whilst the pastry is still warm. Now make the frangipane. Cream the butter and sugar together then add the eggs, flour, ground almonds and extract and mix well. Top the jam with the frangipane mix and spread it over the tart to completely cover the jam. <br />
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Cut the plums into quarters and remove the stones. Arrange the plums on top skin side down then scatter over the sugar nibs or flaked almonds if using.<br />
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Bake for 40-50 minutes till its golden brown and the frangipane is set.<br />
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Don't forget you can use your pastry scraps to make jam tarts, who doesn't like a jam tart?</div>
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-55283956433634028632017-03-10T12:30:00.000-08:002017-03-12T04:30:09.950-07:00APPLEBY'S CREAMY STOVETOP RICE PUDDING<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi957J8-zce-gikMZIknOz8-ZvFayRvY94PD63YNafOUOjEOdqCwt1kr-_12djD1GsjsUpPDhH0SSX2Jnz3dV-SE8Lx8LSxkNzgzIN6uVjKdVZejtIi8PFCc0dmhbMkdIJ1RcCN1Wi3wHA/s1600/17270669_10155864214519128_1768746008_n.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi957J8-zce-gikMZIknOz8-ZvFayRvY94PD63YNafOUOjEOdqCwt1kr-_12djD1GsjsUpPDhH0SSX2Jnz3dV-SE8Lx8LSxkNzgzIN6uVjKdVZejtIi8PFCc0dmhbMkdIJ1RcCN1Wi3wHA/s640/17270669_10155864214519128_1768746008_n.jpg" width="476" /></a></div>
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My local farm, <a href="http://applebysfarm.co.uk/" target="_blank">Appleby's </a>has just started selling it's raw milk straight to the customers. I don't understand why this hasn't happened before, such a great idea, imagine getting your milk on the same day it has been produced! Raw milk means it's not been pasturised and the health benefits of <span data-ft="{"tn":"K"}"><span class="UFICommentBody">that are varied including helping with asthma and because of the enzymes still present it means those with a lactose
intolerance can once again cows milk.</span></span><br />
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">I reckon it's the nearest I'm going to get to milking a cow and can't stop myself from taking my bottle down for a refill. So I've been thinking up recipes for this gorgeously fresh milk. Rice pudding, one of my ultimate comfort foods, is a must. I am usually happy with a bit of jam, just like we used to have at school, but if the cows are making the effort, so will I and I've rustled up a berry compote which you can have hot or cold. </span></span><br />
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">Serves 4-6</span></span></div>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">In a medium sized pan, combine<span style="color: #b45f06;"> <span style="color: #e69138;">200g Pudding Rice, 1ltr Appleby's Raw Milk, 100g Sugar, 40g Butter and 2 tsp Vanilla Extract</span>.</span> Stir everything together then put on a medium heat and bring to the boil. Keep stiring the rice while it heats to stop it sticking to the bottom. Once it starts to boil, reduce the heat and continue cooking for roughly 30-40 minutes till the rice has cooked. You need to keep an eye on it and stir it now and then. </span></span></div>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">Whilst the rice is cooking, make your berries. In another pan weigh <span style="color: #e69138;">250g Frozen Berries and 2 tbsp Sugar.</span> Warm through on a low heat till the sugar has melted and the berries are soft and warm.</span></span></div>
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><br /></span></span>yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-31090211762828323782016-12-13T13:35:00.000-08:002016-12-13T13:35:25.035-08:00Easy Christmas Treats<div class="separator" style="clear: both; text-align: center;">
Recently a friend and I held a Christmas coffee morning to raise money for a charity. We had the usual mince pies and mulled wine but wanted to offer some other tasty treats. These are a few of the quick and easy morsels we had on offer. Most were just foods you can assemble, some were ready made bits that we embellished and others were quick to assemble and cook.</div>
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This cheese board was my favourite, it was so simple but really affective. I had the christmas tree chopping board but it can easily be put together on a rectangular base. The added herbs and grapes give it a bright fresh feel and make it even more inviting. Having the cheese cut into cubes makes it so much easier for everyone to nibble at too. The finishing touch was the mini babybel on top, I used a tiny cutter to remove the wax star.<br />
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This mince meat wreath was great to prepare in advance and bake just before everyone arrived, I used a <span style="color: orange;">500g Block of Puff Pastry</span>. Divide in two then roll out one on a floured surface into a rectangle measuring roughly 35cm x 25cm. Spread with <span style="color: orange;">300g Mincemeat</span> then roll up into a swiss roll using the long edge. Brush the edge with a little milk to seal then cut into slices about 3cm wide. <br />
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Place the slices onto a baking sheet lined with parchment and arrange into a wreath shape leaving a slight gap between each one so it has room to grow. You can either make a small one or repeat with the rest of the pastry to make a larger one as I did. Now bake at 180C fan for 20-25 minutes till lovely and golden.<br />
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To finish, toast <span style="color: orange;">20g of Sliced Almonds</span> in a dry pan. When the wreath is cooked, drizzle a little icing made with <span style="color: orange;">icing sugar and lemon juice</span> then scatter on the toasted almonds.<br />
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These are so cute and brilliant for kids to do. They are <span style="color: orange;">Tunnocks Tea Cakes</span> topped with a little icing and some sprinkles to look like christmas puddings. Genius!</div>
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-46437066589317366422016-09-28T10:19:00.000-07:002016-09-28T10:19:02.347-07:00BACON & EGG MUFFINS<div class="separator" style="clear: both; text-align: center;">
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Bacon & Eggs, a classic combination. As part of a breakfast, in a sandwich and now in a muffin. I make a pancetta pie with quails eggs in the middle and everyone loves the surprise hidden away when they bite in and discover the miniature egg tucked inside. I thought it would be a great idea to do the same in a muffin so I've come up with this, not to be confused with the Bacon & Egg Mc version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyvg5srH75LG8YOfKTDE8j9ksFWcoHsFHyNcvvOWZC-M3RNKFQVVu7G5Uk7womTzOp9eqR6KOpWXIazEWC8bK35CMemIdWVeipxlhbilBNmiMiTZwXj3aU-XhT14PJ3gUNly9UWAXocQ/s1600/_SDL7204s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyvg5srH75LG8YOfKTDE8j9ksFWcoHsFHyNcvvOWZC-M3RNKFQVVu7G5Uk7womTzOp9eqR6KOpWXIazEWC8bK35CMemIdWVeipxlhbilBNmiMiTZwXj3aU-XhT14PJ3gUNly9UWAXocQ/s640/_SDL7204s.jpg" width="640" /></a></div>
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These muffins are flavoured with cheese, a little mustard and flecks of chive which also add some colour. You could swap things about and add parsley, spring onion, chilli flakes or a different cheese such as Red Leicester.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-WLdn44zwW9y9q-uTWvpc800-NcqUzoKkRrma1UZMI1_C_yDEfvhtFFBRaTY5FYvnC5BWoTuNWyrcYSzEpUO2JVHi7XS38ZcnxSDW-luVEZZxuhEAfr2jebUja8rVNC3egEcDECMT0A/s1600/_SDL7214.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-WLdn44zwW9y9q-uTWvpc800-NcqUzoKkRrma1UZMI1_C_yDEfvhtFFBRaTY5FYvnC5BWoTuNWyrcYSzEpUO2JVHi7XS38ZcnxSDW-luVEZZxuhEAfr2jebUja8rVNC3egEcDECMT0A/s400/_SDL7214.jpg" width="400" /></a>12 Quails Eggs<br />
300g Plain Flour<br />
1 tsp Bicarbonate of Soda<br />
1 tsp Baking Powder<br />
100g Grated Cheddar<br />
Small Bunch of Chives<br />
Salt & Pepper<br />
6 Rashers of Bacon, cooked and chopped<br />
60g Butter, melted and cooled<br />
1 Egg<br />
3 tbsp Vegetable Oil<br />
1 x 284ml tub Buttermilk<br />
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Boil the Quails eggs for 5 minutes then cool and remove the shells. Put to one side while you mix the batter. In a mixing bowl combine all the dry ingredients. Put the wet ingredients in a jug and whisk to combine. Pour the contents of the jug into the bowl and gently fold everything together. Try not to over mix, it's fine if there are still a few dry bits.<br />
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Line a 12 hole muffin tin with muffin papers. Put a large teaspoon of the mixture into each then place one of the eggs on top. Cover each egg with more mixture till it is all used.<br />
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Place the muffins in the oven at 180C / 160C fan for 20-25 minutes and they are cooked through and golden.<br />
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These muffins are perfect for kids luch boxes and picnics.</div>
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yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-8948405125921624682016-09-15T12:41:00.000-07:002016-09-15T12:41:16.107-07:00Peanut Butter & Chocolate Chip Bundt Cake<br />
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I recently took part in a recycled craft project which involved a lot of toilet rolls, peanut butter and bird seed. At the end of it I found myself with a surplus of peanut butter. I really love the stuff so not particularly an issue but I thought I should make use of it if only to stop me from eating the lot with just a spoon.<br />
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So here we have a Bundt cake flavoured with peanut butter, chocolate chips and a chocolate drizzle to finish it off. I used crunchy peanut butter because that's what I had, it gave it a nice texture but smooth would be fine too.<br />
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<b>Cake</b><br />
100g Butter<br />
275g Peanut Butter<br />
200g Light Brown Sugar<br />
100g Granulated Sugar<br />
3 Eggs<br />
350g Self Raising Flour<br />
1 tsp Baking Powder<br />
200ml Milk<br />
50g Chocolate Chips<br />
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<b>Chocolate Drizzle</b><br />
100g Dark Chocolate<br />
150ml Double Cream<br />
1tbsp Golden Syrup<br />
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Heat the Oven to 180C (160C fan). Grease and flour your bundt tin, I use a cake release spray which I find really effective, particularly in a bundt tin.<br />
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Use a free standing mixer or electric hand whisk to cream together the butter, both sugars and peanut butter. Take a couple of minutes to do this so it becomes light and fluffy.<br />
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Now add the eggs, flour, baking powder and milk and mix to combine everything. Finish by folding in the chocolate chips.<br />
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Pour the mix into the prepared tin and level out. Bake for 45minutes till cooked through and a skewer comes out clean.<br />
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Leave the cake to cool slightly in the tin then turn out onto a cooling rack. Whilst the cake cools, make the chocolate drizzle. In a pan heat the chocolate, cream and golden syrup till the chocolate is melted, do this on a low heat to save the chocolate from burning. Use a spoon to drizzle the chocolate over the cake. You could also sprinkle on some chopped peanuts to even more nuttiness.<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-56110282421187149252016-09-01T05:46:00.001-07:002016-09-01T05:46:44.985-07:00Roast Beef Sandwich with Dunking Gravy<div class="separator" style="clear: both; text-align: center;">
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I know you don't need a recipe for a roast beef sandwich but I wanted to share this with you, think of it as more inspiration than recipe. We had roast beef, not something I do often as it gives me the fear. I'm always convinced I will mess it up and waste quite an expensive lump of meat. On this occasion I'm happy to say it was a success and not only was it cooked perfectly but there was enough on the joint to get a further 2 meals out of it. <br />
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Who doesn't like a roast beef sandwich, especially when the meat is pink and thinly sliced . I've pimped it slightly with loads of fried onions but what really makes it is the pot of gravy on the side for dunking. Oh my word, this is comfort food at its most ultimate, please give it a go, you won't regret it.yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-12364304444436962512016-09-01T05:29:00.001-07:002016-09-01T05:29:19.923-07:00Giant Jaffa Cake<div class="separator" style="clear: both; text-align: center;">
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Obviously The Bake Off is still inspiring people to get out there and bake. Since the recent episode I've had so many people ask me about making jaffa cakes that I've decided the easiest thing to do is pop it on here. So by popular demand here it is. I've made one large cake but you can of course halve the recipe and use a fairy cake tin to make 12 regular size cakes. If you go for the individual cakes, make sure its the shallow fairy cake tins you use and not a deep muffin tin for the correct shape.<br />
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Line an 8" cake tin with cling film. Cut up an <span style="color: orange;">Orange Jelly (135g pack) </span>and dissolve it in 300ml of boiling water add the <span style="color: orange;">zest of 1 Orange.</span> Now pour the jelly into the cake tin and refrigerate till set.<br />
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Line a 9" cake tin with parchment and heat the oven to 180C / 160C fan. If you have one, use a freestanding mixer to whip <span style="color: orange;">2 Eggs </span>and <span style="color: orange;">50g Sugar.</span> Keep whisking for a good 5 minutes till they have tripled in size and are light and fluffy.<br />
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Very gently fold in <span style="color: orange;">50g Self Raising Flour</span>. Using a metal spoon for this helps to prevent knocking any of the air out.<br />
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Pour into your prepared tin, level out and bake for 10-12 minutes. It should soft and springy to touch when cooked.<br />
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Once the cake has cooled, use the clingfilm to lift the jelly from the tin and place the jelly on top of the cake. Melt <span style="color: orange;">200g Plain Chocolate </span>in a double boiler. Leave to cool slightly before pouring over the jelly to prevent the jelly from melting. Cover the cake with the chocolate and run a knife over the top to make the jaffa cake marks </div>
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-2089291796226877382016-07-28T13:16:00.000-07:002016-07-28T13:16:04.983-07:00Naked Wedding Cake<br />
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I was asked recently to make a wedding cake, this is something I have vowed never to do (too much pressure) but this one was different. </div>
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I have wanted to do a naked wedding cake ever since I did a tiered cheese wedding cake, they are quite similar apart from the savoury and sweet thing. it's all about the construction. </div>
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Light Victoria Sponge, vanilla flecked buttercream and oozing sticky jam. I was overwhelmingly proud of the results. What d'you reckon?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWoZEGDV-DbSznAfeAkFNhWVkI7tUL7hHKxDKDh8vjl7uqbWnsYtMbKV65sxvWQZSYhKZ6YKotpXUxFNPHWNYjg3Dl0nfzqKdrQSjAttT67ifn_k4WhyphenhyphenUioWSrIsO70RfyLNVyoOQUUo/s1600/FullSizeRender-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWoZEGDV-DbSznAfeAkFNhWVkI7tUL7hHKxDKDh8vjl7uqbWnsYtMbKV65sxvWQZSYhKZ6YKotpXUxFNPHWNYjg3Dl0nfzqKdrQSjAttT67ifn_k4WhyphenhyphenUioWSrIsO70RfyLNVyoOQUUo/s1600/FullSizeRender-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com1tag:blogger.com,1999:blog-6552501118431164835.post-32750110768181194292016-04-29T03:06:00.000-07:002016-04-29T03:10:07.170-07:00WILD GARLIC PESTO BREAD<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj3JvuS5anFqWh4j_juYJCDswTmM0Jpz-l5OUxl6GwrXiryyDoE47ayKvu3D8QFL-Q6l7lVuP837vRYBPT7itRI4Pp7qTMhFGHQ7W9KIn0aBRPIoygqYM7z4k4CZxKWxoMegqMjB-oyg/s1600/SL162281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj3JvuS5anFqWh4j_juYJCDswTmM0Jpz-l5OUxl6GwrXiryyDoE47ayKvu3D8QFL-Q6l7lVuP837vRYBPT7itRI4Pp7qTMhFGHQ7W9KIn0aBRPIoygqYM7z4k4CZxKWxoMegqMjB-oyg/s640/SL162281.jpg" width="640" /></a></div>
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So far we have had <a href="http://yasminlimbert.blogspot.co.uk/2016/04/wild-garlic-scones.html" target="_blank">Scones</a>, <a href="http://yasminlimbert.blogspot.co.uk/2016/04/smokey-wild-garlic-butter-lamb-leg.html" target="_blank">Butter</a> and <a href="http://yasminlimbert.blogspot.co.uk/2016/04/wild-garlic-pesto.html" target="_blank">Pesto</a> all made with gorgeous foraged Wild Garlic but I promise this is the last of the wild garlic recipes. The trouble was that I had all this lush pesto that I could not resist using some of it for bread. I just love making bread and even though it takes a couple of hours, you're only really working for about 20 minutes, the rest of the time it does all the work itself.<br />
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I always make double the quantity because I think if you're going to go to the effort of making it, why not make lots. I would say freeze it if it's too much but it never is and gets eaten pretty much before it's completely cooled.<br />
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When I made this batch, I doubled it and made a loaf and some rolls which I then split and spread with Wild Garlic Butter and topped with Pecorino before grilling for garlic bread.<br />
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500g Strong White Bread Flour</div>
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15g Yeast</div>
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320g Warm Water</div>
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2 tbsp Wild Garlic Pesto<br />
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Mix the flour, yeast and salt. Combine the water with the pesto and mix into the flour with a knife to form a dough. Knead it on a lightly oiled surface for 10 minutes till smooth. Now return the dough to the bowl and cover with a shower cap or cling film. Rest for 1 hour till doubled in size.</div>
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Remove the dough from the bowl and 'knock back' to original size. Form into your loaf shape or divide it into 12 pieces, they should weigh about 80g each. Shape each one and leave to rest on a baking sheet or stone and cover with a tea towel. Rest for a further hour to double again. Before baking, slash the tops with a sharp knife. Bake for 20-25 minutes at 200C<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-44987098721952150332016-04-11T12:30:00.001-07:002016-04-11T12:39:33.597-07:00WILD GARLIC PESTO<div class="separator" style="clear: both; text-align: center;">
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And so it continues, more Wild Garlic recipes. This, like the <a href="http://yasminlimbert.blogspot.co.uk/2016/04/smokey-wild-garlic-butter-lamb-leg.html" target="_blank">Wild Garlic Butter</a>, is a recipe which gives a longer life to your reward from woodland foraging and I have even been known to spread a little onto The <a href="http://yasminlimbert.blogspot.co.uk/2016/04/wild-garlic-scones.html" target="_blank">Wild Garlic Scones</a> from last weeks blog.<br />
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Just like regular basil pesto, everything goes in a processor and gets blitzed to within an inch of it's life. The recipe is pretty much the same but you omit the garlic and replace the basil with wild garlic leaves.<br />
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60g Pine Nuts</div>
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100g Wild Garlic Leaves</div>
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60g Pecorino / Parmesan grated</div>
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250ml Olive Oil</div>
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Black Pepper<br />
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Start by toasting the pine nuts, pop them into a dry pan and heat till they start to brown. Toasting them helps to bring out the flavour more. Now add them to the processor along with the garlic leaves and pecorino. Whizz everything together then while it's still running, slowly pour in the oil till you get the consistency you are happy with, you may use less of the oil than I have recommended, I like quite a loose blend. Season with black pepper but not salt, the cheese is already quite salty. Store in a jam jar in the fridge or even freeze if you like.<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-22805201884951134902016-04-09T07:58:00.001-07:002016-04-09T07:58:13.227-07:00SMOKEY WILD GARLIC BUTTER - Lamb Leg Steaks & Wild Garlic Mash<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">So far I've made </span><a href="http://yasminlimbert.blogspot.co.uk/2016/04/wild-garlic-scones.html" style="text-align: left;" target="_blank">scones</a><span style="text-align: left;"> with the wild garlic leaves which I gathered from some woodland foraging but to ensure I get the most form my delicious tender bounty, I've made wild garlic butter which I know I shall be adding to everything I possibly can in the coming weeks. </span></div>
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<span style="text-align: left;">Flavoured butters are a fantastic way of using up left over herbs that are a bit past their best. You can </span>keep them in the freezer and just chop a bit off as required. I've also added some smoked salt flakes to this for an extra smack of flavour.</div>
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This could not be simpler, chop a <span style="color: #e69138;">250g block of unsalted butter</span>, use salted if you are not adding the smoked salt. Drop the butter into a food processor and add <span style="color: #e69138;">50g of Wild Garlic Leaves</span> and a generous <span style="color: #e69138;">teaspoon of Smoked Salt Flakes.</span></div>
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Whizz everything together till the leaves are finely chopped and you have a soft vivid spread. Divide it into two and form each into a log and wrap in parchment.</div>
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You are now ready to boost your cooking with a hit of wild garlic. Now I realise that not everything on your plate has to be cooked in this enhanced butter but for the purposes of this blog, that's just what I've done and to be honest, there were no complaints.</div>
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I heated a thick slice of wild garlic butter in a large frying pan with 1 tbsp of oil to stop the butter burning. Once the butter started to sizzle I added seasoned lamb leg steaks and cooked them for about 4 minutes on each side. Serve with a drizzle of the wild garlic butter.<br />
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We had the lamb with a feta & Onion salad and creamy mashed potato with yes, you guessed it, wild garlic butter and a handful of wild garlic leaves stirred through it. What's not to like!</div>
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-76445498280861774052016-04-05T11:07:00.000-07:002016-04-05T11:07:26.224-07:00WILD GARLIC SCONES<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">At this time of year you can't walk through woodland without coming across a heady carpet of wild garlic covering the shaded floor. I always think it a sign that spring is really upon us and I start to imaging the possibility of some sunshine round the corner, a little naively perhaps.</span></div>
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The pungent odour of wild garlic or Ramsons as it's also known hits you way before you spot the floppy lush leaves. It also grows along the edge of rivers and has a pretty white allium flower.<br />
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Its a relative of the chive and can be used as you would spinach, cooked or raw and the flavour can be quite subtle depending on how you use it.<br />
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I found mine in some woodland in North Wales, just be mindful if you go foraging and check you are allowed to pick it from it's location<br />
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We've had a week of eating wild garlic and I've started with savoury scones. You can use any hard cheese for this recipe, I thought it would be nice to use Yarg, a semi hard cheese from Cornwall that is traditionally wrapped in garlic or nettle leaves to mature but I couldn't find any so good old cheddar it was. You may have more luck than I.<br />
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They are so lovely straight from the oven, split and slathered in butter. I usually double this recipe up and make them quite large yielding about 9 but if you go smaller and make lots, they are great to freeze and warm from frozen.<br />
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400g Self Raising Flour<br />
70g Butter<br />
1 tsp Dried Mustard<br />
130g Cheese grated<br />
20g Wild Garlic Leaves chopped<br />
Salt & Pepper<br />
200g Milk<br />
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Preheat the oven to 190C fan and line a baking sheet with parchment.<br />
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Rub the butter into the flour till there are no lumps, add the mustard and seasoning and stir through the cheese.<br />
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Fold in to chopped garlic leaves till it's speckled evenly with green then pour your milk in gradually whilst string to combine. I find using a knife is best for this. Don't worry if you need to add a little more milk if it's a bit dry.<br />
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Once everything is in, bring it together with your hands and tip the dough onto a floured surface. Knead it gently just to bring it together into a smooth ball.<br />
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Roll out the dough slightly, I find that to get a good thick scone, slightly under the depth of your cutter is a good guide for the thickness of your dough. Cut out the scones then re-roll the remaining dough till it has all been used. Brush the tops with milk then bake for 20-25 minutes till cooked through and golden.<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-3842854633406846792016-03-14T10:27:00.001-07:002016-03-14T10:30:54.482-07:00SLOW COOKED INDIAN SPICED LAMB IN GINGER BEER<div class="separator" style="clear: both; text-align: center;">
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So here is an alternative idea for your Easter lamb. Sainsbury's gave me a challenge of cooking a leg of lamb but adding a <a href="http://www.sainsburys.co.uk/shop/gb/groceries/get-ideas/features/sainsburys-little-twists" target="_blank"><span style="color: orange;">'Little Twist'</span></a> and using ginger beer. Here is what I came up with.<br />
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Ginger beer already has a bit of heat to it so the addition of Indian spices are the perfect marriage. If you're organised enough you can marinade your lamb over night but it's still super delicious if you do it an hour or so before cooking. You could cover the base of your roasting dish with slices of waxy potatoes such as Charlotte or Jersey Royals to cook your lamb on, they will cook in the juices and soak up all those lovely flavours.<br />
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Slow cooking the meat gives it a melt in the mouth texture that just falls of the bone. I marinade the lamb the day before then pop it in the oven when I get up in the morning. I don't have to think about it then untill lunch time and it's ready to serve. The gravy from this dish was delicious, the indian spices and a bit of sweetness from the ginger beer made it very popular indeed.<br />
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1tsp Ground Coriander<br />
2tsp Cumin seeds <br />
1/2 tsp Tumeric<br />
1 tsp Cinnamon <br />
3 Garlic Cloves crushed<br />
1 Thumb of Ginger peeled and grated<br />
Lemon Juice to mix paste<br />
31g pack fresh Coriander chopped<br />
2.5kg Leg of Lamb<br />
500g Charlotte Potatoes (optional) <br />
500ml Ginger Beer<br />
<br />
In a bowl combine all the spices, garlic and ginger then add enough lemon juice to form a slightly runny paste and stir in the coriander. Pierce the meat all over. Smother the lamb with the marinade and massage it in. Seal in a large food bag or non-metalic container and chill over night.<br />
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When you are ready to cook your lamb, heat the oven to 150C. Place the marinated lamb in a deep sided flame proof roasting dish and pour the ginger beer around it. Seal with a lid or foil and leave it to cook for 5 hours, basting from time to time.<br />
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Once the lamb has cooked, carefuly remove it from the pan and cover with foil to keep it warm. Skim off any excess fat and transfer the pan to the hob to make a gravy. Add 2tbsp of flour, stir for a couple of minutes to cook the flour and thicken your gravy, you can add a little hot water to make it go a bit further if you like.<br />
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You can now serve your lamb with the gravy poured over it or separtely with rice or the potatoes if using.<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com2tag:blogger.com,1999:blog-6552501118431164835.post-26568901240963997832015-11-20T05:57:00.000-08:002016-04-12T13:11:09.702-07:00CHEWY ALMOND BISCUITS<div class="separator" style="clear: both; text-align: center;">
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OMGosh, I'm addicted to these biscuits, I made them for friends as a gift when we went for dinner and now I can't stop making them. I have a feeling that everyone will be getting a parcel of these from me this christmas.<br />
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Because they are made with just almonds, icing sugar and egg white they have a light crisp outer shell and a soft chewy middle a bit like a macaron, what's not to like? As they are so irresistible this batch makes quite a lot but why mess about, lets face it they'll get eaten before you can give them away.<br />
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Give them a go and you too will be making small hampers of them as gifts this year.<br />
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<br />
Makes 30<br />
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<br />
300g Icing Sugar<br />
230g Ground Almonds<br />
2 Egg Whites<br />
1 tsp Almond Extract<br />
100g Flaked Almonds<br />
Icing Sugar to Dust<br />
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In a bowl combine the icing sugar, ground almonds, egg whites and almond extract. I use my free standing mixer. It will come together into a thick paste.<br />
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Scoop out a large teaspoon of the mix and roll in your palm to form a ball, about the size of a walnut. Now role the the ball in the flaked almonds and place on a baking sheet lined with parchment. Repeat until you have used all the mixture. I found it easier to make all the balls then role them in the almonds as you get a but sticky. Give them enough room on the parchment to spread a little.<br />
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Once they are all made, give them a liberal dustin with icing sugar and bake for 15 minutes at 160C Fan. Dust again with icing sugar and leave to cool a little on the baking tray before transferring to a cooling rack. try to resist having one straight away, ok, maybe just one :)<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-10503627103817351282015-11-12T04:28:00.000-08:002015-11-12T04:28:01.081-08:00CHRISTMAS BREAD PUDDING<div class="separator" style="clear: both; text-align: center;">
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I must confess that as a child, if we were ever fortunate enough to have the opportunity to select a cake from the cake shop, I would quite often opt for the bread pudding. Mainly because it appeared to be the largest cake available. I realise now that it was probably a great money spinner for the bakers giving them a new lease of life for the unsold stale bread.<br />
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Bread pudding is a proper comfort food with its warming spices and stodgy texture and perfect for this time of year. I made some after our halloween party when we had lots of hotdog rolls left over and it reminded me of christmas pudding so I thought I'd take it a step further and give it a bit more yule tide pimping. So here we have my christmas bread pudding which we ate warm with cream and custard. I think it tastes like christmas but a lot quicker to make than the usual pudding.<br />
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1 Litre Milk<br />
130g Sugar<br />
300g Dried Cranberries<br />
200g Sultanas<br />
75g Butter<br />
1 tsp Cinnamon<br />
1 tsp Mixed Spice<br />
Zest of 1 Orange<br />
1 tsp Orange Extract<br />
700g Bread (made into bread crumbs)<br />
2 Eggs<br />
2 tbsp Demerara Sugar<br />
40g Flaked Almonds<br />
2 tbsp Granulated Sugar<br />
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Butter a large baking dish (30cm x 20cm). Heat the oven to 160C fan<br />
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Warm the milk in a large pan with the sugar, cranberries, sultanas, butter, cinnamon, mixed spice, orange zest and extract. Heat till the buyer has melted then pour in the bread crumbs and stir till combined. Now mix in the eggs.<br />
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Tip the mixture into the baking dish and gently spread it out evenly. Don't squash it, you want a rough top with texture. Scatter the flaked almonds and Demerara sugar on top and cover the whole dish in foil. Bake for 40 minutes then remove the foil and give it another 15 minutes uncovered. Remove from the oven and sprinkle immediately with granulated sugar.<br />
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<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-56847176661231818202015-10-01T09:09:00.000-07:002015-10-01T09:20:49.292-07:00FINNISH BUTTER EYE BUNS - VOISILMAPULLA<br />
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This summer I discovered these heavenly sweet rolls in Finland where I also learned that Finns love cardamom as much as I do. On my first day at the breakfast buffet I tried a bit of everything I wasn't sure about and discovered Voisilmapulla - Butter Eye Buns. They are a sugary sweet bread, a cross between brioche and bath buns with a warming flavour of cardamom. Butter because they are packed with the stuff and eye because of the dimple in the middle which is filled with even more butter.<br />
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Don't be scared of the amount of melted butter you have to knead in, a bit like focaccia, you think it's never going to happen, but it does and it's what gives it a light airy texture. I used my freestanding mixer to start it off then finish it by hand.<br />
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I've sprinkled mine with sugar nibs but that's optional, I know they're not easy to get in shops here - you could try the internet. We had them with and without in Finland. In the recipe it says 2 tsp of cardamom but you could add more depending on how much you like the stuff, I put 3 in the next time I made them.<br />
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This is the recipe my Finnish friend Linda gave me, it makes 18 healthy sized buns, don't worry they freeze well and if you're going to go to the effort of making them, why not make lots. I divided mine in half and made a loaf too which we had toasted with cinnamon butter.<br />
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550g Milk, warmed<br />
175g Sugar<br />
2 Eggs<br />
900g Strong White Bread Flour<br />
2 Heaped tsp Ground Cardamom<br />
20g Dried Yeast<br />
200g Butter, melted<br />
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50g Butter<br />
1tbsp Sugar<br />
Egg Wash to glaze<br />
Sugar Nibs to finish (optional)<br />
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Warm the milk and sugar till the sugar has just dissolved, you don't want it boiling. Now add the eggs and whisk together.<br />
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In a large bowl or free standing mixer combine the flour, cardamom and yeast. Slowly stir in the milk. If you're doing this by hand, use a knife till it starts to come together. Once the milk is completely combined with the flour, pour in the melted butter.<br />
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This is where it gets really messy, there is a lot of squelching before it starts to resemble the smooth sticky dough you are aiming for. Once all the butter is incorporated into the dough start kneading. It will be sticky but try not to add flour, dust your hands lightly with flour instead. I always knead for 10 minutes to ensure a good result.<br />
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Divide the dough in two and place into floured bowls, cover with cling film or a shower cap and leave in a warm place to prove for 1 hour.<br />
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Once the dough has doubled in size, knock it back and divide into 100g balls. Shape them and place on a baking sheet lined with parchment with enough room to rise again. Cover the buns with a clean dry tea towel and leave for 30-45 minutes to prove again.<br />
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Whilst they are proving, melt the remaining butter and sugar and leave to one side. To finish the buns (no pun intended) press a deep dimple into each using your thumb, it will spring back a little, then fill with the melted butter, brush over with egg wash and sprinkle with sugar nibs if using them.<br />
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Bake in a preheated oven at 200C / 180C fan for 15-20 minutes. <br />
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<span lang="fi">Hyvää ruokahalua Xx</span></div>
yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-31996816311043027892015-09-22T02:32:00.000-07:002015-09-22T02:32:00.772-07:00BACON BUTTERMILK PANCAKE DIPPERS<div class="separator" style="clear: both; text-align: center;">
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This recipe is for those thick american style pancakes that go so well with bacon but I’ve combined the two to make a dipper already to be dunked into maple syrup.<br />
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Now I understand that the idea of sweet and savoury is not everyones cup of tea but these are really worth a go. If you feel you can’t cope with the idea, these fluffy buttermilk pancakes are just as good without the bacon and served with your usual topping, fresh fruit, honey or chocolate spread.<br />
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<br />
200g Plain Flour<br />
2 tsp Baking Powder<br />
1/2 tsp Bicarbonate of Soda<br />
30g Sugar<br />
2 Eggs<br />
30g Melted Butter<br />
284 ml Buttermilk<br />
100g Milk<br />
14 Streaky Bacon Rashers<br />
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Put the flour, baking powder, bicarbonate of soda sugar in a large mixing bowl and combine. Make a well in the centre of the flour and add the eggs. Using a fork mix in the eggs then add the melted butter.<br />
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Once they are mixed in stir in the buttermilk using a whisk. When you have made a smooth batter whisk in the milk to loosen it a little. I pour my batter into an old sauce bottle with a wide opening to help control the flow of batter, I find it a lot easier than a ladle or jug. Leave the batter to one side while you cook the bacon.<br />
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You can grill the bacon or heat the oven 180C/160 fan. Lay the bacon rashers out on a baking tray lined with parchment and cook for 15 minutes till browned and slightly crisp. Heat a non-stick frying pan and brush lightly with oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3PxfgvlRybAoqvNEJ4sLMYDdS50pqRa96BTCM9xYfp99LPOn6uLkPZunlYJqcTzQt1fjXo1cB-Fzd2dMhLB6yN0bCKd-8n1UU8oX7VrSkGWGtpp2DXCzsLPSBCC4atmnLQz1Ao9M-z4/s1600/_SDL5993.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3PxfgvlRybAoqvNEJ4sLMYDdS50pqRa96BTCM9xYfp99LPOn6uLkPZunlYJqcTzQt1fjXo1cB-Fzd2dMhLB6yN0bCKd-8n1UU8oX7VrSkGWGtpp2DXCzsLPSBCC4atmnLQz1Ao9M-z4/s320/_SDL5993.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt9PeG83_DaeSyrNBLw5zM3kmtmGtEpvMzFEXvhHSqqNt0XHrkPtzikcpnKh0Ti4NeEj_BH2lqgwJsjlenqPyxYoDONdxD61PZB0yydJ_gl3k03MaT4NJkdUPdepZSj9cCpjkTeE_HrU/s1600/_SDL5985.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt9PeG83_DaeSyrNBLw5zM3kmtmGtEpvMzFEXvhHSqqNt0XHrkPtzikcpnKh0Ti4NeEj_BH2lqgwJsjlenqPyxYoDONdxD61PZB0yydJ_gl3k03MaT4NJkdUPdepZSj9cCpjkTeE_HrU/s1600/_SDL5985.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><br />
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Pour 2 strips of batter into the pan then lay a rasher of bacon on top, drizzle a little more batter over the bacon and cook for 2 minutes then flip over and cook for a further minute. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5tfZQ3QEhrWA5yhEcxCj074lLSSj1HxubKBrDoVDsqoRNgMnNrP0GoNiFCfFXez6bFxV6Te8we6zVV7kcQGzmuM4RCEMA1Xi9xjr1mbDjQ_tly7yzgF97rthZSc5bqDqAnHC04Ndb-w/s1600/_SDL5985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5tfZQ3QEhrWA5yhEcxCj074lLSSj1HxubKBrDoVDsqoRNgMnNrP0GoNiFCfFXez6bFxV6Te8we6zVV7kcQGzmuM4RCEMA1Xi9xjr1mbDjQ_tly7yzgF97rthZSc5bqDqAnHC04Ndb-w/s640/_SDL5985.jpg" width="640" /></a><br />
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Keep warm whilst you cook the remaining dippers and serve with maple syrup</div>
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HAVE A NICE DAY NOW Xx</div>
<br />yasminlimberthttp://www.blogger.com/profile/01645840715124853678noreply@blogger.com0tag:blogger.com,1999:blog-6552501118431164835.post-10293363213605268582015-09-02T03:59:00.000-07:002015-09-08T02:34:16.959-07:00SOPHIE THOMPSON - MY FAMILY KITCHEN and VERY LEMONY ALMOND & POLENTA CAKE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTA1cG1s3lYsedjvgYC0UyWZhTcEg4du4K8pmSRmbck4n9vNOg0L6HTqFtQQfcuXJ0j4B-ICcj2CIExfmGONAJitPsy_kZxO6HE67YVyB3D0ejN_PxiQsuzHwyHt0cz86f3QL-J-IBuZU/s1600/9780571324170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #e69138;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTA1cG1s3lYsedjvgYC0UyWZhTcEg4du4K8pmSRmbck4n9vNOg0L6HTqFtQQfcuXJ0j4B-ICcj2CIExfmGONAJitPsy_kZxO6HE67YVyB3D0ejN_PxiQsuzHwyHt0cz86f3QL-J-IBuZU/s640/9780571324170.jpg" width="496" /></span></a></div>
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">I
get asked to review such a variety of products and tend to say
no but to be honest I really wanted this book so jumped at the chance
and it didn't disappoint. I am a fan of MasterChef and in 2014 when Sophie
Thompson was crowned champion, she became one of my favourite celebrity winners, she came across as lovely as her cooking. I was so
pleased to find that she has produced a book of her family's recipes,
and they really are from all of her family.</span></span></div>
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Sophie
was a joy to watch with her relaxed and imaginative style of cooking
and the book reflects the same sense of cosy homeliness giving you
lots of family photos, stories and anecdotes along with the recipes. With
titles like 'Uncle Bridget's Pickled Onions', yes, Uncle Bridget and
'Megsies Whim Wham' you get introduced to her family and friends
through food.</span></span></div>
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Much
to my husbands irritation I can't sit and do nothing so in the
evening when I'm slumped in front of the telly I tend to be making
lists (a girl thing I think) flicking through the latest foodie
magazine or crafting some sort of what not. Reading cookery
books is another favourite, looking for inspiration for next weeks
dinner. Sophie's book was packed with possibilities and the
issue was what to cook first.</span></span></div>
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">In
the end that honour went to Very Lemony Almond & Polenta Cake.
It instructs you to cool in the tin but I don't think it ever
actually got cold before it was polished off. In the end I had
to make another just to check it was as good cold as warm - it was.
There are some cakes that I call untidy cakes, by which I mean that
every time you pass it you find you just have to cut a slice off to
neaten it up a bit. I found myself having to neaten it rather a lot and often.</span></span></div>
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Sophie's
recipes are all easy to follow and without complicated or hard to get
ingredients. I also tried the Orange & Ginger Chicken with
Coriander Rice, not just because it sounded tasty but I also had all
the ingredients in. It was a resounding 'keep that recipe' from
the whole family.</span></span></div>
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">With
so much success I tried Sophie's own Meat Loaf. It makes enough
for 8 so we had it hot with roast potatoes and savoy cabbage then on
another day, cold with pickles as Sophie recommends. Another
triumph.</span></span></div>
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</span><br />
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Reading
Sophie's recipes and about her family makes you warm to her even
more, it's always such a shame when you meet someone you admire or
look up to and they let you down but after looking through this
family album you really do feel like you've just met her and want to
be invited round to supper.</span></span></div>
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Sophie
is a gifted and resourceful cook with an infectious enthusiasm for
food and 'My Family Kitchen' is just what it says on the tin (or cover),
packed with recipes that are sure to become everyone's own family favourites.</span></span></div>
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<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">VERY
LEMONY ALMOND & POLENTA CAKE</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1ypWyjEh9VuvZaH1UjCtNUFmEn3GRlduqGUVmQw1ImPNKz0BeyG2ARtVXT2J0R0Ce94f-MtcWZFiiEOfSjEmRipt1EKGX98r0uQyYTlMWZgySZx6CBrKVZYHvy2V3Fmvr2QIm9sRg7s/s1600/IMG_7336.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #e69138;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1ypWyjEh9VuvZaH1UjCtNUFmEn3GRlduqGUVmQw1ImPNKz0BeyG2ARtVXT2J0R0Ce94f-MtcWZFiiEOfSjEmRipt1EKGX98r0uQyYTlMWZgySZx6CBrKVZYHvy2V3Fmvr2QIm9sRg7s/s400/IMG_7336.JPG" width="300" /></span></a><span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Serves
8-10</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">150g
Polenta</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">150g
Ground Almonds</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">150g
Caster Sugar</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">1
tsp Baking Powder</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">200g
Soft Butter, plus extra for greasing</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">3
Large Eggs</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Zest
& Juice of 3 Large Lemons</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">100g
Icing Sugar, sifted</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">20g
Flaked Almonds, toasted</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;"><br /></span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Preheat
the oven to 180C/160C Fan Gas 4. Lightly grease and base line a 20cm
springform cake tin.</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;"><br /></span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Place
the polenta, ground almonds, caster sugar, baking powder and butter
in the bowl of a food processor. Blitz together for about 30 seconds
to combine. Add the eggs, one at a time, whizzing after each one to
incorporate well. Add the lemon zest and whizz again for about 20
seconds. (If you don't have a food processor you can of course do all
of this by hand using a large mixing bowl and spoon).</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;"><br /></span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Spoon
the mixture into your prepared tin and smooth the top. Bake in the
centre of the oven for 45 minutes, or until golden brown and coming
away slightly from the edges of the tin. </span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;"><br /></span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Meanwhile
mix the icing sugar with the lemon juice (about 100ml) in a bowl and
whisk together until smooth. When the cake comes out of the oven, use
skewer to make holes all over the top of the cake and, whilst
still warm, pour your lemony syrup over the top.</span></span></div>
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;"><br /></span></span></div>
<div style="margin-bottom: 0cm;">
<br />
<div style="margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;">Scatter
over the toasted flaked almonds, while the cake is still sticky, and
leave to cool in the tin. Remove from the tin when cold and serve. </span></span><br />
<span style="font-family: Times-Roman, serif;"><span style="color: #e69138; font-size: medium;"><br /></span></span>
<span style="font-family: Times-Roman, serif;">
</span><br />
<div style="margin-bottom: 0cm;">
<span style="color: #e69138; font-size: medium;">Recipe reproduced by
permission of the publisher</span><br />
<span style="color: #e69138; font-size: medium;"><br /></span>
<span style="color: #e69138; font-size: medium;"><a href="https://www.youtube.com/watch?v=hsgIA5PGcSs" target="_blank">Watch Sophie cook her Sweet & Sour Pork</a></span><br />
<br />
<span style="color: #e69138; font-size: medium;"><a href="http://www.amazon.co.uk/gp/product/0571324177/ref=s9_simh_gw_p14_d0_i1?pf_rd_m=A3P5ROKL5A1OLE&pf_rd_s=desktop-1&pf_rd_r=18XNWFRVPTW8RPQE2W97&pf_rd_t=36701&pf_rd_p=577048787&pf_rd_i=desktop" target="_blank">Buy Sophie's book here</a></span></div>
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