tag:blogger.com,1999:blog-1678775823913415492024-03-22T01:11:15.238-07:00Crafty Cake CreativeAnonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.comBlogger286125tag:blogger.com,1999:blog-167877582391341549.post-8036336638617183572016-02-23T01:25:00.002-08:002016-02-23T01:25:37.690-08:00Ginger Walnut Fudge with Coffee Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqRgLCo34fe_em3RJdEr_0Xoa0WELyR6xoKUqwpkTF0PLk-1z9PKScir0yo-3P4N3OnlVJ9yYV3YJfB5VBALGzWA0aOr4l286GuiKIVUfPjX3mrVlLrWIqQxMl1_LC3iwymX62rTgXZzg/s1600/DSC04976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqRgLCo34fe_em3RJdEr_0Xoa0WELyR6xoKUqwpkTF0PLk-1z9PKScir0yo-3P4N3OnlVJ9yYV3YJfB5VBALGzWA0aOr4l286GuiKIVUfPjX3mrVlLrWIqQxMl1_LC3iwymX62rTgXZzg/s640/DSC04976.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">With temperatures hovering in the 30s in Christchurch last week, the last thing anyone has really wanted to do is turn the oven on. We've all been baking outside the house, let alone in it. So with this in mind, I turned to the cute little book I picked up at a Vintage Market a few weeks ago, for some unbaked inspiration.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeviT_83VIiucMotw2p80nPeAZEQriRMdMeKR7g6neL3sr_5R0azScRUjwSV3rzoDBBa9933HoGLBHCppcOyjx6IH_zouYvXZwXtdzcdlOJ8ra-1tw1rOn20ylarZoEMbA1gcTDeLuAfC/s1600/DSC04973.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeviT_83VIiucMotw2p80nPeAZEQriRMdMeKR7g6neL3sr_5R0azScRUjwSV3rzoDBBa9933HoGLBHCppcOyjx6IH_zouYvXZwXtdzcdlOJ8ra-1tw1rOn20ylarZoEMbA1gcTDeLuAfC/s320/DSC04973.JPG" width="292" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I'm not sure when it was published as it doesn't have a date, but it is full of loads of old fashioned fudgy recipes to try out. Here is a modified take on their Ginger Square. I've converted the weights to metric for you. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ginger Walnut Fudge with Coffee Icing</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">115g butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">half a cup brown sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons condensed milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">250g crushed wine biscuits</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup crystallized ginger</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup walnut pieces</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon ground ginger</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAl66tBIO054qNYRv3whiUMwoaHNZnyf7Or4D9RuF5Te9dUW7LsWeUGUO-uPfTBxH5HN5-a3wv_PVTOkoA_mCCaMFOMrRYThimZgdkFaox7V7MsntOwW-SCWOpZDlpF7Rq8eaSQLIzQL07/s1600/DSC04967.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAl66tBIO054qNYRv3whiUMwoaHNZnyf7Or4D9RuF5Te9dUW7LsWeUGUO-uPfTBxH5HN5-a3wv_PVTOkoA_mCCaMFOMrRYThimZgdkFaox7V7MsntOwW-SCWOpZDlpF7Rq8eaSQLIzQL07/s320/DSC04967.JPG" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Melt the butter, brown sugar and condensed milk together. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Crush the biscuits in the food processor. Once finely crumbed, add the ginger and walnuts and pulse until they are broken up but not crushed. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the crumb mixture into the melted butter mix and fold together. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Press into a lined slice tin and refrigerate until hardened. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8avAVOWQNCLU41sb47DgHqUd8UiUefvxs7cU-AFghedjwI-L1XXTHYb-fDOhvAbE2-y1hi-Zw5szAvecQ60bHctzC6qGNZJDbVxakED27xRRyUIaC3t6zaNG-VlvWK_u5LF54zh4C_GG/s1600/DSC04975.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8avAVOWQNCLU41sb47DgHqUd8UiUefvxs7cU-AFghedjwI-L1XXTHYb-fDOhvAbE2-y1hi-Zw5szAvecQ60bHctzC6qGNZJDbVxakED27xRRyUIaC3t6zaNG-VlvWK_u5LF54zh4C_GG/s320/DSC04975.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;"><b></b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons condensed milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon softened butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 shot of espresso coffee</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">about 2 cups of icing sugar</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Blend the condensed milk and butter together. Stir in the hot espresso, followed by the icing sugar. Blend to a smooth paste and spread onto the chilled fudge slice. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cut up into small squares once the icing is set. Store in an airtight container. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Happy baking!</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com1tag:blogger.com,1999:blog-167877582391341549.post-63884925261496194682016-02-06T12:48:00.000-08:002016-02-06T12:48:46.460-08:00Oat, Nut and Seed Chocolate Chip Biscuit Recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikV4m2SDU4GUXuCz9YA9dpaqQIZoluVcl61nKa6h1Ca8irVm3ekIuEue4jVKhLoUcdJ3pn80VxVOpojnzQg8-0XsG4wAAA-IetUvMfLRQQi4N-SIH8r1kk271LcP3hgMjSBmDVTW0PrglG/s1600/DSC04966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikV4m2SDU4GUXuCz9YA9dpaqQIZoluVcl61nKa6h1Ca8irVm3ekIuEue4jVKhLoUcdJ3pn80VxVOpojnzQg8-0XsG4wAAA-IetUvMfLRQQi4N-SIH8r1kk271LcP3hgMjSBmDVTW0PrglG/s640/DSC04966.JPG" width="600" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Our little blossom used to be such an adventurous eater. Now, as an over opinionated nearly-7 year old, she has all sorts of ideas about what she likes and what she doesn't. Every weekend I ask the family what biscuit or slice they might like for lunch boxes for the coming week, and ever weekend she says 'Chocolate chip biscuits'. Boredom and wanting to improve the overall nutritional value has led me on an adventure of reinvention of this humble biscuit. This week's incarnation is a nut and seed version that's dairy and egg free. If you are looking for a biscuit more like your Granny might make this is not the one, and you might like to try <a href="http://craftycakecreative.blogspot.co.nz/2014/07/mrs-murrays-chocolate-chip-biscuits.html" target="_blank">the more traditional version</a>. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">125g coconut oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons warm water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup rolled oats</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup coconut flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup wholemeal flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup walnuts </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup sunflower seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons ground cinnamon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup dark chocolate chips</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180 deg. C. Bake setting. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b-Jr2DyFfVUVCfHZsCziHJro6nqHV1g6V8KaWo_HGOurWKLgbSliWVscxiuzDb_VxPTqEvnUPjWC9upaJ2NlSiemdUTK9zfWe_uMsODOkvEnmqYkNzC2sjMTuDwCvH3cxRx9JkHGZpQ3/s1600/DSC04958.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b-Jr2DyFfVUVCfHZsCziHJro6nqHV1g6V8KaWo_HGOurWKLgbSliWVscxiuzDb_VxPTqEvnUPjWC9upaJ2NlSiemdUTK9zfWe_uMsODOkvEnmqYkNzC2sjMTuDwCvH3cxRx9JkHGZpQ3/s320/DSC04958.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Place the coconut oil and honey into a small saucepan and melt together. Don't overheat; it it only just needs to melt. Set aside to cool. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In a food processor, blend the oats until they form a fine meal. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add the walnuts and sunflower seeds and briefly process again until they are chopped, but still retail some chunks. Transfer this mixture to a large bowl, and add the coconut and wholemeal flours, and the cinnamon. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Dissolve the soda in the warm water and stir it into the cooled honey and coconut oil. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add the liquid ingredients into the oat and flour mixture and stir to combine. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Lastly stir in the chocolate chips. It is essential that the oil and honey are cool, or else they will start to cook the flours and melt the chocolate chips once they are added. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Using a soup spoon, take teaspoon lots and place them on a lined baking tray. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k47W5pn7lZ5CfqkO_0-poCkGlVGEXYn22CkRu5BJYjnPpVbzwk3PKpBuDrpUqjDLTrB9YgcqkkMC3RgkA7drM9qea4p7xdTuLo9e-1Gb8T2RVIcDmeGd4Uuw-kc-0AWAFsx18tNGllXw/s1600/DSC04965.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k47W5pn7lZ5CfqkO_0-poCkGlVGEXYn22CkRu5BJYjnPpVbzwk3PKpBuDrpUqjDLTrB9YgcqkkMC3RgkA7drM9qea4p7xdTuLo9e-1Gb8T2RVIcDmeGd4Uuw-kc-0AWAFsx18tNGllXw/s320/DSC04965.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Flatter the biscuits a little, then bake for 8 to 10 minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">These biscuits keep well and are a perfect brain food snack for school and work. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Happy baking!</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-35034789499221140002016-01-30T11:41:00.000-08:002016-01-30T11:41:58.980-08:00a skulk of foxes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsVU8CpEbRhitywtrFNGb4y1mlpPPSSA0O_HzHFBI7Zmc99Cgls5K4LwmKe0fg6QK1hUA6Ybx2MguImIA2cB5egSZ0Glp83oh6fjJW2v5YP4amUjOarUERvAuZjtSNVnX2C2PcGOleM3g/s1600/DSC04949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsVU8CpEbRhitywtrFNGb4y1mlpPPSSA0O_HzHFBI7Zmc99Cgls5K4LwmKe0fg6QK1hUA6Ybx2MguImIA2cB5egSZ0Glp83oh6fjJW2v5YP4amUjOarUERvAuZjtSNVnX2C2PcGOleM3g/s640/DSC04949.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I've made some cute new little Fox cushions! These ones are juveniles, and three-quarters the size of the originals. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">These little foxes are looking for a new home. So if you would like to adopt one, they are waiting for you at <a href="https://www.facebook.com/Where-the-Fox-Lives-11978144029/" target="_blank">Where the Fox Lives</a> at <a href="http://thetannery.co.nz/" target="_blank">The Tannery</a> in Woolston, Christchurch. </span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-24101486587068790542016-01-23T00:50:00.001-08:002016-01-23T00:50:29.140-08:00A new twist on an old favourite - Wholemeal and Chia Chocolate Chip Biscuits<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsor5yXgtEpkODMx_SIG4fLu5N14vBtG8Hahl_VOtJrau0tKWq1z8yK0m7pvfphHlJWyr6dA1uatIAhYoM97-hX_qbQnSCZCDSHidBAM9efamMlc7adDPPTURd3ga7yu5SLuAcjBtFdXO/s1600/DSC04938+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsor5yXgtEpkODMx_SIG4fLu5N14vBtG8Hahl_VOtJrau0tKWq1z8yK0m7pvfphHlJWyr6dA1uatIAhYoM97-hX_qbQnSCZCDSHidBAM9efamMlc7adDPPTURd3ga7yu5SLuAcjBtFdXO/s640/DSC04938+%25281%2529.JPG" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">In an effort to make more of the everyday things I bake more nutritious I've been substituting in wholemeal ingredients along with added nuts and seeds where I can. Wholemeal flour adds a new dimension to baked goods with its nutty flavour and added bite. One of my other favourite additions is chia seeds. Chia is</span><span style="font-family: "georgia" , "times new roman" , serif;"> versatile, tasty and easily added to so many recipes for an instant protein, texture and flavour boost. Here's my new take on the Chocolate Chip Biscuit. The children will hardly even notice they are healthier. This recipe makes a good double tray of biscuits, so there will be plenty to share around. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Wholemeal and Chia Chocolate Chip Biscuits</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">200g butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">150g brown sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">300g wholemeal flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup chocolate chips</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons chis seeds</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 175deg. C and line a large baking tray.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcizm7waqSF0KzS50o10Qh6gDeFfMenWO3H0SRm-AqqWH9Q1xOQuHVo9B0_9R4u4KwVAmPINb7u2Z8wGL3vrP7QBYi5F5AWsfTVDKL0b0j8AnPRtxC7-4J0S2wGSlo0vOQ1L2ZR69_dOMN/s1600/DSC04931.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcizm7waqSF0KzS50o10Qh6gDeFfMenWO3H0SRm-AqqWH9Q1xOQuHVo9B0_9R4u4KwVAmPINb7u2Z8wGL3vrP7QBYi5F5AWsfTVDKL0b0j8AnPRtxC7-4J0S2wGSlo0vOQ1L2ZR69_dOMN/s320/DSC04931.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Beat the butter and sugar together until pale and creamy. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Add the wholemeal flour, baking powder, chocolate chips and chia seeds and stir to combine. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The mixture will appear crumbly, but should hold together when pressed. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTejzAHsnr6p6iZiHPmLRvUfBjvHMnBV645d4P3wNj802XbndzHuZ6DDnSOyWXtlg5LyXpZ9iQnMIB5RmGbPHUHWXHnEW4buZjqTyz5fBjqaqjWV6d5rVQRHmnqd0IDTfj1JUU-8YnW7K0/s1600/DSC04936.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTejzAHsnr6p6iZiHPmLRvUfBjvHMnBV645d4P3wNj802XbndzHuZ6DDnSOyWXtlg5LyXpZ9iQnMIB5RmGbPHUHWXHnEW4buZjqTyz5fBjqaqjWV6d5rVQRHmnqd0IDTfj1JUU-8YnW7K0/s320/DSC04936.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Press and roll tablespoon lots into balls and arrange on the lined tray. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Flatten each ball, then bake for 10 to 12 minutes. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Allow to cool on the tray as the biscuits will be very soft straight from the oven. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJwO_-uUuyZBOJKwS4ZsBgrvaywU9nZaPFrpZPSEoHrqz2XfUguv30FVLp3NU6RG200-2dGZ3_wEg1nx9zubv-5Om7Bm66mpGN73e8IvRHo156gd2Oj91tkW4plHUV3wH2iv0SCK5VH7L8/s1600/DSC04939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJwO_-uUuyZBOJKwS4ZsBgrvaywU9nZaPFrpZPSEoHrqz2XfUguv30FVLp3NU6RG200-2dGZ3_wEg1nx9zubv-5Om7Bm66mpGN73e8IvRHo156gd2Oj91tkW4plHUV3wH2iv0SCK5VH7L8/s640/DSC04939.JPG" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-73741150256090795312016-01-19T01:40:00.000-08:002016-01-19T01:44:57.045-08:00Delicious Chocolate Sponge with fresh fruit and cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfVLd0QnvhfPlwehuunON9Rwblb0jL5IhjRl31OBqtCSHPcO0BAoQWVZnU7Vu4AWCabgCUBD4bMxXOhE0y-TbmLYrTI7Bl6LGaIWnJ_Yhw3vctQR0OU3FmOLZ9PGVUYUgmeq5DIZEHnY/s1600/DSC04920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfVLd0QnvhfPlwehuunON9Rwblb0jL5IhjRl31OBqtCSHPcO0BAoQWVZnU7Vu4AWCabgCUBD4bMxXOhE0y-TbmLYrTI7Bl6LGaIWnJ_Yhw3vctQR0OU3FmOLZ9PGVUYUgmeq5DIZEHnY/s640/DSC04920.JPG" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Back in my teens I used to make this sponge all the time. With the hens on the farm there was always plenty of eggs to be used. That was nearly 30 years ago now, but the recipe is still as good as ever. I'm really not sure where the recipe came from originally; probably one of the 1070's farming womens' publications. It's easy to make and always goes down well with a crowd. Use whatever summer fruit is available to make this delicious cake for dessert or afternoon tea.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_hb0ay6MD0WTrRv87IeQ56a9leaGoeB3txiEDzVlBZzIDKXR6bXKh_GaeJi6UZdLnfc9Q1MW0s01TMq-FHXLzx2WTYcSZVFhzJEW9Msw6EEXqKheWBCOXfny_PR5I58NVGTUYx4ttm8/s1600/DSC04907.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_hb0ay6MD0WTrRv87IeQ56a9leaGoeB3txiEDzVlBZzIDKXR6bXKh_GaeJi6UZdLnfc9Q1MW0s01TMq-FHXLzx2WTYcSZVFhzJEW9Msw6EEXqKheWBCOXfny_PR5I58NVGTUYx4ttm8/s320/DSC04907.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">My family still farm the same land, and thanks to my mother's care and attention there is always plenty of eggs in the hen house. Looking after the chickens is one of our Little Blossom's favourite farm chores. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Chocolate Sponge with fresh fruit and cream</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">6 eggs - separated</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">300g caster sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">200g plain flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 heaped teaspoons cocoa powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 tablespoons warm water</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">For the filling:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons icing sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla essence </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups fresh raspberries - if fresh is unavailable, jam will do the trick. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Beat the egg whites until soft peaks form. Add approximately half the sugar, a tablespoon at a time and beat until the mixture holds firm peaks. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">In a separate bowl beat the egg yolks and sugar until they are pale and doubled in volume. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Don't add the sugar to the yolks until you are ready to beat them or lumps of yolk will form around the sugar. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Place the water, cocoa and butter into a small saucepan and heat gently until the butter is melted and the mixture is smooth and glossy. Allow to cool. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Fold the yolk mixture into the beaten egg whites. Now fold the cooled cocoa mixture into the eggs. Double sift the flour and baking powder and gently fold it into the egg mixture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKSq_jee08TbWSLGZiNeb-M3AWcuUjCEeSlLtqd2bSyNzEpQZaInfAMKIBJba1rihUIrJRHGG6OL7xcq3i4YtZNfaTEJpxMxtW5dns1y90q_rOl8kqbHxWVid76XR_EJ1aPY12thw3MA/s1600/DSC04914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKSq_jee08TbWSLGZiNeb-M3AWcuUjCEeSlLtqd2bSyNzEpQZaInfAMKIBJba1rihUIrJRHGG6OL7xcq3i4YtZNfaTEJpxMxtW5dns1y90q_rOl8kqbHxWVid76XR_EJ1aPY12thw3MA/s320/DSC04914.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Pour the sponge mixture into the prepared baking tin. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GWQzC5Gph0VJDVkxPbxD9x-RA-OvDxcyMPmVqidvduFvA5CsndPszzpe6248w1PmcwDxShM82nycSf3-0f_wOEiw0cROZjijPA5Qp7cw9usDmEHErIkEdfeB4UVNqnre6acOEC00ZmA/s1600/DSC04915.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GWQzC5Gph0VJDVkxPbxD9x-RA-OvDxcyMPmVqidvduFvA5CsndPszzpe6248w1PmcwDxShM82nycSf3-0f_wOEiw0cROZjijPA5Qp7cw9usDmEHErIkEdfeB4UVNqnre6acOEC00ZmA/s320/DSC04915.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Bake for 25 to 30 minutes until the sponge is well risen and bounces back when pressed. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Allow the sponge to cool in the tin, then turn it out and remove the baking paper. Using a large serrated knife cut the sponge length-ways into two pieces. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Beat the cream and icing sugar to soft peaks. Add the vanilla essence. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Mash the first measure of raspberries and spread them on the bottom layer of sponge. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Cover with cream and sprinkle with whole raspberries. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Place the top layer of sponge on top and cover with the remaining cream. Arrange the extra fruit on top and serve! </span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-70271649979385520262016-01-13T01:46:00.000-08:002016-01-13T01:46:22.635-08:00Tasty Green Pea, Mint and White Bean Hummus<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">The next time you have guests coming around, try serving this healthy and tasty Pea, Mint and White Bean Hummus. It's delicious, super easy to make and great for the summer season when peas are plentiful and fresh. Having said that, this dip is just as easily made from frozen peas. An oversupply of cooked peas left over from Christmas lunch first inspired this recipe. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Green Pea, Mint and White Bean Hummus</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3 cups cooked peas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">the juice of 2 lemons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a 390g can of butter beans </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a handful of mint leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">two thirds of a cup of olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a teaspoon of salt </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">ground pepper</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezTEGWazhpr0OTT3lP8H7MlGILdO016pwLd6oJgrzs0qJ27LEiLcCLhmTTVEZOsmqmCYyo1zj2Ys-SybtwypJ2lI9CvD4q_mBeMPt4mVGOAeuYJS0bpUNKbyrf1_tBVlXmmKNLz078G0/s1600/DSC04898.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezTEGWazhpr0OTT3lP8H7MlGILdO016pwLd6oJgrzs0qJ27LEiLcCLhmTTVEZOsmqmCYyo1zj2Ys-SybtwypJ2lI9CvD4q_mBeMPt4mVGOAeuYJS0bpUNKbyrf1_tBVlXmmKNLz078G0/s320/DSC04898.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Drain the can of white beans and wash them well under cold running water. Shake off the excess water and leave to drain while gathering the other ingredients. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Place the beans, peeled garlic cloves, 2 cups of the peas, the mint leaves and the lemon juice into a large food processor. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add half the olive oil and process. Keep adding the remaining oil until a smooth, soft consistency is achieved. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Now add the remaining cup of peas and the salt and pepper. Process briefly, the aim is to retain some bigger pea chunks in order to give the spread more texture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Check the seasoning and adjust as required.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcbjDFmKLNOfGFZwLuqupaY-1qv1NjCR7Xk5M25u2f0lPQYsjt77iP6yAfKrf18OUKAmm3CteN0IrcWZXll5KMhPaPCz-IIMTBkUIH2GwUvc_nUPz2kzmRof3FtGGNHxgYdBQ06vV06Q/s1600/DSC04905.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcbjDFmKLNOfGFZwLuqupaY-1qv1NjCR7Xk5M25u2f0lPQYsjt77iP6yAfKrf18OUKAmm3CteN0IrcWZXll5KMhPaPCz-IIMTBkUIH2GwUvc_nUPz2kzmRof3FtGGNHxgYdBQ06vV06Q/s640/DSC04905.JPG" width="640" /></a><span style="font-family: Georgia, Times New Roman, serif;">Transfer the spread to a serving dish and drizzle with a little more olive oil before serving with crackers, lovely sliced french bread or a selection of sliced vege sticks. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The spread will keep for a few days in a sealed container in the fridge. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Eat it in the morning on a lovely piece of toasted wholemeal bread. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Happy cooking xxx</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-21485115279868328362016-01-07T01:51:00.000-08:002016-01-07T01:51:39.683-08:00Tasty Buckwheat and Silverbeet Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">We've been enjoying a few days at the farm. The weather has been nice and there's been time to poke around the garden for things to cook with. Given the slower start to the growing season up in the high country, and being the resourceful soul I like to think I am, I've been plucking small leaves from the gone-to-seed silverbeet and using them for salads. Silverbeet is such an underrated vege. I think, as small children, many of us have been a bit put off silverbeet by being fed too many well overcooked examples at our grandmother's table: something we ate out of duty, before woofing down the roast meat and looking forward to pudding. Not only is it super tasty served raw, but it grows very easily in the garden throughout the year; it's hardy enough to withstand the hardest frost, and quickly perks up when the weather warms up. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The other interesting component of this salad is the buckwheat. Buckwheat is actually no relation of wheat. It belongs to the rhubarb family and unlike wheat, contain no gluten at all. It's starchy and nutty, quick to cook, and makes a great carbohydrate addition to any salad. I've again taken advantage of all the parsley in the garden and dressed the salad with my favourite <a href="http://craftycakecreative.blogspot.co.nz/2015/01/brushetta-with-garden-salsa-and-green.html" target="_blank">Green Dressing</a>. If you want to make the dressing gluten free, use wine vinegar instead of malt. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Buckwheat and Silverbeet Salad with Green Dressing</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup uncooked buckwheat</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 to 4 good handfuls of small silverbeet leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 red capsicum</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 spring onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 recipe of <a href="http://craftycakecreative.blogspot.co.nz/2015/01/brushetta-with-garden-salsa-and-green.html" target="_blank">Green Dressing</a> with a half teaspoon of ground cumin added.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDI6m_x_xkuRCHbgA93blDGPxplzrmKbDkswkbvqKFmNCVLpCatlt_HPhEFhMaif-IfKwsGKF1A_nXFl8YL72SpmPHuJqKM3IHQbKte2_c1Q2YXJxNw8stbk1PWJ08dgXoiG-p7SAW1o/s1600/DSC04880.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDI6m_x_xkuRCHbgA93blDGPxplzrmKbDkswkbvqKFmNCVLpCatlt_HPhEFhMaif-IfKwsGKF1A_nXFl8YL72SpmPHuJqKM3IHQbKte2_c1Q2YXJxNw8stbk1PWJ08dgXoiG-p7SAW1o/s320/DSC04880.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Rinse the buckwheat in plenty of cold water. Place it and 3 cups of water into a large pot and bring to the boil. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Turn down and cook, covered for 15 to 20 minutes. Try a couple of grains, they should be soft in the middle, but not mushy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Drain the buckwheat, then set aside to cool while you prepare the remaining ingredients. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Thoroughly wash and dry the silverbeet. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Roll it together and slice thinly. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Slice the capsicum into small strips, then into small dice. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Finely slice the spring onions. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Prepare the dressing - you wont need to whole amount - the unused portion will keep for at least a week in the fridge. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jnL5cmj1hq9j69ZLX-_UsMTq9pxw8I-UvNnNEPspbAoY0UF_SrzHrSWxN3dSaRNkCihBYF7nz7S1yKjvVE14AO9eIfqj7HEQ8zPURM5qsJrnkx9YksUFsFkxLdp7XL8ID-CMVclPAaA/s1600/DSC04883.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jnL5cmj1hq9j69ZLX-_UsMTq9pxw8I-UvNnNEPspbAoY0UF_SrzHrSWxN3dSaRNkCihBYF7nz7S1yKjvVE14AO9eIfqj7HEQ8zPURM5qsJrnkx9YksUFsFkxLdp7XL8ID-CMVclPAaA/s320/DSC04883.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Fluff the buckwheat with a fork, then place all the ingredients into a bowl and combine with as much dressing as you might like. The buckwheat soaks up quite a lot of dressing, so don't be shy about adding more if required. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Happy, and healthy cooking everyone xx</span><br />
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<br /><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-15071157446801561592016-01-05T02:15:00.002-08:002016-01-05T02:15:52.731-08:00Time to get healthy with some salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJFVZPR8EnFWSkrtWegwekbUafy_SeVOP_Fy5NmkR5Fw2MmTRweQ5s40MSONMorbdzxwSlA5-hzPII4mbLyVIUHrNJJVom5gtW3yWzWWeJ3k8X3ej_br5Wjssl0eWqfbjKvg68APSv04/s1600/DSC04879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJFVZPR8EnFWSkrtWegwekbUafy_SeVOP_Fy5NmkR5Fw2MmTRweQ5s40MSONMorbdzxwSlA5-hzPII4mbLyVIUHrNJJVom5gtW3yWzWWeJ3k8X3ej_br5Wjssl0eWqfbjKvg68APSv04/s640/DSC04879.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Having well and truly indulged over the Christmas and New Year break, I felt it was time to focus on some healthy salad options. Here is a super simple, tasty and nutritious Silverbeet, Capsicum, Carrot and Wholemeal Pasta salad with radish sprouts. I've used my old favourite <a href="http://craftycakecreative.blogspot.co.nz/2015/01/brushetta-with-garden-salsa-and-green.html" target="_blank">Green Dressing.</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHflOKJ-9xJrA85gh-8-KB4r5KNgEoI515PBfdIEZi4cAzTt-Remduvx0YCFHk4bZ_5GdSCnIq3JQwVVsT9gmBVJOWA-tH2ItIepA2eIgQFmleLEzJ0aRXNCj9zJGsxo0QqjNbt69uiZ8/s1600/DSC04874.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHflOKJ-9xJrA85gh-8-KB4r5KNgEoI515PBfdIEZi4cAzTt-Remduvx0YCFHk4bZ_5GdSCnIq3JQwVVsT9gmBVJOWA-tH2ItIepA2eIgQFmleLEzJ0aRXNCj9zJGsxo0QqjNbt69uiZ8/s320/DSC04874.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">For the last couple of weeks I've been experimenting with growing sprouts; it was last trendy during the '80s and I remember my mother sprouting mung beans when we were children. It's actually very simple and takes no time at all. Just rinse and drain them twice a day and in a few days you have a great salad addition. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I got the mesh lid and the seeds from Oderings Garden Centre. Obviously the seeds need to be intended for consumption - not heat or chemical treated. I got the <a href="http://www.mr-fothergills.co.uk/Vegetable-Seeds/Sprouting-Seeds/#.VouNyhV97jY" target="_blank">Mrs Fothergills sprouting seeds</a>. When they say only put one tablespoons in at a time, they mean it as once those babies start to sprout they quadruple in size! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Silverbeet, Capsicum, Carrot and Wholemeal Pasta Salad with Radish Sprouts</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">300g wholemeal penne pasta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 good handfuls of baby silverbeet leaves - or any other green like spinach or kale.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 red capsicum</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmz_5cw92h3vKkGZs8QVNafvLs_BZZu2lf-KXQzzBctm1M4uXe8FW7Bt_KsBE1pEwgtaqFhxiUVl-EFY32J14uIs_QGh4-PorU3w0aBYSIZ8moRa29I6Wjoy9CwyUEjodQ-39jB27ClHE/s1600/DSC04872.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmz_5cw92h3vKkGZs8QVNafvLs_BZZu2lf-KXQzzBctm1M4uXe8FW7Bt_KsBE1pEwgtaqFhxiUVl-EFY32J14uIs_QGh4-PorU3w0aBYSIZ8moRa29I6Wjoy9CwyUEjodQ-39jB27ClHE/s320/DSC04872.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">1 yellow capsicum</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 medium carrots</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup radish sprouts</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 recipe of <a href="http://craftycakecreative.blogspot.co.nz/2015/01/brushetta-with-garden-salsa-and-green.html" target="_blank">Green dressing</a> with half a teaspoon each of ground cumin and ground coriander added. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cook the pasta in a large pot with plenty of boiling salted water until it is firm to the bite. Once cooked drain and rinse with cold water. Set aside while preparing the vegetables.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Slice the capsicums into neat sticks. Wash and peel the carrots, then use a peeler to slice them into ribbons. Thoroughly wash and dry the silverbeet leaves, roll them together and slice thinly. Rinse the sprouts. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Combine all the vegetables and the pasta in a large bowl or dish. Pour in as much dressing as you would like: start with a small amount and add more if required. Toss the salad to combine and serve with whatever protein you might like, we had ours with left over roasted pork!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Happy, and healthy, cooking everyone xx</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-62537806606660003672016-01-02T14:35:00.000-08:002016-01-02T20:59:33.398-08:00Sherry Log for Christmas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">This dessert is a family tradition for all types of occasions and get-togethers. My Grandmother, Mother and Aunties always made it when we were children. My siblings, cousins and I always called it Grog-log, a nickname we were always scalded for using. Over time this nickname took over, and now without our Grandmother to clarify, no one is now quite sure what it was originally called. A kind friend recalls a similar recipe from the '60s called Sherry Log; over the years it has had many incarnations using whichever spirit or liqueur happened to be on hand. I always make a non-alcoholic version using orange juice, for the children and those that prefer it. Given the Christmas season, I've combined the two versions in a cross; vertical for sherry, horizontal for orange juice; but if crosses aren't your thing, a log is the most usual interpretation, or you can get creative and make whatever shape you fancy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It's so simple to make, it feels like cheating: more of an assembly than actual cooking, but the outcome is universally well received. The quantities are more or less approximate depending on how much you want to make, how long the biscuits are dunked for, and how much cream is used between each biscuits. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I've made a gluten free version before using store bought GF Ginger biscuits. Just make sure your liqueur isn't grain based. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Sherry Log</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">one and a half packets of store bought ginger biscuits</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 to 4 tablespoons of icing sugar according to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">about one cup of sherry or orange juice</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkm7vPMqeNV8ZnBENI_QS1hUFRHfo0KBp88K-Oh3eA7w1Tls3hyphenhyphen0t78diJO-uZnBQdOgmegZ4DQCT2ImP7OEkQ8jVR2fu0i420JptmjwmTvFybHEmDqXMPbBtP2YspIfJBkFw5sttqNE/s1600/DSC04851.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkm7vPMqeNV8ZnBENI_QS1hUFRHfo0KBp88K-Oh3eA7w1Tls3hyphenhyphen0t78diJO-uZnBQdOgmegZ4DQCT2ImP7OEkQ8jVR2fu0i420JptmjwmTvFybHEmDqXMPbBtP2YspIfJBkFw5sttqNE/s320/DSC04851.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Beat the cream until it holds firm peaks. Fold in the icing sugar and vanilla. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasfbD3E39YMIjihHtVpSUwdawkzXm_LvTHE1sweBtyoGp2PHkbldBIX6fGJxpPUMEz1PTjTT2Jg6GJCDXOq29P9DQKKpZ4SivhCWEv-lrVMSP_76hFKJ2Wi0wxx8D09iggtvMn_qSMhQ/s1600/DSC04852.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasfbD3E39YMIjihHtVpSUwdawkzXm_LvTHE1sweBtyoGp2PHkbldBIX6fGJxpPUMEz1PTjTT2Jg6GJCDXOq29P9DQKKpZ4SivhCWEv-lrVMSP_76hFKJ2Wi0wxx8D09iggtvMn_qSMhQ/s320/DSC04852.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Find a suitable serving tray or platter for the dessert. Place the sherry or orange juice into a small bowl or tray. One at a time, dunk the biscuits into the liquid. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">The alcoholic liquid will quickly soak into the biscuits so don't leave them too long, but the orange juice isn't so absorbent and requires more of a dunking to soften the biscuits. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I usually make two versions, one alcoholic, one not. Making a cross allows you to combine the two sections and easily be able to determine which is which! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAJKrT_VDY36nmYaeTRP2p7hbexfgnZwwGGHttyUzQ3KW3_0cm8M7QuPPMdG3wBbm7G0euD__sVS3SYTVQzJa1YOF_4UDWnAVfRStVbBge5f5-L_gUeeIzVdF4AnAJAVKILQ9MT9ayCo/s1600/DSC04853.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAJKrT_VDY36nmYaeTRP2p7hbexfgnZwwGGHttyUzQ3KW3_0cm8M7QuPPMdG3wBbm7G0euD__sVS3SYTVQzJa1YOF_4UDWnAVfRStVbBge5f5-L_gUeeIzVdF4AnAJAVKILQ9MT9ayCo/s320/DSC04853.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Place a blob of cream on the plate, and a blob on the first biscuit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1T94MM-tcNw7P3q3dcBhtxgbKnaJzo7aJFGJoclQBHvECobNp0aao9LLJez91nnc8JIKv2V4GC6RSeCOVs0T_4Mq59GII7nVpK6RlO7Q-XlnsFdcaZ2g6A9dGSiaFC99Bc5g-vGDxXQ/s1600/DSC04854.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1T94MM-tcNw7P3q3dcBhtxgbKnaJzo7aJFGJoclQBHvECobNp0aao9LLJez91nnc8JIKv2V4GC6RSeCOVs0T_4Mq59GII7nVpK6RlO7Q-XlnsFdcaZ2g6A9dGSiaFC99Bc5g-vGDxXQ/s320/DSC04854.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Now stand the biscuits up on the plate using the blobs of cream to hold them. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrl8bo0CM-YPenUOGWMyTKYgWTt-4eRkkad-ikvgT4fwJoGTyGWxVtA0x2Rc4V0PNZmZrcpSAg10wlY4lQAtuO0nhEMeEYxVQ8cEHHoIcpU1EIe2ctpwvRqKfSc2gE94tPvh208Bj1WyQ/s1600/DSC04855.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrl8bo0CM-YPenUOGWMyTKYgWTt-4eRkkad-ikvgT4fwJoGTyGWxVtA0x2Rc4V0PNZmZrcpSAg10wlY4lQAtuO0nhEMeEYxVQ8cEHHoIcpU1EIe2ctpwvRqKfSc2gE94tPvh208Bj1WyQ/s320/DSC04855.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Continue to place a blog of cream onto each biscuit before lining it up on the plate.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Keep going until you have the quantity required. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I put all the sherry biscuits on the upright of the cross. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Then five orange juice biscuits across the horizontals on each side. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Now without overworking the cream (or it will curdle) cover the log completely, smoothing out the sides and top. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Decorate with whatever fruit and nuts you have at hand. I used raspberries and chopped walnuts, but in winter, glace ginger or cherries and slivered almonds works well. Finely grated chocolate is also a good option when fruit is not seasonal. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3Q58YubIDSjV_BI85woMatDmNDJKYdSzk7s41zf3E-D_HlGJYuJsdY0xo5bjmzbVgfaJjPcugr5xt2P_Tg9agkXOJuUj8DTiFJNlbhoQaytwesYqB8PeRxe877eoa1jnE55fjyMOLVw/s1600/DSC04859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3Q58YubIDSjV_BI85woMatDmNDJKYdSzk7s41zf3E-D_HlGJYuJsdY0xo5bjmzbVgfaJjPcugr5xt2P_Tg9agkXOJuUj8DTiFJNlbhoQaytwesYqB8PeRxe877eoa1jnE55fjyMOLVw/s640/DSC04859.JPG" width="472" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Belated Season's Greetings everyone. Maybe I'll make this one again at Easter. </span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com6tag:blogger.com,1999:blog-167877582391341549.post-87312352239303106222016-01-02T01:31:00.000-08:002016-01-02T21:01:59.250-08:00Nothing says pudding like Pavlova<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_toWC5TbxgUqUAIDdjrTb54WZu33Gsr9G-wmm-1NwmfPRcn6fAplNdLPCAjSNF1ety5sPQOCCyI_ih8gEudMv9hwt7FHIoqXFJs2bv66-4btGsdgmeilxve4ORy2yNlax10f1NUd_is/s1600/DSC04865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_toWC5TbxgUqUAIDdjrTb54WZu33Gsr9G-wmm-1NwmfPRcn6fAplNdLPCAjSNF1ety5sPQOCCyI_ih8gEudMv9hwt7FHIoqXFJs2bv66-4btGsdgmeilxve4ORy2yNlax10f1NUd_is/s640/DSC04865.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Christmas has come and gone, and we've been enjoying some lovely time with family. From the better-late-than-never file, here's our Christmas pavlova. I've been working on tweaking the cooking times and temperatures to get a more consistent bake. Pavs can be notoriously tricky to get right, so if yours isn't as pretty as you'd like, rest assured it's nothing that a good slathering of whipped cream and some fruit wont cover. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Summer Pavlova</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">6 egg whites</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.5 cups caster sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.5 tablespoons maize cornflour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla essence</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon white vinegar</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1.5 cups cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons icing sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla essence</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">an assortment of seasonal fruit for decoration</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGUfTXyevde92hcPRMY6c9qZDNvv66lgNT9mXUHEMlRbkhhlUZseKJXZHLpGJrlBjEL3X2ZLkaYJ9VhGEeKsF6et12YFI_Lwjfe693UxPIarRNW2qjGNpvmwJP1XHedL8SruVo5p91Vg/s1600/DSC04839.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGUfTXyevde92hcPRMY6c9qZDNvv66lgNT9mXUHEMlRbkhhlUZseKJXZHLpGJrlBjEL3X2ZLkaYJ9VhGEeKsF6et12YFI_Lwjfe693UxPIarRNW2qjGNpvmwJP1XHedL8SruVo5p91Vg/s320/DSC04839.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 125deg. C and line a baking tray with non-stick baking paper.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In a scrupulously clean beater bowl, beat the egg whites using a whisk attachment until soft peaks form. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIj06aaqZ_-Yeo8JolMQ8mWJX5IZ1DUXMagPfex6NBd4yIHdxIyiNg0JdMpGBbUsAGamng4v9Th2h-r97NiZc1bTxPbjF-U1dN5UXqps1XjHYNwXgB0gPNaaLMNtZwWFyEqBK7ArXOLw/s1600/DSC04840.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIj06aaqZ_-Yeo8JolMQ8mWJX5IZ1DUXMagPfex6NBd4yIHdxIyiNg0JdMpGBbUsAGamng4v9Th2h-r97NiZc1bTxPbjF-U1dN5UXqps1XjHYNwXgB0gPNaaLMNtZwWFyEqBK7ArXOLw/s320/DSC04840.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a bowl, combine the caster sugar and cornflour. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd106LP5K2fNKulWoUbTfn1cmUxNBjd7McPszh9ZTLsoGAwQHVm5Q7321nsihbecwRyIbLZkUfDvm-7cybbWyIngZuRezbz2mNZ-aXCP9hgp_xdPBlKVvF_JWnEz-rSHLFbwbMDWLJaQU/s1600/DSC04841.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd106LP5K2fNKulWoUbTfn1cmUxNBjd7McPszh9ZTLsoGAwQHVm5Q7321nsihbecwRyIbLZkUfDvm-7cybbWyIngZuRezbz2mNZ-aXCP9hgp_xdPBlKVvF_JWnEz-rSHLFbwbMDWLJaQU/s320/DSC04841.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Add the sugar mix to the whites 3 tablespoons at a time, beating well in between each addition. The mixture will turn silky and shiny as the sugar is added. It should be very thick and stand up in peaks when the beater whisk is raised. Once all the sugar has been incorporated, add the vinegar and vanilla and beat until it is incorporated. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSawXr-oYql_BPi-5AHRTmHzq2nvuOeK9cD7T9uz4pMygDuVOyxzKKgJBcqM8KfipaCl8ZTO9riZpQOp5cEp4tHNdsfSubYDmCZld8Ar8P8xJoT5hRdAuuZ5TmFWZIeOAhyphenhyphenq08_cC44o/s1600/DSC04842.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSawXr-oYql_BPi-5AHRTmHzq2nvuOeK9cD7T9uz4pMygDuVOyxzKKgJBcqM8KfipaCl8ZTO9riZpQOp5cEp4tHNdsfSubYDmCZld8Ar8P8xJoT5hRdAuuZ5TmFWZIeOAhyphenhyphenq08_cC44o/s320/DSC04842.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Using a large spatula, spoon the pavlova mixture onto the lined baking sheet. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Form it into a nice high round disk shape. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9JFbZN5xcNXxJQPqxrsvn76Lwp0N3guFWOAN2mi3rJuavnjgot6Cc-PeKM7NlV7Y_Lk6MVhC5tSylbOocJV160NOU8ijCzQTgOuR1LB6thYbAzlGeLlMkKSLOjGeZScLKJlkBqoPVjk/s1600/DSC04843.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9JFbZN5xcNXxJQPqxrsvn76Lwp0N3guFWOAN2mi3rJuavnjgot6Cc-PeKM7NlV7Y_Lk6MVhC5tSylbOocJV160NOU8ijCzQTgOuR1LB6thYbAzlGeLlMkKSLOjGeZScLKJlkBqoPVjk/s320/DSC04843.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Place in the oven and bake for 15 minutes at 125deg. C., then turn the oven down to 100deg. and bake a further 1 hour. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdnnI-Q0adI4uW99RrhHpWD4EdmAd5rnmBqr95RPf0wFYRLZ4qF7Y414DAQBgoKmDbaR__SACaF6xzkMtXe41rj-o0rP0nEr7FAIBGa0ZRhOgPVFzctfO51qSn42MxbqMAKAbDwXskT4/s1600/DSC04849.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdnnI-Q0adI4uW99RrhHpWD4EdmAd5rnmBqr95RPf0wFYRLZ4qF7Y414DAQBgoKmDbaR__SACaF6xzkMtXe41rj-o0rP0nEr7FAIBGa0ZRhOgPVFzctfO51qSn42MxbqMAKAbDwXskT4/s320/DSC04849.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">After the hour is up, turn the oven off and leave the pavlova in there to cool. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Once it's totally cold transfer it to a serving plate. If you don't think it will come off the paper in one piece, leave it on and trim the paper neatly around the edges. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Whip the cream until thick, then fold in the second measure of icing sugar and vanilla. Spread it on the pavlova and add as much fruit as you would like. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zsSvkQwi9dYjDs9OV8O0pRux_HpMuKhsHEvKgza0dJ2ndryz5NsmBxmIfnM5BMbNrcijKlQKrDEal5jUH5FAZBF9r3EzjMmva37x5q42KpUPGMc8HH8umFCHwuPglGKJm9mqCYoeuF0/s1600/DSC04866+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zsSvkQwi9dYjDs9OV8O0pRux_HpMuKhsHEvKgza0dJ2ndryz5NsmBxmIfnM5BMbNrcijKlQKrDEal5jUH5FAZBF9r3EzjMmva37x5q42KpUPGMc8HH8umFCHwuPglGKJm9mqCYoeuF0/s640/DSC04866+%25281%2529.JPG" width="458" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Here's our Christmas dessert spread: Pavlova, <a href="http://craftycakecreative.blogspot.co.nz/2013/12/auntie-lois-pineapple-cheesecake.html" target="_blank">Pineapple Cheesecake</a>, <a href="http://craftycakecreative.blogspot.co.nz/2013/12/chocolate-mousse-recipe-for-emily.html" target="_blank">Chocolate Mousse</a>, Raspberry Tiramisu and <a href="http://craftycakecreative.blogspot.co.nz/2016/01/sherry-log-for-christmas.html" target="_blank">Sherry Log</a>. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Have a lovely holiday season with your family and friends xx</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-7527587198184518802015-12-23T21:28:00.003-08:002015-12-23T21:29:14.660-08:00Christmas Chocolate Mud Cupcakes with Meringue Toffee Frosting Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvHOiA1hiWVDVPaL_f0IDym35AHwP8g9k_ca1owWGUg2oKTIeD6l6e1vLiHM0y_MVx4s_9rBFHSZ2HJyFWr-bzzo5eXLEM8I3_BF-c6KyfuNODWvabariL25cUybKY7AUDcx0RNJB5TA/s1600/DSC04826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvHOiA1hiWVDVPaL_f0IDym35AHwP8g9k_ca1owWGUg2oKTIeD6l6e1vLiHM0y_MVx4s_9rBFHSZ2HJyFWr-bzzo5eXLEM8I3_BF-c6KyfuNODWvabariL25cUybKY7AUDcx0RNJB5TA/s640/DSC04826.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">These cupcakes are a great little treat. They keep well in the fridge and make excellent thank you gifts at this time of year. Our little miss took some to her swimming teachers, some to riding school on the last day, and some to Santa at <a href="https://www.ballantynes.co.nz/christchurch" target="_blank">Ballantynes</a>. The toffee frosting is a lovely light alternative to buttercream. We added strawberries and blueberries to give them a nice cheerful Christmas theme. The cupcakes can easily be made gluten free by using Bakels gluten free flour instead of wheaten flour. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Chocolate Mud Cupcakes with Meringue Toffee Frosting. </b></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="color: #333333; line-height: 20px;">1/2 cup vegetable oil</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">250ml cream</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">50ml espresso</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">1 cup boiling water</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">1 teaspoon vanilla essence</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">2 eggs, beaten</span></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="color: #333333; line-height: 20px;">2 cups brown sugar</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">1 teaspoon salt</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">2 teaspoons baking soda</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">2/3 cup cocoa powder</span><br style="color: #333333; line-height: 20px;" /><span style="color: #333333; line-height: 20px;">1 and 3/4 cups flour</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXe-jto8XJB3BzJzBlRY5txBtBsEZZ2hABkdiy7MO3SIbM8hQR8OY0IsUdUnBixC1lNutYLjD_N1zWCEDvkcW43Ri3T-c9CfS9hnwLTIkUCThUWAaphllVTv0lHYqDd9kJddZfaj4vnE/s1600/DSC04816.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXe-jto8XJB3BzJzBlRY5txBtBsEZZ2hABkdiy7MO3SIbM8hQR8OY0IsUdUnBixC1lNutYLjD_N1zWCEDvkcW43Ri3T-c9CfS9hnwLTIkUCThUWAaphllVTv0lHYqDd9kJddZfaj4vnE/s320/DSC04816.JPG" width="320" /></a><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="color: #333333; line-height: 20px;"><br /></span></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="color: #333333; line-height: 20px;">Preheat the oven to 160 deg. C. Put out 35 small, free-standing cupcake cases onto a baking tray.</span></span><br />
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="color: #333333; line-height: 20px;">Sift the flour and cocoa together and set aside. </span></span><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">In a large bowl, whisk together the oil, cream, espresso, boiling water, vanilla essence, lightly beaten eggs, brown sugar, salt, and lastly the baking soda. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtTgRR62DpL1_y1UWL9Z2StllVwhEjEj-xgkEPK7GgpFFwv4TGcgVRb5JOmWEqsYNzKZUzofNxKLfup0rhVtEYQfTKxfDZV4xoLvsZ21w0wCpqfDDTswFjEraUuek2I3E_I0AzXV94ic/s1600/DSC04817.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtTgRR62DpL1_y1UWL9Z2StllVwhEjEj-xgkEPK7GgpFFwv4TGcgVRb5JOmWEqsYNzKZUzofNxKLfup0rhVtEYQfTKxfDZV4xoLvsZ21w0wCpqfDDTswFjEraUuek2I3E_I0AzXV94ic/s320/DSC04817.JPG" width="320" /></a><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">Add the flour to the liquid and gradually whisk the mixture to combine it. </span></span><br />
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">Place the mixture into a jug to make it easier to pour into the cupcake cases.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5C5Mw4suzO_7-M2NsazIHdaOx_TCiXY6BPiNvi0asafgQQ9Kk2NbCM56nxA87NnL7X7q1fzjwZNy1TKLFgMvgGZYw4ZmgV5NNje8kgaJGu5028vrZsL-IJQev_AiEBO6RaMHQTSTJbo/s1600/DSC04818.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5C5Mw4suzO_7-M2NsazIHdaOx_TCiXY6BPiNvi0asafgQQ9Kk2NbCM56nxA87NnL7X7q1fzjwZNy1TKLFgMvgGZYw4ZmgV5NNje8kgaJGu5028vrZsL-IJQev_AiEBO6RaMHQTSTJbo/s320/DSC04818.JPG" width="320" /></a><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">The cupcakes rise quite a lot, so only half fill each case with mixture. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexKDgvm9aGsPyeQU47nzN35SVhje5pSAy6p9vgH9fRBPR8bp6rHU2Fg92L8RG341eZSOScQBmOA0jt80qUiOJXOflvftdPBElww8Gb1XxMZE5smAM-wyE09x7Ok2SCYdsX0t1ZdacN5E/s1600/DSC04819.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexKDgvm9aGsPyeQU47nzN35SVhje5pSAy6p9vgH9fRBPR8bp6rHU2Fg92L8RG341eZSOScQBmOA0jt80qUiOJXOflvftdPBElww8Gb1XxMZE5smAM-wyE09x7Ok2SCYdsX0t1ZdacN5E/s320/DSC04819.JPG" width="320" /></a><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">Bake for 25 minutes until well risen. The tops should bounce back when pressed. Allow to cool completely before decorating with the toffee frosting. </span></span><br />
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<b>Meringue Toffee Frosting</b></div>
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175g granulated sugar</div>
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1 tablepoon liquid glucose</div>
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40ml water</div>
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3 egg whites. </div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: start;">Separate the eggs. Reserve the egg yolks for another recipe. Beat the egg whites until firm peaks form. Not so much as the whites start to look dry, just stiff enough to stand up when the beater head is raised out of the mixture. </span></div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: start;">Put the sugar, glucose and water into a small pot over a medium heat. Stir until the sugar dissolves, then stop stirring and boil until the toffee reaches 145deg. C on the sweet thermometer or until it's a light brown colour. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPXzfaUZAkCIA3wBV_xDu9dDB8qhHoCQ6kG5nfZ_J8raAOFjPdkGvADfHTLsMcu57GLsNE739krBlqGQTp_ZS_s6SfG8W1mn2zglLRsOjRyn1xph7xXUEBp_8gVye_BHx_U5h_05TeT0/s1600/DSC04820.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPXzfaUZAkCIA3wBV_xDu9dDB8qhHoCQ6kG5nfZ_J8raAOFjPdkGvADfHTLsMcu57GLsNE739krBlqGQTp_ZS_s6SfG8W1mn2zglLRsOjRyn1xph7xXUEBp_8gVye_BHx_U5h_05TeT0/s320/DSC04820.JPG" width="320" /></a></div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: start;">With the beater running, dribble the toffee into the beaten egg whites a little at a time. The egg whites will start to look glossy, then turn a nice thick toffee colour. Be very careful with the hot toffee! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhLrEK8QQ-9rSKvRC7PZgGwawZ7G1B6xme5jmsz3kTqlvPIK80cNtb41lxKtvx2B1v66AnyY6-7xMo9mOQojxMSf2rfZ4bcuwujeLhX4WIgCJUGvYAUax74kFm2XV0a7BLXtyzdpjwN4/s1600/DSC04823.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhLrEK8QQ-9rSKvRC7PZgGwawZ7G1B6xme5jmsz3kTqlvPIK80cNtb41lxKtvx2B1v66AnyY6-7xMo9mOQojxMSf2rfZ4bcuwujeLhX4WIgCJUGvYAUax74kFm2XV0a7BLXtyzdpjwN4/s400/DSC04823.JPG" width="265" /></a><span style="font-family: Georgia, Times New Roman, serif;">Working quickly before the frosting sets, use a piping bag and star nozzle to pipe rosettes onto each cupcake. If you don't have a bag and nozzle, just use a knife to spread a generous amount onto each one. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Top each cupcake with a quarter of strawberry and a couple of blueberries. Any summer fruit will do. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Store the frosted cupcakes in an airtight container in the fridge. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I got a super cute and practical cupcake holder box from a $2 store in the mall - definitely worth getting for easy transportation. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq21wamJHoyqiwxkJ46M-Lo-0KZPxmznFaHfmwPYgHni1BdkwCxwxeMX14wEnXjx7CvngCT6nfzBbS2YqotgFdk-sDOmIHQNSwNwePq-P1tZLWZnmKWaZ8TQObxduFpeZFkUeUk5Pafbc/s1600/DSC04829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq21wamJHoyqiwxkJ46M-Lo-0KZPxmznFaHfmwPYgHni1BdkwCxwxeMX14wEnXjx7CvngCT6nfzBbS2YqotgFdk-sDOmIHQNSwNwePq-P1tZLWZnmKWaZ8TQObxduFpeZFkUeUk5Pafbc/s640/DSC04829.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Happy baking everyone, and a very merry holiday season to you all xxx </span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-11060868688520018212015-12-21T19:15:00.001-08:002015-12-21T19:15:16.438-08:00Summer Fruit and Mascarpone Tart<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxnfVAIf1fNvWOZRPlUg56mP1up8YBF3FmOGYg3QSkKRYX8alorfsqeQ2nOEkZTuTyKcorzMVXdBZ1X0n9CP3xp90VfAk-tM9HXj1kj377DHTuSbMJjPoXxc01RKZA2tEky2R9ZheyDs/s1600/DSC04814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxnfVAIf1fNvWOZRPlUg56mP1up8YBF3FmOGYg3QSkKRYX8alorfsqeQ2nOEkZTuTyKcorzMVXdBZ1X0n9CP3xp90VfAk-tM9HXj1kj377DHTuSbMJjPoXxc01RKZA2tEky2R9ZheyDs/s640/DSC04814.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">The sweet taste of the first of the summer soft fruits is one of my highlights of the culinary year. We are feeling quite chuffed to say that most of the fruit for this dessert came from the corner of our garden. This fruit tart is great for a dinner party, as it looks really spectacular, but is easy to make in advance and easy to assemble. I used my usual sweet pastry recipe. This recipe can be just as easily made into smaller individual tarts if required. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Summer Fruit and Mascarpone Tart</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">serves six generous portions, or eight smaller</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztPsxmOPCVlPVvgylYfB-ogFI9mzQA59hyphenhyphenLmEXqf5n7plzY1P5ipNs5ZLjgs-tfhbWBFxhyNwmhyphenhyphenQsVJ83fYx2BUL95hHxSFQr7-1kWB-BTjMQFcgGBGIx3-3b6o-DhUX4CNj-pBYRH0/s1600/DSC04803.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztPsxmOPCVlPVvgylYfB-ogFI9mzQA59hyphenhyphenLmEXqf5n7plzY1P5ipNs5ZLjgs-tfhbWBFxhyNwmhyphenhyphenQsVJ83fYx2BUL95hHxSFQr7-1kWB-BTjMQFcgGBGIx3-3b6o-DhUX4CNj-pBYRH0/s320/DSC04803.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For the tart case:</b></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I used this recipe for <a href="http://craftycakecreative.blogspot.co.nz/2015/03/tasty-little-plum-tartlets.html" target="_blank">short sweet pastry</a> from a previous post. Only half the recipe quantity is required. The reminder can be frozen for use later. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 185deg. C. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">After chilling the pastry, roll it between a sheet of baking paper and a sheet of plastic food wrap. Lift the paper and leave the pastry stuck to the plastic wrap. Now use the plastic wrap to guide the pastry into a long, loose bottomed tart tin. Once in the tin, peel the plastic away and trim the pastry from the edges using a knife. Mend any holes using the off cuts. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPXYWWIP2UBoHV2-TtzG6xGnjrfYUokn1bp_B9H3JF5tb8WXCVbnP2O1stDtVj0B9i8PyvPgUzIDPAWc24xVP2wrBbX5TVpIh4ngtHP6yz1E8nUXZh3n5uk4KofvmtyF9EdjdTZ1Geg0/s1600/DSC04804.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPXYWWIP2UBoHV2-TtzG6xGnjrfYUokn1bp_B9H3JF5tb8WXCVbnP2O1stDtVj0B9i8PyvPgUzIDPAWc24xVP2wrBbX5TVpIh4ngtHP6yz1E8nUXZh3n5uk4KofvmtyF9EdjdTZ1Geg0/s320/DSC04804.JPG" width="320" /></a><br />
<span style="font-family: Georgia, Times New Roman, serif;">Crumple the previously used sheet of baking paper, then ease it into the tin and over the pastry. Crumpling it first makes the paper easier to handle. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Now fill the paper lined pastry with either baking rice or beans. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRVS0JYQ5nHDdGLBn6qmXELQc2X3a3R0avUvUYX45kSz_dCCRn0ovTK6wLNepX-vLMODC1cxQTLZUOJAvqCFjxgCdtDrxI4-AsmP8hufdxJEmFqMeTxt0SLmBj-oDSAoio6PX5BKzt22k/s1600/DSC04805.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRVS0JYQ5nHDdGLBn6qmXELQc2X3a3R0avUvUYX45kSz_dCCRn0ovTK6wLNepX-vLMODC1cxQTLZUOJAvqCFjxgCdtDrxI4-AsmP8hufdxJEmFqMeTxt0SLmBj-oDSAoio6PX5BKzt22k/s320/DSC04805.JPG" width="212" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bake for 20 minutes then take from the oven and remove the paper and rice. Return to the oven and bake a further 10 minutes until the pastry is very crisp and quite brown. The pastry will have shrunk from the sides of the tin. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7IpyS093rRrPuzzF9MdKEb0g3nuNYNghwOruTyvxg1rg5Ha6EiHpi1WGcwgUUPGiEO3ckmnnuVvgsk0tSLmMwiWRMs64jxDqPh_TQ9KcdsSqO_nLWOnBR54ZkbQb-lQq4xLDpiSxUew/s1600/DSC04806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7IpyS093rRrPuzzF9MdKEb0g3nuNYNghwOruTyvxg1rg5Ha6EiHpi1WGcwgUUPGiEO3ckmnnuVvgsk0tSLmMwiWRMs64jxDqPh_TQ9KcdsSqO_nLWOnBR54ZkbQb-lQq4xLDpiSxUew/s320/DSC04806.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Allow to cool for 10 minutes before removing from the sides of the tin. Leave the base of the tin attached to the tart as this will help to support it. Allow to cool completely before adding the filling. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the Filling: </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">400g mascarpone </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 to 4 tablespoons icing sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">the juice and zest of 1 lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a selection of seasonal fruit, about 3 cups - I used strawberries, raspberries, blueberries, and red and black currents. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHAVWfJgr3wJmfvrkYXvnKXy3T7wD77lQM-7COv29KQVS2Dl7n6lPStJMTkyb-4dF8ztSNdh3W4N6oYdskpB9TLoD2bUI438s_dudOeRjBcrE_vKSxtYZr0V7xX7Oldd_Sai8ciSOpzg/s1600/DSC04801.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHAVWfJgr3wJmfvrkYXvnKXy3T7wD77lQM-7COv29KQVS2Dl7n6lPStJMTkyb-4dF8ztSNdh3W4N6oYdskpB9TLoD2bUI438s_dudOeRjBcrE_vKSxtYZr0V7xX7Oldd_Sai8ciSOpzg/s320/DSC04801.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Beat the mascarpone, sugar, lemon zest and juice together until smooth and soft, then set aside. Beat the cream until soft peaks form. Fold the mascarpone into the beaten cream a third at a time. Taste for sweetness, and fold in a little more icing sugar if you require it. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Store the filling in the fridge until it is required. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvwjZsbvjXtb_PClZOKJf-232IqXUjicb3olxZtlPMhj5-fyLpeNbPF74rfDgFBPBt0QL4OkyuRD13aFERqTwS9EuSes989R1Muh-9R6YuJEENsvg6cnwy7NAJ4jvrrumIGm-U8-U0bA/s1600/DSC04807.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvwjZsbvjXtb_PClZOKJf-232IqXUjicb3olxZtlPMhj5-fyLpeNbPF74rfDgFBPBt0QL4OkyuRD13aFERqTwS9EuSes989R1Muh-9R6YuJEENsvg6cnwy7NAJ4jvrrumIGm-U8-U0bA/s320/DSC04807.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Half an hour before the guests arrive, fill the tart case with the filling. I like to pile it up so it looks nice and generous. You want the case to stay nice and crisp, fill it too soon and it will become soft. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Any extra filling can be eaten later with whatever left over fruit is available, or use the extra pastry to make a few small tarts to fill. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2MmEK2qxHD_eEszOjR6acU0M9AadmBXJfCeUSZ00nllxWNf7j99KglPXg0U2kSGsw6Htg0Tn8hm6f__-cXq9PO0-uHhU9X-arMKcoRnE1yQSeSDIbtFdKwozPXSKI2OQ1tCFdu20yhbk/s1600/DSC04810.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2MmEK2qxHD_eEszOjR6acU0M9AadmBXJfCeUSZ00nllxWNf7j99KglPXg0U2kSGsw6Htg0Tn8hm6f__-cXq9PO0-uHhU9X-arMKcoRnE1yQSeSDIbtFdKwozPXSKI2OQ1tCFdu20yhbk/s320/DSC04810.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Now arrange the seasonal fruit. Hull the strawberries and slice them in half if they are large. Add the raspberries, blueberries, and red and black currents. Don't worry about being exact - it's supposed to look casual. For the Provencal touch, leave the currents on their stalks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbHD0N_yAUeZu30Ortdh0inDz0_su_JE16JEJk8mCwoHSemDrRa2eosWz_9UbdgAGYzGyF-zAqRaOjQOK6yFwA9fI86eGtqZ9ZuPHuSjr9WnbyQRvU_1VerlWf7Ka4Ho_J1W12sh_6vk/s1600/DSC04811.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbHD0N_yAUeZu30Ortdh0inDz0_su_JE16JEJk8mCwoHSemDrRa2eosWz_9UbdgAGYzGyF-zAqRaOjQOK6yFwA9fI86eGtqZ9ZuPHuSjr9WnbyQRvU_1VerlWf7Ka4Ho_J1W12sh_6vk/s320/DSC04811.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Now use a sieve to dust the whole lot with a generous layer of icing sugar. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">If you don't have a long enough serving dish, just spread out a clean, crisp, cloth serviette and present it straight onto the table. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You wont need to worry about any leftovers with this tart. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Happy festive baking xx</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com1tag:blogger.com,1999:blog-167877582391341549.post-17945480658138220022015-12-18T23:45:00.000-08:002015-12-18T23:45:29.043-08:00Holiday Season Baking - Chocolate Apricot Truffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mkoGa5CCio7QPrK43nrBVOMfrgII1G7_SfYJIXgxUhjPeA0HKMpcoQatrmFDI_KahHpKa4_rf3ovZ9SCDvnjOKM85IjC8atWbO3V-xQPqRtNSh_SDF6XEKCPC5j3h89YM3HFRrx1870/s1600/DSC04793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mkoGa5CCio7QPrK43nrBVOMfrgII1G7_SfYJIXgxUhjPeA0HKMpcoQatrmFDI_KahHpKa4_rf3ovZ9SCDvnjOKM85IjC8atWbO3V-xQPqRtNSh_SDF6XEKCPC5j3h89YM3HFRrx1870/s640/DSC04793.JPG" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Here is the other half of our Christmas gifting to our Little Blossom's Riding teachers. These delicious Chocolate Truffles have featured on here before with cranberries. This time around I've gone for the classic dried apricot addition. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Chocolate Apricot Truffles</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ka4hWvfh_MV4ZPIFGzomYl-KdBR3fjvstMV7LlACfFzEPtG8qcc-OfMXy9FD7BV_abTXa-Vxh1otgbJtW_Bm7yT4Kle4ozayDsgGIwcjHeFIPRr2Gu83nc1WBPpVD4H0698CGAM3J8A/s1600/DSC04781.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ka4hWvfh_MV4ZPIFGzomYl-KdBR3fjvstMV7LlACfFzEPtG8qcc-OfMXy9FD7BV_abTXa-Vxh1otgbJtW_Bm7yT4Kle4ozayDsgGIwcjHeFIPRr2Gu83nc1WBPpVD4H0698CGAM3J8A/s320/DSC04781.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">1 cup icing sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons cocoa powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">250g sweet biscuit crumbs - I used wine biscuits and crushed them in the food processor</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">175g butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">125g dark chocolate - I used Whittakers 72% Dark Ghana</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">half a cup of New Zealand dried apricots</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">For the chocolate coating you will need an extra 375g dark chocolate - I used the slightly sweeter 50% cocoa Dark Block - and </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 to 3 tablespoons vegetable oil</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECvAqbl921NjlxEomQksA3Jna4OwhyphenhyphenH6M8Kkvxj3bJY-4sdf8vH3krgelk7lygyaTrFnrhFo5omus-wrLb4d5YgCNOctmf36pEJCZveD7Q_NahJ_xZL19l_GNZsS_LzuCnzoxEwJWpmg/s1600/DSC04782.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECvAqbl921NjlxEomQksA3Jna4OwhyphenhyphenH6M8Kkvxj3bJY-4sdf8vH3krgelk7lygyaTrFnrhFo5omus-wrLb4d5YgCNOctmf36pEJCZveD7Q_NahJ_xZL19l_GNZsS_LzuCnzoxEwJWpmg/s320/DSC04782.JPG" width="320" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Combine the icing sugar, cocoa and crushed biscuit crumbs in a bowl. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">In another bowl melt the chocolate and butter together. I do this by giving it short 10 second bursts in the microwave and stirring well in between. Do this a couple of times until half the chocolate has melted, then just stir until the remaining chocolate is smooth. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50ksZotSFDqt2FPmMa0-my08VSQ2Rg19W69XYUgua8EywV0oBXnXJMKAGRGV8s9rWc2kSXLyLcJVnTqOfVINY_zbSKkqxUr12bnkavW4hsNajCFwnGnvMSKHQZEI0TTiTQchoz9izPKk/s1600/DSC04785.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50ksZotSFDqt2FPmMa0-my08VSQ2Rg19W69XYUgua8EywV0oBXnXJMKAGRGV8s9rWc2kSXLyLcJVnTqOfVINY_zbSKkqxUr12bnkavW4hsNajCFwnGnvMSKHQZEI0TTiTQchoz9izPKk/s320/DSC04785.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Stir the melted mixture into the dry ingredients and mix well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlqrjOMq5tjJd7eZFJvXCQnv_lMagZkqDqooZLa-Y0kwWRVXFFHPiGcAA16uq6oh8ZjJuGJVrD5KexEE7oDggjhcFcwOvz10lr449M2kdV3QHdH-tt3gTsE1j6JqsLpoVO6jUg5GyHho/s1600/DSC04786.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlqrjOMq5tjJd7eZFJvXCQnv_lMagZkqDqooZLa-Y0kwWRVXFFHPiGcAA16uq6oh8ZjJuGJVrD5KexEE7oDggjhcFcwOvz10lr449M2kdV3QHdH-tt3gTsE1j6JqsLpoVO6jUg5GyHho/s320/DSC04786.JPG" style="cursor: move;" width="320" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Slice the apricots into small squares and stir into the mixture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTKeqInmN18qFQJyCTGezQPei2fKexAaptkbkBh7CYHiqXEZY17_abaWTsnP2-pLEAEnt9z-ucE52lD6Hxw7UavDsAAefzWMHto7yXPlpA6kYXpwJF9xQJwc2hpEVZ_-dHydDLy9zYlU/s1600/DSC04789.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTKeqInmN18qFQJyCTGezQPei2fKexAaptkbkBh7CYHiqXEZY17_abaWTsnP2-pLEAEnt9z-ucE52lD6Hxw7UavDsAAefzWMHto7yXPlpA6kYXpwJF9xQJwc2hpEVZ_-dHydDLy9zYlU/s320/DSC04789.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Take spoonfuls, roll into balls and place on a tray or plate ready for chilling. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvz78erF7VNAP7tbgf080pg2dwuItsfIUmw-sbPsUkxA4K_Q60TEXhh_qOn8cD5XMpnevabxZul2CpFQazhZU1tqpveBLmgT4pKKMaZamy8m2NcoWnM8lpen_3NBPAtHqxexh1I-mtRvo/s1600/DSC04791.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvz78erF7VNAP7tbgf080pg2dwuItsfIUmw-sbPsUkxA4K_Q60TEXhh_qOn8cD5XMpnevabxZul2CpFQazhZU1tqpveBLmgT4pKKMaZamy8m2NcoWnM8lpen_3NBPAtHqxexh1I-mtRvo/s320/DSC04791.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">While the truffles chill in the fridge, melt the extra chocolate and stir in the oil. Be very careful not to overheat!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Using a large fork, dip each truffle into the melted chocolate, tap off the excess and place on a lined tray. Do not refrigerate or the chocolate will dull. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KGpsnWgnUyJaSxuxYT1fwN5Jxv786MurrkQB7T1heWniT9fBur2nPlfYM8Lp6eugva9rbUzj5cYWioxBhpjNM8sle5iVTN_XZ5hGh78AUnaugMMRAa6ifZ0CB2-luXwzUzZSotW3Jik/s1600/DSC04794.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KGpsnWgnUyJaSxuxYT1fwN5Jxv786MurrkQB7T1heWniT9fBur2nPlfYM8Lp6eugva9rbUzj5cYWioxBhpjNM8sle5iVTN_XZ5hGh78AUnaugMMRAa6ifZ0CB2-luXwzUzZSotW3Jik/s320/DSC04794.JPG" width="320" /></a><span style="font-family: "georgia" , "times new roman" , serif;">Leave them at room temperature to set before either packaging in cellophane or placing in an airtight container. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">These truffles also keep well and are perfect for keeping on standby for Christmas time guests.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">All packaged and ready to be gifted. Happy festive baking xx</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-75577903301306299712015-12-17T01:45:00.001-08:002015-12-17T01:45:22.330-08:00Are you dreaming of a (gluten free) White Christmas?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLzgPYK9-WAiP3HPc8q1AQ3N1HRjiI3dQXrykhGQpWnUpDEDuhpoUyr1WzA8xJR1STqU2MT228PJxy1ddmxP-7XS5OryWKCI6smXIHQ4yf4IW_5AaqHMJ77Zz2PLGyxJ-RDU90RGc3Gw/s1600/DSC04796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLzgPYK9-WAiP3HPc8q1AQ3N1HRjiI3dQXrykhGQpWnUpDEDuhpoUyr1WzA8xJR1STqU2MT228PJxy1ddmxP-7XS5OryWKCI6smXIHQ4yf4IW_5AaqHMJ77Zz2PLGyxJ-RDU90RGc3Gw/s640/DSC04796.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Here's an old Christmas favourite that is super easy to make, stores well, and can be whipped out in a moments notice when unexpected guests arrive. It also makes an excellent little home-made gift. Nothing says thank you like the time spent making a home baked gift.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ahnJRiWPqOCJZqVGpqJIJTEhwIiNf3UTd3DrGoZG_faZSdQEnhf49EFqlg9_VjNrx9oimwgqSBjONIH_o0_kUbNfclqm9JbUkdZIaVG0CaASZl-FvA6oYEo5kc8WY9TgVPtLV5sjosI/s1600/DSC04798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ahnJRiWPqOCJZqVGpqJIJTEhwIiNf3UTd3DrGoZG_faZSdQEnhf49EFqlg9_VjNrx9oimwgqSBjONIH_o0_kUbNfclqm9JbUkdZIaVG0CaASZl-FvA6oYEo5kc8WY9TgVPtLV5sjosI/s640/DSC04798.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Our Little Miss gave the White Christmas, some Chocolate Apricot Truffles and a few little gifts to all the lovely teachers and staff at Riding school. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>White Christmas Slice</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lTFcTlXrc1ZzhmZoGlnCRdFd2R4xCk-MenRWq3syEdLLwS96_mVK82lh5RlBZazIfHFKCDtb1A1KV2neCVN58UnUIabkqPMe8qMZdkESUEJz0SqPC2PzuZr4O3Z7aVjC_vNbvA5lNBQ/s1600/DSC04774.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lTFcTlXrc1ZzhmZoGlnCRdFd2R4xCk-MenRWq3syEdLLwS96_mVK82lh5RlBZazIfHFKCDtb1A1KV2neCVN58UnUIabkqPMe8qMZdkESUEJz0SqPC2PzuZr4O3Z7aVjC_vNbvA5lNBQ/s320/DSC04774.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">1.5 cups rice bubbles - I used gluten free</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup whole milk powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup icing sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup desiccated long thread coconut</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup red glace cherries</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup green glace cherries</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup dried cranberries</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">250g white vegetable shortening - I used Kremelta brand</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Line a shallow 25 x 18cm - or similar size - slice tin with baking paper.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Put the rice bubbles, milk powder, icing sugar, coconut, chopped cherries and cranberries. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Either in the microwave, or over a double boiler, gently melt the vegetable fat. Be very careful not to over heat it. A couple of 10 second bursts in the microwave followed by stirring until the last lumps melt is the ideal method. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Stir the melted fat into the dry ingredients and fruit. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Press the mixture into the lined tin, cover and place in the fridge until set. Allow it to come up to room temperature before cutting into petite squares. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I packaged ours in cellophane bags ready to be parceled up with the other gifts. I used cute stickers to seal the bags. </span><br />
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<br /><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-16405698108653186132015-12-06T01:08:00.000-08:002015-12-06T01:08:44.933-08:00Tasty and Healthy Wholemeal Cheese Scones<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">I seem to be on a bit of a wholemeal crusade at the moment. I first made these for a work meeting - one of my colleagues is on a whole food diet. In reality it does none of us any harm to eat less refined food. The wholemeal flour lends a nutty flavour to the scones and compliments the cheese really well. The scones are just as light as the refined flour version. I made this batch for Little Miss to take to her riding teacher and all the staff at <a href="http://www.nta.co.nz/arion-riding-centre/" target="_blank">Arion Riding Centre</a> today. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Wholemeal Cheese Scones</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups wholemeal flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 teaspoons baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon mustard powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">80g cold butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups grated cheese - loosely packed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg - topped up with milk to make 1 cup of liquid</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 200deg. C. and line a baking sheet with baking paper.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Mix the flour, baking powder, salt and mustard powder in a large bowl. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Grate in the cold butter and toss with the flour to separate. Using your finger tips rub the butter into the flour mixture until it resembles bread crumbs. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Stir in the grated cheese. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Using a fork, mix the eggs and milk together. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Make a well in the centre of the dry ingredients and pour in the egg mixture. Using a table knife, stir until only just combined. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Tip the dough out onto a floured sheet of baking paper. Sprinkle the top with flour and press the dough into a rectangle about 4 to 5cm deep. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Use a sharp knife to slice into squares, and transfer the scones onto the lined tray. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 12 minutes depending on the size of the scones. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">They should be golden brown and sound hollow when tapped on the bottom. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Our Little Miss, all ready for riding, and none too impressed I'm holding her up from getting to the ponies in the yard by taking her photo. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">The staff at Arion are always super grateful for home baking. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy your week! </span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-9282941661446888302015-11-28T02:30:00.000-08:002015-11-28T02:30:28.017-08:00Super for holiday entertaining - Wholemeal Lemon and Strawberry Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlt8MdW8W1_lRYy-Ot1cnF_caX87svbQpM2XbKOvlSoKUmv_WQx5SbNI72is5TZzJENqJG-QkzkaCxFARfWZQWgE9Wa4dspMcJ5R64YKiI-sAKEtTebwiM56RAUvLayKkFsfxVOfwUSA/s1600/DSC04765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlt8MdW8W1_lRYy-Ot1cnF_caX87svbQpM2XbKOvlSoKUmv_WQx5SbNI72is5TZzJENqJG-QkzkaCxFARfWZQWgE9Wa4dspMcJ5R64YKiI-sAKEtTebwiM56RAUvLayKkFsfxVOfwUSA/s640/DSC04765.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Nothing heralds the beginning of summer like an abundance of strawberries, and at no time in the season are they as delicious as they are now. It's the taste of the promise of summer, and treats not seen since last year, that makes them so much of an early season treat. Ask me in January and I'll tell you that raspberries are the star, but for this early part of summer it's all about the strawberry. Here's my little early season contribution to summer entertaining. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">For this recipe I used wholemeal flour to add a bit more bite and a nutty flavour to the tart cases. The pastry is super easy to make in the food processor and the lemon curd will keep in the fridge for about a week. If you have all the components ready it only takes minutes to assemble before the guests arrive. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Wholemeal Lemon and Strawberry Tarts</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>For the lemon curd:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">the zest and juice of 4 lemons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">165g caster sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">80g butter - softened</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 large eggs - well beaten</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKw7advKcqRYA7uPVpv6_m-IQSiHflqdxv1y99g4mr8xyE1C3sYOYK1FmbGEOnYyKWhGhEFUV4cfVfRFHntXsm5VcnbvhlG_4KEjskMnC5c0-roKeSsT4nyRDUP8YifaNTaLJ6aGv_UE/s1600/DSC04749.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKw7advKcqRYA7uPVpv6_m-IQSiHflqdxv1y99g4mr8xyE1C3sYOYK1FmbGEOnYyKWhGhEFUV4cfVfRFHntXsm5VcnbvhlG_4KEjskMnC5c0-roKeSsT4nyRDUP8YifaNTaLJ6aGv_UE/s320/DSC04749.JPG" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Find a large heat proof bowl that will fit neatly into a saucepan to form a water bath. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Put the pot on to boil while you prepare the ingredients. In the heat proof bowl, combine the lemon zest and sugar. Stir them around to crush the zest into the sugar. Add the lemon juice and butter. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Place the bowl over the boiling water in the sauce pan. Stir the mixture until the butter melts and the sugar dissolves. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Take the bowl from the heat and stir in the well beaten eggs. Take care to keep the mixture moving as you don't want the egg to cook on the bottom or sides of the bowl. I use a rubber spatula for this. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Return the bowl to the saucepan, continue to stir constantly and cook slowly until the mixture thickens to a creamy consistency. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">If you think it's cooking too quickly, just remove from the heat for a few minutes, stir, then return again once you're happy its not overcooking. Don't overcook or the mixture will curdle. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Set aside to cool stirring from time to time, then place in the fridge to chill. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinonLd1otnCi2R3T3o4RWz9F2nvLQndio7SB0ykNS8Q8weWkDcCa_4DzjBiwHkCj8eJHcvsBczoiezAq0P1H4NS6FxsJiBRHs7tTrsJEnnTJWFOfb_H1otPd8LxRLzjXQsBmF87dj3uJc/s1600/DSC04758.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinonLd1otnCi2R3T3o4RWz9F2nvLQndio7SB0ykNS8Q8weWkDcCa_4DzjBiwHkCj8eJHcvsBczoiezAq0P1H4NS6FxsJiBRHs7tTrsJEnnTJWFOfb_H1otPd8LxRLzjXQsBmF87dj3uJc/s320/DSC04758.JPG" width="212" /></a><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>For the pastry:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">300g wholemeal flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">200g cold butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">100g caster sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons cold water</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrG6ou5d6kfm4a18I_PY-K83A7Tm4rxj4XzxL2TjxLDrVF3_rKivPzsLig6MQ0n_tfS2fxVkB2GELzqGkf1DcHGFK91uSvUJsOIWwqYWmQzG6_b177YNDFs6paagPyeIDxrnECHu_ko4/s1600/DSC04751.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrG6ou5d6kfm4a18I_PY-K83A7Tm4rxj4XzxL2TjxLDrVF3_rKivPzsLig6MQ0n_tfS2fxVkB2GELzqGkf1DcHGFK91uSvUJsOIWwqYWmQzG6_b177YNDFs6paagPyeIDxrnECHu_ko4/s320/DSC04751.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Place the flour, butter and sugar in the food processor and blend until it looks like crumbs. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">With the motor running, add the water a tablespoon at a time until the dough forms into a ball. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxM2v1YFG1fxjnZnCI2N3IXR8GWEWKSoNE9Xou0gfaHHj-S9NQdo-jC9T46OL_IDh5i3HmWEZMYEc2vMV-eJpnldXO8fmXSAdrPI7ERV4dilgWaWCqDhomiYCaGETgxLeHLMeiAZbPPVs/s1600/DSC04753.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxM2v1YFG1fxjnZnCI2N3IXR8GWEWKSoNE9Xou0gfaHHj-S9NQdo-jC9T46OL_IDh5i3HmWEZMYEc2vMV-eJpnldXO8fmXSAdrPI7ERV4dilgWaWCqDhomiYCaGETgxLeHLMeiAZbPPVs/s320/DSC04753.JPG" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Press into a lump and cover with cling wrap. Chill for at least half an hour in the fridge. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Once chilled, preheat the oven to 180deg. C</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Take half the mixture and roll it in between two sheets of baking paper until about 4 to 5mm thick.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">The remaining half can be chilled for later or frozen for up to 3 months.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Use the old trick of lifting the top sheet, sprinkling the dough with flour, then replacing the paper and flipping the whole lot over. Remove the top sheet and the dough will be easy to remove from the bottom layer of paper. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Using a fluted circular cutter, cut out as many circles as will fit. Gather up the off cuts and repeat the process. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Place the pastry circles into shallow tart tins and bake for 15 minutes at 180deg. C.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Once baked, remove them to a cooling tray so they don't sweat in the tin. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Leave to cool. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Assembly:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half the pastry will make about 22 cases </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">cooled lemon curd</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a punnet of strawberries or any other summer fruit. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Place a teaspoon of lemon curd into each case, then top with sliced strawberries. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">If you would like a creamier tart. Mix the curd with an equal quantity of mascapone cheese. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">These tarts are best assembled close to serving as you want the wholemeal cases to remain crispy. The cases will keep quite happily in an air tight container for a few days. </span><br />
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<br /><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-14608463871128455932015-11-22T01:16:00.002-08:002015-11-22T01:17:41.217-08:00Honey Oat Doubles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">As you can imagine, when two book loving chefs go co-habituating book shelf space is always at a premium. Nine years, many dinners, some house renovations and a beautiful, and also book loving daughter later, and it is time to have a little recipe book tidy up. Many of whom had not been opened for many a year. Now that the Internet gives everyone as many recipes as they could possibly wish to encounter, its quite reassuring to dig through the old books for a bit of inspiration. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNK2vNUo-WDbpcB0TuqkBBbxZoSurBV1rGTaAHoHzsdD89ANns9KaDU_QRiWqZIEkdvQpHtUD5kxF7tu5eQiUGeLZ_uLW2yjvVRTJJriQNaXmS_8ExxRNtyZlBMdiwt70sxPRIaJqy3w/s1600/DSC04736.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNK2vNUo-WDbpcB0TuqkBBbxZoSurBV1rGTaAHoHzsdD89ANns9KaDU_QRiWqZIEkdvQpHtUD5kxF7tu5eQiUGeLZ_uLW2yjvVRTJJriQNaXmS_8ExxRNtyZlBMdiwt70sxPRIaJqy3w/s320/DSC04736.JPG" width="212" /></a><span style="font-family: "georgia" , "times new roman" , serif;">I found this cute biscuit anthology published in 1988 by Pat Alburey. Looking for something different, I tried the Honey Doubles. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This is my version. The biscuits are super easy and quick to make using mostly oats and very little flour. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Honey Oat Doubles</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Makes about 16 doubles.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup of flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon of baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking soda</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup brown sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups rolled oats</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">90g butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">90g liquid honey - warmed</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Filling:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">60g butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">90g icing sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon liquid honey</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons lemon juice</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 180deg. C. and line a baking tray with baking paper. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Sift the flour, baking powder, baking soda, salt and brown sugar together into a large bowl. Add the rolled oats. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Using your finger tips, rub the butter into the dry ingredients until the mixture looks like crumbs. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Stir the liquid honey into the mixture and form it into a soft dough. Turn the dough out onto a large piece of baking paper; place another piece of paper on top and roll the dough out to about 5mm thick. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Remove the top layer of paper, sprinkle with flour, then replace the paper and flip the whole lot over. Remove the second layer of paper. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Using your sharpest cutter, stamp out the biscuit shapes and place them onto a lined oven tray. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Bake for 15 minutes until lightly browned. Allow to cool. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">To make the filling, beat all the ingredients until pale and fluffy. Once the biscuits are completely cooled, use the filling to sandwich them together. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">These biscuits have a lovely honey flavour and plenty of texture with the rolled oats. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Happy baking xx</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-42611551940095891282015-11-13T02:07:00.000-08:002015-11-13T02:07:22.409-08:00Assembling a Terrarium<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdsci7d7w6Wle5eXgPmMzhMJ-o2E4k0LNNDt5ET3Pany6GmIo2ADV7chmzvYM-HcIrIOE4kuAI8Uma8bowgeFhx_wG0hyXd6al6U9FQuGTvC_wC4IBfp_P-GVUeWtrLGhk22lhyphenhyphenK0mDo/s1600/DSC04705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdsci7d7w6Wle5eXgPmMzhMJ-o2E4k0LNNDt5ET3Pany6GmIo2ADV7chmzvYM-HcIrIOE4kuAI8Uma8bowgeFhx_wG0hyXd6al6U9FQuGTvC_wC4IBfp_P-GVUeWtrLGhk22lhyphenhyphenK0mDo/s640/DSC04705.JPG" width="424" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">These cute little terrariums are quite the trendy thing to make at the moment. In fact they are very easy to make using these super cute, cheap and cheerful components. The little plants only cost a few dollars from Harewood <a href="http://raewardfresh.co.nz/" target="_blank">Raeward Fresh</a> and the cute glass containers came from <a href="https://www.thewarehouse.co.nz/red/" target="_blank">The Warehouse. </a> Next time I'll planning on thrifting some interesting container. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">In addition to the plants and glass vases, all that is required is a handful of coloured stones and a few tablespoons of potting mix - preferably one with good moisture retention qualities. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTuiC1RhspEWOb5ENVx_IFdvY0WPG0RBStv7L_-eY1uWkpMC21XaRiF7H3xzQktdbUX0sVDNz98Vfhl95ZJNwmsBKVcKlniHAYTtTWUeGRGr0hnCVN8G6eZEDcbwEYPjk4faSh56Dki0/s1600/DSC04684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTuiC1RhspEWOb5ENVx_IFdvY0WPG0RBStv7L_-eY1uWkpMC21XaRiF7H3xzQktdbUX0sVDNz98Vfhl95ZJNwmsBKVcKlniHAYTtTWUeGRGr0hnCVN8G6eZEDcbwEYPjk4faSh56Dki0/s320/DSC04684.JPG" width="320" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Start by deciding on your plant combination for each vase arrangement. Try to pair up different textures, heights and leaf shapes. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Put a good handful of coloured stone gravel into the bottom of the vase. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Take the plants from their original pots and loosen off the roots. Depending on the depth of the vase, you may need to shake off the bottom third of the potting mix. Place the first plant into the vase trying not to disturb the stones. Repeat the process with the second plant.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Using a spoon, spread extra potting mix around the outside of the plants to even out any gaps or spaces. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWboSHLkrIEbAcjbSJNc4jTndyiDX6EpyqIoJ9krAPWVoEKyH4RDDyysa45J7OSOb6kK__Xkmx8nHcq6ft_mN9aCFcRahRs0qKIf5izO2cfvNJNu0ajiacF7Fmz2toQlZ-cRe0_9KM2fc/s1600/DSC04687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWboSHLkrIEbAcjbSJNc4jTndyiDX6EpyqIoJ9krAPWVoEKyH4RDDyysa45J7OSOb6kK__Xkmx8nHcq6ft_mN9aCFcRahRs0qKIf5izO2cfvNJNu0ajiacF7Fmz2toQlZ-cRe0_9KM2fc/s320/DSC04687.JPG" width="320" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Give the plants a light water and wipe any stray potting mix off the inside of the glass. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmczxD4DBge2EKsx1uIHUrwImo5XWeaeXqPCPZAJFjeS0rZbOzRQip_CfDhAFzg6kLNNR5nvqoY1kuB-mEGxWyGp5ItuHnoNmQwYi5qyKMcy_PVoaiX4OBfw-zMCBWIzj7Dw9R3i8f5BY/s1600/DSC04706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmczxD4DBge2EKsx1uIHUrwImo5XWeaeXqPCPZAJFjeS0rZbOzRQip_CfDhAFzg6kLNNR5nvqoY1kuB-mEGxWyGp5ItuHnoNmQwYi5qyKMcy_PVoaiX4OBfw-zMCBWIzj7Dw9R3i8f5BY/s640/DSC04706.JPG" width="640" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;">As the vase's rely on the stones for drainage, its really important not to over-water them; something I needed to remind our Little Blossom of when she got up early the following day and got carried away with the jug. Luckily I was able to use a slotted spoon to hold the plants in place while I drained out the excess!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I'm thinking these will make great little end-of-year Xmas gifts for our Little Blossoms various teachers. Happy planting!</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-43347856652098081942015-11-12T01:08:00.000-08:002015-11-12T01:08:45.420-08:00Chocolate Cherry Biscuits for our little blossom's sleepover<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IclkY68rNCg8wbI3L4eFWN7WVOGd6pWcsd0a_xzZcXpgABLos0bU-zbN2_jNL4sx-AQ04f5fHkUBWxHMLrR-DijREcjQ_p0cfEM4ESIwN1PqDm4DNejAsaIXPQWHshZ3OXtSqkLeRl8/s1600/DSC04717+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IclkY68rNCg8wbI3L4eFWN7WVOGd6pWcsd0a_xzZcXpgABLos0bU-zbN2_jNL4sx-AQ04f5fHkUBWxHMLrR-DijREcjQ_p0cfEM4ESIwN1PqDm4DNejAsaIXPQWHshZ3OXtSqkLeRl8/s640/DSC04717+%25281%2529.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Our little blossom is off on her first sleepover. She was so excited she could hardly sleep the night before. All these plans for what they will do, what they might eat, where they will go. She wanted to take some biscuits to share with her wee buddy, so after quite a lot of deliberation we decided on these simple, but delicious biscuits. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlVZsdCuCajaoMFO9gWRHg5gvdGZPpYn0Rkg8qpZmy-4CpsDKBgAD_1xBbeyk58QB0VT2S_OMHDqKuNsCKjmjZktns1s6TjHaA5LJJM3eeViWeFKRU8gOaKhpefbsBRiWX9iDgBjgybs/s1600/DSC04718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlVZsdCuCajaoMFO9gWRHg5gvdGZPpYn0Rkg8qpZmy-4CpsDKBgAD_1xBbeyk58QB0VT2S_OMHDqKuNsCKjmjZktns1s6TjHaA5LJJM3eeViWeFKRU8gOaKhpefbsBRiWX9iDgBjgybs/s640/DSC04718.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">These biscuits are easy to make and can be either simply rolled into balls and flattened, or rolled out with a rolling pin and cut into whatever shape you want. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Chocolate Cherry Biscuits</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">110g softened butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">75g caster sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">150g flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup chocolate chips </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup red glace cherries - chopped into small pieces</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 150deg. C and line a baking tray with baking paper.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSCCUHhrOutmdRZSMgng3Mc3pPhH2TbWTkdWwgldJTPk6PEK3sNxX1NlChXfqFBGy_lHbnPzKo_X5mEhqov6rC9kB9_J30KYXTCzpOa7GZjH4KbYH6_i0SNeBW6CsXpMnmTmvpnEzKto/s1600/DSC04707.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSCCUHhrOutmdRZSMgng3Mc3pPhH2TbWTkdWwgldJTPk6PEK3sNxX1NlChXfqFBGy_lHbnPzKo_X5mEhqov6rC9kB9_J30KYXTCzpOa7GZjH4KbYH6_i0SNeBW6CsXpMnmTmvpnEzKto/s320/DSC04707.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Beat the butter and sugar until it is pale and fluffy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Sift the flour and baking powder together and fold it into the butter mixture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Lastly fold in the chopped cherries and chocolate chips. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Turn the biscuit dough out onto a large piece of baking paper. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9N9eDdlQfJLRUgEMjhLfKH0dWPP4YTUqT0rs-FSu9E1rZD28siusKaPV1mO_5ggiLvp-VR8RhTW9a0jZgtCmk7QL7wUkny-kT3OWBBASehfjDLvTXd7k4yzYn7nxaUnYkNCEdtJFsS0/s1600/DSC04712.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9N9eDdlQfJLRUgEMjhLfKH0dWPP4YTUqT0rs-FSu9E1rZD28siusKaPV1mO_5ggiLvp-VR8RhTW9a0jZgtCmk7QL7wUkny-kT3OWBBASehfjDLvTXd7k4yzYn7nxaUnYkNCEdtJFsS0/s320/DSC04712.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Using a rolling pin, roll out to about 8mm thick. Lift the top layer of paper and sprinkle a little flour over the dough. Replace the paper and flip the whole thing over. Lift the paper from dough. This flipping ensures the bottom of the dough wont stick to the paper once you've cut out the biscuits. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Using the cutter of your choice, cut out as many shapes as will fit in and place them on to the baking paper lined tray. Gather up all the off-cuts and squeeze them together. Re-roll and cut more shapes; repeat this until all the dough is used. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bake the biscuits for 15 to 20 minutes. They should not brown, but will crisp a little. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">All baked and ready for the little girly sleepover. Lets just hope they stay in their beds and aren't up in the night for midnight snacks. </span><br />
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<div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-68450497499639083222015-11-08T02:17:00.000-08:002015-11-08T02:19:08.550-08:00Sweet Scones with Clotted Cream and Jam<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">This is a family favourite that we indulge from time to time when visitors pop by. A light hand makes these sweet scones easy to make in a flash. Get your busy on and these can be made in less than half an hour. The clotted cream is made by <a href="http://www.clearwaters.co.nz/" target="_blank">Clearwater</a> in Geraldine and has a long shelf life which makes it a perfect fridge staple; I got mine from New World Ilam. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Sweet Scones</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups plain flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 heaped tablespoons icing sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 teaspoons baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">70g cold, salted butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 egg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">enough milk to top the egg up to 200ml of liquid</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">jam of any variety and clotted cream</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 220 degrees C. and line a baking tray with baking paper. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Sift the flour, baking powder and icing sugar together into a large bowl. Grate the cold butter into the dry ingredients. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Using your fingertips, rub the butter into the flour until the mixture looks like bread crumbs. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">If you are not sure if the mixture is rubbed in enough, just shake the bowl and any lumps of butter will float to the top. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Using whisk combine the egg and milk. Make a well in the centre of the flour mixture and pour in the milk and egg. This is where the light hand is required: Using a table knife gently mix the dough until it is just combined. Turn the dough out onto a floured board or piece of baking paper. Pat into a 4cm deep rectangle shape. Using a floured knife cut into 12 scones. Place on the lined baking tray and bake for 13 minutes until golden brown and well risen. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The test for doneness is to tap on the bottom of the scone and listen for a hollow sound. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Allow the scones to cool a little before splitting, creaming and jamming, or as I've done serving them DIY style. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">All done in no time and ready for our afternoon tea visitors. </span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-29061331822914860722015-10-31T20:25:00.000-07:002015-10-31T20:25:02.515-07:00Ghost Shortbread for reverse trick or treating <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">This year's reverse trick or treat was again, all about the haunting. I'm not sure that ghosts drink tea, but we decided that our reverse trick or treat recipients might like a biscuit to go with their evening cuppa. With time in short supply as usual, I simplified <a href="http://craftycakecreative.blogspot.co.nz/2013/09/the-best-shortbread-recipe-in-town.html" target="_blank">my usual shortbread recipe</a> to make these quicker-to-make and less brittle so they didn't break in the cellophane bags. Late year we did <a href="http://craftycakecreative.blogspot.co.nz/2014/11/our-reverse-trick-or-treating-for.html" target="_blank">Ghost Meringues</a>.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">"This year Mummy, I want to be a vampire, but I'll wear my witches hat too" With trick or treating being a relatively new thing to New Zealand, we really like the reverse trend of taking treat to our neighbours, rather than expecting them to have sweets on hand for us. That said, our little blossom was very fortunate to receive more than enough candy from our kind neighbours. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">240g softened butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">120g icing sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">350g plain flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 heaped tablespoons of cornflour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons white chocolate buttons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons dark chocolate buttons</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Approximately 45 white Marshmallows - I got two 180g bags and used all the white ones plus about 10 pink</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 165deg. C. on bake. Line a large baking tray with baking paper. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC-9Eo19FuMUirGrAGGAPxQlbNSGgQn8sgANNBsaZnmOu79nkLoyRg58qXVg9HiDQcVy4i6AkkHMr2ETqrV0OcDi0sGuBXT87askbHZCHtUNM1Kl3iYLdWhuBSXrvHpy_aa14lYBmK_w/s1600/DSC04665.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC-9Eo19FuMUirGrAGGAPxQlbNSGgQn8sgANNBsaZnmOu79nkLoyRg58qXVg9HiDQcVy4i6AkkHMr2ETqrV0OcDi0sGuBXT87askbHZCHtUNM1Kl3iYLdWhuBSXrvHpy_aa14lYBmK_w/s320/DSC04665.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Cream the softened butter and sugar until pale and fluffy. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8ihhRhSnagWfMQrR6t-Cc0Xmlj2rzERkMELSOq0-DKMOCnax1rWobkYEOddAI1DneLHtz4LDNGF_PYDWdN83NB6b4yCjU4rLCFF2XXVuMWFWGCs0eZcldCOC9XeJ1aZKP1tiQW6uvMU/s1600/DSC04666.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8ihhRhSnagWfMQrR6t-Cc0Xmlj2rzERkMELSOq0-DKMOCnax1rWobkYEOddAI1DneLHtz4LDNGF_PYDWdN83NB6b4yCjU4rLCFF2XXVuMWFWGCs0eZcldCOC9XeJ1aZKP1tiQW6uvMU/s320/DSC04666.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Fold in the sifted flour and cornflour, and press into a ball on a large piece of baking paper on the bench. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlwxcJxHZ1CKNJ-5O8nobBvO8h7y-nPpw8M2Wiw1cavyWr9Q-ZMXysWW-IiJ3CGy2v7lzwmVl9UTLIJWHwtwXPekVtSJt27NwAId55d-cIJlLBNj27ozdb6qlHgSfWqwH6sdIp7X1XPQ/s1600/DSC04667.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlwxcJxHZ1CKNJ-5O8nobBvO8h7y-nPpw8M2Wiw1cavyWr9Q-ZMXysWW-IiJ3CGy2v7lzwmVl9UTLIJWHwtwXPekVtSJt27NwAId55d-cIJlLBNj27ozdb6qlHgSfWqwH6sdIp7X1XPQ/s320/DSC04667.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Place another equally large sheet of baking paper over the dough and using a rolling pin, roll the short bread out until it is about 7mm thick. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPIn5lfGifeSTfzPqBTh6pC6yxqmNzIXqy_XM7fOzJjy6MdOaQm4YGsPiUm_88CzdZ2IFAsLYRSdn39IDaYF282Qzu6Iqy6DqPGW4D9pQ_YAUFmS6Q2fpLj55DhFlY9OZ6SWn0V4DvOc/s1600/DSC04668.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPIn5lfGifeSTfzPqBTh6pC6yxqmNzIXqy_XM7fOzJjy6MdOaQm4YGsPiUm_88CzdZ2IFAsLYRSdn39IDaYF282Qzu6Iqy6DqPGW4D9pQ_YAUFmS6Q2fpLj55DhFlY9OZ6SWn0V4DvOc/s320/DSC04668.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Remove the top sheet of paper and sprinkle the short bread with a little flour. Place the top sheet back onto the dough and flip the whole thing over. Remove the second sheet of baking paper. By flouring the dough, then flipping it over, the shortbread wont stick to the bottom sheet when its cut. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5I-4j4oyEmKF-xStEfwFsffIY_7WfJwqJoGINsVybR0x5KnV2bULzfZXbmdV50jlP5BeeVTmQvehjvloue9IGp2sgJ6ve58Sz0jZIoSYWVzQs22pqXraF1EvhfqYc7M7HlzH__OWMdI/s1600/DSC04669.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5I-4j4oyEmKF-xStEfwFsffIY_7WfJwqJoGINsVybR0x5KnV2bULzfZXbmdV50jlP5BeeVTmQvehjvloue9IGp2sgJ6ve58Sz0jZIoSYWVzQs22pqXraF1EvhfqYc7M7HlzH__OWMdI/s320/DSC04669.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Now use a small paring knife, cut out irregular ghost shaped biscuits. I made mine about 6 to 7 cm wide. Gather up the off-cuts, press them together and repeat the process until all the dough is cut out. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Use a spatula to transfer the biscuits to the lined baking tray. Bake for 15 to 20 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FxjkFhOZo_inov7MiMGmTU35L2vTyLE3riOlbWDAjDMm8VfBCcki3C7oaZVuEIcMS0JSUlGsUUyLlwn_jlbgUDkR42QjLVKp5suX80JRRpyHkeF5nNUeiXhlL7-Fshfj9C2ibB1hv_g/s1600/DSC04672.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FxjkFhOZo_inov7MiMGmTU35L2vTyLE3riOlbWDAjDMm8VfBCcki3C7oaZVuEIcMS0JSUlGsUUyLlwn_jlbgUDkR42QjLVKp5suX80JRRpyHkeF5nNUeiXhlL7-Fshfj9C2ibB1hv_g/s320/DSC04672.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">The biscuits will remain soft until they cool. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgePo4s510eYv7cEsoGlAobzBrQ5m7anz1s6ohXMg9GhMc-aRZEBQj3JLqLDfQQIGZDOKqcoiW2iuGcVU17IMZpjJK4jZU70XdiW-GcWgRmszWI0HTy07DgfFj8BgW8Bx9pbFrqPWQRE/s1600/DSC04674.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgePo4s510eYv7cEsoGlAobzBrQ5m7anz1s6ohXMg9GhMc-aRZEBQj3JLqLDfQQIGZDOKqcoiW2iuGcVU17IMZpjJK4jZU70XdiW-GcWgRmszWI0HTy07DgfFj8BgW8Bx9pbFrqPWQRE/s320/DSC04674.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">In separate bowls melt both lots of chocolate. I melted mine by giving it 10 second bursts in the microwave. Once the chocolate starts to melt, stir it with a spoon and the residual heat will finish the melting process. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MvCu2Cez5QSp33EHKGAxPuuGz6SDbDYW3u8B1D-7A6dasTnGJKc_qi7OxgYoG3KSYjcO8rsN4blMdMwXVNNjCWXcVRKg_vtI7v7p0a8w80jDXmwJ20136gAL04olWwxBOvzTN4FJ-uA/s1600/DSC04675.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MvCu2Cez5QSp33EHKGAxPuuGz6SDbDYW3u8B1D-7A6dasTnGJKc_qi7OxgYoG3KSYjcO8rsN4blMdMwXVNNjCWXcVRKg_vtI7v7p0a8w80jDXmwJ20136gAL04olWwxBOvzTN4FJ-uA/s320/DSC04675.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Spread a little white chocolate onto the bottom of each marshmallow and position them on the biscuits. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjymQ31OR05QXe3_QXLNtiuNF_t5AHxI5GRHZ8lzHWRSy79jm5wfeGPK783bbKqpIpsqasabPaaTiz9EULklQRqrBBA2oHAKfoC2QS2F6whF7yK2mGv9D1tkGO1ZKurM8oOkPoi8NBHHs/s1600/DSC04676.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjymQ31OR05QXe3_QXLNtiuNF_t5AHxI5GRHZ8lzHWRSy79jm5wfeGPK783bbKqpIpsqasabPaaTiz9EULklQRqrBBA2oHAKfoC2QS2F6whF7yK2mGv9D1tkGO1ZKurM8oOkPoi8NBHHs/s320/DSC04676.JPG" style="cursor: move;" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Using the blunt end of a bamboo stick, dot little dark chocolate eyes onto each ghost. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once the chocolate was cooled and set, we packaged ours in cellophane bags and attached little Happy Halloween notes for our neighbours. This recipe makes about 45 biscuits depending on what size you cut the ghost bases. We had more than enough for our Little Miss to gift a box full to her riding school instructors. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMiH107OyRWlget6aNDpTkcGNL4QgtjWqK57IIYCMRjYdja2AvekXGiMvCqg6vpBRXC3M3cB8cGu7rilbnqW8f4zAAInE73YT5pbOA4LkJ1yBmQBoqHO68fkWUYrlLerm3lbSw2cqRfw/s1600/DSC04681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMiH107OyRWlget6aNDpTkcGNL4QgtjWqK57IIYCMRjYdja2AvekXGiMvCqg6vpBRXC3M3cB8cGu7rilbnqW8f4zAAInE73YT5pbOA4LkJ1yBmQBoqHO68fkWUYrlLerm3lbSw2cqRfw/s640/DSC04681.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Happy Halloween and happy baking everyone xx</span></div>
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<div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-4880698207573011592015-10-24T13:06:00.001-07:002015-10-31T02:17:25.298-07:00Afghans! Yum!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCeApmcsQPFLrDpIcYLb7BGzTZtoeGyb862F4t5BMMUkG4MORcOBZD0tOq8NreF-ZA75o5DugCsP8JixF0goTV0XxKrkLnE48fpTr72W1mu3M9dC6Qcx1mj-yo_7QQfd-ZPyBZgEWiKM/s1600/DSC04602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCeApmcsQPFLrDpIcYLb7BGzTZtoeGyb862F4t5BMMUkG4MORcOBZD0tOq8NreF-ZA75o5DugCsP8JixF0goTV0XxKrkLnE48fpTr72W1mu3M9dC6Qcx1mj-yo_7QQfd-ZPyBZgEWiKM/s640/DSC04602.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Afghans mmmm..... I don't know many people who don't like these little morsels. Always a good little baking, and eating, project for a long weekend. This recipe is from the little known but very competent <i>Recipes from Edna's Kitchen</i> compiled by the Mid Canterbury Federation of Women's Institutes (for all you old school out there, that's the new name for the Women's division of Federated Farmers.) One of the best things about this recipe is most of the quantities are given in cups and spoons rather than needing to weigh everything: easy to whip up in a hurry before friends come around. Here is the <a href="http://craftycakecreative.blogspot.co.nz/2012/11/delicious-afghan-biscuits.html" target="_blank">other recipe</a> I make in case you want a comparison. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Edna Low's Afganettes</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">makes about 19 medium sized bisuits</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">125g butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a cup of sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup of flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 dessertspoon cocoa powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon coconut</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla essence</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup cornflakes</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 175 degrees C.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHXvtV6yeSR-hhvhJPtIuFvhgorUU4u_k23RgIK_mZwjSYDb2L4gG-EA3zHFcAZoAbfp9GW4xNlvELTbYXB3ThKi4yVSt0Nnsnsrzb-OHU72taCcqQZnXY8uzYNKzqoq8LWCVgvGPByw/s1600/DSC04591.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHXvtV6yeSR-hhvhJPtIuFvhgorUU4u_k23RgIK_mZwjSYDb2L4gG-EA3zHFcAZoAbfp9GW4xNlvELTbYXB3ThKi4yVSt0Nnsnsrzb-OHU72taCcqQZnXY8uzYNKzqoq8LWCVgvGPByw/s320/DSC04591.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Cream the butter and sugar until pale and creamy. Fold in the </span><span style="font-family: Georgia, 'Times New Roman', serif;">coconut and cornflakes, followed by the </span><span style="font-family: Georgia, 'Times New Roman', serif;">shifted flour, cocoa, and vanilla. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">The is the opposite order of mixing to most recipes, but I think it softened the cornflakes in the final biscuit. It does take extra mixing to combine! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_XrAP9POyLU-l5Sdh8X-8nZCVvCN-TY3Fq76QP1U5Smd5FKmy9SuTEvhSWrG8RIbRdoOahDW8-f21pXzn_78ul0NOHvduOrXuWrCYPZhkIf0KJ58A-t91-ca5cWFx2o8o93kXn_imMY/s1600/DSC04592.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_XrAP9POyLU-l5Sdh8X-8nZCVvCN-TY3Fq76QP1U5Smd5FKmy9SuTEvhSWrG8RIbRdoOahDW8-f21pXzn_78ul0NOHvduOrXuWrCYPZhkIf0KJ58A-t91-ca5cWFx2o8o93kXn_imMY/s320/DSC04592.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Using wet hands, roll spoonfuls into balls and place onto a lined baking tray. Flatten each one a little using the back of a wet spoon. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-q9FNDC1FxQ9qfynbOawTv8gf9ZWbv3Td5cixwurNxnIkRjjMXKCGqVGCQltB_LIZmCkq23IUIcRQtsG2JZ8ErIWY-bdJNMiZEQ5y4TMUGL8BGg4lh3CLrufFTqtfgSzqKwMFYcqAT4/s1600/DSC04593.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-q9FNDC1FxQ9qfynbOawTv8gf9ZWbv3Td5cixwurNxnIkRjjMXKCGqVGCQltB_LIZmCkq23IUIcRQtsG2JZ8ErIWY-bdJNMiZEQ5y4TMUGL8BGg4lh3CLrufFTqtfgSzqKwMFYcqAT4/s320/DSC04593.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Bake for 12 to 15 minutes, then I left mine on the tray to cool. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UCAgyEQJu92qlYt1j07ZMz6UJ_k1iSiT3_mN0lpltHtTdokREM6mbMgWhGxboaTQMhzUpSKwdhZ0q0c71LnYTLZozr3W9OSTs4O-jHOReYcf4A3eBGOmlhppxRk-ui2OY37K8-Uvx_g/s1600/DSC04603.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UCAgyEQJu92qlYt1j07ZMz6UJ_k1iSiT3_mN0lpltHtTdokREM6mbMgWhGxboaTQMhzUpSKwdhZ0q0c71LnYTLZozr3W9OSTs4O-jHOReYcf4A3eBGOmlhppxRk-ui2OY37K8-Uvx_g/s320/DSC04603.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">While they cool, mix up a chocolate icing from 1 teaspoon of butter, a generous tablespoon of cocoa powder, a couple of tablespoons of hot water and enough icing sugar to make a spreadable, but not runny icing. If you add too much icing sugar and the mixture is too dry, just add a few drops of water until you get the consistency you want. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Spread the icing onto each biscuit and top with the traditional walnut half. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Now put on the jug, switch on the coffee machine - if it's not on already! - and invite your buddies around for a natter. Have a great weekend! </span><br />
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<br /><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-29232546909779415752015-10-21T02:57:00.001-07:002015-10-21T02:57:49.408-07:00Back from my digital holiday<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">As some of you might have noticed, I've been having a digital holiday. It all started with a couple of weeks of ill health - nothing serious - then I just put all my efforts towards creating things and away from the laptop. I think I developed a short term allergy to the WiFi. We all know how easy it is to waste time on-line. Being out of action for a while focuses the mind on what really matters, and the value of the precious time we all have with our families. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueOSmP2UwEQbTrNp71JZzbW-xGVzie8zBbB6lxNb4XTCjQVwzAZhqx2SdCKeDpb6FrwV8sai4k2K6BOCzW67t8ul2QbMJR05D_5P_dIgAn308PvU5Ufl6wEoGF7GCqAgqofU4XFo5-y4/s1600/DSC04602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueOSmP2UwEQbTrNp71JZzbW-xGVzie8zBbB6lxNb4XTCjQVwzAZhqx2SdCKeDpb6FrwV8sai4k2K6BOCzW67t8ul2QbMJR05D_5P_dIgAn308PvU5Ufl6wEoGF7GCqAgqofU4XFo5-y4/s640/DSC04602.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I've been baking a few family favourites at the farm.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The spring holidays bought our Little Miss her annual pet lamb. This year we had Fawn the Romney ewe lamb. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I finished making myself an oversized jersey - photos to come, and I started knitting this cute top-down cardigan on circular needles: typical pink, blue and purple hues for our Little Miss.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLTVVGr0G49ZGphzcgGBAtAtZpN3Zya49XkBkT-vlaiCGgNHgAFSPN0KHqr7X-pY3G2PDioqK_b67GGUp0-9sNaGzMri_OXiU_anWH-2b1Vx0vUoD0le7UuvVPwXOd6CHgemfbbnh6OA/s1600/DSC04634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLTVVGr0G49ZGphzcgGBAtAtZpN3Zya49XkBkT-vlaiCGgNHgAFSPN0KHqr7X-pY3G2PDioqK_b67GGUp0-9sNaGzMri_OXiU_anWH-2b1Vx0vUoD0le7UuvVPwXOd6CHgemfbbnh6OA/s640/DSC04634.JPG" width="424" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">It didn't take long to make this simple elastic waisted skirt. She chose the fabric from <a href="http://www.thefabricstore.co.nz/our-stores/christchurch" target="_blank">The Fabric Store</a> at The Tannery. Love that place. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I'm looking forward to sharing more stories, recipes and crafty goodness soon xx </span><br />
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<div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-56002514304498484522015-07-21T03:20:00.000-07:002015-07-21T03:20:46.410-07:00Little Blue Girl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqCYgbVB0UhtB_Gvt_Hy_9lg-WAtSPXCIiC1MhBi65uiFGS8GgNoU-9OPcyATEMu3xjdsieiHn_d5wgJ46ibPf0_d4saXDEiXBlwqnuZZRppgcwrQ65q3KV4-EfczWVJomx0N-Q41vRA/s1600/DSC04526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqCYgbVB0UhtB_Gvt_Hy_9lg-WAtSPXCIiC1MhBi65uiFGS8GgNoU-9OPcyATEMu3xjdsieiHn_d5wgJ46ibPf0_d4saXDEiXBlwqnuZZRppgcwrQ65q3KV4-EfczWVJomx0N-Q41vRA/s640/DSC04526.JPG" width="424" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I'm not going to lie, it's taken me ages to finish this project. Now that it's done it looks so cute I wish I had just cracked on and finished it earlier. The colour combination was part inspired by the beautiful and colourful Swedish knitwear designers Millamia, and part stash busting some of my 'didn't quite get round to it' smaller projects. You know the ones: a few balls to make a cardigan for a four year old, but opps they've grown so big now! </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhbkfvpgov3fPx7wgxn1rc57PXF01OGwRCwc8RxSBUYFedOzDrK9hKOOluK1PFKU29TwZS4tzyDQmI_DhX3WYj3AtE0c5do5nG1AOmllOHq-Yu7vJ_1KX63igRFNlIdNZ710rNlu9YKg/s1600/DSC04530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhbkfvpgov3fPx7wgxn1rc57PXF01OGwRCwc8RxSBUYFedOzDrK9hKOOluK1PFKU29TwZS4tzyDQmI_DhX3WYj3AtE0c5do5nG1AOmllOHq-Yu7vJ_1KX63igRFNlIdNZ710rNlu9YKg/s640/DSC04530.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">The two shades of blue are Naturally Alpaca DK - 90% alpaca and 10% merino wool - a New Zealand made yarn. The mottled pink is a Twilleys of Stanford yarn called Freedom Spirit that's made in England. I usually always buys New Zealand made yarn, but couldn't resist it sitting in the sale bin at Knit World. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgT6K9uEQvZqdjPi3kJuq9qFbF5LXQ2i1LrWgQF9QQIuZvVo10q6lDV_QAV8nY6GkMz2V0PTEZ8CmaOK5Gd_QoSGHUHikIL6XzSTUDPqMaBBfMREc9X4pZm8dZflz9fo65nVEGzUWhQc/s1600/DSC04523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgT6K9uEQvZqdjPi3kJuq9qFbF5LXQ2i1LrWgQF9QQIuZvVo10q6lDV_QAV8nY6GkMz2V0PTEZ8CmaOK5Gd_QoSGHUHikIL6XzSTUDPqMaBBfMREc9X4pZm8dZflz9fo65nVEGzUWhQc/s400/DSC04523.JPG" width="306" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I used the cardigan pattern from this Patons book. I've made this pattern very successfully a number of times. Because our Little Miss is a long bean, I always increase the length of the body by 5cm and the length of the sleeve by about 3cm. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3o-tyrGR-EWXOB19-I_Z5TnOEs6XvhTLgw7PlgFrsWr5gGMtyfJ5dQubgz_m8EPYicIvO7g7-78LK-IvEeil6OVVAu8gzyznKCExybsc1F5zeMhSrMCzURRpukU65lxDYONpGBwCDAE/s1600/DSC04522.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3o-tyrGR-EWXOB19-I_Z5TnOEs6XvhTLgw7PlgFrsWr5gGMtyfJ5dQubgz_m8EPYicIvO7g7-78LK-IvEeil6OVVAu8gzyznKCExybsc1F5zeMhSrMCzURRpukU65lxDYONpGBwCDAE/s400/DSC04522.JPG" width="308" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">The strip sequence I used is: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 rows sky blue, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 row pink, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 rows navy, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 row pink, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 rows sky blue, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 row navy, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 rows pink, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 row navy, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">and repeat!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The overall pattern really works well because the mottled pink yarn breaks up the stripe so it doesn't look so arbitrary or obvious. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fvyp1KnraqFh-9GA9x-eysxl99e9PJxtg71uWbFjtkt1yUYd0fQEVuVp_80Prg7G_UCgzKfpGpo_WIIQq_BXKOiFqnPGiwll1HRWiV3I_B68tN-mehNII2zJB27YzmA8vNgcGRoVURc/s1600/DSC04534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fvyp1KnraqFh-9GA9x-eysxl99e9PJxtg71uWbFjtkt1yUYd0fQEVuVp_80Prg7G_UCgzKfpGpo_WIIQq_BXKOiFqnPGiwll1HRWiV3I_B68tN-mehNII2zJB27YzmA8vNgcGRoVURc/s640/DSC04534.JPG" width="436" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I let our Little Miss choose the cardigan colours from my stash. She has got so opinionated about her clothes these day that it's not worth the risk of having her tell me that she's 'not that keen on that one' once I've spend all that time knitting. I really hate to think what teenage years are going to be like! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Happy knitting xx</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
</div>Anonymoushttp://www.blogger.com/profile/15660764797691455356noreply@blogger.com0tag:blogger.com,1999:blog-167877582391341549.post-15898570524803349332015-07-16T04:36:00.000-07:002015-07-16T04:36:03.420-07:00What we've been eating this week....2<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Thanks mostly to the holidays, things have been going well in our household. The man of the house is doing very well on his crutches, and the holidays have given me the time to cook all sorts of things. At times I've felt like a '50s housewife: all cooking, cleaning and washing. But with a few mod cons: like a dishwasher, fan bake, Annabel Langbein, a clothes drier and the internet. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LKYgEUBrNz4JWR5Zqq2IpQt0mx9zNK_Xy0w0LRwKsgysMQI9FGiNrwWGcbUTWyJRiai8GX_vYtaoTxdP_QDfz7q2adaW-uia33wTDik0Jn5Ow0wL5uc9s14drXL8gX1yiDddgcU4pr0/s1600/DSC04474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LKYgEUBrNz4JWR5Zqq2IpQt0mx9zNK_Xy0w0LRwKsgysMQI9FGiNrwWGcbUTWyJRiai8GX_vYtaoTxdP_QDfz7q2adaW-uia33wTDik0Jn5Ow0wL5uc9s14drXL8gX1yiDddgcU4pr0/s640/DSC04474.JPG" width="640" /></a><span style="font-family: Georgia, Times New Roman, serif;">This is one of my favourite Annabel Langbein recipes. The caramelised onions are great, and the pastry is super easy and useful for all sorts of pies. I served ours with a pickled radish and celery salad and some tasty bread. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Caramelised Onion and Goats Cheese Tart</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Flaky Pastry</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups high grade flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">220g cold butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">quarter of a cup cold water</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6J8i-Laa98jXYsvykCk7KGyNRSEFp0h5KbDNuhwhdzOPBHF8dJyYEwEryQ9Tl7k4FZPx_sIx7HWh2QM7SQ8Zw3ifmHAwOWYwmzTF3EacgbIAxYaAslOrKeNlYN7nJzY2ezj8RE53f7Q/s1600/DSC04458.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6J8i-Laa98jXYsvykCk7KGyNRSEFp0h5KbDNuhwhdzOPBHF8dJyYEwEryQ9Tl7k4FZPx_sIx7HWh2QM7SQ8Zw3ifmHAwOWYwmzTF3EacgbIAxYaAslOrKeNlYN7nJzY2ezj8RE53f7Q/s320/DSC04458.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Combine the flour, salt and baking powder. Grate the butter and shake through the flour. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0dPEPJuB1FE36RbI-KeO6LeubnG-d2K-Io75L7lY4bC0Wm2q-bI2t0vit_EYYbSU-WaSHA94E7E0q_nh8_xSNqcBOWY7GmpBRqNU21Ky-aRVqpMLiq3etjWnPcU5jmPajpknUjcwasI/s1600/DSC04460.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0dPEPJuB1FE36RbI-KeO6LeubnG-d2K-Io75L7lY4bC0Wm2q-bI2t0vit_EYYbSU-WaSHA94E7E0q_nh8_xSNqcBOWY7GmpBRqNU21Ky-aRVqpMLiq3etjWnPcU5jmPajpknUjcwasI/s320/DSC04460.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Add the water, mixing just until the dough forms. Wrap in plastic food wrap and chill until required. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Caramelised Red Onion</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 large red onions - thinly sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablepoon balsamic vinegar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons brown sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 170 deg. C. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wiJJ5JULeI4pThi_h4Hu5-_zoJykfN1RHbhq8xp4l66LPdvbl-AZPA_-i8de7EDDEXQ0l4-k9swNsNCQvUrfoAH7sq21u1Il-T0qZpEf6P7bR6h9c9gGcw-IABNYUic3NTdFV4UfTA8/s1600/DSC04452.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wiJJ5JULeI4pThi_h4Hu5-_zoJykfN1RHbhq8xp4l66LPdvbl-AZPA_-i8de7EDDEXQ0l4-k9swNsNCQvUrfoAH7sq21u1Il-T0qZpEf6P7bR6h9c9gGcw-IABNYUic3NTdFV4UfTA8/s320/DSC04452.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Mix the onion with the oil, sugar, vinegar and seasoning. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VmwZu-i3BuDDmSWy7aalSPMEekfYS10pDUc6dJReOjmaI-Yf3wod6JOOObBMbpBtCqEQCyH6i-D8pfLpuz7JhAOiPiM67GEHrbfUPS-j5BChth4-J2gLCzmpUXATLEIHnScykyzYV3A/s1600/DSC04456.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VmwZu-i3BuDDmSWy7aalSPMEekfYS10pDUc6dJReOjmaI-Yf3wod6JOOObBMbpBtCqEQCyH6i-D8pfLpuz7JhAOiPiM67GEHrbfUPS-j5BChth4-J2gLCzmpUXATLEIHnScykyzYV3A/s320/DSC04456.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Spread in a roasting dish and bake for 45 minutes. The caramelised onions will keep in a jar in the fridge for a couple of weeks. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>To make the tart:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZrjg3EQ26lHJk3ueZDVj5fTUmGcgBDFgpSEP3c9Q3W-921NTF5pmm4YMOv2kvXLMjdLgZ4Mw2Dy2Qac3rGyWQ_3Sj89VBM4yNY3wZwFOh90JgMmnQndx-5kZYVT-ZJef_pofNUjtB3k/s1600/DSC04472.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZrjg3EQ26lHJk3ueZDVj5fTUmGcgBDFgpSEP3c9Q3W-921NTF5pmm4YMOv2kvXLMjdLgZ4Mw2Dy2Qac3rGyWQ_3Sj89VBM4yNY3wZwFOh90JgMmnQndx-5kZYVT-ZJef_pofNUjtB3k/s320/DSC04472.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Cut the pastry in half and roll out one of the half into a rough circle. Re-wrap the unused half and return to the fridge for later use. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Spread the onions onto the pastry leaving a border around the edge. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNZQ65OcHSmSeIgnxWSApyXsXXvlroAJFM5hwaMGpw2Cvn9z2Xe4MmMunbWpOl8wGckI42H_PjjmvVy8bldyhysaQdtY-b9Vuko2L4rsXYD_mltCu0oZF3NmxQcs734TNhrLtgUX4zhE/s1600/DSC04473.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNZQ65OcHSmSeIgnxWSApyXsXXvlroAJFM5hwaMGpw2Cvn9z2Xe4MmMunbWpOl8wGckI42H_PjjmvVy8bldyhysaQdtY-b9Vuko2L4rsXYD_mltCu0oZF3NmxQcs734TNhrLtgUX4zhE/s320/DSC04473.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Sprinkle with about 100g of crumbled goat or sheep feta. Fold the edges over and bake at 180deg. C for 40 to 45 minutes, or until golden and crispy. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Having not had chicken for a little while, a special on boned chicken thighs led me to this delicious chicken casserole. I made plenty and used the left over pastry half to make a pie later in the week. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Easy Chicken Casserole</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">serves 4 hungry people with accompaniments, or 2 to 3 people with enough left over for a pie</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">6 boned, skinless chicken thighs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons vegetable oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">half a leek - white part only, finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 to 3 small sticks of celery including the leaves - finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves of garlic - finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 small sprigs of fresh thyme</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">about 3 cups of chicken stock</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons corn flour mixed with 4 tablespoons water</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 200deg. C fan bake.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In a heavy based, oven-proof fry pan heat half the oil and </span><span style="font-family: Georgia, 'Times New Roman', serif;">soften the celery, leek and garlic. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Put the vegetables aside and without cleaning the pan, add the second half of the oil and brown the chicken in batches. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the vegetables back into the pan and enough chicken stock to cover the meat. Bring to the boil on the stove top, then place in the oven and cook for an hour. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Take from the oven and immediately add the cornflour and water mixture, stirring constantly. Return to the oven or heat on the stove top until the mixture boils in order to cook out the cornflour. Test the seasoning and add more salt if required. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">We served ours with roasted pumpkin and parsnips, and baked potatoes with butter and sour cream. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Here is the pie I made using the left over chicken casserole and the unused half of Annabel Langbein's pastry. Just roll out the pastry, cover half with the left over chicken mixture, fold the pastry over and press the edges shut with a folk. Bake at 200deg. C until golden brown and crispy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Our Little Miss made the flower decoration for the top of the pie. Use a little water to brush the top and stick the decoration down. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Since the weather has been thoroughly cold I decided to stick to the comfort food theme with this Braised Beef dish. It is also super simple to make and requires no looking after while it is cooking. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Braised Beef with onions</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">serves 4 hungry people with accompaniments or enough for 2 and another meal later!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">800g beef shin fillets or similar stewing cut of beef</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons vegetable oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 onion finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves of garlic - finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">about 3 cups of beef stock - either liquid or made with stock powder (we had run out of the real stuff, so settled for the powdered Maggi product made and water, which was surprisingly ok!)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 200deg. C fan bake. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In a heavy based, oven proof fry pan, heat the oil and brown the beef. I left the pieces whole, but you can cut them smaller if you wish. Set the beef aside, then fry the onions and garlic until they start to colour. Add the beef back into the pan and pour in enough stock to cover the meat. Bring to the boil on the stove top, then cover the dish with cooking foil and cook in the oven for 2 hours. At this point take from the oven, check the moisture levels; there should still be plenty of liquid; then remove the foil cover and return to the oven for an additional hour of cooking. At the end of the extra hour the meat should be very tender and falling apart. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Check the seasoning and add more if required. If you have used a stock powder or seasoned liquid stock it is unlikely the braise will require any additional salt. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I served our braise with roasted pumpkin, baked potatoes and sauteed kale and bacon.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I hope these dishes have given you some good winter meal ideas and wherever you are, you are warm, dry and in the company of your loved ones. Happy cooking xx</span><div class="blogger-post-footer">Thanks for stopping by, xx Prudence
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