tag:blogger.com,1999:blog-85231369792397990842024-02-07T04:13:07.785-08:00sanggulmelayuAnonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-8523136979239799084.post-28566214048837773692014-05-22T04:44:00.000-07:002014-06-20T20:11:54.850-07:00TROPICAL FRUIT – Yes we have gone troppo! But this one is for all our readers in the Northern Hemisphere who can enjoy the fruits of the summer season.<div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-W4ILjoj2f2_XUFyIJj0hmLX3hNiQFjTEdpeFTDxhy0W8UAxalDnEJGT0KJ70lC4LalWeckSSqcgGChGHmdZhw-TBhWrSKFd4KSCQbgohf27sMVuOu1qYzMlRJirkh9Yat2SYXtO1F9Y/s1600/TFD_Delicious_TropicalFruit-0012A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-W4ILjoj2f2_XUFyIJj0hmLX3hNiQFjTEdpeFTDxhy0W8UAxalDnEJGT0KJ70lC4LalWeckSSqcgGChGHmdZhw-TBhWrSKFd4KSCQbgohf27sMVuOu1qYzMlRJirkh9Yat2SYXtO1F9Y/s1600/TFD_Delicious_TropicalFruit-0012A.jpg" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0O-bJ_dcEtxK_FYgyyl4OlF1agHTiCgv3okIevah2II9oxHsQg2ePYzVyvdNHyldJOS8ddse_2nSGQxBsV1AmvRS3dQJ67habDpAsNyQyuUWg06yQjHUFBjmtxiJPLcLAq88Z9KesuI/s1600/TFD_Delicious_TropicalFruit-0026B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0O-bJ_dcEtxK_FYgyyl4OlF1agHTiCgv3okIevah2II9oxHsQg2ePYzVyvdNHyldJOS8ddse_2nSGQxBsV1AmvRS3dQJ67habDpAsNyQyuUWg06yQjHUFBjmtxiJPLcLAq88Z9KesuI/s1600/TFD_Delicious_TropicalFruit-0026B.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hFsvg0uvIDmardHeCKOhVcKTNfdaVGWhrvPIX4RCsLZJya14H1V3C71Ih8u93h4RLI2knp31wr31qwJwb0JyqsGx3KH4VyZM_V-_wJcQxT0fAvdjqD8QwnQInfz0hMyQrBjvHIn2vW4/s1600/TFD_Delicious_TropicalFruit-0099b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hFsvg0uvIDmardHeCKOhVcKTNfdaVGWhrvPIX4RCsLZJya14H1V3C71Ih8u93h4RLI2knp31wr31qwJwb0JyqsGx3KH4VyZM_V-_wJcQxT0fAvdjqD8QwnQInfz0hMyQrBjvHIn2vW4/s1600/TFD_Delicious_TropicalFruit-0099b.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE26kbwIoio5Cp1_C52qrnGby4P9tngD35Av3fLq34q-rX7vgpTqNuUNJtrGDRoYURCYp3e5YnP8j48S5xqq_HRSXRN2vh2CeNLxeylMNQcD09rz3JxOYqYs49sYjiEEJqgdfE4rxXzXY/s1600/TFD_Delicious_TropicalFruit-0088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuKgsLbLfI0qIhAQODuaLQ36LpvuOn6i6jqeRwx_7ryIIoEcoPHqiusMWwHrKhBdpJYiQmlNC_ObaCRbNs-b5ZAwbNqmpCRFEmSV6G4FnmBYt8lZtJMRbIiPyXmdSk5Fm1sfsLpYqyiM/s1600/TFD_Delicious_TropicalFruit+0042b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuKgsLbLfI0qIhAQODuaLQ36LpvuOn6i6jqeRwx_7ryIIoEcoPHqiusMWwHrKhBdpJYiQmlNC_ObaCRbNs-b5ZAwbNqmpCRFEmSV6G4FnmBYt8lZtJMRbIiPyXmdSk5Fm1sfsLpYqyiM/s1600/TFD_Delicious_TropicalFruit+0042b.jpg" height="640" width="426" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocMm766W0IYGvlSkwDSeAeddpQ_c_aRSUw2XPqPPD_AsmncHeihO9rFojVmkFUbUqHCGXcf114dIO0RugsPSJC7uZrv9QeUV4WwVg6_WCGz77r-0OP9lHYMKeN-ssIVfzhsLdDxXWVMM/s1600/TFD_Delicious_TropicalFruit+0030a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocMm766W0IYGvlSkwDSeAeddpQ_c_aRSUw2XPqPPD_AsmncHeihO9rFojVmkFUbUqHCGXcf114dIO0RugsPSJC7uZrv9QeUV4WwVg6_WCGz77r-0OP9lHYMKeN-ssIVfzhsLdDxXWVMM/s1600/TFD_Delicious_TropicalFruit+0030a.jpg" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CK7Y0Hl3yU8pPqYAUMPwuMnTuFe8Wht0TcYGOCKlfoBPsmpPT1BuDnvpjA9XVi7t2LeDA9vGBg46t69DN7AmJIhUpRQKfSYFHs53XPM7YPNYU4ZX5ziKBbLozhWGfSP6jvZaxGMl-to/s1600/TFD_Delicious_TropicalFruit-0099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CK7Y0Hl3yU8pPqYAUMPwuMnTuFe8Wht0TcYGOCKlfoBPsmpPT1BuDnvpjA9XVi7t2LeDA9vGBg46t69DN7AmJIhUpRQKfSYFHs53XPM7YPNYU4ZX5ziKBbLozhWGfSP6jvZaxGMl-to/s1600/TFD_Delicious_TropicalFruit-0099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Macadamia biscuit ice cream sandwiches</b></span></span><br />Makes 10<br /><br />• 125g unsalted butter, at room temperature<br />• 2/3 cup (150g) raw sugar<br />• 1 tsp vanilla extract</span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>1 egg</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>3/4 cup (110g) plain flour</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>1/2 tsp bicarbonate of soda</span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>11/4 cups (110g) rolled oats</span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>1 cup (150g) salted macadamia nuts, coarsely chopped</span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>Selection of store-bought flavoured ice cream (we used coconut, passionfruit and strawberry)<br /><br /><b>1. </b>Preheat oven to 180ºC. Combine butter and sugar in a bowl. Using electric beaters, beat until thick and pale. Add vanilla and egg, then beat until combined.<br /><b>2.</b> Sift together the flour and bicarbonate of soda. Add the flour mixture, oats and<br />macadamia nuts to the creamed butter and sugar, and stir to combine.<br /><b>3.</b> Line 2 baking tray with baking paper and place tablespoonfuls of mixture on the trays, flattening to 1/2 cm thick.<br /><b>4. </b>Bake for 15 minutes or until golden and crisp. Allow to cool on trays.<br /><b>5. </b>To serve, sandwich the ice cream between the biscuits. Serve immediately<br />or keep in the freezer.</span></span> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Homemade lemonade ice pops</b></span></span><br /><i>You will need eight 1/3 cup (80ml) ice block moulds for this recipe.</i></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Makes 8 </span></span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• 1/2 cup (110g) caster sugar<br />• 1/2 cup (125ml) lemon juice<br />• 11/2 cups roughly chopped tropical fruit (cut to fit your moulds – such as papaya, pineapple, mango, star fruit, lychee, kiwifruit and passionfruit)</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><span style="font-size: small;"><b>1.</b> </span>Combine the sugar and 1 cup (250ml) water in a saucepan over low heat, stirring until the sugar has dissolved. Remove from the heat and set aside to cool.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>2.</b> </span>Once cooled, add the lemon juice.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>3.</b> </span>Divide the fruit among the ice block moulds, pressing the cut surfaces against the sides. Pour over the homemade lemonade, then cover and place in the freezer for at least 6 hours or overnight until frozen and set.<b> </b></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>4.</b> Remove the ice blocks from the moulds to serve. </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Passionfruit & white chocolate eclairs</b></span></span><br />Makes 16<br /><br />• 2 cups (500ml) milk</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 vanilla bean, split, seeds scraped</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>3 eggs, lightly beaten, plus 6 extra egg yolks</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 cup (110g) caster sugar</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 cup (150g) plain flour</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>60g unsalted butter</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>Pulp from 3 large passionfruit,</span><span style="font-size: small;"><span style="font-size: small;"> </span>1 tbs strained passionfruit juice (from 2 passionfruit)</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 cup (150g) icing sugar, sifted</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>200g white chocolate, melted</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 tbs light olive oil<br /><br /><b>1. </b>To make the passionfruit custard, place milk and vanilla pod and seeds in a saucepan over low heat and bring to a simmer. Combine the egg yolks, sugar and 1/4 cup (35g) flour in a bowl and whisk until light and creamy. Discard the vanilla pod and gradually pour the hot milk mixture into the egg mixture, whisking constantly until combined.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>2. </b></span>Return custard to the saucepan over low heat and cook, whisking constantly, for 8-10 minutes until thickened.</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>3. </b></span></span>Transfer to a bowl, cover the surface with plastic wrap to prevent a skin forming<br />and chill for 2-3 hours.</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>4. </b></span></span></span>Preheat oven to 230°C. Place butter and 3/4 cup (185ml) water in a saucepan over medium heat until the butter has melted. Bring to the boil. Add the remaining 3/4 cup (110g) flour, stirring constantly with a wooden spoon for 2-3 minutes until the mixture forms a smooth ball. Set dough aside to cool slightly.</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b> </b></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>5. </b>Place dough in a large bowl, add beaten egg, a little at a time, beating well with<br />electric beaters after each addition until smooth. Spoon into a piping bag fitted with a large star nozzle and pipe sixteen 8cm lengths onto a baking paper-lined<br />baking tray.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>6. </b></span><span style="font-size: small;">Sprinkle eclairs with water and bake for 7 minutes. Reduce oven to 180°C<br />and cook for a further 20-25 minutes until golden. Pierce one short side of each eclair with a skewer and set aside to dry and cool.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>7. </b>Remove custard from fridge, fold through the passionfruit pulp and return to fridge for 1 hour to set. Place custard in a piping bag fitted with a plain 1cm nozzle. Pipe custard into the holes in the eclairs.<b> </b></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>8. </b>To make the passionfruit icing, combine the icing sugar and passionfruit juice in a bowl and stir until smooth. Spoon into a piping bag fitted with a fine nozzle and set aside.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>9. </b></span><span style="font-size: small;">Combine the white chocolate and oil in a bowl, and stir until smooth.<b>10. </b>Dip the top of each eclair into the white chocolate and place on a sheet of baking<br />paper. Drizzle the passionfruit icing, back and forth across the eclairs, then run a<br />bamboo skewer up and down the length of the eclairs to create a marbling effect.</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>10. </b></span></span>Allow the icing to set, then serve.</span></span><br /><br /><span style="color: #f1c232;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Fruit skewers with gingersnap crumbs and coconut cream</b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>You can use any fruit – select varieties with contrasting colours and flavours.</i></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Serves 4</span> <br /> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• 1/2 cup (125ml) thickened cream</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 cup (125ml) coconut cream</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 cup coconut sugar</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">(see TFD facts)</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>125g gingersnap biscuits</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 each mango, kiwifruit and banana</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>2 star fruit</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 tamarillo or peach</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 papaya</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 small pineapple<br /><br /><b>1. </b>Soak 12 wooden skewers in water for 15 minutes.<span style="font-size: small;"><b> </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>2. </b></span>Combine thickened cream, coconut cream and 1 tsp coconut sugar in a bowl and whisk until the cream has thickened. Chill until ready to serve.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>3. </b></span>Whiz the biscuits in a food processor until fine crumbs, then set aside until ready to serve.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>4. </b></span>Slice the fruit into equal-sized pieces and thread onto skewers. Place the skewers on a baking tray lined with foil and sprinkle the fruit with half the remaining coconut sugar.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>5. </b></span>Using a blowtorch, brulee the fruit until the sugar has melted and caramelised. (Alternatively, place skewers under a hot grill, turning, for 4 minutes or until caramelised.)</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span><span style="font-size: small;"><span style="font-size: small;"><b>6. </b></span>Sprinkle the remaining coconut sugar over the fruit and brulee again until a deep golden colour.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>7. </b></span>Serve skewers immediately with coconut cream and gingersnap crumbs.</span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><i><b>the food dept fact:</b></i> </span>Coconut sugar is extracted from the bud of a coconut palm and has a caramel flavour. It's available from supermarkets and health food shops; substitute brown sugar.</span></span> </span></span><br /><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Black sticky rice with chilli caramel mango</b></span></span><br /><i>Begin this recipe 1 day ahead.</i></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Serves 6</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"> </span><br />• 11/2 cups (300g) black sticky rice</span><span style="font-size: small;"><span style="font-size: small;"> (see TFD facts)</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>3 pandan leaves tied in a knot</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 cup (270g) finely grated dark palm sugar, plus 2 tbs extra</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>3 large mangoes</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/4 tsp dried chilli flakes</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 cup (250ml) coconut cream<br /><br /><b>1.</b> Soak the rice in cold water overnight.<br /><b>2. </b>Drain and rinse under cold running water until the water runs clear.<br />Combine the rice, 3 cups (370ml) water, pandan leaves and a pinch of salt in a large saucepan and bring to a simmer over low heat. Simmer for 35 minutes or until the water has been absorbed and the rice is tender.<br /><b>3. </b>Remove from the heat, cover and leave to steam for a further 15 minutes. Discard the pandan leaves.<br /><b>4.</b> Combine the palm sugar and 1/3 cup (80ml) boiling water in a heatproof bowl and stir until the sugar has dissolved. Stir three quarters of the palm sugar syrup through the rice, reserving the remaining to serve. Cover the rice to keep warm.<br /><b>5. </b>Cut the cheeks from the mangoes and sprinkle with chilli and extra palm sugar.<br /><b>6.</b> Drizzle the rice with coconut cream and remaining palm sugar syrup, then serve with mango cheeks.<br /><br /><span style="color: #f1c232;"><i><b>the food dept fact:</b></i> </span>Black sticky (glutinous rice) and pandan leaves are available from Asian grocers.</span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></span><br /><br />This story was originally published in ABC delicious magazine.Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-30447195647748684532014-04-15T19:02:00.000-07:002014-06-20T20:11:54.857-07:00HAPPY EASTER! Hope it's a chocolatey one.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3rQB-SpfSe3s42LD2UNZK1ULvajufwD4CXEQvwN6FGsaUQH5iXqTQJCEp2tVD2pd7cF28H7fnr3HKnObwxoVUDMP0O83ZHLsaU93sw-3eiSqhNLqTWjI6PKPO2-h_ID_PJadGAaO-aY/s1600/TFD_Healthy_185A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3rQB-SpfSe3s42LD2UNZK1ULvajufwD4CXEQvwN6FGsaUQH5iXqTQJCEp2tVD2pd7cF28H7fnr3HKnObwxoVUDMP0O83ZHLsaU93sw-3eiSqhNLqTWjI6PKPO2-h_ID_PJadGAaO-aY/s1600/TFD_Healthy_185A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu-CEd0siiEOqjErc3FDrJViZiKmtVsB8c3Dn_IPhhglu37Wyl0ceTXKh_-qMFn4UbBTUNkJkSkSA2KphBrrzBq5519-KYA_EV4Evz5keO0g3OcEjClAuoBZhZn-X4rOteVW2SVXn4Yg/s1600/TFD_Healthy_196A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu-CEd0siiEOqjErc3FDrJViZiKmtVsB8c3Dn_IPhhglu37Wyl0ceTXKh_-qMFn4UbBTUNkJkSkSA2KphBrrzBq5519-KYA_EV4Evz5keO0g3OcEjClAuoBZhZn-X4rOteVW2SVXn4Yg/s1600/TFD_Healthy_196A.jpg" /></a></span></div><span style="font-size: xx-small;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickF9biE3058uEKJMw3zhQqhBB-yRfKmRKME6DFrrJ8PouPBh3NhfprGGEG4LKifj9u2YMakq0_QhcnrgOipjiptEEZyS8SOtMHiSR60FWxx3bV80pLHtPzQbIyiuGz64wY564wyu-_I0/s1600/TFD_Healthy_203A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickF9biE3058uEKJMw3zhQqhBB-yRfKmRKME6DFrrJ8PouPBh3NhfprGGEG4LKifj9u2YMakq0_QhcnrgOipjiptEEZyS8SOtMHiSR60FWxx3bV80pLHtPzQbIyiuGz64wY564wyu-_I0/s1600/TFD_Healthy_203A.jpg" height="640" width="426" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGT-CmZLO5NY_Agnf_smpxTdl7u1JulPtyeL9LBsg4uwvOqhboIWqD-z03Jch-QwXRTYtXzzZNU4QofN_aH80Z1DbQUiXWhieSHtgN6G_uF1WqQ7EfMh3VDcYxMomwlCDZiIJB8Fo7WY/s1600/TFD_Healthy_253A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGT-CmZLO5NY_Agnf_smpxTdl7u1JulPtyeL9LBsg4uwvOqhboIWqD-z03Jch-QwXRTYtXzzZNU4QofN_aH80Z1DbQUiXWhieSHtgN6G_uF1WqQ7EfMh3VDcYxMomwlCDZiIJB8Fo7WY/s1600/TFD_Healthy_253A.jpg" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dywOWS9DZ95LNY-TpVgDTiKfOXK5R3ugtpXnPaJM_bzuWQnfFVFWOWwF6JOpR-qiTcwRR2iBa95o-fUApxPfQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><a href="https://vimeo.com/user16359315/review/92093960/ad304aca7e">https://vimeo.com/user16359315/review/92093960/ad304aca7e</a><br /><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="clear: left; float: left; font-size: xx-small; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2d62aAlQ-rvsucbhiACcKltTLLWkb0hEeBdIHMvCRWMdoaSFCrHugAsQQDwhltsQg5rkfkvFLgw8AIVrMquRoLcuk-O5izWgZlCTHLnk4QAuW2u7vXKTlSIXAuDApuf_kiGun9Z6W5Y/s1600/TFD_Healthy_170A.jpg" height="640" width="425" /></span></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">the food dept’s hazelnut concorde cake</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Serves 10-12</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 2 tablespoons corn flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1/3 cup Dutch cocoa</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>10 egg whites, at room temperature</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>a pinch salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon cream of tartar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2½ cups caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup hazelnut meal</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 qty <i>Chocolate mousse</i></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>extra, Dutch cocoa for dusting</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;"> </span> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Preheat oven to 100C (200F). Sift the corn flour and cocoa together and set aside.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b>Place the egg whites, salt and cream of tartar in the bowl of an electric mixer, beat until soft peaks. Gradually add the caster sugar, a little at a time, until stiff peaks form and sugar has dissolved. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b>Using a spatula gently fold the sifted corn flour and cocoa through the egg whites until just combined.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b>Fill a large piping bag fitted with a 1.5cm plain nozzle and pipe 12 x 30cm lengths onto a lined baking tray.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b>Return any of the meringue from the piping bag to the remaining chocolate meringue mixture in the bowl, set aside the piping bag (there’s no need to wash it). Gently fold through the hazelnut meal and place back into the piping bag. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b>Draw 4 x 19cm discs on lined oven trays. Starting in the center pipe outwards in a spiral, repeat 3 times to create 4 discs. Bake the discs and lengths for 2 hours. Turn off the oven and allow the meringues to cool in the oven.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>7. </b>To assemble the cake, attach the bottom layer of the cake to a platter with some Chocolate mousse. Place 1 cup of the mousse on the disc and smooth out with a palate knife. Repeat with the remaining mousse and meringue until you have 4 layers. Coat the entire cake with the remaining mousse.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>8. </b>Break up the meringue lengths, none shorter than the height of the cake. Sprinkle with extra cocoa and arrange around the side of the cake.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>9. </b>Refrigerate for at least 2 hours to set the mousse.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #0b5394;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Chocolate mousse</span></b></span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>250g 70% cocoa chocolate</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>125g unsalted butter, at room temperature, diced</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>4 egg yolks</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>6 eggs whites, at room temperature</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>pinch of salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon cream of tartar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>¼ cup caster sugar</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>To make the chocolate mousse place the chocolate in a bowl over simmering water and gently stir until melted.<span style="mso-spacerun: yes;"> </span>Remove the bowl from the heat and gently mix the butter through the chocolate a few pieces at a time until it is incorporated.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>2.</b> Add the egg yolks one at a time and mix well.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b>Place the egg whites, salt and cream of tarter in the bowl of an electric mixer and beat until soft peaks form. Gradually add the caster sugar and beat until stiff peaks form and sugar has dissolved.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b>Using a spatula, gently fold the meringue through the chocolate mixture a 1/3 at a time. Use as required.</span><br /><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGT-CmZLO5NY_Agnf_smpxTdl7u1JulPtyeL9LBsg4uwvOqhboIWqD-z03Jch-QwXRTYtXzzZNU4QofN_aH80Z1DbQUiXWhieSHtgN6G_uF1WqQ7EfMh3VDcYxMomwlCDZiIJB8Fo7WY/s1600/TFD_Healthy_253A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGT-CmZLO5NY_Agnf_smpxTdl7u1JulPtyeL9LBsg4uwvOqhboIWqD-z03Jch-QwXRTYtXzzZNU4QofN_aH80Z1DbQUiXWhieSHtgN6G_uF1WqQ7EfMh3VDcYxMomwlCDZiIJB8Fo7WY/s1600/TFD_Healthy_253A.jpg" height="425" width="640" /></a><span style="font-size: x-large;"><b><span style="color: #0b5394;"><span lang="EN-US" style="font-family: Georgia;"><span style="font-size: xx-small;"></span> </span></span></b></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: x-large;"><b><span style="color: #0b5394;"><span lang="EN-US" style="font-family: Georgia;">Chocolate hazelnut pavlova bark</span></span></b></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><i><span lang="EN-US" style="font-family: Georgia;">This is a variation of TFD’S Hazelnut Concorde cake.<span style="mso-spacerun: yes;"> </span>A great dessert to put in the middle of the table and share with friends this Easter.</span></i> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Serves 8-10</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 1 tablespoon corn flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons Dutch cocoa</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>5 egg whites, at room temperature</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>a pinch salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ teaspoon cream of tartar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 ¼ cups caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>¼ cup hazelnut meal</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 qty chocolate mousse</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 x 300ml double cream, lightly whipped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup roughly chopped, roasted hazelnuts</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Preheat oven to 100C (200F). Sift the corn flour and cocoa together and set aside.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Place the egg whites, salt and cream of tartar in the bowl of an electric mixer, beat until soft peaks. Gradually add the caster sugar, a little at a time, until stiff peaks form and sugar has dissolved. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span>Using a spatula gently fold the sifted corn flour and cocoa through the egg whites until just combined.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span>Using a palate knife spread the meringue into a rectangle 30cm x 40cm on a lined baking tray and sprinkle with the hazelnut meal. Bake for 2 hours. Turn off the oven and allow to cool in the oven.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span></span>To assemble gently place the meringue onto a large serving board and spread with the chocolate mousse, double cream and roughly chopped hazelnuts.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Serve in the center of the table with a pile of spoons.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #0b5394;"><b><span lang="EN-US" style="font-family: Georgia; font-size: large;">Chocolate mousse</span></b></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>125g 70% cocoa chocolate</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>75g unsalted butter, at room temperature, diced</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 egg yolks</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>3 egg whites</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>a pinch salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ teaspoon cream of tartar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons caster sugar</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span></span>To make the chocolate mousse, place the chocolate in a bowl over simmering water and gently stir until melted.<span style="mso-spacerun: yes;"> </span>Remove the bowl from the heat and gently mix the butter through the chocolate a few pieces at a time until it is incorporated.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span></span>Add the egg yolks one at a time and mix well.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span>Place the egg whites, salt and cream of tarter in the bowl of an electric mixer and beat until soft peaks form. Gradually add the caster sugar and beat until stiff peaks form and sugar has dissolved.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span>Using a spatula, gently fold the meringue through the chocolate mixture a 1/3 at a time. Use as required.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"> </span> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </div><div class="MsoNormal"><span style="color: #0b5394;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Chocolate mousse pots with fresh raspberries and choc hazelnut meringue bites</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;"> </span><span lang="EN-US" style="font-family: Georgia;">A variation of TFD’s Concord cake and Chocolate hazelnut bark this makes another yummy dessert.</span></i> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• Use the Chocolate hazelnut pavlova bark quantities for this recipe. Place tablespoonsful of the chocolate meringue onto baking trays, sprinkle with hazelnut meal and bake as you would the pavlova bark. Then, set little pots of mousse in the refrigerator. Once set, top them with fresh raspberries and serve with choc, hazelnut meringues bites.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-571249914483853902014-03-21T20:59:00.000-07:002014-06-20T20:11:54.947-07:00HAPPY 2ND BIRTHDAY to the food dept.! <span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWN_LOapJYzy4nB3Lr0EzGauf8mjh0QBznmNz0oviYaOW50uWDTYiDXbKl3TsGHDdtDYVGPnsKsxefcWr7KjuSyDFCzDJJ_hxlNzOfyzPim6B_Sb9IDApeCNvq5D5LUPol5UKtzLUZSkA/s1600/PT_20131101_TFD_Delicious_TropicalFruit+0067A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWN_LOapJYzy4nB3Lr0EzGauf8mjh0QBznmNz0oviYaOW50uWDTYiDXbKl3TsGHDdtDYVGPnsKsxefcWr7KjuSyDFCzDJJ_hxlNzOfyzPim6B_Sb9IDApeCNvq5D5LUPol5UKtzLUZSkA/s1600/PT_20131101_TFD_Delicious_TropicalFruit+0067A.jpg" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #cccccc;"><i><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;">Times flies when your's having fun, and that's what we have been doing for the past 2 years. We hope you have been having just as much fun, cooking and eating our yummy recipes. To celebrate our 2nd birthday, we are sharing with you this decadent tropical hummingbird cake. Each moist layer of cake is filled with sweet cream cheese icing, then we top it with the crunch of toffee pecans. Enough said, we need to go and pop some French and start the party.</span></span></span></span></i></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #a2c4c9;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">The food dept.’s birthday hummingbird cake with toffee pecans</span></span></b></span></span></div><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serves 8-10</span></span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></span></span><br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;">• 1kg pineapple, peeled</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>180g softened unsalted butter</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>11/4 cups (275g) raw caster sugar</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 tsp vanilla extract<span lang="EN-US" style="font-family: Georgia;"> </span></span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 eggs<span lang="EN-US" style="font-family: Georgia;"> </span></span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 large ripe banana, mashed<span lang="EN-US" style="font-family: Georgia;"> </span></span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup (90g) shredded coconut<span lang="EN-US" style="font-family: Georgia;"> </span></span></span></span><br /><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2/3 cup (80g) pecans, roughly chopped</span></span></span></div><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 cups (300g) self-raising flour, sifted</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 tsp ground cinnamon</span><b><span lang="EN-US" style="font-family: Georgia;"> </span></b></span></span><br /><br /><span style="color: white;"><span style="font-size: small;"><b><span lang="EN-US" style="font-family: Georgia;">Cream cheese icing</span></b><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"> </span></span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 x 250g packets softened cream cheese</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>80g softened unsalted butter</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>11/3 cups (200g) icing sugar</span><b><span lang="EN-US" style="font-family: Georgia;"> </span></b></span></span><br /><br /><span style="color: white;"><span style="font-size: small;"><b><span lang="EN-US" style="font-family: Georgia;">Toffee pecans</span></b></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup (220g) raw caster sugar</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup (140g) pecans</span></span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></span></span><br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style><span style="color: white;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Preheat oven to 100<b>°</b>C. Cut 10 x 2mm-thick slices from the pineapple. Arrange in a single layer on a baking paper-lined baking tray and bake for 1 hour. Turn slices over and return to oven for a further 1 hour or until pineapple is dry. Remove from oven and transfer to a wire rack to cool.</span></span><br /><span style="color: white;"><span lang="EN-US" style="font-family: Georgia;"><b>2.</b> Core the remaining piece of pineapple and roughly chop. Use a food processor to whiz the pineapple until just crushed. You will need about 250g crushed pineapple for the cake.</span></span><br /><span style="color: white;"><span lang="EN-US" style="font-family: Georgia;"><b>3.</b> Grease and line two 20cm round cake pans and increase the oven to 180ºC. Using electric beaters, beat butter and sugar together until combined. Add the vanilla and eggs, 1 at a time, beating well after each addition. Add the crushed pineapple, banana, coconut and pecans, then stir to combine. Add flour, cinnamon and a pinch of salt, then stir to combine.</span></span><br /><span style="color: white;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b>Divide the mixture between the cake pans and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow cakes to stand in the pans for 15 minutes to cool slightly, then transfer to a wire rack to cool completely.</span></span><br /><span style="color: white;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b>To make the icing, place the cream cheese, butter and half the icing sugar in a bowl and beat with electric beaters for 5 minutes. Add the remaining icing sugar and beat for a further 3 minutes or until light and fluffy. Chill until needed.</span></span><br /><span style="color: white;"><span lang="EN-US" style="font-family: Georgia;"><b>6.</b> To make the toffee pecans, combine the sugar with 1/4 cup (60ml) water in a small saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and cook, without stirring, for 10 minutes or until golden. Using a skewer, dip each pecan into the toffee. Drain off excess toffee and place the pecans on a baking paper-lined baking tray and allow to set.</span></span><br /><span style="color: white;"><span lang="EN-US" style="font-family: Georgia;"><b>7. </b>To assemble, secure one cake to a serving plate with a little icing. Spread 1 cup icing on the cake, then top with the second cake. Spread remaining icing over the top and sides of the cake. Decorate with dried pineapple and toffee pecans.</span></span><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US" style="color: black;"><span style="color: white;">This recipe was first published in the February issue of ABC delicious magazine.</span> </span><span lang="EN-US"></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-9554089172961204432014-03-01T02:49:00.000-08:002014-06-20T20:11:55.009-07:00LA DOLCI VITA – Italian dessert recipes from Luca Ciano for the food dept's Italian dessert feature<style><!-- /* Font Definitions */ @font-face {font-family:Arial; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536859905 -1073711037 9 0 511 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-520092929 1073786111 9 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt; font-family:Calibri; mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;} @page WordSection1 {size:595.3pt 841.9pt; margin:72.0pt 72.0pt 72.0pt 72.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;">This month we collaborate once again, with our friend, Italian chef, Luca Ciano. Whilst, we may not have a vespa, ducati (like Luca!) or drive a fast car, we can all eat like Italians with these delightful, classic desserts. Make an expresso and take a seat in the food dept's cafe.</span></i><br /><br /><i><span lang="EN-US" style="font-family: Georgia;">A little message from Luca:</span></i><br /><br /><i><span lang="EN-US" style="font-family: Georgia;">"Dolci, I, like most Italians love desserts, in my case it’s quite a scary story…if at the end of any meal I don’t have any dessert I fall into a small depression. It doesn’t matter if I’m full or not, I must have something sweet at the end of any meal of the day. Desserts through out Italy vary quite a lot depending on the region that you’re in. So from North to South, with different tradition and different local ingredients, comes different styles and flavoured desserts. Here are 4 of my favourite."</span></i><br /><span lang="EN-US" style="font-family: Georgia;">Ciao!</span><br /><span lang="EN-US" style="font-family: Georgia;">Luca Ciano</span></div><div class="MsoNormal"><br /></div><br /><div class="MsoNormal" style="text-align: center;"><span style="font-size: xx-small;"><br /></span></div><div style="text-align: center;"><span style="font-size: xx-small;"><u><span lang="EN-US" style="font-family: Georgia;"><br clear="all" style="page-break-before: always;" /></span></u></span> </div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKpQ9CR7CqpwhQn0fWwCXYcDFEaI6Un6xd9UkPSEIJOczXzRSEZ3ZPtOR3VRIEF-57c4HrPMrP19g6dXSNp_SsiuPi6TrNfLWA9Hd3N_RugLVgdAErEE3_IjBORV7cwQXjQ-rbHt6nJM/s1600/PT_20130809_TFD_ItalianDesserts_Opener_545A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKpQ9CR7CqpwhQn0fWwCXYcDFEaI6Un6xd9UkPSEIJOczXzRSEZ3ZPtOR3VRIEF-57c4HrPMrP19g6dXSNp_SsiuPi6TrNfLWA9Hd3N_RugLVgdAErEE3_IjBORV7cwQXjQ-rbHt6nJM/s1600/PT_20130809_TFD_ItalianDesserts_Opener_545A.jpg" /></a></span></div><div class="MsoNormal" style="text-align: center;"><div class="separator" style="clear: both;"><span style="font-size: xx-small;"><b><span lang="EN-US" style="font-family: Georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n8B2lMw7tT9QP-h8tNonFTp33kgr94MhysrFF2qc3vk7YKF-hRcK-O4YKwswXTIkIbFrguJXw37kvhjGBrw0BpZ1xaKWNZhYbLVWNv8xXTOES9eZq_TWTP-pd2rwsgs2_DgNHJjn8Zc/s1600/PT_20130809_TFD_ItalianDesserts_Canolli_6A.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6ics4aeERmS8nsRtcGrUB0YCUYgG4jBkl0YYEGEWI8qoa03Ko0dYhp8azJXPkV2ZmAz-T9TIiyzJe-GJVtTBeHlXEHqgq3Ccr1To7tUT7HOzZb-Je2duSBB7-KsTCiN1LIfoK7Edbfk/s1600/PT_20130809_TFD_ItalianDesserts_zabliogne_524A.jpg" /></a></span></b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3l9HS_-m1_sEwfyne6J9lpPYdk-jvuN3x9RU_uOLySAZo5K7laIzhr-dL7PN91PwrQ0wUxjF-eerh5irVhcVOB5MZ3w5PvKVhZJIsRaq06DzrRhOXXYTtHvShddYOIdo5b3fnXfhq6k/s1600/PT_20130809_TFD_ItalianDesserts_CantucciBiscuits_491A.jpg" /></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnFxwNqoKrvxM8JfI29ETKkrYNWROolKV3gV1n5UPlkK-0j63PKfEytuZdSCgsN_JyZTTYk5P4QAn8j-DymHoc3s4MYo6UZoGKv5F_eIhT42SlrHn2qvj7xn8jBVHw0UYxuVE0qO-i3g/s1600/PT_20130809_TFD_ItalianDesserts_Text_496A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnFxwNqoKrvxM8JfI29ETKkrYNWROolKV3gV1n5UPlkK-0j63PKfEytuZdSCgsN_JyZTTYk5P4QAn8j-DymHoc3s4MYo6UZoGKv5F_eIhT42SlrHn2qvj7xn8jBVHw0UYxuVE0qO-i3g/s1600/PT_20130809_TFD_ItalianDesserts_Text_496A.jpg" /></a></span></div><div class="separator" style="clear: both;"><span style="font-size: xx-small;"><b><span lang="EN-US" style="font-family: Georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtG6woE3Fu7ImxXcYoKa5meXUD2wczBqiTqiDLjbnZ7jK2z1PoyqhumqMI1vAoJI15uDH83AhmyWTiTs7moz5l7tM7y_KC41-EIF7ezMjqQ3UignC4emDzNdtv9AUyR3aDI11lhfJsZCo/s1600/PT_20130809_TFD_ItalianDesserts_Zabliogne_506A.jpg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3-Fi575rqQrcpWRJYh2oPsBcIRRcxmJ8bvWJypPKQTDJlfx_RzGwEYl81YOAyqmVXR6saMiRTpSUlBMxd6wxeVpZhVVLX_g502dbqQZav_EB-RaEVHSzXTQiN_z9wwtAQyuOwSYJ48A/s1600/PT_20130809_TFD_ItalianDesserts_Text_699A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3-Fi575rqQrcpWRJYh2oPsBcIRRcxmJ8bvWJypPKQTDJlfx_RzGwEYl81YOAyqmVXR6saMiRTpSUlBMxd6wxeVpZhVVLX_g502dbqQZav_EB-RaEVHSzXTQiN_z9wwtAQyuOwSYJ48A/s1600/PT_20130809_TFD_ItalianDesserts_Text_699A.jpg" height="640" width="468" /></a></span></div><div class="separator" style="clear: both;"><span style="font-size: xx-small;"><b><span lang="EN-US" style="font-family: Georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwLffaxvtjvt-t43dhDtKJL81OJgpj_whJfbrklmReGHlWVSnTtGvcfjfllrslsZCnCGjZH57Znox7IPudeikhMp39_jmrSjVPcjX_b4e2EOwuGznwfxcJnzxWhl-EjPRDRCfmnjTL-s/s1600/PT_20130809_TFD_ItalianDesserts_CrostataA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwLffaxvtjvt-t43dhDtKJL81OJgpj_whJfbrklmReGHlWVSnTtGvcfjfllrslsZCnCGjZH57Znox7IPudeikhMp39_jmrSjVPcjX_b4e2EOwuGznwfxcJnzxWhl-EjPRDRCfmnjTL-s/s1600/PT_20130809_TFD_ItalianDesserts_CrostataA.jpg" /></a></span></b></span></div></div><div class="MsoNormal"><div style="text-align: center;"><span style="font-size: xx-small;"><br /></span></div><br /><br /><span style="color: #bf9000;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;"><span style="font-size: x-large;">Zabaglione</span> </span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">Zabaglione or Zabaione, is such a popular dessert back home, It’s easily found in restaurant menus but most Italians have it at home because it’s an energetic, tasty and a simple dessert to make. This is my espresso flavoured version.</span></i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• 4 free range egg yolks</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• ¼ cup caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• ¼ cup Marsala</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• 1 shot of espresso coffee</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• 20g dark chocolate (min 70%), optional</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>1. </b>Place eggs and sugar in a large stainless steel or heat proof bowl and whisk.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>2. </b>Place the bowl over a simmering pot of water; making sure that the base doesn’t touch the water.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>3. </b>After a few minutes of whisking the eggs and becoming foamy add the Marsala and coffee. Keep whisking till the mix almost doubles in size.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>4. </b>Remove from the heat and serve into a martini glass or any other glass cup.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>5. </b>Serve hot with a couple of Cantucci biscuit or any other biscuit or with fresh fruit.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>6. </b>Garnish with shaved dark chocolate, if desired. It can also be served cold.</span><br /><br /></div><span style="color: #bf9000; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Cantucci with almonds and Vin Santo</span></b></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;">A great way to get tipsy without realizing it… The fun begins when you dip the biscuit into the Vin Santo to soften the Cantucci, by the time you eat 2, 3, 4 of them, you’ll be smiling for no reason!</span></i></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">PREP 15min COOKING TIME 20-25min SERVES 6</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 250g whole raw almonds</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 3 free range eggs</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 1 free range egg yolk</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 370g caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 vanilla pod, halved and scraped </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 50g unsalted butter, room temperature</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 500g 00 flour or plain flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 1½ tablespoons baking powder</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 250ml Vin Santo </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Toast the almonds in a preheated oven at 100C for 30 minutes.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b>Increase the oven to 170C fan forced.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3.</b> In a bowl mix the eggs with sugar and vanilla, then add flour and baking powder and finally add butter and almonds.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b>Continue to mix until the ingredients all combine together.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b>Roll the dough into 2 x 30cm long x 3cm wide x 1 cm high pieces, place it onto a tray and bake it for 20-25 minutes.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>6. </b>Cut the cooked dough into 1cm stripes and set aside to cool. Place strips into the oven again and bake at 120C for a further 5 minutes.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>7. </b>Remove from oven and set aside to cool before serving. Serve with a small glass of Vin Santo.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>8. </b>Dip the biscuit into the sweet wine and eat!!</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">TIP: make 1 day in advance so the biscuits becomes dry and hard</span><u><span lang="EN-US" style="font-family: Georgia;"></span></u></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #bf9000; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Cannoli with pistachio</span></b></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Serves 6 Prep time 45min Cooking time 4-5min</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia;">Cannoli dough</span></b></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 250g 00 flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 teaspoon of cocoa powder</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 teaspoon of ground coffee</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 30g unsalted butter, room temperature</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1/3 cup white wine vinegar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 whole egg</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 litre frying oil</span></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Filling</span></b></div><div class="MsoNormal"><span lang="IT" style="font-family: Georgia; mso-ansi-language: IT; mso-bidi-font-family: Arial;">• 250g fresh ricotta cheese</span></div><div class="MsoNormal"><span lang="IT" style="font-family: Georgia; mso-ansi-language: IT; mso-bidi-font-family: Arial;">• 50g caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 100g candied fruit, roughly chopped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 100g whole pistachios, finely chopped, to serve</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 100g icing sugar, to serve</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Cannoli</span></b></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Sift and mix flour, cocoa powder and ground coffee in a bowl.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2.</b> Make a well in the centre of the dry ingredients and add the butter, vinegar and egg. Using your hands gradually mix the wet ingredient around, bringing in the dry ingredients until you create a smooth dough. Wrap in cling film and rest for 20 minutes in the fridge.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b>Roll the dough through a pasta machine until thin, 2mm or use a rolling pin.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b>Cut with a round cutter into a round shape of 8-10 cm and wrap around the special cannoli metal tubes.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b>Bring oil to 180C and deep fry for 4-5 min. Set aside to cool and repeat.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>6. </b>Cannoli are now ready to be filled with ricotta filling.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Filling</span></b></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Mix the ricotta with candied fruit until smooth and creamy.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b>Place the mix into a piping bag and fill the cannoli cases.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b>Dip both ends of the cannoli into the chopped pistachio to garnish and dust with icing sugar before serving.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">TIP: </span>Freeze any remaining dough for 3 months.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #bf9000; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Crostata di frutta</span></b></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Serves 6 Prep time 1hr, plus 2 hours to rest pastry Cook time 30min</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Creama Pasticcera - Custard</span></b></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 500ml fresh milk</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 vanilla pod, seeds scraped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>zest of 1 lemon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>4 free range egg yolks</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>50g plain flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>110g caster sugar</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Pastry</span></b></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>200g caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>200g unsalted butter</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>3 free range eggs</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>500g 00 flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>zest of 1 lemon</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ punnet of strawberries, halved</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ punnet of blueberries</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ punnet of raspberries</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ mango, thinly sliced</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Glaze</span></b></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ cup water</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 tablespoons caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 gelatin leaf, soaked in cold water</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 vanilla pod, seeds scrapped</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Creama Pasticcera - custard</span></b></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>In a heavy based saucepan bring milk to a simmer, with vanilla pod, seeds and lemon zest</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b>Meanwhile in a large bowl mix eggs with flour and sugar, add a little cold milk to help mixing if needed.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b>When milk is hot, almost boiling, add and mix a little at the time into the egg mix and stir to combine.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b>Return to the heat and cook for up to 5 minutes on a gentle heat constantly stirring.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b>Allow cooling then cover and refrigerate.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Pastry</span></b></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Cream the sugar and butter together, add flour, eggs and lemon zest, mix into a soft dough. Roll into a ball and wrap in cling film, rest in the refrigerator for a minimum of 2 hours (making it a day in advance is even better).</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b>Pre heat oven at 170C.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b>Roll the pastry to a ½ cm thickness to fit a 26-28cm wide and 1-1 ½cm high round flan pan.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b>Prick the pastry with a fork to make a few little holes and then bake for 15-20 minutes till cooked and golden in color, remove from the oven and allow to cool.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b>To make the glaze, combine the sugar and water in a saucepan and heat until the sugar has dissolved. Squeeze the excess water from the gelatin leaves and add to the sugar syrup with the vanilla seeds. Stir until the gelatin has dissolved. Allow to cool until thick and glossy.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>6. </b>Fill the pastry shell with Creama Pasticcera and the garnish with fruit, brush over the vanilla glaze and serve.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-33319447160801609692013-12-30T14:02:00.000-08:002014-06-20T20:11:54.865-07:00New years eve inspiration from the food dept. Pop the champagne and let's make 2014 great!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PutuQ0XHch_8YF6o2Z87yYE0b_aQCqo2gGSXhdvFYQgqylbrXIIdh5mlS66UAGOE0NMLAqX1bvaUeRyHjGC2zFCc1W_j2ZljixLx6BOf7C27qkSjnP4KkpHggeTV7pbgFhIQbu9VRw4/s1600/PT_TFD_Xmas_Drinks_082A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PutuQ0XHch_8YF6o2Z87yYE0b_aQCqo2gGSXhdvFYQgqylbrXIIdh5mlS66UAGOE0NMLAqX1bvaUeRyHjGC2zFCc1W_j2ZljixLx6BOf7C27qkSjnP4KkpHggeTV7pbgFhIQbu9VRw4/s1600/PT_TFD_Xmas_Drinks_082A.jpg" /></a></div><br /><br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Champagne and liqueur cocktail with brioche chips</span></span></b></span></span></div><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"> </span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">This is a great way to use up any left over brioche, these chips make a delicious little, sweet and salty something to have with your favorite cocktail.</span></span><span style="font-size: small;"> </span></span></i><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">Thinly slice the brioche, approximately 2-3mm thick and place on a lined baking tray, drizzle with extra virgin olive oil and sprinkle with salt flakes and freshly ground black pepper. Bake at 180C for 10 minutes until golden and crispy. Serve sprinkled with fresh lemon thyme leaves. <i>the food dept.</i> has served ours with a champagne cocktail. Drizzle a little of your favorite fruit liqueur in the bottom of a champagne glass and top with chilled champagne. Enjoy.</span></span></span></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-59689470753146497092013-12-19T14:38:00.000-08:002014-06-20T20:11:54.956-07:00CELEBRATE the holidays by the sea with the food dept's long summer menu. PLUS we have reinvented the classic Aussie pavlova... relax and enjoy.<style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0xjJr_3scv6gpyRzhwAkjKN5aGKiwAlanS9AyzQ_W2wXnvaWSn0cix0viOtkToM8_kHZ6TrIqG7-3TfEzIdsUSo9ugKENx02h3N6T5bG5tsjEMsJt6sew0gwhdNH51Ek3PFoThZlbPs/s1600/Xmas_Wreath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0xjJr_3scv6gpyRzhwAkjKN5aGKiwAlanS9AyzQ_W2wXnvaWSn0cix0viOtkToM8_kHZ6TrIqG7-3TfEzIdsUSo9ugKENx02h3N6T5bG5tsjEMsJt6sew0gwhdNH51Ek3PFoThZlbPs/s1600/Xmas_Wreath.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #3d85c6; font-size: xx-small;"><b><span lang="EN-US" style="font-family: Georgia;"><br /></span></b></span></div><div style="text-align: center;"><br /></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Pimms with green peppercorns and elderflower cordial</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Makes 8.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>32 green peppercorns in brine, drained and rinsed</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>ice, for serving</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>8 tablespoons (2/3 cup) Pimms</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>8 tablespoons (2/3 cup) Elderflower cordial</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>8 mint sprigs</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>8 cucumber slices</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>4 cups soda water, chilled </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Chill 8 tall glasses. Just before serving, place 4 peppercorns in the base of each glass, gently crush with the back of a spoon.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Add a scoop of ice to each glass and top each glass with 1 tablespoon of Pimms and 1 tablespoon Elderflower cordial.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Add the mint and cucumber garnish and top with approximately ½ cup of soda water in each glass. Serve.</span></div><div class="MsoNormal"><br /></div><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span></span>If you would like your cocktail a little sweeter or would like to try something different, replace the soda water with lemonade or ginger ale.</span><br /><br /><br /><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Crab and avocado salad in witlof with salmon roe</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;">The witlof leaf serves as it's purpose as a mini bowl, leaving your other hand free for a cocktail or glass of bubbles.</span></i><br /><span lang="EN-US" style="font-family: Georgia;">Makes approx. 16 leaves.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 2 green witlof</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>150g crab meat</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ firm avocado, finely diced</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>juice 1 lime</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>3 teaspoons extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>salt and freshly ground black pepper, to taste</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>50g salmon roe</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 tablespoon snipped chives</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>chive flowers, for garnish </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>extra, lime wedges, for serving</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Gently pull apart the leaves from the witlof and trim the ends. Wash and dry them, arrange on a serving platter.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Place the crabmeat, avocado, lime juice, oil, salt and pepper in a small mixing bowl, toss gently. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Place a heaped teaspoon of the crab mixture in each witlof leaf and top with a little salmon roe, chives and chive flowers. Serve with extra wedges of lime.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Lobster on baby brioche rolls with lemon mayonnaise</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 16 rolls.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 1 tablespoon cooking salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>4 large green lobster tails</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity <i>Baby brioche rolls</i></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity <i>Lemon mayonnaise</i></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 bunch chervil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>lemon wedges, for serving</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"> </span><span lang="EN-US" style="font-family: Georgia;"> </span> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Place a large boiler of water over a high heat and add the salt, bring to the boil.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b>Add the lobster tails and reduce to a simmer. Cook the lobsters for 1 minute per 30 grams, eg 300g tails should be simmered for 10 minutes. Remove from the water and allow to cool.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b>Once cold, use scissors and snip down the underside of the lobster tail, crack open the tail and remove the meat, cut into medallions and chill until ready to serve.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b>Warm the Baby brioche buns and cut almost all the way through. Top with medallions of lobster, Lemon mayonnaise and chervil sprigs.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b>Serve with wedges of lemon to squeeze over.</span><br /><br /><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span>You can also use cooked prawns instead of lobster if you prefer.</span></div><div class="MsoNormal"><br /></div></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Baby brioche rolls</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;">The sweetness of the brioche rolls balances perfectly against the tang of the lemon mayonaisse, if you are feeleing time poor, order brioche rolls from your local baker.</span></i><br /><span lang="EN-US" style="font-family: Georgia;">Makes approximately 16-18 baby rolls.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup milk, warmed</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons raw sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons dried yeast</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>500g plain flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ teaspoon salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>4 eggs, lightly beaten </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>175g softened butter, roughly diced</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>extra, 1 egg and extra, 1 tablespoon milk, for glazing</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>sesame seeds</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine the milk, sugar and yeast in a jug and stir to combine. Allow to stand in a warm place for 20 minutes to activate the yeast.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Place the flour and salt in the bowl of an electric mixer, which is fitted with a dough hook. Pour in the yeast mixture and eggs and mix to combine to dough.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>With the mixer running add the butter a few pieces at a time and mix for 5 minutes to create an elastic and smooth dough. It will be a very soft dough.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Cover with a clean towel and allow to stand in a warm place for 30 minutes or until the dough has doubled in size.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Preheat oven to 200C. Punch down the dough and pull off 50g pieces of dough. Give it a knead on the bench and shape into a roll. Don’t be tempted to add extra flour even though it is a very soft dough, the amount of butter should stop it from sticking to the bench. Repeat with the remaining dough, you should end up with approximately 16-18 rolls.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Brush well with the egg and milk glaze and then sprinkle with sesame seeds. Bake for 20 minute or until a deep golden colour. </span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Lemon mayonnaise</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes approx. 1 cup.</span> </div><br /><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 eggs</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup light olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>rind and juice of 1 lemon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ teaspoon salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>freshly ground black pepper</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine all ingredients in the jug of a Kitchen Aid Blender.<span style="mso-spacerun: yes;"> </span>Blend on the LIQUEFY mode for 10-15 seconds or until thick and emulsified. Check the seasonings and add a little more lemon juice, salt or pepper as needed. Store in the refrigerator for up to 2 weeks. Use as required.</span><br /><br /><span lang="EN-US" style="font-family: Georgia;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </span><br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><div class="MsoNormal"><span style="font-size: large;"><span style="color: #3d85c6;"><b><span lang="EN-US" style="font-family: Georgia;">Hot smoked salmon and watercress salad with crispy potatoes</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><i><span lang="EN-US" style="font-family: Georgia;">The smoking of the salmon for this recipe is done using cedar planks over a gas, coal or wood fired BBQ. </span></i> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Serves 8.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 4 cedar planks, for barbecuing</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>12 baby new potatoes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>8 salmon tail fillets</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>salt and freshly ground black pepper</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 large bunch watercress</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 bunch dill</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 bunches asparagus, trimmed</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity <i>Chardonnay and seeded mustard vinaigrette</i></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span></span>Place the cedar planks in a container of cold water and weigh down to keep the planks under water, soak for a minimum of 2 hours, draining just before use.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span></span></span>Place the potatoes in a pot of cold water and bring to the boil, once boiling cook for 15 minutes or until potatoes are soft when tested. Drain and allow to cool until cold enough to handle.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span></span></span>Preheat the oven to 190C. Cut the potatoes in half crossways and place cut side down on a lined oven tray. Squash the potatoes with the palm of your hand until 1cm thick.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span></span></span>Drizzle with olive oil and sprinkle with salt flakes, bake for 30 minutes, turning over after 15 minutes or until golden and crispy. Remove from the oven and allow to cool.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span></span></span></span>Break the watercress in to sprigs and wash, chill until ready to serve. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span></span></span></span>Preheat BBQ to a medium heat. Place the salmon tails onto the cedar planks and rub with olive oil, salt and freshly ground black pepper. Sprinkle over dill sprigs. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>7. </b></span></span></span></span>Place over the grill side of the BBQ and cover with the bbq lid or foil, cook for 10-15 minutes. Cooking time will depend on the size of the salmon pieces and the temperature of the BBQ. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>8. </b></span></span></span></span>Once the salmon has cooked, chargrill the asparagus spears for 2-3 minutes turning several times.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>9. </b></span></span></span></span>Arrange the watercress, crispy potatoes, asparagus and salmon on a serving platter and drizzle with the dressing.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Chardonnay and seeded mustard vinaigrette</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 1 cup.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>½ cup chardonnay vinegar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>½ cup extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>1 tablespoon seeded mustard</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>1 teaspoon raw sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>salt flakes and freshly ground black pepper, to taste</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Combine all ingredients in a jar and shake to combine, use as required.</span></div><div class="MsoNormal"><br /></div><span style="color: #3d85c6;"><i><b> </b></i></span><br /><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span>You can buy cedar planks designed especially for cooking on the BBQ and imparting a delicious and smoky flavour. Look for them in a good BBQ or kitchenware shop. BBQ over the grill side of a gas BBQ or over a wood or coal BBQ.</span></div><div class="MsoNormal"><br /><span lang="EN-US" style="font-family: Georgia;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </span><br /><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Frozen passion fruit pavlova wreath</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><i>It is true the food dept. have reinvented the Aussie pav! It's simple, smash up your meringues or a store bought pavlova and mix it up with passionfruit curd and a cream mixture, freeze and 4 hours later you have an adorable Christmas wreath or dessert for New Years eve. </i></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Serves 10-12.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 8 egg yolks</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2/3 cup caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>seeds from 1 vanilla pod</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>250g mascarpone</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>600ml thickened cream, whipped to soft peaks and chilled</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity Meringues</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity Passion fruit curd</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>3 passion fruit and extra 3, for serving</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>red currants, for serving</span></div><span lang="EN-US" style="font-family: Georgia;"> </span> <span lang="EN-US" style="font-family: Georgia;"> </span> <br /><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine the egg yolks, sugar and vanilla seeds in a large heatproof bowl. Place over a pot of simmering water, making sure the water doesn’t touch the base of the bowl. Beat with an electric mixer for 5-6 minutes, until pale and fluffy and holds a ribbon when you run the beaters over the top. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Remove from the heat and continue to beat until cold.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span>Once cold, fold through the mascarpone and then the whipped thickened cream.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span>Take 3 of the meringues and cut into large chunks, approx. 2cm square.<span style="mso-spacerun: yes;"> </span>Gently fold through the cream mixture.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Take a large ring pan or mold, approximately 2.5 litre capacity and spoon in 1/3 of the cream meringue mixture. Dot approximately 1 tablespoon of the Passion fruit curd and the pulp of 1 fresh passion fruit over the cream meringue. Repeat again twice with the remaining cream mixture, meringues, passiofruit curd and fresh passion fruit pulp to create 3 rough layers.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span></span>Using a skewer, gently run it through the cream and curd mixture to marble it. Cover with plastic wrap and freeze for 4 hours or overnight.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>7. </b></span></span>Unmold the semifredo by dipping the tin into warm water for a few seconds and then turn onto a serving platter. Serve with extra crushed meringues, curd and fresh passion fruit. Garnish with red currants.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Meringues</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Makes 6.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>4 egg whites</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>pinch salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 ¼ cups caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons corn flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon white vinegar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon pure vanilla extract</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Preheat oven to 120C. Beat egg whites and salt with an electric mixer until they form soft peaks. Gradually sprinkle in the sugar, a quarter at a time and beat until glossy. Add corn flour, vinegar and vanilla and beat on low until just mixed through. Line a baking tray with baking paper. Using a 1 cup measure, place mixture onto baking trays to form large meringues. Bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven with the door ajar. They should be crisp on the outside and marshmallowy in the centre.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><span style="color: #3d85c6;"><b><span lang="EN-US" style="font-family: Georgia;">Passion fruit curd</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 1¼ cups.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 1/3 cup passion fruit pulp (approx. 4 passion fruit)</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">•</span> 2 eggs, lightly beaten</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">•</span>125g unsalted butter, diced at room temperature</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Combine the passion fruit pulp, eggs and sugar in a saucepan over a medium-low heat.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b>Whisk continuously until the curd thickens to coat the back of a spoon. Remove from the heat and immediately add the diced butter and continue to whisk until the butter has melted. Allow to cool.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">the food dept.'s berry cherry snow cones</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span>Makes 8 x 1 cup snow cones.</div><span lang="EN-US" style="font-family: Georgia;"></span><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 3 cups caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 cups water</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>250g punnet strawberries, roughly chopped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 x 125g punnets raspberries</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>250g cherries, pitted</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>juice 1 lemon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>8 cup ice cubes</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>To make the cherry berry cordial, combine the caster sugar and water in a saucepan and stir to dissolve the sugar over a medium heat. Once dissolved, bring to the boil and cook for 1 minute. Remove from the heat.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Combine the berries and cherries in a large mixing bowl and add the lemon juice. Using a potato masher, gently squash the fruit to release the juices without completely crushing it.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Pour the hot sugar syrup over the crushed fruit and gently mix. Allow to cool and then refrigerate for 48 hours.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Strain through muslin and then decant into sterilized bottle, store in the refrigerator for up to 1 month. Makes approximately 1 litre.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>To make the snow cones, place 2 cups ice cubes into a Kitchen Aid Blender and crush the ice using the CRUSH ICE mode. Pour the crushed ice into a large plastic container and place in the freezer until ready to use. Repeat with remaining ice cubes.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Scoop the crushed ice into paper cones and drizzle with the berry cherry cordial, serve immediately.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span></span></span>Keep the left over fruit pulp from the cordial to serve over ice cream or top a pavlova. You can also puree the fruit to make a delicious fruit coulis.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span class="userContent"><span style="color: #3d85c6;"><b><span style="font-size: large;">WIN</span></b></span> a KitchenAid blender in our first ever Christmas comp. All you need to do is be a the food dept subscriber and photograph a recipe which uses a blender then upload your pic onto in<span class="text_exposed_show">stagram or our Facebook page using the hashtag <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/tfdblender">#TFDblender</a>. We know you are all super creative, so our favourite pic will win an Artisan Blender in Empire Red from our friends at <a href="http://www.kitchenaid.com.au/au/" target="_blank">KitchenAid Australia and New Zealand</a>, KitchenAid Artisan Blender valued at $249! The comp ends on December 24th, so get your entries in. This comp is only open to Australian and New Zealand residents. Good luck!<br /> <br /> See how cool the KitchenAid blender is with this little video <a href="http://www.youtube.com/watch?v=oVoFSYa0lUk" rel="nofollow nofollow" target="_blank">http://www.youtube.com/watch?v=oVoFSYa0lUk</a></span></span> </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Thank you to KitchenAid for supplying us with the blender for our shoot. </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><span style="font-size: large;"><span style="color: #3d85c6;"><b><span lang="EN-US" style="font-family: Georgia;">With special thanks to everyone on our summer holiday:</span></b></span></span><br /><span lang="EN-US" style="font-family: Georgia;">Our lovely photography assistant, Leanna and our new models, Smith, Lily, Eliza, Lachlan and Piper. A big thank you to Fay who looks after her grandkids every time we shoot. And lastly to Howie and Frances for saying yes.</span><br /><span lang="EN-US" style="font-family: Georgia;"><br /></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div></div><div class="MsoNormal"><br /></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-34978395602172766452013-11-07T01:50:00.000-08:002014-06-20T20:11:54.875-07:00AN ITALIAN SPRING MENU – the food dept.'s food story with Luca's recipes.<style><!-- /* Font Definitions */ @font-face {font-family:Arial; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536859905 -1073711037 9 0 511 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-520092929 1073786111 9 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman"; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt; font-family:Calibri; mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;} @page WordSection1 {size:595.3pt 841.9pt; margin:72.0pt 72.0pt 72.0pt 72.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><div class="MsoNormal"><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"><b><span lang="EN-US" style="font-family: Georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccJTgFmF34RTFJLLiux3vhKQzUuXIW9SkXM-sYa8f4itoIizrc31ZYu9f_COEDaEQtRSHcBhQt1zJJ9yThF9Zuyp929cgQ9TuNA18EBPfI51xUitu6jwP4MhyphenhyphenxKUzj94TTCxXoWgtKko/s1600/springitalian1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccJTgFmF34RTFJLLiux3vhKQzUuXIW9SkXM-sYa8f4itoIizrc31ZYu9f_COEDaEQtRSHcBhQt1zJJ9yThF9Zuyp929cgQ9TuNA18EBPfI51xUitu6jwP4MhyphenhyphenxKUzj94TTCxXoWgtKko/s1600/springitalian1.jpg" /></a></span></b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><b><span lang="EN-US" style="font-family: Georgia;"></span></b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYv5QeGklPnjyZcjylouq3hoQPWHMeWm_5m_ieKvdcbSOVBDns24eGfGFD6gUzQAZB_cu1faJ3I-AXApOBsSV8P4nSQJYciZWFFiy_c0Kqh41QCf7kIcUb4wYeYpsTBYXPTOCP_mWoJa4/s1600/springitalian2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYv5QeGklPnjyZcjylouq3hoQPWHMeWm_5m_ieKvdcbSOVBDns24eGfGFD6gUzQAZB_cu1faJ3I-AXApOBsSV8P4nSQJYciZWFFiy_c0Kqh41QCf7kIcUb4wYeYpsTBYXPTOCP_mWoJa4/s1600/springitalian2.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyuXN4CdLl8hy44e1jsiDgrbmJtNM7jH_EFUmD4PYwGVnQ9x3xI_y95phJqEYkRecajNSjqXXigeP0LryoBfYpORSYBuzXs5cMlpcKt1QCoaT5Uqu770UUA4HYOwU5ttTBGeHS2xTSg4/s1600/springitalian4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyuXN4CdLl8hy44e1jsiDgrbmJtNM7jH_EFUmD4PYwGVnQ9x3xI_y95phJqEYkRecajNSjqXXigeP0LryoBfYpORSYBuzXs5cMlpcKt1QCoaT5Uqu770UUA4HYOwU5ttTBGeHS2xTSg4/s1600/springitalian4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrGcsH6Tv_j2IojvAYwf1p90CoX8fj96v_frxJ52ExNTPO1s0j3THmzwO0LNinEqfpFm_ftYWbr9jFNroWq0oVB9QpK2-QMXgbAdfeusQTeYm4lLvIGZaUYVF96F5326RiMv8gPNehGM/s1600/springitalian5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrGcsH6Tv_j2IojvAYwf1p90CoX8fj96v_frxJ52ExNTPO1s0j3THmzwO0LNinEqfpFm_ftYWbr9jFNroWq0oVB9QpK2-QMXgbAdfeusQTeYm4lLvIGZaUYVF96F5326RiMv8gPNehGM/s1600/springitalian5.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrXXGNU3pXbw-J4-sAACddBvbCO_fZEecm6FDJr4u_OT2MSHoY5HUhWlRGXjG8o8N5P99HSfCVGqodHZyx80t7HfHG_KCdLYxaLMslZWzdGgj-7I_D7YeXdyJfXfIfuY0wtmlWku3z4s/s1600/PT_20130809_TFD_ItalianSpring_Pesto_692A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrXXGNU3pXbw-J4-sAACddBvbCO_fZEecm6FDJr4u_OT2MSHoY5HUhWlRGXjG8o8N5P99HSfCVGqodHZyx80t7HfHG_KCdLYxaLMslZWzdGgj-7I_D7YeXdyJfXfIfuY0wtmlWku3z4s/s640/PT_20130809_TFD_ItalianSpring_Pesto_692A.jpg" height="640" width="426" /></a></div><br /><span style="color: #cccccc;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">This month we take inspiration from Italy with some fresh new Spring recipes from Milanese chef and friend <a href="http://www.lucaciano.com/luca/start.html" target="_blank">Luca Ciano. </a></span>Luca's enthusiasm for food and people is contagious and loves to share beautiful recipes, stories and tips for creating authentic Italian meals. If you have ever wanted to learn how to cook like an Italian, Luca often travels around Australia and Asia doing cooking classes and demonstrations. Contact Luca through his website for details. </i></span></span></span><br /><br /><span style="color: #cccccc;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>For now please enjoy the food dept.'s food story with Luca's recipes.</i></span></span></span><br /><div style="text-align: left;"><span style="font-size: large;"><i><br /></i></span></div><div style="text-align: left;"><br /></div><span style="color: #b45f06;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Orecchiette pasta with spicy n’duja with asparagus and fresh ricotta</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;">This is an easy pasta to make mid week for your family. N’duja is a spicy, soft, spreadable salami available from good Italian delis. You can substitute this salami for any salami of your liking.</span></i></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">PREP 20min</span><span lang="EN-US" style="font-family: Georgia;"> COOKING TIME 5min SERVES 4-6</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1/3 cup extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>3 spring onion, cut into 3cm lengths</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>3 garlic cloves, bruised with skin on</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2 bunches of asparagus, cut into 1cm lengths (tips kept separate)</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>salt and pepper, for seasoning</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>350g Orecchiette pasta</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 punnet ripe, grape tomatoes, halved</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>100g n’duja (salami), broken into 1cm pieces</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>10 leaves, fresh oregano</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>150g </span><span style="font-family: Georgia; mso-ansi-language: EN-AU;">fresh ricotta</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>50g dry salted ricotta</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>1. </b>Bring plenty of salted water to the boil (about 7g salt to 1 Litre water)</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>2. </b>Heat oil in a large frying pan, then add spring onions and cook for 3 minutes, then add garlic and cook for 2 minutes, then add asparagus (not the tips) and cook for further 2 minutes, add salt and pepper.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>3. </b>Drop pasta in the water and cook accordingly to packet’s instruction and 2 minutes before draining add the asparagus tips into the pasta water.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>4. </b>Meanwhile, add tomatoes to the sauce and cook for 3 minutes, then add n’duja and cook for 2 minutes.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>5. </b>Drain pasta and asparagus tips when al dente, reserving ½ cup of cooking water, and toss with the sauce for 1 minute. Add a little cooking water if needed to loosen the pasta.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>6. </b>Remove from the heat and add oregano and fresh ricotta, stir to combine.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>7. </b>Serve with a sprinkle of salted ricotta, cracked pepper and a drizzle of olive oil.</span></div><div class="MsoNormal"><span style="color: #76a5af;"><br /></span></div><span style="color: #b45f06;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Steamed zucchini flower with ricotta, zucchini pesto and toasted almonds</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><i>Is there an Italian restaurant that doesn't serve zucchini flowers? Stay in and cook your own, this recipes is wonderfully light and delicious.</i></span><br /><span lang="EN-US" style="font-family: Georgia;">PREP 20min</span><span lang="EN-US" style="font-family: Georgia;"> COOKING TIME 5min SERVES 4</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• 300g fresh ricotta</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>4 anchovies in oil, drained, finely chopped</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ cup extra virgin olive oil</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>salt and pepper, for seasoning</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>12 small zucchini, flowers attached</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>10 large basil leaves</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 tablespoon pine nuts</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ garlic clove </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ cup grated grana Padano or other </span><span lang="EN-US" style="font-family: Georgia;">Parmigiano Reggiano</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>juice of ½ lemon</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1/3 cup flaked almonds, toasted</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>1. </b>Mix together ricotta, anchovies and 1 tablespoon of oil until smooth. Season. </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>2. </b>Remove flowers from zucchini. Split open one side of flowers and, using fingertips, gently remove stamens. Fill flowers with ricotta mixture and gently twist ends to enclose.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>3. </b>Chop zucchini and place in a food processor with basil, pine nuts and garlic. Pulse until finely chopped. Add remaining oil and process until smooth. Add Grana Padano and lemon juice and pulse to combine. Season. </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>4. <span style="mso-spacerun: yes;"></span></b>Lay filled zucchini flowers in a bamboo steamer. Steam, covered, over a pan of gently simmering water for 2-3 mins, until filling is firm. </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>5. </b>Place 2-3 tablespoons of zucchini pesto onto each serving plate. Top with zucchini flowers and scatter with toasted almonds.</span></div><div class="MsoNormal"><span style="color: #b45f06;"><br /></span></div><div class="MsoNormal"><span style="color: #b45f06;"><span style="font-size: x-large;"><b><span style="font-family: Georgia;">Tuscan panzanella with rosemary marinated prawns and pancetta</span></b></span></span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">PREP 20min, plus overnight</span><span style="font-family: Georgia; mso-ansi-language: EN-AU;"> COOKING TIME 5min SERVES 4</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>16 medium green prawns, med size, peeled, leaving tails intact and de-veined</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1/3 cup extra virgin olive oil</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 garlic clove, finely chopped</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>pepper, for seasoning</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 spring of rosemary</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ punnet cherry tomatoes, squashed to release juices </span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ telegraph cucumber, peeled, seeded and diced</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>¼ red onion, diced</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1/3 cup black olives, torn in half and pitted</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2 slices of stale bread, 1cm diced and ‘soaked’ in water for 1 second</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 tablespoon white balsamic vinegar or white wine vinegar</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 tablespoon unsalted butter</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>extra, 1 tablespoon extra virgin olive oil</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>sea salt, for seasoning</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ cup of white wine</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>100gr store bought Basil Pesto Genovese </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>1. </b>Marinate the prawns with 2 tablespoons of extra virgin olive oil, garlic, pepper, and rosemary overnight.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>2. </b>In a large bowl combine tomatoes and the juices, cucumber, red onion, olives and bread. Add remaining oil and vinegar and season. Stir very well till all ingredients blend nicely together.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>3. </b>In a large frying pan, heat the butter and the extra 1 tablespoon of oil, cook the marinated prawns for 2-3 minutes, add salt then add wine and let evaporate.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">Remove from heat.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>4. </b>Divide the panzanella into 4 plates, garnish with 4 prawns in each plate and drizzle a little Basil Pesto Genovese</span></div><div class="MsoNormal"><u><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="text-decoration: none;"><br /></span></span></u></div><div class="MsoNormal"><span style="color: #b45f06;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Ricotta and saffron fritters with watercress and asparagus salad</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">PREP 20min COOKING TIME 5min SERVES 4-6</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• 400g fresh ricotta</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• 100g plain flour</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2 truss tomatoes, seeded and finely chopped</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2 eggs, lightly beaten</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2 tablespoons extra virgin olive oil, plus 1/3 cup extra for dressing</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>0.5 gr saffron threads, soaked in 1 teaspoon water</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 teaspoon baking powder</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>pinch of ground nutmeg</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>salt and pepper, for seasoning</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2 bunches asparagus, ends trimmed</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 bunch watercress, sprigs picked</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>finely grated rind and juice of 1 lemon</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 litre frying oil</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>1. </b>Mix together ricotta, flour, tomato, egg, olive oil, saffron and water, baking powder and nutmeg. Season. Cover and chill for 15 mins.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>2.</b>Meanwhile, using a vegetable peeler, shave the asparagus into ribbons. Place in a bowl with watercress. Whisk together lemon juice and extra olive oil and season. Add dressing to the salad and toss to combine.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>3. </b>Heat vegetable oil in a large shallow pan until 180C or until a cube of bread sizzles on contact. Spoon 3 heaped tablespoons of ricotta mixture around edge of pan. Shallow-fry for 3-4 mins, until cooked through. Drain. Repeat to make 18 fritters, reheating oil between batches.</span></div><div class="MsoNormal"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>4. </b>Place the fritter on the watercress and asparagus salad, serve.</span><u><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"></span></u></div><div class="MsoNormal"><br /></div><br /><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Thank you! We would like to thank Luca Ciano for his generosity and for creating these wonderful recipes for the food dept. Thanks for hanging out with us on the shoot day, you have been a dream to work with. We hope you love the pics! </span><br /><span style="font-size: large;"><br /></span><span style="font-size: large;"><a href="http://www.small-spaces.com.au/" target="_blank">small-spaces</a> in surry hills have kindly supplied us with props for this shoot. This little shop in Surry Hills, Sydney has a wonderful collection of ceramics, and unique objects for small space living. Grande or small, Sarah from small spaces has an amazing eye for design. Please take a look.</span><br /><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><br /><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><br /></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-3448895474150452162013-10-10T01:00:00.000-07:002014-06-20T20:11:54.870-07:00AN ALL AMERICAN DINER DESSERT - the food dept. have photographed and produced a recipe developed escpecially for us by mega food blogger Naomi Robinson from Baker's Royale<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj3bppf6sIkn5NqqmCeMWO3FbJaRCjdZoYOR-tqstofPsJ_qo1WoN_B4P7qie_kn2j2Nmm4Jpx8Zx_asoRQVafr-kDlpxvR2oMmlNrXCK5ol4csj7yhJHRJbIPDuHEBQ1jFguE8MeXlM/s1600/PTINSLAY_TFD_10_WhoopiePie_526A2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj3bppf6sIkn5NqqmCeMWO3FbJaRCjdZoYOR-tqstofPsJ_qo1WoN_B4P7qie_kn2j2Nmm4Jpx8Zx_asoRQVafr-kDlpxvR2oMmlNrXCK5ol4csj7yhJHRJbIPDuHEBQ1jFguE8MeXlM/s1600/PTINSLAY_TFD_10_WhoopiePie_526A2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"></span></div><br /><span style="color: #cc0000;"><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">the food dept. and Baker's Royale join forces to create this food feature</span></b></span><br /><span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;">This post is super exciting for the food dept. and a first for us! So who is Baker's Royale you ask? Baker's Royale is an American food blogger Naomi Robinson, who </span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">recipe develops, styles and photographs her beautiful baked treats on her blog </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.bakersroyale.com/" target="_blank">Bakers Royale</a></span>. She is also a working Mum and wife, so she really is an inspiration to everyone.</span> This little baker didn't eat a real cupcake until she was a teenage, grew up on </span></i></span><span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Jiffy’s blueberry muffin mix and doesn't like perfume. Yet Naomi bakes fragrant cakes such as<a href="http://www.bakersroyale.com/cupcakes/lavender-honey-cupcakes/" target="_blank"> lavender honey cupcakes</a>, and <a href="http://www.bakersroyale.com/cupcakes/rose-cupcakes-take-two/" target="_blank">rose cupcakes</a> so go figure. This duplicity, her everyday musings, and breath taking food photography, make her blog totally addictive and clearly very successful.</span></i></span><br /><span style="font-size: large;"><i><br /></i></span><span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">For the food dept.'s American diner food feature, </span>Naomi has developed a melt-in-your-mouth banana split whoopie pie recipe. We wanted an all American dessert recipe for our diner story and we have all admired Naomi's blog for some time, so she seemed the perfect fit. Lucky for us, she said yes! </span></i></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Check out her awesome 8 layer, <a href="http://www.bakersroyale.com/cakes/coconut-mango-cake/" target="_blank">Coconut and mango cake,</a> </span>(she also likes to smash things a little). Her <a href="http://www.bakersroyale.com/cakes/strawberry-tuxedo-cake/" target="_blank">tuxedo cake</a> is super cute as well, for its name, and the sweet image. </i></span></span></span><br /><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>For anyone who aspires to be a food blogger or make their blog better, Naomi has generously written </i></span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>for the food dept. </i></span></span></span>some cool tips and tricks to making your food blog a success.</i></span></span></span><br /><br /><span style="font-size: large;"><span style="color: #cc0000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Bakers Royale Top 5 blogging tips:</span></b></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="color: white;"><b>1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b>Find your voice and style, while this may not happen immediately, it will happen more quickly the more you blog. There are a lot of excellent food blogs, with crazy good recipes and awesome pictures, but the ones that have me coming back regularly are the ones that have a distinct voice and photography style. </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b>2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b><span style="color: white;">Hone your craft, and take measured risks to grow. By measured I mean, know why you are doing something different, rather than just trying to be different. I tend to gravitate to blogs that take risks with their craft and switch things up, especially their photography.</span><b> </b></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b>3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b>This is a philosophy that I blog by and live by, “Take your work and craft seriously, but don’t take yourself too seriously.”<b><br />4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b><span style="color: white;">Embrace the food blogging community and use social media as much as you can. It’s a great place to connect, make friends and learn from your peers.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b>5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b><span style="color: white;">Know your ability and measure your success to it. I know this is common sense, but it’s something I forget sometimes and it causes me undue frustration.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span><br /><div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42BxA6uwj5cYDnBHPZ2GBe2zCUirzpFaeqTX6Vzr_haIOVRGu9r3U9aPnTz-za4t9mVvH_tPlwyh_kZhcPjRuK2bgjdaY26h5YDbjbvcT99SLwNAqitV3Xa_RfwHKzivEkM8vsnH8ZTM/s1600/PTINSLAY_TFD_AmericanDiner249A.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2l4y09VIHRGEKxzDbCTOOpJS6MsFOxKGpX-YlpDI8o46BREAtYjsGZCPQEla9M6mjJQCDd1dwK2EKn_jp4wiyK5DeKD_cWON3xJ90LLMMB8Ne6EP47oFF4t-C94X99mmwZPZmo-5Mjh0/s1600/PTINSLAY_TFD_AmericanDiner246A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2l4y09VIHRGEKxzDbCTOOpJS6MsFOxKGpX-YlpDI8o46BREAtYjsGZCPQEla9M6mjJQCDd1dwK2EKn_jp4wiyK5DeKD_cWON3xJ90LLMMB8Ne6EP47oFF4t-C94X99mmwZPZmo-5Mjh0/s1600/PTINSLAY_TFD_AmericanDiner246A.jpg" /></a></span><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42BxA6uwj5cYDnBHPZ2GBe2zCUirzpFaeqTX6Vzr_haIOVRGu9r3U9aPnTz-za4t9mVvH_tPlwyh_kZhcPjRuK2bgjdaY26h5YDbjbvcT99SLwNAqitV3Xa_RfwHKzivEkM8vsnH8ZTM/s1600/PTINSLAY_TFD_AmericanDiner249A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42BxA6uwj5cYDnBHPZ2GBe2zCUirzpFaeqTX6Vzr_haIOVRGu9r3U9aPnTz-za4t9mVvH_tPlwyh_kZhcPjRuK2bgjdaY26h5YDbjbvcT99SLwNAqitV3Xa_RfwHKzivEkM8vsnH8ZTM/s640/PTINSLAY_TFD_AmericanDiner249A.jpg" width="426" /></a></span><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EVjuNjDSlY0HZCmnMePYVPdUSqkpthq2x9rRB-kxRhDn9_12gq1gKEBQi4wDCBHG89nDgFIVJZa2OeCNgeIYULf1lmRXYLzEvxLOgPqbURgU9lEv03yBTBK0MDwmZcYoL01qeyX0AAY/s1600/PTINSLAY_TFD_AmericanDiner247A.jpg" /></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuBcnkAXqStlKtEfmRL7LOR3L7CDu3TEnXyEV1TvXvQgqjC1IYT1admj-6Ttwmbqww7UTNd8rwn1KjM50q1Ug_7_Fa3XZe09Ar_pHbpwk1fvDAt15DkTR9kvMkptMfhgU3MmrSM3cq_M/s1600/thankyou.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuBcnkAXqStlKtEfmRL7LOR3L7CDu3TEnXyEV1TvXvQgqjC1IYT1admj-6Ttwmbqww7UTNd8rwn1KjM50q1Ug_7_Fa3XZe09Ar_pHbpwk1fvDAt15DkTR9kvMkptMfhgU3MmrSM3cq_M/s640/thankyou.jpg" width="425" /></a></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42BxA6uwj5cYDnBHPZ2GBe2zCUirzpFaeqTX6Vzr_haIOVRGu9r3U9aPnTz-za4t9mVvH_tPlwyh_kZhcPjRuK2bgjdaY26h5YDbjbvcT99SLwNAqitV3Xa_RfwHKzivEkM8vsnH8ZTM/s1600/PTINSLAY_TFD_AmericanDiner249A.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a> </span></div><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #353535;"><br /></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><div><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="color: #353535;"><span style="color: #cc0000;"><b>Banana split whoopie pies</b></span></span></span><br /><div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #353535;"><span style="color: #cc0000;"><b><span style="color: #353535;"><span style="color: white;"><b><span style="font-weight: normal;"><i>I know it seems long but there are essentially 3 components to making this recipe. Firstly the whoopie cake then the 2 fillings, the banana pastry cream and Swiss meringue buttercream and lastly the chocolate glaze. </i></span></b></span></span></b></span></span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #353535;"><span style="color: #cc0000;"><span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"></span></b></span></span><br /><span style="color: blue;"><b>Whoopie cake</b></span><br /><span style="color: white;">• 245g all-purpose flour (2 ¼ cup flour)<br />• 75 g light brown sugar (1/2 cup, lightly packed)<br />• 5g baking powder (1 teaspoon)<br />• 105g sour cream (1/2 cup)<br />• 5g baking soda (1 teaspoon)<br />• 45g egg (1 large egg)<br />• 5g vanilla extract (1 teaspoon)<br />• 95ml vegetable oil (1/2 cup)</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;">• 85ml carbonated water (1/2cup)<br /><br /><b>1. </b>Sift flour, brown sugar and baking powder in a bowl; set aside. <br /><b>2.</b> In second bowl fold baking soda and sour cream until combined; set aside.<br /><b>3. </b>Place egg, vanilla extract and vegetable oil in a bowl and whisk until well <br />combined and mixture is slightly emulsified. Add in sour cream mixture and <br />whisk until combined. Add carbonated water and whisk until combined. <br /><b>4.</b> Combine flour mixture with wet mixture fold to combine. <br /><b>5.</b> Transfer mixture to a pastry bag fitted with a round tip and pipe onto a <br />parchment line bake sheet.<br /><b>6. </b>Bake at 350 degrees for 10 minutes.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #353535;"><br /><span style="color: blue;"><b>Banana pastry cream</b></span><br /><span style="color: white;">• ½ cup plus 1 ½ cup of whole milk<br />• ½ cup cornstarch<br />• 1 large egg<br />• 3 large egg yolks<br />• ¾ cups of banana, mashed (about two medium bananas)<br />• ½ cup plus 2 tablespoon sugar<br />• pinch of salt</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #353535;"><span style="color: white;">• 4 tablespoon unsalted butter<br />• 2 teaspoon vanilla<br />Whipped cream<br />• 1 cup heavy cream<br />• ½ cup confectioner sugar<br /><br /><b>1. </b>Combine ½ cup milk and cornstarch stir to dissolve. Add in whole egg, egg yolks and bananas and beat until well combined; set aside. Prepare an ice bath; set aside.<br /><b>2. </b>Combine remaining milk with sugar and salt in a saucepan and bring to a boil over medium heat. Remove saucepan from heat and transfer mixture to a new pan to reduce any residual heat. Set aside and cool milk mixture for 5 minutes.<br /><b>3.</b> Slowly add egg mixture into cooked milk mixture, stirring constantly so the eggs do not curdle.. Return mixture to stovetop and stir vigorously until mixture comes to a boil. Continue to stir until the whisk leaves a trail in the pastry cream, about 5-7 minutes. Once pastry cream reaches this stage, remove saucepan from heat and stir in butter and vanilla extract. Transfer the saucepan to the ice bath. Stir occasionally until pastry cream is cool about 30 minutes.<br /><b>4. </b>Place heavy cream and confectioner sugar in a chilled stainless bowl. Using a hand mixer beat until stiff peaks form. Set aside.<br /><b>5.</b> Once banana pastry cream has cooled, combine 1 part whipped cream to 2 parts banana pastry cream.</span><br /><br /><b><span style="color: #cc0000;">Bakers Royale note:</span> </b><span style="color: white;">The filling is a diplomat crème—a combination of pastry cream and whipped cream. You can skip the whipped cream and just use the banana pastry cream. But keep in mind the banana cream will have a greyish tint to it. Making the filling as a diplomat creme will help to lighten the color, since adding any yellow food coloring to banana pastry cream seems to give it a mustard color. </span><br /><br /><span style="color: blue;"><b>Frosting (Swiss meringue buttercream)</b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><i>Can be made up in advance and kept refrigerated until ready for use. Place on counter to bring to room temperature (do not mircorwave)</i><br /><br />• 5 large egg whites<br />• 11/2 cup sugar</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;">• 4 sticks unsalted butter, sliced and softened<br />• 1/4 teaspoon salt<br /><br /><b>1. </b>Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #353535;"><span style="color: white;"><b>2. </b>Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.<br /><b>3. </b>Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.</span><br /><br /><span style="color: blue;"><b>Chocolate glaze </b></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #353535;"><span style="color: white;"><i>Can be made up in advance and kept refrigerated until ready for use. Reheat to pouring consistency</i><br /><br />• 7 oz. chocolate, 65% cacao<br />• 2 tablespoons heavy cream<br />• 10 tablespoons powdered sugar, sifted<br />• 4-5 tablespoons water, warm<br /><br /><b>1. </b>Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then stir mixture to combine. Add confectioner sugar and mix to combine, mixture will clumpy. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Push mixture through a sieve to avoid any clumps <br />Set aside and let sauce cool to warm. </span><br /><span style="color: blue;"><b>Assembly</b></span><br /><span style="color: white;"><b>2. </b>Place frosting in a pastry bag fitted with a round tip. Pipe frosting along the bottomside <br />perimeter of one whoopie cake. Fill center with banana filling. Place a second whoopie cake <br />bottomside down on top of filling. <br /><b>3. </b>Place assembled whoopie pie on a grated rack with a bowl fitted underneath (to catch excess chocolate). Drizzle chocolate glaze on top. Dust top with sprinkles. Place a small dollop of frosting on and garnish with a maraschino cherry. </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"></span>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-30996998496550611842013-09-26T20:48:00.000-07:002014-06-20T20:11:54.862-07:00TAKE A BOOTH SEAT at the food dept.'s American diner. A burger, cherry cola float and would you like fries with that?<br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; 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panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJgx1kb_mqYE607nVxCuNKl4QBA6f9Wh_gfZIEVtpD1hwVsemFqqkWDffb7r4P4ZvgEmwDD1RLs0La6e70-QrSOZPbff82q7NVA_sxjOjm8W9jg7EQJruc3mxhqjvfIxedIp6RqPK6xQ/s1600/Cherrycola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJgx1kb_mqYE607nVxCuNKl4QBA6f9Wh_gfZIEVtpD1hwVsemFqqkWDffb7r4P4ZvgEmwDD1RLs0La6e70-QrSOZPbff82q7NVA_sxjOjm8W9jg7EQJruc3mxhqjvfIxedIp6RqPK6xQ/s1600/Cherrycola.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000; font-size: xx-small;"><b><span lang="EN-US" style="font-family: Georgia;"></span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zbWQAZv3x0cMQs7JugcPd8gz972sZe3R_7lr5oPW6oeR6YUtJGRXNXXQIcgiT986pED0paXzrtyUoTZ7S5_84XgXQX4gdDoMuf-o4G3NFSTxjUTH5LFGtEG2leq8noH30mza3YkkYSQ/s1600/colarecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zbWQAZv3x0cMQs7JugcPd8gz972sZe3R_7lr5oPW6oeR6YUtJGRXNXXQIcgiT986pED0paXzrtyUoTZ7S5_84XgXQX4gdDoMuf-o4G3NFSTxjUTH5LFGtEG2leq8noH30mza3YkkYSQ/s1600/colarecipe.jpg" /></a></div><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfndL-ZUppNeD3NV6NPCyu8hR7GbNqdofsKkAdIzu1D4Si98WUvF0TCATcQVYgPDr_Q9Veo2-MuEORUyrfM18BWfFRmceB_sMXG3c7AguucPxzXaMRgCtIHMeVsJbhZuvFHqiJbf-_lE8/s1600/BurgerA2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfndL-ZUppNeD3NV6NPCyu8hR7GbNqdofsKkAdIzu1D4Si98WUvF0TCATcQVYgPDr_Q9Veo2-MuEORUyrfM18BWfFRmceB_sMXG3c7AguucPxzXaMRgCtIHMeVsJbhZuvFHqiJbf-_lE8/s400/BurgerA2.jpg" width="266" /></a><span style="font-size: xx-small;"></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Tfd’s beef burger with homemade spicy ketchup and mustard mayo</span></b></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Nothing beats a beaut burger! This is our take on what you might find in an American diner. Of course if you want to make it more Aussie you could add beetroot, pineapple and fried egg…</i></span></div><span style="font-family: Georgia,"Times New Roman",serif;">Makes 8 burgers.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 kg freshly minced chuck steak</span></div><span style="font-family: Georgia,"Times New Roman",serif;">• 2 tablespoons Worcestershire sauce</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 1 clove garlic, crushed</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 1 tablespoon finely chopped continental parsley</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• sea salt and freshly ground black pepper, for seasoning</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 8 rashers of streaky bacon</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 1 tablespoon olive oil</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 8 slices Colby cheese </span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• ½ cup whole egg mayonnaise</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 2 tablespoons American mustard</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 8 seeded burger buns, split in half</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 8 oak leaf lettuce leaves, washed</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 2 large vine ripened tomatoes, thickly sliced</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• ½ cup <i>Homemade spicy ketchup</i></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>Combine the mince, Worcestershire sauce, garlic and parsley in a bowl. Using your hands mince the ingredients together and divide onto 8. </span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>2.</b> Gently pass the balls of mince from hand to hand until they form a firm ball. Push the balls down to 2cm thick, season both sides of the patties with salt and pepper and set aside.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>3. </b>Heat a bbq plate or large frying pan and cook the rashers of bacon until browned and crispy, set aside and keep warm.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>4. </b>Add oil to the bbq or pan and cook the burger patties for approximately 5 minutes on each side for medium. Turn and cook for 5 minutes on the other side. Remove and put onto a plate, place a slice of cheese on each patty and lightly cover with foil. Allow to rest in a warm place for five minutes.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>5. </b>While the burgers are resting combine the mayonnaise and mustard in a small mixing bowl, set aside.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>6. </b>Toast the inside of the hamburger buns until golden. Spread the inside of the buns with mustard mayonnaise.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>7. </b>Top the bun base with lettuce, slices of tomato and then the beef patty. Top with a rasher of bacon and Homemade spicy ketchup.</span><span style="font-family: Georgia,"Times New Roman",serif;"> Serve immediately.</span> <br /><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #cc0000;"><i><b>food dept. fact:</b></i> </span>You can make your own chuck steak mince if you like. Trim any sinew from the chuck steak, leaving the fat. The fat will keep the patties juicy, tender and full of flavour. Cut into 2 cm cubes and freeze for 30 minutes. Pulse in your food processor until coarsely minced. More or less depending on how you like your burgers.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><br /></div><br /><div class="MsoNormal"><span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Homemade spicy ketchup</b></span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"></span><i><span style="font-family: Georgia,"Times New Roman",serif;">This makes a delicious spicy ketchup with smokey flavours from the paprika, but you can also use your favourite <span style="mso-spacerun: yes;"> </span>store bought ketchup too.</span></i> <br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;">Makes 800ml.</span> </div><div class="MsoNormal"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;">• 2 tablespoons olive oil</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 1 red onion, finely chopped</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 2 cloves garlic, crushed</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 1 teaspoon ground coriander</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• ½ teaspoon smokey paprika</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• ¼ teaspoon ground cloves</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 2 x 400g cans tomatoes</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 1 large red chilli, seeded and chopped (optional)</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 1 x 140g tub tomato paste </span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• ½ cup brown sugar</span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;">• ¼ cup cider vinegar</span></div><span style="font-family: Georgia,"Times New Roman",serif;">• 1 teaspoon sea salt flakes</span><br /><span style="font-family: Georgia,"Times New Roman",serif;">• 1 bay leaf</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>Heat the oil in a large pot over and medium heat and sauté the onion and garlic <span style="mso-spacerun: yes;"> </span>until transparent but not browned.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>2. </b>Add the ground spices and sauté for 1-2 minutes or until the spices become fragrant. </span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>3. </b>Add the remaining ingredients and stir to combine. Bring to the boil and then reduce to a simmer, cook for 15 minutes or until thickened to a spoonable consistency, remove the bay leaf and discard.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>4. </b>Using a stick blender, blend the ketchup until smooth.<span style="mso-spacerun: yes;"> </span>Pour into sterialzed jars and store in the refrigerator for up to 3 months.</span><br /><div class="MsoNormal"><br /></div></div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzquuJdyoEwDF_iCRyGCMtWolaHU_-YuFpK9brR97qIGTDHwWdK6PAIdjvOpCSWaiolBqNTSazYwBBvpn6DFay9uwQFIQ5Qypi7bZIXp10a7TQ2BqbaXrPyjlF_4PfSFtUHZ0UjwUHN4/s1600/RuebenA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VvVbJkjLhHmEYioxZVfAk-IvgxYXMCKpmPnZzBwISnU2gY0g1mzabOqQ4nGRRa8I6hQzNg5nMhR_BNi1NhvFu5CF7zt3BREZtqG4Lz0clBKUkSGCJVSHVhNnLYjqXHlsTxacRhG-uWI/s1600/PTINSLAY_TFD_AmericanDiner240A.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/AVvXsEg5VvVbJkjLhHmEYioxZVfAk-IvgxYXMCKpmPnZzBwISnU2gY0g1mzabOqQ4nGRRa8I6hQzNg5nMhR_BNi1NhvFu5CF7zt3BREZtqG4Lz0clBKUkSGCJVSHVhNnLYjqXHlsTxacRhG-uWI/s400/PTINSLAY_TFD_AmericanDiner240A.jpg" width="266" /></a></div><br /><br /><br /></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </span><br /><div class="MsoNormal"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Chips cooked 3 times with chipotle, lime and coriander salt. </span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;">These tasty chips may not be the traditional diner frogs legs or French fries, but they are definately might fine! </span></i><br /><span lang="EN-US" style="font-family: Georgia;">Serves 6-8.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 2 tablespoons salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>finely grated rind, 1 lime</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons coriander leaves</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 dried chipotle chilli, or more, to taste</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 kg desiree or bintji potatoes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 litre vegetable oil</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>To make the flavoured salt, preheat the oven to 150</span><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;">°</span>C (300</span><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"></span>F)<span style="mso-spacerun: yes;"> </span>Combine the salt flakes, lime rind, coriander leaves and chipotle chilli on a lined baking tray.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Bake in the oven for 15 minute, turn off the oven and allow to stand in the warm oven until cool.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Remove and discard the stem from the chipotle chilli and place the chilli into a small food processor. Process until finely ground, add the salt, lime and coriander leaves and process until all ingredients are ground together.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Store in a jar until ready to use, keeps for up to 6 months.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>To make the fries, peel the potatoes and cut them lengthways into 1½ cm chips.<span style="mso-spacerun: yes;"> </span>Rinse well in cold water to remove any excess starch, drain and dry with a clean tea towel.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Steam the chips for 15 minutes until the chips are partially cooked. Remove from the steamer, spread onto a lined tray until cool and dry.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>7. </b></span>Heat oil in a wok or large saucepan until 170</span><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;">°</span>C (325F) and fry the chips for 5 minutes, they should not have any colour at this stage. Drain on paper towel.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>8. </b></span>Just before serving reheat the oil to 190</span><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;">°</span>C (375F). Fry the chips in batches until golden brown, drain on paper towel and sprinkle with the chipotle, lime and coriander salt. Serve immediately.</span><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzquuJdyoEwDF_iCRyGCMtWolaHU_-YuFpK9brR97qIGTDHwWdK6PAIdjvOpCSWaiolBqNTSazYwBBvpn6DFay9uwQFIQ5Qypi7bZIXp10a7TQ2BqbaXrPyjlF_4PfSFtUHZ0UjwUHN4/s1600/RuebenA.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzquuJdyoEwDF_iCRyGCMtWolaHU_-YuFpK9brR97qIGTDHwWdK6PAIdjvOpCSWaiolBqNTSazYwBBvpn6DFay9uwQFIQ5Qypi7bZIXp10a7TQ2BqbaXrPyjlF_4PfSFtUHZ0UjwUHN4/s400/RuebenA.jpg" width="266" /></a><br /><div class="MsoNormal"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Reuben sandwich with spicy Russian mayonnaise and dill and garlic pickles</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Makes 8 Reuben sandwiches.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 1 x 1.2kg piece corned beef</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons brown sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons malt vinegar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 onion, halved</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 bay leaf</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>8 peppercorns</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 whole orange</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup whole egg mayonnaise</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 tablespoon chili sauce (vary the quantity to suit your taste and the strength of chilli sauce you have)</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon Worcestershire sauce</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon lemon juice</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 tablespoon finely chopped onion</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>16 slices rye bread, for serving</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>butter, for spreading</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 packet or 400g can sauerkraut, rinsed and well drained</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>8 slices Swiss cheese</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity <i>Dill and garlic pickles</i></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Rinse the piece of corned beef and pat dry with paper towel. Place the meat into a large pot with the brown sugar, malt vinegar, onion, bay leaf , peppercorns and orange. Add enough water to just cover the meat and bring to the boil over a high heat. Reduce the heat, cover and simmer for 1¼ to 1½ hours or until the meat is tender when tested. Remove form the heat and allow the meat to cool in the cooking liquid.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Make the Russian mayonnaise by combining the whole egg mayonnaise with the chilli sauce, Worcestershire sauce, lemon juice and onion, set aside.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Drain the meat, pat dry and remove any fat. Cut the meat into 3-4mm thick slices, set aside.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Spread the rye bread slices with butter on one side. Place half of the bread slices butter side down onto a board and spread with the Russian mayonnaise. Divide the meat slices evenly between the sandwiches top with sauerkraut and Swiss cheese. Spread Russian mayonnaise on the inside of the remaining bread slices and top the sandwiches, butter side out.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Heat a large non-stick frying pan over a medium heat and place the sandwiches into the pan. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Cook for 7-10 minutes each side or until the rye bread has toasted and the filling is hot. Serve with <i>Dill and garlic pickles</i>.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #cc0000;"><i><b>food dept. fact:</b></i> </span></span>Cook the meat the day before to save time. It is also best to have all of the sandwich fillings at room temperature before assembling, this will make sure that you have a piping hot centre in your Reuben sandwich when its cooked.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Dill and garlic pickles</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Makes 2 x 500g jars.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 2 x 250g packets baby cucumber</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• iced water</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 cloves garlic, sliced</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup dill sprigs</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 cups water</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>¼ cup white vinegar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons sugar</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Place the baby cucumbers into a large bowl filled with iced water. Allow the cucumbers to stand for an hour to crisp them so that you get a crunchy pickle.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Drain the cucumbers and pack into sterilized jars with garlic slices and dill sprigs.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Combine the 2 cups water, salt , vinegar and sugar in a large jug, stir until the salt and sugar have dissolved.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Pour into the jars until the cucumbers are covered. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Seal the jars and store in the refrigerator for 1-2 days before eating and then they will keep for 2 weeks in the refrigerator</span></div><br /></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJgx1kb_mqYE607nVxCuNKl4QBA6f9Wh_gfZIEVtpD1hwVsemFqqkWDffb7r4P4ZvgEmwDD1RLs0La6e70-QrSOZPbff82q7NVA_sxjOjm8W9jg7EQJruc3mxhqjvfIxedIp6RqPK6xQ/s1600/Cherrycola.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJgx1kb_mqYE607nVxCuNKl4QBA6f9Wh_gfZIEVtpD1hwVsemFqqkWDffb7r4P4ZvgEmwDD1RLs0La6e70-QrSOZPbff82q7NVA_sxjOjm8W9jg7EQJruc3mxhqjvfIxedIp6RqPK6xQ/s400/Cherrycola.jpg" width="322" /></a><br /><span style="font-family: Georgia,"Times New Roman",serif;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </span><br /><div class="MsoNormal"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Cherry vodka cola float</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">This makes a delicious dessert drink, what a great way to end a fun ‘diner’ meal.</span></i> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 300g fresh or frozen cherries</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 300ml good quality vodka</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• vanilla ice cream</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• cola</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1.</b> Place the frozen cherries into a sterilized jar and pour over the vodka. If the cherries are icey you can give them a quick rinse under cold water to remove any excess ice - you don’t want to water down the vodka. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b>Pour over the vodka and seal the jar, allow to stand in a cool dark place for at least a week, giving the jar a gentle shake every few days.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b>Once the vodka has had a chance to stand for at least a week it is ready to use. Place 2 tablespoons cherry vodka and a few of the cherries into a tall serving glass, add a scoop of ice cream then top with as little or as much cola as you like, we recommend ½ cup.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>4.</b> Give it a gentle stir and serve immediately.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #cc0000;"><i><b>food dept. fact: </b></i></span>We used frozen cherries for this recipe because they are available all year but you can of course use fresh cherries when in season. Pit the cherries or leave them whole and just split them down the side, if you leave the pit in, it will give the vodka a slightly bitter, nutty flavour.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style><br /><div class="MsoNormal"><br /></div><span style="font-size: small;"></span><br /><div class="MsoNormal"><br /></div></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-67400642788432402262013-09-12T18:22:00.000-07:002014-06-20T20:11:54.964-07:00SHARE DESSERT - One more recipe for you to share with friends this weekend<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0IPk-jrpS1moZysDtFB-_rJz8IvxYqRZhKBo6N9QgUHlWagodMUUprXmeCH4hari1tBxtblF94oRCuWgPd5vLHtN5KoG7sykVUv5iK-IiuytvfLdGOy80yS7vN6mRI5vjDmzqOPY6hk/s1600/TFD_SharedTable235A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0IPk-jrpS1moZysDtFB-_rJz8IvxYqRZhKBo6N9QgUHlWagodMUUprXmeCH4hari1tBxtblF94oRCuWgPd5vLHtN5KoG7sykVUv5iK-IiuytvfLdGOy80yS7vN6mRI5vjDmzqOPY6hk/s1600/TFD_SharedTable235A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnWk24rR7QfCW-EPJR1EpyXX8weq1TOwScC_MuZBTzB7GPrm4QrTAJG5Xqfw97lTQyKzrNrd44orKSi26NmntxHIMLUfoJZGImnxFpfd0hMgjbQnPFyN-mLOy4KyjnMf8lnKxlsVSnw4/s1600/TFD_SharedTable233A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnWk24rR7QfCW-EPJR1EpyXX8weq1TOwScC_MuZBTzB7GPrm4QrTAJG5Xqfw97lTQyKzrNrd44orKSi26NmntxHIMLUfoJZGImnxFpfd0hMgjbQnPFyN-mLOy4KyjnMf8lnKxlsVSnw4/s1600/TFD_SharedTable233A.jpg" /></a></div><br /><br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; 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mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><div class="MsoNormal"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Baked rhubarb served with macadamia crumble and vanilla ice cream</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Serves 8</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 3 bunches rhubarb (approximately 1.5kg), trimmed and cut on the diagonal into 10cm pieces</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup raw sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup apple juice</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 vanilla pod, scraped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup macadamia nuts, roughly chopped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup shredded coconut</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup brown sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>40 g butter, room temperature</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup plain flour </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon ground cinnamon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>vanilla ice cream, for serving</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Preheat the oven to 180C (360F). Spread the rhubarb pieces evenly over the base of 2 large baking dishes, sprinkle the raw sugar and apple juice evenly between the 2 trays. Add half of the vanilla pod and seeds to each tray and give them a gentle stir.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>2.</b> Loosely cover with foil and set aside.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>To make the crumble, combine the nuts, coconut, brown sugar, butter, flour and cinnamon in a medium mixing bowl, rub together gently with your finger tips and then sprinkle over a lined baking tray.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Place the rhubarb and crumble trays into the oven and cook for 15-20 minutes. The rhubarb should be tender but not falling apart and the crumble should be golden brown.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Serve the rhubarb and its syrup piled into a serving dish, the crumble on the side and a tub of the best quality vanilla ice cream. Let your guests assemble their own deconstructed rhubarb crumble with ice cream.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><i><span style="color: #45818e;"><b>food dept. fact:</b></span></i>Any left over crumble can be stored in an airtight container in the pantry for up to a month. Why not try stirring it through softened ice cream and serve with caramelized apples for another great winter dessert.</span></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-50152031392400470912013-08-28T03:33:00.000-07:002014-06-20T20:11:54.908-07:00A SHARED TABLE - the food dept. take inspiration from the farmers market to create a gorgeous menu for your family and friends to share.<br /><div class="MsoNormal"><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b> </b></span></span> </span></i></span></span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjVvBRWpqJZtHhkfPLvwNryzEGZ2BHFdMXz5dpkWy_XQ0l8TzWk3om-xudfEQTO29xrtAnRKRt2HSDdWRJ5OWm20nHElAIF2AFhGXF8jpLSmbZL0_077FjU5fO790LImmVwQDxji5YGY/s1600/TFD_SharedTable225A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjVvBRWpqJZtHhkfPLvwNryzEGZ2BHFdMXz5dpkWy_XQ0l8TzWk3om-xudfEQTO29xrtAnRKRt2HSDdWRJ5OWm20nHElAIF2AFhGXF8jpLSmbZL0_077FjU5fO790LImmVwQDxji5YGY/s1600/TFD_SharedTable225A.jpg" /></a></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>Great food starts with good fresh produce. Here at the food dept., we are committed to using the best produce we can find locally, often, it comes from a farmers market. Avid market goers, Sally and Anne Marie, are regulars at the Lane cove farmers market, so when Lisa from your local markets approached the food dept. to collaborate, we simple had to do a food feature on winter vegetables.</i></span></span></div><div style="text-align: center;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>Shopping at a local food market is one of life's simple pleasures, the colour, the aroma, the buzz of the markets are absolutley addictive and buying food directly from a grower is terribly satisfying. It is also an inexpensive way to experiment with a seasonal vegetable, fruit or herb you may not have tried before. </i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i>With a box of amazing fresh vegies, Sally set about creating a lunch menu for you to simple plate up and put on a table to share with your family and friends. </i></span>This weekend why not head to your local market, have a chat to a stall holder, find our more about what you are buying and enjoy cooking with the food dept.</i></span></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">the food dept.'s</span></b></span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Shared table menu</span></b><span style="color: #45818e;"><b> </b></span></span></span></span></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>• </b></span></span></span></span></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>Spinach soup with crispy prosciutto and toasted sourdough crumbs</b></span></span></span></i></span></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>• </b></span></span></span></span></span></div><div style="text-align: center;"><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US">Roasted spiced pumpkin with tahini lemon dressing<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b> </b></span></span></span></span></span></span></b></span></span></i></span></div><div style="text-align: center;"><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>• </b></span></span></span></span></span></span></b></span></span></i></span></div><div class="MsoNormal" style="text-align: center;"><div><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US">Slow roasted balsamic lamb shanks with cauliflower puree<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b> </b></span></span></span></span></span></span></b></span></span></i></span></div><div><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>• </b></span></span></span></span></span> </span></b></span></span></i></span></div></div><div style="text-align: center;"><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US">Winter leaf and apple salad with crispy quinoa and cider vinegar Dijon dressing</span></b></span></span></i></span></div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvheRqv5B3-DiIX8pHeRlHHd7qhTsRjQX5hp3ndeu12Lh_50wV0pqMkr0WUQUaS3U5-fPFBdjrP-F8b_tp-ZHtZFY5iOEVNHnv5V4ZpJuLcK_yEd3WE0DFGrYj7CR2gOvIS3IDXcs1WCU/s1600/TFD_SharedTable226A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEq4Qs6VX3ji3R3ve4LDOA1MiyHpCiJ2TjMWHFvD3TbSU8LxIKWsIHonI8CiQAX2qUoeqW8udV15mu94p2xyduKBYBKP7ugt7AEVyZaGhl6JYYWT_VP51MGMzS5CCc4YYfVe_wNzgn6c/s1600/TFD_SharedTable230A.jpg" /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvheRqv5B3-DiIX8pHeRlHHd7qhTsRjQX5hp3ndeu12Lh_50wV0pqMkr0WUQUaS3U5-fPFBdjrP-F8b_tp-ZHtZFY5iOEVNHnv5V4ZpJuLcK_yEd3WE0DFGrYj7CR2gOvIS3IDXcs1WCU/s1600/TFD_SharedTable226A.jpg" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XG12zTuwYUt4VreuhLXQ1r4Z0pgrADOeavUrVMYmDlwF5M1pFN_whyphenhyphenbJv263mfenBVn-t4OzuBc_WLvN-6DYVKQT6VsbmhJbE4dWHnchwGXkrkoeiYXkFlKQP2s-Ki67jATk40AyWLg/s1600/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XG12zTuwYUt4VreuhLXQ1r4Z0pgrADOeavUrVMYmDlwF5M1pFN_whyphenhyphenbJv263mfenBVn-t4OzuBc_WLvN-6DYVKQT6VsbmhJbE4dWHnchwGXkrkoeiYXkFlKQP2s-Ki67jATk40AyWLg/s1600/pumpkin.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5U3OYGMQB6hUBN8yoo3lN8Lt6X5ySyS3fF0avT7lxmSFyGGiZLTzU3aiI8R-XOiNn5E7BWB_vXnBY8yD17rCgW806EngqXPFYA1C3z-AiAlrsXOsR1HCdkLAR5K-FjhYg_PH4XEpisE/s1600/TFD_SharedTable227A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5U3OYGMQB6hUBN8yoo3lN8Lt6X5ySyS3fF0avT7lxmSFyGGiZLTzU3aiI8R-XOiNn5E7BWB_vXnBY8yD17rCgW806EngqXPFYA1C3z-AiAlrsXOsR1HCdkLAR5K-FjhYg_PH4XEpisE/s1600/TFD_SharedTable227A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpR3trjKdSwF8huKEHSNUi4WDlWvStPPYCIoJ2BearmiUul4omviDwiT4E0VLkDswcA2bvaMICvScPwswrDBYkdxKs91rslxYTJXW4m9AY7MizJ2xMcsejxYBItkoXkj5PvoPeIU5eGLE/s1600/TFD_SharedTable232A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpR3trjKdSwF8huKEHSNUi4WDlWvStPPYCIoJ2BearmiUul4omviDwiT4E0VLkDswcA2bvaMICvScPwswrDBYkdxKs91rslxYTJXW4m9AY7MizJ2xMcsejxYBItkoXkj5PvoPeIU5eGLE/s1600/TFD_SharedTable232A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4FsJwUlN25bdLL8UYQUv4DxP-LB7svtp7d4F-u_aw3YjiGU-aYCizKuIEjp_PQA-UwH2zYEtZZCkbN8YZOHwuUq9TW8zX1rHoS-8Gw2W96GJHvHDOUm2iqK5hJcNRe1J0ziNORMllMmE/s1600/TFD_SharedTable236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4FsJwUlN25bdLL8UYQUv4DxP-LB7svtp7d4F-u_aw3YjiGU-aYCizKuIEjp_PQA-UwH2zYEtZZCkbN8YZOHwuUq9TW8zX1rHoS-8Gw2W96GJHvHDOUm2iqK5hJcNRe1J0ziNORMllMmE/s640/TFD_SharedTable236.jpg" height="640" width="426" /></a></div><div class="MsoNormal"><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b>Spinach soup with crispy prosciutto and toasted sourdough crumbs</b></span></span></span></div><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 6-8</span></span><br /><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 tablespoon olive oil</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 150g thinly sliced prosciutto, roughly torn</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 40g butter</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 2 leeks, trimmed, cleaned and thinly sliced</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 brown onion, finely diced</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 4 cloves garlic, crushed</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 2 large bunches (approximately 750g) English spinach, trim off roots and rinse</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 litre chicken stock</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 cup pouring cream</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 quantity <i>Toasted sourdough crumbs</i></span></span><br /><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b></span>Heat the olive oil in a large saucepan and fry the pieces of prosciutto until brown and crispy, drain on paper towel and set aside for serving.</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b></span>Add the butter to the pan and sweat down the leeks, onion and garlic over a low heat <span style="mso-spacerun: yes;"> </span>for 10 minutes or until very soft.</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span>Add the spinach and stock and bring to the boil. Cook for 5 minutes until the spinach has wilted down and is cooked.</span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>4. </b></span>Using a stick blender, blend the spinach into a puree and add the cream. </span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>5. </b></span>Season to taste and bring back to a simmer before serving topped with the crispy prosciutto and Toasted sourdough crumbs.</span></span><br /><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b>Toasted sourdough crumb</b></span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 clove garlic</span></span></span></div><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 tablespoon olive oil</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 4 slices wholegrain sour dough</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• salt flakes, to taste</span></span></span><br /><br /><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b></span>Preheat the oven to 200C. Place the peeled garlic clove in the bowl of a processor and blitz until finely chopped.</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b></span>Add the remaining ingredients and blitz until the bread is a rough crumb.</span></span></span><br /><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span>Spread onto a baking tray and bake for 5-7 minutes or until golden and crisp. Use as required.</span></span></span><br /><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span style="color: #45818e;"><b>Thank you: </b></span><a data-hovercard="/ajax/hovercard/page.php?id=321113608992&extragetparams=%7B%22directed_target_id%22%3A0%7D" href="http://www.facebook.com/KitchenAidAusNZ." target="_blank">KitchenAid</a> supplied us with a hand blender which we used to prepare this soup.</span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><br /></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Roasted spiced pumpkin with tahini lemon dressing</span></b></span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">This is a warming winter vegetable accompaniment or try it served on a bed of greens to turn a salad into a meal or see the food dept. tip below and use it to top a pizza.</span></i></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Serves 8.</span></span></span> </div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 2 tablespoons olive oil</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 cloves garlic, peeled</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon salt flakes</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons coriander seeds</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon cumin seeds</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon chilli flakes, or to taste</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon sumac</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 kg winter pumpkins any variety you like, cut into uniform wedges, seeds removed</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¾ cup natural yogurt</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 tablespoons unhulled tahini</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>juice 1 lemon</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons honey</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>salt flakes and freshly ground black pepper, to taste</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 -2 tablespoons water</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>½ cup coriander sprigs</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span><span lang="EN-US"> </span> </span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b>Preheat the oven to 190C (375F). Combine the olive oil, garlic, salt and spices in a food processor and process until spices are crushed and garlic is chopped.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b>Spread the oil and spice mix evenly over the wedges of pumpkin and arrange in a single layer in a large baking dish.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span></span>Bake for 30-40 minutes or until the pumpkin is tender when tested.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>4. </b></span></span></span>While the pumpkin is baking combine the yogurt, tahini, lemon juice, honey and salt and pepper in a bowl, whisk to combine. The tahini may thicken the yogurt, use the water to thin to a drizzling consistency.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>5. </b></span></span></span>Once the pumpkin is cooked arrange on a serving platter and drizzle with the tahini dressing, sprinkle over the coriander sprigs. Serve warm or at room temperature.</span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #134f5c;"><br /></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="color: #45818e;"><i><b>food dept. fact:</b></i> </span><span style="color: white;">Sally had some of this divine pumpkin left over – hard to believe! So she made pizza by sprinkling a pizza base with small chunks of pumpkin, some goats feta and a drizzle with olive oil. Bake in a hot oven and once cooked spoon on some of the tahini dressing and top with coriander!</span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Slow roasted balsamic lamb shanks with cauliflower puree</span></b></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US">Serves 8.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><br /></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US">• ¼ cup seasoned plain flour</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>8 lamb shanks, French trimmed</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>2 tablespoons olive oil</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>20g butter</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>16 eschallots, peeled</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>2 bunches fresh garlic bulbs, trim the stems and halve horizontally</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>2 cups red wine</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>¾ cup balsamic vinegar</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>1 cup beef stock</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>¼ cup tomato paste</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>2 tablespoons brown sugar</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>6 sprigs rosemary</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US">• </span>1 qty <i>Cauliflower puree</i></span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><br /></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US"><b>1. </b></span>Preheat the oven to 150C (300F). Place the seasoned flour on a plate and coat the lamb shanks.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US"><b>2. </b></span>Heat the oil in a large, shallow, oven proof, casserole dish over a medium heat and brown the lamb shanks a few at a time until they are evenly browned. Set aside.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span></span>Reduce the heat and add the butter to the casserole dish. Once the butter has melted add the eschallots and cook for 5 minutes until they have a little colour and begin to soften.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>4. </b></span></span></span>Add the lamb shanks back to the casserole and add the garlic bulbs. Pour over the red wine, balsamic vinegar and beef stock.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>5. </b></span></span></span>Gently stir through the tomato paste, brown sugar and rosemary sprigs.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US">Bring to the boil over a high heat. Once boiling, remove from the heat and cover the casserole with the lid. Place in the oven and cook for 1 hour, remove from the oven and turn the lamb shanks, return to the oven and cook for another 1 hour or until the lamb is tender.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>6. </b></span></span></span>Once the lamb is cooked check the consistency of the sauce, if it’s too thin, remove the lamb and eschallots, keep warm, then simmer the sauce over a medium heat until <span style="mso-spacerun: yes;"> </span>it reduces to the desired consistency.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><span lang="EN-US">Serve with Cauliflower puree.</span></span></span></span></div><div class="MsoNormal"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span lang="EN-US"><i><b>food dept. fact:</b></i></span></span><span lang="EN-US"> <span style="color: white;">Any left over lamb can be pulled from the bone, shredded and tossed with the sauce through some torn fresh pasta sheets or pappadelle. </span></span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Cauliflower puree</span></b></span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 head cauliflower, approximately 1kg, cut into even size flowerets, 3-4cm</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1/3 -1/2 cup cream</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>20g butter</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon salt flakes</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>1. </b></span></span>Steam the cauliflower for 20 minutes or until very tender.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>2. </b></span></span>Place into a blender with 1/3 cup cream, butter and salt.<span style="mso-spacerun: yes;"> </span>Carefully blend the cauliflower until very smooth, being careful with blender as the cauliflower will be hot and can cause the lid of the blender to pop off and hot cauliflower to spray everywhere. To avoid this let it cool slightly and then hold the lid of the blender on with a tea towel and turn it from low to high very slowly.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span>Adjust the thickness of the puree with extra cream if needed, it should the consistency of mashed potato.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Winter leaf and apple salad with crispy quinoa and cider vinegar Dijon dressing</span></b></span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">This salad looks beautiful served on one large platter or try serving individual bowls of salad in a selection of<span style="mso-spacerun: yes;"> </span>pretty side dishes.</span></i></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Serves 8.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ½ cup multi coloured quinoa</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¾ cup water</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>pinch salt</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 tablespoons olive oil</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1/3 cup extra virgin olive oil</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¼ cup cider vinegar</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons Dijon mustard</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon honey</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>salt flakes and freshly ground black pepper, to taste</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>3 witlof, broken into individual leaves</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 small radicchio, broken into pieces</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 handfuls wild rocket</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 gala apples or any other red winter apples</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>½ bunch continental parsley, broken into springs</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>1. </b></span></span></span>Place the quinoa, water and salt in a saucepan and simmer for 15 minutes. Drain any excess water from the quinoa. (see The Food Dept. tip below)</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>2. </b></span></span></span>Heat the oil in a large frying pan over a medium high heat and fry the quinoa for 7-8 minutes until golden brown and crispy, it will crackle as it cooks. Remove from the frying pan and allow to cool.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span></span>Combine the extra virgin olive oil, cider vinegar, Dijon mustard, honey and salt and pepper in a jar and shake to combine the dressing, set aside.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>4. </b></span></span></span>Arrange the winter greens – witlof, radicchio and rocket, on a serving platter.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>5. </b></span></span></span>Core the apples and cut into slices toss with 1 tablespoon of the dressing to prevent browning and then arrange over the greens. Sprinkle over the quinoa and top with a scattering parsley sprigs and a drizzle of the dressing, serve immediately.</span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><i><span style="color: #45818e;"><b>food dept. fact:</b></span></i><span style="color: white;">When cooking quinoa to fry, use much less water than you normally would to cook it, that way it dries out more quickly when you fry it and becomes crispy – Yum!</span></span></span></span></div></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>Thank you</b></span> <span style="color: white;">to Lisa from<a href="http://yourlocalmarkets.com.au/" target="_blank"> your local markets</a> for being so wonderfully helpful and delightful to work with. </span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><br /></span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Most of our beautiful produce came from one of the Lane cove market stallholders Rita’s Farm Fresh Produce. Rita and her family have a farm in Kemp's creek and every Sunday they deliver and sell wonderful fresh organic produce to the market. Anne Marie has watched their produce grow and change with the seasons, but one thing is for sure, their kale is always available and is fresh and beautiful every week.</span></span></span></div><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://www.facebook.com/pages/Ritas-Farm-Fresh-Produce/148296498569296" target="_blank">Rita’s Farm Fresh Produce </a></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><br /></span></span></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-72607130619974914192013-07-20T17:41:00.000-07:002014-06-20T20:11:54.972-07:00DOUGHNUTS – the food dept. bring you more of what you love, 4 more fabulous doughnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1WI4QuAosaGaynJt4YNdZWBqIQOelr3dtmbBqfqVehxiYMOZ1OqieTtMz9Q2B33LnhYaoWEi0hSqXYuqH3z50D8hRQJyAL4jQTVRx1HDxQbaL4Y17-7peIJG3Q7Rir2ZSTeaICQMPec/s1600/donutopener.jpg" style="margin-left: 1em; 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float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzCt3oC8JqzbNbDxxlj-zi7a-UJw7OISjxxH_u_i7_gJHXkXsWv6natsm-1JKIV28VjBtJHlkObQsbXmUw1TzySUofKvtbmRrf0_kCrQ8-iTxA0mh2cChFzYhKLIJ5F56HmpVfj2Fm0k/s400/PT_20130514_TFD_DONUTS+0236+1.jpg" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuX72DCl-yTzaK6XG1_MP4kVMzCobcOh0k2jt8DosbXWQ3Pi6z_x7hR5cJ2DXa5FqSAZZHy74zMjY3oVdau0AuXhLZDfpfj23oSTkrNlQvZZ5QAGF87av85Fn3NVslGma9IwhG-uu8GWk/s1600/PT_20130514_TFD_DONUTS+0159A.jpg" style="margin-left: 1em; margin-right: 1em;"><style><!-- /* Font Definitions */ @font-face {font-family:Arial; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536859905 -1073711037 9 0 511 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style></a><span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;"><span style="color: #073763;"><span style="font-size: xx-small;"><b><span style="font-size: xx-small;"><b><span style="font-size: xx-small;"><b>::::</b></span></b></span>::::</b></span><span style="font-size: xx-small;"><b><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>::::::</b></span><span style="font-size: xx-small;"><b>:::::</b></span><span style="font-size: xx-small;"><b>::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::::</b></span></span> </span></b></span></span><br /><div class="MsoNormal"><span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Chocolate sprinkle doughnuts</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;"> A luscious shiny glaze and the crunch of homemade sprinkles on top of a fluffy light doughnut, </span></i><i><span lang="EN-US" style="font-family: Georgia;"><i><span lang="EN-US" style="font-family: Georgia;">you won't be able to stop at one -</span></i> Mmmmmm</span></i> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes approximately 12.</span> </div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 3 teaspoons instant dry yeast</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 cups plain flour and a little extra for rolling</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 tablespoons caster sugar</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>¼ teaspoon salt</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2/3 cup warm milk</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 eggs, at room temperature</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>60g unsalted butter, at room temperature, diced</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>vegetable oil, for deep frying</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 quantity <i>Dutch cocoa glaze</i></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 quantity<i> Chocolate sprinkles</i></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Place the yeast, flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook and gently mix to combine. </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>2. </b></span></span></span>Add the milk and eggs and beat to form a soft dough. With the mixer running drop in the butter, a few cubes at a time and beat until all of the butter has been added and is well combined into the yeast dough. The dough will be soft but should not be so sticky that you can’t roll it out.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>3. </b></span></span></span>Remove the dough from the mixer and place into a lightly oiled bowl, cover with a clean tea towel and allow the dough to prove in a warm place for 45 minutes or until it has doubled in size. The dough can be allowed to stand overnight in the refrigerator and you can make fresh doughnuts to order in the morning! The refrigerator slows the proving process.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>4. </b></span></span></span>Turn the dough out onto a lightly floured bench and give it a gentle knead. Roll out to 1 ½ cm thickness and cut approximately 12 rounds of dough with a 7cm cutter. Then using a 2cm cutter, cut the holes out of the doughnuts. Gently reroll the excess and cut out more doughnuts. Place onto a tray lined with baking paper, cover with a clean tea towel and set aside in a warm place for 45minutes or until they have doubled in size.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>5. </b></span></span></span>Heat the vegetable oil in a large open pot, I find a wok works well, to 180C. Carefully lower the doughnuts into the oil and fry for 2-3 minutes each side until golden brown. </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>6. </b></span></span></span>Using a slotted spoon lift the doughnuts from the hot oil, drain on absorbent paper. Place onto a cake cooler lined with baking paper.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>7. </b></span></span></span>Once cool dip the doughnuts half way into the chocolate glaze and then turn glaze side up and top with the Chocolate sprinkles.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>8. </b></span></span></span>Allow the glaze to set and then serve. These will keep for a day but best eaten the day they are made.</span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #073763;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span lang="EN-US">Dutch cocoa glaze </span></b></span></span></span></div><div class="MsoNormal"><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 cups sifted icing sugar</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ cup Dutch cocoa powder</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>¼ cup milk or water</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 teaspoon pure vanilla essence</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>1. </b></span>Sift the icing sugar and cocoa into a mixing bowl; gradually add the combined milk and vanilla essence. Beat well to a smooth consistency. Use as required.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>2. </b></span></span></span>If the icing is allowed to stand for too long it may harden, add a little more milk and beat again until smooth.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="color: #073763;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span lang="EN-US">Chocolate sprinkles</span></b></span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">the food dept. made chocolate flavoured sprinkles but you can make </span></i></span><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">your own sprinkles in </span></i></span>plain white and colours to suit whatever it is your making. You will need to start at least 24 hours before you need to use them. If you’re concerned about artificial colours try naturally colouring you own sprinkles with beetroot, spinach or carrot juice.</span></i></span> </div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 cup royal icing mix (available at the supermarket or specialty cake decorating stores)</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• ¼ cup Dutch cocoa</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 teaspoon vanilla essence</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 tablespoon water</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b></span>Sift the royal icing mixture and cocoa into a bowl. </span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>2. </b></span></span>Add the vanilla and then the water a little at a time until you reach a piping consistency.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>3. </b></span></span>Place the icing mixture into a piping bag fitted with a plain, fine nozzle.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>4. </b></span></span>Line a baking tray with paper, pipe lines of icing the length of the tray. The easiest way to get them straight is to touch the icing nozzle onto the baking paper, squeeze out the icing and then lift it up and along the length of the tray, let the icing fall onto the tray in a straight line. Stop squeezing at the end of the tray and the icing will fall away from the nozzle. </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>5. </b></span></span>Allow to dry for 24 hours and then break into the required lengths, short or long, whatever takes your fancy.</span></span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi655CWNzN4cCzbyTYwHkauNx4MYyjfQGfOfqy_7KmEJ7geazg_NOmYQOrfhqBnPiMFLTDIo17nC9ure0yWqSYV4HvG4Qxmw0DJxz0U1yVqiwYXfUbOFiqsv4HUinGsJKs0Ue6BxPtXYGY/s1600/PT_20130514_TFD_DONUTS+0163A.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/AVvXsEi655CWNzN4cCzbyTYwHkauNx4MYyjfQGfOfqy_7KmEJ7geazg_NOmYQOrfhqBnPiMFLTDIo17nC9ure0yWqSYV4HvG4Qxmw0DJxz0U1yVqiwYXfUbOFiqsv4HUinGsJKs0Ue6BxPtXYGY/s400/PT_20130514_TFD_DONUTS+0163A.jpg" width="266" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color: #073763;"><span style="font-size: xx-small;"><b><span style="font-size: xx-small;"><b>::::</b></span><span style="font-size: xx-small;"><b><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: xx-small;"><b><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::</b></span><span style="font-size: xx-small;"><b>::::::</b></span><span style="font-size: xx-small;"><b>:::::</b></span><span style="font-size: xx-small;"><b>::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: xx-small;"><b>:::::</b></span><span style="font-size: xx-small;"><b>:::::::::::::::::::</b></span></span><br /><span style="color: #073763;"><span style="font-size: x-large;"> <style><!-- /* Font Definitions */ @font-face {font-family:Arial; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536859905 -1073711037 9 0 511 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style><b><span lang="EN-US" style="font-family: Georgia;">Honey bombolini with vanilla bean custard</span></b></span></span><br /><div class="MsoNormal"><style><!-- /* Font Definitions */ @font-face {font-family:Arial; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536859905 -1073711037 9 0 511 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> </div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><i>These doughnuts use a sweet yeast dough made with honey instead of sugar. The honey helps the yeast to prove and gives them a delicious flavour. They are cut into small rounds and once cooked they are rolled in icing sugar and then a slit is cut on the side and filled with custard.</i></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;">Makes approximately 24. </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>3 teaspoons instant dry yeast<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>2 1/3 cups plain flour and a little extra for rolling</span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>¼ teaspoon salt</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>2 tablespoons honey</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>½ cup warm milk</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>2 eggs, at room temperature</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>60g unsalted butter, at room temperature, diced</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>vegetable oil, for deep frying</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>icing sugar for rolling</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>1 quantity <i>Vanilla bean custard</i><span style="mso-tab-count: 1;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-tab-count: 1;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>Place the yeast, flour and salt in the bowl of an electric mixer fitted with a dough hook and gently mix to combine.<b> </b></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b>2. </b>Add the honey, milk and eggs and beat to form a soft dough. With the mixer running drop in the butter, a few cubes at a time and beat until all of the butter has been added and is well combined in the yeast dough. The dough will be soft but should not be so sticky that you can’t roll it out.</span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>3. </b></span>Remove the dough from the mixer and place in a lightly oiled bowl, cover with a clean tea towel and allow the dough to prove in a warm place for 45 minutes or until it has doubled in size. The dough can be allowed to stand overnight in the refrigerator and you can make fresh doughnuts to order in the morning! The refrigerator slows the proving process.</span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>4. </b></span></span></span>Turn the dough out onto a lightly floured bench and give it a light knead. Roll out to 1 ½ cm thickness and cut approximately 24 rounds of dough with a 3 ½ cm cutter. Gently reroll the excess dough and cut out more bombolini. Place onto a tray lined with baking paper and set aside in a warm place for 45 minutes or until they have doubled in size.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>5. </b></span></span></span>Heat the vegetable oil in a large open pot, I find a wok works well for deep frying and using a thermometer heat the oil to 180C (360F). Carefully lower the bombolini into the oil and fry for 2-3 minutes each side until golden brown. </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>6. </b></span></span></span>Using a slotted spoon lift the bombolini from the hot oil and drain on absorbent paper, toss in the icing sugar until well coated. </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>7. </b></span></span></span>Cut a slit across the middle of each bombolini and pipe in some of the vanilla bean custard. Sprinkle with extra icing sugar and serve. Best eaten on the day they are made but they can be served the following day. </span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Vanilla bean custard</span></b></span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>1 cup milk</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>1 vanilla bean pod, split </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>3 egg yolks</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>3 tablespoons caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>2 tablespoons plain flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>½ cup double cream</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Place the milk and vanilla pod in a medium saucepan over a low heat and bring to a simmer. Combine the egg yolks, sugar and flour in a medium bowl and whisk until light and creamy. Gradually drizzle in the hot milk while whisking the egg mixture. Once all of the milk has been added to the egg yolks return to the saucepan over a low heat and stir until the custard has thickened, 2-3 minutes. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Remove from the heat and transfer for a medium bowl, cover the surface of the custard with plastic wrap to prevent a skin from forming and cool. Once cold fold through the double cream.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Spoon into a piping bag fitted with a plain nozzle and use as required.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQRntAFhe5mnDw-iVYH0rFapGwPEnL8-wic1zgtj5MtYv3K2d4JwyVID4OSQut73I4iovZSsgO9K1OwPsEjYtHnxRweZesbRQ0ZeMHp32KQnPfTlxn0CWEFr-9uQwCGXfGY5ZQ67u9Yk/s1600/jamsingle.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/AVvXsEiXQRntAFhe5mnDw-iVYH0rFapGwPEnL8-wic1zgtj5MtYv3K2d4JwyVID4OSQut73I4iovZSsgO9K1OwPsEjYtHnxRweZesbRQ0ZeMHp32KQnPfTlxn0CWEFr-9uQwCGXfGY5ZQ67u9Yk/s400/jamsingle.jpg" width="267" /></a></span></span></div></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span> <style><!-- /* Font Definitions */ @font-face {font-family:Arial; 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mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><div class="MsoNormal"><span style="color: #073763;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Rhubarb and vanilla jam berliners</span></span></b></span></span></div><style><!-- /* Font Definitions */ @font-face {font-family:Arial; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536859905 -1073711037 9 0 511 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --></style> <br /><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;">Berliners are pillowy soft doughnuts without a hole filled with a delicious sweet jam, custard or cream. We have filled ours with Rhubarb and vanilla jam. Believed to have originated in Germany there are many variations of this type of doughnut from around the world. The best known is probably the American jelly doughnut or what Aussies call a jam doughnut.</span></i></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Makes approximately 10-12.</span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia;"> </span></i><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 2;"> </span></span> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 3 teaspoons instant dry yeast</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 cups plain flour and a little extra for rolling</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 tablespoons caster sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>¼ teaspoon salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2/3 cup warm milk</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 eggs, at room temperature</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>60g unsalted butter at room temperature, diced</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>vegetable oil, for deep frying</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>extra, caster sugar for rolling</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 cup <i>Rhubarb and vanilla jam </i>or you own favourite store bought jam</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Place the yeast, flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook and gently mix to combine. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b></span>Add the milk and eggs and beat to form a soft dough. With the mixer running drop in the butter, a few cubes at a time and beat until all of the butter has been added and is well combined in the yeast dough. The dough should be soft but not so sticky that you can’t roll it out.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b></span>Remove the dough from the mixer and place in a lightly oiled bowl, cover with a clean tea towel and allow the dough to prove in a warm place for 45 minutes or until it has doubled in size. The dough can be allowed to stand overnight in the refrigerator and you can make fresh doughnuts to order in the morning! The refrigerator slows the proving process.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b></span>Turn the dough out onto a lightly floured bench and give it a light knead. Roll out to 1 ½ cm thickness and cut rounds of dough with a 7cm cutter. Gently reroll the dough and cut more berliners. Place on a tray lined with baking paper and set aside in a warm place for 45 minutes or until they have double in size.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b></span>Heat the vegetable oil in a large open pot, I find a wok works well for deep frying and using a thermometer heat the oil to 180C (360F). Carefully lower the doughnuts into the oil and fry for 2-3 minutes each side until golden brown. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>6. </b></span>Using a slotted spoon lift the doughnuts from the hot oil , drain on absorbent paper and toss in the extra caster sugar until well coated. Place onto a cake rack lined with baking paper.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>7. </b></span>Using a narrow pointed knife cut a slit into the side of the doughnuts to create a pocket for the jam. Warm the jam slightly in the microwave and place into a piping bag with a plain nozzle and pipe into the slit in the side of the doughnut. Serve warm.</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br /><div class="MsoNormal"><br /></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><span style="color: #073763;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Rhubarb and vanilla jam</span></b></span></span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;}</style><i><span lang="EN-US" style="font-family: Georgia;">This recipe uses jam sugar, which you can buy in the supermarket. It has the pectin, which sets the jam, already added to the sugar. This ensure that the jam will set every time even when you are using fruits low in pectin, like rhubarb. It also means that the fruits are not cooked for a long time, making sure they keep their vibrant colour and fresh fruity taste.</span></i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 500g rhubarb, trimmed and finely sliced</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• ¼ cup water</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 2 x 125g punnet raspberries</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• vanilla bean, scrape the seeds and reserve both </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 750g jam sugar</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Place the rhubarb and water in a large open pot and bring to a rapid simmer, cook for 5 minutes stirring occasionally to break up the rhubarb. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Once the rhubarb is pulpy stir in the raspberries and give a quick wiz with a stick blender to break them up. Stir through the jam sugar over a low heat until the sugar has completely dissolved.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Increase to a rapid boil and cook for 4 minutes or until the jam wrinkles when tested on the back of the spoon. Using the jam setter ensures the jam will set every time. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Pour into sterilized jars and seal. Use as required.</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-50508668744413191702013-06-23T06:37:00.000-07:002014-06-20T20:11:54.913-07:00SUGAR - the food dept.'s Sally Courtney revamps the humble doughnut and creates a variety of different recipes for every sweet tooth. Not to name any names, but our food photographer adores doughnuts and you will too!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl45RcQNnvRCdfP8sRE3d5i37i91jn9H8GzzCOxQXBnX0g4tikh31fE0DaIgP2vQPGNGetPwAMsRVpvHemRXFzTlAF7UNqqCxWx1JXcmoCjjxHyA_bpgjwoRF7_kUAKtwDjflUiAfxp3Q/s1600/DPSopener4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl45RcQNnvRCdfP8sRE3d5i37i91jn9H8GzzCOxQXBnX0g4tikh31fE0DaIgP2vQPGNGetPwAMsRVpvHemRXFzTlAF7UNqqCxWx1JXcmoCjjxHyA_bpgjwoRF7_kUAKtwDjflUiAfxp3Q/s1600/DPSopener4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJzn00XuuH5JUuO8_2n-NPIzOkweslyHptDaCWgVgS9gOWEx3g3fSwOzxZsipa7IGORPgWPuLuK2unqkdy4rjqfR2o_VjMqeob7ZmqevGFr9dJtUk65WspQOCwFK-U06KbE3N6qQBuBc/s1600/molten.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div><div class="MsoNormal" style="text-align: left;"><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Bvl9jOguxAaRUAmWsLniIPoOMAt3DHQls39geE09zcQ5MzkHEA7A1Xb0INjMV4oagbjlodJwbreBbeN60aLEy7KRKFlLeNG-LptSu3cUaDdPurMEtJoT82IeP67Y13OdpW6fuM-AH90/s1600/PT_20130514_TFD_DONUTS+0024A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Bvl9jOguxAaRUAmWsLniIPoOMAt3DHQls39geE09zcQ5MzkHEA7A1Xb0INjMV4oagbjlodJwbreBbeN60aLEy7KRKFlLeNG-LptSu3cUaDdPurMEtJoT82IeP67Y13OdpW6fuM-AH90/s400/PT_20130514_TFD_DONUTS+0024A.jpg" width="266" /></a></div><div class="MsoNormal" style="text-align: left;"><span style="color: #073763;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Cinnamon sugar churros with a bitter sweet chocolate sauce</span></b></span></span></div><div class="MsoNormal" style="text-align: left;"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Traditionally served for breakfast these Spanish doughnuts are served with a bitter sweet chocolate sauce. </span></i> </div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes approximately 30.</span> </div><div class="MsoNormal" style="text-align: left;"><br /></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1¼ cups water<span style="mso-tab-count: 1;"> </span></span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 125g butter</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1¼ cups plain flour</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>4 eggs</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>vegetable oil, for deep-frying</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 cup caster sugar</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 teaspoon ground cinnamon</span></div><div class="MsoNormal" style="text-align: left;"><br /></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b>Place the water and butter into a saucepan and heat over a low heat until the butter melts. </span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span>Increase the heat and bring to a rapid boil, add the flour and stir continuously until the batter comes away from the saucepan and becomes to a ball. Cook for 1-2 minutes.</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b></span>Turn the dough into the bowl of an electric mixer and allow to cool for a few minutes while you break the eggs into a jug and whisk.<b> </b>With the mixer running gradually add the eggs in 4 lots and beat well between each addition.</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4. </b></span></span></b></span>Place the dough into a piping bag fitted with a large star pipe and set aside.</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5. </b></span></span></b></span>Combine the caster sugar and cinnamon on a tray and toss to combine, set aside.</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6. </b></span></span>Heat the oil to 180 C (360F). Hold the piping bag over the hot oil and pipe 10cm lengths of dough into the oil. Cut the dough from the piping bag with a pair of scissors, being careful to not let the dough fall from a height and splash the oil. <span style="mso-spacerun: yes;"> </span>Cook 3-4 churros at a time, for 3-4 minutes until golden. Gently roll around in the oil to make sure they are golden on all sides.</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>7. </b></span></span>Using a slotted spoon lift the churros from the hot oil, drain on absorbent paper and then while still hot toss in the cinnamon sugar.</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>8. </b></span></span>Serve hot with the Bittersweet chocolate sauce.</span></div><div class="MsoNormal" style="text-align: left;"><br /></div><div class="MsoNormal" style="text-align: left;"><span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Bittersweet chocolate sauce</span></b></span></span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes 1½ cups.</span> </div><div class="MsoNormal" style="text-align: left;"><br /></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>100g bitter sweet chocolate, roughly chopped</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>200ml double cream</span></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>2 tablespoons liquid glucose</span></div><div class="MsoNormal" style="text-align: left;"><br /></div><div class="MsoNormal" style="text-align: left;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span></span>Place the chocolate in a bowl and set aside</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span>Combine the cream and glucose in a small saucepan and heat over a medium heat until simmering. Pour over the chocolate and stir until chocolate has melted. Serve warm with churros.</span><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6lEg22bYKJKQTC9ZiMwvApFCGAfa8hfs3avhwQz0qObCB_Vt3TFZGZKlHzboffNV1O-zTumYqb70v9SsIfKsFT5cKNCaI25va8xwlzPWLsCD8E-6nEjIZcqNyu3Ev-2koYFTe0X5Cug/s1600/PT_20130514_TFD_DONUTS+0106.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbd4EpeMMNBD8u6-ox0NS0lWbeG4Y7T20D3EGqjN2HQI49f2PWz6fASMua9pDtRoC7t9fki-rNA_Rp6Wn9FuYckZ4ktYVPlKeiEufuKQOfkVE2QuCz0mud3rgwon7BRSz3mvl7hcMBOY/s400/PT_20130514_TFD_DONUTS+0098A.jpg" width="266" /></a><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> </span></div><div class="MsoNormal" style="text-align: left;"><span style="color: #073763;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></div><div class="MsoNormal" style="text-align: left;"><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></div><div style="text-align: left;"><span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Mini pecan crumble doughnuts with lemon glaze</span></b></span></span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">You will need an uber cute doughnut mould for this recipe. Petrina picked up on for the food dept. whilst she was on holiday in Japan. This recipe uses a simple cake/muffin style batter that you can pipe on top of the crumble mixture, then bake and drizzle with lemon glaze.<span style="mso-spacerun: yes;"> </span>Yum!!!</span></i> </div><div class="MsoNormal" style="tab-stops: -7.1pt;"><br /></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup pecans, finely chopped</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup brown sugar</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ teaspoon ground cinnamon</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>40g chilled butter, cut into a small dice</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1¾ cups self-raising flour</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>¼ cup raw sugar</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 teaspoon mixed spice</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 free range egg, lightly beaten</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>extra, 125g butter, melted</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup buttermilk</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup icing sugar</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 tablespoon freshly squeezed lemon juice</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><br /></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.</b></span></span></span> </span></span>Preheat the oven to 180C (360F). <span style="mso-spacerun: yes;"> </span>Combine the pecans, brown sugar, cinnamon and butter in a mixing bowl and rub together with your fingertips to make the pecan crumble.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.</b></span></span></span> </span></span>Sprinkle approximately 1 teaspoon of the crumble mixture into the base of the greased doughnut moulds.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.</b></span></span></span> </span></span>Combine flour, sugar and mixed spice in a bowl.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4.</b></span></span></span> </span></span>Combine the egg, extra butter and buttermilk in a jug and gently fold into the dry ingredients, do not over mix, a few small lumps are ok. Carefully spoon into a large piping bag fitted with a large plain nozzle. </span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5.</b></span></span></span> </span></span></span>Pipe the batter into each doughnut mould until 2/3 full. Bake in the oven for 10-15 minutes or until cooked when tested.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6.</b></span></span></span> </span></span></span>Place the icing sugar into a small mixing bowl, add the lemon juice and mix until smooth. It should be the consistency of pouring cream. If needed add more icing sugar or lemon juice to get it to the right consistency.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>7.</b></span></span></span> </span></span></span>Once cooked remove the doughnuts from the oven and allow to cool for a few minutes before turning out. Turn the doughnuts over so the crumble is on the top and drizzle while warm with the lemon glaze.</span><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzWuHJofUDPh4cNnkj2WNGvhGw3iTm2zsUJqr9VVrJXrcAPEXiNox0qCk4q5jYE43ouhBGZD5_1xXoBlPHzhODRs8AWVnJvmVfe_j8ju0ltCSURnzOBJJcrEGS7CnAHzj2bA99ekT4Hc/s1600/PT_20130514_TFD_DONUTS+0059A2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzWuHJofUDPh4cNnkj2WNGvhGw3iTm2zsUJqr9VVrJXrcAPEXiNox0qCk4q5jYE43ouhBGZD5_1xXoBlPHzhODRs8AWVnJvmVfe_j8ju0ltCSURnzOBJJcrEGS7CnAHzj2bA99ekT4Hc/s400/PT_20130514_TFD_DONUTS+0059A2.jpg" width="266" /></a><br /><span style="color: #e06666;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> </span></span><br /><div style="text-align: left;"><br /></div><div class="MsoNormal" style="text-align: left;"><span style="color: #073763;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><span style="color: #073763;"><b><span style="font-size: x-large;"><span lang="EN-US" style="font-family: Georgia;">Almond cruller with orange blossom glaze</span></span></b></span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">From the otherside of the world, this doughnut can be found across Europe as well as parts of the USA. Cruller meaning ‘to curl’ can be formed into sticks or rings, by hand or piped. This recipes uses a choux pastry that is piped into rings, topped with almonds and then fried until golden and light, then dipped in a fragrant orange blossom glaze.</span></i> </div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes approximately 20.</span> </div><div class="MsoNormal" style="tab-stops: -7.1pt;"><br /></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1¼ cups water</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>125g butter</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1¼ cups flour</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>4 eggs</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>½ cup slivered almonds</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>vegetable oil, for deep-frying</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1 quantity <i>Orange blossom glaze</i></span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><br /></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.</b></span></span></span> Place the water and butter into a saucepan and heat over a low heat until the butter melts. </span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span></span>Increase the heat and bring to a rapid boil, add the flour and stir continuously until the batter comes away from the saucepan and becomes a ball. Cook for 1-2 minutes.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b></span></span></span>Turn the dough into the bowl of an electric mixer and allow to cool for a few minutes while you break the eggs into a jug and whisk.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">With the mixer running gradually add the eggs in 4 lots and beat well between each addition, until the dough is glossy.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4. </b></span></span></span>Place the dough into a piping bag fitted with a large star pipe and set aside. </span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Line an oven tray with baking paper. Pipe a ring of dough approximately 10cm across, sprinkle with the slivered almonds and place into the freezer for 30 minutes. This makes the dough firm and easy to handle.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5. </b></span></span></span>Heat the vegetable oil to 180 C (360F). Carefully lower the crullers into the oil, almond side down, cook for 1-2 minutes on the first side and then turn and cook for another 1-2 minutes until golden.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6. </b></span></span></span>Drain on absorbent paper. While still warm dip the crullers into the glaze and drain on a cake cooler.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Serve once icing has set, these are best eaten the day they are made.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><br /></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><br /></div><div class="MsoNormal" style="text-align: left;"><span style="color: #073763;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US">Orange blossom glaze</span></b></span></span></span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><br /></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>2½ cups icing sugar, sifted</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>2 tablespoons milk</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>1½ tablespoons orange blossom water</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><br /></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.</b></span></span></span> </span>Place the sifted icing sugar into a bowl and set aside.</span></div><div class="MsoNormal" style="tab-stops: -7.1pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.</b></span></span></span> </span>Combine the milk and orange blossom water in a small saucepan and bring to a simmer.</span></div><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.</b></span></span></span> </span>Pour into the icing sugar and whisk to combine. The glaze should be a drizzling consistency.</span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> Use as required.</span><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJzn00XuuH5JUuO8_2n-NPIzOkweslyHptDaCWgVgS9gOWEx3g3fSwOzxZsipa7IGORPgWPuLuK2unqkdy4rjqfR2o_VjMqeob7ZmqevGFr9dJtUk65WspQOCwFK-U06KbE3N6qQBuBc/s1600/molten.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJzn00XuuH5JUuO8_2n-NPIzOkweslyHptDaCWgVgS9gOWEx3g3fSwOzxZsipa7IGORPgWPuLuK2unqkdy4rjqfR2o_VjMqeob7ZmqevGFr9dJtUk65WspQOCwFK-U06KbE3N6qQBuBc/s400/molten.jpg" width="266" /></a><br /><br /><div class="MsoNormal" style="text-align: left;"><span style="color: #073763;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></div><div class="MsoNormal"><span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Chocolate molten doughnut balls</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Are you a chocoholic? Then this is the doughnut for you, they are chocolate heaven.</span></i> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes approximately 12-14 balls.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1¾ cups plain flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup cocoa</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 teaspoon baking powder</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>¼ teaspoon bicarbonate soda</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>¼ teaspoon salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup raw sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1/3 cup milk</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 tablespoon butter, melted</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 free range egg<span style="mso-tab-count: 1;"> </span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>100 bitter sweet chocolate, cut into ½ cm cubes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>vegetable oil, for deep-frying</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>extra, ¼ cup cocoa powder</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>¼ cup icing sugar</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.</b></span></span></span> </span></span>Place the flour, cocoa, baking powder, bicarbonate of soda, salt and sugar into the bowl of an electric mixer, mix to combine.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.</b></span></span></span> </span></span></span>Add the milk, butter and egg and beat until it just comes together into a ball. Roll out the dough between lightly floured baking paper until 1cm thick.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.</b></span></span></span> </span></span></span>Using a 6cm cutter, cut rounds. Reroll the dough and continue to cut rounds.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4.</b></span></span></span> </span></span></span>Place a cube of chocolate into the centre of each round of dough and pinch together to enclose the chocolate, roll into a ball shape and place onto a lined tray until ready to fry.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5.</b></span></span></span> </span></span></span>Heat oil in a large open pot or wok to 180C (360F). Carefully lower a few of the balls at a time into the hot oil and cook for 2-3 minutes, turning so that the doughnuts cook evenly.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6.</b></span></span></span> </span></span></span>Using a slotted spoon lift the doughnuts from the hot oil and drain on absorbent paper.</span></div><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>7.</b></span></span></span> </span></span></span>Combine the extra cocoa and icing sugar in a bowl and toss the warm doughnut balls in the icing sugar mixture and serve immediately.</span><br /><br /><br /><br /><br /><span style="color: #073763;"><b><span lang="EN-US" style="font-family: Georgia; font-size: x-large;">Thank you!</span></b></span><br /><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">If you liked the plates and bowls in this feature you will love the </span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><a href="http://www.thefortynine.com.au/" rel="nofollow" target="_blank">http://www.thefortynine.com.au, </a></span></span><br /><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">the </span>food dept. would like to thank the gang for supplying us with their Flip Flop ceramics for our shoot. Please check out the forty nine website and stay tuned for the launch of their shop, they already have 4 customers in the food dept. </span><br /><br /></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-5074459370434553612013-05-28T03:55:00.000-07:002014-06-20T20:11:54.919-07:00TOMATOES - More tomato recipes from our shoot for delicious magazine <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHgTC59CqXh86MKaQx-1BlsfCuVOFuDWVWf1-da6iVTNuYMOAudEV3w-gbQEIbinNFOqm-wql7TXuEapYxKNjWSFYwtiWejkF1o3aFQU_YVHRI4Bj-fiN8Lf7I94uwg9XRZuSEmA6dHE/s1600/PT_20121120_TFD_Delicious-139A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHgTC59CqXh86MKaQx-1BlsfCuVOFuDWVWf1-da6iVTNuYMOAudEV3w-gbQEIbinNFOqm-wql7TXuEapYxKNjWSFYwtiWejkF1o3aFQU_YVHRI4Bj-fiN8Lf7I94uwg9XRZuSEmA6dHE/s1600/PT_20121120_TFD_Delicious-139A.jpg" /></a></div><br /><div class="separator" style="clear: both; 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font-size: small;">Serves 6-8</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />• 2 sheets frozen shortcrust pastry, thawed</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>30g unsalted butter</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>4 spring onions, peeled, thinly sliced</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1 </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoon </span>balsamic vinegar</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1 </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoon </span>brown sugar</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>100g ricotta</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>4 eggs</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1/2 cup (125ml) pure (thin) cream</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1/2 cup (40g) finely grated pecorino</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>500g heirloom tomatoes, thinly sliced</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1/2 bunch basil leaves</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>Extra virgin olive oil, to serve</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br /><b>1. </b>Grease a 25cm loose-bottomed tart pan.</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>2.</b> Cut one pastry sheet into thirds. Place the pastry strips along 3 edges of the full sheet, overlapping slightly, to make one large piece of pastry. Cover with a sheet of baking paper and gently press along the edges to join. Use to line the base and sides of the pan, trimming any excess. Prick base with a fork and chill for 30 minutes to firm up.<br /><b>3. </b>Preheat oven to 180ºC. Line pastry case with baking paper and baking weights. Bake for 10-12 minutes, then remove the weights and paper, and return to the oven for a further 5-7 minutes until golden and dry. Remove from the oven and cool.<br /><b>4. </b>Meanwhile, melt butter in a frypan over medium heat, add spring onion and cook for 5-6 minutes until soft and golden. Add balsamic and sugar, then cook, stirring, for a further 1 minute until sugar has dissolved and balsamic has reduced.<br /><b>5. </b>Transfer onion mixture to the pastry case and top with dollops of ricotta. Whisk eggs, cream and pecorino, then season and pour into the pastry shell.<br /><b>6. </b>Bake for 20-25 minutes until the filling is just set. Stand in the pan for 10 minutes.<br />Transfer tart to a plate. Arrange the tomato slices on top and sprinkle with basil leaves.</span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>7. </b>Drizzle with oil and serve. </span><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNXld0Ov5_0u4rR5jJI0jABvCkl39BywdP48SOsaydguBfTFyXViIjOHluwjUcPBpJ9i4-L3VM3JUPyxWqAyGXZd1dH6GwVia2Fw7c3itHang506MY_rogAjXbwBmBM1xs_THZJxJGSM/s1600/PT_20121120_TFD_Delicious-069A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNXld0Ov5_0u4rR5jJI0jABvCkl39BywdP48SOsaydguBfTFyXViIjOHluwjUcPBpJ9i4-L3VM3JUPyxWqAyGXZd1dH6GwVia2Fw7c3itHang506MY_rogAjXbwBmBM1xs_THZJxJGSM/s400/PT_20121120_TFD_Delicious-069A.jpg" height="400" width="266" /></a><br /><br /><span style="color: #990000;"><span style="font-size: x-small;"><b>:</b></span><span style="font-size: x-small;"><b>:::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="color: #990000;"><b>the food dept.'s tomato passata</b></span></span><br /><i>Have your own homemade fresh tomato sauce available well after the sweetest summer tomatoes have gone.</i></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Makes 3L </span></span><br /> </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 5kg very ripe tomatoes, quartered</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>10 garlic cloves, crushed</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span></span></span>2 teaspoons salt </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 bunch thyme sprigs</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>4 rosemary sprigs</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 bay leaves</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1. </b>Place the tomato in a large saucepan or stockpot with the garlic and 2 teaspoons of salt.<br /><b>2. </b>Using kitchen string, tie herbs and bay leaves into a bundle, then add to the pan.<br /><b>3. </b>Simmer over medium-high heat, stirring occasionally, for 30 minutes or until the tomatoes break down and become pulpy. Cool slightly.<br /><b>4.</b> Remove from the heat and discard the herb bundle. Pass the tomato mixture through a food mill (mouli) and return to a clean saucepan. (You can whiz the mixture in a food processor, then strain to remove the seeds and skin, but the passata will turn orange in colour – it will still taste great.)</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>5. </b></span></span>Preheat the oven to 120ºC. Place six 500g preserving jars and lids on a baking tray, then place in the oven for 30 minutes to sterilise.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span>Meanwhile, return the saucepan of passata to medium heat and simmer for 30 minutes or until thickened.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>6. </b></span></span></span></span>Ladle the hot passata into the hot jars, filling to the top, and seal with the lids.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>7.</b></span></span> To preserve the passsata, wrap the jars in newspaper and pack, standing up, into a large saucepan or stockpot. Fill the pan with water, making sure the jars are submerged, and place over medium heat. Bring to the boil and cook for 1 hour to vacuum seal the jars, topping up with boiling water to ensure the jars are always submerged. Allow jars to cool completely in the water. </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>8. </b>Once you’ve done this you can store the passata in a cool, dark place for up to 1 year. </span></span><br /><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b>food dept. fact:</b></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span>Opened jars of passata will keep in the fridge for up to 1 week.</i></span></span> </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJR-1QpMT_v0PQrUInAQG1Jj-9MfIxo2o4TvmxkroFjAHqQAoTcYXw_EdNYwabV60Xz_hWWY3q9yOmv_ojEYapjD1Gxz2tpqGrxyNJpPXAwLSfl6v-L2YqBx03iwyahbUwfJ_OPJfdcs/s1600/PT_20121120_TFD_Delicious-092A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJR-1QpMT_v0PQrUInAQG1Jj-9MfIxo2o4TvmxkroFjAHqQAoTcYXw_EdNYwabV60Xz_hWWY3q9yOmv_ojEYapjD1Gxz2tpqGrxyNJpPXAwLSfl6v-L2YqBx03iwyahbUwfJ_OPJfdcs/s400/PT_20121120_TFD_Delicious-092A.jpg" height="400" width="266" /></a></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-size: x-large;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></span></b></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-size: x-large;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-size: x-small;"><b> </b></span>S</span>paghetti with italian sausage, ligurian olives and oregano</span></span></b><br /><i>If you have made friends with a flavoursome sausage, then you will be cooking this quick pasta every week. However if you are still looking for the perfect sausage, then go for an Italian, they really are very reliable in the kitchen.</i></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serves 4<br /> </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 500g thick Italian pork sausages<br />• 2 </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoons </span></span> extra virgin olive oil<br />• 1 onion, finely chopped</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 garlic cloves, crushed</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 teaspoons dried chilli flakes</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 teaspoons fennel seeds</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 cup (125ml) red wine</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>3 cups (750ml) tomato passata (recipe above, or use store-bought)</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoons </span></span> oregano leaves, finely chopped, plus extra leaves to serve</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 cup Ligurian olives or other small, black olives</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>400g spaghetti</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>Crumbled parmesan, to serve<br /> </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>Squeeze the sausage meat from casings and break up any lumps. Set aside.<br /><b>2.</b> Heat oil in a large frypan over medium heat and cook onion and garlic, stirring, for 5 minutes or until soft and golden.<br /><b>3. </b>Increase the heat to medium-high and add the sausage meat. Cook, stirring, for 8-10 minutes until the meat is cooked through. Add the chilli flakes and fennel seeds, then cook for a further 1 minute or until fragrant.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>4. </b></span></span>Pour over the wine and allow to bubble until almost evaporated, then add the passata, oregano and olives. Season, then reduce heat to low and simmer for 15 minutes or until sauce has thickened. Meanwhile, cook spaghetti in a pan of boiling, salted water according to packet instructions until al dente. Drain.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>5. </b></span></span>To serve, divide spaghetti among 4 serving plates and top with the sauce.<br />Garnish with parmesan and extra oregano. </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSkR2GSsrhQYi7OTjdKw1C9cedk77hNjpphVutqZJkc466FElOp-Y4TfN7dEVdmz12jMPg-Co-rSucExg7ICiGGtGrrKo1VrESSMayyXQTvgKxS_UpdjEPfqDzh9xqajLn4KIHHegMTc/s1600/PT_20121120_TFD_Delicious-258A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSkR2GSsrhQYi7OTjdKw1C9cedk77hNjpphVutqZJkc466FElOp-Y4TfN7dEVdmz12jMPg-Co-rSucExg7ICiGGtGrrKo1VrESSMayyXQTvgKxS_UpdjEPfqDzh9xqajLn4KIHHegMTc/s400/PT_20121120_TFD_Delicious-258A.jpg" height="400" width="266" /></a></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br /><span style="color: #990000;"><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="font-size: x-large;"><b>Crispy white anchovy fillets with tomato & vincotto salsa</b></span></span><br /><i>Little bites of salty goodiness plucked straight from the sea with a tangy tomato salsa.</i></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Makes 40-45</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />• 200g marinated white anchovy fillets in oil</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup (75g) plain flour, seasoned </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 2 eggs </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup (125ml) milk</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 4 cups (280g) fresh breadcrumbs </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup flat-leaf parsley leaves, finely chopped</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup (40g) finely grated parmesan</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• Finely grated zest of 1 lemon</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• Sunflower oil, to deep-fry</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• <i>Tomato & vincotto salsa </i>(recipe follows), to serve</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1. </b>Place the anchovies in a bowl of cold water and soak for 30 minutes, then drain and pat dry with paper towel.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>2. </b></span></span>Coat anchovies in flour, shaking off any excess. Whisk together eggs and milk in a shallow bowl.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>3.</b> </span></span>Combine the breadcrumbs, parsley, parmesan and zest in a separate shallow bowl and season. Dip each anchovy first in the egg, then in the breadcrumb mixture, then repeat dipping again in the egg and breadcrumb mixture. Place on a baking tray.<br /><b>4. </b>Preheat the oven to 100°C.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>5.</b> Heat 3cm oil in a large saucepan over medium-high<br />heat and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, carefully slip anchovies into the oil and deep-fry for 1-2 minutes until golden. Drain on paper towel and keep warm in oven while you repeat.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>6. </b>Serve immediately with salsa.</span></span><br /><br /><i><span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b>food dept. fact:</b></span></span></i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> Marinated white anchovy fillets (from delis) have a more mild taste than regular anchovies.</i></span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i></span></span> </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b>Tomato & vincotto salsa</b></span></span><br />Makes 2 cups</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>6 vine-ripened tomatoes, seeds removed, finely chopped</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 garlic cloves, crushed</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 red onion, finely chopped</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/4 cup (60ml) extra virgin olive oil</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>3 teaspoons vincotto or balsamic vinegar</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>Pinch of caster sugar</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/4 cup flat-leaf parsley leaves, finely chopped</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1.</b> Combine all the ingredients in a bowl, then refrigerate until ready to serve.</span></span><br /><br /><i><span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b>f<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">ood dept. fact:</span></span></b></span></span></i><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"> </span></i><span style="font-size: small;"><i>Vincotto is a condiment made from cooked grape must or figs and is available </i></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>at delis and gourmet food shops.</i></span></span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmOeOZFWsef0SXPveUm4T3nVuCHYLwKfHl6V2KsjhqRgQ4gAiZgnpJKME8NfsESQTKvX3cMal8sWYgszWMZ7rYrbV9y8Tlx7s5nv-dMOGf1-yk86NXnJ01E34tYwe4-dK_YUZ9j5Inck/s1600/PT_20121120_TFD_Delicious-195A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmOeOZFWsef0SXPveUm4T3nVuCHYLwKfHl6V2KsjhqRgQ4gAiZgnpJKME8NfsESQTKvX3cMal8sWYgszWMZ7rYrbV9y8Tlx7s5nv-dMOGf1-yk86NXnJ01E34tYwe4-dK_YUZ9j5Inck/s400/PT_20121120_TFD_Delicious-195A.jpg" height="400" width="266" /></a></div><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i> </span></span><br /><span style="color: #990000;"><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b>Slow-roast leg of lamb with tomato & garlic crust</b></span></span><br /><i>This is the easiest dish to prepare in advance, pop it into the oven and 4 hours later you have a wonderful soft shredded lamb. The juicy tomatoes make a glorious rich sauce to pour over the lamb when serving. Accompainments such as our best ever roast potatoes and Egyptian carrot salad with pita, almonds and olives</i></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> work well with lamb. They are both from TFD's<a href="http://thefooddept.blogspot.com.au/2012/05/underground-food-dept-digs-below.html" target="_blank"> underground</a> food feature </i></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i>Serves 4-6</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />• 2kg leg of lamb, trimmed</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1 garlic bulb, cloves separated (unpeeled)</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 tablespoons tomato paste</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoons </span></span> olive oil, plus extra to drizzle</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>11/2 cups (375ml) verjuice or white wine vinegar</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 500g kumatos, halved</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 500g vine-ripened tomatoes, halved </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 bunch thyme sprigs</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 2 rosemary sprigs</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• Handful fresh bay leaves</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1. </b>Preheat the oven to 150ºC. Place the lamb in a large flameproof roasting pan.<br /><b>2.</b> Peel 2 garlic cloves and crush. Combine with tomato paste and oil, then season and brush over lamb. Pour verjuice into the pan around the lamb. Cover pan with a sheet of baking paper, then cover with 2 sheets of foil, sealing the edges so the steam doesn’t escape during cooking. Place in the oven and roast for 4 hours.<br /><b>3. </b>Remove the foil and baking paper, then arrange the tomatoes, cut-side up, around the lamb. Sprinkle over the herbs, bay leaves and remaining garlic cloves. Drizzle tomatoes with oil and season.<br /><b>4. </b>Return the pan to the oven and roast, uncovered, for a further 1 hour or until the tomatoes have softened and the lamb is tender and falling off the bone.<br /><b>5. </b>Transfer the lamb and tomatoes to a plate and keep warm. Skim any fat from the juices in the roasting pan, then place the pan over medium heat and cook, stirring, for 8-10 minutes until reduced. Pull the lamb from the bone and serve with tomatoes, garlic and pan juices.</span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US"><span style="color: #990000;"><b>food dept. fact:</b></span></span> </i><span style="font-size: small;"><i>Fresh bay leaves are available from selected greengrocers.Verjuice<br />is unripe grape juice and is found at delis and gourmet food shops.</i></span></span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRtxc2jK6GiPF9zIys5MYfJZnIxwk8kbyM06OaDaHeIZ5iNx7tIABMGTV4BcNUJYmkxB9wxDFxkX5s2bC__Onmra3GSv0caaQO7M-f8po4bL69QBJIOuc6cxKlKoUsBip7MGYSRHlL8M/s1600/PT_20121120_TFD_Delicious-237A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRtxc2jK6GiPF9zIys5MYfJZnIxwk8kbyM06OaDaHeIZ5iNx7tIABMGTV4BcNUJYmkxB9wxDFxkX5s2bC__Onmra3GSv0caaQO7M-f8po4bL69QBJIOuc6cxKlKoUsBip7MGYSRHlL8M/s400/PT_20121120_TFD_Delicious-237A.jpg" height="400" width="283" /></a></div><br /><span style="color: #990000;"><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="color: #990000;"><b>Tea-smoked tomato sorbet with parmesan crisps</b></span></span><i> </i></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>You can also try a spoonful of this delicious sorbert on freshly shucked oysters.</i></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 6</span></span> </span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />• 500g vine-ripened tomatoes</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />• </span></span>1/2 cup (110g) caster sugar</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/4 cup black tea leaves</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/4 cup (60g) brown sugar</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 cup (100g) white rice</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 tbs sherry or red wine vinegar</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1 </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoons </span></span> vodka</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>11/2 cups (120g) finely grated parmesan</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>3 heirloom or vine-ripened tomatoes, thickly sliced</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>Extra virgin olive oil and basil leaves, to serve</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1. </b>Score a cross in the base of the vine-ripened tomatoes and plunge into a bowl of boiling water for 30 seconds. Drain and, when cool enough to handle, peel.<br /><b>2. </b>Combine caster sugar and 1/2 cup (125ml) water in a small saucepan over medium heat and cook, stirring, for 5 minutes or until the sugar has dissolved. Remove from the heat and set syrup aside.<br /><b>3. </b>Line a wok with foil. Combine the tea, brown sugar and rice in a small bowl, then pour into the wok. Sit a wire rack in the wok, then cover the wok with a lid and place over medium heat until you can smell and see smoke.<br /><b>4. </b>Place the peeled tomatoes on a plate, then sit on the rack. Cover the wok and smoke the tomatoes for 5 minutes.<br /><b>5. </b>Remove tomatoes from the wok and allow to cool, then pass through a food mill (mouli). (You can whiz the tomatoes in a food processor, then strain to remove the seeds and skin, but the sorbet will turn orange in colour – it will still taste great.)<br />Stir in the sugar syrup, vinegar and vodka, then season with salt. Chill for 30 minutes.<br /><b>6. </b>Place the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with electric beaters. Pour into container and refreeze. Repeat 2 or 3 times.)<br /><b>7. </b>To make the parmesan crisps, preheat the oven to 180ºC. Line 2 baking trays with baking paper. Place 1/4 cup (20g) parmesan on tray and shape into a 12cm round. Repeat with remaining parmesan to make 6 crisps. Bake for 8-10 minutes until golden and bubbling. Cool on tray.<br /><b>8. </b>Serve scoops of sorbet with slices of tomato. Drizzle with oil and garnish with parmesan crisps and basil leaves.</span></span><br /><br /><div style="font-family: Georgia,"Times New Roman",serif;"><br /><br /><span style="color: #990000;"><span style="font-size: medium;"><i>the food dept would like to thank Moratis bros for supplying an abundant fresh supply of tomatoes and kumatoes.</i></span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: medium;"><i><br /></i></span></span></div><span style="color: #990000;"></span><br /><br /><div class="MsoNormal"></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-12708541325714096532013-04-21T14:42:00.000-07:002014-06-20T20:11:54.831-07:00PASS THE SALT PLEASE - and make these gorgeous golden Fleur de Sel pecan caramels this week.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKn6-VcLYJAp4Me9xSlKBBODSwlVwCp27OnMfrfD-8dq4FQX4qzQGQ-pJYygDLC7p0B5JiipyBUmgtq_AFqnVRq2u1kGjhlH2xUReW1k69aG8yDQlYcgyW73F6MvMLXysBGJXmj-3VJuQ/s1600/PT_20121023_Salt_TFD-122A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKn6-VcLYJAp4Me9xSlKBBODSwlVwCp27OnMfrfD-8dq4FQX4qzQGQ-pJYygDLC7p0B5JiipyBUmgtq_AFqnVRq2u1kGjhlH2xUReW1k69aG8yDQlYcgyW73F6MvMLXysBGJXmj-3VJuQ/s1600/PT_20121023_Salt_TFD-122A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbHrxzy_57LdKQ4bfqX-ZZK3gluSW3r0I4XaI6lhyHdZMskqLXxdobRQKNQsSHA_t_BxeJXBkRmNbmvS2CvqVpuvEa5D7QebCcR1QnkMVLm_fh0h1niMsyvtK7l4sHXVHAGqn25CdB1I/s1600/PT_20121023_Salt_TFD-129A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbHrxzy_57LdKQ4bfqX-ZZK3gluSW3r0I4XaI6lhyHdZMskqLXxdobRQKNQsSHA_t_BxeJXBkRmNbmvS2CvqVpuvEa5D7QebCcR1QnkMVLm_fh0h1niMsyvtK7l4sHXVHAGqn25CdB1I/s1600/PT_20121023_Salt_TFD-129A.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 14.2pt; text-autospace: none;"><br /></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 14.2pt; text-autospace: none;"><br /></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 14.2pt; text-autospace: none;"><br /></div><div class="MsoNormal"><span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span><br /><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;"><span style="font-size: x-small;"><b> </b></span>Fleur de Sel pecan caramels</span></b></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 14.2pt; text-autospace: none;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">These delightful caramels are soft and chewy with a salty edge to balance against the su<span style="font-size: large;">gary sweet<span style="font-size: large;">ness. Package them up into a tin box and w<span style="font-size: large;">rap<span style="font-size: large;"> around some pretty ribbon and </span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">voila! You have a homemade hostess gift. You will need a candy thermometer to make these caramels; you can buy thermometers at good kitchenware stores.</span></span></i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Makes approximately 36 pieces</span></span></div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 14.2pt; text-autospace: none;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"> <style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></span></span></div><br /><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• olive oil spray, for greasing</span></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ¾ cup cream</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>30g butter</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>1 vanilla bean, split</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>½ teaspoon Fleur de Sel</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>1 cup sugar</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>¾ cup honey</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>extra, 30g butter, diced</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>½ cup roasted pecans</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>extra, ¼ teaspoon Fleur de Se<span style="font-size: large;">l</span></span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style> <br /><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>1.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></span>Line a 15 x 25cm loaf pan with baking paper and spray lightly with olive oil spray.</span></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>2.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span></span></span>Combine the cream, butter, vanilla bean and Fleur de Sel in a small saucepan over medium heat until it comes to the boil, remove from the heat and cover with the saucepan lid to keep warm.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>3.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span></span></span>To make the caramel, combine the sugar and honey in a medium, heavy based saucepan. Stir gently over a low heat until the sugar has dissolved. Be careful to not let the mixture come to the boil until the sugar has dissolved or the caramel will crystalize.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>4.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span></span></span>Once the sugar has dissolved, take a pastry brush dip it in a little water and clean around the edges of the saucepan to make sure there are no sugar crystals on the sides of the saucepan.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>5.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span></span></span>Place in the candy thermometer and bring to a rapid simmer, cook until the syrup reaches 155ºC (310ºF) on the candy thermometer, </span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>6.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span></span></span>Remove from the heat. Carefully pour the cream mixture into the caramel, stir well and then remove the vanilla bean.</span></span></span><br /><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 0cm; text-autospace: none;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>7.</b></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US"> <style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></span> Return to a medium heat and cook the caramel until it reaches 127ºC (260ºF). Remove from the heat and stir through the diced butter and pecans. Mix until the butter has melted. Pour into the prepared pan, sprinkle with the extra Fleur de Sel and allow to set at room temperature.</span></span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>8.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"> <span lang="EN-US"> Once cool remove from the pan and slice into bite size pieces.</span></span></span><style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b><span style="font-size: large;">9</span>.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"> <span lang="EN-US"> </span></span></span>Store in a cool dark place, individually wrap in wax paper to prevent sticking together.</span></span></span><br /><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 14.2pt; text-autospace: none;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 14.2pt; text-autospace: none;"><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #3d85c6;"><i><b>food dept. fact:</b></i></span> Fleur de sel is French for ‘flower of salt’. It is hand harvested from saltpans along the coast of Brittany and is available at specialty stores. If you can’t find it you can use flaked sea salt.</span></span><br /><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">To buy Fleur de sel and other amazing salt mixes online try ou<span style="font-size: large;">r friends at the salt<span style="font-size: large;">box </span></span></span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><a href="http://www.thesaltbox.com.au/categories/Artisan-Salts/" target="_blank">www.thesaltbox.com.au</a></span></span></span></span></span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span></div><br />Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-74041261514137570732013-04-04T05:51:00.000-07:002014-06-20T20:11:54.980-07:00SALT - the everyday essential ingredient that can make or break your meal. <!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> 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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTWhyphenhyphenjA9WPs9KYtV3QnKadztyMvSNroT6KTw_sXJk_8rUOHunBkAKEpwNWT2ldbPh7k1HaOX_P8mvFOB5_m7ZuZnmZHc2YTbazixiUQ39iCsm0UTRl1RkgiSfx-MOgppgQTEAFKnXgx8/s1600/PT_20121023_Salt_TFD-065A1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTWhyphenhyphenjA9WPs9KYtV3QnKadztyMvSNroT6KTw_sXJk_8rUOHunBkAKEpwNWT2ldbPh7k1HaOX_P8mvFOB5_m7ZuZnmZHc2YTbazixiUQ39iCsm0UTRl1RkgiSfx-MOgppgQTEAFKnXgx8/s640/PT_20121023_Salt_TFD-065A1.jpg" height="640" width="439" /></a><br /><br /><span style="color: #0b5394;"><br /></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span></span>::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><span lang="EN-US" style="font-family: Georgia;"><b><span style="font-size: x-large;"><span style="color: #3d85c6;">Salmon <span style="font-size: x-large;">g</span>ravlax with Dijon crème fraiche dressing and pickled cucumbers</span><o:p></o:p></span></b></span></div><div class="MsoNormal"><i style="font-family: Georgia; font-size: 14pt;">You will need to start this recipe one day ahead. For a great party platter - serve with some toasted rye bread and all the delicious accompaniments. Let people serve themselves, pop a bottle of crisp, cold champagne and get the party started! </i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 2 cups rock salt<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 cup sugar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 bunch dill, finely chopped<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 tablespoon juniper berries, crushed in a mortar and pestle<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• zest 1 lemon<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1/3 cup vodka<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1.5 kg fillet of salmon trimmed and pinned boned<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 quantity <i>Dijon crème fraiche dressing</i>, for serving<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 quantity <i>Pickled cucumber and onion</i>, for serving<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• toasted rye bread, for serving<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b>Combine the rock salt, sugar, dill, juniper berries, lemon zest and vodka in a large bowl, mix well. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b>Using a large non-reactive dish (glass, china or stainless steel), sprinkle an even layer of salt over the base of the dish lay the salmon fillet on top, skin side down. If the salmon fillet is too large to fit in the dish, cut the salmon fillet in half. Sprinkle with the remaining salt mixture between the layers and over the salmon, ensure all of the salmon flesh is coated.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b>Cover with plastic wrap and the weigh down with a heavy chopping board and a couple of cans. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Refrigerate for 12 hours, uncover the salmon turn over the fillet, recover with plastic and the weights and refrigerate for another 12 hours.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Remove from the refrigerator and brush off the salt mixture, wipe with some damp paper towel. Store the fillet in the refrigerator until ready to serve. It is important to remove the salt mixture after 24 hours or the fish will continue to cure and become very firm.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">To serve, slice the salmon very thinly and arrange on a serving platter with the Dijon crème fraiche dressing, Pickled cucumber and onions and serve with some toasted rye bread. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6; font-size: x-large;"><span lang="EN-US" style="font-family: Georgia;"><b>Dijon crème fraiche dressing<o:p></o:p></b></span></span></div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 14pt;">Makes approximately 1 cup</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 200ml crème fraiche<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 tablespoon Dijon mustard<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 teaspoon cider vinegar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 teaspoon sugar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• salt and black pepper, to taste<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b>Combine all of the ingredients in a medium bowl and whisk to combine, set aside in the refrigerator until ready to serve. Keeps for 1 week in the refrigerator.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6; font-size: x-large;"><span lang="EN-US" style="font-family: Georgia;"><b>Pickled cucumber and onions<o:p></o:p></b></span></span></div><div class="MsoNormal"><span style="font-family: Georgia; font-size: 14pt;">Makes approx. 3 cups</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 3 Lebanese cucumbers<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• ½ white onion, sliced into very thin wedges<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• ¼ cup dill sprigs <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 cup white vinegar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• ½ cup water<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• ½ cup sugar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 teaspoon fennel seeds<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b>Using a mandolin on the thinnest setting, slice the cucumbers, discarding the ends. You can also use the mandolin to slice the onion. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b>Layer the cucumber, onion and dill sprigs in a non-reactive dish (glass, china or stainless steel).<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b>Combine the vinegar, water, sugar, salt and fennel seeds in a small saucepan. Stir over a medium heat until the sugar dissolved and then bring to the boil. Pour over the cucumber, onion and dill, once cooled cover with plastic wrap and refrigerate until required, keeps for 1 month.</span></div><div class="MsoNormal" style="font-size: 14pt;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxFwYudQI4XXQ1P5KaR_Xumwwr6gWnLOi7J74QqsHQQp6ZziP1L6unuwCCxGg02b9Ux34OmE5FmwYg_CqZScWpo1BeYKVcfe0GxJ2mXlzR5-24dpDRNx5eN0nWL3YKVSzPndH_bI4oTg/s1600/PT_20121023_Salt_TFD-149A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxFwYudQI4XXQ1P5KaR_Xumwwr6gWnLOi7J74QqsHQQp6ZziP1L6unuwCCxGg02b9Ux34OmE5FmwYg_CqZScWpo1BeYKVcfe0GxJ2mXlzR5-24dpDRNx5eN0nWL3YKVSzPndH_bI4oTg/s640/PT_20121023_Salt_TFD-149A.jpg" height="640" width="439" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span><br /><br /><span style="color: #3d85c6;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></span></span></div><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span></span>::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><span style="font-size: x-small;"><b></b></span><br /><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Grilled rib eye with porcini and peppercorn salt and lemony salsa verde</span></b></span></span></div><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Having a barbie? (That's Aussie for barbeque or grill). Impress your friends with our salty, juicy steak, but the best part about this recipe, is you can make the porcini salt and salsa verde in advance. Go on, fire up the barbie mate!</span></i><br /><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Serves 4 </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>4 x rib eye steaks, approximately 2cm thick</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon olive oil, for rubbing</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 quantity <i>Porcini and peppercorn salt</i></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 quantity <i>Lemony salsa verde</i></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span></span></span>Bring the meat to room temperature before cooking. Rub liberally with olive oil and <i>Porcini and peppercorn salt</i>, use approximately 1 teaspoon or the salt rub per steak.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span></span>Heat barbecue grill or grill pan until hot.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b></span></span></span>Place the steaks onto the barbecue and cook for 1 minute, give the steaks a ¼ turn on the same side and cook for another 1 minute. This will give crisscross grill markings on the steak.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4. </b></span></span></span>Turn the steak over and cook for 1 minute, give the steaks a ¼ turn on the 2<sup>nd</sup>side and continue to cook for another 1 minute.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5. </b></span></span></span>Remove the steaks from the barbecue and cover loosely with foil. Allow to stand in a warm place for 4 minutes until ready to serve. Steaks will be cooked medium rare. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6. </b></span></span></span>Serve immediately with the <i>Lemony salsa verde </i>and your favourite vegetable salads and sides.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Porcini and peppercorn salt</span></b></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes 1/3 cup</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>10g dried porcini mushrooms</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ teaspoon black peppercorns</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>¼ cup salt flakes</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span></span></span>Combine the porcini mushrooms and peppercorns in a spice grinder or mortar and grind until fine.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span></span>Mix the porcini and pepper mixture into the salt flakes and store in a jar until ready to use. Keeps for up to 6 months.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Lemony salsa verde</span></b></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes ½ cup</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 clove garlic</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>rind 1 lemon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 cup continental parsley leaves, finely chopped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon capers, finely chopped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>2 anchovy fillets</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>¼ cup extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>juice ½ lemon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>salt and black pepper, to taste</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span></span></span>Combine all ingredients in a food processor and process until smooth. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span></span>Store in the refrigerator for up to 1 week. Return to room temperature before serving.</span><br /><br /><br /><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiticJEYNkAOpp2ITxntnZ_MRuscEnbGWMWz7t_iUScEz3tqYbx3YrnZv-brEJnGsPIRciBhtuxPW0ZB7p4SCwlO9JjR39Pl80WivAeZRQUYmf3hDNZnglsovqI2Bb9Nnw4gQuP5RQSv5Q/s1600/PT_20121023_Salt_TFD-107A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiticJEYNkAOpp2ITxntnZ_MRuscEnbGWMWz7t_iUScEz3tqYbx3YrnZv-brEJnGsPIRciBhtuxPW0ZB7p4SCwlO9JjR39Pl80WivAeZRQUYmf3hDNZnglsovqI2Bb9Nnw4gQuP5RQSv5Q/s640/PT_20121023_Salt_TFD-107A.jpg" height="640" width="426" /></a><br /><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><br /></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"> </span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span></span>::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b></b></span></span><br /><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b><span style="color: #3d85c6;">Himalayan rock salt and caraway seed pretzels</span></b></span></span></span></div><div class="MsoNormal" style="font-size: 14pt;"><i style="font-family: Georgia; font-size: 14pt;">Don't be put off by the look of these salty, golden, plaits, they are super easy to create and make a great movie-night snack.</i></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes 16 pretzels</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>2 cups warm water</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon sugar</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 teaspoon dried yeast</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>5½ cups bread flour</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon salt</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>olive oil spray, for greasing</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>2 tablespoons bicarbonate of soda</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 egg, lightly beaten with 2 tablespoons water, to make an egg wash</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon Himalayn rock salt</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>2 teaspoons caraway seeds</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>seeded mustard or dijonnaise, to serve</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span>Place warm water in the bowl of an electric mixer that can use a dough hook. </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Add the sugar and stir to dissolve, sprinkle over the yeast. Cover the bowl with a clean tea towel and leave to rest for 10 minutes or until the yeast begins to foam. This is the yeast activating and beginning to work.</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span>Place the bowl onto the mixer and add the flour and salt. Mix on a low speed until the flour is combined. Turn up to a medium speed and knead with the mixer for 5-7 minutes or until the dough is smooth and springy.</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b></span>Lightly grease a large mixing bowl and place in the dough, turn the dough over or lightly spray with more oil spray so that the surface of the dough is lightly covered with the oil. Place the tea towel over the bowl and allow to stand in a warm place until the dough has doubled in size. A sunny window sill is always good or if it’s a cold grey day fill your sink with hot water and place the bowl on a cooling rack over the water and cover completely with a towel.</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4. </b></span>Once the dough has doubled in size, divide it in to 16 even pieces. I find the easiest way to do this is to weigh the whole dough and divide by 16, then you can weigh each piece and you will end up with pretzels all the same size, cover with a tea towel to prevent drying out.</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5. </b></span>Preheat oven to 220ºC (425ºF). Place a large deep-sided frying pan with approximately 4cm of water and the bicarbonate of soda over a low heat and bring to a slow simmer.</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6. </b></span>Roll each ball of dough into a sausage shape approximately 45-50 cm long. To do this start in the centre and roll the sausage backwards and forwards at the same time you are stretching the dough outwards. Once it reaches the correct length bring the 2 ends of the dough around towards you and cross them over each other twice. Then flip the twist and the 2 ends back onto the curve of the dough to create a pretzel shape. Working with a few pretzels at a time, poach them in the simmering water for 1 minute, remove with a slotted spoon and place on a lined baking tray.</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>7. </b></span></span></span>Brush the pretzels with the egg wash and then sprinkle with the Himalayan salt and caraway seeds; bake for 15 minutes or until golden brown.</span></span></div><div class="MsoNormal" style="font-size: 14pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>8. </b></span></span></span></span></span>Serve warm from the oven with a bowl of mustard or dijionnaise, for dipping.</span></span><br /><br /></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApf5Wtw2df-4X1C750pp3zdq5eDsmAml2e5RM9wZmmXvmGRcS-_jt6PRyyOTuzyctRbJ8vlarBQuCecoWJKnMS0e883aP5deNjcBWU17z5Z5gCRTW2WdfmaTYCp61acpQHlcwRU7MHd4/s1600/PT_20121023_Salt_TFD-139A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApf5Wtw2df-4X1C750pp3zdq5eDsmAml2e5RM9wZmmXvmGRcS-_jt6PRyyOTuzyctRbJ8vlarBQuCecoWJKnMS0e883aP5deNjcBWU17z5Z5gCRTW2WdfmaTYCp61acpQHlcwRU7MHd4/s640/PT_20121023_Salt_TFD-139A.jpg" height="640" width="438" /></a></div></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></div><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span></span>::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b></b></span></span><br /><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Salt and Sichuan pepper baby prawns with coriander and lime aioli</span></b></span></span></div><div class="MsoNormal"><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Go to any good Sydney restaurant and you will find similar prawn recipes to this on the menu. Australia is known for it's clean warm waters and wonderful fresh seafood, so we decided to do a stay at home crispy prawn recipe for those of you who can't make it to ole Sydney town. </span></i> </div></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Serves 6 for nibbles or 4 for entree</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>500g baby school prawns</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>1 tablespoon Sichuan pepper</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>2 teaspoons white peppercorns</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>½ cup rice flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>1 tablespoon flaked sea salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>extra 1 tablespoon flaked sea salt</span></div><div class="MsoNormal" style="tab-stops: 248.75pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>vegetable oil, for deep frying<span style="mso-tab-count: 1;"> </span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>1 quantity <i>Coriander and lime aioli,</i> to serve</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span></span></span></span>Place the whole, unshelled prawns into a colander and give them quick rinse cold water, set aside and allow to drain.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span></span></span>Place the Sichuan pepper and peppercorns into a mortar and pestle and crush well. Combine half of the crushed peppers with the rice four and salt in a large bowl. Combine the remaining crushed peppers with the extra 1 tablespoon salt flakes and set aside for serving. Toss the prawns in flour mixture to coat. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b></span></span></span></span>Heat oil in a wok over a medium heat. Test that the oil is hot enough by dipping the handle of a wooden spoon into the oil; it should sizzle if the oil is hot enough.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4. </b></span></span></span></span></span>Take a handful of the prawns from the flour and place into a sieve, give it a quick shake to remove any excess flour and them carefully tip the prawns into the hot oil. Allow the prawns to cook for 2-3 minutes depending on their size. Remove from the oil with a slotted spoon and drain on absorbent paper. Repeat with remaining prawns until they are all cooked. While hot sprinkle with the extra pepper and salt mixture.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5. </b></span></span></span></span>Serve immediately with the <i>Coriander and lime aioli.</i></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Coriander and lime aioli</span></b></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">This amazing aioli takes just 15 seconds to whizz up!</span></i> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes approximately 1 ½ cups.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>2 free range eggs</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>2 cloves garlic, crushed</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>1 cup light olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>juice 1 lime</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>½ cup coriander leaves</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>1 teaspoon salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>black pepper, to taste</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span></span></span></span>Combine all ingredients in a large jug.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span></span></span>Using a stick blender, blend for 15 seconds or until aioli is thick. If the aioli is too thick add a little more lime juice or water to thin to dipping consistency. Keeps for 1 week in the refrigerator.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span>Aioli is usually a time consuming thing to make, but use a stick blender and it emulsifies the ingredients in seconds. This method won't work with a blender or food processor.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcUr0g3KmHb4AqWp_zSqmjQ4a-6WQV9BgJfH40FFDd0mjvcrI1BSdJIcw4j3Uykc63bOTtHjfBg9sUy_mD5jYJsbOQaZo9TUm8GQRgMCescyEkcYaCwxni67L52GOsK0lG5Nv9F60T54/s1600/PT_20121023_Salt_TFD-089A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcUr0g3KmHb4AqWp_zSqmjQ4a-6WQV9BgJfH40FFDd0mjvcrI1BSdJIcw4j3Uykc63bOTtHjfBg9sUy_mD5jYJsbOQaZo9TUm8GQRgMCescyEkcYaCwxni67L52GOsK0lG5Nv9F60T54/s640/PT_20121023_Salt_TFD-089A.jpg" height="640" width="426" /></a></span></div></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></div><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span></span>::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b></b></span></span><br /><div class="MsoNormal"><span style="color: #3d85c6;"><b><span style="font-size: x-large;"><span style="font-family: Georgia;"><span lang="EN-US">Salt-crusted roast chicken with tarragon vinaigrette</span></span></span></b></span></div><div class="MsoNormal"><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">There really is something exciting and magical about this recipe. You start by wrapping up a chicken in a layer of salt, you may think, too much salt, but trust in the recipe, it works. Once cooked, crack open the warm salt crust, and the smell of salt and tarragon steams out from the shell, to reveal a delicious tender chicken. Mmmmm, yum!</span></i> </div></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Serves 4</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1.8kg free range chicken</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>½ bunch tarragon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1 clove garlic</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>¼ cup extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>black pepper, to taste</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>2 lemons, zest finely grated and the lemons halved</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>extra, 4 cloves garlic, unpeeled</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>extra, 1 bunch tarragon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>2kg cooking salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1 tablespoon black peppercorns, crushed in a mortar and pestle</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>4 free range egg whites</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>¼ cup water</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>salad greens and avocado, to serve</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1 quantity of <i>Tarragon vinaigrette</i>, to serve</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span></span></span></span></span>Preheat oven to 200ºC (400ºF). Rinse the chicken under cold water and dry with paper towel.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span></span></span></span>Combine the tarragon leaves, garlic, olive oil and black pepper in a food processor and blend until it forms a thin paste. Rub the paste over the chicken, inside the cavity and under the skin on the breast. Be careful not to tear the skin or the salt crust will penetrate the flesh and become too salty. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b></span></span></span></span></span>Stuff the cavity of the chicken with two of the lemon halves and the extra cloves of garlic. Truss the chicken and set aside while you prepare the salt for the crust.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4. </b></span></span></span></span></span>Remove the extra bunch of tarragon and finely chop. Combine tarragon in a large bowl with the salt, lemon zest, pepper, egg whites and water. Using your hand mix the ingredients well. The salt mixture should the consistency of wet sand that you would use to build a sand castle.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5. </b></span></span></span></span></span>Place a layer of the salt mixture into the base of a heavy baking dish, approximately 2 cm thick. It only needs to big enough for the chicken to sit on. Pack the remaining salt around and over the chicken to completely encase the chicken. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6. </b></span></span></span></span></span>Bake the chicken for 2 hours.<span style="mso-spacerun: yes;"> </span>While the chicken is baking prepare the vinaigrette and salad. Once baked remove the chicken form the oven and allow to stand for 15 minutes.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>7. </b></span></span></span></span></span>Break open the salt crust to reveal the chicken. You may need to use a meat mallet or pestle to crack the salt crust. Using a towel or oven mitts break off the reaming salt, brush off any broken bits of the salt and remove the chicken skin to reveal beautiful juicy chicken.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>8. </b></span></span></span></span></span>Serve with salad greens and a drizzle of the Tarragon dressing.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Tarragon vinaigrette</span></b></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes 1 cup</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>½ bunch tarragon leaves, finely chopped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>¼ cup freshly squeezed lemon juice</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>¼ cup tarragon vinegar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>½ cup extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1 teaspoon sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1 clove garlic, squashed but still whole</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>salt and black pepper, to taste</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.<span style="mso-spacerun: yes;"> </span></b>Combine all the ingredients in a jar and shake well. Remove the garlic clove before use. Use as required.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGMABj0XW9HczMBxDBinHyT1hesfz4H0hCd6kiWCxwCpFmtm5lHvWSVGdqTJOUMta2921bfnRUMAY0hcjza07tUTLR7SCW94nzlc1JyokCn7-1UEHbbVdTWlNVh7ACnEObOaF70Wa6HA/s1600/PT_20121023_Salt_TFD-083A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGMABj0XW9HczMBxDBinHyT1hesfz4H0hCd6kiWCxwCpFmtm5lHvWSVGdqTJOUMta2921bfnRUMAY0hcjza07tUTLR7SCW94nzlc1JyokCn7-1UEHbbVdTWlNVh7ACnEObOaF70Wa6HA/s640/PT_20121023_Salt_TFD-083A.jpg" height="640" width="438" /></a></div><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></div><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span></span>::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b></b></span></span><br /><br /><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Salt and rosemary crusted potatoes</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Love roast potatoes? Well these spuds are out of control ahhhh-mazing! Bite through crunchy, salty potato skins to clouds of soft warm mash, what a fabulous winter warming treat.</span></i><br /><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Serves 6</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>6 large Sebago potatoes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>1 tablespoon olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>¾ cup cooking salt</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>2 tablespoons finely chopped rosemary</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>softened butter, to serve</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.<span style="mso-spacerun: yes;"> </span></b></span>Preheat the oven to 200ºC (400ºF). Scrub the potatoes clean and dry with paper towel. Pierce the potatoes several times with a skewer and brush with olive oil.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.<span style="mso-spacerun: yes;"> </span></b></span>Combine the salt and rosemary in a medium bowl and roll the potatoes in the salt to create a crust, reserve left over salt mixture.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.<span style="mso-spacerun: yes;"> </span></b></span>Using the reserved salt and rosemary mixture, place 6 small piles of salt onto a lined baking tray. Place the potatoes on top of the piles of salt.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4.<span style="mso-spacerun: yes;"> </span></b></span>Bake for 1- 1½ hours depending on the size of the potatoes. Test with a skewer to make sure they are cooked through. Being careful when you pierce the skin so that the salt crust isn’t damaged.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5.<span style="mso-spacerun: yes;"> </span></b></span>Once cooked remove from the oven and using a fork mark a cross in the skin of the potato.<span style="mso-spacerun: yes;"> </span>Pinch the sides of the potato to open up the fluffy flesh. Serve hot with a dollop of butter.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBAF3H2JyzNGxCN9EtmnQ9EBZ521eLtm4vgWv-5CGot9HWNMQWS9CS_DNT-s4NwKXzAUo2JydblOgV2wns4T4AZ0QXSfV-7EagSdRcil6B_rpp-whcwbnQGCGw0uba3ZqYopR9-_7hXc/s1600/PT_20121023_Salt_TFD-156A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBAF3H2JyzNGxCN9EtmnQ9EBZ521eLtm4vgWv-5CGot9HWNMQWS9CS_DNT-s4NwKXzAUo2JydblOgV2wns4T4AZ0QXSfV-7EagSdRcil6B_rpp-whcwbnQGCGw0uba3ZqYopR9-_7hXc/s640/PT_20121023_Salt_TFD-156A.jpg" height="640" width="439" /></a><br /><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span></span>::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><span style="color: #3d85c6;"><span style="font-size: x-small;"><b></b></span></span><br /><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Peanut butter and choc chunk ice cream with <span style="font-size: x-large;">c</span>innamon salt and peanut biscuits</span></b></span></span></div><div class="MsoNormal"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">We are not sure you will ever forgive us for introducing you to this incredible flavour combination, but go ahead, indulge away! The smooth, sweetness of the icecream is wonderfully balanced against the salty, nuttiness of the crunchy biscuit. It's a flavour sensation.</span></i></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes 1½ litres</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 litre good quality vanilla ice cream</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>150g dark chocolate, chopped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1/3 cup chopped salted peanuts</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup organic peanut butter</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½<span style="mso-spacerun: yes;"> </span>teaspoon salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 quantity <i>Cinnamon salt and peanut biscuits</i></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.<span style="mso-spacerun: yes;"> </span></b></span></span>Soften the ice cream and place into a large mixing bowl.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.<span style="mso-spacerun: yes;"> </span></b></span></span>Sprinkle over the chocolate and peanuts, dot with small spoonsful of the peanut butter and sprinkle over the salt flakes. Mix the ice cream to evenly distribute the chocolate, nuts and peanut butter but do not over mix or you will loose the swirls of peanut butter.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.<span style="mso-spacerun: yes;"> </span></b></span></span>Return to a plastic container and freeze for 4 hours or overnight.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4.<span style="mso-spacerun: yes;"> </span></b></span></span>Serve with Cinnamon salt and peanut biscuits.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Cinnamon salt and peanut biscuits</span></b></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes approximately 20 biscuits</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>125g unsalted butter, at room temperature</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 cup brown sugar</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 free range egg</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1½ cups self-raising flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 cup roasted peanuts</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ teaspoon ground cinnamon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ teaspoon salt flakes</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.<span style="mso-spacerun: yes;"> </span></b></span></span>Preheat the oven to 180ºF (360ºF). Combine the butter and sugar in a bowl, cream together using and electric mixer until light and fluffy. Add the egg and mix well.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.<span style="mso-spacerun: yes;"> </span></b></span></span>Add the flour and beat in on low until well combined. Using a wooden spoon mix through the peanuts.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.<span style="mso-spacerun: yes;"> </span></b></span></span>Using heaped tablespoons full of mixture, shape into balls and place onto a lined baking tray.<span style="mso-spacerun: yes;"> </span>Lightly flatten.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4.<span style="mso-spacerun: yes;"> </span></b></span></span>Combine the cinnamon and salt flakes in a small bowl. Sprinkle onto the biscuits and bake to 10-12 minutes or until golden.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5.<span style="mso-spacerun: yes;"> </span></b></span></span>Cool on the tray and store in an airtight container.</span> </div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;">With thanks to JL Huth for helping us in the kitchen on the day of shooting!</span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><o:p></o:p></span></span><!--EndFragment--><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-16896557692181995912013-03-22T21:36:00.000-07:002014-06-20T20:11:54.835-07:00HAPPY 1ST BIRTHDAY TO THE FOOD DEPT<span style="color: #0b5394;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">The food dept has turned 1! WOW! </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Hip hip hooray it's our first b</span><span style="font-size: large;">irthday! It's a year since our very first post and what an amazing year we have had. Thank you everyone for supporting and following us and sending your wonderful messages and comments. We have really enjoyed working on our shoots, and we are sure you will agree the fun and friendship we experience on our days shooting translates to the blog. To celebrate we have created this sweet video of our divine red velvet layer cake.</span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d0Ev4U-z_n0HJ0X3K1hniI4BSbekBzFPeVanTEC9dzb8izKHuCOnvL8GUxx1MS7wcbHFCveVr3gjh0rIwMsvvcLBH4JNG9s6uyKlG_wBxIJstpyX5BnttiHytnEKc30Y0hTTJUrwz_8/s1600/PT_2012202_TFD_SBS+0179.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span><iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="http://player.vimeo.com/video/62406213?portrait=0&color=e38f09" webkitallowfullscreen="" width="500"></iframe><a href="http://vimeo.com/62406213">HAPPY 1ST BIRTHDAY TO THE FOOD DEPT</a> from <a href="http://vimeo.com/user16359315">thefooddept</a> on <a href="http://vimeo.com/">Vimeo</a>.<br /><br /><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d0Ev4U-z_n0HJ0X3K1hniI4BSbekBzFPeVanTEC9dzb8izKHuCOnvL8GUxx1MS7wcbHFCveVr3gjh0rIwMsvvcLBH4JNG9s6uyKlG_wBxIJstpyX5BnttiHytnEKc30Y0hTTJUrwz_8/s1600/PT_2012202_TFD_SBS+0179.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d0Ev4U-z_n0HJ0X3K1hniI4BSbekBzFPeVanTEC9dzb8izKHuCOnvL8GUxx1MS7wcbHFCveVr3gjh0rIwMsvvcLBH4JNG9s6uyKlG_wBxIJstpyX5BnttiHytnEKc30Y0hTTJUrwz_8/s640/PT_2012202_TFD_SBS+0179.jpg" width="640" /></a></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d0Ev4U-z_n0HJ0X3K1hniI4BSbekBzFPeVanTEC9dzb8izKHuCOnvL8GUxx1MS7wcbHFCveVr3gjh0rIwMsvvcLBH4JNG9s6uyKlG_wBxIJstpyX5BnttiHytnEKc30Y0hTTJUrwz_8/s1600/PT_2012202_TFD_SBS+0179.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><br /><br /><br /><span style="color: #0b5394;"><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><div class="MsoNormal"><span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Red velvet layer cake with fresh raspberries and mascarpone icing</span></b></span></span></div><i><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">This fabulous cake has a little history for us. It all started with Anne Marie's mother Toni who made it for one of her five children's birthdays'. It was so popular amongst the Cummins family that Anne Marie made it for her Sydney hairdresser, Renya Xydis to try. Now Renya's family adore the cake and place regular orders for the cake, for their parties and birthday celebrations. Whenever Anne Marie makes this cake, it is quickly eaten (followed by lots of ooh's and ahh's) and then people ask for the recipe. So when it came to deciding on the perfect 1st birthday cake for the food dept, there was no contest, but to make this indulgent, creamy layer cake. In Anne Marie's word's "It's a show stopper cake!" Bon apetit!</span></i><br /><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">Makes 1 x 20cm cake, serves 10 (or 8 people with a sweet tooth!).</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• 125g butter, room temperature</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1½ cups caster sugar</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>2 eggs</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1½ cups plain flour</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>2 tablespoons corn flour</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>2 tablespoons Dutch cocoa powder</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1 cup buttermilk</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1 tablespoon red gel food colouring</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1 teaspoon vanilla extract</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1 teaspoon bicarbonate of soda</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1 teaspoon white vinegar</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1 quantity <i>Mascarpone icing</i></span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>2 punnets raspberries</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>white chocolate curls, to decorate</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>1. </b>Preheat the oven to 180ºC (360ºF). Grease and line the base and sides of 2 x 20cm cake pans.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>2. </b></span>Combine the butter, caster sugar and eggs in a large mixing bowl and beat with an electric mixer until light and fluffy.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>3. </b></span>Sift together the flour, cornflour and Dutch cocoa and set aside.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>4. </b></span></span>In a jug combine the buttermilk, red colouring and vanilla, whisk well.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>5. </b></span></span>Add half of the sifted flour mixture and half of the buttermilk mixture to the creamed butter mixture, stir well.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>6. </b></span>Add the remaining flour and buttermilk mixtures and mix through.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>7. </b></span></span>Combine the bicarbonate of soda and vinegar together and add to the cake mixture, mix well.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>8. </b></span></span>Divide the mixture evenly between the 2 cake pans and bake for 30 minutes or until cooked when tested. </span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>9. </b></span></span>Remove from the oven and allow to stand in the cake pans for 10 minutes. Turn out onto a cake cooler lined with baking paper and turn the cakes over so they are the right way up. Cool completely.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>10. </b></span></span>Wrap the cakes in plastic and place in the freezer for 45 minutes until firm. Remove from the freezer and cut each cake in half to form 4 layers. </span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>11. </b></span></span>Place the first layer of the cake onto the serving plate and spread over 2/3 cup of the <i>Mascarpone icing</i>. Break open the raspberries so they are flat and arrange evenly over the icing. Repeat with the icing and raspberries for the next 2 layers of cake and top with the final layer of cake. Pack extra icing where needed into the layers of the cake to make it even and straight sided.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>12. </b></span></span>Divide the remaining icing in half. Spread half of the icing over the cake to form a crumb coat. Recoat the cake with a fine layer of the remaining icing and decorate with chocolate curls. Store in the refrigerator until ready to serve.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal"><span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Mascarpone icing</span></b></span></span></div><div class="MsoNormal" style="tab-stops: 0cm;"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">This beautiful icing is what makes the red velvet layer cake. If you have any left over, Sally's hot tip is to pipe it into sweet pastry shells, top with a raspberry or blueberry and sprinkle with icing sugar. YUM!</span></i></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>375g cream cheese, at room temperature</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1 ½ cups icing sugar</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>1 teaspoon vanilla extract</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>375g mascarpone </span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>450ml thickened cream</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>1. </b>Combine the cream cheese, icing sugar and vanilla in a bowl and mix with an electric mixer until light and fluffy. Add the mascarpone and beat until smooth. </span><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">Add the thickened cream and beat until smooth and creamy.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>2. </b></span></span>Refrigerate for 30 minutes to firm the icing and use as required. </span></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal"><span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">White chocolate curls</span></b></span></span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"> </span><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">Makes 3 large curls</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;">• </span>150g white chocolate, melted</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><br /></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>1. </b></span>Cut 2 strips of baking paper (20cm x 10cm). Using 1/3 of the melted chocolate brush onto one strip of the paper, repeat with remaining chocolate and paper.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>2. </b></span>Lay the chocolate-coated paper strips over a bottle or jar and allow to set in the fridge.</span></div><div class="MsoNormal" style="tab-stops: 0cm;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14pt;"><b>3. </b></span>Once set, peel away the paper and use as required.</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-27430417923161594832013-02-23T03:33:00.000-08:002014-06-20T20:11:54.842-07:00TOMATOES - Make mine a bloody Mary... and double the dirty. Sunday is the perfect day for you to try the food dept's dirty bloody Mary with green olive grissini, it's one of many ways to use your tomatoes.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKYtgLTp6DtTupePZY7EiKNUwh96dA5-HBPDdiue6LD0xRPC0SOw0due7v_pl8MjzcO3QbppW022GDKPjFkmc1JWZRuHbdxQDFtXElRz0dkPCLpUG9G1jUJseujtNB5uJ7EWrAy3RQwY/s1600/opener.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKYtgLTp6DtTupePZY7EiKNUwh96dA5-HBPDdiue6LD0xRPC0SOw0due7v_pl8MjzcO3QbppW022GDKPjFkmc1JWZRuHbdxQDFtXElRz0dkPCLpUG9G1jUJseujtNB5uJ7EWrAy3RQwY/s1600/opener.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkCQDvsBABAkmCFb-9Z93ZTEyYrhw2nq-p8hHx89rEZG8dtkTwxuIBoF2rEgvY8Bq_kc7SHqJDhz0I6AT3nUN0fVN0Lh2NJLEHoGB0HQGL9VRMsRNzkd4NH9eZnMEaUvELvP9xAnPR60/s1600/PT_20121120_TFD_Delicious-110A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkCQDvsBABAkmCFb-9Z93ZTEyYrhw2nq-p8hHx89rEZG8dtkTwxuIBoF2rEgvY8Bq_kc7SHqJDhz0I6AT3nUN0fVN0Lh2NJLEHoGB0HQGL9VRMsRNzkd4NH9eZnMEaUvELvP9xAnPR60/s1600/PT_20121120_TFD_Delicious-110A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCveqVi359HGxxRIIz-ryygPn3ZcLQa12MICAsql-kdcdH7yoXKJVd_kgwszQrg2JgoElFhRSjbPtNIZu7et3pXG7y_iR9P0YtuNSur2hwvQkpCZwiV9WR6QZBW8eyO_6myapTcQQ0Lq4/s1600/herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCveqVi359HGxxRIIz-ryygPn3ZcLQa12MICAsql-kdcdH7yoXKJVd_kgwszQrg2JgoElFhRSjbPtNIZu7et3pXG7y_iR9P0YtuNSur2hwvQkpCZwiV9WR6QZBW8eyO_6myapTcQQ0Lq4/s1600/herbs.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjwY3VF5Y5M6b8j_TrhezP1jcdsOGn0PmVOFbkAYIgd1FSencxhbq3cF-w9ZSrTGnECagKnL7gawHisr_8A_6LrA1zPFvnoQ2IOuS1Xq9HjXANqaIwTZZ-Wp2G0uhr9TSxkZaH5qh4Ls/s1600/PT_20121120_TFD_Delicious-277A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjwY3VF5Y5M6b8j_TrhezP1jcdsOGn0PmVOFbkAYIgd1FSencxhbq3cF-w9ZSrTGnECagKnL7gawHisr_8A_6LrA1zPFvnoQ2IOuS1Xq9HjXANqaIwTZZ-Wp2G0uhr9TSxkZaH5qh4Ls/s1600/PT_20121120_TFD_Delicious-277A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; 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panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></b></span></span></span></div><b><span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Want more of our Italian recipes?</span></span></span></b><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Get your March copy of ABC delicious. magazine </span><span style="font-size: large;">on newstands or go to </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><a href="http://www.deliciousmagazine.com.au/" rel="nofollow" target="_blank">http://www.deliciousmagazine.com.au</a></span> </span></span><br /><br /><br /><span style="color: #990000;"><span style="font-size: x-small;"><b>::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><div class="MsoNormal"><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Tomato and rosemary focaccia with basil oil</span></b></span></span></div><div class="MsoNormal"><span style="font-size: small;"><i><span lang="EN-US" style="font-family: Georgia;">The vibrant colours in this focaccia are so Italian, bellissimo!<span style="font-size: small;"> </span></span></i></span><br /><span lang="EN-US" style="font-family: Georgia; font-size: small;">Make 1 x 32cm focaccia.</span> </div><div class="MsoNormal"><span style="font-size: small;"><br /></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><b>• </b>500g bread flour</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>2 teaspoons dried yeast</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>1 teaspoon salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>300ml warm water</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>olive oil spray, for greasing</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>2 tablespoons extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>400g medley mix tomatoes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>extra, 1 tablespoon extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>1 tablespoon rosemary leaves</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>extra, sea salt flakes, for sprinkling</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span><i>Basil oil,</i> for serving</span></div><div class="MsoNormal"><span style="font-size: small;"><br /></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine the flour, yeast and salt in the bowl of a mixer. Using a dough hook turn the mixer onto low and combine the ingredients.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Gradually pour in the combined water and oil while the mixer is still running. Increase to a medium speed and ‘knead’ the dough for 5 minutes.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Turn the dough onto the bench and lightly oil the mixing bowl with spray, return the dough to the oiled bowl and roll the dough around so that it is coated in oil. Cover with a clean tea towel and allow to stand in a warm place for 30 minutes or until the dough has doubled in size. A warm windowsill or over a sink of hot water works well if it’s a cool day.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Once the dough has doubled in size turn onto the bench and knead for a few minutes until the dough is back to its original size.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Pour half of the extra oil into a 32cm ovenproof frying pan. Roll out the dough to the approximate size of the frying pan and lift into the pan. Cover again with a clean tea towel and place back in a warm spot for another 30 minutes until it has again doubled in size.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Preheat the oven to 200ºC (400ºF). Using your fingers push indents into the dough, covering the surface. Push the tomatoes into the indents, evenly spaced. Brush liberally with the remaining olive oil and sprinkle with rosemary and extra salt flakes. Bake for 20-25 minutes until golden and sounds hollow when tapped.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Serve warm with Basil oil.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Basil oil</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 1 cup.</span> </div> <br /><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">2 cups basil leaves, approximately 1 large bunch</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">1 cup olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">salt and pepper, to taste</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>To blanch the basil, place the basil leaves into a heat resistant bowl, pour over boiling water and stand for 10 seconds. Drain immediately and plunge into a bowl or iced water, allow to stand for a few minutes until cold.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Drain the basil leaves and thoroughly squeeze out the water, combine with the oil, salt and pepper in a small processor and blend until the basil is pureed.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Strain using a fine sieve and store in a clean jar, in the refrigerator for up to a month. Return to room temperature before serving. </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b><span style="font-family: Cambria;">f</span>ood dept. fact:</b></span><i>For a more rustic basil oil, leave the oil unstrained.</i></span></div><div class="MsoNormal" style="margin-left: -15.0pt;"><br /></div><div class="MsoNormal"><span style="color: #990000;"><br /></span></div><div class="MsoNormal"><span style="color: #990000;"><br /></span></div><div class="MsoNormal"><div><span style="color: #990000;"><span style="font-size: x-small;"><b>::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></div><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">TFD’s dirty bloody <span style="font-size: x-large;">M</span>ary mix</span><span lang="EN-US" style="font-family: Georgia;"> </span></b></span></span> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">Makes 4½ cups (6 drinks).</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 litre tomato juice</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons prepared horseradish</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons salt flakes</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon freshly ground black pepper</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>juice 1 lemon</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons Worcestershire sauce</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ - 1 teaspoon tobacco sauce, or to taste</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1/3 cup brine from green olives</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine all ingredients in a large jug and whisk to combine. </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Store in the refrigerator until required, for up to 1 week.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">TFD’s dirty bloody Mary</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 1 drink.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;">• 2 lemon wedges</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>celery salt, for glassses</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>3/4 cup <i>TFD’s dirty bloody mary mix</i></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons vodka</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 stalk cucumber</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;"> </span> </div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Using one of the lemon wedges, wipe the rim of a glass and dip into celery salt, set aside.</span></div><span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span></span>Pour the Bloody Mary mix into the prepared glass and top with vodka, garnish with cucumber and remaining lemon wedge.</span><span lang="EN-US" style="font-family: Georgia;"> </span><br /><span lang="EN-US" style="font-family: Georgia;">Serve with Green olive grissini.</span> <br /><div class="MsoNormal"><br /></div><br /><span style="color: #990000;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br /><div class="MsoNormal"><div style="color: #990000;"><span style="font-size: x-small;"><b></b></span></div><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Green olive grissini</span></b></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia; font-size: small;">Makes 25 sticks.</span> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>350g jar green olives, drain and reserve the juice for the <i>TFDs's dirty bloody mary mix</i></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons baby capers in brine, drained</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 clove garlic</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons extra virgin olive oil</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>salt and pepper, to taste</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 sheet frozen puff pastry</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Preheat oven to 200ºC (400ºF). Combine the olives, capers, garlic, olive oil, salt and pepper in a small food processor and process to form a paste.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span></span></span>Lay the sheet of puff pastry on its plastic liner onto a chopping board. Using a ruler to guide you and a pizza wheel, cut 1cm strips of the pastry, trying to keep the strips together.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span></span>Spread 2 tablespoons of the green olive paste onto the sheet of strips. Take each strip and give it 2-3 twists and then place onto a lined oven tray.</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span></span>Bake for 10-12 minutes or until golden, remove from the oven and allow to cool on the tray. Store in an airtight container.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b>food dept. fact:</b></span> <i>Store left over green olive paste in a jar in refrigerator for up to 1 month, use on bruschetta, pizzas or through pasta.</i></span><br /><br /><br /><span lang="EN-US" style="font-family: Georgia; font-size: large;"><span style="color: #990000;"><b>THANK YOU! </b></span><i>We would like to thank the generous people at Moratis for supplying us with the fresh, juic<span style="font-size: large;">y<span style="font-size: large;"><span style="font-size: large;">, plump</span></span></span> tomatoes for this story.</i></span><br /><span lang="EN-US" style="font-family: Georgia;"><i><span style="font-size: large;">http://www.moraitis.com.au/</span></i></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-11618995692294201252013-02-13T02:46:00.000-08:002014-06-20T20:11:54.824-07:00VALENTINE'S DAY - Apple martinis with oysters, a perfect match.<style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; 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margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style><span style="color: #990000;"> </span><br /><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJH9H8qB9IHKXF5HbWTDG9Rid8F6L9E_cL0Cfsj4ekIvClbmor167w1u5F9KjuNDJC1HvUF54_7aB89zhQdNvQaOMfnIU87YVNVj3F6GWtoo9uai4QETIJRreiYh4sy9ahAuSD-zA9Eb8/s1600/PT_2012202_TFD_SBS+0015A2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJH9H8qB9IHKXF5HbWTDG9Rid8F6L9E_cL0Cfsj4ekIvClbmor167w1u5F9KjuNDJC1HvUF54_7aB89zhQdNvQaOMfnIU87YVNVj3F6GWtoo9uai4QETIJRreiYh4sy9ahAuSD-zA9Eb8/s1600/PT_2012202_TFD_SBS+0015A2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0F0K4S3OEC8Q2bMvDfnXzvsiYaj7KP6esEMeKrPWbRsYZoCIj8alk5pFmAflgM02N3S6Pg1l5btPwSYxeDHur4dIKk2zgbutnbTGr0D6c6tptBwgrQqpWzlxuOcFwb5rHCGgIz4mKYc/s1600/PT_2012202_TFD_SBS+0017A.jpg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcRmQplEGdNgOTMwGxDYTPqLmsN6t4cd4az1zIA6gEymWXMjoVOnUJAfw84N4lNdPNn29ti0NqTa1g6WLQU4tzxwqu2IAVLtTaQhNpbGrl3FqPX7PV6Raq2NN7YQk8qD05nL60lahCQE/s1600/PT_2012202_TFD_SBS+0064A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcRmQplEGdNgOTMwGxDYTPqLmsN6t4cd4az1zIA6gEymWXMjoVOnUJAfw84N4lNdPNn29ti0NqTa1g6WLQU4tzxwqu2IAVLtTaQhNpbGrl3FqPX7PV6Raq2NN7YQk8qD05nL60lahCQE/s640/PT_2012202_TFD_SBS+0064A.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="color: #990000;"><br /><br /><br /><br /><span style="font-size: x-small;"><b>:::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US">Oysters with lemon and black pepper granita</span></b></span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><span lang="EN-US">This zesty, zingy and fresh granita makes enough for several dozen oysters. So you can use as much or as little depending on how many you are catering for and keep the rest in the freezer for up to 3 months<span style="font-size: small;">.</span></span></i></span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• 1 cup freshly squeezed lemon juice, approximately 4 lemons</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• 2 tablespoons water</span><span lang="EN-US"><span lang="EN-US"> </span></span></span></span><br /><div class="MsoNoSpacing"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>1 tablespoon white wine vinegar</span><span lang="EN-US"><span lang="EN-US"> </span></span></span></span></div><div class="MsoNoSpacing"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons caster sugar</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>½ teaspoon freshly ground black pepper</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>½ teaspoon sea salt flakes</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>oysters</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>rock salt, for serving<span lang="EN-US"> </span></span></span></span><br /><div class="MsoNoSpacing"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>small jar salmon roe, for serving</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br /><div class="MsoNoSpacing"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>1. </b>Combine the lemon juice, water, vinegar, sugar, pepper and salt in a bowl and stir until the sugar has dissolved.</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>2.</b> Pour into a shallow dish and cover, freeze for 1 hour until slushy. Stir with a fork to break up the ice crystals and then return to the freezer for another hour or until frozen. </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>3.</b> Scrap the granita again just before serving. </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>4.</b> Place the oysters on a bed of rock salt and top each oyster with ½ teaspoon of granita and a few pearls of salmon roe.</span></span></span><br /><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 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mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></span></span></div><br /><div class="MsoNoSpacing"><div style="color: #990000;"><span style="font-size: x-small;"><b>:::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></div><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Green apple and vanilla martini</span></span></b></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">Makes enough apple and vanilla syrup for 8-10 martinis.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>1 cup sugar</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>1 cup water</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>3 green apples</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>1 vanilla bean, halved lengthways</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>juice of 1 lime</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>¼ cup caster sugar</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>vodka, chilled in the freezer</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>1. </b></span></span></span>Combine the sugar and water in a small saucepan and stir over a medium heat to dissolve the sugar. Remove the peel from 2 apples and add the peel to the sugar syrup with half of the vanilla bean. Place the apples in a bowl of cold water to prevent them from browning and juice later. Simmer the syrup for 5 minutes, remove form the heat and allow to cool. Strain and discard apple peel and vanilla bean. Chill the syrup.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>2. </b></span></span></span>Juice the 2 peeled apples and add the lime juice, chill.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span style="font-size: small;">3</span>. </b></span></span></span>Scrap the seeds from the remaining half of the vanilla bean and rub the vanilla seeds into the caster sugar, set aside. </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span style="font-size: small;">4</span>. </b></span></span></span>Chill 2 martini glasses and dip the rim in the vanilla sugar. Pour 1 tablespoon of the apple and vanilla syrup into each glass, add 2 tablespoon of vodka (or more if you like) into each glass and then top with fresh apple and lime juice.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span style="font-size: small;">5</span>. </b></span></span></span>Using a mandolin thinly slice the remaining apple; serve a slice in each glass.</span></span></span><br /><div class="MsoNoSpacing"><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">A special</span> thanks to <span style="font-size: small;"><a href="http://www.thesaltbox.com.au/">www.thesaltbox.com.au</a><span style="font-size: small;"> </span></span>for supplying us with Hiwa <span style="font-size: small;">Kai </span><span style="font-size: small;">Black <span style="font-size: small;">lava sal<span style="font-size: small;">t<span style="font-size: small;"> for th<span style="font-size: small;">is </span>shoot<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5l7r2V67FGzdU3RfPp1HWAdl0yfNCVJ0WjlNjzC0yQ5BEx1CqmpJhgmLtN4nRfUulqw0D3S248HL4mdj77q5YF1UsVO2jPzPz50WZdu8KI_xvHF8dshpprcCIwIiZFDHSC4j-ukwVF0/s1600/PT_2012202_TFD_SBS+0081A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5l7r2V67FGzdU3RfPp1HWAdl0yfNCVJ0WjlNjzC0yQ5BEx1CqmpJhgmLtN4nRfUulqw0D3S248HL4mdj77q5YF1UsVO2jPzPz50WZdu8KI_xvHF8dshpprcCIwIiZFDHSC4j-ukwVF0/s1600/PT_2012202_TFD_SBS+0081A.jpg" /></a></div><br /><br /><span style="color: #990000;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">C<span style="font-size: x-large;">ELEBRATE THE YEAR O<span style="font-size: x-large;">F THE SNAKE</span></span> </span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Chinese New Year is here<span style="font-size: large;">, so</span></span></span><span style="font-size: large;"> g</span>rab some friends and host a Chinese dinner party.<span style="font-size: large;"> This month the food dept <span style="font-size: large;">debuts on </span></span>SBS Food online,<span style="font-size: large;"> </span>so please take a look. There's a fabulous crispy chicken recipe which you can use in the salad recipe below. </span></span><br /><a href="http://www.sbs.com.au/food/article/6114/Blog_App%C3%A9tit:_the_food_dept" target="_blank"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">http://www.sbs.com.au/food/article/6114/Blog_App%C3%A9tit:_the_food_dept </span></span></a><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics5u4gkZ_Vlf8fhYpscyzVqNoYZvIP-CMo8eLdFHGC8vWR6pJ0wTYJJkN3yXSUIpNX0G_e-O9JOiCUB1CAwNs5pT5irP4gwa9BOrtRrse5BPKAPWCbzjtRkrtC_tEJe5QzBWchyphenhyphenoHsBQ/s1600/SBS+Featured+Badge.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics5u4gkZ_Vlf8fhYpscyzVqNoYZvIP-CMo8eLdFHGC8vWR6pJ0wTYJJkN3yXSUIpNX0G_e-O9JOiCUB1CAwNs5pT5irP4gwa9BOrtRrse5BPKAPWCbzjtRkrtC_tEJe5QzBWchyphenhyphenoHsBQ/s200/SBS+Featured+Badge.png" width="200" /></a> </span></span><br /><br /><br /><br /><br /><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"> </span></span> <br /><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span><br /><div class="MsoNormal"><br /><div class="MsoNoSpacing"><span style="font-size: large;"><span lang="EN-US" style="font-family: Georgia;"></span> </span> </div><div class="MsoNoSpacing"><span style="font-size: large;"><span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Our <span style="font-size: large;">Chinese New Year's </span>recipe is <span style="font-size: large;">t</span>raditionally called Yu Sheng. <span style="font-size: large;">T</span>his salad is a symbol of abundance, prosperity and good fortune. The food dept. recipe uses delicious, shredded ‘white cooked chicken but traditionally it is served with raw fish. This salad is made at the table, each ingredient that symbolizes something for the New Year is added to the salad and then everyone around the table uses their chopsticks to toss the salad while saying an auspicious wish. It is thought that the height of the toss symbolizes the level of the fortune.</span></span> </div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Each ingredient symbolizes something for the New Year. Here are a few for good luck.</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>Carrot </b>– good luck is approaching</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>Pomelo</b> - good luck and good sailing</span></div><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> <b>Peanuts finely chopped </b>– household filled with gold and silver</span> <br /><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>Sesame seeds</b><span style="mso-spacerun: yes;"> </span>- prosperity for business</span></div><div class="MsoNoSpacing"><br /></div><div><span style="color: #990000;"><span style="font-size: x-small;"><b>:::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></div><div class="MsoNoSpacing"><span style="color: #990000;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Chinese New Year chicken and pomelo salad with a sweet plum dressing</span></span></b></span> </span></span></div><div class="MsoNoSpacing"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">This dish is usually served at the beginning of a banquet as an appetizer.</span></i></div><i> </i><br /><div class="MsoNoSpacing"><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span></i><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">The Chicken in this salad is ‘white cooked chicken’ a wonderful recipe to master. As well as this delicious salad it is the perfect base for the food dept’s Crisp skin chicken with five-spice salt and sweet vinegar dressing. But don’t be afraid to duck into your local Chinese bbq kitchen and pick up a chicken to make things even easier.</span></i> </div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Serves 4.</span></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 medium pomelo or ruby grapefruit</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ ‘white cooked’ chicken, meat removed from the bones and shredded</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 medium carrot, peeled and shredded</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>3 shallots, julienned</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>2 cups bean sprouts</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 Lebanese cucumber, halved lengthways, seeded and julienned</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ cup coriander leaves</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ cup salted peanuts, finely chopped</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon toasted sesame seeds</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>8 wonton wrappers, julienned and deep-fried until crisp or any pre-prepared crispy noodle</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 quantity<i> Sweet plum dressing</i></span></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b>To prepare the pomelo cut off the stem end. Score the skin in segments from the top down to the base and then peel away the skin in these segments. Once all of the skin has been removed place your 2 thumbs into the top of the pomelo and pull it apart as if you are breaking an orange into segments. Pull the segments of pomelo apart and remove any pith and membrane. Break the peeled segments into bite size pieces and put aside for the salad.</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.</b> Arrange the chicken, pomelo and each salad ingredient on a platter in individual piles. Place peanuts, sesame seeds and fried wontons in smaller serving bowls around the platter. Place the dressing in a jug.</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b>Give each diner a pair of chopstick and serve the platter at the table. Sprinkle over the peanuts, sesame seeds, fried wontons and drizzle over the Sweet plum dressing. Each person uses his or her chopstick to help toss the salad before serving. </span></div><div class="MsoNoSpacing"><br /></div></div><div class="MsoNormal"><div class="MsoNoSpacing"><span style="color: #990000;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Sweet plum Dressing</span></b></span></span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes ¾ cup.</span> </div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ cup Chinese plum sauce</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon Chinese rice vinegar</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon water</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>juice of 1 lime juice</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 teaspoon sesame oil</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>¼ teaspoon five spice powder</span></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>¼ teaspoon ground cinnamon</span></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">1. Combine all ingredients in a small bowl and use as required.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics5u4gkZ_Vlf8fhYpscyzVqNoYZvIP-CMo8eLdFHGC8vWR6pJ0wTYJJkN3yXSUIpNX0G_e-O9JOiCUB1CAwNs5pT5irP4gwa9BOrtRrse5BPKAPWCbzjtRkrtC_tEJe5QzBWchyphenhyphenoHsBQ/s1600/SBS+Featured+Badge.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div></div></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span> </div><div class="MsoNoSpacing"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-82231789363431563172013-02-08T19:18:00.000-08:002014-06-20T20:11:54.996-07:00MELT – Get ready for Valentine's day and surprise your other half with these decadent chocolate balls.<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqdVrJfG8Qwlqaf8BnxI79TwW0f4Xe5bTE0FL0uT37nyPmbBJtQD6q2SK6uMD5k2kCpDmOms9OOID4OzPPYL_DMEaG0drDwPJaAgz2L4xJ9XkuWtwnDb6G1QvZhrp2Mg_s0y-MdNuV7U/s1600/PT_20121214_TFD_ICED+0043A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqdVrJfG8Qwlqaf8BnxI79TwW0f4Xe5bTE0FL0uT37nyPmbBJtQD6q2SK6uMD5k2kCpDmOms9OOID4OzPPYL_DMEaG0drDwPJaAgz2L4xJ9XkuWtwnDb6G1QvZhrp2Mg_s0y-MdNuV7U/s1600/PT_20121214_TFD_ICED+0043A.jpg" /></a></span></div><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Bacci ice cream balls</span></span></b></span></span></div><span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">With one little mouthful <span style="font-size: large;">y</span>ou will fall in love wit<span style="font-size: large;">h our</span> wonderful bacci ice cream balls. </span></span></i></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes 24 balls</span></span> </div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 500g hazelnut gelato</span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> • 24 hazelnuts (approximately 1/3 cup), roasted and skinned</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 500g dark chocolate, roughly chopped</span></span> <br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b>Place a lined baking tray into the freezer to chill. Using a small ice cream scoop or a melon baller, scoop approximately 1 tablespoonful of the hazelnut gelato into a ball. Place onto the lined tray and return to the freezer for 30 minute or until firm. </span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2.</b> Top each ball with a hazelnut and again return to the freezer.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span></span>Working with half of the chocolate at a time, place it into a heatproof bowl and place over simmering water. Stir until melted, remove from the heat and allow to cool slightly.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>4. </b>Place a hazelnut gelato ball onto a fork and spoon over melted chocolate, shake off excess chocolate and using a palate knife carefully lift onto the freezer tray and return to the freezer to set, repeat with remaining chocolate and gelato balls. Store in an airtight container in the freezer for up to 1 month.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-42480999035343237382013-01-28T02:55:00.000-08:002014-06-20T20:11:54.883-07:00MELT - In a sticky situation?..... lick your way out with our frozen ice-creams and icey pops.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOHStdqhkXIBErRXX442EpVBqUdcNHdOM20BC3r5ZjRUKOkNFf8rZfU3H-_Z6gZ9uPsEhmc0a8vPOUZ6CluxlrGdpZ3GAPeJtAK-7yUwHiaEujmUNqAuBAvS8qJj4LVdHeUPGSqmSTqo/s1600/PT_20121214_TFD_ICED+0151A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOHStdqhkXIBErRXX442EpVBqUdcNHdOM20BC3r5ZjRUKOkNFf8rZfU3H-_Z6gZ9uPsEhmc0a8vPOUZ6CluxlrGdpZ3GAPeJtAK-7yUwHiaEujmUNqAuBAvS8qJj4LVdHeUPGSqmSTqo/s1600/PT_20121214_TFD_ICED+0151A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJWsxglKt8QnwejupRIVcJ1I_CDxMY21HblEvRNvrbfhlSpxhpg991ZBmjy8dRZVZCY5dcjtebVuzQZcSuhyphenhyphenBjUA56mstV2c7jYjKtro8ty-xP7rNy5c8YGx3O4Uz37MongEvMV7R_jA/s1600/PT_20121214_TFD_ICED+0161A_1.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOHStdqhkXIBErRXX442EpVBqUdcNHdOM20BC3r5ZjRUKOkNFf8rZfU3H-_Z6gZ9uPsEhmc0a8vPOUZ6CluxlrGdpZ3GAPeJtAK-7yUwHiaEujmUNqAuBAvS8qJj4LVdHeUPGSqmSTqo/s1600/PT_20121214_TFD_ICED+0151A.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> <span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><b>Prosecco ice pops with raspberry and vanilla</b></span></span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslGo-b_DkeUR4XuXvB0liWnGgmr2D8NspvSfywYYhD4lnS_OBf1lzI9MgpMbn18PQ_YYknbcVqXOiCDLkB9BAUUH6v3dI4zy8whxoiwUXJq04BV022GHoPxD1trFSNx2Dajghq5DAaFE/s1600/PT_20121214_TFD_ICED+0066A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslGo-b_DkeUR4XuXvB0liWnGgmr2D8NspvSfywYYhD4lnS_OBf1lzI9MgpMbn18PQ_YYknbcVqXOiCDLkB9BAUUH6v3dI4zy8whxoiwUXJq04BV022GHoPxD1trFSNx2Dajghq5DAaFE/s1600/PT_20121214_TFD_ICED+0066A.jpg" /></a><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><b> </b></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HEi7hptCgggK2CAqA8kG-7z85PWt99gMSR_FhNqRowETgksZG3yi0dAuC800FE9q1tQsdW12dyWZLr47ndQGwKYVdgY2wr1Uxf33H3FFZKl4zG0U5DKF2JQ5VtiSeoYeXQrzt5v_iRU/s1600/PT_20121214_TFD_ICED+0172A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HEi7hptCgggK2CAqA8kG-7z85PWt99gMSR_FhNqRowETgksZG3yi0dAuC800FE9q1tQsdW12dyWZLr47ndQGwKYVdgY2wr1Uxf33H3FFZKl4zG0U5DKF2JQ5VtiSeoYeXQrzt5v_iRU/s1600/PT_20121214_TFD_ICED+0172A.jpg" /></a></div><div style="text-align: center;"><span style="background-color: black;"><span style="font-size: x-small;"><span style="color: #999999;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Pandan ice cream with toffee pecans in a waffle cone</span></b></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx8Lcjtp-pGvfkjIV49q3lf4Kqt0KebQFvuitk377HdU5jCDCcMQvTRzXiRgr8XYLfKRVkLwzWD0Ro69LR3cO-xiMEP_lNiqmzMVRe73S1vbNcA2BHrgnTUwZi6HAVcjTdwBC-hiaiXY/s1600/Brioche_dps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx8Lcjtp-pGvfkjIV49q3lf4Kqt0KebQFvuitk377HdU5jCDCcMQvTRzXiRgr8XYLfKRVkLwzWD0Ro69LR3cO-xiMEP_lNiqmzMVRe73S1vbNcA2BHrgnTUwZi6HAVcjTdwBC-hiaiXY/s1600/Brioche_dps.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="color: #999999;"><b><span style="font-family: Georgia,"Times New Roman",serif;"> <span lang="EN-US">Cherry sorbet on brioche rolls</span></span></b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-t4twYjuUtyZCN1BtSHwGTi-0yv6-LhamyvC0o8mR8Iuux9EVoJF8dk3worZj90bP2O800IQb0uGVZraY2N0QWEcjouprQeny_4R7HiVZlMMn3kaBC0m5pDgvhII9ZqqClPhkze1NnU/s1600/PT_20121214_TFD_ICED+0185A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-t4twYjuUtyZCN1BtSHwGTi-0yv6-LhamyvC0o8mR8Iuux9EVoJF8dk3worZj90bP2O800IQb0uGVZraY2N0QWEcjouprQeny_4R7HiVZlMMn3kaBC0m5pDgvhII9ZqqClPhkze1NnU/s1600/PT_20121214_TFD_ICED+0185A.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-bbXaY5Y4Veaz9mmTYolYOFFbd3nYKAbYrGn86KmaVoZMAb2GwIduOXaeiAUHjrqrWxJAjQfX9iLrpgM2_vtb4xMAXVSeF3NpryJfW3PEliyoVTImq1bjKiqnIM4Mv_vF44oWyBqdfI/s1600/PT_20121214_TFD_ICED+0198A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-bbXaY5Y4Veaz9mmTYolYOFFbd3nYKAbYrGn86KmaVoZMAb2GwIduOXaeiAUHjrqrWxJAjQfX9iLrpgM2_vtb4xMAXVSeF3NpryJfW3PEliyoVTImq1bjKiqnIM4Mv_vF44oWyBqdfI/s1600/PT_20121214_TFD_ICED+0198A.jpg" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPgN7nsRe-GaNzlqrQFVpZZB89UEFghhDv9srdSS8-xt8kNut9EDSDwyqOfbFqJ8sYtyPNdFFFBP00rpE45-R1T1PYKo8IXY9Sfu47O0oSqaW2ncbh54VPENWQEIOzOLQzjuyXyiXm88/s1600/PT_20121214_TFD_ICED+0187A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPgN7nsRe-GaNzlqrQFVpZZB89UEFghhDv9srdSS8-xt8kNut9EDSDwyqOfbFqJ8sYtyPNdFFFBP00rpE45-R1T1PYKo8IXY9Sfu47O0oSqaW2ncbh54VPENWQEIOzOLQzjuyXyiXm88/s1600/PT_20121214_TFD_ICED+0187A.jpg" /></a><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="color: #999999;"><span style="font-size: x-small;">Coconut and rum granita with fresh pineapple </span></span></span></span></b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PmDcl2Jb1ixPEB1lw7dH0aKFQrG_Q6pcKCwqVC9K5XWerl_VzzxtqtRauWEwWAgG0UZ5BAI2ttPMY2hPJwRIXOh1LSmobdG3EsAbRxEbA-dR2VTMJO0fhzUZ0bFhgdhzPMZ-_1r6W6I/s1600/PT_20121214_TFD_ICED+0119A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PmDcl2Jb1ixPEB1lw7dH0aKFQrG_Q6pcKCwqVC9K5XWerl_VzzxtqtRauWEwWAgG0UZ5BAI2ttPMY2hPJwRIXOh1LSmobdG3EsAbRxEbA-dR2VTMJO0fhzUZ0bFhgdhzPMZ-_1r6W6I/s640/PT_20121214_TFD_ICED+0119A.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG63t2g8O5Iy1AHqln5i5zQHw1cE7xqgL11cF5BGr8GqPBuyWVN7nf1-KfsBLZBLehuMqpsTxtH5WC45gd_cdRShOtbj_A-eMZkGgdGBnmD_5UqXnaDrv0tKu1fje3eLaHB2DCvIvbiuE/s1600/PT_20121214_TFD_ICED+0108A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG63t2g8O5Iy1AHqln5i5zQHw1cE7xqgL11cF5BGr8GqPBuyWVN7nf1-KfsBLZBLehuMqpsTxtH5WC45gd_cdRShOtbj_A-eMZkGgdGBnmD_5UqXnaDrv0tKu1fje3eLaHB2DCvIvbiuE/s1600/PT_20121214_TFD_ICED+0108A.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"> <b><span lang="EN-US">Brownie and honeycomb ice cream cake with chocolate fudge sauce</span></b></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdcaMt-QO4SAl6LDTH9YfmVTaAW44_PhYMo1SWfhNxeTaK6XZRtsWNsZVuhlIuSYDoiiCmLtlh1oeGX-fFVh_3mW-D9Nz3bf_h2ldWzBoF52ErgoIXMkmrtRLBX_QtEerWzvrFFOBipU/s1600/PT_20121214_TFD_ICED+0082A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdcaMt-QO4SAl6LDTH9YfmVTaAW44_PhYMo1SWfhNxeTaK6XZRtsWNsZVuhlIuSYDoiiCmLtlh1oeGX-fFVh_3mW-D9Nz3bf_h2ldWzBoF52ErgoIXMkmrtRLBX_QtEerWzvrFFOBipU/s1600/PT_20121214_TFD_ICED+0082A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgGKye8xQUO4bNN6buPonaxhdEodM0IqcGWCcQObNzkl92ghq9UCZiPG6w9ywrJJbuMntq19EFytWw6UtqbMNyFuta1m2aT2Iw-_zGc0RdBoMiVgkEbWp9orjPsviozUi9GwsTt3bIW8/s1600/PT_20121214_TFD_ICED+0014A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgGKye8xQUO4bNN6buPonaxhdEodM0IqcGWCcQObNzkl92ghq9UCZiPG6w9ywrJJbuMntq19EFytWw6UtqbMNyFuta1m2aT2Iw-_zGc0RdBoMiVgkEbWp9orjPsviozUi9GwsTt3bIW8/s1600/PT_20121214_TFD_ICED+0014A.jpg" /></a></div><div class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><span style="color: #999999;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Yogurt berry icy poles</span></span></b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-bbXaY5Y4Veaz9mmTYolYOFFbd3nYKAbYrGn86KmaVoZMAb2GwIduOXaeiAUHjrqrWxJAjQfX9iLrpgM2_vtb4xMAXVSeF3NpryJfW3PEliyoVTImq1bjKiqnIM4Mv_vF44oWyBqdfI/s1600/PT_20121214_TFD_ICED+0198A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOHStdqhkXIBErRXX442EpVBqUdcNHdOM20BC3r5ZjRUKOkNFf8rZfU3H-_Z6gZ9uPsEhmc0a8vPOUZ6CluxlrGdpZ3GAPeJtAK-7yUwHiaEujmUNqAuBAvS8qJj4LVdHeUPGSqmSTqo/s1600/PT_20121214_TFD_ICED+0151A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOHStdqhkXIBErRXX442EpVBqUdcNHdOM20BC3r5ZjRUKOkNFf8rZfU3H-_Z6gZ9uPsEhmc0a8vPOUZ6CluxlrGdpZ3GAPeJtAK-7yUwHiaEujmUNqAuBAvS8qJj4LVdHeUPGSqmSTqo/s640/PT_20121214_TFD_ICED+0151A.jpg" width="425" /></a><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span></b></span></span><br /><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Prosecco ice pops with raspberry and vanilla</span></b></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"></span></span><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Grab y<span style="font-size: large;">our cossie (or swimsuit for non-aussies) and yo<span style="font-size: large;">ur </span>swan inflatable and float around the pool <span style="font-size: large;"><span style="font-size: large;">with one of these sweet <span style="font-size: large;">icey pops<span style="font-size: large;"> i<span style="font-size: large;">n your hand. You'll be the talk of the town<span style="font-size: large;">!</span></span></span></span></span></span></span></span></span></span></span></i><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Makes approximately 10 x 125ml ice pops, depending on the size of the moulds.</span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>1 bottle of Prosecco</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>½ cup water</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>1 cup sugar</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>1 vanilla pod, halved lengthways</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>125g fresh raspberries, torn</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span></span></span></span>Combine the Prosecco, water, sugar and vanilla pod in a saucepan over a medium heat, stir until it comes to the boil and the sugar has dissolved. Remove from the heat and allow to cool to room temperature, remove the vanilla pod.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span></span></span></span>Pour the mixture evenly between icy pole moulds, leaving approximately 1cm at the top of each mould, the liquid will expand on freezing.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span></span></span></span>Place in the freezer for 3 hours or until the liquid becomes slushy. Distribute the torn raspberries between the moulds pushing them down through the Prosecco mixture. Insert ice pop sticks and freeze for 8 hours or until frozen solid.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">4</span>. </b></span></span></span></span></span>To unmould the pops, run the moulds under hot water for a few seconds, then gently pull the sticks, serve immediately.</span></span><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> <style><!-- /* Font Definitions */ @font-face {font-family:Arial; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; 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mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></span></span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HEi7hptCgggK2CAqA8kG-7z85PWt99gMSR_FhNqRowETgksZG3yi0dAuC800FE9q1tQsdW12dyWZLr47ndQGwKYVdgY2wr1Uxf33H3FFZKl4zG0U5DKF2JQ5VtiSeoYeXQrzt5v_iRU/s1600/PT_20121214_TFD_ICED+0172A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HEi7hptCgggK2CAqA8kG-7z85PWt99gMSR_FhNqRowETgksZG3yi0dAuC800FE9q1tQsdW12dyWZLr47ndQGwKYVdgY2wr1Uxf33H3FFZKl4zG0U5DKF2JQ5VtiSeoYeXQrzt5v_iRU/s640/PT_20121214_TFD_ICED+0172A.jpg" width="426" /></a><br /><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Pandan ice cream with toffee pecans in a waffle cone</span></b></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">There's a little bit of Asia in every bit<span style="font-size: large;">e of these <span style="font-size: large;">pale green </span>ice cream<span style="font-size: large;"> cones.</span></span></span></span></span></i><br /><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Makes 1½ litres</span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span>2 cups milk</span></span> </div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>600ml cream</span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>6 pandan leaves, twist the leaves and tie in a knot to release the flavour</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>1½ cups caster sugar</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>8 egg yolks</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>natural green food colouring</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>1 quantity <i>Toffee pecan chunks</i></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>waffle cones, for serving</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><br /></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1.</b></span></span></span></span></span> Combine the milk, cream, pandan leaves and ½ cup of the sugar in a saucepan, stir over a low heat until the sugar has dissolved and bring to a simmer. Remove from the heat, cover and allow to steep for 1 hour. </span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span></span></span></span>Combine the remaining 1 cup of sugar and egg yolks in a bowl and whisk until pale and creamy. Gradually whisk in the cream and pandan mixture.</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span>Return the mixture to the saucepan and stir over a low heat until slightly thickened and coats the back of a spoon. Do not allow the custard to boil or it will curdle. </span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">4</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span></span></span>Remove from the heat and add the colouring one drop at a time until the desired colour green is reached. Strain into a large jug and chill for 2 hours.</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">5</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span></span></span>Once cold churn in an ice-cream churn according to manufacturer’s instructions. When ice cream is frozen and ready to remove from the churn add 1 cup of the Toffee pecan chunks and mix through.</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">6</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span></span></span>Place into a freezer container and freeze for 4 hours or overnight.</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">7</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span></span></span>Serve scoops of ice cream in a waffle cone topped with extra Toffee pecans.</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><br /></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Toffee pecans</span></b></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Makes 1½ cups</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>110g pecans, roasted</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>1 cup sugar</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>½ cup water</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1.</b></span></span></span></span></span>Place the pecans in a single layer on a lined baking tray and set aside.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span>Combine the sugar and water in a saucepan over low heat. Stir to dissolve sugar, do not boil, increase to a medium heat and boil until a deep golden caramel colour. </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span></span></span></span>Quickly pour the caramel over the pecan nuts to completely cover. Set aside at room temperature to harden. </span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><b><span lang="EN-US"><span lang="EN-US"><b>4. </b></span></span></b></span></span></span></span>Roughly chop into approx. 1cm chunks and use as required. <br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="color: #3d85c6;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">f</span>ood dept. fact: </b></span></span></span>Store praline in an airtight container to prevent it from becoming sticky in humid conditions.</i></span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="color: #3d85c6;"><br /></span><span style="color: #3d85c6;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBD8gU9KQ7ror2sLrvCy3nwWOAWcjg_H8SukpfQQzd2E2bLJvcsT5rAhSw87xTx2lLxDBxMAlEoqxrUdm_qhqYKKAvSgn5dvm7HX8Afrm-uYAQ5FYpEzOb9cqE9egR0XyDzvnc7S1jLU/s1600/PT_20121214_TFD_ICED+0209A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBD8gU9KQ7ror2sLrvCy3nwWOAWcjg_H8SukpfQQzd2E2bLJvcsT5rAhSw87xTx2lLxDBxMAlEoqxrUdm_qhqYKKAvSgn5dvm7HX8Afrm-uYAQ5FYpEzOb9cqE9egR0XyDzvnc7S1jLU/s640/PT_20121214_TFD_ICED+0209A.jpg" width="426" /></a></div><br /><br /><div class="MsoNormal"><div><div><div><div><div><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div></div></div></div></div></div><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Cherry sorbet on brioche rolls</span></span></b></span></span></div><div class="MsoNormal"><span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;">Before you become seduced by the decadent magenta velverty masses of cherry sorbet, which you may feel like diving into<span style="font-size: large;">, r</span>ememeber it tastes even better wedged between two sweet little brioche buns.</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: large;">Oh me oh my this is delightfully devilish and totally irresistible.</span></span></i></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">Makes 1 litre sorbet</span></span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• 600g fresh or frozen cherries, pitted</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• ¾ cup caster sugar</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• 1½ cups water</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• juice, 1 lemon</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• ¼ cup cherry liqueur</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• brioche rolls, to serve</span></span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b>Place the cherries, sugar, water and lemon juice into a pan and bring to the boil. Simmer for 1 minute, remove from the heat and leave to cool to room temperature.</span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>2.</b> Place the cherry mixture into a blender with the cherry liqueur and process until smooth. Pass though a sieve and leave in the fridge until chilled.</span><span lang="EN-US"><b> </b></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>3. </b>P</span><span lang="EN-US">our the mixture into an ice cream maker and churn until frozen. Place into a freezer proof container and freeze until required.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>4.</b> Halve and toast the brioche buns and sandwich back together with the cherry sorbet, serve imeadiately.</span></span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span><br /><div class="MsoNormal"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><span style="color: #3d85c6;"><b><span style="font-size: large;">f</span>ood dept. fact: </b></span>If you don’t have an ice cream maker then place the sorbet mixture into a bowl in the freezer and every 2 hours remove from the freezer and beat until smooth. Repeat this about 3 times until frozen.</span></span></i></div><span style="color: #3d85c6;"><span style="font-size: large;"></span></span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><br /></span></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-bbXaY5Y4Veaz9mmTYolYOFFbd3nYKAbYrGn86KmaVoZMAb2GwIduOXaeiAUHjrqrWxJAjQfX9iLrpgM2_vtb4xMAXVSeF3NpryJfW3PEliyoVTImq1bjKiqnIM4Mv_vF44oWyBqdfI/s1600/PT_20121214_TFD_ICED+0198A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-bbXaY5Y4Veaz9mmTYolYOFFbd3nYKAbYrGn86KmaVoZMAb2GwIduOXaeiAUHjrqrWxJAjQfX9iLrpgM2_vtb4xMAXVSeF3NpryJfW3PEliyoVTImq1bjKiqnIM4Mv_vF44oWyBqdfI/s640/PT_20121214_TFD_ICED+0198A.jpg" width="499" /></a></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: large;"><br /></span></span></div><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Coconut and rum granita with fresh pineapple </span></span></b></span></span></div><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Th<span style="font-size: large;">is des<span style="font-size: large;">sert is </span>so <span style="font-size: large;">e</span></span>asy and flavoursome. <span style="font-size: large;">You will get lots of oooohhhhh's and ahhhh's<span style="font-size: large;"> from those who try this refreshing ice. </span></span>It's a <span style="font-size: large;">wonderful palate cleanser <span style="font-size: large;">after dinner and befo<span style="font-size: large;">re dessert. </span></span></span>Make ahead and keep in your freezer, then serve in <span style="font-size: large;">gelato bowls, your<span style="font-size: large;"> guests won't be able to stop at one scoop, trust us... we know!</span></span></span></span></i><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"></span></span><span style="font-size: large;"><span lang="EN-US">Makes approx 1 litre</span></span></span> </div><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span>1 cup sugar</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span>3 cups water</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span>1 cup coconut milk</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span>¼ cup coconut rum</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"> </span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• 1 pineapple, peeled, cut in halve lengthways, cored and sliced into thin ribbons</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span>Combine the sugar and water in a saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool to room temperature.</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span>Mix the coconut milk and coconut rum into the sugar syrup and pour into a shallow freezer container and cover. </span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;"> </span></b></span></span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span>Freeze for 4 hours, remove from the freezer and break up the ice crystals by scraping with a fork, mix well and return to the freezer for another 4 hours or overnight.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">4</span>. </b></span></span>Scrap again with a fork and serve with pineapple ribbons. Store the granita in the freezer for up to 1 month.</span></span></span><br /><span style="font-size: large;"> </span><br /><div class="MsoNormal"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLCCmmD3qY7NH-bRmBqO8-AoJBbp8RbDTeqaS60o4InFNwvy15pU_DX-nDZAjESGlJr-QX-1hrNsMMGTCQpqNXeokJgDfQFW5oPbUvr4z44PYffNgRWOaqMFGpC9g4TdJ7LQSVLRnXXA/s1600/PT_20121214_TFD_ICED+0096A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLCCmmD3qY7NH-bRmBqO8-AoJBbp8RbDTeqaS60o4InFNwvy15pU_DX-nDZAjESGlJr-QX-1hrNsMMGTCQpqNXeokJgDfQFW5oPbUvr4z44PYffNgRWOaqMFGpC9g4TdJ7LQSVLRnXXA/s640/PT_20121214_TFD_ICED+0096A.jpg" width="425" /></a></div><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style><span style="color: #3d85c6;"> </span><br /><div><div><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div></div></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Chocolate brownie and honeycomb ice cream cake with chocolate fudge sauce</span></span></b></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes 1 x 20cm cake, serves 8</span></span></span> <br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 200g butter, roughly diced</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>150g dark chocolate – 70% cocoa, roughly chopped</span></span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>3 eggs, lightly beaten</span></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1½ cups brown sugar</span></span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1 teaspoon pure vanilla essence</span></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1 cup plain flour</span></span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>2 x 1 litre tubs good quality vanilla ice cream</span></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>2 x 130g bags honey comb, (1 pkt cut into 1cm pieces and the other bag for serving)</span></span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><br /></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span>Preheat oven to 180ºC (360ºF). Grease and line a 20 x 30cm slice pan. </span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>.<span style="font-size: large;"> </span></b></span></span></span></span>Combine the butter and chocolate in a small saucepan over a low heat and stir until butter and chocolate have melted. Set aside and allow to cool. </span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span>Combine eggs, sugar and vanilla essence in a bowl and add the cooled chocolate mixture. Place the flour into a mixing bowl. Pour in the chocolate mixture and stir until just combined. </span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">4</span>. </b></span></span></span></span></span>Pour into the prepared slice pan and bake for 20-25 minutes or until cooked when tested. Allow to cool completely in the pan.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">5</span>. </b></span></span></span></span></span>Remove from the pan and cut a circle using a 20cm spring form pan as a guide. Grease and line the spring form pan, ensuring the lining extends at least 5cm above the rim of the pan. Place the circle of brownie in the base, set aside.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">6</span>. </b></span></span></span></span></span>Soften the ice cream and tip into a large mixing bowl. Cut up the remaining fudge brownie into 1cm pieces and mix that with the chopped honeycomb through the softened ice cream.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">7</span>. </b></span></span></span></span></span>Pour over the fudge brownie base in the spring form pan and place in the freezer for 6 hours or overnight.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">8</span>. </b></span></span></span></span></span></span></span></span>Unmold and serve with Chocolate fudge sauce and extra honeycomb.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><br /></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div><div><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div></div></div><div class="MsoNormal"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Chocolate fudge sauce</span></span></b></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes 1½ cups</span></span></span> <br /><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 200g dark chocolate, roughly chopped</span></span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 100ml cream</span></span></span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 2 tablespoons agave syrup or light corn syrup</span></span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><br /></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span></span></span></span>Combine the chocolate, cream and agave syrup in a heatproof bowl and place over a saucepan of simmering water. </span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span></span></span></span>Stir gently until chocolate has melted and all of the ingredients are combined.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span></span></span></span>Remove from the heat and allow to cool slightly, serve warm over the ice cream cake.</span></span></span><br /><span style="font-size: large;"></span><br /><span style="font-size: large;"></span><br /><span style="font-size: large;"></span><br /><span style="font-size: large;"></span><br /><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgGKye8xQUO4bNN6buPonaxhdEodM0IqcGWCcQObNzkl92ghq9UCZiPG6w9ywrJJbuMntq19EFytWw6UtqbMNyFuta1m2aT2Iw-_zGc0RdBoMiVgkEbWp9orjPsviozUi9GwsTt3bIW8/s1600/PT_20121214_TFD_ICED+0014A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgGKye8xQUO4bNN6buPonaxhdEodM0IqcGWCcQObNzkl92ghq9UCZiPG6w9ywrJJbuMntq19EFytWw6UtqbMNyFuta1m2aT2Iw-_zGc0RdBoMiVgkEbWp9orjPsviozUi9GwsTt3bIW8/s640/PT_20121214_TFD_ICED+0014A.jpg" width="436" /></a></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></div><br /><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><span style="font-size: large;"><br /></span><br /><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><br /><div><div><div><span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div></div></div><div class="MsoNormal"><span style="color: #a64d79;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #3d85c6;"><span lang="EN-US">Yogurt berry icy poles</span></span></span></b></span></span></div><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">If you want to go "sl<span style="font-size: large;">ightly" healthy then th<span style="font-size: large;">is is the recipe for you.</span></span></span></span></span></i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes approx. 10 x 125ml icy poles, depending on the size of the moulds.</span></span></span><br /><div class="MsoNormal"><br /></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Cambria;">• </span></span>1 cup caster sugar</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 1 cup water</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• zest 1 lemon, peeled with a vegetable peeler</span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span></span></span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>500ml Greek style yogurt</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>250g frozen mixed berries</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><br /></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span>Combine the sugar, water and lemon zest in a saucepan over a medium heat and stir until the sugar has dissolved, bring to the boil and allow to simmer for 2 minutes. Remove from the heat and allow to cool to room temperature.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span>Remove the lemon zest from the syrup and stir the syrup into the yogurt. </span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span>Roughly chop the frozen berries and gently fold into the yogurt mixture and working quickly fill your moulds with the mix and place into the freezer for about 1 hour. Insert icy pole sticks into the center of each mould and freeze until solid for 4 hours or overnight.</span></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br /><div class="MsoNormal"><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="color: #3d85c6;"><b><span style="font-size: large;">f</span>ood dept. fact:</b> </span>We used old tins to <span style="font-size: large;">create</span>interesting shapes for our Yogurt berry icy poles but you can also use small glasses or even icy pole moulds for this recipe.</span></span></span></i></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-7459170164055558282012-12-27T15:11:00.000-08:002014-06-20T20:11:54.985-07:00HAPPY NEW YEAR - Ring in the new year with a bright spark! <iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="http://player.vimeo.com/video/59286551?portrait=0&color=e38f09" webkitallowfullscreen="" width="500"></iframe> <br /><a href="http://vimeo.com/59286551"></a><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YOAc9nNS5io89zijQBpNn1qGNUCATxRBxCdwCW-v2GVPbsE4Jk-0T3Osdfmyp4UvK00Mzgv-_CARQYvFIn1hK3ZQnPSfPsL871xXkc0klwxEFnr6Z7ceYU0cNhVHRdvs7RDJ2svOKNo/s1600/IMG_0195A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YOAc9nNS5io89zijQBpNn1qGNUCATxRBxCdwCW-v2GVPbsE4Jk-0T3Osdfmyp4UvK00Mzgv-_CARQYvFIn1hK3ZQnPSfPsL871xXkc0klwxEFnr6Z7ceYU0cNhVHRdvs7RDJ2svOKNo/s1600/IMG_0195A.jpg" /></a></div><div style="text-align: center;"><div style="text-align: center;"><br /><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>Everyone <span style="font-size: large;">here at </span>The food dept resides in Sydney, Australia and as the rest o<span style="font-size: large;">f </span>the world knows, we do love our fireworks.<span style="font-size: large;"><span style="font-size: large;"> </span><span style="font-size: large;"><span style="font-size: large;">Sydneysiders pack the foreshores </span>of </span>Sydney <span style="font-size: large;">h</span>arb<span style="font-size: large;">our to view the most <span style="font-size: large;">spectac<span style="font-size: large;">ular display<span style="font-size: large;"> of</span></span></span> fir<span style="font-size: large;">eworks every New Years Eve<span style="font-size: large;">, which seem to get bigger and better e<span style="font-size: large;">ach</span> year.</span></span></span></span></i></span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">2012 has been a<span style="font-size: large;">n exciting first </span>year for the food dept and we have <span style="font-size: large;">absolutely loved working together and </span>bringing you our <span style="font-size: large;">delicious food feat<span style="font-size: large;">ures every month. A huge <span style="font-size: large;">t</span>hank you to everyone around the globe for <span style="font-size: large;">reading our blog and more importantly leaving feedback and comments. We love hearing <span style="font-size: large;">your thoughts and ideas, so keep them com<span style="font-size: large;">ing <span style="font-size: large;">next year and we will try to keep delivering what you like to cook and eat.</span></span></span></span></span></span></span></span></span></span></span></span></i></span></span><i><br /></i><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> We have put together a sparky little animation for you, which celebrates the end of 2012 and the start of another wonderful new year. Enjoy and remember</span></span></span></span></span></i></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> to bring in the new year with a glass of our limoncello in one hand and a sparkler in the other.</i></span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: #f1c232;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Wishing you all <span style="font-size: x-large;">a prosperous, peaceful and</span> Happy New Year!</i></span></span></span><br /><br /><span style="font-size: large;"><span style="color: #666666;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Cook, create + laugh!</i></span></span></span><br /><span style="font-size: large;"><span style="color: #666666;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Anne Marie, Petrina, Sally and David</i></span><i> </i></span></span><br /><br /><span style="font-size: large;"><span style="color: #666666;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzGhIsp7sUrYejdcZijNqhhJcpLY5Mg-3Hsv0xQQyQ-f25A7D8lALpsKffLG-DyYaVtK66447JY4tzQwFD5LBUMw0NtGtsfm25T23ZK2AQWJRhK8x9ricAXFpJhVxXrDOBp6863I9_00/s1600/IMG_0261+1A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzGhIsp7sUrYejdcZijNqhhJcpLY5Mg-3Hsv0xQQyQ-f25A7D8lALpsKffLG-DyYaVtK66447JY4tzQwFD5LBUMw0NtGtsfm25T23ZK2AQWJRhK8x9ricAXFpJhVxXrDOBp6863I9_00/s1600/IMG_0261+1A.jpg" /></a> </i></span></span><i><span style="font-size: large;"><span style="color: #666666;"> </span></span></i></div><span style="font-family: Georgia,"Times New Roman",serif;"></span></div><br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style> <br /><div class="MsoNormal"><div style="color: #f1c232;"><span style="font-size: x-small;"><b>:::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></div><span style="color: #f1c232;"><b><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Limoncello</span></span></span></b></span></div><span style="font-size: small;"><i><span style="font-family: Georgia, "Times New Roman", serif;"><span lang="EN-US">This delicious lemon liquer is thought to have originated in Southern Italy. It is sweet and lemony without being bitter. So why not give the gift of this zesty refreshing drink on New Years Eve? Italians know how to party, w</span><span lang="EN-US"><span lang="EN-US">hat better way to ring in the New Year.</span></span><span lang="EN-US"><b> </b> </span></span></i></span><br /><div class="MsoNormal"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia, "Times New Roman", serif;">Makes 1.2 litres</span></span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia, "Times New Roman", serif;">• 1 cup sugar</span></span><br /><div class="MsoNormal"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia, "Times New Roman", serif;">• ½ cup water</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia, "Times New Roman", serif;">• 6 organic lemons</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia, "Times New Roman", serif;">• 700ml bottle vodka</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia, "Times New Roman", serif;">• 1 extra lemon, needed after 2 weeks when bottling the recipe</span></span></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"></span><br /><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>1. </b>Combine the sugar and water in a small saucepan over a medium heat and stir to dissolve the sugar. Bring to a simmer and cook for 5 minutes.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2. </b>Using a mircoplane zest the 6 lemons into a large jug. Juice the lemons and combine the juice with the zest.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>3. </b>Stir the sugar syrup into the zest and juice while the syrup is still warm but not hot. Add the bottle of vodka and stir well.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>4. </b>Using a funnel decant the Limoncello into clean, glass bottles and store in a cool dark place for 2 weeks for the flavour to develop, give the bottle a shake every few days.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>5. </b>Just before bottling the Limoncello for gifts, cut strips of lemon zest from the extra lemon with a vegetable peeler and finally julienne them. Blanch in boiling water and place into the base of clean bottles. Strain the Limoncello to remove the grated zest and pour into the bottle and seal.</span></span><br /><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>6. </b>Label the Limoncello with a tag suggesting it is serve straight from the freezer.</span></span><br /><div class="MsoNormal"><br /><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #f1c232;"><i><b>food dept fact: </b></i></span>Serve Limoncello in chilled shot glasses after a long lazy lunch. </span></div>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-83222760618478067682012-12-21T16:54:00.000-08:002014-06-20T20:11:55.001-07:00MERRY CHRISTMAS AND THANK YOU for supporting the food dept's first year!<iframe src="http://player.vimeo.com/video/59286550?portrait=0&color=e38f09" width="500" height="281" frameborder="0" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe> <p><a href="http://vimeo.com/59286550">TFD Xmas 4HD</a> from <a href="http://vimeo.com/user16359315">thefooddept</a> on <a href="http://vimeo.com">Vimeo</a>.</p> <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGL9LVLlRedEBlcoMdg5J-n396xhVjm_0a4VuN1eWBh5t7ip_6VxZtrFKPA3NuNpLw1rxQErqE5VYV_M_ZBDcsc5M2DTEwQtNeu2diIUEKilSi73uTQ23Yje6gKTt_D9gP147HRVwnHM/s1600/IMG_0095+1A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGL9LVLlRedEBlcoMdg5J-n396xhVjm_0a4VuN1eWBh5t7ip_6VxZtrFKPA3NuNpLw1rxQErqE5VYV_M_ZBDcsc5M2DTEwQtNeu2diIUEKilSi73uTQ23Yje6gKTt_D9gP147HRVwnHM/s1600/IMG_0095+1A.jpg" /></a></span></div><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; 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mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style> <br /><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>:::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><span style="font-size: x-large;"><span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>Fig and pear fruit mince cinnamon tarts</b></span></span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><span lang="EN-US">Nothing says Christmas more than the smell of dried fruit, brandy and sweet spices. These delicious little tarts can be made in round base patty pans or a selection of decorative, vintage tins.</span></i> </span></span><br /><div class="MsoNormal" style="margin-left: -16pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• 1 1/3 cups plain flour</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>1/3 cup icing sugar</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>125g butter, diced</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>½ teaspoon ground cinnamon</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>a pinch salt</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>1 egg yolk</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><span lang="EN-US"><span lang="EN-US">• </span>Fig and pear fruit mince</span></i></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">•</span> Icing sugar, for dusting</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>1. </b>Combine the flour, icing sugar, butter, cinnamon and salt in the bowl of a food processor. Process until combined and looks like fresh breadcrumbs.</span></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>2.</b> Add the egg yolk and pulse until it comes together into a ball.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span>Remove the processor and shape into a disc, wrap in plastic and refrigerate for 1 hour.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><b>4. </b></span>Preheat the oven to 200ºC (400ºF). Remove the pastry from the refrigerator and roll out between floured baking paper to 3mm thickness.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>5.</b></span></span>Using a cutter slightly larger than the tins you are using cut out the pastry. Use a palate knife to gently lift the pastry into the tins, press into the tins and trim if necessary.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>6.</b></span></span>Place heaped teaspoons of fruit mince into the pastry and cut a smaller decorative piece to top the pies.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>7. </b></span></span>Bake in the hot oven for 8-10 minutes or until the pastry is golden, this will depend on the size tins you decide to use.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>8. </b></span></span>Serve warm or cold sprinkled with icing sugar. Store in an airtight container for up to 2 weeks.</span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br /><div class="MsoNormal"><span style="font-size: small;"><br /></span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>:::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Fig and glace pear fruit mince</span></span></b></span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"></span><i><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">This delicious fruit mince recipe makes enough for you and plenty to package up to give away! Make into fruit mince pies or simply serve warm over vanilla ice cream for a quick festive dessert.</span></span></i><span style="font-size: small;"> </span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US">Makes 5 cups fruit mince</span></span> </div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>2 large granny smith apples, peeled and coarsely grated</span></span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>200g raisins, finely chopped</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>200g sultanas</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>200g currants</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>100g dried figs, finely chopped</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>100g glace pear, finely chopped</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>½ cup marmalade</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1 cup brown sugar</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>½ cup brandy</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>2 teaspoons mixed spice</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>125g butter, softened</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>extra, 2 tablespoons brandy</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b></span></span></span></span>Combine the fruits, marmalade, brown sugar, brandy and mixed spice in a large saucepan. Bring to a simmer over a medium low heat and cook for approximately 15 minutes until the fruits are softened and the mixture is thick.</span></span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b></span></span></span></span>Add the butter and stir until melted. Stir though the extra brandy. </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span></span></span></span>The fruit mince can be used immediately or it can be bottles in sterilized jars and stored in a cool dark place for up to 3 months. Refrigerate once opened. The longer it is stored the better the flavours will develop.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><br /><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><div class="MsoNormal"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span>Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.comtag:blogger.com,1999:blog-8523136979239799084.post-49739637963807420942012-12-07T15:20:00.000-08:002014-06-20T20:11:54.905-07:00SUGAR AND SPICE – Make these special edible Christmas gifts for your family and friends this year..... they so delicious you may just treat yourself instead!<div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTDYgeCCH3TEtU0EU0kJWoHJ0AnzvmqFIpEVGp93vXj8cnbgSefwWlGBo-d6om8d8pIE663rNdFUcLBrkGmg7lLMkDdOvVIyvalFQKl6F9PDPQeHBIJUQyjbxREw6OKjm8p8Y0YK84Zg/s1600/IMG_0035+1A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTDYgeCCH3TEtU0EU0kJWoHJ0AnzvmqFIpEVGp93vXj8cnbgSefwWlGBo-d6om8d8pIE663rNdFUcLBrkGmg7lLMkDdOvVIyvalFQKl6F9PDPQeHBIJUQyjbxREw6OKjm8p8Y0YK84Zg/s1600/IMG_0035+1A.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwgpW9eN7voK0Sgfu2QGLdvWXdynV5Fi1WJ_oICS77XFcfyaXQmnRgzpwCMSebZ6E9-01Nh39Irj2KEE4obgNpFK_0St6ivzolzphczA3AjnpV9qV7G0Qwc7hLgbpEUlNi98_sP27KLU/s1600/IMG_0006+1A2.jpg" imageanchor="1" 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Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} </style></div><br /><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b><span style="font-size: x-large;"><span lang="EN-US">Mango and passionfruit jellies</span></span></b></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><span lang="EN-US"> </span><span lang="EN-US">A great gift for a dinner party host, find some lovely white cardboard boxes and your once opened your host will be delighted by the golden glow of these gorgeous jellies.</span></span></i></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes approximately 48 jellies.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span></span>500ml mango puree (approximately 2 large mangoes pureed in a food processor)</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span></span>¼ cup passionfruit juice (strained from the pulp of approximately 6 large passion fruit)</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span></span>1 cup sugar</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span></span>½ cup liquid glucose</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span></span>1 tablespoon lemon juice</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span></span>12 (20g) gelatin leaves</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span></span>1 cup icing sugar</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span></span>1 cup corn flour</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b>Grease and line an 18cm x 28cm pan with baking paper.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b>Combine the mango puree, passionfruit juice, sugar and glucose in a large saucepan. Bring to the boil over a high heat and cook, stirring constantly, for 15 minutes until thick and ‘jammy’. It should be reduced and thick with a translucent appearance.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span></span>Add the lemon juice and cook for a further 30 seconds. Remove from the heat.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Place the gelatin leaves into a medium mixing bowl and cover with cold water, allow to soak for 5 minutes.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>4. </b></span></span>Drain the gelatin leaves well and add to the hot mango mixture, whisk well to combine. </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="mso-spacerun: yes;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>5. </b></span></span></span>Pour into the prepared pan and refrigerate uncovered for 4 hours or overnight.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Once set remove from the refrigerator and turn out the jelly onto another piece of baking paper, allow to come to room temperature. Cut the jelly into 2cm squares.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>6. </b></span></span>Sift together the icing sugar and corn flour in a large bowl and toss the jellies in the mixture. Sprinkle a thick layer of the icing sugar and corn flour into the base of cardboard cake box and carefully pack in the jellies making sure they are not touching, layer with baking paper if needed. Sprinkle well with the remaining icing sugar and corn flour and store at room temperature for up to 2 weeks.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US"><span style="color: #990000;"><b>food dept. fact: </b></span>When packaging these for gifts use small cardboard boxes or paper bags and sprinkle liberally with the icing sugar and corn flour mixture. If they are stored in plastic bags or plastic containers they will sweat and become sticky.</span></i></span></div><div class="MsoNormal"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2L8QkP760yvWK_XYeuOFrEpyhhyphenhyphenE6rcXG9lHS42CIsQpwas-HfjGIv8ks1-CKLRIjQfzSn_CtPdvZkKLf9RoQ3IUUzaF0Y7tJQfx5Y0xmxlzQY_mDMg1CB9culx8KpS-xCLZDhZVr1g/s1600/IMG_0138+1A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2L8QkP760yvWK_XYeuOFrEpyhhyphenhyphenE6rcXG9lHS42CIsQpwas-HfjGIv8ks1-CKLRIjQfzSn_CtPdvZkKLf9RoQ3IUUzaF0Y7tJQfx5Y0xmxlzQY_mDMg1CB9culx8KpS-xCLZDhZVr1g/s640/IMG_0138+1A.jpg" width="425" /></a></div><br /></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b> </b></span></span></span></b></span>Cardamom and orange truffles</span></span></b></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">A delicious and easy little chocolat<span style="color: #241f15;"><b>e</b></span>y treat to serve with an after-dinner coffee.</span></i></span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes approx. 24 truffles</span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>150g dark chocolate, finely chopped</span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>100g 70% cocoa chocolate, finely chopped</span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1 orange</span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>½ cup cream</span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>4 cardamom pods, broken open to release flavour</span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1/3 cup Dutch cocoa, for coating</span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></b><span lang="EN-US">Combine the chocolates in a medium mixing bowl and set aside.</span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b><span lang="EN-US">Using a vegetable peeler cut off 2 strips of zest from the orange. Combine the zest with the cream and cardamom pods in a small saucepan over a medium heat and bring to a simmer. </span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3. </span></span></b><span lang="EN-US">Once simmering remove from the heat and cover the cream with the lid of the saucepan. Allow to stand for 30 minutes to infuse the flavours.</span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4. </span></span></b><span lang="EN-US">Return the saucepan to a medium heat and bring back to a simmer. Strain the hot cream over the chopped chocolates and stir until the chocolate has melted.</span></span></div><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5. </span></span></b><span lang="EN-US">Refrigerate until firm and then scoop teaspoonsful of the mixture, roll into balls and toss in cocoa. </span></span><br /><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nypqLoBfz-aJNVSNYvwEe9NTbxZllS8ZJyYrdrP0utG5Gkg4oBsoeBMv6vOD_KaZlS_Jfg9j8OVptu-7xGBMgAOJ0XLsQYevwLD4vGE2zwr_gqLd5htZit2e8BHrugejkgrLu3zDDSQ/s1600/IMG_0049+1A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nypqLoBfz-aJNVSNYvwEe9NTbxZllS8ZJyYrdrP0utG5Gkg4oBsoeBMv6vOD_KaZlS_Jfg9j8OVptu-7xGBMgAOJ0XLsQYevwLD4vGE2zwr_gqLd5htZit2e8BHrugejkgrLu3zDDSQ/s640/IMG_0049+1A.jpg" width="425" /></a></div><div style="text-align: left;"><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; 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mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} /* List Definitions */ @list l0 {mso-list-id:1512261134; mso-list-type:hybrid; mso-list-template-ids:386932914 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level2 {mso-level-number-format:alpha-lower; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level3 {mso-level-number-format:roman-lower; mso-level-tab-stop:none; mso-level-number-position:right; text-indent:-9.0pt;} @list l0:level4 {mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level5 {mso-level-number-format:alpha-lower; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level6 {mso-level-number-format:roman-lower; mso-level-tab-stop:none; mso-level-number-position:right; text-indent:-9.0pt;} @list l0:level7 {mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level8 {mso-level-number-format:alpha-lower; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level9 {mso-level-number-format:roman-lower; mso-level-tab-stop:none; mso-level-number-position:right; text-indent:-9.0pt;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} </style></div><div class="MsoNormal" style="text-align: left;"><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b><span style="font-size: x-large;"><span lang="EN-US">Indian spiced nuts</span></span></b></span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US"><span style="font-size: small;">These nuts were a huge hit at a local school night market in Sydney, they are deliciously spicy with just the right amount of heat. So keep them in mind for your next fete or picnic.</span><b><br /></b></span></i></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes approximately 500g</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 1 egg white</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ¼ cup raw sugar</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 1 teaspoon garam masala</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon chilli flakes</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon ground cumin</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon ground coriander</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>½ teaspoon garlic powder</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¼ teaspoon ground turmeric</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons sea salt flakes</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>500g mixed raw nuts eg cashews, pecan, macadamia, pistachios, walnuts, </span><span lang="EN-US">hazelnuts, peanuts</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¼ cup peptias (pumpkin seeds)</span><span lang="EN-US"> </span></span></div><div class="MsoNormal" style="text-align: left;"><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></b> <span lang="EN-US">Preheat the oven to 150ºC (300ºF). Place the egg white into a large mixing bowl and whisk until foamy.</span></span><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; 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mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level8 {mso-level-number-format:alpha-lower; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level9 {mso-level-number-format:roman-lower; mso-level-tab-stop:none; mso-level-number-position:right; text-indent:-9.0pt;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} </style></span></span></div></div><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b></span></span><span lang="EN-US">Add the sugar, spices, garlic powder and salt to the egg whites and whisk through.</span><br /><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b></span></span><span lang="EN-US">Add the nuts and pepitas to the egg white and spice mixture, mix well to ensure that all of the nuts are thoroughly coated.</span><br /><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b></span></span><span lang="EN-US">Spread the nut mixture onto large, lined baking trays and spread out so that the nuts are in a single layer.</span><br /><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b></span></span><span lang="EN-US">Bake for 15 minutes, remove the trays from the oven and reduce the oven to 125ºC (250ºF). Stir the nuts to break them up and return to the oven for another 10 minutes until the nuts are golden brown. Carefully watch for the last 5 minutes so that the nuts don’t burn.</span><br /><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b></span></span><span lang="EN-US">Remove from the oven and allow to cool on the trays. Once cold break up the nuts and store in an airtight container for 2 weeks.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span><br /><div style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; 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mso-ansi-language:EN-US;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} @page WordSection1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} /* List Definitions */ @list l0 {mso-list-id:1102644513; mso-list-type:hybrid; mso-list-template-ids:722874682 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level2 {mso-level-number-format:alpha-lower; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level3 {mso-level-number-format:roman-lower; mso-level-tab-stop:none; mso-level-number-position:right; text-indent:-9.0pt;} @list l0:level4 {mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level5 {mso-level-number-format:alpha-lower; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level6 {mso-level-number-format:roman-lower; mso-level-tab-stop:none; mso-level-number-position:right; text-indent:-9.0pt;} @list l0:level7 {mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level8 {mso-level-number-format:alpha-lower; mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} @list l0:level9 {mso-level-number-format:roman-lower; mso-level-tab-stop:none; mso-level-number-position:right; text-indent:-9.0pt;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} </style></span></span></div><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US">Maple and cinnamon nuts</span></b></span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">These nuts are totally and utterly irresistable, the festive spicy aromas coming from your oven, will fill your house with Christmas cheer. Watch them dissappear at your next drinks party. </span></i></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes approx 750g</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>250g raw blanched almonds</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>250g raw pecans</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>250g raw cashews</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>60g butter</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>¼ cup brown sugar</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>¼ cup maple syrup</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>2 teaspoons ground cinnamon</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>1 teaspoon ground nutmeg</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span>¼ teaspoon salt</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></b><span lang="EN-US">Preheat the oven to 150ºC (300ºF). Combine the nuts on a large lined baking tray and bake for 15 minutes until the nuts are golden.</span><br /><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></b><span lang="EN-US">Melt the butter in a large deep frying pan over a medium heat. Add the brown sugar, maple syrup, spices and salt. Stir until the sugar has melted.</span><br /><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>3.</b><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span><span lang="EN-US">Increase to a medium high heat, add the nuts and toss well to coat in the sugar and spice mixture. </span><br /><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><i> </i></span></span></span></b><span lang="EN-US">Continue stirring for 5 minutes until you can smell the sugar caramelizing on the nuts. Be careful not to burn the nuts and sugar.</span><br /><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>5.</b><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span lang="EN-US">Pour the nuts onto a large lined tray and allow to cool. Once cold break up the nuts and store in an airtight container for 2 weeks.</span></span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIpaCCREadejbjEkoNOnLBmqo-O3cZ2oI_TNIj0fqZQV63gYcVGczzkdOpYC2Pw9JseYm9S4Tr0FJW32C3VtmVZgmS9kwGh0OpD903dXMXpRVQQHMNSq7kVX3yoqCFHgiwJFifu53RfE/s1600/IMG_0072+12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIpaCCREadejbjEkoNOnLBmqo-O3cZ2oI_TNIj0fqZQV63gYcVGczzkdOpYC2Pw9JseYm9S4Tr0FJW32C3VtmVZgmS9kwGh0OpD903dXMXpRVQQHMNSq7kVX3yoqCFHgiwJFifu53RfE/s1600/IMG_0072+12.jpg" width="434" /></a></div><br /><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US">Strawberry and vanilla conserve</span></b></span></span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">When strawberries are at their peak and inexpensive make a batch of this beautiful conserve to give away as gifts.</span></i></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes 4 cups conserve </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span>1 kg strawberries</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span>750g sugar</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span>1 vanilla bean</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span>1 lemon</span></span></div><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-size: small;"> </span></span></span></b><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Hull the strawberries and if any of the strawberries are large, cut in halves or quarters to make them all roughly the same size. Do not wash the strawberries, if needed, give them a quick rub over with a damp cloth.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></b><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Combine the strawberries and sugar in a large open boiler and toss gently. Allow to stand at room temperature for 3-4 hours and stir gently every hour.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></b><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Place 3 saucers in the freezer; this is used later in the recipe to test the setting of the jam. Place the strawberries and sugar over a medium-low heat and cook until the sugar has dissolved, stir occasionally. </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>4.</b><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><b> </b> </span></span></span><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Cut the vanilla bean in half both lengthways and cross ways to end up with 4 pieces. Scrap the seeds from the beans and add both the pod and seeds to the strawberries. </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></b><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Juice the lemon and add juice with any collected pulp to the pot. If there are any lemon seeds add these to the pot, be careful to remember how many go into the pot so you can remove them later. As strawberries are naturally low in pectin the lemon pulp and seeds help set the conserve. </span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>6. </b></span></span><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Bring the pot to the boil over the highest setting on your stove. Once it is boiling rapidly begin to time for 8 minutes. Remove the pot from the heat and place a teaspoonful of the conserve onto one of the chilled saucers. Allow it to stand for 1 minute and then run your finger through the conserve to check if it is jelling. The conserve should wrinkle and remain separated. If this does not return the pot to a high heat and continue to cook for another 3 minutes. Test again.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">7. </span></span></b><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Once the conserve is jelling allow to stand for 15 minutes. Skim off any remaining scum and remove the lemon seeds.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>8.</b> </span></span><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Pour into sterilized jars and cover with the lids.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>9.</b> </span></span><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Store for up to 6 months, refrigerate once opened.</span></span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6SJjDvBTy3YG18UWpB3buTu82NIahOzVMvU-cq7MyYLKxT5OcVqR-nlUaMz7Yt-kg7rfz3VOeX_Idn1RlAXgHssV6ovpVuOwdEgawdrYP4nAXYZo0Grby0H8MfMRDJ-MY8TNSPN7uZM/s1600/IMG_0063+1A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6SJjDvBTy3YG18UWpB3buTu82NIahOzVMvU-cq7MyYLKxT5OcVqR-nlUaMz7Yt-kg7rfz3VOeX_Idn1RlAXgHssV6ovpVuOwdEgawdrYP4nAXYZo0Grby0H8MfMRDJ-MY8TNSPN7uZM/s1600/IMG_0063+1A.jpg" width="434" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span><br /><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><div class="MsoNormal" style="margin-left: 36pt; text-indent: -36pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b>Spiced gingerbread star garland</b></span></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="mso-bidi-font-family: Times;">You can make this cookies into a festive garland but you could also hang them individually with a beautiful ribbon on<span style="font-size: small;"> </span>your Christmas tree.</span></i></span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;">Makes enough gingerbread stars for 2 garlands, this will depend on the size of star cutters you use. </span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span style="mso-tab-count: 2;"> </span></span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>125g butter, at room temperature</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>½ cup, firmly packed brown sugar</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>1/3 cup golden syrup</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>1 egg</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>2 ½ cups plain flour</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>1 tablespoon ground ginger</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>½ teaspoon ground cinnamon</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>½ teaspoon ground cardamom</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>1 teaspoon bicarbonate of soda</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>plain flour, to dust</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>1 tablespoon finely grated glace ginger, use a microplane</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>½ cup demarara sugar</span></span></span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: no-line-numbers; tab-stops: 11.0pt 36.0pt; text-align: justify; text-autospace: none; text-indent: -36.0pt; text-justify: inter-ideograph;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span>decorative ribbon, for threading</span></span></span></div><div class="MsoNormal" style="mso-pagination: widow-orphan no-line-numbers;"><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Times;"><span style="mso-tab-count: 2;"> </span> </span></span></span></div><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></b><span lang="EN-US" style="mso-bidi-font-family: Times;">Beat the butter and sugar in a bowl with an electric mixer until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. </span></span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>2.</b><i> </i></span></span><span lang="EN-US" style="mso-bidi-font-family: Times;">Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and refrigerate for 30 minutes.</span></span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>3.</b><i> </i></span></span><span lang="EN-US" style="mso-bidi-font-family: Times;">Preheat oven to 180 ºC (350ºF). Place the dough between 2 sheets of baking paper and roll out to 4mm thickness. Use a selection of different size star cutters to cut out shapes. Place on to lined baking trays and using a 1cm plain piping nozzle cut a hole in the centre of each star.</span></span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4<i>. </i></span></span></b><span lang="EN-US" style="mso-bidi-font-family: Times;">Using your finger tips rub together the glace ginger and demerara sugar in a small bowl. </span></span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><i> </i></span></span></span></b><span lang="EN-US" style="mso-bidi-font-family: Times;">Sprinkle over the star biscuits and bake in the oven for 7-10 minutes or until golden brown. Remove from oven. Transfer to a rack to cool.</span></span></span><br /><span style="color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b>6.</b><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><i> </i></span></span></span><span lang="EN-US" style="mso-bidi-font-family: Times;">Once cold thread the star biscuits on to the decorative ribbon and sprinkle with icing sugar. 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text-indent:-9.0pt;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} </style></span></span></div><div class="MsoNormal" style="margin-bottom: 4.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60KLMKCwsOI1AIBuUsDdN8euP_xR0GsdxYMZ_1d3l3ny3m6QMbDBSzPmI9cSdCU1_CAH5emFcHq4GED7nXAawc7RxJ7lIESdKr_ZRjDp7D6dBj7UbjjqEfTwjMa5MxGydlG5h29gtj_0/s1600/IMG_0017+1A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60KLMKCwsOI1AIBuUsDdN8euP_xR0GsdxYMZ_1d3l3ny3m6QMbDBSzPmI9cSdCU1_CAH5emFcHq4GED7nXAawc7RxJ7lIESdKr_ZRjDp7D6dBj7UbjjqEfTwjMa5MxGydlG5h29gtj_0/s640/IMG_0017+1A.jpg" width="426" /></a><br /><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US">Mulled wine pears</span></b></span></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">So you like wine and cheese? These beautiful spicy poached pears are magnificient as part of a cheese platter, try them on a cracker<span style="color: #990000;"><b> </b></span>with some stilton or a creamy camembert. For a sweet sensation </span><span lang="EN-US"><span lang="EN-US">serve warm as a dessert with double cream or a rum and raisen ice cream. </span></span></i></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">Makes 8 pears</span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>2 bottles dry red wine</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>3 cups sugar</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>2 oranges</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>4 cardamom pods, broken open to release flavour</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>4 small sticks cinnamon</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>4 cloves</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>4 star anise</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>1 vanilla bean, split</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span></span>8 packham pears</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-size: small;"> </span></span></span></b>Combine the wine and sugar in a large deep saucepan. Peel the zest from the oranges with a peeler and add the peel to the saucepan. </span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-size: small;">2</span>.<span style="font-size: small;"> </span></span></span></b>Add the cardamom, cinnamon, cloves, star anise and vanilla bean. Bring to a simmer and stir until the sugar has dissolved. Continue to simmer for 5 minutes to infuse the flavours.</span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-size: small;">3</span>.<span style="font-size: small;"> </span></span></span></b>Carefully peel the pears leaving the stems attached. Stand the pears in the wine mixture in the saucepan. Cut a piece of baking paper that is the same size as the saucepan, push the paper down on top of the pears to keep them submerged in the wine. </span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-size: small;">4</span>.<span style="font-size: small;"> </span></span></span></b>Bring the wine and spices to a simmer over a medium-low heat and cook for 10-15 minutes, turn the pears, recover with the baking paper and continue to cook for another 20 minutes or until the pears are tender when pierced with a skewer.</span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-size: small;">5</span>.<span style="font-size: small;"> </span></span></span></b>Carefully arrange the pears in a large sterilized jar and pour over the wine and spices, cover the jar and allow to stand for 2<span style="font-size: small;">-</span>3 days before serving. Once opened store in the refrigerator. </span></span></span></div><div class="MsoNormal"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Verdana; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:Cambria; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; 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text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAaOo0Q47Dsgsi7cfkmwmi0Ysdcc55EiCTkQZDuB7i9UuwE2CT51me1qdtnkt7FmkK6wqtiXDH4ggOL3CT-Hnt4qDEtZjq5IvbavmTWDgXij7PdKJwBvcCueEmXv4x28EDLuld2rC0RM/s1600/IMG_0083+1A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAaOo0Q47Dsgsi7cfkmwmi0Ysdcc55EiCTkQZDuB7i9UuwE2CT51me1qdtnkt7FmkK6wqtiXDH4ggOL3CT-Hnt4qDEtZjq5IvbavmTWDgXij7PdKJwBvcCueEmXv4x28EDLuld2rC0RM/s1600/IMG_0083+1A.jpg" width="434" /></a></div><br /><div class="MsoNormal"><span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: x-small;"><b>::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span></span></b></span></span><br /><span style="color: #990000;"><b><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Oat, pistachio and cumin crackers </span></span></span></b></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">Looking for something different to have with your cheese? These crackers make a delicious addition to a cheese plate. Package up with a delicious brie or crumbly cheddar and give to a foodie friend.</span></i></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes approximately 36</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>2 cups rolled oats</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>1½ cups wholemeal flour</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>80g raw pistachio kernels</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>2 teaspoons cumin seeds</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>2 tablespoons brown sugar</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>1 teaspoon sea salt flakes</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>100g butter, diced</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>½ cup water</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US" style="color: #241f15; mso-bidi-font-family: Times;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span></span></span></span>extra, sea salt and pepper, for sprinkling</div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-size: small;"> </span></span></span></b>Preheat the oven to 180 ºC (350ºF).</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-size: small;"> </span></span></span></b>Place the rolled oats into the bowl of a food processor and process for 30 seconds until the oats are finely chopped but not as fine as flour.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-size: small;"> </span></span></span></b>Add the wholemeal flour, pistachios, cumin seeds, brown sugar, salt and butter; pulse until the mixture resembles course breadcrumbs.</span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font-size: small;"> </span></span></span></b>Add the water and pulse until the mixture comes together into a ball. Turn onto the bench and roll into a log, 5cm in diameter, wrap and chill for 30 minutes or until firm. Slice into ½ cm rounds and place onto a lined baking tray and sprinkle with extra salt flakes and pepper. </span></span></div><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b><span lang="EN-US" style="mso-bidi-font-family: Cambria; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font-size: small;"> </span></span></span></b>Bake in the oven for approximately 10-15 minutes or until golden. Remove from the oven and allow to cool on a rack. Store in an airtight container 2 weeks.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> <style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-alt:"Arial Unicode MS"; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9xSu3FhLiN7rLdPDFsKqCxXSGt6zcmIjIj4K-3GGqDZpSiSfurBrlNy66IWHkAIrHXgOnuX6P1eLmAuHnniHz09lrTaSLKHAy6zeyO-i2RNw5SH_EvX61gu7d2nuhyXQmkbQWB95V8Y/s1600/PT_20120925_TFD_Milk+0549A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRDdpiUrBJ8SacPnmDqVv9HEseeGYLAOd4UVyEavYKSF38Ru1tP3J_DCoPU5UiwHrxR9u7h4_tAMs0qG4_SuIYe3YWrl6u5LddBzz5sb6je7xELl6GjKTTpBwHHd6Db1OTLWbkTzD0V8/s1600/PT_20120925_TFD_Milk+0478A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRDdpiUrBJ8SacPnmDqVv9HEseeGYLAOd4UVyEavYKSF38Ru1tP3J_DCoPU5UiwHrxR9u7h4_tAMs0qG4_SuIYe3YWrl6u5LddBzz5sb6je7xELl6GjKTTpBwHHd6Db1OTLWbkTzD0V8/s1600/PT_20120925_TFD_Milk+0478A.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYI9B_bOdv0-9vVI9mo1CWlT9zQojkn_OqGwB7CWJg8q1JvZoyEyBFe9x0ECB0U-RiaQI_67mt254QdelfkJJgFQu2QdqhpiuyiiTR0yKLJZZCUoBt79aRW5FAkXMYXoxTCvQhC2TE9Js/s1600/PT_20120925_TFD_Milk+0531A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYI9B_bOdv0-9vVI9mo1CWlT9zQojkn_OqGwB7CWJg8q1JvZoyEyBFe9x0ECB0U-RiaQI_67mt254QdelfkJJgFQu2QdqhpiuyiiTR0yKLJZZCUoBt79aRW5FAkXMYXoxTCvQhC2TE9Js/s1600/PT_20120925_TFD_Milk+0531A.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></div><div style="text-align: left;"><style><!-- /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; 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Don't be intimidated by the it's milky frills and ruffles, it really is easy to make and even easier to eat.</span></span></i><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Serves 8</span></span></div><div class="MsoNormal" style="text-align: left;"><br /></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 60g butter, melted</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 8 sheets fillo pastry</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ¼ teaspoon ground cinnamon</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 1½ cups milk</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 3 eggs</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ½ cup caster sugar</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 1 teaspoon pure vanilla extract</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 2 tablespoons honey</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ¼ cup roasted pistachio nuts, roughly chopped</span></span></div><div class="MsoNormal" style="text-align: left; text-indent: 18pt;"><br /></div><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b>Preheat oven to 180ºC (350ºF). Grease and line a 20cm (8inch) cake pan.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b></span></span>Lay out the fillo pastry on the bench and cover lightly with a damp cloth, this will prevent the pastry from drying out and cracking. Take out one sheet of pastry and lay it lengthways on the bench. Lightly brush the pastry with the melted butter. Ruffle up the pastry so that you bring the long sides closer together, then coil up the length of ruffled filo to create a rosette. Place this into the greased cake pan and continue with the remaining pastry and butter. Place 7 rosettes of pastry around the outside of the cake pan and then one in the centre.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span></span>Liberally brush the top of the pastry with the remaining butter and sprinkle with cinnamon. Bake for 30 minutes.</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b> </b></span></span></span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>4. </b></span></span>While the pastry is cooking, place the milk in a saucepan over a medium heat and bring to a simmer. While the milk is warming place the eggs, caster sugar and vanilla in a medium mixing bowl and whisk well. Gradually pour over the hot milk while whisking the mixture until all the milk has been added.</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>5. </b></span></span>After the 30 minutes remove the cake pan from the oven and pour over the egg custard mixture. Return to the oven and cook for another 30 minutes or until custard sets..</span></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>6. </b></span></span>Remove from the oven and allow to stand for a few minutes before pulling apart into the rosettes for serving. While still hot drizzle with honey and sprinkle with pistachio nuts.</span></span><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span> Anonymoushttp://www.blogger.com/profile/12916694070858773682noreply@blogger.com