tag:blogger.com,1999:blog-26495090463727477442024-03-20T08:13:56.658+00:00A Wolf and her DinnerE V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-2649509046372747744.post-38401193809305664302014-01-21T13:00:00.000+00:002014-01-21T13:00:01.777+00:00Beetroot & Goat's Cheese Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Nothing beats a simple salad when you're rushed for time, but just because you're watching the clock doesn't mean you have to make a boring one! One of my favourite food combinations is Beetroot and Goat's Cheese; that sweet, earthy taste mixed with the tang of Goat's Cheese is one of the ultimate foodgasms.</div>
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<b>Serves 1</b></div>
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<b>Ingredients:-</b></div>
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- 1 large cooked beetroot, chopped in chunks</div>
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- A few slices of good quality vegetarian Goat's cheese</div>
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- A large handful of mixed salad leaves</div>
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<b>How to:-</b></div>
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<b>1. </b> Lay out the salad leaves into a bowl or on a plate. Add the beetroot and Goat's cheese on top, you're done!</div>
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<i>Optional:</i> You can add dressing to this, but I find it flavoursome enough without anything extra.</div>
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E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com3tag:blogger.com,1999:blog-2649509046372747744.post-1106192805934998632014-01-15T13:01:00.000+00:002014-01-15T13:02:32.570+00:00Greek Style Walnut Tarts<div dir="ltr" style="text-align: left;" trbidi="on">
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My best friend came back from Greece earlier this week and gifted me with a box of the most delicious mini walnut tarts that she'd found in a local bakery on her travels. They were like a Greek version of Baklava, so I've had a go at recreating them.</div>
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<b>Makes around 12 tarts</b></div>
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<b>Ingredients:-</b></div>
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- 150g ready made filo pastry</div>
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- 100g butter, melted</div>
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- 120g caster sugar</div>
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- 100ml double cream</div>
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- 3 large free range eggs</div>
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- 2 tbsp self-raising flour</div>
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- 125g walnuts, finely ground</div>
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- Zest of 1 large orange, finely grated</div>
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- Olive oil to grease the muffin tin </div>
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- Icing sugar to dust</div>
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<b>How to:-</b></div>
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1. Preheat the oven to 200C / Gas mark 6. Fold out one sheet of filo pastry and lightly brush it all over with melted butter. Place another sheet on top and repeat the process until you have three layers. Roughly cut out squares big enough for the muffin tin holes, and then brush each hole with a little oil. Fit each square of the layered filo pastry into a hole and trim the excess off with scissors so that it fits.</div>
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2. Put the sugar and 3 tablespoons of hot water into a saucepan over a low heat. When the sugar completely dissolves into a clear looking syrup, increase the heat to medium and simmer until it becomes a golden caramel. Turn off the heat, add the double cream and stir well until it becomes a caramel consistency. Allow to cool for 5 minutes.</div>
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3. In a mixing bowl, whisk the eggs until pale and slowly pour in the caramel, continually whisking as you do so. Sift in the flour and whisk into the mixture. Next, mix in the orange zest and ground walnuts until everything is combined. Spoon equal portions into each pastry in the muffin tin.</div>
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4. Bake for around 20 minutes, until each tart has risen and feels firm in the middle. Allow to cool on a wire rack before serving with a generous dusting of icing sugar. </div>
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<i>[Recipe adapted from and inspired by several traditional Baklava recipes]</i></div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com1tag:blogger.com,1999:blog-2649509046372747744.post-53599503860140482332014-01-01T19:14:00.000+00:002014-01-01T19:23:12.975+00:00Decadent Chocolate Pudding with White Rum<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New Year! To start off 2014, I thought I'd share this amazing Chocolate Pudding recipe that I whipped up last night to celebrate the new year. It's a very rich and indulgent treat, so look away if you started that diet/detox today - this is <i>strictly</i> for the chocolate lovers only.</div>
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<b>Makes 4 </b></div>
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<b>Ingredients:-</b></div>
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- 3 medium free range eggs, separated<b> </b></div>
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- 200g quality dark chocolate, chopped / broken into small chunks</div>
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- 185ml double cream</div>
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- 2tbsp caster sugar</div>
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- 3 tbsp white rum </div>
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<b>How to:-</b></div>
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1. In a small bowl, lightly beat the egg yolks and place to one side. Place the chocolate in a heatproof bowl set over a saucepan of hot water and allow to melt slowly, stirring occasionally until smooth. Remove the bowl from the heat and gradually add the beaten yolks, mixing until you have a smooth texture again. Fold through the cream and white rum, and stir until everything is combined.</div>
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2. Whisk the egg whites until soft peaks form. Add the sugar and whisk again to mix it in. Fold a small amount of the egg white mixture into the chocolate to slacken it, then quickly and light fold in the remainder. Continue mixing until there are no streaks or pockets of egg white visible. </div>
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3. Pour the mixture equally into four ramekins or cups, cover with cling flim and chill in the fridge until firm. </div>
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These Chocolate Puddings will keep in the fridge for around 2 days and you can experiment with using different spirits or liqueurs if you don't fancy rum (<i>I've also made these with whisky in the past and they're to die for</i>). For something non-alcoholic, you can try adding some strong espresso instead for an extra kick. </div>
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<i>[Recipe adapted from Easy Living magazine]</i></div>
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E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com4tag:blogger.com,1999:blog-2649509046372747744.post-33097479687600522072013-10-20T12:15:00.000+01:002013-10-20T18:22:27.275+01:00Homemade Houmous / Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia,"Times New Roman",serif;">Nearly all of my vegan friends are huge lovers of chickpeas, but whilst I can tolerate them in a dish, they don't really rock my world. Strangely though, I absolutely love them when they're whizzed together and made into houmous. Now houmous is something I could eat every day! If you're a fan, I strongly urge you to ditch the supermarket / shop varieties and have a go at making it from scratch yourself. It's unbelievably quick and easy to do, and trust me when I say it tastes a <i>million</i> times better. It really does! </span> </div>
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<b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:-</span></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">- 400g can of good quality chickpeas (preferably organic), rinsed and drained </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">- 2 tbsp tahini paste</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">- 2 garlic cloves, very finely chopped or crushed </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">- 1/2 tsp ground cumin</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">- 1 tbsp extra virgin olive oil (you can use more if desired)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">- freshly squeezed juice of 1 lemon</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">- 1 tsp smoked paprika to serve with (optional)</span></div>
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<b><span style="font-family: Georgia,"Times New Roman",serif;">How to: - </span></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b> Place the chickpeas into a food processor, and then add in all of the other ingredients on top.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>2.</b> Blend on a medium speed for a few minutes until everything is thoroughly blended, and so that it has a smooth overall texture. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>3. </b> Place in a bowl and sprinkle over the smoked paprika if desired. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>4.</b> Serve with your favourite crudites and pitta chips, use as a spread in pittas, or with some falafels. Keeps for up to 3 days in the fridge.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: Georgia,"Times New Roman",serif;">This recipe was
adapted from one a friend picked up when she was travelling through
Palestine last year. The original version uses mint leaves, more olive
oil and less tahini, so it's a very easy recipe to adapt to your own
tastebuds. Changing the texture is also easy; just add more olive oil,
lemon juice, or cold water if you want it more runny, and less if you
want it to be thicker. You can also try adding herbs, different spices
like cayenne pepper and rock salt to season it further.</span></i> </span></div>
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E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com14tag:blogger.com,1999:blog-2649509046372747744.post-64652083715489015062013-09-28T14:44:00.002+01:002013-09-28T14:45:05.585+01:00Strawberries with Golden Meringue Pieces<div dir="ltr" style="text-align: left;" trbidi="on">
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The end of September marks the end of the strawberry season in most places in England, so I wanted to bid a fond farewell to my favourite fruit and I whipped up this little dessert. I decided to make a whole meringue as it keeps for up to a week in an airtight container (<i>and I just love meringues!</i>) so use your discretion about how much you want to use when it comes to serving this up.</div>
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<div style="text-align: justify;">
<b>Ingredients:-</b></div>
<div style="text-align: justify;">
- 225g golden caster sugar</div>
<div style="text-align: justify;">
- 1 1/2 tsp cornflour</div>
<div style="text-align: justify;">
- 4 large egg whites</div>
<div style="text-align: justify;">
- a large handful of strawberries, quartered</div>
<div style="text-align: justify;">
- caramel sauce or ice cream to serve (optional)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>How to:-</b></div>
<div style="text-align: justify;">
<b>1. </b>Preheat the oven to 160C / Gas mark 3. Draw a 25cm circle on baking paper, and place on a baking tray.</div>
<div style="text-align: justify;">
<b>2. </b> Stir the golden caster sugar and cornflour in a jug together.</div>
<div style="text-align: justify;">
<b>3.</b> In a large bowl, whisk the egg white until they are stiff (do the holding the bowl over your head trick!), and then whisk in the sugar mix a tbsp at a time until everything looks thick and glossy.</div>
<div style="text-align: justify;">
<b>4.</b> Pour the mixture carefully onto the circle of the baking paper.</div>
<div style="text-align: justify;">
<b>5.</b> Bake for 1 hr, then turn the oven off and allow it to cool inside for a further 1hr.</div>
<div style="text-align: justify;">
<b>6.</b> Once cooled, break the meringue up into chunks and arrange in dessert bowls with the strawberries.</div>
<div style="text-align: justify;">
<b>7.</b> Serve with caramel sauce (as shown) or ice cream if desired. <b> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqu2jI4wATZyCkqqt8ugb5Ed2FXIzY8Kfma1EJxUxwuoFVK3A1PRQ4CgU-23kq2txbSneksnAJ_eeMV97Mws5hOk0DJsz5YDKIrYWkd7toapQKzMkHJZxkCaPszcgmj-5tsRFQIGFjro/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqu2jI4wATZyCkqqt8ugb5Ed2FXIzY8Kfma1EJxUxwuoFVK3A1PRQ4CgU-23kq2txbSneksnAJ_eeMV97Mws5hOk0DJsz5YDKIrYWkd7toapQKzMkHJZxkCaPszcgmj-5tsRFQIGFjro/s1600/IMG_0004.JPG" /></a></div>
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E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com2tag:blogger.com,1999:blog-2649509046372747744.post-8935050263947899112013-08-06T13:11:00.001+01:002013-08-06T13:11:32.003+01:00Grilled Halloumi & Pepper Open Ciabatta Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">My appetite finally returned with an avenge today after nearly a week of having the flu. I was craving something carb based so I opted for this open ciabatta sandwich which was exactly what I needed!</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="font-family: Georgia,"Times New Roman",serif;">Serves 1 very hungry person</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:-</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 or 3 thick slices of halloumi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">- 4 slices of pepper, ideally red or yellow (I chose both for some variety in colour)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 slices of ciabatta</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">- a touch of flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">- oil for grilling</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="font-family: Georgia,"Times New Roman",serif;">How to:-</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>1.</b> Heat some oil in a grill pan over a medium temperature.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>2. </b> Gently blot the halloumi slices with some kitchen paper to soak up any excess water, and then lightly flour each slice on both slices. This will give the halloumi that lovely, slightly crunchy outside texture and some colour.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>3.</b> Place the halloumi slices into the grill pan and cook each one evenly on both sides for a few minutes until lightly browned. Do the same with the pepper slices.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>4.</b> Pop the ciabatta slices into a toaster or put them straight into the grill pan to warm it up.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>5.</b> Arrange everything into an open sandwich, and tuck in! </span></div>
</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com2tag:blogger.com,1999:blog-2649509046372747744.post-84839278714696499682013-08-05T13:00:00.000+01:002013-08-05T13:01:26.465+01:00Warm Exotic Mushrooms Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">This meal was entirely down to the fact that I stumbled across some of the new packs of exotic mushrooms in M&S for a reduced price today. Super quick and easy to throw together, and just the right portion size for a light lunch. You could also bulk it out with some basmatic rice for something more substantial, or if you're making it for two people.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Serves 1</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:-</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 small pack of mixed exotic mushrooms</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 or 3 handful of mixed salad leaves</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 tsps of toasted sesame oil </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>How to:-</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>In a wok or large frying pan, heat the sesame oil and then quickly fry the mushrooms over a medium heat for 1-2 minutes. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>2.</b> Arrange the mixed salad leaves on a place, and serve the mushrooms warm on top.</span></div>
</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com3tag:blogger.com,1999:blog-2649509046372747744.post-27605480838647192012013-04-28T12:16:00.000+01:002013-04-28T12:16:08.058+01:00Nearly No Fruit Carrot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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It's no secret that I have a sweet tooth, and I have something of a long term affair going on with Carrot Cake. From my childhood curiosity of this apparently strange creation to conversations with fellow bakers about whether it should contain fruit or nuts, or both; I'll always find myself deeply satisfied when I'm enjoying a slice of it.<br />
<br />
There are many variations of Carrot Cake, and mine doesn't feature any Dates or Figs as I've never liked them. Instead, I load up on good old walnuts and of course plenty of carrot. I also bake mine with added mashed banana because there's nothing more depressing than a dry Carrot Cake; it has to be soft and moist IMO.<br />
<br />
<b>Ingredients:-</b><br />
- 225g self-raising flour<br />
- 2 tsp baking powder<br />
- 150g soft light brown sugar<br />
- 100g chopped walnuts (plus a handful for the top)<br />
- 2 large carrots, grated<br />
- 2 small very ripe bananas, mashed<br />
- 2 eggs<br />
- 125ml sunflower oil<br />
- 175g soft cream cheese<br />
- 175g icing sugar, sifted<br />
<br />
<b>How to:-</b><br />
<b>1. </b> Lightly grease an 18cm round cake tin, ideally with a loose, springform bottom. Cut out a circle of baking or greaseproof paper and place it inside. Preheat the oven to 180C / Gas 4.<br />
<b>2. </b> Mix together the flour, baking powder, chopped walnuts and brown sugar in a large bowl.<br />
<b>3.</b> Squeeze out as much water from the grated carrots as possible (using your hands is easiest) and add them to bowl, then mix in the mashed bananas.<br />
<b>4.</b> Beat the eggs and oil together and then pour them into the mixture, beating well with a wooden spoon.<br />
<b>5.</b> Spoon the mixture into the cake tin, making sure to level it out. Cook for around 1-1/4 hours, until a skewer pushed in the middle comes out clean. Carefully remove cake from the tin and leave to cool on a wire rack.<br />
<b>6.</b> Beat the cream cheese and icing sugar together, and spread evenly over the top of the cake. Sprinkle on the extra chopped walnuts and pop into the fridge for about an hour to allow the topping to set before serving.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com7tag:blogger.com,1999:blog-2649509046372747744.post-65844052767350898012013-04-21T11:40:00.000+01:002013-04-21T11:43:22.389+01:00Vegan Singapore Vermicelli<div dir="ltr" style="text-align: left;" trbidi="on">
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Today I'm helping with the cooking for a friend's birthday bash which has an asian buffet theme. I decided to do a big batch of Vegan Singapore Vermicelli as one of the sides that people can help themselves to. It's easy to do and absolutely delicious, plus there's none of that extra fat and greasiness that comes in the takeaway versions!<br />
<br />
<b>Serves around 4 as sides</b><br />
<br />
<b>Ingredients:-</b><br />
- 300g pack of fresh rice noodles<br />
- 2 tbsp toasted sesame oil<br />
- 1 & 1/2 tbsp mild yellow curry powder<br />
- 1 tbsp sweet chilli sauce <br />
- 1 tsp granulated white sugar<br />
- 2 tbsp soy sauce<br />
- 1 large red pepper, deseeded and sliced<br />
- 2 carrots, finely sliced<br />
- 100g broccoli florets<br />
- 200g pack of mixed mushrooms<br />
- 4 spring onions, trimmed and sliced<br />
- large handful of peas <br />
- 2 cloves garlic, crushed<br />
- 1 tbsp fresh ginger, finely chopped<br />
<br />
<b>How to:-</b><br />
<b>1. </b>Cook the rice noodles to packet instructions, drain and set aside.<br />
<b>2. </b>In a small bowl, mix 1 tbsp of the toasted sesame oil and all the mild curry powder into a smooth paste. Then mix in the sweet chilli sauce, sugar & soy sauce until everything is combined. Mix all of this sauce with the cooked rice noodles, coating it evenly, and leave for 5-10 minutes.<br />
<b>3.</b> In a large wok, heat the remaining toasted sesame oil and add the pepper, carrots, broccoli, garlic and ginger. Fry over a high heat for around 5 minutes and then add the mushrooms, spring onions, peas and rice noodles, making sure to add any excess/leftover sauce to the wok.<br />
<b>4.</b> Fry everything together, stirring quickly for another few minutes (a good indicator is to stop when you can see the mushrooms are cooked), and serve immediately. Season with extra soy sauce if desired.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com5tag:blogger.com,1999:blog-2649509046372747744.post-67689263073389565662013-04-12T13:00:00.000+01:002013-04-12T13:01:03.323+01:00Bruschetta with Garlic Mushrooms & Feta<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Being a serious lover of carbs, few things fill me with more pleasure than a hefty chunk of quality bread. I had some ciabatta left over this week, so I decided to use it up for this simple bruschetta lunch today.<br />
<br />
<b>Ingredients:-</b><br />
- 2 thick slices of ciabatta<br />
- 2 or 3 small mushrooms, sliced<br />
- a few chunks of feta cheese<br />
- half a glove of garlic<br />
- olive oil<br />
- mixed herbs<br />
<br />
<b>How to:- </b><br />
<b>1.</b> Drizzle a little olive oil over each ciabatta slice and then gently rub the garlic all over into the bread.<br />
<b>2.</b> Pop the ciabatta slices under the grill for a couple of minutes until lightly toasted.<br />
<b>3.</b> In a small pan, fry the sliced mushrooms with the garlic until cooked, and arrange them on the ciabatta slices.<br />
<b>4.</b> Top them off with the chunks of feta and sprinkle over some mixed herbs. Enjoy alone or serve with salad.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com4tag:blogger.com,1999:blog-2649509046372747744.post-72981155271481875852013-03-26T12:33:00.001+00:002013-03-26T13:12:03.697+00:00Grilled Halloumi & Tomato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I was in the mood for a nice salad today but wanted something that wasn't completely cold. After a rummage in my fridge, I decided to use up the rest of a pack of halloumi for a quick and easy lunch. Also a random tip for all you dieters out there - low fat halloumi doesn't taste all that different to the full fat stuff. In fact, it's probably the best tasting low fat vegetarian cheese in my humble opinion. <br />
<br />
<b>Ingredients:-</b><br />
- Halloumi, sliced<br />
- 1 tbsp flour<br />
- Oil for grilling <br />
- 1 large tomato cut into quarters or a handful of cherry tomatoes<br />
- Two large handfuls of mixed salad leaves<br />
<br />
<b>How to:-</b><br />
1. Preheat the grill to a high heat.<br />
2. Slice the halloumi and pat each slice dry with a paper towel to remove any excess moisture.<br />
3. Lightly coat the slices in the flour and then drizzle a little oil over them. Place under the grill for a few minutes until it's grilled how you like it (I've only lightly grilled mine as you can see), remembering to turn it over half way so that both sides are done evenly.<br />
4. Place the mixed salad leaves and tomato into a bowl and arrange the grilled halloumi slices on top.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com6tag:blogger.com,1999:blog-2649509046372747744.post-84421088357450456362013-03-21T12:40:00.000+00:002013-03-21T12:40:11.479+00:00Homemade Tomato & Basil Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Apparently Spring is on its way, but the weather here in England is firmly holding onto Winter for the time being. For this reason alone, I decided to make a batch of tomato and basil soup to take to work this week. When it's freezing cold and dreary looking outside, a warming bowl of soup has a tendency to make everything seem much better (or so my mother always used to say!).<br />
<br />
<b>Makes around 4 portions</b><br />
<br />
<b>Ingredients:-</b><br />
- 1kg ripe tomatoes<br />
- A large handful of fresh basil leaves <br />
- 500ml vegetable stock <br />
- 50g butter<br />
- 300g onions, chopped <br />
- Olive oil<br />
<br />
<b>How to:-</b><br />
<b>1.</b> Halve the tomatoes and spread them out on a baking tray. Drizzle a little olive oil over them and then roast them for about 30 minutes or until softened at 220C / Gas 6.<br />
<b>2.</b> Heat the butter in a large pan and stir in the chopped onions. Sweat over a low heat until they're soft.<br />
<b>3.</b> Add the vegetable stock to the onions, stir for about 5 minutes and then add the roasted tomatoes.<br />
<b>4.</b> Remove from the heat and transfer everything into a blender. <br />
<b>5.</b> Add the fresh basil leaves, 3tbsp olive oil and blend until smooth.<br />
<b>6.</b> Season to taste and serve with warm crusty rolls.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com6tag:blogger.com,1999:blog-2649509046372747744.post-42753552357435411732013-03-05T16:00:00.000+00:002013-03-05T16:01:03.747+00:00Grilled Flat Mushrooms with Spinach & Basmati Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
As the weather warms up, I'm trying to eat a lot more healthier and include more greens into my diet. I've recently started to eat a lot more spinach and love this filling, but incredibly low fat and healthy light lunch.<br />
<br />
<b>Serves 1</b> <b>as a main</b><br />
<br />
<b>Ingredients:-</b><br />
- 2 flat mushrooms, stalks removed<br />
- two large handfuls of baby spinach <br />
- 40g basmati rice, cooked<br />
- 1/2 clove of garlic, finely chopped<br />
- 1tbsp olive oil<br />
<br />
<b>How to:-</b><br />
<b>1.</b> Place the mushrooms on a baking tray and grill for 10-15 minutes, until cooked all the way through.<br />
<b>2.</b> In a saucepan, add the baby spinach, garlic and olive oil, mixing everything together over a medium heat for a few minutes. Once the spinach has wilted, remove from the heat.<br />
<b>3.</b> Stir in the basmati rice and top the mushrooms evenly. Serve with a garden salad if desired.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com5tag:blogger.com,1999:blog-2649509046372747744.post-46910838241478310772013-02-24T11:38:00.001+00:002013-02-24T11:39:45.138+00:00Homemade Pizza with Mushrooms, Chilli & Rocket<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
If you love pizza as much as I do, you really need to try making one yourself from scratch. It's a lot easier than what you might think and a <i>lot</i> healthier than fast food versions too. Getting the dough to the right thickness that you want it can take some practice though, so this is often about trial and error. Experiment with it and you will be rewarded with some seriously yummy pizza. I've used mushrooms, chilli and rocket to top this one, but choose whatever you have in and fancy, the variations are endless!<br />
<br />
<b>Serves 4</b><br />
<br />
<b>Ingredients:-</b><br />
- 350g strong white bread flour<br />
- pinch of sea salt<br />
- pinch of caster sugar<br />
- 1 & 1/2 tsp of easy to blend dried yeast<br />
- 200ml lukewarm water<br />
- 4tbsp olive oil<br />
- 200g chestnut mushrooms, finely sliced<br />
- 85ml passata<br />
- 3tbsp tomato puree<br />
- 2 x 125g vegetarian mozzarella, drained, halved lengthways & sliced<br />
- 2 red chillis, finely sliced<br />
- 40g pack of rocket<br />
- extra virgin olive oil to drizzle<br />
<br />
<b>How to:-</b><br />
<b>1.</b> Mix together the flour, salt, sugar and yeast in a large mixing bowl. Add the water and 1 tbsp of the olive oil and stir to form a soft dough. Transfer to a lightly floured work surface and knead the dough for around 10 minutes or until very elastic. Knead into a ball and return to the bowl. Cover with a damp tea towel and leave in a warm place for about 1 hour until it's well risen and doubled in volume.<br />
<b>2.</b> Meanwhile, lightly oil a large baking sheet and set aside.<br />
<b>3. </b> Heat 2 tbsp of the olive oil in a large frying pan and fry the mushrooms on a high heat until cooked. Transfer to a plate and allow to cool.<br />
<b>4.</b> Return to the dough and turn it out onto a lightly floured work surface. Using a rolling pin, roll it into a rectangular shape that's around 38 x 20cm and about 5mm thick. Transfer to the baking sheet and leave for around 20 minutes until risen. Preheat the oven to 220C / Gas 7.<br />
<b>5.</b> Mix together the passata and tomato puree, and season. Spread evenly over the dough, leaving about 5mm for the crust.<br />
<b>6. </b> Arrange the mushrooms, mozzarella and chillis on top, overlapping the mozzarella slightly. Drizzle the olive oil and bake for about 15-20 minutes, until golden. Top with the rocket and drizzle over the extra virgin olive oil to serve.<br />
<br />
[<i>Base recipe from Vegetarian Living, September 2010</i>]</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com5tag:blogger.com,1999:blog-2649509046372747744.post-35321063478492032762013-01-25T16:18:00.000+00:002013-01-25T16:18:16.907+00:00Mum's Minestrone Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
As a young child, I was an incredibly fussy eater and vegetables were <i>not</i> my friend. My mum tried everything to get me to eat (or at least try) vegetables, but I often flatly refused unless they were covered in cheese, and even then, I'd still pick at my plate. I don't remember how old I was, but one day I was in bed with flu and my mum made me a bowl of this Minestrone soup. I ate everything and it soon became the only way I would eat any veggies for a long, long time.<br />
<br />
My mum's homemade minestrone soup always had more carbs than vegetables in it (so that I would eat it I assume!), which makes it much more filling than the standard version, although many variations of minestrone exist and can be happily altered to accomodate all tastes. This is the recipe that I still stick to and will probably be how I'll always make a good bowl of my mum's minestrone soup.<br />
<br />
<b>Serves 4</b><br />
<br />
<b>Ingredients:-</b><br />
- 300g can of cannellini beans, drained<br />
- 2tbsp olive oil<br />
- 1 onion, finely chopped<br />
- 3 carrots, roughly chopped<br />
- 2 gloves of garlic, crushed or finely chopped<br />
- 1.5 litres of <a href="http://awolfandherdinner.blogspot.co.uk/2012/04/back-to-basics-vegetable-stock.html">vegetable stock</a><br />
- 400g can of chopped tomatoes<br />
- 2 large potatoes<br />
- 150g dried spaghetti, broken into smaller pieces<br />
- 50g petit pois or garden peas <br />
- handful of fresh flat leaf parsley, finely chopped<br />
- handful of fresh basil leaves, finely chopped<br />
<br />
<b>How to:- </b><br />
<b>1.</b> Heat the olive oil in a large saucepan and add the onion, carrots and garlic. Cover and cook on a low heat for around 20 minutes until softened, stirring occasionally.<br />
<b>2. </b> Add the vegetable stock and chopped tomatoes, bring to the boil and cover and simmer for around 15 minutes.<br />
<b>3.</b> Then add the beans, potatoes and spaghetti, and bring back to the boil. Cover and simmer for 20 minutes or until the potatoes are tender (but still retaining their form).<br />
<b>4.</b> Stir in the parsley and basil, season to taste and serve with warm crusty rolls.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com2tag:blogger.com,1999:blog-2649509046372747744.post-55297590059903579532013-01-14T17:28:00.001+00:002013-01-14T17:34:19.233+00:00Tagliatelle with Pesto & Toasted Pine Nuts<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
When it comes to carb cravings, sometimes only a big bowl of pasta will do. This simple classic Italian dish is quick and easy to prepare, and oh-so comforting if you're suffering from the winter (or any other) blues. You can use ready made pesto but have a go at making your own because you really can taste the difference and it makes the dish that extra bit more special. <br />
<br />
<b>Serves 4</b><br />
<br />
<b>Ingredients:-</b><br />
- 2 gloves of garlic, roughly chopped<br />
- 50g vegetarian parmesan-style cheese<br />
- 50g pine nuts, lightly toasted if desired<br />
- 2 handfuls of fresh basil leaves<br />
- 125ml extra virgin olive oil<br />
- 450g fresh tagliatelle<br />
- extra pine nuts and parmesan to serve if desired<br />
<br />
<b>How to:-</b><br />
<b>1. </b> Put the garlic, pine nuts, parmesan and basil leaves into a food processor or blender and blend on high until almost smooth. With the blender running, then slowly add the olive oil until your pesto appears relatively thick.<br />
<b>2.</b> Bring a large pan of water to the boil and add the tagliatelle. Cook to packet instructions and drain, but keep about 100ml of the pasta water.<br />
<b>3.</b> In a large bowl toss together the pesto, tagliatelle and pasta water until everything is mixed evenly.<br />
<b>4.</b> Serve with some extra toasted pine nuts and grated parmesan if wanted.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com12tag:blogger.com,1999:blog-2649509046372747744.post-78393502214828828102013-01-04T17:30:00.000+00:002013-01-04T17:30:00.358+00:00Stuffed Red Peppers with Soft Goat's Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
If you follow me on <a href="http://wewereraisedbywolves.blogspot.co.uk/">We Were Raised By Wolves</a>, you may have seen that one of my New Year resolutions is to update A Wolf And Her Dinner at least once a week. I love cooking and trying out new recipes, so it should be an easy resolution for me to keep! Anyway, I thought I'd start the New Year off with one of my favourite simple, yet absolutely delicious, lunches that I enjoy making for myself at the weekend or whenever I have a day off. I probably eat more stuffed peppers than I do stuffed mushrooms (though I do love both), and find that peppers are one of the few fresh foods in my fridge that keep for more than a couple of days, so they're always good to have in there as a back up.<br />
<br />
This recipe involves soft goat's cheese as the main filling, but if you don't fancy that, you could use any other soft cheese; something like Camembert works just as well.<br />
<br />
<b>Serves 1 as a main, 2 as a starter</b><br />
<br />
<b>Ingredients:-</b><br />
- 1 red pepper<br />
- 50g soft goat's cheese<br />
- 1tbsp pesto<br />
- 1 small vine tomato, diced<br />
- 4 pitted black olives<br />
- 1 slice of wholemeal bread, crumbled<br />
- extra virgin olive oil <br />
<br />
<b>How to:-</b><br />
<b>1.</b> Preheat the oven to 200C / Fan 180C / Gas Mark 6.<br />
<b>2.</b> Cut the pepper in half, discard the core and seeds, then place on a lightly oiled baking sheet.<br />
<b>3.</b> Divide the pesto, olives and diced tomato between the pepper halves. Add the soft goats cheese on top, finishing with the wholemeal breadcrumbs and a drizzle of extra virgin olive oil.<br />
<b>4.</b> Bake for 30-40 minutes until the breadcrumbs are crisp and the peppers are tender.<br />
<b>5.</b> Serve with a green salad and balsamic dressing if desired or try it with some warm ciabatta slices.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com10United Kingdom55.378051 -3.4359729999999912.2172075 -86.05316049999999 90 79.18121450000001tag:blogger.com,1999:blog-2649509046372747744.post-21128173494560520862012-10-14T16:56:00.001+01:002013-01-06T14:41:23.995+00:00Austrian Croissants / Monica's Breakfast Bread (Godkipferl)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I made these for brunch today and they were delicious! They're lovely with a hot mug of chocolate or coffee, a great way to treat yourself on a cold day.<br />
<br />
<b>Makes 6</b><br />
<b><br /></b>
<b>Ingredients:-</b><br />
- 1kg strong white<b> </b>plain flour, plus extra for dusting<br />
- 1tsp salt<br />
- 2 x 7g sachets of fast-action dried yeast<br />
- 500ml milk, lukewarm<br />
- 15g caster sugar, plus extra for dredging<br />
- 125ml vegetable oil<br />
- 2 large eggs<br />
- 1 egg yolk, beaten<br />
<b><br /></b>
<b>How to:-</b><br />
<b>1.</b> Tip the flour into a mixing bowl with the salt and yeast. Pour the lukewarm milk into a separate bowl and mix with the sugar and oil, then beat in the 2 large eggs.<br />
<b>2</b>. Pour the milk mixture over the flour mix to form a soft dough with your hands. Turn the dough out on to a lightly floured surface and knead for 5 minutes until smooth. Return the dough to the bowl, cover with a tea towel and leave for 15 minutes. Dust 2 non-stick baking sheets with flour.<br />
<b>3.</b> Knock back the dough and divide into 6 pieces. Take a piece of dough and cut it into 3. Roll or stretch each of the 3 pieces into sausage shapes about 20-25cm long. Pinch the 3 together at one end, then plait the strands and pinch together at the other end. Repeat with the remaining 5 pieces of dough.<br />
<b>4.</b> Shape each plait into a crescent shape, place them on the floured baking sheets and leave to rest for 5 minutes. Preheat the oven to 180C / Gas Mark 4.<br />
<b>5.</b> Brush the crescents with the beaten egg yolk and dredge them with caster sugar, then bake for 25 minutes until they are well risen and golden. Take them out of the oven and check that the crescents are cooked by tapping the base - it should sound hollow. Leave to cool on a wire rack before serving.<br />
<br />
[Recipe: <i>The Hairy Bikers' Big Book Of Baking by Si King and Dave Myers</i>] <br />
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E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com16tag:blogger.com,1999:blog-2649509046372747744.post-57387207224250362272012-09-16T17:04:00.002+01:002012-09-16T17:07:11.980+01:00Parmesan & Oregano Star Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
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These thin biscuits with a hint of cheese and herbs are usually associated with xmas, but I tend to make them all year round. Parmesan Stars make great little gifts or are simply a nice treat for yourself. You can also swap the parmesan for any flavoursome hard cheese like gruyere or make a mixed batch. They can be kept in an airtight container for up to 7 days.<br />
<br />
<b>Makes 26 </b><br />
<br />
<b>Ingredients:-</b><br />
- 125g plain flour, plus extra for dusting<br />
- 100g unsalted butter, diced<br />
- 1/4tsp mild chilli powder<br />
- 100g parmesan, finely grated<br />
- 1 tbsp milk<br />
- a few pinches of dried oregano to decorate<br />
<br />
How to:-<br />
1. Put the flour, butter and chilli powder in a food processor and pulse until the mixture resembles breadcrumbs. Add the cheese and pulse again to bring the dough together.<br />
2. Shape into a flat disc, wrap in clingfilm and chill in the fridge for around 1 hour until it feels firm.<br />
3. Preheat the oven to 180C / 350F / Gas Mark 4. Line 2 baking sheets with greaseproof baking paper and set aside.<br />
4. On a lightly floured surface, roll out the dough to around a 5mm thickness. Use a 5-6cm star-shaped cutter to stamp out the biscuits, then re-roll the trimmings to stamp out more.<br />
5. Put the stars on the baking sheets, brush with milk and sprinkle with dried oregano. Bake for 12-15 minutes until golden. Leave to cool.<br />
<br />
[<i>Recipe from a 2010 edition of Marks & Spencer Christmas Food</i>]</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com6tag:blogger.com,1999:blog-2649509046372747744.post-70662933547868179012012-09-07T18:33:00.003+01:002012-09-07T18:33:43.600+01:00Halloumi & Veg Kebabs<div dir="ltr" style="text-align: left;" trbidi="on">
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The weather has been gloriously sunny here in the UK and I've managed to get the old BBQ out this week and make some delicious food for my friends. These <b>Halloumi & Veg Kebabs</b> have been going down a treat! I made mine with peppers and mushrooms, but these are just as good with any combination of your favourite vegetables.<br />
<br />
<b>Serves 4</b><br />
<br />
<b>Ingredients:-</b><br />
- 2 peppers, any colour you like<br />
- 250g pack halloumi<br />
- Handful of small mushrooms or 2 large flat mushrooms<br />
- 1tbsp olive oil in a small bowl<br />
- Skewers (if using bamboo ones, make sure to soak in water before use)<br />
<br />
<b>How to:-</b><br />
1. Preheat the grill or barbecue. Cut the vegetables and halloumi into bite size pieces/cubes.<br />
2. Toss the pieces in the bowl of olive oil so everything is coated lightly.<br />
3. Thread the pieces onto the skewers and grill/barbecue for 5-10 minutes until everything is cooked and the halloumi is soft.<br />
4. Serve with salad if desired and your favourite dips.</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com3tag:blogger.com,1999:blog-2649509046372747744.post-83921241566008371462012-08-30T16:45:00.004+01:002012-08-30T16:45:50.593+01:00Norwegian Cardamom and Lemon Stamped Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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I decided to try out something different to satisfy my sweet tooth, and made these Norwegian Cardamom and Lemon Cookies. I had no idea what to expect from this combination of flavours, but they're really good!<br />
<br />
<b>Makes 24</b><br />
<br />
<b>Ingredients:-</b><br />
- 225g butter, softened<br />
- 150g caster sugar<br />
- Finely grated zest of 1 lemon<br />
- 250g plain flour<br />
- 100g ground almonds<br />
- 3tsp ground cardamom or<br />
1 heaped tsp cardamom seeds, ground in a pestle and mortar<br />
<br />
<b>How to:-</b><br />
1. Preheat the oven to 190C / 375F / Gas Mark 5. Line 2 large baking trays with greaseproof paper.<br />
2. Using a mixer or an electric hand whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture comes together to form a stiff dough.<br />
3. Divide into 24 equal sized balls and place 12 on each baking tray, leaving enough space in between to allow for spreading. Press each cookie with a cookie stamp or the bottom of a glass to flatten.<br />
4. Bake 1 tray at a time for 12-14 minutes, until the cookies are a pale golden brown. Leave to cool on the tray for a few minutes then transfer to a wire rack. Store in an airtight tin and eat within 7 days.<br />
<br />
[Recipe: <i>The Hairy Bikers' Big Book Of Baking by Si King and Dave Myers</i>]</div>
E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com8tag:blogger.com,1999:blog-2649509046372747744.post-86646925386730330282012-06-14T13:45:00.000+01:002012-06-14T13:45:05.421+01:00Potato Open Tarts with Oak Smoked Cheddar<div class="separator" style="clear: both; text-align: center;">
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I was craving a little comfort food today and decided to make these savory 'tarts'. They're actually just mini wheat wraps and provide a nice crispy base for whatever you wish to put on top. Handy to have in your cupboard for easy meals.<br />
<br />
<b>Serves 4</b> (1 tart each)<br />
<br />
<b>Ingredients:-</b><br />
- 4 mini wheat wraps<br />
- 2 tbsp olive oil<br />
- 3 large onions, peeled and finely sliced<br />
- 2 tsp wholegrain mustard<br />
- 450g cooked new potatoes, sliced<br />
- 250g greek-style yoghurt <br />
- 1 small bunch fresh chives, finely chopped<br />
- 50g oak smoked cheddar cheese (or plain/mature if you prefer), grated<br />
- freshly ground black pepper<br />
- mixed salad leaves to serve (optional)<br />
<br />
<b>How to:-</b><br />
1. Preheat the oven to 200C / 400F / Gas Mark 6.<br />
2. Line 2 baking trays with parchment paper then lay 2 wraps on each tray, side by side.<br />
3. Heat the oil in a pan over a medium heat. Add the onions, cover with a lid and cook for 10 minutes, until softened. <br />
4. Remove the lid, increase the heat and cook for a further 3 minutes, until lightly golden. Stir in the mustard then spread the mix evenly over the wraps. Arrange the potato slices on top, overlapping them slightly.<br />
5. Mix together the yoghurt, chives, and 3/4 of the cheese then spread over the potatoes. Sprinkle over the remainder of the cheese and grind a little black pepper on top.<br />
6. Cook in the oven for 18-20 minutes and serve with mixed salad leaves if desired.<br />
<b> </b><br />
[Recipe by celebrity chef Lesley Waters for Hello! Magazine]E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com5tag:blogger.com,1999:blog-2649509046372747744.post-17610815017085772682012-05-28T17:52:00.001+01:002012-05-28T17:52:22.980+01:00Pea & Mint Soup<div class="separator" style="clear: both; text-align: center;">
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I love eating a simple soup for dinner in the summer months, I know it sounds odd, but I find it a lot easier to eat lighter/smaller meals when the weather is hot. This Pea & Mint soup is a summer staple for me. I like to make a big batch and then divide it up into portions and freeze it for later.<br />
<br />
<b>Ingredients:-</b><br />
- 450g peas (garden or petit pois work well)<br />
- 2tbsp chopped fresh mint<br />
- 1 chopped onion<br />
- 25g butter<br />
- 1 finely chopped garlic clove<br />
- 1 medium sized potato, chopped into equal pieces<br />
- 750ml vegetable stock<br />
- double cream to serve (optional)<br />
<br />
How to:-<br />
1. In a large saucepot, cook the chopped onion in the butter for about 2-3 minutes. Add the garlic and cook for a further 2 minutes.<br />
2. Add the potato and vegetable stock. Simmer covered for 10-15 minutes.<br />
3. Add the mint and peas and simmer for a further 5-10 minutes,<br />
4. Blend in a food processor until smooth and serve with double cream if desired.<br />
<br />
<br />
<br />E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com1tag:blogger.com,1999:blog-2649509046372747744.post-77384198775990676452012-05-15T18:23:00.002+01:002012-05-15T18:23:44.223+01:00Ludlow Spring Food & Beer Festival<div class="separator" style="clear: both; text-align: center;">
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Last weekend I went to the Ludlow Spring Food & Beer Festival. The small event is set in the grounds of the local castle, which has some beautiful views of the surrounding countryside from the top. The Spring show is mainly focused around a big Beer & Cider tent with a handful of independent and local traders selling homemade deserts, breads, preserves, cheeses and the like, as well as a cooking demonstration tent which is sponsored by the foodie magazine, Olive. It's a much smaller affair than the main Ludlow Food Festival which takes place in September, but it's still a lovely day out and a great way to support local & independent individuals and companies.<br />
<br />E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com2tag:blogger.com,1999:blog-2649509046372747744.post-25369407917764191802012-05-07T15:00:00.002+01:002012-05-07T15:00:17.258+01:00Giant Chocolate & Cherry Cake-Cookies<div class="separator" style="clear: both; text-align: center;">
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'Cake-Cookies' are something that my sister and I used to make on rainy days when we were kids. As the name suggests, they are a combination of cake (as these have a slightly spongey centre) and cookie (with a slightly crunchy outside).<br />
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<b>Makes 8</b><br />
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<b>Ingredients:-</b><br />
- 125g unsalted butter at room temp<br />
- 120g caster sugar<br />
- 2 eggs<br />
- 220g self-raising flour<br />
- 2 tbsp unsweetened cocoa powder<br />
- 100g glacier cherries<br />
- 75g milk chocolate, broken up into small chunks<br />
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<b>How to:-</b><br />
1. Preheat the oven to 180C / 350F / Gas Mark 4.<br />
2. Combined the butter and sugar in a bowl. Add one of the eggs, making sure to beat it in the mixture thoroughly before adding the second egg. <br />
3. Add the flour, a little at a time, mixing well. Add the rest of the ingredients (cocoa powder, cherries and chocolate chunks) and again mix well.<br />
4. Line a large baking tray with greaseproof paper. Using two spoons, heap the mixture into 8 portions onto the tray and slightly flatten out evenly, leaving space for the mixture to spread a little as it cooks.<br />
5. Bake for 15-20 minutes and allow to stand for 5-10 mins before serving.<br />
<br />E V E L Y Nhttp://www.blogger.com/profile/12134315525027464872noreply@blogger.com2