tag:blogger.com,1999:blog-2104625703415596952024-03-05T06:52:05.705+00:00Cake.Yet another food blog.Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-210462570341559695.post-91834187893852647352011-03-24T21:29:00.009+00:002011-03-24T22:32:12.021+00:00I'm really going to try this time. Promise!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1KzQK6d1Ja5rnokQrSGHXEISryPq7EIkaBbsMg__Di3f6Lk7gm3XMt4C1RBRdcNnpRZomOL0OuLQUCDpsOgE3Mmv_qKPwveAu8KGre6XSP36ApYt_SAL0kFmvz0I97Uayq1WlC1wEvk/s1600/IMG_6222cropped.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1KzQK6d1Ja5rnokQrSGHXEISryPq7EIkaBbsMg__Di3f6Lk7gm3XMt4C1RBRdcNnpRZomOL0OuLQUCDpsOgE3Mmv_qKPwveAu8KGre6XSP36ApYt_SAL0kFmvz0I97Uayq1WlC1wEvk/s320/IMG_6222cropped.jpg" alt="" id="BLOGGER_PHOTO_ID_5587766629191113538" border="0" /></a><br />I can't believe I've neglected my poor, innocent blog for the best part of a year! I've decided I need a hobby to fill a void in my meaningless life and to hopefully make me a bit happier. And really, this (cooking, taking photos, writing) is one of the very few things I enjoy in life. So back to blogging it is! Then there's also my ill-formed plan to start a fatshion blog, but that's a story for another day - or never, as I am spectacularly brilliant at procrastination and avoiding things.<br /><br />Anyway, before I babble on for much longer, I present you (you as in... god knows who. I occupy a lonely, tiny corner of cyberspace) with a meager offering of scones that I threw together tonight to liven up the prospect of leek and potato soup. Bacon, spring onion and cheddar scones though! But they're still just scones, I know... I promise I'll come back with something more adventurous. Maybe. No. DEFINITELY.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxQ14j928NYlnA4UykMRiz1F5GRpe20WhJP2eIfD60_bWbAN3aYjz4HX_e8CWpfFZnZ2EbAcnZpZIDvzC2EITeurx0bTUUvOJ7W2ZbDjgSJ_BfDjGe5kAdvDtLmkCWNkQRbWvZty2yQc/s1600/IMG_6214_cropped.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxQ14j928NYlnA4UykMRiz1F5GRpe20WhJP2eIfD60_bWbAN3aYjz4HX_e8CWpfFZnZ2EbAcnZpZIDvzC2EITeurx0bTUUvOJ7W2ZbDjgSJ_BfDjGe5kAdvDtLmkCWNkQRbWvZty2yQc/s320/IMG_6214_cropped.jpg" alt="" id="BLOGGER_PHOTO_ID_5587766231888530962" border="0" /></a><span style="font-size:85%;">Cheddar, spring onions, crispy bacon. I somehow managed not to eat this awesome concoction by the spoonful. What's wrong with me?</span><br /></div><br />You know the drill. Rub butter into flour. Moisten with enough liquid to create a crumbly dough. Bake. I don't use eggs in my scones, and have even used purely water as the liquid when I've run out of milk. I grate butter straight into the pile of flour, it's so much easier than rubbing it in if you're in a rush (this was a weeknight dinner and there was a hungry, grumpy five year old bugging me). Scones need a hot oven, gas mark 6 - none of this weak-ass gas mark 4 required for dainty cakes. They can be cut individually into rounds or just formed into a rough circle and cut nearly all the way through into trianges before baking.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6bdH5akEOPuNLRVke7d1GaUIBG7CBZFsqH62dfzttPYPrKj_VI7aF5T19CDnfVoSDZ1bCrxYDjNHahwDhn118nUF0wEzpTAN-kT_rQ6nL2zq3D2bBCidRF4PDDlgh8hef3Py5qiMCwQ/s1600/IMG_6216cropped.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6bdH5akEOPuNLRVke7d1GaUIBG7CBZFsqH62dfzttPYPrKj_VI7aF5T19CDnfVoSDZ1bCrxYDjNHahwDhn118nUF0wEzpTAN-kT_rQ6nL2zq3D2bBCidRF4PDDlgh8hef3Py5qiMCwQ/s320/IMG_6216cropped.jpg" alt="" id="BLOGGER_PHOTO_ID_5587766235395018642" border="0" /></a><span style="font-size:85%;">Sorry about the vaguely sweaty appearance. I totally forgot to take a photo and they<br />had been in the oven for a few seconds.<br /><br /><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxQRVsRq6YMg6mgDSUi1QPusU7XmKiJgTa3RW4vjxDfVtXcSlRGHnLtX2Mt4kVmrWxBtqxxTZ4cadQfpm621vsSTRRsZK82sxhi2Zi6T1DLb_XCXSYu90qSXQm7sXC2_SgAZ3jF0kHoc/s1600/IMG_6217cropped.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxQRVsRq6YMg6mgDSUi1QPusU7XmKiJgTa3RW4vjxDfVtXcSlRGHnLtX2Mt4kVmrWxBtqxxTZ4cadQfpm621vsSTRRsZK82sxhi2Zi6T1DLb_XCXSYu90qSXQm7sXC2_SgAZ3jF0kHoc/s320/IMG_6217cropped.jpg" alt="" id="BLOGGER_PHOTO_ID_5587766239026887666" border="0" /></a><br /><br />Please, please do not forget to slather generously with butter. It's amazing. It's magical. No margarine or 'healthy' alternative can replace it. Have these scones, made with butter and cheese and crispy bacon and topped with more butter, once every so often. Totally worth it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0RKpi8KysrNMqjwVXSk-WSff58g1II2NS2E72ha3YlfnolnxDfIjnXF1d6W8UIHdtGaY7Gj8kE_O9PaDTLDsI8FSNV9rgq7bO5pc1juWp0HVLeinHAgXLqUpmo3NlF5NkEhWZGN3KGM/s1600/IMG_6219cropped.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0RKpi8KysrNMqjwVXSk-WSff58g1II2NS2E72ha3YlfnolnxDfIjnXF1d6W8UIHdtGaY7Gj8kE_O9PaDTLDsI8FSNV9rgq7bO5pc1juWp0HVLeinHAgXLqUpmo3NlF5NkEhWZGN3KGM/s320/IMG_6219cropped.jpg" alt="" id="BLOGGER_PHOTO_ID_5587766246471773778" border="0" /></a><br />Oh and I forgot to mention, don't be like me. I didn't use a recipe, I chucked things into a bowl and hoped for the best. If you do them by the book and cut them neatly into rounds they should get a higher rise.Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com0tag:blogger.com,1999:blog-210462570341559695.post-67332628712794530272010-04-22T14:57:00.008+01:002010-04-22T15:40:09.928+01:00Pork burgers & sweet potatoes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK83Vqx37gsCx7TDxzd56upyHBCiEOJAPjv1G-tHjCts74Ee7MgoonItLaZgIND1PoWg8bDOwpRq3hHma0X7ebt7wkidglm3Hk4b9XGRuCFGhKs0-VQw2Z7ZYmF3_si7X6OlClfnaztqo/s1600/pork+burgers+018.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK83Vqx37gsCx7TDxzd56upyHBCiEOJAPjv1G-tHjCts74Ee7MgoonItLaZgIND1PoWg8bDOwpRq3hHma0X7ebt7wkidglm3Hk4b9XGRuCFGhKs0-VQw2Z7ZYmF3_si7X6OlClfnaztqo/s320/pork+burgers+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5462963149900468898" border="0" /></a><br />A super quick, super healthy, super easy, super delicious dinner. SUPER!<br />If I had been bothered I would have made a tomato sauce, but for some reason the meal still didn't feel dry or incomplete. To keep the burgers moist and give them a lovely texture moosh together a slice of bread (any type, I used wholemeal cos that's what was lying around), one egg and a splash of olive oil into a smooth paste and mix into the pork mince.<br />To clear the fridge out a bit I also chucked in a yellow pepper, a red onion, coriander, spring onions and a few spices. Chop everything as finely as possible so the burger holds together well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHA51E57QPLte13D2x0bekZJBoFE0kOmiB6G2X3ggtb74-lXRHZssRzc0goFUYy9X5WreXHAduu6d0_YgoDSEe9CIIKZ7el0aHesWvIsUZaxDsacIPQyJV4Zp7kzE84KAO5WZ9IzyVv4/s1600/pork+burgers+020.jpg"><br /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAa22zkFhJvBDom3inrIWxKlkrmzIQuOA8sc1CYnUPx7QF0s61KvV9Pcw0wvJaVlMzSmuS2pWXxakNPdHXbmmEdmF7CXOEnk5DFWl-NwVKYuHptoLB5efP16RYKdjw2YFZYvfZQyPjA8/s1600/pork+burgers+003.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAa22zkFhJvBDom3inrIWxKlkrmzIQuOA8sc1CYnUPx7QF0s61KvV9Pcw0wvJaVlMzSmuS2pWXxakNPdHXbmmEdmF7CXOEnk5DFWl-NwVKYuHptoLB5efP16RYKdjw2YFZYvfZQyPjA8/s320/pork+burgers+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5462963135493620178" border="0" /></a><span style="font-size:78%;">Bitches be jealous of my mad chopping skills.</span><br /></div><br /><br /><br />Why are sweet potatoes regarded as being so much healthier than white ones? This bad boy had such a high sugar content that it was leaking caramel as it baked.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eNkw36iHsLwUDrKs5uvC5y4lVXuiycLeTLOIyUYvMP6fr0SafgI0ZhfEDuCIcisJW3so9lH0kZi1koByhUUYpoHscaV5m8DEHBb2qhQTKlh6UQ0hxEABmgj0Ps-yO1QJQAZUGTGWa7I/s1600/pork+burgers+015.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eNkw36iHsLwUDrKs5uvC5y4lVXuiycLeTLOIyUYvMP6fr0SafgI0ZhfEDuCIcisJW3so9lH0kZi1koByhUUYpoHscaV5m8DEHBb2qhQTKlh6UQ0hxEABmgj0Ps-yO1QJQAZUGTGWa7I/s320/pork+burgers+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5462964342903888034" border="0" /></a><br /><br />To make up for being lazy and not making a sauce some tomatoes were roasted. Salt, pepper, olive oil, oven, done.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy84YnE3f7pQ3fuUrjnWQbwteb_mmqW7LKdR1fBkfSbovyPoPOpkHpGFUn6CA9SxUtTvRYT1h6LiasSrMBEgprzEt86rzyDHlisPF3J6MZdjpzTCyAO9rT35tyqtkABp6q4z-VV7SlzbQ/s1600/pork+burgers+009.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy84YnE3f7pQ3fuUrjnWQbwteb_mmqW7LKdR1fBkfSbovyPoPOpkHpGFUn6CA9SxUtTvRYT1h6LiasSrMBEgprzEt86rzyDHlisPF3J6MZdjpzTCyAO9rT35tyqtkABp6q4z-VV7SlzbQ/s320/pork+burgers+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5462964333425890882" border="0" /></a><br />To make sure you've seasoned correctly, cook off a small amount of burger mixture. Raw pork doesn't taste too good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1IZbaBpro3-pz_uhuu-3ryurDtIpMb5PYo55kvJQdM3DTr_2GnVU5dvT9ll7fqLXDdZpvkn1NLCzV-cy29eEx_Aq9iHmuSKDGSUtJKUf7_aRrGI2pWrz1KoSsLp9Y4Gh3oQuvpk8ZoY/s1600/pork+burgers+011.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1IZbaBpro3-pz_uhuu-3ryurDtIpMb5PYo55kvJQdM3DTr_2GnVU5dvT9ll7fqLXDdZpvkn1NLCzV-cy29eEx_Aq9iHmuSKDGSUtJKUf7_aRrGI2pWrz1KoSsLp9Y4Gh3oQuvpk8ZoY/s320/pork+burgers+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5462970795454095842" border="0" /></a><br /><br />Beautiful golden coins of sweet potato and deep red beetroot discs. All these colours mean it's healthy. But also delicious - healthy is good but being tasty is as equally important.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESRr_OoOmknAR4TvwT1hbILX0UxrA6XH3clVvSDpawHB-PXviObOXuj-MzPKBDSC4X7QSvdGDMSPL5FyeiGxgXNdJ-txAsVPzumKrFeW58FTaablTtbRysy-lL7vInMFsOAVUPPfBVOY/s1600/pork+burgers+004.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESRr_OoOmknAR4TvwT1hbILX0UxrA6XH3clVvSDpawHB-PXviObOXuj-MzPKBDSC4X7QSvdGDMSPL5FyeiGxgXNdJ-txAsVPzumKrFeW58FTaablTtbRysy-lL7vInMFsOAVUPPfBVOY/s320/pork+burgers+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5462963134362437106" border="0" /></a>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com3tag:blogger.com,1999:blog-210462570341559695.post-35478901871461745872010-04-04T20:11:00.010+01:002010-06-19T19:30:29.550+01:00Lamb for Jesus! (Yeah I know it's waaaay past Easter, sorry.)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwENbu1ahbyFDGXd7vvVc_9gzDd-EdCxO7huX4wdM8q4CgsYnjQ8DzjuXrrz-N5xeKSy1DENi7HM7WN8iusdUVLf3lAUbycXRDZPvwP2ns7dMfDFf4LBQBGUYWScTABcfwBFOhGKxfcQ/s1600/easter+024.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5483720994093159442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwENbu1ahbyFDGXd7vvVc_9gzDd-EdCxO7huX4wdM8q4CgsYnjQ8DzjuXrrz-N5xeKSy1DENi7HM7WN8iusdUVLf3lAUbycXRDZPvwP2ns7dMfDFf4LBQBGUYWScTABcfwBFOhGKxfcQ/s320/easter+024.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" border="0" /></a><br /><br />What's with everyone eating lamb at Easter? Does it have some sort of religious significance?<br />Well whatever the reason, we had lamb too. But instead of doing a traditional roast, we made a lamb biryani, vegetable samosas, lamb-stuffed aubergine, and a paneer and okra curry.<br /><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrYt95Tfh6d2giKXYAfEB2HYO4LmxJbnQkvnKXdDXeGcSpW_qEw0SX2Fnq3w_X3j9Oz46CeXkxd62lHH4rcSNbUf_WCEJnSYh1d8iTv4ARHnuIq3yB1yiMHU1lWXYw8kPsMUTlTpnhL0/s1600/easter+040.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5483728841742336578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrYt95Tfh6d2giKXYAfEB2HYO4LmxJbnQkvnKXdDXeGcSpW_qEw0SX2Fnq3w_X3j9Oz46CeXkxd62lHH4rcSNbUf_WCEJnSYh1d8iTv4ARHnuIq3yB1yiMHU1lWXYw8kPsMUTlTpnhL0/s320/easter+040.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" border="0" /></a><span style="font-size:85%;">Paneer & okra curry.</span><br /><br /><div style="text-align: left;">I don't like paneer. I find it rubbery and tasteless, but I am in the minority - everyone else seems to adore the stuff.<br /></div><div style="text-align: left;"><br /><br /></div></div><br /><br /><div style="text-align: center;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktLxFbwUMlkme_FNkHlHD97e-KlHIq0ocLtnJQQX0lT0AdMrgFPfy7LPwPIFhLLwRwo8V4bkueXTexoZKWqvBaHASsVGBlU-mFcbKfPgidhcrJNMSy_T92z7uAljst6SvGz_CatYxyeg/s1600/easter+015.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5483720984670665746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktLxFbwUMlkme_FNkHlHD97e-KlHIq0ocLtnJQQX0lT0AdMrgFPfy7LPwPIFhLLwRwo8V4bkueXTexoZKWqvBaHASsVGBlU-mFcbKfPgidhcrJNMSy_T92z7uAljst6SvGz_CatYxyeg/s320/easter+015.jpg" style="display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" border="0" /></a>Chopped aubergine for the filling, which was combined and cooked with lamb mince, red onion, garlic and spices.<br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihmqTeJDEo_aakAbJWQ0kt5f-8MCUBsYAUe1EjDKwWpXeQoTg3NluhVBacA-g68q3u1aOGL9JWdVb3MKxu6DoZMUtKGnPzoZ9d9DxrdiaUZZ6pl0C-e5fyS8gs6cucx5bx17LFyCdUYE/s1600/easter+013.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" id="BLOGGER_PHOTO_ID_5483720978945718370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihmqTeJDEo_aakAbJWQ0kt5f-8MCUBsYAUe1EjDKwWpXeQoTg3NluhVBacA-g68q3u1aOGL9JWdVb3MKxu6DoZMUtKGnPzoZ9d9DxrdiaUZZ6pl0C-e5fyS8gs6cucx5bx17LFyCdUYE/s320/easter+013.jpg" style="display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" border="0" /></a><br /><span style="font-size:85%;">After removing the flesh (raw) and then baking.</span><br /><br /><div style="text-align: left;">Aubergines are really, really weird vegetables. They have unappealing looking flesh and become an odd texture once cooked, however the smell and taste makes up for its shortcomings.<br /><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAfpYP7O4e3m6V0256Qh8TTQ2SnNs0UYuZg9N_tbndNA39IBJyOQ_rZMZbh1XPfsEUvuryimJdu5tpGXsMBvzp96Re8rI_EDGvN1DyoTyvgCWKy1kZ5BHXKPDE91HNSgTrFw72xyPOPU/s1600/easter+039.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5483724603780339202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAfpYP7O4e3m6V0256Qh8TTQ2SnNs0UYuZg9N_tbndNA39IBJyOQ_rZMZbh1XPfsEUvuryimJdu5tpGXsMBvzp96Re8rI_EDGvN1DyoTyvgCWKy1kZ5BHXKPDE91HNSgTrFw72xyPOPU/s320/easter+039.jpg" style="display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" border="0" /></a><span style="font-size:85%;">After baking with the lamb mixture.</span><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdqRKbugEBTttz5ZGrsIZw8FKL_FMPHPY0jSECJSKZQkZC8uaYlTVdvknivjgpvQFHduUB4DidY09C6krRz05ldz4ITvjgW9lqhWLaRvtxy-fwqWAY0NiAEu4yA-PdZbGjD8AEBF5amk/s1600/easter+032.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5483724588216596866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdqRKbugEBTttz5ZGrsIZw8FKL_FMPHPY0jSECJSKZQkZC8uaYlTVdvknivjgpvQFHduUB4DidY09C6krRz05ldz4ITvjgW9lqhWLaRvtxy-fwqWAY0NiAEu4yA-PdZbGjD8AEBF5amk/s320/easter+032.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" border="0" /></a>Brother and sister forming the samosas. We actually used, controversially, a spring roll pastry instead of the more traditional heavy pastry, simply because that's what was on hand. It worked brilliantly, although being the hideous glutton that I am, I do prefer the thicker pastry.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtXWwFHBoB2DeUfipAVIFLcLHR4eXQoanCaSoFll1ohqRomFX8s4__dMOVaHEHSpTlUpFK7dx45uEu9tdKcMzDhYpJmfidr_R8Sm9y7Xs-Ax79E8TXbA_Xy-mhGb5YFq94HbNJ3bhgFQ/s1600/easter+035.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5483724600945680770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtXWwFHBoB2DeUfipAVIFLcLHR4eXQoanCaSoFll1ohqRomFX8s4__dMOVaHEHSpTlUpFK7dx45uEu9tdKcMzDhYpJmfidr_R8Sm9y7Xs-Ax79E8TXbA_Xy-mhGb5YFq94HbNJ3bhgFQ/s320/easter+035.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PmyT8mOgKcuirRe6NU0KhKZPrt7x2yMLvsI-CF58LJVOiP5PvpssBkgjwUzuI6UaO-mvCiFDkWGt1wcCdF4HXhtGrY5HwrcoQnz7C8c5QNeDpybFWloCofrztcxpYrExyP4p90zMvzg/s1600/easter+043.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5483724609047872962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PmyT8mOgKcuirRe6NU0KhKZPrt7x2yMLvsI-CF58LJVOiP5PvpssBkgjwUzuI6UaO-mvCiFDkWGt1wcCdF4HXhtGrY5HwrcoQnz7C8c5QNeDpybFWloCofrztcxpYrExyP4p90zMvzg/s320/easter+043.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" border="0" /></a><br />I apologise for the awfully long absence, although I doubt anyone reads this anymore. So basically.. I should just be ashamed of myself for not having any self discipline. To any freak out there that did miss me, I'm sorry! (Feel free to comment and tell me off.)<br /><br /></div>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com1tag:blogger.com,1999:blog-210462570341559695.post-32191512529917711682010-03-14T23:10:00.007+00:002010-03-15T21:31:08.445+00:00Pavlova.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlLu2v9TUhUR9H6jfBTtpPKsPD4b7iOAsDA85zcw57xz6C8hQsG4Bz8A0izALyLh7BgUlGgA1CzWpVQ0J50j_moGdG3RjG3mf_x8M4T9Xr7u7_yRjGU2qSpMCxpx3X-cacOu2UMLH9Zc/s1600-h/pavlova+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlLu2v9TUhUR9H6jfBTtpPKsPD4b7iOAsDA85zcw57xz6C8hQsG4Bz8A0izALyLh7BgUlGgA1CzWpVQ0J50j_moGdG3RjG3mf_x8M4T9Xr7u7_yRjGU2qSpMCxpx3X-cacOu2UMLH9Zc/s320/pavlova+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5448972731636584466" border="0" /></a><br /><br />Yesterday was mother's day, I made a pavlova.<br /><br />I had to do the whole thing by hand with a tiny, partially broken whisk, but is was worth it - I love the way the slimy yellow-tinged egg whites gradually become thick, white and lustrous with only the addition of sugar and a bit of elbow grease (mmm, delicious).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqWvB-XGUQKhQv_YkHnZMUW8aS-Olkdj0hbXxPSSfrwBqFaKjZOoHFwnM1MWCFxU40xMuCt22egrFHo9LAIl2whHLQPN7I4-pRl2FGuWDhru04rYVDn6ay5rrj4Qlzr1Uxt-hDuEBoS0/s1600-h/pavlova+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqWvB-XGUQKhQv_YkHnZMUW8aS-Olkdj0hbXxPSSfrwBqFaKjZOoHFwnM1MWCFxU40xMuCt22egrFHo9LAIl2whHLQPN7I4-pRl2FGuWDhru04rYVDn6ay5rrj4Qlzr1Uxt-hDuEBoS0/s320/pavlova+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5448972715877937922" border="0" /></a><span style="font-size:78%;">I don't care what they say - size DOES matter. At least when it comes to whisks.</span><br /></div><br />It took about 45 minutes but after I put on some banging choons and chatted to people coming in and out of the kitchen, I hardly noticed the work. Plus, it kinda sorta counts as some form of exercise right? Ok, maybe eating it totally negated the three calories I burnt making the thing but whatever.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Gu1ZeBadgh7RaIKJuJdg389w6qQx-utS-WuneEpjBgANeVhOzb1mz2LGcvyeEGLOZeYCr4JV5Z06aWEZNx1lFf6d8_3lipOv4TDz8xLGs9m-B4fjCCBdhCJSfVrZJVCewvtU9N1LT3M/s1600-h/pavlova+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Gu1ZeBadgh7RaIKJuJdg389w6qQx-utS-WuneEpjBgANeVhOzb1mz2LGcvyeEGLOZeYCr4JV5Z06aWEZNx1lFf6d8_3lipOv4TDz8xLGs9m-B4fjCCBdhCJSfVrZJVCewvtU9N1LT3M/s320/pavlova+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5448633173530270114" border="0" /></a><br /><br />The recipe is easy, it's just two ounces of sugar to each large egg white. Add a pinch of cornflour and a splash of vinegar (or lemon juice) and it becomes a pavlova. Bake in a low oven for around an hour and 20 minutes and leave to cool. Top with whipped cream and whatever fruit you have lying about - I used frozen raspberries.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEiHfNQYxPWIMhjjxIbOJhPrj75hmftR5spngjXLNhiNKC3dvk7LGzkg2BcKGAAwBNGV4swOTb3x8vwjTOQKCiFVqKrxrX4Sm0dhxdlMk1Q6eDcrJ0vB92p8oY8Og3oJEU9AWRfRHLZk/s1600-h/pavlova+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEiHfNQYxPWIMhjjxIbOJhPrj75hmftR5spngjXLNhiNKC3dvk7LGzkg2BcKGAAwBNGV4swOTb3x8vwjTOQKCiFVqKrxrX4Sm0dhxdlMk1Q6eDcrJ0vB92p8oY8Og3oJEU9AWRfRHLZk/s320/pavlova+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5448633155199820674" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhnzkO6uuJ5BpJ3e92KYO72pcq2mkN4nBoVoVjxn5GEJAvmhBUZrkFrYPGSV-Hku55c8R2Z6KxMVDwhBAWN7wtg3DlcEcIvPyUu9K6QP7Y_xwXT5MTmx4EyvagrDYpd4xiMuoK0zzzHM/s1600-h/pavlova+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhnzkO6uuJ5BpJ3e92KYO72pcq2mkN4nBoVoVjxn5GEJAvmhBUZrkFrYPGSV-Hku55c8R2Z6KxMVDwhBAWN7wtg3DlcEcIvPyUu9K6QP7Y_xwXT5MTmx4EyvagrDYpd4xiMuoK0zzzHM/s320/pavlova+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5448633159308939298" border="0" /></a><br /><br />I planned to make some sort of raspberry sauce with hints of lime and ginger, but unfortuently there was prosecco to be drunk and bubbly stuff gets me tipsy pretty quickly. This was evident when it came to decorating the thing - the cream and raspberries were dumped unceremoniously on top and I accidentally broke the base a little. Oops.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmS__CILdRAT7zaLLOibnuyJLhpWwaFFavq6QxqQijcYpkCWN4Gjt12yIvZZYuj5vz62oQRq2KTfWqy62IYKh9PqEhJxPZQGLntYDT4OVq7SGmaQinaCxFVnLOj5kiP-KYUOcZ58kKfxg/s1600-h/pavlova+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmS__CILdRAT7zaLLOibnuyJLhpWwaFFavq6QxqQijcYpkCWN4Gjt12yIvZZYuj5vz62oQRq2KTfWqy62IYKh9PqEhJxPZQGLntYDT4OVq7SGmaQinaCxFVnLOj5kiP-KYUOcZ58kKfxg/s320/pavlova+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5448633162326550610" border="0" /></a><span style="font-size:78%;">What happens when you drunkenly attempt to decorate a pavlova.<br /><br /></span><div style="text-align: left;"><span style="font-size:100%;"><br />So taste wise how was it? Well, honestly, there's only so much you can say about it. Sweet meringue (shatteringly crisp outside, marshmallow soft inside), cool cream, sharp raspberries. Simple but pretty awesome.<br />But my favourite part of the whole thing was definitely getting lots of gratuitous shots of the silky gleaming mixture:</span><br /></div><span style="font-size:78%;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIaTSCERfoEUpDACxqBzYv6Cgz37EFJ2rjNTq5lxc2QigCIy-j73LzQxMD53umia3CHEy7ptz2hYvhFv9IeksqF8jMsyWNA0DNkOIADnp9XxO-tkiqd-XEz-TfdUP_XVTxxZB2bvTgGA/s1600-h/pavlova+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIaTSCERfoEUpDACxqBzYv6Cgz37EFJ2rjNTq5lxc2QigCIy-j73LzQxMD53umia3CHEy7ptz2hYvhFv9IeksqF8jMsyWNA0DNkOIADnp9XxO-tkiqd-XEz-TfdUP_XVTxxZB2bvTgGA/s320/pavlova+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5448634386528194594" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccGz5Dw8ZOeCOifv6PEcS7Sitcr_HuWyQoxmL36_H4vYd-IhIqKSywdBCa5MSuNrvWvwFcpsrh8K8s_mNiiefh3-Y9OISZ04_RadnbG21jtVN58vbHWEmPE01c10KX2bL8bcuYFUvoy8/s1600-h/pavlova+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccGz5Dw8ZOeCOifv6PEcS7Sitcr_HuWyQoxmL36_H4vYd-IhIqKSywdBCa5MSuNrvWvwFcpsrh8K8s_mNiiefh3-Y9OISZ04_RadnbG21jtVN58vbHWEmPE01c10KX2bL8bcuYFUvoy8/s320/pavlova+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5448972722403485010" border="0" /></a></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hA6h6SNmUmCfC_s3cSdThSI1MyGrVdNbpBMjVOJnoaRu7OSeDyiZhSeZRxUgSNfxGJzRFEOrmNgGux09Hp6H1qmCX6BJ1Y7LsTvweLTq1MxR1b6N8wDTplPfosf545lM2qGrCM_UCII/s1600-h/pavlova+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hA6h6SNmUmCfC_s3cSdThSI1MyGrVdNbpBMjVOJnoaRu7OSeDyiZhSeZRxUgSNfxGJzRFEOrmNgGux09Hp6H1qmCX6BJ1Y7LsTvweLTq1MxR1b6N8wDTplPfosf545lM2qGrCM_UCII/s320/pavlova+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5448634396376505890" border="0" /></a><br />Oh, and yes, I did do the bowl-over-the-head test. I used my sister for that.Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com2tag:blogger.com,1999:blog-210462570341559695.post-39261190400349411802010-01-31T19:35:00.005+00:002010-01-31T22:42:18.628+00:00Mincemeat & frangipane tart.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE4j0A0TKsYeceywIUAWq20qbr21vBzWCJ0y5zrbNjjbsYizTxtV8qTck9kZn2Fx95TjwOkkANG9wGzryXLKby_zzgoSlRbZuv77QzHulwlBCu3H1x6oq4pwXdLA8vaETetyI38PX7gQ/s1600-h/mincemeat+tart+009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE4j0A0TKsYeceywIUAWq20qbr21vBzWCJ0y5zrbNjjbsYizTxtV8qTck9kZn2Fx95TjwOkkANG9wGzryXLKby_zzgoSlRbZuv77QzHulwlBCu3H1x6oq4pwXdLA8vaETetyI38PX7gQ/s320/mincemeat+tart+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5433034615892761618" border="0" /></a><br />I could make a thousand excuses as to why I haven't been blogging, but I won't. I don't really know why I've been neglecting this blog - I felt all tingly and happy when I entered in the name of today's post.<br />Anyway, a billion trillion apologies! Let's get onto the food.<br />This year (this year? Last year!) I made homemade mincemeat, which is the easiest recipe ever. You gather all your stuff, chuck it all into a massive bowl and mix. Sure, the ingredient list is kinda long, but the process is child's play.<br />I pretty much used <a href="http://www.deliaonline.com/recipes/main-ingredient/mincemeat/home-made-christmas-mincemeat.html">Delia's recipe</a>, changing the ratios and flavours wherever I felt like it. I also didn't bother heating it, but just packed it tightly into sterilised jars (dishwashed, dried in a low oven).<br />So basically, I had a buttload of mincemeat to use up that had been lurking in the cupboard for two months. Yes, I could have made mince pies but that's a pain in the ass! So a tart it was. Lazy as I am, I acknowledged the fact that one cannot make an entire tart out of dried fruits. This is where the frangipane came in - a soft, almost creamy layer to complement the flaky, crumbly pastry and fruit.<br /><br />The pastry was a classic shortcrust (half fat to flour) bound only with a little water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aDLwqiLzso6zOb8wgH0BvCoDr7pFvihYjRROsa0ijD-FL1pMts5lHEY9vJ2twUw_0OJd9De97-ReHnEDcUHyiom5kuWGBUuBTbfTyDvHmDUmIsW9Nu5Z-4mzA4lZkzxxPJmbE7qm1lU/s1600-h/mincemeat+tart+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aDLwqiLzso6zOb8wgH0BvCoDr7pFvihYjRROsa0ijD-FL1pMts5lHEY9vJ2twUw_0OJd9De97-ReHnEDcUHyiom5kuWGBUuBTbfTyDvHmDUmIsW9Nu5Z-4mzA4lZkzxxPJmbE7qm1lU/s320/mincemeat+tart+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5433031683416347042" border="0" /></a><br />I didn't make enough pastry for the huuuuge case, and ended up having to do a major patch-up job on it. So it look pretty ugly unfortuently. No sugar was added since the filling is sweet enough. In terms of fat, I would advocate using half butter and half lard. Lard freaks people out for some reason, but it really gives the best results. You could use vegetable shortening at a push I guess.<br /><br /><br />This tart is best served warm with maybe a little cream poured on top if that's the way you roll.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyCtwE6vcQd1qNcm_3lrDtjV7-hRwFQ83SRfCtm2guNbEaG4J9Hv1aaQ3BhBgqCQjdkrpgGbXki7xlIahlx60G5VBGhmvpLgTGDtyG8GqV_9eEI7v9GVWUJkR-y-adsWWj17nVzTQa1g/s1600-h/mincemeat+tart+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyCtwE6vcQd1qNcm_3lrDtjV7-hRwFQ83SRfCtm2guNbEaG4J9Hv1aaQ3BhBgqCQjdkrpgGbXki7xlIahlx60G5VBGhmvpLgTGDtyG8GqV_9eEI7v9GVWUJkR-y-adsWWj17nVzTQa1g/s320/mincemeat+tart+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5433034622942763906" border="0" /></a><br /><br /><br /><br /><br />For the <span style="font-weight: bold;">pastry</span>, combine 4oz of sifted plain flour with 2oz of salted butter and 2oz lard (both cubed and cold). Rub with fingertips until the texture resembles breadcrumbs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9KMBe-D3xpCd-DDiAUOqo7CGTTzRuZNlRLndZOJVlGP-iTP6SoK6R2oZdmFMV-noJnyzjc5H22fMqci-y5YfbRPA4HXJEt2O3rkUtlIoanT_nPE_G7lorLkQanI80cWc-kYLXz8t9IM/s1600-h/mincemeat+tart+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9KMBe-D3xpCd-DDiAUOqo7CGTTzRuZNlRLndZOJVlGP-iTP6SoK6R2oZdmFMV-noJnyzjc5H22fMqci-y5YfbRPA4HXJEt2O3rkUtlIoanT_nPE_G7lorLkQanI80cWc-kYLXz8t9IM/s320/mincemeat+tart+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5433031675170017410" border="0" /></a><br /><br /><br />Bind with as little water as possible.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjul2H-jev-0VwO5R0mFJ2gIjQfK_tDXUYGHqYwFpN_VOYMu3i_EVGvIMTuiMbASYsmdJYL1jqiMTEwGtmwOGHyidhquh78nuQbRJg7A0oufpKkl1E9uqN9ntdQLRnvh4q1HqG115uHVKM/s1600-h/mincemeat+tart+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjul2H-jev-0VwO5R0mFJ2gIjQfK_tDXUYGHqYwFpN_VOYMu3i_EVGvIMTuiMbASYsmdJYL1jqiMTEwGtmwOGHyidhquh78nuQbRJg7A0oufpKkl1E9uqN9ntdQLRnvh4q1HqG115uHVKM/s320/mincemeat+tart+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5433031675522805490" border="0" /></a><br /><br /><br />Blind bake until very lightly golden.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_zD1qwKVt0FpgQ5k7Zb7B9XOmd1UN_bGr-T7B61sy-_AnSqaYV0EDWYSR41OZ9dc0eKsaO5i2JylUmhP0HhtFUPEHeoVuQ6Zfjq1Y-nIDcYGN5q4-qPG7-O-kQBluXrbf1DHlqUEpzY/s1600-h/mincemeat+tart+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_zD1qwKVt0FpgQ5k7Zb7B9XOmd1UN_bGr-T7B61sy-_AnSqaYV0EDWYSR41OZ9dc0eKsaO5i2JylUmhP0HhtFUPEHeoVuQ6Zfjq1Y-nIDcYGN5q4-qPG7-O-kQBluXrbf1DHlqUEpzY/s320/mincemeat+tart+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5433031689464845762" border="0" /></a>Blind baking with (dried) kidney beans! Works just as well as ceramic baking beads, and the beans are totally reusable.<br /><br /><br /><br />For the<span style="font-weight: bold;"> frangipane</span>, <a href="http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article472120.ece">clickety click</a>.<br /><br />Spread frangipane over the bottom of the tart case. Bake until firm to the touch, top with as much mincemeat as you desire and bake again until the mincemeat is slightly golden on top.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn8E54KjAqaAAjyDAkABU3Tu7ko6FF_pBY3R40XQu0o2bQDqB-TJrJuokpOa43ljaecPtTsd2P-TwyW9Bb9CL2OnZjxiM2Ay7wPH-wqvjioUHc07OpdNtTCfoCC_HuJOejfqV6yDlgbE/s1600-h/mincemeat+tart+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn8E54KjAqaAAjyDAkABU3Tu7ko6FF_pBY3R40XQu0o2bQDqB-TJrJuokpOa43ljaecPtTsd2P-TwyW9Bb9CL2OnZjxiM2Ay7wPH-wqvjioUHc07OpdNtTCfoCC_HuJOejfqV6yDlgbE/s320/mincemeat+tart+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5433034602737617298" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNThteoEvdpzPq1-ihPskhgJOOHchdzlIG9Bjqf73mfoEH9A2ygwa2zlrvRFk-THAgJC9-ZBubOJipRW7BJPjm5zqzvpmJEtGo_RylFFY3jEtSgcgLtGvXkY5COPqu3L8kb-8cC0CPh78/s1600-h/mincemeat+tart+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNThteoEvdpzPq1-ihPskhgJOOHchdzlIG9Bjqf73mfoEH9A2ygwa2zlrvRFk-THAgJC9-ZBubOJipRW7BJPjm5zqzvpmJEtGo_RylFFY3jEtSgcgLtGvXkY5COPqu3L8kb-8cC0CPh78/s320/mincemeat+tart+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5433034607650931330" border="0" /></a><br /><br />The tart was awesome, and I got a thumbs-up from Jamie!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ol2SW9zTeGZ2ryasycs8R_OuKZLFRnInCWAI5P7YX6YJMSPa04DovD5pDert1XwhJn1OGCx1gx_ltfc5_9THT_ppVx57uSBwns6JvOPE5js0ZPy70Th1E2eKaqbeYo5pyHr-GSIA9jU/s1600-h/mincemeat+tart+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ol2SW9zTeGZ2ryasycs8R_OuKZLFRnInCWAI5P7YX6YJMSPa04DovD5pDert1XwhJn1OGCx1gx_ltfc5_9THT_ppVx57uSBwns6JvOPE5js0ZPy70Th1E2eKaqbeYo5pyHr-GSIA9jU/s320/mincemeat+tart+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5433031661637477394" border="0" /></a><br /><br />Next time I may have the mincemeat as the bottom layer and the frangipane as the top - this would negate the need for a third baking.<br /><br />My mincemeat and frangipane tart, if it were to enter a beauty contest, would get totally booed offstage. I'll think of a way to make it more presentable (individual tartlettes would certainly help) but for now, for the family, it's all good!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3C7pUHrbVk0F9Q8BnjZYmzwTLOTZsezDBgZn86NsyQw9z1Mo-5SMNAtFBXlYk4CSmQUGgrXuXTOaW9C49vMLbFdJWcHXQVBENpDT3c1Qk-meG6Jt-2hXLPbgzQ7xEvJKuKtFeBO_F74/s1600-h/mincemeat+tart+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3C7pUHrbVk0F9Q8BnjZYmzwTLOTZsezDBgZn86NsyQw9z1Mo-5SMNAtFBXlYk4CSmQUGgrXuXTOaW9C49vMLbFdJWcHXQVBENpDT3c1Qk-meG6Jt-2hXLPbgzQ7xEvJKuKtFeBO_F74/s320/mincemeat+tart+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5433034618214827538" border="0" /></a>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com0tag:blogger.com,1999:blog-210462570341559695.post-34990837098110893792009-12-20T11:21:00.002+00:002009-12-20T11:28:11.166+00:00Stay tuned... please?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QOPEaJEcxUlFUke0XvgSVFzt89KB1139kXwliI8pufPvvV2w7iyeYvYw7nfZbsfYhAA_k425bbayXnBwGR82zxP2ztctRTk1QNkTay5COkpBCOz2CaH6e3LG2e_mxE6GLr9jUfF8afA/s1600-h/anna-dogmullet-P.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 243px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QOPEaJEcxUlFUke0XvgSVFzt89KB1139kXwliI8pufPvvV2w7iyeYvYw7nfZbsfYhAA_k425bbayXnBwGR82zxP2ztctRTk1QNkTay5COkpBCOz2CaH6e3LG2e_mxE6GLr9jUfF8afA/s320/anna-dogmullet-P.jpg" alt="" id="BLOGGER_PHOTO_ID_5417278490516509874" border="0" /></a><br />Bad news: I'm a douchebag with the attention span of a newt and can't keep this blog up.<br />Good news: I'm going home for the holidays which means a) I'll be doing a lot more cooking and b) I'll have access to my step-dad's awesome camera and will therefore be doing a few more posts.<br />First up, mince pies?Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com0tag:blogger.com,1999:blog-210462570341559695.post-23236858590894543572009-11-16T19:19:00.003+00:002009-11-16T19:33:40.133+00:00I know, I know, I'm a total weiner.<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8noKSLZ4iiJcBPo2mO9QzokpRy1IuNBM9acFfN0QUJUF88JRa3V4o2ee4leSzm5K9cbiVRfYnQZlFH83CJ5MvFbJycKkPbdFj39KiM4UZLSnbA_faKoNlQG3YI8xoGjtq0hEvjEG2x6A/s1600/oksiwnnw9jja8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8noKSLZ4iiJcBPo2mO9QzokpRy1IuNBM9acFfN0QUJUF88JRa3V4o2ee4leSzm5K9cbiVRfYnQZlFH83CJ5MvFbJycKkPbdFj39KiM4UZLSnbA_faKoNlQG3YI8xoGjtq0hEvjEG2x6A/s320/oksiwnnw9jja8.jpg" alt="" id="BLOGGER_PHOTO_ID_5404786531035001234" border="0" /></a><br /><span style="font-size:78%;"><span style="font-style: italic;">A delightful photograph of a lady, her pet, and a hotdog.<br />It's my little way of saying 'I'm sorry'.<br /></span></span></div><br />No posts in three months??!<br />I don't even have the excuse of 'I've been busy!' because frankly, I haven't.<br />I'll try to be super-good and do a post on the party food for my 18th.<br />Stay tuned folks!<br />(And try to forgive me?)Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com0tag:blogger.com,1999:blog-210462570341559695.post-49391085352425278742009-08-27T21:09:00.003+01:002009-09-18T14:15:41.907+01:00In 11 days.....I start training as a patisserie chef!<br />Well, technically I start training as a <span style="font-style: italic;">chef </span>chef, but then I'll branch out into doing more desserts etc.<br /><br />I'm looking forward to this - it's a little baby step towards my ultimate (and whimsical) dream of owning a very cool cafe with beautiful little cakes, a chocolate counter like they have in France, and proper pastries made with butter.<br /><br />I don't really know what will happen to this blog.<br />Will I be too cooked out at the end of the day to even contemplate making a meal for one?<br />I really, really hope not.Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com6tag:blogger.com,1999:blog-210462570341559695.post-34784528234788230272009-08-07T18:38:00.006+01:002009-08-10T12:34:00.240+01:00Banana & pecan flapjacks.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV75OaP6Hjtm7XNBFKDXDdh-0BSMpLDtQB2oosXG4otDxaK5xtFipVyT4ERLE79kktMGS3twh4OTYokMPKtnlZeRtOMowFLqRD7KFpBfLZxuH0nxk6qjLStWfPtJdTjHjvq8ILZUyhJEw/s1600-h/Blog+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV75OaP6Hjtm7XNBFKDXDdh-0BSMpLDtQB2oosXG4otDxaK5xtFipVyT4ERLE79kktMGS3twh4OTYokMPKtnlZeRtOMowFLqRD7KFpBfLZxuH0nxk6qjLStWfPtJdTjHjvq8ILZUyhJEw/s320/Blog+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5367285715479871938" border="0" /></a><br />Banana, pecan and <span style="font-style: italic;">blueberry</span> flapjacks to be precise.<br />Although, I actually only added the blueberries because they had to be used up - the result wasn't disastrous, but it did distract you slightly from the harmonious pairing that is banana and pecan.<br />Still, flapjacks are flapjacks and everyone ate them with gusto regardless of any intruding berries.<br /><br />I've only made these twice, and both times I made them by melting sugar and butter together in a pot, adding the squished bananas and pecans, and stirring in the oats with a good pinch of salt. This is imperative, becaause otherwise they would be too cloying and sweet. A quick taste and a prod and you'll know whether it needs more of anything. Then bung it in the oven until it's golden brown. Great for breakfast, packed lunches (they're back in fashion now, right? Recession chic and all that) or to have with a cup of tea in the afternoon if you are so inclined.<br /><br />The lure of the flapjack is that you feel as if you are eating something very healthy indeed. It seems rather angelic on the surface - lovely nutritious and invigorating oats, fruit and nuts. The food equivalent of taking a bracing walk through the countryside. The food equivalent of a guy with a beard wearing a colourful knitted jumper. Of course, the only reason that they're so moreish is not because of the health benefits, but more to do with all that delicious sugar and butter. Hurrah!Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com0tag:blogger.com,1999:blog-210462570341559695.post-86304170382193809762009-08-01T18:31:00.003+01:002009-08-01T18:35:16.657+01:00Tip of the day!<div style="text-align: center;"><span style="font-weight: bold;">Store nuts in the freezer.</span><br />They stay a lot fresher for a lot longer than if they were in the cupboard, and you don't even have to defrost them.<br /></div>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com0tag:blogger.com,1999:blog-210462570341559695.post-1270943719606966272009-07-29T23:22:00.012+01:002009-07-30T17:30:29.924+01:00Blackurrants.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqnJfJSzVTNlgVrjmC14ubBkl_H7c0z92-JSXwTvb85DphjKi5YcnsJSYIkvtIYYr3-Ytfd2_JG2NSy9iPgS_mYSpXTwo9Me03bOXbpSnyycJVv9iNeonhePXQu3Rwv91bTXQJQ1Kt48/s1600-h/011+-+Copysmaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqnJfJSzVTNlgVrjmC14ubBkl_H7c0z92-JSXwTvb85DphjKi5YcnsJSYIkvtIYYr3-Ytfd2_JG2NSy9iPgS_mYSpXTwo9Me03bOXbpSnyycJVv9iNeonhePXQu3Rwv91bTXQJQ1Kt48/s320/011+-+Copysmaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5364016603169782178" border="0" /></a><br />Apparently we have blackcurrant bushes in the garden.<br />I wasn't aware of this fact until my brother and sister proudly brandished a large bowl of the things in my face this morning.<br />Despite my obviously marvellous and astounding talent of being able to eat a lime like an orange, I find blackurrants too sour, so whatever we decided to make with the haul, it had to involve copious amounts of sugar. (And so it did! A whole kilogram, in fact.)<br /><br />After one initial boiling with just a bit of water, we strained them to remove all the skins and tiny stalks and possibly insects. The thicker stuff that came out was mixed with sugar and combined with cream to make a delightful fool.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRegJwJIm6q7fEW3aAUTcdaroRibJVmKwguyf6cMMeXOypTh0JGl1W48HG1d5ZQpCsaS2H8BIKcwMykKHvXF6u7UG3Armckc3iCf-BWrY_Cd5Oc4fe2i8VB3Mv9vb_38asQqZXDRuP1ms/s1600-h/005smallerbright.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRegJwJIm6q7fEW3aAUTcdaroRibJVmKwguyf6cMMeXOypTh0JGl1W48HG1d5ZQpCsaS2H8BIKcwMykKHvXF6u7UG3Armckc3iCf-BWrY_Cd5Oc4fe2i8VB3Mv9vb_38asQqZXDRuP1ms/s320/005smallerbright.jpg" alt="" id="BLOGGER_PHOTO_ID_5364013372275400434" border="0" /></a><br />The rest was boiled again with sugar and a few pieces of ginger. Whilst skimming, I took the time to enjoy the pyschadelic swirls of colour in the pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYSgtKdo4fnOsV5OGh8wE84W3CVhNkuyRdnCA_9p27mE_O6bk4EUf4TNPcW-hb2hSzfwvHCw2k52veJpu38C0ONQeIEJP6vc2_UdGlrXMcTw2vIlZKDSzpWHoAeogjUKfmWBv_OO1TH8/s1600-h/010+-+Copysmaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYSgtKdo4fnOsV5OGh8wE84W3CVhNkuyRdnCA_9p27mE_O6bk4EUf4TNPcW-hb2hSzfwvHCw2k52veJpu38C0ONQeIEJP6vc2_UdGlrXMcTw2vIlZKDSzpWHoAeogjUKfmWBv_OO1TH8/s320/010+-+Copysmaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5364014499335558162" border="0" /></a>Okay, so it doesn't look too impressive, but trust me, it was.<br />Kind of. I'm clearly very easily amused.<br />Anyway, after the syrup was boiled I squeezed in one lime to make a blackurrant, ginger and lime cordial. It's scarily addictive in its un-watered down form - tart and sweet, slightly hot and tantalising from the ginger, and fragrant with lime. I needed a bigger lime hit however, so I trickled some cordial into the squeezed out lime and sucked it all back out. I love lime, did you know that? My teeth were squeaky and my stomach hurt after repeating this process many times, but it was worth it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVVvDacB176ln8B_Cqj0q2Oiinb7JjWrqH38uG1wMSdsnrmLNwDgnPmfW12c7C4JPPN20yM0igoIw9SCOSYmEPP7vhndEDPgxYgrYdMVPUMMgSUMm1G6lynKKekLa6ZF3-HUplkjig0o/s1600-h/013smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVVvDacB176ln8B_Cqj0q2Oiinb7JjWrqH38uG1wMSdsnrmLNwDgnPmfW12c7C4JPPN20yM0igoIw9SCOSYmEPP7vhndEDPgxYgrYdMVPUMMgSUMm1G6lynKKekLa6ZF3-HUplkjig0o/s320/013smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5364016453600655826" border="0" /></a><br />I think I also might have invented my own cocktail. This cordial + gin + tonic water = a good drink? I know nothing about cocktails, but the family seemed appreciative. (The kiddies, of course, got an alcohol free version.) Can I ™ that? I'm going to ™ that.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqUTYQ9TU9h_6L5dJd5PznLM1g_WE35f7rRwnjV3XSOoyC4sZytJ31KrXItfWzTvI11f8MLG-hX4nuIpSUklulQcomJUJ5SKFSwdXsqpGOXAx7hzzQOwgOloEDqxDMnP_VCRphefQYPg/s1600-h/016+-+Copysmaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqUTYQ9TU9h_6L5dJd5PznLM1g_WE35f7rRwnjV3XSOoyC4sZytJ31KrXItfWzTvI11f8MLG-hX4nuIpSUklulQcomJUJ5SKFSwdXsqpGOXAx7hzzQOwgOloEDqxDMnP_VCRphefQYPg/s320/016+-+Copysmaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5364017939694157794" border="0" /></a>That's the non-alcoholic version. It was pretty cool the way this foamed right over the top of the glass, and it does make a beautiful - and entirely natural - colour. The parents christened this a Bloody Sophie, which they found hilarious. I most certainly did not, and would love and suggestions for an alternate name before that one sticks..<br /><br />The last blackurrant related item were some cupcakes with blackcurranty icing. My sister is having a sleepover as I type and apparently children these days require sugary treats at ridiculous hours of the night. We ran out of cupcake cases, so I hedged my bets with some petits fours cases - adorable, but labour intensive. What would have been 12 normal cakes turned into roughly 45 mini ones. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymjZPII1klg-x25HRZT2qC5QLYvwKRUVgcxxG6mWws3er0cOtdMj7S9gcZa9ApEOM9Z0hx2jqgwHMt1qcYG63ifil4iDPk80xzbYo_jOjH_Fkfx-gNh-Ub2mhyaAA4ZxblExkmA61XCQ/s1600-h/024+-+Copysmaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymjZPII1klg-x25HRZT2qC5QLYvwKRUVgcxxG6mWws3er0cOtdMj7S9gcZa9ApEOM9Z0hx2jqgwHMt1qcYG63ifil4iDPk80xzbYo_jOjH_Fkfx-gNh-Ub2mhyaAA4ZxblExkmA61XCQ/s320/024+-+Copysmaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5364291195269758290" border="0" /></a>Icing them was not fun, let me tell you. Here is a 10-year-old brother's hand to illustrate the size:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPmzKD-1p7xYSji0q-RYi2haO6Ke4rC3p7uGmGx_3rke2AumQI0hN-C7fQ2EQTYIKcooe9cRTZYgZn3HGkTnnr_HBlCFHdVWNGvz1sukqN-LMRqDlDNnn9BJkuyrwb7PQcYOps5Du4ks/s1600-h/046smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPmzKD-1p7xYSji0q-RYi2haO6Ke4rC3p7uGmGx_3rke2AumQI0hN-C7fQ2EQTYIKcooe9cRTZYgZn3HGkTnnr_HBlCFHdVWNGvz1sukqN-LMRqDlDNnn9BJkuyrwb7PQcYOps5Du4ks/s320/046smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5364019753361136034" border="0" /></a>Cute, but annoying.Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com3tag:blogger.com,1999:blog-210462570341559695.post-75507692748179913472009-07-15T11:54:00.009+01:002009-07-24T12:05:30.213+01:00Bread.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6Q-oKHaxw_YaDcFRuaHds2lnKPHMFkrwvFWBDdHXPFX6H9akVIIhrRD9vLtCI7-u6bZc-8BJrD9gkyt1Ja0Q_ehjrZldSsHVuXelgQ9izUNGmc82iIFZdEMq5UXMelzGwR62xE5cR-8/s1600-h/004smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6Q-oKHaxw_YaDcFRuaHds2lnKPHMFkrwvFWBDdHXPFX6H9akVIIhrRD9vLtCI7-u6bZc-8BJrD9gkyt1Ja0Q_ehjrZldSsHVuXelgQ9izUNGmc82iIFZdEMq5UXMelzGwR62xE5cR-8/s320/004smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5360874158194259042" border="0" /></a><br />Back from Turkey, sporting some ludicrous tan lines. The worst came from the fact that I was constantly wearing leggings (don't ask), so my legs are ridiculously pale and my feet are beautifully bronzed. How are your holidays coming along?<div><br /></div><div>A while back I had mentioned that I hadn't baked a loaf of bread in all my seventeen years. This fact was unbearable to me so I decided to start making my own bread immediately. </div><div>Wanting to take things easy for the first couple of attempts, I decided on a no-knead recipe (the laptop is broken so I've lost the link but I'll try and track it down somehow). Suffice to say, I'm utterly hooked. There is now a permanent, on-going bowl of dough in the fridge just begging to be baked at any given moment. Basically, you chuck together a basic dough (something along the lines of 6 cups of flour, 3 cups of water, 3 tsps of yeast and 3tsps of salt, but don't hold me to it), leave it to rise, then stick it in the fridge for up to a week until you fancy bunging it in the oven. The bread itself is very airy and chewy, with a lovely dark crust. When it gets a bit stale after a few days - if it lasts that long - it makes brilliant toast.<br /><br />Since there's no kneading involved, the dough is very wet and incredibly hard to handle. Eventually though, after much wrestling with a ball of gloop that loves adhering to your fingers, you will manage to get it onto the tray. I dust mine with flour or semolina usually, but always find that I have to chisel and prise the finished product off the metal. Therefore, I find baking parchment to be the best option.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljHv29w4HeOnfCq-yBtWbh_OqIcDphR_ptfdOFXEPPueGOYMUPkuvwZrynzaHjuOWpiHzjEL2O6UvGL4LjxPmXEX91MAEHHwsBFTXMtikZ3EX6DC93D7KpYXKgBjHoLrY2bg1KPIf4ew/s1600-h/002smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljHv29w4HeOnfCq-yBtWbh_OqIcDphR_ptfdOFXEPPueGOYMUPkuvwZrynzaHjuOWpiHzjEL2O6UvGL4LjxPmXEX91MAEHHwsBFTXMtikZ3EX6DC93D7KpYXKgBjHoLrY2bg1KPIf4ew/s320/002smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5358638904289373666" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uH9-e04bRvYAAkONRqJlg0bFEMKPRVs3xyyE_AOBSAnvrDfDi6v6G_P__OpZ75qVga4p9eY2VnSyFQpixJ9bmldO_0j19Fpbbqzdwyr3x4VSzvnHxKun4M3hTTph2T6m5moB78-YKwE/s1600-h/003smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uH9-e04bRvYAAkONRqJlg0bFEMKPRVs3xyyE_AOBSAnvrDfDi6v6G_P__OpZ75qVga4p9eY2VnSyFQpixJ9bmldO_0j19Fpbbqzdwyr3x4VSzvnHxKun4M3hTTph2T6m5moB78-YKwE/s320/003smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5358638910406213234" border="0" /></a><br /><br />One day I was feeling particularly energetic so decided to do a bit of kneading. Same formulation, very different dough. Much easier to handle, and of course the baked loaf was different in texture - softer and with less big air bubbles in it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictJYOEIHOu5249cCFGmQuYoRFXapEv-CWcYnSpKh4PdJC769drBqDrs8u2mS1xUcqCtW2h3AVet1nl6EIg8tytecyx3pe2TKOxJeDU20SpOoEx_V48f4cJBtul1vYPobLHdPfEOvOPb8/s1600-h/016smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictJYOEIHOu5249cCFGmQuYoRFXapEv-CWcYnSpKh4PdJC769drBqDrs8u2mS1xUcqCtW2h3AVet1nl6EIg8tytecyx3pe2TKOxJeDU20SpOoEx_V48f4cJBtul1vYPobLHdPfEOvOPb8/s320/016smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5358639089770104386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxPmbKk5Ijkfkd_VVeB8sIvoYp5eSKb7TR5OYYErAsMExbBnQ3ZzmNe1XyTQ4mHXdfUqFWDkN0ENISQ-ss7qvax0KBzxWhZ2AB0qN8pfmZSMBAb1e0CZv7EAnszCI-eTEn7Dy6TjTp5c/s1600-h/004smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Xz76d7IZSN6cfrAdgbvEUMKorWvKmbUYnQHjLPUFi2OxKgIjre-o_uqF4BV82VCD0RiVsrycZCp2SDut3akVuzubAWvd8qbQinPqRYMIytCiuC6cj2UM_VRRP715oxjfEMFQtLyReK8/s320/031smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5358639096454938258" border="0" /></a><br /><br />There were also some experiments with a brown loaf.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDxC5dcDCHYHcP1FSscofT20Jw-6tsaUjOf1ukYdtwGhwqULJJCHFKpAW1rMjp-BteM4j95U0m8NJCRRRJhWg-LknQgjl60eGcxfV-C2cIBiKU8P0tAqKrDZQmX7PGc5UzRzB3su1ROY/s1600-h/011smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDxC5dcDCHYHcP1FSscofT20Jw-6tsaUjOf1ukYdtwGhwqULJJCHFKpAW1rMjp-BteM4j95U0m8NJCRRRJhWg-LknQgjl60eGcxfV-C2cIBiKU8P0tAqKrDZQmX7PGc5UzRzB3su1ROY/s320/011smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5358638919607879266" border="0" /></a><br /><br />And, everyone's favourite, an olive and chilli bread. This particular loaf was gone by the time I woke up the next morning.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKH0wNItUUSpK6DzaQC1yLgxAbVS6YzlTS-iGA1jmcGK6ks6LXKgQ6mDwrrQVZAj2OL38buJvqyL6YJZA3iZXU3lmedW-RyqogB0Wc9WU0SsVeFlqsCqQrLD9gE4YJOLWFPw3ENU44Es/s1600-h/012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKH0wNItUUSpK6DzaQC1yLgxAbVS6YzlTS-iGA1jmcGK6ks6LXKgQ6mDwrrQVZAj2OL38buJvqyL6YJZA3iZXU3lmedW-RyqogB0Wc9WU0SsVeFlqsCqQrLD9gE4YJOLWFPw3ENU44Es/s320/012.JPG" alt="" id="BLOGGER_PHOTO_ID_5360877040665340786" border="0" /></a><br />Bread machines: Just Say No!Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com2tag:blogger.com,1999:blog-210462570341559695.post-27507987449733468682009-07-03T12:47:00.004+01:002009-07-03T12:51:07.203+01:00See you in a week!I feel bad about not posting recently. <br />My laptop broke and I've been using - or not, as it seems - the big communal desktop.<br />Then I realised that I was going on holiday today (had no idea!) so I obviously can't go ahead with a new one right now. But I promisepromisePROMISE I'll come back with something about homemade pasta (hint: never again).<br />Hope you all have amazing summery adventures.<br />xSophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com1tag:blogger.com,1999:blog-210462570341559695.post-61833854058987632082009-06-24T20:55:00.002+01:002009-06-24T20:59:28.566+01:00Tip of the day!<div style="text-align: center;"><span style="font-weight: bold;">Get ready for beach season</span><br />Is swimsuit anxiety kicking in for anyone else yet?<br />Eat most of your carbs in the morning, and end the day with a light dinner.<br />Walk more.<br /><br />Yeah.. that's it. <br />I don't try hard enough.<br /><br /></div>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com1tag:blogger.com,1999:blog-210462570341559695.post-73074017161730020532009-06-23T13:55:00.010+01:002009-06-23T23:17:23.956+01:00Gnocchi with veal ragu.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcj5KeItYkJT3JEvTAYFhTro5fG2Z5HkTIeYIQDFzCjaGec-YM2oIGbL2YqB8JBGbLJKt9dxUxeca0asJyuo5EICVNKz-BnNgiSkPJpDecPqJ6hQ2JMScN4lZ35IO3wJv9MeEiy3zOpg/s1600-h/Blog+photos+423smalleredit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcj5KeItYkJT3JEvTAYFhTro5fG2Z5HkTIeYIQDFzCjaGec-YM2oIGbL2YqB8JBGbLJKt9dxUxeca0asJyuo5EICVNKz-BnNgiSkPJpDecPqJ6hQ2JMScN4lZ35IO3wJv9MeEiy3zOpg/s320/Blog+photos+423smalleredit.jpg" alt="" id="BLOGGER_PHOTO_ID_5350510730940014146" border="0" /></a><br />Gnocchi, in my opinion, is the best pasta ever. That's probably because I can take or leave spaghetti, <span style="font-size:100%;">orecchiette</span> and farfalle but, hey - these little potato dumplings <span style="font-style: italic;">are</span> fantastic. I adore the way they obediently float to the surface of the water when they're ready.<br /><br />Usually we would just buy gnocchi ready-made, just like normal pasta, but also just like normal pasta it is very enjoyable to make from scratch.<br />In my madness, I didn't leave nearly enough time to make these properly and calmly, which is why they look exceptionally lumpen and misshapen. However, it matters not - a blanket of veal ragu and parmesan masked most of the dumpling's 'hunchback of Notre Dame' ugliness.<br /><br />Gnocchi, of course, would be very easy to convert into a vegetarian meal. You could have them with a simple tomato sauce, or pan-fry in butter until crisp and melt over some mozzarella along with some basil and tiny fragrant tomatoes.<span style="font-size:85%;"><br /></span>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com4tag:blogger.com,1999:blog-210462570341559695.post-81782508106967256692009-06-23T12:55:00.008+01:002009-06-23T13:50:16.815+01:00Tip of the day!<div style="text-align: center;"><span style="font-weight: bold;">Go vegetarian</span><br />It makes sense to forget the meat just once or twice every week -<br />you'll save money and it's a lot better for the environment.<br />(Check out the ever-growing veggie category on the right.)<br /><br /><br /></div>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com5tag:blogger.com,1999:blog-210462570341559695.post-23892254271696989602009-06-20T11:24:00.004+01:002009-06-20T12:04:36.541+01:00Thanks for encouraging my obsession :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueUsFSOcikS0k06LeA3V1lMAHxIE3xT5bHcj5WSIxoJiNRl2U4x9Ps6EyI0vifZZifagd5tVfGiECscE22BiaGHf9GkZnk0n7L3cF4SWrXjyda4AOJMGkKgnbo2a69ckQHRzqo7Xcnks/s1600-h/thumbs_up_man_smalljpg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueUsFSOcikS0k06LeA3V1lMAHxIE3xT5bHcj5WSIxoJiNRl2U4x9Ps6EyI0vifZZifagd5tVfGiECscE22BiaGHf9GkZnk0n7L3cF4SWrXjyda4AOJMGkKgnbo2a69ckQHRzqo7Xcnks/s320/thumbs_up_man_smalljpg.jpg" alt="" id="BLOGGER_PHOTO_ID_5349363798166718706" border="0" /></a><br /><div style="text-align: center;">15 followers!<br />Thanks for reading!</div>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com5tag:blogger.com,1999:blog-210462570341559695.post-97836029738275232009-06-19T18:58:00.015+01:002009-06-23T14:27:39.772+01:00Toffee meringues, blackberries & cream.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LIqFqOV0f365IeZ3b0YBaxM5u3jeyU3EWT2NUbpDLH9DB7Zh7SquUyblvZz1n0w6A8RiUvwDoLbWguspIiDwjrMvvoWgxGEsgUUw-3zccrPq7UOukkoaBkxUzD43TBNWcJn6DlX-VtI/s1600-h/Blog+photos+414smalleredit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LIqFqOV0f365IeZ3b0YBaxM5u3jeyU3EWT2NUbpDLH9DB7Zh7SquUyblvZz1n0w6A8RiUvwDoLbWguspIiDwjrMvvoWgxGEsgUUw-3zccrPq7UOukkoaBkxUzD43TBNWcJn6DlX-VtI/s320/Blog+photos+414smalleredit.jpg" alt="" id="BLOGGER_PHOTO_ID_5349104865503992930" border="0" /></a><br />There was a small cupful of egg whites in the freezer, and upon finding that there was nothing else interesting to bake with in the cupboards, decided to try my hand at something new.<br /><br />Meringue, fruit and cream isn't an original combination by any stretch of the imagination, but I really had forgotten just what a good one it is.<br />I called these 'toffee' meringues because the muscavado sugar gives them a gorgeous buff colour and toffee-like taste. I was going to christen them 'burnt sugar meringues' but decided that sounded a bit too pretentious! So toffee it is.<br />If we must get technical about it, these are actually mini pavlovas - the addition of cornflour and vinegar makes them so. But, hey, does it really matter? They taste bloody brilliant.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />5 egg whites<br />200g brown granulated sugar<br />150g light or dark muscavado<br />2 tsp cornflour<br />splash of vanilla<br />1 tsp vinegar<br /><br /><span style="font-weight: bold;">How to do it:</span><br /><span style="font-style: italic;">Preheat oven to gas 4</span>/<span style="font-style: italic;">180°C</span><br />1. Whisk the egg whites until they hold firm peaks.<br />2. Add the sugar slowly, spoonful by spoonful, beating after each addition.<br />3. Once the mix is thick and glossy, fold in the cornflour, vinegar and vanilla. Spoon onto a paper-lined baking sheet.<br />4. Stick in the oven, close the door and immediately turn the heat down to gas 2/150°C.<br />5. Bake for about 20 minutes, then switch off the oven, leaving the meringues in there for about half an hour.<br />6. Sandwich with whipped cream and serve with a tumble of fruit alongside (blackberries for preference).<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJyW8sYPwUHXNaCDVnB3Cb9e_1elM8nLVU8CbsgHxQUMH6NB5Czg5182TYpN_KmlanaG1nY2ZEbJHtSvUaBetHKzOfMYylCwnVbJvvKzXdoW5KsXp7EmXmzyagm1TpWMdza7CoKLhD_A/s1600-h/Blog+photos+415smalleredit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJyW8sYPwUHXNaCDVnB3Cb9e_1elM8nLVU8CbsgHxQUMH6NB5Czg5182TYpN_KmlanaG1nY2ZEbJHtSvUaBetHKzOfMYylCwnVbJvvKzXdoW5KsXp7EmXmzyagm1TpWMdza7CoKLhD_A/s320/Blog+photos+415smalleredit.jpg" alt="" id="BLOGGER_PHOTO_ID_5349104858032113026" border="0" /></a><br />The home oven is completely unreliable, so I go by eye for everything which is not a great idea for something as exacting as meringues! But I didn't find them too scary - as long as they're baked at a low-ish temperature, you'll be fine. I started off at roughly gas 4, immediately went down lower, thought they weren't cooking so whacked the heat up a bit more, and then switched it off completely. They turned out lovely though! And as you can see, I had no greaseproof paper so used foil instead. It was absolutely fine, you just have to peel them off rather nimbly.<br />I also foolishly did this recipe by hand. Suffice to say, my arm just about dropped off.<br />Also, I think my mix wasn't quite stiff enough - I didn't even contemplate doing the bowl over head test! So it's probably best doing it in a machine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiIjXqBCydsGfVt59H4Dci-dR-T6w2aQJDCP2bfVJpvAB9Y-LSc9eJqPcQZiWIvbzz6hmFWlS7j-CSJA05h0-3HVhiopWkzaoOzEv_1MNSm521pwdraC2ZByciw1upNCutF3YW4m9bKc/s1600-h/Blog+photos+420smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiIjXqBCydsGfVt59H4Dci-dR-T6w2aQJDCP2bfVJpvAB9Y-LSc9eJqPcQZiWIvbzz6hmFWlS7j-CSJA05h0-3HVhiopWkzaoOzEv_1MNSm521pwdraC2ZByciw1upNCutF3YW4m9bKc/s320/Blog+photos+420smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5349112671919707970" border="0" /></a><br />If you're in the UK, look out for 'king' blackberries. I think they may be exclusive to M&S. They are absolutely stunning fruit. The normal variety are delicious, but these, <span style="font-style: italic;">these</span> are something else.<br /><br />I honestly haven't enjoyed a dessert as much as I enjoyed this - the meringues were crisp and chewy, the cream soft and thick, the berries slightly tart and staining everything a gorgeous purple.<br />My little heart is all aflutter with joy after the first attempt at these worked!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgd615vZDxZLvqa0VKDkpH97HNFxrXY6JNg58SsFXFa7sgt4AyePLykB0M2guJl1cVvYDZoM8V6RjxQLkN-dTCHtxjehZulOcFla0OJN8yKg3ZzXU31gO63SYWbQV4v1gKW7wFjgRIzA/s1600-h/Blog+photos+422smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgd615vZDxZLvqa0VKDkpH97HNFxrXY6JNg58SsFXFa7sgt4AyePLykB0M2guJl1cVvYDZoM8V6RjxQLkN-dTCHtxjehZulOcFla0OJN8yKg3ZzXU31gO63SYWbQV4v1gKW7wFjgRIzA/s320/Blog+photos+422smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5349111616044360210" border="0" /></a>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com4tag:blogger.com,1999:blog-210462570341559695.post-67110942365713507492009-06-19T16:06:00.004+01:002009-06-19T16:18:34.248+01:00Impromptu seafood.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BjQLeNeQ_OIrt2ZzMm6co-KiN2cGTWuRXYd7NhJHqGZGh8WpmC0PcVZMEdVJr4lQokT0eSGo0l3I8RtgA7KS17MRnoXzue0wapl4u5gVz88Ex1sSkpVc5mwBvFcZey0fJbeNYHe9KTw/s1600-h/Blog+photos+411smallereditcrop.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BjQLeNeQ_OIrt2ZzMm6co-KiN2cGTWuRXYd7NhJHqGZGh8WpmC0PcVZMEdVJr4lQokT0eSGo0l3I8RtgA7KS17MRnoXzue0wapl4u5gVz88Ex1sSkpVc5mwBvFcZey0fJbeNYHe9KTw/s320/Blog+photos+411smallereditcrop.jpg" alt="" id="BLOGGER_PHOTO_ID_5349057492128608066" border="0" /></a><br />Scallops with runner beans and watercress sauce.Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com2tag:blogger.com,1999:blog-210462570341559695.post-51808639816812607182009-06-18T20:27:00.016+01:002009-06-22T15:09:34.127+01:00Basil, minestrone & veg box fury.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7nUI6h4JrrxiKWbfNR6hRcZ7QnyrDrZrLDn2ckYCL2CW62Uyk7P02XF9pnvYp-u-7-J3P9q60kPTYRYDQHvcTNb9UW33at9GdlrQLEjPF7dT0mT_QMQUWV13E7q8FKL9Mz4fL6qb_yk/s1600-h/Blog+photos+392smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7nUI6h4JrrxiKWbfNR6hRcZ7QnyrDrZrLDn2ckYCL2CW62Uyk7P02XF9pnvYp-u-7-J3P9q60kPTYRYDQHvcTNb9UW33at9GdlrQLEjPF7dT0mT_QMQUWV13E7q8FKL9Mz4fL6qb_yk/s320/Blog+photos+392smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5348766144340881234" border="0" /></a><br />Mother is on the verge of cancelling the organic veg box we get every Wednesday.<br />I would believe her but for the fact she has said this every week for about 2 months now. Granted, it is rather annoying - it's summer and we're still getting rubbish potatoes, wizened carrots and massive smelly onions, just with the odd gnat-infested lettuce chucked in as a sign of 'summer' produce.<br />I know for a fact that not all organic produce is as crappy as this. We used to have an allotment, and the stuff we got out of there was 100 times better. It's just a theory, but we're almost certain they save the best produce for the market - everything was so fresh and crisp and enticing enough at their stall to make us sign up for the scheme in the first place.<br />That being said, we did get some utterly charming little broad beans this week, so maybe we'll hang on in there and see if it gets any better!<br />They were shelled by little hands (sibling no.4) and added to the minestrone.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEh550EXvi683Y38XaPt_dIfKX8BZVfD1mWLW1bmX8go21TYzsYq0U1GFLt21etMgAnNylQ3j0N6M1H-Vw8n1TAM78g4r3cMcd1LrROOmUdCIPeWUiGSmsv21rhSgNAyntA03MVOc5CjQ/s1600-h/Blog+photos+402smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEh550EXvi683Y38XaPt_dIfKX8BZVfD1mWLW1bmX8go21TYzsYq0U1GFLt21etMgAnNylQ3j0N6M1H-Vw8n1TAM78g4r3cMcd1LrROOmUdCIPeWUiGSmsv21rhSgNAyntA03MVOc5CjQ/s320/Blog+photos+402smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5348766321451474162" border="0" /></a><br />Weirdly, I've never actually made this before, but I wasn't too worried since soup is one of the easiest things to cook.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYU1yeQqWCN_wP84Pq5-cW9t8VdVmfEjxRaNLSj34d5F4id-4LTIvRnAOgnTT8oWTnZfsPhIG4cKTOplm3OP0CyzJlg2fwOthJYOyShEOputjkDRU-bIOaWyJrqBqT7HpBeGaWpNEJZrU/s1600-h/Blog+photos+403smalleredit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYU1yeQqWCN_wP84Pq5-cW9t8VdVmfEjxRaNLSj34d5F4id-4LTIvRnAOgnTT8oWTnZfsPhIG4cKTOplm3OP0CyzJlg2fwOthJYOyShEOputjkDRU-bIOaWyJrqBqT7HpBeGaWpNEJZrU/s320/Blog+photos+403smalleredit.jpg" alt="" id="BLOGGER_PHOTO_ID_5348763168898819394" border="0" /></a><br />I sauteed one large onion and three cloves of garlic and added two courgettes, a red pepper, two carrots and a handful of wholewheat spaghetti. On top of that went a whole load of water, one chicken and one mushroom stockcube, and a tin of tomatoes.<br />The ubiquitous squirt of ketchup and dash of soy (in my cooking at least!) also went into the pot.<br />Our purple basil is growing wonderfully, so a handful was finely chopped into lovely ribbons and added last of all. Yes, yes, I know - never chop basil, always tear. But to that I say CODSWALLOP.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj_s7ljFojToDGFTZEXRSv7Ta2laGmoiUB2guAobYDMME-RfLETeo8r9B7WcIgjGFrW6_bndbh2Wri850qg_6C9y-yWluTPFYemXh_9e-jSNWJ2SKDztiWe_hBRTp9s2rwNTJbd9kjak/s1600-h/Blog+photos+398smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj_s7ljFojToDGFTZEXRSv7Ta2laGmoiUB2guAobYDMME-RfLETeo8r9B7WcIgjGFrW6_bndbh2Wri850qg_6C9y-yWluTPFYemXh_9e-jSNWJ2SKDztiWe_hBRTp9s2rwNTJbd9kjak/s320/Blog+photos+398smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5348764084935825826" border="0" /></a><br />I won't give a step-by-step recipe as it seems a bit condescending to be honest. Soup is lovely and forgiving because it is completely open to interpretation, so is pretty hard to get wrong.<br />Please forgive the photos, it looks rather awful but tasted fantastic - savoury and tomato-ey and fragrant with basil which was intensified with a little pesto and handful of freshly grated parmesan. Even the veg hater of the family managed a whole bowl! <a href="http://cake-etc.blogspot.com/2009/06/i-have-shameful-secret.html">(And no, that's not me..)</a><br />I just wished we had an old hunk of parmesan rind to chuck in the pot, because it makes the broth lovely and silky and provides a beautiful savoury undertone.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yhaUD0EHoVH-BYdGMwQUFOaha_VqTPYNIkPrg_3Xk-TofbduWsy3qT3WlhqUuhipncZrqVbYBPXYHGvWUGMG9S52WJoU9HdY4HaFsCwSBcn4NTwWn__saKRb8n2hGrT8ElzNQJlZQCY/s1600-h/Blog+photos+406smalleredit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yhaUD0EHoVH-BYdGMwQUFOaha_VqTPYNIkPrg_3Xk-TofbduWsy3qT3WlhqUuhipncZrqVbYBPXYHGvWUGMG9S52WJoU9HdY4HaFsCwSBcn4NTwWn__saKRb8n2hGrT8ElzNQJlZQCY/s320/Blog+photos+406smalleredit.jpg" alt="" id="BLOGGER_PHOTO_ID_5348761613722361330" border="0" /></a><br />I'll definitely be making more of this in the future. It's a fantastic way of using up odds and ends, tastes great and is exceptionally good for you.<br />Huzzah!Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com2tag:blogger.com,1999:blog-210462570341559695.post-48365398900611388412009-06-15T20:14:00.003+01:002009-06-15T20:18:27.429+01:00A 'marbled' banana bread.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aRttvK9t0f_qqzd6r9jHMzYRHxXSs2SMT9ji_8MMmbfi6GUiZrh3zu4kJKSQUgwLSx2lhA8jhnV9YeSIqTZ8C8qB2uYis6Kod4FZgH-0x0aTj4PApyvL673HuudvFVR-PGaFLRYkzkg/s1600-h/Blog+photos+383smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aRttvK9t0f_qqzd6r9jHMzYRHxXSs2SMT9ji_8MMmbfi6GUiZrh3zu4kJKSQUgwLSx2lhA8jhnV9YeSIqTZ8C8qB2uYis6Kod4FZgH-0x0aTj4PApyvL673HuudvFVR-PGaFLRYkzkg/s320/Blog+photos+383smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5347634912093737778" border="0" /></a><br />Found four <a href="http://cake-etc.blogspot.com/2009/05/banana-bread-my-first-attempt-at.html">bananas</a> blackening quietly in the bottom of the fruit bowl today.<br />Attempted to make it a marble cake, failed spectacularly.Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com2tag:blogger.com,1999:blog-210462570341559695.post-89349235564784800672009-06-15T19:42:00.008+01:002009-06-16T12:00:38.589+01:00Chicken macaroni soup, revisited.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8iZrzziLKZDOw0GD8UqqUJPLOvM0zJhOYkE5MUJZxU9SAnKBvteyvzBVRTCC9tqnGpQnCUK6UGh2j1rl5dVbbFmEkHH57E9ujiZuxEUzYorg6CoHzzho3BiiW5ZXXPtrBTYMsD4AKFM/s1600-h/Blog+photos+386small.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8iZrzziLKZDOw0GD8UqqUJPLOvM0zJhOYkE5MUJZxU9SAnKBvteyvzBVRTCC9tqnGpQnCUK6UGh2j1rl5dVbbFmEkHH57E9ujiZuxEUzYorg6CoHzzho3BiiW5ZXXPtrBTYMsD4AKFM/s320/Blog+photos+386small.jpg" alt="" id="BLOGGER_PHOTO_ID_5347628827537380050" border="0" /></a><br />So, waaaaaay back (well, okay, only a month ago, but doesn't it feel a lot longer?) I promised to get a better shot of my <a href="http://cake-etc.blogspot.com/2009/05/lonely-dinner-chicken-macaroni-soup.html">chicken macaroni soup</a>, since the last photo, frankly, sucked.<br />If you've read that post you'll know just how much I adore this. I mean, I will love it irrevocably until I die. True story.<br />Anyway, if you haven't eaten this before, I must implore you to do so. It's really easy to do and can be tailored to your own taste with ease.<br />(Clickety click on the link above to get the recipe.)Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com0tag:blogger.com,1999:blog-210462570341559695.post-18988307172752504792009-06-12T11:28:00.019+01:002009-06-22T15:11:06.095+01:00Tiramisu for a birthday dinner.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlcg0YHL6zc55MbjVvHm33ocmqGMWeD91IowCAZFIajWzvXAhAxCMTd27Md5zCpMMEdyNpSPXS2MPY7ZxH_8Il3GNFiqfqEpo3h7CU8LQLglU93127a3y-QUdP-0J9qLGhyoXvLe6M00/s1600-h/IMG_3568editsmaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlcg0YHL6zc55MbjVvHm33ocmqGMWeD91IowCAZFIajWzvXAhAxCMTd27Md5zCpMMEdyNpSPXS2MPY7ZxH_8Il3GNFiqfqEpo3h7CU8LQLglU93127a3y-QUdP-0J9qLGhyoXvLe6M00/s320/IMG_3568editsmaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5347484330144263986" border="0" /></a>Sibling no.3 turned his first double-digit number yesterday.<br />As is family tradition, we are allowed to choose three courses for a birthday dinner.<br />He went for vietnamese spring rolls, followed by rendang, with tiramisu for dessert.<br />For some reason he didn't choose the crispy spring rolls (why? why would you forgeo something deep-fried?) and instead went for the fresh variety. I must admit, they taste totally amazing thanks to the great filling my mum makes.<br />I think it involves carrot, pork mince and some form of cabbage, as well as copious amounts of fresh grated ginger, a few cloves of garlic, red chilli, and a splash of nam pla (fish sauce). I made nuoc cham (a dipping sauce of lime juice, nam pla, sugar and red chilli) to go with them. Once constructed, they look gorgeous with the slightly translucent rice paper skin shining whitely against the plate. They were delicious with a few tiny purple basil leaves tucked inside too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblKThY65kbQsZUTL_FMjF7xsT-sJTTyG6hJo6o_u31vN4k5S2J62KDe7Gegz0lofHlX8WLqloMe0yVEHugkb8jZalEeK8rPUnbTQq-EhBkGwq-AJ-e1VuzZUMRRcghfeh86nSQehXoac/s1600-h/IMG_3529brighteditsmaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblKThY65kbQsZUTL_FMjF7xsT-sJTTyG6hJo6o_u31vN4k5S2J62KDe7Gegz0lofHlX8WLqloMe0yVEHugkb8jZalEeK8rPUnbTQq-EhBkGwq-AJ-e1VuzZUMRRcghfeh86nSQehXoac/s320/IMG_3529brighteditsmaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5347481322025091714" border="0" /></a><br />I was going to write about the rendang (a sort of curry dish popular in Malaysia. It's usually made with beef, and it's slowly cooked. Once all the liquid has evaporated, the curry paste is added and fried with the then tender meat). However, I realised it is highly un-photogenic. Like, even worse than <a href="http://cake-etc.blogspot.com/2009/05/italian-beef-stew.html">stew</a> . You can see what I mean by clicking <a href="http://en.wikipedia.org/wiki/Rendang">here</a> .<br /><br /><br />So we shall instead skip gaily onto dessert.<br />It's a bit weird to sing happy birthday whilst crowded round a tiramisu and sticking candles in it, but that's just the way we roll. Yeah.<br /><a href="http://www.pastrywiz.com/season/tira4.htm">This</a> is the recipe I used.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5ngIz31miDe3nDz5afPtp9bBSpwJQJW_JFvqo5h0_B-YHPacV0U0BZWOFXEHSVrHD1fJWbdTxPs79DjfUkj8YQG2Cup5le0TzTquVb3MkXirWDPZKKmARyR_zEnjqo-1s9F5Zw0HaLI/s1600-h/IMG_3574smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5ngIz31miDe3nDz5afPtp9bBSpwJQJW_JFvqo5h0_B-YHPacV0U0BZWOFXEHSVrHD1fJWbdTxPs79DjfUkj8YQG2Cup5le0TzTquVb3MkXirWDPZKKmARyR_zEnjqo-1s9F5Zw0HaLI/s320/IMG_3574smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5347484876352597842" border="0" /></a><br />The whole thing turned into quite a debacle.<br />I had already started making the sponge when I realised I had only 6 eggs - the recipe calls for something like 9.<br />Secondly, there was no sugar in the house apart from muscavado.<br />Thirdly, I managed to scramble my egg/sugar mixture when I left it on the heat and wandered off to do something else..<br /><br />So I ended up making a few adjustments to the recipe.<br />I was meant to use 3 eggs + 3 yolks in the sponge, instead used only one extra yolk.<br />And, since I screwed up the egg mixture for the mascarpone layer, that ended up eggless.<br />With everyone else at work/school, I had to work out which bottle in the cupboard was rum. I naively thought it would actually say 'rum' on it (that's not too much to ask, is it?), so when I couldn't find any I instead sniffed my way through about 5 different drinks until I found the one that smelt like it would be good in this dessert. I still do not know what I put in there!<br />Luckily the muscavado worked - the soft dark sugar gave the dish an extra flavour not to be found in caster, and lent the mascarpone and cream a lovely colour.<br /><br />Anyway, I thought it was pretty cool the way the eggs and sugar turned from this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7UMgde6s2xN6vNkA-yXFxsC969GSrfNaI9XEnFs-UPb0qW7o2xCzqAH4xvmjFKjVgg-ZOd7nzlg_wM6D2fXQmzkOi-Kx-JQ0fbHOVx6Z0hk3qw-9ugQsldBRCksJJK9HbZPmdrp4eVk/s1600-h/IMG_3512smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7UMgde6s2xN6vNkA-yXFxsC969GSrfNaI9XEnFs-UPb0qW7o2xCzqAH4xvmjFKjVgg-ZOd7nzlg_wM6D2fXQmzkOi-Kx-JQ0fbHOVx6Z0hk3qw-9ugQsldBRCksJJK9HbZPmdrp4eVk/s320/IMG_3512smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5347482297864333506" border="0" /></a><br /><br />into this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7IbMn7Swwf2HkZWv8ttjI8VAOAjbMNmNQ_HmuxNQGgtzPWFlEQ_XuMOtT2ZSWXXc_gGSeMoIjdPGbfbzNGXWx_xEQmgmqOgnJf4n9uCTwQeTl5ec0rj8GpxbH-sFsdbejp7E5j_yAGE/s1600-h/IMG_3506small.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7IbMn7Swwf2HkZWv8ttjI8VAOAjbMNmNQ_HmuxNQGgtzPWFlEQ_XuMOtT2ZSWXXc_gGSeMoIjdPGbfbzNGXWx_xEQmgmqOgnJf4n9uCTwQeTl5ec0rj8GpxbH-sFsdbejp7E5j_yAGE/s320/IMG_3506small.jpg" alt="" id="BLOGGER_PHOTO_ID_5347484326436961618" border="0" /></a><br />Or maybe that's just me, I'm very easily amused.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFEL956SalKdj8jN7xGqbd42m-6UsQmpL2djqgjwCfXuHx2SnWjeng_xiIcJG0Wz2tPB0VV3M3pFWStwqZDygpXPOBf42cR5G5eD7ZnbguigG0RM3AsUh_xw1d6Ufw__tGjiq1a9PNUQ/s1600-h/IMG_3572editsmaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFEL956SalKdj8jN7xGqbd42m-6UsQmpL2djqgjwCfXuHx2SnWjeng_xiIcJG0Wz2tPB0VV3M3pFWStwqZDygpXPOBf42cR5G5eD7ZnbguigG0RM3AsUh_xw1d6Ufw__tGjiq1a9PNUQ/s320/IMG_3572editsmaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5347484869309873346" border="0" /></a>Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com2tag:blogger.com,1999:blog-210462570341559695.post-67805444673600388102009-06-11T13:08:00.006+01:002009-06-12T11:28:11.584+01:00I have a shameful secret..My name is Sophie and I am a fussy eater.<br /><br />There.<br />I said it.<br /><br />Alas, dear friends, it is true. I am and always have been very picky.<br />It's not that I don't try different foods - how can I not? I'm mixed race after all - but it just so happens that most of what I try I don't like.<br />I really, really hope I grow out of it, but to be honest I'm not holding my breath.<br />I mean, how can I write about food, photograph food, savour food, and love food when I don't like half of what I cook?<br />Remember those cute little <a href="http://cake-etc.blogspot.com/2009/06/hummus-pitta-bread-and-spiced-beef.html">spiced beef patties</a> I made on Wednesday? Yeah, didn't eat them.<br />And the <a href="http://cake-etc.blogspot.com/2009/05/italian-beef-stew.html">Italian beef stew</a> that I waxed lyrical about? Didn't touch it.<br />Other things that make me ever so slightly green are:<br /><br />-fish<br />-shellfish<br />-in fact, any seafood<br />-beef, bar the occasional burger or steak<br />-dried fruit and candied peel<br />-curries of any kind<br />-mushrooms<br />-lamb<br />-sausages<br />-bread & butter pudding<br />-charcuterie<br />-stew<br />-meatballs<br />-Middle Eastern spicing<br />-Indian spicing<br />-risotto<br />-celery & celeriac<br />-aubergine<br />-pork (except bacon, duhh)<br />-coconut<br />-lemongrass & lime leaves<br />-ravioli<br /><br />Okay, let's stop there before you lose all faith and denounce me as a philistine and person of ill-repute, as this lady clearly does.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZALErs4wozBPcQojGyvB0HVKwr-UaJeIoLv1eHx45vgfNRQaXVJDsULs4B7QD_P2RCN-eBQkZjJ8m9Fai5wzCVVoPNBW-PxoVhJZN3ulYVFlIDMKehpAnJ268uZxQHhdb5hjijEGvqA/s1600-h/LIsa+glamour+shot%283%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 251px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZALErs4wozBPcQojGyvB0HVKwr-UaJeIoLv1eHx45vgfNRQaXVJDsULs4B7QD_P2RCN-eBQkZjJ8m9Fai5wzCVVoPNBW-PxoVhJZN3ulYVFlIDMKehpAnJ268uZxQHhdb5hjijEGvqA/s320/LIsa+glamour+shot%283%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5346049049575821922" border="0" /></a><br />I thought I should own up before continuing with this BLOG OF LIES. I am so ashamed.<br />So next time you read about me fawning over some lovely fat, speckled sausaged that were delivered from the farm, you'll know I'm talking bs.<br />Oh dear, I really haven't thought this through..<br /><br />How frankly atrocious of my tastebuds to betray me in this way!Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com7tag:blogger.com,1999:blog-210462570341559695.post-41072505616471782862009-06-03T23:23:00.009+01:002009-06-23T14:28:04.645+01:00Dan Leperd's 'simple milk loaf'.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhCpO0HYn4xMFEWarg-lOfgeGpRybyVR6XMJlKwuIZtgPG_k8J8dBcvv9Sr3Vddzg5-uCjGaMZ-akitfRv8aofRizHj-uYNQm7BL9VxD2x7slr2ABhSlsGJDdT8-kmsR8YwE4k9qwrOA/s1600-h/Blog+photos+372smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhCpO0HYn4xMFEWarg-lOfgeGpRybyVR6XMJlKwuIZtgPG_k8J8dBcvv9Sr3Vddzg5-uCjGaMZ-akitfRv8aofRizHj-uYNQm7BL9VxD2x7slr2ABhSlsGJDdT8-kmsR8YwE4k9qwrOA/s320/Blog+photos+372smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5343483071152444930" border="0" /></a><br />As you can most certainly tell by now, 11:00pm is my favourite time to be baking.<br />The house is quiet and I'm always effortlessly calm.<br />Tonight I chose to do a plain white bread, and went with <a href="http://www.bbc.co.uk/food/recipes/database/simplemilkloaf_81028.shtml">Dan Leperd</a>'s milk loaf because he is simply quite brilliant and his recipes are among the few that I trust.<br />The technique is really interesting - usually the wet ingredients are added to the dry, but in his you whisk together milk, yeast and golden syrup, and then add the flour and salt. To make things even weirder, you knead in the fat after forming the dough. Then there's also the fact that you knead it FOUR times (leave for 10 minutes, knead for 10 seconds, repeat).<br />Clearly, it was worth it - the raw dough looked absolutely gorgeous, and the finished product was outstanding.<br />So, it seems that trust remains unsullied.<br />This bread is truly delicious, and isn't at all leaden or tough like I feared homemade bread would be. It has a lovely dark crust and a pillow-soft, fluffy inside.<br />The only instruction I didn't quite get the point of was to split the dough in two before placing in the tin. Why? It looked a bit weird, kind of like a seam. Frankenstein's (bread) monster:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyGfHlQIPyYmEsNKh30_mi2bMW8aXkWCmR9Z1iZT3hoAS1lan1ARoPGh1qMKRCKe5NM5-VDHQ8moiDhjwuvQ8_-UWAO-gbxpKrYL_SS43WOjigKYeR3lPfu_nu-cXelCIpTjLZxSan34/s1600-h/Blog+photos+380smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyGfHlQIPyYmEsNKh30_mi2bMW8aXkWCmR9Z1iZT3hoAS1lan1ARoPGh1qMKRCKe5NM5-VDHQ8moiDhjwuvQ8_-UWAO-gbxpKrYL_SS43WOjigKYeR3lPfu_nu-cXelCIpTjLZxSan34/s320/Blog+photos+380smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5343483615116141394" border="0" /></a><br />Sorry about the fuzziness, it was obviously rather dark so the shutter was really slow. I absolutely refuse to use flash - I hate the way the light looks harsh and flat. I did try out a flash diffuser a few times, and although there was a difference, it was only a slight one.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uStrqQmXVA6Y2hijEZY4h1PNfkB_ywzLkwWpi1uD1bPCFGgy1Qd4868dOdWpBy4yE2VrPlOksI_CkHdfJ9zniwk42wqU9rtp_VPBh971VvhK9JHQsPszIiqFzlK_XSVWe__s5Rm9buI/s1600-h/Blog+photos+379smaller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uStrqQmXVA6Y2hijEZY4h1PNfkB_ywzLkwWpi1uD1bPCFGgy1Qd4868dOdWpBy4yE2VrPlOksI_CkHdfJ9zniwk42wqU9rtp_VPBh971VvhK9JHQsPszIiqFzlK_XSVWe__s5Rm9buI/s320/Blog+photos+379smaller.jpg" alt="" id="BLOGGER_PHOTO_ID_5343484342519043730" border="0" /></a><br /><br />So, simple it is not.<br />Was it worth spending 3 hours of my life on?<br />100%, definitely, absolutely yes!Sophie Mhttp://www.blogger.com/profile/13559234804855545829noreply@blogger.com0