tag:blogger.com,1999:blog-79177871898647562472024-03-18T15:59:39.922+13:00eat, etc...Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-7917787189864756247.post-42937685982854136792017-04-01T16:20:00.000+13:002017-04-01T16:20:09.212+13:00Dreaming of Swedish Cardamom Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtLHcyGZiVxwshBl7msGPujDLvHTddZTKvsnkUYxkqeMoEP4GYvH_WLbYkCS58UvZuBH6EwCTGWa9kvtj_RHpeAgW3_KLxh0qtUDq2hLFwht2Hu6e_ZAItzc6C0ycb76O-uxPaRdanoE/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtLHcyGZiVxwshBl7msGPujDLvHTddZTKvsnkUYxkqeMoEP4GYvH_WLbYkCS58UvZuBH6EwCTGWa9kvtj_RHpeAgW3_KLxh0qtUDq2hLFwht2Hu6e_ZAItzc6C0ycb76O-uxPaRdanoE/s640/FullSizeRender+%25281%2529.jpg" width="640" /></a></div>
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If you're going to crack open your blog after a long period of absence, it'd have to be a pretty special post. Well, look who's here - Swedish cardamom buns!<br />
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I have been pining for these since I got back from Edinburgh a couple of months ago. Yes, I miss my family. Yes I miss my friends. I miss the constant company and the constant chitter chatter. And walking everywhere inhaling the architecture. But foodwise I have not stopped thinking about the <a href="http://www.soderberg.uk/our-classics-1" target="_blank">cardamom buns</a> at Peter's Yard (and yes, I have trumpeted about these before <a href="http://eatetc-lesley.blogspot.co.nz/2012/04/loving-edinburgh.html" target="_blank">here</a>).<br />
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At the first chance I got, and after an eighteen month absence, I braved the Edinburgh wind chill for a brisk walk to the Swedish cafe for the usual flat white and cardamom bun. This time I managed to get both sisters there. Much younger sister (her words, not mine) swooned over the cinnamon buns and was hesitant to diversify. Middle sister kept to other fancies. All of us had lunch there one afternoon - the only time I didn't have a cardamom bun because, let me tell you, their soups, served with chunks of wholesome bread and silky butter, are delicious too.<br />
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So, short of planning a weekly visit to Edinbugh from New Zealand, all I've been doing since my return is sifting through the photographs and dreaming about them. <br />
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Then I googled and found this recipe for Swedish Cardamom Buns on the <i>FixFeastFlair </i>blog. I was a little hesitant as I have tried other recipes without success, but the comments on this post seemed positive and it was all so well mapped out.<br />
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I'm not going to lie, it did take a lot of the day to get this done but this was more to do with my speed, lack of pre-planning and waiting for dough to rise rather than any problems with the recipe. In fact the whole process was relatively easy and, as I said before, explained thoroughly with lots of hints and a video on how to twirl up those buns.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShppAkJBbCUYFkExDo1AZ_V1kucLEHPi2d5bL0JigO0Skn-r8sobkj0FpUH3LCOQ8Hwdc5Py9jztEReCtjzKCRfZnqlkD4dqeXR_bcD2LFedPVfy98oAp4cdnq1OV_JpHAqxrYyVVIOU/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShppAkJBbCUYFkExDo1AZ_V1kucLEHPi2d5bL0JigO0Skn-r8sobkj0FpUH3LCOQ8Hwdc5Py9jztEReCtjzKCRfZnqlkD4dqeXR_bcD2LFedPVfy98oAp4cdnq1OV_JpHAqxrYyVVIOU/s320/FullSizeRender.jpg" width="272" /></a>I had managed to grind the spices the day before which was a big help and also a sensory wonder as the sharp, exotic scent of cardamom hit me. As the recipe states, use cardamom pods and remove all the seeds (this is a very meditative process, especially while you ponder the rewards to come) and crush in a grinder. It is absolutely worth it as the flavour is way more intense.<br />
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Just after the first rise, I discovered the newly-bought jar of yeast had expired the day before which made me a trifle deflated (along with the dough). At that point I nearly gave up as I didn't think they would be successful without the rise but thankfully I didn't.<br />
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I halved the recipe (as there is only two of us) which made the strands shorter to work with in the final execution. So there I was, more like a contortionist than a baker. Of course I didn't reach the perfection of <i>FixFeastFlair</i>'s design, nor Peter's Yard (although my sister did think I'd pinched one of their photos) but for a novice bun twister I think I did okay.<br />
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So, how did they compare to Peter's Yard? Well, I absolutely loved them! I couldn't compare them side by side but I'd swear the flavour was all there and I was ecstatic. The dough was less dense than the cafe one and I actually preferred that.<br />
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This is an absolute keeper recipe. Thanks to Alana at Fix Feast Flair who has made me a very happy person.<br />
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If you want to have a go, the recipe is here on <i><a href="http://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe" target="_blank">FixFeastFlair</a></i>. If you are in Edinburgh, you can find <i>Peter's Yard</i> or <i>Soderburg</i> cafes <a href="http://www.soderberg.uk/our-cafes/" target="_blank">here</a>.<br />
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-38729985626902751452016-08-27T21:49:00.000+12:002016-08-27T21:50:48.730+12:00espresso & walnut loaf<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1o9-2zOi3cs2A3AziuA4NAWINuJbcndbosf9o09jLDOC_bzSEhZlIXZmyuCNKD7AwQbCnt-GkdmkkSO1Ol1_fxpY9_MonomWTrwhGiEKcfUGqhGtz7PLHmuhG1ubDfTyLkkqtRIrwl7s/s1600/IMG_4232_2+Coffee%252BWalnut+loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1o9-2zOi3cs2A3AziuA4NAWINuJbcndbosf9o09jLDOC_bzSEhZlIXZmyuCNKD7AwQbCnt-GkdmkkSO1Ol1_fxpY9_MonomWTrwhGiEKcfUGqhGtz7PLHmuhG1ubDfTyLkkqtRIrwl7s/s640/IMG_4232_2+Coffee%252BWalnut+loaf.jpg" width="580" /></a></div>
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<span lang="EN-US">Work is just too busy at the moment. It got
me thinking of my first job back in Edinburgh. Worked 9.30am-5pm (I think?)
with both a morning and afternoon tea break and one and a half hours for lunch.
One and a half hours for lunch! It was so long that I sometimes used to hop on
a bus a couple of stops into Princes Street and go clothes shopping. Other
times I could be found among the journos supping at the wee pub right opposite
the handy side exit. What a cruisy time. I must have spent more time on breaks
than actual work. <o:p></o:p></span></div>
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<span lang="EN-US">This cake is also a flashback to Edinburgh.
As a child, I discovered the indubitable marriage of coffee and walnut. Back
then it came from Fullers. Although my memory of the Fullers' cake is high up
there, I fear now that I’d find the cake too sweet. Who knows? Since then I’ve
often thought of making one. My earlier coffee and walnut cupcakes (see <a href="http://eatetc-lesley.blogspot.co.nz/2013/04/coffee-walnut-cupcakes.html" target="_blank">here</a>) were
similar but I like this loaf better as it's a bit more complex and dense. It’s a delicious way to get your coffee
fix with its triple caffeine hit in the layers.</span><span style="font-family: "arial"; font-size: 7.5pt;"><o:p></o:p></span></div>
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<h2>
<span lang="EN-US">Espresso & walnut layer cake</span></h2>
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<span lang="EN-US">225g self-raising flour<o:p></o:p></span></div>
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<span lang="EN-US">225g light muscovado or brown sugar<o:p></o:p></span></div>
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<span lang="EN-US">½ tsp sea salt<o:p></o:p></span></div>
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<span lang="EN-US">225ml rice bran oil<o:p></o:p></span></div>
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<span lang="EN-US">4 eggs, separated<o:p></o:p></span></div>
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<span lang="EN-US">50ml espresso*, cooled<o:p></o:p></span></div>
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<span lang="EN-US">50ml whole milk<o:p></o:p></span></div>
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<span lang="EN-US">75g walnuts, chopped, plus 6-8 whole
walnuts for decoration <o:p></o:p></span></div>
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<span lang="EN-US">Espresso cream</span></h4>
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<span lang="EN-US">125g mascarpone<o:p></o:p></span></div>
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<span lang="EN-US">2 tsp cold espresso*<o:p></o:p></span></div>
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<span lang="EN-US">1 tsp golden syrup<o:p></o:p></span></div>
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<span lang="EN-US">1 tsp icing sugar sifted<o:p></o:p></span></div>
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<span lang="EN-US">Icing</span></h4>
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<span lang="EN-US">100g icing sugar, sifted<o:p></o:p></span></div>
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<span lang="EN-US">1 tbsp espresso*, cooled<o:p></o:p></span></div>
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<i><span lang="EN-US"><span style="font-size: x-small;">* If you don’t have espresso, use very strong instant or
filter coffee.</span><span style="font-size: 8pt;"><o:p></o:p></span></span></i></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">Preheat oven to 190</span><span lang="EN-US">°C. Grease
a 900g/2lb loaf tin (about 23cm long).<o:p></o:p></span></div>
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<span lang="EN-US">Sift the flour, sugar and salt into a bowl. Add
the oil, egg yolks, espresso and milk and beat until smooth with a wooden
spoon. Whisk the egg whites until stiff. Fold them into the mix in two goes.
Stir in the chopped walnuts and transfer the mix into the loaf tin, smoothing
the surface. Give the tin a couple of sharp taps on the kitchen bench to allow
any bubbles to rise. <o:p></o:p></span></div>
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<span lang="EN-US">Bake for 50-55 minutes or until a skewer
inserted in the centre comes out clean. Leave loaf in tin for 5 minutes then
turn onto a wire rack to cool. <o:p></o:p></span></div>
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<span lang="EN-US">Meanwhile, make the espresso cream and the
icing. <o:p></o:p></span></div>
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<span lang="EN-US">To make the espresso cream, spoon the
mascarpone into a bowl and beat in the coffee, then the syrup and icing
sugar. </span><span lang="EN-US">Once the loaf is cool, cut through it twice
horizontally to make three layers. Spread the espresso cream across the two
layers and sandwich together.<o:p></o:p></span></div>
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<span lang="EN-US">To make the icing, blend the icing sugar
and espresso coffee together in a bowl. Drizzle down the centre of the cake,
smoothing it towards the sides using a palette knife and let the icing trickle
down the side. <o:p></o:p></span></div>
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<span lang="EN-US">Decorate the top with the remaining walnut
halves. Leave to set for 1 hour. </span></div>
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Recipe adapted slightly from "Gorgeous Cakes" by Annie Bell</div>
<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com0tag:blogger.com,1999:blog-7917787189864756247.post-71780889664458395212016-07-12T21:46:00.000+12:002016-07-12T21:46:21.916+12:00Portugese Tarts<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvpajMPu-vATI3POC_1Pu6i29uvmPXl1qolRgKWV4OZpbnJ9PNq74acpRvfPQ77-2WF-Ut85arJl_EcdBkoi6wp3tU2ezM3vpVbFF60q4JY_I9FYnz_whRND23oYnZnrD2s4hNp-JreE/s1600/IMG_4193_2+Portugese+tarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvpajMPu-vATI3POC_1Pu6i29uvmPXl1qolRgKWV4OZpbnJ9PNq74acpRvfPQ77-2WF-Ut85arJl_EcdBkoi6wp3tU2ezM3vpVbFF60q4JY_I9FYnz_whRND23oYnZnrD2s4hNp-JreE/s640/IMG_4193_2+Portugese+tarts.jpg" width="480" /></a></div>
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<span lang="EN-US">Portugese tarts are creamy, baked custard tarts in a crisp pastry shell. They're super easy and are just so delicious that you will want to make more. I know this as I only made a few (which was probably just as well) but made me feel sad on the day. </span><span lang="EN-US">I made them several weeks ago and, as usual, had not got around to
posting them on the blog until now. I’ve been distracted by having a little fling with
Instagram. It’s very tempting to just snap a photo, post it
with very few words</span> and hey presto there’s your story. No writer’s block involved
nor, for that matter, much styling. But it is nice to come back to the blog now and again.</div>
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<span lang="EN-US">If you’re a perfectionist, you’ll
want to know in advance that the custardy filling does sag a little after baking. But
hey the taste is the thing here so let's just let that one go, okay?</span><br />
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<span lang="EN-US">Before starting, bear in mind there's an hour's chilling time once you've placed the pastry circles in the tin.</span></div>
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<span lang="EN-US">Add a sprinkle of cinnamon if you
want, it’s in most recipes, but I left it out as I’d just made a
chocolate cake which contained cinnamon and the taste came through quite strongly. As noted in the recipe below, I had no single cream so used double cream - double yummy I think! Well worth doing again ... and again.</span></div>
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<h2>
Portugese Tarts</h2>
<h4>
Serves 9</h4>
<br />
2 sheets frozen puff pastry<br />
1 egg<br />
2 egg yolks<br />
100g caster sugar<br />
2 tbsp cornflour<br />
300ml cream*<br />
100ml standard/full cream milk<br />
a couple of strips of orange peel (I used mandarin)<br />
vanilla bean<br />
<br class="Apple-interchange-newline" />
*<i><span style="font-size: x-small;">I used the wonderful Lewis Road double cream as I didn't have single cream.</span></i><br />
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<br />
Remove pastry from freezer to defrost.<br />
<br />
Lightly spray 9 holes of a 12-hole tart tin with oil or grease lightly with butter.<br />
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Using a 9cm diameter cookie cutter (or top of a glass or a lid) cut 9 circles out of the pastry and press gently into the holes to fit. Place in the fridge to chill for an hour.<br />
<br />
Meanwhile, make the custard by placing the egg, two egg yolks, caster sugar and cornflour in a medium saucepan (don't turn heat on yet) and stir to combine. Add the milk and cream and stir again. Add orange or mandarin peel and whole vanilla bean and heat gently, stirring constantly until the mixture thickens and just comes to the boil.<br />
<br />
Remove from heat, discard peel and vanilla bean (this can be rinsed, dried and used again). Transfer
custard to a pouring jug and cover the top of the custard with plastic wrap to stop it from forming a skin. Leave to cool completely.<br />
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<span lang="EN-US">Heat oven to 220</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">C. Divide mixture evenly between the pastry cases and bake 20-25
minutes until pastry and custard are just starting to colour.<o:p></o:p></span></div>
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<span lang="EN-US">Remove from the oven, leave in tin for 5
minutes then transfer to a wire rack to cool completely. <o:p></o:p></span></div>
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<span lang="EN-US">These are best eaten on the same day at
room temperature. Actually, these are best eaten - full stop.<o:p></o:p></span></div>
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-45666866543910214812016-06-04T15:08:00.000+12:002016-06-04T15:08:24.945+12:00etcetera ... road trip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4328cn3A9HMuY-AkLBeDiX-UMLzRJOisoXqkfSNlZkpxUkqke_LwMSe5vgIbv-WWOVNiL7oss1HSIQZzBqqEHmHi3Zvxj_IUIZjy66ajVryFsQp8hNu19I4UyHz3_GfKD5OXdQhtmGQ/s1600/IMG_4010+Mount+summit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4328cn3A9HMuY-AkLBeDiX-UMLzRJOisoXqkfSNlZkpxUkqke_LwMSe5vgIbv-WWOVNiL7oss1HSIQZzBqqEHmHi3Zvxj_IUIZjy66ajVryFsQp8hNu19I4UyHz3_GfKD5OXdQhtmGQ/s640/IMG_4010+Mount+summit.jpg" width="640" /></a></div>
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After what must have been five months of summer - best summer I can remember here - we have gone slap bang into winter with single digit temperatures overnight, extra heaters under the desk in the office and a quick rethink of the summer duvet chill experience. There must be a name for someone who always feel the cold? Every time I voice this feeling of real, not laid-back, chill, I am told I should be used to it coming from Scotland. Hmm....<br />
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It's not particularly cold inside the house today but I am sitting here with one thermal layer, one hooded sweatshirt and, topping it all off, a fleece jacket (I took the gloves off when I came inside!). Hard to believe that just six weeks ago Bill and I were basking in the sun in T-shirts on our mini road trip to the aptly-named Bay of Plenty - an area of New Zealand I had yet to discover. <br />
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It was a bit scary setting off without pre-arranged accommodation (school holidays, anyone?) but I wanted to cast my eye over the place before deciding. So, it felt like a bit of an adventure as we headed off towards the <a href="http://www.teara.govt.nz/en/hauraki-coromandel-places/page-1" target="_blank">Hauraki Plains</a> through <a href="http://www.teara.govt.nz/en/hauraki-coromandel-places/page-1" target="_blank">Ngatea </a>and stopped in <a href="http://www.thecoromandel.com/towns/paeroa/" target="_blank">Paeroa</a> for a coffee and a browse around the many antique and second-hand shops. Then it was a quick "we have to do this" photo op at the L&P bottle (which was strangely hard to find) and a short walk through the <a href="http://www.thecoromandel.com/activities/must-do/karangahake-gorge/" target="_blank">Karangahake gorge</a> where I attempted to traverse a swingy bridge purely, it seemed, for the amusement of two bored youths jumping up and down on it to make it swing more. Thanks, guys ... now I'm dizzy.<br />
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As usual with me, it is always going to be all about the coffee and the food and I was not disappointed. There were a couple of recommended options for dinner at <a href="http://www.waihibeachinfo.co.nz/" target="_blank">Waihi Beach</a> and I generously let Bill decide. He chose the <a href="http://www.waihibeachhotel.co.nz/eatery.html" target="_blank">Waihi Beach Hotel</a> which I was secretly hoping he would. It is strange to have a Hip Group owned restaurant (which honestly would look more in place at one of Auckland's beaches but hey I am not complaining). There were very few diners that Monday night, but the service was friendly and the food was locally sourced, fresh and flavoursome and doesn't leave you feeling too full. That means you get to try one of their gorgeous desserts. Plus, it was just along from where we were staying.<br />
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Beach walks, a visit to Waihi township and, of course, <a href="http://www.waihigold.co.nz/mining/martha-mine/" target="_blank">Martha's Mine</a> - a vast gold mine pit right alongside, but almost hidden from, the main street. And apparently there were some award-winning pies in the main street so Bill just had to have one of these.<br />
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Moving on, we drove south stopping at Bowentown, climbing a hill to admire the views and murmur about how beautiful New Zealand is. The traffic increased as we headed for <a href="http://www.newzealand.com/int/tauranga/" target="_blank">Tauranga</a> (and there were lots of roadworks to slow the pace right down) but we were in no hurry. We hit Tauranga just as the office workers broke for lunch and joined some of them at <a href="http://www.alimento.co.nz/" target="_blank">Alimento</a> for lunch. Good coffee (all I ask for) and so many good-looking salads it took us a while to order.<br />
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Tauranga's city centre looked pretty busy. In a store I overheard an assistant wonder why there was such an increase in the town's population. I crept out rather than explain it was Aucklanders evacuating their expensive city. <br />
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I was expecting not to like <a href="http://www.bayofplentynz.com/discover/mt-maunganui" target="_blank">Mount Maunganui</a> and on first experience, driving rather erratically around trying to find the visitor info centre or a place for the night, I was certain of it. Once we'd settled on a place close to the centre, we had a wander. Bill was a perhaps reluctant partner to my shopping but in the end it was he who made the first purchase. What was so delightful about the shopping experience was the many young retail staff who were happy to chat to us, recommend places to eat (<a href="http://www.flourandwatereatery.com/#about" target="_blank">Flour & Water </a>- great!) and generally be so charming it really made our trip. So my impressions were wrong. It's a lovely mix of beautiful beaches, good eateries and really good shops. Let's not forget not the Mount itself. I can't.<br />
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Mount Maunganui. Something happened to me on that peak. We started our ascent early (but not sunrise early) in the morning. For those of you who don't know me, I have a very sedentary job and have had for most of my life. I am also a bit sloth-like and not keen on exercise. Going up the Mount was a challenge then. Two (possibly three?) times, I stopped and told Bill I didn't think I could continue (in my defence, I wasn't feeling 100% okay either). Each time, we stopped and waited...<br />
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A group of tourists had started the climb at the same time as us. One of them was a little man, possibly in his seventies, with a walking stick. Standing on the track taking long, slow breaths, I would see that this little man was catching up with me. My pride would not let him overtake, so each time this happened, I would continue the climb with renewed vigour. I made it to the top. I'm not sure about the man. He was not at the summit at the same time but I hope he did and I hope he felt the same sense of accomplishment that I did.<br />
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A couple of days later we were in <a href="http://www.thecoromandel.com/towns/tairua/" target="_blank">Tairua</a> in the Coromandel and I did not hesitate to include myself in a walk up the summit of <a href="https://www.google.co.nz/search?q=paku+tairua&oq=paku+tairua&aqs=chrome..69i57j0l5.3982j0j4&sourceid=chrome&ie=UTF-8" target="_blank">Paku</a> - something I had not attempted in a number of years. And yes, I got the top there too!<br />
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It's funny to think back on that climb up the Mount. It kind of changed everything and I can't explain it. All I know is I feel better since I did it and that is it. That is enough.<br />
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com0tag:blogger.com,1999:blog-7917787189864756247.post-3920355407544211622016-03-15T21:28:00.001+13:002016-03-15T21:28:31.751+13:00Spicy Mince on Aubergine Slices<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdIfbul8c7uECAdSmdhHQsZ-w4btK5-ykrmUE4OoopLQrH9GVJj9NGyjSbtlM2hPI_sO6e3_7htesAFJ_T7riKwFMULgT-tdOLL9r20zh3kGhIP0txyG3Ye__AzJ0B3PRLxGvXvbZ9L4/s1600/2N2A2197+Mince+on+Aubergine.jpg" imageanchor="1"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdIfbul8c7uECAdSmdhHQsZ-w4btK5-ykrmUE4OoopLQrH9GVJj9NGyjSbtlM2hPI_sO6e3_7htesAFJ_T7riKwFMULgT-tdOLL9r20zh3kGhIP0txyG3Ye__AzJ0B3PRLxGvXvbZ9L4/s640/2N2A2197+Mince+on+Aubergine.jpg" width="640" /></a><br />
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This spin on the ubiquitous "mince on toast" has become a favourite of mine ever since I tried something similar in a local cafe. A slice of aubergine (or eggplant if you must) replaces the carbs, making it a delicious but light dish.<br />
<br />
I did my own take on it back home and it's now a regular, simple supper, even winning over the "not too fond of aubergine" person (too bad if he's just being polite!).<br />
<br />
Use your favourite bolognese or savoury mince sauce. For two people, one large aubergine should be enough and there may even be sauce left over for another mince dish - just depends on your appetite.<br />
<br />
Here's my simple (but very adaptable) bolognese sauce.<br />
<br />
<h3>
Bolognese Sauce</h3>
1 tbsp olive oil<br />
1 medium onion, finely chopped<br />
1 clove garlic, crushed<br />
500g premium beef mince<br />
1 tin (400g) crushed Italian tomatoes<br />
1/4 cup tomato paste<br />
1/4 cup water<br />
1 beef stock cube, crumbled<br />
a few drops of <i>Lea & Perrins</i> worcestershire sauce (<i>optional)</i><br />
1/2 tsp each of dried basil, oregano & sugar<br />
salt & pepper<br />
<br />
<i>Optional but recommended: add fresh chopped herbs e.g. basil, oregano, thyme once cooked. Coriander is nice if you are using the sauce for spicy dishes.</i><br />
<br />
Heat oil in a medium-large saucepan. Add onion and garlic and cook gently, stirring constantly, for 5 minutes until onion is translucent and soft.<br />
<br />
Turn heat up, add mince, stir constantly over high heat, breaking it up as you go. Cook until browned.<br />
<br />
Add tin of tomatoes, tomato paste, water, stock cube (crumble into sauce), dried herbs, sugar, salt and pepper and simmer over a low heat for 20-30 minutes (add a little water if it begins to dry).<br />
<br />
Turn off the heat and stir in fresh herbs, if using.<br />
<br />
Sauce can be chilled in fridge or frozen.<br />
<br />
<h4>
To make the Spicy Mince on Aubergine Slices (use a ridged grill pan or outdoor barbecue).</h4>
<div>
<i>This isn't so much a recipe, more a few ideas on how to put together.</i><br />
<br />
One large aubergine (for two serves)</div>
<div>
Olive oil</div>
<div>
pre-made bolognese sauce (see above)</div>
<div>
fresh chilli <i>or </i>hot chilli <i>or</i> harissa paste</div>
<div>
grated cheddar cheese or mozzarella</div>
<div>
fresh, chopped coriander leaves</div>
<div>
sour cream</div>
<div>
<br /></div>
Spice up the bolognese sauce by adding a finely diced fresh chilli pepper or hot chilli sauce or 1/2 to 1 teaspoon of harissa paste or any other little wonder sauce (check the heat is to your taste).<br />
<br />
Preheat the grill and the barbecue (if you are using a barbecue for aubergines).<br />
<br />
Place the ridged grill pan on a medium heat whilst you prepare the aubergine. Rinse the aubergine and dry. Remove top and bottom. Cut into 1cm thick <i>long slices </i>(see photo above). If you leave the curvy bits on it makes it difficult to cook evenly so trim to make both sides flat.<br />
<br />
Brush some olive oil on one side of aubergine slices and place oil side down on pre-heated ridged grill pan. Cook until brown on underside. Brush more oil on top side then turn over slices and cook until browned and tender. Transfer to a warm plate. If aubergine slices are too oily, place them on paper towels.<br />
<br />
Put cooked aubergine slices on a baking tray. Spoon spicy mince evenly over top. Grate some cheddar cheese (or mozzarella) on top. Place under the baking tray under the grill until the cheese has melted.<br />
<br />
Transfer to warm serving plates and top with a spoonful of sour cream, a drizzle of hot chilli sauce and a sprinkle of freshly chopped coriander leaves.<br />
<br />
Serve on its own or with a salad.<br />
<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com2tag:blogger.com,1999:blog-7917787189864756247.post-82811240569279937802016-02-14T18:40:00.000+13:002016-02-14T18:40:20.169+13:00Etcetera - 5th Anniversary & Rejuvenation<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGP2xM06HhcLJas6hBsSwc4Sg4NgalJBDvTpPQkKPGu_nqOWuLeRo_vp1GHuwCik_HGRhonk6En4R2Om5k5qRwSpGsdS3-k_RQ2_ELsJzcTOCGAspUAJmsNqvB8bdEcmnff9v43pS760/s1600/IMG_1594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGP2xM06HhcLJas6hBsSwc4Sg4NgalJBDvTpPQkKPGu_nqOWuLeRo_vp1GHuwCik_HGRhonk6En4R2Om5k5qRwSpGsdS3-k_RQ2_ELsJzcTOCGAspUAJmsNqvB8bdEcmnff9v43pS760/s640/IMG_1594.jpg" width="514" /></a></div>
<br />
Normal service has resumed, hasn't it? I think so. Well, while it may have resumed on the calendar, on the fifth year anniversary of this blog I feel I need to refocus and rejuvenate - get back to the original idea of having a food blog <i>and </i>blogging about other things, whatever they may be.<br />
<br />
This comes after some time spent pondering as to whether or not to continue blogging. But in January I was inspired by other blogs (some food, some non-food) and it hit me that I did want to continue. From now I will be moving in the direction I first envisaged. Bear with me - I'd love that.<br />
<br />
With that in mind, I'm leaving you with my favourite books of 2015. There were many good ones to choose from, as well as some re-reads, but these two held a special place in my bookworm heart. Both use the landscape around them in such an evocative way as to immerse the reader completely in the storytelling.<br />
<br />
<i><b><span style="color: #134f5c;">Mr Mac & Me - Esther Freud</span></b></i><br />
As a long-time admirer of Scottish architect, designer & artist, Charles Rennie Mackintosh, it was with some trepidation I opened this book. I need not have feared, this gently unfolding story, based on an episode in CRM's life, held me captive throughout its gentle pace. Set at the outbreak of War World 1 in a Suffolk coastal village (a place where Mackintosh and his artist wife, Margaret McDonald, spent some time and which is also the author's home), the narrator, a 12-year old local boy, Thomas, is both suspicious and interested in the artists' lives. Thomas's talent in drawing draws the boy and couple together. The only part which felt out of place was the ending.<br />
<br />
<i><b><span style="color: #134f5c;">Burial Rites - Hannah Kent</span></b></i><br />
In an accomplished first novel, <i>Burial Rites </i>takes the reader to 19th century rural Iceland. As an exchange student in Iceland, the author was fascinated by the real life story of a young woman accused of murder which gave her the inspiration to write her own fictional account. A superb, moving evocation of landscape, isolation, injustice and hardship and the people who inhabit the land.<br />
<br />
I found <a href="http://www.picador.com/blog/august-2013/burial-rites-a-photo-essay-from-iceland" target="_blank">this photo essay</a> very beneficial as a companion to the book.<br />
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Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-59705783118008058632016-01-24T16:22:00.001+13:002016-01-24T16:22:19.168+13:00Panna Cotta with baked orange blossom rhubarb<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsu8d7zS3LBPgP6iytgUIDk0viEE_aYbzB17g74x_CgVNpESzIKiuWZd2xHX001aJlujAxdchFHTs7M08uElEo_og9qI4PiEl7wMKy_TWCO6H9PP56B-gZ5cltVkIMzcTkjOYGCJ4pAQ/s1600/IMG_3610+Panna+Cotta+%252B+Rhubarb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsu8d7zS3LBPgP6iytgUIDk0viEE_aYbzB17g74x_CgVNpESzIKiuWZd2xHX001aJlujAxdchFHTs7M08uElEo_og9qI4PiEl7wMKy_TWCO6H9PP56B-gZ5cltVkIMzcTkjOYGCJ4pAQ/s640/IMG_3610+Panna+Cotta+%252B+Rhubarb.jpg" width="640" /></a></div>
<br />
<i><br /></i>I'm not ashamed to admit I am hooked on <i>Masterchef Australia'</i>s current season showing here in New Zealand. It does appear to be a bit "kinder" than most of these types of shows. Granted it's still a competition, but the focus is less on "who did/said what to who" and more on the food.<br />
<br />
Well there's been a few panna cottas whipped up in the <i>Masterchef</i> kitchen which has got me in the mood to revisit, even though I've made <a href="http://eatetc-lesley.blogspot.co.nz/2012/01/vanilla-panna-cotta-with-piopio.html" target="_blank">a similar one</a> a few years back. It's such a simple, prepare-ahead dessert perfect for a balmy, summer evening - something else which we've been having a few of recently.<br />
<br />
This latest is topped with some exquisitely fragrant orange blossom rhubarb (recipe from <i><a href="http://www.littleandfriday.com/" target="_blank">Sweet Treats from Little & Friday</a> </i>cookbook). I cut back heavily on the sugar stated in the book (1 to 2 cups - either that's a typo or someone has a very sweet tooth!) as a 1/2 cup was plenty.<br />
<br />
Bake the rhubarb in advance and leave it to cool in the fridge. It will keep for a few days in a sealed container in the fridge and you can use the rest in your breakfast cereal.<br />
<br />
A small biscuit such as shortbread (whole or crumbed) or tuile is a nice touch and adds some extra texture.<br />
<br />
For a superior vanilla flavour, I urge you to use either the seeds scraped from a vanilla pod or vanilla extract or even vanilla essence in preference to imitation vanilla which has an artificial flavour and will really do nothing for the taste.<br />
<br />
I like that you can see the vanilla seeds in the final result but if you don't want the seeds showing in your panna cotta, strain the final mix through a very fine sieve or muslin cloth.<br />
<br />
Lastly, I admit to being a bit of a coward. I didn't go the whole <i>Masterchef </i>way and upend the panna cotta onto a plate from a mould fearing a disaster! One day I must give it a try...<br />
<br />
<br />
For the <i>Baked Orange Blossom Rhubarb</i><br />
<br />
5 stalks rhubarb, washed & trimmed*<br />
juice and zest of 3-5 oranges<br />
1/2 cup caster sugar<br />
1/8 to 1/4 cup orange blossom water<br />
<br />
*<i>I had more stalks but there was a mix of thick and thin so I cut the thick stalks horizontally to ensure they were all of a similar thickness to cook evenly.</i><br />
<br />
Preheat oven to 180 degrees C.<br />
<br />
Cut rhubarb into 4cm-5cm slices and place in a large bowl. Add the orange juice and zest, sugar and orange blossom water and toss to coat evenly. Transfer to a baking tray and cook in oven for approximately 20 minutes or until rhubarb is tender.<br />
<br />
Cool and store in the fridge in a sealed container.<br />
<br />
<i><br /></i>
<br />
For the <i>Panna Cotta (makes approximately 6-8 serves)</i><br />
<i><br /></i>
3 level tsp gelatine powder<br />
2 tbsp cold water<br />
2 cups single cream<br />
1 cup whole milk<br />
1/4 tsp vanilla paste concentrate (<i>or substitute with scraped seeds from vanilla pod or 1 tsp vanilla extract or essence)</i><br />
1/3 cup caster sugar<br />
<br />
Have 6-8 ramekins or glasses ready.<br />
<br />
Whisk the gelatine powder into the cold water until it is fully mixed and set aside while you make panna cotta.<br />
<br />
In a heavy based saucepan, slowly bring the cream, milk, vanilla and sugar to the boil and just as it bubbles, remove from heat.<br />
<br />
Give the gelatine mix a final whisk, then whisk it into the panna cotta mix in the saucepan until it has all dissolved. Leave to cool slightly.<br />
<br />
Pour the mixture evenly amongst the ramekins or glasses. Transfer to the fridge to chill until set.<br />
<br />
To serve: Top panna cottas with about 3 pieces of baked rhubarb (choose the pink ones!) or other fruit of your choice and shortbread or tuiles if desired.<br />
<br />
Panna cottas will keep in the fridge for about 2 days.<br />
<i><br /></i>
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com0tag:blogger.com,1999:blog-7917787189864756247.post-62969115899818091432015-11-09T22:01:00.001+13:002015-11-09T22:01:20.282+13:00Banana, walnut & sultana cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJS_gXijluMu8JBMYv9xRgQe6b9Q4Qf55a6d9l_-Hp8S7JGkjqHkkfIkk0wDFX69npZwUALKng3jcT___JTLrsqqsoEO7o-ajdzVxG_bT0TYlL1iNh0OJRYbXXBT2e1F-ZdFgwXIdsWIk/s1600/IMG_3205+Banana+cake+for+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJS_gXijluMu8JBMYv9xRgQe6b9Q4Qf55a6d9l_-Hp8S7JGkjqHkkfIkk0wDFX69npZwUALKng3jcT___JTLrsqqsoEO7o-ajdzVxG_bT0TYlL1iNh0OJRYbXXBT2e1F-ZdFgwXIdsWIk/s640/IMG_3205+Banana+cake+for+blog.jpg" width="534" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I don't make banana cakes too often as I don't particularly like them. There's too many large, bland (and often dry) ones. Or else they have that slight stickiness and a none too pleasant banana smell about them. Instead I've been happier to freeze my ultra ripe bananas for smoothies instead for their luscious creaminess.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">But there is one banana cake recipe I've always kept. Many moons ago one of the playgroup mothers made this cake and it's about the only one I've ever loved. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">It's not a deep, high-rise cake but sits low in the tin, is wonderfully moist, slightly spicy and has the crunchiness of the walnuts and chewy sultanas. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve it as a cake but it's just as good straight from the oven as a dessert with some whipped cream or vanilla mascarpone. </span><span style="font-family: arial, helvetica, sans-serif;">I like to serve it with Greek yoghurt.</span><br />
<br />
<br />
<h2>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Banana, walnut & sultana cake</span></h2>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 bananas, peeled and chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup walnuts, quartered</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup sultanas</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup soft brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g butter, melted</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 egg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup self-raising flour</span><span style="font-family: arial, helvetica, sans-serif;"> </span><br />
<span style="font-family: arial, helvetica, sans-serif;">2 teaspoons mixed spice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 180 degrees C. Grease and line a 23cm cake tin.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix the bananas, walnuts, sultanas and sugar in a mixing bowl. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Beat the egg and melted butter together and stir in to the banana mixture. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sift the flour and spices together then add them to the mix, stirring gently just to incorporate.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for approximately 35-40 minutes or until the top springs back when pressed and a skewer inserted in the middle comes out clean.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com0tag:blogger.com,1999:blog-7917787189864756247.post-15876600321428044432015-10-24T12:54:00.000+13:002015-10-24T12:54:30.503+13:00Lemon & yoghurt cake with lemon curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyG_C0X5YoJbayBIknjqBBbe0jFi6iifhiFUNfjDV13FjD93xdWZapj7NVpEqf3yAYBTXLG5zruH09yp1PbcNDDQ5qAdkEbzqg9W_ewAP6lbCD6RC5IruVvgqIrPjcE5a2Iv9ltrI2ebw/s1600/IMG_3012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyG_C0X5YoJbayBIknjqBBbe0jFi6iifhiFUNfjDV13FjD93xdWZapj7NVpEqf3yAYBTXLG5zruH09yp1PbcNDDQ5qAdkEbzqg9W_ewAP6lbCD6RC5IruVvgqIrPjcE5a2Iv9ltrI2ebw/s640/IMG_3012.jpg" width="564" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">I’m all for celebrations but that makes me
the minority in our small family. I go ahead anyway and hope that people come to the party - literally! It helps that whilst I may want to jump up and down for the occasion I am definitely not one for </span>large, full blown parties. Intimate
gatherings with family and close friends are preferred - something you can look back on with fondness in years to come. A gentle marking of the occasion. This is what I did for my daughter's 21st. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">The cake is from <i>The Best of Annabel Langbein</i>. I added the lemon curd filling as I had reduced the tin size and made a taller cake (the original version is noted below). </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I was pretty pleased with how the cake decoration turned out. My inspiration came from the stunningly pretty cakes from <a href="http://www.thecaker.co.nz/collections/cakes" target="_blank">The Caker</a> in Auckland.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lemon & yoghurt cake with lemon curd</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice and finely grated rind of 4 lemons</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups rice bran oil (or any mild flavoured oil)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups unsweetened Greek yoghurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups self-raising flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">a pinch of salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><i><span style="font-family: Arial, Helvetica, sans-serif;">Lemon Curd filling</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">about 1/4 cup lemon curd or enough for a 0.4cm layer</span><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i>
<i><span style="font-family: Arial, Helvetica, sans-serif;">Icing</span></i><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i>
<span style="font-family: Arial, Helvetica, sans-serif;">75g butter, softened but not melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250g cream cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice & finely grated rind of 1 lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups icing sugar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<i><span style="font-family: Arial, Helvetica, sans-serif;">Topping (optional - feel free to decorate as you wish). I used the following.</span></i><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Fresh As </i>freeze dried raspberry powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Fresh As </i>freeze dried blueberry slices</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 small packets of edible flowers (or pick your own but ensure they are clean and spray/insect free before placing on cake)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 160 degrees C. Grease and line the base and sides of a 28-30cm cake tin. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a large food processor or cake mixer, blend together the sugar, eggs, lemon juice and zest, oil and yoghurt. Add flour and salt and blend briefly until just combined. Pour the mix into the prepared tin and bake for 1 1/2 hours or until the cake springs back when pressed lightly and a skewer inserted in the centre comes out clean.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cool for 10-20 minutes in the tin before transferring to a wire rack. Once completely cold, use a large serrated knife to split the cake horizontally through the centre. Spread the lemon curd about 0.4cm thick and replace the top of the cake. </span><br />
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<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Icing</span></h4>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix icing ingredients until smooth in a large food processor or cake mixer (you may have to split this if your food processing bowl is small). </span><span style="font-family: Arial, Helvetica, sans-serif;">Spread the icing over the entire cake and decorate as desired. I used a palette knife to smooth the top and make angled swoops on the side.</span><br />
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Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com2tag:blogger.com,1999:blog-7917787189864756247.post-16645888999670171532015-09-17T12:26:00.000+12:002015-09-17T12:26:55.226+12:00Salted Caramel Slice<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I gave up lunch for these. Not because I was too busy baking to eat lunch. No, I was too busy snaffling a bite here and there that I figured the best thing in the world to do would be to call it lunch and move on. So I did. Sometimes you've just got to make those sacrifices.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This slice differs slightly from most caramel slices I've baked in that it uses polenta. This is clever as it gives a good crunchiness to the base. The topping is fairly typical in its mouth-sticking caramel toffee but there's salvation to all that sweetness with the odd salty flake on top. No chocolate layer on this one but I didn't miss it.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">The recipe came from the </span><a href="http://www.nzherald.co.nz/" style="font-family: Arial, Helvetica, sans-serif; text-align: justify;" target="_blank">New Zealand Herald'</a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">s website but wasn't attributed to anyone. Scroll down a bit and there's a jacket photo of </span><a href="https://www.murdochbooks.com.au/browse/books/cooking-food-drink/general-cookery-recipes/The-Cook-and-Baker-Cherie-Bevan-and-Tass-Tauroa-9781743365199" style="font-family: Arial, Helvetica, sans-serif; text-align: justify;" target="_blank">The Cook & Baker</a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;"> cookbook (authors Cherie Bevan & Tass Tauroa) so I guess it belongs there and a quick look at the cookbook's reviews online seems to confirm this. The Cook & Baker is a Sydney based cafe and bakery with a Kiwi connection.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Even though I tried dipping my knife in boiling water before slicing I still ended up with rugged edges! Not quite the impeccably smooth look in their photo but they sure taste good. </span><span style="font-family: Arial, Helvetica, sans-serif;">I went for smaller slices than stated and ended up with about eighteen pieces.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Trust me, this is a really good and easy to make slice.</span><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;"> </span><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Here's the link to the </span><a href="http://www.viva.co.nz/article/food-drink/salted-caramel-slice-recipe/" style="font-family: Arial, Helvetica, sans-serif; text-align: justify;" target="_blank">recipe</a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">. </span><br />
<br />
<br />
<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com2tag:blogger.com,1999:blog-7917787189864756247.post-34890209523290272882015-09-05T20:24:00.000+12:002015-09-05T20:24:07.958+12:00etcetera ... London calling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHtSFaCmcMHAJwlUIczD8eu0rhgtClYcljbTi353UMReow-YbGmdYAN79qut3-JmFPTcznU5AO002hohwrxvHgiUGkXOAOkT2DlJmT15YnxBivHIlExRmnTi7iw8NnvKAvczHCLFSbxs/s1600/IMG_2708+Black+Penny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHtSFaCmcMHAJwlUIczD8eu0rhgtClYcljbTi353UMReow-YbGmdYAN79qut3-JmFPTcznU5AO002hohwrxvHgiUGkXOAOkT2DlJmT15YnxBivHIlExRmnTi7iw8NnvKAvczHCLFSbxs/s640/IMG_2708+Black+Penny.jpg" width="502" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
Rewind time. By way of explanation for the absence of posts in the past two months, I've been overseas for a wee while. Back to Edinburgh for a fabulous home visit and walk, walk, walk the city streets. Loved it, even though we went mid-summer and the weather was similar to Auckland's winter. Never mind, any sunshine we get is always a bonus. Similar stuff in Dublin visiting Bill's family. It was only when we reached Whitchurch village in Buckinghamshire, England that the temperature upped a bit - but the shorts stayed in the suitcase!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">It was while we were at Bill's sister's that we took a day trip to London on the train. Something we do each time we visit. </span><span style="font-family: Arial, Helvetica, sans-serif;">I've been encouraged to do a post on this cafe by a friend who wants to look it up next time she's in London. Happy to recommend. </span><br />
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<!--StartFragment-->
<!--EndFragment--><span style="font-family: Arial, Helvetica, sans-serif;">We were fortunate indeed to come across <a href="http://theblackpenny.co.uk/" target="_blank">The Black Penny</a> cafe (or coffee house, as they call it)</span><span style="font-family: Arial, Helvetica, sans-serif;"> as I was just about to lose it with caffeine </span><span style="font-family: Arial, Helvetica, sans-serif;">withdrawal symptoms (sad, I know). </span><span style="font-family: Arial, Helvetica, sans-serif;">We'd ditched the plan to have coffee first to take advantage of a quieter moment at the nearby <a href="http://www.soane.org/" target="_blank">Sir John Soane museum</a> (more on that below)</span><span style="font-family: Arial, Helvetica, sans-serif;">. I instinctively knew the coffee would be good (after a rather hit and miss sampling in the UK) and it was. That and o</span><span style="font-family: Arial, Helvetica, sans-serif;">ne look at the salads and I wasn't going anywhere else.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />I thought we were in for a bit of a wait as the place was bustling but luckily we got seated in the back room right away. A large communal table filled the room which had that lovely mix of modern and old with exposed brickwork, wooden panelling and unusual lights, plus a few books to keep this bibliophile happy! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The food was the star though. Not surprisingly I chose the option of a selection of salads which made me feel virtuous and were just lovely. The other two had generous portions of slow braised chicken legs with roasted fennel, sumac, burnt lemon and feta and proclaimed them delicious. Around our communal table I heard nothing but praise for the food. As much as I wanted to try the cakes or dessert, I was plenty full. If you find yourself in the Bloomsbury/Covent Garden area, go there!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And whilst you are in the area you'd be well advised to pay a visit to the <a href="http://www.soane.org/" target="_blank">Sir John Soane museum</a> in Lincoln's Inn Fields. It had been on my TO DO list for years. I wasn't aware of it when I lived in London (even though it was only a short walk from where I worked). Funnily enough, while telling sister-in-law about it, I discovered an article on it in one of those homes and gardens magazines in her house and then found out she'd already been there. Thankfully she was happy to return. Over the years it has gone from being a relative unknown to a must do on the tourist schedule. A mesmerizing and eclectic collection of</span><span style="font-family: Arial, Helvetica, sans-serif;"> art, architecture and curiosities, with lots of little surprises, you simply must go! It's unique.</span><br />
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Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-37711437234726561622015-06-07T20:30:00.001+12:002015-06-07T20:30:53.468+12:00Sweet Caramel & Oat Slice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JtQYjlQjClc9BJNhFNCILHUdf1YKYOvVy-sQ8fWmuwMCxabQz5YKjPxg3nitH_4ZCZIRZeijjRt_0NAToxihJ9f_XHULKhqmy35AKVXXUFey2Sk14euZKNZ6UkUO3_kqTl9h8RzDyX8/s1600/IMG_2097+Caramel+Oat+Slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JtQYjlQjClc9BJNhFNCILHUdf1YKYOvVy-sQ8fWmuwMCxabQz5YKjPxg3nitH_4ZCZIRZeijjRt_0NAToxihJ9f_XHULKhqmy35AKVXXUFey2Sk14euZKNZ6UkUO3_kqTl9h8RzDyX8/s640/IMG_2097+Caramel+Oat+Slice.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I must have got my baking mojo back this weekend. As well as having another batch of <a href="http://eatetc-lesley.blogspot.co.nz/2011/01/fine-start.html" target="_blank">homemade muesli</a> ready for the working week ahead, I've been busy baking <a href="http://eatetc-lesley.blogspot.co.nz/2011/03/particular-happiness-of-eating-lemon.html" target="_blank">my favourite lemon cake</a>, this time done as a slice instead of a cake. I was on a roll by then and thought my daughter and her flatmates might appreciate a bit of homemade baking. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I remembered this slice. I pestered someone for the recipe after tasting it at work many years ago. A mother had made it for a school camp, or some other trip. I'm not sure (or don't remember!) how it found its way to the staff room but I'm glad it did. It's a wonderfully gooey mix of crunch and caramel that we all fell in love with that day and still tastes as good as I remember.</span><br />
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<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Sweet Caramel & Oat Slice</span></h2>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Makes approximately 24 small slices</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">For the filling</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">385g tin sweetened condensed milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 grams butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp golden syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">For the base</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">175g butter, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla essence</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups standard flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup rolled oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Place the condensed milk, butter and golden syrup in a medium sized saucepan and stir over a low heat for about 5 minutes until the butter has melted and the mixture is golden. Leave to cool.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180 degrees C. Grease and line a 23cm x 23cm slice tin with baking paper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a cake mixer, or by hand, beat the butter, sugar and vanilla together until pale and creamy. Sift the flour into the mixture, along with the oats and mix them in until incorporated. The mix will be moist and crumbly. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Press three-quarters of this mix into the base of the prepared tin, ensuring you have an even surface without gaps.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Pour over the caramel filling and spread out evenly with a palette knife. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Scatter the remaining quarter of the crumble evenly across the top.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 30-35 minutes or until golden.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cool in the tin for 15 minutes. Transfer to a wire rack to cool (you should be able to lift out the whole lot by holding onto the overlap of baking paper. You can refrigerate it for a few hours or overnight and it will be easier to slice.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Once cool, cut into small slices or squares. </span><span style="font-family: Arial, Helvetica, sans-serif;">You don't need to cut the slices too large as it is quite rich. </span><br />
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Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com0tag:blogger.com,1999:blog-7917787189864756247.post-88469696819186593712015-05-16T14:11:00.000+12:002015-05-16T14:11:27.290+12:00Chocolate, Raspberry & Coconut Slice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVaMX7KtpuZgkjOcRbSWrBxWmVohbxrrFpIUYkIjeaa40AuTpG9OOIOWT9-QzKw059EeQgpAciMOVXwPmK9zJZjsQZJZ42pIzA0BW5POzS5X8M8NJ4YHVjkSYKZO7kO1V6PPi-XwSWYs/s1600/IMG_2007+ChocRaspCocSlice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVaMX7KtpuZgkjOcRbSWrBxWmVohbxrrFpIUYkIjeaa40AuTpG9OOIOWT9-QzKw059EeQgpAciMOVXwPmK9zJZjsQZJZ42pIzA0BW5POzS5X8M8NJ4YHVjkSYKZO7kO1V6PPi-XwSWYs/s640/IMG_2007+ChocRaspCocSlice.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It pays to have your eyes tested before reading a recipe. Lesson learned after I delivered these with a third of the amount of raspberry jam filling required. That was after checking the recipe twice (I'm blaming the ratio of distance from eye to cookbook!) and not following my own intuition when it spread as a thin layer on the base. Luckily, after they'd cooled I was able to slice the base horizontally and add more jam to each individual slice. It made all the difference to the balance of tastes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">These slices are based on the Louise slice - a base layer of cake topped with raspberry jam and coconut meringue - and given a twist for chocoholics with a chocolate cake base and coconut and chocolate meringue. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">If the thought of three layers troubles you, don't worry, this was a breeze to make. The only strenuous chore was grating the chocolate. I thought there must be a better way but didn't find anything worthwhile on <i>Google</i> - so if you have any tips, let me know. At least it was cold and didn't melt in my hand as it did in summer.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I added a dusting of freeze-dried powder to give a tart burst of </span><span style="font-family: Arial, Helvetica, sans-serif;">raspberry </span><span style="font-family: Arial, Helvetica, sans-serif;">flavour in contrast to the sweetness, plus it looks rather vibrant.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The recipe comes from Fiona Smith in the <i><a href="http://www.randomhouse.co.nz/books/lauraine-jacobs/a-treasury-of-new-zealand-baking-9781775538097.aspx" target="_blank">Treasury of New Zealand Baking</a> (edited by Lauraine Jacobs). </i>It's a keeper of a cookbook full of delicious and reliable recipes.</span><br />
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<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">
Chocolate, Raspberry & Coconut Slice</span></h2>
<span style="font-family: Arial, Helvetica, sans-serif;">125g butter, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs, separated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups standard flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup raspberry jam</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g dark chocolate, grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup desiccated coconut</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Optional</i>: freeze-dried raspberry powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180 degrees C.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Grease and line a 18x28 cm baking tin.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cream the butter and half the sugar in a cake mixer until light and fluffy. Beat in the egg yolks, one at a time until incorporated. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Sift the flour, cocoa and baking powder together and mix into the creamed butter and sugar. As it's quite crumbly, I found the easiest way to do this was to do a short burst on slow whisk to incorporate everything. Press the mix into the prepared tray. Spread the raspberry jam evenly over the base.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl, beat the egg whites to soft peaks, then slowly (about a tablespoonful at a time) beat in the remaining sugar until stiff. </span><span style="font-family: Arial, Helvetica, sans-serif;">Fold in the grated chocolate and coconut. Using a palette knife or spatula, spread the meringue mixture evenly over the top.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 30 minutes or until meringue is golden and firm to touch.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cool in the tin. Remove from the tin carefully and cut into squares or slices. Dust a little freeze-dried raspberry powder over the top of the cakes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<i><span style="font-family: Arial, Helvetica, sans-serif;">Makes about 16 squares. Keeps for up to 3 days in an airtight container.</span></i><br />
<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-82282429376303122142015-04-24T16:58:00.000+12:002015-04-24T16:58:45.907+12:00Anzac Biscuits<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlO5yG641H8pgXpKH60vHwhgtfUjF0vaYrysXd0v83yJ8m3ByfVuOxP0e5dTRAu-A48mu2SEc6PKJf6V-OFwoJ3bGxSkVkYOvzmoOUh4sXUN3l5LQ3_JZF9CgvghgNOrELRpviVJ0Dxw/s1600/IMG_1935+ANZAC+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlO5yG641H8pgXpKH60vHwhgtfUjF0vaYrysXd0v83yJ8m3ByfVuOxP0e5dTRAu-A48mu2SEc6PKJf6V-OFwoJ3bGxSkVkYOvzmoOUh4sXUN3l5LQ3_JZF9CgvghgNOrELRpviVJ0Dxw/s1600/IMG_1935+ANZAC+2.jpg" height="640" width="578" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A few years ago I made a slightly different version of these biscuits which you can find <a href="http://eatetc-lesley.blogspot.co.nz/2011/07/fruity-anzac-biscuits.html" target="_blank">here</a>. Today, I've stuck with the classic version. </span><span style="font-family: Arial, Helvetica, sans-serif;">I was tempted to dip half the biscuits in melted chocolate but having just had two with coffee there really is no need for embellishment.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The biscuits were named after the Australia and New Zealand Army Corps (ANZAC) soldiers who fought in the First World War at Gallipoli and were given these long lasting biscuits from their loved ones back home. It was quite poignant to think of their history as I baked and listened on the radio to ANZAC stories on the eve of ANZAC day in New Zealand.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">They are very easy to make and m</span><span style="font-family: Arial, Helvetica, sans-serif;">ost of the ingredients you will have in your cupboard.</span><span style="font-family: Arial, Helvetica, sans-serif;"> If you don't have thread coconut, substitute with desiccated coconut but it is worthwhile sourcing the longer thread coconut - I think it looks nicer (and <i>thread</i> is easier to spell than <i>desiccated</i>).</span><br />
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<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">
ANZAC Biscuits</span></h2>
<i><span style="font-family: Arial, Helvetica, sans-serif;">makes about 20-24 biscuits</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">125g butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp cold water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp golden syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup rolled oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup coarse thread coconut</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup standard flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 160 degrees C. Line two baking trays with baking paper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Place the butter, cold water and golden syrup in a medium to large saucepan and heat until butter is melted and it is almost at boiling point. Add baking soda and remove the pan from the heat. Swirl the pan around to ensure baking soda is incorporated. Add the oats, coconut, flour and brown sugar to the pan and combine well. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Roll tablespoons of the mix into a ball (I used a <i>mini</i> ice-cream scoop) and place on the baking trays, leaving enough space between the biscuits for them to spread. Press with a fork to flatten.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake in the oven for 15-20 minutes until golden. Swap the trays around half way to ensure even baking of both trays of biscuits.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove from the oven and leave on the tray for 5 minutes before transferring to a wire rack to cool.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The biscuits keep well in an airtight container.</span><br />
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Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com0tag:blogger.com,1999:blog-7917787189864756247.post-75515954525723318762015-03-29T20:35:00.000+13:002015-03-29T20:35:08.186+13:00Blondies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">A month has slipped by since my last post - something I didn't realize until I saw the date. I'm not complaining - seriously I'm not - but, as fellow food bloggers will know, writing a blog takes some time. Typing the recipe is the easy part then you've got to be a food stylist, photographer and writer all in one. Sometimes it falls together easily. Mostly it doesn't. It takes dozens of different props, styles, layouts until I'm happy with the result. I take my own photos. This may involve several rounds of shoots. If all else fails, I go out shopping and instruct the amateur photographer to have a go whilst I'm out! Writing either comes easy or it's a struggle - 99% of the time it's the latter. Some days I write an entire post and wipe it completely the next day, wondering how I ever thought it good enough. Then on rare occasions I'll write something totally off the cuff and it works. Go figure.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I baked blondies this weekend for the first time. These were from the <i>Hummingbird Bakery </i>cookbook but I used pistachios instead of pecan nuts. Blondies are the paler version of brownies (in more ways than one, I think) made with white chocolate. The end result was very tasty but more "cakey" than fudgy brownie. I may have over-beaten the mixture or overcooked them (though I took them out a good 15 minutes before the recommended time) but I did note later that some other bloggers had the same result. They're still worth doing, just don't over-mix and keep an eye on them cooking. They need to be a bit soft in the middle when you remove them from the oven. I would definitely do them again as, apart from shelling the pistachios, they were quick and easy. Would they win over dark chocolate brownies? I don't think so.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Thanks to my friend for gifting me the lovely little plate in the photo. And whilst I'm crediting the props, my sister hand-knitted the lovely little potholder underneath. It has a pretty floral fabric on the reverse.</span></div>
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<h2>
Blondies</h2>
<span style="font-family: Arial, Helvetica, sans-serif;">150g white chocolate, roughly chopped (I used Whittaker's white chocolate)<br /> 125g butter<br /> 150g caster sugar<br /> 2 eggs<br /> 1½ tsp vanilla extract or essence<br /> 200g plain flour<br /> a pinch of salt<br /> 120g shelled pistachios, chopped</span><br /><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;"> Preheat the oven to 170°C (325°F).<br /><br />Line a 33 x 23 x 5cm baking tray with baking paper.<br /><br /> Place the white chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Don’t let the water touch the base of the bowl. Leave until melted and smooth. Remove from heat.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Add the sugar and stir until well incorporated.<br /><br />Add the eggs and vanilla extract or essence, stirring briskly (but not over-mixing) as you don’t want the eggs to scramble. The mixture may look like it is starting to split but it will be fine.<br /><br />Add the flour, salt and pistachios and stir until well incorporated.<br /><br />Spoon the mixture into the lined baking tray and bake for 35-40 minutes, or until golden brown and the centre is still soft.<br /><br />Leave to cool completely.<br /><br /><i>Makes about 12-14 squares.</i><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com0tag:blogger.com,1999:blog-7917787189864756247.post-78155969550147397152015-02-28T14:52:00.000+13:002015-02-28T14:52:18.933+13:00Herb and Rice Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55Dx5xQf92aBJudB1PIjko2Z5SR74pDhS0nV6brH2PEfKWePwJktrM9f-apetC1phNr0d9JcfWnNfWu7o4AHAyLrmQYmXw05ZDOgZCLNBOy90RefKvTKtaj9A1I5zZgdnuIJvQCwqZu4/s1600/IMG_1732+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55Dx5xQf92aBJudB1PIjko2Z5SR74pDhS0nV6brH2PEfKWePwJktrM9f-apetC1phNr0d9JcfWnNfWu7o4AHAyLrmQYmXw05ZDOgZCLNBOy90RefKvTKtaj9A1I5zZgdnuIJvQCwqZu4/s1600/IMG_1732+Rice.jpg" height="636" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I dread the summer barbecue request "can you bring a salad?". I want to scream - <i>No, I can't do salads, please, please let me do dessert!.</i> Instead I cave in and spend the available time thumbing through cookbooks and searching online recipes for a salad that isn't just lettuce, tomatoes, cucumber and avocado.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My hopelessness with salads was brought to a head recently whilst reading the lovely Sue's blog <a href="http://couscous-consciousness.blogspot.co.nz/" target="_blank">Couscous & Consciousness</a> where not only does she show an aptitude for creating a mouth-watering range of salads but also requests readers share their own favourites. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I obediently searched my blog only to find (much to Sue's amusement) NO salads! She's kindly given me time to address this and with great fanfare I give you my favourite salad because it's easy, it's fresh and tasty, and everyone who eats it loves it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've given the recipe for cooking in a pan on the stovetop but I've successfully cooked this in a rice cooker too, checking the rice to water ratio to fit with the rice cooker guidelines. Make the dressing in advance to save time.</span><br />
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<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Herb and Rice Salad</span></h2>
<span style="font-family: Arial, Helvetica, sans-serif;">2 dessertspoons oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups white (or brown) basmati rice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">700ml boiling water or vegetable stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50g baby spinach leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 spring onions (white & green parts)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 heaped teaspoons chopped fresh herbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(e.g. a mix of thyme, rosemary, sage, marjoram, tarragon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>whatever you can get - don't use dried herbs though</i>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">grated rind of 1/2 lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Extra grated lemon rind for garnish</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Salad dressing</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp rock salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp black pepper (<i>grind onto baking paper for easy measuring</i>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, crushed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Dijon mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp white wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 tbsp olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat the oil in a large saucepan (one with a lid). Stir in the rice then add the boiling water or stock. Add the salt. Stir once and allow to come back to boil. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cover with lid and reduce the heat to a bare simmer (you may need to use a simmer mat as you don't want to burn the rice). Cook <i>very</i> gently for 40-50 minutes or until all the liquid has been absorbed and rice is just tender. You may find it cooks quicker if you can't reduce your heat enough.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While rice is cooking, chop up the spinach leaves and spring onions finely. </span><span style="font-family: Arial, Helvetica, sans-serif;">Once the rice is ready, fork these into it, along with the chopped herbs and grated lemon rind. Cover the pan with a folded tea towel and set aside for 10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the dressing, place all the ingredients in a small glass jar with a lid and shake until blended.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the rice in a serving bowl, pour over the salad dressing and fluff it up with a fork.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Top with some grated lemon rind.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Can be served warm or cold.</span><br />
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com0tag:blogger.com,1999:blog-7917787189864756247.post-69241394642495640192015-02-10T21:10:00.000+13:002015-02-10T21:10:52.439+13:00etcetera ... Bracu restaurant<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzx0ZIkR3RelMBgTD5dnoUnEzOsZnpgqkjpPoCQAetWk637Jc7Y6xNwENHM1p-Abha55erx79MEk5P-nXAX_9Z-iEseSneZfbj9fCzI1B_NMxapcXY0d2Do8vabytg2o2EDPfk6lXGJFA/s1600/IMG_1677+Cured+Tuna2++.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzx0ZIkR3RelMBgTD5dnoUnEzOsZnpgqkjpPoCQAetWk637Jc7Y6xNwENHM1p-Abha55erx79MEk5P-nXAX_9Z-iEseSneZfbj9fCzI1B_NMxapcXY0d2Do8vabytg2o2EDPfk6lXGJFA/s1600/IMG_1677+Cured+Tuna2++.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cured tuna</td></tr>
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<span lang="EN-US" style="font-family: Arial;">So tell me, why would you drive all the
way into the city when you can have this?<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">It’s a perfect summer’s evening and we’re
seated on a balcony overlooking olive groves. <span style="mso-spacerun: yes;"> </span>We’ve opted for an early dinner and a few
diners are smattered around the old villa that holds the restaurant. Conversations
are low and unobtrusive.<span style="mso-spacerun: yes;"> </span>I feel the
day’s work and cares beginning to melt away. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">So begins our evening at Bracu restaurant.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">A last minute change of mind brought us
here. I‘d been charged with a dinner venue for just the two of us. Sometimes I
am overwhelmed by the choice of restaurants in Auckland and I’d got to the
stage of overthinking where to go. Then I thought about Bill driving home from
work mid-week and having to drive back into the city for an evening meal. Why
not stay local and have a bit of a splurge? We’d been to Bracu for brunch and
had always been meaning to go for dinner. Now was the night to try it.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Fifteen minutes’ drive later and we’re
there. An amuse-bouche is set before us with handmade bread and the estate’s
own olive oil. With a glass of wine in hand, the relaxation vibes are really
kicking in. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Not normally one to order seafood, I
surprised myself by choosing (and enjoying) the cured tuna. It came with
paper-thin apple spheres; tiny cubes of apple jelly; avocado and nasturtiums –
exquisite little bursts of taste to complement the fish.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Bill opted for the heartier Rabbit and Duck
terrine, which came with a delicious thick slab of homemade brioche and (I
think?) a flavoured butter. There were so many extras on each dish, it was hard
not to sound like an annoying child with constant questions for the staff. I am
chiding myself for not photographing the actual menu presented and taking notes.
I mistakenly trusted my memory to work and it proved me wrong yet again.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">My main course of beef (meltingly tender),
cauliflower, mustard and burnt onion was perfect. The cauliflower was so silken
in texture it was hard to imagine it had once been tough and knobbly. The
highlight though was the crispy, whisper-thin dried cabbage leaf – amazing.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Bill chose the lamb rump. Take a look at
the photograph above - it tasted every bit as good as it looked. We shared a salad of
fresh garden leaves and radish with buttermilk dressing.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Lastly, my favourite part of a meal –
dessert, yay!<span style="mso-spacerun: yes;"> </span>All the preceding dishes had been
so good and the desserts were no exception. We decided to split the dishes as I
couldn’t decide between the two berries on offer. Bill commented that in the
time it took for him to photograph the strawberry terrine placed in front of
him, I’d wolfed down half of the raspberry and dark chocolate dessert and was
impatiently waiting for half of his. All I can say is that he’s lucky I didn’t
eat ALL of it. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">We found staff to be friendly, relaxed and
knowledgeable (I was impressed - they had so much to remember!). When it came to
choose a syrah for the mains, the wait staff were more than happy to talk us
through a couple of options and offered us a taste to help us decide our own
personal preference and we opted for two different choices. Picking wine by the
glass has its advantages.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Pleasantly sated, we set off on the short
trip home watching the sun go down over the Bombay Hills as we left. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">This was such a pleasant and relaxing experience that we can't wait to
return.<span style="mso-spacerun: yes;"> </span>Why would we drive all the way
into the city when we have this on our doorstep?<span style="mso-spacerun: yes;"> </span>Why, indeed?<o:p></o:p></span></div>
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-5177231317290946112015-01-14T08:41:00.000+13:002015-01-14T08:41:54.553+13:00Mango Lassi<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">It's been hot of late and yesterday was very hot. The kind of day when you don't feel like eating much. Late afternoon I made this and took myself off to a shady spot with a book. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Lassi is a yoghurt based drink popular in India. It's hard for me to say the word as my Scottish origins change it to a very broad "lassie" which changes its meaning entirely. </span><span style="font-family: Arial, Helvetica, sans-serif;">That aside, it's cool, comforting and silky rich and there's not much exertion required. Just right for summer.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Mango Lassi</span></h2>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 1</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Greek or plain yoghurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup freshly squeezed orange juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 fresh mango, skin removed and cut into cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large ice cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Place all the ingredients in a blender and whizz until all combined. Pour into a glass to serve. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I like the thickness of the drink but you can add a little extra orange juice or milk if you prefer.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-62879004700181786232014-12-30T22:33:00.000+13:002014-12-30T22:33:00.535+13:00Summer Berry Tiramisu<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IoM3CJaizgeFeF4a63gQW-DtwxhpACp8iBm6xgRUwWtHc4fquJeF7TWgwMN6bt5lAvbf_uuUcntA94scStAmoP3ukoskLXZkvJ1BcrG49JixzHSFFJyqF8L3Cxcysk-5ceYksNe8AZE/s1600/IMG_1542+-+Version+2+Berry+Tiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IoM3CJaizgeFeF4a63gQW-DtwxhpACp8iBm6xgRUwWtHc4fquJeF7TWgwMN6bt5lAvbf_uuUcntA94scStAmoP3ukoskLXZkvJ1BcrG49JixzHSFFJyqF8L3Cxcysk-5ceYksNe8AZE/s1600/IMG_1542+-+Version+2+Berry+Tiramisu.jpg" height="510" width="640" /></a></div>
<span lang="EN-US" style="font-family: Arial;"><br /></span>
<span lang="EN-US" style="font-family: Arial;">I’ve had this
recipe for a very long time. It came from the now-defunct Hotel du Vin (south
of Auckland) with no chef name attributed to it. I’ve looked at it on occasion
but thought it may be too time consuming or difficult. It isn’t really. In fact
it’s a very simple process that just needs some time for the layers to chill or
set. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">I picked it for
Christmas dessert. It looked sensational and showcased summer's lovely fresh berries.<span style="mso-spacerun: yes;"> </span>It gives a nod to trifle but with more
elegance.<span style="mso-spacerun: yes;"> </span>I liked the individual
portions - just the right size and no temptation to over-indulge. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">I started making
it on Christmas Eve then wondered if the sponge base would be soggy the next
day. Thankfully it was fine and even tasted good the following day when we
shared the last one. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Bill kindly made
the individual moulds for me (personal mould-maker) and they worked a treat.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">I could have
added some embellishments such as a swipe of lemon curd or fresh raspberries
dotted on the plate but it was just perfect as it was.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: Arial;"><br /></span>
<span lang="EN-US" style="font-family: Arial;">As another year draws to a close I am pleased to still be writing on this blog, perhaps not as often as I would like but that too is fine as I want to continue to enjoy baking, cooking and writing about it without every having to see it as a chore. </span><br />
<span lang="EN-US" style="font-family: Arial;"><br /></span>
<span lang="EN-US" style="font-family: Arial;">Thank you for reading and for all your comments. Have a very good new year x</span></div>
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<h2>
<span lang="EN-US" style="font-family: Arial;">Summer Berry Tiramisu</span></h2>
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<span lang="EN-US" style="font-family: Arial;">Serves 6<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">You will need 6
ring moulds (without a base) 4cm high and 6cm in diameter (mine were 7cm in
diameter)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1 store-bought
plain sponge<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1 cup mascarpone<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1 cup icing
sugar, sifted<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">¼ cup Limoncello <i style="mso-bidi-font-style: normal;">(the original recipe used Kahlua but I
preferred the more summery taste of lemons)<o:p></o:p></i></span></div>
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<span lang="EN-US" style="font-family: Arial;">¼ cup cream
(whipped lightly)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1 punnet
blueberries<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1 punnet
strawberries, hulled & quartered<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1 cup raspberry
puree*<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">1 tsp gelatine<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Arial;">*For the raspberry puree I used defrosted frozen
raspberries (with a few fresh ones thrown in) blended or mashed and then put
through a sieve to remove the seeds. This makes a clear raspberry puree.<span style="mso-spacerun: yes;"> </span>Sadly I can’t remember how many raspberries I
used to make a full cup of puree as I just kept doing more until I got the
right amount.<o:p></o:p></span></i></div>
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<span lang="EN-US" style="font-family: Arial;">Using one of the
ring moulds, cut three circles from the sponge then carefully cut them in half
horizontally so you have six circles of sponge in total. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Grease the inside
of the ring moulds lightly. Place on a small tray that can hold the six moulds.
<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Place the six
sponge bases in the base of each ring mould. Using half of the Limoncello (1/8
cup), drizzle evenly over the sponge bases. Place in fridge whilst you make the
next layer.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">In a bowl,
lightly mix the mascarpone, icing sugar, cream and remainder of
Limoncello.<span style="mso-spacerun: yes;"> </span>Spread evenly over the
sponge bases and level the tops with a palette knife. Ensure there is enough
space (about 1cm) at the top of each mould for the last layer of fruit and
jelly. Return to the fridge for at least 3 hours until set. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Place the berries
decoratively on top of the custard. Return to fridge.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Dissolve the
gelatine in water as per instructions on pack using enough gelatine powder or
sheets to set 250ml of raspberry puree. I used powdered gelatine as I did not
have sheets.<span style="mso-spacerun: yes;"> </span>This is my method: Pour 85ml
of hot water into a small bowl and whisk in 2 teaspoons of gelatine powder
until fully dissolved and no dry bits left. Gently warm the raspberry puree in
a saucepan over low heat. Add gelatine/water and mix until completely dissolved.<span style="mso-spacerun: yes;"> </span>Set aside to cool.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Cover the tops of
the tiramisu moulds evenly with raspberry puree jelly. Refrigerate for an hour
or until set.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial;">Remove from
fridge about half an hour before serving.<span style="mso-spacerun: yes;">
</span>The desserts should slip fairly easily from the moulds onto individual plates.<o:p></o:p></span></div>
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Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com2tag:blogger.com,1999:blog-7917787189864756247.post-2411540059128965652014-12-07T17:53:00.000+13:002014-12-07T17:53:16.658+13:00Homemade Mince & Cheese Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbZXzDVN9K8vAfFalS4oEr7MnNDcJgG9WyrBXxp22rMyfD16wByRShr1pLoXXQ6uYEEfi75feVyTLwsWodgYWlIjACWAO7mbpXIjUzaktz9BEbt9wDMxvO_X0H0WG1cIGQoPLN5SQyfw/s1600/DSCF4630+Mince+Pies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbZXzDVN9K8vAfFalS4oEr7MnNDcJgG9WyrBXxp22rMyfD16wByRShr1pLoXXQ6uYEEfi75feVyTLwsWodgYWlIjACWAO7mbpXIjUzaktz9BEbt9wDMxvO_X0H0WG1cIGQoPLN5SQyfw/s1600/DSCF4630+Mince+Pies.jpg" height="426" width="640" /></a></div>
<br />
It was Nigel Slater who said <i>A pie teases us, with only a hint of what is to come under its golden crust. </i>And there is the dilemma. What <i>is</i> inside the pie? I am like the fair weather sailor, only venturing on board if a calm, sunny day bids. It's the same with pies. I want to know what I'm getting before I embark on the tasting.<br />
<br />
The easiest remedy then is to make my own so I know exactly what lurks under the golden crust. So I did. I even went as far as making my own puff pastry which was not my initial intent but I am so glad I did. If you're not in a rush, give it a go. It is at once therapeutic and satisfying (more so when it turns out fine). <br />
<br />
When I made this some weeks ago it seemed appropriate for the weather, at times tempting with hints of summer, then blowing cold and rainy. I opted to stay in the kitchen, keeping warm. For most of the day I baked - Afghan biscuits first (see previous post), then this pie (well, there were three individual ones actually). In the process I attempted to improve my flour dusting and rolling pin techniques so that with one expert flick of the hand the board would be evenly and finely dusted and a few rolls of the pin and the pastry would be straight and even. Ah well, that was the idea but I have a long way to go... <br />
<br />
<br />
<h2>
Individual Mince & Cheese Pies</h2>
<h4>
<span style="font-weight: normal;"><i>There's a lot of chilling and resting so make sure you read the recipe through and allow plenty of time.</i></span></h4>
<div>
<span style="font-weight: normal;"><i><br /></i></span></div>
<h4>
Homemade rough puff pastry <i>(or use shop-bought)</i></h4>
<i>makes about 3-4 pies depending on your individual tin size</i><br />
<i><br /></i>
250g high grade plain flour<br />
1 tsp salt<br />
250g butter, at room temperature<br />
approx 150ml cold water<br />
<br />
Sift the flour and salt into a large bowl. Roughly chop the butter into small chunks and rub loosely but not completely into the flour - you should still be able to see bits of butter.<br />
<br />
Make a well in the bowl and pour in about two-thirds of the cold water. Mix until you have a firm dough. Cover with cling film, transfer to the fridge for 20 minutes.<br />
<br />
Place the dough on a lightly floured board. Knead gently and shape into a rectangle. Roll in one direction only, keeping the edges straight, until the rectangle is about 20 x 50 cm. You should still be able to see butter streaks in the pastry. From the long end, fold the pastry into three (fold the top third down to the centre, then the bottom third up and over that). Cover with cling film and chill for 20 minutes. Repeat the rolling out, folding and chilling 3 times. Each time you roll, give the dough a quarter turn and roll out to the same size as before. Chill before using in the main recipe.<br />
<br />
<h4>
Filling</h4>
1 tbsp olive oil<br />
1 tbsp butter<br />
1 onion, finely chopped<br />
2 cloves garlic, crushed<br />
500g lean beef mince<br />
20g (2 tbsp) plain flour<br />
1 beef stock cube mixed in 3/4 cup hot water<br />
2 tbsp tomato paste<br />
1/2 tbsp Lea & Perrins Worcestershire sauce<br />
1 tsp balsamic vinegar<br />
1/2 tsp each each of dried basil and oregano<br />
salt & pepper to taste<br />
1 tbsp fresh thyme leaves<br />
200g Tasty (strong cheddar) cheese, grated<br />
1 egg (for egg wash) + 2 tbsp water<br />
<br />
Heat the oil and butter in a frying pan and saute the onion and garlic gently for about 5 minutes until onion is translucent. Add the mince and cook until well browned, using a fork to break down any lumps. Stir in the flour and cook for about a minute. Add the beef stock and bring to the boil. Add the tomato paste, Lea & Perrins, balsamic vinegar, dried herbs and salt and pepper. Lower the heat and simmer gently for about 15-20 minutes. Turn off the heat. Stir in the fresh thyme leaves and leave to cool.<br />
<br />
When you are ready to assemble and eat, roll out the pastry to approximately 4mm thick and cut to the size of the tin(s) you are using. You will need pastry to cover the base of the tin and a pastry lid. I used Texan muffin trays which were perfect for single serve pies. I used a small saucer as a template circle for the base and smaller circles for the lid.<br />
<br />
Lightly grease the tins and line with the pastry base. Fill the pastry almost to the top with the mince mixture then add a small handful of the cheese.<br />
<br />
Brush the edge of the pastry with water and place the pastry lid on top. Seal the edges, trimming off any excess pastry. <br />
<br />
Whisk egg and 2 tbsp water together and brush over the pastry. Rest for 1 hour before baking. It was cold so I just left mine on the benchtop. If it's too hot in the kitchen, place them in the fridge to rest.<br />
<br />
Preheat oven to 220 degrees C. Bake for 25-30 minutes or until golden brown in colour. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool a little bit before eating.<br />
<br />
<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com2tag:blogger.com,1999:blog-7917787189864756247.post-81173193045403741422014-11-16T16:53:00.001+13:002014-11-16T16:53:45.905+13:00Afghan Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdtGGVAWhQOUE_F5ij7c62DSvYIHLmSKROTRyIjXzf2DHE3Fiuy06Ev2C9EYfUm8ezbydPVhP8-J5mInL_y_GWE0qCa9es49YZ-XDUv6uhehRkhP6xoevxEV5hRNxCReeprEF72LkCzI/s1600/DSCF4634+Afghans1+Edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdtGGVAWhQOUE_F5ij7c62DSvYIHLmSKROTRyIjXzf2DHE3Fiuy06Ev2C9EYfUm8ezbydPVhP8-J5mInL_y_GWE0qCa9es49YZ-XDUv6uhehRkhP6xoevxEV5hRNxCReeprEF72LkCzI/s1600/DSCF4634+Afghans1+Edited.jpg" height="426" width="640" /></a></div>
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I love these little Afghan biscuits with their rich, crunchy base and chocolate topping. They are a New Zealand favourite and I find it interesting that the longer I live here the less clear I am about what "belongs" to one country as opposed to another and it all becomes just baking without frontiers. If I've only been eating these since I arrived in NZ then I've certainly missed out and have a lot of catching up to do.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Traditionally these would be topped with a walnut half, but the batch I made were being shared with the nut allergy sufferer, so I topped half with pieces of coconut chips (shaved coconut). The coconut goes well with the chocolate and I think gives a complementary look to the more traditional biscuit. Perhaps I could start a new trend?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I'm a bit fussy about the cornflakes. They have to be crushed just right. Not too crumbly, not too large. For some reason I hate seeing whole flakes jutting out the biscuit but that's just me always trying to be perfect.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I had some leftover chocolate ganache so used that as topping (which I have to say was a particularly luxurious touch and very nice) but I've given the standard chocolate icing recipe below. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Makes about 16-18 biscuits depending on size.</span><br />
<h2>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></h2>
<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Afghan Biscuits</span></h2>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">200g butter, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">90g (1/2 cup) caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla essence</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">175g (1 1/4 cups) standard flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">35g (1/4 cup) good quality cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">55g (1 1/2 cups) cornflakes, <i>lightly</i> crushed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate icing</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups icing sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">60g butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp boiling water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cocoa</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Walnut halves or coconut chips to decorate.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180 degrees Celsius. </span><span style="font-family: Arial, Helvetica, sans-serif;">Grease or line a baking tray with baking paper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a cake mixer, beat the butter, sugar and vanilla until light and creamy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Sift in the flour and cocoa and combine thoroughly. Stir in the cornflakes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Place large tablespoonfuls onto the baking tray (I use a <i>mini</i> ice-cream scoop) and press each biscuit lightly with a fork to flatten slightly.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 15-20 minutes. Transfer to a wire rack to cool completely before icing. </span><br />
<h4>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></h4>
<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Icing</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif;">In a cake mixer, beat the icing sugar, butter and sifted cocoa together until smooth and ice the biscuits when they are cold. D</span><span style="font-family: Arial, Helvetica, sans-serif;">ecorate with a halved walnut or a couple of coconut chips.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com3tag:blogger.com,1999:blog-7917787189864756247.post-10384010469220814402014-11-02T20:01:00.000+13:002014-11-02T20:01:16.246+13:00Sweet New Zealand<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4_q7rp38k8JvNWXq5HDk9H-ZkJ3sIsObrlZgIxiT7wzLcykkXw3oJYHaWqy7Pa8p2LkeBARtB-G0d3It5Mj5yDovwagrflEfrYCU6iDABMB9Ruez5ZA1xbwv-zvQxhXNBbkURHZUQfA/s1600/posterf32576529a806eb339924191f5557132f28d6fa9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4_q7rp38k8JvNWXq5HDk9H-ZkJ3sIsObrlZgIxiT7wzLcykkXw3oJYHaWqy7Pa8p2LkeBARtB-G0d3It5Mj5yDovwagrflEfrYCU6iDABMB9Ruez5ZA1xbwv-zvQxhXNBbkURHZUQfA/s1600/posterf32576529a806eb339924191f5557132f28d6fa9.jpg" height="320" width="256" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You may have expected a nod to Halloween from some of this month’s <a href="http://alessandrazecchini.blogspot.co.nz/p/sweet-new-zealand.html" target="_blank">Sweet New Zealand</a> entries, but surprisingly there was none. To be honest, I hadn’t given much thought to it myself relying on a long driveway in the middle of the countryside as a deterrent to any trick or treaters (I had no sweets or lollies for them, you see). My assumptions were correct and no witches, warlocks or ghosts crossed my path – at least not whilst I was awake...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Whilst they may not have run with the scary theme, our New Zealand food bloggers did a magic job conjuring up their own potions and spells for October’s <a href="http://alessandrazecchini.blogspot.co.nz/p/sweet-new-zealand.html" target="_blank">Sweet New Zealand</a> and in no particular order, here they are.<br /><br />First out the cauldron was the serene Sue from <a href="http://couscous-consciousness.blogspot.co.nz/" target="_blank">Couscous & Consciousness </a>with an <a href="http://couscous-consciousness.blogspot.co.nz/2014/10/apricot-date-pistachio-loaf.html">Apricot, Date & Pistachio Loaf</a>. I am always up for a fruit loaf and Sue says this delicious loaf full of dried fruit, seeds and nuts was so good she can’t wait to make it again. I can’t wait to try it, Sue.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtPtnOpf1aOTwHCKdjlv0byWWO-jITfjuv-4uJVsG7vzgJxFrL3iXeZJxgehYs0wgymfV3E20vX0fDMknCNcNCIJXd73RLf05wjD4QzGeYZp36EE0YyOj719TT4qGUXgq6xHgiNROjbE/s1600/Apricot,+Date+&+Pistachio+Loaf+1+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtPtnOpf1aOTwHCKdjlv0byWWO-jITfjuv-4uJVsG7vzgJxFrL3iXeZJxgehYs0wgymfV3E20vX0fDMknCNcNCIJXd73RLf05wjD4QzGeYZp36EE0YyOj719TT4qGUXgq6xHgiNROjbE/s1600/Apricot,+Date+&+Pistachio+Loaf+1+(1).jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sue's Apricot, Date & Pistachio Loaf from Couscous and Consciousness</td></tr>
</tbody></table>
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<span style="font-family: Arial, Helvetica, sans-serif;">Not one to rest on her laurels, Sue was back in the kitchen to whip up a second entry for Sweet New Zealand and I, for one, am eagerly awaiting apricot season as this <a href="http://couscous-consciousness.blogspot.co.nz/2014/10/roasted-apricot-frozen-yoghurt.html">Roasted Apricot Frozen Yoghurt </a>sounds mouth-wateringly good. If, like Sue, you have a supply of frozen apricots in your freezer (why didn’t I think of that?), then what are you waiting for? Try it now – the sun is out as I speak.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSC0waa_Xf1Due7nZ87Tgu0uw-2pnk9rsaGe0WVP7hz7CtGbxShktbTas2YrVjLR9TwHnCl5sj88RM6gS_xOZKxqVy3qtqGuphFY16aKeKqWGPJTbd997O0s-yfWK_f0Qi2NwBvbofEF0/s1600/Roasted+Apricot+Frozen+Yoghurt+-Sue+C+C.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSC0waa_Xf1Due7nZ87Tgu0uw-2pnk9rsaGe0WVP7hz7CtGbxShktbTas2YrVjLR9TwHnCl5sj88RM6gS_xOZKxqVy3qtqGuphFY16aKeKqWGPJTbd997O0s-yfWK_f0Qi2NwBvbofEF0/s1600/Roasted+Apricot+Frozen+Yoghurt+-Sue+C+C.jpg" height="502" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Another delicious entry from Sue at Couscous and Consciousness - Roasted Apricot Frozen Yoghurt</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />Next up is Genie from a super little blog called <a href="http://bunnyeatsdesign.com/" target="_blank">Bunny Eats Design</a>. Genie celebrated National Nut Day on 21st October (which along with Halloween also bypassed me) with these <a href="http://bunnyeatsdesign.com/2014/10/21/sugar-and-spice-candied-nuts/">Sugar and Spice Candied Nuts</a>. I love taking little bowls of snacks such as these to book club – especially when you’ve made them yourself.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you love lemons as I do, then you will probably like lemon curd (and all its amazing possibilities). You’ll be glad then that Amanda from <a href="http://www.moveloveeat.com/" target="_blank">Move Love Eat</a> has created a <a href="http://www.moveloveeat.com/2014/10/03/healthier-lemon-curd-recipe/" target="_blank">Healthier Lemon Curd</a> that is also gluten free and paleo friendly! Lots of ticks there. It must be good - Amanda has been making triple batches to keep up with the demand.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">A healthier Lemon Curd from Move Love Eat</td></tr>
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<span lang="EN-US"><o:p><span style="font-family: Arial, Helvetica, sans-serif;">If you’re looking for a moist cake that’s a bit sweet and a bit spicy, look no further than this <a href="http://bakeclub.yolasite.com/index/sticky-prune-cake">Sticky Prune Cake</a> from Frances at <a href="http://bakeclub.yolasite.com/" target="_blank">Bake Club</a>. Just the thing to have with a cup of tea.</span></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Sticky Prune Cake - courtesy of Frances at Bake Club</td></tr>
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<span lang="EN-US"><o:p><span style="font-family: Arial, Helvetica, sans-serif;">Doing things a little differently is <a href="http://alessandrazecchini.blogspot.co.nz/p/sweet-new-zealand.html" target="_blank">Sweet New Zealand</a> founder, <a href="http://alessandrazecchini.blogspot.co.nz/" target="_blank">Alessandra</a>. Whilst in Japan she developed her very own <a href="http://alessandrazecchini.blogspot.co.nz/2014/10/tiramisu-di-alessandra.html" target="_blank">Tiramisu di Alessandra</a>. (She’s Italian, so if anyone can mess around with an Italian dessert, she can.) Hers is made with cream, instead of mascarpone. The topping is Italian ground coffee, not cocoa and she finds a good quality whisky makes all the difference. Well of course it does. Salute! </span></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Tiramisu di Alessandra - from Sweet NZ founder, Alessandra Zecchini</td></tr>
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<span lang="EN-US"><o:p><span style="font-family: Arial, Helvetica, sans-serif;">My own entry is this <a href="http://eatetc-lesley.blogspot.co.nz/2014/10/citrus-almond-cake-with-yoghurt-drizzle.html" target="_blank">Citrus & Almond Cake with Yoghurt Drizzle</a>. </span></o:p></span><br />
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<span lang="EN-US"><o:p><span style="font-family: Arial, Helvetica, sans-serif;">That's it from Sweet New Zealand this month. Enjoy what is left of your weekend.</span></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Yours truly's Citrus & Almond Cake with Yoghurt Drizzle</td></tr>
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Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-7313173683929139582014-10-18T16:14:00.000+13:002014-10-18T16:14:24.003+13:00Citrus + Almond Cake with Yoghurt Drizzle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigl8fUaUE0DO4pgHScCVjuQkIRlOu-h0TFxQmnDHBSmKo3-Rnu_Ql6Do4aA323Uk4yWqZNxw7BqlNmwZzZh09RtQw_YYuWniVrnte-uYLCp6Mx6EocFtHjsXYe7y4iBZkef0HE4tezVM/s1600/IMG_1364+Orange+++Almond+Cake+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigl8fUaUE0DO4pgHScCVjuQkIRlOu-h0TFxQmnDHBSmKo3-Rnu_Ql6Do4aA323Uk4yWqZNxw7BqlNmwZzZh09RtQw_YYuWniVrnte-uYLCp6Mx6EocFtHjsXYe7y4iBZkef0HE4tezVM/s1600/IMG_1364+Orange+++Almond+Cake+edited.jpg" height="640" width="612" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I keep making these type of cakes and then forgetting which recipe I used or where I even got it from. This makes it frustrating when I'm trying to recall my favourite (and I know there is one!). Losing one's marbles was not the only calamity in the kitchen this morning. My attempt at making a yoghurt icing saw it start off creamy and end up runny - fail! So it transformed into a yoghurt drizzle. Ah well, in the end we still got to eat cake and sometimes that's all that matters, as Marie Antoinette was wont to point out (maybe?).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I was given a lovely homemade present of a jar of brandied kumquats (thank you, Penny) and used the last of them in this cake, making up the difference in quantity with some homegrown oranges. I am sure the liqueur in the kumquats adds greatly to the taste (hic). Now I get to keep the leftover liquid for six months until it has reached a thick, sweet syrup - can't wait to try it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Before you start this recipe, bear in mind you will need to boil the oranges first and let them cool before you start baking.</span><br />
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Citrus & Almond Cake with Yoghurt Drizzle</h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Approx. 3 smallish oranges (375 grams)</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">6 eggs</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">225g sugar</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">250g ground almonds</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<br /><span style="font-family: Arial, Helvetica, sans-serif;">Place the whole oranges in a saucepan and cover with cold water. Bring to the boil then simmer for one hour. Drain and leave until cold.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Preheat the oven to 190 degrees C. Butter and line a 20cm cake tin.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Cut the cooked oranges in quarters and remove the pips. Place the whole fruits in a food processor with a metal blade and blitz until finely chopped. Add eggs and sugar and process until well combined. Finally add ground almonds and baking powder and pulse until just mixed.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Pour the mix into the cake tin and bake for 50-60 minutes or until a skewer inserted in the centre of the cake comes out clean. If the top of the cake starts to brown too much, cover loosely with tin foil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Remove from the oven and leave in the tin but place on a wire rack to cool.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Once cool, dust with icing sugar or a lemon glaze or the yoghurt drizzle below.</span><br />
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<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Yoghurt Drizzle</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Greek yoghurt</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">½ tsp vanilla extract</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">½ cup icing sugar, sifted</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">100g cream cheese</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Whisk (by hand or electric) the ingredients together until smooth. Keep refrigerated until required. Spoon or drizzle over the cake.<br /> </span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I decorated my cake with some edible flowers (well the pink one on the left may not be edible but the others are) and freeze-dried raspberry powder.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This will be my October entry for Sweet New Zealand which I am hosting <a href="http://eatetc-lesley.blogspot.co.nz/2014/10/sweet-new-zealand.html">here</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj7Az0IMXRboM-LoehTmQgxkodCqVW6qiGgcrwj3GkynoSExwmhuNuiV5xCI9unHTeR-X0V55VDj6BzyHWnhT-iFV2AGGM-OVXwvn_TpLybzp1sCQx-t5dlebRkmjBGMRIsgLQZ1itts/s1600/Sweet+NZ+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj7Az0IMXRboM-LoehTmQgxkodCqVW6qiGgcrwj3GkynoSExwmhuNuiV5xCI9unHTeR-X0V55VDj6BzyHWnhT-iFV2AGGM-OVXwvn_TpLybzp1sCQx-t5dlebRkmjBGMRIsgLQZ1itts/s1600/Sweet+NZ+logo.jpg" height="200" width="160" /></a></div>
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com2tag:blogger.com,1999:blog-7917787189864756247.post-29774528580997550592014-10-08T11:45:00.000+13:002014-10-08T11:45:33.867+13:00Sweet New Zealand<div class="separator" style="clear: both; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj7Az0IMXRboM-LoehTmQgxkodCqVW6qiGgcrwj3GkynoSExwmhuNuiV5xCI9unHTeR-X0V55VDj6BzyHWnhT-iFV2AGGM-OVXwvn_TpLybzp1sCQx-t5dlebRkmjBGMRIsgLQZ1itts/s1600/Sweet+NZ+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj7Az0IMXRboM-LoehTmQgxkodCqVW6qiGgcrwj3GkynoSExwmhuNuiV5xCI9unHTeR-X0V55VDj6BzyHWnhT-iFV2AGGM-OVXwvn_TpLybzp1sCQx-t5dlebRkmjBGMRIsgLQZ1itts/s1600/Sweet+NZ+logo.jpg" height="200" width="160" /></a></div>
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<span style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">This month, it's my turn to host <a href="http://alessandrazecchini.blogspot.co.nz/p/sweet-new-zealand.html" target="_blank"><i>Sweet New Zealand</i></a>. So, I am on the lookout for sweet recipes from our NZ food blogging community. You can be a New Zealander living here or overseas. You can be from overseas and living in New Zealand. Just give me something sweet, please. Take it away - I am looking forward to seeing what you come up with.</span></div>
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<span style="color: #45818e; font-family: Arial, Helvetica, sans-serif;"><b><span lang="EN-US">Rules</span></b></span></div>
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<span style="color: #45818e; font-family: Arial, Helvetica, sans-serif;"><i><span lang="EN-US">Sweet New Zealand</span></i><span lang="EN-US"> is open to all food bloggers living in New Zealand (even if you are not a New Zealander), as well as all Kiwi food bloggers who live overseas.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">You can enter with anything <i>sweet - </i>cakes, cookies, desserts, or even drinks. <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">You can submit as many entries as you like and they don't have to be <i>new</i> blog posts. <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">Your entry must contain the phrase <i>Sweet New Zealand</i> and have the <i>Sweet New Zealand</i> badge (you can copy and save the one on this page).<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">Your entry must link to the host (me!) and to this post. If you're submitting an old post remember to update it with the phrase, badge and links.<o:p></o:p></span></div>
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<b style="line-height: 33.3333320617676px;"><span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">Enter now</span></b></div>
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<span style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">Email your entries to me at <i>flatwhite233(at)xtra(dot)co(dot)nz</i> by 30 October, with the following:</span><br />
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">Your name<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">Your blog name<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">A link to your blog<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">A link to the blog post you're entering<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">A photo from the post<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">The name of the recipe and a brief description</span><br />
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<span style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">Sweet New Zealand - September</span></h4>
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<span style="color: #45818e; font-family: Arial, Helvetica, sans-serif;">Here's a link to last month's <i>Sweet New Zealand</i> round up at <a href="http://mummydoit.co.nz/2014/09/01/sweet-new-zealand-september/" target="_blank"><i>Mummy Do It</i></a></span><br />
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Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1tag:blogger.com,1999:blog-7917787189864756247.post-83092274042135635462014-10-03T11:12:00.000+13:002014-10-03T11:12:19.856+13:00Asparagus Tarts<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpJO16pS2sXHZ4w7c51GX4lpTC2XaqouVh4oBxnTg_cDMOFyiUq6n-DfDMGlb-CBa_enT7PXBFEwfuDObln03cmybeBOMTbU2zNnymYXWdcu0AZZSgq9J5pVlioLkVQu1xbUvRI3fCBo/s1600/P1050037+Asparagus+Tart+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpJO16pS2sXHZ4w7c51GX4lpTC2XaqouVh4oBxnTg_cDMOFyiUq6n-DfDMGlb-CBa_enT7PXBFEwfuDObln03cmybeBOMTbU2zNnymYXWdcu0AZZSgq9J5pVlioLkVQu1xbUvRI3fCBo/s1600/P1050037+Asparagus+Tart+edited.jpg" height="536" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">If it's Spring (in New Zealand anyway), it must be asparagus season. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Being a semi-reluctant vegetable eater, I like my vegetables adorned with extras (think cauliflower in a cheese sauce), so I usually roast asparagus with olive oil, garlic and lemon zest (see below). Taking this embellishment a (big) step further, I'm delighted to say they taste just wonderful in this creamy filling wrapped in a rich pastry.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">These tarts are ideal for lunch (or a simple supper dish). </span><span style="font-family: Arial, Helvetica, sans-serif;">Serve with a lightly dressed salad of bitter greens such as rocket, red leaf lettuce, watercress, radicchio and endive, for contrast.</span><br />
<br />
<h2>
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Asparagus Tarts</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></h2>
<h4>
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Pastry</span></span></h4>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">350g plain flour<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">½ tsp salt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">200g butter<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">4-5 tbsp cold water<o:p></o:p></span></span></div>
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<br /></div>
<h4>
<span lang="EN-US"><o:p><span style="font-family: Arial, Helvetica, sans-serif;">Filling</span></o:p></span></h4>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">1 bunch cooked asparagus*<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">300ml single cream<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">2 egg yolks<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">sea salt & ground pepper<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">pinch nutmeg or freshly grated nutmeg<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><o:p><span style="font-family: Arial, Helvetica, sans-serif;">* <i>For extra flavour, I roast mine in the oven with a drizzle of olive oil, crushed garlic and lemon zest for 12-15 minutes but you can boil the spears lightly in salted water until tender.</i></span></o:p></span></div>
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<span lang="EN-US"><o:p><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 200 degrees C.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Sift the flour and salt into a mixing bowl. Add 175g of
the butter and rub it into the flour with your fingertips.<span style="mso-spacerun: yes;"> </span>Add the water and bind to a dough.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Roll the dough out on to a lightly floured
board and cut to the size of your tart tins. I used four mini tart tins with a base diameter of 8.5cm and a top diameter of 11.5cm. </span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Line the base of the tins with a circle of baking paper (I do this even though I use non-stick tins - just in case!). Using a fork, prick the base of each tart then place the tart tins on a baking tray and bake in the oven for 15-20 minutes until golden brown. Remove the tray with the tart tins from the oven while you prepare the filling. </span></span><span style="font-family: Arial, Helvetica, sans-serif;">Turn the oven down to 180 degrees C. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut the asparagus to fit and divide between the tins.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Whisk
the cream and egg yolks together and season with salt, pepper and nutmeg.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Pour the mix carefully and evenly amongst the tins. Depending on the size of your tins, you may have some left over.</span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Return the tarts to the oven and bake for 15
minutes until filling has set.<span style="mso-spacerun: yes;"> </span>The filling should be just set and no more.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">Serve with a lightly dressed salad of bitter greens.</span></span></div>
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<br />Lesleyhttp://www.blogger.com/profile/10772942861351105151noreply@blogger.com1