tag:blogger.com,1999:blog-66935763634691759742024-02-08T05:39:24.789+11:00FoodPointWeekly recipes and tips from a wide range of cooking styles. Something for everyone! For ease of searching, hit the 'Find' button in your browser (or use Ctrl + F) and type in what you're looking for (e.g. typing 'Profiterole' should take you to that recipe, typing 'Advanced' will let you skim through recipes in that category, typing 'Baking' or 'Desserts' will let you skim through recipes in that subcategory). If the desired entry doesn't show up right away, hit the 'Next' button until it does.Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-6693576363469175974.post-48924254880912448142017-03-10T04:30:00.000+11:002017-03-10T04:30:05.486+11:00<h2>
<span style="font-family: Verdana, sans-serif;">6.05 Poached Pears w/ Yogurt Syllabub - Baking & Desserts - Low-Fuss</span></h2>
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<span style="font-family: Verdana, sans-serif;">The main problem with a season like this is trying to include sweet recipes that are still considered light. As a result I've had to be a bit inventive using fruit, and this week is obviously no exception. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Usually pears would be poached in a sugar and wine syrup, however my version found a lighter and less complicated way: just use fruit juice instead! As a result, this dessert has almost half the calories of the regular dish (depending on how you serve it, of course).</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Recipe makes 4 serves</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>337 calories (1410 kilojoules) per serve</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>10.8 grams of fat per serve</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For those of you wondering, syllabub is a type of English dessert made by mixing sweetened cream with an acid such as lemon juice. As usual, I won't make any claims that this version is at all traditional.</span><br />
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<h3>
<span style="font-family: Verdana, sans-serif;">PART A - POACHED PEARS</span></h3>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">4 large pears</span><br />
<span style="font-family: Verdana, sans-serif;">600ml apple & blackcurrant juice</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla paste/extract/essence</span><br />
<span style="font-family: Verdana, sans-serif;">1 cinnamon stick</span><br />
<span style="font-family: Verdana, sans-serif;">2 star anise</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This recipe should work with basically any variety of pear - assuming they're ripe enough - but feel free to use one that poaches well.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I chose apple & blackcurrant juice as it has a nice balance of sweet and tart flavour, plus it imparts some colour while the pears poach. Other possibilities could include pomegranate or cranberry juice.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Peel the pears. (Seems fairly straightforward so far, right?)</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Slice the pears in half lengthways, then remove the cores. (<b>TIP:</b> Use a melon-baller for this.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLOuzdysxrMSDNAgvJ48BPrMNrp2Yd3bMsPkE531xBOocg6M-7TXEbhokEy-9hxNddQEscOVvPGNLbJOi8a_QVCdcOQflHTG2dW05fNmx8R5L5EwnNgEboGzsse6jdEzvddZo-bfxGFxS/s1600/FL0502.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLOuzdysxrMSDNAgvJ48BPrMNrp2Yd3bMsPkE531xBOocg6M-7TXEbhokEy-9hxNddQEscOVvPGNLbJOi8a_QVCdcOQflHTG2dW05fNmx8R5L5EwnNgEboGzsse6jdEzvddZo-bfxGFxS/s400/FL0502.png" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">3. Pour the juice into a large pan. Add the vanilla, cinnamon and star anise, stir together then place over a medium heat.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Once the juice is simmering, place the pears cut-side down into the pan. Allow to poach for approx. 25 minutes, occasionally spooning some of the juice over the tops of the pears.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Turn the pears over and poach for a further 10 minutes or until the juice has evaporated down to a syrup.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Place the pears and syrup into a bowl, cover, and place aside until serving. (<b>NOTE:</b> These can be served cold or warm and can be stored in the fridge for a few days until needed.)</span><br />
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<h3>
<span style="font-family: Verdana, sans-serif;">PART B - YOGURT SYLLABUB</span></h3>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup low-fat greek yogurt</span><br />
<span style="font-family: Verdana, sans-serif;">100g extra thick cream</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp honey</span><br />
<span style="font-family: Verdana, sans-serif;">Zest of 1/2 orange</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">The yogurt provides the required acidity as well as some creaminess.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">By extra thick cream I mean it should be thick enough to dollop, basically the same consistency as sour cream.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Place all ingredients into a bowl.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g1DoHftE_zTBah1jL1lpVzSWQ_QAaDHGYBkKV2lY06qfmHGOlEJMltGVzrS4STHjfrgOXMWycyDroaUqkYzme47kh4wQW4Mhy6WQmXgTvTUqAIv8t-kwAHeGtv3ttQYo1zIxPm6nxdas/s1600/FL0505.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g1DoHftE_zTBah1jL1lpVzSWQ_QAaDHGYBkKV2lY06qfmHGOlEJMltGVzrS4STHjfrgOXMWycyDroaUqkYzme47kh4wQW4Mhy6WQmXgTvTUqAIv8t-kwAHeGtv3ttQYo1zIxPm6nxdas/s400/FL0505.png" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">2. Mix together until combined.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Serve with the poached pears (or whatever).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTyPRCmLaZmF5wwIM27BNJj3skseQyf1s3SqGlXxksb69NojJGu83pCc7TAlf9xa3_nrn9GZBzbVlTxK2vPajMxmcxl6lJVvqz4t58UPZbR0G33PSh_VpNuVrYCA2pM12IiZxoE8avlKW/s1600/FL0506.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTyPRCmLaZmF5wwIM27BNJj3skseQyf1s3SqGlXxksb69NojJGu83pCc7TAlf9xa3_nrn9GZBzbVlTxK2vPajMxmcxl6lJVvqz4t58UPZbR0G33PSh_VpNuVrYCA2pM12IiZxoE8avlKW/s400/FL0506.png" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Serves 4.</span><br />
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<span style="font-family: Verdana, sans-serif;">A video of these recipes is also available at <a href="https://youtu.be/NLo986QsD3Y">https://youtu.be/NLo986QsD3Y</a></span><span style="font-family: Verdana, sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-13836797113037739522017-03-02T04:30:00.000+11:002017-03-02T04:30:14.542+11:00<h2>
<span style="font-family: Verdana, sans-serif;">6.04 Zucchini Pasta w/ Fetta & Walnuts - Rice & Pasta - Low-Fuss</span></h2>
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<span style="font-family: Verdana, sans-serif;">Okay, so this is a cheat - it's not actually pasta. This recipe uses shredded zucchini as a substitute which cuts out a large amount of calories and fat, but I've thrown in enough different flavours to make up for the deception.</span><br />
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<span style="font-family: Verdana, sans-serif;">An important thing to note is that to make this dish you will preferably have a spiralizer. If you're not familiar which this particular tool, I suggest you Google it and get one as soon as possible because they're fairly useful (and strangely fun to use).</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Recipe makes 2 serves</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>441 calories (1845 kilojoules) per serve</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>31.1 grams of fat per serve</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I did consider listing this recipe as making 3 serves, but let's face it; no matter how much you dress it up, this dish is essentially a glorified warm salad, and dividing it into 3 may just leave everyone hungry.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">3 large zucchini</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup walnuts, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">100g reduced fat fetta cheese, crumbled</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp fresh mint, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tbsp extra virgin olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">Zest and juice of 1/2 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">Salt & pepper</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">When I say "large zucchini", I mean around 25cm long and 5cm diameter at the thickest point. If you can only get smaller ones, then adjust as necessary.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Don't be turned off by the mint, it's not really a huge amount and it really helps to balance the flavours. If you absolutely can't stand it, just replace it with oregano, parsley or basil.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Shred your zucchini into long threads using a spiralizer. (If you don't have one, as a backup you could use a vegetable peeler or mandolin to slice the zucchini into thin ribbons - although this will take longer and you may not get the ideal result.)</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Place the oil and garlic into a cold frypan and stir to distribute around the pan evenly, then place the pan over medium-high heat. (This will allow the garlic to infuse the oil more.)</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Once the garlic starts to sizzle, add in the zucchini threads along with a generous pinch of salt and stirfry for approx. 5 minutes or until it softens to the texture of cooked pasta.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1r8LtaqeR1-JxjfrOCfTW8B7UKL7xuhx5fgmwGkfwabEOKPhdz8Qpl2lR6eEojMRhG-YNbvGKUnleygnwlfRlABLkNf1WHXL4i641dIkY3zPwi5UdGnmZdBTkrpuWH4Jo8g3gTkRdR7j/s1600/FL0402.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1r8LtaqeR1-JxjfrOCfTW8B7UKL7xuhx5fgmwGkfwabEOKPhdz8Qpl2lR6eEojMRhG-YNbvGKUnleygnwlfRlABLkNf1WHXL4i641dIkY3zPwi5UdGnmZdBTkrpuWH4Jo8g3gTkRdR7j/s400/FL0402.png" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">4. Add in the walnuts and fry for a further minute or so before stirring in the lemon (zest and juice) and mint.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Remove from the heat and stir in the fetta along with a generous pinch of salt and pepper.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Serve!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serves 2-3, or can also be used as a side dish if preferred.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">A video of this recipe is also available at <a href="https://youtu.be/Ub-umbLkT-E">https://youtu.be/Ub-umbLkT-E</a></span><span style="font-family: Verdana, sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-27148808370761013492017-02-21T04:00:00.000+11:002017-02-21T04:00:11.587+11:00<h2>
<span style="font-family: "verdana" , sans-serif;">6.03 Baked Figs w/ Ricotta & Cinnamon - Baking & Desserts - Low-Fuss</span></h2>
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<span style="font-family: "verdana" , sans-serif;">This simple little 4 ingredient recipe can be either a breakfast, a dessert, or a light snack. Because this is the "healthy" season, in order to have some sweet recipes I've had to explore using fruit in a way that I wouldn't usually do.</span><br />
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<span style="font-family: "verdana" , sans-serif;">For instance, I'd never tried a fresh fig before testing this dish out; just the dried ones (which sometimes aren't particularly good). If you're in the same boat, let me assure you - fresh figs are great! I had to struggle not to do too many "taste tests" for this one. Not that there's anything wrong with that...</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Recipe makes 6 serves</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b>106 calories (444 kilojoules) per serve</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b>1.4 grams of fat per serve</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">6 serves may seem like a stretch, but part of eating healthier is portion control. That being said, if you doubled-up the serves, this is still not bad for you!</span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">6 fresh figs, rinsed and dried</span><br />
<span style="font-family: "verdana" , sans-serif;">150g reduced-fat ricotta cheese, slightly crumbled</span><br />
<span style="font-family: "verdana" , sans-serif;">1/3 cup agave syrup</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp ground cinnamon</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">The figs should be ripe, but not TOO ripe (otherwise they fall apart fairly easily).</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I would choose fresh ricotta over the pre-packaged stuff, not only because it TASTES fresher but because there tends to be a higher salt content in pre-packaged ricotta (most likely as a preservative). This extra salt can throw off the whole dish. Also, if you want to use full-fat ricotta, that's obviously not going to be as low in calories or fat as reduced-fat ricotta - but it should taste great!</span><br />
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<span style="font-family: "verdana" , sans-serif;">You can substitute the agave syrup for honey if it's easier. Agave syrup is only slightly lower in calories than honey, but I also find it works better as a syrup because it's runnier than honey plus it's not such a cloying sweetness.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Preheat oven to 200°C (390°F).</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. Slice the stalk off one of the figs. Cut down the fig almost to the bottom, then do this again so you have cut a cross.</span><br />
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<span style="font-family: "verdana" , sans-serif;">3. Open up the fig slightly, then place into a muffin tin. (This will keep the figs upright while baking.)</span><br />
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<span style="font-family: "verdana" , sans-serif;">4. Repeat Steps 2 and 3 until you have used all the figs.</span><br />
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<span style="font-family: "verdana" , sans-serif;">5. Mix together the agave syrup and cinnamon until combined.</span><br />
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<span style="font-family: "verdana" , sans-serif;">6. Drizzle approx. 1 tsp of the syrup over the top and inside each fig.</span><br />
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<span style="font-family: "verdana" , sans-serif;">7. Place the figs (in the muffin tray) into the oven and bake for 5-10 minutes. (Just long enough to soften them up and warm them through.)</span><br />
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<span style="font-family: "verdana" , sans-serif;">8. Transfer the figs to serving plates and place approx. 2 tbsp of ricotta inside each fig.</span><br />
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<span style="font-family: "verdana" , sans-serif;">9. Drizzle a further 2 tsp of syrup over the top of each fig, then serve. (Garnish with a sprig of mint if you want to make it look a bit more exciting.)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Serves 6 (or 3, or 2... or 1)</span><br />
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<span style="font-family: "verdana" , sans-serif;">A video of these recipes is also available at <a href="https://youtu.be/o-azCzbiHrk">https://youtu.be/o-azCzbiHrk</a></span><span style="font-family: "verdana" , sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-1228935663878215012017-02-14T05:00:00.000+11:002017-02-14T05:00:25.692+11:00<h2>
<span style="font-family: "verdana" , sans-serif;">6.02 Crispy-Skin Salmon w/ Warm Potato Salad - Seafood - Low-Fuss</span></h2>
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<span style="font-family: "verdana" , sans-serif;">Just in time for Valentine's Day, here's a quick and simple-to-prepare meal for 2! I would recommend it more as a lunch (because of the carbs again) but it's probably fine as a dinner as well. All up, it takes approx. 20-25 minutes from beginning to end.</span><br />
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<span style="font-family: "verdana" , sans-serif;">This recipe was actually based on fish & chips with tartare sauce - a guilty pleasure of mine. I've attempted to hit similar textural and flavour marks while keeping things as light as possible.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Recipe makes 2 serves</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b>498 calories (2084 kilojoules) per serve</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b>28.9 grams of fat per serve</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">While the calories and fat in this dish may seem excessive, it's important to remember that 1) the general recommended caloric intake is 2000 per day on average; 2) the general recommended fat intake is 65 grams per day on average; and 3) so long as you structure your meals appropriately for the rest of the day this is perfectly acceptable.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Besides, most of the calories and fat come from the salmon, and fish oil has several health benefits. There's more to eating better than cutting out fat altogether.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">2x salmon fillets (approx. 175g each), skin on</span><br />
<span style="font-family: "verdana" , sans-serif;">350g potato, peeled and diced</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup green beans, sliced</span><br />
<span style="font-family: "verdana" , sans-serif;">1/3 cup low-fat greek yogurt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tbsp capers</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tbsp olive oil</span><br />
<span style="font-family: "verdana" , sans-serif;">Dill (to taste)</span><br />
<span style="font-family: "verdana" , sans-serif;">Lemon wedges (to serve)</span><br />
<span style="font-family: "verdana" , sans-serif;">Salt & pepper</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Obviously if you don't get salmon with the skin on you can't have crispy skin. If you choose to go the skinless route this recipe should still give you a decent result regardless. If you can't get salmon, I'm sure trout is also sold as fillets with the skin on and shouldn't be very different as an alternative.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I'm not going to specify a particular type of potato, just use something that's good for boiling. To get the right amount you'll need 2-3 decent sized potatoes.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">As an alternative to green beans, you could also use sugar-snap peas, snow peas, or even just regular peas if you can find them fresh and out of the pod. I encourage you to adapt my recipes however you see fit.</span><br />
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<span style="font-family: "verdana" , sans-serif;">On the topic of alternatives, you can use full-fat greek yogurt if you're not overly concerned by what you're eating. Plain/natural yogurt should also be fine.</span><br />
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<span style="font-family: "verdana" , sans-serif;">As for the dill... well I'm not really a fan of it myself, with the exception of a few dishes (including this one). You don't need much anyway, just a few sprigs. Or feel free to swap it for something like tarragon or basil.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Place the potatoes into a pot, then cover with water from a recently boiled kettle (to save time). Place on a medium-high heat and boil for 15-20 minutes or until cooked (but not too soft)</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. Dran the potatoes and place into a bowl with the beans. Stir together and place aside to cool for 5-10 minutes while you continue with the recipe. (The heat from the potatoes should soften the beans a bit, but they'll basically still be raw and have some nice texture to them).</span><br />
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<span style="font-family: "verdana" , sans-serif;">3. In a bowl, mix the oil with a pinch of salt and pepper. Then, brush the skin side of each salmon fillet with a generous amount of seasoned oil.</span><br />
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<span style="font-family: "verdana" , sans-serif;">4. Place the fillets skin-side-down into a frypan over medium-high heat and allow to fry for 1 1/2 to 2 minutes, then brush the other side of the fillets with any leftover oil, flip them over and fry for a further 60-90 seconds.</span><br />
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<span style="font-family: "verdana" , sans-serif;">6. Flip the fillets onto one side and fry for 30-60 seconds before flipping onto the other side and cooking for another 30-60 seconds.</span><br />
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<span style="font-family: "verdana" , sans-serif;">7. Flip the fillets back on to the skin side for a final 30-60 seconds before removing from the heat and allowing to rest or a couple of minutes while you continue with the recipe. (Total cooking time for the salmon is 5-6 minutes, it will still be slightly pink in the centre which is the way salmon is usually served.)</span><br />
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<span style="font-family: "verdana" , sans-serif;">8. Into a food processor, place the yogurt, some dill (or whatever you decide to use), the capers, and a generous pinch of salt and pepper. Blend to your desired consistency (a.k.a. chunky or smooth). (<b>TIP:</b> If you don't have a food processor, just chop the capers and herbs by hand and mix with the yogurt, salt and pepper.)</span><br />
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<span style="font-family: "verdana" , sans-serif;">9. Pour the dressing over the slightly-cooled potatoes and beans and mix until everything is coated.</span><br />
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<span style="font-family: "verdana" , sans-serif;">10. Serve half of the potato salad with each salmon fillet and a wedge of lemon (for those that want it).</span><br />
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<span style="font-family: "verdana" , sans-serif;">Serves 2.</span><br />
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<span style="font-family: "verdana" , sans-serif;">A video of these recipes is also available at <a href="https://youtu.be/Y3PptSEeB5Y">https://youtu.be/Y3PptSEeB5Y</a></span><span style="font-family: "verdana" , sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-41138185421993330302017-02-07T04:30:00.000+11:002017-02-07T04:30:26.998+11:00<h2>
<span style="font-family: "verdana" , sans-serif;">6.01 Buckwheat Pancakes w/ Wildberry Syrup - Breakfast & Brunch - Low-Fuss</span></h2>
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<span style="font-family: "verdana" , sans-serif;">What better place to start the new season than with breakfast? I know some of you may be dubious as to how exactly this fits into a "healthy" season, but using the right ingredients it's actually not as bad as you'd think. Which brings me to the stats for this dish:</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Recipe makes 4 serves</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b>417 calories (1745 kilojoules) per serve</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b>7.75 grams of fat per serve</b></span><br />
<span style="font-family: "verdana" , sans-serif;">(*when made with Erythritol)</span><br />
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<span style="font-family: "verdana" , sans-serif;">See, not so bad, right? It's also worth adding that the recipe is completely gluten free with no added sugar. For those of you wondering about all the carbs, well, this is a breakfast dish. If you're going to have a carb-heavy meal it's best to do it at the beginning of the day so you have plenty of time to burn it off.</span><br />
<h3>
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">PART A - WILDBERRY SYRUP</span></h3>
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<span style="font-family: "verdana" , sans-serif;">So the "wildberry" part of the title may be a bit of a misnomer as I'm fairly sure almost none of the berries you buy commercially are actually wild-picked anymore, but everyone else says it, so...</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">200g mixed berries</span><br />
<span style="font-family: "verdana" , sans-serif;">3/4 cup maple flavoured syrup</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">You can use fresh or frozen berries - obviously fresh would be better - and whatever combination you prefer. I use equal parts raspberry (for tartness and colour), blackberry (for colour and texture) and blueberry (for sweetness).</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">While I'd usually go out of my way to use pure maple syrup in my food, in this case the maple flavoured syrup better suits the "healthy" idea, having a mind-boggling <u>SEVEN TIMES LESS</u> calories than pure maple syrup. While some people may have issues with the sweeteners used, you can't really argue with that statistic. It may vary from brand to brand, but if you're confused just have a quick look at the nutritional values on the bottle.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">1. Place the berries and syrup into a saucepan, stir together and place over a medium heat.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. Once it starts to simmer, let it bubble away for 5-10 minutes, stirring occasionally, until the berries begin to break down and release their juices.</span><br />
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<span style="font-family: "verdana" , sans-serif;">3. Turn off the heat and allow to cool for around 15 minutes before serving. (Because putting boiling syrups into your mouth is never a good idea, plus this gives you time to make the pancakes!)</span><br />
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<h3>
<span style="font-family: "verdana" , sans-serif;">PART B - BUCKWHEAT PANCAKES</span></h3>
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<span style="font-family: "verdana" , sans-serif;">As mentioned above, these are both gluten free and sugar free. It turns out that "buckwheat" is also a misnomer as it isn't a type of wheat at all! This recipe is just one big stack of contradictions... although they are tasty contradictions.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">1 1/2 cups buckwheat flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup quinoa flakes</span><br />
<span style="font-family: "verdana" , sans-serif;">1/3 cup natural sweetner (such as xylitol, stevia, erythritol, etc.)</span><br />
<span style="font-family: "verdana" , sans-serif;">400ml buttermilk</span><br />
<span style="font-family: "verdana" , sans-serif;">2 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp bicarbonate of soda</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp vanilla extract or paste</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tsp vegetable oil (for frying)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">The quinoa flakes are really just there to add a bit of body to the pancakes so you feel full. If you can't find them then you can replace this with the same amount of quick-oats instead, however this stops the recipe from being gluten free.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Most people are already familiar with stevia, but I've recently discovered xylitol and erythritol which are made from sugar alcohols - which are neither sugar NOR alcoholic, just to continue the theme I seem to have going here - and are therefore considered natural. Xylitol has around half the calories of sugar but erythritol, like stevia, has basically no calories at all (or at least very few). <u>If you're unsure about which to use, I suggest you do a bit of research to see the pros and cons of each.</u></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Method:</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1. Place the buckwheat, quinoa (or oats), sweetener, baking powder, bicarb and salt into a large jug (or a bowl with a pouring lip) and mix until evenly dispersed.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. In another jug, place the buttermilk, eggs and vanilla and whisk together until combined.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">3. Pour the buttermilk mixture into the buckwheat mixture and whisk until you have a fairly smooth batter. (There will be some lumpiness caused by the quinoa flakes or oats, but that's fine.)</span><br />
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<span style="font-family: "verdana" , sans-serif;">4. Heat a pan over medium-high heat, then add the cooking oil and use some kitchen towel to wipe it around the pan to make a thin coating.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">5. Pour out blobs of batter approx. 7cm (2.5 in) wide, taking care not to overcrowd the pan.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">6. Fry for 1 and a half to 2 minutes before flipping. (Bubbles will begin to apear on the top of the pancakes within the first minute, but you should wait until the outer edges of the pancakes are slightly set before attempting to flip them over. People tend to get a bit anxious which is the real reason why the first batch of pancakes is never quite right.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryC7MmFdjR3lPbH5hcFuPecDd2uDcv4-iTFBkiAx_thW4o35LwiP6gPzNIIQkkpevRDCPSUbilw9H4T0MkFuj7wBzhgc9DNdOtRLeBFSivCEZNaSZ91SQLuCxarnDOSwnvkAbrLWNHjZ-/s1600/FL0106.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryC7MmFdjR3lPbH5hcFuPecDd2uDcv4-iTFBkiAx_thW4o35LwiP6gPzNIIQkkpevRDCPSUbilw9H4T0MkFuj7wBzhgc9DNdOtRLeBFSivCEZNaSZ91SQLuCxarnDOSwnvkAbrLWNHjZ-/s400/FL0106.png" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">7. Fry for a further minute or so on the other side before removing from the pan.</span><br />
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<span style="font-family: "verdana" , sans-serif;">8. Serve warm with syrup.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Makes 12 (serving size is 3 pancakes plus 1/4 of the wildberry syrup).</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">A video of these recipes is also available at <a href="https://youtu.be/nyrTycqZCSs">https://youtu.be/nyrTycqZCSs</a></span><span style="font-family: "verdana" , sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-27634674891628645142017-02-02T20:53:00.003+11:002017-02-02T20:53:48.640+11:00<div style="font-size: 12px;">
<span style="font-family: Verdana, sans-serif;">Hi all! The time has come for another new season, and I'm more than a little excited about this one.</span></div>
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<div style="font-size: 12px;">
<span style="font-family: Verdana, sans-serif;">Whether you've made a New Year's resolution to lose weight, or are a bit of a health nut, or just want to make a change to your diet now and then - this is the season for you! Proudly presenting: FoodPoint Lite.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8S9nceOygE0EVmeRcbHBMfJRMdMX-JeIa68htwQBFuIhpd0V8FVNlTsxBMtoiklFPIbUKqrNV6g4bg7fU9B439vOgEswDxYlcwwq37lMtmVLxMhtbycsJil4fTRjX3xW22nBVb6ohUfOW/s1600/FPL.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8S9nceOygE0EVmeRcbHBMfJRMdMX-JeIa68htwQBFuIhpd0V8FVNlTsxBMtoiklFPIbUKqrNV6g4bg7fU9B439vOgEswDxYlcwwq37lMtmVLxMhtbycsJil4fTRjX3xW22nBVb6ohUfOW/s400/FPL.png" width="400" /></a></div>
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<div style="font-size: 12px;">
<span style="font-family: Verdana, sans-serif;">This new mini-season showcases healthier alternatives for any meal, but done in a way that shouldn't feel like you're sacrificing anything. Plus, all recipes are Low-Fuss! Because eating better shouldn't be a hassle, should it?</span></div>
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<span style="font-family: Verdana, sans-serif;">Sometimes the hardest part of maintaining a better eating plan is a lack of options - trust me, I've been there many times! Hopefully this season gives you just that little extra boost to help you on your way. And for those few that are not into "that healthy stuff", these recipes should still satisfy your appetite! Give it a go. ;)</span></div>
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<div style="font-size: 12px;">
<span style="font-family: Verdana, sans-serif;">FoodPoint Lite starts 30th January 2017. Check out the trailer at <a href="https://youtu.be/Q1oAaNGf4WU">https://youtu.be/Q1oAaNGf4WU</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">--- Blake</span></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-7814088529000624782017-01-06T06:30:00.000+11:002017-01-06T06:30:11.894+11:00<h2>
<span style="font-family: Trebuchet MS, sans-serif;">Season 5 BONUS Recipe: Rosca de Reyes - Baking & Desserts - Advanced</span></h2>
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<span style="font-family: Trebuchet MS, sans-serif;">I should start by acknowledging the absolute chaos that ensued in the making of this recipe. I won't go too far into specifics, but between lost memory cards, vanished ingredients, an ill-timed police visit and a smashed studio light I managed to get it all done in just over 5 hours.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now, on to the recipe itself - some of you may be wondering what a Rosca de Reyes is? Truth be told, I'd never heard of it myself until conducting research on Mexican Christmas foods. It's a sweet bread akin to a brioche or panettone that's traditionally baked and eaten on Epiphany, which falls on 6th January (so I'm just in time!). Loosely translated, the name is "three kings' bread".</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I'm not going to claim that this is a traditional Rosca de Reyes. It doesn't really look like most of the photos I found around the web in my research, and a few of the ingredients I went for are definitely not traditional. I also left out the part where religious figurines are baked into the bread as I decided it would be disrespectful coming from someone who doesn't follow the faith.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sorry if anyone is offended anyway, there's nothing I can do about that! ;)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 1/2 cups plain flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">400g dried fruit</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g unsalted butter, cubed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup caster sugar</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">7g sachet instant dried yeast</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup slivered almonds</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup pine nuts</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">60ml rum</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 orange</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 egg yolks (extra)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp ground cinnamon</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract/essence/paste</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp imitation saffron powder (optional)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Glace cherries, dried apricots, blanched almonds (for decorating)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Quite the list, eh?</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Feel free to use strong white bread flour for this recipe.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">In relation to the dried fruits, I used a combination of sultanas, mixed peel, dried cherries, currants and some dried figs and apricots that I cut into cubes. Use whatever you prefer.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">The imitation saffron isn't because I was being a cheapskate, I just think that you want the colour without the saffron flavour for this recipe. You could probably get away with any yellow food colouring if you decide not to keep it <i>au naturale</i>.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1. Add the zest and juice of the orange to a saucepan along with the rum. Place over a medium heat until it just begins to simmer, then pour this over the dried fruit, mix together and set aside to soak for 15-20 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFDtqWAEeK04gKnsMBGKJ3YWFsJDdNl7Uk8HOoMdiRKQVAPiJfvd1hlwxZt8rwLfGRLF1RX6YSjP3sbuFuJPKWxe6h3RShL8voG9QHw43Ql0SZ1IWNFuQK-gSM4gSVg4cKzkJwm9BUH8c/s1600/FFSB01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFDtqWAEeK04gKnsMBGKJ3YWFsJDdNl7Uk8HOoMdiRKQVAPiJfvd1hlwxZt8rwLfGRLF1RX6YSjP3sbuFuJPKWxe6h3RShL8voG9QHw43Ql0SZ1IWNFuQK-gSM4gSVg4cKzkJwm9BUH8c/s400/FFSB01.png" width="400" /></a></div>
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<br /></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2. Place the butter, milk and vanilla into a saucepan. Warm over a medium heat, stirring, until the butter has melted. Remove from the heat and place aside to cool.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3. In a large mixing bowl, mix together the flour, yeast, sugar, cinnamon, salt and saffron powder until combined, then make a well in the centre.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4. Add the eggs (including the additional yolks) and cooled milk and butter mixture and mix until you have a sticky dough.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2kuT09cTIR_jg7O-aLvhIkgbsvm-w88cDszjcvpc3yh7piiVoko8jKbsmNGBJgWDZ1NKZiFKRYrQ-9kJjhyphenhyphenvR3NMnJssaccH9lA7DELE1z5dz_E1adA2D3ZxMhyZMAJ_vNy6WG4hhUSw/s1600/FFSB02.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2kuT09cTIR_jg7O-aLvhIkgbsvm-w88cDszjcvpc3yh7piiVoko8jKbsmNGBJgWDZ1NKZiFKRYrQ-9kJjhyphenhyphenvR3NMnJssaccH9lA7DELE1z5dz_E1adA2D3ZxMhyZMAJ_vNy6WG4hhUSw/s400/FFSB02.png" width="400" /></a></div>
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<br /></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">5. Add in the soaked fruit and nuts and mix until dispersed.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">6. Scatter some additional flour on your work bench, pour out the dough and top with another scattering of flour.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">7. Knead the dough for approx. 10 minutes, it will become less sticky the more you work with it. (You can instead use a benchtop mixer to knead the dough for approx. 5 minutes.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWKPjsDPn4fpJyDbItPE3vAsS-i7JcDUWQjZ7L20ToIdaKErv3MnijkBZKPejAlzrgCcSRQw0NV1O3ue5dMqqOpxf-mHn9Tr4DRyH0bahNZ6YlQmV4ow6Ce_fOGAsbud1EAuXo6IdDIp0/s1600/FFSB03.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWKPjsDPn4fpJyDbItPE3vAsS-i7JcDUWQjZ7L20ToIdaKErv3MnijkBZKPejAlzrgCcSRQw0NV1O3ue5dMqqOpxf-mHn9Tr4DRyH0bahNZ6YlQmV4ow6Ce_fOGAsbud1EAuXo6IdDIp0/s400/FFSB03.png" width="400" /></a></div>
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<br /></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">8. Transfer dough to a large oiled bowl, cover with cling film and place into a warm, draft-free area to rise for approx. 2 hours or until doubled in size.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">9. Punch the dough to knock the air out, then scatter some more flour onto your bench and give the dough another quick knead (1-2 minutes).</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">10. Roll the dough into a log, then join the ends together and shape it into a ring. Transfer to a baking sheet lined with some baking paper, cover with a damp kitchen towel and place in a warm place to rise for another 2 hours. (Now you see why it took over 5 hours!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CiO0eqP4HpWWGoutOnU_rtg8ZqSRWsDtArTH-bcRHESzzLSycxjH7Xff2puhjeCVGSyC0vdSazgzBaETpHZZj1YJPcTFx9ry3LltzMWI3OVz8mhtUT1r96sVgzaUvGoYfDcfsTntqbW1/s1600/FFSB04.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CiO0eqP4HpWWGoutOnU_rtg8ZqSRWsDtArTH-bcRHESzzLSycxjH7Xff2puhjeCVGSyC0vdSazgzBaETpHZZj1YJPcTFx9ry3LltzMWI3OVz8mhtUT1r96sVgzaUvGoYfDcfsTntqbW1/s400/FFSB04.png" width="400" /></a></div>
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<br /></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">11. Preheat oven to 180°C (350°F).</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">12. Brush the dough ring with some eggwhite (you should have some leftover after using the yolks) and decorate as desired.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaOMjqbZ9EEM0U22XAAAEkDM4ion5iNK3Q1yrgDyr8e5x4nXE4QTJdPAknpKlI4L4IGozOMC_hMMjHo6CuXaY30wHmSvK1AhPppdknx7BW6ZzZjTmklllq9r4FDFGcY4Qz5Ndn-1W68-b/s1600/FFSB05.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaOMjqbZ9EEM0U22XAAAEkDM4ion5iNK3Q1yrgDyr8e5x4nXE4QTJdPAknpKlI4L4IGozOMC_hMMjHo6CuXaY30wHmSvK1AhPppdknx7BW6ZzZjTmklllq9r4FDFGcY4Qz5Ndn-1W68-b/s400/FFSB05.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">13. Bake for 40-50 minutes or until cooked. (It should have a hollow sound when the base is tapped, although this is difficult to test directly from the oven. Just use your best judgment.)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">The ring I made would have served 12-24 quite generously. Try it toasted with some butter and jam!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A video of this recipe is available at <a href="https://youtu.be/YDo6WsVpVLc">https://youtu.be/YDo6WsVpVLc</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><b><span style="font-size: large;">And that's officially the end of FoodPoint Fiesta! It's been fun for me, so I hope you enjoyed it too. Keep an eye out for updates on the next FoodPoint series!</span></b></span></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-25525147926163661672016-12-21T00:46:00.001+11:002016-12-21T00:46:59.521+11:00<h2>
<span style="font-family: Trebuchet MS, sans-serif;">5.08 Sopapillas w/ Cajeta - Party Food - Intermediate</span></h2>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFNrzQvzCNLy3gbH0L_Nj2L93AONYS2mikJngaU1FsMhmF18f0Rbv_qbGmAFok2nPxHTEdb34ZWVgLUc9VsL2EpEe4Lr_FS8D0yzAA1m8fnUQ0iilkv7gceZ4C8S4g1xWtHb_ai_vmZ9A/s1600/FF08+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFNrzQvzCNLy3gbH0L_Nj2L93AONYS2mikJngaU1FsMhmF18f0Rbv_qbGmAFok2nPxHTEdb34ZWVgLUc9VsL2EpEe4Lr_FS8D0yzAA1m8fnUQ0iilkv7gceZ4C8S4g1xWtHb_ai_vmZ9A/s400/FF08+-+brand.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Up to the final entry of FoodPoint Fiesta already! And what better way to end it than with something sweet?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I discovered cajeta while I was researching foods for this season. It's a thick, rich caramel very similar to dulce de leche, with a couple of notable differences which I'll cover further down. The real challenge was finding some way to use cajeta that didn't deviate too much from the season identity.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I'd already cooked churros way back as a bonus in Season 1, so what other options did I have? A little more research turned up sopapillas, a lesser-known fried-dough treat that can be paired with dishes both savoury and sweet</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Put them together and you get a surprisingly satisfying combination.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">PART A - CAJETA</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjol2uNXub0VdNcKQEwk1oZFaDnBripuvHx28LKXuMKm0uPY-UFE8rUFZiaTCe0NUGJNPJHRm785X8FOBIm3-hRtd99SORrNHpjI74o-cMBILAHyiE2kSLm-C8A3MTF2TyLp-Dk5AVIZ-1L/s1600/FF0801.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjol2uNXub0VdNcKQEwk1oZFaDnBripuvHx28LKXuMKm0uPY-UFE8rUFZiaTCe0NUGJNPJHRm785X8FOBIm3-hRtd99SORrNHpjI74o-cMBILAHyiE2kSLm-C8A3MTF2TyLp-Dk5AVIZ-1L/s400/FF0801.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I've seen a lot of people around the internet refer to this as "Mexican caramel" or "Mexican dulce de leche". As mentioned above this is a fair assessment, however in order to explain the differences between cajeta and dulce de leche you first need to examine what it's made from.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1L goat milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp bicarbonate of soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cinnamon stick</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 vanilla pod</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Whereas dulce de leche would use cow's milk, cajeta uses goat's. Goat milk is more stable for the purposes of this recipe, plus it has a slightly tangy note that stops the caramel from being too cloyingly sweet.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The bicarbonate of soda is the real hero of this recipe. It causes a chemical reaction that lowers the boiling point of the milk, meaning that you're able to leave it simmering for a long time without it reaching the point where the milk would split.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In this recipe I tend to use pink salt, but you can really just use whatever type you prefer.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cinnamon is also not something you would find in a typical dulce de leche, and it adds a pleasant, subtle warmth to the caramel. If you can't get a stick, just use a teaspoon or two of ground cinnamon.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">You can also use vanilla paste/extract/essence instead of the pod if it's easier.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Get yourself a saucepan with a volume of at least 3 litres. (May seem like an odd start to a recipe, however the reason will become apparent later). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Split the vanilla pod and scrape out the seeds. Place this into the saucepan along with the cinnamon, sugar, and salt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Measure out a couple of teaspoons of the milk and place aside for later in the recipe, then pour the rest into the saucepan and stir everything together to start to dissolve the sugar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Place the pot over a medium heat until it just starts to simmer, then turn the heat off completely.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Add the reserved milk to the bicarbonate of soda and mix together, then pour this into the saucepan while stirring continuously. (<b><u>WARNING:</u></b> It will immediately start to fizz and expand, so go right to Step 6!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDNInJDU68GlCa89ytP2I-zTki3T9bLU-UYr_IFiwGOVxvn-6GPEjTCQ2RN-12YiT_NlRFecmWLGJgjd4EqFscxjHGm2jKC2b5xzB4q4NP0SBXeocYJby9J_fc8YvbaMdtueKROtzsPt7/s1600/FF0803.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDNInJDU68GlCa89ytP2I-zTki3T9bLU-UYr_IFiwGOVxvn-6GPEjTCQ2RN-12YiT_NlRFecmWLGJgjd4EqFscxjHGm2jKC2b5xzB4q4NP0SBXeocYJby9J_fc8YvbaMdtueKROtzsPt7/s400/FF0803.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Keep stirring the mixture to ensure it doesn't bubble over, it will take a few minutes for the bubbles to subside. (This is why you need such a large saucepan for such a small amount of mixture. I personally wouldn't exceed a saucepan with 4 litre volume as this could cause issues for the rest of the recipe, but anything smaller than 3 litres will probably result in a mess and a need to start again.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">7. Once the bubbling has subsided, turn the heat back on - this time to medium-low - and simmer the mixture for approximately 1 and a half hours, stirring every 10-15 minutes so it doesn't catch on the bottom of the pan. (As it simmers, you will see it getting darker and thicker.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">8. When the mixture reaches the consistency of pouring custard, remove the cinnamon stick and vanilla pod, then keep on stirring until thick.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Pour into a serving bowl and allow to cool for a few minutes before serving. (It will be incredibly hot right out of the pan. <b>TIP:</b> This stuff is awesome with just some plain vanilla ice cream!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Yields approx. 250ml (1 cup) of cajeta. It may not seem like a lot, but a little bit goes a long way.</span><br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">PART B - SOPAPILLAS</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0p-cjoGrIxYE5AL9QGCrPZlk-V1RUg4n2BjUa_JiFY0NcMrf1Z2kvZgOByEfR75RnAAtTg0-f3bEWq9iIanPMq8IxldQ9SElVMSYrZ0eBJ6wzIPENuM7-z8dL5x_JzOpIC0gnZM74yxEs/s1600/FF0805.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0p-cjoGrIxYE5AL9QGCrPZlk-V1RUg4n2BjUa_JiFY0NcMrf1Z2kvZgOByEfR75RnAAtTg0-f3bEWq9iIanPMq8IxldQ9SElVMSYrZ0eBJ6wzIPENuM7-z8dL5x_JzOpIC0gnZM74yxEs/s400/FF0805.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wikipedia says "a sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas".</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Basically, it's a semi-sweet, doughnut-like pastry. If you don't douse them with icing sugar, cinnamon and honey (or cajeta) then they are savoury enough to be dunked into spicy meat dishes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups plain white flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup milk, warm</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup water, warm</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50g lard, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil (for deep frying)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Icing sugar and cinnamon (for dusting, optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Instead of goat's milk, this time you'll want ordinary cow's milk.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If you don't want to use lard (for some bizarre reason) feel free to use vegetable shortening instead.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Finally, I would use regular table salt for this recipe instead of pink salt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Place all the dry ingredients into a bowl and mix together until dispersed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Add the lard (or shortening) and rub into the dry ingredients until you're left with something that resembles bread crumbs.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNqcNKcNWdW9NtUwUMULgpNR1bIyEZu69r5JnmhGBghCJCXMsTUpyNUDeWdfDLu0HeSNShNdDFz3VNLmx_DSf2OTD9rCegiLyRq2si3HQlqThBZVJzKB3OpdsEcM5VSupYGrjJYp_R4c2/s1600/FF0806.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNqcNKcNWdW9NtUwUMULgpNR1bIyEZu69r5JnmhGBghCJCXMsTUpyNUDeWdfDLu0HeSNShNdDFz3VNLmx_DSf2OTD9rCegiLyRq2si3HQlqThBZVJzKB3OpdsEcM5VSupYGrjJYp_R4c2/s400/FF0806.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Make a well in the centre of the flour mixture, then pour in the wet ingredients and mix until everything starts to come together into a dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Scatter some flour onto a bench and turn out the dough. Knead for 5-10 minutes or until smooth and springy. (You can use a benchtop mixer with a dough hook if you prefer, however it's not a particularly demanding job.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUA9W3_a5XwJfgAtZ-zQnDlHmgVtYxR9emhew71uoYbMyru94YM0fc9qfBx_IIphCvWobcw7HxSdpkN95AM6YKC8i9tU38-2nRVt_m999XH76gm7lGxv1RcRKUao3acy8-xyUwEMNogDT/s1600/FF0807.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUA9W3_a5XwJfgAtZ-zQnDlHmgVtYxR9emhew71uoYbMyru94YM0fc9qfBx_IIphCvWobcw7HxSdpkN95AM6YKC8i9tU38-2nRVt_m999XH76gm7lGxv1RcRKUao3acy8-xyUwEMNogDT/s400/FF0807.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Shape the dough into a disc, wrap with clingfilm and leave to rest for 20-30 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6. Once rested, dust with some more flour and cut the dough into quarters.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">7. Roll each quarter out into an oblong shape approximately 1/2 centimetre thick, then slice each oblong into 6 fairly uniform square or rectangular shapes and place aside until needed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqMBcDFPt-bptxEiyFdWWSz6hrq8A6_WkuT-KkaUXkgakt5tUTUWh0zOY4LZR1nHw_3_8bdH-Yf2X1ML7PvZKxHfgj81388laAwa0OBMGSWd-DCLfjrqm9QMc6qhLh16-sNqtimHC-Kn_/s1600/FF0808.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqMBcDFPt-bptxEiyFdWWSz6hrq8A6_WkuT-KkaUXkgakt5tUTUWh0zOY4LZR1nHw_3_8bdH-Yf2X1ML7PvZKxHfgj81388laAwa0OBMGSWd-DCLfjrqm9QMc6qhLh16-sNqtimHC-Kn_/s400/FF0808.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Preheat your deep fryer oil to 190°C (370°F).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">9. Take a piece of dough and place one edge into the oil. Once it starts bubbling, let it go. When the dough floats to the top, flip it over so that it rises evenly. Continue to fry while turning occasionally until golden brown, then remove from the fryer and drain on some paper towels. (It takes approx. 3-4 minutes for each sopapilla to cook.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBBUPQziKx0RQ5VpUK6gb-KKL_M8yaVQip_ysm-RJJT5DaTYQJMqWkA-qrVDVvFZUx30BKvBCTdtGly4wcQN6EQ3-KTZiEcMtjK1ImmA92BcDncoIyO3S4RQvXxhlCxNqF0XOs77Dh9bJ/s1600/FF0809.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBBUPQziKx0RQ5VpUK6gb-KKL_M8yaVQip_ysm-RJJT5DaTYQJMqWkA-qrVDVvFZUx30BKvBCTdtGly4wcQN6EQ3-KTZiEcMtjK1ImmA92BcDncoIyO3S4RQvXxhlCxNqF0XOs77Dh9bJ/s400/FF0809.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10. Repeat Step 9 in batches until all the dough is cooked.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">11. Serve while still warm. If you're going the sweet route, dust with some cinnamon and icing sugar. Traditionally you can also drizzle them with some honey, but that's not necessary if you and serve with the cajeta.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Makes approx. 24.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A video of these recipes is available at <a href="https://youtu.be/ZXRdexIqNds">https://youtu.be/ZXRdexIqNds</a>.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-90951306612656382572016-12-13T04:00:00.000+11:002016-12-13T04:00:01.936+11:00<h2>
<span style="font-family: Trebuchet MS, sans-serif;">5.07 Grilled Pineapple - Baking & Desserts - Low-Fuss</span></h2>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkvEyhI0SSN62V8l-V2JtzBvbvLGOb_zN4Tt9rGEMzNuSmFIfyLzYq5-upKCRg5mnBkZE3bpFjdu97t9No2omf-4Tdlhk6rQWRtPqCDRsVlbGWweWIC-YxUlkqDZLUbGERrBpbxTNbODp/s1600/FF07+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkvEyhI0SSN62V8l-V2JtzBvbvLGOb_zN4Tt9rGEMzNuSmFIfyLzYq5-upKCRg5mnBkZE3bpFjdu97t9No2omf-4Tdlhk6rQWRtPqCDRsVlbGWweWIC-YxUlkqDZLUbGERrBpbxTNbODp/s400/FF07+-+brand.png" width="400" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Onto the desserts!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I had a bit of difficulty choosing which desserts to include in this season as there are so many different varieties. In the end, after going to a Churrasco restaurant for my birthday dinner, I was inspired to go with this.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Warm and juicy and sweet an sour with just a hint of caramel, this dessert is incredibly satisfying (and not too naughty, either!).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pineapple</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lime</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp ground cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Only 4 ingredients, how could you go wrong?!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Trim the ends off the pineapple, then slice it in half down the middle lengthways. (<b>Count:</b> You'll now have 2 pieces of pineapple.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScoI05lJosZ2EEQlu-xvymCdha8cnS2KXudfDZ4wnWbAtogT0B-2dlB52CNX_glvyFkqhKuOS4R_4V8zoCn5JoQYWUx8J-m-HDCE_I_cvpO6QHg69cyilbE6UfFevVjbSRP1R0WRIyClA/s1600/FF0701.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScoI05lJosZ2EEQlu-xvymCdha8cnS2KXudfDZ4wnWbAtogT0B-2dlB52CNX_glvyFkqhKuOS4R_4V8zoCn5JoQYWUx8J-m-HDCE_I_cvpO6QHg69cyilbE6UfFevVjbSRP1R0WRIyClA/s400/FF0701.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Cut each half into halves again, then remove the core from each quarter.</span><span style="font-family: "Trebuchet MS", sans-serif;"> (<b>Count:</b> You'll now have 4 pieces of pineapple.)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">3. Cut each quarter into 2 pieces, then u</span><span style="font-family: "Trebuchet MS", sans-serif;">se a small, sharp knife to remove the rind from each segment of fruit (kind of like filleting a fish).</span><span style="font-family: "Trebuchet MS", sans-serif;"> (<b>Count:</b> You'll now have 8 pieces of pineapple.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVScDvxKTJPHh7f7VIz7A8EHB1gECBpvu7G-ssCkcp9jclHKgQRWcJ4XWXZaehTvbUpcnrq7KdVXFa3dAk3GH_HBpFSyFKZorKURZKNC6GJqWt2xlIWZ63yJskmhGLlbnFC2GC7srjf8MK/s1600/FF0702.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVScDvxKTJPHh7f7VIz7A8EHB1gECBpvu7G-ssCkcp9jclHKgQRWcJ4XWXZaehTvbUpcnrq7KdVXFa3dAk3GH_HBpFSyFKZorKURZKNC6GJqWt2xlIWZ63yJskmhGLlbnFC2GC7srjf8MK/s400/FF0702.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Place the fruit onto some paper towel and pat dry.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Take some skewers and impale each segment down the middle, leaving enough of the skewer exposed for easy handling. Place aside until needed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZ36LXCvvk28sNIB82nV1HxiNjgGdBTlrqXPUKVrtzQSHrmFlx2BPNPegWif9azXN6SrET5Rty_2vaxoiiZs_eM6igT1yIVC7awojK6nZGVtbnqaSwxxIJBn-LRg4jIeYEWmiyEZO05j1/s1600/FF0703.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZ36LXCvvk28sNIB82nV1HxiNjgGdBTlrqXPUKVrtzQSHrmFlx2BPNPegWif9azXN6SrET5Rty_2vaxoiiZs_eM6igT1yIVC7awojK6nZGVtbnqaSwxxIJBn-LRg4jIeYEWmiyEZO05j1/s400/FF0703.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Zest the lime into a bowl, then add in the sugar and cinnamon and mix until well combined.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">7. Scatter a generous amount of the spiced sugar onto each pineapple skewer, then gently rub in until evenly coated.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tEv7P9db0kHxrHoPrcNgR_IbkwvsfWaxt8xlj650wa32Lk6cF4giI30DXIwwgsVxZzCJcEgkrOLeoA1sQllIZ8qMiCdPINVAvz4cI8pBbw5qQuiCKq3TXqPWcLpNqMh-IXuhs5KjZzIM/s1600/FF0704.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tEv7P9db0kHxrHoPrcNgR_IbkwvsfWaxt8xlj650wa32Lk6cF4giI30DXIwwgsVxZzCJcEgkrOLeoA1sQllIZ8qMiCdPINVAvz4cI8pBbw5qQuiCKq3TXqPWcLpNqMh-IXuhs5KjZzIM/s400/FF0704.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Place the pineapple skewers onto a hot grill pan (or a barbecue if you prefer) and grill for approx. 2 minutes on each side. (You're just trying to get caramelised bar-marks on the fruit, rather than actually cook it.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">9. Once marked on each side, remove from the pan.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3FkxatQuzICxsM2lFl3DQvF96qAM4lvOVWnm2pkDH33QuqfdHnJgJNDiN-F4cwOt13_6wmryf32T7gkptUFVbdufLqLhPupEzq2ftChO0II3Czofd1frR2Xgl5Vlwxh5nkS61qVkLpt5/s1600/FF0705.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3FkxatQuzICxsM2lFl3DQvF96qAM4lvOVWnm2pkDH33QuqfdHnJgJNDiN-F4cwOt13_6wmryf32T7gkptUFVbdufLqLhPupEzq2ftChO0II3Czofd1frR2Xgl5Vlwxh5nkS61qVkLpt5/s400/FF0705.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10. Serve warm with wedges of lime for squeezing over. (<b>TIP:</b> Use the lime you zested earlier, obviously.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Serves 8</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A video of this recipe is available at <a href="https://youtu.be/719RLI21BpQ">https://youtu.be/719RLI21BpQ</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-1137637440981434012016-12-06T04:30:00.000+11:002016-12-06T23:31:14.988+11:00<h2>
<span style="font-family: "trebuchet ms" , sans-serif;">5.06 Slow-Cooked Beef & Beans - Meat & Poultry - Intermediate</span></h2>
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<span style="font-family: "trebuchet ms" , sans-serif;">This is the ultimate in versatility when it comes to Mexican food. You can use this meat in tacos, burritos, nachos, etc. or just eat it as is with some rice.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I know that most people probably can't be bothered waiting 4 hours for something (yep, 4 whole hours!) but I think it's totally worth it!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Other than the long waiting time, this recipe is fairly simple, so don't be deterred.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2kg meat on the bone (i.e. osso bucco or short ribs)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cups dried kidney beans</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">500ml vegetable stock, hot</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">400g tin Mutti Polpa</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 red onion, diced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 cloves garlic, diced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 ancho chilli</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 pasilla chillies</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 dried jalapeno/chipotle chillies</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp brown sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp ground coriander</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp ground cumin</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp cocoa powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Oil (for frying)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Although I didn't specify in the ingredients, you're supposed to be using beef (it's the name of the dish, after all). As mentioned, you can use osso bucco (like I did), or short ribs, or even oxtail if that's your thing.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">If you can get your hands on dried pinto or borlotti beans, use them instead. Kidney beans are just easier to get. I chose to use dried beans for 2 reasons: 1) they will hold together better after simmering for 4 hours, and 2) they will absorb some of the liquid and help the sauce thicken. If you want to risk using tinned or fresh beans, I'd recommend to add them in for the final hour of cooking.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The stock should be hot but not boiling. I used vegetable stock, but if you want to use beef or chicken stock go right ahead.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Yep, I just recommended Mutti Polpa again... I'm not a shill, I just love the product (as I've said before). If you can't find it, any tinned chopped tomatoes will probably work fine.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The ancho, pasilla and chipotle chillies are negotiable. If you prefer a different mix or to just use 1 type, that's on you. Keep in mind this will probably change the flavour of the dish slightly.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I suppose you wouldn't really expect to see brown sugar or cocoa in a savoury dish, but cocoa (and chocolate) tend to be used this way in Mexican cuisine to add richness of flavour. The sugar is to mellow the bitter edge that comes as a result.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Pour the hot stock over the chillies and place aside to soak until soft. (This will take around 10-15 minutes.)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2. In a bowl, mix together the ground coriander, cumin and approx. 1/2 tbsp of salt until combined. Scatter this onto a plate and coat your meat in it.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">3. Heat a generous slosh of oil in a large pot over medium high heat and sear the meat for a couple of minutes on each side, then remove from the pan.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Leave the pan on the heat, add in the onion with a large pinch of salt and fry until softened.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Add in the garlic and fry until browned.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Place the soaked chillies and stock into a blender and blitz until smooth, then add this puree to the pot and stir until mixed.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Add in the tomatoes, then fill the tin with hot water and pour this into the pot. Stir until combined.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">8. Add in the cocoa and sugar along with another pinch of salt and stir until combined.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">9. Mix in the beans.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">10. Return the meat to the pot, then bring to a simmer and turn the heat right down to low, place on the lid and allow to simmer for approx. 4 hours.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">11. Remove the meat from the pot and allow to cool slightly before shredding the meat back into the pan.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">12. Stir the beef into the beans and serve.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Serves 6-8.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">A video pf this recipe is available at <a href="https://youtu.be/z1HkkftzSKQ">https://youtu.be/z1HkkftzSKQ</a></span><span style="font-family: "trebuchet ms" , sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-36863886614898445822016-11-29T05:30:00.000+11:002016-11-29T05:30:22.697+11:00<h2>
<span style="font-family: Trebuchet MS, sans-serif;">5.05 Margarita Fajitas - Meat & Poultry - Low-Fuss</span></h2>
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<span style="font-family: Trebuchet MS, sans-serif;">I'm not exactly sure how I came up with this dish, although I'm fairly certain that the name came first and everything just sort of fell into place around it. Either way, I make this a few times a year when I'm in the mood for something easy and tasty.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The "margarita" element refers to the cocktail and shouldn't be confused with the pizza (which is actually "margherita", anyway). Basically this dish has all the elements of a margarita carefully disguised with chicken, vegetables and spices.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300g chicken breast fillet, sliced into strips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red onion, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red capsicum, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 yellow capsicum, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp ground coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp ground cumin seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30ml tequila</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">15ml triple sec</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Zest and juice of 1 lime</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I guess you can use thigh fillet if you prefer, I just prefer breast (*wink*).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">While I've specified a red and a yellow capsicum, this probably isn't necessary - I'm just channelling my inner Nigella again! Just use 2 of any combination of colours.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Okay, so the tequila, triple sec, sugar and lime (and to a degree, the salt) are the margarita elements. Basically, if you mix these elements together you'll end up with what is essentially the cocktail.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In relation to the olive oil, it doesn't need to be extra virgin. Just plain olive oil will do, or you can use a regular vegetable oil. You'll need approx. 1/4 cup of oil for this recipe.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. In a bowl, mix together the chicken, garlic, cumin, coriander, sugar, lime zest, lime juice, a pinch of salt and approx. 1 tbsp of oil until everything is combined and evenly coated.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2. Heat another 1 tbsp of oil in a large frypan, then add the onion and a generous pinch of salt and fry until softened and it begins to brown. Place into a bowl and return the pan to the heat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add another tbsp of oil to the pan, then add in the capsicum and another pinch of salt. Fry until softened and the skin begins to blister, then place into the bowl with the onion and return the pan to the heat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add a final tbsp of oil to the pan, then fry the chicken until browned.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">5. Return the onion and capsicum to the heat and mix together until all elements are relatively evenly dispersed.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">6. Pour over the tequila and triple sec and stir until mostly evaporated. (This will take approx. 30 seconds)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">7. Serve with wheat or corn tortillas and your favourite garnishes so people can assemble their own fajitas. (Usually I would just have some grated cheese, sour cream and salsa.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Serves 4.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A video of this recipe is available at <a href="https://youtu.be/dNcA1B6HTQE">https://youtu.be/dNcA1B6HTQE</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-74857303316336147682016-11-22T04:00:00.000+11:002016-11-22T04:00:09.192+11:00<h2>
<span style="font-family: Trebuchet MS, sans-serif;">5.04 Arroz Rojo (Spanish Rice) - Rice & Pasta - Low-Fuss</span></h2>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;">The name of this dish literally translates to "red rice". It's also more commonly known as Spanish Rice or sometimes Mexican Rice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">You can eat it on its own, or top it with something tasty (such as chile con carne), or as a filling in burritos.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">There's dozens of variants of this dish, and this is just my take.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups of medium-grain rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500ml vegetable stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300ml tomato juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 capsicum, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red onion, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp chilli powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil (for frying)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I have specified medium-grain rice in an attempt to make this slightly traditional. If you can only get long-grain rice then you may need to add an additional 1 cup of water or stock as it will absorb more liquid.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If you'd prefer to use chicken stock instead of vegetable, then it shouldn't be an issue. I wouldn't recommend beef stock, however.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Recipes for this dish would usually include chopped tinned tomatoes, however I opted for juice instead as the flavour permeates more.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">While I'm usually fairly disdainful of green capsicum, I really like the contrast with the red of the rice. Just use whichever colour you prefer.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. In a saucepan, heat some oil over a medium-high heat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Add the onion and a generous pinch of salt and fry until it begins to soften, then add in the garlic and fry for a further 30-60 seconds until it starts to brown.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-pNx4sYvjB9Tn9FQW8ClJsld4cWils7A3PYmNTcFnXR0ofUsCfRJx55FU6OUNFn4s3LJv29IrFMJq9YZnw5srWoOaXmdcFrvY1ebT2uGCYZebORKUvRus6wlIOgSIeaMadR-7CQjV3FL/s1600/FF0401.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-pNx4sYvjB9Tn9FQW8ClJsld4cWils7A3PYmNTcFnXR0ofUsCfRJx55FU6OUNFn4s3LJv29IrFMJq9YZnw5srWoOaXmdcFrvY1ebT2uGCYZebORKUvRus6wlIOgSIeaMadR-7CQjV3FL/s400/FF0401.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add the capsicum and fry until it just begins to soften, then add in the spices and fry for 30-60 seconds. (This is really just to toast the spices slightly and mellow the flavours.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Pour in the tomato juice and stock and bring to a simmer.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuw1jzuwlDMedZx7xPCIOi46Ppm-INMYe2OhYAgbT4Kyv1R7sHrrDIQWS66ymE6kxLAim7dzkti03t7Dq0umGx157T82GYrVi8J6DnL21vk_UUXzsSMlvdYc_rUnUtxEFaTQvX97h6nCep/s1600/FF0402.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuw1jzuwlDMedZx7xPCIOi46Ppm-INMYe2OhYAgbT4Kyv1R7sHrrDIQWS66ymE6kxLAim7dzkti03t7Dq0umGx157T82GYrVi8J6DnL21vk_UUXzsSMlvdYc_rUnUtxEFaTQvX97h6nCep/s400/FF0402.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Turn the heat down to low and add in the rice, stirring to ensure it doesn't clump at the bottom of the pan.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6. Cover the pan and leave to cook for 15-20 minutes or until all of the liquid is absorbed.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTr1bCB9DWkKhd7rhibeiE2EC4fvzEVxPzRYWsixzwLIXOdTNRV66PIjtlguRB9Y19e1vSvaCicbycfyzalRpgndN3gdvyml6HOsvVY7mo1MGBR7Dg8sYDMDBAJQmnAkdy-AWUCVIpY4b/s1600/FF0403.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTr1bCB9DWkKhd7rhibeiE2EC4fvzEVxPzRYWsixzwLIXOdTNRV66PIjtlguRB9Y19e1vSvaCicbycfyzalRpgndN3gdvyml6HOsvVY7mo1MGBR7Dg8sYDMDBAJQmnAkdy-AWUCVIpY4b/s400/FF0403.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Give it a stir and serve hot!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A video of this recipe is available at <a href="https://youtu.be/uGkpQvG2fIw">https://youtu.be/uGkpQvG2fIw</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-17366445284714781922016-11-15T06:30:00.000+11:002016-11-15T06:30:19.294+11:00<h2>
<span style="font-family: Trebuchet MS, sans-serif;">5.03 Mini Empanadas - Party Food - Intermediate</span></h2>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_TTLmncuQ2bawqtgbAFldkGVAFlZ7ww9pS6NeQ0YetmidyvEeuB-t9pfeyF1iVMyGnOaAqWcL9ImMQx9xt5XatUtt5C5QDpQAm3bTJG56G1DYtHyjUtPsCOJdwS_K7q3d919GClHXIKj/s1600/FF03+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_TTLmncuQ2bawqtgbAFldkGVAFlZ7ww9pS6NeQ0YetmidyvEeuB-t9pfeyF1iVMyGnOaAqWcL9ImMQx9xt5XatUtt5C5QDpQAm3bTJG56G1DYtHyjUtPsCOJdwS_K7q3d919GClHXIKj/s400/FF03+-+brand.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">These tasty little treats are somewhere between a dumpling, a pie, and a savoury donut. If that sounds at all weird to you, please don't be dissuaded, because they're really good. (Flavourwise, anyway. Definitely not healthwise!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups of plain white flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g unsalted butter, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup water, chilled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg, chilled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil (for deep-frying)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Okay, so these ingredients are just to make the dough. I will include some filling options after the recipe but I'd like to stress the fact that you can fill these with practically anything. Experiment a bit!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Place the flour, baking powder, baking soda and a generous pinch of salt into a food processor and blend until well mixed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Add the butter and blend to a consistency like fine breadcrumbs.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SqxN5Ng1poXNSm6VDx_c5jWo5SQE1xMBgASa4rIG68tDVOp6W6P9a71J_ZyB1fh7j6-bABF92fj-BHiDPNUTK24UrGrQNVrHpJcjvUnRTZKY_TyWBODJWU-u8_uTHycRI4W1MwGEChge/s1600/FF0301.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SqxN5Ng1poXNSm6VDx_c5jWo5SQE1xMBgASa4rIG68tDVOp6W6P9a71J_ZyB1fh7j6-bABF92fj-BHiDPNUTK24UrGrQNVrHpJcjvUnRTZKY_TyWBODJWU-u8_uTHycRI4W1MwGEChge/s400/FF0301.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">3. In a bowl, whisk together the egg and water until combined.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Add the egg and water mix to the food processor and blend until everything comes together into a dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Scatter some flour on your bench, turn out the dough and knead for around 5 minutes then wrap with clingfilm and place into the refrigerator for around 20-30 minutes to chill.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincS6dXEAuNE2DSWGPn6sFoTBgHan6u83RRJdBeyIFtjVNl3o_VfZn3D9cMN8WfnUYu1EYnW7ayrrjnyRvfL_nVSvmxqAaWuuL-vbekVMKMBNNaERCBap-W3F1RfbExLoB5fYZzLUnJNA5/s1600/FF0302.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincS6dXEAuNE2DSWGPn6sFoTBgHan6u83RRJdBeyIFtjVNl3o_VfZn3D9cMN8WfnUYu1EYnW7ayrrjnyRvfL_nVSvmxqAaWuuL-vbekVMKMBNNaERCBap-W3F1RfbExLoB5fYZzLUnJNA5/s400/FF0302.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Preheat your deepfryer oil to 180°C (350°F).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">7. Cut the chilled dough into 4 equal pieces and roll each quarter out to approximately 1/2 cm thick (approx. 1/5 inch).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">8. Use a round pastry cutter roughly 10cm (or 4 inches) wide to cut out circles of dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJ1671p58iPHnhI2omwRl4cJ3zw8aHltt4sy1QiMgLlt6IqMk6HFCQDhwqBp-_kGFv7FxvCIans1r-nqV40eFWXQa1SOcm8irRnUPRZAXCVJhaHEZEvu2DpirgxaKdG5CU2w18eA6BvXi/s1600/FF0303.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJ1671p58iPHnhI2omwRl4cJ3zw8aHltt4sy1QiMgLlt6IqMk6HFCQDhwqBp-_kGFv7FxvCIans1r-nqV40eFWXQa1SOcm8irRnUPRZAXCVJhaHEZEvu2DpirgxaKdG5CU2w18eA6BvXi/s400/FF0303.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Place approx. 2 tbsp of filling into the middle of each circle. (Once again, the filling is totally by preference.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">10. Brush the edges of the dough circles with some water and press together, then fold the edges over a bit at a time to seal the empanadas. (This is called "crimping" for those of you who are new to this.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbXfgmBQ7pF5lFbaZNLpCeFN3ZgOSslFa1FkyDCooPeqNNDgZjQKbxmJbQPj_VdUQLdgzaYUkRCQBFrDslAsNCfNrXk1o_7PHi69kVNNo5IgFiGTBjxukcWIuFxx7MWla_4F6Lqvt1Owq/s1600/FF0304.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbXfgmBQ7pF5lFbaZNLpCeFN3ZgOSslFa1FkyDCooPeqNNDgZjQKbxmJbQPj_VdUQLdgzaYUkRCQBFrDslAsNCfNrXk1o_7PHi69kVNNo5IgFiGTBjxukcWIuFxx7MWla_4F6Lqvt1Owq/s400/FF0304.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">11. Fry the empanadas in batches for 3-4 minutes on each side or until golden brown, then drain on some paper towel before serving.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Makes 20-30.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A video of this recipe is available at <a href="https://youtu.be/soPUIKMs7do">https://youtu.be/soPUIKMs7do</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">OPTIONAL EXTRAS - EMPANADA FILLINGS</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Okay, so I'll share 3 different fillings, none of which are too overly complicated.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Also, I will provide an alternative use for each filling in case you decide you like it and want to use it in other ways.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">Filling #1: Potato, Chorizo & Cheese</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMEXg_s4_TAtRHrCIytXKGTJz2-Mh2tEfE9kXPC3hU_61uXa2c87OYfBgN9xOW9AEVOZO3jchsI89tKWiTB4wijE2wN8iG-B7Ub25OkvdkbR7jDsgBXmeiQ6uzHsAWVyw2xD5pvTCIULg/s1600/FF0305.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMEXg_s4_TAtRHrCIytXKGTJz2-Mh2tEfE9kXPC3hU_61uXa2c87OYfBgN9xOW9AEVOZO3jchsI89tKWiTB4wijE2wN8iG-B7Ub25OkvdkbR7jDsgBXmeiQ6uzHsAWVyw2xD5pvTCIULg/s400/FF0305.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Basically all in the name.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Alternate Use: </b>Add some to a couple of eggs whisked with some sour cream for a simple and tasty frittata (basically an omelette).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup potato, boiled and diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup chorizo, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup manchego cheese, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup feta cheese, crumbled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup coriander, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I have specified that the potato should already be boiled and cooked, this is just to speed the process along. If you can't be bothered boiling a potato, I'm fairly sure I've seen pre-boiled tinned baby potatoes in most supermarkets (although I've never bought them!). Skins can be on or off, it's up to you.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If you can't get manchego cheese, just use cheddar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I've listed both normal coriander AND ground coriander. Ground coriander is actually made from the dried seeds and has a completely different flavour to the fresh herb. If you want to leave out the fresh stuff then I'll understand, but please try to keep the ground coriander if you make this.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Place the chorizo into a cold pan, then turn on to medium high heat and fry until it releases its oil and begins to turn crispy. Transfer to a bowl and return the pan to the heat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPDbzjCKX3Wbdn2uMxeNK2jc-mMEL-dJ_DPO1TfF9mofCpzoylJbEKbnbB8UdEI8t_Ybb8WJpW5niUwYnU7EL7kGYBha130C_nz9DaDc3x5KjQIV0ve0GIUMUfYUmBX3a0YXXXpVyBsBV/s1600/FF0306.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPDbzjCKX3Wbdn2uMxeNK2jc-mMEL-dJ_DPO1TfF9mofCpzoylJbEKbnbB8UdEI8t_Ybb8WJpW5niUwYnU7EL7kGYBha130C_nz9DaDc3x5KjQIV0ve0GIUMUfYUmBX3a0YXXXpVyBsBV/s400/FF0306.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add a splash of oil to the pan then add the potato and fry for 1-2 minutes or until the edges start to crumble.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3. Add the ground cumin and ground coriander along with a generous pinch of salt and continue to fry until the edges start to go crispy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK2bDco-2jU5VuYrZOIEj6jqoeL7qiMiPMhyqsU9Vll9adv0WPGTs2YD0xz6PhKAJniSwNCno90CXb9vAVh0ZhiQ27lPi4C5fW7RNAiIfFeXAwJOpPZFEMDETn4-NZY7Gnv0ZExcb0Jbz/s1600/FF0307.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK2bDco-2jU5VuYrZOIEj6jqoeL7qiMiPMhyqsU9Vll9adv0WPGTs2YD0xz6PhKAJniSwNCno90CXb9vAVh0ZhiQ27lPi4C5fW7RNAiIfFeXAwJOpPZFEMDETn4-NZY7Gnv0ZExcb0Jbz/s400/FF0307.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Transfer the potato to the bowl of chorizo and allow to cool.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Add the manchego, feta and chopped coriander to the bowl and mix until everything is evenly dispersed. The filling is now ready to use for both the empanadas and the alternative use.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">Filling #2: Spicy Seafood</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyft3Ak9M_6PRnrTCIvpPtDde9Hxd_RxSPnK-uBqEdFx5o6EPqFA808arFcHO3urlMXWd5fwNlS5jmlEsuYfhfdoGbXxR2UjeVbBma-q-k-5cDZRoPE9da6065fF25jBbYW0j7dHzUZi2u/s1600/FF0308.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyft3Ak9M_6PRnrTCIvpPtDde9Hxd_RxSPnK-uBqEdFx5o6EPqFA808arFcHO3urlMXWd5fwNlS5jmlEsuYfhfdoGbXxR2UjeVbBma-q-k-5cDZRoPE9da6065fF25jBbYW0j7dHzUZi2u/s400/FF0308.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Once again, all in the name.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Alternative Use: </b>Eat hot with some rice (kind of like a seafood chile con carne?).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup raw fish, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup raw peeled prawns, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red onion, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup chopped coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp tomato paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp chilli powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The type of fish doesn't really matter all that much. Use something you like if you have a preference.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Yes, yes, MORE coriander! As the season progresses you'll keep seeing it in my ingredients. I promise it's still my 2nd-most-hated herb, I just can't get away from it in this type of cuisine.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Add some oil to a pan over medium-high heat, add the onion along with a generous pinch of salt and fry until softened.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Add the garlic and continue to fry until it begins to brown.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLsM6kOu4IY2CfSAMNVDpQplsJnM1tktxQ9jfEjGnsm9vWymeYp_bfG8As-kBgM9F65I0PjW0DuzG8U310oerC1Q5EWIiD6q1xAcDS_ptnS3Ep1Hpxqz84c9BoIaQhDYJYaioKlPQkw5P/s1600/FF0309.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLsM6kOu4IY2CfSAMNVDpQplsJnM1tktxQ9jfEjGnsm9vWymeYp_bfG8As-kBgM9F65I0PjW0DuzG8U310oerC1Q5EWIiD6q1xAcDS_ptnS3Ep1Hpxqz84c9BoIaQhDYJYaioKlPQkw5P/s400/FF0309.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add the chilli powder and sugar and fry for 30-60 seconds. (The sugar will start to caramelise everything so keep an eye on it or it may burn.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Add the tomato paste and water and stir to combine, then simmer until reduced slightly.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Add the fish and prawns and simmer until cooked.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_N_KW6QsLUloKa8HFz-s6S82OdxV3XJASTGrVzi6cvoJc7IKuz2G5RKUSs23LaRVFyEMNGTbrAsM2FhnpO-gElJJa5Xo0ujwq2ieKbT8tLES3KkQYSyJNjt71LzV4mfhZ00tLxmM3hli/s1600/FF0310.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_N_KW6QsLUloKa8HFz-s6S82OdxV3XJASTGrVzi6cvoJc7IKuz2G5RKUSs23LaRVFyEMNGTbrAsM2FhnpO-gElJJa5Xo0ujwq2ieKbT8tLES3KkQYSyJNjt71LzV4mfhZ00tLxmM3hli/s400/FF0310.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Transfer to a bowl and mix through the coriander. Allow to cool completely if you're going to use it as a filling for your empanadas, otherwise eat it hot as per the alternative use.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">Filling #3: Apple & Cinnamon</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj5ZCXlCXL8_0Ntf0eHmGh7S_StZU8VTFnhBCMsRrtIWCy0TlFS3cEvnobfrYsuzfp2XoUooQOQuanXbMfqOmlxXwB8kiWnWofUkbO4l9Bcc4kHTKwSfhUw3g8qPMl9zF461E3gwg1IqB/s1600/FF0311.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj5ZCXlCXL8_0Ntf0eHmGh7S_StZU8VTFnhBCMsRrtIWCy0TlFS3cEvnobfrYsuzfp2XoUooQOQuanXbMfqOmlxXwB8kiWnWofUkbO4l9Bcc4kHTKwSfhUw3g8qPMl9zF461E3gwg1IqB/s400/FF0311.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Pretty sure you'll be able to guess at least 2 of the ingredients in this!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">While empanadas are traditionally savoury, I thought it was worthwhile experimenting with a sweet filling. Dust them with some icing sugar to add a little more sweetness.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Alternative Use: </b>Add to the bottom of a lined cake tin, top with your favourite sponge cake batter, and bake as normal for an upside-down apple tea cake.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups apple, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp of ground cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Zest and juice of 1 orange</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For this amount of apple, it's basically 3 whole cored apples. I've never really paid attention to the type of apples I use in cooking. I know some are meant for baking, some for eating, etc. but I've never taken much notice. I think I used Pink Lady for this? And I left the skin on because, really, who can be bothered?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">While this is a sweet filling, I've included salt. You won't need much of this, and it's really there to draw some of the moisture out of the apples so they soften faster.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Off the heat, add the orange zest and juice to a saucepan along with the sugar, cinnamon and a small pinch of salt. Stir together until combined.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Place the saucepan over a medium heat and cook until bubbling and reduced, stirring occasionally. (The ground cinnamon will thicken the mixture quite quickly, which is why I've recommended a lower heat than usual.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YTgMBTHgGUi4I_dHnpsegxhtTxI5xz2gAO0ngz1aEJMvrzvy9I-MJjQqwq89Xf97qft55o-d5EX6N4O_Gokh5cleMjictJ4ToxuHJONdoeNpkXcKinvaRucMJp5wqTCNVv_pvIw9UgD0/s1600/FF0312.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YTgMBTHgGUi4I_dHnpsegxhtTxI5xz2gAO0ngz1aEJMvrzvy9I-MJjQqwq89Xf97qft55o-d5EX6N4O_Gokh5cleMjictJ4ToxuHJONdoeNpkXcKinvaRucMJp5wqTCNVv_pvIw9UgD0/s400/FF0312.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add the apple and mix until coated, then cook for approx. 5 minutes or until softened.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Transfer to a bowl and allow to cool completely before using in either the empanadas or the alternative use.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A video of all 3 recipes is available at <a href="https://youtu.be/evlkbk_1jBs">https://youtu.be/evlkbk_1jBs</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-82937072358424249342016-11-08T06:00:00.000+11:002016-11-08T06:00:16.815+11:00<h2>
<span style="font-family: Trebuchet MS, sans-serif;">5.02 Dips & Chips - Party Food - Intermediate</span></h2>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxTNOatfzLTDpgP1Gz5E8t90RW7qFCpB252f4FElo45CCrwzZ5unwbjDcdGS2dm-oUrgQ7pVBVA0JmJU83ls6XJ9oEkMzhuok3a6qfcowBST9VRKkfAsGtZ7SqhAjU4C_aESl_2cFa24r/s1600/FF02+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxTNOatfzLTDpgP1Gz5E8t90RW7qFCpB252f4FElo45CCrwzZ5unwbjDcdGS2dm-oUrgQ7pVBVA0JmJU83ls6XJ9oEkMzhuok3a6qfcowBST9VRKkfAsGtZ7SqhAjU4C_aESl_2cFa24r/s400/FF02+-+brand.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Okay, so moving on from tortillas into actual food territory, this week's recipe is actually 3 recipes (or rather 4, I suppose).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Today it's all about dips. While I completely understand that most people will buy premade dips and salsas, hopefully there's those random few (like me) who enjoy making their own.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">It's worth noting that all of these dips can be used as fillings/sauces in tacos, burritos, quesadillas, or on nachos. No need to restrict yourself!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">PART A - PICO DE GALLO</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Kj-s3Ef2PwwxpI6qiiyWl4I-YmK-sJU2RAwOBPDHLAQG04l6A-ZPsfa42CYmemt8TAT7kOvlIFQuF5I4-2kkeOZUOpWRzkJK24r92shvAbKXZWBDjK0v6tVrQfI5rbi_HZZrlL0lYkxG/s1600/FF0201.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Kj-s3Ef2PwwxpI6qiiyWl4I-YmK-sJU2RAwOBPDHLAQG04l6A-ZPsfa42CYmemt8TAT7kOvlIFQuF5I4-2kkeOZUOpWRzkJK24r92shvAbKXZWBDjK0v6tVrQfI5rbi_HZZrlL0lYkxG/s400/FF0201.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">This is basically where pre-made salsas stemmed from. A bit of tomato, chilli, etc., basically all much of a muchness, right? Wrong!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">While most pre-made salsas are suspiciously sweet or overpoweringly spicy, the traditional Pico de Gallo is a fresh, zingy concoction that's almost more of a salad than a dip or sauce.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tomatoes, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red onion, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 jalapeno chillies, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup coriander, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Juice of 1 lime</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The above ingredients are just a suggestion. If you prefer to change quantities or leave out something entirely - I'm looking at you, coriander! - then by all means go right ahead.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Place the onion into a bowl along with the lime juice and a generous pinch of salt. Mix together and leave for 5-10 minutes so that the acidity mellows the heat of the onion slightly.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcmrMWx5MDdUGhCzaTIdRno5e_sVIcT0UT-m-63LSwevmJfQkxFeuczBt89t6oG-r7IEACRed6OpG5hyphenhyphen7fkUvAs5rXInHf24surLLw_49i-n4Ewhi_GW4V31Sul93kz9sUKIF5RMxIudd/s1600/FF0202.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcmrMWx5MDdUGhCzaTIdRno5e_sVIcT0UT-m-63LSwevmJfQkxFeuczBt89t6oG-r7IEACRed6OpG5hyphenhyphen7fkUvAs5rXInHf24surLLw_49i-n4Ewhi_GW4V31Sul93kz9sUKIF5RMxIudd/s400/FF0202.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add in all the other ingredients and mix until combined.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2cpkH-eWgVl5EhnUUFNcR6612GoKxb4ydvAjcDU_1IIJbbYu8GkNH4lCQMjBe7jwJE2W4AdOJiz2VoMS_M7B9oO6nmeZ72tKGjDrITbavKeZbB-9RYu2OPCLuD14U_VDBdtth2JD-8OU/s1600/FF0203.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2cpkH-eWgVl5EhnUUFNcR6612GoKxb4ydvAjcDU_1IIJbbYu8GkNH4lCQMjBe7jwJE2W4AdOJiz2VoMS_M7B9oO6nmeZ72tKGjDrITbavKeZbB-9RYu2OPCLuD14U_VDBdtth2JD-8OU/s400/FF0203.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Serve. (Hardly even cooking, and only slightly more difficult than opening a jar.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">PART B - TOMATILLO SALSA VERDE</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0ZuOl6Ddu2P0pstcn_gGlBi7anErWl8CFZ39I8e2wyqBK_6XJU1J2YLpS4BDx40-GqcEI5n3EFdVoYKV0uVAFEz6iDvzEEPy0UUpJFo5rm_GbfOT74ohuGVZjig-szUI5YHJButIWvrg/s1600/FF0204.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0ZuOl6Ddu2P0pstcn_gGlBi7anErWl8CFZ39I8e2wyqBK_6XJU1J2YLpS4BDx40-GqcEI5n3EFdVoYKV0uVAFEz6iDvzEEPy0UUpJFo5rm_GbfOT74ohuGVZjig-szUI5YHJButIWvrg/s400/FF0204.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">I really struggled to name this salsa because I didn't want to confuse anyone who may mix it up with a normal salsa verde, but it got a bit too abstract ("verdamole", anyone?) so I thought I'd play it safe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Basically, where as the Pico de Gallo is noticeably bright red, I wanted something predominantly green to put alongside it. Hence, one or two of the ingredients are decidedly not traditional to this type of cuisine.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup tomatillos, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 avocado, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 spring onions, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup coriander, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp extra virgin olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Juice of 1 lime</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For those of you who are not familiar with them, tomatillos are kind of like green tomatoes. But don't confuse them with green tomatoes, because that's not actually what they are, despite the fact some people call them that. They're more closely related to gooseberries. Either way, they are quite tart and tangy and usually found in tins.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Your avocado should be ripe, but still slightly firm. It won't be easy dicing up a too-soft avocado without it getting a bit mashed, and crunchy avocadoes aren't very nice, so just make sure you get something in between.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Spring onions are milder (and greener) than the regular kind, which is why they work better in this recipe than, say, a regular white onion.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I know, I know... MORE coriander. I've mentioned before that I have a love/hate relationship with it, but when it comes to Mexican/Latin/whatever food it definitely has a place.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The sugar is there to balance out the acidity of the lime juice and tomatillos. You can leave it out if you want, but only if you're a bitter person (hehehe).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Place the sugar into a bowl along with the lime juice and a generous pinch of salt. Stir until the sugar dissolves.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Add the spring onions, stir and leave to mellow for 5-10 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvMbXrLcYRo3fcw0N5aBhlDjAMUlWX9THv6DOzCkCDdn6ih3RpbTxRTM0w1OMmSqdtGF5CyW7VdEQOSEqOeNlkU-YQjgfhm3FsqFrsDOQ1Sa_ktgwG6de9rhDA-PMU-Ki_laWZ2Nxu5bQ/s1600/FF0205.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvMbXrLcYRo3fcw0N5aBhlDjAMUlWX9THv6DOzCkCDdn6ih3RpbTxRTM0w1OMmSqdtGF5CyW7VdEQOSEqOeNlkU-YQjgfhm3FsqFrsDOQ1Sa_ktgwG6de9rhDA-PMU-Ki_laWZ2Nxu5bQ/s400/FF0205.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add in the remaining ingredients and mix until combined.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKn82QbxjXMcJ8f1GWDXSO43NDGzXTeJ3C5UvBm0hAigr3YS1wGVqj4oXGm_TJ58pxR2a8MWqVt-WtAZt5ptA9Yp-SFHyTYNr-kiJhL2RrSS15r55B0R_V8p-9QdRfmKZZ_NY_W2c7ow-/s1600/FF0206.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKn82QbxjXMcJ8f1GWDXSO43NDGzXTeJ3C5UvBm0hAigr3YS1wGVqj4oXGm_TJ58pxR2a8MWqVt-WtAZt5ptA9Yp-SFHyTYNr-kiJhL2RrSS15r55B0R_V8p-9QdRfmKZZ_NY_W2c7ow-/s400/FF0206.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Serve! (Still easy... so far!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">PART C - CHEESY BEAN DIP</span></h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT94wB0l0svDC8ACGxZo-N_aljhYHz3nSgBnvuJ512nSt5nO4PNr42wEGJv3zv75AUKwXfRhYQycFW2Z5CSIetrSEsotYT2CkzV78ihLsXQ54rbUYSTY2xouh14PJwvBYK_cZDoNOhTsAo/s1600/FF0207.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT94wB0l0svDC8ACGxZo-N_aljhYHz3nSgBnvuJ512nSt5nO4PNr42wEGJv3zv75AUKwXfRhYQycFW2Z5CSIetrSEsotYT2CkzV78ihLsXQ54rbUYSTY2xouh14PJwvBYK_cZDoNOhTsAo/s400/FF0207.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Unlike the previous dips/salsas, this one actually requires a bit of work, because it's a double-layered dip meant to be served hot. That's right, some actual cooking involved!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I will also point out that both layers are great dips on their own if you can't be bothered making both.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>TO MAKE THE BEAN DIP:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup kidney beans</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup cannellini beans</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red onion, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I used kidney beans and cannellini beans because they are the most widely available here in Australia. If you can get hold of pinto and/or black beans, they might be more traditional.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat some oil in a pan over medium-high heat. Add the onion along with a generous pinch of salt and fry until it begins to brown.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGTjCkkVXvqQkaJFvED4wJtbGb2XDZXVaqkEqvSRPTOhzR_pWtifyxvKnjGyx0dguKAKhWNeFmjuYP-BWtMblF0x8kI59I2DAulQ4_zzbV15dGPoamkhC-tnf3GcxVZ088UzyHns6QhFf/s1600/FF0208.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGTjCkkVXvqQkaJFvED4wJtbGb2XDZXVaqkEqvSRPTOhzR_pWtifyxvKnjGyx0dguKAKhWNeFmjuYP-BWtMblF0x8kI59I2DAulQ4_zzbV15dGPoamkhC-tnf3GcxVZ088UzyHns6QhFf/s400/FF0208.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add the garlic and fry until softened (approx. 1-2 mins).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3. Add the cumin and coriander and fry for 30-60 seconds.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi917Ko9zy1ZtsvkyZndZPiMsxk0nIeEoGxk2FtFQ7fucedf0q0karYupFfmjrbzn6DkKbp1ovAV6nt3DcQvpvAz5MHmFtM1Vz3Hharr7ZDDbxaVQJ9eYGpgmxtI7a8-1U0NESFgAS1FVAN/s1600/FF0209.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi917Ko9zy1ZtsvkyZndZPiMsxk0nIeEoGxk2FtFQ7fucedf0q0karYupFfmjrbzn6DkKbp1ovAV6nt3DcQvpvAz5MHmFtM1Vz3Hharr7ZDDbxaVQJ9eYGpgmxtI7a8-1U0NESFgAS1FVAN/s400/FF0209.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Add the beans and continue to fry for 5 minutes or so until they begin to soften and break down.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Transfer the mixture to a food processor and blend until smooth.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeyS21AS7HGAQXkrL9gT3Z8DAOrM7Y9G9zMzlOhx5x09zLd7t-unHMcj9r20MPaNDHi0zt54X07yixoJQ1orAB3GVb0_wBvkgS0PsC2TCa1hG95DThyPAzBajE7_uTuHh495_QhUmWweC/s1600/FF0210.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeyS21AS7HGAQXkrL9gT3Z8DAOrM7Y9G9zMzlOhx5x09zLd7t-unHMcj9r20MPaNDHi0zt54X07yixoJQ1orAB3GVb0_wBvkgS0PsC2TCa1hG95DThyPAzBajE7_uTuHh495_QhUmWweC/s400/FF0210.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Spoon into serving bowls. (<b>TIP: </b>Leave at least 1/3 empty for the top layer.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>TO MAKE THE CHEESY JALAPENO TOPPING:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g manchego cheese, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g fetta cheese, crumbled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150ml tequila</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup plain white flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp unsalted butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pickled jalapeno chillies, chopped (approx. 1/4 cup)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I find that a mix of melty and creamy cheeses get a good result, which is why I settled on manchego and fetta. By all means, choose your own combination.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I approached this the same way as I'd approach a fondue, then swapped out white wine for tequila. Because why not?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In relation to the jalapenos, I used half green and half red for aesthetic appeal.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Melt the butter in a pot over medium heat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Add the flour and stir until absorbed and the mixture turns a light nut-brown colour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKoYXihihLblnY9qB-lTpPJfLVOf1C2bB4zfzGd2sdHu2j4TbToE1PlBNEe5lLiAYX3ezgAJAMrOyTfyQEY9zFK73HtsJba98qOXMl_m0Q54d6fMkUbQX2gSh6a_FmsIiF3PQmFbGElBO/s1600/FF0211.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKoYXihihLblnY9qB-lTpPJfLVOf1C2bB4zfzGd2sdHu2j4TbToE1PlBNEe5lLiAYX3ezgAJAMrOyTfyQEY9zFK73HtsJba98qOXMl_m0Q54d6fMkUbQX2gSh6a_FmsIiF3PQmFbGElBO/s400/FF0211.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Reduce the heat to low and add in the tequila, mixing to form a paste. (Be careful here as your pan may catch fire and, for once, that's NOT what I want!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Add the manchego and stir until it begins to melt, then add the fetta.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSIwCmvvFUpeZK4hsElhcO9L2ILlBCyL1PGmCm1CxlyKw5_y0pevjBE0xSBphqaikjTmjhd857lai_95FM3M8A3KBdn3viXBR0Wc5glZcuz6-zgjFn2jf8quwVt9uvCf8pK5Fr-8no5kK/s1600/FF0212.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSIwCmvvFUpeZK4hsElhcO9L2ILlBCyL1PGmCm1CxlyKw5_y0pevjBE0xSBphqaikjTmjhd857lai_95FM3M8A3KBdn3viXBR0Wc5glZcuz6-zgjFn2jf8quwVt9uvCf8pK5Fr-8no5kK/s400/FF0212.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Mix until everything melts together.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6. Turn off the heat and mix in the jalapenos.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRpR8-4tmHQcyPJtEQSO-UdozL0a0qJEcVmSPIiH4rG31ANuSvNu76ac20nzZBwlq6ZZG3_S40u3rPB1ZXWgFwG7i4rOv-79k59gPZx9j63GddWW_ntTUFPUB_6qiq2im4cP5ru07B_59/s1600/FF0213.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRpR8-4tmHQcyPJtEQSO-UdozL0a0qJEcVmSPIiH4rG31ANuSvNu76ac20nzZBwlq6ZZG3_S40u3rPB1ZXWgFwG7i4rOv-79k59gPZx9j63GddWW_ntTUFPUB_6qiq2im4cP5ru07B_59/s400/FF0213.png" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Spoon over the top of the bean dip. (<b>TIP:</b> You'll want to serve this hot to prevent the cheese from solidifying too much. Not like BLISTERINGLY HOT, just hot enough to keep the cheese molten enough to scoop.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Serve with corn chips. (Either make your own or just buy them.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A video of all 3 recipes is available at <a href="https://youtu.be/xm6TAFxWVB8">https://youtu.be/xm6TAFxWVB8</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-5007711779410823582016-11-01T05:30:00.000+11:002016-11-01T05:30:10.552+11:00<h2>
<span style="font-family: Trebuchet MS, sans-serif;">5.01 Tortillas - Sides & Starters - Intermediate</span></h2>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Well, what better way to kick off FoodPoint Fiesta than with tortillas? These flatbreads feature prominently in most well-known Mexican dishes - such as burritos, fajitas, enchiladas, quesadillas, and even such things as tacos and nachos (when fried).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">There's 2 types of Mexican tortillas, corn and wheat. This basically refers to the type of flour used as a base. In this entry, I'll be cooking both types.</span><br />
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<h3>
<span style="font-family: Trebuchet MS, sans-serif;">PART A - CORN TORTILLAS</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNrmQk6kMD9cA7L8-2yDdMistDX8ySwHg6_UsI_KszR7y24bwynXCoCc4uwan0Pft2uIyIJH7QWjq_k7Q9hZt1UupenOCri828Xc9IfYlLPdHJD8kHXUjJAWZZjFQ8Qw0F6aZ17JZv1DS/s1600/FF01+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNrmQk6kMD9cA7L8-2yDdMistDX8ySwHg6_UsI_KszR7y24bwynXCoCc4uwan0Pft2uIyIJH7QWjq_k7Q9hZt1UupenOCri828Xc9IfYlLPdHJD8kHXUjJAWZZjFQ8Qw0F6aZ17JZv1DS/s400/FF01+-+brand.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Most people will be familiar with corn tortillas as the yellow coloured taco shells or the soft white varierty. These are actually the same product, except that the crispy shells are fried.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Corn tortillas are mainly used for tacos and corn chips (and anything corn-chip-related, such as nachos).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups corn meal (masa)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500ml warm water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vegetable oil, for frying</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Corn meal, extra</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Yep, that's really all they are, 4 simple ingredients.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">As mentioned above, the colour of corn meal you use isn't important. The most widely available are white and yellow, but you can also find blue corn meal if that's your preference. It's worth noting that corn meal (also known as 'masa') is neither cornflour/cornstarch or polenta. You cannot substitute either of these for corn meal.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The extra corn meal is there in case your dough gets too soggy. Sometimes the humidity can affect the amount of liquid in the dough.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Place the cornmeal into a large mixing bowl, add a generous pinch of salt and mix together.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2. Pour in half of the water and mix until combined. Then add the remaining water a bit at a time until you end up with a mixture that resembles lumpy mashed potatoes. (Only add as much water as you need.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfY4nUGA_gytF_W_bv9dyeUCX70b0wHSCrziDBmf6eohscYXIzgRXriOZeM9-RTbPQdofsaJGmwS1ZnAGlTbJZl2V5-aC3AWQ8EAqPfh_x5st1OVTZkahR_o6nmx544bP-k3anKvBPBr8/s1600/FF101.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfY4nUGA_gytF_W_bv9dyeUCX70b0wHSCrziDBmf6eohscYXIzgRXriOZeM9-RTbPQdofsaJGmwS1ZnAGlTbJZl2V5-aC3AWQ8EAqPfh_x5st1OVTZkahR_o6nmx544bP-k3anKvBPBr8/s400/FF101.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Scatter some extra cornmeal onto the bench top, then pour the tortilla mixture onto the bench. Bring the dough together into a ball and knead for a few minutes until smooth. Wrap with clingfilm and place into the fridge for 15 to 20 minutes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Cut the chilled dough into 12 equal pieces and roll into balls.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">5. Either use a tortilla press according to the directions, OR (if you don't have one) place a ball of dough between 2 sheets of baking paper, flatten with the base of a heavy frypan, then use a rolling pin to roll the tortilla out to the desired thickness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduNwhZ8_OS3IERMRKUIQ_TQrB-ZDh-6_MW4CGmZq2bseEpQ-W3ygntbG6_bE5PsvQIU7XuCuqUjCVtrXN3EhPy1c9Q-B8Fz8VXB9-pzVwS1y27N_2pq1ulkSeubaFDvzSZ-73kn9GuDZ4/s1600/FF102.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduNwhZ8_OS3IERMRKUIQ_TQrB-ZDh-6_MW4CGmZq2bseEpQ-W3ygntbG6_bE5PsvQIU7XuCuqUjCVtrXN3EhPy1c9Q-B8Fz8VXB9-pzVwS1y27N_2pq1ulkSeubaFDvzSZ-73kn9GuDZ4/s400/FF102.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Repeat Step 5 until you have rolled all 12 tortillas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">7. Place a dry frypan onto a high heat. Brush one side of the tortilla with some vegetable oil, then fry in the hot pan for 30-60 seconds. Brush the other side with more oil, flip the tortilla, and fry for a further 30-60 seconds before removing from the pan.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">8. Repeat Step 7 until all tortillas are cooked.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsAKIpYRlbsYLu5UC9F6GGkuwj4jnI_BjEDk510fzfooht8wEc6_K1WFm1qVVeHRfdWdD-cImOK8l0HiElJksa8dPCS50dicnq8RPa-sIfP-7zFVeAgPsTa9F4HZ2dZpr8xGCjj7vIvtR/s1600/FF103.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsAKIpYRlbsYLu5UC9F6GGkuwj4jnI_BjEDk510fzfooht8wEc6_K1WFm1qVVeHRfdWdD-cImOK8l0HiElJksa8dPCS50dicnq8RPa-sIfP-7zFVeAgPsTa9F4HZ2dZpr8xGCjj7vIvtR/s400/FF103.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Either serve right away, or wrap in clingfilm and store the tortillas in the fridge or freezer until needed. (If refrigerated, use within 7 days).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Makes 12</span><br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">PART B - WHEAT TORTILLAS</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_IYJIE1YYbXvY_BXEELu8ZtmoVBnWKqq8pFbnVw3gXEch8BfRX0JJdgYRI4-42I_XRfVqgrAVhz3dQtSlEF9vnQnH-8DhMk0e9M2ugpyfaZ5aXylJpUa3_zCiJdMMVBogHgXEAg_09pQ/s1600/FF01+-+brand2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_IYJIE1YYbXvY_BXEELu8ZtmoVBnWKqq8pFbnVw3gXEch8BfRX0JJdgYRI4-42I_XRfVqgrAVhz3dQtSlEF9vnQnH-8DhMk0e9M2ugpyfaZ5aXylJpUa3_zCiJdMMVBogHgXEAg_09pQ/s400/FF01+-+brand2.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wheat tortillas have a softer texture than corn tortillas and can usually be rolled out to a larger, thinner size.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">These would mainly be used for burritos, fajitas, enchiladas and quesadillas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 3/4 cups plain flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300ml warm water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A couple more ingredients than with the corn tortilla recipe, but I find this mix works best.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I have not tried this with wholemeal flour, however I suppose it would work much the same as plain white flour.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Place the flour and baking powder into a mixing bowl along with a generous pinch of salt. Mix together until evenly dispersed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. Add the oil to the water and whisk until (mostly) combined. (It will start to separate as soon as you stop mixing).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcNHDiXIRKhcN2QYKXZpga_2tfokUip-9Ee-BRhYwaftXsVTya0MjnuxUQ5X4RIbWZlIOsp9bOQICU-Z1mW3NCa75WUHzw6dpiPbKZfBt84OCsj0A8UZ9R58HtZeQPjtLL-PNjD4gMPk7/s1600/FF104.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcNHDiXIRKhcN2QYKXZpga_2tfokUip-9Ee-BRhYwaftXsVTya0MjnuxUQ5X4RIbWZlIOsp9bOQICU-Z1mW3NCa75WUHzw6dpiPbKZfBt84OCsj0A8UZ9R58HtZeQPjtLL-PNjD4gMPk7/s400/FF104.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Pour the wet ingredients into the dry ingredients and mix together until it starts to come together. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Scatter some flour the bench top, then pour the dough onto the bench. Flour your hands and knead the dough for 5 to 10 minutes or until smooth and springy. (Be a bit rough with it, you're trying to develop the gluten.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiTDuHpsMgRYgttL1UPyJtlBebQr4fPwXm27W5QvxdguOoDJzo5573gygcUqetD_2L8jiM2Ba-o_VziWcv7c6DLf5iQ0grrJdHQ7Hh3U6gebLgtqfsz1DtqWBRjf-7i0s6ViLdezBNqzo/s1600/FF105.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiTDuHpsMgRYgttL1UPyJtlBebQr4fPwXm27W5QvxdguOoDJzo5573gygcUqetD_2L8jiM2Ba-o_VziWcv7c6DLf5iQ0grrJdHQ7Hh3U6gebLgtqfsz1DtqWBRjf-7i0s6ViLdezBNqzo/s400/FF105.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Allow the dough to rest for 15-20 minutes before moving on to Step 6.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">6. Cut the dough into 12 equal pieces and roll into balls. Then, roll out each ball to the desided thickness and size with a rolling pin.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">7. Place a dry pan over high heat and fry each tortilla for 30-60 seconds on each side. (If they start to puff up too much, just use your tongs to puncture some of the bigger bubbles.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQQm8mero1LR24f-i9Am6aDTIV_jXH2nSAfnN41wGKXDLbyrt2zB9F2otoyT3rgFtHqS3J5PTAifSEoj7ex74LuBTWNAIl9iR7IqqRWT9eAfWha9wfiKGfU-k4FZySl8Q5d3Oau_3GggX/s1600/FF106.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQQm8mero1LR24f-i9Am6aDTIV_jXH2nSAfnN41wGKXDLbyrt2zB9F2otoyT3rgFtHqS3J5PTAifSEoj7ex74LuBTWNAIl9iR7IqqRWT9eAfWha9wfiKGfU-k4FZySl8Q5d3Oau_3GggX/s400/FF106.png" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Either serve right away, or wrap in clingfilm and store the tortillas in the fridge or freezer until needed. (If refrigerated, use within 7 days).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Makes 12</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A video of both recipes is available at <a href="https://youtu.be/9F2G_J4xqME">https://youtu.be/9F2G_J4xqME</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-59681202682115739782016-10-23T08:00:00.000+11:002016-10-23T08:00:18.661+11:00<span style="font-family: Trebuchet MS, sans-serif;">Okay, so I know I've been absent for a while (sorry about that). I had a few health issues that saw me spend most of May in hospital and most of June recovering at home. It took a lot of time (and a fair bit of money) for me to get back to a point where I could focus on my cooking again.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">So now I'm back, rising from the ashes like some exotic artisan loaf. And I present to you:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjrIMqSedlesYJnYNrBPmXZ7ywQhXv-_4TnK0D-TWaPjjf1G_nbRL8f7kvvjQvniZpNypAQRrluNeLykrMMTXk3EAub3pjOvPyGPUoANoElc3dreI5_C1POnSOXntPQ5LgzT7VWr8dxx8/s1600/Snapshot_4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjrIMqSedlesYJnYNrBPmXZ7ywQhXv-_4TnK0D-TWaPjjf1G_nbRL8f7kvvjQvniZpNypAQRrluNeLykrMMTXk3EAub3pjOvPyGPUoANoElc3dreI5_C1POnSOXntPQ5LgzT7VWr8dxx8/s400/Snapshot_4.png" width="400" /></a></div>
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</div>
<span style="font-family: "Trebuchet MS", sans-serif;">Unlike previous seasons - which were a bit all over the place (foodwise) - this time I've opted for a more structured season.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">FoodPoint Fiesta is focused on Mexican, Spanish and Latin American foods, which have always been a favourite of mine. I won't make any claims about authenticity, all of the recipes will be my versions developed over the years. If you don't like the way I do certain things, then I'm sorry (not sorry).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Another change will be the format of the season. FoodPoint Fiesta will have just 8 episodes (plus a holiday bonus) and will be presented in the same layout as a traditional meal. It'll start with appetisers, then move on to entrees and mains, and end on desserts and sweets.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Finally, episodes will now be posted on Mondays, as opposed to Fridays as previously (mostly, anyway).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I'll be keeping to this format for the next 12 months with my following seasons. Unless I get complaints, but I don't think anyone cares enough to comment anyway (assuming anyone pays attention at all :P).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">FoodPoint Fiesta commences 31 October 2016 and the trailer can be viewed here <a href="https://youtu.be/HfDZB-6-hG4">https://youtu.be/HfDZB-6-hG4</a></span><span style="font-family: "Trebuchet MS", sans-serif;">.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">--- Blake</span>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-23844498684792211822016-05-25T12:05:00.000+10:002016-05-25T12:05:01.605+10:00<h2>
SEASON 4 VIDEO BONUS RECIPES</h2>
<span style="font-family: verdana;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">As with every season, there were a few BONUS recipes which appeared only on </span><span style="color: #ffcc77; font-family: Verdana, sans-serif;"><a href="https://www.youtube.com/channel/UC5JOq_lkmzXMOQ72IarEIIQ" target="_blank">the FoodPoint Youtube channel</a></span><span style="font-family: Verdana, sans-serif;"> as companions to the 'Tips' or 'Spotlight' episodes. If you missed these recipes and would like to check them out, please click the links below.</span><br />
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;"><b>Peking Duck Pancakes - Low-Fuss - from 'Tips #7: Top 10 Kitchen Tricks & Hacks'</b></span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI4qq356XPTwE84jfoib-nWcDhwRkNATBweuY7B8NmpDzFthYLIjrdQo6_VQ5YbUeHgvOP4ZoO6X0GTD_kWiY2PjL5ko8nulPACOPDxE0q55EQqnnSUk7YMnCSBccJfzhaD9EmNMOJ9dn/s1600/bonus1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI4qq356XPTwE84jfoib-nWcDhwRkNATBweuY7B8NmpDzFthYLIjrdQo6_VQ5YbUeHgvOP4ZoO6X0GTD_kWiY2PjL5ko8nulPACOPDxE0q55EQqnnSUk7YMnCSBccJfzhaD9EmNMOJ9dn/s400/bonus1.jpg" width="400" /></a></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">The video recipe is available at <a href="https://youtu.be/ddh2XSryIJ0">https://youtu.be/ddh2XSryIJ0</a>.</span></div>
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<span style="font-family: verdana;"><br /></span></div>
<div>
<span style="font-family: verdana;"><b>Rocket Pesto Pasta - Low-Fuss - from 'Spotlight #4: Olive Oil'</b></span></div>
<div>
<span style="font-family: verdana;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3o7YhtVfJ3u8y8N7hrRPnOSeSlOGFHK7ebbT6BAqUtzruhM65ZYhXzdgQPBw8W-6kghl51Fh_mJ1PPaqSyAOt1kQ1RwCJYf5KZR1KjG7k1tssSrUEH_axDUu3kbqCnKa7Nq48XIEODIUL/s1600/bonus2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3o7YhtVfJ3u8y8N7hrRPnOSeSlOGFHK7ebbT6BAqUtzruhM65ZYhXzdgQPBw8W-6kghl51Fh_mJ1PPaqSyAOt1kQ1RwCJYf5KZR1KjG7k1tssSrUEH_axDUu3kbqCnKa7Nq48XIEODIUL/s400/bonus2.jpg" width="400" /></a></div>
<div>
<span style="font-family: verdana;"><br /></span></div>
<div>
<span style="font-family: verdana;">The video recipe is available at <a href="https://youtu.be/0IFibLcK-Y0">https://youtu.be/0IFibLcK-Y0</a>.</span></div>
<div>
<span style="font-family: verdana;"><br /></span></div>
<div>
<span style="font-family: verdana;">Enjoy!</span></div>
<div>
<span style="font-family: verdana;">--- Blake</span></div>
<br /><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-19636993776240595912016-04-23T09:00:00.000+10:002016-05-25T11:49:10.188+10:00<h2>
<span style="font-family: "verdana" , sans-serif;">Season 4 BONUS Recipe: Crème Caramel – Intermediate – Baking
& Desserts</span></h2>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWfwx-4hMMR0eUC2xEtBO5MY_U-1SMLeYImWplpHoKiVpY3qjW5J8Xwzc93Ji1Zkcv6kB6cVJP_BdUb_SaTtCw8eFzU7-dtHB6XSrsPlJ-f8tBFdHW_FyZMjo6MEsDEFH0M_iFCoYFC02/s1600/4.13+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWfwx-4hMMR0eUC2xEtBO5MY_U-1SMLeYImWplpHoKiVpY3qjW5J8Xwzc93Ji1Zkcv6kB6cVJP_BdUb_SaTtCw8eFzU7-dtHB6XSrsPlJ-f8tBFdHW_FyZMjo6MEsDEFH0M_iFCoYFC02/s400/4.13+-+brand.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">So this was just meant to be “another way to use my baked
custard base from the crème brûlée recipe”, but had the unintended consequence
of my mother declaring it “the best thing she’s eaten in years”. Which is kind
of a put-down really, considering she’s had the opportunity to eat everything
else on the blog while I’ve been testing recipes… oh, well!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">Unlike crème brûlée which is a silky baked custard with
toffee on top, crème caramel is a silky baked custard with toffee on the bottom
(which is then flipped over so the toffee is on top anyway). While I really
enjoyed the crème brûlée I made earlier in the season, I’m forced to concede
that my mother may have a point when it comes to this crème caramel.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">Not to toot my own horn (because it’s not like I invented
the dish), but this was absolutely divine!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://youtu.be/_-tJCuILC84" target="_blank">1 batch Baked Custard Base, at room temperature (from ‘Episode4.05’)</a></span></div>
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<span style="font-family: "verdana" , sans-serif;">½ cup caster sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">¼ cup water</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">Yep, that’s it. A bit of sugar and water is all it takes
to knock a simple baked custard out of the park.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">1. Preheat oven to 160°C (320°F).</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">2. Place the sugar and water into a saucepan and stir
until the sugar dissolves.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">3. Place the saucepan over medium-high heat until it
begins to boil, then reduce to medium until it begins to caramelise. (<u>DO NOT
WALK AWAY FROM IT!</u> Boiling sugar can be dangerous if unattended. Also, try not
to spill it on yourself… that would be rather unfortunate, not least of all because then you'd have to start again.)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSSuYBWwaMRqFqzic3jZ1FEk4f2kRJJvzy9i4qO859xroCQ89bvEE72Ppj8vjZmdLPOgWOPop0qq3XBXHMRPPYX-S2DvFcMeq8LcZ3OryoFhBBIhFekx6BAnrV4bbahC1YvFG_72zwWKG/s1600/4131.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSSuYBWwaMRqFqzic3jZ1FEk4f2kRJJvzy9i4qO859xroCQ89bvEE72Ppj8vjZmdLPOgWOPop0qq3XBXHMRPPYX-S2DvFcMeq8LcZ3OryoFhBBIhFekx6BAnrV4bbahC1YvFG_72zwWKG/s400/4131.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">4. Once the sugar syrup has reached the desired colour (a
deep amber) remove it from the heat and pour it into a 15cm ramekin or another
ovenproof dish of a similar size. (You <u>REALLY</u> need to do this right away. The
sugar syrup will continue to caramelise until it starts to cool down, so you
want it <u>OUT</u> of the saucepan as soon as possible to prevent it from burning.)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">5. Once the toffee has cooled and is completely solid (approx.
30 minutes later), move the ramekin into a high-sided baking tray and pour the
custard base over the toffee until the dish is almost completely full. (Unless
you’re using a really deep ramekin.)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPrUDIVgDsF7Qt923d9bvAnljxOkCxq1IBgEHtg1aHPT9jfP8Bq3QJRPfUbM4vBoM1vbp947JtlYy5BhHAmyPsYQGL_TYGIhWOtA401XedRrs86BQ6Q_uWLfRLhEiGYEUra-Clf-9eNOS/s1600/4132.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPrUDIVgDsF7Qt923d9bvAnljxOkCxq1IBgEHtg1aHPT9jfP8Bq3QJRPfUbM4vBoM1vbp947JtlYy5BhHAmyPsYQGL_TYGIhWOtA401XedRrs86BQ6Q_uWLfRLhEiGYEUra-Clf-9eNOS/s400/4132.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">6. Fill the baking tray with enough boiling water until
it reaches around halfway up the sides of the ramekin.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">7. Place the baking tray into the middle rack of the
preheated oven and bake for 60-70 minutes or until there is just a slight
wobble in the centre of the custard.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">8. Allow the crème caramel to cool, then place into the
fridge overnight to chill.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">9. Use a sharp knife to carefully cut around the inside
edge of the ramekin to release the crème caramel.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpcj70q_2R_v5vfUH0e1YSpAtyaXZ1B2gHmSyjefVgryb8tIMW2mwbjgix_NSW-qUNf9K-MjpN26xYn7iAIOHdWIPTiFls5ZUcoAZVwvBmeDVDA8huwJTutQ99jXr9WST3IVVg2v3TTOY/s1600/4133.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpcj70q_2R_v5vfUH0e1YSpAtyaXZ1B2gHmSyjefVgryb8tIMW2mwbjgix_NSW-qUNf9K-MjpN26xYn7iAIOHdWIPTiFls5ZUcoAZVwvBmeDVDA8huwJTutQ99jXr9WST3IVVg2v3TTOY/s400/4133.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">10. Place your serving plate over the ramekin tightly and
flip it over.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">11. Lift away the ramekin (slowly) and serve immediately.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Serves 2-4 (or just 1, honestly).</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">A video of this recipe is also available - <a href="https://youtu.be/U6-UX-VmABA">https://youtu.be/U6-UX-VmABA</a></span><span style="font-family: "verdana" , sans-serif;">.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;"><b>If you have a recipe to request, it's not too late!
Please <a href="mailto:foodpointhq@gmail.com" target="_blank">send me an email</a> and you may see it in Season 5.</b></span></div>
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<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-21022949988171922502016-04-18T02:31:00.000+10:002016-04-18T02:31:36.157+10:00<h2>
<span style="font-family: Verdana, sans-serif;">4.12 Black Forest Gâteau Macarons – Advanced – Baking
& Desserts</span></h2>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDgqkYk8HFn_41PDxF0Mkuo9t3ZBHC378JLAwVhiSaQMfequJr3MEljcGISHhii75K8shhAalNANx9tYlffJvfO7Jvvhq94MqGylgA6XII-X6vA6vRawPVcmauejF0VyOJwj86Lx5xWQY/s1600/4.12+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDgqkYk8HFn_41PDxF0Mkuo9t3ZBHC378JLAwVhiSaQMfequJr3MEljcGISHhii75K8shhAalNANx9tYlffJvfO7Jvvhq94MqGylgA6XII-X6vA6vRawPVcmauejF0VyOJwj86Lx5xWQY/s400/4.12+-+brand.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Almost a year ago, the final episode of FoodPoint Season
1 was for my basic macarons. For the final episode of Season 4, it seems
fitting to revisit macarons and apply what I’ve learned since then.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I received a request from CookingwithKarma, another
popular Australian food blogger, for another flavour of macaron. I chose
chocolate because it seemed like the best place to start, then decided to make
things a bit more interesting by making a multi-layered macaron. The only
question was: what should it be?</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Black Forest Gâteau has been my favourite cake since I
was a kid. The combination of rich chocolate, sour cherries and whipped cream
still makes me happy, so this seemed like the logical choice.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I encourage you to check out <a href="https://www.youtube.com/channel/UCQ50KwJ849bO4DN4rMoSNpg" target="_blank">CookingwithKarma’s YouTubechannel</a> as there’s really something for everyone. Otherwise, it’s on to the
recipe!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Verdana, sans-serif;">PART A – CHOCOLATE MACARONS</span></h3>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlrrluDNg3ukGlbwciun18SwZz5DqcRqJP_nBeft6Nufi6yx9Gx0wKuqA-j4doTpnJ7Yjg292IutVUDOG5sTFn4zTHQtK67QWLXGWZ_3HxQwEnYPYhubMUVsH2Fc7FbgF_ZnfJFUkRN1l/s1600/4121.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlrrluDNg3ukGlbwciun18SwZz5DqcRqJP_nBeft6Nufi6yx9Gx0wKuqA-j4doTpnJ7Yjg292IutVUDOG5sTFn4zTHQtK67QWLXGWZ_3HxQwEnYPYhubMUVsH2Fc7FbgF_ZnfJFUkRN1l/s400/4121.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Unfortunately, I couldn’t get my macaron recipe using
Italian meringue to work properly with this dessert. I’m not completely sure,
but I think that the cocoa dries it out too much? Anyway, after several failed
attempts, I had to use a different recipe that used the less-stable French
meringue.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The result? Flavour is great, but around half of the
macaron shells ended up cracked. C’est la vie! It doesn’t really matter anyway,
since you won’t really see 2/3 of them in the end!</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3 egg whites, room temperature</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 cups icing sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1 cup almond meal</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3 tbsp caster sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3 tbsp cocoa powder</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">¼ tsp cream of tartar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">¼ tsp salt</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">As mentioned previously, icing sugar is also known as
powdered sugar or confectioner’s sugar, and not to be confused with icing
mixture.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 175°C (350°F) and line a couple of
trays with baking paper.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2. Place the icing sugar, almond meal, cocoa powder and
salt into a food processor and blend for 1-2 minutes until well combined, then
sift onto a sheet of baking paper and place aside. (You can sift into a bowl
instead, but I find the baking paper makes it easier to funnel the mixture.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNLdG2nT83g-B3e_9Dlj8N-K0ncIbYFeNowQviWuiwKcXJTXACYLDo6ANrWKs0xKKXCEbsypEhvSe5DBHywrLs4e0k-WNDqQosEgkwKKrfxA0skBHz3INGa9EgJm3Ose2iBHqVkMBOLgL/s1600/4122.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNLdG2nT83g-B3e_9Dlj8N-K0ncIbYFeNowQviWuiwKcXJTXACYLDo6ANrWKs0xKKXCEbsypEhvSe5DBHywrLs4e0k-WNDqQosEgkwKKrfxA0skBHz3INGa9EgJm3Ose2iBHqVkMBOLgL/s400/4122.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3. Place the egg whites and cream of tartar into a
benchtop/stand mixer and whip to a soft peak. (This means it just holds a
shape.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4. Gradually whisk in the caster sugar a bit at a time
until the meringue forms a stiff peak. (This means it will hold a shape easily.
To test this, you could tip the bowl upside-down over your head and it shouldn’t
pour out. Or, you can just learn to judge it by eye.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzt69fhKHiXpOQluQ6pz5xWSjgxRgA4cUMGbCci56-3_jnJbvmqOpbsH87f9vQbc_m9WikUB6M3IsrS3hxa1yfGouTWuJL6iJGCdLJHYX7w1KvrIjrFJ59BZhJMayA4KtOej0ECAR7bmj/s1600/4123.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzt69fhKHiXpOQluQ6pz5xWSjgxRgA4cUMGbCci56-3_jnJbvmqOpbsH87f9vQbc_m9WikUB6M3IsrS3hxa1yfGouTWuJL6iJGCdLJHYX7w1KvrIjrFJ59BZhJMayA4KtOej0ECAR7bmj/s400/4123.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">5. Funnel approx. ¼ of the dry ingredients into the
meringue and fold in gently until combined. (Try not to overmix.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">6. Repeat Step 5 until all of the dry ingredients have
been added. (The meringue will have mostly collapsed, but don’t be too
concerned.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35bUOz80hEonqrUmY-dyW9wMWtPfoMYIoTEvmHWTGj9QhiYfhpTIkpxhCyVMGh1VMMX8TQdnQHIWSRJSGNPuEaztHrMUuW5Su9RVTf9EikPMvVHxULmVSN59IpjTMsDcH_Mk1-DbFLY_l/s1600/4124.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35bUOz80hEonqrUmY-dyW9wMWtPfoMYIoTEvmHWTGj9QhiYfhpTIkpxhCyVMGh1VMMX8TQdnQHIWSRJSGNPuEaztHrMUuW5Su9RVTf9EikPMvVHxULmVSN59IpjTMsDcH_Mk1-DbFLY_l/s400/4124.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">7. Transfer the mixture to a piping bag and pipe blobs, approx.
2.5cm (1 in) in diameter, onto the lined baking trays.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">8. Bash the base of each baking tray against the benchtop
a few times to collapse any air pockets.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpOuVCrA_JoGIAUt1UnmpIKFS_wDJomuPC4B2h1GZzdQ3f7kmEi8640Squs3lBVtBxOpaiWfW8zRHqpnWRnylYMM4qHPGnxuZaGYMRc1QiTmfyoEyvJGksTQcYQL4GCF5DHSL0pxn8Pcz/s1600/4125.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpOuVCrA_JoGIAUt1UnmpIKFS_wDJomuPC4B2h1GZzdQ3f7kmEi8640Squs3lBVtBxOpaiWfW8zRHqpnWRnylYMM4qHPGnxuZaGYMRc1QiTmfyoEyvJGksTQcYQL4GCF5DHSL0pxn8Pcz/s400/4125.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">9. Place aside for at least 30 mins so that the surface
forms a skin.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">10. Bake for 14-17 minutes, then remove from the oven and
allow to cool before filling. (They can also be stored in an airtight container
for up to a week before filling.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Makes 30-40 macaron shells.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">A video of this part of the recipe is also available - <a href="https://youtu.be/L5mvxbEXoqU">https://youtu.be/L5mvxbEXoqU</a>.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Verdana, sans-serif;">PART B – SOUR CHERRY FILLING</span></h3>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmtQd448zcWhULDoKGQna8V7U_c2lIPqYl3SQj3xnRyDoSrQeVfUN92wnv9_49ftuqaVKB4CQ1g9tjLdUAFYD-LIFm8K-eEt-yxWGCyhlKYS1QggplyzPv_PxwyywAAAtu0SFyaOGHPGf/s1600/4126.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmtQd448zcWhULDoKGQna8V7U_c2lIPqYl3SQj3xnRyDoSrQeVfUN92wnv9_49ftuqaVKB4CQ1g9tjLdUAFYD-LIFm8K-eEt-yxWGCyhlKYS1QggplyzPv_PxwyywAAAtu0SFyaOGHPGf/s400/4126.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I’ll be honest, you really could just use premade cherry
jam for this, but I don’t think it’s sour enough.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Plus, this is an Advanced recipe, so you’re sort of expected
to take the more difficult route.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">425g jar of sour cherries, in juice</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 tbsp caster sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 tbsp unsalted butter, softened</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">See, it’s not so bad anyway! Only 3 ingredients.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Drain the liquid from the jar of cherries into a small
saucepan, then put the cherries aside until needed. (Make sure you drain as
much liquid as possible.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5g1uX0uqFuLi2_2I2wjShQ1hz1TfdOyx99lbRyIWxOE25aoVEsCjeUwssWdXcaOFvbE6niiCGlunqSqRi1kZtXSzXLuFHvBT5Qv5wtI1dvLdPQOx1UpT9DX_JnfIapW9xeo453wcHgdv/s1600/4127.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5g1uX0uqFuLi2_2I2wjShQ1hz1TfdOyx99lbRyIWxOE25aoVEsCjeUwssWdXcaOFvbE6niiCGlunqSqRi1kZtXSzXLuFHvBT5Qv5wtI1dvLdPQOx1UpT9DX_JnfIapW9xeo453wcHgdv/s400/4127.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2. Add the sugar to the saucepan and place over a medium-high
heat until it begins to bubble.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3. Reduce the heat to medium-low and allow to bubble for approx.
30 mins or until reduced to a thick syrup.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YYXqE0pY-dBRrVRgwFu7r_9nmZoW7TDeX-tBXPBzLibWzP3lPjOP7eiIB3paVAxH8XnT3TH06DwSnC6djNsCUTIqEwGL704ojGzYF-zDuYphf8KjNqJaN-gzYcB7Njn44-TBEzK3F3ax/s1600/4128.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YYXqE0pY-dBRrVRgwFu7r_9nmZoW7TDeX-tBXPBzLibWzP3lPjOP7eiIB3paVAxH8XnT3TH06DwSnC6djNsCUTIqEwGL704ojGzYF-zDuYphf8KjNqJaN-gzYcB7Njn44-TBEzK3F3ax/s400/4128.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4. Remove from the heat and melt in the butter, stirring
until combined.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">5. Place the cherries into a food processor and pulse
until finely chopped. (You don’t want a puree, but you don’t want the pieces to
be too large either.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yQQq10fn38rlKhBMiykY_D3ITb1IVEjE4yUxPSKHeMLpZHj8ASwBrkdz6pStd94bKJUwfGNK_vJ5z5apQxXkEST9AZQcEkJTXZUYzG-Ry12D91a2-tp4YXnQeZyic5QJra1gg80xDPpQ/s1600/4129.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yQQq10fn38rlKhBMiykY_D3ITb1IVEjE4yUxPSKHeMLpZHj8ASwBrkdz6pStd94bKJUwfGNK_vJ5z5apQxXkEST9AZQcEkJTXZUYzG-Ry12D91a2-tp4YXnQeZyic5QJra1gg80xDPpQ/s400/4129.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">6. Transfer the cherries to a bowl, pour over the warm
syrup, and mix through.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">7. Cover the bowl with cling film and place into the
fridge to chill overnight.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZLrmJrMuNg7UUcLNMfbQCA72fzvMi1rTxsQeCwfEf4Ucymh7t_RnhrPwJuRQBtWZ5PSktwjHZ2rruvD_5Ls3y0wFMm3NlO5E7XY6UaXvn1yrH8Cm-eJqgpgsu1RyXOScd7fr-aslwXGR/s1600/41201.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZLrmJrMuNg7UUcLNMfbQCA72fzvMi1rTxsQeCwfEf4Ucymh7t_RnhrPwJuRQBtWZ5PSktwjHZ2rruvD_5Ls3y0wFMm3NlO5E7XY6UaXvn1yrH8Cm-eJqgpgsu1RyXOScd7fr-aslwXGR/s400/41201.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">8. Drain off the excess liquid (if there is any) and you
should be left with a thick, jam-like mixture.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Makes approx. ¾ cup.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Verdana, sans-serif;">PART C – CUSTARD CREAM FILLING</span></h3>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTAIDgRtYPAK3AYk0xsj7t_uaXqyIirfM5idMYRDzMU1fo2zniO2TNY7jX0ga-7zPRxagUfn4FBc388RFl1GkGqk9MR51ORyByeZQ4KLRXBv10RJSNEQeLtdDgguprZM0WL2f4SLTZw7p/s1600/41202.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTAIDgRtYPAK3AYk0xsj7t_uaXqyIirfM5idMYRDzMU1fo2zniO2TNY7jX0ga-7zPRxagUfn4FBc388RFl1GkGqk9MR51ORyByeZQ4KLRXBv10RJSNEQeLtdDgguprZM0WL2f4SLTZw7p/s400/41202.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The name says it all, really. Basically make a custard (crème
pâtissière) and fold through some whipped cream.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">500ml thickened or double cream</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">250ml milk</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3 egg yolks, room temperature</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">¼ cup caster sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 tbsp cornflour/cornstarch</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract/paste/essence</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Nothing too unsual here.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Heat the milk and vanilla in a saucepan over
medium-high heat until it just begins to simmer, then remove from the heat and
place aside.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2. In a bowl, whisk the egg yolks to break them up, then
add the caster sugar and whisk until light and fluffy.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3. Add the cornflour and whisk until thick and pale.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cgQojXXZr1z0M-tAZfDCvx3Wrmtilb0pxUAK-kbE0h8CMuTT0SetzqndbHLVnb3rvlwwnC3qkik2KCUeme6xWr-uMx0hIR8kCSOixMCaDPGyFFYC-hdA1v0cvrrFGovdxH_s2jlactl6/s1600/41203.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cgQojXXZr1z0M-tAZfDCvx3Wrmtilb0pxUAK-kbE0h8CMuTT0SetzqndbHLVnb3rvlwwnC3qkik2KCUeme6xWr-uMx0hIR8kCSOixMCaDPGyFFYC-hdA1v0cvrrFGovdxH_s2jlactl6/s400/41203.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4. Slowly pour the hot milk into the custard base,
whisking constantly until combined.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">5. Pour the mixture back into the saucepan and place over
medium-low heat, whisking constantly, until thick and smooth.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">6. Transfer to a bowl and place a sheet of cling film
onto the surface, and place aside to cool. (The cling film stops it from
forming a skin as it cools.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9ONxw4MRkV095_tQi0lIG3NkU6A___K_0JJFgcP5vRzpJu8Ks-3SqK7RK2s1Ly9L1REEX1EfjAKjuQcLFFsvlZSVXZ0FKETGD9mvrt902TlqQJhS4BtL2T97iBqUFv_hI7dPWuC5lHcy/s1600/41204.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9ONxw4MRkV095_tQi0lIG3NkU6A___K_0JJFgcP5vRzpJu8Ks-3SqK7RK2s1Ly9L1REEX1EfjAKjuQcLFFsvlZSVXZ0FKETGD9mvrt902TlqQJhS4BtL2T97iBqUFv_hI7dPWuC5lHcy/s400/41204.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">7. Whip the cream to stiff peaks.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">8. Mix the cooled custard to loosen it up, then stir in a
dollop of whipped cream to lighten it up.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">9. Add the custard to the whipped cream and fold together
gently until combined.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzeRl95reDopUjS4XS7Ouc0V5IVEdKiB_cuTpeXHC5y1P1z7DbQNt1Shkruw8FlJ_Y1jNuMmHjNG2Re8ky2GoCLXjMEBDmYu6Sm0RXadBai4aK2Nkwb5pAFK3rN176mrRa1rqXbIqx8j9e/s1600/41205.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzeRl95reDopUjS4XS7Ouc0V5IVEdKiB_cuTpeXHC5y1P1z7DbQNt1Shkruw8FlJ_Y1jNuMmHjNG2Re8ky2GoCLXjMEBDmYu6Sm0RXadBai4aK2Nkwb5pAFK3rN176mrRa1rqXbIqx8j9e/s400/41205.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">10. Use right away, or place into the fridge to chill for
use in no more than 48 hours.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Makes approx. 1 litre.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Verdana, sans-serif;">PART D – ASSEMBLING THE MACARONS</span></h3>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYwzY0ry89hGLSpE7VpNdpkT1LaykTGlIPogumyye0U2emIVLrc5IaEU5CP4ZwAmbs2LMcz1J1s0dBqOt5m8x3wNgWvzsW3wPYzG4Xk_C4LUijv75KUcvpixBoc_WHA4wcyNRKbt8r4i7/s1600/41206.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYwzY0ry89hGLSpE7VpNdpkT1LaykTGlIPogumyye0U2emIVLrc5IaEU5CP4ZwAmbs2LMcz1J1s0dBqOt5m8x3wNgWvzsW3wPYzG4Xk_C4LUijv75KUcvpixBoc_WHA4wcyNRKbt8r4i7/s400/41206.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">As usual, this is probably an unnecessary step, but I’m
going to share the process I used.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Some maraschino cherries, stalks attached</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Take 1 of the macaron shells (preferably a cracked
one) and pipe on blobs of the custard cream until the base is covered.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PgxU_fxMOTbvajhXDJ9oFWiLGNcTYm9JfBfdfcwyX61FcLl-H8kU_Lge69iE4iwBaw8nL3rUky_yAtjfOscRu6qqzq8PMgBQlrwTs4J9EeR-5cdpreCrTp4gOQcy-gRFe5-XgizMmdqq/s1600/41207.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PgxU_fxMOTbvajhXDJ9oFWiLGNcTYm9JfBfdfcwyX61FcLl-H8kU_Lge69iE4iwBaw8nL3rUky_yAtjfOscRu6qqzq8PMgBQlrwTs4J9EeR-5cdpreCrTp4gOQcy-gRFe5-XgizMmdqq/s400/41207.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">2. Pipe on some of the cherry filling in the gaps. (You
won’t need much, it’s fairly potent.)</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRijxT2Q7rAacOD0JdXfJPm48e0wNz7jkOoEjbSR4X6E2AWY5l3mmXfmQdOG0C8qcvuhQj4EQoyJRXBM5tsq7DixOek4kCsH100uDjM3a9R24sutcVhIXkqyq3mOxifsJOA0yi3IjmFVj/s1600/41208.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRijxT2Q7rAacOD0JdXfJPm48e0wNz7jkOoEjbSR4X6E2AWY5l3mmXfmQdOG0C8qcvuhQj4EQoyJRXBM5tsq7DixOek4kCsH100uDjM3a9R24sutcVhIXkqyq3mOxifsJOA0yi3IjmFVj/s400/41208.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3. Take a smooth macaron and place it over the top.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRkC5NI68YAe9fTwWmFN-ffI1c4IEp7XL6bGiEMpkmYN2-XBmodem2LGOmJO6dM5OgUAnutQSg8D9Zs3rZODbxyVvHWLyc6uv9OcfAhZkxN2PH7zF8AlerkWBY_6L8bd6Sw7nn8btVWwS/s1600/41209.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRkC5NI68YAe9fTwWmFN-ffI1c4IEp7XL6bGiEMpkmYN2-XBmodem2LGOmJO6dM5OgUAnutQSg8D9Zs3rZODbxyVvHWLyc6uv9OcfAhZkxN2PH7zF8AlerkWBY_6L8bd6Sw7nn8btVWwS/s400/41209.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4. Take another macaron shells (either smooth or cracked)
and repeat Steps 2 and 3.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">5. Place the first filled macaron onto the second filled
base.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OA2NcwI7SOM8N_i8XifcUwq3GCEppr1D4C2gLj9IBS5C-sORpIty6SvfxkSZ_m7RaLXe5X9rSIOZNFR_w903wx0HYq1WiMErAucmTq_7Nczw5SHPgaDYPu1ft9WkZGdfBsnTZRoxIJq3/s1600/41210.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OA2NcwI7SOM8N_i8XifcUwq3GCEppr1D4C2gLj9IBS5C-sORpIty6SvfxkSZ_m7RaLXe5X9rSIOZNFR_w903wx0HYq1WiMErAucmTq_7Nczw5SHPgaDYPu1ft9WkZGdfBsnTZRoxIJq3/s400/41210.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">6. Pipe a blob of custard cream on top.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">7. Place a maraschino cherry onto the blob of custard
cream.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWLxLy2qAi_o7-JfcmsmqwQIJ4pwYcFv-8w6PIXyre0wLyxl9JE1FFLj7T-WYRtiWNJ3Lz-RVIEbgLGNWcNhMUuKDe2wHVzEYHpNDENG5GhBv61a5mVbv1k8UAXuc4qsHjEfAd7V-3HrQ/s1600/41211.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWLxLy2qAi_o7-JfcmsmqwQIJ4pwYcFv-8w6PIXyre0wLyxl9JE1FFLj7T-WYRtiWNJ3Lz-RVIEbgLGNWcNhMUuKDe2wHVzEYHpNDENG5GhBv61a5mVbv1k8UAXuc4qsHjEfAd7V-3HrQ/s400/41211.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">8. It’s finished! Put it onto your serving plate and
start on the next one.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">9. Repeat Steps 1 to 8 until you run out of macaron
shells.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Makes approx. 10 Black Forest Gâteau Macarons.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">A video of parts B, C & D of the recipe is available
- <a href="https://youtu.be/A0c-ldjEF18">https://youtu.be/A0c-ldjEF18</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>If you have a recipe to request, it's not too late!
Please <a href="mailto:foodpointhq@gmail.com" target="_blank">send me an email</a> and I'll see what I can do.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>***NOTE: If you didn’t see above, this is the final
episode of Season 4. I’ll be back with Season 5 in 6 weeks, but there’ll be
updates and bonuses before then so keep an eye out!***</b></span></div>
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<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-84886469468213096392016-04-10T20:01:00.000+10:002016-04-10T20:01:25.753+10:00<h2>
<span style="font-family: Verdana, sans-serif;">4.11 Vegan Fried Rice – Low-Fuss – Rice & Pasta</span></h2>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGM96rJC9ByrpnvJq3-5vj1DNYU96DFlIyj1ZdcU6SjwSQljR61tdG8boj8NRik2Ip-jU34ps8KLvafgGwcs2k7JvLiC__dE699aQsfUo8OtOdyBEkrToLgSnjdaXOvIH7JNhOKS7HHAQC/s1600/4.11+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGM96rJC9ByrpnvJq3-5vj1DNYU96DFlIyj1ZdcU6SjwSQljR61tdG8boj8NRik2Ip-jU34ps8KLvafgGwcs2k7JvLiC__dE699aQsfUo8OtOdyBEkrToLgSnjdaXOvIH7JNhOKS7HHAQC/s400/4.11+-+brand.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Don’t be scared away by the name! I know that vegan food
is largely sneered at by most people, but that doesn’t necessarily make it bad
food. Whilst I’m far from a vegan myself, I have to acknowledge that there is a
group of people out there who want food without any animal products in them,
and that’s their choice.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">But you know what? I made this dish, I ate this dish,
and I darn well enjoyed it!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">This recipe is based on a request from a crazy girl named
Ling Ling. Well, she’s not so much a crazy girl as in she’s a crazy alter ego
of a reasonably sane girl (it depends who you ask) named Damielou. <a href="https://www.youtube.com/channel/UCyxMtBxliJA8UkXKGngShOg" target="_blank">If you’veread my previous blog posts, you’ll know that Damie is a vlogger</a>. Ling Ling is
a party girl who speaks her mind (which appears to function in gibberish) and goes
for what she wants (which for the most part appears to be money and alcohol).
Either way, she has fun!</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">This dish is great for a girl on the go as it only takes around
10 minutes from start to finish. It’s fine as a meal all on its own, or you can
use it as a side dish with a stirfry.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 ½ cups cooked rice</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 spring onions, sliced</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">200g shitake mushrooms, sliced</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">¼ cup peas</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">¼ cup corn kernels</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">¼ cup coriander, roughly chopped</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">⅓ cup bean sprouts</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1 tbsp minced ginger</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1 tbsp minced garlic</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 tbsp vegan stirfry sauce</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1 tsp sesame oil</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 tbsp cooking oil</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Okay, so this looks like a lot of ingredients, but that’s
because I’ve tried to make this dish interesting by adding lots of different flavours
and textures.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The cooked rice should be either boiled or steamed (preferably
be Jasmine rice, although regular long grain rice will suffice). As bacteria
can form on rice very quickly, it’s best that you use rice that was cooked less
than 36 hours before you make this recipe (or 24 just to be safe). It’s
recommended that the rice be cold, however.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The peas and corn I used were frozen vegetables that I
just thawed out in some warm water and then drained. You could probably also
use tinned peas or corn that you’ve drained and rinsed.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The vegan stirfry sauce was a premade bottled product,
but – if you prefer – from a bit of messing around I’ve come up with a sauce
you can make yourself using 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp rice vinegar,
1 tsp sesame oil and 1 tsp cornflour/cornstarch. Or, if you aren’t restricting
yourself to a vegan diet, you could just use some oyster sauce and it should taste
fine.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">By cooking oil, I would suggest either vegetable oil,
rice bran oil, or peanut oil. Olive oil would be a bit overpowering in a recipe
like this.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: Verdana, sans-serif;">Method:</span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Heat the cooking oil in a pan over medium-high heat,
then add the sliced spring onions and fry for a minute or so, stirring
frequently, until slightly softened.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2. Add the minced ginger and garlic and stirfry for a
further 30-60 seconds.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDu0hLvOo3nA6pBZ-IR38YoCumJVF6X3vSAanJo2NQP8BGw-PqaLv7JS-_2J1NwHSOoLTa4BgApfyQ6VfYiUrm-0CapKkssozEjJVimYGDUucvU3ulHzJZ-r9_yBGYtNQncq5Q7PqgnEBO/s1600/4111.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDu0hLvOo3nA6pBZ-IR38YoCumJVF6X3vSAanJo2NQP8BGw-PqaLv7JS-_2J1NwHSOoLTa4BgApfyQ6VfYiUrm-0CapKkssozEjJVimYGDUucvU3ulHzJZ-r9_yBGYtNQncq5Q7PqgnEBO/s400/4111.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3. Add in the mushrooms and fry for 2-3 minutes, stirring
frequently, until soft.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4. Add the peas, corn, and beansprouts and stirfry for a
further 30-60 seconds.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89fs-Ea99-5ojZlW5BWrw8F4vEwIucKOFDpENu_VTQHPHlkIvixcbFUUabV75DwD37EoiGsrXhRJ2x3XlWLgJbsiMMAYcIvxM7Ke8XoFlJjsmwjrn8PGdiRELm1W9iXo0h30SpGRbYCkT/s1600/4112.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89fs-Ea99-5ojZlW5BWrw8F4vEwIucKOFDpENu_VTQHPHlkIvixcbFUUabV75DwD37EoiGsrXhRJ2x3XlWLgJbsiMMAYcIvxM7Ke8XoFlJjsmwjrn8PGdiRELm1W9iXo0h30SpGRbYCkT/s400/4112.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">5. Add the rice and stir until any clumps have broken up
into the individual grains, then continue to stirfry for a further 1-2 minutes.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">6. Stir in the sauce (whichever type you end up using)
and cook off for another minute.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3U4oxgxqub9gcUuyKk5uA6LQrNj-6as6qbO-tOxIsQE2fAtWDjcgJZG36EgktoNU0Y8jMJpPnhwYd5BteFR1dkSQuBTonHmaC3EizJBA_8F_0X4RXmOXvuYTESBw7L_TiKnNLTl4MyAd/s1600/4113.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3U4oxgxqub9gcUuyKk5uA6LQrNj-6as6qbO-tOxIsQE2fAtWDjcgJZG36EgktoNU0Y8jMJpPnhwYd5BteFR1dkSQuBTonHmaC3EizJBA_8F_0X4RXmOXvuYTESBw7L_TiKnNLTl4MyAd/s400/4113.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">7. Remove from the heat and stir through the sesame oil
and coriander, then serve! (<b>TIP: </b>You
can scatter over some toasted cashews or peanuts for an extra hint of texture
and flavour.)</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Serves 2-4 (depending on whether it’s a main or a side.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">A video of this recipe is also available at - <a href="https://youtu.be/1z257gCW6OU">https://youtu.be/1z257gCW6OU</a>.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>If you have a recipe to request, it's not too late!
Please <a href="mailto:foodpointhq@gmail.com" target="_blank">send me an email</a> and I'll see what I can do.</b></span></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-60345987642796223502016-04-01T13:36:00.000+11:002016-04-01T13:36:22.688+11:00<h2>
<span style="font-family: "verdana" , sans-serif;">4.10 Nutella Tart – Low-Fuss – Baking & Desserts</span></h2>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgqJMy_z9QK9RGUIiSwYbfdqtDhsIzMIDQB22d9ntHWco2AkY4NakJfoHAhk2MSgI1uKKLtoyTYMjIzTADNsjYsotNkEe4alJ7GEwofy2qI-cltfs_VkPSSul6TatqVywXPE3hKu_zfOL/s1600/4.10+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgqJMy_z9QK9RGUIiSwYbfdqtDhsIzMIDQB22d9ntHWco2AkY4NakJfoHAhk2MSgI1uKKLtoyTYMjIzTADNsjYsotNkEe4alJ7GEwofy2qI-cltfs_VkPSSul6TatqVywXPE3hKu_zfOL/s400/4.10+-+brand.png" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">It seems like you can't go anywhere food-related on the internet without stumbling over a few dozen Nutella-based recipes. This week, I'll add to this already crowded market with my simple yet delicious tart.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">This recipe is based on a request from my friend Leasha,
who – like an ever-increasing number of people – wanted “something with Nutella”.
Hopefully this delivers everything she was hoping for!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">If you aren’t really a big fan of Nutella, then this
probably isn’t for you, but I would still recommend that you give it a try!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">400g Nutella</span></div>
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<span style="font-family: "verdana" , sans-serif;">400g choc chip cookies</span></div>
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<span style="font-family: "verdana" , sans-serif;">250g unsalted butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">395g sweetened condensed milk</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">Yep, just 4 ingredients. Any decorations, etc. will
increase this, but those would be optional extras.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">While Nutella lovers can sometimes be a little
overzealous, I would recommend that you refrain from adding more Nutella than
what is listed as it could cause problems with the recipe if you don’t also
increase the other ingredients by the same ratio.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">The cookies I used are 40% chocolate chip. This
doesn’t refer to the amount of cocoa in the chocolate chips (although incidentally, this may be close to the mark); it refers to the percentage of
chocolate chips in the cookie itself. If you can’t find these, just use any
other type of choc chip cookie you can find. If you find something with
hazelnuts in it, then that’s good too, as it will enhance the flavour of the
Nutella.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">I tested this recipe in 3 different versions before
settling on this one, and the only reason it works is because of the sweetened
condensed milk. Don’t be tempted to swap this for evaporated milk or cream,
those versions didn’t work!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">1. Break the cookies up into a food processor and blend
until they become crumbs, then transfer to a mixing bowl.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">2. Melt all of the butter in a saucepan over medium heat,
then measure out ½ cup of melted butter and place the rest aside until needed
later in the recipe. (You shouldn’t need to refrigerate it unless you plan on
leaving the tart shell to set overnight, which isn’t really necessary. Just
leave it in the saucepan for a couple of hours and it should be fine.)</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeYx8bwnvo9xQcg1TKOsiP9-ScdzjKIxeUm6yFOCHgZCgQUVUaxPDLaYHtOkpKWln4mhJCBzIKlLLdzmHehB-3G1Y-3vxFMisDdtkUShayKurjv30dhCsST3LikXsAtNQLGq7Dm8M2oO_/s1600/4101.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeYx8bwnvo9xQcg1TKOsiP9-ScdzjKIxeUm6yFOCHgZCgQUVUaxPDLaYHtOkpKWln4mhJCBzIKlLLdzmHehB-3G1Y-3vxFMisDdtkUShayKurjv30dhCsST3LikXsAtNQLGq7Dm8M2oO_/s400/4101.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">3. Pour the ½ cup of melted butter over the cookie crumbs
and mix together until combined. (The hot butter will likely melt the chocolate
chips, but that’s fine, this makes the mixture softer and easier to work with.)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">4. Place the cookie crumb mix into a 20-25cm tart tin
with a removable base and press out to an even layer on the bottom and sides.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-W8iTAofLGJgNuGTj7jHjY1pdVJx4BMM_LLbJbJtXs7B8oiQv0bwwZeit2-T6WbqhK9uoug1jbgPtd4ZS_r5ZTkb6lsqI4MYC4Dk7GMJgsodZ6A-tWPpHWo1GKtbE22mOaxaX-GcjIBu/s1600/4102.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-W8iTAofLGJgNuGTj7jHjY1pdVJx4BMM_LLbJbJtXs7B8oiQv0bwwZeit2-T6WbqhK9uoug1jbgPtd4ZS_r5ZTkb6lsqI4MYC4Dk7GMJgsodZ6A-tWPpHWo1GKtbE22mOaxaX-GcjIBu/s400/4102.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">5. Place the tart shell into the fridge to chill for at
least 15 minutes or until firm, then move on to Step 6.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">6. In the saucepan with the remaining butter, add the
sweetened condensed milk and Nutella, then stir together over a low heat until
everything is combined and smooth. (There may be a few air bubbles which make
it look a bit lumpy, but as long as you can tell it’s just air then that’s fine.)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSJXaW6eG7gnggULNCfMoOuclEVRz59eXg1y87uPAQoLDvHKSdSAWRz3qiCAUZz8ubAOB7PSX1ZsJiqUnDgnvDCw3b5ApJpeuVkiSL0-hufpI0T3dALgbeaVYP5B0NbaFKbvaV8PPzmQ5/s1600/4103.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSJXaW6eG7gnggULNCfMoOuclEVRz59eXg1y87uPAQoLDvHKSdSAWRz3qiCAUZz8ubAOB7PSX1ZsJiqUnDgnvDCw3b5ApJpeuVkiSL0-hufpI0T3dALgbeaVYP5B0NbaFKbvaV8PPzmQ5/s400/4103.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;">7. Pour the tart filling into the base, then place into
the fridge to set. (It may take a few hours, so overnight it probably the
easiest.)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">8. To serve, remove from the tin and base, decorate
however you like (I just used some whipped cream and strawberries) and allow to
sit out of the fridge for around 15 minutes so that it’s easier to cut.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ViYKe4jcnyM3CqLE3OQQLvDDZDyczasoVkonzcG8Dmkgih6FwQQtxKyPdZ1byUYv7l_7e9X3bSgdRAyJqrwL_qwWMnEI8qykeUCWHVSLzbOoJY7ZGd0IEHzvTTli_4nQpFDDeb2cEfTI/s1600/4104.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ViYKe4jcnyM3CqLE3OQQLvDDZDyczasoVkonzcG8Dmkgih6FwQQtxKyPdZ1byUYv7l_7e9X3bSgdRAyJqrwL_qwWMnEI8qykeUCWHVSLzbOoJY7ZGd0IEHzvTTli_4nQpFDDeb2cEfTI/s400/4104.png" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">9. Eat it!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">Serves 1-12 (realism again! But this is quite rich, so 12
serves is probably the most accurate measure.)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">A video of this recipe is also available at - <a href="https://youtu.be/H8fD4BmytWU">https://youtu.be/H8fD4BmytWU</a>.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;"><b>If you have a recipe to request, it's not too late! Please
<a href="mailto:foodpointhq@gmail.com.au" target="_blank">send me an email</a> and I'll see what I can do.</b></span></div>
<div class="MsoNoSpacing">
<o:p></o:p><br /></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-31236436470002144762016-03-25T16:04:00.001+11:002016-03-25T16:04:24.214+11:00<h2>
<span style="font-family: "verdana" , sans-serif;">4.09 Spotlight #4: Olive Oil</span></h2>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_761UXPSRWz2ZZAC3JqDRPSfiwaaK47fMOaV0FIiHfr0hyphenhyphenjj_UEv7RBikPtMw0sjYmOW28uY131-hyau-kW3GQi_yV41HTtImiA6OiBeAQsXSu1m1klIg9Y5oNaOGYnNJpHL_15aiGy0/s1600/4091.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_761UXPSRWz2ZZAC3JqDRPSfiwaaK47fMOaV0FIiHfr0hyphenhyphenjj_UEv7RBikPtMw0sjYmOW28uY131-hyau-kW3GQi_yV41HTtImiA6OiBeAQsXSu1m1klIg9Y5oNaOGYnNJpHL_15aiGy0/s400/4091.png" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">I hope you’re enjoying the recipes so far, but this week I'm doing another (unsolicited) Spotlight video.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;">Most people who cook have a specific ingredient that they absolutely cannot do without, and mine just happens to be olive oil. In this video I'll discuss the different varieties, how they're made, and when each one should be used. Plus, there is a BONUS recipe for my Rocket Pesto Pasta!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">If you feel that you can sit this one out, I will be back with another recipe next week. For everyone else, please watch the video at </span><a href="https://youtu.be/l_am_6DsWlI">https://youtu.be/l_am_6DsWlI</a><span style="font-family: "verdana" , sans-serif;">.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">If anyone would like to share their own tips, or even if you just have a question, please do not hesitate to<span class="MsoHyperlink"><span style="color: windowtext;"> </span></span><a href="mailto:foodpointhq@gmail.com" target="_blank">email me</a><span id="goog_2078043115"></span><span id="goog_2078043116"></span><a href="https://www.blogger.com/"></a></span><span class="MsoHyperlink"><span style="font-family: "verdana" , sans-serif;">.</span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><span class="MsoHyperlink"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b>I'm also still taking recipe requests for the rest of the season, so <a href="mailto:foodpointhq@gmail.com" target="_blank">let me know</a> if there's something you'd like to see!</b></span></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-32345341902914388592016-03-20T00:59:00.000+11:002016-03-20T00:59:39.482+11:00<h2>
<span style="font-family: Verdana, sans-serif;">4.08 Beef Wellington – Advanced – Meat & Poultry</span></h2>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKupYTpb-LSqxgEhRr197xHGCkOhwzuA9WosRLmGzFBwY9-ho5rsOht8rUnJeWWx3cpeGZX7qTy4XKVgKUjZcV6TC2aDY36VF5PzUsbax1Ie0b-2VxAJk7ycRdPyP7evwa6lUqwU4FKPBY/s1600/4.08+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKupYTpb-LSqxgEhRr197xHGCkOhwzuA9WosRLmGzFBwY9-ho5rsOht8rUnJeWWx3cpeGZX7qTy4XKVgKUjZcV6TC2aDY36VF5PzUsbax1Ie0b-2VxAJk7ycRdPyP7evwa6lUqwU4FKPBY/s400/4.08+-+brand.png" width="400" /></a></div>
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<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I have to confess that I’m a little excited this week.
The request for this recipe came from Nicko’s Kitchen, which is a pretty big
name on the YouTube food scene. This is basically the equivalent of a busker
being approached by a world-famous artist and being asked to perform for them.
Well, not exactly, but close enough!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">For those of you who don’t know him, Nicko runs <a href="https://www.youtube.com/channel/UCffs63OaN2nh-6StR6hzfiQ" target="_blank">the super-popular YouTube Channel Nicko’s Kitchen</a>. We’re talking about millions of views,
over a million subscribers, over one-and-a-half million ‘Likes’ on Facebook,
over ten thousand followers on Twitter, and almost eighteen thousand followers
on Instagram. This is essentially celebrity status.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Unfortunately, this makes cooking for Nicko much more
daunting, as he undoubtedly has a ton of experience when it comes to food.
Still, I’m always up for a challenge!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Back to the recipe at hand, some of you may not be
familiar with Beef Wellington. Traditionally, it’s a seared beef fillet
smothered with paté, wrapped in a herb crepe, then wrapped again in pastry and
baked until medium-rare (or less).</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">There’s already a slew of different versions, so here’s
my interpretation.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">800g-1kg beef eye fillet, trimmed of fat</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">300g swiss brown mushrooms, blended until minced</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4 savoy cabbage leaves, large</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">30g unsalted butter</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Hot English mustard</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Extra virgin olive oil</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Salt and pepper</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Shortcrust pastry OR puff pastry</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Okay, so as you see there’s no paté or crepes in the
above ingredients. Personally, I think you don’t NEED to cover a big chunk of
meat with a paste made out of livers! You don’t NEED to wrap something with a
crepe if you’re then going to wrap it in pastry anyway! In this rare instance I’ve
decided to take the slightly healthier route, and replaced these superfluous
elements with vegetables instead.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">As I’ve mentioned on a few occasions previously, I prefer
swiss brown mushrooms in almost all cases. As usual, if you can’t find them (or
don’t want them), feel free to use portabello mushrooms, field mushrooms, or
button mushrooms. And to clarify, when I say ‘minced’, I mean it’s basically a
chunky paste (sounds appetising, right? Don't worry, it tastes awesome by the time you're finished!).</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The same goes for the savoy cabbage. If you use a
different type of cabbage, just make sure that the leaves are big enough, and
that the stems aren’t too chunky.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I haven’t given a precise measurement for the mustard or
olive oil, and that’s because it’s sort of up to your own judgment; maybe you
want to use a little less oil, or maybe you can’t handle too much mustard? If I
had to choose a number, I’d say approx. 2 tbsp of each should be sufficient for the recipe.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The type of pastry you use is also up to you. Buy it,
make it yourself, whatever! Just make sure you have enough to wrap up
everything up at the end. For the purposes of this recipe, I used the same
shortcrust pastry that I used for <a href="https://youtu.be/ZY-EqgSpAOc" target="_blank">my Steak and Stout Pie recipe</a> a few months
ago. If you don't make your own pastry, then this could be considered an Intermediate recipe, rather than Advanced.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: Verdana, sans-serif;">Method:</span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 200°C (390°F) and line a baking tray
with some baking paper.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2. Sprinkle some salt, pepper and olive oil over the beef
fillet and rub until coated all over.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3. Place the fillet into a pan over medium-high heat and
sear on all sides for 2-3 minutes each, then remove from the pan and place
aside to cool.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMTymuMsUgWYo5_sUq6HH6t8qu1s-U9fDCSHvEB-cHre25tblX-x5A5BWfb3ttc9OHt3UbhYnGbApfaCbUqWck88kvDGOd2L4LXAPd8pEMoCJSb_ZEHTWeRbMqy2o37MRTh5MnOYs4jh6/s1600/4081.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMTymuMsUgWYo5_sUq6HH6t8qu1s-U9fDCSHvEB-cHre25tblX-x5A5BWfb3ttc9OHt3UbhYnGbApfaCbUqWck88kvDGOd2L4LXAPd8pEMoCJSb_ZEHTWeRbMqy2o37MRTh5MnOYs4jh6/s400/4081.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4. Leave the pan on the heat, and place in the butter along
with some more olive oil until melted and sizzling.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">5. Add the minced mushrooms to the pan along with a generous
pinch of salt and pepper and fry until browned and all liquid has evaporated,
then remove from the pan and place aside to cool. (It’s worth mentioning that
the juices released by the mushrooms will deglaze the pan, so any part of the
beef fillet that you’re worried will be burnt on to the pan should be lifted
and incorporated into the mushrooms.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrjIpYuLxeBsf958cf4aS8h9zeJblB2q5qlL9bWXke0tZm0BrxEjuzXhF6rSwf44XUvkJZ5czjKR1HzJB2ua-Ut2Qs5f0ZMiX5QhQzwg4auTKkOqpENK08F6GavHBLmq4GKj_W9aNHe5z/s1600/4082.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrjIpYuLxeBsf958cf4aS8h9zeJblB2q5qlL9bWXke0tZm0BrxEjuzXhF6rSwf44XUvkJZ5czjKR1HzJB2ua-Ut2Qs5f0ZMiX5QhQzwg4auTKkOqpENK08F6GavHBLmq4GKj_W9aNHe5z/s400/4082.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">6. Bring a pot of water to the boil, then add the cabbage
leaves and allow to simmer for 5-10 minutes, or until the stalks are soft and
pliable. Drain the cabbage and place aside to cool.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">7. Once the beef, mushrooms and cabbage have cooled, move
on to Step 8. (This is the assembly part, so I’ll add lots of photos to make it
easier for you!)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">8. Brush the fillet with some mustard until coated as
desired.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUYn3UpTYqmCYB-RNEV1fnVIAjH2dDJvLmkRE61mFa-nanBqgEoqmOcoiWbsEWOdC76RbnClPB1ute6CHKjfJNNPLG2yC_YI3KAbCfm1zxBE3YW77fQa5DCf8kzNzILmyE_5ZmCGFydcc/s1600/4083.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUYn3UpTYqmCYB-RNEV1fnVIAjH2dDJvLmkRE61mFa-nanBqgEoqmOcoiWbsEWOdC76RbnClPB1ute6CHKjfJNNPLG2yC_YI3KAbCfm1zxBE3YW77fQa5DCf8kzNzILmyE_5ZmCGFydcc/s400/4083.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">9. Place two cabbage leaves flat on the bench, with the
ends overlapping.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">10. Spoon the mushroom onto the cabbage leaves in a shape
similar to the fillet.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrJx0u4iDfFJSKARuF1YhZd7A25-_HjI-En3V5F92TvIEzR8PLMZpndjGgY9ltXMeVeFC2PTRGSO5iackBYKbUxASI-18jBCGtOSPUSVO-_FKnGMlZfIp3kS1vFlZ_wKS9cr1zuyKkhNu/s1600/4084.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrJx0u4iDfFJSKARuF1YhZd7A25-_HjI-En3V5F92TvIEzR8PLMZpndjGgY9ltXMeVeFC2PTRGSO5iackBYKbUxASI-18jBCGtOSPUSVO-_FKnGMlZfIp3kS1vFlZ_wKS9cr1zuyKkhNu/s400/4084.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">11. Place the fillet onto the mushrooms.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">12. Place the remaining cabbage leaves over the fillet
and tuck underneath to seal it in.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXvi9rpWGCDKnxmuUfn_riks4jjgIUXOUXOrMF004OOARkkaJroRwVf4gsyiWt4XlHPgeDpuL9FmqngGQu12e_UhHkRYEFeLs0cP4b0SQ1yuMBlgIYkw7leaP3XaqIb-WxzNTfTf8hAU2/s1600/4085.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXvi9rpWGCDKnxmuUfn_riks4jjgIUXOUXOrMF004OOARkkaJroRwVf4gsyiWt4XlHPgeDpuL9FmqngGQu12e_UhHkRYEFeLs0cP4b0SQ1yuMBlgIYkw7leaP3XaqIb-WxzNTfTf8hAU2/s400/4085.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">13. Place the cabbage parcel onto your pastry and wrap
tightly, ensuring everything is sealed.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">14. Transfer the wellington to the baking tray and brush
with some beaten egg. (This will make it look nice and shiny.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4twZkcXOqI0YUP26sgtL4rlqlqsLmwZsmtqWY1lVuWi0z3rF8Jep-3opmyLZ25Gb-0n6OwoXSOEbZa36O1Pcelt2ZSAnm3Up290AzhmVK62kBL_2fzRwiBMuRUvPrx6Pt2V36RdrkU_fw/s1600/4086.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4twZkcXOqI0YUP26sgtL4rlqlqsLmwZsmtqWY1lVuWi0z3rF8Jep-3opmyLZ25Gb-0n6OwoXSOEbZa36O1Pcelt2ZSAnm3Up290AzhmVK62kBL_2fzRwiBMuRUvPrx6Pt2V36RdrkU_fw/s400/4086.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">15. Slice a few slits into the top of the pastry. (This
will allow any steam to escape, and it gives a nice rustic look too.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">16. Bake for 40-60 minutes to get your desired result.
(For Rare-Medium Rare: 40 minutes, for Medium-Well Done: 50 minutes, and for
Well Done: 60 minutes. I cooked mine to Well Done in order to gauge cooking
times just to make it easier for you. It was a shame to do that to such an
awesome fillet, but it still tasted great anyway!)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">17. Remove from the oven and allow to rest for approx. 10
minutes.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0abWK8kTSLsC-eMZOkpQA6kfPYxjoO5hyphenhyphenKii-8RzxVWEC_0w4gnHL9yE7c9h1pOC1N6PQKRNlQY18w8Qtw9fa9YbG9We1QukTOE289QFkq7NGpJjFbeF8innn8mrUBiuclRVdnTccGlrL/s1600/4087.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0abWK8kTSLsC-eMZOkpQA6kfPYxjoO5hyphenhyphenKii-8RzxVWEC_0w4gnHL9yE7c9h1pOC1N6PQKRNlQY18w8Qtw9fa9YbG9We1QukTOE289QFkq7NGpJjFbeF8innn8mrUBiuclRVdnTccGlrL/s400/4087.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">18. Slice thickly, and serve!</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Serves 6-10 (some people may want a second helping.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">A video of this recipe is also available at - <a href="https://youtu.be/44LULR3fSQM">https://youtu.be/44LULR3fSQM</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>If you have a recipe to request, it's not too late!
Please <a href="mailto:foodpointhq@gmail.com" target="_blank">send me an email</a> and I'll see what I can do.</b></span></div>
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<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-17949642888349052822016-03-12T17:30:00.001+11:002016-03-12T17:30:34.881+11:00<h2>
<span style="font-family: Verdana, sans-serif;">4.07 Golden Syrup Mudcake – Intermediate – Baking &
Desserts</span></h2>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp67sgELCeXUvaCOp6_n-7M4bF8KsjsWfJRyVMziX4IQ5AqIxTY_HM7H-fiE6dCchwHzVTNadeO3qVG7Avo1ek_9mtHAoeQAaju4f7zaNU0SHFUbSJJuIgAKbwADQNXqMRulfmSAOapCZ/s1600/4.07+-+brand2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp67sgELCeXUvaCOp6_n-7M4bF8KsjsWfJRyVMziX4IQ5AqIxTY_HM7H-fiE6dCchwHzVTNadeO3qVG7Avo1ek_9mtHAoeQAaju4f7zaNU0SHFUbSJJuIgAKbwADQNXqMRulfmSAOapCZ/s400/4.07+-+brand2.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">This recipe was inspired by a request from my friend
Kate, who loves pretty much every type of baked good (aside from things like
quiche, which she complains is “too eggy”).</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">She wanted something decadent using any combination of
cake, chocolate and caramel. Keeping in mind that this recipe is meant to be
something she can replicate on her own, I did the best I could to bring
together all the elements she wanted into something that's fairly simple.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I have noticed that people living in countries outside of
UK and Australia aren’t very familiar with golden syrup. This syrup is made by
boiling down sugar cane juice until it turns thick and… well… golden. I think
if you’re looking for an alternative, you could probably substitute brown rice
syrup or dark corn syrup – and maybe even honey – but don’t quote me on that as
I haven’t tested it! Something like maple syrup is probably too thin and would
make the batter too runny.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">It’s worth noting that while I’ve called this a mudcake,
it’s not quite as dense as most mudcakes seem to be. Although, it is quite
rich!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Verdana, sans-serif;">PART A – GOLDEN SYRUP MUDCAKE</span></h3>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8zUfKKJ2M2mMvWgrXBOZVMV4DdMOjiqVKXMbQZRG5UXtFlmXwL_ZgSUaom9mcofqu8FBFwf1af6395M6_KDxYjG1U0fxqsPdHyub1J2WZkIjCYKIX0YpgxSTTz6vhLM_giE8TIwobokj/s1600/4071.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8zUfKKJ2M2mMvWgrXBOZVMV4DdMOjiqVKXMbQZRG5UXtFlmXwL_ZgSUaom9mcofqu8FBFwf1af6395M6_KDxYjG1U0fxqsPdHyub1J2WZkIjCYKIX0YpgxSTTz6vhLM_giE8TIwobokj/s400/4071.png" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 cups self-raising flour</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1 ½ cups light brown sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">½ cup golden syrup</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">½ cup milk</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">200g unsalted butter, softened</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4 eggs, at room temperature</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla essence/extract/paste</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">½ tbsp pink salt flakes</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">All of these ingredients are fairly standard for baking,
except possibly the pink salt flakes. Half a tablespoon of salt might seem like
quite a lot for a dessert – indeed, it’s probably quite a lot for a savoury
dish! – but it cuts through the sweetness a bit. Think of salted caramel, it’s
similar. Also, pink salt isn’t quite so “salty” as regular salt as it contains
a number of other minerals. If you can’t find this, just use 1 tsp of regular
salt instead.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 170°C (340°F) and line the bottom and
sides of a 20cm cake tin with baking paper. (<b>TIP:</b> Use a tin with high sides,
and line with baking paper even higher. This cake has a long bake time when
this recipe is followed exactly and the high paper sides can provide some
protection to stop the top from browning too much. Also, you’ll want the high
sides for when you add the topping to the cake!)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2. Place the milk and syrup into a saucepan over
medium-low heat and stir together until the syrup has dissolved into the milk.
(<b>TIP:</b> Do not let it come to a boil as the milk could split and you have to
start again – learned THAT the hard way!)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgln2mHcQx7Vhs09146yoc2tGU9j_sm6iEJwivwnEV7kg51i5KWGHr5e1sV__1MbGIeSy81jKuGqfWlXZARl5f4MV65ATMoT1o1Hz3El8z51FF8yimRur-cItysP6j0Gox3p75P7qaoTUSA/s1600/4072.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgln2mHcQx7Vhs09146yoc2tGU9j_sm6iEJwivwnEV7kg51i5KWGHr5e1sV__1MbGIeSy81jKuGqfWlXZARl5f4MV65ATMoT1o1Hz3El8z51FF8yimRur-cItysP6j0Gox3p75P7qaoTUSA/s400/4072.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3. Remove the milk and syrup from the heat and place
aside to cool for approx. 5 minutes.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4. Place the butter, sugar, vanilla and salt flakes into
a large mixing bowl and beat together with an electric mixer until light and
fluffy.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiha226lf8IHpWhLT9-VLVhUBT81GPJiBMpOosVUkGNvo5lrVo66fjUCgq-YJRPe23SA6UZhcrYLntl-0mpE6iIjJaWtJivJDtb0XKtj9NyHOnZpJFiX_qbMbnQQrRoUbWiFN-wxZryp-g/s1600/4073.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiha226lf8IHpWhLT9-VLVhUBT81GPJiBMpOosVUkGNvo5lrVo66fjUCgq-YJRPe23SA6UZhcrYLntl-0mpE6iIjJaWtJivJDtb0XKtj9NyHOnZpJFiX_qbMbnQQrRoUbWiFN-wxZryp-g/s400/4073.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">5. Add in 1 egg and beat until incorporated.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">6. Sift in ½ cup of flour and beat until incorporated.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">7. Repeat Steps 5 and 6 until all eggs and flour are
incorporated.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEA-HtjEeCDH85p9ghU0M3mgzGNBBGgwgoRr7EIgIvsj0vRE_MM4Rc65pvT-UD3b2XOAlio05Sb4rqUTzjmV8olY3l6URCmjGqMzSH1h_6tnnt8AOsfv9s-j1bC17gznPhvN6HSGzBtuIu/s1600/4074.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEA-HtjEeCDH85p9ghU0M3mgzGNBBGgwgoRr7EIgIvsj0vRE_MM4Rc65pvT-UD3b2XOAlio05Sb4rqUTzjmV8olY3l6URCmjGqMzSH1h_6tnnt8AOsfv9s-j1bC17gznPhvN6HSGzBtuIu/s400/4074.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">8. Pour in the cooled milk and syrup mixture and beat
until smooth and velvety.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">9. Pour the mixture into the lined cake tin and bake it
for 65-75 minutes, or until a skewer can be inserted and removed clean. (Yes,
this is a long bake! This is because it’s all in a single tin. If you want to
use this cake for something other than what I’ve done with it, then you can
split it between 2-3 tins instead and bake for 20-40 minutes instead.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">10. Remove the cake from the oven and place aside to
start on Part B of the recipe while it’s still hot.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Verdana, sans-serif;">PART B – CHOCOLATE GANACHE TOPPING</span></h3>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBALOVEIPPY_0AVVLDDeDedjRZz6JRNcx-wWMpPWT11UVXsSiV7wteKMx_Qb4eT_xgk6cN7MzyCQTsq9AfJMJB5rUr1iBZWXX4Jjnix9j-oltP36b1WvVZyzabd2Z_SnSOkFWx93fyBJ2/s1600/4075.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBALOVEIPPY_0AVVLDDeDedjRZz6JRNcx-wWMpPWT11UVXsSiV7wteKMx_Qb4eT_xgk6cN7MzyCQTsq9AfJMJB5rUr1iBZWXX4Jjnix9j-oltP36b1WvVZyzabd2Z_SnSOkFWx93fyBJ2/s400/4075.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">300ml pure/single cream</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">300g dark chocolate</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 tbsp golden syrup</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">This is just a basic chocolate ganache which I’ve made in
previous videos, however this time I’ve added golden syrup too. I’ve done this
for two reasons:- (1) it adds to the golden syrup flavour of the cake, and; (2)
it makes the ganache nice and shiny, which looks good!</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Keep in mind that you don’t have to do this part if you
don’t want to. You have a perfectly good cake from Part A that you can use in
whatever way you choose. But hopefully you’ll give this a try because it’s such
a small amount of effort!</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Place the chocolate and syrup into a jug.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2. Warm the cream in a saucepan over-medium high heat
until it just starts to bubble slightly.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">3. Pour the warm cream over the chocolate and syrup,
allow it to sit for a minute to soften the chocolate, then mix together until
everything is melted together and smooth.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluHJjUiUJaibT7axVYGn2I33bFZ3TOARzfVP8LoF97J-fSKpI7Zdah1wptDHGRg6S88PbNlVL_a0z3oWosOSVgU2f5qVsPLgxHx-ycFxxGxUmASBZOZ3AmdEQ8Apv7udYUy5RdjKcz_OF/s1600/4076.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluHJjUiUJaibT7axVYGn2I33bFZ3TOARzfVP8LoF97J-fSKpI7Zdah1wptDHGRg6S88PbNlVL_a0z3oWosOSVgU2f5qVsPLgxHx-ycFxxGxUmASBZOZ3AmdEQ8Apv7udYUy5RdjKcz_OF/s400/4076.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">4. Use a thick skewer to poke lots of holes in the top of
the warm cake. (You can just pierce the surface if you like, but feel free to
poke the skewer all the way down to the bottom of the cake.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">5. Pour the warm ganache over the warm cake and leave to
soak overnight. (You can leave it for just a couple of hours if you can’t wait,
but I would STRONGLY suggest that you leave it overnight.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6H6xr8xkHVPPcX6Wvhfs_Df0H7s5TuDDFyZ-erQ6K6_OL7BvfSfxBWTnEppgLfXkWzHG3eU_PDmeMoqBCDL0olzJ4WR1N5pkbnprKM99uxazllb6sjCVBE7FDGSMSxfWQH93M_ZdvCqT1/s1600/4077.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6H6xr8xkHVPPcX6Wvhfs_Df0H7s5TuDDFyZ-erQ6K6_OL7BvfSfxBWTnEppgLfXkWzHG3eU_PDmeMoqBCDL0olzJ4WR1N5pkbnprKM99uxazllb6sjCVBE7FDGSMSxfWQH93M_ZdvCqT1/s400/4077.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">6. If the ganache is firm, move on to Step 7.
Otherwise, place the cake into the fridge until the ganache is firm before
moving on to Step 7.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">7. Remove the cake from the tin and unwrap the baking
paper.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">8. Decorate as desired, then serve with some whipped
cream or icecream and maybe some fresh berries. (I simply added a few more
sprinkles of pink salt flakes to decorate, but that’s probably not to everyone’s
taste.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Serves 1-12 (being realistic!)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">A video of this recipe is also available at - <a href="https://youtu.be/FfMVPDKe-Jg">https://youtu.be/FfMVPDKe-Jg</a>.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>If you have a recipe to request, it's not too late!
Please <a href="mailto:foodpointhq@gmail.com" target="_blank">send me an email</a> and I'll see what I can do.</b></span></div>
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<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/14047325829535382533noreply@blogger.com0tag:blogger.com,1999:blog-6693576363469175974.post-60357700909459763472016-03-05T16:35:00.003+11:002016-03-05T16:35:47.216+11:00<h2>
<span style="font-family: Verdana, sans-serif;">4.06 Pork Cutlets w/ Creamy Mustard Gnocchi – Low-Fuss –
Meat & Poultry</span></h2>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNfMm_Wl2fvP1_7wgFBqzAej-PHtJOsxFbExfQNqMtGCotMohpXWRMhmnVSXWA7PvGc5xnyFOfCwLmuCe6s3Ddts03xdk4tKqqauz5-i-iB29gq9CNzvhRszMj739JmNHdx0DrJONO8t2/s1600/4.06+-+brand.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNfMm_Wl2fvP1_7wgFBqzAej-PHtJOsxFbExfQNqMtGCotMohpXWRMhmnVSXWA7PvGc5xnyFOfCwLmuCe6s3Ddts03xdk4tKqqauz5-i-iB29gq9CNzvhRszMj739JmNHdx0DrJONO8t2/s400/4.06+-+brand.png" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">So, this recipe was requested by a lady who has supported
my love of cooking for several years and was one of the people who eventually
convinced me to start this blog. No, she isn’t my mother; she’s my flatmate’s
mother! Her name is Jen, and she’s possibly the nicest person you could ever
hope to meet.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I made this dish for her a couple of years ago when she
had come to visit us, and she really liked it. I’m actually really pleased that
this was one of the requests I received, as I make it several times a year and
had been waiting for the chance to share it.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">In all honesty, I basically stole this recipe from one of
Nigella Lawson’s cooking shows (“Nigella Express”, Ep. 1) but seeing as Nigella
admits that she stole it from a pub in Normandy anyway, it’s all good! I make
mine a little differently, but that’s just a matter of taste.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">It may sound odd, but I see Nigella as a sort of “kitchen
mother”, as she probably my biggest influence when it comes to food. Her first
TV series “Nigella Bites” started airing in Australia in 2000 when I was 15
years old, and I’ve been a fan ever since. If you’ve never heard of her, or
just never really bothered looking, I highly recommend you swing by <a href="https://www.nigella.com/" target="_blank">her official website</a> to take a look.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">6 pork cutlets, trimmed of fat</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">300ml premium apple cider, at room temperature</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">300ml pure or single cream</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">500g potato gnocchi</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2 tbsp seeded mustard</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Salt and pepper</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Grated parmesan (for serving, optional)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Nigella’s version of the recipe calls for pork chops, and
for quite some time this was how I did it. Recently I switched to pork cutlets
instead because they seem to have more meat. I’ve also tried it with pork
scotch fillet steaks, but there’s just something really satisfying about
gnawing on a bone.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">If you have a favourite apple cider, just use that. My
tastebuds can be a bit particular sometimes (especially when it comes to
alcohol), so I always go for a premium cider like Rekordelig or Kopparberg.
Basically, if you can taste the apples, then use it.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">For those who haven’t had it before, seeded mustard is tangy
with a bit of sweetness. I think the seeds are probably only there for
aesthetic appeal, so you could probably get away with using any sort of
tangy-but-sweet mustard, such as Dijon.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The parmesan cheese was definitely not in Nigella’s recipe
but, as I’ve said in the past, eating any sort of pasta dish without parmesan
just feels odd to me.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">1. Heat some oil in a large pan over a medium-high heat.
(Just a plain oil like rice bran or canola, and only maybe a tablespoon or so.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">2. Place the cutlets in a single layer and fry for 5
minutes on each side. (You do not need to add any seasoning at this stage.
Nigella usually whacks the heck out of her pork chops with a rolling pin to
make them thinner to cook faster, but I’ve never seen any need for this
personally.)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFHfJsdFzlKCVohY0KAob-NEi5KgQjrMpD282Eq1R5Eqwz9Ywh5CzIHeam_dl7fFWdTjOc9KfkO8VmtUwc_BrRzU8c9-L8ZvKtX5HiWqlWo8w86t2pFuQVuiBCpAGirnjCjo814e5aoUW/s1600/4061.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFHfJsdFzlKCVohY0KAob-NEi5KgQjrMpD282Eq1R5Eqwz9Ywh5CzIHeam_dl7fFWdTjOc9KfkO8VmtUwc_BrRzU8c9-L8ZvKtX5HiWqlWo8w86t2pFuQVuiBCpAGirnjCjo814e5aoUW/s400/4061.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">3. Remove the cutlets from the pan, wrap them in some foil,
then place aside until needed.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Pour the cider into the pan (still on medium-high
heat) and stir for approx. 30 seconds to deglaze and burn off some of the
alcohol.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Add the mustard and stir until combined.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL4x2eM1SV_Q2StnmDp3m4xSJpvmYWewjNc8JlUfJd4EQ8XFcT0kE1yjg0fepIMjqt6QCbn0B1q-z2FI1AaNnvoA-yy9OFxrrWWNzBF0kXbsbnq2vy9mjTKWBiXzjRxZ5Srp8MpA30Ymh/s1600/4062.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL4x2eM1SV_Q2StnmDp3m4xSJpvmYWewjNc8JlUfJd4EQ8XFcT0kE1yjg0fepIMjqt6QCbn0B1q-z2FI1AaNnvoA-yy9OFxrrWWNzBF0kXbsbnq2vy9mjTKWBiXzjRxZ5Srp8MpA30Ymh/s400/4062.png" width="400" /></a></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">6. Add the cream along with a pinch of salt and pepper and
stir until combined.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. When the sauce begins to bubble, turn it down to a
medium heat to simmer and reduce, stirring occasionally. (This will take approx.
5 minutes, so move on to Step 8 as soon as you turn down the heat.)</span></div>
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<span style="font-family: Verdana, sans-serif;">8. While waiting for the sauce to reduce, bring a
large-ish pot of salted water to the boil. (This also takes approx. 5 minutes…
imagine that!)</span></div>
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<span style="font-family: Verdana, sans-serif;">9. Once the sauce has reduced, return the cutlets to the
pan (along with any juices) and return it to medium-high heat to simmer for
around a minute or so.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxPA84a1ml2Ror0qfr2a4jUfpPjky5dHdojE9YcvJH6lsWcOf5JgFuLsNdmhEx3BzYbD5n-GKPRTp4BL0_VJ2J1gtq3du1ei9LGxydAG2Kk0vrRV4uCQK40aBSpzFbuHb2JZuqA65-8K3/s1600/4063.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxPA84a1ml2Ror0qfr2a4jUfpPjky5dHdojE9YcvJH6lsWcOf5JgFuLsNdmhEx3BzYbD5n-GKPRTp4BL0_VJ2J1gtq3du1ei9LGxydAG2Kk0vrRV4uCQK40aBSpzFbuHb2JZuqA65-8K3/s400/4063.png" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">10. Place the gnocchi into the boiling water.</span></div>
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<span style="font-family: Verdana, sans-serif;">11. Turn the pork chops and allow to simmer for another
minute or so on the other side, then remove from the pan, <u>but leave the pan
on the heat</u>.</span></div>
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<span style="font-family: Verdana, sans-serif;">12. The gnocchi should now be cooked (they will have floated
to the surface), so strain them and add to the pan.</span></div>
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<span style="font-family: Verdana, sans-serif;">13. Stir the gnocchi through the sauce over the heat until
coated and sauce has reduced further.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcjbSxHaDAd0ZUOlUJpoplYbsRyOQePlz9aLKsPkXmTAyo1N_3L_hR9fhyphenhyphenq0QuRcMQO_Ivu-b0giiuxOCLvpL04RcTe6tcpRqUDDMAR10fjUC5AY7IVyWk0TwEGUO_YFo_2IwKw9FKtGj/s1600/4064.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcjbSxHaDAd0ZUOlUJpoplYbsRyOQePlz9aLKsPkXmTAyo1N_3L_hR9fhyphenhyphenq0QuRcMQO_Ivu-b0giiuxOCLvpL04RcTe6tcpRqUDDMAR10fjUC5AY7IVyWk0TwEGUO_YFo_2IwKw9FKtGj/s400/4064.png" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">14. Divide the gnocchi between the serving plates, then
sprinkle over some pepper and parmesan cheese. (If you aren’t using parmesan,
add some salt instead.)</span></div>
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<span style="font-family: Verdana, sans-serif;">15. Place one or two cutlets on each plate, spoon over
some of the remaining sauce, and serve. (Maybe with a simple garden salad on
the side if you can be bothered.)</span></div>
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<span style="font-family: Verdana, sans-serif;">Serves 3-6</span></div>
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<span style="font-family: Verdana, sans-serif;">A video of this recipe is also available at - <a href="https://youtu.be/HDU1nB9t2Vc">https://youtu.be/HDU1nB9t2Vc</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>If you have a recipe to request, it's not too late!
Please <a href="mailto:foodpointhq@gmail.com" target="_blank">send me an email</a> and I'll see what I can do.</b></span></div>
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<o:p></o:p></div>
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