tag:blogger.com,1999:blog-8235564820146752982024-03-12T17:48:24.488-07:00NezumiWorld Eats and TreatsNezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-823556482014675298.post-13929818818387729392020-01-10T16:10:00.003-08:002020-01-10T16:10:45.509-08:00Happy New Year 2020<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Hx24_uSKQY0/XhkSbX695ZI/AAAAAAAAEeM/XNTuEeJ4MBMG-SqJl7ZdY_54Gkkh5qprACLcBGAsYHQ/s1600/IMG_20200101_173331_392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://1.bp.blogspot.com/-Hx24_uSKQY0/XhkSbX695ZI/AAAAAAAAEeM/XNTuEeJ4MBMG-SqJl7ZdY_54Gkkh5qprACLcBGAsYHQ/s400/IMG_20200101_173331_392.jpg" width="400" /></a></div>
<br />Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-45587416599835548182017-01-01T02:19:00.000-08:002017-01-01T02:19:12.962-08:00Happy New Year 2017<div class="separator" style="clear: both; text-align: center;">
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<br />Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-14395591223768068272016-08-19T01:17:00.002-07:002016-08-19T01:18:45.559-07:00Rhubarb Harvest<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-GrLgAXeiyZg/V7a-mNa6OaI/AAAAAAAAEVs/xM1uzDiaF1gVH5kIZcoFxmiqsjSB6ZnsACLcB/s1600/IMG_20160818_211434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-GrLgAXeiyZg/V7a-mNa6OaI/AAAAAAAAEVs/xM1uzDiaF1gVH5kIZcoFxmiqsjSB6ZnsACLcB/s400/IMG_20160818_211434.jpg" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">This
summer has been very good for our rhubarb plant, lots of big strong
tasty sticks, plus its organic we know what goes on it (nothing). So I
used the first of it for a rhubarb cake and it had to have custard.
Still trying to keep healthy I added a<span style="background-color: white; color: #505050; line-height: 20px;"> couple of tablespoons of a </span><span style="background-color: white; color: #505050; line-height: 20px;">Flaxseed, Almonds, Brazil Nuts & Q10</span><span style="background-color: white; color: #505050; line-height: 20px;"> blend (Linwoods brand) to the cake mix, very tasty.</span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="background-color: white; color: #505050; line-height: 20px;">What to make next? </span></span></span></span><br />
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<a href="https://2.bp.blogspot.com/-jHJiLSwglnE/V7a6r-Ql3vI/AAAAAAAAEVc/3t8KEwdkR-I4lw7CcJhT51JAwmuNETJqgCLcB/s1600/IMG_20160816_164059.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-jHJiLSwglnE/V7a6r-Ql3vI/AAAAAAAAEVc/3t8KEwdkR-I4lw7CcJhT51JAwmuNETJqgCLcB/s400/IMG_20160816_164059.jpg" width="400" /></a></div>
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<br /><a href="http://www.bloglovin.com/blog/14924267/?claim=2xsr9fqqbe8">Follow my blog with Bloglovin</a>Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com1tag:blogger.com,1999:blog-823556482014675298.post-33500962123784571932016-03-19T06:19:00.000-07:002016-03-19T06:19:18.666-07:00Diploma in Nutrition<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7u2hBCQvfLM/Vu1Rk2oANJI/AAAAAAAAEHI/j00ExzxMNEUq1W9FZ49TfrgD5OmayLq5g/s1600/Diploma%2Bin%2BPersonal%2BNutrition.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-7u2hBCQvfLM/Vu1Rk2oANJI/AAAAAAAAEHI/j00ExzxMNEUq1W9FZ49TfrgD5OmayLq5g/s320/Diploma%2Bin%2BPersonal%2BNutrition.jpg" width="240" /></a></div>
Trying to do new things this years and be healthier, decided to do a nutrition course (Diploma Introduction to Personal Nutrition) . As I have done other courses with the <a href="http://www.shawacademy.com/" target="_blank">Shaw Academy</a>
the personal nutrition course seemed good (you can get discounts for
their courses on places like groupon and wowcher), it was very well
organised and had lots of information, plus interactive challenges each
week like drinking more water and eating more fruit and veg (via twitter
or facebook). You watch the live webinar (8 live & 2 recorded in
total over 4 weeks), if you miss a session they record them and put them
on their site 24 hours later. The advantage of attending the webinar
live is you can ask questions and get answers (you can also email them) I
really enjoyed this course, even happier I finished my final exams with
a Distinction :)<br />
Look out for more healthy recipes coming soon!!! <br />
Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-24379821121953383672016-03-04T07:21:00.002-08:002016-05-22T03:45:44.196-07:00Baked Blueberry Porridge<h2>
<span style="font-size: small;"><b>Baked Porridge</b></span></h2>
<a href="https://3.bp.blogspot.com/-rJ2r0dU4EKo/VtmnvS3dVRI/AAAAAAAAEFM/oK7SkQcciAw/s1600/IMG_20160222_123711.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-rJ2r0dU4EKo/VtmnvS3dVRI/AAAAAAAAEFM/oK7SkQcciAw/s320/IMG_20160222_123711.jpg" width="320" /></a>I like porridge for breakfast, even in the summer. But when it's still cold and wintry out, I need something warm in the morning to eat. Plus porridge keeps you feeling full throughout the day, its tasty and healthy. BUT I have a problem my hob is broken (the oven is fine so I don't want to replace the cooker yet, I can't afford it either presently) , my attempts to microwave porridge have had problems plus it's not a healthy way to cook/ eat either. Nearly every time I cook my porridge in the microwave it has just exploded!! Oats everywhere. Not only have I to clean the mess up and I have lost half my porridge. Anyone have the same problem me?<br />
What am I doing wrong? <br />
I had read about baked porridge I have a little book of oats and from several old recipe books, but had never tried it. I am think I prefer the taste of baked porridge and will be cooking it this way in future. The smell and taste when cooked is so good, like a bread and butter pudding so yummy and easy to make<br />
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This recipe is a basic/ base recipe that can be adapted to whatever oats, milk, fruit and sweeteners you prefer. Have a play see what you will create and let me know what you make :)<br />
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Preheat oven 190°C/ 375°F/ gas mk5<br />
Prepare your baking container/ dish/ bowl whatever you will be using, I used an enamelled stainless steel dish (I also like to use silicone dishes) has it's easy to clean and does not stick.<br />
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<span style="font-size: small;">Recipe:</span></h3>
<ul>
<li>Approx. 4 heaped tablespoons of Oats (I used Flahavan's Irish organic jumbo oats)</li>
<li>Approx. 300 mls/ 12 oz boiling water</li>
<li>Approx. 200 mls/ 8 oz milk (of choice - coconut, almond, cow, goat, soya whenever you prefer) I used semi-skimmed cows milk but have made this many times with coconut milk (very very tasty with coconut milk) also almond milk</li>
<li>A small tub of blueberries (or any berries of choice) </li>
<li>Sweetener of choice - Sugar, honey, maple syrup, stevia only if required as the fruit is sweet (I used a sprinkling of coconut sugar to serve)</li>
</ul>
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The measurements are approximate because you may like your porridge softer or harder, you really need to experiment with the recipe to achieve the texture you prefer.<br />
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To start: In a bowl add your oats and boiling hot water leave them to soak for 5 - 8 minutes until soft (stir them well)<br />
To the softened oats add the milk & fruit and stir.<br />
Add mixture to your prepared dish and place in the oven.<br />
Bake for 20 - 30 minutes (or until lightly browned and liquid is absorbed)<br />
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To serve: Place required amount of baked porridge into bowls and add sugar if required to taste (the fruit is surprisingly sweet) if you want you can add a little more milk and some more fruit to serve.<br />
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I will add a few more variations of flavours in the coming weeksNezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com1tag:blogger.com,1999:blog-823556482014675298.post-29013802422008583472015-12-15T02:57:00.001-08:002016-05-22T03:46:46.829-07:00Microwave Crisps/ Chips<a href="http://4.bp.blogspot.com/-Al18XVmhjRs/Vm_uOiRMTFI/AAAAAAAAD_E/Dgfc_s1J_Ag/s1600/crisp%2Bkit1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-Al18XVmhjRs/Vm_uOiRMTFI/AAAAAAAAD_E/Dgfc_s1J_Ag/s200/crisp%2Bkit1.jpg" width="155" /></a>I was in a discount shop (as usual) and saw The <span class="title">Joie Healthy Potato Chip Maker for £5.99. It is small and neat, all the parts fit together for storage( although I needed a little masking tape to keep them other). It has 4 </span>pieces, a bowl, a mandolin lid, a hand protector (so you don't slice your fingers on the mandolin lid) and a
cooking rack for the microwave.<br />
The
mandolin lid goes on the bowl (after removing the cooking rack) you use the hand protector with the potato to slice it into very thin slices. The hand protector prongs are slippy and did not grip the potato well, so I chopped my potato in half and the flat surface gripped the potato better. Do be careful when slicing your vegetables, I had to do it very slowly. One large potato made a lot of crisps (or chips if you live in America) and yes I did peel my potato but that's personal choice.<br />
<a href="http://1.bp.blogspot.com/-0b9cz_q_fs0/Vm_uQHObScI/AAAAAAAAD_Q/r0VUfq70OFA/s1600/crisp%2Bkit2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="175" src="https://1.bp.blogspot.com/-0b9cz_q_fs0/Vm_uQHObScI/AAAAAAAAD_Q/r0VUfq70OFA/s200/crisp%2Bkit2.jpg" width="200" /></a><br />
I put my potato slices into a larger bowl containing hot water with a little salt dissolved in it so they did not discolour, I know other people recommend adding vinegar or lemon, but my potatoes did not seem to need it.<br />
I dried the potato slices as needed on kitchen paper and placed them into the cooking rack. My first batch did stick a little as the potato I sliced was very large so the sliced touched as they cooked, the next batch (after leaving a little time for the microwave to cool) I placed a slice every second slot on the cooking rack, these turned out really well. One tip is to turn the potato slices midway as the outside outed faster the the inside so this made them cook more evenly.<br />
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<a href="http://4.bp.blogspot.com/-68o-RdQZrX4/Vm_ucqJwRBI/AAAAAAAAD_c/euHaSY_9H1c/s1600/crisp%2Bkit3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-68o-RdQZrX4/Vm_ucqJwRBI/AAAAAAAAD_c/euHaSY_9H1c/s200/crisp%2Bkit3.jpg" width="150" /></a>It seemed like a lot of work but as the crisps were fat free and once sliced it only a case of turning on the microwave between doing other things, it was not so bad. Do you good firm potatoes, the not old potatoes you want to use up as the taste really does depend on the quality of your potato. For flavouring I use a little salt and herbs. It is up to you but I think they do need some sort of flavour.<br />
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I really like this product and need to experiment and see if it will work with other vegetables.<br />
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<a href="http://2.bp.blogspot.com/-Tf49HkcZLgY/Vm_uhZ0_a4I/AAAAAAAAD_o/cUUfPukM8jg/s1600/crisp%2Bkit4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-Tf49HkcZLgY/Vm_uhZ0_a4I/AAAAAAAAD_o/cUUfPukM8jg/s400/crisp%2Bkit4.jpg" width="300" /></a></div>
Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-54136139695868445632015-03-30T09:57:00.000-07:002016-05-22T03:47:37.062-07:00Carrot and Daikon Pickles<br />
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<a href="http://3.bp.blogspot.com/-Z6-SgZGbWl4/VRl7lJ8qNaI/AAAAAAAAC40/4TvWIdtZyI0/s1600/Pickles%2BCarrot%2Band%2BDaikon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-Z6-SgZGbWl4/VRl7lJ8qNaI/AAAAAAAAC40/4TvWIdtZyI0/s1600/Pickles%2BCarrot%2Band%2BDaikon.jpg" width="320" /></a></div>
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I love all types of pickles, some takes months before you can eat them, but this recipe is a favourite and is very quick way of making tasty pickles. This is based on a Japanese pickle recipe that is traditionally eaten in the New Year's celebration called kohaku-namasu.<br />
It does not have many ingredients but is super tasty. You can add a teaspoon of mirin to the vinegar/ sugar mix for a more traditional taste and I used cyder vinegar instead of rice wine vinegar because I prefer it you can experiment with other vinegars also :) <br />
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<span style="font-size: small;">Ingredients</span></div>
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<ul class="ingredients">
<li><span style="font-size: small;">300 gms/ Daikon (also called a mooli, winter radish, white radish)</span></li>
<li><span style="font-size: small;">70 gms Carrot</span></li>
<li><span style="font-size: small;">2 Heaped teaspoons course salt (I used course sea salt)</span></li>
<li><span style="font-size: small;">4 tablespoons vinegar (I used cyder vinegar but you could you rice wine vinegar)</span></li>
<li><span style="font-size: small;">2 teaspoons sugar or honey</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-etx1JDPABnY/VRl7apXW1MI/AAAAAAAAC4M/uM04mGrVyrM/s1600/Pickles%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-etx1JDPABnY/VRl7apXW1MI/AAAAAAAAC4M/uM04mGrVyrM/s1600/Pickles%2B2.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/-uX9ABpgJtbM/VRl7bo9TiVI/AAAAAAAAC4U/rOjPRtVNGvQ/s1600/Pickles%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-uX9ABpgJtbM/VRl7bo9TiVI/AAAAAAAAC4U/rOjPRtVNGvQ/s1600/Pickles%2B1.jpg" width="200" /></a><span style="font-size: small;"> </span><br />
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<span style="font-size: small;">Cut the carrot into slices (I cut at an angle) and than into small matchsticks, add to a bowl</span><br />
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<a href="http://1.bp.blogspot.com/-xgPl_1pukcA/VRl7d8paZPI/AAAAAAAAC4c/J5TACF60Qcw/s1600/Pickles%2B4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-xgPl_1pukcA/VRl7d8paZPI/AAAAAAAAC4c/J5TACF60Qcw/s1600/Pickles%2B4.jpg" width="200" /></a><span style="font-size: small;"> </span><br />
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<span style="font-size: small;">Repeat cutting the daikon into matchsticks and add to the bowl.</span><br />
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<a href="http://4.bp.blogspot.com/-MOt-mc3Z8ng/VRl7gDjA0mI/AAAAAAAAC4k/VfxLsv2-lCw/s1600/Pickles%2B5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-MOt-mc3Z8ng/VRl7gDjA0mI/AAAAAAAAC4k/VfxLsv2-lCw/s1600/Pickles%2B5.jpg" width="200" /></a><span style="font-size: small;"> </span><br />
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<span style="font-size: small;">Sprinkle with the salt and mix well. Leave for 20 minutes than drain off the liquid. Squeeze gently to get as much liquid off as possible.</span><br />
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<span style="font-size: small;">Mix the vinegar and sugar together in a separate bowl, until the sugar has dissolved. </span><br />
<span style="font-size: small;">Transfer the cut carrot and daikon matchsticks to a lidded jar. Add the vinegar/ sugar mix to the jar and mix well.</span><br />
<a href="http://3.bp.blogspot.com/-fuOW3MfDWKI/VRl-DDd32cI/AAAAAAAAC5A/MLk-Un_AY6g/s1600/Pickles%2B7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-fuOW3MfDWKI/VRl-DDd32cI/AAAAAAAAC5A/MLk-Un_AY6g/s1600/Pickles%2B7.jpg" width="139" /></a><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Leave for a minimum of 4 hours turning the jar to mix occasionally, or if you prefer over night. Keeps for several days in a refrigerater (although in my house there's never any left for the </span><span style="font-size: small;"><span style="font-size: small;">refrigerater</span>)</span><br />
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<a href="http://2.bp.blogspot.com/-Yi2165FaINc/VRl-FDyln4I/AAAAAAAAC5I/b8QAihh0NFI/s1600/Pickles%2B8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-Yi2165FaINc/VRl-FDyln4I/AAAAAAAAC5I/b8QAihh0NFI/s1600/Pickles%2B8.jpg" width="200" /></a><span style="font-size: small;">Serve
in small individual bowls can also be served sprinkled with sesame seeds. </span><br />
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Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-72956800093356644672015-02-19T02:56:00.001-08:002015-02-19T02:56:12.979-08:00New lid with a little house<br />
<a href="http://1.bp.blogspot.com/-IhanDpMk23A/VOW8X-FqAII/AAAAAAAAC1I/vswNBFdzlq8/s1600/lid2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IhanDpMk23A/VOW8X-FqAII/AAAAAAAAC1I/vswNBFdzlq8/s1600/lid2.jpg" height="200" width="160" /></a><span style="font-family: Arial,Helvetica,sans-serif;">Over time I really don't know what happens to pot lids, some get dropped and broken, others just disappear leaving good pots so when a lid is needed you have to use a plate or a lid from another pot and just does not do the job. So here's my latest find and it was in the bargain section to, a silicone lid that fits most of my lidless small to medium pots. <span class="st">It has a cute little house in the middle which lets steam rise through it. Its microwave and dishwasher safe (if only I had a dishwasher, maybe someday) its about 8" in diameter. Most importantly it works really well and makes me smile seeing the steam come through the chimney everytime :) Below is a photo of it on my meduim sized saucepan.</span></span><br />
<a href="http://4.bp.blogspot.com/-PiA83Dv8XZM/VOW8YIKQZhI/AAAAAAAAC1M/MdwEz0UXbYs/s1600/lid1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PiA83Dv8XZM/VOW8YIKQZhI/AAAAAAAAC1M/MdwEz0UXbYs/s1600/lid1.jpg" height="180" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span class="st"><br /></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st"><br /></span></span>Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-36037962706284504422015-01-24T02:33:00.000-08:002015-02-19T02:34:05.460-08:00Veggi Haggis<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-sAnoZAzKf_I/VOW5QbgqhHI/AAAAAAAAC08/IrN38-gcZC0/s1600/Haggis%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sAnoZAzKf_I/VOW5QbgqhHI/AAAAAAAAC08/IrN38-gcZC0/s1600/Haggis%2B1.jpg" height="320" width="212" /></a></div>
<br />
Burns night is the 25th January and Sainsburys was selling half price haggis. I have never had haggis before mainly because its animal parts but this was a veggie haggis and bargain priced so I thought something different.<br />
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<a href="http://2.bp.blogspot.com/-OPHI3vqvUQE/VOW5PlncEvI/AAAAAAAAC00/T3gq3Q42jzM/s1600/Haggis%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OPHI3vqvUQE/VOW5PlncEvI/AAAAAAAAC00/T3gq3Q42jzM/s1600/Haggis%2B2.jpg" height="169" width="320" /></a></div>
It was very simple to cook - place in foil and bake in the oven. I was not sure of the smell and the look, but tried it. To my surprise it was very tasty, a little like a spicy nut roast, its not been in the supermarket since, so I am now on the lookout for a veggie haggis recipe to make myself :)Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-27718234383565931962014-12-16T08:00:00.000-08:002014-12-16T13:50:47.449-08:00Spiced Pears in Red Grape Juice <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-B5OKRqz0iIs/VI8hz8nCfuI/AAAAAAAACw8/HRVoEkHa2Ts/s1600/spiced%2Bpears%2Bin%2Bgrape%2Bjuice%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-B5OKRqz0iIs/VI8hz8nCfuI/AAAAAAAACw8/HRVoEkHa2Ts/s1600/spiced%2Bpears%2Bin%2Bgrape%2Bjuice%2B2.jpg" height="256" width="320" /></a></div>
<br />
<b>Spiced Pears in Red Grape Juice </b><br />
<br />
Eaten hot (which I prefer) or cold, this simple dessert smells of Christmas and the holiday season. It's so tasty on a cold winter day eaten warm it's to tasty to also be good for you. Equally good served cold in the summer.<br />
As red grape juice is used instead of wine unlike most poached pear recipes, children and adults wishing not to drink alcohol can also share in this tasty and healthy dessert. Plus it's one of your five a day :)<br />
Any left over liquid can be used on ice cream :)<br />
<br />
<b><br /></b>
<b>Ingredients</b><br />
<ul class="ingredients">
</ul>
<ul>
<li>750mls Red Grape juice</li>
<li>4 Ripe firm pears (peeled and insides removed from the bottom of the pear, keep any juices and add to the saucepan)</li>
<li>1/2 orange (cut into 4 leave peel on again add any juice to the saucepan) </li>
<li>1 Cinnamon stick</li>
<li>2 -3 Cloves </li>
<li>A little ginger (it adds a nice kick, I used fresh peeled ginger about the size of a 1/3 of my finger)</li>
<li>A teaspoon honey</li>
</ul>
<ul class="ingredients">
</ul>
<b>How To </b><br />
Put all ingredients except the pears into a medium sized saucepan and heat until it boils, stir well and add the pears, reduce heat so the liquid simmers (a low heat but it bubbles slowly). If you have a lid put it on the saucepan.<br />
Simmer making sure you keep putting the juice mix over the pears for 40 minutes to 1 hour until tender (not to soft but not hard).<br />
Remove the pears and put into bowls add the orange piece for decoration. Heat the liquid on boiling for 10 minutes until it reduces and thickens, spoon some of the liquid over each pear, be careful not to add the ginger, cloves or cinnamon. Leave to stand for a few minutes so the boiling liquid does not burn anyone. Can no be served hot. If you prefer it cold, leave to cool than place in a fridge for 3 - 4 hours before serving.<br />
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<a href="http://3.bp.blogspot.com/-7bwK9qJyxVI/VJB4jYrRVsI/AAAAAAAACxM/nRWGHIwI8d4/s1600/spiced%2Bpears%2Bin%2Bgrape%2Bjuice%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7bwK9qJyxVI/VJB4jYrRVsI/AAAAAAAACxM/nRWGHIwI8d4/s1600/spiced%2Bpears%2Bin%2Bgrape%2Bjuice%2Bcopy.jpg" height="256" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This
post is linked to Cook and Celebrate: Christmas 2014 organised by Yen
from <a href="http://goodyfoodies.blogspot.co.uk/" target="_blank">Eat your heart out</a>, Diana from <a href="http://thedomesticgoddesswannabe.com/" target="_blank">Domestic Goddess Wannabe</a> and me
from <a href="http://www.bakeforhappykids.com/" target="_blank">Bake for Happy Kids</a></span>. <span style="font-family: Arial, Helvetica, sans-serif;"><br />Please
link your post with us if you are also cooking something special for
your Christmas celebration for the whole of December 2014.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2lv9ex_FXEw/VJCEqEEW8FI/AAAAAAAACxc/1qWOJ_0VMHQ/s1600/cookandcelebrateXmaslogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2lv9ex_FXEw/VJCEqEEW8FI/AAAAAAAACxc/1qWOJ_0VMHQ/s1600/cookandcelebrateXmaslogo.jpg" height="200" width="200" /></a></div>
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Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com3tag:blogger.com,1999:blog-823556482014675298.post-54914487199746262232014-12-15T04:34:00.002-08:002016-05-22T03:50:16.551-07:00Soda Bread Tea Towel arrived<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.spoonflower.com/fabric/3056085" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="http://www.spoonflower.com/fabric/3056085" border="0" height="240" src="https://1.bp.blogspot.com/-epD13f52SV4/VI7UOTvJhBI/AAAAAAAACwc/EJd34WvNjQI/s1600/soda%2Bbread%2B1.jpg" width="320" /></a></div>
<br />
<a href="http://www.spoonflower.com/fabric/3056085" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="http://www.spoonflower.com/fabric/3056085" border="0" height="150" src="https://4.bp.blogspot.com/-OWn3pwsjW6c/VI7UgPxCg3I/AAAAAAAACwk/4GqSpbGxL_M/s1600/soda%2Bbread%2B2.jpg" width="200" /></a>My tea towel with my mom's recipe for soda bread arrived. I still need to hem it, but I am so happy with the results of the print I thought I would post it anyway.<br />
The recipe printed on it is at http://nezumiworldcakeshop.blogspot.co.uk/2007/09/soda-bread.html<br />
The design is scaled for the cotton/ linen fabric mix and is available at spoonflower at http://www.spoonflower.com/fabric/3056085 as a fat quarter (1 tea towel) or by the yard (4 tea towels)<br />
Now to hem it and make a soda bread.Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-75672763133083165612014-12-06T14:52:00.004-08:002014-12-06T14:52:49.486-08:00Pineapple and Coconut Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-frE9Cbdpsxo/VIOA3g-WV6I/AAAAAAAACvM/4EAO2tVy5Xw/s1600/pineapple%2Bupside%2Bdown%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-frE9Cbdpsxo/VIOA3g-WV6I/AAAAAAAACvM/4EAO2tVy5Xw/s1600/pineapple%2Bupside%2Bdown%2Bcopy.jpg" height="256" width="320" /></a></div>
<br />
The weather is getting cooler and sometimes after a hard week working
its just nice to relax with a warm slice of cake with custard or cream. Brings me back to my childhood, when there were some really back winters, my mom always made tasty warm treats to warm us up :)<br />
<br />
Preheat the oven to 200°C/ 400ºF/ gas mark 6<br />
Prepare your baking tin (I used a greaseproof paper circle at the bottom of my silicone baking tin for ease of turn the cake out)<br />
<br />
Ingredients:<br />
For the cake <br />
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="6">6 </span><span class="ingredient_type" data-alternate-mes-type="slices">slices </span> </span>
<span itemprop="name"> <span class="ingredient_title" data-alternate-mes-ing_type="canned pineapple in juice"> canned pineapple (drain the juice reserving 3 tablespoons of the liquid)</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount=" ½">100 </span>
<span class="ingredient_type" data-alternate-mes-type="cup"> grams/ 4oz/ </span></span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span class="ingredient_title" data-alternate-mes-ing_type="superfine sugar"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount=" 100 ">½</span></span></span> cup caster sugar/ (superfine USA)</span> </span>
</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="1">100 </span>
<span class="ingredient_type" data-alternate-mes-type="stick"> grams/ 4oz/ </span> </span>
1 stick soft
<span itemprop="name"> <span class="ingredient_title" data-alternate-mes-ing_type="butter"> butter </span> </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount=" ⅔">100 </span>
<span class="ingredient_type" data-alternate-mes-type="cup"> grams/ 4oz/ </span></span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_type" data-alternate-mes-type="cup"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount=" 100 ">⅔</span>
<span class="ingredient_type" data-alternate-mes-type=" grams ">cup</span> </span></span></span></span><span itemprop="name"><span class="ingredient_title" data-alternate-mes-ing_type="all-purpose flour">plain flour</span></span></span>/ (<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span class="ingredient_title" data-alternate-mes-ing_type=" plain flour ">all-purpose flour USA</span>) </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="1"> 3 Heaped tablespoons desiccated coconut</span></span><span itemprop="name"> </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount=" ¼">¼ </span>
<span class="ingredient_type" data-alternate-mes-type="teaspoon"> teaspoon </span> </span>
<span itemprop="name"> <span class="ingredient_title" data-alternate-mes-ing_type="baking soda"> bicarbonate of soda</span></span></span></li>
<li> <span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="ingredient_amount" data-alternate-mes-amount="1">1 </span>
<span class="ingredient_type" data-alternate-mes-type="teaspoon"> teaspoon </span> </span>
<span itemprop="name"> <span class="ingredient_title" data-alternate-mes-ing_type="baking powder"> baking powder </span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span class="ingredient_title" data-alternate-mes-ing_type="baking powder"> 2 Medium eggs </span> </span></span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-fLnIhZmWBv4/VIOIV2cVqjI/AAAAAAAACvc/TpkeEDmcXjY/s1600/pineapple%2Bupside%2Bdown%2B2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fLnIhZmWBv4/VIOIV2cVqjI/AAAAAAAACvc/TpkeEDmcXjY/s1600/pineapple%2Bupside%2Bdown%2B2.jpg" height="228" width="320" /></a></div>
Place your pineapple rings into your baking tin I overlapped my because I think it looks pretty when baked. <br />
Beat together in a large bowl the butter and caster sugar until light and fluffy.<br />
Add the egg and continue beating the mixture.<br />
Fold in the flour, coconut and pineapple liquid.<br />
Mix until just combined (not over mixing)<br />
Spoon
mixture onto the pineapple slices and cook for approx.
30 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">minutes</span> in a moderate heat oven or until brown.<br />
<br />
<br />
Tip: if you put a knife into the centre of the cake it should come out clean (no mixture sticking to it)<br />
Leave to cool slightly before carefully removing. Can be served it warm or cold, on its own or with custard or cream or both :)Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-2726268252170363372014-09-15T12:00:00.000-07:002014-09-18T01:05:44.366-07:00Greengauge and Marzipan Cakes<div style="text-align: left;">
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<a href="http://3.bp.blogspot.com/-BrjkiS_IMbY/VBchi63kzII/AAAAAAAACq0/onov59rejmM/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BrjkiS_IMbY/VBchi63kzII/AAAAAAAACq0/onov59rejmM/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B6.jpg" height="240" width="320" /></a></div>
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<a href="https://3.bp.blogspot.com/-el3R6By0rSU/VBcXgUp8djI/AAAAAAAACqE/jY2iYI9jFWQ/s1600/Greengauges.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-el3R6By0rSU/VBcXgUp8djI/AAAAAAAACqE/jY2iYI9jFWQ/s1600/Greengauges.jpg" height="154" width="200" /></a>I love <a href="http://en.wikipedia.org/wiki/Greengage" target="_blank">greengages</a> and meant to post this last month but time seems to speed by to fast. Greengages are a small sweet green coloured plum, they are only in the supermarket (cheap) for a few weeks each year and are great to eat as they are, but are also excellent to cook with. Most sweet plum recipes work with them. </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br />
<br />
<br />
Preheat the oven 180 C / 350 F / Gas mark 4 </div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">Prepare a 12-hole bun tray with paper cases</span></div>
<div style="text-align: left;">
</div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>For the Grengage and Marzipan Cakes</b></span> </span><br />
<ul class="class">
<li><span style="font-family: Arial,Helvetica,sans-serif;">75g/ 3oz Softened butter</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">75g/ 3oz Caster sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 Extra large egg (room temperature)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">100g/ 4oz Self raising flour (with a pinch of salt added)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Ground cinnamon</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">6 Greengages (remove stones)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">100g/ 4oz Marzipan (also known as </span><span class="st"> almond paste)</span></li>
</ul>
<a href="http://3.bp.blogspot.com/-PmXrFz0Y1Jo/VBczyv7WPmI/AAAAAAAACrE/fNx3l4-BmYg/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PmXrFz0Y1Jo/VBczyv7WPmI/AAAAAAAACrE/fNx3l4-BmYg/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B2.jpg" height="150" width="200" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><b>To make the Cakes</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Place the butter and sugar into a large bowl then beat
with spoon or electric mixer until pale and fluffy.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add the egg one to the butter/ sugar
mixture, beating until smooth. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add the flour, cinnamon and salt, fold them into the mixture until combined.</span><br />
<a href="http://3.bp.blogspot.com/-vnPLC_DdIYY/VBcz085w3II/AAAAAAAACrQ/OF8IsTMmwp4/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vnPLC_DdIYY/VBcz085w3II/AAAAAAAACrQ/OF8IsTMmwp4/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B3.jpg" height="150" width="200" /></a><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Chop the greengages and marzipan into silimar sized small cubes and add to the </span>mixture, <br />
lightly mixing in.<br />
<a href="http://3.bp.blogspot.com/-24FhoSJQ4Nk/VBcz0Qqp5tI/AAAAAAAACrM/9K68ZgDYbiY/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-24FhoSJQ4Nk/VBcz0Qqp5tI/AAAAAAAACrM/9K68ZgDYbiY/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B4.jpg" height="150" width="200" /></a><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Divide the mixture into the prepared 12 bun tray filling each papercase so they are just over half full. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Bake the cakes for 12 - 15 minutes until golden-brown. Leave to cool.</span> <br />
<br />
No need to add any icing, these are sweet enough. For serving you could lightly dust with icing sugar (also known as confectioners sugar)<br />
<ul class="class">
</ul>
<a href="http://1.bp.blogspot.com/-ckyWbLQVBTw/VBchhiqaS5I/AAAAAAAACqs/5kvLHIz4R18/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ckyWbLQVBTw/VBchhiqaS5I/AAAAAAAACqs/5kvLHIz4R18/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B5.jpg" height="150" width="200" /></a><br />
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<a href="http://2.bp.blogspot.com/-sMbwvo2FDCU/VBcUUnXAzLI/AAAAAAAACpw/4rBYklHHSfc/s1600/greengauge%2Band%2Bmarzipan%2Bcupcakes%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>
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<a href="http://3.bp.blogspot.com/-HaXwu6YdkR8/TefWXfdnGUI/AAAAAAAABrI/Ay-KB4vAJJo/s1600/coffee+pecan+cupcakes.jpg" style="margin-left: 1em; margin-right: 1em;"></a>
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<a href="http://4.bp.blogspot.com/-HNrPTG34ZJs/VAMJ-O5mptI/AAAAAAAACno/lcja0mKPcww/s1600/salad%2Bcarrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HNrPTG34ZJs/VAMJ-O5mptI/AAAAAAAACno/lcja0mKPcww/s1600/salad%2Bcarrot.jpg" height="300" width="400" /> </a></div>
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<br /></div>
OK this is not a cake or bake but it is sweet and good for you, plus with all the warm weather making a selection of salads to share with some tasty breads makes a perfect light lunch or diner.<br />
<br />
<ul>
<li class="ingredient" itemprop="ingredients"><span class="amount">8 large</span> <span class="name">carrots, peeled</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">2 tablespoons</span> <span class="name">chopped fresh flat leaf parsley</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 </span><span class="name">finely sliced spring onions (scallions)</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">2 - 3 teaspoons</span> <span class="name">English mustard</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 tablespoon</span> <span class="name">freshly squeezed lime juice (or lemon if you can not get a lime)</span></li>
<li class="ingredient" itemprop="ingredients"><span class="name">The grated zest from1 unwaxed lime (or lemon)</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">2 tablespoons</span> <span class="name">extra virgin olive oil</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">2 teaspoons</span> <span class="name">honey, to taste(depending on how sweet the carrots are)</span></li>
<li class="ingredient" itemprop="ingredients"><span class="name">2 teaspoons apple cider vinegar</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1/2 teaspoon</span> <span class="name">salt</span></li>
<li class="ingredient" itemprop="ingredients"><span class="name">1/2 teaspoon sesame seed oil </span></li>
<li class="ingredient" itemprop="ingredients"><span class="name">1/2 teaspoon sesame seeds</span> </li>
</ul>
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Grate the carrots into ribbons or long strips into a large bowl (you can use a peeler for this) and add the sliced spring onions and chopped parsley.<br />
In a small bowl mix the mustard, lime, oils, honey, vinegar and salt mix well, taste to see if it needs more honey or mustard.<br />
Add the oil mix to the carrots and mix making sure the carrots are evenly coated in the oil/ mustard mixture.<br />
Leave for a couple of hours for all the flavours to combine, you may find the carrots shrink that is OK.<br />
Serve in a large bowl or small individual bowls sprinkle the sesame seeds on top and lightly mix in just before serving.<br />
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Experiment adding different herbs, mustards and oilsNezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com1tag:blogger.com,1999:blog-823556482014675298.post-18178227027780205502014-08-19T13:16:00.000-07:002014-08-19T13:16:00.456-07:00Focaccia Bread<br />
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<a href="http://4.bp.blogspot.com/-KxgQZpygJ7A/U-0XA-LsPQI/AAAAAAAACmw/TYe_3Fzywgs/s1600/focaccia%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KxgQZpygJ7A/U-0XA-LsPQI/AAAAAAAACmw/TYe_3Fzywgs/s1600/focaccia%2B2.jpg" height="172" width="200" /></a></div>
<a href="http://1.bp.blogspot.com/-1iQQkMDp854/U-0XArbiogI/AAAAAAAACmk/eUnDLjc3NbA/s1600/focaccia%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1iQQkMDp854/U-0XArbiogI/AAAAAAAACmk/eUnDLjc3NbA/s1600/focaccia%2B1.jpg" height="172" width="200" /></a>So following on from the Victoria sandwich last week, I made a focaccia bread using <a href="http://www.bbc.co.uk/food/recipes/focaccia_08389" target="_blank">a recipe from Paul Hollywood</a> as this week is the <a href="http://www.bbc.co.uk/programmes/b013pqnm" target="_blank">the Great British Bake Off</a>'s bread week. I used some crushed rock salt instead of sea salt (I think it tastes more salty) and sprinkled on lots of dried rosemary.<br />
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<a href="http://4.bp.blogspot.com/-rnFxXKRt99I/U-0W_Wtz1sI/AAAAAAAACmg/a8zetwvS4P0/s1600/focaccia%2B3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rnFxXKRt99I/U-0W_Wtz1sI/AAAAAAAACmg/a8zetwvS4P0/s1600/focaccia%2B3.jpg" height="240" width="320" /></a><br />
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Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-21832701099988820372014-08-14T12:58:00.000-07:002014-08-14T12:58:12.455-07:00The Great British Bake Off<a href="http://1.bp.blogspot.com/-ZpTBrk1D5Jc/U-0Ssqb0IcI/AAAAAAAACmY/AHDgGuN85m0/s1600/Victoria%2BSandwich%2BCake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZpTBrk1D5Jc/U-0Ssqb0IcI/AAAAAAAACmY/AHDgGuN85m0/s1600/Victoria%2BSandwich%2BCake.jpg" height="201" width="320" /></a><a href="http://www.bbc.co.uk/programmes/b013pqnm" target="_blank">The Great British Bake Off</a> is back on TV (its the second week already), its moved from BBC 2 to BBC 1, I nearly missed it! (it is also available to watch on the BBC player)<br />
So I decided to make some cake to eat while watching it, this <a href="http://www.maryberry.co.uk/recipes/great-british-bake-off-recipes/victoria-sandwich" target="_blank">Victoria sandwich recipe</a> is from the wonderful Mary Berry's website. OK I halved the recipe and made one cake round and chopped it in half as there were only 2 of to eat it. I also added a little vanilla paste to the cake mix and made a vanilla buttercream instead of what looks like fresh cream (its missing from the recipe but the photo looks like it has whipped cream. So here's the photo of my cake and very tasty it was :)<br />
Next week is bread week so I am planning to make Paul Hollywoods focaccia bread recipe <br />
<br />Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-56506127241668091522014-05-02T08:03:00.000-07:002014-05-02T13:06:29.554-07:00Soda Bread Tea Towel<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.spoonflower.com/fabric/3056085" target="_blank"><img alt="http://www.spoonflower.com/fabric/3056085" border="0" src="http://3.bp.blogspot.com/-3V8k9-ROK0A/U2Nz1vV6cQI/AAAAAAAACe0/joJCG1I6iK0/s1600/rmom_s_recipe_tea_towel_3_preview.png" height="265" width="400" /> </a></div>
My mom would have been 70 this
month she died this year at the start of January, so it is an upsetting month for us. This weeks competition from
Spoonflower is "Moms recipe tea towels" the brief was "No
matter where you live in the world, nothing spells comfort like a home
cooked meal from your mom or grandmother. Celebrate the important
culinary women in your life this Mother's Day by designing a lovely
recipe just like mom used to make. Recipes should fit a fat quarter-yard
of our Linen-Cotton Canvas fabric. Entries will be previewed at the
scale of a fat quarter (27" x 18")"<br />
So the image up top is my entry "<a href="http://mom%27s%20recipes%20-%20soda%20bread%20tea%20towel/" target="_blank">Mom's recipes - soda bread tea towel</a>" with yes my <a href="http://nezumiworldcakeshop.blogspot.co.uk/2007/09/soda-bread.html" target="_blank">moms soda bread recipe</a> is on it. She made this all the time often making extra to give to friends. I have this recipe here on this blog on a previous post from a few years ago, if you fancy making it :) My mom liked her fancy tea towels I am sure she would have been so happy to see the recipe on one.<br />
To
vote or just look at any of the entries in this week competition click
on the link below, please remember to make sure you go all the way down
to the bottom of the page and
hit submit when you do vote so it is counted (you don't need to sign up
to vote)<br />
<a href="http://www.spoonflower.com/contest_voters_temp/new?contest_id=245" target="_blank">http://www.spoonflower.com/contest_voters_temp/new?contest_id=245 </a>Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com2tag:blogger.com,1999:blog-823556482014675298.post-22789332731542238282014-03-17T15:12:00.000-07:002014-03-17T15:35:50.180-07:00Irish Coffee Butterfly Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CGP6X77_gt8/UydePxfsFjI/AAAAAAAACaA/hKNYLgG-xMc/s1600/Irish+coffee+fairy+cakes+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CGP6X77_gt8/UydePxfsFjI/AAAAAAAACaA/hKNYLgG-xMc/s1600/Irish+coffee+fairy+cakes+copy.jpg" height="240" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Irish Coffee Butterfly Cakes </b></span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">I love coffee and as it St Patricks Day today a little Baileys added to the mix makes everything extra tasty and a little special :)</span></span></span></div>
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<div style="text-align: left;">
Preheat the oven 180 C / 350 F / Gas mark 4 </div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">Prepare a 12-hole bun tray with paper cases</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>For the Butterfly Cakes</b></span> </span><br />
<ul class="class" ingredients="ingredients">
<li><span style="font-family: Arial,Helvetica,sans-serif;">100g/4oz Softened butter</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">100g/4oz Caster sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 Small eggs (room temperature)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">100g/4oz Self raising flour (with a pinch of salt added)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">25g/1oz Ground almonds</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Coffee extract (1 used 2 tsp coffee granules mixed with a tsp of boiling water)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Baileys </span>Original Irish Cream</li>
</ul>
<b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b>
<b><span style="font-family: Arial,Helvetica,sans-serif;">For the buttercream</span></b><br />
<ul class="class" ingredients="ingredients">
<li><span style="font-family: Arial,Helvetica,sans-serif;">125g/4½oz Softened butter</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">200g/8oz Icing sugar (sifted)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Coffee extract (1 used 2 tsp coffee granules mixed with a tsp of boiling water)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Baileys </span>Original Irish Cream</li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>To make the Butterfly Cakes</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Place the butter and sugar into a large bowl then beat
with spoon or electric mixer until pale and fluffy.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add the eggs one at a time (beat the first egg into the mixture totally before adding the second) to the butter/ sugar
mixture, beating until smooth. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add the flour, ground almonds and salt fold them into the mixture until combined.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Stir in the coffee and bailey's.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Divide the mixture into the prepared 12 bun tray filling each papercase so they are just over half full. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Bake the cakes for 12 - 15 minutes until golden-brown. Leave to cool.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b><br /></b></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>To make Buttercream</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Put the butter, icing sugar, coffee extract and baileys into a
large bowl. Beat with a spoon or electric mixer until smooth and creamy. </span><br />
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<a href="http://3.bp.blogspot.com/-q6DwLf4Xscg/UydeShGbuFI/AAAAAAAACaI/xt81CWAtHv0/s1600/irish+fairy+coffee+cakes+b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-q6DwLf4Xscg/UydeShGbuFI/AAAAAAAACaI/xt81CWAtHv0/s1600/irish+fairy+coffee+cakes+b.jpg" height="320" width="240" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><b>To assemble butterfly cakes</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Using a sharp knife hold it at an angle and cut a round out of the top of the cake. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Using the round, cut it in half to make your wings.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add a heaped teaspoon of buttercream into the hollow of the cake.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Place the
wings into the buttercream</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Dust lightly with a little icing sugar. </span><br />
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<br />Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com4tag:blogger.com,1999:blog-823556482014675298.post-1369756454404527292014-03-02T09:52:00.001-08:002014-03-02T10:41:38.228-08:00Apple and Blueberry Pies<a href="http://4.bp.blogspot.com/-un-ZteezHt4/UxNc8Lhd8-I/AAAAAAAACZw/mRon2AYumLw/s1600/apple+tin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-un-ZteezHt4/UxNc8Lhd8-I/AAAAAAAACZw/mRon2AYumLw/s1600/apple+tin.jpg" height="320" width="235" /></a>It was my birthday recently and I popped into TK Max for a scarf as a present/ treat for myself, but I went to the household section first and found a baking tray with apple shapes and a matching set of apple cutters and they were half price :) so I bought them instead of the scarf.<br />
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One problem with the matching cutters was only one cutter (there are 5 in the pack) fit the tray. This matching cutter cut the bottom pastry shape for the pie, I had to adjust a smaller shaped cutter for the lids to fit.<br />
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<b>Apple and Blueberry Pies</b><br />
<ul class="ingredients">
<li>1 Sheet puff pastry (made or bought)</li>
<li>1 Large cooking apple</li>
<li> A few handfuls of blueberries </li>
<li> Sugar to taste (1 used about 1 heaped teaspoon as the blueberries were very sweet)</li>
<li> 1 teaspoon cinnamon</li>
<li> 1 heaped teaspoon cornflour</li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven at 200C / 400F / Gas Mark 6</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Prepare baking tray (</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">You can use a normal baking tray with rounds, I just wanted to try my new tray) </span></span><br />
<ul>
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<a href="http://1.bp.blogspot.com/-zQrNrcf9vUY/UxNc6XL9HJI/AAAAAAAACZo/lfbaJriLfDI/s1600/apple+n+blueberry+pies1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zQrNrcf9vUY/UxNc6XL9HJI/AAAAAAAACZo/lfbaJriLfDI/s1600/apple+n+blueberry+pies1.jpg" height="157" width="200" /></a>Peel and dice the apple and put in a bowl with the blueberries, sugar and cinnamon, mix to together.<br />
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<a href="http://2.bp.blogspot.com/-aPvxz5IomfA/UxNc3vj3FfI/AAAAAAAACZg/Op3VvGBpygw/s1600/apple+and+blackberry+pies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aPvxz5IomfA/UxNc3vj3FfI/AAAAAAAACZg/Op3VvGBpygw/s1600/apple+and+blackberry+pies.jpg" height="286" width="320" /></a>Cut out pastry shapes and put into baking tray, divide up the apple mixture and add.<br />
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Cut pie lids (you may need to re-roll your pastry)<br />
Wet the edges and place onto the baking tray pressing to edges to seal. Using a fork stab each pie lid (to let the steam out as the pies cook)<br />
Cook until golden brown.<br />
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Serve hot or cold with custard, ice-cream or cream<br />
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</ul>
Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com1tag:blogger.com,1999:blog-823556482014675298.post-83151942865921567302013-12-17T03:55:00.000-08:002013-12-17T03:55:08.910-08:00Kitchen Christmas Decorations<a href="http://1.bp.blogspot.com/-CO4LXt3fhtA/UrA6INqBC1I/AAAAAAAACXQ/mVxTKZJnZl4/s1600/cupsquirrel3+copy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-CO4LXt3fhtA/UrA6INqBC1I/AAAAAAAACXQ/mVxTKZJnZl4/s200/cupsquirrel3+copy.jpg" width="150" /></a><a href="http://2.bp.blogspot.com/-NblzDz85AT8/UrA6JYiKZGI/AAAAAAAACXc/9Ff7yeKVVdU/s1600/cupsquirrel2+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-NblzDz85AT8/UrA6JYiKZGI/AAAAAAAACXc/9Ff7yeKVVdU/s200/cupsquirrel2+copy.jpg" width="150" /></a>While out and about in the Oxford Street I saw these excellent Christmas windows at the John Lewis store. They used cups, plates, pots and pans plus many other items you can find in the kitchen to decorate their windows. Very clever :)<br />
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<a href="http://2.bp.blogspot.com/-nbFE3Qm1qGs/UrA6Iv8Ib3I/AAAAAAAACXU/G1mhaM6451I/s1600/cupsquirrel4+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-nbFE3Qm1qGs/UrA6Iv8Ib3I/AAAAAAAACXU/G1mhaM6451I/s320/cupsquirrel4+copy.jpg" width="320" /></a></div>
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<br />Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-43065678104531397982013-10-29T13:09:00.000-07:002016-05-22T03:49:22.726-07:00Sweet Pepper Relish<br />
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<a href="http://1.bp.blogspot.com/-3hOfPm6zr78/UnATB1Cx9WI/AAAAAAAACU0/iZEcIRRcDMk/s1600/red+pepper+relish+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-3hOfPm6zr78/UnATB1Cx9WI/AAAAAAAACU0/iZEcIRRcDMk/s400/red+pepper+relish+5.jpg" width="400" /></a></div>
On special offer at the supermarket a few weeks ago were very large bags of mixed peppers. I bought a bag but only used half the peppers. I hate wasting food so chopped the peppers up and put them in the freezer for adding to soups and sauces, it seemed like a good idea (I also do this with other fruit & veg onions are always handy to have chopped and really) except on Friday my fridge/ freezer stopped working. Now I am busy using everything up before the food spoils. The peppers were at the front so I decided to make some sweet pepper relish. This recipe made a small jar and tastes great with some crackers and cheese :)<br />
For larger qualities just double, triple etc. up the basic recipe. If you like your sweet relish with a kick add 1/2 tsp of chili flakes or a finely chopped a small chili.<br />
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<ul class="class" ingredients="ingredients" style="font-family: Arial,Helvetica,sans-serif;">
<li>6 oz Prepared bell peppers - de-seeded & finely chopped (I used a mix of red, yellow, green & orange because that's what I had) </li>
<li>3 Shallots (or 1 small onion)</li>
<li>3 oz sugar</li>
<li>1 Clove garlic (crushed)</li>
<li>1 tsp salt</li>
<li>170 mls/ 6 fl oz Apple cider vinegar</li>
<li>1 tsp Olive oil</li>
</ul>
<a href="http://4.bp.blogspot.com/-YqmeEjLzbHE/UnAS-8RCiCI/AAAAAAAACUc/u2obD5fk3K4/s1600/red+pepper+relish+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-YqmeEjLzbHE/UnAS-8RCiCI/AAAAAAAACUc/u2obD5fk3K4/s200/red+pepper+relish+2.jpg" width="200" /></a>Prepare the peppers - remove the seeds and white inner walls, chop finely. Add to a saucepan.<br />
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<a href="http://3.bp.blogspot.com/-CmKkrXUgboY/UnATAy9ya-I/AAAAAAAACUo/OV8d78zEWdY/s1600/red+pepper+relish+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-CmKkrXUgboY/UnATAy9ya-I/AAAAAAAACUo/OV8d78zEWdY/s200/red+pepper+relish+3.jpg" width="200" /></a>Peel and chop the shallots finely, crush the garlic and add to the saucepan with the sugar, vinegar, salt and oil.
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<a href="http://1.bp.blogspot.com/-rVg__vf8GXo/UnATApYae5I/AAAAAAAACUk/Xqm0FNHE6IE/s1600/red+pepper+relish+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-rVg__vf8GXo/UnATApYae5I/AAAAAAAACUk/Xqm0FNHE6IE/s200/red+pepper+relish+4.jpg" width="200" /></a><br />
Bring to a boil then simmer until reduced and the mixture has thickened (approx.10 - 15 minutes).<br />
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Spoon into a sterilised jar/s. Seal at once.<br />
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Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-77201180231210779822013-10-11T10:29:00.000-07:002013-10-18T04:11:07.078-07:00Banana Limequat Jam<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lxnLA5WNn5E/UlMAvZXS_JI/AAAAAAAACR0/T3h_gHXPLwA/s1600/banana+and+limequat+jam+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://1.bp.blogspot.com/-lxnLA5WNn5E/UlMAvZXS_JI/AAAAAAAACR0/T3h_gHXPLwA/s400/banana+and+limequat+jam+5.jpg" width="400" /></a></div>
I wanted to use up my over ripe bananas, I hate wasting them and don't like the sweet taste when they have over ripened, so instead of making my usual banana muffins or banana bread I decided I wanted something different, plus I had purchased some very cheap limequats I also wanted to use up so looking thought some old recipe books I saw a few recipes for vanilla banana jam and adapted them with the flavours I liked. The recipes made about 8 pots (I don't even have enough cupboard space for that many) and used vanilla I don't know how the vanilla taste would go with the limequat juice of changed it to cinnamon. I added salt as I like how it works with really sweet things (plus I like salt) not sure why I added the knob of butter but it worked. Plus I only had 2 limequats left and 3 bananas so this recipe makes just a small jar, as banana has no acid it is not like other jams so was not sure of its cupboard life. <br />
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Ingredients<br />
<ul class="class" ingredients="ingredients">
<li>3 Medium over-ripe bananas (chopped)</li>
<li>50 gms/ 2 fl oz/ 1/4 cup water</li>
<li>Juice of 2 limequats</li>
<li>125 gms / 5 oz/ 2/3 loose cup brown sugar</li>
<li>a knob of butter</li>
<li>a pinch of salt</li>
<li>a pinch of cinnamon</li>
</ul>
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<a href="http://1.bp.blogspot.com/-eiNn_5HAKHI/UlMAoXeabaI/AAAAAAAACRU/rIR_SHdPWEo/s1600/banana+and+limequat+jam+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="http://1.bp.blogspot.com/-eiNn_5HAKHI/UlMAoXeabaI/AAAAAAAACRU/rIR_SHdPWEo/s200/banana+and+limequat+jam+1.jpg" width="200" /></a></div>
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Prepare the bananas remove the skins and chop into small pieces set aside.<br />
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In a large saucepan add the brown sugar, limequat juice, water and
salt.<br />
Heat until the sugar has dissolved and starts to boil.<br />
<a href="http://4.bp.blogspot.com/-9hSCgqdgIdk/UlMAo5xgxrI/AAAAAAAACRY/GiNTDxNTF7I/s1600/banana+and+limequat+jam+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="http://4.bp.blogspot.com/-9hSCgqdgIdk/UlMAo5xgxrI/AAAAAAAACRY/GiNTDxNTF7I/s200/banana+and+limequat+jam+2.jpg" width="200" /></a><br />
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Add the bananas and butter, simmer for approx. 20 minutes.<br />
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<a href="http://2.bp.blogspot.com/-HwqoiTHTnLw/UlMAm5lhMoI/AAAAAAAACRM/YTceBHKwXG0/s1600/banana+and+limequat+jam+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="http://2.bp.blogspot.com/-HwqoiTHTnLw/UlMAm5lhMoI/AAAAAAAACRM/YTceBHKwXG0/s200/banana+and+limequat+jam+3.jpg" width="200" /></a> <br />
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As jam cooks use a wooden spoon or masher to mash the bananas as they heat. This will make the mixture thicken.<br />
Add the cinnamon and stir.<br />
Add the mixture to a clean sterilised jar add lid. This should keep in the fridge for 1 - 2 weeks but it is recommended to use as soon as possible.<br />
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<a href="http://3.bp.blogspot.com/-guoSVJHysNg/UlMAqjnualI/AAAAAAAACRs/hlNRjzVBPJQ/s1600/banana+and+limequat+jam+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="http://3.bp.blogspot.com/-guoSVJHysNg/UlMAqjnualI/AAAAAAAACRs/hlNRjzVBPJQ/s200/banana+and+limequat+jam+6.jpg" width="200" /></a><br />
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<a href="http://1.bp.blogspot.com/-GW0_ESjAH28/UlMApgnKEEI/AAAAAAAACRk/TZlKbmgjwVU/s1600/banana+and+limequat+jam+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="181" src="http://1.bp.blogspot.com/-GW0_ESjAH28/UlMApgnKEEI/AAAAAAAACRk/TZlKbmgjwVU/s200/banana+and+limequat+jam+4.jpg" width="200" /></a><br />
Add to hot toast, scones, <a href="http://nezumiworldcakeshop.blogspot.co.uk/2013/10/english-muffins.html" target="_blank">English muffins</a>, <a href="http://nezumiworldcakeshop.blogspot.co.uk/2013/09/pikelets.html" target="_blank">pikelets</a> or try adding a spoonful in to your yogurt <br />
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<br />Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com1tag:blogger.com,1999:blog-823556482014675298.post-51700999276169178272013-10-06T05:46:00.000-07:002013-10-07T12:09:28.716-07:00English Muffins<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-gKmEVZYn29I/Uj_5FkXMp4I/AAAAAAAACQ0/Qb5DVYwNTyg/s1600/Muffins1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-gKmEVZYn29I/Uj_5FkXMp4I/AAAAAAAACQ0/Qb5DVYwNTyg/s400/Muffins1.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: small;">What could be better on an windy, rainy autumn weekend then hot toasted muffins. Traditionally </span>muffins are pulled apart without cutting then lightly toasted and buttered yummy!</div>
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Muffins work well with both savoury or sweet toppings such as jam or honey.</div>
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Ingredients<br />
<ul class="class" ingredients="ingredients">
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="color: #0f0f0f;">450g/ 1 lb/ 3 1/3 cups Strong white flour</span></span></span></span> </li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="color: #0f0f0f;">1 tsp Salt</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="color: #0f0f0f;">1 tsp Sugar</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp fast-action dried yeast</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
25g/ 1oz Melted butter</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">300g/ 10oz/ 1 1/3 cups warm water</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">1 tablespoon Semolina or ground rice or cornmeal (for dusting) </span></span></span></li>
</ul>
<ul>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">In a large bowl add the flour, salt, sugar and yeast and mix together. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Add the melted butter and water and mix to a soft dough.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Knead the dough for 5 minutes and cover with oiled cling-film and leave to stand for approx 1 hour or until the dough has doubled in size.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Knead the dough for a couple of minutes on a lightly floured surface and divide into 12 balls.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Place on a baking tray dusted with half the <span style="color: black;">semolina or ground rice or cornmeal (only use 1 not all 3) sprinkle remain over the top of the muffin, lightly press the muffin to slightly flatten them to roughly </span><span style="color: black;">1.5cm/ 3/4 inches thick, cover with a clean tea towel and leave until well risen approx.30 minutes.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat
a heavy-based frying pan/ flat griddle to a medium heat (not to hot or the base of the muffins will burn). You may find if the muffins stick you can spray your pan with a little oil. Depending on the size of our pan place 3 to 4 muffins (cooking in batches) and cook gently for about 6 - 8 minutes or until they puff up and the bottom is golden brown, turn over and cook the other size for approx. 4 - 6 minutes. I find to make sure the centre is fully cooked I pre-heat my oven to a medium heat then the muffins are cooked I pop them on a baking tray in the
oven for a approx 3 - 5 minutes on a medium heat.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Remove from oven, leave to cool.</span></span><br />
Un-toasted muffins can stored in an airtight tin/ container for about two days.<br />
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<a href="http://2.bp.blogspot.com/-XtkMoQEavEU/Uj_5FzKeRBI/AAAAAAAACQ4/SJw-nCpzcMY/s1600/muffins2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-XtkMoQEavEU/Uj_5FzKeRBI/AAAAAAAACQ4/SJw-nCpzcMY/s200/muffins2.jpg" width="200" /></a><span style="font-size: small;">Servicing<span style="font-family: Arial,Helvetica,sans-serif;"> suggestions - split the muffin in half and butter for hot muffin toast lightly for a few minutes before serving.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Great for as a daytime treat buttered with a little jam and a hot cup of tea.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Make a tasty breakfast with a poached egg and crispy bacon (or veggie crispy bacon)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: xx-small;"></span></span><br />
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<br />Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0tag:blogger.com,1999:blog-823556482014675298.post-9754797568360980062013-09-30T09:40:00.003-07:002013-10-07T12:08:01.752-07:00Pikelets<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VHYGCwsVokU/Uj_qdPVPBGI/AAAAAAAACQk/fQp9tF1-jR8/s1600/pikelets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VHYGCwsVokU/Uj_qdPVPBGI/AAAAAAAACQk/fQp9tF1-jR8/s400/pikelets.jpg" width="400" /> </a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Super tasty served warm with butter or jam and a cup of tea. <a href="http://en.wikipedia.org/wiki/Crumpet" target="_blank">Pikelets</a> are like crumpets but are thinner and not cooked in a ring. Pikelet in the UK are different from pikelets in other parts of the world as they are made with yeast not baking powder like Scotch crumpets/ pancakes (also very very tasty). </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Best eaten the day they are made. This is an easy way to try cooking with yeast as no kneading is required. <span style="color: black;"><span style="color: #0f0f0f;"> </span></span></span></span></div>
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Ingredients<br />
<ul class="class" ingredients="ingredients">
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="color: #0f0f0f;">125g/ 4.5 oz/ 1 cup Strong white flour</span></span></span></span> </li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="color: #0f0f0f;">125g/ 4.5 oz/ 1 cup Plain white flour</span></span></span></span> </li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="color: #0f0f0f;">1/2 tsp Salt</span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="color: #0f0f0f;">1/2 tsp Sugar</span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 350 ml
<span style="color: #0f0f0f;">/12 oz/ 1 1/2 cups</span> Warm water & milk (1/2 water, 1/2 milk)</span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
1/2 tsp fast-action dried yeast</span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">1/2 tsp Bicarbonate of soda (you will need 8 tablespoons of warm water)</span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">In a large bowl add the flour, salt, sugar and yeast and mix together. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Add the warm milk and water and stir in until smooth.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Cover with cling-film and leave to stand for approx 2 hours until bubbles have risen in the mixture and started to fall again.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Dissolve
the bicarbonate of soda in <span style="color: black;">8 tablespoons of warm water</span> and whisk it into the batter.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Set aside for 15 minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat a heavy-based frying pan or a flat griddle over a medium to high heat (not to hot or the base of the pikelets will burn but if nt hot enough the bubbles will not appear).</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Drop
a heaped tablespoon of batter on to the hot pan/ griddle
and cook until the top of the pikelet is no longer
wet and little bubbles will appear. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Turn
pikelet over and cook the other side until it is lightly browned approx 1 1/2 minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">If you find the bottom of the pikelets burning, try heating your oven and when the bubbles appear on the pikelets pop them on a baking tray in the oven for a few minutes or until the top is dry then remove from the oven and return to the the pan/ griddle to lightly brown.</span></span><br />
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<span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Can be served hot from the pan, or you can leave to cool then toast when required
and butter. </span></span> </span> </span></span><br />
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<br />Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com2tag:blogger.com,1999:blog-823556482014675298.post-22886414190058317212012-11-02T05:45:00.000-07:002012-11-02T05:47:23.796-07:00Hummus<div style="font-family: Arial,Helvetica,sans-serif;">
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<a href="http://3.bp.blogspot.com/-U36DgPa6nlc/UH2qn280k8I/AAAAAAAAB-k/Xk38aFI1-mI/s1600/Hummus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-U36DgPa6nlc/UH2qn280k8I/AAAAAAAAB-k/Xk38aFI1-mI/s320/Hummus.jpg" width="320" /></a></div>
<span style="font-size: small;">This is a quick and super easy dip, I use organic tinned chickpeas as I think they have a nice texture and clean taste plus they have already been cooked. You can cook your own chickpeas if you prefer.<span style="font-size: small;"> <span style="font-size: small;">T</span>his is my don't want to cook just want to roll up on the sofa nibble and dip food :)</span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><br /></span></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Ingredients</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<ul class="ingredients">
<li><span style="font-size: small;">1 200 grams / 7 oz can of chickpeas </span></li>
<li><span style="font-size: small;">3-4 tablespoons lemon juice (depending on taste)</span></li>
<li><span style="font-size: small;">2 tablespoons tahini</span></li>
<li><span style="font-size: small;">4 <span style="font-size: small;"></span>tablespoons water </span></li>
<li><span style="font-size: small;">2 cloves garlic, crushed</span></li>
<li><span style="font-size: small;">2 tablespoons olive oil </span></li>
<li><span style="font-size: small;">1/2 teaspoon salt</span></li>
<li><span style="font-size: small;">1 teaspoon paprika</span></li>
</ul>
</div>
<ul style="font-family: Arial,Helvetica,sans-serif;">
</ul>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Drain chickpea and rinse, combine the chickpeas, 2 tablespoon lemon juice, tahini, garlic, salt and water in a food processor, and blend until creamy.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Add more lemon juice, garlic and salt to taste. </span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Serve in a large bowl (or small individual bowls) smoothing hummus with the back of a spoon and create a shallow well in the centre. Drizzle with
olive oil (use your good extra virgin olive oil) and a sprinkling of the paprika. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Use as a dip for vegetables <span style="font-size: small;">(great with raw carrots, cucumbers, tomatoes and baby corn) </span>or delicious with warm or toasted pita bread. Great to share with friends.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Cover and refrigerate any left over hummus use as soon as possible. </span></div>
Nezumihttp://www.blogger.com/profile/02896689212479892880noreply@blogger.com0