tag:blogger.com,1999:blog-34022782541536349572024-03-13T13:23:15.381+00:00Little Bit in Londonmeshing three cultures through food, traditions and thoughtsEMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-3402278254153634957.post-29780924345760266392011-11-24T15:00:00.006+00:002011-11-24T15:32:52.298+00:00Engagement cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zqf0KeOCL6uGJzNkiYmNHsWklSJYF31p2yKr3RFc1xpuu0Hu8Mzta1L6wLvFxBpqWq0AXfQzp3mr6nm8JxogS-OaT4yKAMfo3lhtmUpmENju36MKaWkcZFDgJXEPv4W9zGy4UMeoCTFl/s1600/IMG_6952.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zqf0KeOCL6uGJzNkiYmNHsWklSJYF31p2yKr3RFc1xpuu0Hu8Mzta1L6wLvFxBpqWq0AXfQzp3mr6nm8JxogS-OaT4yKAMfo3lhtmUpmENju36MKaWkcZFDgJXEPv4W9zGy4UMeoCTFl/s320/IMG_6952.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678584150606697618" /></a><div style="text-align: center;"><br /><div style="text-align: left;">This past weekend, A's brother had an engagement party and I went a little crazy making cakes: 64 cupcakes and a two-tiered layer cake to be precise. It was a lot of fun!</div></div><div style="text-align: center;"><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZAl1lQFe1t9Ur4uQwGVfdFG7nIxl2deQG_7orWN9p_sqwjZikIGcNvQrKebG_QbJ4hXdht9vP0A-swfCpN1SRUwoABPmukSgzfuGVm41rR46g9yhepVxGN71fNlmC2jjrKDIVksnUSP9/s320/IMG_7012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678584574998314674" /><div style="text-align: center;"><br /></div></div><div>For someone that does not usually make cakes, it was good to try out different recipes and new techniques.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxswL8hyphenhyphenJ_e_xBDZc4pk8UgTaUA9jBbwGrXtC9sAFDKOdX_uMH99DVSYsFzKxfJ8qhDNb0yCrvqjfFaH2OdX8TyYH4sDm9oHMbcgxjy8id6e4GHTXabG0T_gcP58sOHy967zdOQkYYts7/s320/IMG_6958.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678584146961473682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></div><div style="text-align: center;"><br /></div><div>Although I searched around to a lot of different cooking and baking blogs and websites, in the end I went with the recipes in the old standby, <i>The Joy of Cooking</i>. You cannot go wrong with the classics and these were certainly popular!</div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhOLEt8mL4oLx23qT-d75TfQTbD8XSLqkfBes6_kNosZvbYfy3om86WrnDBM8aIcMcutc8PveX5JcehfY9aXjU3MSysAkYxwBZSuomWpjwaJVcP3SQ-amPF3k7r_XisYiqD1j8M-51PkY/s320/IMG_7038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678583237063161714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /><div><br /></div><div>I made lemon cupcakes with a lemon cream cheese frosting and a two-tiered white cake with a raspberry whipped cream filling and buttercream icing.</div><div><br /></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com2tag:blogger.com,1999:blog-3402278254153634957.post-35528669784799085552011-08-29T09:23:00.010+01:002011-08-29T10:08:49.971+01:00Spanakopita!<div style="text-align: center;"><div style="text-align: left;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Px5CGjDXXNnMCm0j4h6N5__uH7GnBYelDkGVLYktewW7nAxG9NOt_wPsUbLQ6tTAFQBGx0qs43Teq5dn9Dl9-uOm02-p6LYlNIQ8SAekqmDU7b9a1_kOR6gMOlBnNOAgmjJLcjScEYAM/s1600/IMG_6782+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Px5CGjDXXNnMCm0j4h6N5__uH7GnBYelDkGVLYktewW7nAxG9NOt_wPsUbLQ6tTAFQBGx0qs43Teq5dn9Dl9-uOm02-p6LYlNIQ8SAekqmDU7b9a1_kOR6gMOlBnNOAgmjJLcjScEYAM/s320/IMG_6782+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646196442932757250" /></a><div style="text-align: left;">
<br /></div><div style="text-align: left;">I'm back after some readjustment (promotion at work for both me and A) which led to one of the busiest ever Augusts. In the midst of working and keeping up with the laundry- how do we have so much laundry every week!?- I wanted to make something that I could make on the weekend and grab for lunch as I was running out the door. Conveniently, A's grandparents dropped off some spinach from their garden so the pieces for spanakopita all came together nicely.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Spanakopita! Sorry. In my previous job, I worked in an office with a few people, one of which had lived in Greece and we would occasionally say a few words in Greek to each other when I was taking Greek classes. My other colleague would hear us and usually join in with a great Greek impression and his favourite Greek word- spanakopita! I can't hear it now without thinking of him. It's like A's friend whose favourite Greek word is karpouzi (watermelon). </div><div style="text-align: left;">
<br /></div><div style="text-align: left;">It could be because I am learning Greek as a second language, but spanakopita and karpouzi are now linked with these two people in my head and I can't think about the word without thinking about the person. I was just sitting here trying to think of other food words that might be associated with a person....but mostly I just get flashes of memories, smells, feelings when I think of certain food words (for example, lasagne, tomato, cereal, and I do realize those are kinda random words). Hmm, I might think about food words I associate with certain people today when doing housework. With which food word would you want to be associated?</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Back to what I came to show you. Although spanakopita is traditionally made in one large pan and cut into squares to be eaten on a plate, it is easy to wrap the phyllo dough into parcels instead. I will start this by saying that I did not make the phyllo dough and if I had to, I probably would not have tackled this dish. The grocery stores here very handily sell phyllo dough, shortcrust, and puff pastry in the refrigerated section and I gave into the ease of unrolling the sheets of dough for these spanakopita parcels. </div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Wash lots of spinach and chop up an onion and throw into a pan with a little olive oil. This shouldn't take too long, just long enough to wilt the spinach and until the onions turn translucent. </div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbv6Bmews3eiysak-s56tR0i-l3KmhncRyP0y1AwMm1O0NHFcuhTPXlocZ0I-5kWp-0Rb_E2wyPcpD3mXdd8uDXizl3p8QX9Fiw3nYO76c3w9bSxx20JSoTvWaxWllZ1JpaLLdRUq-aBe_/s1600/IMG_6759.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbv6Bmews3eiysak-s56tR0i-l3KmhncRyP0y1AwMm1O0NHFcuhTPXlocZ0I-5kWp-0Rb_E2wyPcpD3mXdd8uDXizl3p8QX9Fiw3nYO76c3w9bSxx20JSoTvWaxWllZ1JpaLLdRUq-aBe_/s320/IMG_6759.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646200597569027986" /></a><div style="text-align: left;">
<br /></div><div style="text-align: left;">Before:</div></div><div><div style="text-align: left;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWOjus7_NCyhBNU_tlcS-RX5Fk5Vgk86k9egvbwt4Gh5DhUvsg6fE92siwxLXbHHdEXbskZxFrzpZx2zQW9lg-NCLOQ_92PN4MWUK98wUumbU2hhAWtgJTbgiFe2RptLIdVFEPF0C10Ir/s1600/IMG_6763.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWOjus7_NCyhBNU_tlcS-RX5Fk5Vgk86k9egvbwt4Gh5DhUvsg6fE92siwxLXbHHdEXbskZxFrzpZx2zQW9lg-NCLOQ_92PN4MWUK98wUumbU2hhAWtgJTbgiFe2RptLIdVFEPF0C10Ir/s320/IMG_6763.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646200596767522498" /></a><div style="text-align: left;">
<br /></div></div><div style="text-align: left;">After:</div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI5_CI7TJcIFpp1IP7H8N5wfrYzE4oij-X0a0yAMnBKiaMuDstskpLK8w1hWGp7o0h3jjfijujCPilwwkmTQc7SeaeJnywg83BIUvgiz2OFnUuDCClyZKs0FBzDsEHxKUM8Lp-ll4o0JrH/s1600/IMG_6765.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI5_CI7TJcIFpp1IP7H8N5wfrYzE4oij-X0a0yAMnBKiaMuDstskpLK8w1hWGp7o0h3jjfijujCPilwwkmTQc7SeaeJnywg83BIUvgiz2OFnUuDCClyZKs0FBzDsEHxKUM8Lp-ll4o0JrH/s320/IMG_6765.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646200594859498994" /></a><div style="text-align: left;">
<br /></div></div><div style="text-align: left;">Once that has cooled, add to it one egg, ricotta (or feta or a combination depending on how strongly flavoured you want the filling- I used 2/3 ricotta and 1/3 feta) salt and a bit of nutmeg. I wouldn't use nutmeg instinctively here, and in fact the Cypriot cookbook I have doesn't mention it, but I read a few recipes online that mention nutmeg and it really brings the flavours together, so try it!</div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJfMCt3Qc6TIXUFOdBjSNwjVjBhKnvlZWDpYLpZdCBaaZl1y0iKLqACe4MX3_IvDM6TbAKg-Ky4LzbQf4if7OQ98LEO-bEzlwhH4mzcu3vNZ7pEWiMJV-JacFvKx_F-TxCYOYCgketQxr/s1600/IMG_6772.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJfMCt3Qc6TIXUFOdBjSNwjVjBhKnvlZWDpYLpZdCBaaZl1y0iKLqACe4MX3_IvDM6TbAKg-Ky4LzbQf4if7OQ98LEO-bEzlwhH4mzcu3vNZ7pEWiMJV-JacFvKx_F-TxCYOYCgketQxr/s320/IMG_6772.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646198547594926578" /></a><div style="text-align: left;">
<br /></div></div><div style="text-align: left;">Time for assembly. Lay one sheet of the phyllo dough on to an oiled tray and brush olive oil all over. Then lay another sheet on top of the first and brush with more oil. I used three layers for most of the parcels as two was too flimsy, four was too much dough and three was just right. I also cut the sheets of dough in half to make the parcels but that depends on the size of the sheet in the first place.</div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEJgg5p39kyYNiGdQknRWegkoiC15HJwnvFs2Gr2BRbas9RuuTVnUjugB2PRuyolPWDjW-00U2b7lVMCUrkTckX58a6NSrJ3hc0F8B9d0x6z_MO_QQMKKGuDu02TMQgMjR4RDp398mAoq/s1600/IMG_6769.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEJgg5p39kyYNiGdQknRWegkoiC15HJwnvFs2Gr2BRbas9RuuTVnUjugB2PRuyolPWDjW-00U2b7lVMCUrkTckX58a6NSrJ3hc0F8B9d0x6z_MO_QQMKKGuDu02TMQgMjR4RDp398mAoq/s320/IMG_6769.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646198555336506914" /></a><div style="text-align: left;">
<br /></div></div><div style="text-align: left;">Place a large spoonful of the spinach cheese mixture in the centre of the dough and begin folding. Triangles worked best for me but you can get creative with the shapes, as long as the filling is sealed inside at the end.</div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurxGcfcnGFEdnoRg6Jd4DYYeoF2xdICymsHGcMH2dkzcb8FVLQACOpeeLetXKVRbwlGcnO2__KzF-zvcF80-8dxSB7Iv7NsXPOdLKUugtwjjgWEN2qQ6wvGS0_clECVvKW-ZOPhyphenhyphendddEk/s1600/IMG_6773+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurxGcfcnGFEdnoRg6Jd4DYYeoF2xdICymsHGcMH2dkzcb8FVLQACOpeeLetXKVRbwlGcnO2__KzF-zvcF80-8dxSB7Iv7NsXPOdLKUugtwjjgWEN2qQ6wvGS0_clECVvKW-ZOPhyphenhyphendddEk/s320/IMG_6773+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646198545953943314" /></a><div style="text-align: left;">
<br /></div></div><div style="text-align: left;">
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEZoNXqrLrmp0PNwmL0vliMuav9r_mWZIAcLAV7vZP6fnAtlGUz7xChG5UhcaI32abnmXJ4JVg1LeFRezG63zkw7eugbaYBXq6iDHIeIjoYW2zl3E-vvWMy7OPf-MMO-BeyP5klujM6We/s1600/IMG_6775+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEZoNXqrLrmp0PNwmL0vliMuav9r_mWZIAcLAV7vZP6fnAtlGUz7xChG5UhcaI32abnmXJ4JVg1LeFRezG63zkw7eugbaYBXq6iDHIeIjoYW2zl3E-vvWMy7OPf-MMO-BeyP5klujM6We/s320/IMG_6775+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646198540408902386" /></a></div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Brush the top of the parcels with olive oil before baking in a 350F/185C oven for 20 or so minutes until the tops have browned and are flaky. </div><div style="text-align: left;">
<br /></div><div style="text-align: left;">
<br /></div><div></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIXwG8ht7_samQnxPWPnyBpQ5_lD4B17VfTsylPfLjJnrEPt0NoTnZNe29PG82wpJVzDB3VaYvzZQEPc48vIa6oZ4zo9JUkjlPX-lfCyrog6MQkCHFpXse69Wk-IVzSF85B6Qoxg86Bbn/s320/IMG_6779.JPG" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5646196447554540882" /><div style="text-align: left;">
<br /></div><div style="text-align: left;">Tasty and great for snacking in a busy week!</div></div><div>
<br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdrNuiw6ndllXVQjvSyKnkJLRjd_hS5R4z5NJXHHvgSk07APU0xxuOO9lv_MpvABAeNYosT9ivW_3crK0abRh4b_32H8SmMhKCzAqMwBZdNkfshDOZXjUzGVkm_Kh7p5FF1YF-_uFILwT/s320/IMG_6785+edited.jpg" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5646196442666873474" /></div><div>
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<br /></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com0tag:blogger.com,1999:blog-3402278254153634957.post-89690109602812127062011-07-04T08:21:00.008+01:002011-07-04T09:01:22.183+01:00Fourth of July<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8v2NPX6fmjPEINCAVViyNfMjLA_A6FSqYbFCVvCGEcaSsBw79RlzYujj6DQbq67hqWVcJwdkyyAwp-jIKRowOgcF4vpto4SXCjZ-vAkGhIYPKTLQx2af33_IJVjzOR2ShXW2xITaxg8GF/s1600/IMG_6676%255B1%255D+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8v2NPX6fmjPEINCAVViyNfMjLA_A6FSqYbFCVvCGEcaSsBw79RlzYujj6DQbq67hqWVcJwdkyyAwp-jIKRowOgcF4vpto4SXCjZ-vAkGhIYPKTLQx2af33_IJVjzOR2ShXW2xITaxg8GF/s320/IMG_6676%255B1%255D+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625402055921879474" /></a><br />I had something completely different planned for this post, but then I saw a cake that had to be made. This weekend. On Saturday, in time for the fireworks I finally found Saturday morning in a city that usually only starts selling fireworks in October. <div><br /></div><div>Let me just say that I don't often make cakes; I'm more of a cookie or pie gal. Plus, we don't yet have a mixer, something I conveniently forgot when deciding to make this show-stopping, amazing tiered cake.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIK83VCgnJjrsvC82fAaarB0qF6fZmZgNQ8D_MiNAvXnE168BwX7l3m6ejvje_AJwNV0gwv_jPY14oT5SaWZQHrBpe-wzoiJoxhrzd9ic4UzCy62Mg48EsSG1TvYj1bYh6CaUhRJUWGCM/s1600/IMG_6671%255B1%255D+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIK83VCgnJjrsvC82fAaarB0qF6fZmZgNQ8D_MiNAvXnE168BwX7l3m6ejvje_AJwNV0gwv_jPY14oT5SaWZQHrBpe-wzoiJoxhrzd9ic4UzCy62Mg48EsSG1TvYj1bYh6CaUhRJUWGCM/s320/IMG_6671%255B1%255D+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625403492644594338" /></a><br /></div><div>It make not look like much, but then, when you cut into it....</div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3g5XA79yptxKIUVGlOf2Pk7wa9Vw4O60wLEXzaO-DO8nKytnn08DMIqYdVP0FqgU5-7nZvcD_kI-xo6rEWr_QwIQDiTqiUtoJ0vO4Jlm-22_7i-EBcq3GeByZFlMAIRhduxhxDkGt34T/s1600/IMG_6700%255B1%255D+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3g5XA79yptxKIUVGlOf2Pk7wa9Vw4O60wLEXzaO-DO8nKytnn08DMIqYdVP0FqgU5-7nZvcD_kI-xo6rEWr_QwIQDiTqiUtoJ0vO4Jlm-22_7i-EBcq3GeByZFlMAIRhduxhxDkGt34T/s320/IMG_6700%255B1%255D+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625402464486334802" /></a></div><div><br /></div><div>It's the American flag!</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-OH90u4DTaJyCLPrSuRsJCygPfVQ0Vjl_BRVlu7dU7Zp_AZC_xCFz8QTcRcCVtFJ1_9S0S7oo2_io2tkuHeHODY4zdiUA1TivPAod96zKd7_F8fP9n5nhlUWrSobUkvQNMR-vDfFwLwH/s1600/IMG_6694%255B1%255D+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-OH90u4DTaJyCLPrSuRsJCygPfVQ0Vjl_BRVlu7dU7Zp_AZC_xCFz8QTcRcCVtFJ1_9S0S7oo2_io2tkuHeHODY4zdiUA1TivPAod96zKd7_F8fP9n5nhlUWrSobUkvQNMR-vDfFwLwH/s320/IMG_6694%255B1%255D+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625402648563404466" /></a><br /></div><div>My cake didn't turn out half as nice looking as on <a href="http://glorioustreats.blogspot.com/2011/06/4th-of-july-flag-cake.html">Glorious Treats</a>, the inspiration for the cake, but after four solid hours of baking to make four cakes by hand and home made icing, I was incredibly proud of my cake!</div><div><br /></div><div><br /></div><div>Happy fourth of July to all my American friends and family! I'm taking the day off in celebration as well :)</div><div><br /></div><div><br /></div><div><br /></div><div>PS- The difference in icing colours is because I ran out of the icing I made and had to resort to the stash of icing in a tub. </div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com4tag:blogger.com,1999:blog-3402278254153634957.post-91239423418122798572011-06-30T07:42:00.007+01:002011-07-29T07:44:00.720+01:00Sesame chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLw9lk4iu-735m7sXgqBnlqRByAy_0G8KuENkLoJvAR7_5u1-obkMfWgvU6R-8twbxHD3tmcwNmVNHO-wdvzBE4E8w1NWQKe9usQgouoBwk0k853qGMsdiZDG9iSAE4CsKE2LwP3tE5WRB/s1600/IMG_6525+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLw9lk4iu-735m7sXgqBnlqRByAy_0G8KuENkLoJvAR7_5u1-obkMfWgvU6R-8twbxHD3tmcwNmVNHO-wdvzBE4E8w1NWQKe9usQgouoBwk0k853qGMsdiZDG9iSAE4CsKE2LwP3tE5WRB/s320/IMG_6525+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633386562799858370" /></a><br /><div>For our wedding, my friends from my undergraduate university carried on a small tradition we have started when one of us gets married- they made us a wedding quilt. It's an old American tradition that women would get together and attend quilting bees to work on a quilt together and I feel that the quilt they made for us brings us all a little bit closer, even though we are apart physically. </div><div><br /></div><div> Each person made a quilt square from fabric in our wedding colors, many of which also included themes or symbols from our undergraduate college. My friend who presented it to me also gave me a book of recipes that each person sent in with the quilt square and I am so excited to try all of them! I will certainly try to make all the recipes and report here about them. The recipe below is for sesame chicken and it is from my former dance teacher.</div><div><br /></div><div><br /></div><div>After browning chunks of chicken before in a pan, combine 1/3 cup soy sauce, 1/4 scant cup sugar, 1 Tbsp sesame seeds, 1/4 tsp ginger and 1/4 tsp garlic powder and heat until mixed. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnEYxtWQS7KMH3hRJii10dXVN95eqH4A60lUvCJnU4f_HFRk4xd6q2kv9Lgxo00tzZEbFR0LCAUMvqgaEROhkoSkZMC6j3zvxxYWf4-VND7Bgcle5TBaLrIrc8ucBGaXCXOOrylP-JUKE/s1600/IMG_6516+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnEYxtWQS7KMH3hRJii10dXVN95eqH4A60lUvCJnU4f_HFRk4xd6q2kv9Lgxo00tzZEbFR0LCAUMvqgaEROhkoSkZMC6j3zvxxYWf4-VND7Bgcle5TBaLrIrc8ucBGaXCXOOrylP-JUKE/s320/IMG_6516+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5623900947590292242" /></a><br /></div><div>Then add 1 Tbsp cornstarch and 1 cup cold water together and dissolve into the pan. Stir this all together until the sauce thickens and then add the chicken back in.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7G1jQoeBxnCBLtunxB0L8nOGhwaK0BLXmrAVRhuVm4bZ0m8K0r19woRz0-R086YnfO0wo5v0cWCnsnhEaI09g_1chuMHjUqfKx6OiomKku6DNlTLdNrAdkwJH6LPchRzHib6bNfGhGJvt/s1600/IMG_6517+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7G1jQoeBxnCBLtunxB0L8nOGhwaK0BLXmrAVRhuVm4bZ0m8K0r19woRz0-R086YnfO0wo5v0cWCnsnhEaI09g_1chuMHjUqfKx6OiomKku6DNlTLdNrAdkwJH6LPchRzHib6bNfGhGJvt/s320/IMG_6517+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5623900859116204610" /></a><br /></div><div>I thought that the dish needed some vegetables and colour, so I added spring onions and broccoli while the sauce was thickening.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_o7qppOTd69I6yhPebLcwwnFgHEOarqBVauSuXaNmH_VlnAZRx_mCkYgcr_6f1jo3-Y1JH83Lqd9cCVlOAg_sBSyW5O7SwIhjZd-5F-t5XD_mj2tp7QjSKCXdoaRXa2MgxmroCf5cHP77/s1600/IMG_6519.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_o7qppOTd69I6yhPebLcwwnFgHEOarqBVauSuXaNmH_VlnAZRx_mCkYgcr_6f1jo3-Y1JH83Lqd9cCVlOAg_sBSyW5O7SwIhjZd-5F-t5XD_mj2tp7QjSKCXdoaRXa2MgxmroCf5cHP77/s320/IMG_6519.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5623900461260608754" /></a><br /></div><div>When the sauce reaches a thick enough consistency and the vegetables are done, serve over rice.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIn-syi0fUFKLM0cds3ShtFULiOkc0zWVovLVrCe33Ou0uJcwPaLQYGf6aCA8wXSuHd914y4dLgjF8fzL0TpNzLJRZege2uug5qG0jeN3nx4FC4f8ZocHIYw0uHsJNyX0rnD8vnnscPxoH/s1600/IMG_6528+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIn-syi0fUFKLM0cds3ShtFULiOkc0zWVovLVrCe33Ou0uJcwPaLQYGf6aCA8wXSuHd914y4dLgjF8fzL0TpNzLJRZege2uug5qG0jeN3nx4FC4f8ZocHIYw0uHsJNyX0rnD8vnnscPxoH/s320/IMG_6528+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5623899878338918482" /></a></div><div><br /></div><div>This was quite a pretty and tasty dish, if a bit salty for my usual taste buds so I will probably cut down on the soy sauce next time. However, I have always wanted to make sesame chicken and I can see this becoming a regular menu item here. </div><div><br /></div><div>Thank you again to all my wonderful friends for the beautiful quilt. It astounds me every time I look at it how much love went into it and how grateful I am to all of you for the beautiful wedding present.</div><div style="text-align: center;"><br /></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com0tag:blogger.com,1999:blog-3402278254153634957.post-48398538051047348932011-06-04T08:50:00.013+01:002011-06-04T10:48:06.140+01:00Potato Cheese Casserole<div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2N7EuHPp4f3jzg2ugSQu_FgVJYhWujWRszmtSEEiJIVHojMSjYhzEW3LqhfSTBkzWtnRWbNA6nUKhusXrKPqzEjL0e-UxlDHKFlg5WfSp0AjyWCDKWfEgpWGuzGcPQbiFjM60J3tSRjW/s320/IMG_6460+edited.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5614284098639329682" /><div><div style="text-align: center;"><br /></div>Casseroles are definitely American. The idea of putting lots of items together in one dish and cooking in the oven is not new (hello lasagne and <a href="http://littlebitinlondon.blogspot.com/2010/03/macaroni-tou-fournou.html">macaroni tou fourno</a>), but the presence of certain ingredients, usually canned soup or processed foods, seems to firmly set a dish into the casserole genre. Or at least, that's how it's done in the States.<div style="text-align: center;"><br /></div><div>But there is something warm and fuzzy about a good casserole. They are associated with home cooking and family dinners, potlucks and sharing foods, and dinners family and friends drop by the house when you are having a rough time. There's just so much love in a casserole.</div><div style="text-align: center;"><br /></div><div>The potato cheese casserole is no exception. It comes from my grandma, the same one that taught me how to make <a href="http://littlebitinlondon.blogspot.com/2010/07/summer-quiche-and-pie-crust.html">pie crust</a>, and one of my favorite dishes to have at her house. Casseroles have a bad reputation as they can sometimes be pretty dismal and gloopy, and A did not help this casserole by telling everyone that it has cornflakes it in (gasp! shock! horror!), but please trust me when I tell you that this is fantastic comfort food, with potatoes, butter and sour cream, What more could you ask for in a casserole? </div><div style="text-align: center;"><br /></div><div>As with any casserole, it's pretty easy to make though there are a lot of ingredients, so bear with me- or skip to the end to see the recipe.</div><div style="text-align: center;"><br /></div><div>First, take some frozen hash browns and pour them into a casserole dish, or a long rectangular pan. I had to search high and low for frozen <a href="http://littlebitinlondon.blogspot.com/2011/05/hash-browns-and-egg-in-basket.html">hash browns</a>, as this is another American dish not really common here, and finally found some with onions, bacon and tomatoes. Luckily, these flavours work with the casserole, so I went ahead with them. If using the plain hash browns, go ahead and add the onion too.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIFngfEB0uhZPwRL3w_D_cVFXt6lR3MwWIfJDiEFB4kXN9oIrgF1czZJiDtAfdM-3HBdyBbG1FHwzugW0PdwrP28ApMPCq86v_tYMBMdk3zzEeZJRX5tYT2R9ErrrZ_L3_r5bxACCGuMw/s320/IMG_6413+edited.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5614293648100405634" /></div><div><br /></div><div>I then added the melted butter...</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCYYJdPvJAXe17q6auvs0Q_sMoT0eLoSsY6bnk2iUnWVETm7CGBSvBJeBHgKueD4_tySbj_E1Fw_WLupgZfUxRLFgiFicEUyaC6XDe2zJbkbr-oIdWyHYWzVFjPhgTQI1Eb9NWRFdER_C/s320/IMG_6415+edited.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5614293811965929842" /></div><div>cream of chicken soup...</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWsEQ4xFBeLEGpb2MYRYF8VjtLQjk5JPW3iJ99F41KLKVPPwhvdiHFJQaXQ6tR6l98DQKd8c0wDCs9wobsJjm_Uein0D1b1kOambcH14uccNyRlJZUJseqQ-uw2jIeNQ1rpjAGK-SzSyM/s1600/IMG_6425+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWsEQ4xFBeLEGpb2MYRYF8VjtLQjk5JPW3iJ99F41KLKVPPwhvdiHFJQaXQ6tR6l98DQKd8c0wDCs9wobsJjm_Uein0D1b1kOambcH14uccNyRlJZUJseqQ-uw2jIeNQ1rpjAGK-SzSyM/s320/IMG_6425+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614293815167170978" /></a></div><div>cheddar...</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYTSYl4nEdP6R9eUolMq0FlFDwCOcMpPqvgYGgZqTQFAIM-4uR8xNzfkOr5ZSIlyAgVl5dg9EzdICRTQ1XojmYhAwl48Qh0syprYIfdGCI5vCWwx_jkXeNRm02xr413gAP3pZVEDOkh9R/s1600/IMG_6429+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYTSYl4nEdP6R9eUolMq0FlFDwCOcMpPqvgYGgZqTQFAIM-4uR8xNzfkOr5ZSIlyAgVl5dg9EzdICRTQ1XojmYhAwl48Qh0syprYIfdGCI5vCWwx_jkXeNRm02xr413gAP3pZVEDOkh9R/s320/IMG_6429+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614294743603218066" /></a><br /></div><div>and sour cream... I used too much because I thought I could eye what a pint was (note to self- you can't). Mix this all up.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wp1TZUu73DVRTekwR5caQLQ9s5PWvKkSDUR3VpXK4ZyBBjAcVN7crxNVJllkROCnyI9HLkG-HoBgt-dD3OfJgGviEJPWEJTdZa24IT5gk7J5JEjmyRELK57npmuQJaoYp_YeJ3XZ2Mi5/s1600/IMG_6432+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wp1TZUu73DVRTekwR5caQLQ9s5PWvKkSDUR3VpXK4ZyBBjAcVN7crxNVJllkROCnyI9HLkG-HoBgt-dD3OfJgGviEJPWEJTdZa24IT5gk7J5JEjmyRELK57npmuQJaoYp_YeJ3XZ2Mi5/s320/IMG_6432+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614294750494946850" /></a><br /></div><div>Here's the fun part: pour the cornflakes into a bowl. Now, you may think "Why would I put a breakfast cereal into my dinner dish?" Cornflakes are not sweet and have a nice crunch which ends up being an integral part of this casserole. Don't miss out on the cornflakes!</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7KDnRjICtqbNd7o8GGo7fSZ39fJV4W9PNK4NqW2PNyEiBGWiQYWAqI3YA1DiBaET5jvGxyfPA4Garz2GI1EgZHSAH8ZzA7EKtMyQbDW0Tsjd8JYS3CbaqmuJ6fCWukaRm0SJk9wNlaI5/s1600/IMG_6434+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7KDnRjICtqbNd7o8GGo7fSZ39fJV4W9PNK4NqW2PNyEiBGWiQYWAqI3YA1DiBaET5jvGxyfPA4Garz2GI1EgZHSAH8ZzA7EKtMyQbDW0Tsjd8JYS3CbaqmuJ6fCWukaRm0SJk9wNlaI5/s320/IMG_6434+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614295165183312322" /></a></div><div><br /></div><div>Especially those covered in butter. If cereal was always covered in butter, I might actually enjoy it.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbUwyndThviuMkMHYAXzvWht2l4oVmkWKXXi8XaOntgP-nM0rTwZMKaX0OjYkW1FLmIuqdlUKIWXpG3buLI0hY0kR3XTNway2-dLt5HybPC6HgGkOQwd5pz8z36e3-76XAZPn6WLPuvFN/s1600/IMG_6440+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbUwyndThviuMkMHYAXzvWht2l4oVmkWKXXi8XaOntgP-nM0rTwZMKaX0OjYkW1FLmIuqdlUKIWXpG3buLI0hY0kR3XTNway2-dLt5HybPC6HgGkOQwd5pz8z36e3-76XAZPn6WLPuvFN/s320/IMG_6440+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614295171010046722" /></a><br /></div><div>Sprinkle the cornflakes on top of the casserole and bake for an hour.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11FdtmkTMVH6XG2n2_lsAEmN4DTQ2lVzS3_gA8gr2T1Ha9stuFdWS3mNAsLuPAMur8Jw1oc2Uwjd7dgEOtf4HaeAaam4N3ApD8jnjrgPdpcMK_qRBVy6yoChiQUHHQorZOACySbDErsRM/s1600/IMG_6446+edited.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11FdtmkTMVH6XG2n2_lsAEmN4DTQ2lVzS3_gA8gr2T1Ha9stuFdWS3mNAsLuPAMur8Jw1oc2Uwjd7dgEOtf4HaeAaam4N3ApD8jnjrgPdpcMK_qRBVy6yoChiQUHHQorZOACySbDErsRM/s320/IMG_6446+edited.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614297401521147250" /></a><br /></div><div>This smells divine when cooking. After an hour, the cornflakes should be browned but not burnt and all the flavours will have melded together.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7J77Hp830zM5QvoOFYQVnk6hxU5aBBDCcrxeocnmNwExXBFpjWRr2jUbSYeXpq_XG1ZSLeC4ija93PKIvTyfFu8h7FlkV6grBxrzAK0m5RtiM7FCooTPyG5DDcLbSoCM276wNXnEl_tE/s320/IMG_6452+edited.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 254px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5614284109851677074" /><br /></div><div>Casseroles are a lovely meeting and snuggling of warm ingredients. </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qGGtD0TeS-qY_5I7k5R5m4Qu9o_ZKeB9qBQmIphyTULv116MVKJfIdWK8MNQbEAna9Tkvo609daTyvo3pfbbU5NkJtjMrhj17ipZ75eLYPDMVrHAiwi2ngf09pCLbhqA1msePqA9zrjY/s320/IMG_6461+edited.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5614284093255133090" /><div style="text-align: left;"><br /></div></div><div><b>Potato Cheese Casserole</b></div><div><b><br /></b></div><div>2 pounds frozen hash browns</div><div>1/2 cup Oleo (or butter)</div><div>1/2 cup chopped onion</div><div>2 cups shredded cheddar</div><div>1 pint sour cream</div><div>1 can cream of chicken soup</div><div>2 cups corn flakes</div><div><br /></div><div>Melt 1/4 cup oleo and pour over hash browns. Combine remaining wet ingredients and mix well. Melt the remaining 1/4 cup oleo and pour over cornflakes, then sprinkle over top of casserole. Bake at 350 degrees F/180 degrees C for at least one hour. Allow to cool for 10 minutes before serving.</div><div><br /></div><div><br /></div><div>PS- Have you seen that there is a new <a href="http://www.casserolesatlanta.com/">casserole restaurant</a> open in Atlanta, Georgia? Sounds awesome!</div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com0tag:blogger.com,1999:blog-3402278254153634957.post-45517905807160543472011-05-25T08:45:00.007+01:002011-05-28T10:13:12.912+01:00Homemade hummus<div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIGOr4KDO0Dy0yr5hyphenhyphenVtwnTgcBrGotXA33R0lhWG9NxgogXN2-CEJ6aCLA0JvZ_VQeW4WFg16GxhvuSC5UEdrjJB9CDmMrVJ8-g_kEsYivM6KTpeFuFUcoz-fXF3W59SQauWWsbVRsvy7/s320/IMG_6379.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5610558737672882482" /><div><div style="text-align: left;"><br /></div><div style="text-align: left;">Are you having a barbecue this weekend? It's a long weekend for the US and UK and a perfect time to get the old grill out. Well, not if the rain gods here have their way, so I'll just pretend and make summer-y foods, like <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">hummus</span>. Yes, enter the return of the food processor.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I think most people know and have eaten <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">hummus</span> before, but perhaps have not tried to make it at home. One of my friends in college made this with me and I was officially hooked. It is certainly a lot easier with the food processor and gives it the consistency of the store-bought type. One of the best things about making <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">hummus</span> at home is that you can flavour it however you want (read = less salty) and whatever consistency you enjoy. A didn't know you could make <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">hummus</span> at home and has raved about it to his family, who were thoroughly impressed. Little does the Greek family know how easy it really is!</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Here's what you will need: lemon. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tahini</span> (sesame seed paste- optional but gives it a creamy consistency and that classic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">hummus</span> flavour), salt, garlic, chickpeas and olive oil. Maybe a little cold water depending on the consistency you like.</div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCi5Pmxi75uMHslIyFX0zGRJQxgzM7HOrPK5tMYfvWuPDVHueCOWqRHZCvgGoNdrRmfMOExMxra42RT5D1Yg3W9PMOEXZSrwBXXanb-GwtYqpIMGNz_Id7EVerBiv5rkPRZsMjwiyLS1IM/s320/IMG_6360.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5610557839601585634" /><div style="text-align: center;"><br /></div><div style="text-align: left;">Into the food processor dump the chickpeas, teaspoon to tablespoon of mashed garlic to suit your <span class="blsp-spelling-error" id="SPELLING_ERROR_6">tastebuds</span>, 2-3 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">tablespoons</span> of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">tahini</span>, the juice of half a lemon, and a tablespoon of salt. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HvDn-dZ75HaTY7A5IoVRCzwWwiHHz5haE9fK8Jv2OtABJS6tDQur3JKlBFSouwrC5O3kJy09hRqWrGJK0fzma4qSirTeGAz5EbHXNbe2V32NVDtDahqP9lroATBEVyjDZKMNgRGOcXSF/s320/IMG_6365.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5610557851492299938" /><div style="text-align: left;">Then add your olive oil. I probably use 1/4 - 1/3 cup.</div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwsSJMFIazpnF_5Hee3nitnyoi8awRnlXrVIDh7sdHNjGFMoAfi-7miJ7HqfyVRKTYNkQLHUzon7fh4sgq_CvSKG2eLEQBM9VGvrRANax3okeuw3tjmrzIwAp2Ruxvc7n-1prK-GBg9lY/s320/IMG_6366.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5610557853248936450" /><br /></div><div>Time to spin! Grind everything down for a minute or so and the consistency should be somewhat bitty. Make sure to stir everything now so there are no chunks lurking at the bottom. You should probably taste the mixture at this point to see if it needs more salt, lemon or olive oil, and add a tablespoon of cold water if you want the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">hummus</span> to be more creamy.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LVnHBclaS-ZpI5atl5OQPhV_mjvXAWL2xHNleopqLg6sTsBVZbX7Hye8p68HXP9q47gtlySSZmOiU3catpQDmt49JeRN4BbNzw52I5uN_le045xtqFln8o9DsH1jSwUZGQewiZjvE3V2/s320/IMG_6373.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5610558734314289058" /><div style="text-align: left;"><br /></div><div style="text-align: left;">Whirl it again until you have the consistency you like and that's it!</div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMTp6YP7dHNoNxBw8aj_p-OwnSdI_JdBZVOTiUtUyHcm4QL6wP05wmDaDNK5G_T6-EtPp2crlxT6-vJDAy4mMGw1mzkEjy6QnpUXLkm3fQJF1bexInFB0UKv9hTAKY9248gsLoDyspcx9/s1600/IMG_6377.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMTp6YP7dHNoNxBw8aj_p-OwnSdI_JdBZVOTiUtUyHcm4QL6wP05wmDaDNK5G_T6-EtPp2crlxT6-vJDAy4mMGw1mzkEjy6QnpUXLkm3fQJF1bexInFB0UKv9hTAKY9248gsLoDyspcx9/s320/IMG_6377.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5611691469733729746" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I think the whole process takes me 5 minutes or less and one can of chickpeas makes a reasonable bowl full of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">hummus</span>. You can even be super efficient and put the pita bread on to toast (really must be toasted) before you start, then serve with a drizzle of olive oil. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enjoy the long weekend if you have it off and let's all hope for a moment or two of sunshine!</div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com1tag:blogger.com,1999:blog-3402278254153634957.post-36975761192735735652011-05-20T19:33:00.009+01:002011-05-20T20:07:33.354+01:00Hash browns and egg in a basket<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9D5YuWfhHV9dXQPdFA1l_cUJW1S7odU1N-4CJ8J8X3T2Zff3q4b9CelGv-l03KY-LOwYLrJWO0sUjbuCCRPDJew-qbX1o8l_pg98uT3Xx-TafBIJL0fIEhN0iN2RAlDAEn3F-l4Gx3i-h/s1600/IMG_6333.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9D5YuWfhHV9dXQPdFA1l_cUJW1S7odU1N-4CJ8J8X3T2Zff3q4b9CelGv-l03KY-LOwYLrJWO0sUjbuCCRPDJew-qbX1o8l_pg98uT3Xx-TafBIJL0fIEhN0iN2RAlDAEn3F-l4Gx3i-h/s320/IMG_6333.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608877001644613666" /></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9D5YuWfhHV9dXQPdFA1l_cUJW1S7odU1N-4CJ8J8X3T2Zff3q4b9CelGv-l03KY-LOwYLrJWO0sUjbuCCRPDJew-qbX1o8l_pg98uT3Xx-TafBIJL0fIEhN0iN2RAlDAEn3F-l4Gx3i-h/s1600/IMG_6333.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />It never ceases to amaze me the difference in foods in separate cultures. Even between the US and UK, which had the same food culture up until 350 years ago, there are so many minor changes in dishes that add up to a whole new food repertoire. I found out that hash browns are a distinctly American food, one that A only associates with the fast food preformed version. I don't usually (as in never have before) made hash browns so this piece of comparative food knowledge escaped me up until now. I will say that planning meals are more fun when I try to make new recipes and find out A has no idea what it is!<div><br /></div><div>Such was the case with the hash browns and egg in a basket I made. This is definitely a weekend breakfast, one where you need to have a hearty start to the day which worked well for us as we had the back garden to tackle. </div><div><br /></div><div>After boiling potatoes (you can do this before if you wish) and dicing them into large chunks, throw them into a hot skillet or wide pan with chopped bacon or pancetta, onions and lots of butter. As in, a third of a cup of butter.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMX3NpYco8lvFlYkMd7gZRg5Ic4JzLIMw6qEH6g30jkC7LM18eA127NkaRgxyi2P-a7Q0iR8U8bgz2pLgiu5VgqXn91EN8QdRRJUFjabylc9-j5qj_MH7ONIDNGJSbOwaqFrO5FDAlYOGC/s1600/IMG_6322.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMX3NpYco8lvFlYkMd7gZRg5Ic4JzLIMw6qEH6g30jkC7LM18eA127NkaRgxyi2P-a7Q0iR8U8bgz2pLgiu5VgqXn91EN8QdRRJUFjabylc9-j5qj_MH7ONIDNGJSbOwaqFrO5FDAlYOGC/s320/IMG_6322.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608871563922946610" /></a><br /></div><div>Season the hash browns well with salt and pepper, and perhaps some hot sauce if you like things hot. Ideally you want to have the potatoes get crispy around the edges. Mine only crisped slightly.</div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2cX6xghV_26lgzjO9DejDMFIBF6kFu2boiVgaMe5ToiEo7biZs15mu7bOt73mh50uOYTVr6UCMIhiEsj0Bc3UCbRzOLgGzWVw3PPnOloPUFAZJBTnZxBPqMsDFeKMCTHP88tn9_OBlDI/s320/IMG_6325.JPG" style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5608872543007486130" /></div><div><br /></div><div>While the potatoes are cooking and almost done, I started on the egg in a basket. I had a friend in college that would make this and I was always amazed that she could cook this perfectly every time. Basically, it is fried bread with a fried egg in the middle, but it looks really great and theatrical if done right. To start, butter a pan and keep on a medium heat. Butter both sides of the bread and cut a hole in the middle of the slice.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLrxNaaVlnQvYy00JY1BIfTCBPzUc2Eh4NLzzrvH7xsm1R9oTDMxxVSpf9fabPsuxHzlXKI6pSzPUiJsgiVoGXq04ob2sFLwM7nPEz7w5HodKcgl2so2aHLs4TQIS7BI0vTlz3a9NGbK2/s1600/IMG_6327.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLrxNaaVlnQvYy00JY1BIfTCBPzUc2Eh4NLzzrvH7xsm1R9oTDMxxVSpf9fabPsuxHzlXKI6pSzPUiJsgiVoGXq04ob2sFLwM7nPEz7w5HodKcgl2so2aHLs4TQIS7BI0vTlz3a9NGbK2/s320/IMG_6327.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608875281331748818" /></a></div><div><br /></div><div>Carefully crack the egg into the hole in the bread in the pan. Make sure there is some butter underneath or the egg will stick to the pan and you will end up with yolk everywhere- not pretty.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bGBM6qiRO8EVZCm4GZt-5oMSJaAMsc8LfzHuk_lZwVf1xlBeviGHTzoBtLk18iIRdGx74P9EDploZK8k1-IH5aBzhmihIYOlKiHcCIF-8YfldAQGDHinPo60ibj_i6r-AJSZ4YC01Hin/s1600/IMG_6332.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bGBM6qiRO8EVZCm4GZt-5oMSJaAMsc8LfzHuk_lZwVf1xlBeviGHTzoBtLk18iIRdGx74P9EDploZK8k1-IH5aBzhmihIYOlKiHcCIF-8YfldAQGDHinPo60ibj_i6r-AJSZ4YC01Hin/s320/IMG_6332.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608875292743585218" /></a><br /></div><div><br /></div><div>Once one side of the egg has cooked, carefully flip the bread over and cook briefly on the other side. You don't want the egg to cook all the way so when you cut into it, the yolk streams out.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_NaYVOnYL50wDqTdqDM6PlbpX_dl3TR6b8xgMHN_S25J0JfvHrimbMqxomSb1LXIirE6rdGadaVt5zKr5GmMpZL6ZHbO_6u3QTQix45N_33x8R12iG1lvxgkD60wnZb_mdetqXUM7Evg/s1600/IMG_6329.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_NaYVOnYL50wDqTdqDM6PlbpX_dl3TR6b8xgMHN_S25J0JfvHrimbMqxomSb1LXIirE6rdGadaVt5zKr5GmMpZL6ZHbO_6u3QTQix45N_33x8R12iG1lvxgkD60wnZb_mdetqXUM7Evg/s320/IMG_6329.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608875297899263986" /></a><br /></div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROx0V5KJNcxUI6uoXkUL3vAPY-AeiQjdYkylvAr0BhxkaBxUpy2Irw1u50EEEkElsmkE0V54zQbgcpfAttgJ_qGHbZT76r_OvjYFaqlHeTSrxkLHuAHelu0cfviDr64b7eU4s1EsJdnog/s1600/IMG_6335.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROx0V5KJNcxUI6uoXkUL3vAPY-AeiQjdYkylvAr0BhxkaBxUpy2Irw1u50EEEkElsmkE0V54zQbgcpfAttgJ_qGHbZT76r_OvjYFaqlHeTSrxkLHuAHelu0cfviDr64b7eU4s1EsJdnog/s320/IMG_6335.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608876117390205666" /></a><br /></div><div><br /></div><div>(The syrup pictured is for the hash browns. If you have never tried hash browns with syrup or bacon with syrup for that matter, you have not fully lived.)</div><div><br /></div><div>I wouldn't recommend this breakfast every weekend though as it is not the healthiest thing for you. Tasty, but best when you know it will sustain you through a day's work. After eating, I feel like I want to go chop wood or build something, but I made do with mowing the lawn. After two weekends and a new mower (gas and self-propelled) look! </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSt4EjdVFUG9XcymTz8mY2LGgaBW73OsIb0v9ENjh62g4oO2Mj2lZeAr3jtGSAAWjoX2ksLb-i-84UG4N8uFLBlZ8rOdLsz9f_QOmA2fBCI0SEaB3j2NNG_e7W_yHl-d91zcR0n_8-5E9/s320/IMG_6504.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5608870751617329682" /></div><div><br /></div><div>When we cleared the weeds and grass, we found there are baby foxes in the garden. Very cute and great for breakfast entertainment whilst having cereal.</div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com2tag:blogger.com,1999:blog-3402278254153634957.post-91774019294542366482011-05-12T15:22:00.001+01:002011-05-20T19:33:32.171+01:00Kleftiko<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYdIecLULb0ATAwpyhyphenhyphenRpFQtvtjKx1Tz-xZj7bcsOfPLxjNaUu9eLUIEl6R4yF_mI4B484qxImIMqxfBPBUdG-7adY9vw5uSKRPQXxh3Cq-MpWsc_mxOJMwn6om3Oun5DYVI8ciEINSbv/s1600/IMG_6359.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605845446852801090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYdIecLULb0ATAwpyhyphenhyphenRpFQtvtjKx1Tz-xZj7bcsOfPLxjNaUu9eLUIEl6R4yF_mI4B484qxImIMqxfBPBUdG-7adY9vw5uSKRPQXxh3Cq-MpWsc_mxOJMwn6om3Oun5DYVI8ciEINSbv/s320/IMG_6359.JPG" /></a><br /><br /><div><br /><div><br /><div>For A's birthday this year I wanted make something special. Something I had never tried before. Something to mark the occasion that he turned another year older and is finally the same age as me. (Yes, I married a younger man. Those thirteen days make <em>all</em> the difference.) I tackled a classic Greek dish: <span id="SPELLING_ERROR_0" class="blsp-spelling-error">kleftiko</span>.</div><br /><div></div><br /><br /><div>More than that, I cooked lamb for the first time! We never ate lamb at home and North Carolina is not the hub of international restaurants to give me the opportunity to try other cuisines that feature lamb prominently. Plus, I don't eat lamb as a personal choice. I keep trying it and I keep not liking the taste, no matter how it is prepared. I know this is limiting my restaurant choices and maybe I will try it again, but I realized when trying to cook this dish that my non-lamb eating habits are also getting in the way of my cooking knowledge. I have no idea how to cook lamb! After spending- I am not joking here- ten minutes looking over the five options of lamb in the tiny express supermarket on my lunch hour, I decided upon lamb cutlets and neck, hoping that would be appropriate for <span id="SPELLING_ERROR_1" class="blsp-spelling-error">kleftiko</span>.</div><br /><br /><div><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Kleftiko</span> is a type of dish that you cook on a low heat over a long period of time. There are stories about the origins of the dish coming from soldiers who would bury their food in a packet or clay dish with coals and it would slowly cook without giving away the location from the fire. Going into this, I only knew that I <span id="SPELLING_ERROR_3" class="blsp-spelling-error">didn't</span> have a huge amount of time in which to cook the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">kleftiko</span>, which you traditionally need, so the meat had to be small, and I didn't have a clay pot, which you also traditionally need. Obviously, I had this well thought out. </div><br /><br /><div>Forging ahead, I read that you can use baking paper to make a packet that will keep a lot of the meat's juices in, much like a clay pot. I diced the lamb into large chunks and added the neck (which A loves by the way). I quartered an onion and not really knowing what spices to add, I stuck with the traditional Greek spices of oregano, bay leaf and cinnamon. </div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605845273821110738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUQ4SHjMC4y27NW8wW_RzFao5T9D2DUYfmobYK3oilbhG9Ck3WVmAF4QzkrKVMlqKXKocNp4neB0XojcqQCyMpV34sK89LSiVREfUGzko27-BXvWZ9uU4ONm2-AiOB_sHjzczfqXK_tjf/s320/IMG_6353.JPG" /><br /><div></div><br /><div></div><br /><div>Some people will add tomatoes or chopped tomatoes at this point but since I was working with baking paper, I thought not. I baked my packet in an oven for 1.5 hours on a medium-low heat, 160C.</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605845343518388786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpH6CpNNPTgdzuUsHJzTSAeu0kgC6gCgFsNV3aOX8GJyAI3sAu9Tt5OpugL8VQp51tCg-TWsldV8B0uGfoBuNDF9T9m4EO2nY9ltx8Nxi4r1NS3dGIs28S_aR4iAIPJJLPiYyMDxtBJXe/s320/IMG_6354.JPG" /><br /><br /><div></div><br /><div></div><br /><div></div><br /><div>Ta-<span id="SPELLING_ERROR_5" class="blsp-spelling-error">da</span>! A said it was really juicy and tasty, possibly because the neck is such a fatty part of the lamb. </div><br /><br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEdjylB1b8gmRRN9ry7DzS3BMo89bOrKqVsdkixjuFf4xzZ0QS9pXB5Bkua7hZesqG5AT9T0LolWADF6qSeYZygtSwjqocy2jCpNtpCGqIeTR_mQotpltBN_pXXDzmmgREYqr9VHDuF_z/s1600/IMG_6357.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605845802097452290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEdjylB1b8gmRRN9ry7DzS3BMo89bOrKqVsdkixjuFf4xzZ0QS9pXB5Bkua7hZesqG5AT9T0LolWADF6qSeYZygtSwjqocy2jCpNtpCGqIeTR_mQotpltBN_pXXDzmmgREYqr9VHDuF_z/s320/IMG_6357.JPG" /></a><br /><br /><div>Not bad for my first time cooking lamb and <span id="SPELLING_ERROR_6" class="blsp-spelling-error">kleftiko</span>. I may need to invest in the official Greek cooking clay pots to do this properly in the future.</div><br /><div></div></div></div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com1tag:blogger.com,1999:blog-3402278254153634957.post-70210836780970208342011-05-05T21:19:00.007+01:002011-05-05T22:03:58.798+01:00Pasta with artichokes, mushrooms and sun dried tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkJF8re-Efk7o79JwgvH70xxVp82IKAUI7erdH1C8dsdzfx6gqlJRlfT-yhV7JxKQTh4LAw13odq_-hDru4OtVHNP8SGU_keQzOJ4bA9kyCO7dzHW8NwZkQzQZGDBGiNOsREWcJsej5L0/s1600/IMG_6407.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkJF8re-Efk7o79JwgvH70xxVp82IKAUI7erdH1C8dsdzfx6gqlJRlfT-yhV7JxKQTh4LAw13odq_-hDru4OtVHNP8SGU_keQzOJ4bA9kyCO7dzHW8NwZkQzQZGDBGiNOsREWcJsej5L0/s320/IMG_6407.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5603339015503285602" /></a><br />We're back after a great trip to the US to celebrate the wedding again. It was wonderful to see friends and family and eat some food I don't usually get the chance to. Even A looks forward to some things, like really cheap <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Krispy</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kreme</span> doughnuts and Chick-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">fil</span>-a. <div><br /></div><div>The week before Easter, A tries to fast, which is something many Greek Orthodox do during Lent for various time periods. Fasting means having a vegan diet, which is cutting out most of the things A enjoys about a meal (aka meat). This is also a real trial on my dinner planning ideas. No cheese? No milk? No bacon (which may be one of the top inventions/discoveries in relation to food. On a side note, I once had a class in high school that asked us to list the top ten best developments/things that were created in the 20<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span> century. Incredibly interesting discussion topic that's great for dinner parties. Any thoughts? I thought birth control and contacts were amazing, but I believe my 17-year-old perspective may have slanted my views at the time.) Back to the food, I wanted to try a non-traditional fasting meal for A this year and threw this together from things I had in the cupboard. Or larder, as it's called in the UK. </div><div><br /></div><div> I sauteed garlic, mushrooms, onions and thinly sliced sun dried tomatoes in olive oil for 5-7 minutes. After quartering the canned artichoke hearts, I added those at the last minute to the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">sauteeing</span> so they didn't break down too much.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2bMNdjmt47ylpradwUJgIMbxIrUHaLzdmxAekOjxOoklKVIeX9V5Jr9dvBwTo10P4x3YBEnwVljT5BS8SQ9RnQoLcjHVDPLxubz5gCcAm3s3iABRBqsgTSNEhVhI8sN1T9gbxuC6D2zw/s1600/IMG_6387.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2bMNdjmt47ylpradwUJgIMbxIrUHaLzdmxAekOjxOoklKVIeX9V5Jr9dvBwTo10P4x3YBEnwVljT5BS8SQ9RnQoLcjHVDPLxubz5gCcAm3s3iABRBqsgTSNEhVhI8sN1T9gbxuC6D2zw/s320/IMG_6387.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5603338431240044066" /></a><br /></div><div>I then doused everything with one cup or so of white wine. Simmer this until it boils down to about half.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ualGtjiSgGlFD2p9B68FcUOKutpA_SRGvsF2noA3rzfKpKL3zvxUfNNinicJA6Rk67SOcaFzzGYjVW0xZcNN46GbXPZxySW4EkolqD6ElyIITpj2nbwvXbdLJmNsFKLw7CoJP0ZJGMTd/s1600/IMG_6397.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ualGtjiSgGlFD2p9B68FcUOKutpA_SRGvsF2noA3rzfKpKL3zvxUfNNinicJA6Rk67SOcaFzzGYjVW0xZcNN46GbXPZxySW4EkolqD6ElyIITpj2nbwvXbdLJmNsFKLw7CoJP0ZJGMTd/s320/IMG_6397.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5603338439665439858" /></a><br /></div><div>I poured all of the mixture over very thin fettuccine and tossed with a drizzle more olive oil. If fasting, resist the urge to grate <span class="blsp-spelling-error" id="SPELLING_ERROR_5">parmesan</span> over this. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylhQX8P4kEAkSKFfn2gOY-PKYtaWZ7hj1TBGzfKx35OsP0ycnoGY0M0qd10AMe87wWvHZcrEoUDlUILZyzJXDCbnmau5_bSoDn2hDFUyn5x3s9tgqQX_l6NesEdO9dZsAn-I7eODdVxa1/s1600/IMG_6405.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylhQX8P4kEAkSKFfn2gOY-PKYtaWZ7hj1TBGzfKx35OsP0ycnoGY0M0qd10AMe87wWvHZcrEoUDlUILZyzJXDCbnmau5_bSoDn2hDFUyn5x3s9tgqQX_l6NesEdO9dZsAn-I7eODdVxa1/s320/IMG_6405.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5603339012713491586" /></a></div><div><br /></div><div>I will say that this dish has a tangy and slightly sharp taste but the combination of the artichoke hearts and white wine work well together and give it layers of flavour. </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStN14eSlKWM0okC2zEenqvDCqidK3q25TBAUgnYcbnYVahTOFFmCEKUIp5M4-CVTZzbNd-fNDsGqjRjoxVcoNm9lS-uy4N3Ccy49wJuR28S5wkRc99f3NxrGAgpoOmjW-xKp6CMUS6xeZ/s320/IMG_6406.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5603339233503619282" /></div><div><br /></div><div>Yes, a light dusting of cheese may have cut through the sharpness and I recommend it if you do not want a dish that is too sharp. I really enjoyed this dinner and may be rethinking my proclamation about bacon. Although speaking of bacon, maybe a strip of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pancetta</span> in this dish would be good...</div><div><br /></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com0tag:blogger.com,1999:blog-3402278254153634957.post-10077845033742827312011-04-12T14:46:00.013+01:002011-04-12T16:18:47.115+01:00Homemade butter<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3mawPdi93Wd4dNUdsfZWA5ri6gT0ABcmFUJygMBWPXDoj6JfV059fO-C6sC0ash2cEJr8hsswTUXf0aOWp63vO6Q9_Hncjhj7-Xczqk2qTGtLkpR2csGwerFPmt6S-4EnhmDS9OyjTcZ/s1600/IMG_6284.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594715125931978962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3mawPdi93Wd4dNUdsfZWA5ri6gT0ABcmFUJygMBWPXDoj6JfV059fO-C6sC0ash2cEJr8hsswTUXf0aOWp63vO6Q9_Hncjhj7-Xczqk2qTGtLkpR2csGwerFPmt6S-4EnhmDS9OyjTcZ/s320/IMG_6284.JPG" /></a> <br /><div><br /><div>You read that right: homemade butter. No, I didn't spend hours churning it in a wooden tub (though some part of me loves the <em>Little House on the Prairie</em> fantasy of doing just that, on a porch, wearing a bonnet). Since introducing the mini food processor into the kitchen, I have been searching for recipes to try. I have read from various blogs over the past two years about people making their own butter and how it was out-of-this-world amazing. Now that I have the right equipment, I can finally find out if they are right!</div><br /><div></div><br /><div>The first thing to know about butter is that you have to have really high fat cream for it to work, because butter is essentially the fat of milk. That little nugget made me stop and think about butter in a new light! I tried this first with whole milk for some reason and it hardly produced any butter. So if you can get heavy or double cream you will get a fair amount of butter.</div><br /><div></div><br /><div></div><br /><div>I poured the double cream into the food processor and whirled it around for a while. When I stopped after a minute or so, it looked like I had just whipped the cream a lot. This was not encouraging and I was beginning to be doubtful about this experimental project.</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594715006157328642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZuT1Zru8MbNgxCkOX48SSroL1Po48-DgdKgkAvZiqkcyJ5ES0kKfH1u994pvHRIF-w5hYeyTwLErDdkiopXvm7ulQaRSdWcw1Fb6F-1Dbf-1FZuw4ZzB3584Sd0NXYfKdENUiKfgg2M1/s320/IMG_6278.JPG" /> <br /><div></div><br /><div>I kept going, trudging through my doubts and then something amazing happened. All of a sudden, in a flash, bam!</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmexWjyN8dFfYDxLx1IHa3GxRvOQ8zxWdyC3hLXIoqmnn3bVDupehcn1s7qCkMTZ6sSat-VfUdj35U2HDuLoyQDV22vno2pJwTKryoLLjE2Lfv6ll81NmDICbX2meogLMj4oQqHmxwC1I/s1600/IMG_6283.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594715073193541922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmexWjyN8dFfYDxLx1IHa3GxRvOQ8zxWdyC3hLXIoqmnn3bVDupehcn1s7qCkMTZ6sSat-VfUdj35U2HDuLoyQDV22vno2pJwTKryoLLjE2Lfv6ll81NmDICbX2meogLMj4oQqHmxwC1I/s320/IMG_6283.JPG" /></a> <br /><div></div><br /><div>The butter and leftover milk (buttermilk) split. I scooped out the buttery bits into a bowl and could tell that they needed some pressing. I think technically to get the best butter you are supposed to put the butter into cheesecloth and press all of the excess milk out. I do not have cheesecloth (yet) and so just ended up pressing the butter in a bowl with the back of my spoon. </div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594716348619899106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf6h1b5x4YAc9d89tKZKCs7br__nl_5NNoH7wkipD5r3nbcjUfatCS4gcZ82QaZ8ooomfsrn0yrbxEMJiS6u7a6YHF9qt9u3qpNHT0RZ-ZXLD6syJRvPrxNWnJnJGmcW51yPpCKSpq4Qc/s320/IMG_6289.JPG" /> <br /><div></div><br /><div>It worked pretty well and I even managed to press some of the butter into a pretty mold.</div><br /><div></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQgMlTgngDnJlj5sbe8htUv5vtqfFikpI-KPkTfVIcmicaGlfhVcKlVmz-9ZYKSnjcO2t1zG8u_gAUs_5X1nshSUqgYks7plqZDo7O_jC3qIZyDGLeNgnhj0VnMUdkFkGErXeliFQCoy7/s1600/IMG_6349.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594715737458993138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQgMlTgngDnJlj5sbe8htUv5vtqfFikpI-KPkTfVIcmicaGlfhVcKlVmz-9ZYKSnjcO2t1zG8u_gAUs_5X1nshSUqgYks7plqZDo7O_jC3qIZyDGLeNgnhj0VnMUdkFkGErXeliFQCoy7/s320/IMG_6349.JPG" /></a> <br /><div><br /><div></div><br /><div><span style="color:#000000;">The consistency and taste was definitely like butter, but more creamy. Next time, I will try adding a smidgen of salt as well.</span></div><br /><div><span style="color:#000000;"></span></div><br /><div><span style="color:#000000;">There is some small portion of me that absolutely loves making foods that normally are in a convenient form these days, like butter. I think it is satisfying knowing how easy it is to make good, wholesome food to eat and share with those you love. (Also, if Armageddon ever happens, I will be set.) It's also just plain fun to create food that you get to enjoy afterwards. Perhaps it is because work is a little slow just now that I have been thinking that to cook and bake and make staples like butter every day would be grand. It might get old after a while but right now I am pondering this thought.</span></div></div></div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com5tag:blogger.com,1999:blog-3402278254153634957.post-17775526229586146972011-04-09T08:59:00.010+01:002011-04-10T08:54:03.069+01:00Red pepper sauce over pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyuRRl84iGqR4YKotgSHxbX7UZ1df5-dObLHEZyiu2lJGEhzs94ynPfx8NtZKeVSwZ3uDRt00hnOk-9zS23KhAYa84x2-wMAr9J6lkeNucxoZHQhW9KVmn4olR0iYIFP3wlIyT4c9CyGi/s1600/IMG_6316.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyuRRl84iGqR4YKotgSHxbX7UZ1df5-dObLHEZyiu2lJGEhzs94ynPfx8NtZKeVSwZ3uDRt00hnOk-9zS23KhAYa84x2-wMAr9J6lkeNucxoZHQhW9KVmn4olR0iYIFP3wlIyT4c9CyGi/s320/IMG_6316.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5593858500919429154" /></a><div style="text-align: center;"><br /><div style="text-align: left;">I would like to introduce you to a new member of the kitchen family here:</div></div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqvxwd8V6jqLTQibghZOJY4IMSyZx4hzM3j666x3lCQvtBeI3hCiLcA6wcLp-7y7SHDEE0analRzgq24jkCtvJqVYid_tZXc_xX7LUcqtC1Qyhh7-GuaqNertWp26S8Z0NgEZVg5YHV6E/s320/IMG_6272.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5593857611264334098" />It's only a mini food processor but boy, does it do a great job! I have made two batches of humus (which my Greek husband didn't know you could make yourself) and am dreaming of homemade pesto later this summer. That would imply I need to plant lots of basil and tame the wild garden where the fox currently lives...<br /><br />In the meantime, I tried a new recipe from the<a href="http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/"> Pioneer Woman</a> to make a red pepper sauce to serve over pasta. You should go to her site (if you don't already read it) and check this recipe out for a pretty quick and scrumptious meal. You roast the red peppers and process them with some garlic and olive oil into a thick paste. Then you throw this in with some sauteed onions and cream, and I added a bit of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">parmesan</span> as well to give the sauce more depth as I didn't add the pine nuts into the paste.</div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALTqOVFObjRL_zYaWXZm8zrRob2LgFJmYq4CwJVfnphIItanE81d4_gbzH4ZmGRnzLMMSmYbeLstNw_9Uo70Ai5lW8muigrhGKJW3ZeBIZb-sl2STp2UA_GA-jGiD6twxUejvwJXEOMpM/s320/IMG_6318.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5593858223755297954" /><br />This was amazing with a side of garlic toast and a much more subtle taste than a traditional red sauce.<br /></div><div><br /></div><div>I can foresee lots more fun dishes using the food processor!</div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com0tag:blogger.com,1999:blog-3402278254153634957.post-28134712886815092162011-04-07T19:16:00.011+01:002011-04-08T15:00:57.329+01:00Spring- a time for some new flavours!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593210521168360162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzg-VwcTwU0wCJ-vkCZStWvrWvfnxhID8Kw6woj6V3zpy2ac8hohdsyIyUwwuoj1HQypM0a_Nv-CXmMuRwdcCY_n_aerghdfDeXJT8zvUyWet03JCvAvj5qvRbA9MJmuy5ZaTEXr8-qrtz/s320/IMG_6307.JPG" /> <div><br /><div><br /><div><br /><div>So after almost a four month hiatus, I'm back! A and I were married (!) at the beginning of March and wedding things took all of my time, thoughts and energy for three months. I had no spare thoughts for fun and interesting meals and stuck with the same easy and fast meals of pasta with veggies, lots of simple bean dishes and the old standby of sausages and mash. My baking was mostly taken up with making 440 miniature scones for the wedding reception (which went down a storm). I was in a cooking rut! </div><br /><div></div><br /><div></div><br /><div>Now with a bit more time on my hands and the craving for something different, I will be branching out once more. Spring means new vegetables are coming into season and with it brings all sorts of flavours and possibilities in the kitchen.</div><br /><div></div><br /><div></div><br /><div>I may have mentioned that certain foods in London are more scarce than in the US for reasons of food imports, EU laws and cultural influences to name a few. Like Mountain Dew (the real type, not the energy drink stuff they are marketing as an energy drink here), and peanut butter. And black beans.</div><br /><div></div><br /><div></div><br /><div>Oh, sure, you can find black beans in certain areas of London with ease (not where I now live) and at the larger grocery stores (not on my way home from work). I have been searching for black beans for a week now to make black bean burritos until I finally had to make a special stop this evening at the local, upmarket food store. I proceeded to spend half an hour browsing and drooling, picking up things I did not need but might use very soon, and leaving with much more than just black beans. Nevertheless, last night I made black bean burritos!</div><br /><div></div><br /><div></div><br /><div></div><br /><div>Firstly, I boiled the dried black beans in water for 40-45 minutes if <span id="SPELLING_ERROR_0" class="blsp-spelling-error">pre</span>-soaked. If you are using the canned version, simply heat the cooked black beans in a saucepan with the seasoning and serve. I added some salt, garlic powder, cumin, chili powder and salsa to the beans to give them a depth of flavour. </div><br /><div></div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593210033760878450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOD1i6BJgUn8bNWjXyfaVY-P2Uj8_4xAoHiuQZcWx0arpz7l5vcH_BvIlwu_oJNTmOjycvkgtpPCh9K_ctOQ92QQIBC8BDq-CrnqXioB914B3b7PTv_dALlIDGP_BUu99siL1k5Cdo8Wta/s320/IMG_6269.JPG" /> <br /><div></div><br /><div></div><br /><div>You can also serve these with rice, seasoned with lime juice and zest, but of course I got home to find I had no rice. Black beans it is!</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593210152546461954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B2rvPMQ_YMxkG0XysP3UnpKJ_lAbuYlmYpZsvV3szzKHXvBZOsUA8amgkdyUp4y9_GDtt9lXyKL9lWjv0jkT-UUpHRQmm6DnPoE5YVGmXP0wfMhkQhD1eAu9rltWyz774EOizwl_PO_M/s320/IMG_6295.JPG" /> <br /><div></div><br /><div>That's the cooking part done; the rest is chopping and assembly of your favourite toppings for a burrito. I like some cheddar, more salsa, lettuce, tomatoes and <span id="SPELLING_ERROR_1" class="blsp-spelling-error">heapings</span> of sour cream. I can also be persuaded to add guacamole if the mood strikes me, but add whatever you want!</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593210233290174178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmHpjYJOQjce5AoPc7RqgsNvXvZp2luZjnSHBAGfP3lqTJtMBXaZ2H5ubnxM-U1wlHHceYP2i7ev9bBu99MNCjb1KEUQeftPIaxiVKAV-pgWVUxo4wCtRRWrznyv9pDh1PGivBEZxW3kk/s320/IMG_6296.JPG" /></div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593210378014561746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx18vGhspPn9-0CaMCiGQKYu8_aig9SCb_u5iuf-eJliPfH1pF5wF26QoMEUuZTiJ1l-pn1fsZpSUf6CHz0lsSlHBOZzsZ1sGvJsp2EyyvzFEqux75P5SW4RA_BFJTEsYPRZoYAc2FQVOc/s320/IMG_6304.JPG" /> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5593210452455549938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxnHT-MFNV_uQEJv279ePcgGG1v_64VN6IximW6TOwZALwRTkG_NuAoQ8xWkrKWM_esWgjNzMrbukcVrbpKkHpTT-0P6HWba5BUwOjhtWY5hn2GU5PiOvXxLuj0q8s9HuVIxnvCmkWERd/s320/IMG_6305.JPG" /> <br /><div></div><br /><div><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Mmmm</span>, these were the flavours I was craving. </div></div></div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com3tag:blogger.com,1999:blog-3402278254153634957.post-13815407233352752342011-01-13T13:41:00.015+00:002011-01-13T14:11:07.113+00:00Potato pizza<div> <img id="BLOGGER_PHOTO_ID_5561671638627967250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXtyI1l9UrfIKHzUAobQ2uCVEvUoBZ9_xrXETR8nYJIJevHm-08d7ajFufw0lNdlB3OuRDK0fFi74_2o7OOjc7Y4E7OH82DZvr4nEixu5AusAUkDMep2gTxzcfDzNt7ECw-CDLZqmaB5K/s320/IMG_5488.JPG" border="0" /> <div><div>Potato pizza is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">carb</span> heaven, something I crave in the colder months.<br /></div><div>The inspiration for this pizza came from a London pizza place in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Covent</span> Garden that puts all sorts of non-typical things on to pizza: curries, fried eggs, duck. I went to this restaurant a while ago with friends and had a fantastic pizza with potatoes, bacon and sour cream. I can't resist sour cream in almost any form, so I had to try this pizza. It was fantastic and I ran back to try it at home. </div><div> </div><div>That trial took about 6 months, but still, it's the effort that counts!</div><div> </div><div>As it was a weeknight when I made the pizza, I was in a rush to cook and eat my carbohydrate-laden dinner <span class="blsp-spelling-error" id="SPELLING_ERROR_2">after</span> a day's work. I didn't peel the potatoes, just sliced them thinly using a mandolin and hoped they would cook on the pizza base.<br /></div><div>(Mandolin = stringed instrument often used in and associated with folk/Americana music; or, slanted stand with blade kitchen utensil for thinly slicing vegetables and things)<br /></div><br /><div>Just wait until you hear about eating Penguins!*<br /></div><br /><div>Throw the sliced potatoes into a bowl with some herbs <span class="blsp-spelling-error" id="SPELLING_ERROR_3">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">provence</span> and olive oil and toss them around until coated.<br /></div><p><img id="BLOGGER_PHOTO_ID_5561669918124019986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8ghA_IYgSDK72lg5jCRgxSkXkE9i6J4LTo1nEQJkGeXq_5wua8NIcU1eNxm-8ThTD0UAvGwzAUUgwKLMC1B5BFqfPVF7e6DR4QfCJgrNaELaPrYzWjNUpznmMbZbuZ6FCikYV6iprVr9/s320/IMG_5451.JPG" border="0" /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkU9kUcCDSG1w-qAOt5ps4_Y-2xNphZBGGKcvjWcK5RUhAGaeDQ4656TUZ-9D3AV97ohZUq3pnQfISzgN50meh1lceyz7rSkNLLOunOphWuO3giETBSmDPcTW7w98E3Gu7j1OuzFlMdnh/s1600/IMG_5457.JPG"><img id="BLOGGER_PHOTO_ID_5561669995702107458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkU9kUcCDSG1w-qAOt5ps4_Y-2xNphZBGGKcvjWcK5RUhAGaeDQ4656TUZ-9D3AV97ohZUq3pnQfISzgN50meh1lceyz7rSkNLLOunOphWuO3giETBSmDPcTW7w98E3Gu7j1OuzFlMdnh/s320/IMG_5457.JPG" border="0" /></a><br />Take your pizza dough mixture ball and roll it out flat in some semblance of a round shape.<br /></p><div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJilznANKZ5mUbX3ZLMYI1XAcpXaelTrh7akaPo2Rw9oqCGkVaY2jHZQt6KrbjeKYvBBNgNqqRNKzo0OOrVkv2fHp0mLo4e223Y41X01udVhZcN5s2Lt1Y4UqgkpZsjXLv7H8nHx5Iu9na/s1600/IMG_5458.JPG"><img id="BLOGGER_PHOTO_ID_5561670501621237314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJilznANKZ5mUbX3ZLMYI1XAcpXaelTrh7akaPo2Rw9oqCGkVaY2jHZQt6KrbjeKYvBBNgNqqRNKzo0OOrVkv2fHp0mLo4e223Y41X01udVhZcN5s2Lt1Y4UqgkpZsjXLv7H8nHx5Iu9na/s320/IMG_5458.JPG" border="0" /></a><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKzeFHrlbvQwrXCuSGaL0sf57kHCy5_2JpUXhrpCCS6blLXLsvGApGZS16aTtCGKJUwmRwufEKLaU-JoOiWiY43EeXjWpzUvvMVlRsch7NdNS3dhWlDPzdifUliIb8AYHi_OnqjEdnxHN/s1600/IMG_5459.JPG"><img id="BLOGGER_PHOTO_ID_5561670648510418018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKzeFHrlbvQwrXCuSGaL0sf57kHCy5_2JpUXhrpCCS6blLXLsvGApGZS16aTtCGKJUwmRwufEKLaU-JoOiWiY43EeXjWpzUvvMVlRsch7NdNS3dhWlDPzdifUliIb8AYHi_OnqjEdnxHN/s320/IMG_5459.JPG" border="0" /></a><br /><div>Show off your engagement ring while spreading some olive oil onto the pizza base. :)</div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgpmkWBDyT4G9FnQ-zJbQpNEVnw43HQTHWlLBtSsZb6brfhvznjuKhYDAuZs7zwazE-nMH1gQ2pSNgG8q5A50hLtiA035S4tmV9UfNA3cN6pngx390v0a_UQNOKS637mAGtpQcyA0nj0G/s1600/IMG_5468.JPG"><img id="BLOGGER_PHOTO_ID_5561670803416079506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgpmkWBDyT4G9FnQ-zJbQpNEVnw43HQTHWlLBtSsZb6brfhvznjuKhYDAuZs7zwazE-nMH1gQ2pSNgG8q5A50hLtiA035S4tmV9UfNA3cN6pngx390v0a_UQNOKS637mAGtpQcyA0nj0G/s320/IMG_5468.JPG" border="0" /></a><br /><div>Meanwhile, I had some sliced red onions caramelizing in the background, which I then spread on to the pizza base. If you can't wait for the onions to actually caramelize, you can always add a teaspoon of brown sugar, which will help it along, or for this dish, a splash of balsamic vinegar which will sweeten as it cooks down.</div><br /><img id="BLOGGER_PHOTO_ID_5561671270467907426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5z_N3BAgOoSLpaX_2nuQn3guIrsN6PrL8oT4KVi9rAyltGKGjqBCiGDcfsy4X6TYxhLir8LNf5VoPxnjWym1hCeT0no60EklpxGqex8aCBl_INLR4SFcC-fORtFKD0d9f3syPUNlvFrZ/s320/IMG_5470.JPG" border="0" /><br /><div>Spread the potatoes on top of the onions in a neat layer.</div><br /><img id="BLOGGER_PHOTO_ID_5561671372524570290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivI7opGgoy6gtOSoLR4OfPv3i2iPjAtoMcPtI-UZRVgmsgqY9EN-jpeegXYBk9mIEbbowvqAqYZCeF7YajqoYhbFcmnDoQey3MbElTuTyhwroODe8Tn2IM941FPbYKxPg4H04uul9nGz_9/s320/IMG_5473.JPG" border="0" /><br /><div>Then cut some mozzarella (the real stuff, no imitations please) into chunks and sprinkle those about.</div><br /><img id="BLOGGER_PHOTO_ID_5561671448379255394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqKDTuVfVqN7nqSYGymZmbVG2qIpHXYsZP0gS7UQMI6J0SEBNPGVRxQRYIs-cyqebPMwBtRUUSoFc05JiaKeWa3C4f5ppMT1ZSArrggUiI_BWGmG8GHzSX6LNj83A48yhYuaSUwjrqZuq/s320/IMG_5475.JPG" border="0" /><br /><div>Cook for 15-20 minutes and there you have it! You can easily add crumbled bacon, sour cream, or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">parmesan</span> on top, or anything else you want. It's pizza, which has been taken over by practically every culture on the planet and made to fit; make it to suit you!</div><div> </div></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQKiYvHfKKe5DUvXNPreX8VWmcd85padfpCu57hffrTxXk3mbZOVC-TsG9zxT7UDDu4uKNqriLQ4GZPrAO5j2eXn7G4ImGmdJPrzCo7yK6j700TfxnChisvp2yhMt1vGmwNPRGuort-P_/s1600/IMG_5483.JPG"><img id="BLOGGER_PHOTO_ID_5561671533166875218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQKiYvHfKKe5DUvXNPreX8VWmcd85padfpCu57hffrTxXk3mbZOVC-TsG9zxT7UDDu4uKNqriLQ4GZPrAO5j2eXn7G4ImGmdJPrzCo7yK6j700TfxnChisvp2yhMt1vGmwNPRGuort-P_/s320/IMG_5483.JPG" border="0" /></a><br /><br /><br />* No worries, they don't eat real penguins here, though it did throw me the first time I heard someone say they packed a penguin in a child's lunch. Penguin is a type of chocolate sweet. :)</div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com1tag:blogger.com,1999:blog-3402278254153634957.post-6680623074944676852011-01-10T19:02:00.007+00:002011-01-10T19:15:53.627+00:00Back! In a new house<div style="text-align: center;">Sorry for the long wait for the next post; there have been a lot of changes around here.</div><div><br /></div><div>We went to the States for Thanksgiving.</div><div>I moved out of my flat and into my in-laws.</div><div>We bought a house.</div><div>We moved into the house the week before Christmas.</div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNEWXFXK0r-bKHdaMqYIFYmytgTKFwVZAqwIDeF-UxcINGm8M0CKXbe1XhUQQXZquXzhg8V9krX7GE_X0pamNn9edNSu1BMq3hstYoDX7djhOEFZP5r83lldUba8JjUODAD81b7vT6sB5/s320/IMG_5805.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5560636782630833586" /></div><div><br /></div><div>All this in two months! Add the normal everyday work and home things, plus wedding planning and cooking has been very far down my list. However, it has returned to nearish the top!</div><div><br /></div><div>I have many new dishes to show you, but in the meantime we can relish in Christmas cookies gone by:</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfwqv0OEwjDYNVbVDuz4EQ0BEcRJxtZURyoJmLiA2eHm33bKl6QlS8i5J5SQmRQpisifZ59POWU4TgDq9am420_VDdg3Xvt0lG9zBxciMBLYtUmOga2ePBhkyQqoUwS2MOT3Jjh0f6BQA/s320/IMG_5758.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5560636375705902210" /></div><div><br /></div><div>And look forward to some new treats:</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTW-tjtAbehiTztaChKYZqKOuoftB77G3w856Rv8j4U_rZga5Q23p3CthyphenhyphenJwcgvSK1QWd6fXPJRLRZVwCaXWntkHRn3Bf3gqLSAyvtytqXvflWA_6gpfwxgdFi5Yy83VFY5qBctgsMVqzH/s320/IMG_5487.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5560637299918951698" /><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTOjQnz6to9sqdcEWkj2I7QmYXk5HBxyITgoEUKSNlKKvSp1a6yigUkZgqb1ssviHaUitLxja1wcXwVd1RzhhEVcyVBO1m_lIachnkhRwrYIgV5KqssHE_qVV_ZKEIPITNhkOL9dNQjCR/s1600/IMG_5839.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTOjQnz6to9sqdcEWkj2I7QmYXk5HBxyITgoEUKSNlKKvSp1a6yigUkZgqb1ssviHaUitLxja1wcXwVd1RzhhEVcyVBO1m_lIachnkhRwrYIgV5KqssHE_qVV_ZKEIPITNhkOL9dNQjCR/s320/IMG_5839.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560637622826632818" /></a><br /></div><div>New dishes from the new kitchen!</div><div><br /></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com1tag:blogger.com,1999:blog-3402278254153634957.post-66820122261935925372010-10-28T19:12:00.007+01:002010-10-28T20:16:55.949+01:00American food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gPvutemxlSj0snKGbHPgQMJiSsO9eqeX-ALPuVfHcaFYLVc5yUwLZdEzk_zyV7fRycCY_cBhSwyGOHzzBd2MPScDZsdC4vG4tlNj61conAK89ZhHAnSwFQYU4UbwYcOzfyqCuWjuT7P4/s1600/IMG_5623.JPG"><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDElnNXTJJZnqzM6AfGhhc2B1czQzAfUKBHXiJmcL26FxlyZ68Z-Oz-LfwD7C770uRRpND2J1sl65kDieMtdGteCpFDpVvVwucHxVFdcgLlED9l_AYOHoUWXh6otKUMmhcN0WPh-ABEGkI/s320/IMG_5618.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5533174541342571250" /></span></div></a><div style="text-align: center;"><br /></div>When I first took my fiance to the US, I indulged in all the foods I was missing and that were classically- or perhaps classically associated as- 'American.' We went to almost every fast food restaurant, bought Krispy Kremes by the dozen (they did originate near to my mom's house) and generally ate food that we do not otherwise eat, not only because it is not available in London. <div style="text-align: center;"><br /></div><div>After the initial shock about the food in which I had to explain that I did not in fact grow up on a diet of Taco Bell and I was subjecting him to it only because we were on holiday, my fiance actually likes some of the fast food now and we both crave certain meals. For example, in the South there is a chicken place that makes the most amazing chicken sandwiches:</div><div style="text-align: left;"><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gPvutemxlSj0snKGbHPgQMJiSsO9eqeX-ALPuVfHcaFYLVc5yUwLZdEzk_zyV7fRycCY_cBhSwyGOHzzBd2MPScDZsdC4vG4tlNj61conAK89ZhHAnSwFQYU4UbwYcOzfyqCuWjuT7P4/s1600/IMG_5623.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gPvutemxlSj0snKGbHPgQMJiSsO9eqeX-ALPuVfHcaFYLVc5yUwLZdEzk_zyV7fRycCY_cBhSwyGOHzzBd2MPScDZsdC4vG4tlNj61conAK89ZhHAnSwFQYU4UbwYcOzfyqCuWjuT7P4/s320/IMG_5623.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533175483586272354" /></a><br /></div><div>Chick-fil-A. I even craved these sandwiches when I was in Pennsylvania and too far north to have one in my local area.</div><div><br /></div><div>Speaking of the north and Philly, we also went to a local restaurant and I was able to introduce my fiance to the cheesesteak. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJvuVFgHWqDh4wfPBEEaCatX4UTu5_yvhJqg_oJZxpf4X6Do83MK3RXTtJSEmrpNxEWMNX-kZt6lcF_tzSNaITYkhWB8ugufFoirsqABcOZrMJsoQTftUp0WQWlcbVsb0fjWkvlHcETdP/s1600/IMG_5635.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJvuVFgHWqDh4wfPBEEaCatX4UTu5_yvhJqg_oJZxpf4X6Do83MK3RXTtJSEmrpNxEWMNX-kZt6lcF_tzSNaITYkhWB8ugufFoirsqABcOZrMJsoQTftUp0WQWlcbVsb0fjWkvlHcETdP/s320/IMG_5635.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533174779138006146" /></a></div><div><br /></div><div>A cheesesteak is basically very thinly sliced roast beef that is sauteed with onions and peppers on a griddle and served with melted provolone cheese in a submarine bun. This one was not quite like the original made in Philly, but it was good. And I love that I can still show him new things each time we go to the States.</div><div><br /></div><div>I would have taken more pictures of food, but we always 1) ate it too quickly, 2) forgot the camera as we were only going around town, or 3) were in a car a lot and that made my brain mushy. I blame the forgetfulness on the beautiful fall scenery as we drove through the mountains, twice.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_LzyCBLLk984Da6I93eSWd0ZKOeFTg0GwHCPkREutjcTC-t8pGaCZaL-QIz0zMlukRXDMmFPiEMPejQDTIXvrfMmNRBFmBNMhyphenhyphenCwypajKx95UYqEmnZCYttzuyA293OR8niNgDbsire0/s1600/IMG_5659.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_LzyCBLLk984Da6I93eSWd0ZKOeFTg0GwHCPkREutjcTC-t8pGaCZaL-QIz0zMlukRXDMmFPiEMPejQDTIXvrfMmNRBFmBNMhyphenhyphenCwypajKx95UYqEmnZCYttzuyA293OR8niNgDbsire0/s320/IMG_5659.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533176901528946434" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsPEKrCLsZa3MDgHxEU1D0NLGnEf2L8F-V0xT-kb_MW-FxJLd3aOpC2iNhT6usPvtgefXOTO3gfpTupPP6Nx7oPI_TaaZJgy5vf3c_U16PWGpneITIKwfLuCAJ-ZJJ0iD6dfQOhmiEPqu/s1600/IMG_5707.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsPEKrCLsZa3MDgHxEU1D0NLGnEf2L8F-V0xT-kb_MW-FxJLd3aOpC2iNhT6usPvtgefXOTO3gfpTupPP6Nx7oPI_TaaZJgy5vf3c_U16PWGpneITIKwfLuCAJ-ZJJ0iD6dfQOhmiEPqu/s320/IMG_5707.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533177510311544818" /></a><br /></div><div>Glorious!</div><div><br /></div><div>And we did eat lots of home-cooked meals that were very good, more of which I will write about after we go back for Thanksgiving this year.</div><div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com1tag:blogger.com,1999:blog-3402278254153634957.post-25930016948569832222010-10-11T08:00:00.000+01:002010-10-11T08:00:06.728+01:00Beef stronganoff and home<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaHuVdwq5Noz79UZAhQIbSsMY1xvonQcaBmG52LQ9pFSFg-MF_TnrL1kc-VR6kGt6HXN47DBVebdHJ9HY8HrPUzl3N54KRyswNL-CeBLN7AzPKslGcfJbTpPKGfwN4-0g-FgiVfVMtcMx/s1600/IMG_5345.JPG"><img id="BLOGGER_PHOTO_ID_5525255247988338450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaHuVdwq5Noz79UZAhQIbSsMY1xvonQcaBmG52LQ9pFSFg-MF_TnrL1kc-VR6kGt6HXN47DBVebdHJ9HY8HrPUzl3N54KRyswNL-CeBLN7AzPKslGcfJbTpPKGfwN4-0g-FgiVfVMtcMx/s320/IMG_5345.JPG" border="0" /></a><br /><div>It's funny what makes me think of home. Home, as in the US, not home, as in my residence in London- but that's another discussion. Of course my family makes me think of home, big holidays both in the UK and US, sometimes frustrations of a new city and culture, but most of all food. It's not always American food that can spur thoughts of the US for me, and as I have <a href="http://littlebitinlondon.blogspot.com/2010/06/stuffed-peppers.html">mentioned before</a>, my family had an internationally influenced dish selection growing up, so the foods that remind me of home are really from all over. More often than not it is food that I grew up with, food that my mom made every week for dinner that brings the strongest thoughts of home. <div><div><div><div><div><div><br /><div>Beef Stronganoff was always one of my favorite dishes and I remember specifically requesting it for birthday dinners. We had an every-other birthday rule: one year, you can have over a few friends for a sleepover, the next year, you can have one friend over for dinner or go out for dinner. When it was the year to have a home-cooked meal, mom would make anything you wanted that night. Pizza with hot dogs on it? Sure. Steak and baked potatoes? No problem. For me, it was a toss up between lasagne and beef stroganoff, and I think it was my love of sour cream that drove beef stroganoff into the running. Come to think of it, those dinners are still that ones that come to mind when planning my birthday meal. Maybe they will forever be 'birthday food' to me, though they could easily be called 'home food'.</div><div><br />It is not my birthday, unless you count half-birthdays (which I do, but it has never caught on), but I made beef stronganoff to use the beautiful mushrooms in season and because my fiance and I are going home this week. Home to see my family, to drive through wide open spaces, to see sunshine, to visit my grandparents, to plan a wedding, to eat fast food and drink lots of soda, to have a much needed break. Home for some home food!<br /><br /></div><div>Beef stronganoff is a fast, simple recipe that still packs a lot of punch of flavor in the dish.</div><div><br />Start with some red meat.</div><div><br /><img id="BLOGGER_PHOTO_ID_5525255095479443298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOUXtyuXlWgYPOBt3bZR8kk52bld_UIzdcqwM_8seC8PnbtlHg6w3LYmBxEbtXl4ylXloJXTNU2W-rfPs4KpbuFQBlN0JTUUj7_wd7s2Y0aOIja8EQ1ksPbMa867M6qIX03Be0gb4-Zhh/s320/IMG_5301.JPG" border="0" /><br />Moo. (sorry, vegetarians) I cut the meat into thin strips of about one inch across, coat them in flour and put them into a pot with a hunk of butter.<br /><br /><img id="BLOGGER_PHOTO_ID_5525255053895053058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhZ7tPzrRkV_X6xsG8Pz1uwJFYlNyLX7AiJ-WZkb2-AO_dRAukkDLedcNp9q9lmjQ1JhT4smzWR7ejE628sl89gMpqzi1J1gkUNuTPHjbA1yShyVmivTZVkIxM9QJDWswMzJNYF-ZwFQS/s320/IMG_5304.JPG" border="0" /><br />After they have cooked for a brief two minutes over a medium heat, it should all resemble a huge mess. That's good! Time for lots of mushrooms and onions.<br /><br /><img id="BLOGGER_PHOTO_ID_5525254912553549570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFvpvWpoF0sBA66FjpjzbKmVrXhN7lfJxS9sQSaidZ4Ejh868cXHCE-nbr9CCcG6niGVqrKPDJMbUaB4WRFMmCSIgKR5exvW-IbN8ciDrcHBbCVm3oex_Mah5dNoPnl37NnwF3Sfo4z-s/s320/IMG_5312.JPG" border="0" /><br />Once these have had a chance to cook down for 5 or so minutes, add water to cover the bottom of the dish, but not enough to cover everything. The water and flour and juices will come together to form a thick sauce and will be reduced down over the course of 10 or so minutes, maybe less.</div><div><br /><img id="BLOGGER_PHOTO_ID_5525254800742656946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpAeVikbR9f5nLUuZPp6KnPXRUMn2er8tcqLwN3VMnbQm3eHRM3A2WqvrRd31lIRABeN3Wh_wIxWiyJaewPunw6LBErCzBnkb0Nc5nUlUG-5BM_lXMOw8zOklpQCmUYWLod-wORtiDgDW/s320/IMG_5327.JPG" border="0" /></div><div>Once the sauce has thickened, add the sour cream. Lots of sour cream. </div><div> </div><div></div><img id="BLOGGER_PHOTO_ID_5525254008666973138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dbHjXnao1Bp__6Odg3uJGYEq5URDYGc3-9xeuxPQRlLxeECDEybWikTg7lwC7kKqX0Fd96Jco1FBOEO45qcEcPTDcI-I9EaeXwdYO7N-Qfaqv0kahmzEN-plfbL0Cp7hlSyyj7styaRH/s320/IMG_5332.JPG" border="0" /><br /><div>I like to cook the sauce with a touch of dill thrown in for a further few minutes to thicken the sauce an incorporate all the flavors together. </div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5525254419954349474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9ZHSgj5PlFKPBbtSItQrAJryXGl-lryvoj_JUsYtftzEdbwqmL0ZpNlhWTnGjE2yZi9iGl7VVun4RQcikElmRrJHxoRUegmDEOrqkljwnnpHlqYTGKTJtPLs1bUFRGBzIdQIxSPp8qNy/s320/IMG_5338.JPG" border="0" /><br />Serve over egg noodles if available, or rice if you are so inclined.</div><div><br /><img id="BLOGGER_PHOTO_ID_5525253858953089778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX59jirPIW9rnJ9RAaPafi6S4ur3YCRmTB-OdEOO3ceY3su9ztIePyXMuGq9JgtatO49XR3SP1DibngkFTeUfGVUQg97KYHhvCE-wjepaE4BqUzd5W-oHR-pUj3TL0rI3Siie1rQNvL09l/s320/IMG_5342.JPG" border="0" /> <div>What's your home food?</div><div></div></div></div></div></div></div></div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com1tag:blogger.com,1999:blog-3402278254153634957.post-16153259978069984882010-10-05T10:51:00.019+01:002010-10-05T12:03:39.209+01:00Mushroom pasties in the bag<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNYQ-usaFRaPTs3d38f4LYejwoXnZWHNM3p4KbkzyOg_GMDJ9lrNW62hakFIRLMW7hUYClQzLSrshCrJV5WYzITLdLXvVojnHwnX76YIg5cs_kNLdUyc5nvMStpFaKrwsHIobQrUijD6I/s1600/IMG_5563.JPG"><img id="BLOGGER_PHOTO_ID_5524514977506266610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNYQ-usaFRaPTs3d38f4LYejwoXnZWHNM3p4KbkzyOg_GMDJ9lrNW62hakFIRLMW7hUYClQzLSrshCrJV5WYzITLdLXvVojnHwnX76YIg5cs_kNLdUyc5nvMStpFaKrwsHIobQrUijD6I/s320/IMG_5563.JPG" border="0" /></a><br /><div><div><div><div><div><div><div><div>Pasties- rhymes with 'nasty'; pronounced paa-stees<br /></div><div></div><div> </div><div> </div><div>Pasties are such a (southern) British food. They are basically a British pie folded in half for easy transport and snacking. But don't let the rhyming fool you because these are wonderfully hearty, filling and full of good things. </div><div></div><div>I cannot remember the first time I had a pasty, though there are small shops selling them practically in every train station so it could have been one of these. The pasty is now associated with Cornwall though probably had a wider area of provenance pre-1800 and can be traced to the middle ages. (This fact makes the medievalist in me squeal with delight.)<br /><br />You can put practically anything in a pasty, which makes them incredibly versatile. For these particular pasties, I included chestnut mushrooms, onions, peas, walnuts and dill in a cream sauce, almost like a stronganoff. I also made these pasties to make use of some great seasonal ingredients, as highlighted by the 'In the Bag' event, hosted by Julia of <a href="http://www.asliceofcherrypie.com/">A Slice of Cherry Pie</a> and Scott of the <a href="http://www.realepicurean.com/">Real Epicurean</a>, two veteran British bloggers. </div><div><br />For the filling, I sauteed a lot of sliced chestnut mushrooms and a whole diced onion with butter until browned.</div><div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5524513191902577378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9QNY-_uDzN5q8Vc4mSrQyKyl3bURQjCfdtXtmQWnXShgJaPzpliVc26QrjXdmEervAF22NIg032VC-ds3ameIQaYXU-cOTzXfelTVeEP55FBOXpza-S5xnjlhc6s7KI0aiutNOB-z7U4/s320/IMG_5522.JPG" border="0" /><br /><div>Fearing that the mushrooms weren't enough for the pasty, I added frozen peas into the mixture with the dill, salt and pepper. I actually added way too much pepper, but with the rich pastry crust it merely turned into a warming sensation and was ok. (whew) </div><div><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5524513510503979362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wg8ckkMBtYop_kovYAmQdxEM3PZHdr3LVIJqHF54sLawQVnS51tB_lm8Ld5WL_p9GLXPrwnTsemVsHqA6rsFNuayImcC_Cro3OBexwAfe3-1FqtypTYIB3xSZuKwJ9iRnVoRUYMkYNqO/s320/IMG_5525.JPG" border="0" /><br /><div>You could easily just fill the pasties now, but I wanted more of a cream sauce so I added water and a touch of flour to thicken everything. After simmering until the water reduced, the filling mixture was about the consistency of thick gravy.</div><br /><img id="BLOGGER_PHOTO_ID_5524513640199988690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpWMJF0vmowcQJrT2_rHNPz0OS8j_i9eqdDAmXS0lmADONmWAV7kuYCbMDvozelC6U4Z1Dv08ezxpRuwSuH_khuGYA4naTj7grFG9vstVbxrwqNImfLc7X3sbSrh5EaFaKCOeW2_scGg5/s320/IMG_5534.JPG" border="0" /><br /><div>I then added about 3 tablespoons of sour cream/creme fraiche and kept stirring everything together over a low heat to thicken everything a tad more. You don't want watery or runny filling when it comes to pastry products.<br /><br /><img id="BLOGGER_PHOTO_ID_5524514239611014290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_maKNZ50_B7xvd5sUULPGXdGDANaQvopIllBk8D3961iOs_bG2NJSpKDQSKcjBxNZkj7III-qYR7_gxXNfHLSNZOYzyjz0PI5Bv-gtfuRthEQ6sqCAQLydl3wPthS3Fs8oLbuKmGMATz/s320/IMG_5545.JPG" border="0" /></div><br /><div>For the crust, I made my <a href="http://littlebitinlondon.blogspot.com/2010/07/summer-quiche-and-pie-crust.html">trusty old pie crust recipe</a>, rolled the dough out pretty thinly and cut two largish vaguely circular pieces. </div><br /><img id="BLOGGER_PHOTO_ID_5524514333165535762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpOYbD8Gkz-ao5FdzqMtJCBzuLSxFIEq0i5KS4mZ9QMKJIavUNN6MxEwrplC3ei9m1QCbDrOLtr2bWc8xxXGiJC-8mFw87UCq4u11Kpgv42bKjVr1LuubebAY_hs5c909leqzx9mKgpuW/s320/IMG_5547.JPG" border="0" /></div><div></div><div>I then spooned the filling into the center of the pastry circle and sprinkled chopped walnuts on mine. My fiancee does not like nuts, so his was sans walnuts, but I found that the subtle flavor and crunch was a nice contrast to the rest of the pasty. I don't usually add nuts into my cooking and I think it is an area that I have not explored enough.<br /><br /><img id="BLOGGER_PHOTO_ID_5524514879520144498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5jzlYTr02YzYoGFOhdYDsRLJPjJbgzpYR9lmZU5FcXT35FcXrxVZhs66GnDLX2xzEtKgw0Jcq9EHETeF2vUZ38qpsfLQQhOo0t8EAcL4T6ssP8sLuWtiXaqhZdOTdyfEYaiZOSkcP-9c/s320/IMG_5551.JPG" border="0" /><br /><div></div>Carefully, I folded the pastry into a half-moon shape over the filling and sealed with an egg yolk I happened to have (extraneous, but it does help) and pinched the edges to seal everything in.<br /><br /><img id="BLOGGER_PHOTO_ID_5524515024242002178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz04ErUoFy_tEgFEPZo6nfKTODTOYQBaRNQ0CdYiDhGump9RkQxHU2XbEAA4lvgsR2lkPlODtBaCNF0m3E64ZPE2nVfNB05No3BjginmYwBQnvfhhLqHIkZ-969-fx5tVuITjKFOLswA3O/s320/IMG_5556.JPG" border="0" /><br /><p>The pasties baked for about 30 minutes in a moderately hot oven until the crust was done and lightly browned on the bottom.<br /><br />Technically I suppose making a sandwich for lunch each day is easier, though pasties would freeze well I imagine and so when you are feeling industrious, you could easily make lots and lots of pasties for future lunches. Mushrooms tend to keep their flavor even when cold and for a lunch snack the next day, these pasties were wonderful. I will definitely be making these again!<br /></p></div></div></div></div></div></div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com1tag:blogger.com,1999:blog-3402278254153634957.post-29998490694387021832010-09-28T15:50:00.017+01:002010-09-30T15:12:17.492+01:00Great mashed potatoes<div><div><div><div><div><div><div><div><div><div><div>This was going to be an entry about bangers and mash. But then I thought that bangers and mash, that staple of British pub and comfort food, is plain, simple and easy (part of the reason it is a comfort food) and nothing special to talk about. </div><br /><div>But not these. These are great mashed potatoes/mash that have flavor! Life! Pizazz! </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5522705969713274994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLa8j_wOoMGFG1_MD4rRDyPdAChJxu9MEc7_zZ1ChMi0eaZPrKnC8Z3kAOyQ1HVJDYQcuWX1Nr_8GcF6rLosKzOLTqQIJyBawdNKq5lOHcwcQwYlkKyZcpFHzhObM9GEKrNIwQkCbnaqRj/s320/IMG_5378.JPG" border="0" /><br />Mashed potatoes and wonderful and warm my soul almost more than any other food, which I inherited honestly from my mother and other Midwestern relatives. We do come from the red meat and potatoes part of the US, so a love of a good potato dish is in the blood. When Thanksgiving came each year, we would make something like 20 pounds of mashed potatoes. Yes, it was for over 20 people, but that is still a pound of potatoes <em>per person</em>. And there were never any leftovers.<br /><div></div><br /><div>With all the love for potatoes I have, I am a little ashamed to say that I ate mostly the dehydrated potato flakes for much of my life due to convenience. Now that I eat the real thing, I could never go back. So now I look for ways to make my mash exciting to keep my tastebuds interested, which includes throwing various spices and vegetables with the potatoes.<br /><br />In these great mashed potatoes, I went for the classic British flavors version, but you can easily add bacon and chives, sweet potato and cinnamon, bits of apple and fennel, rosemary- anything you want really that will compliment your dish.<br /></div><br /><div><br />I boiled some potatoes with the skins on, but you could easily peel them if you prefer. Apparently, lots of vitamins and good things live in the skins, so I am trying to eat them more often.<br /></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5522707881056464322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckkTlVbq9zsX8dU1B433h6_GkZUbR-MH3npD_9X4_ghbDK1jRrKwH0KPF3_b8skFNhJzeetAcobOKILzk-8zEMqBWLv-QlMvmF_Gvrrdojtusj43f05w_ST0UNWoaXEkWI7kO3gCZ6F2l/s320/IMG_5360.JPG" border="0" />Then sautee some leeks and thinly-sliced cabbage for 5-10 minutes to cook briefly over a high heat.<br /><img id="BLOGGER_PHOTO_ID_5522706991855886098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBBzDxJ3xlUtUMSkKYhqfbB-J0pirw-0I335ZIYrC1kjKFTIAcKDM6x_ayFuwdpPOSostYRBa1hvXAEhrm56zRD3ExO6wO9f1I79_bBZFe8JhoQlmAjjL6by-gX4KAhk5zHI-QW3RZCNf/s320/IMG_5358.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5522706899955418786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqumiJi9uUwHGRbU2nVPgKTIC6VFFTQ0YHpHO39jS2VciAOXwr573psud4EB3tweqoQlC03HACjRBHX1RxhIU8RaJSRtTfWhxfEbPFWcylRfB1suFR4AKV5H0MQ1kq3u2VCLVS_-CaYZk/s320/IMG_5361.JPG" border="0" /><br />After mashing the potatoes when done, add a splash of milk and lots of butter. If it is unsalted, make sure you add some salt too. If you find that the potatoes are too sticky, add a splash more milk and some butter to loosen them. </div><br /><div><br /><img id="BLOGGER_PHOTO_ID_5522706759360668210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2y_D5_licYJLlWbK1o17AjJZhr23Um_pW7Xu5SdLXxMp7Z74D36YoU7weK1UREqzCKtRT0PfI6kLaCAoROwQJvGsbva39fcExmVO2D_RiWeBE7MOHSrYfmnhcl7Bjrua21RptQgro97I/s320/IMG_5366.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5522707988312825346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTreZmYdeolSDi2MIOGIFy-EjVTWrIBJ5xCoLvbLCGG5Sw5OumEZf0VqUftTkLP0e3akl5tywpWNT9LqVJCWlInGdNbr6_x7DKxo2ZorIwGUELeKKNPZjdTXCD32vKtGdHkWQP9zl4S4RO/s320/IMG_5371.JPG" border="0" /><br /><div>Grate some cheddar into the potatoes, then add the sauteed veggies to the mix. </div><br /><img id="BLOGGER_PHOTO_ID_5522705508112391730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTTwkQwLAuuMSABVDGKvf4TIOQZvdlbCB0EWpaa4q798zZ04KBfGHLwxEZF2G0db1GbA8XiPCwnqgIr2D5ceKbOgd5Gmu5Il0dKri70xGpOrvJhaKDXPILVmkEt4ZXwr4vkc2czkcGPGa/s320/IMG_5370.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5522704595776718482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCproviO2SgBGSaA8Cqjm_lhFurgkqbh8VpJD3MIf5vrsLYh20hStiGB_vKFlrolZqBmrlv91qkc4YGgvURftWbnaYt0V63MqirneEEy4v6DeD-4SX-q8wB4WEsYBblakApo97cLU8are/s320/IMG_5377.JPG" border="0" /><br /><div>If you have some, I would also add some sour cream to really make these lush.<br /></div><br /><div>You can serve these great mashed potatoes as a side to almost any main dish, or top with bangers.<br /></div><br /><br /><div><img id="BLOGGER_PHOTO_ID_5522706184738475426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrljZZcBctnkV-8o9xlh0GygDMdzYl3_Uz2n_6Q0gEPVChXm1Rqxg_7L2G7PSkJMWQ3xsAxvxRDWHbFtl8bJZFTKXJOb1-vpO630bIalr31nsOoD5DxezF6dJxy00XcdAdlQ4JV8NufXb/s320/IMG_5385.JPG" border="0" /></div><br /><div><div>Mmmm, I'm hungry already. And my soul is feeling warm and fuzzy from all this comfort food in the fall.</div><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5522707302330675938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0hu5XOiJHTb9oNTOkffF8dm7-v8t8nd9tizREHmVPXPAQVdghF6rqBPLaiytpyC038W6FIjMNfvBnORYv0PHuNbN3gqrWURe04wZBLwiFUg6FTq6bSJfo2h734SehWI_u8yxbZP10bxE/s320/IMG_5389.JPG" border="0" /></div></div></div></div></div></div></div></div></div></div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com0tag:blogger.com,1999:blog-3402278254153634957.post-37725464168304250892010-09-24T14:42:00.008+01:002010-09-24T15:14:12.968+01:00Greek barbecue<div> </div><div>As summer fades into fall and I look forward to harvest food, I would like to leave the season with a Greek barbecue.<br /></div><div><br /></div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJYgZO6_aiKAgGHO0PoDRX7ecdSSu1Kb0bVCZ5w2HHtDpAISL4A14WEzphi1Ugi8es68hBBf-WFidEN2xgp-KURdpnuZoPDjATEt1_8vzAjvWzJLgGWEZajW924CwNkBGlg-YZcJLE7o0/s1600/IMG_5232.JPG"><img id="BLOGGER_PHOTO_ID_5520478740455775858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJYgZO6_aiKAgGHO0PoDRX7ecdSSu1Kb0bVCZ5w2HHtDpAISL4A14WEzphi1Ugi8es68hBBf-WFidEN2xgp-KURdpnuZoPDjATEt1_8vzAjvWzJLgGWEZajW924CwNkBGlg-YZcJLE7o0/s320/IMG_5232.JPG" border="0" /></a><br /><div>We attended the last barbecue of the year when the weather was already turning a bit stormy and breezy in the UK, but we persevered through to hang on to the tendrils for a Greek and Cypriot summer barbecue. </div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8tPitO8a8LteQLPc0VfoRKdQV7L4oCjC-WGaUv6rHNMcPUTAQhNrNkojb7Ym11PzrNRf30Ei3SftpLnXYAyWOybP9X734AAdEj19riHlcZlAmODWsHC9XwBKjEPeeVuML-eJx2ED5Su4/s1600/IMG_5235.JPG"><img id="BLOGGER_PHOTO_ID_5520479246286231634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8tPitO8a8LteQLPc0VfoRKdQV7L4oCjC-WGaUv6rHNMcPUTAQhNrNkojb7Ym11PzrNRf30Ei3SftpLnXYAyWOybP9X734AAdEj19riHlcZlAmODWsHC9XwBKjEPeeVuML-eJx2ED5Su4/s320/IMG_5235.JPG" border="0" /></a><br /><div>There was meat roasted on a coal fire.<br /></div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeywAjpL4gijbBhEiX8lJASUcMnC08oVRsOMBEGVWKBwUNcOvMyZaZFAKxVZa8CJZk-6uyjbuvNhij-PW1GAKELzFOuuMbVDgGPfwz6YXr5EFc86Ufo77RSvVvTzhHKfx9mxgsJSsKP7j/s1600/IMG_5229.JPG"><img id="BLOGGER_PHOTO_ID_5520477770197226082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeywAjpL4gijbBhEiX8lJASUcMnC08oVRsOMBEGVWKBwUNcOvMyZaZFAKxVZa8CJZk-6uyjbuvNhij-PW1GAKELzFOuuMbVDgGPfwz6YXr5EFc86Ufo77RSvVvTzhHKfx9mxgsJSsKP7j/s320/IMG_5229.JPG" border="0" /></a><br /><div>Fresh salads and lemon with bursts of flavour to top it all off.<br /></div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28mI_tU5HoK_IDUlblrO4XqL6vzivZGFm81FnSGE4KYmBALNWxcO4SkKB7aJWEV1_SdGpBwu6yXjFNS2vZROuWs06N5KGMBinZUqXEys0naxlLogbdHqv7TJOvOuSEaOI1PHWRrvVIIZr/s1600/IMG_5242.JPG"><img id="BLOGGER_PHOTO_ID_5520478070855021874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28mI_tU5HoK_IDUlblrO4XqL6vzivZGFm81FnSGE4KYmBALNWxcO4SkKB7aJWEV1_SdGpBwu6yXjFNS2vZROuWs06N5KGMBinZUqXEys0naxlLogbdHqv7TJOvOuSEaOI1PHWRrvVIIZr/s320/IMG_5242.JPG" border="0" /></a><br /><div>Handmade desserts, with lashings of honey everywhere.</div><div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3CcEOF1bho0jGoc5M8Cpkp2dXWVW-2Ji5p72F9o47519vFo0FRmG_61jUx54T24JMC2VRaCZ9PylwR7Ym9YDCFt9LEW6YwUDz32rZEa-qD27XlMBc01S0BtBcH5dHfjZUUjaSxIO-TdE/s1600/IMG_5233.JPG"><img id="BLOGGER_PHOTO_ID_5520478387446136226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3CcEOF1bho0jGoc5M8Cpkp2dXWVW-2Ji5p72F9o47519vFo0FRmG_61jUx54T24JMC2VRaCZ9PylwR7Ym9YDCFt9LEW6YwUDz32rZEa-qD27XlMBc01S0BtBcH5dHfjZUUjaSxIO-TdE/s320/IMG_5233.JPG" border="0" /></a> <div>Greek dancing with exuberance!<br /><br /></div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOb5jNWi4YG4DBAy1u_7S7DY4SAglhxBZNIq3mXBzYzrNbAOmPNryik0IK4wwlvXxQcKyItRJtqISocJ832pO3pOTqQLmKRvAdisOU5gQ6Am2cG5ds3n1blXP11n6-R5JISwWVy5-RCq3/s1600/IMG_5286.JPG"><img id="BLOGGER_PHOTO_ID_5520478165543356274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOb5jNWi4YG4DBAy1u_7S7DY4SAglhxBZNIq3mXBzYzrNbAOmPNryik0IK4wwlvXxQcKyItRJtqISocJ832pO3pOTqQLmKRvAdisOU5gQ6Am2cG5ds3n1blXP11n6-R5JISwWVy5-RCq3/s320/IMG_5286.JPG" border="0" /></a><br />I enjoy having foods that are still seasonal in our world of having everything we want whenever we want it. It makes the seasonal food more enjoyable as it harbors excitement and anticipation, pleasure in the taste, fond memories, and finally desire. As I say goodbye to summer for another year, I shall savor the memories of the barbecue and wait, somewhat anxiously, for next year's first barbecue. <div> </div><div> * * * * *</div><div><br />There's nothing quite like a summer barbecue, eating the grilled meat with crisp salads outside. But I do start to crave the warm comfort food and flavours of harvest time, and I look forward to cooking and baking in the fall most of all. Some of my most favorite recipes are coming up soon! </div><div> </div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com0tag:blogger.com,1999:blog-3402278254153634957.post-47198559680405074812010-09-05T09:12:00.013+01:002010-09-14T20:29:28.195+01:00Fried green tomatoes<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoP2oURwQNeRhZ_CDORpuD4YQ6o6DAQb2hb-nqGKqPoADuZ5hTTibpKAmBgTetsE5aE6bV2InNx3rtRWwAmFbZjlBT53i1FJj-J1j23bIx9zgMwKWIa9Ki7u0uncJ_8FWCUMh6465-Bzq/s1600/IMG_5218.JPG"><img id="BLOGGER_PHOTO_ID_5516852495336591298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoP2oURwQNeRhZ_CDORpuD4YQ6o6DAQb2hb-nqGKqPoADuZ5hTTibpKAmBgTetsE5aE6bV2InNx3rtRWwAmFbZjlBT53i1FJj-J1j23bIx9zgMwKWIa9Ki7u0uncJ_8FWCUMh6465-Bzq/s320/IMG_5218.JPG" border="0" /></a></div><br /><div></div><div>For the past three years, I have planted tomatoes in my garden in London. I raise them from seeds inside and then gingerly place them outside, supporting them with stakes and hoping for warm weather to help them grow. When I finally see some tomatoes on the vine, the calendar turns to August and nights feel chilly. The lovely late summer heat and sun that tomatoes need to ripen is nowhere to be found and in three years, I have only had a handful of tomatoes turn red. After woefully staring at green tomatoes, I remembered a classic summer Southern dish of fried green tomatoes. Ah, perfect! Uses my tomatoes and they don't have to be ripe.<br /><br /><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dB-waknuuMqiQVP-o6uLV8ziXduhTPxLO6Lk2WdXGLpuTdMRlgXzTX-vHe0P3kC9uQwVVNXB1F_yp8Uwd4t9DzYUPTR6VKy6Zaqfj58-IXis3dD2vP_c-HbYDqO4aszk0vRmz7bbMVTv/s1600/IMG_5192.JPG"><img id="BLOGGER_PHOTO_ID_5516849934952883554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dB-waknuuMqiQVP-o6uLV8ziXduhTPxLO6Lk2WdXGLpuTdMRlgXzTX-vHe0P3kC9uQwVVNXB1F_yp8Uwd4t9DzYUPTR6VKy6Zaqfj58-IXis3dD2vP_c-HbYDqO4aszk0vRmz7bbMVTv/s320/IMG_5192.JPG" border="0" /></a> </div><br /><div>I don't know if I have mentioned this before, but my family is not actually Southern, nor are we from the Southern US. I grew up there and was influenced by many of the traditions and culture and know about Southern food, but most of the time when I make a classic Southern dish, I have never tried to make it before or seen someone make it. So when I say I remembered a classic Southern dish, I usually have only remembered that this dish and recipes exists, not the taste and fond memories of making said dish. Still, Southern cooking reminds me of home in so many ways, because you would never find some of these foods outside of the US, making them unique and have a particularly strong association with the US to me.<br /></div><br /><div>Back to the fried green tomatoes. This, like many good Southern dishes, is fried. Examples = chicken fried steak, fried chicken, deep-fried okra, deep-fried twinkies (don't ask). If you are keeping score, fried = good = Southern.<br /><br /></div><div>After picking and slicing my green tomatoes, I prepared a beaten egg and a plate of flour, cornmeal and breadcrumbs for the coating.<br /></div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG1j3SMMp50JYZVVIdAkPNaPZV2eAdpTAJnYAgVA2YAUqPYopYC0BNOOvd8cUi1NUuBlwm5xt3rIHIrINTLUn7M7Fqe-w45gT45V_UT6lXVflX2NTvsPH6HFYUhZPbd65cJXwsIlGBJAa/s1600/IMG_5195.JPG"><img id="BLOGGER_PHOTO_ID_5516850748852290210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG1j3SMMp50JYZVVIdAkPNaPZV2eAdpTAJnYAgVA2YAUqPYopYC0BNOOvd8cUi1NUuBlwm5xt3rIHIrINTLUn7M7Fqe-w45gT45V_UT6lXVflX2NTvsPH6HFYUhZPbd65cJXwsIlGBJAa/s320/IMG_5195.JPG" border="0" /></a> <div>Dip each slice in the egg and cover all sides with the breading mixture.</div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_IjhduRWG7WKTxowYQfYcq7qegoqdhP3E-S7tmTriLfJcrAWsLos0ShReSKgH1D50K2iv0K6miJN4Dw2McldB7WbWEzHEUiMHYtS09Z2LFb8s0MCwwW7wOybl3b8wSlzfrIdUeiZwaEQ/s1600/IMG_5210.JPG"><img id="BLOGGER_PHOTO_ID_5516850996994844242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_IjhduRWG7WKTxowYQfYcq7qegoqdhP3E-S7tmTriLfJcrAWsLos0ShReSKgH1D50K2iv0K6miJN4Dw2McldB7WbWEzHEUiMHYtS09Z2LFb8s0MCwwW7wOybl3b8wSlzfrIdUeiZwaEQ/s320/IMG_5210.JPG" border="0" /></a><br /><div>Place the slices in a heated pan with vegetable oil. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqFZ_jDwOaUJN3gPJB9lvjkM1OOeIgxlZI2SNYxkuuHA-vi-hq3CMWGIRFBU4xdO58-2qOWRr8GyuIs7_fj_s0FtG5G4H720xzoWTe-q9o_Ep56TkGtEYQIueGCy7YGK0YHJGn4HsK22B/s1600/IMG_5204.JPG"><img id="BLOGGER_PHOTO_ID_5516851590839544834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqFZ_jDwOaUJN3gPJB9lvjkM1OOeIgxlZI2SNYxkuuHA-vi-hq3CMWGIRFBU4xdO58-2qOWRr8GyuIs7_fj_s0FtG5G4H720xzoWTe-q9o_Ep56TkGtEYQIueGCy7YGK0YHJGn4HsK22B/s320/IMG_5204.JPG" border="0" /></a><br /><div>The tomatoes will brown pretty quickly, so be sure to turn them regularly. I left them on the heat for 10 minutes or so. That was enough to make sure the breading was browned and the tomatoes cooked, but not mushy.<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzvi528YReZsJ5SKPBpwmw0_jWCmHqjiQtFBBq0SILvRXZ4O8N2tU5lZG2tR-KdSRl9gNGKsp_1L1hkKVT8dJ7xhtcr8evns7ZtjqePi5-AxfNEaRImss5N2EuKpYB4eCKjn4s7tFR5io/s1600/IMG_5207.JPG"><img id="BLOGGER_PHOTO_ID_5516852131489749730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzvi528YReZsJ5SKPBpwmw0_jWCmHqjiQtFBBq0SILvRXZ4O8N2tU5lZG2tR-KdSRl9gNGKsp_1L1hkKVT8dJ7xhtcr8evns7ZtjqePi5-AxfNEaRImss5N2EuKpYB4eCKjn4s7tFR5io/s320/IMG_5207.JPG" border="0" /></a><br /><div>The green tomatoes hold their shape really well and have a slightly tangy taste. I don't know if this is protocol, but we ate them with leftover creme fraiche, which complimented the taste and texture nicely.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvjWGNSGRufyrNEioU_mjOx4XGL93kQV__xssChjqQFebSVWDYV9SIGPn8X6hr_AF9j-VbsarmbsmC3DilcenE0S-7pE8-83bvtX_31KJ-NpOt74fmOQWdchJqaFrX9RWLu2S8g8qQNET/s1600/IMG_5226.JPG"><img id="BLOGGER_PHOTO_ID_5516852770983037250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvjWGNSGRufyrNEioU_mjOx4XGL93kQV__xssChjqQFebSVWDYV9SIGPn8X6hr_AF9j-VbsarmbsmC3DilcenE0S-7pE8-83bvtX_31KJ-NpOt74fmOQWdchJqaFrX9RWLu2S8g8qQNET/s320/IMG_5226.JPG" border="0" /></a></div><div>I highly recommend <a href="http://allrecipes.com/Recipe/Best-Fried-Green-Tomatoes/Detail.aspx">this recipe</a> if you have any green tomatoes on the vine.</div></div></div></div></div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com3tag:blogger.com,1999:blog-3402278254153634957.post-71726406787887243532010-08-23T21:05:00.011+01:002010-08-23T21:50:15.992+01:00Toad in a hole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4i4uHnNRV9-ps03zQTF7P_27mx3a532-zNMAl04pPSIQCd3cm4BOqGwFj5oHVOiXBQgwlZ88hiqCTYdx5WDMAHlzyulEPO-uDudvTCnK-2Z6o42Dre10YXAis5a9aktqfQPqANTiKV2b/s1600/IMG_5054.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4i4uHnNRV9-ps03zQTF7P_27mx3a532-zNMAl04pPSIQCd3cm4BOqGwFj5oHVOiXBQgwlZ88hiqCTYdx5WDMAHlzyulEPO-uDudvTCnK-2Z6o42Dre10YXAis5a9aktqfQPqANTiKV2b/s320/IMG_5054.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508710144842117794" /></a><br />For some reason, the British weather this year has been running like clockwork. When the calendar said winter, we got snow. Now that it is turning towards fall, the days are gradually getting cooler (well, like they are supposed to but have been skipping around for the past few years). There is a certain feeling and smell in the air of fresh nights, cool breezes, a turn in the weather. Over the years, I love fall more and more and the thought of getting out all my sweaters and coats and gloves and scarves, eating warm, comfort food every night and all the delicious bounty of fall foods makes me urge the seasons on, to get to fall more quickly. <div><br /></div><div>This summer has been great with lots of nice sunny days and some warm ones at the beginning too. But I'm not a summer person and I long for cooler days and the first morning you can see your breath, the crunch of leaves under your shoes and as much tea as you can drink. Naturally, when the weather hinted at a slight drop in temperature, I tried out a favorite British comfort food- toad in a hole.</div><div><br /></div><div>I have no idea where the name comes from or if it is toad in a hole or the hole- there's no consensus on the matter. It is basically sausages in a Yorkshire pudding batter, served with veggies and gravy. I even turned to <a href="http://www.deliaonline.com/recipes/cuisine/european/english/toad-in-the-hole-with-roasted-onion-gravy.html">Delia for the recipe</a> for the batter, which makes this a thoroughly British dish. </div><div><br /></div><div>The batter is a simple combination of egg, milk and flour. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX738Y74pcsvpnXVlzdeigJdkMVRRevldJsQKRvGSqBnHxYYnLi1T2Wb3Tk_xSZ_dFFr_uuN6TZa9iio9T1DOlkz4lnYeXcMD7zGWY9f87vEFSOuqsSvk2gz416RHyiYUdc6FLZ2kfK98/s1600/IMG_5016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX738Y74pcsvpnXVlzdeigJdkMVRRevldJsQKRvGSqBnHxYYnLi1T2Wb3Tk_xSZ_dFFr_uuN6TZa9iio9T1DOlkz4lnYeXcMD7zGWY9f87vEFSOuqsSvk2gz416RHyiYUdc6FLZ2kfK98/s320/IMG_5016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508708002404413602" /></a><br /></div><div>You will need to cook some sausages, either under the broiler/grill or in a pan, and if you would like to have individual portions, cut the sausages in half to fit in a muffin pan.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEGsaXSWqyyLLVeyRcbgdhEJCHAkl8Pw7GCobMupt15pXVnUheypbCggqm7H-AZXUhgRbVzzQUKfMSvg2-gihKLlOf1dwH-eLjHsBbQZ_gN11kkh3adVeKtW7dWS3IXBbngEk2-cmCIy6/s1600/IMG_5019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEGsaXSWqyyLLVeyRcbgdhEJCHAkl8Pw7GCobMupt15pXVnUheypbCggqm7H-AZXUhgRbVzzQUKfMSvg2-gihKLlOf1dwH-eLjHsBbQZ_gN11kkh3adVeKtW7dWS3IXBbngEk2-cmCIy6/s320/IMG_5019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508708279052198354" /></a><br /></div><div>That's right, I said muffin pan. Place half a sausage in each muffin cup with a little oil and pour the batter over it until about halfway full.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfcacNnBGMHCqIKR-05rhMG74rECoaL6H5nrCYze-J2mVnBXTllhk0i6JJJZt5F7zka0FDEElSxknQkp_33VQdtCjLcI_76dLglGwphH8RThCdwkeYOZ0daUQ6a3yzkje30-sEocmrsQrU/s1600/IMG_5023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfcacNnBGMHCqIKR-05rhMG74rECoaL6H5nrCYze-J2mVnBXTllhk0i6JJJZt5F7zka0FDEElSxknQkp_33VQdtCjLcI_76dLglGwphH8RThCdwkeYOZ0daUQ6a3yzkje30-sEocmrsQrU/s320/IMG_5023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508708595846961794" /></a><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2poS_QZKbtQZjfRDUBwyQMOhby6M3T2zJ9Vs8w2fxKbLLD_5N3IZxx1N4bg96iD-RjHphTiR6kWkN9wph80lGwQksJ3m7IkAs7CYzzJDOoF4zVG2BySgSREy5bihGLKEvBkouCrPVMzq6/s1600/IMG_5030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2poS_QZKbtQZjfRDUBwyQMOhby6M3T2zJ9Vs8w2fxKbLLD_5N3IZxx1N4bg96iD-RjHphTiR6kWkN9wph80lGwQksJ3m7IkAs7CYzzJDOoF4zVG2BySgSREy5bihGLKEvBkouCrPVMzq6/s320/IMG_5030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508708830696008690" /></a><br /></div><div>When they cook, the batter will puff up and become golden and crunchy on the outside.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMl1GXQG9xmXlITLFWZxVT4hiYVjkJUKNBj7tqYNxgdQK_Me4PiQP7OhJOkHlvTtygIGumNzko0KYF9eQ17PhsbT8gIMp7hU2rCFPIRGCdNBY9zqxav2i-CcgJPrxngRUdpdvVKnl9IhU/s1600/IMG_5039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMl1GXQG9xmXlITLFWZxVT4hiYVjkJUKNBj7tqYNxgdQK_Me4PiQP7OhJOkHlvTtygIGumNzko0KYF9eQ17PhsbT8gIMp7hU2rCFPIRGCdNBY9zqxav2i-CcgJPrxngRUdpdvVKnl9IhU/s320/IMG_5039.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508709101008851538" /></a><br /></div><div>Pop two or three onto a plate with some vegetables.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBE5QN-SYqCsr9qACbzR0McyjKMcrq6IgDdDQQaDb0imRbBUei6k7Ver7ougG5m8Aom6omjQPFZzjGypbL7rQnge0mWltpD5BI2uu6Zz9PfYf8MQ2rAF-JKLTWOLRpQwc5V9MRUPPvDYD/s1600/IMG_5045.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBE5QN-SYqCsr9qACbzR0McyjKMcrq6IgDdDQQaDb0imRbBUei6k7Ver7ougG5m8Aom6omjQPFZzjGypbL7rQnge0mWltpD5BI2uu6Zz9PfYf8MQ2rAF-JKLTWOLRpQwc5V9MRUPPvDYD/s320/IMG_5045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508709400296005218" /></a></div><div><br /></div><div>Oh, and pour on the gravy!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5VW0qDnOAmiG9vj7IaUrJWfVXlgsthGUfkqTaH5Xlt9d1L6wrbxlVFliirFq5SxZWLRSwkCNvKGDflFdYiDM5sLDWmeN2d0wRQeJe1JsiIIR_-f6IaflH1rhaAuZTTAWKczlOUjzCzjw/s1600/IMG_5049.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5VW0qDnOAmiG9vj7IaUrJWfVXlgsthGUfkqTaH5Xlt9d1L6wrbxlVFliirFq5SxZWLRSwkCNvKGDflFdYiDM5sLDWmeN2d0wRQeJe1JsiIIR_-f6IaflH1rhaAuZTTAWKczlOUjzCzjw/s320/IMG_5049.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508709702841153778" /></a><br /></div><div>I'm so excited fall is coming back around.</div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com3tag:blogger.com,1999:blog-3402278254153634957.post-85930605513176145502010-08-10T16:45:00.017+01:002010-08-10T22:55:47.584+01:00We're Jammin'<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTd9Z5cxX1ghI0LLteoG7Vi2aY_6OJMjvfT7u0O3LJHm_CcsIhtnnCCayfbpLtXmUzAeoxcnOhA6Av32-rKDYuqkthC0GRTqWyMyF7_STRwQYvBWTCuB3cW4Z0zF-ICy_Sd8I2LaVVSMD5/s1600/IMG_5153.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTd9Z5cxX1ghI0LLteoG7Vi2aY_6OJMjvfT7u0O3LJHm_CcsIhtnnCCayfbpLtXmUzAeoxcnOhA6Av32-rKDYuqkthC0GRTqWyMyF7_STRwQYvBWTCuB3cW4Z0zF-ICy_Sd8I2LaVVSMD5/s320/IMG_5153.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503902929097612002" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigc4lQd3F8PgwQvno8CO4pyvFU6iN_bR6hVWFxDJLdFNgPuTLB3lk2kN3sr8gbgDgZO1-TuiSb3WVTiqJx56R_bMN3ex9GAaXQCXJYFlpN9H6wrc7e-4k3486v-9vajoiK59Vmwr0GpjgI/s1600/IMG_5139.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigc4lQd3F8PgwQvno8CO4pyvFU6iN_bR6hVWFxDJLdFNgPuTLB3lk2kN3sr8gbgDgZO1-TuiSb3WVTiqJx56R_bMN3ex9GAaXQCXJYFlpN9H6wrc7e-4k3486v-9vajoiK59Vmwr0GpjgI/s320/IMG_5139.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503901852594873874" /></a><br /><div>I made 213 small jars of blackberry jam this weekend. </div><br /><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6VTaMOvVVi-hyGlJ3WIMQhrycjaUckZfuNKhXlrcAFdOF52waaGNMDkhkkDqGO4lsd10hn4RZm9CeWby6MK05EG7xB5yKKVpcrIsfBQH2VMi0ZIWI3_t6L_Aa7Bi8lMutUQN84JrQcAi/s1600/IMG_5172.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6VTaMOvVVi-hyGlJ3WIMQhrycjaUckZfuNKhXlrcAFdOF52waaGNMDkhkkDqGO4lsd10hn4RZm9CeWby6MK05EG7xB5yKKVpcrIsfBQH2VMi0ZIWI3_t6L_Aa7Bi8lMutUQN84JrQcAi/s320/IMG_5172.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503901188638701010" /></a><br /><div>That's 53 pounds of jam. Over 26 pounds of blackberries and sugar each. I'm guessing somewhere between 6-8,000 blackberries. Basically, a lot of jam.</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBwSndotBak7oNVrCOF-g3eC76l8NBIFoPFjmRBXD-AChSMQwvpy-SuoeMBrfYgCmmLqpr-iTqFItCUU-m-1NbkGEFRdG7mN1F1b9noeWynp2nQKjmIZ3X9yYKgueBBGn2gMP9wH0Qh4H/s1600/IMG_5124.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBwSndotBak7oNVrCOF-g3eC76l8NBIFoPFjmRBXD-AChSMQwvpy-SuoeMBrfYgCmmLqpr-iTqFItCUU-m-1NbkGEFRdG7mN1F1b9noeWynp2nQKjmIZ3X9yYKgueBBGn2gMP9wH0Qh4H/s320/IMG_5124.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503897809318911314" /></a><br /><div>My fiance and I made this ridiculous amount of jam for our wedding as favors to give to all guests. The great thing about it all is that the blackberries were free! A couple of years ago we took a walk near my fiance's house and found a big field with a public footpath alongside, which was covered with blackberry bushes. After making jam last year successfully we decided that it would be a great idea for the wedding and could tie in with our colours among other things. Plus, this way I actually get to make something for the guests and give them something that they might use and enjoy. </div><div><br /></div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYi6ul8XW0_lhx1Hal16Z873ZoVFegiDxbiGYx1FnwebTHhdx4grupEIHWjxHYEYRJOAT35ybmwrXtCxOmyZUtBrjWZVkr7dqT1GG1kaktzHOAWTX08xD6HyFx5XJpc3Z5CIc55UTGvC_P/s1600/IMG_5108.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYi6ul8XW0_lhx1Hal16Z873ZoVFegiDxbiGYx1FnwebTHhdx4grupEIHWjxHYEYRJOAT35ybmwrXtCxOmyZUtBrjWZVkr7dqT1GG1kaktzHOAWTX08xD6HyFx5XJpc3Z5CIc55UTGvC_P/s320/IMG_5108.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503896670235390178" /></a><br /><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0whDo1eOO2PrpKgRlYDoSrbWNLxgQ7niUqLeuyWGzFJcvlQiN4DNFfa93o-DFg2HCwk7xy1mz8dtYqUJwU3x58VxqmQk6GS_d_kilqmlPepXunlaYh1VK60J4Q-CCB-48HH_j1IOWVj9/s1600/IMG_5122.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0whDo1eOO2PrpKgRlYDoSrbWNLxgQ7niUqLeuyWGzFJcvlQiN4DNFfa93o-DFg2HCwk7xy1mz8dtYqUJwU3x58VxqmQk6GS_d_kilqmlPepXunlaYh1VK60J4Q-CCB-48HH_j1IOWVj9/s320/IMG_5122.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503902670595129682" /></a></div><div><br /><div> </div><div>This weekend was a lot of hard work, almost an assembly line in the kitchen, but well worth it. And it might sound silly, but whenever I make a gift for someone, I think about them and the event and try to put my good thoughts into it. So I was filled with thoughts of the wedding and my friends and family and generally love. Oh, and after picking blackberries for over four hours I couldn't shut my eyes without seeing blackberries.</div><br /><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKqjSYKdgJnvnoGuOoiYW1N7NhPLjmhbdGMUrL0kYXTUtoxqxZP25ZGl_2TIFd54zbZ-ZHCJpOkg-lCXgAt0IRwTdUlzcbwsXNeyzH-zCEFvVT84lWm8oO9XI5ZbvlipKSraiahcmZFUG/s1600/IMG_5115.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKqjSYKdgJnvnoGuOoiYW1N7NhPLjmhbdGMUrL0kYXTUtoxqxZP25ZGl_2TIFd54zbZ-ZHCJpOkg-lCXgAt0IRwTdUlzcbwsXNeyzH-zCEFvVT84lWm8oO9XI5ZbvlipKSraiahcmZFUG/s320/IMG_5115.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503897462176830338" /></a><div>Different blackberries each time.</div><br /><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxxbg7GJSrfKnDrU5hCaN1PbFmMhyphenhyphenMKwSGpeQgOGbx0xG3fxSpolBINL831R_xa3sCj_nVHj6GxJM1umElRW3hTixaHpkA241sGT4fhBIpDe9NFkzYpL25NoyfFWaYElxIqH56KoKuEIc/s1600/IMG_5103.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxxbg7GJSrfKnDrU5hCaN1PbFmMhyphenhyphenMKwSGpeQgOGbx0xG3fxSpolBINL831R_xa3sCj_nVHj6GxJM1umElRW3hTixaHpkA241sGT4fhBIpDe9NFkzYpL25NoyfFWaYElxIqH56KoKuEIc/s320/IMG_5103.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503897131778654610" /></a><br /><div>Making jam has been something my family has always done, though I hear it is making a comeback in the States due to financial difficulties. Really, there's no great secret, it's just about putting in the time and effort now to have beautiful jam all year round. (I still have some from last year.) I was used to different jars and having the sugar and pectin sold separately to make jam, but in the UK you can get jam sugar, which is already pre-mixed. Amazing!</div><br /><div> </div><br /><div> </div><div>The recipe I used for this blackberry jam is 3 pounds blackberries, 3 pounds jam sugar and a knob of butter. </div><br /><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqm-5Ysbvx_AytoMee2LGqubxjvgjmoj9C1muFh1RsSOgjCz37fpymqqhFwToKtActe_Gzjf2b8oxQXYu5xWnVNWAzTqYttYQIpDiGKUk3a7cHPLKgHKtqukMNVzGiTx9bv-Y0IGujFY5N/s1600/IMG_5133.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqm-5Ysbvx_AytoMee2LGqubxjvgjmoj9C1muFh1RsSOgjCz37fpymqqhFwToKtActe_Gzjf2b8oxQXYu5xWnVNWAzTqYttYQIpDiGKUk3a7cHPLKgHKtqukMNVzGiTx9bv-Y0IGujFY5N/s320/IMG_5133.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503898434515196258" /></a><br /><div>Crush the blackberries well and maybe cook for a bit until broken down. I don't like lumpy jam, but if you do, then leave the berries mostly intact.</div><br /><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjl633coxoN9UyWnhpIeUTcIFg_XL4uxLLzRKFBmcYhQy-ACar-7K9PgvdRuRyj0c2E5WbQCLWcdEgepSUY8mvrwIRC4R4ZIEhfs3yqgCLwD4u_HFgp2fZ875Tm415I5Gj6Jl9lpQWSW2p/s1600/IMG_5137.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjl633coxoN9UyWnhpIeUTcIFg_XL4uxLLzRKFBmcYhQy-ACar-7K9PgvdRuRyj0c2E5WbQCLWcdEgepSUY8mvrwIRC4R4ZIEhfs3yqgCLwD4u_HFgp2fZ875Tm415I5Gj6Jl9lpQWSW2p/s320/IMG_5137.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503898757521348514" /></a><br /><div>Add the jam sugar or sugar and pectin and knob of butter. Stir well.</div><br /><div>Heat it all until just boiling and usually frothing and keep this going for 3 or so minutes. It should be ready to set now, but if you are unsure you can stick a spoon in and see if the jam sets into a jam-like consistency after it cools.</div><br /><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzT4SVJMxniOp1n9w66-1zegA2n4U9IhBlEEBDHKJWzJ-9vdcWjQAJ6Ym6tVeqL-raZk1m2lYngJiG8Q9BARzsOpmU7wBDjpT5ieb1VX4U_sLI9YuAyBRUZsmgt9jlx2nGPK-I8eiqJjv/s1600/IMG_5140.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzT4SVJMxniOp1n9w66-1zegA2n4U9IhBlEEBDHKJWzJ-9vdcWjQAJ6Ym6tVeqL-raZk1m2lYngJiG8Q9BARzsOpmU7wBDjpT5ieb1VX4U_sLI9YuAyBRUZsmgt9jlx2nGPK-I8eiqJjv/s320/IMG_5140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503899216213684818" /></a><br /><div> </div><div>Scoop the jam into clean, sterilised jars (you can put them in the oven on a low heat for about 10-15 minutes to do this) of a size of your choice. I don't really recommend 200 tiny little jars, but they do look nice. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09m7NwtP6Zxz2R69adF22eWiBRGhFK00CNBfZjx-o_kya2trK_wy1zjV26X4CfcUK9ei9MXFOckB1BySlVTYBZHsryKm71GX8-FgYu51-1Gp4lMvIchPti_bWLsCu4edE-V-shKVBYmB3/s1600/IMG_5151.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09m7NwtP6Zxz2R69adF22eWiBRGhFK00CNBfZjx-o_kya2trK_wy1zjV26X4CfcUK9ei9MXFOckB1BySlVTYBZHsryKm71GX8-FgYu51-1Gp4lMvIchPti_bWLsCu4edE-V-shKVBYmB3/s320/IMG_5151.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503900035514686690" /></a><br /></div><div>Carefully wipe the lids of any residual jam and close them tightly. As the jars cool, it should suck the air in and keep the jam for a long time.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscReEUsT2b4M1Z7ifm5nzL05aI-Vdelta8B02O_P_3912_65rDCU5_ymdx8vwbx1zvYujq0JCuuH1Tcrk_0fnxxzxYbEEvy_QPGucElneAgdrnFSSgFaX6V20q_eGQ3VNglIKoZmluELz/s1600/IMG_5146.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscReEUsT2b4M1Z7ifm5nzL05aI-Vdelta8B02O_P_3912_65rDCU5_ymdx8vwbx1zvYujq0JCuuH1Tcrk_0fnxxzxYbEEvy_QPGucElneAgdrnFSSgFaX6V20q_eGQ3VNglIKoZmluELz/s320/IMG_5146.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503899474519054434" /></a><br /></div><div>Blackberry jam makes some of the prettiest jam out there. The colour is like a mahogany wine and in the right light it can take on a bright fuschia or a deep, velvety maroon.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yJvsra0j64FpNaLwQ4dzNWMT9-mBD67uoiJ4-Nwe1pMlKCYIOZxbt7uQg8DjEDDY1ZyfZYJCyLqBT-Uc-qUa7pc_0WZcB_zOQN1t_9fuYq2i_TCJqOJxax6OetTcJP2ifT-UVf5I0ojt/s1600/IMG_5157.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yJvsra0j64FpNaLwQ4dzNWMT9-mBD67uoiJ4-Nwe1pMlKCYIOZxbt7uQg8DjEDDY1ZyfZYJCyLqBT-Uc-qUa7pc_0WZcB_zOQN1t_9fuYq2i_TCJqOJxax6OetTcJP2ifT-UVf5I0ojt/s320/IMG_5157.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503900443809424546" /></a><br /></div><div>So in seven months, hopefully everyone will like it!</div><div><br /></div><div>PS- I still have 27 jars to go. Guess what I'm doing on Saturday?</div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com2tag:blogger.com,1999:blog-3402278254153634957.post-8755938304326955402010-08-04T15:45:00.017+01:002010-08-09T10:34:14.679+01:00Sloppy Joes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQ9DE8C0aBTf_lMBuLDJt-yGeEpPSEqD8WHTLtfzxj-7CBVoVUfcvFAGlHVluV2lrkydxMcgWtzMEbE1hLJAF1FpQsSu_pgmy72CIb8xYeWECl3he0LZcGf5B4hsZgIw9nHtk_czY0wX-/s1600/IMG_5009.JPG"><img id="BLOGGER_PHOTO_ID_5501578011075066482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQ9DE8C0aBTf_lMBuLDJt-yGeEpPSEqD8WHTLtfzxj-7CBVoVUfcvFAGlHVluV2lrkydxMcgWtzMEbE1hLJAF1FpQsSu_pgmy72CIb8xYeWECl3he0LZcGf5B4hsZgIw9nHtk_czY0wX-/s320/IMG_5009.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVskbGvZ5ZfFNidSkZT4VvvJUei3GK6WYFxEluDjJJ8Z4IojF7tc6ba2aM6XTmceRgxANN-HFBFaUmncVbkpMPewe_mYJctVEIMMyZF1-sTR-cYjxBcAc9pXPFj7rBfRTGUhWeBWFGY4EM/s1600/IMG_5002.JPG"></a>Isn't sloppy joes the greatest name for a dish?<br /><div><br /><div>Whenever I think of sloppy joes, I think of my great-grandma. This is probably due to the fact that the only time we ever has sloppy joes was at great-grandma's house. (By the way, the more times you say it, the better it gets!)</div><br /><div>What are sloppy joes? It is a dish of mince meat and a tomato/ketchup sauce served on buns or rolls. Simple and cheap to make, it can feed a lot of people and it's made with ingredients that most people will have in the house. In the US, there is even a brand of sauce called 'Manwich' to mix with the mince meat to make sloppy joes so all you have to do is have the one can in the cupboard, in keeping with the convenience-is-of-the-utmost-importance-in-American-kitchens theme. </div><br /><div>My great-grandma (and great-grandpa) grew up during the Depression and particularly great-grandma had to stop school and start working at the age of 13 to help support her other twelve siblings. Those who had their formative years during the Depression carried many habits and mentalities of the age with them throughout their lives, which came through in great-grandma the most. She would save every rubber band, re-use glass jars from food, make her own clothes and make food container covers from thick plastic bags (ingenious!). After a childhood and many years of making everything from scratch and eeking the most out of the food they had, I can imagine that the conveniences of the 1970's onwards, like sloppy joes mix in a can, was a godsend. </div><br /><div>Even with the convenience of sauce-in-a-can, it is not difficult to make. The sauce ingredients are straight from the cupboard:<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nx_9BCCztzlM7IGunK_iHKbudXv3hX4QgYt2gCNheGB31AZRuwGjTy2nm-fSPjRTGv8nyfV94FL9av58HaJS-LVKq4LhIBkFpY81qEPflD5a2ZNQwwW8Mjro1H38UaEe7y4-qU4toaC0/s1600/IMG_4988.JPG"><img id="BLOGGER_PHOTO_ID_5501572947878157362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nx_9BCCztzlM7IGunK_iHKbudXv3hX4QgYt2gCNheGB31AZRuwGjTy2nm-fSPjRTGv8nyfV94FL9av58HaJS-LVKq4LhIBkFpY81qEPflD5a2ZNQwwW8Mjro1H38UaEe7y4-qU4toaC0/s320/IMG_4988.JPG" border="0" /></a></div><br /><div></div><div>Brown a pound of ground beef with some onions.<br /><br /></div><div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnBRw6z1SjX3sL3CIuNCWGwunBh_ZJdxNSIEaHvp1IGSUu1GefMv4b76E1wapYsTuW5UrOVQ5mKmw5M43EnhtrUNArJaV7jf5_UbO8N2iw-AuB1jiFM6IcsgAi3ImBpWJDIpzDRcmyTgK/s1600/IMG_4989.JPG"><img id="BLOGGER_PHOTO_ID_5501573051609956354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnBRw6z1SjX3sL3CIuNCWGwunBh_ZJdxNSIEaHvp1IGSUu1GefMv4b76E1wapYsTuW5UrOVQ5mKmw5M43EnhtrUNArJaV7jf5_UbO8N2iw-AuB1jiFM6IcsgAi3ImBpWJDIpzDRcmyTgK/s320/IMG_4989.JPG" border="0" /></a><br /><div>Add a can of chopped tomatoes and ketchup.</div><br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ii3XJz377nkQkVfqvnCl8fzDYlLJHrUveK51vXjZcByzflSkoTDqeDck_Y4EsTMTdSUh8bS733SweVNIxOVgiQ7s1xM2lfuieowmyi00dJEi9jZafQbMZM24mjUuJyr8lfOz0GbcOEA3/s1600/IMG_4993.JPG"><img id="BLOGGER_PHOTO_ID_5501573542417142834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ii3XJz377nkQkVfqvnCl8fzDYlLJHrUveK51vXjZcByzflSkoTDqeDck_Y4EsTMTdSUh8bS733SweVNIxOVgiQ7s1xM2lfuieowmyi00dJEi9jZafQbMZM24mjUuJyr8lfOz0GbcOEA3/s320/IMG_4993.JPG" border="0" /></a><br /><div>Add the mustard, Worcestershire sauce, vinegar and brown sugar (not pictured above for some reason).</div><br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYnoyqY6iZn4kzkEqeF2c-2T0vRe_3_4YSXqQWs4w3EwPXqT3a_gCL2qGzTarVxchS9MT9xZgblPw4TfCF7z0NJaJmuKtebX2404I2XofpLKtAAqfKgC-UOlRCi0PxJ-4CQEMuqZuW-Ru/s1600/IMG_4995.JPG"><img id="BLOGGER_PHOTO_ID_5501573660743333682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYnoyqY6iZn4kzkEqeF2c-2T0vRe_3_4YSXqQWs4w3EwPXqT3a_gCL2qGzTarVxchS9MT9xZgblPw4TfCF7z0NJaJmuKtebX2404I2XofpLKtAAqfKgC-UOlRCi0PxJ-4CQEMuqZuW-Ru/s320/IMG_4995.JPG" border="0" /></a><br /><div>Let all of that simmer together for a while so the sauce is tangy, sweet and tomato-y. It should still have lots of juice so that when you put it into a bun, it's sloppy.<br /><br /></div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiNb7SqzOuO3OmdAESs1a8THJom6Z4mPpGTuhMrP7Z8Ov24U0vaWR7HRGfSQzOPUWM6iTdtIEWBIjjsRrkvet-fjaCgNNiMMjcxzkQsYK9b_mSlPdu2RRwUA_in2azv-zKbsNJJsw1m7i/s1600/IMG_4999.JPG"><img id="BLOGGER_PHOTO_ID_5501574023834367938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiNb7SqzOuO3OmdAESs1a8THJom6Z4mPpGTuhMrP7Z8Ov24U0vaWR7HRGfSQzOPUWM6iTdtIEWBIjjsRrkvet-fjaCgNNiMMjcxzkQsYK9b_mSlPdu2RRwUA_in2azv-zKbsNJJsw1m7i/s320/IMG_4999.JPG" border="0" /></a><br /><div>I like to toast the bun first so the juices don't make the bun soggy, then pile the sloppy joes mixture on top. Mine wasn't quite as sloppy as it could have been, but I think I underestimated how much meat I had.<br /></div><br /><div></div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpLsioHK5jK10c_3k30YvDBpeN9pj4WZB_Z-WhjajUFXkaA7gJcv6WZIV410pFKJIaCyu6uvSKSh2sUalFTput3XYj1QSwztYbb9yR4IqTM1dnhVweUBf3CZHyEN3T03u_QEc8CX-vmh-/s1600/IMG_5004.JPG"><img id="BLOGGER_PHOTO_ID_5501574403554927186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpLsioHK5jK10c_3k30YvDBpeN9pj4WZB_Z-WhjajUFXkaA7gJcv6WZIV410pFKJIaCyu6uvSKSh2sUalFTput3XYj1QSwztYbb9yR4IqTM1dnhVweUBf3CZHyEN3T03u_QEc8CX-vmh-/s320/IMG_5004.JPG" border="0" /></a><br />And because I felt like there should be something other than meat and bread in this meal, there are six singular green things on the plate too.<br /><br /></div><div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvNKn34SfS-Jbf1-gkfmIGp7i6ucpCcXb4FZR4jJfYx3NdcPl3SSq_SRbqQKy1jEmu8JBDXXT_3TKKZTooN86qGNhDHqWxTDBhQbOTpXlonce9voUPr9PhxW6fzJkIEWuk5wX94Kb4HpY/s1600/IMG_5010.JPG"><img id="BLOGGER_PHOTO_ID_5501574461866405794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvNKn34SfS-Jbf1-gkfmIGp7i6ucpCcXb4FZR4jJfYx3NdcPl3SSq_SRbqQKy1jEmu8JBDXXT_3TKKZTooN86qGNhDHqWxTDBhQbOTpXlonce9voUPr9PhxW6fzJkIEWuk5wX94Kb4HpY/s320/IMG_5010.JPG" border="0" /></a><br /><div>I don't have sloppy joes ever really but sometimes you have a craving that you must give in to. Plus, my fiance had never heard of this dish and I really couldn't let him go without sampling something that has such strong ties with my memories of visiting great-grandparents (this, and jello with cocktail fruit- but that's for another time). I made it from scratch as 'Manwich' mix is not available here. Still, this one is for great-grandma. </div></div><div></div></div></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com1tag:blogger.com,1999:blog-3402278254153634957.post-84858176206185730672010-07-31T17:11:00.011+01:002010-08-10T22:10:01.585+01:00Pourgouri (Bulgar wheat)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrI5siDR5MmQ5O040il1T3CTMR2FNYCM4HEyNKyIVVRmNfFKEHqvVDG1t07scd3SwuXlhyphenhypheno7oWqWtYuvrbeoZ2qp9km59f6ojK2bvwMzXud0gBqmqQ9j0ezRf6Tnj7ZYJemByCBi4qJgc/s1600/IMG_4835.jpg"><img id="BLOGGER_PHOTO_ID_5500109904517846546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrI5siDR5MmQ5O040il1T3CTMR2FNYCM4HEyNKyIVVRmNfFKEHqvVDG1t07scd3SwuXlhyphenhypheno7oWqWtYuvrbeoZ2qp9km59f6ojK2bvwMzXud0gBqmqQ9j0ezRf6Tnj7ZYJemByCBi4qJgc/s320/IMG_4835.jpg" border="0" /></a><br /><br />Tired of the same old side dishes? Rice, pasta and potatoes just not exciting anymore? I know how you feel. You want something to complete the meal that will compliment the meat and veg and not take too long to prepare. Enter pourgouri, or Bulgar wheat.<br /><br />Bulgar wheat is probably found in the staples or bulk food area of the grocery store. In London it can be found near the other beans and pulses because they have their own area of the store as so many more cultures eat beans and pulses compared to the American diet. Bulgar wheat can even be found in corner shops sometimes!<br /><br />Bulgar wheat is like very small, coarse rice granules, or even a bit like quinoa (which I have never found in London and if anyone knows of a secret stash, do tell!). It's very filling and delicious with Greek yogurt on the side and goes well with pork or chicken. I have never heard of it or tried it until I met my fiance, like so many other dishes and foods.<br /><br />This dish is traditionally made over the stove, but can now be made in the microwave, as my mother-in-law showed me.<br /><br />First, chop an onion and put it into a big microwave-safe bowl with 2-3 Tablespoons of vegetable or olive oil. Microwave for 1-2 minutes on a high heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25NohZ7B20pWuWoeFf-90yFGaXTSooqvOA3Xo43DPoXPNezVnC4cIU4UE5bPZAfZ24p34mCgAyfD_hFEEc3fFgF2NWfLX55spi9ZE0P-1x9uh_1afIDXfNlX5V44sFwHLNjQU5Qe5_C7l/s1600/IMG_4812.jpg"><img id="BLOGGER_PHOTO_ID_5500107197092817682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25NohZ7B20pWuWoeFf-90yFGaXTSooqvOA3Xo43DPoXPNezVnC4cIU4UE5bPZAfZ24p34mCgAyfD_hFEEc3fFgF2NWfLX55spi9ZE0P-1x9uh_1afIDXfNlX5V44sFwHLNjQU5Qe5_C7l/s320/IMG_4812.jpg" border="0" /></a><br />Then add small bits of vermicelli noodles- about 1.5 cups. You could use thin spaghetti if you were in a pinch. Microwave for 3-4 minutes on a high heat or until the onions and vermicelli are a bit browned. If your microwave is less powerful, try 7-10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFrYZW907R6qjwHhyphenhyphen62tNYXgFflf2q_gbPwmns92XoPBELFF11BgA0Cu9mB2f3lHX0gTjzEibWO1m7WKUsJqXkhg95O6_N0LHhWAXOnyRGqBOVrBkDiZUa8Ut5ssfN29N-gG1XTZQJE8E/s1600/IMG_4817.jpg"><img id="BLOGGER_PHOTO_ID_5500107947277596050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFrYZW907R6qjwHhyphenhyphen62tNYXgFflf2q_gbPwmns92XoPBELFF11BgA0Cu9mB2f3lHX0gTjzEibWO1m7WKUsJqXkhg95O6_N0LHhWAXOnyRGqBOVrBkDiZUa8Ut5ssfN29N-gG1XTZQJE8E/s320/IMG_4817.jpg" border="0" /></a><br />Add a can of chopped tomatoes, 1.5-2 cups bulgar wheat and enough water to cover everything. Microwave for 20 minutes or until the water is absorbed and the wheat is soft. If you need to, add more water and keep cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0NgaocqNebHRZhV3vy9JJKcjQo93T8Zcukkxs15Rzh55Z8sTB4MSwo6PCgM2iAU2HDTKpRFP2BYceyeQfwHDupv04C9KqZSOfhsF2YhRkmfR-WZE9wEIqJQ2ys_IKgHtboKyf-rAd9Sy/s1600/IMG_4832.jpg"><img id="BLOGGER_PHOTO_ID_5500108436724340562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0NgaocqNebHRZhV3vy9JJKcjQo93T8Zcukkxs15Rzh55Z8sTB4MSwo6PCgM2iAU2HDTKpRFP2BYceyeQfwHDupv04C9KqZSOfhsF2YhRkmfR-WZE9wEIqJQ2ys_IKgHtboKyf-rAd9Sy/s320/IMG_4832.jpg" border="0" /></a><br />That's it! An easy Greek side dish to liven up your dinner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEknToMgXidGIHPm7z3hvRzzTeyUXOL-4Rg9uGLUJZWUDT6ZJ8ib_lBMnTF2GNd0EHd1AWMihLmx8_n6b3buV_phZHAvg3UBk3at268YYsDszJqUfWai4hZZ3xcCxq9zohplJU-VykBp9/s1600/IMG_4836.jpg"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEknToMgXidGIHPm7z3hvRzzTeyUXOL-4Rg9uGLUJZWUDT6ZJ8ib_lBMnTF2GNd0EHd1AWMihLmx8_n6b3buV_phZHAvg3UBk3at268YYsDszJqUfWai4hZZ3xcCxq9zohplJU-VykBp9/s1600/IMG_4836.jpg"><img id="BLOGGER_PHOTO_ID_5500109064870657954" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 320px; cursor: pointer; height: 214px; " alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEknToMgXidGIHPm7z3hvRzzTeyUXOL-4Rg9uGLUJZWUDT6ZJ8ib_lBMnTF2GNd0EHd1AWMihLmx8_n6b3buV_phZHAvg3UBk3at268YYsDszJqUfWai4hZZ3xcCxq9zohplJU-VykBp9/s320/IMG_4836.jpg" border="0" /></a></div><div><br /></div><div>UPDATE: For a great salad recipe and tips on where to find quinoa, check out a great London blog, <a href="http://thebittersweetcity.blogspot.com/2010/08/keen-on-quinoa.html">The Bittersweet City</a>.</div><div><br /></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com4tag:blogger.com,1999:blog-3402278254153634957.post-13429038522293741412010-07-26T20:48:00.013+01:002010-07-26T22:25:20.781+01:00Summer quiche and pie crust<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtFNM4NsOUEbiUf5NA75sV9pkcJADmWqBjkmySzMM3vDODk0zYb5fGq1O27DIyM4_EctCjLOT_FtdhIpxpFmcdmmut9egsQlQ04tm-bVxwyRixTCxoDFN90jk6HtiyvruP4LLPHBcW2SL/s1600/IMG_4981.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtFNM4NsOUEbiUf5NA75sV9pkcJADmWqBjkmySzMM3vDODk0zYb5fGq1O27DIyM4_EctCjLOT_FtdhIpxpFmcdmmut9egsQlQ04tm-bVxwyRixTCxoDFN90jk6HtiyvruP4LLPHBcW2SL/s320/IMG_4981.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498328080948859250" /></a><br />I know that summer is not the usual time when people want to get into the kitchen and bake, but all of the summer bounty of vegetables and fruit incite in me a desire to try new things no matter the temperature. Though it has been warm and sunny in London this summer, enough that it actually feels like a summer, I know it is nowhere near the usual summers in the southern US. Still, a girl can dream and go along with season appropriate food, like quiche. Quiche can be eaten hot or cold and can incorporate all sorts of summer flavours which means it is the perfect, easy food for lunch or dinner. <div><br /></div><div>Another great thing about quiche is I have the chance to make pie crust, one of my most favorite things to make. I know that many people have trouble with shortcrust dough as it is persnickety and often fickle in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">temperament</span>. It can get that way sometimes for me too. Pie dough was one of the first things that my grandmother taught me to make and to me it is calming to mix, roll and shape the dough into a pie pan. Plus, when you get it right there is a sense of accomplishment when something so simple comes together to make a pretty dish. </div><div><br /></div><div>Quiche was surprisingly easy to make, or at least the pared down version of the recipe I actually used. I used the pie crust recipe from grandma, which is 1/2 cup butter, 1 1/4 cups flour, dash of salt and 2-3 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tablespoons</span> of cold water. When the dough forms a ball, sprinkle flour on a counter top or board and on the dough ball as well to begin rolling the pie crust. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIO3oo0PNNVnbZxv9Yb7GFxizUD82VCKtkdE3K9A-rhgYnehzff27MK_4HWB4KSUvszVbb-iUNZzJbWSn3UPuZ9u-tQhrCnZo5PCDj0thWd4L82fStm5Epn8fg9OoFp3iD7nBhLsm-ceZ/s1600/IMG_4949.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIO3oo0PNNVnbZxv9Yb7GFxizUD82VCKtkdE3K9A-rhgYnehzff27MK_4HWB4KSUvszVbb-iUNZzJbWSn3UPuZ9u-tQhrCnZo5PCDj0thWd4L82fStm5Epn8fg9OoFp3iD7nBhLsm-ceZ/s320/IMG_4949.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498325186102303938" /></a><br /></div><div>Roll in many directions until you have a vaguely roundish shape larger than your dish. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n0rbmASx4tIGl7EMjhxY4vxR94wSKpZimZtKKTzbiWGd8bRICtoDiEi93mwydoisuv644ZWIpOWgUEgzI-Qifp-KRO3BuFbVBfW-XF-ewjTceIO-1PyteLXyBlH0WG-FVNtpjkU84eS6/s1600/IMG_4953.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n0rbmASx4tIGl7EMjhxY4vxR94wSKpZimZtKKTzbiWGd8bRICtoDiEi93mwydoisuv644ZWIpOWgUEgzI-Qifp-KRO3BuFbVBfW-XF-ewjTceIO-1PyteLXyBlH0WG-FVNtpjkU84eS6/s320/IMG_4953.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498325727353171394" /></a></div><div><br /></div><div>Transferring the rolled crust to the pie dish should not break the crust if the dough is right. If you fold the rolled crust in half and move it to the dish, it should unfold nicely without any tears or dropped bits.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYleZfFqkzuQbH6oEgiNtk4aiTDNHYQ4EJL6c6LGBvteNakBJADYnzMBI4NBZiFMxxnkV7kzTLiSr6mvkU5n7KygL1sMDIQVIKJKfJQD7qn4DNLYAjcMVq4CNSsOvIWaUVV6qoa068ifl/s1600/IMG_4954.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYleZfFqkzuQbH6oEgiNtk4aiTDNHYQ4EJL6c6LGBvteNakBJADYnzMBI4NBZiFMxxnkV7kzTLiSr6mvkU5n7KygL1sMDIQVIKJKfJQD7qn4DNLYAjcMVq4CNSsOvIWaUVV6qoa068ifl/s320/IMG_4954.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498326040367277634" /></a><br /></div><div>Then I pressed the dough into the pie dish and ran a knife around the top to cut off the excess dough, (Save this for another tasty treat below!) then pinched the top to give it a finished edge. This also helps keep things in the dish.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64surhz5xQSTgwSu8uDXtpSGxLAzF4pKtdf9Ua1AjITiCLrOIvMoUeAihnh-8hUaFY9fQfbXUK_qgoT5hdqBeqqy_IuKpocV-rflWG9HoKzuXbcUAB5TI7SMUsPO5V5LmiUeTlprZxfOi/s1600/IMG_4962.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64surhz5xQSTgwSu8uDXtpSGxLAzF4pKtdf9Ua1AjITiCLrOIvMoUeAihnh-8hUaFY9fQfbXUK_qgoT5hdqBeqqy_IuKpocV-rflWG9HoKzuXbcUAB5TI7SMUsPO5V5LmiUeTlprZxfOi/s320/IMG_4962.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498326268806522306" /></a></div><div><br /></div><div>After <span class="blsp-spelling-error" id="SPELLING_ERROR_2">parbaking</span> the pie crust for about 8 minutes, I lined it with sliced courgettes and tomatoes and I was trying to make this quiche presentable. You can probably just throw some veggies into the crust and it will taste just as good, but sometimes you want the food to look just as good as it tastes. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr8IDMto3mNH6Sz1Yd8HQcx1kAFhCSMKwOJCPOJZuD1DMMd5Rp5OBhQy-6K9RsZSlGsjI_wyRriY5Ac0bUpPj5I0Xm_PAUd8ihn-5HaT_hAOENz8TxKx41GTia4qfxG9p2HH1jTgssoB2/s1600/IMG_4964.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr8IDMto3mNH6Sz1Yd8HQcx1kAFhCSMKwOJCPOJZuD1DMMd5Rp5OBhQy-6K9RsZSlGsjI_wyRriY5Ac0bUpPj5I0Xm_PAUd8ihn-5HaT_hAOENz8TxKx41GTia4qfxG9p2HH1jTgssoB2/s320/IMG_4964.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498326534176135746" /></a><br /></div><div>I combined three eggs, maybe 1/4 cup single cream, salt, pepper and 1/4 cup chopped fresh basil and poured it on top of the veggies in the pie crust.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnG7Les6oNAuXk2rkuurMBDLDLd0UR_OYPlYFPO0th2S7r72eGaQ_XZt7FhWHWK_3gt7hKA_PLpJLmEL8LiszI0XQiStwR2vbx1sX7DYZL_KLZxEe7sl63DSZSeFnNya4jlsV_yiSKTzE/s1600/IMG_4967.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnG7Les6oNAuXk2rkuurMBDLDLd0UR_OYPlYFPO0th2S7r72eGaQ_XZt7FhWHWK_3gt7hKA_PLpJLmEL8LiszI0XQiStwR2vbx1sX7DYZL_KLZxEe7sl63DSZSeFnNya4jlsV_yiSKTzE/s320/IMG_4967.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498326869450773138" /></a><br /></div><div>A sprinkling of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">parmesan</span> cheese on top and into the over for 30 or so minutes on 375 F/180 C.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbXLyw4-oUdn2319GE8ig82i-UqF_s2QsQdmJtYmKW2c2zBJHtdcV8XeT36m1ej7RV0Cj7yzUyBsEvuESc5JGog0_9jlLhVn-wVEbCgCbSNTJ68wqZi6HkkJJ2VhTMA3pWjWDMSXS_DdB/s1600/IMG_4968.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbXLyw4-oUdn2319GE8ig82i-UqF_s2QsQdmJtYmKW2c2zBJHtdcV8XeT36m1ej7RV0Cj7yzUyBsEvuESc5JGog0_9jlLhVn-wVEbCgCbSNTJ68wqZi6HkkJJ2VhTMA3pWjWDMSXS_DdB/s320/IMG_4968.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498327346484511602" /></a></div><div><br /></div><div>And it comes out looking so pretty!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DY4TLR1HuHWBBhuW8QHjTxUnswFiaCNJsnfV9r4cCfCE1yvXQofi0XVVfd7eBL9Yvfm7KJzIY46vGR_vzsRJ3qNM18142Era2Yw7FUiOQO3fwQ-I8yECSvMe9qdug1QDYX_yu0KhDgMw/s1600/IMG_4977.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DY4TLR1HuHWBBhuW8QHjTxUnswFiaCNJsnfV9r4cCfCE1yvXQofi0XVVfd7eBL9Yvfm7KJzIY46vGR_vzsRJ3qNM18142Era2Yw7FUiOQO3fwQ-I8yECSvMe9qdug1QDYX_yu0KhDgMw/s320/IMG_4977.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498327764336886850" /></a><br /></div><div>Now what about that extra dough I hear you say?</div><div><br /></div><div>When Grandma taught me to make pie dough, we would always have some left over from the crusts we were making. With the extra dough Grandma would make something she called a sugar packet, which I think she picked up from her mother. Basically, you roll out a tiny crust and fill the inside with sugar and cinnamon, then fold it over like a turnover and bake. The best part is to eat the sugar packet warm so the cinnamon-sugar mixture is still warm and gooey. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7LYdTHJk2mZ4ha-Le69xyeb9rDQ8XRej_cqcsIN2LXFkye6XO01zq4WoCFa6vs2cqGomc_65oVgrNZPAP9h7FEXUrsX74RFJBN6ozCT3WYJfLAlKngrN5NtxlB92nMhE6B9achd2ZVR4/s1600/IMG_4969.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7LYdTHJk2mZ4ha-Le69xyeb9rDQ8XRej_cqcsIN2LXFkye6XO01zq4WoCFa6vs2cqGomc_65oVgrNZPAP9h7FEXUrsX74RFJBN6ozCT3WYJfLAlKngrN5NtxlB92nMhE6B9achd2ZVR4/s320/IMG_4969.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498328298100611890" /></a><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdm7WeFljrPxQa_-FxMreTILVGPmJ19lrWGbpNC14bpy5KNAd82urXzHpy1RrZAZo39dcncoKJ9kU5sCxvxyB6_FALNW5tOW9c6Pa2m7UNj-LtMfHfJcg_y4JWpzWZRUHDX906rBtoUb6/s1600/IMG_4973.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdm7WeFljrPxQa_-FxMreTILVGPmJ19lrWGbpNC14bpy5KNAd82urXzHpy1RrZAZo39dcncoKJ9kU5sCxvxyB6_FALNW5tOW9c6Pa2m7UNj-LtMfHfJcg_y4JWpzWZRUHDX906rBtoUb6/s320/IMG_4973.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498328772041139650" /></a><br /></div><div>Dinner and dessert all in one pie crust!</div><div><br /></div>EMMhttp://www.blogger.com/profile/06744129677655264975noreply@blogger.com0