tag:blogger.com,1999:blog-71212081298877194072024-03-13T12:15:53.680+11:00Vegie MixVegetarian cooking and eating for everyone!Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-7121208129887719407.post-85694393160812304572014-05-15T10:33:00.001+10:002014-05-15T10:39:26.390+10:00Japanese Breakfast, Hatago Ichinoyu, near Hakone, Japan<div>
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I'm currently staying at a beautiful ryokan in Japan. It is located in a valley near Mt Fuji and all around is lush, green bush land. It's my relaxing part of my holiday and just as well as it's raining outside.<br />
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As lovely as this place is, it is so confusing for an ignorant westerner like me! It is incredibly traditional - think tatami mat flooring, paper walls, yukata, no chairs/beds just cushions and a small mattress on the floor and an onsen. So far I've not known what shoes to wear (my own, the ones provided or socks) how to dress (yukata or own clothes) and most confusing of all - what to eat and how!</div>
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Here is this morning's breakfast... In pictures as I have no idea what I ate and if I did it appropriately!</div>
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As soon as I sat down, the lovely waiter brought me this tray. I am guessing this is what I ate (please enlighten me!)</div>
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Back top right: soup with tofu, mushrooms, spring onion</div>
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Clockwise on tray from back: cold ?river fish (impossible to dismantle and eat with chopsticks!), soft boiled egg (see below), natto, nori, Japanese coleslaw, shiitake mushroom and something else.</div>
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In the centre L-R: pickled plum and vegetable, no idea, no idea.</div>
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I had read about natto before arriving so was not so shocked when I peeled open the sticky, stringy container. It came with two sauces, mustard and ?light soy. I put it on some rice but I saw a man nearby eat it straight from the tub whilst another lady had it on rice then somehow , using chopsticks, wrapped nori around a mouthful and ate it daintily.</div>
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See the stringiness? Let's just saw it wasn't my favourite however it was nowhere near as fermented as I was expecting. It was somewhat bland without the condiments but the stringiness made it so hard to eat - cobwebs everywhere!!!</div>
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The other confusing part to this meal was the egg. To me it seemed like a 63 degree egg but how on earth do you eat that with chopsticks!?!? I contemplated putting it on some rice but in the end I just broke open the yolk, picked up the bowl and slurped it. It was delicious, especially with the dressing which tasted like the dressing you dip tempura in.</div>
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All in all it was a delicious breakfast and I get to have it again tomorrow! Still not sure how Japanese people stay so slim with all this food! 2 large meals per day is working quite well for me!</div>
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Sarah xx<br />
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Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-63510598470821502142014-04-30T15:27:00.000+10:002014-04-30T15:27:00.433+10:00Caponata<div class="separator" style="clear: both;">
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Cooking for one is such a pain as eating the same thing night after night gets really boring. I'm always on the look out for a versatile recipe and the caponata definitely suits the bill. It is perfect as a side to fish, on bread, pasta, polenta or just eaten with a fork. It is equally good hot or cold. </div>
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<a name='more'></a>At this time of year it is also very cheap to make, given the price of eggplant, zucchini and capsicum.<br />
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I initially read this recipe in Delicious magazine, then it appeared in the Delicious cookbook '5 of the Best' and now it appears on the Taste website <a href="http://www.taste.com.au/recipes/26399/caponata+with+pine+nuts" target="_blank">here</a></div>
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Over the last 3 days i've had it with pan fried salmon (white fish works really well), on penne pasta with parmesan cheese and on sourdough bread. I also love it on soft, creamy polenta.</div>
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<b>Caponata</b> - inspired by <a href="http://www.taste.com.au/recipes/26399/caponata+with+pine+nuts" target="_blank">Jill Duplix's recipe</a></h3>
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Serves 4</div>
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<b>Ingredients:</b></div>
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2 tbsp olive oil</div>
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1 onion, finely diced</div>
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2 celery stalks, finely diced</div>
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1 large eggplant, cut into 2cm cubes</div>
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1 large red capsicum, cut into 2cm dice</div>
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1 large zucchini, cut into 2cm dice</div>
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400g tinned chopped tomatoes</div>
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400ml water</div>
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1/4 cup capers</div>
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1/2 cup olives, sliced</div>
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1/4 cup red wine vinegar</div>
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1/4 cup sultanas</div>
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orange zest of 1 orange</div>
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1 tbsp caster sugar</div>
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1/4 cup chopped flat leaf parsley</div>
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1/4 cup chopped basil leaves</div>
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1/4 cup toasted pine nuts</div>
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Cracked pepper, to taste.</div>
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<b>Method:</b><br />
Heat 1 tbsp olive oil in a cast iron pot or large frypan over medium heat. Add onion and celery and cook until translucent.<br />
Add 1 tbsp oil and eggplant and cook for 10 minutes or until the eggplant is soft and shiny.<br />
Add capsicum, zucchini, tomatoes and water and cook for 20 minutes.<br />
Add capers, olives, vinegar, sultanas, zest and sugar and simmer for 10 minutes until most of the liquid has evaporated.<br />
Add in herbs, pine nuts and cracked pepper to taste then serve.<br />
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Sarah xxSarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-9979386848779976712014-04-27T15:08:00.000+10:002014-04-27T15:08:06.084+10:00Zucchini, Carrot & Corn Fritters<div class="separator" style="clear: both;">
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<br />Fritters tend to be the thing I make towards the end of the week when i'm using up the dodge vegies at the back of the fridge. They are so easy and the combinations are endless. They freeze well and can be eaten for breakfast, lunch, dinner or a snack. Serve plain, with tomato relish, salsa, smoked salmon and poached eggs, in a burger, as a vegetable side etc etc... so many options!<br />
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Zucchini, Carrot & Corn Fritters<br />
Makes 24<br />
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2 zucchini, grated<br />
2 carrots, grated<br />
2 cobs corn, kernels removed<br />
100g (1 cup) grated low fat cheddar cheese<br />
2 spring onion stalks, sliced<br />
1 cup wholemeal flour<br />
1 tsp baking powder<br />
3 eggs, lightly whisked<br />
3/4 cup skim milk<br />
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1. Squeeze as much water as you can from the carrot and zucchini.<br />
2. In a large bowl combine vegetables, cheese, flour and baking powder. Stir, until flour is evenly distributed.<br />
3. Add in eggs and skim milk, then stir until well combined.<br />
4. Heat a non-stick frypan to medium. Using a 1/4 measuring cup, scoop the mixture into the frypan. Cook until golden brown (3-5 mins) then flip over and cook for another 3-5 minutes until cooked through.<br />
5. Repeat until all fritters are cooked.<br />
6. Serve (or freeze).<br />
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Nutrition information<br />
Per fritter:<br />
232kj (55 cal) 3.5g protein 1.5g fat 5.9g carbs 43mg sodium<br />
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Sarah xxSarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-33108375384305052112014-04-12T17:33:00.001+10:002014-04-12T17:33:10.923+10:00Mexican Vegetable, Tempeh and Bean Soup <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Winter is coming which means it's soup time! I love making soup. Not only is it simple to make, but it it makes a large quantity and is an easy way to get in the extra vegies. This soup is a complete meal in itself, with plenty of vegetables, beans, tempeh and dairy and healthy fats, you have all the main food groups covered.<br />
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<b>Mexican Soup</b><br />
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2 cobs corn, husks removed<br />
1 tbsp olive oil<br />
1 onion, diced<br />
2 celery stalks, diced<br />
2 small capsicum (or a large one), diced<br />
1 zucchini, diced<br />
3 cloves garlic, crushed<br />
1 tsp cumin powder<br />
1 tsp smoked paprika<br />
1 large ancho chile, rehydrated in 1 cup water (alternately use 1/2 - 1 tbsp chipotle sauce, dried chilli powder or omit altogether)<br />
800g tin diced tomatoes<br />
2L vegetable stock<br />
400g can kidney beans, drained and rinsed<br />
200g tempeh, diced<br />
2 limes, juiced<br />
1/4 bunch coriander, diced<br />
1 avocado, diced, to serve<br />
1 cup grated cheese, to serve<br />
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1. Barbecue the corn cobs until charred. Remove kernels and set aside.<br />
2. In a large crock pot, heat oil then add onion, celery, zucchini and capsicum then saute until onion is translucent.<br />
3. Add garlic, cumin and paprika and saute for 1 minute<br />
4. Remove ancho chile from water and dice, then add to crock pot along with the soaking liquid.<br />
5. Add tomatoes and stock, then bring to a boil, reduce heat and simmer for 30 minutes.<br />
6. Add kidney beans, tempeh and cook for another 5 minutes until tempeh is heated through.<br />
7. Remove from heat and add lime juice and 3/4 of the coriander.<br />
8. Ladle into bowls and top with avocado, grated cheese and extra coriander.<br />
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Sarah xx<br />
<br />Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-8401284991607256182014-04-06T14:19:00.000+10:002014-04-06T14:27:52.540+10:00Easter Macarons - Chicks, Eggs and Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
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Easter is coming! </div>
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Last year I made chocolate bunny macarons which looked fairly horrific. Rather than trying again this year I decided to make some different Easter-themed macarons.</div>
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These were so much easier - no crazy piping involved. The hot cross bun and chicks are simply normal sized round macarons with royal icing detail. For the egg shaped ones, I started to pipe a circle as normal, then stretched it out to make it an oval. The technique and recipe I use to make macarons can be found <a href="http://vegiemix.blogspot.com.au/2012/05/macarons.html" target="_blank">here</a> with step-by-step photos.</div>
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<tr><td class="tr-caption" style="text-align: center;">Easter Egg Macarons</td></tr>
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Now for the fillings:<br />
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The Easter egg macarons are filled with a salted caramel dark chocolate ganache filling, adapted from a recipe by Adriano Zumbo.</div>
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<b>Salted Caramel Chocolate Ganache</b></div>
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To fill approximately 16 eggs</div>
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75g cream</div>
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10g cocoa butter, finely chopped</div>
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60g caster sugar</div>
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120g dark chocolate, chopped</div>
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40g butter, softened</div>
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1 big pinch salt flakes</div>
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<li>Place cream and cocoa in a small saucepan and heat on a low-med heat until just boiling.</li>
<li>Meanwhile, put the sugar in a medium saucepan and heat on a low heat until the sugar melts and turns a deep golden colour. DO NOT STIR. Shake the saucepan to prevent the sugar from burning.</li>
<li>Pour the boiling cream over the caramel and whisk until smooth. The cream will release lots of steam so be careful.</li>
<li>Place the chocolate in a bowl and pour over the caramel cream mixture. Leave to sit for 1-2mins then stir until smooth. Allow to cool for 5-10 minutes.</li>
<li>With a sitck blender, blitz in the butter, then fold through the sugar.</li>
<li>Leave to sit at room temperature until thick enough to pipe.</li>
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<a href="http://3.bp.blogspot.com/-qgN0B35ti1s/U0DKpPe0ZaI/AAAAAAAAAvM/468nMA-PYy8/s1600/Easter+Macs4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qgN0B35ti1s/U0DKpPe0ZaI/AAAAAAAAAvM/468nMA-PYy8/s1600/Easter+Macs4.JPG" height="239" width="320" /></a></div>
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The chick macarons are filled with a lemon curd buttercream. Unfortunately I didn't measure what I was doing but basically I mixed approximately 1/2 cup homemade lemon curd together with 1 cup of buttercream. If the mixture looks too runny, either add more buttercream or do what I do and add in some almond meal as it doesn't dull the lemony taste as much.</div>
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The filling for the hot cross bun macaron is again courtesy of Mr Zumbo. I highly recommend his little book Zumbarons (Zumbo, the large book I don't use so much.) I love his quirky flavour combinations - think vegemite macarons, choc mayo, fingerbun, gin & tonic in addition to the usual suspects.</div>
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His hot crossed bun ganache recipe uses both a soaked hot cross bun and hot cross bun crumbs, however as I needed to make these gluten free, I omitted these and added extra raisins and spices. Last year I followed it exactly as per the recipe and it was delicious!</div>
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<b>Hot Cross Bun Ganache</b></div>
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<b>(to fill 24 macarons)</b></div>
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60g cream</div>
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1/8 tsp cloves</div>
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1/8 tsp allspice</div>
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1/2 tsp mixed spice</div>
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80g white chocolate</div>
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20g unsalted butter, softened</div>
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10g candied orange peel, finely chopped</div>
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40g raisins, finely chopped (fine enough so they can fit through a piping nozzle!)</div>
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Place the cream and spices in a small saucepan and heat until just boiling.</div>
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Place white chocolate in a bowl and pour over cream mixture, leave to stand for 2 minutes then stir.</div>
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Leave the ganache to cool for 5 minutes then blitz in the butter with a stick blender.</div>
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Fold through orange peel and raisins.</div>
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Leave to sit at room temperature until thick enough to pipe.</div>
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How about making some macarons for the chocolate-hating people out there (or those in a chocolate coma) for Easter?</div>
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Sarah xx</div>
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Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-49375005442967531352014-03-27T20:14:00.000+11:002014-03-27T20:14:15.514+11:00GF Almond 'Paleo' Bread with 60 Degree Egg and Smoked Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Uzk4dNVXnzE/UzPprBUdOiI/AAAAAAAAAuw/D_K_CPR8R-o/s1600/Paleo+Bread+with+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Uzk4dNVXnzE/UzPprBUdOiI/AAAAAAAAAuw/D_K_CPR8R-o/s1600/Paleo+Bread+with+egg.jpg" height="240" width="320" /></a></div>
I was searching for a savoury recipe to use up my almond pulp from my almond milk and stumbled across <a href="http://www.sarahwilson.com.au/2014/03/my-paleo-inside-out-bread-recipe/#more-6945" target="_blank">this recipe by Sarah Wilson</a> which seems to have a bit of a cult following. I was intrigued by this 'bread' as i'd never made anything quite like it. I wasn't quite sure how almond meal, arrowroot, eggs and leaveners could end up with bread.<br />
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The result - well it isn't quite bread, sort of a cross between zucchini slice and a dense bread. It does taste eggy so I thought it would work well for breakfast. Without the olives, parsley and cheese, it would taste even eggier I assume. I teamed it up with some smoked salmon, sauteed baby spinach and a <a href="http://vegiemix.blogspot.com.au/2011/11/60-degree-egg.html" target="_blank">60 degree egg</a>.<br />
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It was a delicious lunch but i'm not sure if i'd make the bread again. It's a good GF bread in terms of its moistness, but it is seriously dense and heavy. 1 slice is more than enough!<br />
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Now to hunt for some more savoury almond pulp recipes...<br />
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Sarah xx<br />
<br />Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-53869556696261440192014-03-20T07:41:00.002+11:002014-03-20T07:41:43.757+11:00Scones with Homemade Cultured Butter<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TzpNAfD89Gc/UyU52BLFN-I/AAAAAAAAAuU/-UchS-zcECY/s1600/IMG_1634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TzpNAfD89Gc/UyU52BLFN-I/AAAAAAAAAuU/-UchS-zcECY/s1600/IMG_1634.jpg" height="400" width="300" /></a></div>
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I hate cream. Never liked the stuff so I am one of those weird people who much prefer butter on scones. After eating some amazing cultured butter at <a href="http://vegiemix.blogspot.com.au/2014/03/the-royal-mail-hotel-dunkeld.html" target="_blank">The Royal Mail Hotel</a> I thought i'd have a go at making it. When you make butter, you produce buttermilk, so scones followed.</div>
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<tr><td class="tr-caption" style="text-align: center;">After resting on the bench overnight</td></tr>
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Making cultured butter is really simple. Just add a tablespoon of natural yoghurt (I used Chobani) to 300g pure thick cream. Make sure your cream is actually cream, not the stuff with added gelatine.<br />
Leave at room temperature for 12 hours or overnight then put in the fridge to chill. I'm not sure if this is supposed to happen but my cream thickened considerably (see photo above).<br />
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Churn butter as per the EDC cookbook or until it looks like this:<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UbOIsg4fq7w/UyU5l6QLZ6I/AAAAAAAAAuI/QOSUypCxmX8/s1600/IMG_1628.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-UbOIsg4fq7w/UyU5l6QLZ6I/AAAAAAAAAuI/QOSUypCxmX8/s1600/IMG_1628.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One minute later and minus some buttermilk you have butter!</td></tr>
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There should be a pool of buttermilk at the bottom of the bowl.</div>
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Tip off the buttermilk into a separate container and add about a cup of chilled water. Whizz it up again and strain off all the water. Squeeze and press the butter to extract as much water as possible. Fold through 1-2 tsp of sea salt flakes (to taste) and you have butter!</div>
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This butter tastes delicious however it does set very hard in the fridge so be sure to take it out at least an hour before use.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-n7nnHegpkcs/UyU5ffelY_I/AAAAAAAAAt4/Vh2edoH6aiE/s1600/IMG_1629.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-n7nnHegpkcs/UyU5ffelY_I/AAAAAAAAAt4/Vh2edoH6aiE/s1600/IMG_1629.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cultured Butter</td></tr>
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With my leftover buttermilk I decided to make scones. I pulled out Granny's old PWMU cookbook and found a recipe. Embarrassingly, the only scones I've made recently are lemonade scones so remembering the technique involved was an effort!<br />
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<b>Scones (adapted from the PWMU cookbook 1964)</b><br />
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225g SR flour<br />
1 pinch salt<br />
1 tsp sugar<br />
30g butter, chopped<br />
3/4 cup buttermilk<br />
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Preheat oven to 220 degrees.<br />
In a bowl, combine flour, salt and sugar and stir to combine.<br />
Rub in butter until the mixture forms fine breadcrumbs.<br />
Add in the buttermilk and cut with a knife until incorporated<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MEPhOFC5p6o/UyU52zPjU0I/AAAAAAAAAug/PXvFdXjzXZk/s1600/IMG_1631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-MEPhOFC5p6o/UyU52zPjU0I/AAAAAAAAAug/PXvFdXjzXZk/s1600/IMG_1631.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting in the buttermilk</td></tr>
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Turn onto a floured bench top and lightly pat together to form into a ball. Try not to work the dough much at all. Flatten to 5 cm then cut out with a floured cutter.</div>
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Place in a greased and floured 20cm square cake tin, brush with milk and place in the oven for 15 minute or until browned.<br /><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kjRapgQ5Ns4/UyU518zdD3I/AAAAAAAAAuQ/hH2RzcmjyEA/s1600/IMG_1632.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-kjRapgQ5Ns4/UyU518zdD3I/AAAAAAAAAuQ/hH2RzcmjyEA/s1600/IMG_1632.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake</td></tr>
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This recipe can be adapted and flavoured as necessary. I made a separate batch and added 1/2 cup chopped dates. Savoury additions could also be added.</div>
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So summon your inner granny and give scone making a try!</div>
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Sarah xx</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TzpNAfD89Gc/UyU52BLFN-I/AAAAAAAAAuU/-UchS-zcECY/s1600/IMG_1634.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-TzpNAfD89Gc/UyU52BLFN-I/AAAAAAAAAuU/-UchS-zcECY/s1600/IMG_1634.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat!</td></tr>
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Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-82164648409734166582014-03-19T16:35:00.000+11:002014-03-19T16:35:00.219+11:00Homemade Almond Milk<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mY5X4LRvD6w/UyU1MNbH72I/AAAAAAAAAtk/JtUDV4QlXZs/s1600/IMG_1601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mY5X4LRvD6w/UyU1MNbH72I/AAAAAAAAAtk/JtUDV4QlXZs/s1600/IMG_1601.jpg" height="320" width="240" /></a></div>
I've previously <a href="http://vegiemix.blogspot.com.au/2012/02/almond-milk-rant.html" target="_blank">ranted about almond milk</a> and my dislike of the misleading advertising comparing almond milk with cow's milk. Personally I dislike the flavour of the UHT almond milk, however I decided to have a go making fresh milk to see if there was a difference.<br />
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Making almond milk is really simple. Soak 1 cup of raw almonds in water overnight then drain. Place in a Thermomix or high-powered blender with 3 cups water, 2 medjool dates and a splash of vanilla extract and blend for at least a minute or until smooth.<br />
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Pour into muslin or a chux (or something called a nut bag? Sounds rude) to strain out all the fibre. Squeeze out as much milk as possible and voila! Almond milk!<br />
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<tr><td class="tr-caption" style="text-align: center;">Almond pulp</td></tr>
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This was a bit of a lightbulb moment - fresh almond milk tastes AMAZING! It's nutty and creamy and has a great mouthfeel. Now I understand what people are raving about. Don't be duped however, this is no cow's milk alternative as it doesn't contain the calcium or protein that cow's milk does but nonetheless it tastes great! The other bonus is that the leftover almond pulp can be used in baking, muesli and smoothies as it is almond meal. If you are going to use it as almond meal, you'll need to dry it out in a slow oven. If not using immediately, pop it in the freezer so it doesn't go rancid.<br />
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Sarah xxSarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-36776349122604393922014-03-16T16:11:00.002+11:002014-03-16T16:17:13.220+11:00Buckini Crumbed Fish with Kale Fritters<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Buckini and macadamia crumbed flathead with kale fritters</td></tr>
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I am slightly addicted to buckinis at the moment. Buckinis are activated buckwheat kernals ie buckwheat that has been dehydrated causing it to have a delicious crunchy texture and nutty taste. Despite its name, buckwheat is gluten free. The most common use for these little nuggets is in sweet dishes for example in muesli or crumbles, however I decided to go savoury this time.<br />
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This was a very simple and easy dinner to prepare, taking only 30 minutes from start to finish.<br />
I used a flathead fillet (115g) which I chopped into fingers, which were then dredged in some seasoned cornflour, dunked in an egg wash then crumbed in a mixture of 1/3 cup buckinis, 1/4 cup chopped macadamia nuts and 2 tablespoon diced parsley. The fish was then panfried in coconut oil for added flavour and served with delicious kale fritters.<br />
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<tr><td class="tr-caption" style="text-align: center;">Delicious light kale fritters</td></tr>
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The kale fritter recipe is from <a href="http://thishungrykitten.com/2013/09/22/the-best-kale-recipe-fritters/" target="_blank">this hungry kitten's blog</a> and it is a recipe that I highly recommend. These fritters are lighter than pancakes and incredibly moorish. More surprisingly - I followed the recipe precisely! I think even the kale haters out there would love this fritters as they do not have the flavour or texture of kale and are lightly spiced with ginger, garlic, cayenne and cumin.<br />
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This was a delicious meal and one that I will definitely make again.<br />
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Sarah xx<br />
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<tr><td class="tr-caption" style="text-align: center;">Light and green!</td></tr>
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<br />Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-78574156486467441882014-03-12T21:58:00.000+11:002014-03-12T21:58:00.242+11:00The BEST Cookie Recipe Ever!!! (and a bonus GF muesli biscuit)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Blog/photo4_zps660f20fd.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Blog/photo4_zps660f20fd.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: GF Muesli Biscuit<br />
Back: Choc Chip & M&M Cookie<br />
Right: Salted Peanut, Pretzel & Chocolate Cookie</td></tr>
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Big call, I know but everyone who eats these cookies raves about them. It is such a versatile recipe that you can add any flavours you fancy. Just as a bonus I've added a GF biscuit recipe at the end (yes, I know the ones on the plate above have now been contaminated with gluten.)<br />
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<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Blog/photo3_zpsdf4b2af0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Blog/photo3_zpsdf4b2af0.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">M&M Choc Chip Cookies</td></tr>
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<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Blog/photo1_zpse7d813f5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Blog/photo1_zpse7d813f5.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Peanut, Pretzel & Chocolate Cookie</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">White Chocolate & Macadamia Cookie</td></tr>
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These three cookies come from the same base recipe which I originally read on a forum (with no original author identified.)<br />
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I have made these with various fillings</div>
<div>
-M&M and choc chip</div>
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-Salted peanut, pretzel & chocolate<br />
-White chocolate & macadamia nut<br />
-Triple chocolate<br />
-Pistachio & cranberry<br />
-Shredded coconut & apricot<br />
<br />
...basically the options are endless, simple substitute 1 1/2 cups of whatever you like instead of M&aMs and choc bits in the recipe below. If you want chocolate cookies, add 2 tbsp cocoa powder.<br />
<br />
<b>The BEST Cookie Recipe</b><br />
<b>Makes 36</b><br />
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125g unsalted butter, softened<br />
1/2 cup brown sugar<br />
1/2 cup caster sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
1 3/4 cup SR flour<br />
1/2 tsp salt<br />
3/4 cup M&Ms<br />
3/4 cup choc bits<br />
<br />
Preheat oven to 180 degrees.<br />
Cream butter and sugars until light and fluffy.<br />
Add vanilla and egg and beat until combined.<br />
Add flour and salt and beat until just combined.<br />
Stir through M&Ms and choc bits (or whatever you're using) then into walnut sized balls.<br />
Place onto a lined oven tray and slightly flatten.<br />
Bake for 12 minutes or until just starting to turn golden.<br />
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*If you overbake they will go crunchy<br />
**The raw dough freezes really well, either form into a long long and wrap in cling film or freeze as pre-portioned disks.<br />
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And for something different...<br />
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<tr><td class="tr-caption" style="text-align: center;">Gluten Free Muesli Biscuits</td></tr>
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I made these GF biscuits after reading the recipe on the back of the Carmen's Deluxe Gluten Free Muesli box. They are so delicious that they are great for everyone to enjoy. They taste a lot like fruity ANZAC biscuits.<br />
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<b>Gluten Free Muesli Biscuits (adapted from Carman's)</b><br />
<b>Makes 24</b><br />
<b><br /></b>
1 1/2 cups GF Muesli<br />
1 cup shredded coconut<br />
1/2 cup almond meal<br />
1/2 cup mixed seeds<br />
1/2 cup GF flour<br />
1/2 cup brown sugar (or coconut sugar)<br />
1 tbsp honey or rice malt syrup<br />
200g butter, melted<br />
1 egg, lightly beaten<br />
<br />
Preheat oven to 180 degrees.<br />
Place all dry ingredients in a mixing bowl, stir to distribute ingredients evenly.<br />
Add wet ingredients and stir to combine.<br />
Roll into walnut-sized balls and place onto a lined tray, press gently to flatten.<br />
Bake for 12 minutes or until golden.<br />
<br />
Sarah xx</div>
Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-23135206957449555122014-03-10T14:19:00.000+11:002014-03-10T14:19:06.047+11:00Baked Beetroot and Apple Soup<div class="separator" style="clear: both; text-align: center;">
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I love farmers markets! Driving through country Victoria I stumbled across a market and of course I had to stop and stock up on some fresh produce. Considering it is now Autumn, there were root vegies, brassicas, apples, pears and the last of the stone fruit.<br />
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<tr><td class="tr-caption" style="text-align: center;">My haul - heirloom carrots, purple & golden beetroot, kale, fuji apples</td></tr>
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Set with a mission to use up all this fabulous produce I found a perfect <a href="http://www.taste.com.au/recipes/3415/baked+beetroot+and+apple+soup" target="_blank">recipe </a>for baked beetroot and apple soup, which also used carrot.</div>
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The result is a tangy, earthy, flavoursome soup that has the bonus of being so pretty in colour! As I can't follow a recipe, I made a few modifications. This soup is delicious both warm and cold. If you want to turn it a bright pink colour, stir through yoghurt or cream, however for a deep purple just drizzle on top.</div>
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<b>Baked Beetroot and Apple Soup (adapted from Taste.com.au)</b><br />
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Ingredients<br />
<div>
<br />
600g fresh beetroot, peeled<br />
1 purple carrot, roughly chopped<br />
1 small onion, roughly chopped<br />
1 large Fuji apple peeled, cored, chopped<br />
3 bay leaves<br />
Juice of 1 lemon<br />
1.5L (6 cups) vegetable stock<br />
Natural yoghurt, to serve*</div>
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<div>
Method</div>
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Preheat oven to 140 degrees.</div>
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In a food processor or Thermomix place the beetroot, carrot, onion and apple and pulse 3 times until diced. </div>
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Place into an oven proof dish along with bay leaves, lemon and stock then cover and place into the oven for 3 hours to cook.</div>
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Remove bay leaves and blend until a smooth puree.</div>
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Serve with yoghurt.</div>
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*The original recipe calls for 300ml cream plus extra to serve. Personally I love the flavour of the soup without any added cream, just a dollop of yoghurt on the top.</div>
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<br />
Sarah xx<br />
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Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-26428465123621120162014-03-09T21:20:00.000+11:002014-03-09T21:20:07.242+11:00Pan-Fried Salmon with Textures of Beetroot (and why you should K.I.S.S.)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Too much food!</td></tr>
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This is what happens when:<div>
a) I visit a farmers market and get a little too excited by the produce</div>
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and</div>
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b) I visit a <a href="http://vegiemix.blogspot.com.au/2014/03/the-royal-mail-hotel-dunkeld.html" target="_blank">beautiful restaurant</a> and get a little too inspired (i.e. overambitious) </div>
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Beetroot! I love beetroot, especially pretty coloured beetroot. To make the most of this fabulous vegetable I decided to cook it in a million ways and have it for dinner.<br /><div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">A masterclass in cooking beetroot</td></tr>
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I baked, crisped, pickled, sliced and sauteed it. I think the only things missing are a puree and a broth!<br />
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To be honest, there was too much on the plate and it really was two meals in one.<br />
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The roast beetroot, blue cheese and walnut salad on the left was beautiful, but didn't really go with the rest of this dish. The pan-fried salmon with crunchy beetroot crisps, sauteed leaves and tangy picked beetroot slices was really tasty. The pickled beetroot really cut through the oiliness of the salmon and the crisps added a nice crunch. Don't throw out your beetroot leaves people! Saute them with some salt and pepper for some added greeny goodness on your plate.<br />
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So learn from my mistake - don't get too excited and overcomplicate things. Make two dishes, not one!<br />
<br />
Sarah xx<br />
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Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-64740316659795771132014-03-07T12:52:00.002+11:002014-03-07T17:17:14.096+11:00The Royal Mail Hotel, Dunkeld<div class="separator" style="clear: both;">
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<tr><td class="tr-caption" style="text-align: center;">The Royal Mail Hotel, Dunkeld</td></tr>
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Time to spoil myself! Despite visiting Dunkeld multiple times a year, I've never indulged in The Royal Mail Hotel's degustation. The bar and bistro menus are both great (and fancy!)- but it was time to test what the chef can really do. Last year a new chef (Robin Wickens) took over from the acclaimed Dan Hunter who moved onto Brae at Birregurra and I was intrigued as to what would become of the Royal Mail Hotel. The Royal Mail Hotel prides itself on using fresh produce, predominately from their own kitchen gardens or sourced from local provedores. The menu is seasonal and the produce is the star.<br />
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First impression - service. The sommelier was friendly yet professional and was able to answer all my questions regarding food and wine. He also managed to make dining for one a less awkward experience! He gave me some fabulous recommendations regarding local wines - the Syrah from Engima near Dunkeld was beautiful! The wine list was an absolute tome - over 100 pages, so it was lovely to have someone to help!<br />
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There are two menu options at the restaurant, an omnivore degustation and a vegetarian degustation, either can be matched with wines and were able to be adapted for dietary requirements or preferences. I went with the 8 course vegetarian degustation.<br />
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Here is what followed over the next two and a half hours....<br />
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<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche - Exploding Beetroot, Carraway and Vodka</td></tr>
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Served warm, this bursting amuse bouche could have been a disaster weren't it for the Sommelier warning me to put the entire spoon in my mouth at once! I can just imagine a dainty eater nibbling the edge and having beetroot explode all over their clothes! Taste-wise it was fairly simple, but the theatre of eating it made up for the flavour.<br />
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<tr><td class="tr-caption" style="text-align: center;">Alphabet Soup</td></tr>
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The drab photo of this consomme is the exact opposite of the flavour of this zingy little broth. It came out as a sheet of parmesan gel with piped basil letters in a bowl. The tomato consomme was then poured over resulting in a fun dish to eat/slurp. I wish I knew how to turn tomatoes into such a fantastic, umami-rich broth. The flavour was stunning!</div>
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<tr><td class="tr-caption" style="text-align: center;">Confit Garlic Risotto</td></tr>
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I must admit I was immediately disappointed when I saw risotto on the menu. BORING was my initial thought - the lazy restaurant dish to cater for all the gluten intolerant and vegetarians in the world. Thankfully, this was one of the best risottos i've eaten. Full of different elements of garlic culminating in a textural explosion of garlic! Confit, crumbed and fried, dehydrated, garlic chives, garlic flowers, it was an homage to garlic and it was absolutely delicious!<br />
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<tr><td class="tr-caption" style="text-align: center;">Beetroot and Horseradish with Pumpernickel Puree</td></tr>
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The second beetroot dish of the night, luckily it is one of my favourite vegies! When a restaurant prides itself on using seasonal produce from the garden, you have to accept that some things will feature twice. Similar to the garlic showcase that was the risotto, this was an ode to beetroot - raw, pickled, cooked, leaves and pureed. All brought together with a beautiful pumpernickel puree.<br />
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I loved the puree so much that I used the remnants of my bread to scrape every last bit! The breads presented were all made in house and numbered three - a potato bread, chive sourdough and a beautiful blackened raisin and fennel bread. All served with salty cultured butter.</div>
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<tr><td class="tr-caption" style="text-align: center;">Tomato, Basil, Pecorino, Gazpacho</td></tr>
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Now this is what to make with the glut of tomatoes in the garden! So simple, yet delicious. A selection of raw heirloom tomatoes, with fresh green and purple basil leaves, pecorino shavings and a beautiful light gazpacho puree/mousse.<br />
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<tr><td class="tr-caption" style="text-align: center;">Brassicas, Cauliflower Egg, Wash Rind Cheese</td></tr>
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The final savoury course - a showcase of brassica. This would get any kid to eat their vegies! The 'egg' was particularly cool - a soft creamy egg yolk encased in a caulflower and chive 'white'. It looked so realistic that I asked the waitress how the chef got the chives in the egg white, to which she responded it was cauliflower! Taste bud fail.<br />
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<tr><td class="tr-caption" style="text-align: center;">The tricky egg!</td></tr>
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Onto the sweet stuff!<br />
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<tr><td class="tr-caption" style="text-align: center;">Plum and Creme Fraiche</td></tr>
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Tangy and cleansing, this was a nice palate clenser. Cleverly presented with dots of the individual components of creamy creme fraiche, tangy plum puree and bitter eucalyptus gel, the flavours were then combined into a mousse and sorbet. Excellent combination of bitter, creamy, sweet and sour.<br />
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<tr><td class="tr-caption" style="text-align: center;">Zucchini Sponge, Angelica, Hazelnut, Buttermilk Ice-cream</td></tr>
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The final dish - and surprisingly I wasn't overly full by this stage, perhaps due to the lack of protein. The zucchini sponge was fairly dry and the zucchini ribbon didn't really add much except to the presentation, however the hazelnut puree, buttermilk ice-cream and candied angelica were delicious. The hazelnut puree is what Nutella SHOULD taste like!<br />
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All in all it was a lovely dinner. I think the chef played it very safe as there was nothing mind blowing but perhaps this is simply his philosophy of using fresh, seasonal produce and letting the flavours shine. It cannot be compared to <a href="http://vegiemix.blogspot.com.au/2012/07/best-meal-of-my-life-ie-ultraviolet.html" target="_blank">Ultraviolet</a>, but I think I need to resign myself to the fact I probably won't better that meal. I think Robin Wickens and the team at The Royal Mail Hotel have kept up the high standard that was previously set and I hope they continue as this establishment does wonders for a little town like Dunkeld.<br />
<br />
If you're ever in Dunkeld, make sure you check out Cafe 109 opposite The Royal Mail and the Old Bakery which is two roads back from the main road - they have an old wood-fired oven and make the nicest bread and lunches.<br />
<br />
Sarah xx</div>
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<ul style="box-sizing: border-box; list-style-type: none; margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.urbanspoon.com/r/346/1509839/restaurant/Victoria/Royal-Mail-Hotel-Dunkeld"><img alt="Royal Mail Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1509839/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></span><br /></ul>
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Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-67402246126596057732014-03-02T21:38:00.002+11:002014-03-10T07:22:27.841+11:00Cauliflower Pizza Base (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
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Another sneaky recipe to get extra serves of vegies in per day, just like <a href="http://vegiemix.blogspot.com.au/2014/02/zucchetti-zucchini-spaghetti-with-tuna.html" target="_blank">zucchetti</a> and <a href="http://vegiemix.blogspot.com.au/2014/02/refreshing-green-smoothie.html" target="_blank">green smoothies</a>. You won't even taste the cauliflower! The trick to this recipe is getting the base just right. It's a pizza after all, so it needs to be eaten with the hands, therefore no soggy bottoms!<br />
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<b>Cauliflower Pizza</b><br />
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<b>(Inspired by <a href="http://www.notquitenigella.com/2013/07/10/low-carb-gluten-free-cauliflower-base-pizza/" target="_blank">Not Quite Nigella</a>, <a href="http://www.taste.com.au/recipes/34149/cauliflower+crust+pizza" target="_blank">Taste</a> and a gazillion magazine articles - versions of this recipe are everywhere!!!)</b>
<b><br /></b>
1 med-large cauliflower<br />
1/3 cup almond meal (or gluten free/plain flour)<br />
2 eggs<br />
Salt & Pepper<br />
Whichever pizza toppings you fancy<br />
<br />
1. Pre-heat your oven to 220 degrees. In a food processor or Thermomix, pulse the cauliflower until it resembles coarse breadcrumbs (press turbo 3 times on a TMX)<br />
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2. Place cauliflower in a sealed microwave safe container and cook for 5 minutes.<br />
3. Remove lid and let the steam escape and leave the cauliflower to cool down until able to handle.<br />
4. Place cauliflower in a clean chux (or muslin) cloth and squeeze out all the water. The cauliflower will decrease in volume by about half.<br />
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5. Place in a bowl and stir through beaten eggs, meal/flour and salt and pepper.<br />
6. Line a pizza stone or tray with baking paper and spread cauliflower mixture into a circle. It's much easier to use your hands for this part.<br />
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7. Place in the oven and cook for 15 minutes until golden.<br />
8. Place a second piece of baking paper over the cooked base and flip over. Remove the top sheet of baking paper so the previous underside of the base is now exposed. Place back into the oven for 5-10 minutes until it starts to colour. (I forgot to take a photo...oops!)<br />
9. Top with your favourite pizza toppings (I used tomato, cheese, mushrooms and olives) and bake for another 10 minutes until cooked.<br />
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ENJOY!<br />
<br />
Sarah xx</div>
Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-53180662763216360532014-02-28T21:41:00.002+11:002014-02-28T21:43:13.892+11:00Orange and Pistachio Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/e4875f15-833a-4975-892a-3c7fdeb5bb67_zpsaef45144.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/e4875f15-833a-4975-892a-3c7fdeb5bb67_zpsaef45144.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange and Pistachio Cake</td></tr>
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The baking ban is over thanks to being on cake duty at work for this month's birthdays. Unfortunately I didn't have the time to bake something spectacular, but it was a blessing in disguise as this cake is wonderful! It is deliciously moist, however remains light unlike other flour-less cakes. </div>
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<tr><td class="tr-caption" style="text-align: center;">The last lonely slice...</td></tr>
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For once I actually followed a recipe! Actually, I lie, instead of drowning the cake in a syrup, I made a simple glace icing and topped the cake with rose petals and pistachios. Apart from that it is as per the <a href="http://www.taste.com.au/recipes/677/orange+pistachio+cake" target="_blank">recipe</a>.<br />
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To save time I boiled the oranges the night before, blended them and left in the fridge. This meant that it took me only 5 mins to prepare the ingredients, 10 minutes to make the batter and 60 minutes to bake the cake. Easily achievable after work.<br />
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All in all I highly recommend this cake. It is gluten free, dairy free, not super sweet and moreover absolutely delicious! A definite keeper.<br />
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Sarah xxSarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-9960996154764995442014-02-25T21:20:00.000+11:002014-02-25T21:20:17.521+11:00Zucchetti (Zucchini Spaghetti) with Tuna, Olive and Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/photo2_zps17e5d2df.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/photo2_zps17e5d2df.jpg" height="300" width="400" /></a></div>
I'm a little bit in love with my Zyliss julienne peeler due to its versatility. I use it for salads, rice paper rolls and now, pasta! Given the glut of zucchini around at the moment, I decided to give zucchetti a shot. It is super easy, incredibly quick to cook, and tastes great! What an easy way to get a serve or two of extra veggies in per day, not to mention the extra nutrients and fibre. A much better alternative to slim pasta any day ( and much cheaper!)<br />
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<br />
<a name='more'></a>I did not use any spaghetti, just the zucchini as pasta. I think it would be equally as good with 50% spaghetti 50% zucchini, especially for fussy eaters. You also can have the zucchetti raw which tastes great, however I found it harder to eat as you can't twirl it around a fork and the sauce sloshed everywhere.<br />
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<span style="background-color: rgba(255, 255, 255, 0);"><b>Zucchetti (Zucchini Spaghetti) with Tuna, Olive and Tomato Sauce</b></span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Serves 4</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">5 anchovies, with oil reserved</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 onion, diced</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 cloves garlic, crushed</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 tbsp balsamic vinegar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1.5kg tomatoes, diced</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">400g tuna in spring water, drained</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">20 black olives, pitted and halved</span><br />
1/2 tsp chilli flakes<br />
<span style="background-color: rgba(255, 255, 255, 0);">4 large zucchini, julienned</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Salt & pepper to taste</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Heat anchovy oil in a large pan. add onion and sauté until golden. Add garlic and anchovies and cook for 2 minutes. Add balsamic and stir until reduced by half. Add tomatoes, reduce heat and simmer for 1-2hrs, until thick and rich.</span><br />
Add tuna, olives and chilli flakes then season to taste.<br />
<br />
Meanwhile, sauté zucchini in a frypan until softened and some moisture has evaporated. Stir through sauce and serve.<br />
<br />
Sarah xxSarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-42154921900116042672014-02-23T08:34:00.002+11:002014-02-23T08:37:38.323+11:00Homemade Coconut Yoghurt<div class="separator" style="clear: both; text-align: center;">
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A few months ago I jumped onboard the coconut yoghurt bandwagon to see what all the fuss was about. Coconut yoghurt fills a void for those with dairy and soy allergies in addition to the coconut fanatics out there. However, I was absolutely gobsmacked by the price! Given how cheap coconut cream/milk is, I don't understand why the commercial coconut yoghurts cost upwards of $10 for a 400g tub.</div>
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After trying a tub of one of the more popular brands and seeing that there were only 5 ingredients - coconut milk, tapioca, pectin, xylitol, culture; I figured that I could probably make it myself for a fraction of the price.</div>
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It is very creamy and goes beautifully with fresh fruit however after a couple of spoonfuls I was done as it is so rich!</div>
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Bear in mind that this is no yoghurt alternative - the nutritional profile is completely different. There is no calcium, barely any protein and more than triple the fat and saturated fat in coconut yoghurt. Maybe a healthier double cream alternative?</div>
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</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.6pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
866kj<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.3pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
370kj<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.65pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
251kj<o:p></o:p></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: 1.0pt; border: solid black; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.25pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Protein<o:p></o:p></b></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.6pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1.5g<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.3pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
6g<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.65pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
10.2g<o:p></o:p></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: 1.0pt; border: solid black; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.25pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Fat<o:p></o:p></b></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.6pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
19.3g<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.3pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4.5g<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.65pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
0g<o:p></o:p></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: 1.0pt; border: solid black; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.25pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Saturated Fat<o:p></o:p></b></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.6pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
17.3g<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.3pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2.7g<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.65pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
0g<o:p></o:p></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: 1.0pt; border: solid black; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.25pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Carbohydrate<o:p></o:p></b></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.6pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
7g<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.3pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
5g<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.65pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4.2g<o:p></o:p></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: 1.0pt; border: solid black; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.25pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Calcium<o:p></o:p></b></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.6pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
-<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 99.3pt;" valign="top" width="99"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
195mg<o:p></o:p></div>
</td>
<td style="border-bottom: 1.0pt; border-bottom: solid black; border-left: none; border-right: 1.0pt; border-right: solid black; border-top: none; mso-border-alt: .5pt; mso-border-alt: solid black; mso-border-bottom-themecolor: text1; mso-border-left-alt: .5pt; mso-border-left-alt: solid black; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: .5pt; mso-border-top-alt: solid black; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 113.65pt;" valign="top" width="114"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
114mg<o:p></o:p></div>
</td>
</tr>
</tbody></table>
Bear in mind that this is per 100g - most people would eat 150-200g in a serve.
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I've made coconut yoghurt a couple of times now, twice with tapioca and once with cornflour. I've found both to work perfectly. The yoghurt continues to thicken each day in the refrigerator (see photos below.) Here is my cornflour version.</div>
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<h3>
<b>Coconut Yoghurt</b></h3>
<div>
<b>3 x 400g tins coconut cream (60% coconut - check the ingredients label)</b></div>
<div>
<b>2 tbsp cornflour (or tapioca starch)</b></div>
<div>
<b>1 tbsp rice malt syrup</b></div>
<div>
<b>1/4 tsp probiotic starter</b></div>
<div>
<b><br /></b></div>
<div>
1. In a cup, place 3 tbsp coconut cream. Add cornflour and stir to create a slurry.</div>
<div>
2. Place the remainder of the coconut cream and rice malt syrup in a medium saucepan and whisk in the cornflour slurry.</div>
<div>
3. Heat on a medium heat, whisking continuously until the mixture boils and thickens to the same consistency as runny custard.</div>
<div>
4. Leave to cool until it reaches 40 degrees. </div>
<div>
5. Once at 40 degrees, remove the skin that has formed and discard, then stir in the probiotics.</div>
<div>
6. Pour into a yoghurt maker or thermos and keep at 37-40 degrees for 12-24 hours. (I kept mine for 24 hours)</div>
<div>
7. Remove the crusty top (this only happens with cornflour, not tapioca) and pour into container and leave in the fridge for a couple of days to thicken further. The photo above is the consistency on day 3.</div>
<div>
8. Enjoy!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/photo1_zps4e76630d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/photo1_zps4e76630d.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The icky skin!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Day 1 - Fairly runny</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">Day 2 - Getting thicker</td></tr>
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Sarah xxSarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-81665772920554090692014-02-21T16:03:00.000+11:002014-02-21T16:03:00.470+11:00Spaghetti & Meatballs Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo1_zpsf247c090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo1_zpsf247c090.jpg" /></a></div>
Ahhh novelty cakes! So much fun to make. If only I had children. Luckily my friends and brother are all big kids so they don't mind a bit of novelty factor for their birthday cakes.<br />
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This was my brother's cake.<br />
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Chocolate cake with peanut butter buttercream 'spaghetti', rum ball 'meatballs' and raspberry coulis 'sauce.' It really was super easy to make and construct. I baked the chocolate cake in a foil tray so it looked like takeaway (also made it so easily portable!), used a large nozzle to pipe the buttercream into strands, topped with your basic rum ball recipe then drizzled in berry sauce. The only slightly frustrating thing was that the berry coulis was fluorescent pink/red, so to tone it down I added some drinking chocolate which worked a treat.<br />
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All in all really pleased with this one and the chocolate - peanut - raspberry flavour combination was delicious!<br />
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Sarah xxSarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-75300387828542480842014-02-17T15:56:00.000+11:002014-02-17T15:56:00.552+11:00Macaron Madness!It's no secret I love macarons. I love their versatility and endless flavour combinations. I also love the fact that so many people are afraid of making them so I get lots of requests!<br />
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Here are some of the better ones over the last year...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/51149a9f0a9bfaf0009af861359a5f79_zpse4b3361f.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/51149a9f0a9bfaf0009af861359a5f79_zpse4b3361f.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">L-R Plum pudding, gingerbread, candy cane, pistachio</td></tr>
</tbody></table>
200 of these babies later and I was sorted for Christmas gifts and dessert!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/fc28e2906e0c6b55a0dcd01b09ecba0a_zps2afc3abd.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/fc28e2906e0c6b55a0dcd01b09ecba0a_zps2afc3abd.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plum Pudding</td></tr>
</tbody></table>
So simple to make - buttercream, a jar of fruit mince and spices.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/a9a09e0b7fb359b2009888937a9255f0_zps99558455.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/a9a09e0b7fb359b2009888937a9255f0_zps99558455.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingerbread</td></tr>
</tbody></table>
The wilton sugar decos make all the difference! Recipe thanks to Mr Zumbo. Absolutely delicious!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo_zps3fbc0841.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo_zps3fbc0841.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">L-R Salted caramel, fruit tingle</td></tr>
</tbody></table>
My new favourite technique - stripes! So easy to do, all you need is a paintbrush and gel dye. Simply grab your piping back and draw stripes of dye from the nozzle to the end of the bag. Place your uncoloured macaron mix in the piping bag and voila! Stripy macarons!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/5862b5fe-d3aa-4691-bc41-95eff123636a_zps5cf5e6e8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/5862b5fe-d3aa-4691-bc41-95eff123636a_zps5cf5e6e8.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate, Hot Cross Bun</td></tr>
</tbody></table>
<div>
The bunnies need a bit more practice this year!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo_zps74f22445.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo_zps74f22445.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Cheesecake Macarons</td></tr>
</tbody></table>
<div>
Gobbled down in an instant at work!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo_zps9dafe319.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo_zps9dafe319.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Cheesecake filling</td></tr>
</tbody></table>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo_zpscc12e258.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Baking/photo_zpscc12e258.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon curd buttercream with raspberry gel</td></tr>
</tbody></table>
Tasted better than they look!<br />
<br />
Stay tuned for more macaron fun this year!<br />
<br />
Sarah xx</div>
Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-2465719661756673082014-02-14T08:32:00.000+11:002014-02-14T08:32:00.681+11:00Mushroom San Choy Bau<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/4589e00c-f521-4c19-b84d-9e217e19ab28_zps0a539f4d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/4589e00c-f521-4c19-b84d-9e217e19ab28_zps0a539f4d.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1 large serve!</td></tr>
</tbody></table>
Unlike some families, san choy bau wasn't a dish that was on rotation in our household. I've probably only ever had it once or twice in my life. As it seemed like a nice summery dish and I could eat it with my hands, I thought it was worth a shot.<br />
<div>
<br /></div>
<div>
I couldn't quite find a recipe that suited my liking so I modified a few and this is what I came up with.</div>
<div>
<a name='more'></a><br /></div>
<div>
<b>Mushroom San Choy Bau</b></div>
<div>
Serves 2 hungry people </div>
<div>
<br /></div>
<div>
1 tbsp peanut oil</div>
<div>
20g dried sliced shittake, rehydrated and diced</div>
<div>
20g dried black fungus, rehydrated and diced</div>
<div>
8 medium button mushrooms, diced</div>
<div>
2 cloves garlic, crushed</div>
<div>
5cm knob ginger, grated</div>
<div>
100g water chestnuts, diced</div>
<div>
3 tbsp chopped peanuts</div>
<div>
1 tbsp soy sauce</div>
<div>
2 tbsp oyster sauce (or vegetarian mushroom sauce)</div>
<div>
1 tbsp sweet chilli sauce</div>
<div>
2 spring onions, white and green parts sliced</div>
<div>
1/4 cup coriander leaves, chopped</div>
<div>
1 lime, juiced</div>
<div>
6 iceberg lettuce leaves</div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
<b><br /></b></div>
<div>
In a wok, heat peanut oil then add mushrooms, garlic, ginger and the white part of the spring onions. Stir-fry for 2-3 minutes until mushrooms are soft. Add water chestnuts, peanuts and sauces and cook for 1 minute until most of the moisture has evaporated.</div>
<div>
<br /></div>
<div>
Remove from heat and stir through coriander, green part of spring onions and lime juice.</div>
<div>
<br /></div>
<div>
Spoon mixture into lettuce leaves and enjoy with your hands!</div>
<div>
<br /></div>
<div>
Sarah xx</div>
<div>
<br /></div>
<div>
<b><br /></b></div>
<div>
<br /></div>
Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-58321687051156465182014-02-12T07:00:00.000+11:002014-02-12T07:00:01.192+11:00Refreshing Green Smoothie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/photo1_zpseabf5d0a-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/photo1_zpseabf5d0a-1.jpg" height="320" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everything tastes better with an umbrella straw!</td></tr>
</tbody></table>
<div>
<br /></div>
I've jumped on the green smoothie bandwagon. I already eat plenty of vegetables but if I can sneak another serve or two in at breakfast all the better! I much prefer smoothies over juice as they are more filling and more nutritious due to the added fibre content. Juice has much too much sugar for my liking!<br />
<div>
<br /></div>
<div>
Due to Melbourne's excessive heat lately, I've been having smoothies post workout because I find them to be a more nourishing and satisfying breakfast especially with a some protein powder added. I've lately been using Sunwarrior which not only tastes delicious, but isn't so gritty. The best thing with this one is that it serves two, so you've got breakfast already prepared for the following day!</div>
<div>
<br /></div>
<div>
<a name='more'></a><br /></div>
<div>
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<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Refreshing Green Smoothie<o:p></o:p></b></div>
<div class="MsoNormal">
1 apple</div>
<div class="MsoNormal">
1 mango</div>
<div class="MsoNormal">
1/3 cucumber</div>
<div class="MsoNormal">
100g baby spinach</div>
<div class="MsoNormal">
10 mint leaves</div>
<div class="MsoNormal">
1 lime (juiced)</div>
<div class="MsoNormal">
2 scoops vanilla protein powder</div>
<div class="MsoNormal">
375ml coconut water (no added sugar)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Blend in a blender. Serves 2</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
949kj (227cal), 21.5g protein, 4.6g fat, 41g carbs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Until next time,</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sarah xx</div>
<!--EndFragment--></div>
Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-39403024574059476932014-02-10T08:03:00.000+11:002014-02-10T08:03:38.916+11:00Raw Carrot Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/photo3_zpsf5de320d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i222.photobucket.com/albums/dd90/sarahclark33/Taste%20pics/photo3_zpsf5de320d.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The last slice. Got a pic just in time!</td></tr>
</tbody></table>
I've been on a baking hiatus for a little while so what better to do than try some raw food!<br />
<br />
This is delicious AND fairly healthy too. It still has a fair bit of sugar in it from the dried fruit, but combined with nuts, coconut and chia, it will keep you full for hours. At just over 100 calories per slice you can't complain!<br />
<br />
<a name='more'></a><br /><br />
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<br />
<div class="Section1">
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Raw Carrot Cake<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Serves 25<o:p></o:p></b></div>
</div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span></b>
<div class="Section2">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Base<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3 medium
carrots<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup dates</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup
sultanas</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup raw
pecan nuts (or walnuts)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup cashew
nuts</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¾ cup
desiccated coconut</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 tbsp
coconut oil, melted</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 tbsp chia
seeds</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup
coconut flour (or oats/other flour)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 tsp
cinnamon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ tsp ground
ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ tsp nutmeg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 pinch salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp
vanilla extract</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<o:p> </o:p> </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Icing<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
11/2 cups
raw cashews, soaked in water for a couple of hours then drained</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup desiccated
coconut</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup rice
malt syrup</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 lemon,
zested and juiced</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Coconut
flakes (for decoration)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
</div>
<div class="MsoNormal">
In a food processor (or TMX), process carrots until shredded. Remove
and place into a chux cloth/muslin and squeeze to remove as much juice as
possible. Place the remainder of the base ingredients into the food processor and
pulse until combined but still has texture. Add in the carrots and mix until
combined. <span style="mso-spacerun: yes;"> </span>Spread into a lined 20cm
square baking tin and place in the freezer to set.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile make the icing by blending all ingredients in a
food processor, scraping down the sides until a smooth paste has formed
(similar to peanut butter.) If it is too dry, add extra water until the desired
consistency is reached.</div>
<div class="MsoNormal">
Spread icing over base then top with coconut flakes. Store
in the fridge.</div>
<!--EndFragment-->Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-28243388210250265842013-02-10T19:18:00.002+11:002013-02-11T20:45:04.783+11:00Pancake Macarons (and more)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-CSTBBRUmFRU/URdV77x9etI/AAAAAAAAApw/kfDFfe_HBY8/s640/blogger-image--1399481731.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-CSTBBRUmFRU/URdV77x9etI/AAAAAAAAApw/kfDFfe_HBY8/s400/blogger-image--1399481731.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pancake and Maple Syrup Macarons</td></tr>
</tbody></table>
I love making macarons. They are so versatile and fun to make, not to mention delicious! I bought a couple of silpats so decided to give them a test run.<br />
<br />
Tuesday is Shrove Tuesday (Pancake Day) which is something I don't usually celebrate although it seems the supermarkets this year have found another reason to con us into thinking we do!<br />
<br />
When I visited Zumbo last year I ate his pancake and maple syrup macaron and although it wasn't my favourite (too sweet!) I decided to make it anyway as the recipe is in his Zumbaron book.<br />
<br />
<a name='more'></a><br /><br />
<br />
I must say, Zumbo's pancake recipe was fabulous - so light and fluffy! The filling for these macarons are a pancake soaked in maple syrup, blended, then folded through white chocolate ganache. The verdict - tastes just like the real thing! Pity they are such a boring colour!<br />
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<tr><td class="tr-caption" style="text-align: center;">Lemon curd with raspberry jelly centre</td></tr>
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The second macaron I made was even better - lemon curd with raspberry jelly centre. This came about when I couldn't decide whether to make raspberry or lemon macarons so I combined the two. I made my usual lemon buttercream using a jar of homemade lemon curd then combined this with raspberry jelly, the recipe I used was from the <a href="http://vegiemix.blogspot.com.au/2013/02/explosive-raspberry-marshmallows.html" target="_blank">raspberry marshmallow recipe</a>.<br />
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Hopefully my workmates enjoy these tomorrow! ( yes I know I'm a day early for the pancakes)<br />
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Sarah xx <br />
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<b>You can find the macaron recipe I use <a href="http://vegiemix.blogspot.com.au/2012/05/macarons.html" target="_blank">here</a>.</b><br />
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<b>Lemon Buttercream</b><br />
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250ml lemon curd<br />
100g butter, softened<br />
1 cup icing sugar<br />
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Beat butter and icing sugar until soft and creamy. Fold through lemon curd. Depending on the consistency of your lemon curd you may need to add more icing sugar to thicken.<br />
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<b>Soft Raspberry Jelly</b><br />
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150g raspberry puree<br />
50g sugar syrup<br />
3g gold leaf gelatine, hydrated and drained<br />
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Warm the puree and syrup together until incorporated. Add the gelatine and stir until combined. Pour into a 20cm round cake tin and leave to set.<br />
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<b>Maple Syrup Pancake Ganache (adapted from Zumbarons by Adriano Zumbo)</b><br />
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<u>Pancake (a really good fluffy pancake!)</u><br />
30g plain flour<br />
10g caster sugar<br />
0.25g baking powder<br />
40g milk<br />
1 egg, separated<br />
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80g maple syrup<br />
120g cream<br />
200g white chocolate<br />
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To make the pancake, put the dry ingredients in a bowl, stir together the wet ingredients except for the egg white and whisk into the dry ingredients. Whip the egg white until firm peaks then fold through the pancake batter. Heat a small frypan on medium and add a knob of butter. Pour the batter onto the pan and cook until bubbles form on the surface. Flip over and continue to cook until cooked through. Remove from pan and place into a bowl (break it up if you need) then pour over the maple syrup. Leave to stand for 1 hour.<br />
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Place the pancake in a food processor, thermomix or use a stick blender to puree the pancake to a smooth paste.<br />
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Heat the cream until scalding (use the microwave - it's much easier!) then pour over the white chocolate. Leave to sit for one minute then stir until all the chocolate is melted. Fold through the pureed pancake and voila, pancake ganache!Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-11164631599862297822013-02-02T18:20:00.001+11:002014-02-24T19:05:02.976+11:00Explosive Raspberry Marshmallows<div class="separator" style="clear: both; text-align: center;">
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Another week, another recipe from Sweet Studio! Inspiration thanks to Mr Darren Purchese.<br />
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This time marshmallows thanks to a delivery of freeze dried raspberries during the week from <a href="http://www.justtomatoes.com/" target="_blank">Just Tomatoes!</a> The package of freeze dried fruit I received was fabulous and managed to get through quarantine without any issues (It was opened and checked). No, I wasn't paid to promote the company, I had just had a lot of trouble finding freeze dried fruit at a decent price so thought it was worth mentioning!<br />
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These aren't your ordinary marshmallows - they comprise of a chocolate pop rock disk, raspberry marshmallow with raspberry gel centre, dusted in raspberry dextrose!<br />
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This was my first attempt at tempering chocolate and surprisingly - it worked!<br />
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The rest of the assembly went pretty well, except for the fact that my semi-sphere moulds are 1 cm larger than the recipe states so some of my marshmallows don't cover the centre. Next time i'll make sure i don't fill the moulds as much and make the bases larger.<br />
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Either way it's a pretty exciting sweet treat and I'm sure there are endless flavour combinations that could be used here.<br />
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Sarah xxSarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.comtag:blogger.com,1999:blog-7121208129887719407.post-15349552583178132122013-01-26T22:25:00.004+11:002013-01-26T22:25:54.528+11:00Chocolate, Mandarin, Salted Caramel Dessert<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Chocolate, mandarin (orange), salted caramel</td></tr>
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Isn't it exciting when something just works?<div>
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That is exactly what happened with this seemingly difficult dessert. For Christmas I was lucky enough to receive Sweet Studio by Darren Purchese. After getting my hands on some extra equipment, I set about making something from the book. First up - Chocolate, mandarin, salted caramel. Mine promptly became orange rather than mandarin due to the price of mandarins but I don't think it mattered.</div>
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All up there are 7 components. </div>
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From top to bottom:</div>
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<li>Candied oranges</li>
<li>Chocolate glaze</li>
<li>70% Chocolate mousse</li>
<li>Salted caramel</li>
<li>Burnt orange creme</li>
<li>Orange & vanilla marmalade</li>
<li>Aerated chocolate shortbread</li>
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I cheated and used marmalade mixed with vanilla bean rather than making my own and candied some oranges rather than doing the decorations written in the recipe. I made most things last night then finished it off this morning. You probably do need to allow yourself a full day or overnight as some components need time to freeze. </div>
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What surprised me was although many techniques were unfamiliar to me, it was all fairly straightforward and not too time consuming. The recipes are well written and easy to follow. I very much liked the two ribbons in the book which are required as I was constantly flicking pages to see what to do next.</div>
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Constructing the dessert was fairly simple. I had one small issue trying to find acetate. In the end I used baking paper which worked fine. I also found that the recipe said to remove from the fridge an hour before serving. I found it quite difficult to cut after doing this and would recommend cutting it straight from the fridge. It warms up fairly quickly anyway. The caramel was a bit oozy when cut but everything else stayed intact!</div>
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I have plenty of several of the components left over so need to come up with some ideas how to use them up. I think I would prefer it if the recipe stated, for example, to make up only a quarter batch of chocolate glaze. Not sure what I am going to do with the other 750mls I have in the fridge!</div>
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All in all it was a delicious, albeit very rich dessert. Apparently it serves 8. I'd say more like 12-16 as you really only need a sliver. </div>
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There is no way I'm going to type out the recipe - go and buy the book if you are intrigued! </div>
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Sarah xx</div>
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Sarahhttp://www.blogger.com/profile/13686602762997848362noreply@blogger.com