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Post by Stacey on Jul 28, 2010 21:00:31 GMT
cookies... replace one ounce of the flour with cocoa to make them chocolate and mix in dark chocolate peices and cut-up glace cherries. GORGEOUS! Ooo. I don't like glace cherries but i might try a triple choc batch next. Hmmmn I made apricot and honey muffins at the weekend. I'll put the recipe up at some point. They were gorge.
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Post by Chloe on Jul 28, 2010 21:23:26 GMT
cookies... replace one ounce of the flour with cocoa to make them chocolate and mix in dark chocolate peices and cut-up glace cherries. GORGEOUS! Ooo. I don't like glace cherries but i might try a triple choc batch next. Hmmmn they would work well. waitrose do pots of white chocolate chunks, dark choc and milk choc for baking... a bit overpriced in a way perhaps but really useful, they're nicely sized small squares, much easier than cutting up bars. i've gone a bit mad with their baking stuff recently... i have those, plus marshmallow and fudge chunks to use.
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Aug 1, 2010 10:19:14 GMT
yesterdays lunch: English muffins toasted then topped with melted cheddar and mozzarella, tomatoes, mushrooms, a little bit of bacon and fresh basil leaves (that i grew myself!) slice in half and toast the muffins. Whilst they're toasting cook a rasher of bacon and a few sliced mushrooms. Top toasted muffins with the 2 cheeses and grill until melted, slice tomato and drizzle a bit of olive oil and sprinkle black pepper over it then add slices to the muffin, popping back under the grill to warm through. Put on plate and then top with the mushrooms, chopped up bacon and basil leaves. Its the basil that really makes it, brings out such wonderful flavours! Oh boy, they were lush!
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Post by SanSiroBird on Aug 26, 2010 14:44:22 GMT
I'm planning to post a new recipe blog, but in English! Can I count on you if I need help with translations?
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Post by Chloe on Sept 1, 2010 10:35:44 GMT
yes of course!
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Post by SanSiroBird on Sept 1, 2010 10:54:08 GMT
Thankies!
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Post by Chloe on Sept 15, 2010 15:57:07 GMT
making curry tonight - yummy! a 'jamies curry' recipe - some of the prep is a bit timeconsuming but its worth it.
sauce usually makes enough for about 6 people - if you don't need all of it, it's worth freezing it, tastes better having been frozen, gives spices time to infuse.
Ingredients 5 tbsp vegetable oil 2 tsp mustard seeds 1 tsp fenugreek seeds 3 fresh green chillies, deseeded and thinly sliced 1 handful curry leaves ( I CAN NEVER FIND THESE SO I USE 1-2 TEASPOONS CURRY POWDER) 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated 3 onions, peeled and chopped 1 tsp chilli powder 1 tsp turmeric 6 tomatoes, chopped (or use tin of chopped toms) 1x400ml/14fl oz tin coconut milk salt For the fish version: 4x225g/8oz fresh haddock fillets, skinned and pin-boned 1 knob tamarind paste or 1 tsp tamarind syrup 1 large handful baby spinach (optional) 1 good handful fresh coriander, chopped (optional) For the chicken version: 4 chicken breasts, sliced into 1cm/ ½ in strips 1 tbsp coriander seeds, crushed For the vegetarian version: 800g/1¾lb mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans - use your imagination) Method 1. Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes. 2. Using a food processor, chop the onions and add to the same pan. Continue to cook for five minutes until the onion is light brown and soft, then add the chilli powder and turmeric. 3. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes then add one wine glass of water and the coconut milk. Simmer for about five minutes until it has the consistency of double cream, then season carefully with salt. (i never need the glass of water, makes it too runny imo) 4. Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for six minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time. 5. For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured, then add to your sauce and simmer for 10 minutes. 6. For the vegetarian version, simply add all your veg to the sauce at the beginning when you add your onions. Continue to cook as normal and simmer until tender.
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Post by SanSiroBird on Sept 20, 2010 0:00:55 GMT
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Post by Chloe on Sept 20, 2010 19:48:50 GMT
ooo hooray :0)
couple of minor things:
where you're saying about the basil "Don't use a knife to cut them into pieces, just make it with your hands.", do you mean tear it with your hands?
about the oil "where a native olive tree grow up" - where native olive trees grow is better grammar.
the bread "(Tuscan bread's usually no salt in it" should be "usually has no salt in it"
"I prepare it in advantage (usually few hours before)" -should be advance not advantage
"Toast them in a heaten pan on both sides" - should be heated pan .
hope that helps ;D
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Post by SanSiroBird on Sept 20, 2010 20:32:00 GMT
Oohhh, thanks! It helps a lot
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Post by Stacey on Oct 14, 2010 21:47:00 GMT
I think i need to make a Nutella cake soon!
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Post by Potroque on Jan 5, 2011 17:41:22 GMT
For the first time in my life, I did some cooking today (first time alone that is). Made Shepherds Pie. I love Shepherds Pie! Grandma said it tasted good. And if grandma sais it's good... Best compliment you can get!
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Post by SanSiroBird on Sept 19, 2011 21:30:41 GMT
Mmmmhh the joy of baking in the new house! Cranberry and cardamom cake!
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