tag:blogger.com,1999:blog-6335143665931467702024-03-21T13:47:23.474-07:00Makin' BakingSharing my love for everything baked!Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-633514366593146770.post-88035904645731507052013-11-08T14:04:00.001-08:002013-11-08T14:05:35.242-08:00Makin' baking is back!Well I can't believe how long I've been away from here! July was my last post before it all went crazy with the wedding. But very very good crazy! I have plenty of material for you guys! Can't wait to get back to makin'<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> baking!</span><div><div><br></div><div>Here is a little sneaky peak at our wedding!!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsXX4_6LiyhaEm8_wh99esyzQnwlO8W_Kq1KSsnsjW7H5XC92-l55G5Is47CNj8skoNwBHhCEkTmsdLaBQokrY5w2_A5OUhK-HHoIFZy-RCxYo8pIuIuAntz_PYGyyVpva-wMxqyDTAY0/s640/blogger-image--40336274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsXX4_6LiyhaEm8_wh99esyzQnwlO8W_Kq1KSsnsjW7H5XC92-l55G5Is47CNj8skoNwBHhCEkTmsdLaBQokrY5w2_A5OUhK-HHoIFZy-RCxYo8pIuIuAntz_PYGyyVpva-wMxqyDTAY0/s640/blogger-image--40336274.jpg"></a></div><br></div></div>Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.com0tag:blogger.com,1999:blog-633514366593146770.post-90828502758890475772013-07-03T13:19:00.000-07:002013-07-03T13:19:21.689-07:00Baked Falafal<span style="font-family: inherit; font-size: large;">Here is another healthy one for you guys. Healthy and absolutely AMAZING!</span><br />
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<span style="font-family: inherit; font-size: large;">Since discovering this recipe on Thursday I have made this three times. They are brilliant to pop in a salad for lunch and are only 46 calories in a serving! Ive been putting them with a few spoonfuls for giant couscous in a salad, making a fantastic Moroccan salad.</span><br />
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<span style="font-family: inherit; font-size: large;">Makes 14 (3 in a serving)</span><br />
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<span style="font-family: inherit; font-size: large;">Ingredients</span><br />
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<span style="font-family: inherit; font-size: large;">1 can/240g drained chickpeas</span><br />
<span style="font-family: inherit; font-size: large;">1 small white onion</span><br />
<span style="font-family: inherit; font-size: large;">40g wholemeal flour</span><br />
<span style="font-family: inherit; font-size: large;">Handful of fresh parsley</span><br />
<span style="font-family: inherit; font-size: large;">1/2 tbsp cumin</span><br />
<span style="font-family: inherit; font-size: large;">1 tsp paprika</span><br />
<span style="font-family: inherit; font-size: large;">1 tbsp lemon juice</span><br />
<span style="font-family: inherit; font-size: large;">1 tsp black pepper</span><br />
<span style="font-family: inherit; font-size: large;">1/2 tsp salt</span><br />
<span style="font-family: inherit; font-size: large;">1/2 tsp garlic granules</span><br />
<span style="font-family: inherit; font-size: large;">1/2 tsp baking powder</span><br />
<span style="font-family: inherit; font-size: large;">1 cal spray oil</span><br />
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<span style="font-family: inherit; font-size: large;">Directions</span><br />
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<span style="font-family: inherit; font-size: large;">1. Pre-heat your oven to 200C / 400 F & put all ingredients into a food processor and blend until the ingredients start to combine and are well mixed. </span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/cbc040e2-dae0-4339-9b36-64b231833a60_zpse317571c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/cbc040e2-dae0-4339-9b36-64b231833a60_zpse317571c.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: medium; text-align: start;">2. Cover a baking tray with baking paper and give it a spritz with 1 cal spray</span></div>
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<span style="font-family: inherit; font-size: medium; text-align: start;">3. Use a spoon to scoop out some of the mixture and roll into a ball using your hands. Placing on the baking tray and pressing down slightly.</span><br />
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<span style="font-family: inherit; font-size: large;">4. Bake for 20 minutes, turning over after 10 minutes.</span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/4715cee3-4512-4e5a-9d48-71a9b961bc70_zpsd8cc65aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/4715cee3-4512-4e5a-9d48-71a9b961bc70_zpsd8cc65aa.jpg" width="640" /></span></a></div>
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Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.com0tag:blogger.com,1999:blog-633514366593146770.post-83634190422257138942013-06-24T15:00:00.000-07:002013-06-24T15:09:04.178-07:00Simply Scrumptious Sausage Rolls<span style="font-family: inherit; font-size: large;">My Sister-in-law to be has just had a baby so I wanted to make them a few meals that they could grab quickly, heat up and enjoy with little effort. I also made some simple sausage rolls as a quick snack or lunch and they turned out fantastic!</span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/77379243-63f9-4fc3-8983-9ff1536d6d86_zps3567e080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/77379243-63f9-4fc3-8983-9ff1536d6d86_zps3567e080.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">They are so simple to make and take just 15 minutes to prepare. I am going to confess that I didn't make my own puff pastry but I don't think there is anything at all wrong with shop bought! Like I've said in the past, pastry is something that I am working myself up to making so one day I will have a post on here for my own puff pastry!</span></div>
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<span style="font-family: inherit; font-size: large;">Serves 9</span></div>
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<span style="font-family: inherit; font-size: large;">Ingredients</span></div>
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<span style="font-family: inherit; font-size: large;">Sausage Meat</span></div>
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<span style="font-family: inherit; font-size: large;">Puff Pastry</span></div>
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<span style="font-family: inherit; font-size: large;">Tabasco</span></div>
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<span style="font-family: inherit; font-size: large;">Worcester Sauce</span></div>
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<span style="font-family: inherit; font-size: large;">Thyme</span></div>
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<span style="font-family: inherit; font-size: large;">1 Egg</span></div>
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<span style="font-family: inherit; font-size: large;">Directions</span></div>
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<span style="font-family: inherit; font-size: large;">1. Preheat oven to 175°C / 350°F / Gas Mark 4</span></div>
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<span style="font-family: inherit; font-size: large;">2. Combine the sausage meat, thyme, Tabasco and Worcester sauce and give it a good mix.</span></div>
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<span style="font-family: inherit; font-size: large;">3. Open out your puff pastry, cut into 9 portions and lay out onto a baking sheet.</span></div>
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<span style="font-family: inherit; font-size: large;">4. Make sausage shapes with the meat and pop onto one side of the pastry, leave about 3cm at the end for crimping. </span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/cd151d1e-00f7-481d-aa19-5f4cd475262a_zpsa321bfb6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/cd151d1e-00f7-481d-aa19-5f4cd475262a_zpsa321bfb6.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">5. Brush the edge of the pastry with beaten egg and fold the pastry over the sausage meat. Using a fork, push down the edges so they make a seal. </span></div>
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<span style="font-family: inherit; font-size: large;">6. Using a knife, score slits into the top of the sausage rolls and then brush with the remaining beaten egg. </span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/626d471e-84e4-4c3c-b3c5-5eff851eba43_zps33844466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/626d471e-84e4-4c3c-b3c5-5eff851eba43_zps33844466.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">7. Pop in the oven and bake for 20 minutes. </span><br />
<span style="font-family: inherit; font-size: large;">8. Remove from the oven and leave to cool.</span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/749be3c2-0326-46dd-84a1-9f4a8713ec43_zps6e3def18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/749be3c2-0326-46dd-84a1-9f4a8713ec43_zps6e3def18.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">Pop your feet up and enjoy!</span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/a97db0d7-4f9b-42fc-b07f-fddfebaf11d3_zps58fbb5ff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://i1363.photobucket.com/albums/r706/makinbaking/a97db0d7-4f9b-42fc-b07f-fddfebaf11d3_zps58fbb5ff.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.com0tag:blogger.com,1999:blog-633514366593146770.post-84238546282970104112013-06-15T05:40:00.002-07:002013-06-15T05:44:51.600-07:00Cottage Quiche<div>
<span style="font-family: inherit; font-size: large;">With our wedding fast approaching and a wedding dress to get into, watching what I eat is definitely something I have to do at the moment. So even though some of my dishes may not be friendly to the waist line, I do like to bake the occasional healthy options and that is something you will probably see a little more of over the next few months. </span></div>
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<span style="font-family: inherit; font-size: large;">On tonight's menu it was definitely time for something light a healthy and my Cottage Quiche is exactly that! Packed full of vegetables and topped with egg on cottage cheese, it has the tastes of your favorite Quiche without the calories and fat of the pastry base!</span></div>
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<span style="font-family: inherit; font-size: large;">Eating healthy doesn't have to be boring. Stick with me and I'll make sure to have plenty of healthy meals to sink your teeth into!</span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/dc215dd3-598f-4510-b9bd-75cfc4f51fd2_zpsb7b881eb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/dc215dd3-598f-4510-b9bd-75cfc4f51fd2_zpsb7b881eb.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: large;">Serves 2</span><br />
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<span style="font-family: inherit; font-size: large;">Ingredients</span></div>
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<span style="font-family: inherit; font-size: large;">1 Courgette </span></div>
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<span style="font-family: inherit; font-size: large;">1 Onion</span></div>
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<span style="font-family: inherit; font-size: large;">1 Pepper (any colour) </span></div>
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<span style="font-family: inherit; font-size: large;">110g Low Fat Cottage Cheese</span></div>
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<span style="font-family: inherit; font-size: large;">2 medium Eggs</span></div>
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<span style="font-family: inherit; font-size: large;">5 mushrooms (I used shiitake but you can use any)</span></div>
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<span style="font-family: inherit; font-size: large;">1 Leek</span><br />
<span style="font-family: inherit; font-size: large;">Chili Flakes</span><br />
<span style="font-family: inherit; font-size: large;">Tarragon</span><br />
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<span style="font-family: inherit; font-size: large;">Directions</span></div>
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<span style="font-family: inherit; font-size: large;">1. Turn oven on to 180°C / 350°C / gas mark 4</span></div>
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<span style="font-family: inherit; font-size: large;">2. Chop up all of your vegetables.</span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/e75f3fc5-85ff-45fd-b693-3b1c31723a9a_zps097291e3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/e75f3fc5-85ff-45fd-b693-3b1c31723a9a_zps097291e3.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">3. Sauté the vegetables in a little water until al dente and add pepper, few chili flakes to give it a bit of a kick and some tarragon.</span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/4b12fd43-546c-4479-8006-7f60e881ca2e_zps8de29030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/4b12fd43-546c-4479-8006-7f60e881ca2e_zps8de29030.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">4. Whilst the vegetables are cooking, beat the eggs and cottage cheese together. Add some pepper.</span></div>
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<span style="font-family: inherit; font-size: large;">5. Put the vegetables into a shallow glass dish and pour the egg mixture on top.</span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/23014838-f922-415d-a968-f18a5903afb7_zpsb40489c9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/23014838-f922-415d-a968-f18a5903afb7_zpsb40489c9.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">6. Cover with foil and place on oven for 10 minutes. Remove foil and cook for another 10 minutes.</span></div>
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<span style="font-family: inherit; font-size: large;">7. Serve with a side salad. </span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/7d4c3077-0925-4303-9792-73e4d863f473_zpsa8b9d75b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1363.photobucket.com/albums/r706/makinbaking/7d4c3077-0925-4303-9792-73e4d863f473_zpsa8b9d75b.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">Healthy, tasty and guilt free!</span></div>
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Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.com0tag:blogger.com,1999:blog-633514366593146770.post-40569438247943211922013-06-11T15:35:00.001-07:002013-06-11T15:39:01.533-07:00Croque Madame Muffins<span style="font-family: inherit; font-size: large;">There is nothing I love more than a Sunday morning lie in followed by a spot of bunch!</span><br />
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<span style="font-size: large;">It was time to see what Rachel Khoo had to offer. What could be more perfect for Sunday brunch than Croque Madame Muffins? I hadn't seen something like before but what an awesome idea! </span></span><br />
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<span style="font-size: large;">Croque Madame is a grilled ham and cheese sandwich served with a fried egg on top. The Croque Madame Muffin combines all of the ingredients of a Croque Madame into an individual muffin. </span></span><br />
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<span style="font-size: large;">The best part of these muffins is the béchamel sauce. Béchamel to me sounded quite tricky when I first heard the term but it is simply a classic way of making a white sauce. Made from using a mixture of butter and flour to make up a roux which is then cooked with milk to form the creamy yummy white sauce.</span></span><br />
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<span style="font-family: inherit; font-size: large;">Serves 6</span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients</span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; font-size: large;">6 Slices of white bread with crusts removed</span><br />
<span style="font-family: inherit; font-size: large;">6 Small eggs</span><br />
<span style="font-family: inherit; font-size: large;">6 Slices of ham</span><br />
<span style="font-family: inherit; font-size: large;">3 Tbsp melted butter</span><br />
<span style="font-family: inherit; font-size: large;">Sauce:</span><br />
<span style="font-family: inherit; font-size: large;">1 Tbsp butter</span><br />
<span style="font-family: inherit; font-size: large;">1 Tbsp flour</span><br />
<span style="font-family: inherit; font-size: large;">200ml Milk</span><br />
<span style="font-family: inherit; font-size: large;">1/2 Tsp Dijon mustard</span><br />
<span style="font-family: inherit; font-size: large;">1/2 Tsp Nutmeg</span><br />
<span style="font-family: inherit; font-size: large;">30g Grated gruyere</span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;">1. <span style="line-height: 25px;">Turn oven on to 180<span class="Apple-style-span" style="line-height: 20px;">°</span><span style="line-height: 25px;">C / 350</span><span class="Apple-style-span" style="line-height: 20px;">°</span><span style="line-height: 25px;">C / gas mark 4</span></span></span></span><br />
<span style="font-family: inherit; font-size: large; line-height: 25px;">2. Brush a muffin tin with some melter butter</span><br />
<span style="font-family: inherit; font-size: large; line-height: 25px;">3. Melt the butter in a pan and add flour. Beat until it forms a smooth paste. Remove from the heat and allow to cool for 2 minutes.</span><br />
<span style="font-family: inherit; font-size: large;">4. Whisk the milk in slowly until there are no more lumps. Place the pan back on the heat and add the mustard and nutmeg. Allow to simmer gently whilst to move back onto the bread. Keep an eye that it doesn't catch though.</span><br />
<span style="font-family: inherit; font-size: large;">5. Flatten your white bread with a rolling pin until nice and thin and brush the front and back of each slice with melted butter.</span><br />
<span style="font-family: inherit; font-size: large;">6. Push each piece of bread into the muffin tin, making sure to push down into the inside edges of the bread.</span><br />
<span style="font-family: inherit; font-size: large;">7. Put a slice of ham at the bottom of each muffin and then top with an egg. If you think the egg may be too big, pour away some of the egg white and just pop the yolk and a little of the white into each muffin.</span><br />
<span style="font-family: inherit; font-size: large;">8. Remove the sauce from the heat and add the cheese, be sure to leave some to sprinkle on the top later. Stir the sauce until the cheese is melted. The sauce shouldn't be too think and should run off the spoon quite thick but doesn't get stuck! If it is too think, just whisk in a little more milk.</span><br />
<span style="font-size: large;"><span style="font-family: inherit; line-height: 22px;">9. Spoon 2 tablespoons of sauce over each muffin and sprinkle with the remaining cheese and pepper. Before adding the sauce, I placed a piece of sliced tomato on top of each one but that is completely up to you how you like it.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit; line-height: 22px;">10. For the finishing touches, brush the corners of each muffin with melted butter and pop in the oven for 15 minutes. (20 minutes if you like your yolks a little harder). </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="line-height: 22px;"><br /></span></span>
<span style="font-size: large;"><span style="line-height: 22px;">Finally, server immediately and enjoy.</span></span></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.com0tag:blogger.com,1999:blog-633514366593146770.post-58906911417315979452013-06-06T15:23:00.001-07:002013-06-06T15:48:24.162-07:00Secret Wedding Cake<span style="font-size: large;">I am so excited because yesterday we finally ordered our 'wedding cake'! Now I use the term wedding cake lightly as we are not going down the traditional wedding cake route. To be honest though we aren't really going down the traditional wedding route!</span><br />
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<span style="font-size: large;">I am not going to give too much away as we want it to be a surprise for everyone!</span></div>
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<span style="font-size: large;">Me and Jamie got engaged in Disney's Hollywood Studios in Florida in September 2011 so our wedding will have been in planning for 2 years. And as you can imagine we have had many ideas going through our minds. I was certain that I didn't want a traditional tiered wedding cake. And then I saw a pretty nice cake from Marks and Spencer's and thought that it was a bit edgy so would be different for our not so traditional wedding.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9dcBCEkw1kJx1-kdxcfpqWSru24F7dt66x2JI1trbW50fOtGAEb7atbrvt4gWHthiil2l8GHmq28yejPXNnstbkyWTp7ZaQnlfRlBJxuZnIaEQgzcaqFagBFA_yfbfbVa0Lr8je8Yc4M/s1600/m+s+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9dcBCEkw1kJx1-kdxcfpqWSru24F7dt66x2JI1trbW50fOtGAEb7atbrvt4gWHthiil2l8GHmq28yejPXNnstbkyWTp7ZaQnlfRlBJxuZnIaEQgzcaqFagBFA_yfbfbVa0Lr8je8Yc4M/s640/m+s+cake.jpg" width="587" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.marksandspencer.com/Milk-Chocolate-Ribbons-Wedding-Cake/dp/B004VSWMUI?ie=UTF8&ref=sr_1_10&nodeId=80083031&sr=1-10&qid=1370554513&pf_rd_r=0G7EBKQ58Y8T7XDEC1QY&pf_rd_m=A2BO0OYVBKIQJM&pf_rd_t=101&pf_rd_i=80083031&pf_rd_p=321381387&pf_rd_s=related-items-3" target="_blank">M&S Milk Chocolate Ribbons Wedding Cake</a></td></tr>
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<span style="font-size: large;">Then as time passed that idea was overridden by designing our own cake with each tier displaying a different part of our life together but the whole cake idea just wasn't us!</span></div>
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<span style="font-size: large;">We then started to see Cake Pop wedding cake displays that looked amazing and having had Cake Pops at our engagement party we knew that was for us and we were finally set on this idea......... until I found <a href="http://wearedelish.com/" target="_blank">Delish</a>! I spent the whole of Saturday looking though all of their amazing facebook photos and then there was something we saw that instantly changed our mind. Now don't be deceived by the fact that Cake Pops feature heavily on their website. There will be no Cake Pops at our wedding.</span><br />
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<span style="font-size: large;">We threw a few ideas around with Neli who makes these fantastic treats and placed our order!</span><br />
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<span style="font-size: large;">Cannot wait to show you the final display on the day! My mouth is watering just thinking about it!</span><br />
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<span style="font-size: large;">In the meantime, please go and check out all of the delicious photos on their <a href="https://www.facebook.com/WeAreDelish" target="_blank">facebook</a> page and <a href="http://wearedelish.com/" target="_blank">website</a>. Here's a few to get your mouth watering!</span><br />
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Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.com0tag:blogger.com,1999:blog-633514366593146770.post-18653326377027950722013-06-04T15:48:00.002-07:002013-06-10T15:30:18.582-07:00Spinach and Feta Filo Pie<span class="Apple-style-span" style="font-family: inherit; font-size: large;">After a long day at work, the last thing I want to do is spend hours in the kitchen making an evening meal. I like to be able to come home, throw together a nice delicious meal and relax for the rest of the evening.</span><br />
<span style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">One great recipe book I have come across that is prefect for this is Jamie Oliver's 30 Minute Meals. I have tried a few recipes so far but our favourite that we have made a few too many times but never gets boring is the Spinach and Feta Filo Pie.</span></span><br />
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<a href="http://i1363.photobucket.com/albums/r706/makinbaking/643f1067-adf3-4204-8dfa-89cd0de9540d_zpsc3bcabbd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="482" src="http://i1363.photobucket.com/albums/r706/makinbaking/643f1067-adf3-4204-8dfa-89cd0de9540d_zpsc3bcabbd.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">The end result of this pie is fantastic. It looks like so much work has gone into it but you literally combine all of the ingredients, layer the filo and then fold it all over. Simple, quick and delicious! </span><br />
<span style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">Now I know this recipe comes from Jamie's 30 Minute Meals and i'd like to say I can make it in 30 minutes but unfortunately I can't and it does usually take me a bit longer.... but it's totally worth the time!</span></span><br />
<span style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">This dish also lasts for a few days is the fridge and is great hot or cold. I like to serve it cold with a nice fresh salad. It is also great to take on a picnic or just pop it in your lunch box for work the next day!</span></span><br />
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<b><span class="Apple-style-span" style="font-family: inherit;">Serves 4 - 6</span></b></span><br />
<span style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<b><span class="Apple-style-span" style="font-family: inherit;">Ingredients</span></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><b><br /></b><span style="font-size: large;">
100g pine nuts</span></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">5 free range eggs</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">300g feta cheese</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">50g Cheddar cheese</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Dried oregano</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 lemon</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">A knob of butter</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">400g prewashed baby spinach</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 x 270g pack of filo pastry</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Cayenne pepper</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1 whole nutmeg</span><br />
<span style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<b><span class="Apple-style-span" style="font-family: inherit;">Directions</span></b></span><br />
<span class="Apple-style-span" style="font-size: large;"><b style="font-family: inherit;"><br /></b>
<b style="font-family: inherit;">1. </b><span style="font-family: Arial, Helvetica, sans-serif;">Turn oven on to 200<span class="Apple-style-span" style="color: #333333; line-height: 20px;">°</span>C / 400<span class="Apple-style-span" style="color: #333333; line-height: 20px;">°F</span> / gas mark 6</span></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>2. </b>Put the pine nuts into a dry ovenproof frying pan and toast, tossing occasionally - make sure you keep an eye on these. I usually toast them for about 3 minutes.</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>3. </b>Crack 5 eggs into a mixing bowl and crumble in 300g of feta cheese.</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>4. </b>Grate in 50g of Cheddar cheese and add a pinch of pepper, a couple of pinches of dried oregano, the zest of 1 lemon and a lug of olive oil.</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>5. </b>Once the nuts are light golden, add them to the egg mixture and mix well.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>6. </b> Pop the empty frying pan back onto the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently move the spinach around, adding more as it wilts down. Make sure it doesn't catch and keep on adding the rest making sure to stir frequently.<br /><b>7. </b>Meanwhile, take the pastry out of the fridge and lay a large a large sheet of greaseproof paper, approximately 50cm long on your work top. Rub it all over with olive oil and scrunch it into a ball and then lay it flat out again.<br /><b>8. </b>Pop 4 filo pastry sheets in a large rectangle, overlapping at the edges so that they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt & pepper and a pinch of cayenne. Repeat until you have 3 layers - don't worry about any cracked bits.<br /><b>9.</b> Once the spinach is nice and dense, take the pan off the heat and add the wilted spinach to the egg mixture. Grate in ½ a nutmeg and mix well.<br /><b>10.</b> Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out.<br /><b>11.</b> Fold the filo sheets over the top and let them fall where they will. Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">If you don't have a frying pan that you can put in the oven, you can also use a pie or cake tin (I use an 18cm spring form cake tin and it works perfectly). Just be careful when putting it on the heat before putting it in the oven as the paper may catch and the tin will be hot!</span></div>
Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.com2tag:blogger.com,1999:blog-633514366593146770.post-76491559924784477352013-06-02T16:32:00.000-07:002013-06-06T15:16:21.186-07:00Recipe Book Delights<span style="font-size: large;">I have a great deal of recipe books that I have collected over the years, some dating back to the 1800's that have been passed down through the generations. There is one specific shelf that I have collated my current favourite recipe books on that I plan on working through for the next couple of months.</span><br />
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<span style="font-size: large;">So what do we have on the shelf of delights this month?</span><br />
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<span style="font-size: large;">From L to R:</span><br />
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<b><span style="font-size: large;">Gwyneth Paltrow - Its All Good</span></b><br />
<span style="font-size: large;">This is a new one that I bought this week having heard some pretty good things about it. And as Gwyneth Paltrow as just been voted the worlds most beautiful woman, it cannot be all that bad!</span><br />
<span style="font-size: large;">In all seriousness though, there are some really interesting recipes in there that I am looking forward to trying such as Sweet Potato and Five Spice Muffins.</span><br />
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<b><span style="font-size: large;">Barefoot Contessa - Back To Basics</span></b><br />
<span style="font-size: large;">I dont think there is anyone out there that doesn't like a bit of Barefoot Contessa. I started watching Ina Garten during my university days. I felt my waistline increasing just watching some of the things that she cooked. And therefore I had to buy her recipe book! I love Ina's Fruitcake Cookies that she freezes before baking. I have never actually baked the Fruitcake version but always used the recipe for all my cookies and have made flavours such as dark chocolate pistachio cookies and chocolate hazelnut cookies. They are to die for!</span><br />
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<a href="http://i3.photobucket.com/albums/y72/isaachanson/image13.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i3.photobucket.com/albums/y72/isaachanson/image13.jpeg" width="320" /></a><a href="http://i3.photobucket.com/albums/y72/isaachanson/image12.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i3.photobucket.com/albums/y72/isaachanson/image12.jpeg" width="320" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a></div>
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<b><span style="font-size: large;">Rachel Khoo - The Little Paris Kitchen</span></b><br />
<span style="font-size: large;">I LOVE RACHEL KHOO! I first saw Rachel Khoo on her BBC show of the same name. I loved the easiness of her french recipes and bought her book the moment it came out. It is definitely my most used recipe book on the shelf but I haven't used it for a while so am looking forward to trying some of the recipes I have not yet made.</span><br />
<span style="font-size: large;">(Photo above from The Little Paris Kitchen - Cured Sausage, Pistachio and Prune Cake)</span><br />
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<b><span style="font-size: large;">Jamie Oliver - Jamie's America, 30 Minute Meals and Happy Days with The Naked Chef</span></b><br />
<span style="font-size: large;">You cannot go wrong with a bit of Jamie Oliver. His recipes are always fantastic and simple. My favourite Jamie Oliver book is Jamie's America. Again one that I have done a number of recipes from in the past but am looking forward to revisiting.</span><br />
<span style="font-size: large;">(Photo below from Jamie's America - Chilli Cheese Cornbread)</span><br />
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<b><span style="font-size: large;">Pieminister - A Pie for All Seasons</span></b><br />
<span style="font-size: large;">If you haven't tried a Pieminister Pie yet, you are missing out. They are mine and Jamie's favourite! This is one that I have set as a challenge for myself. I have not yet been able to make pastry successfully and have only ever made suet pudding which is the closet to making a pie that I have gotten! I really want to learn to make pastry so will be picking a few delights from this.</span><br />
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<b><span style="font-size: large;">Nigel Slater - The Kitchen Diaries II</span></b><br />
<span style="font-size: large;">I bought this recipe book for Jamie this week as he had expressed an interest in getting a Nigel Slater book. Possibly one of my best purchases in a while. Nigel uses this book as a diary and has a recipe for every day of the year. I cannot wait to give some of these a go as they look absolutely scrummy! </span><br />
<span style="font-size: large;">(Photo below from The Kitchen Diaries II - Sauerkraut and Mushroom Pierogi)</span><br />
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<b><span style="font-size: large;">The Hummingbird Bakery Cookbook</span></b><br />
<span style="font-size: large;">This is one of those cookbooks that I go to when I need a good cake recipe and it never lets me down! But there are some recipes in here that I have never thought of touching as they look pretty tricky but now is the time to have a go.</span><br />
<span style="font-size: large;">(Photo below from Hummingbird Bakery Cookbook - Brooklyn Blackout Cake)</span><br />
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<b><span style="font-size: large;">Marian Keyes - Saved By Cake</span></b><br />
<span style="font-size: large;">Yes Marian Keyes can usually be found writing novels but did recently release a recipe book of baked goods that I am yet to try. They really do look good so I would like to see how this novelist-turned-cook's recipes turn out.</span><br />
<span style="font-size: large;">(Photo Below from Saved By Cake - Pecan Pie)</span><br />
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<b>Mrs Beeton - Everyday Cooking and Housekeeping</b></span><br />
<span style="font-size: large;">This is the oldest book on the shelf. I don't know when it was first published but its definitely from the late 1800's. There are some peculiar things in here that I would like to try.</span><br />
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<b><span style="font-size: large;">Book With No Name</span></b><br />
<span style="font-size: large;">This is the book with no name because it is so old that the cover has completely rubbed off. It is a recipe book from my hometown that has a number of recipes in that local residents had submitted. There are some really great and unusual recipes in here that I cannot wait to try.</span><br />
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<span style="font-size: large;">The recipes that I feature in this blog will be recipes of my own but I will also be trying recipes from these books along the way. I will let you know which book a recipe has come from a book and who it's by.</span><br />
<b><br /></b>Anonymoushttp://www.blogger.com/profile/16156695843829542049noreply@blogger.com0