tag:blogger.com,1999:blog-98186962024-02-07T04:28:58.190+00:00Orfy BlogRandom thoughts and pictures.Some of the things I do.Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-9818696.post-43446113394814536402013-09-01T15:25:00.001+00:002013-09-02T14:12:31.368+00:00Testing the smoker.<div dir="ltr">
I've finally found a good supply of wood shavings. So i can start experimenting.</div>
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Time to dig out the <a href="http://orfy.blogspot.co.uk/2011/06/blog-post_25.html" target="_blank">smoke gun.</a> </div>
Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-32820911641614896402013-08-25T11:00:00.002+00:002013-08-25T11:45:35.490+00:00Some things are just meant to be. Haggis Truffle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiCKEVfV0RMA_Q8aDURXexSohAXGgHWCknjmOTfBi4UaYToeHqtsePU9yE_YvfhJKsBaPZwnZu9Pv3mexWU6XZNcdpTUNYn4K1NV35EONiz29JQXMb2D9nVwiXRp-C8shPifbVw/s1600/2013-08-25+10.16.54.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiCKEVfV0RMA_Q8aDURXexSohAXGgHWCknjmOTfBi4UaYToeHqtsePU9yE_YvfhJKsBaPZwnZu9Pv3mexWU6XZNcdpTUNYn4K1NV35EONiz29JQXMb2D9nVwiXRp-C8shPifbVw/s400/2013-08-25+10.16.54.jpg" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a>Some things are just meant to be.<br />
They are popular and well known for a reason. They offer great flavour combinations are are convenient to eat. Things like a scotch egg or a pork pie. The problem is that they get massed produced to a price point for maximum profit. They are at their best only when hand made by an artisan.<br />
I found such an item in a multi award winning butchers in Hawick, Scotland. It makes such sense when you think of it. Truffles are the epitome of taste and luxury and so was this.<br />
The pure genious of the<b><span style="font-size: large;"> "Haggis Truffle"</span></b><br />
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Haggis wrapped in sausage meat, rolled in bread crumbs then herbs and a slightly sweet flaked chilli mix.<br />
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I often find classic food combinations perfectly produced, but not often do I com across such a perfectly balanced combination like the "haggis truffle" well done.<b>Robert Pringle Family Butcher</b> they can be found at 77 High Street, Hawick, Roxburghshire TD9 9BL Telephone: 01450 372523<br />
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Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-35446413054286034262012-11-03T13:26:00.001+00:002012-11-03T13:47:25.804+00:00Ciabatta with chorizo, brie and sundried tomatoes<div style="margin: 0px auto 10px;">
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Simple and sooooo tastey.<br />
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All done on the griddle in a couple of minutes.<br />
The basil makes it.<br />
<br />1/3 loafciabatta; Sliced along the flat.<br /> 2 slicesbrie<br /> 2 halfssundried tomatoes; soaked and cjopped<br /> 2 sliceschorizo; large diameter thin cut<br /> 4 leavesbasil<br /> 1/2 wholetomato; sliced<br /></div>
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Ciabatta with chorizo, brie and sundried tomatoes Preparation</h2>
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Cut the ciabatta down the middle rather than in slices.</div>
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Griddle the top of the ciabatta first.</div>
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add the tomatoes to the griddle and loose some of the moister.</div>
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put the chorizo slices on. and let some of the oil come out.</div>
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Move the slices and put the ciabatta onto the oil to finish toasting.</div>
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Add the sundried tomatoes to the other tomatoes.</div>
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Put the brie on top of the tomatoes.</div>
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Remove the ciabatta.</div>
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Put the chorizo on.</div>
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top with the tomato cheese mix.</div>
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Put a the basil leaves on.</div>
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Top of with the ciabatta top.</div>
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Cut in two and serve.</div>
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Enjoy.</div>
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Notes</h2>
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You can use sundried tomatoes kept in oil straight up but if they are dried or vacuum packed then soak them for a few hours in warm water before using.</div>
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You will find it difficult to get a tastier sandwich.</div>
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To make it more authentically Italian you could use mozzarella but I like the brie. It melts easier and gives a better mouth feel to the sandwich</div>
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Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-27774493495340480052012-11-02T13:31:00.001+00:002012-11-02T14:50:27.369+00:00Provencale Leek and Potato Soup. (Very easy)<div style="margin: 0px auto 10px; text-align: center;">
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Have you ever heard potato soup described as "Light and Refreshing?" - No? Well read on.</h2>
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I've made potato and leek many times. It's probably one soup that most people have tried from supermarket, in food establishments and possibly made at home. Because the ingredients are cheap and it's easy to make.</div>
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The problem I have with it is that if it's thin it lacks flavour and texture. If it's thick then it can be like gloopy porridge, the taste is there but the look is not very appealing.</div>
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My aim with this recipe was to create a light and flavoursome soup that looks appealing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtlfZhhz2aVdyLqmKrtVpve5kdUS7gg7FilJjiDKWSbgXkV5PKG7eG03rYIHCQ1HY1BgJIRKXktJNds5HsY78j0-HuAcyw7_aQSNVYqy3uP0K4v_IUFAXxsRHcBHuh8opPEST0Q/s1600/2012-10-29+09.56.05.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtlfZhhz2aVdyLqmKrtVpve5kdUS7gg7FilJjiDKWSbgXkV5PKG7eG03rYIHCQ1HY1BgJIRKXktJNds5HsY78j0-HuAcyw7_aQSNVYqy3uP0K4v_IUFAXxsRHcBHuh8opPEST0Q/s400/2012-10-29+09.56.05.jpg" /></a><br />
One thing for sure. I wanted to eat this as soon as possible.<br />
(From the allotment this morning)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1SPDd3JM2r84p_Z_SBZWfP3qHecrfuSQ4Bl1eczqyQxMNJ-1C3Bv2VIx6DbkKFxTG3QqYbKM7qflGgk52bYVf1eQZ0PBK6mX3XC9pKMlxd6k3paVLzFb_S7a3HcugyNdIkpw3w/s1600/2012-10-29+12.47.50.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1SPDd3JM2r84p_Z_SBZWfP3qHecrfuSQ4Bl1eczqyQxMNJ-1C3Bv2VIx6DbkKFxTG3QqYbKM7qflGgk52bYVf1eQZ0PBK6mX3XC9pKMlxd6k3paVLzFb_S7a3HcugyNdIkpw3w/s400/2012-10-29+12.47.50.jpg" /></a><br />
Served with a little Greek yoghurt and a little grating of turmeric.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAeGa1EzyeI7sgSIVW2zCMmQUNsnN9tVdw43lRuEKJAwfnlVmXah3X9GwNbya2svxl8Jkbr9PZOshSkj4NgbPc4RGpcrbMGrlFTdW6Be6UfBXfUnL_i0F4WzsA8_fYJFwcSq4jw/s1600/2012-10-29+11.43.56.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAeGa1EzyeI7sgSIVW2zCMmQUNsnN9tVdw43lRuEKJAwfnlVmXah3X9GwNbya2svxl8Jkbr9PZOshSkj4NgbPc4RGpcrbMGrlFTdW6Be6UfBXfUnL_i0F4WzsA8_fYJFwcSq4jw/s400/2012-10-29+11.43.56.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There was also a medium sized onion with this</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BRBm7f0kj9x6Pa3wv2RlgmhQ2njNYqatwsdkod-pS2KxKhaUtahgMAIQ3cML19yfB2vskaPBvK0dbh_fLlppDmSe6kgwRh10H99tDwi06kTzbPQYEDYpD0WW6kCZHDC-I2ZGRQ/s1600/2012-10-29+11.49.57.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BRBm7f0kj9x6Pa3wv2RlgmhQ2njNYqatwsdkod-pS2KxKhaUtahgMAIQ3cML19yfB2vskaPBvK0dbh_fLlppDmSe6kgwRh10H99tDwi06kTzbPQYEDYpD0WW6kCZHDC-I2ZGRQ/s400/2012-10-29+11.49.57.jpg" /></a><br />
Sauté The leek, onion and celery till soft.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMC7y6fdftOa5lnxr_amI_OCcw0LRxAR-yMfNM2S1Sm_HWGVM0JWSp90AY8S275I8gUA64kkJu9bJCrLmEKuw4rEfCo2DVcz9Jh0CVJxYVswUG1pvm9c5jD_naYIo_dqqtIt4nw/s1600/2012-10-29+11.53.49.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMC7y6fdftOa5lnxr_amI_OCcw0LRxAR-yMfNM2S1Sm_HWGVM0JWSp90AY8S275I8gUA64kkJu9bJCrLmEKuw4rEfCo2DVcz9Jh0CVJxYVswUG1pvm9c5jD_naYIo_dqqtIt4nw/s400/2012-10-29+11.53.49.jpg" /></a><br />
Chopped Bay, thyme, garlic and turmeric.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQPilzJAn9hL86RKvAx7uEkpW8rlU9yWiMYUWJcsI_1nUas2lzo9mupK81No-kV8wFRvY_HEINqYZfzpzIT_wqygB7fos-HzsEvgRBIA7ElHWodVLErI4VvxQSFh4ITUoOYqJYQ/s1600/2012-10-29+11.55.06.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQPilzJAn9hL86RKvAx7uEkpW8rlU9yWiMYUWJcsI_1nUas2lzo9mupK81No-kV8wFRvY_HEINqYZfzpzIT_wqygB7fos-HzsEvgRBIA7ElHWodVLErI4VvxQSFh4ITUoOYqJYQ/s400/2012-10-29+11.55.06.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbs Added to the pan</td></tr>
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<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_AHM0sa52zTqtjNqyzDTdk5nh346_STbrAiomhiMuX_5ARb5QPzF-fXgBBWskwXknFhYXzoMd8SFrDdx_EMp7t-tn32fQY6NzisTf6OpE0XcpIaE-rAWe6NxoMsO4eL5b9h6XQ/s1600/2012-10-29+12.02.17.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_AHM0sa52zTqtjNqyzDTdk5nh346_STbrAiomhiMuX_5ARb5QPzF-fXgBBWskwXknFhYXzoMd8SFrDdx_EMp7t-tn32fQY6NzisTf6OpE0XcpIaE-rAWe6NxoMsO4eL5b9h6XQ/s400/2012-10-29+12.02.17.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes finely diced.</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUzCu0CpvA2eOuScIFl0_B7JOfIFxQdVLjNWFzJo2k0IjVOMLVLZGsdFXuYdTpTVsIfyBDvu_DNYDpuifp8AXWobTqfxmajb8xHsGFmlHLd4WJLuTkwyqP07FtLa4R-m8UfTdCw/s1600/2012-10-29+12.04.10.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUzCu0CpvA2eOuScIFl0_B7JOfIFxQdVLjNWFzJo2k0IjVOMLVLZGsdFXuYdTpTVsIfyBDvu_DNYDpuifp8AXWobTqfxmajb8xHsGFmlHLd4WJLuTkwyqP07FtLa4R-m8UfTdCw/s400/2012-10-29+12.04.10.jpg" /></a> </div>
<div style="margin: 0px auto 10px; text-align: center;">
added to the pan and softened just a little.</div>
<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuS8A1QDowgnTNymukl6RYnb4c9XhpDDbZUL2blbUlGhdLbRfjH2jZvGqlJI-uJfbo1Cnt7WWQYUREn3GxOvkpNoQ4ZN75NCyOv72S2Vcb3cAjSvfXK_sbd8efPm2K9ezXRaCyfw/s1600/2012-10-29+12.05.20.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuS8A1QDowgnTNymukl6RYnb4c9XhpDDbZUL2blbUlGhdLbRfjH2jZvGqlJI-uJfbo1Cnt7WWQYUREn3GxOvkpNoQ4ZN75NCyOv72S2Vcb3cAjSvfXK_sbd8efPm2K9ezXRaCyfw/s400/2012-10-29+12.05.20.jpg" /></a></td></tr>
<tr><td class="tr-caption">Beurre mani to thicken a little. Made in the pan. </td></tr>
</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAltwP5hbyVOuq6TsEc2Nn3l0IxbuXEgd5lQ7IPuz9EZN5O6IQNgqxhEKJ1QCL8am7Ki2QZ5Koy3SYsBQ43OgqoJR1eu22LfP9l7tGzSyYkbhF4UmM_gOa-aUOGZCeuPCF3_9k5A/s1600/2012-10-29+12.06.17.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAltwP5hbyVOuq6TsEc2Nn3l0IxbuXEgd5lQ7IPuz9EZN5O6IQNgqxhEKJ1QCL8am7Ki2QZ5Koy3SYsBQ43OgqoJR1eu22LfP9l7tGzSyYkbhF4UmM_gOa-aUOGZCeuPCF3_9k5A/s400/2012-10-29+12.06.17.jpg" /></a></td></tr>
<tr><td class="tr-caption">allow the flour to cook a little in the butter.</td></tr>
</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlZG9uVI1W2Vlqn7Sz46vGoq5qXx97rusaWfI9PYDYWJbbH-V33kqZ11RPdl4P9X0K0oh19Go11CCL2-oqj_5_tkHj36WmBXxmmqjhvtdC4v0W4q1fsh5pQdwD82TH7RiXfyNEw/s1600/2012-10-29+12.07.05.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlZG9uVI1W2Vlqn7Sz46vGoq5qXx97rusaWfI9PYDYWJbbH-V33kqZ11RPdl4P9X0K0oh19Go11CCL2-oqj_5_tkHj36WmBXxmmqjhvtdC4v0W4q1fsh5pQdwD82TH7RiXfyNEw/s400/2012-10-29+12.07.05.jpg" /></a></td></tr>
<tr><td class="tr-caption">Start adding a little stock to the pan to open dissolve the Beurre mani<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 15.981481552124023px; text-align: left;">.</span></td></tr>
</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiL_uUiHDGao74nqKgPq5eyUxBMy_qvWLFh-5myKVcf6zXISWjMGtXXEXkY6Ecze3mO8VAuxmFyV7ueYtq31KZdVfUhaarLQEPwBnC59GFWqnH_uoB6fSDWk1CIchXgGRFc857EA/s1600/2012-10-29+12.10.01.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiL_uUiHDGao74nqKgPq5eyUxBMy_qvWLFh-5myKVcf6zXISWjMGtXXEXkY6Ecze3mO8VAuxmFyV7ueYtq31KZdVfUhaarLQEPwBnC59GFWqnH_uoB6fSDWk1CIchXgGRFc857EA/s400/2012-10-29+12.10.01.jpg" /></a></td></tr>
<tr><td class="tr-caption">One the Beurre mani is incorporated you can add the rest of the stock.<br />
There wants to be more stock than solids.</td></tr>
</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0EyzGe_UzY6XUDQcgfyHGD1JUT2YJ5jDss19hdR5HtWDTdOvQgU2uymcpuHiHC8KvBjIB7qG4sWPV79kID_qKUd_cd_tcsCWTM0uOVlGlkmPMLM86uUoXpRXp2LFkVVLgHX9Pw/s1600/2012-10-29+12.13.00.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0EyzGe_UzY6XUDQcgfyHGD1JUT2YJ5jDss19hdR5HtWDTdOvQgU2uymcpuHiHC8KvBjIB7qG4sWPV79kID_qKUd_cd_tcsCWTM0uOVlGlkmPMLM86uUoXpRXp2LFkVVLgHX9Pw/s400/2012-10-29+12.13.00.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow to simmer until the potato has just a little bit left to it.</td></tr>
</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQCLzeGJdJcsJMpFAyEg3WzZRCbSNx4GCRyM7-pu1jTtiII0iRA0Qj8nlglCIaJrQ71bEyaR7fCd4yPOLMOKbCfSLFiI_sKoZi69NPEtxZH49FRa_R_2DaEtKh1xfzqBM-S-XFg/s1600/2012-10-29+12.18.41.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQCLzeGJdJcsJMpFAyEg3WzZRCbSNx4GCRyM7-pu1jTtiII0iRA0Qj8nlglCIaJrQ71bEyaR7fCd4yPOLMOKbCfSLFiI_sKoZi69NPEtxZH49FRa_R_2DaEtKh1xfzqBM-S-XFg/s400/2012-10-29+12.18.41.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove three quarters of the vegetables from the pan.</td></tr>
</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozBofk2M6Tend6GXPSNWtppWlc4hEGsL2OMhCr5p8ca4Bo6ruTynOtjpvl9eAEDNGyqr9pS4s-6i-mMBYV_RjMDpo1RVzpx_mxkfC4ULOss0VZGz6xK7JVnIKY-U24O4wpyG8bQ/s1600/2012-10-29+12.19.54.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozBofk2M6Tend6GXPSNWtppWlc4hEGsL2OMhCr5p8ca4Bo6ruTynOtjpvl9eAEDNGyqr9pS4s-6i-mMBYV_RjMDpo1RVzpx_mxkfC4ULOss0VZGz6xK7JVnIKY-U24O4wpyG8bQ/s400/2012-10-29+12.19.54.jpg" /></a><br />
Liquidise (I use a stick blender) It doesn't need to be smooth.</div>
<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJPiTLpW7f0-v0jbwxHs5h5bKchvKXUQgmqbDhMDMQkxQWgAuo2wpouVB5Ch9NtL230sX97TJtwjH3_Tq1HizVuPDoFqtzjGBQLyH69vSnYTksYuvJLdR3LgPlJw7ThQqny7uKA/s1600/2012-10-29+12.21.56.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJPiTLpW7f0-v0jbwxHs5h5bKchvKXUQgmqbDhMDMQkxQWgAuo2wpouVB5Ch9NtL230sX97TJtwjH3_Tq1HizVuPDoFqtzjGBQLyH69vSnYTksYuvJLdR3LgPlJw7ThQqny7uKA/s400/2012-10-29+12.21.56.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add back to the pan and mix.</td></tr>
</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8Bdty1hOQ8BfewpOe47gi-mn-f5gz7TXpm50wu4M_0bEJSpkuQoErKJiju95ttQQaJo2sEAWVR75_ELWz1cQJSlXbZvKM5RlR2cBo0UMnLurRVvzPuXgEB700uABEYLfNA6GVA/s1600/2012-10-29+12.47.38.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8Bdty1hOQ8BfewpOe47gi-mn-f5gz7TXpm50wu4M_0bEJSpkuQoErKJiju95ttQQaJo2sEAWVR75_ELWz1cQJSlXbZvKM5RlR2cBo0UMnLurRVvzPuXgEB700uABEYLfNA6GVA/s400/2012-10-29+12.47.38.jpg" /></a> </div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGkeTZxV6Baq02hdrtu53VOoiTrb5WY3w_zvGGyA3Aetv_yC1WCFDonXzf_7B_wuFsgb1zB42IOV1ZKpG7KwDTWb2ZV00nojEjuGqzUX3Lyc6C4NbAQJIEDmZ_PSMkrjEtlF-Hw/s1600/2012-10-29+12.48.53.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGkeTZxV6Baq02hdrtu53VOoiTrb5WY3w_zvGGyA3Aetv_yC1WCFDonXzf_7B_wuFsgb1zB42IOV1ZKpG7KwDTWb2ZV00nojEjuGqzUX3Lyc6C4NbAQJIEDmZ_PSMkrjEtlF-Hw/s400/2012-10-29+12.48.53.jpg" /></a> </div>
<div style="margin: 0px auto 10px; text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDZitPApwMfbbxVPhX9h_TF_XAlmNPWz0-w0nIcA4-UTAJQQyaClOPWs-IInQHR_Toxswjxv4i_xeOMrUWpJFqsDXK6MN8TdPPBqKdBaKiV4nmrvmx61b-wdq4taDWZt1LyFz4A/s1600/2012-10-29+12.56.01.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDZitPApwMfbbxVPhX9h_TF_XAlmNPWz0-w0nIcA4-UTAJQQyaClOPWs-IInQHR_Toxswjxv4i_xeOMrUWpJFqsDXK6MN8TdPPBqKdBaKiV4nmrvmx61b-wdq4taDWZt1LyFz4A/s400/2012-10-29+12.56.01.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plenty left for a further 4 portions.</td></tr>
</tbody></table>
</div>
<h3>
Ingredients</h3>
<div>
<div>
2 medium Leeks; Sliced</div>
<div>
4 medium Potatoes; diced finely</div>
<div>
4 sticks Celery; chopped</div>
<div>
1 medium Onion; chopped</div>
<div>
1 clove Garlic; chopped</div>
<div>
2 cubes Chicken Stock; you may use any stock you choose</div>
<div>
2 leaves Bay leaf; Finely chopped, If you can use day old fresh leaves</div>
<div>
1 sprig Thyme; Chopped, Use dried if you don't have fresh</div>
<div>
1 thumb / teaspoon Turmeric; Use powder if whole not available.</div>
<div>
1 knob Butter</div>
<div>
1 tablespoon Flour; plain flour</div>
<div>
1 to taste Salt</div>
<div>
1 to taste Freshly ground pepper; Use white if you wish.</div>
<div>
1 tablespoon Olive oil; for sautéing or your preferred oil.</div>
<div>
1 Litre Water; add to required consistency and volume</div>
</div>
<div>
<br /></div>
<h3>
Preperation</h3>
<div style="margin: 0px auto 10px; text-align: left;">
<div style="margin: 0px auto 10px;">
Prep the vegetable and herbs as per the ingredient list.</div>
<div style="margin: 0px auto 10px;">
<br /></div>
<div style="margin: 0px auto 10px;">
Add a table spoon of oil to a large sauté pan.</div>
<div style="margin: 0px auto 10px;">
Combine onion, leeks, and celery in a large pan and soften.</div>
<div style="margin: 0px auto 10px;">
Add the herbs and mix.</div>
<div style="margin: 0px auto 10px;">
Add the potatoes and soften a little.</div>
<div style="margin: 0px auto 10px;">
Add a salt and pepper. More can be added to the finished soup if required.</div>
<div style="margin: 0px auto 10px;">
Make a well in the pan. </div>
<div style="margin: 0px auto 10px;">
Add the butter and flour and cook out the flour to make a Beurre mani.</div>
<div style="margin: 0px auto 10px;">
At this point I add the crumbled stock cubes to the Beurre mani and combine.</div>
<div style="margin: 0px auto 10px;">
Start adding water to combine with the mix and stir to combine.</div>
<div style="margin: 0px auto 10px;">
Add the rest of the water. Use your judgement on the amount.</div>
<div style="margin: 0px auto 10px;">
Simmer until the potatoes just have a little bite left.</div>
<div style="margin: 0px auto 10px;">
Remove 3/4 of the vegetables and blend (I use a stick blender)</div>
<div style="margin: 0px auto 10px;">
Add back to the pan and mix.</div>
<div style="margin: 0px auto 10px;">
<br /></div>
<div style="margin: 0px auto 10px;">
Serve with freshly baked croutons, a dollop of Greek yoghurt and the obligatory sprig of parsley</div>
</div>
<div style="clear: both; text-align: CENTER;">
</div>
Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-87169928459519783392012-10-29T18:29:00.001+00:002012-10-29T18:31:50.852+00:00Chicken Dinner<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HnnBpOOUq6vw3kEppbYN2qE9Slv1TAI-UmB87b4dWqibPpqDScBrDUTsesem72jeAPQKLz7jiqs1ZBNcI-FudtTxodnv98m_vnhixPM3QxtAEOgV-fZ0tm11mfFwUceLfqmGGw/s1600/2012-10-29+16.32.49.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HnnBpOOUq6vw3kEppbYN2qE9Slv1TAI-UmB87b4dWqibPpqDScBrDUTsesem72jeAPQKLz7jiqs1ZBNcI-FudtTxodnv98m_vnhixPM3QxtAEOgV-fZ0tm11mfFwUceLfqmGGw/s400/2012-10-29+16.32.49.jpg" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-23138688861462837182012-10-29T11:02:00.002+00:002012-10-29T11:02:44.554+00:00A little allotment time.<div style="margin: 0px auto 10px; text-align: center;">
Finally got a little quality time on the allotment over the last two weekends.<br />
Laid Flags, dug spuds and leeks, got a pumpkin or two and put a bed to bed.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispc3cQizs0S1jZw5jydkvpumOlcB87nOvPjP8_l_7rpKddJd2NKy3k0QURAJp4CHEKFJNcqqXgfo4Gjpc9mpiQA_t8kCHkJJby65jeAH7d2H4zoymRo5NnuFI-71edJCT-r9P/s1600/2012-10-27+15.15.37.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispc3cQizs0S1jZw5jydkvpumOlcB87nOvPjP8_l_7rpKddJd2NKy3k0QURAJp4CHEKFJNcqqXgfo4Gjpc9mpiQA_t8kCHkJJby65jeAH7d2H4zoymRo5NnuFI-71edJCT-r9P/s400/2012-10-27+15.15.37.jpg" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITM6Ht_QSLbec_T19phWKGs-tq5kJKlEULQMoS9GzD5pfXVDHFstNt3KSbKrmdHAobstzR_jBk2PRs115SUxI05IdGh7t1cJQd4hMsKxNGHqSFJN6_PzvZmP3WuWyUrhgA4dT/s1600/2012-10-27+15.18.39.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITM6Ht_QSLbec_T19phWKGs-tq5kJKlEULQMoS9GzD5pfXVDHFstNt3KSbKrmdHAobstzR_jBk2PRs115SUxI05IdGh7t1cJQd4hMsKxNGHqSFJN6_PzvZmP3WuWyUrhgA4dT/s400/2012-10-27+15.18.39.jpg" /></a></div>
<div style="margin: 0px auto 10px; text-align: center;">
<br /></div>
<div style="clear: both; text-align: CENTER;">
</div>
Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-42753940252560553782012-10-21T08:12:00.001+00:002012-10-21T08:39:23.366+00:00Mushroom Pappardelle Pasta (Cheat)<div style="margin: 0px auto 10px; text-align: center;">
<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;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Yrlhszd-vPZhVuaUYHXxu0BOr-6hXrjfiAkZm-dgAKITr7G7aDObd6NKzAXDBqqo538ahdRCE5x800PO2vVfj83bS5voIwj20V_MCupX7br4oa0VHosey2b3corfHlX6ua6FDA/s400/2012-10-20.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orfy's Mushroom Pappardelle Pasta</td></tr>
</tbody></table>
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I had lunch out but it wasn't exactly what you call gourmet. So left with the yearning for good food but no real appetite to eat or again or spend too much more money or have a large meal, I decided to cook at home.</div>
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I wanted a pasta that would be silky smooth and hold the sauce well. The Answer - Pappardelle.</div>
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The problem Saturday afternoon in Warrington and finding Pappardelle! Yes I could of made it but I was feeling lazy. The Solution. Buy sheets of fresh lasagne pasta and cut your own.</div>
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The key with this dish is preparation and there is not a lot of that. It is very quick to cook and put together.</div>
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<b>Ingredients.</b></div>
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Pappardelle Pasta or Fresh lasagne cut into 3cm wide strips.</div>
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Portabella Mushrooms (Or mushroom of your choice)</div>
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Chopped garlic</div>
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Fresh chopped parsley</div>
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Small amount of fresh thyme</div>
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Small amount of fresh finely chopped red chilli (Seeds removed if it's an hot chilli you wan a warming effect rather than real heat)</div>
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Crushed black pepper</div>
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Salt to taste</div>
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Fresh grated Parmasen</div>
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Knob of Butter</div>
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Extra Virgin Olive Oil.</div>
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<b>Method</b></div>
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Bring a pan of salted water to the boil.</div>
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Heat a skillet pan and add a good glug of EVOO and then the butter I don't like the ban to get to hot because it'll make the butter burn and the garlic bitter.</div>
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Add the garlic and chilli followed by the mushrooms, parsley and thyme. These ingredients want heating and softening do not cook too harshly. Add the black pepper. Add a little salt to taste if required. I use only a tiny pinch of sea salt flakes.</div>
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Put the pasta in the pan of water for a minute or two. Just enough to heat and soften it. It will finish in the other pan. </div>
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Add the juice of half a lemon to the mushrooms. and turn up the heat a little</div>
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Add the softened pasta to the mushroom pan (I usually add a spoonful of the pasta water at this time ) along with the grated Parmasen and toss.</div>
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let finish for a minute or so to allow the pasta to soak up the flavours</div>
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Serve in a large pasta bowl and if required garnish with more parmasen, olive oil, black pepper and parsley.</div>
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Enjoy,</div>
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Orfy.</div>
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Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-39451933689648797592012-10-06T14:52:00.001+00:002012-10-06T14:54:25.457+00:00Makin' Bacon<div style="margin: 0px auto 10px; text-align: center;">
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So I've finally got started on another thing on my bucket list.</div>
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Making Bacon and other cured meats. This first batch is really just a test and a bit of a compromise. It's just cheapish pork and a saltpeter cure from the butchers. Two batches a Pancetta that will cure for around 4 weeks in total and a bacon that I'll probably do for 7 to 10 days.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyvCkrbQV4KkLQKdzyfd6qOmoKjdjU427Hes6AfL48jBNLSghAi-uxrcqC-KUymNGnHQsTv5OAit8MkUOdv-z4Pgv9splc2y5zY2JsUp2S6u2ooSCOKn2_eXvlb74983Jh-yFUQ/s1600/2012-10-06+14.19.02.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyvCkrbQV4KkLQKdzyfd6qOmoKjdjU427Hes6AfL48jBNLSghAi-uxrcqC-KUymNGnHQsTv5OAit8MkUOdv-z4Pgv9splc2y5zY2JsUp2S6u2ooSCOKn2_eXvlb74983Jh-yFUQ/s400/2012-10-06+14.19.02.jpg" /></a> </div>
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Sweet Dry Cure Bacon </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjDlNGLy1YpX6x5utV8ECtTkNUkAfuav1qDrzjd8U4Ang2pxWP7pJCl_kGtnCQIhqf5NOJGaH0JhWY_8KoXVtIdsCjIRkOXLPk3cUU0dqc1H59HIL9AE6ozsnnIIFFUFuX-APoA/s1600/2012-10-06+14.36.26.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjDlNGLy1YpX6x5utV8ECtTkNUkAfuav1qDrzjd8U4Ang2pxWP7pJCl_kGtnCQIhqf5NOJGaH0JhWY_8KoXVtIdsCjIRkOXLPk3cUU0dqc1H59HIL9AE6ozsnnIIFFUFuX-APoA/s400/2012-10-06+14.36.26.jpg" /></a> </div>
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Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-71934900895920663882012-09-02T11:59:00.003+00:002012-09-02T12:03:29.438+00:00Chicken Marinated 3 ways with Roast Mediterranean Vegetable Cous Cous and Corn cooked in husks.<div class="separator" style="clear: both; text-align: center;">
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500g Boned Chicken Thighs marinated. (If large cut in half) for each marinate<br />
Skin on and slashed. Prepare the following and leave to marinate for 4+ hours<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Caribbean Marinate</b></span><br />
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<br /><br />1 small red onion, finely chopped<br />2 hot Chillies, finely chopped (More if you like it hotter)<br />3 tablespoons soy sauce<br />1 tablespoon oil (I use olive oil)<br />1 tablespoon cider or white vinegar<br />2 teaspoons fresh thyme leaves<br />2 brown teaspoons sugar<br />1 teaspoon sea salt )<br />1 teaspoon Jamaican Pimento, ground<br />1 teaspoon black pepper, ground<br />1/2 teaspoon nutmeg, ground<br />1/2 teaspoon cinnamon, ground<br /><br />1 bay leaf. (remove before cooking)<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Tandoori Style Tikka</span></span></h3>
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<br /><br />Soak the chicken in the juice of 1 large lemon and add the finely greated zest<br />A good hand full chopped corriander<br />2 teaspoon of your favourite blend Garam Masala<br />Extra Turmeric, chilli powder and cayen pepper to taste.<br />I add a tiny bit of red food colouring for visual appeal.<br />Add around 300g of yoghurt and toss.<div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Chilli, Lime and Corriander.</b></span></h3>
I used juice and zest of 3 small limes.<br />Handfull of corriander.<br />3 medium chillies, 2 red and 1 green<br />A touch of sea salt and a heaped teaspoon of cracked black pepper.<br />Adjust to your taste.<div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cous Cous.</span></h3>
I soak in vegetable stock and flavour with a little butter, oil and egg plant (salted and roasted dry).<br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><div>
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Roasted Mediterranean Vegetables<span style="font-family: Arial, Helvetica, sans-serif;"> </span></h3>
<br />Carrot, Courgette, Sweet potato, Bell pepper, Vine tomatoes left on the vine.<br />Sprinkled with sea salt, olive oil and thyme.<br />The courgettes need to be tossed in salt and left to release water fo an our before roasting. Wipe off the salt and pat dry.<br />I reserve the used oil for dressing. It gives an intense flavour and a golden colour.<br /><br />The corn needs to be boiled in the husks to soften.Finnish on the fire in the wet husks. When they dry, peel back the husks but do not tke them off. All some of the kernels to char then serve to your liking maybe a little butter and cracked black pepper.<br /><br /><br /><div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Enjoy!</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Orfy.</span></div>
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Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-40701544890737590952012-06-05T17:09:00.000+00:002012-06-05T17:09:38.094+00:00Feeding the monkey.<div style="text-align: center;">
Build the fire Monkey</div>
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Feed the fire Monkey</div>
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Fire Monkey Feeds Me</div>
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<br /></div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-55060554802451854292012-05-27T06:09:00.000+00:002012-06-05T17:03:43.293+00:00DIY BBQ<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBKEP-vAvbmXScHvPoifo4HjRlqIo_Lg7o7pAio-7pr5okHIbQH3SAx5FgRR0CobEEQluoXt14JLmqhzLSlzJL0-EV9I3UJaGnr1WLm-QT_oq-s08ToFddkZQqE3wfsU6YZrvVw/s1600/2012-05-27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBKEP-vAvbmXScHvPoifo4HjRlqIo_Lg7o7pAio-7pr5okHIbQH3SAx5FgRR0CobEEQluoXt14JLmqhzLSlzJL0-EV9I3UJaGnr1WLm-QT_oq-s08ToFddkZQqE3wfsU6YZrvVw/s640/2012-05-27.jpg" width="640" /></a></div>
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<br /><br />I BBQ alot. Yhe last BBQ I had was a £400 beast. Considering that it's not gas that's a lot to pay but it was worth it. but after 7 years of constant all year round use (Over use) It's worn out and needs time, effort and some money spending on it, With a heayvish heart it's been moved out of prime spot until I can find a use for it or send it the the BBQ beach party in the sky.<br />I've not come across a bbq that I'd be happy with, for a reasonable price and the ones I've seen at any price are a comprise on the features I want.<br />So the only option was to collect parts over the last 12 months. After building a mock up to finalise the format I left it until now to make sure nothing better turned up.<br />Total cost is one bag of sand and cement (That will also get used for other things).<br />So I'd put it at a cost of <3.00 The bricks have been collected from various places. The fire grate is from the old bbq. and the other bits are from old scrap ovens and appliances.<br />I tested the mock up several times and was never quite happy with the fires performance. It either burnt to slow and not completely or too fast and hot. The solution was quite simple make sure the fire camber was draft free apart from a feed below the grate fed by removing a half brick. Once burning well the hole is damped as require to slow the burn.<br />The fire starts easily, the flames heat the top griddle, the grills can be pulled out so you can cook be the side of the heat rather than directly over it. There are four grill positions and you can use two grills and the griddle at the same time. The fuel burns to dust so it should never need cleaning between uses, It's all stainless so doesn't need covering.<br />The only thing it missing in an ideal world is a lid so I can only grill and griddle on it. With a lid I could bake and roast. I need to inspiration for the design and parts for to happen.<br />It's next to the fire monkey rocket stove and I have left space for the next project. A hot and cold smoker.Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-61349510143169793942012-05-19T13:47:00.000+00:002012-11-02T14:49:21.248+00:00Orfy's Cowboy BeansThis is my latest and best version of Cowboy beans.<br />
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I've modified the original recipe with a few additions after researching authentic recipes.<br />
The Main addition is coffee and tomatoes.<br />
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I'm not a cook that weighs things so it's to taste or by judgement.<br />
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I used 2 packs (1kg of Pinto Beans, you can substitute for other beans if you wish)<br />
I wanted to used smoked ham hocks but it's difficult get hold of so I got around a pound of trimmings of dried cured smoked bacon. And used two normal ham hocks.<br />
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1KG Pinto Beans<br />
2 Smoked Ham Hocks (If plain use some smokey bacon as well)<br />
2 Onions<br />
1 Scotch bonnet Chilli<br />
1 Tablespoon of Brown Sugar<br />
1 Heaped teaspoon Smoked Paprika<br />
1 Rounded teaspoon Cayenne Pepper<br />
1 tablespoon course ground black pepper<br />
2 Tins chopped tomatoes<br />
1 Cup fresh brewed ground coffee<br />
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I used a quick soak method to start the beans.<br />
Then added the ham and covered with water.<br />
The ham was not done by the time the beans had softened so I removed the ham. Strained the bean and reserved the beans for adding back in later. I trimmed the Skin and fat from the ham and returned the ham to the pot with the liquid. I fried up the bacon onion and spices. When the ham was done I pulled it apart, added the beans bacon and spice mix along with the coffee and beans then simmered for a further hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2SrfwDaZw_R6x6RjL5JLQSa712DFUgNAI5QDtm23xTl7s0_lYQSSEcE5QseAjJFZBb4JeK_d-6XOGi23AgP5kvs4w2uXk4nQLWis-sKZqQTDsP96QzOIWhF55ASXr2ynULMVCA/s1600/P040512_15.59_%255B03%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2SrfwDaZw_R6x6RjL5JLQSa712DFUgNAI5QDtm23xTl7s0_lYQSSEcE5QseAjJFZBb4JeK_d-6XOGi23AgP5kvs4w2uXk4nQLWis-sKZqQTDsP96QzOIWhF55ASXr2ynULMVCA/s640/P040512_15.59_%255B03%255D.jpg" width="640" /></a>When this cools it does thicken and almost set but it does liquefy again when rewarmed.<br />
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Enjoy,<br />
Orfy.<br />
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<br />Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-11506698233291855022012-05-19T10:32:00.000+00:002012-05-19T10:41:00.514+00:00Chiesa Di Dante E Beatrice (Dante's Church)<h2 style="text-align: center;">
Chiesa Di Dante E Beatrice (Dante's Church)</h2>
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A special place in Florence. <span style="font-weight: normal;"><span style="font-size: x-small;">A Church Dedicated to Love.</span></span></h4>
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In Florence the are many Grand Churches, Streets and Squares.</div>
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One of the best is a little unassuming church down a little side alley. The alley is easy to miss and the church does not stand out. It is Chiesa di Santa Margherita dei Cerchi also Know as The Church of Dante and Beatrice.</div>
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I still get a chill when I think of this church. The first time I entered I had to step out side because I welled up. I am not a spiritual person bet something moved inside me. It is a place to sit, relax and reflect. Maybe it is because The church is dedicated to love and the people who visit it and use it have such passion and feeling. For me it is the haunting music, the simplicity, the art and the feeling of love and calmness that I get from this space.</div>
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Because of the Attraction of Dante you do occasionally get the odd group come in but they do not stay for long because it is a tiny and unassuming church. They soon go an the peace returns.</div>
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Next to the tomb that is said to be that of Beatrice, there is a little basket that visitor leave notes for Beatrice.</div>
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Inside the church are several piece of Art. My favourites were a display of child like painting of Pinocchio. They are done in a child like manner (Maybe painted by local children). Then there is Matrimonio di Beatrice Portinari by Raffaello Sorbi.</div>
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It would be a great shame to visit Florence and not experience Chiesa di Santa Margherita dei Cerchi. A place to sit in peace on your own or with the one you love.</div>
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Via S. Margerita can be found off, near the Lush shop. Also worth a look see is a very small and popular Tripe Shop, they also sell other street food and cups of Chianti at E1.50<br />
It is off Borgo degli Albizzi.<br />
Chiesa di Santa Margherita dei Cerchi (Church of Santa Margherita d'Antiochia)<br />
Via S. Margerita 2 – 50122 FIRENZE<br />
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: small;"><span style="color: #1a0000;"><br /></span></span></span></div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com1tag:blogger.com,1999:blog-9818696.post-58210297215400419312012-05-18T15:04:00.000+00:002012-11-02T14:51:20.742+00:00Cowboy beans.Cowboy beans Version one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCPeY1NQOPzwjGOxTraccMWIXobGXKK8D_wphyphenhyphen95o1_faAKRkr1DGZj3-xg1RRbujMhyknulNiXkPm9MV9JqieeGIPXV-meeri-8f1cNC8776MA_SCuZTcc0O5FmBIsxLZpeu2g/s1600/DSCF3639.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCPeY1NQOPzwjGOxTraccMWIXobGXKK8D_wphyphenhyphen95o1_faAKRkr1DGZj3-xg1RRbujMhyknulNiXkPm9MV9JqieeGIPXV-meeri-8f1cNC8776MA_SCuZTcc0O5FmBIsxLZpeu2g/s320/DSCF3639.JPG" /></a><br />
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This turned out well, It was cheap to make for the amount of portions you get from it. I aim to pick up some more beans today to do another batch. I may even use home grown chillies in it.
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This is closely following a recipe found on the net.<br />
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<a href="http://tastykitchen.com/recipes/main-courses/spicy-beans/?print=1/#sizeFP">http://tastykitchen.com/recipes/main-courses/spicy-beans</a><br />
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</div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-14992867394011098012012-04-13T15:37:00.000+00:002012-05-06T21:13:46.933+00:00Pork pie batch #3<h2 style="text-align: center;">
<span style="font-weight: normal;">My latest batch of pork pies.</span></h2>
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Still using spring form tins but hand raising the pastry up the moulds.<br />
I release (Fold) the pastry away from the sides before filling loosely with the filling,<br />
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<b>Notes to self:</b><br />
Next time I need to make more pastry. ( Made do with a lattice on the smaller pie and it worked well.<br />
I added a little bread flour to the plain flour.<br />
Used onion and carrot instead of celery<br />
On the larger pie I experimented with spreading whole grain mustard<br />
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<b>Jelly.</b> (Makes enough for multiple pie batches)<br />
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2 trotters<br />
pig bones (enough to 2/3 fill pan)<br />
1 bouquet garni (celery, bay leaf, thyme and parsley)<br />
12 black peppercorns<br />
4 cloves<br />
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Add the trotters, bones and herbs<br />
Fill pan with water,<br />
Boil, then simmer for 3 hours.<br />
Strain. ( I use a cotton kitchen towel)<br />
Reduce to 2 litre of jelly.<br />
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<b>Filling</b><br />
Enough for 2 large pies<br />
1,7kg pork shoulder after rind removed rough minced (or fine hand chopped)<br />
250 good black pudding (Optional)<br />
4 anchovy fillets<br />
1 tsp chopped fresh sage<br />
1 tsp dried sage<br />
1 teaspoon ground allspice<br />
1 teaspoon fine grated nutmeg<br />
1 level teaspoon salt<br />
2 tsp ground black pepper,<br />
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<b>Hot water crust Pastry</b><br />
1000g plain flour<br />
350g lard<br />
450ml boiling water<br />
3 tsp salt<br />
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<b>Method.</b><br />
Cooked for 20 minutes at 220 then 120 minutes at 180<br />
I covered with parchment and foil at 30 minutes to go.<br />
Many recipes state leave to cool before filling with jelly.<br />
I like to put some jelly in whilst warm to get the penetration.<br />
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I then put on a plate in the fridge to cool and top up as required with jelly.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4n45a-otRWjg7CAqx_Yua3R1mE8FWwCVt9iq3h_332nP5wloIA8_w4L4w-rXvY5Fik85HIXyhHc2beIbpgMA2ntJL5Z9BMYnIziMd1A5xad1xcPAfOMZpR-9YW1Tq_l9u_77zvQ/s1600/P120412_10.27.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-size: x-small;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4n45a-otRWjg7CAqx_Yua3R1mE8FWwCVt9iq3h_332nP5wloIA8_w4L4w-rXvY5Fik85HIXyhHc2beIbpgMA2ntJL5Z9BMYnIziMd1A5xad1xcPAfOMZpR-9YW1Tq_l9u_77zvQ/s320/P120412_10.27.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trotters (Free from your </td></tr>
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<span style="font-size: x-small;">butcher</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlKKBt3391sH4IzHhj06b7mX1LJJc_ea7yF1s1c0Xb3sxfcTxZevAT6jVPrwdNNnOTI-Puuaj94xcm2OwJbuh8L-SQftiPvhUbfz1RbBTJu6ipCczK3iBXLx0ozPFzK5DnVMjuw/s1600/P120412_12.28_%255B01%255D.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlKKBt3391sH4IzHhj06b7mX1LJJc_ea7yF1s1c0Xb3sxfcTxZevAT6jVPrwdNNnOTI-Puuaj94xcm2OwJbuh8L-SQftiPvhUbfz1RbBTJu6ipCczK3iBXLx0ozPFzK5DnVMjuw/s320/P120412_12.28_%255B01%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rough minced pork shoulder.<br />
If you get you butcher to do it ask him to only run it through the mincer once on a course grin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeDthTLtCtABOW_MTP_QwzHsDC_SBNyMdcHuRNTzPTjxlT7C3BnxMeD8BJSraPIpgXUsz6cwA7D0tBSB7jH6S6wdK1q4YA4ARMAynrWK0TO66iilAeDEZkIXb-pPON8Q14k5FPQ/s1600/P120412_14.24.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeDthTLtCtABOW_MTP_QwzHsDC_SBNyMdcHuRNTzPTjxlT7C3BnxMeD8BJSraPIpgXUsz6cwA7D0tBSB7jH6S6wdK1q4YA4ARMAynrWK0TO66iilAeDEZkIXb-pPON8Q14k5FPQ/s320/P120412_14.24.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork bones, also free from the butchers.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QyguUsoMgR1_16hYgleLqxXI6To5Ig7jiNkvGjrGOCanT5y6bO1e9VSQbc192q164UuAea2sGlwA6pG-dbKhwbFkO-PYxdzPOPZQJ1wGCmUn2ZbKzDZp4EQLFECTPtMoWrosiA/s1600/P120412_14.31.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QyguUsoMgR1_16hYgleLqxXI6To5Ig7jiNkvGjrGOCanT5y6bO1e9VSQbc192q164UuAea2sGlwA6pG-dbKhwbFkO-PYxdzPOPZQJ1wGCmUn2ZbKzDZp4EQLFECTPtMoWrosiA/s320/P120412_14.31.jpg" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoU60vwHZXvnT_CYS8H832Dc59_gsISO8qr8BDX0EDMxjUyD5MMhP3xuVqjISHHfDCL4ulEmEm0RduFE7UupOpNF9Dv9Hka_z9uAgL7adr8PxVtCNVNQ2efcUpfAyIfKOkx5sVA/s1600/P120412_14.32_%255B02%255D.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoU60vwHZXvnT_CYS8H832Dc59_gsISO8qr8BDX0EDMxjUyD5MMhP3xuVqjISHHfDCL4ulEmEm0RduFE7UupOpNF9Dv9Hka_z9uAgL7adr8PxVtCNVNQ2efcUpfAyIfKOkx5sVA/s320/P120412_14.32_%255B02%255D.jpg" /></a> </div>
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<tr><td class="tr-caption" style="text-align: center;">Whole grain mustard on top of a quarter of the meat.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcFgyMD9bUSzd3fk-_dhlWJudz3q2iY9v64V9EUBoqthfnwxt91rwAqmgeBz0YMohl7eP1VESDj5jenHZTzwGfD0G4oBbYtpVlS2l1_Xl5AalTxWytWflY7E_ut_yyNfY8ak0sQ/s1600/P120412_17.08_%255B01%255D.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcFgyMD9bUSzd3fk-_dhlWJudz3q2iY9v64V9EUBoqthfnwxt91rwAqmgeBz0YMohl7eP1VESDj5jenHZTzwGfD0G4oBbYtpVlS2l1_Xl5AalTxWytWflY7E_ut_yyNfY8ak0sQ/s320/P120412_17.08_%255B01%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">250g of black pudding on one of the pies.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITE_VdOyoKQr3ntqCqsGQSuJ-itzcVzMdpdcLHeok9d7lORDjFmVR2IIN3GagSLy40GeTQBQMZMjXLuYQwTQmcCeVumHys5sPuBwgdRquhAF8PmiDzpQbErOhefw6IHyxJNF8hg/s1600/P120412_17.19_%255B01%255D.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITE_VdOyoKQr3ntqCqsGQSuJ-itzcVzMdpdcLHeok9d7lORDjFmVR2IIN3GagSLy40GeTQBQMZMjXLuYQwTQmcCeVumHys5sPuBwgdRquhAF8PmiDzpQbErOhefw6IHyxJNF8hg/s320/P120412_17.19_%255B01%255D.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lattice work on the black pudding pie.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwX8b4NDGOq1ikXYHGPIctSpjA4eJlU5XlB8cGoQbNqk-aBUHKJ77dvkkyvvCCwqh2VS2MoubC_dkK0Iok7FHAq3Ys35poPfP85o0S5GrlRxRecpQJYW7cjBdubfhSNemccL15w/s1600/P120412_17.37.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwX8b4NDGOq1ikXYHGPIctSpjA4eJlU5XlB8cGoQbNqk-aBUHKJ77dvkkyvvCCwqh2VS2MoubC_dkK0Iok7FHAq3Ys35poPfP85o0S5GrlRxRecpQJYW7cjBdubfhSNemccL15w/s320/P120412_17.37.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished jelly</td></tr>
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Below is the pork pie with black pudding and lattice top.</div>
<div style="margin: 0px auto 10px; text-align: center;">
The black pudding makes for a moister pie and the lattice makes it lighter.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY4V-4KFWbCAeDXyobqOx9ObaXz4X0qmDQDlgFLgaKHMo7OH5QyNRr40OsgqGh52x64_mSuj6pyeBDCmd8Ni90EQJdF76LEdEHWlDbpGtwCkIL-62Lup9x9gR3vvZ8EtWdvYozQ/s1600/IMGP8327.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY4V-4KFWbCAeDXyobqOx9ObaXz4X0qmDQDlgFLgaKHMo7OH5QyNRr40OsgqGh52x64_mSuj6pyeBDCmd8Ni90EQJdF76LEdEHWlDbpGtwCkIL-62Lup9x9gR3vvZ8EtWdvYozQ/s320/IMGP8327.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUU7sW2qDmGhJOo_O0zlt2LWsdKyyRSCvVxp7Li3dmFM2Iq4T5Taht_SXuRkdXPU9jeUwtrVUi6Ks5lBP3l8Qt4076MfT5D33N-PHSRjYEtwDe9VYVfSb4txC4-eJYz6tXMgluQ/s1600/IMGP8329.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUU7sW2qDmGhJOo_O0zlt2LWsdKyyRSCvVxp7Li3dmFM2Iq4T5Taht_SXuRkdXPU9jeUwtrVUi6Ks5lBP3l8Qt4076MfT5D33N-PHSRjYEtwDe9VYVfSb4txC4-eJYz6tXMgluQ/s320/IMGP8329.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ42qAdMM3yKx2tdbbnHyBihLH-iIckrh-Xg0_AguqqcqtkF86iyNBkiaEscvlOGuWhumNTTzC7G9nSUQSby8xumtGa0N2GgKrGlPV5qmpR-es4mj5xhWss7I0Q45OV_hQHrcdBw/s1600/IMGP8330.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ42qAdMM3yKx2tdbbnHyBihLH-iIckrh-Xg0_AguqqcqtkF86iyNBkiaEscvlOGuWhumNTTzC7G9nSUQSby8xumtGa0N2GgKrGlPV5qmpR-es4mj5xhWss7I0Q45OV_hQHrcdBw/s320/IMGP8330.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMy5UIPYqnimqNCwzapLwrmWpX097Isw5d7-d1e93libbWLA_h_bEvp44bmU03kYWPl-Igfl_gZ0t99flejxBvSopyRKq5S3znDu7cNKQXTrT5OzndO8sAMHV23CbVzlkIidVtOA/s1600/IMGP8331.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMy5UIPYqnimqNCwzapLwrmWpX097Isw5d7-d1e93libbWLA_h_bEvp44bmU03kYWPl-Igfl_gZ0t99flejxBvSopyRKq5S3znDu7cNKQXTrT5OzndO8sAMHV23CbVzlkIidVtOA/s320/IMGP8331.JPG" /></a> </div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqymsap3BQ8y8NVaXoL4_Z4ZRDyBssYZ3rIWX54Mx8lYCXkUJVmT8eWMorzch2LOR1u2m2ON4R8po7tNc8gWuDdM170DSbq_ZNqPf9npxz4mvQKOmANDGeS8Q0nw3Rx6Zij-ShQ/s1600/IMGP8332.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqymsap3BQ8y8NVaXoL4_Z4ZRDyBssYZ3rIWX54Mx8lYCXkUJVmT8eWMorzch2LOR1u2m2ON4R8po7tNc8gWuDdM170DSbq_ZNqPf9npxz4mvQKOmANDGeS8Q0nw3Rx6Zij-ShQ/s320/IMGP8332.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZf4z8ArfR6g6Gz2g_OocppLYD8SgKDqkcHkl695yiuZgImrxfewklkBTnUu2OhcnlSskZ4WRT-NMFHCzPJ5T6RqU-Q2DkoqH98NC0nvhM2qZ7TjrdHayA2EsVlNdmY3YHmYashQ/s1600/IMGP8333.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZf4z8ArfR6g6Gz2g_OocppLYD8SgKDqkcHkl695yiuZgImrxfewklkBTnUu2OhcnlSskZ4WRT-NMFHCzPJ5T6RqU-Q2DkoqH98NC0nvhM2qZ7TjrdHayA2EsVlNdmY3YHmYashQ/s320/IMGP8333.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCe7d2iZ5xwhqp-G2Pkx8IcRLi1WjdcIl4rhigrIx7rpVy32s0Vub_xyz8qMhq1LQoP5xSJeirXMNvi9NeT_NHCTfK-9v-oEhYgRlUPFt5nenATsbLZ5hfVzh8Ogzn2DAmMhLDTA/s1600/IMGP8334.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCe7d2iZ5xwhqp-G2Pkx8IcRLi1WjdcIl4rhigrIx7rpVy32s0Vub_xyz8qMhq1LQoP5xSJeirXMNvi9NeT_NHCTfK-9v-oEhYgRlUPFt5nenATsbLZ5hfVzh8Ogzn2DAmMhLDTA/s320/IMGP8334.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9fQLRUQ7Q4-2zddZ42mdKlfkNufpBZiwL9vwzrrRwTbqwO6yPl8dq-IpBXnzXiq_Jc2wqfxNRUTx_G-i3n2t_KpQQiRBwRw9TX9RngaQfZTvPALuSdEGEP6cpBJrPTIGY04btQ/s1600/IMGP8335.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9fQLRUQ7Q4-2zddZ42mdKlfkNufpBZiwL9vwzrrRwTbqwO6yPl8dq-IpBXnzXiq_Jc2wqfxNRUTx_G-i3n2t_KpQQiRBwRw9TX9RngaQfZTvPALuSdEGEP6cpBJrPTIGY04btQ/s320/IMGP8335.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRrcnCm57QsFGugltnx-NGnOYzsr50QfdIKVodbM3eGrY9g_CqdpVFxBf1jqWXhzomBaTc5GGAVi4UyAgoPi51rWWsSrQhRs3h7tVecwPaDvyWbWXmxL9HY9eJW62X-d08OQqnQ/s1600/IMGP8341.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRrcnCm57QsFGugltnx-NGnOYzsr50QfdIKVodbM3eGrY9g_CqdpVFxBf1jqWXhzomBaTc5GGAVi4UyAgoPi51rWWsSrQhRs3h7tVecwPaDvyWbWXmxL9HY9eJW62X-d08OQqnQ/s320/IMGP8341.JPG" /></a> </div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com1tag:blogger.com,1999:blog-9818696.post-56659790936365835892012-03-11T21:26:00.001+00:002012-03-11T21:42:20.118+00:00Christmas Rose.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbk-0WUtt4oOf31jWlNmRtCcj2GbW_zFz83ETRbYFQOe7llH_6BP6C2enhyWVpfrWnBP45wkMbnDM8QOTqKaE0_3nWmwSkwXFNJ7um4ZEASdKKIuEX2yffR_GhmVZdnnhaak_K2A/s1600/P110312_09.16.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbk-0WUtt4oOf31jWlNmRtCcj2GbW_zFz83ETRbYFQOe7llH_6BP6C2enhyWVpfrWnBP45wkMbnDM8QOTqKaE0_3nWmwSkwXFNJ7um4ZEASdKKIuEX2yffR_GhmVZdnnhaak_K2A/s320/P110312_09.16.jpg" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a>Ye Olde Faithfull.<br />
One of the plants that the chickens don't eat. It never fails year on year and is one of the first blasts of colour after winter. Late in the year when it grows taller and heavier it can get trampled but it's a good on. a Hellebore. I love the dusty purple colour.Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-7939604061941413322012-03-04T18:17:00.000+00:002012-03-04T18:29:26.083+00:00Hand riased water crust pastry Pork PiesTime to have ago at a classic hand raised pork pie.<br />
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This makes enough for 2 large pies using 12" spring form cake tins. Or 1 large 1 medium and lots of small ones. I buy a 2.5kg shoulder joint. Use half for roasting and the other half for the pies. Remove the rind and some of the fat.<br />
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<b>Filling</b><br />
1.25kg finely chopped pork shoulder.<br />
200g chopped unsmoked bacon (Rind removed)<br />
1 teaspoon of anchovy paste<br />
2 tsp fresh chopped sage<br />
1 tsp Allspice<br />
1 tsp nutmeg<br />
couple of pinches of salt.<br />
2 tsp ground black pepper.<br />
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For an alternate try adding black pudding. It works well.<br />
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<b>Water Crust Pastry</b> (Enough for 2 batches of pies)<br />
1000g flour (half strong and half plain)<br />
100g unsalted butter or extra lard<br />
250g lard or dripping<br />
450ml boiling water (use 350ml in the mix keep 100ml boiling in reserve if needed)<br />
3 tsp salt<br />
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1 beaten egg to glaze<br />
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<b>For the jelly </b>(If you want to cheat ask your butcher if he has powdered savoury jelly) Other wise <br />
2 pig's trotter <br />
5 litres water <br />
30g gelatine<br />
1 boquet garni.<br />
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<span style="background-color: transparent;"><b>Method</b></span></div>
<b>For the pastry</b>, sieve the flour and salt into a bowl and rub in just 50g of lard. Gently heat the remaining lard and water together until boiling, then add to the flour, mixing until mixture is cool enough to knead. Knead well. keep aside a third for the lid and decoration. Ideally make each piece of pastry into a ball and leave in the fridge overnight.<br />
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<b>For the filling</b>, mix together the minced pork, minced bacon, salt, pepper and water. Sometimes the meat mixture can feel a little wet – if so add the rusk or breadcrumbs (I have never needed to). Ideally cover and leave to stand in a fridge for 24 hours this will allow the bacon to cure the minced pork. When the pie is eventually baked the meat will then appear to be pink in colour.<br />
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<b>For the jelly</b>, place the trotter in a saucepan with the water, bring to the boil and simmer for approximately 3-4 hours. Allow the water to evaporate down to approximately 1l, but do not let the pan boil dry - top up with more water if necessary. After 4 hours strain off the liquid and measure out 1l. Dissolve the gelatin in the stock, then it's ready to fill into the pie. Let the cooked pies cool for 30 minutes then Fill 3 times over 1 hour. A turkey baster comes in handy<br />
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<b>Cooking.</b><br />
I use a slightly watered down egg wash and wash before they go in and 2 minutes before the end of cooking.<br />
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Large pie. 20 minutes at 220c then 2 hours at 180c<br />
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Smaller pies. 50 minutes at 180c<br />
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Let the cooked pies cool for 30 minutes then fill with jelly 3 times over 1 hour. A turkey baster comes in handy. It can be messy so stand on a tray.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotJUWBv1UnaFl_bA3naehmwIkdDi-CbcjvijRidFwHZPk5FjbvEbkUISGEyMh4Z1BcnNGV9ykOEerLATxGDzC32iykYSN5PnYHrXlTYv5B0HdQKua1VPBpOCNHCXV06LPNlrlog/s1600/IMGP7909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotJUWBv1UnaFl_bA3naehmwIkdDi-CbcjvijRidFwHZPk5FjbvEbkUISGEyMh4Z1BcnNGV9ykOEerLATxGDzC32iykYSN5PnYHrXlTYv5B0HdQKua1VPBpOCNHCXV06LPNlrlog/s320/IMGP7909.JPG" width="320" /></a></div>
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</div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-17706214418290147892012-02-12T22:04:00.002+00:002012-02-12T22:04:36.332+00:00Vermicelli Singapore Noodles with Char Siu Pork<div style="margin: 0px auto 10px; text-align: center;">
I think the pictures say it all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4peNaRsyd1lC8aPxaaU0nysyUQCM4N0-teDACqTE2kNyvOTz7-Qqvxv_90GkaH_mMuNliMjeXZ6IJMDlMN71vPvagOeFaSMKD3TJoA8OLZRh8NLbtsmVKuBOkLOQocYwNZkNu9Q/s1600/IMGP7860.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4peNaRsyd1lC8aPxaaU0nysyUQCM4N0-teDACqTE2kNyvOTz7-Qqvxv_90GkaH_mMuNliMjeXZ6IJMDlMN71vPvagOeFaSMKD3TJoA8OLZRh8NLbtsmVKuBOkLOQocYwNZkNu9Q/s320/IMGP7860.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1_pYnlCa7Ug5EFNyFH-S7OlAKrcoZjbhxAkJAQQu8rcWmomq67Sd5Omc4Kz6FBcpCgGbLzv7TDXLtmZJGp0Mtn9mjfJNOCTBdGupzWBH_1xWqHrIRk3CbmjIRio4HY6eOH_hsA/s1600/IMGP7885.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1_pYnlCa7Ug5EFNyFH-S7OlAKrcoZjbhxAkJAQQu8rcWmomq67Sd5Omc4Kz6FBcpCgGbLzv7TDXLtmZJGp0Mtn9mjfJNOCTBdGupzWBH_1xWqHrIRk3CbmjIRio4HY6eOH_hsA/s320/IMGP7885.JPG" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMHcUjW8Do73DBEJ5ECFjwi9Aiet8Ds55HQjFy6P7T63oqNQdFhyliMCgoMJp3CMAMIC2H8kotgMEjXeGsi96WRg6ro3TDF1gz7P5DD6oW73h70O9pdmIsBH4Nzu7-B1_Lb95og/s1600/IMGP7891.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMHcUjW8Do73DBEJ5ECFjwi9Aiet8Ds55HQjFy6P7T63oqNQdFhyliMCgoMJp3CMAMIC2H8kotgMEjXeGsi96WRg6ro3TDF1gz7P5DD6oW73h70O9pdmIsBH4Nzu7-B1_Lb95og/s320/IMGP7891.JPG" /></a> </div>
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</div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-70708363813414387432012-02-04T19:03:00.000+00:002012-02-04T19:11:17.054+00:00No Knead breadThis method is based on an American 5 minute a day Artisan Bread recipe but modified and simplified to my liking.<br />
<br />
1.5kg strong white bread flour<br />
1ltr water<br />
2 tbsp sugar<br />
3 tsp salt<br />
2 packs dried yeast (Activated as per instructions) or 50 grams fresh yeast<br />
<br />
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWTiOLeyBA-Ie6px3milO2IzjW5Vpl7K-_gy4jh43W7XFVwe4gR4614FujNqkubntb9yVuwQr3cUyiIgWRD_4LrPCAqZfuonFl_YKlYA73nbX52_8wF0yhsSkD-31MWWSgH-Miw/s1600/IMGP7322.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWTiOLeyBA-Ie6px3milO2IzjW5Vpl7K-_gy4jh43W7XFVwe4gR4614FujNqkubntb9yVuwQr3cUyiIgWRD_4LrPCAqZfuonFl_YKlYA73nbX52_8wF0yhsSkD-31MWWSgH-Miw/s200/IMGP7322.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="200" /></a></td></tr>
<tr><td class="tr-caption"><div style="text-align: center;">
Mise en Place (Everything in place)</div>
<div style="text-align: center;">
Measure all the ingredients</div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaiVSKqD1jI8JHKPqeu3mie_U3kkNPfaG1fTHYCH0LVlDu3ssREzDnVv0Mar5teu4D1EexcEBSz0B5I4Gl-t-8f4aF9vArKHFlAQBon_pe3ufyPfkB3eRWgJN0rwUEjUPwMUquHQ/s1600/IMGP7324.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaiVSKqD1jI8JHKPqeu3mie_U3kkNPfaG1fTHYCH0LVlDu3ssREzDnVv0Mar5teu4D1EexcEBSz0B5I4Gl-t-8f4aF9vArKHFlAQBon_pe3ufyPfkB3eRWgJN0rwUEjUPwMUquHQ/s200/IMGP7324.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rub the yeast into the flour</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEk1F57olc-SlhZ09rUZvvKkurVL4bsLXUF0WH7RWbkQwhIsza0PNbDBXXqgFDBKLOYWC2UVxjrauWtqcN3n1HCRHNIk3G9_5qZNmhFMpWpVndzLMO6E0SnqCxSeMxugU8OwVZUA/s1600/IMGP7329.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEk1F57olc-SlhZ09rUZvvKkurVL4bsLXUF0WH7RWbkQwhIsza0PNbDBXXqgFDBKLOYWC2UVxjrauWtqcN3n1HCRHNIk3G9_5qZNmhFMpWpVndzLMO6E0SnqCxSeMxugU8OwVZUA/s200/IMGP7329.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix until all the flour is wetted</td></tr>
</tbody></table>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh480KlOrN4FkzXY3603VFoFYZ6bt5MSua3XgMgmF8WpR60x3cx1Xn9gle7nxel-ooNJpzJSG6GcZTUZZ8BVG8NdrvX7sKU8vG5fXg45vBLXKBoPFJqc99PlEe5hM6kaAlKLSSfpA/s1600/IMGP7328.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh480KlOrN4FkzXY3603VFoFYZ6bt5MSua3XgMgmF8WpR60x3cx1Xn9gle7nxel-ooNJpzJSG6GcZTUZZ8BVG8NdrvX7sKU8vG5fXg45vBLXKBoPFJqc99PlEe5hM6kaAlKLSSfpA/s200/IMGP7328.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make a well and add the water</td></tr>
</tbody></table>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8gHh_wkFhGZi39cnR_0JAivUE3Nhf_-AB8N57fo_SzzLalEd7vmVkLWJn0YQrehRB7eR_unF0lLfJNYu1gLK1MaBerYqLy9_ytxN5ik5Hjf_3dQMOd5YLCrzrbIzmUii2SOwsA/s1600/IMGP7332.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8gHh_wkFhGZi39cnR_0JAivUE3Nhf_-AB8N57fo_SzzLalEd7vmVkLWJn0YQrehRB7eR_unF0lLfJNYu1gLK1MaBerYqLy9_ytxN5ik5Hjf_3dQMOd5YLCrzrbIzmUii2SOwsA/s200/IMGP7332.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leave in a warmish place for several hours<br />
then in the fridge for a day or so</td></tr>
</tbody></table>
After a day or so the proteins will be nice and stretched and a "Sour Dough" flavour starts to develop.<br />
When you want a loaf take the amount of dough required you can weigh it if you want but I judge it. Flour your hands, use a knife or large scissors to cut the dough. Fold it in on its self to form a round or a torpedo.<br />
Leave to rise in a warm place for an hour or so. Cook at 220c for 30 minutes dependant on size. Leave on a rack to cool for 15 minutes before cutting.<br />
<br />
<div style="text-align: center;">
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</div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-78704437212305554182012-02-04T18:17:00.002+00:002012-02-04T18:23:31.895+00:00BrowniesThese are easy to make. Quite rich due to the butter and 3 eggs. Probably not the cheapest brownie recipe to make but definitely luxurious. I may try a batch using one egg and veg oil to compare.<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyBPPW5sNJxrA7fdxtlgoL0p7cRe4Ft5yOPqfq9ssrMPZscAFaCTEVuZIAecmvZ0hE3Yy7onHedgLEsv9b1LJpJj9vZzZXoWsPvKNSEMN0XYhz0n5BuiuPK1JvqBm9hTIbaG8MQ/s1600/IMGP7571.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyBPPW5sNJxrA7fdxtlgoL0p7cRe4Ft5yOPqfq9ssrMPZscAFaCTEVuZIAecmvZ0hE3Yy7onHedgLEsv9b1LJpJj9vZzZXoWsPvKNSEMN0XYhz0n5BuiuPK1JvqBm9hTIbaG8MQ/s160/IMGP7571.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Okay so I'm a messy cook!</td></tr>
</tbody></table>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSvGAhyfM2OcPIjJflzAwgKmWE1EN4qxX27zx6kOo1wTcArWe-IuruaOHE4vNfYNo4EIq6UEG3Xzwq_TXhQ-WbuTk3b9ayaVzHI8ftW8es2PUu6NdEjFIb7pVic2V5bh24TICXA/s1600/IMGP7572.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSvGAhyfM2OcPIjJflzAwgKmWE1EN4qxX27zx6kOo1wTcArWe-IuruaOHE4vNfYNo4EIq6UEG3Xzwq_TXhQ-WbuTk3b9ayaVzHI8ftW8es2PUu6NdEjFIb7pVic2V5bh24TICXA/s160/IMGP7572.JPG" /></a> </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5utIMm77mtL8TaUTA-es1D8zl3coq8DxhjPjpYPFQ1GxuHKlrqBgJOQwkgF5ClJLtmlkIGl6WgtH8iO-Wm7V8n3tdgj53-VWoNOMLLQtINVgBuxY06zl1OWkuaX41Ug_gJXdEQA/s1600/IMGP7574.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5utIMm77mtL8TaUTA-es1D8zl3coq8DxhjPjpYPFQ1GxuHKlrqBgJOQwkgF5ClJLtmlkIGl6WgtH8iO-Wm7V8n3tdgj53-VWoNOMLLQtINVgBuxY06zl1OWkuaX41Ug_gJXdEQA/s160/IMGP7574.JPG" /></a> </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PBYXj6RzYUScDgqkOBu0hroaWID80qHHsVUsn3JpxKPXjLAgwQcA9ptpuPiiwYiDnSCpgIRaS1pz7-JQlYRRNezDi7x8Y2UkDCraWR_Fe5dtwnfAyelu7TxLk8xnZdtkak5l5A/s1600/IMGP7575.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PBYXj6RzYUScDgqkOBu0hroaWID80qHHsVUsn3JpxKPXjLAgwQcA9ptpuPiiwYiDnSCpgIRaS1pz7-JQlYRRNezDi7x8Y2UkDCraWR_Fe5dtwnfAyelu7TxLk8xnZdtkak5l5A/s160/IMGP7575.JPG" /></a> </div>
<div style="text-align: center;">
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyWy-_d-dUUlWE_ndFyLz6QpNxB2dLJkV716eBmzADHHFc90xJnKgsrBuO068bL0qBSY5ZzO-Fq_pPSPiK1lGI9bcRVGQ_YVJjl8InEHIHg823oD5HY0x9CSh0-pnRhc-0xBOQQ/s1600/IMGP7581.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyWy-_d-dUUlWE_ndFyLz6QpNxB2dLJkV716eBmzADHHFc90xJnKgsrBuO068bL0qBSY5ZzO-Fq_pPSPiK1lGI9bcRVGQ_YVJjl8InEHIHg823oD5HY0x9CSh0-pnRhc-0xBOQQ/s160/IMGP7581.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crisp on the outside and gooey in the middle. </td></tr>
</tbody></table>
</div>
<span style="font-size: xx-small;"><br /><a href="http://www.guardian.co.uk/lifeandstyle/2011/jun/04/brownie-recipes-hugh-fearnley-whittingstall">Hugh Fearnley-Whittingstall's brownie recipes</a></span><br />
<ul><span style="font-size: xx-small;">
<li>170g butter</li>
<li>200g caster sugar</li>
<li>100g light muscovado sugar</li>
<li>3 eggs</li>
<li>1 tsp vanilla extract</li>
<li>100g cocoa powder</li>
<li>50g plain flour</li>
<li>¼ tsp salt</li>
<li>100g walnut halves or chopped chocolate (optional)</li>
</span></ul>
<span style="font-size: xx-small;">
</span><br />
<div>
<span style="font-size: xx-small;">Heat the oven to 170C/325F/gas mark 3. Lightly grease a 22cm x 22cm x 5cm brownie tin and line with two strips of baking parchment. Let the strips hang over the sides of the tin by about 8cm – this'll make the brownies easier to remove when they're cooked.<br />Place the butter in a medium-size saucepan and melt it over a medium heat until it turns golden brown and smells slightly sweet and nutty. Set aside to cool.<br />In a mixing bowl, and using an electric hand mixer, beat together the sugars and eggs until very thick and glossy – when you lift up the beaters, a ribbon of batter should stay on the surface of the mixture for several seconds. Beat in the vanilla and the browned butter.<br />Sift together the cocoa, flour and salt into a separate bowl. Gently fold this into the batter with a spatula, being careful not to overmix. Fold in the walnuts or chocolate chunks, if using, and scrape into the prepared tin with a spatula.<br />Bake for about 20-25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached. Place the tin on a rack and let the brownies cool completely. Lift them out of the tin with the parchment and cut into 16 squares.</span></div>
</div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-70135567908669252352012-01-28T17:18:00.003+00:002012-01-28T17:47:47.950+00:00Soda Bread<b><span style="color: blue;">SODA BREAD</span></b><br />
<br />
In a rush for bread and have no time or no "No Knead Bread" prepared then this is good. Ideal to make whilst you are waiting for a meal to cook.<br />
<br />
225g Wholemeal bread flour<br />
225g White bread flour<br />
150ml Soured Cream<br />
150ml Water<br />
1 tsp bicarb of soda<br />
2 tsp salt<br />
<br />
Preheat Oven to 220c<br />
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM-GRLym0-jAKHL1ZGzPhgiPRE4HVpJxiHnyu6wvpxZUqFtsLyB6fzofiWQm5z32daErfh0Ra1dZt9Enc0giCmyTgfnLzrXcDwGCfZ0bnKLipJNmZ6BhPosW7fyJtXK5r7p-e3Q/s1600/IMGP7398.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM-GRLym0-jAKHL1ZGzPhgiPRE4HVpJxiHnyu6wvpxZUqFtsLyB6fzofiWQm5z32daErfh0Ra1dZt9Enc0giCmyTgfnLzrXcDwGCfZ0bnKLipJNmZ6BhPosW7fyJtXK5r7p-e3Q/s160/IMGP7398.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ingredients</td></tr>
</tbody></table>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk34eRIKsRCQ86ejHHRgfC33vlvs2x8JGu2h_K_AXD8EvBPVCZmPRY7A3EDYbwYRq3VaPcQJqztzhzZZEm_6B2kuteiD2tm1R_xJKnlDmLB-BnKWEFYLHnyMmfoAUSAFebgYxN0g/s1600/IMGP7399.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk34eRIKsRCQ86ejHHRgfC33vlvs2x8JGu2h_K_AXD8EvBPVCZmPRY7A3EDYbwYRq3VaPcQJqztzhzZZEm_6B2kuteiD2tm1R_xJKnlDmLB-BnKWEFYLHnyMmfoAUSAFebgYxN0g/s160/IMGP7399.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mise en Plas</td></tr>
</tbody></table>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Cj1Fj1JOAPU0YjoTizC9hfkVxK_06o1eUcHbhJXkpx1CyGbeV7QQoCFOo7V2oqEJuLnaONN-TR5ng8u3stDCKwYAdMpw1djWVOdvwUNWaIehY9fIb_9FD37zOW4L8gpbTkmaGg/s1600/IMGP7400.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Cj1Fj1JOAPU0YjoTizC9hfkVxK_06o1eUcHbhJXkpx1CyGbeV7QQoCFOo7V2oqEJuLnaONN-TR5ng8u3stDCKwYAdMpw1djWVOdvwUNWaIehY9fIb_9FD37zOW4L8gpbTkmaGg/s160/IMGP7400.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix dry and Mix wet</td></tr>
</tbody></table>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCm2byUmaNm-Fjt-lWRZyFAv-WT7s6b1hy3nPmamKPhtnk3quFT-9FGmhAviqdHShH-39xj-n39SZoIE8c2EzQun1CBYVFyHDddGlmBZQPZJPAXRyJs3ARKRunAyrNxmogQDfz3w/s1600/IMGP7401.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCm2byUmaNm-Fjt-lWRZyFAv-WT7s6b1hy3nPmamKPhtnk3quFT-9FGmhAviqdHShH-39xj-n39SZoIE8c2EzQun1CBYVFyHDddGlmBZQPZJPAXRyJs3ARKRunAyrNxmogQDfz3w/s160/IMGP7401.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine</td></tr>
</tbody></table>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VxPhxdrVIvSDNfdL-hku1Dq4J9Hejh6l-R8osxYxInxQ69bESwAYie__iWc39rnKJD6CudzA7glbjfkKLUkdiw6CgP8R34uiXZa0VW8cn4YC9gTvSGghiZQNifNAYn-RaNF7Sg/s1600/IMGP7402.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VxPhxdrVIvSDNfdL-hku1Dq4J9Hejh6l-R8osxYxInxQ69bESwAYie__iWc39rnKJD6CudzA7glbjfkKLUkdiw6CgP8R34uiXZa0VW8cn4YC9gTvSGghiZQNifNAYn-RaNF7Sg/s160/IMGP7402.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix (Don't over work)<br />
This is a little dry</td></tr>
</tbody></table>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdQyuBAENLo2lIME_dUe84AYU1efuZPFNtySrNUMtHMUMqYLlvPlxN7c2GFp1IEq0AqAoXbqUc6cHPhb1XBeUabonHaxl9MMiohBwEbQOvUTYr_IohcWwHIu_27viUXqe2m83ew/s1600/IMGP7403.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdQyuBAENLo2lIME_dUe84AYU1efuZPFNtySrNUMtHMUMqYLlvPlxN7c2GFp1IEq0AqAoXbqUc6cHPhb1XBeUabonHaxl9MMiohBwEbQOvUTYr_IohcWwHIu_27viUXqe2m83ew/s160/IMGP7403.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add 3 tbsp of water if too dry</td></tr>
</tbody></table>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_bxgrrp2abQIen-_E9bfPxCgZGV6WE3yf18kPGgCFyfFmr6Kv_yUEjBUo3v3dd59uPBqeAYAiBFrlJiAooWer7IsWAd2Sh6TWh8y7EZVNQ9Pv6vN_-SyuoEEXhYvm82etQSPcg/s1600/IMGP7404.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_bxgrrp2abQIen-_E9bfPxCgZGV6WE3yf18kPGgCFyfFmr6Kv_yUEjBUo3v3dd59uPBqeAYAiBFrlJiAooWer7IsWAd2Sh6TWh8y7EZVNQ9Pv6vN_-SyuoEEXhYvm82etQSPcg/s160/IMGP7404.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place on a grease tray<br />
cut into dough<br />
Bake for 220c for around 30 minutes. If it starts to brown too much cover with foil</td></tr>
</tbody></table>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYrDgMLZrV2sg69vh_dbPxqURSi7etyMsRg7IvywuiwGP997Gvwj8XMpszopbMdJ62rjSc__rhKBueoTE0aThwgBmsF1v8qagqWC6H2JSuvqYzc9scH2MsmhoXpGVYMLqmm2ppA/s1600/IMGP7410.JPG" style="font-size: 16px; margin-left: auto; margin-right: auto;"><span style="color: black;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYrDgMLZrV2sg69vh_dbPxqURSi7etyMsRg7IvywuiwGP997Gvwj8XMpszopbMdJ62rjSc__rhKBueoTE0aThwgBmsF1v8qagqWC6H2JSuvqYzc9scH2MsmhoXpGVYMLqmm2ppA/s160/IMGP7410.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leave to cool at least 15 minutes </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7SdNRYPxafUdud1eMDL1WTHD3_k4RceR3nH1lY004tZYlMlxu6tFDedsFz0KdvNCCaBLtsQHlP1-7L2no4V5t2E1hffdZs4tZCLU6MK54bsjSHbWSh0-mDdEfmo-t78HO9ClQA/s1600/IMGP7519.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7SdNRYPxafUdud1eMDL1WTHD3_k4RceR3nH1lY004tZYlMlxu6tFDedsFz0KdvNCCaBLtsQHlP1-7L2no4V5t2E1hffdZs4tZCLU6MK54bsjSHbWSh0-mDdEfmo-t78HO9ClQA/s160/IMGP7519.JPG" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRsIhRRUpUrvCnqSgr2YBpmv865MN3L9HJzP_HF6HZaGRlTyMeftObIWktAPJgtyDOZ876Qod8mOIWBbddTqBgG4W0W1yEUKwxD_OBAsYxhDE5PN2PffrLs6EV2W-y-KMjQ8OCw/s1600/IMGP7520.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRsIhRRUpUrvCnqSgr2YBpmv865MN3L9HJzP_HF6HZaGRlTyMeftObIWktAPJgtyDOZ876Qod8mOIWBbddTqBgG4W0W1yEUKwxD_OBAsYxhDE5PN2PffrLs6EV2W-y-KMjQ8OCw/s160/IMGP7520.JPG" /></a></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8FfDpNa3p1eNVb3LAwmRo-6Z3L8WguK-DmtajafZeLJYP1Mcys2k5d-wEXoh1KRyUn6K6CbctodKiEM9HPDd9E92bO0aaoILWWBSyzeNMtyM18qDP18uEIRhINS6FQdwKFs2rA/s1600/IMGP7525.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8FfDpNa3p1eNVb3LAwmRo-6Z3L8WguK-DmtajafZeLJYP1Mcys2k5d-wEXoh1KRyUn6K6CbctodKiEM9HPDd9E92bO0aaoILWWBSyzeNMtyM18qDP18uEIRhINS6FQdwKFs2rA/s400/IMGP7525.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nice with butter and honey or to mop up a stew.</span><br />
<span style="font-size: small;">Does not keep well.</span></td></tr>
</tbody></table>
Costing around 80p<br />
Whole meal flour 17p (£1.10 1.5kg Asda)<br />
White Bread Flour 9p (60p 1.5kg Asda)<br />
Soured Cream 47p (93p 300ml Asda)<br />
Salt and Bicarb, pennies (5p)<br />
<br />
Next time I may try milk and cream of tartar in place of the soured cream.<br />
You could also add chives and cheese.<br />
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</div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-36969260448260845642012-01-08T18:12:00.000+00:002012-01-08T18:27:48.588+00:00Sunday Morning Walk.It's always good to blow the cobwebs away on a Sunday Morning.<br />
Daresbury Firs Combines a little Woods, a Canal and Nutrinos.<br />
<br />
It's by Daresbury Labs on the Bridgewater canal.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMglKtOQ4wkuyfZewf-T2Y_AZNiXpC-78XDlahesBvLP063uXIDuLAKfg4szDEPAfaq1GiGuZQgaYhRFuxJVdMdjjb4GLVmZXgEQ8mbd56npnFTn7i9Lwu-jXP5bn5Jh8e4Cx9gQ/s1600/DSCF4997.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMglKtOQ4wkuyfZewf-T2Y_AZNiXpC-78XDlahesBvLP063uXIDuLAKfg4szDEPAfaq1GiGuZQgaYhRFuxJVdMdjjb4GLVmZXgEQ8mbd56npnFTn7i9Lwu-jXP5bn5Jh8e4Cx9gQ/s320/DSCF4997.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_XV4RHLDLn568szvpWkSHcR1qy2pXDQNtt2ZdUYIYJmKob8VVrprsHpcTrQKxISvXlklTGv4rPG3vpR_evacswEodjiv_mYXco0QezjhgqxuXr-ykuUpyQYheqqAAYw46jTBdQ/s1600/DSCF5002.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_XV4RHLDLn568szvpWkSHcR1qy2pXDQNtt2ZdUYIYJmKob8VVrprsHpcTrQKxISvXlklTGv4rPG3vpR_evacswEodjiv_mYXco0QezjhgqxuXr-ykuUpyQYheqqAAYw46jTBdQ/s320/DSCF5002.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JWrWA1CxPa2bPK1nCStp8z-FjW0noQ19kKm0wdhNPNoG-0sHysLO3abgVNOo0F4f7Pq6jBqKMHPc_Ygo66n2EJOG5hf8lFc2dPcVIMIa4klCw_Q2vFc-bfRQRgOowCF1qDU65w/s1600/DSCF5009.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JWrWA1CxPa2bPK1nCStp8z-FjW0noQ19kKm0wdhNPNoG-0sHysLO3abgVNOo0F4f7Pq6jBqKMHPc_Ygo66n2EJOG5hf8lFc2dPcVIMIa4klCw_Q2vFc-bfRQRgOowCF1qDU65w/s320/DSCF5009.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" /></a> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrlOjsn7Kiyh0H8up27r52sCQwQVSTucp1Dtzk0hk0cS-3EmyD_PfIPBDxY4ZyZL8gLGt2ANc8STyotFWHQx3krsSaclztWIulmpBsiKqxPA8pTI4sTWF8wqngu8Prh8GyYracw/s1600/DSCF5013.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrlOjsn7Kiyh0H8up27r52sCQwQVSTucp1Dtzk0hk0cS-3EmyD_PfIPBDxY4ZyZL8gLGt2ANc8STyotFWHQx3krsSaclztWIulmpBsiKqxPA8pTI4sTWF8wqngu8Prh8GyYracw/s320/DSCF5013.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daresbury Labs</td></tr>
</tbody></table>
<span style="font-size: xx-small;"></span><br />
<div style="clear: both; text-align: LEFT;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjshshaG9qHIaEbmLg2PmeJ5kSGfD8uBn9dtmaLoXws9XQHS5XZXrSYc3ASYz7-IsdRc4ywzp7aV44ec45IifWF7fND8LbzkHMrpcxcDGIYBuXBHE1h_UxFY_7I_qIBLbgL0nTA/s1600/DSCF5004.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjshshaG9qHIaEbmLg2PmeJ5kSGfD8uBn9dtmaLoXws9XQHS5XZXrSYc3ASYz7-IsdRc4ywzp7aV44ec45IifWF7fND8LbzkHMrpcxcDGIYBuXBHE1h_UxFY_7I_qIBLbgL0nTA/s320/DSCF5004.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poor foxie can't hand two miles any more.</td></tr>
</tbody></table>
</div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-36962908726042276972012-01-02T11:47:00.003+00:002012-01-07T11:41:26.216+00:00The Spoils of Normandy.I have Just Spent a great week in Normandy over Christmas. For a food and drink lover it is heaven. For some one who hates the over commercialised and tacky free for all that starts in October on the run up to a few days then it is a good place to be over Christmas.<br />
Bread, Cheese, Cider, Preserved Meats, Fish, Vegetables, Pastries, Coffee, they are all in abundance and in peak condition.<br />
Dieppe it's self could not be easier to get on with. An apartment 5 minutes from the Ferry Port. 2 Minutes from the Fishing Port, On the Shore front and 2 minutes from the main shopping street.<br />
The choice is fantastic.<br />
I have too many picture for one post, So here is a taster of what Dieppe looks like and a few of the "Spoils" of the trip I returned home with.
<br />
<div>
<br /></div>
<div>
Thanks, Peter and Brenda.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiat3ROQMSJX95KPKK_F3U6tYPEqAY88oxukGU-VMee9u4oToyljA7AIaEuRszJfHE2XiwByV7AVMbsjrZySV0aq9B58j30rXiXBlbxTaCr3pyydodH6l9D37hpRnEkRB4a7P_g/s1600/DSCF4954.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiat3ROQMSJX95KPKK_F3U6tYPEqAY88oxukGU-VMee9u4oToyljA7AIaEuRszJfHE2XiwByV7AVMbsjrZySV0aq9B58j30rXiXBlbxTaCr3pyydodH6l9D37hpRnEkRB4a7P_g/s320/DSCF4954.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Spoils</td></tr>
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<br /></div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0tag:blogger.com,1999:blog-9818696.post-90902134424307372732011-12-13T19:54:00.000+00:002011-12-17T14:11:19.389+00:00First use of the Tagine<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvbMXeft0eSFqNAHBoJ2JaMqI2Ibw6nhe4OqgwlQp8y-oxULK8YaxDFTXugvTHSd2BpVvxiQ3QNJlPX2vhyphenhyphenVclqt7YATqALd1IGhVH2t7shbxZFIXjgnTK0xk7d7kD11pLgGmmA/s1600/DSCF4108.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvbMXeft0eSFqNAHBoJ2JaMqI2Ibw6nhe4OqgwlQp8y-oxULK8YaxDFTXugvTHSd2BpVvxiQ3QNJlPX2vhyphenhyphenVclqt7YATqALd1IGhVH2t7shbxZFIXjgnTK0xk7d7kD11pLgGmmA/s320/DSCF4108.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browning the Chicken in the Spices</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOO2c3jXM_aHnJmVkK729agcdpT2omRdPYSQE5tFZnu2xy8uJziGpx1-Hh3oB-UT6YYj9XvNwXYvP3_wtRgLBmVyW5ZmiL6PtilpW7A3bT2qLZoEka3FMt8HOzNp2Y_58Q13iZFw/s1600/DSCF4109.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOO2c3jXM_aHnJmVkK729agcdpT2omRdPYSQE5tFZnu2xy8uJziGpx1-Hh3oB-UT6YYj9XvNwXYvP3_wtRgLBmVyW5ZmiL6PtilpW7A3bT2qLZoEka3FMt8HOzNp2Y_58Q13iZFw/s320/DSCF4109.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the veggies and dates</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZUwuH5XMeFsvChE3LOrrqsF6K55kxVDtdPE7NBdAlGMw-k0ZmXbHSZNZ3grMuae5iWocTMZcF7b3PN-UOdDEFkbhKxDTXz9eRvKmG63c7QHylifSdvDfFIh4UaBT0D5s8bTkng/s1600/DSCF4111.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZUwuH5XMeFsvChE3LOrrqsF6K55kxVDtdPE7NBdAlGMw-k0ZmXbHSZNZ3grMuae5iWocTMZcF7b3PN-UOdDEFkbhKxDTXz9eRvKmG63c7QHylifSdvDfFIh4UaBT0D5s8bTkng/s320/DSCF4111.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thought this would be nice in it instead of honey</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnudhAMBw95E94TgBe93InEDZZRBz9-uZTPiXQ1q-yHK_JGs-6rJW_oQObqvhxOhS25gudYXlx2QhBzjdlFyCfnOJqzDPOCSyAYsOjYFOyeX9IKuX1iLuS1kz4y86EUW_k3T5ZYw/s1600/DSCF4118.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnudhAMBw95E94TgBe93InEDZZRBz9-uZTPiXQ1q-yHK_JGs-6rJW_oQObqvhxOhS25gudYXlx2QhBzjdlFyCfnOJqzDPOCSyAYsOjYFOyeX9IKuX1iLuS1kz4y86EUW_k3T5ZYw/s320/DSCF4118.JPG" style="clear: both; float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" /></a><br />
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com2tag:blogger.com,1999:blog-9818696.post-88451795768402635382011-12-11T19:22:00.000+00:002012-01-28T16:58:53.677+00:00Tagine and Chickens.The Two are not related! Not today any how.<br />
<br />
First part of the day was trying to make their part of the garden escape proof.<br />
I upped from 3ft to 6ft. I turned my back for 5 minutes and one still escaped.<br />
I knew I shouldn't of let them watch chicken run.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwNF8_wjLk3xZKvOzfvLEz-O0zRoxPKfsKjB_YB0ICqoQpYPuBItWR5VwxPuy5iG-1LqzHujpFIbG-c0NvJnp-fg4K2QwbBeoWgIIVMH-lGYIuaq959B1Rv9uQDdu-ExmdNFGHA/s1600/DSCF4106.JPG" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwNF8_wjLk3xZKvOzfvLEz-O0zRoxPKfsKjB_YB0ICqoQpYPuBItWR5VwxPuy5iG-1LqzHujpFIbG-c0NvJnp-fg4K2QwbBeoWgIIVMH-lGYIuaq959B1Rv9uQDdu-ExmdNFGHA/s320/DSCF4106.JPG" /></a><br />
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Bargain of the day. I've been after one of these since my travels in the High Atlas. I was travelling light so couldn't really fetch one back and wasn't willing to pay the requested price over here.<br />
I picked this one up to day for £3.25. RESULT!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ADrA90PfeNMT7OmonUXpbP-er-RS7q1ur92Y5rVgZBfE2yC_XxS0O0D6VcGBomY9McGWX2QcW3Fl1pDwmDb_E2HYZjzZA_2TRKpC8eyQpQ2GsPF939pDtiJAYRoIpHWh87yDMQ/s1600/DSCF4103.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ADrA90PfeNMT7OmonUXpbP-er-RS7q1ur92Y5rVgZBfE2yC_XxS0O0D6VcGBomY9McGWX2QcW3Fl1pDwmDb_E2HYZjzZA_2TRKpC8eyQpQ2GsPF939pDtiJAYRoIpHWh87yDMQ/s320/DSCF4103.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">It's about 36cm and will feed 6 to 8 at a time.</span></td></tr>
</tbody></table>Orfyhttp://www.blogger.com/profile/07450888292266432124noreply@blogger.com0