tag:blogger.com,1999:blog-13557970754786639342024-03-08T12:18:01.051+01:00Swirl & ScrambleMariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.comBlogger192125tag:blogger.com,1999:blog-1355797075478663934.post-74934262257459248852014-01-07T00:53:00.005+01:002014-01-07T00:54:12.730+01:00Curried Cauliflower "Rice" <div class="separator" style="clear: both; text-align: center;">
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Happy 2014 everyone! I'm back from a warm and delicious escapade to Mexico. It was my second time to this wonderful country and once again it did not disappoint! I discovered a whole world of incredible foods- yes, there is so, so much more then just burritos and tacos :) I'll be sharing pictures from my trip and all the goodness that I ate soon! </div>
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Anyway- it will have almost been a year of going vegan and I'm curious to see what the next twelve months have in stock for me.... One thing I know I'll keep making is <b>cauliflower rice</b>, a wonderful "invention" I kept coming across the blogosphere all throughout 2013. It is easy peasy, versatile and just as satisfying as "real" rice- if not better! </div>
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All you need to do really is get a beautiful cauliflower- and if you want to make it even more fun, grab one of those orange or purple cauliflowers <i>(often available at Farmers Markets)</i>.</div>
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Chop it in cute, small florets and dump them all in a food processor. Munch on a few if you'd like<i> (I can't resist!)</i> Pulse it a couple of times until you get a "rice-y" texture, like in the photo above. Just keep a close eye as you don't want to end up with mashed cauliflower!</div>
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Then, in a large pan, heat some olive oil <i>(or whatever else it is you use- coconut oil, butter for the non vegans, etc... I grew up on a Mediterranean diet, so olive oil is part of my DNA :) )</i>. Toss in lots of finely chopped onions, a little garlic if you please and let it sizzle while the smell starts to take over your kitchen <i>(you know nothing beats the scent of onions & garlic frying up in a pan!)</i>. Once the onions become a nice golden colour, add the cauliflower, season with salt, curry spice <i>(or whatever spices you like really!)</i>. Stir everything well and continue to cook at low-medium heat for another five minutes. I personally also add some <a href="http://www.bragg.com/products/yeast.html">nutritional yeast</a>, which I've been sprinkling on all sorts of dishes lately ever since I've been reading about how rich it was in Vitamin Bs. </div>
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But... in my opinion, the best part is in the last step: adding some freshly chopped herb to this whole thing. I used parsley, but cilantro works fine as well <i>(or a mix of both, even better!)</i>. </div>
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<b>Recipe for Curried Cauliflower "Rice"</b></div>
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1 cauliflower head (do not be fooled- this will make a large amount!)</div>
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1 large onion, finely chopped</div>
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Chopped garlic (optional)</div>
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Curry spice</div>
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Salt</div>
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Olive Oil</div>
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A bunch of chopped parsley or cilantro</div>
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Nutritional Yeast (optional)</div>
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Wash the cauliflower head and chop into small florets. Be sure the florets are dry for the next steps (we don't want watery rice over here). Transfer the florets into a food processor and PULSE (which is usually turning the switch counter-clockwise!). Keep a close eye and stop once the texture becomes like rice. Over pulsing will turn this into a puree.</div>
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In a large pan, heat some olive oil. Add the onion and garlic and cook until golden. </div>
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Lower heat and add the pulsed cauliflower. Season with the curry spice and salt (taste as you go). If you want to add nutritional yeast, this is the time to do it. Stir everything, cover with lid and continue cooking for another 4-5 minutes on low heat. </div>
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The final step is to toss in a handful of fresh chopped herbs, mix it all together one last time and enjoy!</div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-47907617967772956872013-12-09T01:11:00.004+01:002013-12-09T01:19:29.099+01:00Baby Spinach Quinoa Salad with Dates & Sumac<div class="separator" style="clear: both; text-align: center;">
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I have yet to come across a recipe by <a href="http://www.ottolenghi.co.uk/blog/category/from-yotam/">Yotam Ottolenghi</a> that is not deliciously dreamy- the guy hits my tastebuds each and every time! The other day I was looking through one of his fabulous cookbooks, <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949">Jerusalem</a>, hunting down the vegan friendly recipes... when one in particular caught my attention. It's Ottolenghi's <a href="http://www.nytimes.com/recipes/1014942/baby-spinach-salad-with-dates-and-almonds.html">Baby Spinach Salad with Dates and Almond</a>s. What intrigued me was the trio he used of <b>dates, red onions and sumac</b> with all the leafy green goodness. It just resonated so strongly with me, surely because of these Middle Eastern/Mediterranean ingredients that I grew up on- <b>I just never had dates, onions and sumac all together at once.</b> I was inspired by what seemed to be a killer ingredient combination but improvised the rest, with quite a few tweaks.</div>
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Olive oil, red onions, dates and sumac... all get seared- but still keep their crunch</div>
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To then add some red quinoa (cooked separately). I've never been crazy about quinoa, but in this recipe it picks up a lot of great flavour.</div>
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Mix everything in a bowl, with the baby spinach leaves. You want something of a warm salad...</div>
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To enjoy it just like this... With pomegranates in season right now I usually have some lying around- sprinkle a few for a decorative, colourful touch.</div>
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<b>Recipe for Baby Spinach Quinoa Salad with Dates & Sumac</b></div>
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5-6oz (140-150gr) Baby Spinach leaves</div>
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1-2 cups cooked quinoa*</div>
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1 medium red onion, thinly sliced</div>
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Dates, pitted and cut lengthwise*</div>
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1-2 teaspoons Sumac</div>
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Salt</div>
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Extra virgin olive oil</div>
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Freshly squeezed lemon</div>
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In a large pan, heat olive oil. Toss in the chopped onion, dates, sumac. Stir for a few minutes until slightly softened, but you don't want to completely lose the onion's crunch. </div>
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Then add the quinoa, season with salt, mix everything together for a few minutes. </div>
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In a seperate large bowl, place the baby spinach and add the quinoa mixture. Add a little extra virgin olive oil and lemon juice, enjoy warm!</div>
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<i><b>*Notes:</b></i></div>
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<i>Adjust the quinoa/spinach proportions as you please for a final result that is vegetable or grain rich. </i></div>
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<i>Adjust the quantity of dates to the amount of "sweetness" you prefer</i></div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-81516181635186389122013-11-20T01:38:00.000+01:002013-11-20T01:38:22.931+01:00Crispy Chips: Sweet Potato, Beets, Thyme... <div class="separator" style="clear: both; text-align: center;">
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I was at the farmer's market the other day and all of a sudden, <b>a mesmerizing scent breezes through the air</b>. It smells delightfully herby and each step I take hints to me that I am getting closer to this wonderful thing that has perfumed the crisp air of an autumn early afternoon. My olfactory senses continue to guide me to the "source"...and poof! There it is: <b>a mountain of thyme</b>! Simply irresistible, I buy a generous bunch that I'll use in a multitude of ways- namely in these H<b>omemade Crispy Crunchy Oven Baked Sweet Potato & Beets chips!</b> </div>
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So I am now left with some wonderful thyme and a recent obsession of sweet potatoes... there is just something so comforting about a baked sweet potato in this chilly weather. This root vegetable is not only delicious, but super healthy rich in fiber, beta-carotene, vitamins B and potassium (just to name a few!). Sweet potatoes are also versatile- they can be enjoyed creamy, chunky or.... crispy! Pair them with beets and you'll have a beautiful crunchy set of chips with a fragrant thyme twist!</div>
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Tasty and pretty!</div>
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<b>Recipe for Crispy Oven Baked Chips: Sweet Potato, Beets & Thyme</b></div>
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Sweet potatoes</div>
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Beets (uncooked ones!)</div>
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Olive oil</div>
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Thyme</div>
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Salt </div>
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Preheat oven to 350F/180C. Line a baking tray with parchment paper. </div>
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With a mandolin, thinly slice your sweet potatoes & beets. Slice the sweet potatoes first and then the beets- I recommend that you keep them in separate bowls and do the beets last (as they slightly stain). Drizzle each bowl with some olive oil, toss gently and spread in a single layer on baking tray. Sprinkle with thyme and salt and off to the oven they go! Bake one tray at a time for 30-40 mins rotating the tray once half way through (to ensure that all sides crisp and get baked evenly). </div>
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<b><i>Notes:</i></b></div>
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<i>Use 1-2 tablespoons olive oil per large sweet potato or large beet. You don't want the sliced veggies to swim in oil, but rather to be evenly and lightly coated. </i></div>
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<i>The thinner you slice your chips, the crispier they will be! </i></div>
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<i>Also- these things shrink in the oven! Each slice comes out smaller once baked! </i></div>
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<i>Lastly, thyme as a flavour addition is just a suggestion... the choices are endless! Think anywhere between the ranges of spicy (cayenne) to sweet (cinnamon)! Most importantly, enjoy!! </i></div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-88018256449410062492013-11-13T01:02:00.001+01:002013-11-13T01:02:16.992+01:00Roasted Brussel Sprouts & Wheatberries with a Parsley-Walnut-Lemon Oil<div class="separator" style="clear: both; text-align: center;">
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Put your hands up in the air for <i>*drum rolls*</i>..... <b>brussel sprouts</b>!! They might have a bad rep, but not in my kitchen- I love'em, yum!!! These cute looking round little veggies are right in season around this time of the year, so take advantage of it! I recently roasted them and paired them up with one of my favourite grains- <a href="http://en.wikipedia.org/wiki/Wheatberry"><b>wheatberries</b></a>- and a nice <b>parsley-walnut lemony oil</b> .</div>
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<a name='more'></a>In case wheat berries are not so common in your part of the world, well know two things 1) they are super yummy with a super chewy texture and a nutty taste 2) they are good for you, high in fiber and in nutrients as they are a whole unprocessed grain. <br />
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This is an easy recipe full of taste. Besides cooking the wheatberries (which you can do a day ahead if you want) you'll also need to roast the brussel sprouts with lots of onions</div>
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And while that's happening, you can blend a whole lot of fresh parsley, walnuts, olive oil and freshly squeezed lemon... which will make a nice, green and vibrantly tasty thick pesto-ish oil that will tie in all the ingredients together for one damn delicious dish! </div>
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<b>Roasted Brussel Sprouts & Wheatberries with a Parsley-Walnut-Lemon Oil</b></div>
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Brussel sprouts, halved</div>
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Onions, sliced</div>
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Garlic, chopped finely</div>
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Wheatberries</div>
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A LOT of fresh parsley</div>
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A handful of walnuts</div>
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Olive oil</div>
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Lemon, freshly squeezed</div>
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Garlic</div>
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Salt</div>
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Pepper</div>
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First things first: cook the wheatberries. They take about an hour <i>(yes, that's a turn off... but you can do it!!)</i>. Follow the instructions on the package for cooking directions. Generally, you can cook them using a ratio of 1 cup wheatberries : 3 cups water; place in a pot on high heat until first boil, then reduce to low heat for 1 hour. Remove, drain any remaining water and set aside.</div>
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<br />Then. heat oven to 400F/200C. Line a baking tray with parchment paper. In a bowl mix brussel sprouts, onions, garlic and drizzle with olive oil and a pinch of salt. Mix until all ingredients are well coated. Bake for 15 minutes, end with 2 min broil/grill function. </div>
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In the meantime, place lots of parsley, some walnuts, olive oil and lemon juice in a food processor. Blend and taste- season with salt & pepper. If you'd like to highlight one ingredient over the other- then adjust to your preference! </div>
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You can then mix everything together: the wheatberries, roasted brussel sprouts & parsley oil and enjoy warm/cold OR....</div>
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You can heat some olive oil in a pan, stir in the wheatberries, follow with the brussel sprouts & onions and finally the parsley oil mixing everything together for just a few minutes so that all ingredients reach a same warm/hot temperature and enjoy as such. </div>
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It's your choice really! Bon appetit!</div>
<br />Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-32915677279393093242013-11-05T16:39:00.002+01:002013-11-05T16:39:29.174+01:00Mloukhieh- the leafy green of the Middle East... <div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-zutA6hGAJu4/UnkMJm1c06I/AAAAAAAAFGw/CSbmlvXQW2U/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-zutA6hGAJu4/UnkMJm1c06I/AAAAAAAAFGw/CSbmlvXQW2U/s640/6.jpg" width="640" /></a></div>
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My guess is that some of you may be thinking "<i>mloukhieh... what the heck is that?!</i>" (answer: it's the green stuff in the picture above). But seriously, <a href="http://en.wikipedia.org/wiki/Mulukhiyah">Mloukhieh</a> is a type of l<b>eafy green typical to some Middle Eastern and North African cuisines</b>. It can be bought fresh or dry. The taste is so unique, that I'm not quite sure how to describe it- its like <b>a bitter, smoky version of spinach</b>. I really love it, but it's not so easy to find any over here... so if you got connections- use them :) And by that I mean whenever friends or family from the Middle East are over to visit, I'll ask them to bring some dried mloukhieh with them (yes- I'm that kind of friend, the one that asks for food items as gifts or favours). </div>
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Anyhow, there are really two ways to prepare mloukhieh: either as a stew or in "chunks", pan seared. I prefer the latter, and here is just one way to add more greens into your diet. It involves a lot of cilantro, garlic and lemon (you can see the dried mloukhieh leaves on the left, above).</div>
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<a href="http://2.bp.blogspot.com/-tucOBHQUo58/UnkMGJL2DUI/AAAAAAAAFGg/Cgb5tRr1XCU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-tucOBHQUo58/UnkMGJL2DUI/AAAAAAAAFGg/Cgb5tRr1XCU/s640/3.jpg" width="640" /></a></div>
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But first, you gotta soak the dried mloukhieh for about 10-15 minutes.</div>
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And you're gonna chop the cilantro and garlic and cook with some olive oil in a deep large pan..</div>
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<a href="http://2.bp.blogspot.com/-VHaZH-qGBxY/UnkPGdRixdI/AAAAAAAAFHM/58-cwVpzrGg/s1600/IMG_6068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-VHaZH-qGBxY/UnkPGdRixdI/AAAAAAAAFHM/58-cwVpzrGg/s640/IMG_6068.JPG" width="640" /></a></div>
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...so you can then add the soaked (and drained) mloukhieh...</div>
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<a href="http://3.bp.blogspot.com/-MkuT21jVypY/UnkMI2LLmXI/AAAAAAAAFG0/2ZrbI12rmmg/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-MkuT21jVypY/UnkMI2LLmXI/AAAAAAAAFG0/2ZrbI12rmmg/s640/5.jpg" width="640" /></a></div>
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Because I'm now officially vegan as of April 2013, I just eat it with rice and some veggies (I especially love it with slices of bell pepper and tomatoes), but usually it is accompanied with chicken (the type of meat may vary depending on the country's local traditions). If you can find mloukhieh and you've never tried it before, I highly recommend introducing a little something new to your tastebuds :) </div>
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<b>Recipe for Mloukhieh</b></div>
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200gr dried mloukhieh</div>
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A LOT of fresh cilantro, chopped</div>
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3 tablespoons olive oil</div>
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1 garlic head, finely chopped</div>
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1-2 lemons (limes work too), juice of</div>
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2 cups hot water (or vegetable broth)</div>
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Place the dried mloukhieh in a large bowl with water. Let it all soak for about 10-15 minutes. Then remove and squeeze the water out of the leaves with your hands. </div>
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In a large and deep pan, heat the olive oil, add the garlic and cilantro for a few minutes on high heat, until its fragrant. </div>
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Then add the mloukhieh and stir everything together- still on high heat. </div>
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Lower heat, add the hot liquid of choice, lemon juice, cover the pan with lid and continue to cook for 20-25 minutes. Serve with rice. </div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-9435544230105610332013-11-01T18:42:00.004+01:002013-11-01T23:38:24.057+01:00Roasted Crunchy Cauliflower<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rq7p4ggQnhI/UnPe50a9dFI/AAAAAAAAFFw/FmLULyRw-d4/s1600/4A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-rq7p4ggQnhI/UnPe50a9dFI/AAAAAAAAFFw/FmLULyRw-d4/s640/4A.jpg" width="640" /></a></div>
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In my opinion,<b> cauliflower</b> has been hiding in the dark for way too long and fortunately, that no longer seems to be the case. This <b>underrated vegetable</b> is now "the thing" to cook and eat, especially lately with the flurry of recipes that illustrates just how versatile it is: cauliflower "rice", cauliflower "pizza", cauliflower "mash", cauliflower "this" and cauliflower "that"- yes we get it,<b> it's cool to eat cauliflower again</b> (<i>By the way- someone is going to have to explain how this whole vegetable trend thing works- first kale, now cauliflower, what next?</i>). </div>
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Anyhow,<b> I've always loved cauliflower</b>. Especially when it's <b>roasted and super crunchy</b>. </div>
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Roast em' plain or add your favourite spice, herb or what not- <b>these white curly florets become a blank canvas to endless flavour combinations</b>. Here is one I cooked up lately:</div>
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Tons of fresh chopped cilantro, garlic, chickpeas and diced tomatoes. Colourful and fragrant, mmmm.</div>
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Roasting is one of my favourite ways to enjoy veggies for max flavour & crunch in a short time frame. </div>
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<a href="http://1.bp.blogspot.com/-D8PyRahGIX4/UnPe6JiXodI/AAAAAAAAFF8/EwOHXp6S4CM/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-D8PyRahGIX4/UnPe6JiXodI/AAAAAAAAFF8/EwOHXp6S4CM/s640/5.jpg" width="640" /></a></div>
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<b>Roasted Cauliflower with Cilantro, Chickpeas and Tomatoes</b></div>
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1 cauliflower head (cut into florets)</div>
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A BUNCH of fresh cilantro- chopped</div>
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1 cup chickpeas, cooked</div>
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2 tomatoes, diced</div>
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1 tablespoon pureed garlic (or 2-3 garlic cloves, finely chopped)</div>
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3 tablespoons extra virgin olive oil</div>
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Salt</div>
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Preheat oven to 400F/200C. </div>
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In a bowl, gently mix the cauliflower, cilantro, chickpeas, garlic, olive oil and salt. </div>
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Line a baking tray with parchment paper and lay out all these ingredients on there. Bake for 15 mins. Then pull out of the oven and sprinkle on the tomatoes and return for an additional 5 mins (<i>the tomatoes' water content means they need less cooking time</i>). Top off with an extra 2-5 mins on broil/roast mode to give it all a nice colour (<i>but stay near the oven window during that time and check-in every now and then as things can burn up rather quickly!</i>). </div>
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Remove, serve on plates, grab a fork and enjoy! </div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-56941073686296512532013-10-25T01:16:00.002+02:002013-10-25T03:09:00.585+02:00You'll never guess what these cookies are made of... <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Um1kPuJN8HQ/Ummf0T1YmbI/AAAAAAAAFEo/a7iicPCStuo/s1600/C1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Um1kPuJN8HQ/Ummf0T1YmbI/AAAAAAAAFEo/a7iicPCStuo/s640/C1a.jpg" width="640" /></a></div>
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Not too long ago, I told you guys about how <a href="http://swirlandscramble.blogspot.com/2013/10/hungry-monkey-granola.html">I have gone vegan</a> since April 2013... and how it justified part of my dissapearing act of many months from Swirl & Scramble. During this time of living off a non-animal based diet <i>(yes, I survived and am still alive! Doing great thank you!!)</i>, I've been enjoying a lot of savoury dishes but haven't explored the sweet side as much. Having always been a very traditional baker (read: eggs & butter!!) I had no idea how to approach vegan sweets. I've certainly read all sorts of recipes, but was never motivated to test them out. That was until.......</div>
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<span style="background-color: white; text-align: justify;">Ta daaaa!!! Yes black beans!! What does this have to do with the cookie picture earlier up there? Well, quite a lot actually. I don't know how this all happened, but one night I got very curious and started researching vegan desserts. Vegan baking is really a concept of its own because you end up losing the binding, thickening, and other properties that usually come along with eggs and butter. It truly requires a whole different, creative approach. For instance, I've recently been reading about <i>"flax eggs</i>" as a substitute for eggs (flax seeds + water combined, I'll have to try that one day). Anyway- that is how my brain started to wander off into the land of dried legumes. Having made hummus countless times, I thought of the texture you get when you puree chickpeas...and how that could possibly serve as a base for desserts. Hold that thought, I told myself. A little more Googling and that is where I discovered that there was this whole world out there of people using black beans to make chocolate cookies (and brownies too!). Amazing, who knew! I studied a bunch of recipes, tried to connect the dots and brainstormed my very own recipe. </span><br />
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Some of the ingredients required- including pureed black beans, almond meal, unsweetened cocoa and more. I had some concerns around the batter and how easy it would be to manipulate- but the dosages I worked with resulted in just the right texture!</div>
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If you didn't know, this could pass for "regular" chocolate cookie dough :)</div>
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I decided to make a small test batch and here is how they turned out! I can guarantee that there is no way in hell that you can even detect a pinch of taste of black beans... Furthermore, one of my favorite things about these cookies is the texture, which turned out to be even better then "traditional cookies" made with eggs and butter. They were just perfect, a slightly crunchy exterior with a rich soft interior. I was pleasantly surprised to say the least :)</div>
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<b>Black Bean Chocolate Cookies- <i>Vegan and Good For You! </i></b></div>
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<i>This quantity is based off my small test batch, making 6 cookies</i></div>
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1 cup cooked black beans (organic canned beans is fine)</div>
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2 tablespoons almond meal (which is nothing more then finely ground almonds)</div>
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2-3 tablespoons brown sugar* </div>
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2 tablespoons unsweetened cocoa</div>
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1 tablespoon nut butter (almond, peanut butter, etc)</div>
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1 tablespoon almond milk (or soy if you prefer)</div>
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A sprinkle of baking powder</div>
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Cinnamon (optional)</div>
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Chocolate chips, vegan (optional) </div>
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Preheat oven to 350F / 180C. </div>
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If you are working with canned beans (which is OK, just get them organic) rinse them well and let drain. You'll need just a cup for this recipe. </div>
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In a food processor, puree the black beans. You might need to add a tablespoon of almond milk if they're not blending so easily and smoothly. </div>
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In a large bowl, add the pureed black beans, nut butter, almond meal, brown sugar, cocoa and a PINCH of baking powder. Cinnamon too if you'd like. Mix everything real well. </div>
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Line a baking tray with parchment paper. Form small cookie balls, place on try, flatten them out just lightly and top off by placing just a few chocolate chips on top (press well so that they stick in the dough). </div>
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Bake for 20 minutes. Remove from oven and let cool for 5-10 mins. </div>
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<b><i>Notes:</i></b></div>
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*<b>Sugar:</b> If you are watching calories, then use Stevia instead. My recommendation is to adjust sugar quantity by tasting as you go. </div>
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<b>Beans: </b>If you don't have black beans, I would assume red kidney beans should work fine too- the cookies might not just turn out as chocolatey dark in colour.</div>
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<b>Nut butter: </b>You can use smooth or crunchy nut butters. At the time, I only had a crunchy almond butter on hand. </div>
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Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com1tag:blogger.com,1999:blog-1355797075478663934.post-37661644639990911722013-10-20T23:37:00.000+02:002013-10-20T23:38:14.491+02:00Kale, Lentils & Butternut Squash <div class="separator" style="clear: both; text-align: center;">
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And here is a second act from our dear friends <b>kale & parsley</b>. I was stuck with some leftovers from <a href="http://swirlandscramble.blogspot.com/2013/10/magic-kale-salad.html">the other day</a> and needed to make yet another vibrantly tasty and healthy salad (if I may say so myself!). This time however,<b> a little heartier </b>(with the addition of <b>lentils</b>) and <b>roasted butternut squash</b>, giving it a <b>nice seasonal pop of colour.</b> Add a dash of <b>cumin</b> for a flavour boost and some depth before sealing it all together with <b>extra virgin olive oil </b>and a <b>squeeze of lemon</b>. </div>
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Simple and quick: diced butternut squash, some chopped onions, salt and olive oil... all go into the oven</div>
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You can also play around with the ingredient proportions. For a richer, more filling salad, incorporate more lentils into the mix! </div>
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<b>Kale, Lentil & Butternut Squash Salad</b></div>
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<i>2-3 servings</i></div>
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A bunch of kale, chopped</div>
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A bunch of parsley, chopped</div>
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1 butternut squash, peeled and cut into cubes</div>
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1 onion, chopped</div>
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1 cup dried, uncooked lentils (+2 cups water)</div>
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Cumin</div>
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Salt</div>
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Extra virgin olive oil</div>
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Lemon- freshly squeezed</div>
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Preheat oven to 400F/200C. Add the butternut squash cubes and chopped onions into a large bowl. Drizzle with some olive oil and a sprinkle of salt. Mix everything gently, transfer onto a baking tray and into the oven for 12-15 mins. Finish with an additional 3-5 minutes on grill/broil mode. Set aside. </div>
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In the meantime, you can prep up the lentils. In a pot, add 2 cups of water and the 1 cup of lentils. Bring to a boil and reduce heat to low-medium. Cook for 20-25 minutes. </div>
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Now- to bring it all together...In a large mixing bowl, add the kale, parsley, roasted butternut squash & onions and the lentils. Add a good teaspoon of cumin (adjust to personal taste) and stir gently. Finish off with extra virgin olive oil and some freshly squeezed lemon. Season with salt. Enjoy! </div>
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<b><i>Notes:</i></b></div>
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<i>I have read all sorts of things around lentil to water ratio. For firm, plump lentils, I use a 1:2 ratio (lentil:water). If you like them a little mushier, use a 1:3 ratio. </i></div>
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<i>You can eat this salad warm or allow the lentils and butternut squash to completely cool down before adding them to the remaining ingredients. </i></div>
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<i>Of course, you can also switch the butternut squash for pumpkin, and I'm certain cilantro for parsley would work just as well! </i></div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-72883627127462392692013-10-17T17:39:00.002+02:002013-10-17T17:48:14.992+02:00Magic Kale Salad<div class="separator" style="clear: both; text-align: center;">
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I am not one to follow trends, but for once I am going to tell you: <b>yes, do believe the hype around kale! </b>This curly, crunchy uber-nutritious leafy green has been all the rave for the last two years or so, and it indeed is one super hero of a vegetable that I have welcomed into my kitchen with open arms! It is just too freakin' delicious! I consume it in all different sorts of ways, and one is in my <b>magic kale salad.</b></div>
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Woo, what is so magical about it you might ask? Well for starters, it is <b>full of healthy stuff: kale, parsley, mint, pomegranate and avocado</b>. An <b>edible fountain of youth</b> for self-explanatory reasons, loaded with antioxidants, vitamins and the <i>good</i> fats. Secondly- and just as importantly- it is<b> titillating in taste and colour!</b> So what are you waiting for? Go ahead and make this easy peasy of a salad and eat to your health! </div>
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<a href="http://1.bp.blogspot.com/-O_5NUxxeWQ8/Ul_87wvxPnI/AAAAAAAAFDQ/qU2krY10ucA/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-O_5NUxxeWQ8/Ul_87wvxPnI/AAAAAAAAFDQ/qU2krY10ucA/s640/4.jpg" width="640" /></a></div>
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Oh- and before I post the recipe- I wanted to share a little detail around how I deal with pomegranates. Yes they are pretty and all, but opening one can also reveal <b>one red hot splattery mess</b> (<i>any of you know what I'm talking about here?</i>)! To overcome that, I fill a bowl with water, chop my pom into quarters and proceed with<b> removing the seeds with my hands and the pom under water</b>. The seeds will fall onto the bottom and the white skins float to the top. Then just transfer to a strainer, pick out any remaining white skins and you're left with the good stuff. </div>
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<b>Recipe for Magic Kale Salad</b></div>
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<i>Guys- this is a straightforward salad, no rocket science here. I typically eyeball the ingredients, so quantities are not included. </i></div>
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A bunch of kale, washed and dried</div>
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A bunch of fresh parsley, washed and chopped</div>
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A bunch of fresh mint, washed and chopped</div>
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Pomegranate seeds (about 1 pomegranate for a large bouquet of kale)</div>
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Avocado (1 to 2 avocados), chopped into chunky slices</div>
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Extra virgin olive oil</div>
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Freshly squeezed lemon</div>
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Pinch of salt</div>
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Pinch of sumac (optional- if you have)</div>
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Mix all the ingredients in a large bowl (except oil, lemon, salt and sumac). Drizzle olive oil, lemon juice and season with salt. If you have some sumac, it will add an interesting tang to the salad. Eat away and enjoy!</div>
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<b>Notes:</b></div>
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<i>Be generous with the parsley, it will add a lot of great flavour! I personally use a kale to parsley ratio of 2:1. </i></div>
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<i>Also, I use a 1:2 ratio for the olive oil & lemon. But that's just me. Adjust to your personal taste.</i></div>
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<i>Dry all the leafy greens real well. It is not OK to have a salad swimming in a puddle of water :)</i></div>
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<i>For the kale, here's a useful tip: once you've washed the leaves, roll a paper towel around them and gently "massage" the leaves. This will both dry the kale but also softens the texture and taste. </i></div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-29526784068352098612013-10-13T00:58:00.004+02:002013-10-15T01:24:22.302+02:00Hungry Monkey Granola<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rlBtWuAjnyA/UlnMLbLbPyI/AAAAAAAAFAU/kIii96Lvcv8/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-rlBtWuAjnyA/UlnMLbLbPyI/AAAAAAAAFAU/kIii96Lvcv8/s640/2.jpg" width="640" /></a></div>
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Woo oh my, it has been a WHILE that I haven't swirled and scrambled, hasn't it... What else is there to say other then that my life has been busy (in a good way!) and a couple of things have changed- including my diet... believe it or not, but....<i>*drum rolls*</i>...I have gone...<i>*drum rolls*</i>....v....e....g....no not vegetarian. I've gone vegan! It's been a little over six months now that I've stopped consuming animal products. It all has to do <a href="http://coconutpalmsja.tumblr.com/">with a trip to Jamaica</a> earlier this year, where I decided to experience my trip eating at "Rastaurants"- basically where Rastas eat. </div>
<a name='more'></a>I had been doing some research prior to my trip and found out that the diet of Rastafarian culture is an "Ital" one- in a nutshell, wholesome, organic vegan food. There are some variations around it where fish is permitted, but not all kinds of fish. It's a very interesting philosophy around food and its impact on one's body & mind. Well I was certainly convinced and decided to give it a try. I've never been a big meat eater in the first place, so I was looking forward to it, and the transition to vegan seemed to happen naturally. Today I can truly say that I feel good without animal products. I really do. The funny thing is that I had tried the whole <a href="http://en.wikipedia.org/wiki/Paleolithic_diet">Paleo</a> thing before, but all that meat was getting to me. I just felt "toxic" inside. Anyway- the point is, you should eat what feels right, what feels "natural" to you and not one someone preaches to you. Don't listen to the hype- just listen to your body and follow the signs. I have no clue how long this vegan thing is going to last for... but for now, I'm enjoying it :)<br />
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Anyhow- so that's one reason why I stopped blogging because I was getting used to a whole new culinary lifestyle. </div>
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So...I can't promise anything, but I am hoping to have some more regular activity on here! Sorry for going all silent, but now you know why :)</div>
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With that said- <b>granola!</b> I'm sure that like me, lately you've been coming across this plethora of home made granola recipes, no? I finally had the chance to get around it and it sure is one fun thing to do! I had a bunch of oats and made a <b>chocolatey version with almonds, raisins and banana chips</b>. I even decided to give it a name: <b>Hungry Monkey Granola! </b></div>
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<a href="http://2.bp.blogspot.com/-6oJC74vH9Z8/UlnMLIkPDJI/AAAAAAAAFAc/uOVtjVNQvwM/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-6oJC74vH9Z8/UlnMLIkPDJI/AAAAAAAAFAc/uOVtjVNQvwM/s640/1.jpg" width="640" /></a></div>
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Some of the base ingredients: oats, almonds, brown sugar, unsweetened cocoa....</div>
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<a href="http://4.bp.blogspot.com/-znEqTFE0DhQ/UlnMLSfeQXI/AAAAAAAAFAk/sPjzGpJbggE/s1600/1A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/-znEqTFE0DhQ/UlnMLSfeQXI/AAAAAAAAFAk/sPjzGpJbggE/s640/1A.jpg" width="640" /></a></div>
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Which are then mixed with honey and coconut oil, baked in the oven for a good hour or so...</div>
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Add in non-nut based toppings of choice: raisins, banana chips! </div>
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Indeed, there is no rocket science behind homemade granola :) </div>
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<b>HUNGRY MONKEY GRANOLA</b></div>
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<b>Ingredients:</b></div>
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3 cups oats (not the instant type!)</div>
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1 cup slivered almonds</div>
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1/4 cup brown sugar</div>
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1/4 cup honey</div>
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3-4 teaspoons unsweetened cocoa</div>
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1/4 cup coconut oil</div>
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Raisins</div>
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Banana chips</div>
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Preheat oven to 250F. In a bowl, mix the oats, almonds, cocoa and brown sugar. Then add the honey. Finish with coconut oil. Lay it all out on a baking tray and bake for 60 minutes, stirring every 20 minutes for even colour and toastiness. Remove from oven and let cool. Transfer to a bowl and add raisins and banana chips to your preference. Serve with milk or almond milk...or whatever you want! Enjoy! </div>
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<b><i>Notes:</i></b></div>
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<b>Substitutions:</b> you can substitute honey with molasses, agave- heck even corn syrup if that's what you want to do! You can also switch coconut oil with vegetable oil, as long as it's not olive oil. I used coconut as that's what I had on hand at the time. </div>
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<b>The <i>Crrrrrunch!</i> Factor:</b> The more honey (or other liquid sugar source) you add, the more clusters you'll get. So it's up to you, just don't sugar-bomb the recipe :)</div>
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<b>Final result: </b>incase you're curious, this recipe made about 19.4 ounces/550gr of total product</div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com4tag:blogger.com,1999:blog-1355797075478663934.post-5291508842548224122013-02-23T18:09:00.001+01:002013-10-15T00:09:30.204+02:00Aniseed Bread<div class="separator" style="clear: both; text-align: center;">
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Most people I know who love to cook are never satisfied until they've found 'the' recipe for bread: 'that' quasi-perfect recipe that not only makes delicious bread, but results in an immense personal sense of achievement leading you to swear that you'll never buy bread from your local bakery again (when in fact, we all know that's simply not true). <b>Essentially, bread is a simple food and probably the most common food that we humans are familiar with. However, it is one of the trickiest to make at home.</b> Many have told me that they'll try anything except bread- leave that to the baker with their special ovens and customized flours (and their early wake up calls). Well, I say don't be intimidated, don't despair. I have a recipe that I swear by- years have passed and it has not once betrayed me!</div>
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<a name='more'></a>Essentially, it's a recipe for a simple loaf of white bread. But at home we have the tradition of throwing in some aniseed into the dough. The aniseed adds some character and a superb flavour that compliments almost any kind of food that you might find yourself enjoying this bread with.<br />
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<i>Aniseed</i></div>
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<i>I love my Kitchenaid- but even more when there's dough kneading involved! </i></div>
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<i>Let the machine do it's thing!</i></div>
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<i>The base dough calls for just five simple ingredients. </i></div>
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<i>And no fussy techniques. The result is an almost perfect loaf of bread!</i></div>
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<b>Recipe for Aniseed Bread</b></div>
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<i>(Aniseed is optional- but give it a try if you have some lying around!)</i></div>
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500gr bread flour + extra to work with</div>
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1 tbsp aniseed</div>
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1/2 teaspoon salt</div>
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7g fast action yeast (typically = 1 sachet)</div>
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3 tbsp olive oil</div>
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300ml warm water</div>
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In a large bowl, mix the flour, aniseed, salt and yeast. Then make a well in the center to which you'll add the oil and water. Mix everything well and then knead dough onto a lightly floured surface for 5-8 minutes (or with a Kitchenaid if available). When the dough has a smooth appearance, place it in a lightly oiled large bowl (it needs to be large so that there is space for the dough to rise). Cover bowl and leave to rise: count two hours until it has doubled in size. </div>
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Line a baking tray with parchment paper. Transfer the dough onto the tray and gently form into a ball. Leave to rise for another one hour. </div>
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About fifty minutes through, heat oven to 220C/425F. </div>
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After that the dough has risen, lightly dust the loaf with flour, cut a cross onto the top with a sharp knife and bake for 40 minutes. You'll know it's ready if you tap underneath and hear a hollow sound. If that's not the case, extend for another 10-15 minutes. When ready, remove and let cool. </div>
<br />Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-20221358456450881562013-02-13T02:16:00.002+01:002013-10-15T00:09:38.051+02:00Chocolate Safari<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8heWxe32s2Y/URrjDM96A7I/AAAAAAAAEsE/pJLX1HWoXOg/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8heWxe32s2Y/URrjDM96A7I/AAAAAAAAEsE/pJLX1HWoXOg/s640/10.jpg" width="640" /></a></div>
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I've always loved how the sweetness of dates and chocolate match up. Dates are incredibly delicious fresh (that crunch!) but when they are left to ripen, they become nature's most divine sugar treat. This dessert was something of <b>a rich dark brown chocolate-date canvas laced with cardamom and grated coconut and bejeweled with crushed walnuts and chopped dried apricots</b>. The combination of all these ingredients turned out to be fantastic with <b>flavours that linger in your mouth and take your tastebuds off on a Chocolate Safari</b>... indeed, the most appropriate way I found to name this treat.</div>
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Chopped walnuts, dried apricots, and dates galore. A pinch of cardamom brings some magic to it all!</div>
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Top the jewels on a base of chocolate-coconut-cardamom batter</div>
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Once baked, each slice is thin but rich with flavour. Thicker then this, the dessert may feel too heavy. </div>
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Bite into the flavours, textures and colours. Best enjoyed warm.</div>
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<b>Recipe for Chocolate Safari</b></div>
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100gr 60% chocolate, chopped </div>
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4 eggs</div>
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200gr butter, softened</div>
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150gr sugar</div>
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200gr flour</div>
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150gr grated unsweetened coconut</div>
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1 teaspoon ground cardamom</div>
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Handful of chopped walnuts</div>
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Handful of chopped dates</div>
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Handful of chopped dried apricots</div>
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Preheat oven to 350F/180C. </div>
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In a pot, melt the chocolate & butter together. Transfer into a large bowl. Add the eggs and sugar. Mix all ingredients well. Add the flour, grated coconut and ground cardamom and mix until a smooth batter is obtained. Finally, add the walnuts, dates and dried apricots and gently stir. </div>
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Transfer to a mold lined with parchment paper. Spread the batter <b>thinly </b>(no more then 2.5 cm/1 inch in height). This should not be a tall cake. </div>
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Bake for 30 minutes- check with a sharp knife to see if cooked. Extend cooking time for 10 minutes if necessary.</div>
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Slice up and enjoy warm. </div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com1tag:blogger.com,1999:blog-1355797075478663934.post-70266331598406955602013-01-29T00:00:00.005+01:002013-10-15T00:09:48.182+02:00How do you roast your chicken?<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6bwDsHqW1Do/UQb13oXXsjI/AAAAAAAAEqU/5dJ9q-N_Iks/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-6bwDsHqW1Do/UQb13oXXsjI/AAAAAAAAEqU/5dJ9q-N_Iks/s640/chicken.jpg" width="640" /></a></div>
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It was about fine time that I included a blog post about what might possibly be among the most quintessential staple recipes that any kitchen should witness: <b>roast chicken. It is as classic as the little black dress is to fashion.</b> Comforting, genuine, versatile, universal and always a crowd pleaser. Lunch, dinner, leftovers, chicken thighs or breast, skin or without- anything goes! Everyone has 'their' perfect recipe, tricks they've read in cook books, tips they've heard through the grapevine and treasured tools and ingredients they keep in a safebox <i>(well, maybe not)</i>. Not too long ago, I may have achieved my best version to date. The process is a simplistic one that ultimately comes down to a few steps <i>(but much patience!)</i> I put together based on experience and research. Ah yes, I'm certainly the nerdy type when it comes to cooking. </div>
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<b>1) Get introduced, on an intimate level. </b>After buying your chicken, you will want to pamper it- yes, I just wrote pamper your chicken. Think of it as some poultry R&R, a spa treatment involving bathing, soaking, rubbing... So first things first: brining the chicken. This will help lead to a more tender end result. Fill a large container with cold water and salt (60gr for each liter) and let the chicken rest in this mixture for at least 1 hour (some may even leave it overnight in the fridge). Then rinse well, make sure you get rid of any of the nasty stuff that might have still been stuck in the insides and pat dry. I repeat: pat dry, we don't want to be working with a watered down chicken here. </div>
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<b>2) Shove it, stuff it!</b> This step involves getting down and dirty for a bit. Shove it with whatever your choice may be- a classic that always works is lemon & garlic. Prior to this however, season the insides with salt and pepper...make sure to rub those insides real well!</div>
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<b>3) Rub it.</b> Most base 'rubbing mixes' will include butter coupled with other seasonings. The technical term for this 'rub' is actually called 'compound butter'. Mine included melted butter, freshly squeezed lemon juice, chopped garlic, salt, pepper and... yoghurt! I sometimes brush my chicken with yoghurt as I feel it helps tenderize it even more. </div>
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<b>4) Roast it</b>. There is much debate around roasting temperatures and times. Every recipe will tell you something different. Personally, I will roast mine at a lower heat for a longer time which leads to a gradual, slower but better overall result. For a 3kg / 6.7 lbs chicken my cooking times were:</div>
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<li><b>1 hour in a preheated oven set to 120C/ 250F</b>. The chicken was covered with aluminum during this time.</li>
<li><b>2 x 30 minutes at 180C/350F- uncovered</b>. After the first 30 min, pull out the chicken from the oven. There should be juices on the base: use these to drizzle over and place back for the remaining 30 minutes.</li>
<li><b>30 minutes at 200C/400F- covered with aluminum</b>, drizzled with any remaining juices.</li>
<li><b>20-30 minutes at 200C/400F- uncovered</b>, drizzled with any remaining juices. </li>
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<i>Voila!</i> All the alternating might make this all appear complicated, but better to control the cooking process over a longer time period then roasting it quick & easy! </div>
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<b>5) Eat it! </b>But just before indulging there's one last step. Once cooked, allow it to rest for 30 minutes. After all it's endured it needs to relax... Then enjoy it with the side dish of your choice. At the end of the day, what you're looking for is a beautiful golden colour, crispy skin, tender meat that falls off the bones, a well cooked chicken bursting with the flavours and intensity of your choice. Good luck! </div>
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<a href="http://1.bp.blogspot.com/-fRm_yCQT7Nw/UQb5bBVJc5I/AAAAAAAAErc/4pWBfhjXG7M/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-fRm_yCQT7Nw/UQb5bBVJc5I/AAAAAAAAErc/4pWBfhjXG7M/s640/4.jpg" width="640" /></a></div>
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<i><b>And remember! </b>As when dealing with any raw meat, keep your hands and surroundings clean throughout the entire process. </i></div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-71696820931116131192013-01-21T00:25:00.005+01:002013-10-15T00:09:59.050+02:00Fennel, Feta & Ouzo<div class="separator" style="clear: both; text-align: center;">
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I always wonder what it is that gives vegetables their bad rep- with their multitude of colours, shapes, textures and forms they are anything but 'yucky' (were you one of those kids who hated broccoli?) Boil them, roast them, grill them, fry them, steam them, chop, dice or slice: eating greens should be a wonderful thing! As a matter of fact, I have an unusual soft spot for vegetables: I crave them the very same way I crave chocolate (I suppose one makes up for the other!) Fennel, with it's signature licorice-like taste, is one I particularly relish- especially when it's roasted.</div>
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And so it happens roasted fennel reaches a new level of deliciousness when it's spiked with a splash of <a href="http://en.wikipedia.org/wiki/Ouzo">Ouzo</a> and topped off with Feta cheese crumblings. This is a very easy recipe that is fantastic on it's own or as an accompaniment- think of it as a great side kick dish to roasted chicken for instance!</div>
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<a href="http://1.bp.blogspot.com/-SuB6NHd9q28/UPx7tct_8NI/AAAAAAAAEpA/g8xXMQd1Z_8/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://1.bp.blogspot.com/-SuB6NHd9q28/UPx7tct_8NI/AAAAAAAAEpA/g8xXMQd1Z_8/s640/2.jpg" width="640" /></a></div>
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Fennel ready to go in the oven</div>
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A splattering of Ouzo brings some <i>je ne sais quoi</i> to this dish</div>
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Ready to enjoy, a superbly tasty vegetable based dish</div>
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<b>Roasted Fennel with Feta & Ouzo</b></div>
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Fennel, sliced</div>
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Olive oil</div>
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<a href="http://en.wikipedia.org/wiki/Ouzo">Ouzo</a></div>
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Crumbled feta cheese</div>
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Salt, Pepper</div>
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Nigella seeds (optional)</div>
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Preheat oven to 350F/180C. </div>
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Place the sliced fennel in a baking dish. Drizzle with olive oil and a splash of ouzo. Season with salt & pepper. Mix everything to ensure fennel slices are evenly coated. Bake for 15 minutes. Remove and top off with crumbled feta cheese and nigella seeds and continue to bake for 10 minutes until a golden colour is obtained. </div>
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Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com3tag:blogger.com,1999:blog-1355797075478663934.post-13566253880395678252013-01-12T17:55:00.000+01:002013-10-15T00:10:17.650+02:00"Creme de Marrons" for a Sweet Winter<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QsH5YmTIlM0/UO4DkJ-EYGI/AAAAAAAAEms/2rm5aQzL2j4/s1600/1c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-QsH5YmTIlM0/UO4DkJ-EYGI/AAAAAAAAEms/2rm5aQzL2j4/s640/1c.jpg" width="640" /></a></div>
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In the world of finger lickin' good spreads there are favourites along the nutty lines of Nutella and Peanut Butter, fruity twists of Jams and Marmelades, and even cookie-ish <a href="http://www.biscoff.com/biscoff-spread/">Biscoff Spread</a> for those of you who realized that the flavour of Belgian Speculoos is indeed an addictive thing.</div>
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But my firm favourite has always- and will always be- what the French call '<a href="http://www.clementfaugier.fr/fr/v4/v4_accueil.aspx">Creme de Marrons</a>' - which is nothing more then a sweetened Chesnut Puree. If you love the taste of 'marrons glaces' (candied chesnuts), then you will most certainly enjoy Creme de Marrons. It's also one of the key ingredients in the celebrated <a href="http://en.wikipedia.org/wiki/Mont_Blanc_(dessert)">Mont Blanc</a> dessert with all its swirls and twirls of chestnut goodness. </div>
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Although I wouldn't reject the idea of enjoying Creme de Marrons any time of the year, I find it so fitting in this chilly season. <b>Hence, there was no better moment in combining the smooth sweetness of Creme de Marrons and <a href="http://en.wikipedia.org/wiki/Praline#Europe">Pralin<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;">é</span></a> together in this winter tart.</b> This is a ridiculously easy dessert of which each slice is equally ridiculously rich in texture and taste... feeling somewhat like a thick slab of ganache on a buttery shortcrust pastry base. Yes, it's that kind of tart, the 'rich & heavy' kind, so slice away with moderation...</div>
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<span style="font-family: inherit;">Our two base ingredients: Creme de Marrons (sweetened chestnut puree) and Pralin<span style="background-color: white; line-height: 19.200000762939453px;">é- a delicious type of chocolate with a very smooth and creamy texture and a caramelized torrefied nutty taste<i>.</i></span></span></div>
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But first, we need to 'blind bake' the pie shell. Roll out the shortcrust pastry in a tart mould and poke some holes with a fork. If you have the time, it is better to then chill the rolled-out dough in the fridge for a few hours. The colder your dough, the better as it will prevent slumping once baked.</div>
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Then cover the pastry with parchment paper and top off with dried beans (or dried lentils, rice, pie weights etc). Their weight will prevent the dough from rising while blind baking. </div>
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With the crust ready, you can garnish with any filling of choice (that would not require further baking).</div>
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<b>Creme de Marrons & Pralin<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;">é</span> Tart</b></div>
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<i>Recipe for a standard 9 inch/23cm mold</i></div>
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1 shortcrust pastry </div>
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400gr creme de marrons</div>
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150gr praline, chopped</div>
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50gr semi-sweet chocolate, chopped</div>
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100gr milk</div>
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Preheat oven to 350F/180C. Roll out the shortcrust pastry in a pie mould. Cover the pastry with parchment paper and follow by placing a generous amount of dried beans (or any other dried legume or pie weights) to prevent the dough from rising. Bake for 15 minutes. Remove and let cool.</div>
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In a pot, heat the milk, and immediately turn off heat once it starts to bubble. Remove from heat and add the praline and semi-sweet chocolate. Stir until all is melted. Finally add the creme de marrons and swirl until a smooth texture is obtained. Allow this mixture to rest for 10 minutes before transferring to the baked pie shell. Place in fridge for 4 hours up to overnight. Decorate with crushed nuts, meringues, icing sugar, etc. </div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-51473657677228220272013-01-06T15:52:00.000+01:002013-10-15T00:10:32.724+02:00Rose Frangipane Galette des Rois<div class="separator" style="clear: both; text-align: center;">
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The calendar reads that today is January 6th- which is the day Epiphany is celebrated- and also the day we all stuff our faces with <b>delicious King Cake</b>. Having spent many years in France, the treat of my choice has always been the <i><b>Galette des Rois</b></i>- <b>which is nothing more then scrumptious <a href="http://en.wikipedia.org/wiki/Frangipane">frangipane</a> sandwiched in between two layers of flaky puff pastry</b>. It sounds simple (which it is) and happens to be my favourite "holiday sweet" of the year- that I admit to making it even if we're no longer in January! </div>
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By the way, in France there's a tradition that each galette holds a slice with a figurine hidden in it. The person who randomly gets this slice will have a lucky year (or something like that) and gets to wear a crown on their head. This time around I actually got that slice, so that makes me look forward to the next twelve months!</div>
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Anyway, for this year's galette edition I slipped some rose petal confit and a few drops of rose water into my frangipane. It left a subtle and elegant undertone with a discrete pretty visual touch of pink petals. </div>
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A spoonful of rose confit (usually available in the jam/spreads section)</div>
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So that was truly delicious and the rose studded frangipane made for a superb combination... <i>if I may say so myself! </i></div>
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Also, I just came back from a good handful of days in Paris- which was lovely of course. It's always good to go back and spend time with the family, break with a bit of European lifestyle and indulge in so much good food! As with each of my visits, I try to snap away images that reflect French details I love so much... </div>
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<a href="http://4.bp.blogspot.com/-iNNWA7LHP1k/UOmM3TYpymI/AAAAAAAAElw/4UEHWQZ-a60/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="http://4.bp.blogspot.com/-iNNWA7LHP1k/UOmM3TYpymI/AAAAAAAAElw/4UEHWQZ-a60/s640/1.jpg" width="640" /></a></div>
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...<span style="text-align: justify;"> even if it means lots of rain on the world's most famous avenue...the Champs-Elysees.</span></div>
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For more snippets of my trip, including everything from cobblestone streets to ridiculously beautiful pastries, here's the full set:</div>
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Enjoy the photos and happy King's cake day!</div>
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<b><a href="http://swirlandscramble.blogspot.com/2012/01/galette-des-rois.html">Click here</a> for the <a href="http://swirlandscramble.blogspot.com/2012/01/galette-des-rois.html">Galette des Rois recipe</a> including step-by-step pictures.</b> Feel free to keep it classic or add a flavour twist (anything from rose water to pistachio to chocolate...) </div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-16560574160618704832013-01-02T22:24:00.001+01:002013-10-15T00:11:03.345+02:00Wonderful Spinach Tart<div class="separator" style="clear: both; text-align: center;">
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A belated Happy New Year to everyone! With the festive season coming to it's end, I have to admit I'm very happy all this holiday food business is over... all the indulgence was starting to get to me! You're expected to dress up, look your best, and spend your time fueled on meals that quadruple your waistline and then running on a treadmill like a crazy hamster in a wheel. And then run some more once it's all over! It doesn't make any sense if you ask me :) On the upside however, I didn't mind the endless hours cooking up recipes! </div>
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Anyway, this year I'm hoping to share lots of delicious awesomeness with you guys. For starters, there's this recipe I'm really excited to share- it's a superb spinach tart that I've been eating since as long as I can remember. My mom would make this so often...so I have it embedded in my taste buds at this point! <b>Rich with spinach, pomegranate and walnuts, it's at once delicious and beautiful. An alchemistic and colourful combination that also includes a tangy sumac spice twist. </b></div>
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Bonus points: it's easy to make and also great for the vegans and vegetarians out there! </div>
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Pomegranate & chopped up walnuts make such a wonderful match with spinach</div>
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Top it all off on a roll of puff pastry</div>
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Bake, slice and eat!</div>
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<b>Wonderful Spinach, Pomegranate & Walnut Tart</b></div>
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700gr (25 oz) steamed spinach</div>
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1 pomegranate (seeds only)</div>
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1 onion, finely chopped</div>
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200gr (7 oz) chopped toasted walnuts*</div>
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1 teaspoon <a href="http://en.wikipedia.org/wiki/Sumac">sumac</a></div>
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Salt & Pepper</div>
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1 puff pastry roll</div>
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Preheat oven to 200C /400F. Roll out the puff pastry on a baking tray lined with parchment paper. </div>
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Drain the water from the steamed spinach and then mix with all the remaining ingredients in a large bowl. Season with salt and pepper.</div>
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Spread spinach mixture over puff pastry. Bake for 15-20 minutes. Allow to cool for just a few minutes before slicing up and enjoying. </div>
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<i>*Toast walnuts in a pan for a few minutes, on a high heat stove. Keep a close eye and shake the pan every now and then as you don't want the walnuts to burn. This should take just a few minutes- you'll know when they're ready when they're slightly darker and a discrete nutty smell begins to infuse in the kitchen! </i></div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-55282592900446875252012-12-27T13:39:00.004+01:002013-10-15T00:11:15.709+02:00Bonkers Banana Bread<div class="separator" style="clear: both; text-align: center;">
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I have yet to come across someone who loves banana bread as much as M does- this guy is a serious die-hard fan! Consequently, every time we see each other (which is usually a few times a year) there's a somewhat unspoken rule -<i>which now feels like an unspoken <u>expectation</u></i>- that I'll make him banana bread. Throughout the years I've played around with base recipes so that each bread is a bit different then the prior one (<i>you know, so things don't get boring</i>) and this year was no exception. The only exception is that I feel I've made my best version of banana bread to date. <b>It's an absolutely naughty bonkers one full of mashed up ripe bananas, extra crunchy peanut butter and whiskey soaked golden raisins! </b>Fragrant, moist and with a fruity sweetness, it becomes even more delicious if you can give it an extra day (after having it baked) to enjoy a first slice. My personal thing has been to wrap up the baked, cooled down cake and leave it overnight on the lower-most shelf of my fridge, allowing the flavours to ripen up and do their magic... </div>
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What's involved: extra crunchy peanut butter, whiskey soaked raisins and lots of ripe bananas!</div>
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Out of the oven and looking fab with crushed peanuts on top for a crunchy crust.</div>
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<b>Recipe for Bonkers Banana Bread </b>(with extra crunchy peanut butter and whiskey soaked raisins) (!)</div>
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1.5 cups flour</div>
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3/4 cup light brown sugar</div>
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1 teaspoon baking soda</div>
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Pinch of salt</div>
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2 large ripe bananas, mashed (or 3 small bananas)</div>
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2 eggs</div>
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1/4 cup milk</div>
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1 cup extra crunchy peanut butter</div>
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2/3 cup raisins (priorly soaked in whiskey overnight)</div>
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Preheat oven to 325F/160C. Line a baking mold with parchment paper- or alternatively grease and dust with flour. Set aside. </div>
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In a bowl, mix the flour, sugar, baking soda and salt together. In a separate larger bowl, mash up the bananas, eggs, milk and peanut butter. Then add on the dry ingredients and mix all well- finish up by incorporating the raisins. </div>
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Transfer batter to mold and bake for 60 minutes, checking with a sharp knife if additional time is required (if so, extend baking time by sequences of 5-10 minutes). Allow cake to cool.</div>
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Recommended to then leave the baked cooled down cake wrapped up in the lower-most shelf of your fridge allowing flavours to further ripen up- it will only make each slide even more delicious! </div>
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<i>*For extra crunch, add crushed unsalted peanuts on top of raw batter before placing in oven. </i></div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com1tag:blogger.com,1999:blog-1355797075478663934.post-53216003229781678172012-12-17T00:09:00.000+01:002013-10-15T00:12:06.314+02:00Chocolate Crinkles<div style="text-align: center;">
<img height="427" src="http://api.photoshop.com/home_8b0af8721bc848a28799eea1784f3400/adobe-px-assets/f4f7bf5c04294a62950e639df39bdd48" width="640" /></div>
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In continuation with the holiday baking madness, here is a recipe I make year after year without fail- they are just too damn good to miss a year of! <b>Chocolate Crinkles</b>: a cheerful chewy gooey chocolate cookie with an almost brownie-like texture. <b>Or alternatively, in my imaginary world, chocolate confetti that has fallen from the sky to merrily roll in sugar dusted snow.</b> Yes, this cookie does trigger whimsical thoughts in mysterious ways... <br />
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The raw cookie dough is shaped into balls and rolled in icing sugar...</div>
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...and flattened out before going into the oven</div>
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To come out looking beautifully like this, crackled and dually coloured!<br />
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Cookies that look festive enough for the season and that taste<br />
(and should I say, smell!) intensely of chocolate.<br />
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<b>Recipe for <a href="http://www.bbcgoodfood.com/recipes/3773/chocolate-crinkle-cookies">Chocolate Crinkles</a></b></div>
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175gr 60% chocolate, chopped</div>
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4 tbsp unsalted butter</div>
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175gr flour</div>
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1/2 tsp baking powder</div>
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2 eggs</div>
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150gr sugar</div>
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1 tsp vanilla extract</div>
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60gr icing sugar</div>
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<span style="font-family: inherit;">Preheat oven to 160C/325F</span></div>
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<span style="font-family: inherit;">Melt the chocolate and butter <span style="color: #47443e; line-height: 16px; text-align: left;">in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and ½ tsp salt.</span></span></div>
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<span style="color: #47443e; line-height: 16px; text-align: left;"><span style="font-family: inherit;">Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1½ hours or even up to 2 days.</span></span></div>
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<span style="color: #47443e; line-height: 16px; text-align: left;"><span style="font-family: inherit;">Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool.</span></span></div>
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Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com1tag:blogger.com,1999:blog-1355797075478663934.post-16702569087391714712012-12-13T05:39:00.000+01:002013-10-15T00:12:40.498+02:00Caramelized Coconut & Ginger<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LT0Scgolvhs/UMlQxjEzkqI/AAAAAAAAEgI/fbFmz4V3YB8/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-LT0Scgolvhs/UMlQxjEzkqI/AAAAAAAAEgI/fbFmz4V3YB8/s640/1.jpg" width="640" /></a></div>
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Listen up people. In December, everything is very straight forward. There's no rocket science here and no need to complicate life more then it already is. <i>For that in the festive month of December, thou shall bake, eat, share and blog about cookies </i></div>
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(goodness that came out like something straight out of a religious book now didn't it )</div>
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Anyway. The truth of the matter is that you just need to take a look at all the culinary magazines and websites out there and you'll come to realize there is one item that hijacks the food pyramid and indeed you guessed right, it is cookies- "holiday cookies" to be precise. </div>
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And as much as they all look and sound delicious, as much as somewhere deep inside, sometimes I really don't want to be making a cookie that hundreds of others might be baking too. I want something unique, something personal. Something that would allow me to express creativity rather then merely following a recipe. And so that's where my <b>Caramelized Coconut & Ginger Crumbly Cookies</b> come in. Indeed, I dreamed this cookie up during one of my freestyle after-hours baking sessions.<br />
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Here's why I think my cookie is so cool. <i>Primero,, </i>I think that just like with chocolate, coconut is something you just cannot <b><i>not</i></b> like. Everyone I know loves coconut, and I bet you do too. Yes you, staring at your screen reading this right now. <i>Segundo,</i> on a scale of coconut awesomeness, the highest level is attained when caramelizing it. I came to discover this years ago when I bit into a bar of white chocolate with caramelized coconut. My life never became quite the same ever since. <i>Tercero,</i> combine bits of golden coconut crunchy sweetness with a zing of fresh ginger all into a shortbread buttery kind of texture, and you my friend might be digging straight into a bite of heaven. Or so I hope at least, because that sure was my intention when I concocted this recipe up. </div>
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<a href="http://1.bp.blogspot.com/-_MFTY42BoAk/UMlWJ7I0FaI/AAAAAAAAEgw/Sp38Hb9D6cg/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-_MFTY42BoAk/UMlWJ7I0FaI/AAAAAAAAEgw/Sp38Hb9D6cg/s640/a.jpg" width="640" /></a></div>
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Caramelizing coconut is a piece of cake. You need coconut, sugar, a pan and dedicating a few minutes on this -and nothing else- as the combination can easily burn if not controlled closely.</div>
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<a href="http://3.bp.blogspot.com/-75pavbwPfX0/UMlWlKJtCLI/AAAAAAAAEg4/hVWmpTHGo3s/s1600/B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-75pavbwPfX0/UMlWlKJtCLI/AAAAAAAAEg4/hVWmpTHGo3s/s640/B.jpg" width="640" /></a></div>
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Because what you really want is this beautiful golden colour. Not burned flakes.</div>
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<a href="http://3.bp.blogspot.com/-yQ6k0cD6CAQ/UMlWvDAp5LI/AAAAAAAAEhA/ZbCum-_x-MM/s1600/c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-yQ6k0cD6CAQ/UMlWvDAp5LI/AAAAAAAAEhA/ZbCum-_x-MM/s640/c.jpg" width="640" /></a></div>
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To make cookies that look like this. I wish you could just pull one straight out of the screen! </div>
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Coconut & ginger work so well together!</div>
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<a href="http://1.bp.blogspot.com/-wo-XopxAw2A/UMlW70eS1PI/AAAAAAAAEhI/FOlb5j0_3Nw/s1600/d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-wo-XopxAw2A/UMlW70eS1PI/AAAAAAAAEhI/FOlb5j0_3Nw/s640/d.jpg" width="640" /></a></div>
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Eat these cookies straight up or better yet- dunk them in tea!</div>
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<b>Recipe for Caramelized Coconut & Ginger Crumbly Cookies</b></div>
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<i>Makes approx 12 large cookies</i></div>
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180gr butter, softened</div>
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1 generous tablespoon of freshly grated ginger</div>
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60gr icing (confectioners) sugar</div>
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270gr flour</div>
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100gr coconut + 80gr sugar</div>
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Preheat oven to 160C/330F.</div>
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First off, place coconut and 80gr sugar in a pan on high heat. Keep mixing until the first speckle of golden colour appears. At that moment, immediately turn off heat and continue to mix on turned off stove until a beautiful golden colour is achieved. This should take about 3-4 minutes. When complete, transfer caramelized coconut on a dish and set aside. </div>
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In a bowl, cream the butter, ginger and 60gr icing sugar together. Add the flour, mix briefly. Add the caramelized coconut and mix all together by hand. Just be sure to not over mix as you don't want to dry out the dough. Roll out dough and cut out shapes with a cookie cutter. Place cookies on baking tray.</div>
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Bake for 15 minutes. Remove cookies and let cool. </div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-14129532215328061782012-12-08T01:56:00.001+01:002013-10-15T00:12:53.274+02:00Classics: Gingerbread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2UNOLFwuigY/UMKJ2RDbw2I/AAAAAAAAEfA/158oKvFhR64/s1600/B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-2UNOLFwuigY/UMKJ2RDbw2I/AAAAAAAAEfA/158oKvFhR64/s640/B.jpg" width="640" /></a></div>
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It's that time of the year again. Time to be merry, jolly, shimmer in silver and gold...Whatever it is you make "that" time for, I'd like to think that <b>cravings for the taste of gingerbread</b> is one of them<i>.</i> However the real question is: <b>are you team bread or cookies? </b>I have a theory that us humans fall into two camps when it comes to this gingery delight -bread or cookies- with a third deviation of both. Me? I am some odd statistic of team bread, with fluctuating drifts to cookies. Either way, gingerbread is a tradition that fortunately just doesn't get boring, year after year. So to kick off the holiday baking season (and to use that bottle of molasses!), what better then a recipe for this sweet spiced classic! </div>
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Enjoy it naked, or dress it up with some holiday frost...</div>
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<a href="http://3.bp.blogspot.com/-tUy22Nb_4Nk/UMKMK6SyObI/AAAAAAAAEfU/sBhlO9Lp7PQ/s1600/C2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-tUy22Nb_4Nk/UMKMK6SyObI/AAAAAAAAEfU/sBhlO9Lp7PQ/s640/C2.jpg" width="426" /></a></div>
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I like to just dust mine off with icing sugar.</div>
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<a href="http://3.bp.blogspot.com/-XWxPjYiEl44/UMKMYfDonLI/AAAAAAAAEfc/O8imcbbYKUg/s1600/d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-XWxPjYiEl44/UMKMYfDonLI/AAAAAAAAEfc/O8imcbbYKUg/s640/d.jpg" width="640" /></a></div>
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Perfect colour, perfect texture, perfect scent.</div>
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<a href="http://2.bp.blogspot.com/-qhtSch62XWY/UMKMihjDdcI/AAAAAAAAEfk/GT9djAmhtxs/s1600/e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-qhtSch62XWY/UMKMihjDdcI/AAAAAAAAEfk/GT9djAmhtxs/s640/e.jpg" width="640" /></a></div>
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Perfect bite!</div>
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<b>Recipe for Classic Holiday Gingerbread</b></div>
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1 egg</div>
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5 tablespoons brown sugar</div>
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1/2 cup dark molasses</div>
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1/2 milk</div>
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1/4 cup butter, softened</div>
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1 cup flour</div>
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1 teaspoon baking soda</div>
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2 teaspoons cinnamon</div>
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1 teaspoons ginger</div>
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1/2 teaspoon cloves</div>
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1/2 teaspoon cardamom</div>
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Pinch of salt</div>
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Preheat oven to 350F/180C.</div>
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Mix the egg, sugar, molasses together. Then add the milk and butter. Mix well. Follow with the flour, baking soda, cinnamon, ginger, cloves, cardamom and salt. Transfer to a greased and floured mould and bake for 30 minutes. Check to see if a sharp knife comes out clean of the cake- if not, extend by sessions of 5 minutes. </div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-63615351082855477412012-12-05T22:10:00.001+01:002013-10-15T00:13:08.950+02:00Oreos & Milk Cookie<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VaLSGWCtJsw/UL-zfSu6k2I/AAAAAAAAEck/sGEB46AtAkg/s1600/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-VaLSGWCtJsw/UL-zfSu6k2I/AAAAAAAAEck/sGEB46AtAkg/s640/1a.jpg" width="640" /></a></div>
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"Oreo, Milk's Favorite Cookie". Damn right it is, at least we can all agree on that one. So what's this post about? Let me explain the context to you. So lately I've been hooked on the awesome new food show <a href="http://www.pbs.org/food/shows/the-mind-of-a-chef/">Mind of a Chef</a>, narrated by <a href="http://en.wikipedia.org/wiki/Anthony_Bourdain">Anthony Bourdain</a> and featuring the very cool <a href="http://en.wikipedia.org/wiki/David_Chang">David Chang</a> (he does indeed come off as <b>very cool</b>) and some of his crazy gang at <a href="http://momofuku.com/">Momofuku</a> along with other personalities from the culinary scene. </div>
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For those of you who have been watching the show, you know there is along with all the interesting food talk and insights, a refreshing dash of madness which probably explains Chang's genius. <b>Anyway, so what happens when you overdose on the show? You end up having wacky dreams that involve pots, pans, flavours, textures....all sorts of stuff. </b>With that said, <b>the secondary effect that I experienced was dreaming of trying to capture something so nostalgic, so quintessential and relatable to most people's childhood: the sweet memory of dunking Oreos in milk.</b> When you have a dream like that, it's one where you want to wake up and remember every detail of it! </div>
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Hence, my morning started off with tons of enthusiasm- I didn't even need the alarm clock to wake me up. The one thing buzzing in my head was <i>"GO GET OREOS. Get Oreos. Get Oreos. And powdered milk"</i>. With those two ingredients, I'd be able to recreate the taste of Oreos & milk in one genial cookie- see where I'm getting to here? This was certainly a spontaneous baking session, so to at least be sure I don't screw up one aspect of it, I made sure that I used a base cookie recipe that I'd add the magical flavours to. The result? Albeit not the prettiest looking cookie out there, it certainly was the neatest one to make and eat! A cookie-in-a-cookie-dunked in milk is what each bite tasted like! </div>
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<a href="http://3.bp.blogspot.com/-rooMb-sJdhU/UL-2-qlRUlI/AAAAAAAAEdE/t45nzSABlgU/s1600/1b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-rooMb-sJdhU/UL-2-qlRUlI/AAAAAAAAEdE/t45nzSABlgU/s640/1b.jpg" width="640" /></a></div>
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Get the oreos...and ground them into a fine powder.</div>
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<a href="http://2.bp.blogspot.com/-1_ZPoW5qur0/UL-3GZaT23I/AAAAAAAAEdM/RqIKNMTmGAY/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-1_ZPoW5qur0/UL-3GZaT23I/AAAAAAAAEdM/RqIKNMTmGAY/s640/2.jpg" width="640" /></a></div>
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Into the dough goes the ground Oreos and powdered milk!</div>
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<a href="http://1.bp.blogspot.com/-3i1I3e8i37M/UL-3OyEPIGI/AAAAAAAAEdY/OrQiFjqFyWk/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-3i1I3e8i37M/UL-3OyEPIGI/AAAAAAAAEdY/OrQiFjqFyWk/s640/3.jpg" width="640" /></a></div>
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Here's what this cookie dough looks like, right before the oven</div>
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And out of the oven!</div>
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<b>Recipe for Oreos & Milk Cookie</b></div>
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<i>Makes 8 large cookie</i>s</div>
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3/4 stick butter, softened</div>
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1 egg</div>
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1/2 cup sugar</div>
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1 cup flour</div>
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6 Oreos, grinded into a powder</div>
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1/4 cup powdered milk</div>
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In a bowl, whisk the butter, egg and sugar. Mix these well until the texture becomes a bit frothy and lighter in color. Add the flour, ground Oreos and powdered milk and mix all together. Place cookie dough in fridge for at least 2 hours.</div>
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Preheat oven to 350F/180C.</div>
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Place scooped out cookie dough on a baking tray and bake for 10 minutes. Remove and flatten them down with the back of a small plate and place back in the oven for another 5 minutes. Remove and let cool. Enjoy!</div>
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Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0tag:blogger.com,1999:blog-1355797075478663934.post-30396268064364244862012-12-03T18:04:00.003+01:002013-10-15T00:13:24.165+02:00Blackberry & Rosemary Infused Vinegar<div class="separator" style="clear: both; text-align: center;">
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Homemade always results in a good feeling. Cakes and cookies and stuff, ya, that's nice and all. But some homemade <i>things</i> make you feel extra special, as if you were suddenly granted some superpower and thus automatically becoming the coolest cat on this planet. <i>Know what I mean? </i>I'm talking about homemade yoghurt, cheese (does <a href="http://swirlandscramble.blogspot.com/2012/04/middle-eastern-trio.html">labneh</a> count?), <a href="http://swirlandscramble.blogspot.com/2012/10/pumpkin-jam.html">jam</a>, <a href="http://swirlandscramble.blogspot.com/2010/02/homemade-nutella.html">Nutella</a>, or <a href="http://swirlandscramble.blogspot.com/2010/01/homemade-digestive-biscuits.html">your favourite grocery store biscuits</a> for instance. Or take a look at the courageous Matt over at <a href="http://mattikaarts.com/blog/">Wrightfood</a>, who has made all sorts of <a href="http://mattikaarts.com/blog/charcuterie-recipes/">charcuterie</a> (chorizo, hello!) Someday, I'll give prosciutto a try... but until then, I've got more homemade tricks up my sleeve. Vinegar for instance. Something that always comes in handy in the kitchen. </div>
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As a matter of fact, my grandfather used to always make his own vinegar. Even though it was readily available everywhere, he'd always make it from scratch. With grapes and all, the real deal you know. I never knew why he got into it, but I reckon it must had been one of those simple pleasures that made him happy. My mother then picked up the habit and would do the same from time to time. Now, flash forward to another generation down and that's me in the kitchen with my own vinegar experimentation 21st century style.<br />
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And so a few weeks ago, my favourite grocer was selling ripe blackberries at dirt cheap prices. I bought a couple of packages, ate some on the way, some of the others for breakfast the next day, and on the third day I examined what remained and started to connect the dots with some of the other ingredients hanging out in my kitchen. Rosemary. Blackberries. *Aaaaaaahhhhhhhh* A moment of epiphany hit me. I was going to make blackberry & rosemary vinegar. It's easy, you'll see how it's done. The most difficult part however will be the patience required before you can even think of drizzling it on that salad of yours. </div>
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First you need<b> a perfectly clean and perfectly dry glass jar or bottle</b>. Fill it up 3/4 with the blackberries.</div>
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Then add some branches of rosemary and top off with a mixture of apple cider vinegar sweetened with a pinch of sugar. Fill the jar with just enough to cover the blackberries. Pick up the lid and close tightly.</div>
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And here is where you will need patience. </div>
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Two weeks at the strict minimum. </div>
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During this time period, <b>do not open the jar. </b>However every three days or so, swirl the contents gently just to get things "moving in there". This is important- you must do it to avoid any white fuzzy stuff from developing. </div>
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Once this painful, but oh-so-worth-it time period (of <b>at least two weeks</b>, remember!) has passed, you may now open the jar. Ladies and gentlemen, I present to you wonderful homemade vinegar infused with the delightful aromas of blackberry and rosemary. </div>
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This vinegar will accompany your salads most gracefully or make for a thoughtful gift. </div>
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It will marry so well with some olive oil. Your lettuce leaves, cherry tomatoes and cucumber slices will be chanting with joy, in complete symphony! </div>
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Am I starting to sound like an infomercial yet? ;) Enough blabber, you got the picture on how to make your own vinegar. Here are the footnotes:</div>
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<b>Homemade Blackberry & Rosemary Infused Vinegar:</b></div>
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Blackberries</div>
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Rosemary</div>
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Apple cider vinegar</div>
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A pinch of sugar</div>
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A clean and dry glass container</div>
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Place the blackberries in the container to fill 3/4 through. Add some branches of rosemary. Separately mix some vinegar with just a dash of sugar. Top off the container with the vinegar mixture and stop when the vinegar has just reached above the blackberries. Close the container tightly and do not open for at least another two weeks. During that time period however, be sure to swirl the container gently every three days. After this minimum time period has passed, serve directly or strain through a sieve to another glass container. I personally like to keep some blackberries and romemary leaves as a nice visual element. </div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com1tag:blogger.com,1999:blog-1355797075478663934.post-74215019049035834322012-11-30T02:39:00.001+01:002013-10-15T00:13:36.858+02:0010 Things<div style="text-align: justify;">
I don't think I've ever walked into an empty kitchen. I mean, literally- an empty one with absolutely nothing in the fridge or closets. </div>
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Everyone, I believe (or assume at least) has some sort of kitchen staple lying around at any given moment. </div>
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Today, you won't get a recipe, but a little sneak peak into <b>ten items I always have in my cooking space</b>. This excludes of course the absolutely essential ingredients of salt, pepper, olive oil and onions. Instead, these are ingredients that I discovered throughout the years, that have always proved to add a dash of magic to any dish. In a nutshell, they are additions that make cooking an even more enjoyable moment for me and that often stir curiosities as friends and family ask what that little mystery ingredient is. </div>
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<b>ONE: Mahlepi. </b></div>
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This is one incredible ingredient, particularly in baking. Mahlepi is a staple in most Middle Eastern & Greek cuisines. You'd never guess it's ground kernels of cracked cherry seeds. My grandmother used to typically use mahlepi in her traditional Easter cookies. I loved it's intriguing taste so much, I'll often sneak some in to most of my baking recipes. </div>
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<b>TWO: Sumac</b></div>
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This reddish-brownish spice is terrific, I often go through waves of sumac addiction throwing it in every dish I make. I first discovered it sprinkled on falafel <i>(which I tell you, is the only way to eat falafel- it just puts it on a whole different level!)</i>. However it's zingy taste works marvelously well with chicken or sprinkled on salads. Simply one of my favourite spices, I can't imagine my kitchen not having this at all times. </div>
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<b>THREE: Zaatar</b></div>
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What better then this genius mixture of thyme, oregano, basil and often sumac and sesame? Similarly to sumac, zaatar adds flavour to any savory dish. Zaatar can be bought in green or brown varieties, with or without sesame<i> (note that green type tends to be more bitter)</i>. Fish, chicken, pasta, vegetable, bread, eggs, cheese... what does it<i> not</i> marry well with? Could it possibly be the "perfect" dried herb? </div>
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<b>FOUR: Dried mint leaves</b></div>
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Another one with tremendous versatility. Over 50% of the salads I ate in my life where generously sprinkled with dried mint and consequently, me leaving the table with "green stuff" stuck in my teeth. It brings a sense of freshness to many dishes- especially fish, lamb, yoghurt and vegetable based ones. Conveniently, it also stores real well and the taste remains even months later. Bonus: for digestive emergencies, you can make an infusion out of it to help with any eventual indulgences.</div>
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<b>FIVE: Almonds</b></div>
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Some like to think that anything with butter tastes better. I like to think they're nuts- nuts make any dish taste heavenly! And if I'd have to choose one nut it would be almonds. They transform sweet and savoury recipes into something even more delicious. From breakfast to dinner, they work with any dish of the day. Little secret of mine: any cake will have a much more moist, rich texture if you spike the flour with ground almonds.</div>
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<b>SIX: Risotto rice</b></div>
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I suppose that the most popular starch to keep in one's kitchen would be pasta. In mine however it is rice to make a Risotto. Why? Well like pasta, it's beautifully versatile. Unlike pasta <i>(and this is my personal opinion)</i>, it lends well to casual and fancier settings. Last but not least, it's a bit more of a challenge to cook <i>(although, not as much as one might think!) </i>and requires some form of "practice". The more risotto I've made, the better I've become. There has to be one dish I have to be able to whip up perfectly, and my decision was made years ago. Risotto it surely was. </div>
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<b>SEVEN: Sweet Souvenirs</b></div>
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I've always loved to travel for as long as I can remember. When packing, I'd have a golden rule: leave some empty space in your suitcase to bring back some local food gems...just cross your fingers they don't get confiscated at customs! And if I'm not travelling, I spend a ridiculous amount of time in ethnic food shops, discovering new ingredients from around the world. Below are examples of Japanese Azuki Caramel <i>(absolutely superb),</i> Chocolate "Spread" with Kirsch & Cherries <i>(packaged beautifully as well)</i>, "Aphrodisiac Honey" <i>(mixtures of honey with plenty of nuts and spices)</i>, and Orange Blossom Water<i> (which adds an Oriental mystery to any dessert!)</i></div>
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<b>EIGHT: Unsweetened cocoa</b></div>
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Obviously, this one has a million uses for sweet preparations. And I've come to experience that if at worst you don't have chocolate to make a chocolate cake, you can get away with using unsweetened cocoa. Additionally, it also sneaks into savoury dishes in interesting ways. I like to think of this as beautiful dark velvet with expected and unexpected surprises. </div>
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<b>NINE: Coffee.</b></div>
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I have a theory that we are born with either a coffee or tea gene. Most people I come across are either/or, but seldom both. For me, there is no doubt, I am a coffee drinker. Specifically, a strong espresso one. Throughout the years, I've developed a strong loyalty to the Italian Kimbo brand which tends to be particularly popular in the South of Italy. I have yet to find another brand that beats it's quasi-perfect taste. Coffee is always in my kitchen for 1) drinking and thus maintaining some form of sanity throughout the day and 2) cooking in both sweet & savoury dishes. </div>
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<b>TEN: Mustard</b></div>
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Ah yes, this is certainly my French influence. Mustard- the French kind specifically. The best condiment to have ever existed. I always have a jar lying around, whether it's a classic mustard or one with an interesting flavour twist. The beauty of mustard is in it's simplicity and it's capacity to enhance the taste of the most simplistic dishes. Let me tell you that a tender piece of steak or grilled chicken with or without a dab of mustard are two completely different things!</div>
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Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com1tag:blogger.com,1999:blog-1355797075478663934.post-16853661456976066872012-11-27T21:53:00.002+01:002013-10-15T00:13:47.865+02:00The Perfect Steak<div class="separator" style="clear: both; text-align: center;">
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<i>By the way, that pink stuff you see is fig-rosemary mustard. Delicious!</i></div>
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The Perfect Steak. When I wrote the title to this post I wasn't sure if I should make it come off as a statement or a question,<i> "The Perfect Steak?" </i>or<i> "The Perfect Steak". </i>Hmm, well enough of my random ramblings and let me just get to the point. </div>
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In life, one has ambitious shiny goals and aspirations. As a child up till adulthood, we dream. Ride a bike, learn how to swim, kiss your classroom crush, learn how to fly <i>(wishful thinking),</i> travel the world, learn a new language, run a marathon, run for president, write a book, have a romance with a superhero (<i>Batman would be my choice</i>), be the next Steve Jobs, so on and so forth. </div>
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Well, you want to know what's on my thou-shall-master-a-skill list? Learn how to make the perfect steak. Damn right, that's one of the goals I have in life! And to my vegetarian and vegan friends, apologies in advance. With that said, anyone who shares this common goal with me <i>(could you be my soulmate?)</i> knows that there are many schools of thoughts around this matter. One that I got intrigued by is from the genial Heston Blumenthal. Known for his multi-sensory techniques, I figured it would be worth checking out his approach. And fear not, his perfect-steak recipe is nothing intimidating (unlike 99% of his other recipes). Actually, if you want to give it a try I'd recommend you watch <a href="http://www.youtube.com/watch?v=5-9NgOZuUXM">this video</a> beforehand. His logic is super interesting and convincing enough. All I needed at this point was to go find myself a well marbled, flavourful piece of steak.</div>
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Here's a nice piece of rib-eye. I let it out for a few hours at room temperature before brushing with oil and seasoning with salt only (no pepper).</div>
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The next step is to heat a solid pan (you need to use the heavy-duty stuff here) for at least five minutes. No grease goes into the pan. It should just be ridiculously hot. Then once you've placed the steak, you'll need to flip it every 15-20 seconds (this is a controversial part as many traditional recipes call for flipping a steak once or twice at most). The idea here is that the steak will develop a flavorsome exterior while maintaining a tender interior. Something about a Maillard reaction. Google it. </div>
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Then, 2-3 minutes later of steak flipping, it is ready if you like it medium-rare. Before slicing it up however, let it rest for 5-10 minutes. This helps retain the juices so you can enjoy bites of tender meat. </div>
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The other big question is- what to eat with the steak? Fries? Rice? Vegetables? For me, it will be a simple arugula salad with some sun dried tomatoes. I like the crisp peppery freshness it brings and allows me to enjoy and focus on the steak's greatness.</div>
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<b>Heston Blumenthal's Perfect Steak</b></div>
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Olive Oil</div>
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Sirloin or Rib-Eye steak</div>
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Salt</div>
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A solid pan (cast-iron pan if you have one)</div>
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Buy the meat. Remove from packaging, place on a dish and allow to "breathe" uncovered in the fridge for 2 days. When ready to cook, remove steak from fridge and allow to rest at room temperature for a few hours. </div>
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Now, cooking time. But before anything else, open the windows! Don't ask why- just do it! Heat a pan for a good five minutes. In the meantime, rub the meat with oil and season with salt. Place the meat on the pan and flip every 15-20 seconds for a total cooking time of 3 minutes for medium rare. Remove from pan and allow steak to rest for 5-10 minutes before slicing up. Season with pepper if desired. Serve with side dish of choice. Enjoy!</div>
Mariannahttp://www.blogger.com/profile/14533765887603042859noreply@blogger.com0