tag:blogger.com,1999:blog-52614481468798774352024-03-19T13:43:52.813-07:00Edible RootsAnonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-5261448146879877435.post-30947440712785909352015-06-12T07:19:00.002-07:002015-06-12T07:29:35.919-07:00Carrot Noodle Salad with Charred Courgettes<span style="font-family: Arial, Helvetica, sans-serif;">Whilst I write this the sun is shining bright, not a cloud in the sky, and I'm enjoying a super-refreshing green juice. These are the kind of days I crave. The warmth of the summer sun on your skin makes you feel truly nourished and relaxed. The increase in temperature also means using more fresh and raw ingredients in my cooking, which are great to help give you that summer glow. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a lovely little salad, making use of my current favourite kitchen toy: The Spiralizer. Seriously, if you don't have one already I seriously recommend buying one. They aren't expensive and make rustling up quick, highly nutritious and seriously satisfying meals super easy. They're also really versatile making noodles, spaghetti and ribbons out of a massive selection of veggies. Mine is by <a href="http://www.hemsleyandhemsley.com/spiralizer-our-recommended-spiralizer-for-our-favourite-courgette-dishes-and-more/">HemsleyHemsley </a>but there are a quite a few <a href="http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/11328110/The-best-spiralizers-tried-and-tested.html">different types available</a> if you're interested. If you don't have a spiralizer then don't worry you can also julienne or grate your carrot for this recipe.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve 2, for a main meal, you will need:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-3 Carrots</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1</span><span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">½</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> Courgettes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 Spring Onions</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Handful of Pumpkin seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp cold-pressed Rapeseed Oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Wholegrain Mustard</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Lemons</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coarsely ground black peppercorns</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Carrot Tops, to garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a cast-iron skillet / griddle pan to top heat. Slice the courgette diagonally, no thicker than 1cm. Pour 1 tbsp rapeseed oil into a small bowl with </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">½</span><span style="font-family: Arial, Helvetica, sans-serif;"> tsp salt and </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">½</span><span style="font-family: Arial, Helvetica, sans-serif;"> tsp black pepper. Brush the oil onto the courgette slices and set aside the remainder. The pan should be really hot now, press the courgette slices onto the griddle and let them sizzle. Cook on top heat for around 5 mins per side, this should ensure that you have great charring in the form of thick black stripes. If you are making this salad as part of a BBQ then char them on the BBQ if you like - they appreciate a good smoke. Once cooked remove from the pan onto a plate and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Set up your spiralizer and scrub your carrots. Chop off the top and bottom of the carrot to create flat, parallel edges. Fit your desired blade, I have used the thin-noodle attachment. Attach the carrot to the spiralizer with the thinnest end near the blade. It can take a few practices to get it right at first, especially with a vegetable as slender as a carrot. Once you have made your carrot noodles pull them apart and pop them into a large bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now for the dressing. Grab the bowl with the remainder of the oil, salt and pepper mix from earlier. Add the mustard, juice of 1 lemon and another </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">½</span><span style="font-family: Arial, Helvetica, sans-serif;"> tsp black pepper. Whisk together and pour over the carrots. Use your hands make sure the noodles are all fully coated. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Plate the courgettes and carrot noodles together. Slice the spring onions and throw on top. Wash a small handful of carrot tops before ripping up and adding to the plate with a sprinkling of pumpkin seeds. Serve with a wedge of lemon to squeeze over at the table and enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love the vitality of this salad, it's so fresh and full of goodness. This dressing is so incredibly versatile too and I use it on all sorts of salads! It's earthiness with a touch of zest is great with root vegetables like carrots and it's a great match for beetroot or celeriac. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The veggies used in this recipe have mainly come from our weekly veg delivery from Abel & Cole. It's great getting fresh, organic goodness delivered at home and I'd definitely recommend trying it if it's available in your area.</span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com5tag:blogger.com,1999:blog-5261448146879877435.post-29721378607130810982015-05-10T04:43:00.000-07:002015-05-10T04:43:04.558-07:00Lush Cauliflower Curry <span style="font-family: Arial, Helvetica, sans-serif;">I adore Indian food. In our house there's nothing more exciting or tempting as having a delicious curry, whether homemade or takeaway. Although I do prefer to make my own, I love getting an Indian takeaway for the wealth of veggie options. We tend to order in a little feast when we do! Fresh ingredients are an absolute must when cooking Indian, lots of vitality to soak up all the delicious spices. My favourite thing about this Lush Cauliflower Curry is the slight sourness. Feel free to use dried turmeric, ginger and so on, but if you can get hold of the fresh roots you're onto a winner. It's a nice slow-cook in the oven which gives it a deliciously deep flavour and texture. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe serves 4 with breads, I used ready-made chapatti's to serve with mine but of course you can also use rice. I actually made it to serve 2 and kept the second half in a container in the fridge which will keep for 2-3 days. Perfect for a quick week-night dinner. You will need:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Cauliflower</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large White Onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 </span><span style="font-family: Arial, Helvetica, sans-serif;">thumb-sized piece</span><span style="font-family: Arial, Helvetica, sans-serif;"> of fresh Turmeric root</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 thumb-sized piece of Ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 small Garlic cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 dried Curry Leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Garam Masala</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">½</span> tsp ground Cardamom</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">½</span> tsp ground Coriander</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Black Mustard Seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">½</span> tsp ground Cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Salt flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 med-sized Yellow Tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 Cherry Tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sachet of Creamed Coconut or 1 tbsp Coconut Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">To garnish: Fennel tops, Mint leaves, Black Onion seeds.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Firstly set the oven to 180</span><span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">°c</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> Roughly chop the onion and add to a food processer, chopper or pulser. Peel and finely slice the ginger, turmeric and garlic then add to the onions. Then add all the spices and give a few good pulses until it's a coarse paste. Don't worry if you don't have a food processer, I'd suggest finely chopping and grating all the ingredients and mixing together well. Leave the salt, pepper and curry leaves out at this stage.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On the hob, put a casserole dish on a medium heat. You'll need to make sure you use a dish with a lid. Melt the creamed coconut or coconut oil then add the paste. Move around the pan releasing the aromatics for 2 minutes before adding the curry leaves and cooking for another couple of minutes. Dice the tomatoes and add to the dish, lower the heat slightly and let them cook down for 5-7 minutes until soft. Keep stirring throughout to ensure no serious sticking. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Make up 500ml vegetable stock and add to the pan. Mix everything together well and bring to the boil. In the meantime break up a whole head of Cauliflower into florets. Once boiled bring the heat back down to a simmer and add the florets, spooning over the sauce. Put the lid on your casserole dish and then into the oven for 2 hours.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Take the curry out of the oven a couple of times during cooking to stir and make sure it's the right consistency. You don't want it to be too dry too early on and if it is I'd suggest using a little more stock and / or turning the oven heat down. For the final half hour of cooking I take off the lid and up the heat to 200</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">°c</span><span style="font-family: Arial, Helvetica, sans-serif;"> to brown off the tops of the cauliflower slightly. It also reduces the sauce nicely to give it the perfect saucy consistency. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once out of the oven, taste and season with salt and pepper. Scatter some ripped up Mint leaves, Fennel fronds and Black onion seeds then serve with your favourite bread or rice accompaniment... and Enjoy!! </span>Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-33094852841710792332015-04-26T05:27:00.000-07:002015-04-26T05:29:02.885-07:00Suma Bloggers Network: Delicious Summer Dips<span style="font-family: Arial, Helvetica, sans-serif;">So, it's been way too long since I last blogged. 2015 has been manic so far (mostly in a good way) and I've had limited down-time. It's meant not enough time in the kitchen, which I hate, and not enough time to focus on food in general! But this long-awaited blog for <a href="http://www.sumawholesale.coop/?gclid=CjwKEAjwmfKpBRC8tb3Mh5rs23ASJACWy1QPXhLIwcJ9N6opNslkCALEt71iUtq_tB0_aFE2Nik_PhoCciDw_wcB">Suma Wholefoods</a> signals my return. I hope you enjoy it!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm so glad to finally see some sunshine, it really is good for the soul. And these two dips are perfect for this time of year. Their versatility means you can make them in bulk and add them to lunches and dinners throughout the week. The first is a Pickled Chilli & Parsley Hummus and the second is a Butter Bean & Semi-dried Tomato Dip. They're great for sandwiches, salads, dipping and the latter is a splendid addition to pasta. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Both recipes follow a very similar process with a few cross-over ingredients and you'll need to grab your blender for this one. Suma have an incredible selection of dried goods including these fab Chickpeas and Butter Beans, they're brilliant to buy and cook in bulk for ease of use during the week. I say this because when I get home from a long day at work there are times when I really don't have the energy to fully scratch cook, I'm sure you can relate. A fridge full of ready to eat and quick-cook meals really is a necessity. The Cooks & Co jarred products are brilliant too and I love adding the chillies and tomatoes to a massive variety of meals. Check out the <a href="http://www.suma.coop/suma-bloggers-network/">Suma Bloggers Network</a> for all the other recipes using their great range of ingredients!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are the ingredients you'll need:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Butter Bean and Semi-dried Tomato Dip:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200g soaked and boiled Butter Beans </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10-12 Cooks & Co Semi Dried Tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Handful of Basil leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Organic Seaweed - The Atlantic Kelp Company</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Olive Oil from the jarred Tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp cold-pressed Flaxseed Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 med Garlic cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 Lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp coarsely ground Black Pepper</span><br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;">½</span><span style="font-family: Arial, Helvetica, sans-serif;"> tsp Cornish Sea Salt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Pickled Chilli & Parsley Hummus:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200g soaked, boiled and peeled Chickpeas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Handful of Parsley, leaves and stalks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Organic Seaweed - The Atlantic Kelp Company</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Light Organic Tahini </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp cold-pressed Flaxseed Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Extra Virgin Olive Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large Garlic cloves</span><br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;">½</span><span style="font-family: Arial, Helvetica, sans-serif;"> tsp Cayenne Pepper</span><br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;">½ </span><span style="font-family: Arial, Helvetica, sans-serif;">tsp Cornish Sea Salt</span><br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;">½</span><span style="font-family: Arial, Helvetica, sans-serif;"> tsp coarsely ground Black Pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 large Lemon</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Let's start with the Hummus! I used approximately </span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;">¼</span><span style="font-family: Arial, Helvetica, sans-serif;"> of the 500g bag of chickpeas and soaked overnight. They were cooked for around 1 hour until nice and tender. You then need to slip the skins off. This might sound like a fiddly task but it's actually quite quick and easy when they've been cooked long enough. Once you've peeled the chickpeas add them to the blender with the Basil leaves, oils, tahini, chillies, lemon juice, crushed garlic and seasoning. Then blitz until it's smooth as you like. I prefer mine a little chunky but feel free to keep blitzing if you like it smoother. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now for the Butter Bean Dip. I soaked around </span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;">¼</span><span style="font-family: Arial, Helvetica, sans-serif;"> of the 500g bag of Butter Beans from Suma overnight, I then cooked them for approximately 1 hour 30 mins to make sure they were super-tender. Of this I used 200g cooked Butter Beans for this recipe. I put the rest into a container and used for lunch salads. Legumes are a great source of protein to keep you fuelled up.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the cooked and cooled Butter Beans to your blender with the Basil leaves, tomatoes, oils, lemon juice, seaweed and seasoning. Then use a garlic press to crush the garlic and add. Once you've added all the ingredients blitz until smooth. Simple. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The flavours of each are divine. So fresh and zingy but with a real depth. The seaweed really helps to add that umami goodness. If you're a chilli lover like me you can add a little more cayenne to the hummus. You can use extra olive oil if you haven't got flaxseed oil but it does add a great nutritional kick, especially if you follow a fully vegan diet. Both dips will keep in sealed containers in the fridge for a few days. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span>Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com1tag:blogger.com,1999:blog-5261448146879877435.post-45265749460391065502015-01-30T05:35:00.001-08:002015-01-30T05:35:37.437-08:00Roasted Tomato & Basil Soup<span style="font-family: Arial, Helvetica, sans-serif;">My food philosophy is growing and changing all the time. And the one thing I keep coming back to is variety. You can eat all the "superfoods" in the world but the true key is diversity. A wide range of whole foods with a wide spectrum of differing nutrients and benefits is key. The more colourful your diet, the better, in my opinion. I've dabbled with going free-from in various ways and I think the best way to go is to listen to your body. I like being vegetarian and am mainly dairy-free but I really don't feel the need for labels. Just be yourself and do the best you can for your body!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes I think it's good to go back to basics. On this blog I often try and introduce new flavours and I'm always on the lookout for the next nutrient-dense foodstuff to tickle the tastebuds. Although this is certainly no bad thing, I can sometimes overlook the simple things. There are culinary classics that you can go back to time and time again without them failing you. This is one of them. The trusty Roasted Tomato & Basil Soup. And trust me, if there's one version of this recipe to keep on standby - it's this one. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The tomatoes I used were a few different kinds; some Plum, Pomodorino, a few Vittoria. I'd be inclined to suggest using on-the-vine tomatoes as I think they have more flavour than the lighter-coloured off-the-vine ones. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve 2 as a main, or 4 as a starter you'll need:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1kg Tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves of Garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 med white Onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 green Chilli</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Celery Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 tbsp Olive Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 handfuls of Basil leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Ground Black Pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Firstly set your oven to 200<span style="background-color: white;"><span style="line-height: 18px;">°c. Add the tomatoes whole to a glass baking dish, pour over 2-3 tbsp of the olive oil then sprinkle with the celery salt and coarse black pepper. Put in the oven to cook for at least 45 minutes. Turn them mid-way through and by the end they should be charring on top, as well as being ridiculously plump and bursting with juiciness. This recipe calls for no additional stock and the liquid all comes from the tasty Toms!</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Dice the onion, slice the garlic and chilli then set aside. Pick your basil leaves discarding the stalks and throw these in the bottom of your blender. If you're using a hand blender just set aside until ready to blend.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">When the tomatoes have been roasting for nearly 40 minutes heat the remaining olive oil in a deep saucepan. Add the onion and sweat for 5 minutes on a low-med heat. Then add the chilli and garlic and cook for another 2 minutes. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Remove the tomatoes from the oven and pour into the saucepan. Mix together well then transfer the mix into the blender, pouring over the whole basil leaves. Blend well for 2-3 minutes </span><span style="line-height: 18px;">until smooth then back into the pan. Taste then season before serving steaming hot... I served mine with Cheese on toast for the ultimate in comfort food (it was soooo good!) but you can use your favourite croutons or dippers!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Such a delicious and incredibly simple meal to make. There was a little left over and I plan to use it as pasta sauce tonight with wholewheat fusilli and a little "cheesy" nutritional yeast! Nom nom nom :)</span></span>Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com1tag:blogger.com,1999:blog-5261448146879877435.post-41302556117392140112015-01-04T04:57:00.000-08:002015-01-04T04:58:37.129-08:00Very Inspiring Blogger Award<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Happy New Year to all. What are your new years resolutions? Mine is to read more. I often find that my input is social-media based and I'd like to break the habit. I'd like to read and learn more to increase my knowledge and broaden my horizons in 2015.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'd like to say a massive THANK YOU to Steve of </span><a href="http://circusgardener.com/" style="font-family: Arial, Helvetica, sans-serif;">The Circus Gardeners Kitchen</a><span style="font-family: Arial, Helvetica, sans-serif;"> for nominating me for the Very Inspiring Blogger Award (see Rules below). What a fantastic start to 2015! I adore Steve's blog which is "Seasonal Vegetarian Cooking with Side Helping of Food Politics"... he is a very knowledgeable chap!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Following on from this I'd like to nominate a few of my favourite blogs:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://theflexitarian.co.uk/">The Flexitarian</a> - "Let's talk about Food, Health, Ethics & the Environment"... really feel like this blog is on my wavelength! Very inspiring stuff!</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.curiouslyconscious.com/">Curiously Conscious</a> - Fab healthy living & lifestyle blog which covers everything from mindfulness to composting with some great recipes along the way.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://inmybowl.com/">In My Bowl</a> - Alexandra is a real inspiration & I love her <span style="background-color: white; line-height: 18px;">#GoddessVibes series founded on "</span></span><span style="background-color: white; line-height: 25.920000076293945px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">the premise of unconditional self-love, positive thinking, and holistic and natural living".</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://smarterfitter.com/">SmarterFitter</a> - I've followed Monica Shaw for some time on Social Media (especially love her Instagram feed) & always feel inspired by her pro-active, health-driven outlook on life. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Three things that inspired me most this week are:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">a) Visiting my grandparents last week filled me with love and happiness. They'll have been married for 60 years next year and I'm so proud of them! They always encourage, support and inspire me.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">b) My husband Benjamin. I've had mobility issues for 2 years now as a result of a hip problem. I genuinely do not know what I'd have done without Ben. His constant love, support and patience is inspiring. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">c) Dozens of healthy eating blogs kicking my ass for the food (and drink) crimes committed over Christmas. The </span><span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">#healthyliving online community</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> reminds me to treat myself well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>The Rules:</b></span><br />
<div style="line-height: 24px; margin-bottom: 18px; margin-top: 18px; outline: none; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1. As the recipient you should thank the person who nominated you by linking to his/her blog and displaying the award logo;</span></div>
<div style="line-height: 24px; margin-bottom: 18px; margin-top: 18px; outline: none; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">2. Nominate up to 15 other blogs. Link their blogs and inform them about the nomination;</span></span></div>
<div style="line-height: 24px; margin-bottom: 18px; margin-top: 18px; outline: none; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3. Share three things that inspired you the most this week.</span></div>
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Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-59589669397632869712014-12-31T02:02:00.000-08:002014-12-31T02:02:13.394-08:00Beetroot & Goats Cheese Baked Frittata<span style="font-family: Arial, Helvetica, sans-serif;">Hope you've all had a fabulous Christmas and are gearing up for an equally exciting new years! Wishing you all good health and happiness for 2015!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Although I'm meat and dairy free the majority of the time I'm not always particularly strict, especially at this time of year. I think it's important to be happy as well as healthy and sometimes limiting yourself can be dispiriting. So I like to embrace most things even if it's just once in a while! In this spirit I'd like to share with you this recipe for my Beetroot & Goats Cheese Baked Frittata... now although it's certainly not going to be winning any beauty contests it really is delicious and I'd love for you to give it a go. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a really interesting dish. Seriously light and fluffy with a beautiful earthiness from the beets. Contrasted with the creamy and slightly tangy cheese it's delicious! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For 4 servings you will need:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">5 medium-sized Eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">130ml Double Cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large (fresh) Beetroots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Wholegrain Mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125g Abergavenny Goats Cheese </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mild Olive Oil for greasing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to season</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Firstly set your oven to 200</span><span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">°c and grease a deep baking dish with olive oil.</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Top and tail your beetroots. I usually reserve my beet tops for juicing or smoothies as they are full of goodness - they actually contain more Iron than spinach! I've included a juice recipe below if you fancy trying it! Peel the beets then grate into a bowl and set aside.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Crack the eggs into another large bowl. Whisk together well then add the cream, mustard and a good helping of salt and pepper. Mix together well before adding the grated beetroot. Combine then pour into the baking dish ensuring the beets are evenly distributed. The vibrant pink at this stage is fantastic!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Break up the goats cheese into pieces. It's a soft creamy cheese but does retain it's shape. Scatter the cheese over the frittata pushing pieces down so they are not protruding out too much. Grind over a little more black pepper then pop into the oven for 30-35 minutes. Easy peasy!</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Once removed from the oven it should be risen and lightly browned all over. The texture is super light and fluffy! I served mine on a bed of rocket with a light drizzle of lemon juice plus some pickles, which are a great match to beetroot. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-8ELV85n-1cqa5Jeji41MznLF0xbJFzGvY1I7vgj9X31mfIsys3yIJGdS4kJGRFF3rC9WBBksGk0gEbIwlZP5cb8uF2e4zPKi_GIQejtiwF5afvABP02ZtU3UbsY5_UvbaP_zvJhNkM/s1600/unnamed-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-8ELV85n-1cqa5Jeji41MznLF0xbJFzGvY1I7vgj9X31mfIsys3yIJGdS4kJGRFF3rC9WBBksGk0gEbIwlZP5cb8uF2e4zPKi_GIQejtiwF5afvABP02ZtU3UbsY5_UvbaP_zvJhNkM/s1600/unnamed-6.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">This is a recipe for all seasons. I'd love to add in Spring Onions in the summer, or maybe a little Thyme or Rosemary for winter. I hope you enjoy it as much as I did... here's my juice recipe:</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;"><b>Juice Recipe (for 1 large glass): </b></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Beet Tops (Stalks and leaves) of 5 beetroots</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><sup style="line-height: 0.9;">1</sup><span style="background-color: white; line-height: 18px;">⁄4</span></span><span style="background-color: white; line-height: 18px;"> of a Red Cabbage</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">4-5 small Carrots</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">3 large Oranges</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">1 Lemon</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Small handful of Mint</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Using a juicer throw the leaves, stalks and cabbage through first. Followed by the citrus... the juicier ingredients will carry through any residue and vital nutrients. Serve with ice and enjoy!</span>Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com1tag:blogger.com,1999:blog-5261448146879877435.post-20796892720707036752014-12-21T04:12:00.000-08:002014-12-22T02:52:33.356-08:00Pumped-up Pear, Cinnamon & Date Porridge<span style="font-family: Arial, Helvetica, sans-serif;">This is my latest post for <a href="http://www.suma.coop/suma-bloggers-network/">Suma Bloggers Network</a>. And I've made a super-comforting and power-packed festive brekkie! The products I ordered from Suma are: Rude Health Organic Sprouted Porridge Oats, Organic Linusprout Cinnamon, Zaytoun Palestinian Medjoul Dates, Suma Organic Pumpkin Seeds and Suma Organic Dried Sweetened Cranberries.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This porridge is the bomb. I know that nobody has said that since like 1996 but it's true. It really is. It's uber festive and pumped with nutrition. It's comfort food at it's absolute best, especially for this time of year. And as well as being dairy-free, it's also gluten-free too! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVVqNKlFdzNvg62CU5xnnxO2Yln3Y3eyhK57bKuPgvhWp7Qku_RGtclV68smXe3Wf9BCPNl1M7XWydhZ6bfeKfygGrKEb6q84Q5FGtXw9285M7kqikoTAksi1qFFHT7MKWu1EiR4_z6M/s1600/unnamed-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVVqNKlFdzNvg62CU5xnnxO2Yln3Y3eyhK57bKuPgvhWp7Qku_RGtclV68smXe3Wf9BCPNl1M7XWydhZ6bfeKfygGrKEb6q84Q5FGtXw9285M7kqikoTAksi1qFFHT7MKWu1EiR4_z6M/s1600/unnamed-3.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, down to business. Sprouted Oats are going to be <a href="http://www.getthegloss.com/article/the-sprouted-revolution">THE THING for 2015</a>. I hate silly food fads, I really do, but this trend could really be the start of something. I could try and re-hash the information for you, or I could just let you know what<span style="color: blue;"> <a href="http://rudehealth.com/">Rude Health</a></span> say (because let's face it, they know best):</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">"An unsprouted grain is dormant, waiting for the right time to germinate. It's nutrients are locked up and well protected, making dormant grains harder to digest... When soaked in water, the grain wakes up and starts to sprout. Enzyme activity breaks down growth inhibitors, transforming and multiplying nutrients into their more easily digestible forms... The sprouted grain is slow dried to preserve it's valuable nutrients."</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">So there you have it. Along with the Sprouted Oats I've also added Linusit's Organic Linusprout with Cinnamon. It's Organic Flaxseed Powder which has also benefited from being sprouted and has Organic Cinnamon included. Flax is a great source of plant protein, Omega 3 and fibre. <a href="http://www.suma.coop/">Suma</a> have a really great selection of products with high nutritional value and source only the best. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMVeVBXu_jZPmqI5Ya-H9zhCds_9NsdZUnnf_TWTYPo_T8wYZkqlT9uHUf0-X7ETVBBcWdoke3CJDKQt2MEl1a0uQY2kZNBz23LJGthI2tuGYd_U8CV6vo4WI2rDRE_C8Ztc0svt3hNI/s1600/p.txt.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMVeVBXu_jZPmqI5Ya-H9zhCds_9NsdZUnnf_TWTYPo_T8wYZkqlT9uHUf0-X7ETVBBcWdoke3CJDKQt2MEl1a0uQY2kZNBz23LJGthI2tuGYd_U8CV6vo4WI2rDRE_C8Ztc0svt3hNI/s1600/p.txt.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve 2 this simple and tasty porridge you will need:</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Rude Health Sprouted Oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1<span style="background-color: white; line-height: 18px;">½ cup of Rude Health Brown Rice Milk (or any dairy-free milk you like)</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">1 tbsp Organic Linusprout Cinnamon</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">1 Pear</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">2 tbsp Agave Syrup</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">2 Medjool Dates (diced)</span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Good grating of fresh Nutmeg</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Pinch of Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Pumpkin Seeds & Cranberries to garnish</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Firstly put your oats in a pan with the milk. On a medium heat bring them up to heat, once they've started to bubble lower the heat a little for a gentle simmer. Cook for 12 minutes stirring regularly - if at any point the porridge is starting to get too dry add a drop more milk.</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;"><br /></span></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Meanwhile peel and roughly chop your pear. Put in a pan with the agave syrup and set to a medium heat. Cook for 3-4 minutes until bubbling and the pear is starting to soften. It should be releasing juices and getting syrupy. Remove from the heat and set aside.</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;"><br /></span></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">After the 12 minutes your porridge should have a lovely creamy consistency. Take off the heat whilst you add the pears and syrup, the linusprout, dates, nutmeg and salt. Mix together well then pop back on the heat for another 2-3 minutes. Then you're ready to serve...</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;"><br /></span></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Add to a bowl then top with pumpkin seeds and dried cranberries. A little squeeze more of agave (if you like things extra sweet) and another light grating of nutmeg to finish. Perfect!</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;"><br /></span></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I hope you're all ready for Christmas and getting into the festivities. It really is the most wonderful time of the year! Merry Christmas to all & all the very best for 2015!</span>Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com8tag:blogger.com,1999:blog-5261448146879877435.post-72459503242415633312014-10-26T03:57:00.000-07:002014-10-26T03:58:52.632-07:00Miso Broth with Shiitakes, Pak Choi & Soba Noodles<span style="font-family: Arial, Helvetica, sans-serif;">It's that time again! Another delicious recipe for <a href="http://www.suma.coop/suma-bloggers-network/">Suma Bloggers Network</a>... this time it's one of my absolute favourite dishes. A regular go-to in our house, especially if you feel like you need a boost. I adore Clearspring products and <a href="http://www.sumawholesale.com/">Suma Wholefoods</a> have gathered together the best bits of their range. These are the products I have chosen...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQ4eV6oqatT3eWAnJU3_9pOoa3MXVBsx9cexQyquYK0mvelBo6DozxKyirua_LyDsy_HPMAKstQ5ymXTRFZOnXjCL6zhGVNfLuFySkGrk-ewnVpQfS8NhS9BYUEYT6oPsi8n1-fEh39I/s1600/IMG_20141026_093035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQ4eV6oqatT3eWAnJU3_9pOoa3MXVBsx9cexQyquYK0mvelBo6DozxKyirua_LyDsy_HPMAKstQ5ymXTRFZOnXjCL6zhGVNfLuFySkGrk-ewnVpQfS8NhS9BYUEYT6oPsi8n1-fEh39I/s1600/IMG_20141026_093035.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">(L-R: Clearspring Organic Brown Rice Miso, Kallo Organic Mushroom Stock, Clearspring Japanese Organic Dried Shiitake Mushrooms, Clearspring Organic Tamari Soya Sauce, Clearspring 100% Buckwheat Soba Noodles)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">With such amazing ingredients you'd be hard-pushed not to be able to create something delicious. Miso soup is a Japanese staple and this version is packed with goodness. </span><span style="font-family: Arial, Helvetica, sans-serif;">Warming and hydrating with an immense depth of flavour, m</span><span style="font-family: Arial, Helvetica, sans-serif;">y </span><b style="font-family: Arial, Helvetica, sans-serif;">Miso Broth with Shiitakes, Pak Choi & Soba Noodles</b><span style="font-family: Arial, Helvetica, sans-serif;"> is incredibly satisfying. The pak choi delivers a fresh element in contrast to the richness of the broth and the whole thing is just plain mouth-watering.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve 2, you will need:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 medium White Onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Coconut Oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Celery Heart, with leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">25g Clearspring Japanese Organic Dried Shiitake Mushrooms</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">500ml Kallo Organic Mushroom Stock </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 med/hot Chilli </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 x Pak Choi</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">80g Soba Noodles</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Splash of Clearspring Tamari Soya Sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Clearspring Organic Brown Rice Miso</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Firstly soak the dried mushrooms in warm water for 20 minutes. Whilst they're soaking finely dice the white onion and celery heart. Heat the coconut oil in a large, deep pan and add the onion and celery. On a medium heat sweat for 7 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Use your personal heat preference in choosing your chilli. I like to use a scotch bonnet in this recipe but a large med-hot green chilli will do if you want to keep it to a more manageable heat. Finely slice your choice of chilli, removing the seeds if you wish, and add to the pan. Cook with the onion and celery for 3-4 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain the shiitakes and slice some of them up. I like to leave some of them whole. Add to the pan and mix everything together, cooking for 3 minutes. Make up 500ml mushroom stock and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the miso to the pan and ensure everything is coated then add the stock. Mix together and bring to the boil very briefly. Set at a medium heat and cook for 5 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">In the meantime bring a pan of water to the boil and cook the soba noodles for 7 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Halve the pak choi's and lay on top of the broth. Put the lid on and cook for 3-4 minutes until they are wilted but will still hold some crunch at the core.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain the soba noodles and share between 2 bowls. Throw a splash of soya sauce onto the noodles. Using a ladle to top them with the pak choi then pour over the broth. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com2tag:blogger.com,1999:blog-5261448146879877435.post-55334452776434059362014-10-04T04:32:00.000-07:002014-10-04T04:34:06.126-07:00Roasted Harlequin Squash with Miso, Shiitake & Chilli Lentils<span style="font-family: Arial, Helvetica, sans-serif;">Despite the warm September weather I've started to feel brilliantly Autumnal! Heading into October it's lovely to see the leaves starting to change colour... such beautiful oranges and reds, I feel totally spoilt by nature. Autumn is all about starting to cosy-up, layer-up and put some good old comfort food on the menu. I think this one is really my definition of comfort food. Warm, filling, full of flavour and seriously satisfying. As I write this it's raining hard outside and a bowl of this would be amazing!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm a little bit obsessed with Miso right now, trying to sneak it into all sorts of dishes. And it seems to work, with everything!! A deliciously deep, umami flavour that adds another dimension to dishes. Being soy-based it has a great natural saltiness so you won't need to add any salt. And fermented foods are so great for you - the fermentation process creates beneficial enzymes that preserve nutrients and breaks them down into a form that's easier to digest. </span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">The crispy sage was also a total revelation. For some reason I've never really given sage a chance but now I want to eat it crispy with EVERYTHING! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For my <b>Roasted Harlequin Squash with Miso, Shiitake & Chilli Lentils</b> to serve 2, you'll need:</span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Harlequin Squash</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Garlic Clove</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp Olive Oil</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Red Onion</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cayenne Chilli Pepper (or medium-hot chilli of your choice)</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">100g Green Lentils</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">5-6 Shiitake Mushrooms</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Organic Brown Rice Miso - I use Clearspring</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">70 ml water</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Black Pepper</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">6 Sage Leaves</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">The picture's not great, what with the lack of evening light, but trust me this dish was delicious - my best friend was bowled over by the flavour, and she usually hates mushrooms!</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Firstly set your oven to 210</span><span style="background-color: white;"><span style="line-height: 18px;">°c. Peel the Harlequin Squash & cut into wedges. You can use another type of squash here but the Harlequin has a lovely, gentle flavour if you can get one. Throw into a bowl with 1</span></span></span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">½ </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">tbsp olive oil. Crush the garlic and add to the bowl with a few grinds of coarse black pepper. Shake the bowl well until all the wedges are coated. Lay a sheet of baking paper out onto a baking tray and lay out the wedges. Drizzle over all the oil and garlic left in the bowl. Put into the oven and cook for 20-30 minutes. They should sizzle and brown nicely!</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Now cook the green lentils in a pan of boiling water, as per the instructions on the packet - about 25 minutes. I like mine to be just-cooked so that they do not go stodgy. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Meanwhile finely dice the red onion, slice the cayenne chilli and finely chop the shiitakes. Heat 1 tbsp olive oil in a large frying pan and sweat the onions on a medium heat for around 8 minutes. Then add the chilli and shiitakes and cook for a further 10 minutes. If your squash is now cooked then remove from the oven and cover until needed. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Drain the lentils and add to the frying pan with the miso. Mix together thoroughly, making sure there are no lumps of miso present, and add the water. Turn up the heat and let this sizzle for a minute, continuing to mix. Remove from the heat. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">In a little frying pan heat the remaining olive oil to high. Plate up the lentils and top with the squash wedges. To crispy-fry the sage add to the pan and within a few seconds the leaf will crisp up. Remove quickly with tongs before they turn brown and add to the dish.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Serve and enjoy!</span></span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com2tag:blogger.com,1999:blog-5261448146879877435.post-71639344418417191182014-09-28T03:11:00.001-07:002014-09-28T03:15:37.471-07:00Earthy Mograbiah with Kale, Mushrooms & Asparagus<span style="font-family: Arial, Helvetica, sans-serif;">Mograbiah is one of my absolute favourite things to have for a wholesome weeknight dinner. It's a type of couscous made from Semolina and has the most interesting texture. Slightly chewy and quite dense, unlike the lighter giant pearl couscous, it's a delicious filler. Best of all it goes with pretty much anything and cooks in just 15 minutes. Easy peasy! I tend to get mine from Ottolenghi online as I've not found anywhere selling it locally, but I'm probably not looking hard enough - Nottingham has such fantastic diversity I'm sure it's available!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe for <b>Mograbiah with Kale, Mushrooms & Asparagus</b> is so deliciously earthy and satisfying. The Truffle Oil is a must here as it really enhances the other flavours. </span><span style="font-family: Arial, Helvetica, sans-serif;">White Truffle Oil is quite mild and if you are substituting this with Black Truffle Oil I would suggest halving the quantity. </span><span style="font-family: Arial, Helvetica, sans-serif;">To serve 2 you will need:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">200g Mograbiah</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp White Truffle Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Olive Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4-5 Brown Chestnut Mushrooms</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">80g Kale</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 Asparagus Tips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Pine Nuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Black Pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Firstly </span><span style="font-family: Arial, Helvetica, sans-serif;">bring a saucepan of water to the boil and add the mograbiah. Cook for 15 minutes, or as directed on the packet. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime cut the woody ends off the asparagus, leaving approximately 4 inches of tender green tip. Slice the mushrooms and kale - leaving out any thick kale stalk.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat the truffle oil in a deep frying pan on a medium heat & add the mushrooms. Cook for 5 minutes then add the kale to the pan with a pinch of salt and a teaspoon of coarsely ground black pepper. Put the lid on and cook for another 5-6 minutes, mixing throughout to stop anything from sticking. The idea is to fully wilt the kale and brown the edges slightly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the kale is cooking heat the olive oil in a frying pan on a medium-high heat. Once hot add the Asparagus to the pan with a sprinkle of black pepper. Cook with the lid on for 6-7 minutes whilst giving the pan a regular shake to keep the asparagus moving around.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain the Mograbieh and put back into the pan, off the heat. Add the mushrooms and kale, with any remaining oil from the pan, then mix well. Taste then season with salt flakes and pepper. Plate this mixture then top with the Asparagus. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On the hob, heat a small pan to high and throw in the pine nuts. They will take no more than 1-2 minutes to toast. Keep them moving and make sure not to burn them - this can happen in a second! As soon as they start turning brown pull them off the heat and sprinkle them over the dish. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span>Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-60100426385535195672014-08-28T01:30:00.005-07:002014-08-28T01:56:09.947-07:00Suma Bloggers Network : Raspberry Coconut Macaroons <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvtaHYpq8m_UCCd_X8YBO8zXXysiR_OkklRVeSS02VF3LksDgTmBoTiEdYR6LMrWptOa262NKrxH2RDs5UIhXdnIAoSv_hyphenhyphenN5McK1F6XmGM5TdOszNjYJh_6yT-VeoAdXUKS4lS5woEw/s1600/Suma-Bloggers-Network-Logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvtaHYpq8m_UCCd_X8YBO8zXXysiR_OkklRVeSS02VF3LksDgTmBoTiEdYR6LMrWptOa262NKrxH2RDs5UIhXdnIAoSv_hyphenhyphenN5McK1F6XmGM5TdOszNjYJh_6yT-VeoAdXUKS4lS5woEw/s1600/Suma-Bloggers-Network-Logo.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This post is a bittersweet treat in conjunction with Suma Wholefoods. As a member of their Bloggers Network I always look forward to whipping up a recipe bi-monthly using a selection of their great products. When I received their last catalogue I was thrilled to see a number of new Suma own-brand coconut-based products on offer. They're all organic too which ticks another box! Brilliant! These are the products I chose:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: left;"><span style="color: black;">(Suma Organic Coconut Sugar, Suma Organic Cacao Nibs, Suma Organic Coconut Flour & Divine 85% Dark Chocolate)</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I've made <b>Raspberry Coconut Macaroons</b> before but I wanted to spruce them up a little bit. Dark Chocolate and Cacao Nibs are great additions - I love the bitterness, especially when balanced with something fruity and sweet. The cacao nibs are also full of goodness, jam-packed with antioxidants, plus magnesium, fibre and iron! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Having never used Coconut Sugar before I was extremely impressed. It's a deep brown colour with a Demerera-like depth of flavour. Unlike normal sugar it retains more natural nutrients during processing and while I'm not suggesting it's a health food I'd definitely say it was the lesser of two evils! I did not use the Coconut Flour in this recipe but I'm experimenting and will hopefully have a recipe up on my blog soon including this.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To make approximately 16 macaroons you will need:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150g Raspberries</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">170g Desiccated Coconut</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Suma Organic Cacao Nibs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp / 60g Suma Organic Coconut Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Baking Powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs equivalent of Orgran Egg Replacer</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100g Divine 85% Dark Chocolate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Couple of pinches of Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dried Rose Petals (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Firstly set your oven to 190</span><span style="background-color: white;"><span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">°c and line a baking sheet with baking paper.</span></span></span><br />
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<span style="background-color: white;"><span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">In a large bowl bash up your raspberries lightly with the side of a spoon so that the chunks vary in size. Try not to over do it otherwise you'll end up with more of a raspberry paste. Add the coconut to the raspberries with the coconut sugar, baking powder, cacao nibs and a pinch of salt. </span></span></span><br />
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">In a measuring jug mix together your egg replacer with the required amount of water and whisk well. You can of course use eggs here - I'm sure 2 whisked would do the trick. Fold the egg replacer into the mixture gently until everything is combined. Now time to get your hands dirty - get stuck in with around a tablespoons worth of mixture per macaroon. Gently roll the mixture in the palms of your hands to create balls. These can be as neat or as messy as you like. If they are squeezed together too hard they will come out too dense. The aim is to create a macaroon which is slightly crunchy on the outside and deliciously soft within, so be gentle.</span></span><br />
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Lay the macaroons onto the baking sheet. They will not rise so don't worry too much about spacing. Put into the preheated oven and cook for 15-20 minutes until they have an even browning on the outside.</span></span><br />
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Remove from the oven once the outside is fully toasted. Try to remove them gently from the baking sheet as soon as you can, to prevent them from sticking as they cool, and lay out on a cooling rack.</span></span><br />
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Once they have cooled fully lay them out onto a plate or another suitable surface. Heat a small saucepan of water on the hob. Break up the Dark Chocolate into a glass bowl with a pinch of salt then sit this on top of the saucepan. Keeping the hob at a low-medium heat melt the chocolate slowly. Once you have a bowl of molten chocolate remove the bowl from the heat and use a spoon to drizzle it over the macaroons. Nice opportunity for a spoon-lick or two here!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcALvobKy3iQrEp0Y0HZrMq8-aNhYvZbK7votXrQg_eVXsRVvZcpMDHIw2-YdGLsvA5wEBxdHK6qXrHL9A1WuNzeGnYDJriJ4RYWd5aMlAfDmJTqEVNHQX0kMVKfOrienKsSQwdNwqDQ/s1600/IMG_2548.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcALvobKy3iQrEp0Y0HZrMq8-aNhYvZbK7votXrQg_eVXsRVvZcpMDHIw2-YdGLsvA5wEBxdHK6qXrHL9A1WuNzeGnYDJriJ4RYWd5aMlAfDmJTqEVNHQX0kMVKfOrienKsSQwdNwqDQ/s1600/IMG_2548.JPG" height="358" width="640" /></a><span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If <span style="line-height: 18px;">you're using them rip up some dried rose petals and scatter over the macaroons while the chocolate is still wet. Then pop the macaroons into the fridge for 30 minutes or so to let the chocolate set. You can keep them in tupperware for a few days at room temperature, I don't like to keep them in the fridge as they become too hard. </span></span></div>
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Head to </span></span><a href="http://www.suma.coop/suma-bloggers-network/"><span style="font-family: Arial, Helvetica, sans-serif;">Suma Bloggers Network</span></a><span style="font-family: arial, sans-serif;"><span style="line-height: 18px;"> to see the other brilliant bloggers who are part of the network! There's some amazing vegetarian and vegan recipes available!</span></span><br />
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Enjoy!</span></span>
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<span style="font-family: Arial, Helvetica, sans-serif;">This <b>Fennel, Courgette & Chilli Risotto</b> was thrown together with random bits left in the fridge and is just so satisfying. Also, I managed to keep my inner chilli fiend locked up and so it's warmth is manageable for most. Well done me. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I adore Risotto and the key is to keep it moist and keep everything moving. Don't rush the process, just take it easy. I also really love al dente rice, so it is 'just' cooked and therefore not at all stodgy, but you can cook it whichever way you like it!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zWoIaDabK4psz36PV0yZm_o-MkCw2j9MQDKCXnKSXeZSgnIEkbKItw-9-VqCh5OyxTGzPGG1l2pMHCNbEBMnv5JMiGOskOVSyv5pIVr13LAh0n6AlWq9quSegQO6OXAcy5aPCg0Z2wI/s1600/Fennel_Courgette_Chilli_Risotto_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zWoIaDabK4psz36PV0yZm_o-MkCw2j9MQDKCXnKSXeZSgnIEkbKItw-9-VqCh5OyxTGzPGG1l2pMHCNbEBMnv5JMiGOskOVSyv5pIVr13LAh0n6AlWq9quSegQO6OXAcy5aPCg0Z2wI/s1600/Fennel_Courgette_Chilli_Risotto_1.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve 2, you will need:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Dairy Free Spread (feel free to use Butter if you are not dairy-free)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large Fennel bulb, finely sliced (reserve Fennel tops for decoration)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 medium Courgette, roughly diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large Red Chilli (medium heat), finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180g Arborio Risotto Rice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 Lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">500ml Organic Vegetable Stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Fennel Seeds</span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">½</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> tsp Black Peppercorns</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt flakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Small handful of Parsley</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a heavy-based deep-sided frying pan, heat the Dairy Free Spread until melted then add the sliced fennel. Cook at a medium heat for 10 minutes, stirring throughout, to soften. Turn the heat up to full for 2 minutes following this to get a little browning on the fennel.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn the hob back down to medium heat then add the diced Courgette. Cook for 5 minutes then add the chilli. Mix together well then cook for a further 5 minutes. In the meantime crush the fennel seeds with the black peppercorns and add to the pan, then make up 500ml vegetable stock in a jug.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the rice to the pan and coat fully by mixing well, then squeeze over the lemon juice. Let this sizzle away for a minute or two, keeping everything moving, then add the first 100ml of your stock. The aim is to let each bit of liquid get absorbed fully before pouring in the next. So gradually add the stock bit by bit over the course of 20-30 minutes until the rice is cooked to your liking. If you need more liquid add more stock or even water straight from the kettle.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the risotto rice is cooked to your liking remove from the heat. Taste and then season with salt accordingly. Finely chop a small handful of Parsley leaves and mix through. Then serve ripping up the Fennel tops to use as a garnish for the top. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1kcWCEIlsPtT7XvIHsaErGrlhvfCvOTZ9_kO1yRY4QPvaoqiZJZS1tFs3tG5Knt6eZMuyJdR19xjSfJlMx_d-rrDWljLuuMIoZ_8K4wdjoTo-XiKKrNYYr6Mpd4r0lYjYlAgIKHoXIs/s1600/Fennel_Courgette_Chilli_Risotto_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1kcWCEIlsPtT7XvIHsaErGrlhvfCvOTZ9_kO1yRY4QPvaoqiZJZS1tFs3tG5Knt6eZMuyJdR19xjSfJlMx_d-rrDWljLuuMIoZ_8K4wdjoTo-XiKKrNYYr6Mpd4r0lYjYlAgIKHoXIs/s1600/Fennel_Courgette_Chilli_Risotto_2.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The great thing about the use of courgette in this recipe is that some pieces stay whole and even relatively firm. Whilst other pieces soften and get mixed through to create an almost creaminess. Overall the Risotto is really fresh-tasting, with a lovely aniseed warmth from the fennel and a definite zing from the lemon and chilli. I hope you enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Watch this space for my next blog post for Suma Wholefoods coming soon! It's a fruity delight!</span></div>
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Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-13644008435370487862014-08-01T03:59:00.001-07:002014-08-01T04:02:39.475-07:00Aubergine & Courgette Tagine<div style="background-color: white; font-family: arial, sans-serif; font-size: 13px;">
One thing that my husband has really missed since going meat-free at home is those long, slow-cooked meaty dishes. The boeuf bourguignons and Sunday casseroles. This rich veggie tagine is a great meat-free alternative to those dishes. And we just adore the sour kicks you get from those lush Moroccan flavours! </div>
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In our house we can't manage particularly large portions but dishes were practically licked clean after this. After I posted a photo of the meal on Instagram, a friend asked for the recipe and so I thought I may as well share it here too! It's a corker. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXs1iITeiuYvmUFVkT_dOsqg-cQn-CqLsYfbRTibngIqOmZe3wVLKpuwugGeGzEEZF_bDeA6_N5_n3CRfDx9nmeUP262wjmYCf0kW6UDARBVDBeMQ1vB5BsmO88-B3RulSaAEVVwZ5KaE/s1600/Aubergine+&+Courgette+Tagine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXs1iITeiuYvmUFVkT_dOsqg-cQn-CqLsYfbRTibngIqOmZe3wVLKpuwugGeGzEEZF_bDeA6_N5_n3CRfDx9nmeUP262wjmYCf0kW6UDARBVDBeMQ1vB5BsmO88-B3RulSaAEVVwZ5KaE/s1600/Aubergine+&+Courgette+Tagine.jpg" height="640" width="640" /></a></div>
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To serve 2, you will need:</div>
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5 baby Courgettes, sliced</div>
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2-3 baby Aubergines, sliced</div>
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1 large White Onion, roughly chopped</div>
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10 Cherry Tomatoes, quartered</div>
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500ml Veg Stock</div>
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1 Cinnamon Stick</div>
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Bulb of Garlic, separated into cloves</div>
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1/4 tsp Cayenne Pepper</div>
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1 tsp Cumin Seeds</div>
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1 tsp Coriander Seeds, ground</div>
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1 tsp ground Turmeric</div>
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1-2 Preserved Lemons, finely chopped</div>
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10 Kalamata Olives (stone in)</div>
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Handful of fresh Coriander, finely chopped</div>
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Salt & Pepper</div>
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Heat oven to 190<span style="font-size: x-small; line-height: 18px;">°c. </span>In a large deep pan (or casserole dish you can put on the hob) heat a glug of olive oil and sweat onions for 7 minutes. </div>
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Keeping on a low-medium heat, add all the spices, cinnamon stick and whole garlic cloves. Mix well then add the Courgette and Aubergine slices, followed by the Preserved Lemons and Olives. Coat everything well in the spices then throw in the Tomatoes. Cook for 2-3 minutes then add the stock and season with salt and pepper.</div>
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Mix well, bring to the boil then decant into a casserole dish (no need to decant if you used casserole dish from the beginning). I used a tagine but I don't like to use it on the hob. Put in the oven and cook for at least 90 -100 minutes, stirring a couple of times during. Cook for longer to thicken sauce, I tend to remove the lid for the last 20-30 minutes of cooking to do this.</div>
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Once ready check the seasoning, remove cinnamon stick and mix through fresh coriander. I served with couscous with black pepper and coriander mixed through - lovely jubbly!</div>
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Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com1tag:blogger.com,1999:blog-5261448146879877435.post-9744622060245853042014-07-08T04:26:00.000-07:002014-07-08T04:31:04.067-07:00Roasted Baby Turnips with Black Quinoa & Samphire<span style="font-family: Arial, Helvetica, sans-serif;">Yesterday was a strange day. We were awoken at 5.55am by a huge Sycamore tree falling into our backyard. I thought the crash was part of my dream. But once the dust had settled I found myself lamenting the loss of this beautiful old tree. The creatures that lived there; thrushes, squirrels, insects... a habitat lost. I will definitely miss the bunches of sycamore keys hanging in the sun, the dappled light it cast and the bustling life inside. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Nature is something beautiful to be cherished. A massive part of our day-to-day connection with our planet. And that's another reason I love the plant-based lifestyle. It just makes sense. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I love simple ingredients that take the best of natures goodness. Things can be so easily over-complicated when most of the time, it's the simplest things that are the best. This recipe for<b> Roasted Baby Turnips with Black Quinoa & Samphire</b> is lovely and barely-seasoned. The saltiness from the Samphire, pepperiness from the Turnips and just a little Lemon and Parsley to bring it all together.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wwnsCTctZdFD8UeCs2wewhKwqa8VNUnjh9NXD4YpU-OPBFigbUYzz22gZmT0SYxfrCk5SN4sU9Kd5vUplypdvtQF09rUWweJ27DAadnX3QrOo3izVFIdB-1uRkiyWD1zS-6_PgyHdYc/s1600/Turnips_Quinoa_Samphire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wwnsCTctZdFD8UeCs2wewhKwqa8VNUnjh9NXD4YpU-OPBFigbUYzz22gZmT0SYxfrCk5SN4sU9Kd5vUplypdvtQF09rUWweJ27DAadnX3QrOo3izVFIdB-1uRkiyWD1zS-6_PgyHdYc/s1600/Turnips_Quinoa_Samphire.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve 2, you will need:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">150g Black Quinoa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 Baby Sweet Turnips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">90g Samphire</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 Lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Handful of Parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Olive Oil</span><br />
<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">½ tsp Black Pepper</span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">½ tsp Salt Flakes</span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Firstly preheat your oven to 200</span></span></span><span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">°c. </span></span><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Halve the turnips and chop off most of the stalk. Place them face down in a small baking </span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">dish. Pour over 1</span></span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">½ tbsp Olive Oil, sprinkle with the salt and bake for 30 minutes. Turn at least once during baking to ensure even browning.</span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">While the turnips are cooking bring a pan of water to the boil then add the Quinoa. Simmer steadily for 20 minutes (or as per packet instructions). Drain and set aside.</span></span></span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Once you have cooked the Quinoa put the remaining Olive Oil into a frying pan on a high heat. Throw in the Samphire and sprinkle over the Black Pepper. Cook for no more than 2 minutes moving around the pan frequently with a wooden spoon.</span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Put the Quinoa into a bowl and squeeze in the lemon juice. Add the samphire, turnips and parsley. Mix together then serve.</span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">This is such a delicious summer dinner. Ready in just over half an hour as well. Simplicity rules!</span></span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"><br /></span>Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-12273777822484373212014-07-03T01:53:00.001-07:002014-07-03T01:55:35.924-07:00Sunshine Smoothie ☼<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Those of you who follow me on Instagram will know that I <i>really</i> love smoothies. I just can't get enough of them. Breakfast, lunch or supper - smoothies kick ass! You can pack them with as much or as little goodness as you like. Mine are always dairy-free and usually super-fruity with added nutrition! They're pretty hassle-free and you can make them the night before to store in the fridge if you don't have time to make one in the morning. This one (and variations of) comes up time and time again, because it's just sooo delicious! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV3wNJqK7BZ1-jusplWsD4WYKcGOqutIJx5j8rfDB-VUkrWPKNUW9gZRAhgj1Udi6JnIVwPa6Ixy69JJdJeC00okwNk42cOMSbhMPRsgbbkFZ1QM_2XxG4RF7CA4n0uyvY7WddsZyQRg/s1600/Sunshine+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV3wNJqK7BZ1-jusplWsD4WYKcGOqutIJx5j8rfDB-VUkrWPKNUW9gZRAhgj1Udi6JnIVwPa6Ixy69JJdJeC00okwNk42cOMSbhMPRsgbbkFZ1QM_2XxG4RF7CA4n0uyvY7WddsZyQRg/s1600/Sunshine+Smoothie.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For this recipe I find it best with super-fresh bananas. I like mine when they're still green which gives the smoothie a great base and added vitality. This recipe serves 2:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 ripe Mangoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1/2 a Lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Large piece of Ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">400 - 500ml Coconut Water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Chia Seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Handful of Ice cubes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Optional ingredients: Kiwi's, Passion Fruits, a Lime... whatever you have in your fruit bowl basically!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Firstly peel and slice the mangoes and bananas and throw into the blender.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />Peel the Ginger then fine-grate directly into the blender - try not to include the tough, stringy fibres within.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then add the Turmeric, Chia Seeds, Lemon Juice and Ice Cubes. Add the Coconut Water little by little as you blend - I like my smoothie really thick so I try not to go OTT at this stage!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Blend well for 2 minutes to ensure it's extra smooth. Serve in glasses or bowls topped with the Raspberries. Easy peasy lemon squeezy - enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-17328188603304170502014-06-15T05:33:00.003-07:002014-08-31T02:46:48.715-07:00Suma Bloggers Network: Moroccan Pearl Couscous Salad with Charred Aubergine<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">I'm really pleased to announce that I've become part of Suma Wholefoods new Blogger's Network. It brings together a crack team of vegan and vegetarian bloggers who will contribute recipes to the Suma site bi-monthly. I feel really privileged to get to be a part of this network and hope you will all enjoy the dishes I have to offer!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIFaDvkJx3HZ5I0OSjnJhMmqSYBXjcWKPyJoBCvALsxMPbeXRpI5q34QLiYkfQPGbERoVBIPTwvI8HM68xqST7DDxIp5jO60Tjy1qJ9uj4cBTAbQYKGsEtEJehk5My2dXT7whs-F4RqI/s1600/Suma-Bloggers-Network-Logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIFaDvkJx3HZ5I0OSjnJhMmqSYBXjcWKPyJoBCvALsxMPbeXRpI5q34QLiYkfQPGbERoVBIPTwvI8HM68xqST7DDxIp5jO60Tjy1qJ9uj4cBTAbQYKGsEtEJehk5My2dXT7whs-F4RqI/s1600/Suma-Bloggers-Network-Logo.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As some of you will already know, Suma have an incredible product range. If you adopt a vegetarian lifestyle or simply like to eat natural, healthy or organic products you're in the right place. I'm here to pick out some of my favourites and show you how to cook up a storm with them. Check out the Blogger's Network by following the link to the right!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As we are getting into the swing of summer I thought a lovely morocco-inspired salad would be a wonderful place to start. These are the products I chose from Suma:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjklLq8H6vfVcbEnUFVF3-nWMx9hH99bmwjV_h1V2HIaCFSvLoS38jTRmpvzjMdMGfun8AFKHbdr7Y68Py74W7c3X9CX-osrqOi6hJTX0f3x5MjG6A7QFuWZ9R6dYSydBrbwFUF9uoz8/s1600/Suma_1_Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjklLq8H6vfVcbEnUFVF3-nWMx9hH99bmwjV_h1V2HIaCFSvLoS38jTRmpvzjMdMGfun8AFKHbdr7Y68Py74W7c3X9CX-osrqOi6hJTX0f3x5MjG6A7QFuWZ9R6dYSydBrbwFUF9uoz8/s1600/Suma_1_Ingredients.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(Clockwise from top: Artisan Grains Pearl Couscous, Gaea Kalamata Olives, Al'fez Preserved Lemons, and Biona Smoked Garlic Paste)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I can't resist flavours that pack a punch so I guess that's why I love Moroccan food! Such depth of flavour with sour notes, zing and a great deal of freshness. This dish, a Moroccan Pearl Couscous Salad with Charred Aubergine, is a real treat and full of flavour. It is lush on it's own, with a little garlic flatbread, or as part of a summer buffet. To serve 2, you will need:</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">¾ of an</span><span style="font-family: Arial, Helvetica, sans-serif;"> Aubergine</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½ a pack of Artisan Grains Pearl Couscous (125g)</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">1 - 1</span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½</span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;"> Preserved Lemons, finely chopped</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">16 Kalamata Olives</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">Large-pea-sized piece of Biona Smoked Garlic Paste</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">3 tbsp good quality Olive Oil</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">1 tsp Coconut Oil</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">2 </span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">tsp Salt Flakes</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">1</span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½ tsp Black Peppercorns, coarsely crushed</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">Small handful of Mint</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvrO83ZhBYAB9VyyzEEN5G4a8jgLokVS-18PCZr7qZz3Rk9ZB5y6hSeBAcnDOxL727hF3RukU0MZT63Pi7bQ2qiI_1E0zNUTzG9r_kY67KSxYJ1tHG15PpwELSOkTwiqr9NQAOJHkE9o/s1600/Suma_1_Moroccan_Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvrO83ZhBYAB9VyyzEEN5G4a8jgLokVS-18PCZr7qZz3Rk9ZB5y6hSeBAcnDOxL727hF3RukU0MZT63Pi7bQ2qiI_1E0zNUTzG9r_kY67KSxYJ1tHG15PpwELSOkTwiqr9NQAOJHkE9o/s1600/Suma_1_Moroccan_Salad.jpg" height="640" width="640" /></a></div>
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Firstly slice your Aubergine into rounds about 1cm thick. Lay out on a chopping board and sprinkle with </span></span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½ tsp salt flakes. Cover with a dry tea towel and leave for at least 15 minutes.</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">In the meantime bring a saucepan of water to the boil, add a pinch of salt and the coconut oil. Add the pearl couscous and cook for 10-12 minutes. I prefer the couscous cooked for no more than 10 mins to keep a little bite but it is up to your personal preference. Once cooked drain and set aside.</span></div>
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Next pour 2 tbsp of the olive oil into a ramekin and brush over the aubergine slices until lightly coated all over. Heat your griddle pan to high for a couple of minutes then add the aubergine slices. Press them down onto the griddle to ensure they char as they cook. Cook for approximately 4-5 minutes per side - they will start smoking but this is a good thing and will add enormously to the flavour. I need all my doors and windows open for this!! Once cooked and nicely charred remove from the pan and set aside.</span></span></div>
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Put the couscous into a bowl and fluff up with a fork. Mix the remaining olive oil with the smoked garlic paste then add to the couscous. Add the preserved lemon and olives to the bowl and mix well. </span></span></div>
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Remove the stalks from your herbs, roughly chop and add to the bowl. Mix well and taste then season accordingly with the remaining salt and pepper. Now you're ready to serve!</span></span></div>
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">This dish is lovely warm or cold and perfect for a summers day in the garden, now we just need to keep our fingers crossed for sunshine! </span></span></div>
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<span style="font-family: arial, sans-serif;"><span style="line-height: 18px;">Enjoy!</span></span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com3tag:blogger.com,1999:blog-5261448146879877435.post-31381078820459476442014-05-21T02:42:00.002-07:002014-05-21T02:42:29.472-07:00Herby Mushroom Pâté with Za'atar<span style="font-family: Arial, Helvetica, sans-serif;">If I were to have a perfect food day it would be full of nibbles. We really love a good graze in our house. Those who know me well understand my past love of a good cheeseboard but my wellbeing and waistline definitely appreciate my newer vegan approach. And nibbling on things that are <em>actually good for you</em> is a win/win situation - hurrah! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEArb0HabIRAAt_1eJlx2LhIz1yCeGJH5cB57SBGTmjUiysYMqHOUC5fEfATv3A0E3b8DaJSo7wJbiSN-KGI15AYElohLg0ND7N3SXifAd_URa6lAP2qQ5HixXMqqyXjna3fm9-VqhMo/s1600/PSX_20140521_090327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEArb0HabIRAAt_1eJlx2LhIz1yCeGJH5cB57SBGTmjUiysYMqHOUC5fEfATv3A0E3b8DaJSo7wJbiSN-KGI15AYElohLg0ND7N3SXifAd_URa6lAP2qQ5HixXMqqyXjna3fm9-VqhMo/s1600/PSX_20140521_090327.jpg" height="592" width="640" /></a></div>
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<span style="font-family: Arial;">I made this Mushroom Pâté on a grazing day not long ago and it was just so deliciously satisfying I knew it had to be a blog post. There is an abundance of herbs and the earthiness of the za'atar really compliments the mushrooms. If you haven't tried za-atar before I definitely recommend it. There are a couple of versions and I use the darker Palestinian variety. It's a lovely blend of roasted Sesame, Thyme and Sumac. The flavour has a real depth and you do not need much to make an impact. Since first buying last year it has become one of my store cupboard staples.</span><br />
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<span style="font-family: Arial;">I used a combination of large flatcap and brown chestnut mushrooms although in the past I've used more exotic varieties to deepen the flavour. Try to avoid using a variety which tends to leak moisture when cooking (such as the flatcaps!) but buy your favourites and I'm sure you can't go far wrong! </span><br />
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<span style="font-family: Arial;">This recipe would be a great starter to serve 4 with some dippers of your choice. You will need:</span><br />
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<span style="font-family: Arial;">310g Mushrooms</span><br />
<span style="font-family: Arial;">100g Vegan Cream Cheese Alternative (I use Tofutti Soya Alternative, which is dairy and gluten free)</span><br />
<span style="font-family: Arial;">Small handful of Basil</span><br />
<span style="font-family: Arial;">1 sprig of Rosemary</span><br />
<span style="font-family: Arial;">Large handful of Flat leafed Parsley</span><br />
<span style="font-family: Arial;">1 tbsp Olive Oil</span><br />
<span style="font-family: Arial;">1 tsp Za'atar</span><br />
<span style="font-family: Arial;">10 Black Peppercorns</span><br />
<span style="font-family: Arial;">2 tsp Salt Flakes</span><br />
<span style="font-family: Arial;">Juice of<span style="font-family: Arial, Helvetica, sans-serif;"> ½</span> a Lemon</span><br />
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<span style="font-family: Arial;">First roughly slice all the mushrooms. Heat the olive oil in a frying pan on a medium-high heat and add the mushrooms. Mushrooms generally respond well to a good charring so turn up the heat and get them sizzling! Move around the pan with a wooden spoon frequently as they cook. If they leak liquid then simply drain this half way through cooking then continue to brown. After 8 minutes remove from the heat and allow to cool.</span><br />
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<span style="font-family: Arial;">Remove the leaves from the herbs, discarding the stalks, and finely chop. In a pestle and mortar crush the peppercorns coarsely.</span><br />
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<span style="font-family: Arial;">Put the mushrooms in a food processer then add the cream cheese, lemon juice, chopped herbs, za'atar, salt and crushed pepper. Blend on only a few rotations to prevent over-processing the mixture. Leaving small chunks of mushroom throughout gives it a great texture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ik0-uLmFd3VTsIuCfHAu2BCIr6uQOYtpz8ieygj1W9VwF2emYK5v09aptCPgEVvOxc6i_cuekY19v7iy7xf-PBwe59qOdb6nAOovTTHlDhDlcYER4uvjUHs3kNCg8qtZBwIH3blGpoQ/s1600/PSX_20140521_085838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ik0-uLmFd3VTsIuCfHAu2BCIr6uQOYtpz8ieygj1W9VwF2emYK5v09aptCPgEVvOxc6i_cuekY19v7iy7xf-PBwe59qOdb6nAOovTTHlDhDlcYER4uvjUHs3kNCg8qtZBwIH3blGpoQ/s1600/PSX_20140521_085838.jpg" height="223" width="400" /></a></div>
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<span style="font-family: Arial;">Divide the mixture between your serving receptacles, cover with cling film and chill in the fridge for at least 1 hour before serving. If you have time to make these the day before you need them then they definitely benefit from leaving to chill overnight. They will last for a few days covered in the fridge.</span><br />
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<span style="font-family: Arial;">Although this is not exactly what you would call a health food it's very tasty and just rich enough to be satisfied with small quantities. I love spreading on crispbreads and dunking raw carrots - poifect!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iifYVU-HMoV6y1ZIxvdemEaOUO2bljoAJgwe0G52dbSzCkdnsigbj8ijjr3OHZWIHkdybHmx7jW_azEhD0h1U8DTJqXwxv_P0bL9yCz_NB6GyFdKssdh9LXnF7acTh1-1OJZuvdxcRU/s1600/PSX_20140521_085640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iifYVU-HMoV6y1ZIxvdemEaOUO2bljoAJgwe0G52dbSzCkdnsigbj8ijjr3OHZWIHkdybHmx7jW_azEhD0h1U8DTJqXwxv_P0bL9yCz_NB6GyFdKssdh9LXnF7acTh1-1OJZuvdxcRU/s1600/PSX_20140521_085640.jpg" height="356" width="640" /></a></div>
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<span style="font-family: Arial;">On another note, this week is National Vegetarian Week in the UK and a great time for you to seek out your local veggie cafes, restaurants, shops and markets. It's also a great time of the year for British produce so don't miss out.</span><br />
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<span style="font-family: Arial;">Enjoy!</span><br />
<span style="font-family: Arial;"></span>Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-89751014119865621492014-05-07T06:28:00.004-07:002014-05-09T09:55:31.240-07:00Nut-free Carrot Cake Cookies<span style="font-family: Arial, Helvetica, sans-serif;">Last week was A<span style="background-color: white;"><span style="line-height: 18px;">llergy Awareness Week and as someone with a nut allergy I can tell you it doesn't half make life complicated at times. Especially when food producers cover their backs by stating "may contain nuts" on pretty much everything from pasta to fruit juices. Common sense is key. Despite one trip to A&E a couple of years ago (looking like the Rugby ace Martin Johnson, according to my lovely husband!) I believe my allergy to be relatively mild. My frustration is that I was not always allergic to nuts so I know how wonderful they are - i miss Bakewell tarts, dry-roasted Peanuts and the fiddly process of de-shelling Pistachios. But alas I can only dream. </span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">I'm on a constant journey trying to create nut-free sweet treats that really hit the spot. Seeds are a great nut-replacement and there's such a massive selection to try. These cookies are not only nut-free but also dairy-free and very low on sugar. As a result they work out at only 60 calories per cookie and the contents are great to give you an energy boost. </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">To make 12 small Carrot Cake Cookies you will need:</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">1 Carrot, finely grated</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">1 over-ripe Banana, mashed</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">2 tbsp desiccated Coconut</span></span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">3</span></span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½ tbsp Organic Wholegrain Spelt Flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">2 tbsp golden granulated unrefined sugar</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½</span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;"> tsp ground Cinnamon</span></div>
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<span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½ tsp freshly grated Nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">1 tbsp Agave syrup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 tsp Chia seeds</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">2 tsp Sunflower seeds</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 tsp Poppy seeds</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1</span></span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½ tsp Pumpkin seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1</span></span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18px;">½ tsp Raw Cacao Nibs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">The banana is a great binder and allows for the avoidance of egg-replacer, which I try not to use too often. I opt to keep my ingredients natural, organic and </span></span><span style="line-height: 18px;">fair-trade wherever possible.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3VOznpGJHmiplecMhh5qkxWSbQ9JjAZnS7Vn_n_ZnYplFAtm8xIRS9VSh3miFK4RkdNq1DxWw6xOYsLlxZhb76bi4-Dn-a9htd5yviYvvtV3Yjm8asFGg0iIKEeYlYcBHDC10ikavPo/s1600/Carrot_Cake_Cookies_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3VOznpGJHmiplecMhh5qkxWSbQ9JjAZnS7Vn_n_ZnYplFAtm8xIRS9VSh3miFK4RkdNq1DxWw6xOYsLlxZhb76bi4-Dn-a9htd5yviYvvtV3Yjm8asFGg0iIKEeYlYcBHDC10ikavPo/s1600/Carrot_Cake_Cookies_1.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Set your oven to 180</span><span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">°c.</span></span><span style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;"> In a large bowl mix together the carrot, banana, coconut, sugar, cinnamon, nutmeg and agave then mix together well. Add the seeds, cacao nibs and spelt then combine well ensuring all of the ingredients are well distributed. Each bite should have a good range of seeds and nibs for crunch. The mixture should not be too wet or sticky so add more flour if you need to.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Using a teaspoon scoop up a little of the mixture and roll gently into a ball in the palm of your hand. Lay the balls around an inch apart on a sheet of greaseproof baking paper on a baking tray. When you've laid them all out take a fork and gently press them down flat.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Bake in the oven for 20-25 minutes until the cookies are well browned. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jaI_xdXC673F9ApYTChTwrAwSUuDqclWglFEwbQLUwVP4itlHy68PWO0ODBa4l0WteA9rfltPDYUsdzNG3wsNro04O6POMHeWJXlLpkGThBPsopc8WYM7xcDlvhvrr0eD_8Z9eEQVdc/s1600/Carrot_Cake_Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jaI_xdXC673F9ApYTChTwrAwSUuDqclWglFEwbQLUwVP4itlHy68PWO0ODBa4l0WteA9rfltPDYUsdzNG3wsNro04O6POMHeWJXlLpkGThBPsopc8WYM7xcDlvhvrr0eD_8Z9eEQVdc/s1600/Carrot_Cake_Cookies.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Unlike conventional cookies I would definitely suggest that you allow them to cool fully before tucking in. They are all the crunchier and chewier for it. </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">The combination of seeds with the bitter hint of cacao are a lovely replacement for the walnut flavours in traditional carrot cake. The banana keeps them moist and soft in the middle but is not overpoweringly banana-flavoured. And the shredded carrot is delicious with the hints of cinnamon and nutmeg throughout. Lush!</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">You can store the cookies for 3-4 days in an airtight container but they are definitely tastiest in their first 24 hours. They are also perfect for making cookie sandwiches with dairy-free ice cream or cheesecake-style vegan cream cheese.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com1tag:blogger.com,1999:blog-5261448146879877435.post-83840638032076240442014-04-09T08:15:00.000-07:002014-04-15T04:19:55.007-07:00Celeriac Soup with Kale & Truffle Pesto<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I officially declare this the last soup recipe of the season. Now that the evenings are getting lighter and the weather is perking up a little, we won't need their warming qualities much longer. But this one was so good that I just had to share!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The soup itself is smooth, velvety and has a delicious depth of flavour. Celeriac is a corker of a root and I love it both cooked and raw. It'll be perfect for slaws and salads going into Summer! My Kale pesto is tinged with Truffle oil which gives it a real earthiness. This pesto recipe made just over a ramekin of pesto, this was enough to garnish 2 soups and also dress pasta the following night.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9AtUqCH8xvV99PgITH9wKyC9iC8kOVgtrC1FAXzvT2H-JwaX-m16uSkyGwtyv4BEkJxjsqAlQpS4TPniwcRJwl1Xk2uX5rJf6jWibTbMFh8Qk4T3tHtqmfztukgOwCAZarWLJiKyNQE/s1600/Celeriac_Soup_Kale_Pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9AtUqCH8xvV99PgITH9wKyC9iC8kOVgtrC1FAXzvT2H-JwaX-m16uSkyGwtyv4BEkJxjsqAlQpS4TPniwcRJwl1Xk2uX5rJf6jWibTbMFh8Qk4T3tHtqmfztukgOwCAZarWLJiKyNQE/s1600/Celeriac_Soup_Kale_Pesto.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve 3 comfortably, or 4 as a starter, you will need:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the soup:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large Celeriac</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large white Onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 sprigs of Thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Celery sticks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 litre Mushroom stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Smoked salt (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Black Pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Coconut Oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the pesto:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small clove of Garlic, crushed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Extra Virgin Olive Oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Pine nuts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Truffle oil (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To garnish:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Pine Nuts (toasted)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">First roughly dice the onion and slice the celery sticks. Melt the coconut oil in a deep saucepan set on a medium heat. Add the onion and celery to the pan, mix through the thyme leaves (no stalks) and let soften for 10-12 minutes. You are only looking to soften the onions, not to brown them.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Use a large knife to cut away the rough outer of the head of Celeriac. Chop roughly into inch-wide cubes and add to the pan with the onion and celery. Mix together and cook for 15 minutes, stirring regularly. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Make up a litre of stock - I like to use Mushroom stock as it's not at all overpowering and the slight earthiness works well in this soup. You can use any vegetarian stock you like to use. I try to make my own vegetable stock regularly to freeze but when I run out I use 'Kallo - Organic Mushroom Stock' as they're the best shop-bought stock cubes I've tried. Add the stock to the pan and bring to the boil then let simmer for at least 30 minutes. Take off the heat and blend well using a hand blender. I often like a chunky soup but this one suits being super-smooth.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now for the pesto! Put all of the ingredients into a mini blender and blitz until you have a coarse green paste. You can also do this in a pestle and mortar if you fancy using a bit of elbow grease. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Before serving season the soup with a little salt and pepper. I used smoked salt but normal salt flakes or celery salt would be fine. The faint hint of smokiness worked well with the other flavours and if you haven't tried smoked salt before then I urge you to - it's a dream with some mashed avocado, or many other things for that matter.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve the soup with a dollop or swirl of the pesto - what's your style? I'm a swirler, for sure - with a few toasted pine nuts to finish. You can use the grill or a small pan to toast the pine nuts in no more than a couple of minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-41137950339669582012014-02-24T08:18:00.000-08:002014-03-31T08:19:33.024-07:00Courgette, Pea & Mint Patties<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Since becoming vegan last year I have experimented with many different veggie patties, burgers, fritters and falafels. People are always asking what we eat now, assuming that we have very little choice. But there are so many amazing plant-based foods available, before you even start on the vegan substitutes out there. So in reality, with a little planning, it's really not that hard and the options are endless.</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">This is my favourite "pattie" recipe so far; a combination of lush, fresh ingredients to really tickle your tastebuds. Peas and mint are great bedfellows - I just know that you Nottingham folk can't resist your mushy peas and mint sauce! And with the addition of courgette these patties are light and such a joy to eat.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BbS6nIcaUXcq8QlbNSdvWnpLMNA36geQXiQPmmW4Eh4c4qaT6VLod1oz0V2RM16dALLl3Un-XZ0cRnKrYo45oncA1MiQReijbTvMJ8wT5m-Yx7Q35s3Y6lnZZ5Jx61NYMx9KAP49Joc/s1600/Courgette_Pea_Mint_Patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BbS6nIcaUXcq8QlbNSdvWnpLMNA36geQXiQPmmW4Eh4c4qaT6VLod1oz0V2RM16dALLl3Un-XZ0cRnKrYo45oncA1MiQReijbTvMJ8wT5m-Yx7Q35s3Y6lnZZ5Jx61NYMx9KAP49Joc/s1600/Courgette_Pea_Mint_Patties.jpg" height="640" width="640" /></a></div>
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<span style="font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif;">To make 6 medium-sized patties you will need:</span></div>
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<ul class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 14px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 0.5em; outline: 0px; padding: 0px 0px 0px 1.3em; vertical-align: baseline;">
<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 courgette</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 small white onion</span></span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">140g frozen garden peas </span></span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Handful of mint leaves, stalks removed</span></span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½ a handful coriander leaves, stalks removed</span></span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp coarse breadcrumbs, such as Panko</span></span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp gram flour </span></span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 tsp egg replacer - I use Orgran "No egg" - plus 4 tbsp water</span></span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½</span> tsp baking powder</span></span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5 tbsp rapeseed oil</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Salt and pepper</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></span></div>
<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Grate the courgette and onion onto a tea towel then pat down to squeeze out the moisture. Cover and set aside.</span></span></div>
<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Blitz the defrosted garden peas until they are broken up into small pieces, but not entirely processed. Fresh peas are best, if you can get 'em! You can do this with a fork, rather than a food processor, if you wish. Then finely chop the mint and coriander.</span></span></div>
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<br /></div>
<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Put the courgette, onion, peas, coriander and mint into a bowl and mix together.</span> <span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Then add the </span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">breadcrumbs, gram flour and</span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">baking powder</span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">. </span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Season with a little salt and pepper then</span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> mix together well.</span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a small bowl lightly whisk the egg replacer with the water until fluffy. Pour into the other ingredients and fold through gently until all the ingredients come together. Cover and chill in the fridge for 30 minutes. Then shape the patties, lay on a plate or baking sheet, then chill for a further 30 minutes.</span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, ms pゴシック, ms pgothic, 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Put the rapeseed oil into a frying pan and warm on a high heat. As the oil is starting to bubble gently set down the patties. They should start to sizzle immediately. Fry for 15 minutes, turning regularly, until the patties are evenly browned all over. If at any point during cooking the patties are cooking too quickly turn down to a medium heat. Serve immediately.</span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyop6B2dBlj_n9mnEoFb1JzfJtybIgTjLSTn1GUbtaG2myByZRWobkbJgCzASrObthIB221rxEY8FPmhwXCDoJmE9vCAKlweploF3Mnd3hFaEZH8o2xLlNvgztrzX-H4hxibWGcQOR_aQ/s1600/Courgette_Pea_Mint_Pattie_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyop6B2dBlj_n9mnEoFb1JzfJtybIgTjLSTn1GUbtaG2myByZRWobkbJgCzASrObthIB221rxEY8FPmhwXCDoJmE9vCAKlweploF3Mnd3hFaEZH8o2xLlNvgztrzX-H4hxibWGcQOR_aQ/s1600/Courgette_Pea_Mint_Pattie_2.jpg" height="640" width="640" /></a></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, ms pゴシック, ms pgothic, 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div>
<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; font-family: arial, ms pゴシック, ms pgothic, 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">I served the patties with mixed leaves thrown in a light vinaigrette and a raita-style dip using plain soya yoghurt. It was a lovely combination</span> - t<span style="background-position: 0px 0px; border: 0px; font-family: arial, 'ms pゴシック', 'ms pgothic', 돋움, dotum, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">his is a lovely meal for coming into Spring, really fresh and vital! </span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-43761210527570216152014-02-01T08:14:00.000-08:002014-12-22T02:55:27.253-08:00Spicy Orzo with Swiss Chard & Anchovies<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Continuing on our constantly evolving food journey I find that every day truly <span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">is</span> a school day. My husband found out he is lacking in vitamin D, which could explain some recent health issues. With this in mind I'</span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">ve been using lots of lovely dark green vegetables and other foods high in vitamin D this week. Spinach, Kale, Chard and Mushrooms to name a few. As well as the addition of canned fish such as Sardines and Anchovies which are high in key nutrients. </span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">We've kept fish on the menu - </span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">on an occasional basis - because as well as their nutritional value we really do enjoy them. </span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">However, I watched the documentary 'Vegucated' yesterday and it's definitely resonated with me. The ocean is just another resource for us to drain. But what right do we have? Anyway it just got me thinking and I'm not ruling out giving up fish altogether. We'll see, but </span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">I will definitely be making an even bigger effort to source sustainable seafood in the meantime. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2N6zMaqeWvyoDefUOqynehJLcB3qvOQdO9fpwaRvGQSzTUook3HKaJ594l5ZdCgGSeU_rZWO7tCq70jvfLhCB89REPPnFC4nZGAu7063hr2K4UYlbN80J_Ib0cmyyqWdXa0PEqDC1Fw/s1600/Orzo_Chard_Chilli_Dill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2N6zMaqeWvyoDefUOqynehJLcB3qvOQdO9fpwaRvGQSzTUook3HKaJ594l5ZdCgGSeU_rZWO7tCq70jvfLhCB89REPPnFC4nZGAu7063hr2K4UYlbN80J_Ib0cmyyqWdXa0PEqDC1Fw/s1600/Orzo_Chard_Chilli_Dill.jpg" height="600" width="640" /></a></div>
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<span style="font-family: arial, helvetica, sans-serif;">This is a quick, simple dinner - perfect for week-nights and packed with goodness. Orzo is a durum-wheat pasta and this dish is not dissimilar to a risotto, in a way. To serve 2, you will need:</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">130g Orzo</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">200g Swiss chard </span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tin of anchovies</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp pine nuts</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 large garlic clove</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Small handful of dill</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp olive oil</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½ tsp Cayenne pepper</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp red chilli flakes</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Black pepper</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Firstly bring a pan of water to the boil and cook the orzo as per the instructions on the pack, approximately 7 minutes, drain then set aside. Try not to overcook as it can become stodgy.</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chop the anchovies and finely slice the garlic.</span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </span></span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Rinse then shred the chard - I usually cut into strips around 1-2cm wide. Put the pine nuts into a small pan and onto a high heat. Shake around while on the heat and once the nuts have browned slightly take off the heat and set aside in a ramekin. Try not to get distracted while doing this as they will burn very quickly once they start - believe me, I speak from experience!!</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Warm the olive oil in a deep pan and set on a medium heat. Add the garlic and anchovies and move around the pan with a wooden spoon for 2 minutes allowing them to release their aromas.<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </span></span><span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Then a</span><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">dd the chard and coat well in the flavoured oil. Turn down to a med-low heat, put a lid on the pan and let the chard wilt for 2 minutes. </span></span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Finally add the orzo, cayenne pepper, chilli flakes, toasted pine nuts, dill and a grating of black pepper then mix everything together well before serving. I reserved a little dill and a few pine nuts to pop on the top to serve.</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Really lovely warmth and depth of flavour. If you can't get hold of chard any other dark greens will work fine in it's place. If you find anchovies overpowering then just add less - I like the kick a whole tin gives but it can be quite salty if you are not used to them. </span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">If you are making any of my recipes I would love to hear from you. You can contact me on Twitter / Instagram / Pinterest @VChloeK & tag your photos #edibleroots</span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-7303870063585042352014-01-15T08:05:00.000-08:002014-03-31T08:07:47.387-07:00Charred Red Peppers & Chickpeas with Harissa & Rose<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Hoping everyone is enjoying 2014 so far! We've been enjoying plenty of nutritious fruit and vegetable-based escapades, perfecting our use of the juicer and making some beautiful drinks - certainly makes the lack of alcohol easier to bear, you can still sponsor our "Dryathlon" here: www.justgiving.com/vicandben, to help us reach our fundraising target. If any of you have been thinking about getting a juicer I would definitely say go for it! Such an amazing piece of kit, even if you do have a teeny-tiny kitchen like ours. </span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Baby it's cold outside, I just need good old winter comfort food. January calls for spice and a bit of self-medication using all of natures goodness - garlic, chilli, ginger, lemon et al. This one is big on the garlic and cayenne pepper, which is a treat for your sinuses. This recipe has a little kick of heat but shouldn't be too overpowering or lasting. But what do I know? I have an asbestos tongue when it comes to chilli! I suppose you'll just have to trust me...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAxQfLZaHkBBIsGoeSyzm-SH6GWtbtpjXgJEaAPEfWHTHJ6BHhxuS1tEW9k4VQ4tonDSCL64S9rImpv5WjhpuWs59EkfeQF6pvGwrXgjvEZqQFNfyRCGe4OIlF8-Yqf8WjmTG9qtqZyM/s1600/Pepper_Chickpea_Harissa_Rose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAxQfLZaHkBBIsGoeSyzm-SH6GWtbtpjXgJEaAPEfWHTHJ6BHhxuS1tEW9k4VQ4tonDSCL64S9rImpv5WjhpuWs59EkfeQF6pvGwrXgjvEZqQFNfyRCGe4OIlF8-Yqf8WjmTG9qtqZyM/s1600/Pepper_Chickpea_Harissa_Rose.jpg" height="640" width="640" /></a></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">To serve 2, you will need:</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">40g dried Chickpeas (soaked overnight)</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 medium-sized banana Shallots</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 small Garlic cloves</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½ jar of Harissa Paste (82g jar) - I used Bart Infusions, but Belazu also do a very good one with rose incorporated</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 red Peppers</span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp Coconut oil</span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp Olive oil</span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Small handful of Basil & Parsley</span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Small handful of dried Rose petals, partially crushed in a pestle and mortar</span></div>
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<li style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="font_8" style="background-position: 0px 0px; border: 0px; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Salk flakes and black pepper</span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Firstly slice the top off of your red peppers and de-seed. Then halve the peppers and cut into slices. Pop these into a baking dish, pour over the olive oil and sprinkle with 1 tsp salt flakes and a little grinding of black pepper. Then into the oven at 220°c for between 30-40 minutes, or until they start to char and blacken. Turn at least once during cooking to ensure even charring.</span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">While the peppers are roasting rinse the soaked chickpeas, pour into a small saucepan then cover with boiling water. Bring to the boil then simmer steadily for 7-10 minutes before draining.</span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Finely slice the shallots and garlic then warm the coconut oil on a medium-heat in a frying pan. Once melted add the shallots and garlic to the pan to sauté and soften for 5 minutes. Once the shallots are starting to become translucent add the cooked chickpeas to the pan.</span></div>
<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Mix well then add the Harissa paste and half of the crushed rose petals. Coat everything well in the paste and move around the pan to release the aromas. </span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Remove the peppers from the oven and add them to the pan. Finely chop the basil and parsley, mix in well then warm everything through before taking off the heat. Serve with the remaining rose petals scattered over the top.</span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Harissa is a very aromatic flavour and the rose is a great partner. If you have trouble charring the peppers (as all ovens vary) then knock it up to the top heat to really blacken the edges - it's such a lovely, deep flavour - but just make sure not to burn them entirely!! I also like this same recipe using Mograbieh (giant couscous) instead of Chickpeas - just cook it up as per the instructions on the pack and add in the same way. </span></div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-15727123473990334562013-11-25T07:56:00.000-08:002014-03-31T07:57:59.605-07:00Chia Pudding<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">As I journey through the maze that is going vegan, I'm constantly surprised and impressed at how many wonderful (and completely natural) treats there are to enjoy. The latest "superfood" to join my list are Chia Seeds. They are high in Protein, Iron and Omega-3, plus antioxidants. I've been enjoying them with cereals & puddings, sprinkling them over at the end for a little nutrition kick, until now... </span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">This super-simple recipe for Chia Pudding is highly rewarding - and get your favourite fruits, seeds and nuts at the ready! To serve 2, you will need:</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">60g Chia Seeds</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">300ml Soya Milk</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp Agave Syrup</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpMgw94abemrhKGdg9BZrnKNWlqDHO3MHpZbg7LNJAZLePxvh3jBt7z5ABJrusBEZSzXJwGNzSKcZd8tKvxfRwlMFKxpz4kmBeKrXjfHx4kH6ntFlKJtsaKjsZ_bLqNxrBUsx17klzzU/s1600/Chia_Pudding_Dried_Figs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpMgw94abemrhKGdg9BZrnKNWlqDHO3MHpZbg7LNJAZLePxvh3jBt7z5ABJrusBEZSzXJwGNzSKcZd8tKvxfRwlMFKxpz4kmBeKrXjfHx4kH6ntFlKJtsaKjsZ_bLqNxrBUsx17klzzU/s1600/Chia_Pudding_Dried_Figs.jpg" height="640" width="640" /></a></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Put all of the ingredients into a small bowl or jug and mix well. Leave to settle for 30 minutes then mix again. Cover the container with cling film and leave in the fridge overnight. </span></span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The next day all of the seeds will have increased in size and you should have a dessert the texture of blancmange - a little wobbly! Now is for you to decide on a topping. I used dried figs and a little more agave syrup. That's my sweet tooth talking!</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The texture of the pudding was not what I expected but the flavour is so creamy, almost akin to rice pudding. You can use any non-dairy milk that you enjoy. I imagine Almond milk would be quite something! </span></span></span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-2902335305358814852013-11-23T07:51:00.000-08:002014-03-31T07:53:04.130-07:00Beetroot & Horseradish Soup<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beetroot is one of my favourite vegetables but also probably one of the most underrated. Lets be honest, most people will only recognise it pickled. And up until recently fresh beetroot has been relatively tough to get your hands on. Now it's not uncommon to see it in most supermarket veg aisles. And what a pleasure it is! </span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beets are also seriously versatile; in slaws, soups, stews, smoothies, salads and even cakes. The rich, earthy quality of fresh beets is mouth-wateringly good and it's colour is divine, brightening up any plate.</span></span></span><br />
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGI7F9GEMn9eEbzgaYs3LUZA-TmoMFuSkpkfiA5BQl1TEPoq3xOoVDISA3nKV8p5w9Z7cViQVs_YpPS2rk0JU3ypUZgtuxJ22bMMqD9WR6BYXr8ss3amKz-QuZKK-u6XKpHWzYjvOTE-w/s1600/f8c785_3534ad55769f450fb31eab263edeb65e.jpg_srz_630_630_75_22_0.50_1.20_0.00_jpg_srz.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGI7F9GEMn9eEbzgaYs3LUZA-TmoMFuSkpkfiA5BQl1TEPoq3xOoVDISA3nKV8p5w9Z7cViQVs_YpPS2rk0JU3ypUZgtuxJ22bMMqD9WR6BYXr8ss3amKz-QuZKK-u6XKpHWzYjvOTE-w/s1600/f8c785_3534ad55769f450fb31eab263edeb65e.jpg_srz_630_630_75_22_0.50_1.20_0.00_jpg_srz.jpeg" height="640" width="640" /></a></span></span></span></div>
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<span style="color: #2d271d; font-family: arial, helvetica, sans-serif;">So now I've bigged up the beets, let's get going! For my Beetroot & Horseradish Soup you will need:</span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5 medium-sized Beetroots</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">50ml water</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 sprig of Rosemary</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 tsp Salt Flakes</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tsp coarsely ground Black Peppercorns</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp fresh grated Horseradish, or The English Provender Co. 'Grated Hot Horseradish'</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">500ml Vegetable Stock</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 small sprigs of Dill</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tsp Dijon Mustard</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp Capers</span></span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Set your ove</span><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">n to 190°c. Scrub the beetroots clean and chop off the head and tail of each one. Place a large piece of foil into a deep baking dish and curl up the sides so that you are almost creating a foil bag for your beets. Sit the beets in the centre and pour in the water all around them. Sprinkle over 1 tsp salt and 1 tsp pepper and sit the sprig of rosemary on top. Seal the foil bag up then cook the beets for 1 hour 30 minutes. </span></span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">When you remove the beets from the oven fully open up the bag then leave them to cool for 15 minutes or so. Once they are cool enough to handle move to a chopping board and peel off the skin. This should be easy to do by rubbing the edges down with your fingertips. If you are struggling then use a knife to carefully shave away the skin. Chop the beets into wedges and throw into a blender. Add the horseradish, vegetable stock and the remaining salt and pepper before blending well. </span></span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pour the soup into a large saucepan to heat gently at a medium heat until steaming but not boiling, about 5 minutes. Season to taste. </span><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">To serve add a swirl of Dijon mustard using a teaspoon, drop in the capers and add a sprig of dill. </span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Every ingredient here plays a major part. The winning combination of beets and horseradish, a lovely pair of roots, spiked with added mustard and capers. The capers acting like little flavour bombs throughout. Delicious - i hope you enjoy it as much as we did!</span></span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="color_25" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; color: #2d271d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Now, beet it!</span></span></span></div>
Anonymoushttp://www.blogger.com/profile/09610260082599481642noreply@blogger.com0tag:blogger.com,1999:blog-5261448146879877435.post-82225112729168160642013-10-30T07:25:00.000-07:002014-03-31T07:27:00.279-07:00Autumnal Cauliflower, Chestnut & Portobello Soup<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Now that I've discovered the joys of cauliflower it's really turning into an Autumn staple. This soup has a lovely, earthy flavour and is so creamy you'd swear there was cream in it. I've used my blender which makes the texture of the soup as smooth as velvet, but a hand blender would do the trick too. This recipe would serves 4 as a starter, or 2/3 as a main.</span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">My obliging husband picked up a good load of Chestnuts at the weekend - coming to a forest floor near you - and while chatting over their potential uses this (rather delicious) idea cropped up. I love using foraged food in my kitchen - i've utilised Nettles, Blackberries and Chesnuts in the past, but I'm not convinced enough of my (very limited) Mushroom knowledge to use those just yet. But the best bit about foraging is that it's basically free produce, and I'm not one to pass up a freebie. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgNrZNfAhM2gD8K-63IXy3RXO0moDOhIY4t0Gcli1iJEE0SvTkMU5YAXw_nJxTIgzZlul7Hz95MeAI4oZpFLz4k8coe5Nuuyj0S3T0uxZEPxn4ICBEsSDTB2tHN38RqD8MvySuvGMth0/s1600/cauliflower_chestnut_portobello_soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgNrZNfAhM2gD8K-63IXy3RXO0moDOhIY4t0Gcli1iJEE0SvTkMU5YAXw_nJxTIgzZlul7Hz95MeAI4oZpFLz4k8coe5Nuuyj0S3T0uxZEPxn4ICBEsSDTB2tHN38RqD8MvySuvGMth0/s1600/cauliflower_chestnut_portobello_soup.jpg" height="640" width="640" /></a></div>
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<span style="font-family: arial, helvetica, sans-serif;">For this recipe you will need:</span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 head of Cauliflower</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 x Portobello Mushrooms</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Approx. 160g Chestnuts </span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">500ml vegetable stock</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 tbsp Olive Oil</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tsp Coconut Oil</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Salt Flakes</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Black Peppercorns</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Dill (to garnish)</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Firstly set your oven to 200c and score the skin of your chestnuts one-by-one down the middle. Put them in a baking tray and roast for 30 minutes. The skin will start to curl up as they are cooking. Once roasted, you will need to peel away and discard the brown outer, keeping the cream-coloured innard for the soup.</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Line a large tray with foil and break up the whole Cauliflower, discarding the leaves and breaking the florets into manageable pieces. Lay these out on the foil and drizzle with approximately 3 tbsp Olive Oil. Season generously with Salt flakes & coarsely ground Black Peppercorns and roast in the oven for 30-40 minutes until tender. If at any point during roasting the edges are starting to blacken I would suggest covering with foil and lowering the heat to 190c. You want them to end up golden rather than charred.</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Slice up your Portobello Mushrooms, and keep 2 (or one for each serving) slices to the side for garnishing later. Heat 1 tsp Coconut Oil in a frying pan on a medium heat. Keep moving the mushrooms around the pan while they fry, around 10 minutes, until the edges are browning nicely.</span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Once you have cooked all of the ingredients, put them all in the blender with another teaspoon of coarsely ground pepper and a sprinkle of salt. Add a little of the vegetable stock at a time, 500ml should do the trick if you like a thicker, velvety soup but by all means add more if you like - it will certainly make it go further.</span></span></div>
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<div class="font_8" style="background-position: 0px 0px; border: 0px; color: #5a4f3a; font-family: signika, sans-serif; font-size: 16px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Heat the soup gently in a pan until piping hot but not bubbling and season to taste - I like mine super-peppery. Fry the 2 remaining pieces of mushroom using Coconut Oil until they are crisp & golden. Use as a garnish to top the soup with a sprig of Dill.</span></span></div>
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<span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Enjoy & Happy Halloween all!</span></span></div>
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