tag:blogger.com,1999:blog-54356427778241662782024-03-08T23:45:02.957+00:00Vegetarian Food FTWCooking, baking, and eating vegetarian foodSamhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-5435642777824166278.post-29070609591756814172020-04-16T22:24:00.000+01:002020-04-16T22:29:30.519+01:00Smokey Chipotle Carrot and Butterbean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nA--G92eBsQ/XpjJcXqO6dI/AAAAAAABGOQ/uQpl8E45WnE9UhxMmr9QjBCco-JVDN5dgCPcBGAsYHg/s1600/20200416_120357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-nA--G92eBsQ/XpjJcXqO6dI/AAAAAAABGOQ/uQpl8E45WnE9UhxMmr9QjBCco-JVDN5dgCPcBGAsYHg/s400/20200416_120357.jpg" width="400" /></a></div>
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<br />
Isolation time means more cooking and baking (of course), and I got my two children to help me out with this, and served it with some home made cheese scones. It's a relative quick and easy recipe. If you don't have chipotle paste to hand, you can substitute with a mixture of tomato paste and spices (see recipe notes below).<br />
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Serves 2 - 3<br />
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<u>Ingredients</u><br />
<u><br /></u>
Olive oil for frying<br />
1 onion, chopped<br />
2 cloves of garlic, crushed<br />
2 carrots, chopped<br />
1 potato, chopped<br />
1-2 tsp chipotle paste (to taste); see notes at end for substitution<br />
Vegetable stock (approx 250ml; I did it by eye so may need more)<br />
1 tin of cooked butter beans, drained<br />
500ml tomato passata<br />
1/2 tsp dried oregano and dried parsley<br />
Juice of half a lime<br />
Tomato paste (optional)<br />
Salt and pepper to taste<br />
1 tbsp butter<br />
<br />
<u>Method</u><br />
<u><br /></u>
1. Fry onion and garlic on medium heat in olive oil until softened.<br />
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2. Add carrots and potato and fry in chipotle paste for 4-5 minutes.<br />
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3. Add stock and cover; cook until softened. If needed, add more water.<br />
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4. Add passata, butter beans and herbs, and warm through.<br />
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5. Blend with a stick blender (or in batches in an upright blender, before returning to the pan).<br />
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6. Add juice of half a lime; if soup is too thick add water to desired consistency and if too thin, add tomato paste.<br />
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7. Add butter and stir through. Heat for 5 minutes. Season with salt and pepper as desired and serve.<br />
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<u>Notes:</u><br />
Chipotle paste can be substituted using the following recipe:<br />
<br />
1 tablespoon tomato paste<br />
1 tablespoon cider vinegar (or any vinegar on hand)<br />
1 teaspoon smoked paprika/<br />
Cayenne pepper (to taste)<br />
1/2 teaspoon cumin<br />
Oregano<br />
Pinch garlic powder<br />
Pinch of salt<br />
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This will make slightly more paste than used in the original recipe, so you may wish to only use some of it, or to add extra water to the soup to get the desired consistency.<br />
<u><br /></u>Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-60043867351879601382018-03-30T18:39:00.000+01:002018-03-30T18:39:16.382+01:00Cranberry and Lady Grey Hot Cross Buns (in the bread maker)Resurrecting this blog for my yearly Easter hot cross buns recipe! This year I chose a tea-infused bun with mixed peel, cranberries, and mixed raisins. My dried fruit was quite old and needed using up, so I soaked them in hot (just boiled) water for 20 minutes before draining them. Whereas for <a href="http://vegetarianfoodforthewin.blogspot.com/2017/04/breadmaker-earl-grey-hot-cross-buns.html" target="_blank">last years buns</a> I did the Delia Smith method of cutting strips of dough and placing them on top for the crosses, this year I made a smooth dough mixture and piped it on. It turned out really well, so I definitely recommend piping them on if you can.<br />
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Makes 12 buns<br />
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<i>Ingredients:</i><br />
<br />
<i>For the buns:</i><br />
180ml water<br />
4 Lady Grey tea bags (or use plain black tea bags if you prefer)<br />
50 ml milk<br />
2 tsp easy bake yeast</div>
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400 g strong white flour<br />
50 g butter</div>
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50 g light brown caster sugar<br />
1 level teaspoon salt<br />
1 large egg, beaten<br />
1 tsp mixed spice<br />
<span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;">½</span> tsp cinnamon<br />
100 g raisins (I used a mixture of golden and normal raisins), soaked in water and drained<br />
75 g dried cranberries, soaked in water and drained<br />
50 g chopped mixed peel<br />
<br />
<i>For the crosses:</i></div>
<div dir="ltr">
50g white flour<br />
water</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<i>For the glaze</i>:<br />
2 tbsp white sugar<br />
2 tbsp water<br />
<br />
<i>Instructions:</i><br />
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Pre-heat the oven to 220 degrees C/ 425 degrees F / Gas Mark 7<br />
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1. Boil the water in a kettle and pour into a measuring jug with the tea bags and brew for at least 15 minutes. Set aside to cool.<br />
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3. Place all the remaining ingredients except for the dried fruit and mixed peel into the breadmaker, in the order specified in your breadmaker instructions. Set onto "dough - raisin" setting. If you don't have a raisin setting, just set it to "dough". Switch on.<br />
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4. Once the machine beeps (or after 45 minutes if you have no raisin setting), add in the raisins and mixed peel.<br />
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5. Once the machine has finished (approx 2 hours 20 minutes depending on your machine), remove the dough from the bread machine and transfer to a lightly floured surface. Knock down the dough, and knead for another couple of minutes.<br />
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6. Split into 12 equal(ish) sized portions, and roll into a bun shape, scoring a cross shape on the top with a knife. Transfer onto two lined baking trays and cover with clingfilm. Leave for approx 30 minutes until doubled in size.<br />
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7. Whilst the buns are proving, make the crosses; add water to 50 g of flour slowly until you have a smooth dough.<br />
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8. Once the buns are ready to go into the oven, pipe crosses on using the flour mixture you made earlier. Bake in the oven for 12-15 minutes until browned.<br />
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9. Once the buns have been removed from the oven, brush the glaze on them whilst still hot. To make the glaze: mix sugar and water and heat in the microwave until dissolved. </div>
Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com1tag:blogger.com,1999:blog-5435642777824166278.post-86142801425739386852017-04-15T14:08:00.001+01:002017-04-15T14:08:23.938+01:00Breadmaker Earl Grey Hot Cross Buns<div dir="ltr">
After a very long hiatus from blogging, I couldn't resist doing an Easter special blog post... Bread maker Earl Grey hot cross buns! This recipe leans very heavily on one on the Delia Smith website for normal hot cross buns. If you're not sure about the Earl Grey addition, check out her original recipe <a href="http://www.deliaonline.com/recipes/occasions/easter/easter-traditional-recipes/breadmaker-hot-cross-buns" target="_blank">here</a>.<br />
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<i><br /></i>
<i> Ingredients:</i><br />
<br />
<i>For the buns:</i><br />
55ml water<br />
3 Earl Grey tea bags<br />
1 Lady Grey tea bag (optional)<br />
150 ml milk<br />
<br />
2 tsp easy bake yeast</div>
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400 g strong white flour<br />
50 g butter</div>
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50 g soft brown sugar<br />
1 level teaspoon salt<br />
1 large egg, beaten<br />
1 tsp mixed spice<br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;">½</span> orange, zested<br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;">½</span> lemon, zested<br />
100 g raisins<br />
75 g chopped mixed peel<br />
<br />
<i>For the crosses:</i></div>
<div dir="ltr">
50g white flour<br />
water</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<i>For the glaze</i>:<br />
2 tbsp white sugar<br />
2 tbsp water<br />
<br />
Makes 12<br />
<br />
<i>Instructions</i><br />
<br />
1. Boil the water in a kettle and pour into a mug with 2 of the tea bags and brew for at least 5 minutes. Set aside to cool.<br />
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2. Warm the milk in a pan until boiling, then remove from the heat and add the remaining Earl Grey tea bag and the Lady Grey tea bag if using, and leave to brew for 5 minutes. Set aside to cool.<br />
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3. Place all the remaining ingredients except for the raisins and mixed peel into the breadmaker, in the order specified in your breadmaker instructions. Set onto "dough - raisin" setting. If you don't have a raisin setting, just set it to "dough". Switch on.<br />
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4. Once the machine beeps (or after 45 minutes if you have no raisin setting), add in the raisins and mixed peel.<br />
<br />
5. Once the machine has finished (approx 2 hours 20 minutes depending on your machine), remove the dough from the bread machine and transfer to a lightly floured surface. Knock down the dough, and knead for another couple of minutes.<br />
<br />
6. Split into 12 equal(ish) sized portions, and roll into a bun shape, scoring a cross shape on the top with a knife. Transfer onto two lined baking trays and cover with clingfilm. Leave for approx 30 minutes until doubled in size.<br />
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7. Whilst the buns are proving, make the crosses; add water to 50 g of flour slowly until you have a smooth dough. Roll out and cut into thin strips.<br />
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8. Once the buns are ready to go into the oven, place the strips over the top in the crosses you made earlier. Bake in the oven for 8-12 minutes until browned.<br />
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9. Once the buns have been removed from the oven, brush the glaze on them whilst still hot. To make the glaze: mix sugar and water and heat in the microwave until dissolved. </div>
Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-58415805801866259012016-08-24T17:49:00.000+01:002016-08-24T17:49:47.838+01:00Banana Fudge Cupcakes with Chocolate Buttercream IcingI made these for a BBQ last weekend and they went down a treat. I had some leftover chocolate buttercream icing in the freezer which I used so have somewhat guesstimated quantities - you may end up with more buttercream than you need! However, this accounts for eating whilst making it, which will definitely happen because it's the most amazing buttercream of all time, ever.<br />
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Makes 12 cupcakes<br />
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<i>Ingredients</i><br />
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<i>For the cakes:</i><br />
125 g, light brown soft sugar<br />
125 g unsalted butter<br />
2 eggs<br />
150 g self raising flour<br />
1 tsp baking powder<br />
3 bananas, mashed<br />
1 tsp vanilla essence<br />
50 g all butter fudge pieces<br />
12 pieces banana chips, for decoration (optional)<br />
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<i>For the buttercream icing:</i><br />
55g unsalted butter<br />
25g good quality cocoa powder<br />
230g icing sugar<br />
2-3 tbsp milk<br />
<i><br /></i>
<i>Instructions</i><br />
Pre-heat oven to 180 degrees C/355 degrees F/Gas mark 4<br />
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Line a 12-cupcake tray with liners and set to one side<br />
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1. Cream butter and sugar together until soft. Add in eggs and beat thoroughly.<br />
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2. Add baking powder and flour and fold in.<br />
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3. Add bananas and vanilla essence and stir to combine. Mix fudge pieces into the cake mix.<br />
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5. Transfer to cupcake tray and bake in the oven for 15-20 minutes until cooked through.<br />
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6. Meanwhile, melt the butter for the frosting in a microwavable bowl in the microwave. Whisk in the cocoa powder and cook on high in the microwave for 1 more minute.<br />
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7. Sift in small amounts of the the icing sugar at a time and mix. Add in milk until frosting is desired consistency.<br />
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8. Once the cakes and frosting are cooled, transfer frosting to a piping bag and pipe onto the cupcakes. Finish off with a banana chip if using.<br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-70522259797529147332016-08-16T15:11:00.003+01:002016-08-16T15:11:31.939+01:00One Pot Chipotle Bean and Potato StewThis stew uses chipotle chillies to add smokiness, but they aren't necessary if you don't have any to hand. You can substitute for liquid smoke or extra smoked paprika. Make sure you cook the potatoes in the stock before you add the passata, as the acidity of the tomato sauce means the potatoes will take much longer to cook once it is added to the dish. We ate this dish by itself but if you wanted more carb you could serve with crusty bread.<br />
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Serves 4<br />
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<i>Ingredients</i><br />
<br />
1 onion, chopped<br />
4 cloves garlic, crushed<br />
1 red pepper, diced<br />
400g potato, cut into 2cm cubes<br />
400g sweet potato, cut into 2cm cubes<br />
250ml vegetable stock<br />
1-3 dried chipotle chillies, depending on taste<br />
540g passata<br />
1 tin kidney beans, drained<br />
1 tin black beans, drained<br />
½ tsp smoked paprika<br />
1 tbsp cumin<br />
juice of 1 lime<br />
salt and black pepper<br />
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<i>Instructions</i><br />
<br />
1. Fry onion and garlic in oil for 5 minutes on medium heat until softened.<br />
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2. Add red pepper and cook for further 5 minutes.<br />
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3. Add potatoes and sweet potatoes and stir for 2 minutes. Add stock and dried chilli peppers, place lid on top and simmer for 15 minutes until potatoes are almost cooked.<br />
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4. Add passata, beans, cumin, and paprika; stir through and simmer for a further 10 minutes or until potatoes are cooked through.<br />
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5. Add lime juice and coriander (cilantro) if using. Season with salt and black pepper as desired and serve.Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-40540586368969356402016-06-29T19:43:00.003+01:002016-06-29T19:43:54.518+01:00Chickpea and Feta Tomato Pasta Sauce<div class="separator" style="clear: both; text-align: center;">
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I recently saw an interesting recipe for chicken and feta tomato pasta sauce and decided to modify it to be vegetarian. I'm not a fan of fake meat substitutes so I tend to substitute pulses for meat; I use chickpeas here, which I'm not normally in the habit of eating with pasta, and it worked really well.<br />
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Serves 2 - 3, depending on how much pasta you cook<br />
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Ingredients:<br />
<br />
180-300g pasta (depending on how many people you are serving and how hungry you are!)<br />
3-4 shallots, chopped<br />
1 x 400g tin chickpeas, drained<br />
1 x 400g tin chopped tomatoes<br />
100g feta cheese<br />
50g spinach<br />
2-3 tbsp sundried tomato paste<br />
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1. Chop shallots and fry in oil on medium heat until softened.<br />
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2, Add the chopped tomatoes, chickpeas, spinach and sundried tomato paste, bring to the boil, then simmer for 5 minutes<br />
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3. Add about three quarters of the feta cheese (75g) to the sauce, stirring though. Simmer for a further ten minutes.<br />
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4. Season with salt and pepper as desired and serve on cooked pasta, topped with the left over feta cheese.Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-20425109496700170622016-05-23T15:23:00.000+01:002016-05-23T15:23:03.354+01:00Ginger and Soy Baked TofuA relatively simply dish of marinated baked tofu; I wrap the tofu in foil to retain the moisture but you could just lay the tofu out on a baking sheet. The only 'unusual' ingredient in this is the mirin, which is a type of rice wine easily found in any Asian supermarket. However, you could substitute for it with a dry white wine or leave it out entirely.<br />
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I rarely eat tofu, despite really enjoying it, because it is such a pain to prepare properly i.e. pressing it and dry frying it. However, you could probably skip the pressing of the tofu and dry frying in this recipe if you're short on time, and I expect it would turn out fine, although you would need to be careful not to break the tofu when stirring the marinade in.<br />
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<a name='more'></a>Serves 2<br />
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<i>Ingredients:</i><br />
400g block firm tofu<br />
1 tbsp fresh ginger, grated<br />
5 cloves garlic, crushed<br />
1 spring onion, sliced<br />
3 tbsp honey<br />
1 tbsp mirin<br />
3 tbsp soy sauce<br />
1 tbsp sesame oil<br />
<br />
<i>Instructions:</i><br />
<br />
Preheat oven to 180 degrees C/350 degrees F/Gas Mark 4<br />
<br />
1. Drain and press tofu to get as much water out as possible - the longer you can press the tofu the better. Chop into 1 inch cubes and dry fry in a non-stick pan until browned. Remove from the heat and place in a dish to one side.<br />
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2. In a small saucepan, fry garlic, ginger and spring onions in vegetable oil on medium heat until browned.<br />
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3. Add the sesame oil, honey, mirin, and soy sauce; turn up the heat and let boil for 1 minute, stirring regularly. Turn the heat down and let simmer for a couple of minutes.<br />
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4. Pour marinade over the tofu and stir carefully to coat; if possible leave to soak in for at least an hour or overnight. Transfer to a foil lined baking dish and wrap the foil over the top. Bake for 35 minutes or so until cooked through. Serve with rice, drizzling over any left over sauce on top.<br />
<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-43779912156142068702016-05-11T16:12:00.001+01:002016-05-11T16:12:46.447+01:00Summery Courgette and Ricotta PastaA simple and quick pasta dish! I recommend slicing the courgettes thickly so they retain some bite and don't fall apart when mixing into the pasta dish.<br />
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Serves 2<br />
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<i>Ingredients</i><br />
180g pasta<br />
2 courgettes, thickly sliced<br />
2 garlic cloves, crushed<br />
1 onion, chopped<br />
125g ricotta<br />
1 tsp dried basil<br />
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<i>Instructions</i><br />
<br />
1. Fry courgette and garlic in oil for 10 minutes in a large pan/frying pan/saute pan until the courgettes are browned, and are soft but not soggy.<br />
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2. Meanwhile, cook the pasta and drain, <u>making sure to reserve half a cup of pasta water</u>.<br />
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3. Add the basil and ricotta to the courgettes and stir through. Add the pasta and stir to combine, loosening up the sauce with as much pasta water as needed (you may not need all the water). Season with salt and pepper as desired.<br />
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4. Serve immediately, topping with grated cheese if desired.<br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com1tag:blogger.com,1999:blog-5435642777824166278.post-18064118361996178772016-03-27T16:46:00.000+01:002016-04-07T13:21:47.515+01:00(Bread maker) Red Berry Hot Cross BunsHappy Easter everyone! I have been slightly obsessed with some red berry hot cross buns sold in my local co-op, and decided to see if I could make them myself, by adapting a normal hot cross bun recipe. They turned out very well! I used a mix of dried cranberries which had some dried strawberries mixed in, but you could just use dried cranberries if you can't find strawberries. I lazily used my bread maker to make these, though I'm sure you could also make these the traditional way.<br />
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<a name='more'></a><i>Ingredients:</i><br />
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1/2 tsp yeast<br />
250g strong white flour<br />
1 tsp sugar<br />
25g butter<br />
1/2 tsp salt<br />
1 egg<br />
30ml water<br />
80ml milk<br />
1 tsp cinnamon<br />
1/2 tsp mixed spice<br />
80g dried cranberries (you could also add in dried strawberries)<br />
30g sultanas<br />
10g freeze dried raspberries, crushed<br />
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<i>Instructions:</i><br />
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Preheat oven to 220 degrees C/425 degrees F/Gas Mark 7<br />
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1. Add all ingredients except dried fruit to bread maker and set to dough. If you have a raisin setting, use this. Press start.<br />
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2. When the machine beeps, add the dried fruit. If you don't have a raisin setting, add after 45 minutes.<br />
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3. Once dough cycle is done, remove from machine and split into 6 balls. Place on a lined baking tray and allow to prove for 30-40 minutes at room temperature.<br />
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4. Mix 2tsp water with 2tsp flour and pipe crosses on the top.<br />
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5. Bake in oven for 15-20 minutes.<br />
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6. Remove from heat and apply sugar glaze - add 2tbsp sugar to 4tbsp water and heat in microwave until dissolved. Brush on top of hot cross buns whilst still hot.Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-27023253144660176402016-03-15T13:51:00.002+00:002016-03-15T13:51:27.659+00:00Sweet potato, beetroot, goats cheese puff pastry plaitOne of my own 'throw some things together and hope it turns out OK' recipes which was a success! This pie is best eaten at room temperature or cold.<br />
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<i>Ingredients:</i><br />
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500g puff pastry<br />
2 sweet potatoes (approx 600g), peeled and chopped<br />
milk, to taste (or creme fraiche or cream)<br />
1 onion, finely chopped<br />
3 cloves garlic, crushed<br />
1 pre-cooked beetroot, sliced<br />
75g soft goats cheese, broken into small chunks<br />
1 tsp dried oregano<br />
1 tsp dried basil<br />
1 egg, beaten<br />
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<i>Instructions:</i><br />
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Preheat oven to 180 degrees C/355 degrees F/Gas Mark 4<br />
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1. Roast sweet potatoes with oil, salt and pepper for 30-40 minutes until soft and starting to brown.<br />
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2. Meanwhile, fry onion and garlic in oil on a medium heat for 15 minutes until softened.<br />
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3. Remove sweet potatoes from the oven, add to a bowl with oregano and basil, and roughly mash with milk (or creme fraiche/cream) - it does not need to be completely smooth. Add onion and garlic and stir through.<br />
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4. Roll out the puff pastry into a large square approx 25cm x 25cm. To plait, mark the square into thirds; make slits diagonally on each side of the middle section, removing the small triangles from the bottom and top of the pastry (see below for a picture; a video on how to plait pastry can be found <a href="https://www.youtube.com/watch?v=kd3PMaMt4j4" target="_blank">here</a>).<br />
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5. Place sweet potato mix down the centre, add beetroot slices, and scatter the goats cheese over the top. Fold over each end and plait the pastry over the top. You can use any excess to make additional pastry decorations such as leaves etc.<br />
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6. Brush with beaten egg and bake in the oven for 20 minutes or so until cooked through and the pastry has browned.Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com1tag:blogger.com,1999:blog-5435642777824166278.post-8733892789276932182016-01-25T19:22:00.002+00:002016-01-25T19:22:44.688+00:00Pecan and Golden Syrup MuffinsFirst blog post of 2016! I have been a bit lax on the blogging front due to lack of time/energy/good photos, but hope to pick things up a bit this year.<br />
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This is a relatively quick, simple recipe that I found in various places online and modified slightly. I actually made these as cupcakes, but they are definitely more muffin in style - much denser than cupcakes. The addition of the layer of golden syrup in the middle of the mix gives a nice swirl of sweetness. I used golden syrup as that was what I had in the house but actually any syrup would work well - I would imagine maple syrup would be a good combination with the pecans.<br />
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Makes 6 muffins or 9 fairy/cupcakes<br />
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<i>Ingredients:</i><br />
250g plain flour<br />
1 tsp baking powder<br />
95g caster sugar<br />
65g butter<br />
3 tbsp golden syrup, plus extra for the middle<br />
1 egg<br />
160ml milk (full fat preferably, but you could substitute with semi skimmed if you want)<br />
pecans for the topping<br />
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<i>Instructions:</i><br />
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Preheat oven to 180 degrees C/355 degrees F/Gas Mark 4 (lower if using a fan oven)<br />
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1. Mix flour, baking powder, caster sugar, and butter together until mixed thoroughly.<br />
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2. Beat egg and milk together and add to the mixture.<br />
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3. Add the 3 tbsp golden syrup and stir through.<br />
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4. Add to the muffin/cupcake tin. Half fill a pre-lined muffin/cupcake case, then add a tsp or so of golden syrup before topping with more cake mixture.<br />
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5. Top the mixture in each case with one, two, or however many pecans you want.<br />
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6. Bake in the oven for 35 minutes (muffin size) or 25 minutes (cupcake size) until cooked through - a skewer inserted in the middle should come out clean and/or the top should spring back when touched.Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-30362305043063657102015-12-22T19:33:00.003+00:002015-12-22T19:33:45.830+00:00Raspberry and Pistachio White Chocolate FudgeThis is a super easy microwave fudge recipe, which takes less than 15 minutes. If you don't have a microwave, you can easily do it on the hob -just be sure to stir frequently. <div>
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<a name='more'></a><i>Ingredients:</i></div>
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400g good quality white chocolate</div>
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1 tin (approx 395g) condensed milk</div>
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25g butter</div>
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100 grams icing sugar</div>
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75g pistachios</div>
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10g freeze dried raspberries</div>
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<i>Instructions:</i></div>
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Before starting, line a 20cm square baking dish/cake pan with baking paper.</div>
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1. Roughly chop pistachios and raspberries, and set to one side. </div>
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2. Add white chocolate, condensed milk and butter to a microwavable bowl, and microwave on high for one minute. Remove, and stir. Microwave in 30 second bursts, stirring after each 30 seconds, until all the chocolate and butter are melted together.</div>
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3. Remove from the microwave, and quickly sieve and mix the icing sugar into the fudge mixture - it starts to set as soon as it cools down so you need to do this step immediately.</div>
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4. Add around 2/3 of the pistachios (approx 50g) to the mixture and stir.</div>
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5. Transfer to the cake pan and smooth the top level. Scatter remaining pistachios and all the raspberries over the top - press in slightly to ensure they are set into the fudge.</div>
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6. Transfer to fridge to set, preferably overnight. Once set, slice into squares. Store in the fridge.</div>
Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-72666039710138503272015-11-03T15:46:00.001+00:002015-11-03T15:46:52.828+00:00Roasted Butternut Squash, Butterbean, and Cumin SoupWow, just realised it's been two months since my last blog post. It's been a hectic few months with early pregnancy (and associated sickness), and having a lot of work which needs to get done before I go on leave in February. My recipe backlog is now getting out of hand. Once again I make promises to myself to blog more regularly... we'll see how that goes.<br />
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Anyway, this autumnal soup is perfect for the shorter days and colder evenings. I loved it. The butterbeans add a creaminess to the soup and a lovely texture. The coriander is not necessary so if you are one of those unfortunate people for whom coriander tastes like soap (<a href="http://www.nature.com/news/soapy-taste-of-coriander-linked-to-genetic-variants-1.11398" target="_blank">which is potentially down to your genes</a>), then just omit it. I also garnished with fresh chillies; if you also do, I would recommend a swirl of sour cream if you have it on hand (I didn't) as it would be a perfect compliment for their heat.<br />
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Serves 4<br />
<i>Ingredients:</i><br />
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1kg butternut squash, peeled and chopped into chunks<br />
1 tsp thyme<br />
1/2 tsp dried chilli flakes (optional)<br />
olive oil<br />
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1 large onion, finely chopped<br />
2 tsp cumin seeds<br />
1 tsp powdered cumin (optional)<br />
6-8 cloves garlic, crushed<br />
1 tsp dried coriander (optional)<br />
1 x 400g tin butterbeans, drained<br />
1 litre vegetable stock<br />
salt and pepper, to taste<br />
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1-2 fresh chilli peppers, sliced (optional)<br />
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<i>Instructions:</i><br />
<i><br /></i>
Preheat oven to 200 degrees C/400 degrees F/Gas Mark 6<br />
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1. Lay out squash on a baking tray and drizzle with oil. Scatter thyme and chilli flakes (if using) over the top, and roast for 25-30 minutes or until softened and beginning to caramelise.<br />
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2. Meanwhile, fry cumin seeds in a pan on medium heat until fragrant. Add the onion and garlic, and cook until softened.<br />
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3. Add stock, drained butter beans, and dried coriander (if using). Taste, and add additional cumin to your tastes. Bring to the boil, before simmering for 5 minutes or so.<br />
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4. Once the squash is cooked, add to the pan, and cook for a further 5 minutes. Using a hand blender (or removing the soup in batches to a normal blender), blend the soup in the pan. Season with salt and pepper as desired. If the consistency is too thick, add more stock or water to your liking.<br />
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5. Serve with fresh chillies and sour cream, if desired, and season with salt and pepper.<br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-25484071876498814862015-09-01T18:24:00.000+01:002015-09-01T18:25:22.867+01:00Sweet Potato, Kale and Wensleydale QuicheAfter an awful August - for various reasons - with no chance to blog, I'm hoping to pick things up a bit more from now on. So I'm kicking off the start of September with this lovely quiche. If you can't get hold of Wensleydale cheese, any crumbly white cheese will do.<br />
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Serves 4 as a main meal<br />
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<i>Ingredients:</i><br />
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<i>For the pastry:</i><br />
225g flour<br />
110g butter<br />
pinch salt<br />
approx 50ml cold water<br />
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<i>For the filling:</i><br />
1 red onion, finely chopped<br />
300g sweet potato, grated<br />
60g kale, sliced<br />
75g Wensleydale cheese<br />
3 eggs<br />
350ml milk<br />
pinch nutmeg<br />
salt and pepper, to taste<br />
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<i>Instructions:</i><br />
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<b>Preheat oven to 190 degrees C/375 degrees F/Gas mark 5</b><br />
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1. First, make the pastry. Rub flour, salt, and butter together until the mixture resembles breadcrumbs. Add the cold water, slowly, gathering the pastry together until it sticks. You may not need to add all the water. Put in the fridge for at least 20 minutes.<br />
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2. Grease a 28cm quiche dish. Roll out pastry until just larger than the dish and add to the dish. Bake blind in the oven for 20 minutes. Remove from the oven and set to one side if filling not completed yet.<br />
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3. Meanwhile, fry onion in oil/butter on a medium heat until softened.<br />
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4. Add the sweet potato, salt and pepper to taste and fry for a further 5 minutes.<br />
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5. Add the kale and stir until wilted.<br />
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6. Add the sweet potato filling to the quiche dish. Crumble the cheese over the top. Beat eggs and milk together in a bowl, and add salt, pepper and nutmeg to taste. Add the egg mix to the dish.<br />
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7. Bake in oven for 45-50 minutes until both pastry and egg mixture are cooked. Serve hot or cold.<br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-22447576233331489362015-07-20T16:14:00.002+01:002015-07-21T13:30:18.723+01:00One Pot Mexican QuinoaAn easy and very tasty one pot dish I modified from one of my favourite food blogs, <a href="http://damndelicious.net/" target="_blank">damn delicious</a>. The recipe list looks long but there are no special ingredients and this dish requires very little work as you essentially just add everything and cook with the lid on, though you might want to stir occasionally to prevent the quinoa from sticking to the pan. I added grated cheese to the final dish but you can easily omit it for a vegan version.<br />
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<i>Ingredients:</i><br />
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4 garlic cloves<br />
4 spring onions (scallions)<br />
1 cup quinoa (approx 200g)<br />
300ml vegetable stock<br />
1 x tin tomatoes<br />
1 x tin black beans (or other beans as preferred)<br />
165g sweetcorn<br />
1 red pepper, diced<br />
1/2 tsp cumin<br />
1 tsp chilli powder or paprika<br />
1 avocado, diced<br />
juice of one lime<br />
2 tbsp chopped fresh coriander (optional)<br />
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sliced jalapeno pepper, to garnish (optional)<br />
grated cheddar cheese (optional)<br />
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<i>Instructions:</i><br />
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1. Fry garlic and spring onions in oil on a medium heat until softened.<br />
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2. Add the quinoa, stock, tomatoes, beans, sweetcorn, red pepper, cumin and chilli powder to the pan, and bring to the boil. Lower the heat and put a lid on. Cook until quinoa is cooked through, stirring occasionally.<br />
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3. Add lime juice and fresh coriander and stir through. Season with salt and pepper as desired. Serve with sliced avocado on the side and (optionally) garnish with sliced jalapeno peppers and grated cheddar cheese.Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-32887781357410062972015-06-18T15:34:00.001+01:002015-06-18T15:35:07.913+01:00One Pot Pasta with Sun-dried Tomato Pesto, Peas and Cannellini BeansA quick one pot weeknight dinner recipe which I threw together one evening when I was short on time. I added some extra sun dried tomatoes for texture and flavour.<br />
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<a name='more'></a>Serves 2<br />
<i><br /></i>
<i>Ingredients</i><br />
200g pasta<br />
200g peas<br />
50g sun dried tomatoes, chopped + 1 tbsp oil from tomatoes<br />
1 x 400g tin cannellini beans, drained<br />
95g (half a jar) tomato pesto<br />
salt and pepper, to taste<br />
cheese, to taste<br />
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<i>Instructions</i><br />
<i><br /></i>
1. Bring a large pan of water to the boil. Add pasta and cook for 5 minutes.<br />
2. Add peas and cannellini beans to water and continue to boil until pasta is cooked.<br />
3. Drain, return pasta mix to the pan, and stir through the tomato pesto.<br />
4. Add chopped sun dried tomatoes and extra oil, and stir.<br />
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Season with salt and pepper as desired, and serve with cheese (optional).Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-20319181346614480202015-05-20T12:12:00.000+01:002015-05-20T12:12:07.835+01:00Smoky spring greens with butter beans (lima beans)A lovely, vibrant, recipe adapted from a <a href="http://www.bbcgoodfood.com/recipes/461633/smoky-butter-beans-and-greens" target="_blank">BBC good foods recip</a>e; this is a relatively quick and simple dish to make. I've eaten it with both rice and mash potato, and both worked well. If you don't have access to spring greens, you can substitute with any spring/summer cabbage, kale, or even spinach.<br />
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<b>Ingredients:</b><br />
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200g spring greens<br />
4 garlic cloves, crushed<br />
2 x 400g tins butter beans (lima beans)<br />
1/2 tsp cumin seed<br />
1 tsp smoked paprika<br />
1 tsp paprika<br />
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<b>Instructions:</b><br />
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1. Fry cumin seed and garlic in oil on a medium heat for 1-2 minutes until garlic is softened. Add spring greens and stir until wilted.<br />
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2. Add butter beans and paprika, and stir until butter beans are heated through. Serve with carb of your choice!Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-52058054382175958942015-04-28T15:51:00.002+01:002015-04-28T15:51:52.235+01:00Courgette (Zucchini), Asparagus and Feta Cheese GaletteSpring is here at last and so my cooking habits shift from soups and stews to quiches, tarts, and summer pies. I have had a bit of a gallete obsession recently (though unfortunately haven't blogged some of my wonderful creations) and wanted to make one that felt very in season. So I opted for courgettes and asparagus, and added in some feta cheese. Yum!<br />
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<a name='more'></a>Serves 4 - 6<br />
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<b>Ingredients:</b><br />
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<i>For the pastry:</i><br />
230g flour<br />
115g butter<br />
cold water<br />
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<i>For the filling:</i><br />
2 large shallots, chopped<br />
1 large courgette (zucchini), sliced<br />
100g asparagus tips<br />
150g feta cheese<br />
1/2 tsp dried mint (or more if desired)<br />
1/2 tsp dried basil<br />
salt and pepper, to taste<br />
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<b>Instructions:</b><br />
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Preheat oven to 200 degree C/400 degrees F/Gas Mark 6<br />
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1. To make the pastry, rub flour and butter together until the mixture resembles breadcrumbs. Add a little cold water gradually, mixing after each addition, until the pastry just holds together. Do not over knead. Place in the fridge for 20 minutes.<br />
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2. Meanwhile, fry the shallots for 5-10 minutes on a medium heat until softened. Add the courgette and herbs and fry for a further 10 minutes. Add the asparagus and fry for a further 2 minutes. Season with salt and pepper as desired, but be aware that the feta will add saltiness.<br />
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3. Remove the pastry from the oven, roll out roughly to a large circle around 1/8th inch (or approx 3mm) thick. Add the shallots, courgette and asparagus mixture to the centre, leaving a rim of pastry; I seperated out the asparagus and layered them on the top. Crumble the feta cheese on top. Fold over the edges of the pastry and brush with milk or egg:<br />
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4. Bake in the oven for 30 - 35 minutes until pastry has browned. Allow to cool for ten minutes before eating, or can be eaten cold.<br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-5149731612142089832015-04-09T15:14:00.000+01:002015-04-09T15:14:02.839+01:00Caramelised Garlic and Goats Cheese TartThis tart is adapted from Yotam Ottolenghi's vegetarian cookbook <a href="http://www.ottolenghi.co.uk/plenty-shop" target="_blank">plenty</a>. I bought this a while ago but have been put off by the need for specialist ingredients for many of the recipes. This tart is one of the few exceptions in the book and requires very few ingredients. My only complaint about this recipe is that it uses all the cloves from 3 bulbs of garlic which takes quite a while to peel! In fact, I have recommended 3 - 4 heads of garlic as I found 3 wasn't enough for my tastes. It can be served warm or cold, but as usual with this sort of tart, it tastes better (in my opinion) cold.<br />
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Serves 4 as a main course, more if making for a picnic or as part of a light lunch</div>
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<b>Ingredients:</b></div>
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<i>For the pastry:</i><br />
230g flour<br />
115g butter</div>
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dash cold water<br />
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<i>For the tart:</i><br />
3-4 whole bulbs of garlic, cloves separated and peeled<br />
1 tbsp olive oil<br />
2 tbsp balsamic vinegar<br />
220ml water<br />
3/4 tsp caster sugar<br />
1/2 tsp each of dried thyme and rosemary<br />
125g soft goats cheese, crumbled<br />
100g hard goats cheese, grated<br />
2 eggs<br />
100ml single cream<br />
100ml creme fraiche<br />
salt and black pepper, to taste<br />
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<b>Instructions:</b></div>
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Preheat the oven to 180 degrees C / 350 degrees F / gas mark 4<br />
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1. First, make the tart base: rub butter and flour together until the mixture resembles breadcrumbs. Then add cold water, a little at a time, until the mixture holds together. Try not to overknead. Put in the fridge for at least 20 minutes.<br />
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2. Grease/line a quiche/tart dish (I used a 9 inch dish and had plenty of pastry to spare as you can see from the photo!). Roll out the pastry and add to the dish. Bake blind for 20 minutes. If this is done before you have finished prepping the filling, remove and put to one side.<br />
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Lower the oven temperature to 160 degrees C / 325 degrees F / gas mark 3 once the pie crust is removed.<br />
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3. Meanwhile, add the garlic cloves to a pan of boiling water and blanch for around 3 minutes. Drain, and return to the pan with oil and fry on high heat for 2 minutes. Add the water and vinegar and simmer for 10 minutes. Finally, add the sugar and herbs and simmer for another 10 minutes or so, occasionally stirring, until all of the liquid has reduced down to a thick syrup.<br />
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4. Add the crumbled soft goats and grated hard goats cheese into the bottom of the partially cooked pie crust. Scatter the garlic cloves and sauce on top.<br />
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5. In a jug, whisk together the creams, eggs, and salt and pepper. Add to the top of the dish. Bake in the oven for 35-45 minutes until the pastry is cooked and the filling is golden brown.<br />
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Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-18042916870838095772015-03-09T15:02:00.000+00:002015-03-09T15:02:13.239+00:00Potato and Stilton SoupThis soup is pure comfort food; we ate it in our house with home made cheese scones and it was delightful. You could also substitute the onions in this for leeks if you want to make a jazzed up potato and leek soup.<br />
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Serves 4 - 6<br />
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<i>Ingredients:</i><br />
2 onions, chopped<br />
1 celery stick, chopped<br />
1kg potatoes, diced<br />
2 litres vegetable stock<br />
200g Stilton or other blue cheese, crumbled<br />
150ml double cream<br />
salt and pepper, to taste<br />
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<i>Instructions</i><br />
1. Fry onion and celery in butter or oil on a medium heat until softened.<br />
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2. Add potatoes and stock and bring the the boil. Lower the heat and simmer until the potato is cooked, around 30 minutes.<br />
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3. Using a hand blender, blend the soup until smooth. Add the cream and almost all the cheese and stir through until melted. Save some of the cheese for garnishing the soup.<br />
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4. Season with salt and pepper as desired. Serve with the remaining stilton crumbled over the top of the soup.<br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-12906157886505483042015-02-18T15:00:00.001+00:002015-02-18T15:00:26.525+00:00Sun-dried Tomato and Basil Houmous<div style="text-align: justify;">
I have been a bit faily on the blogging front recently, due to a combination of work spilling over to the evenings and weekends (lunchbreaks are now a thing of the past), lack of sleep due to a 15 month old child who likes to wake up pre-dawn, and winter nights leading to poor lighting for food photography. Hopefully though in the next couple of months things will ease up and I'll be able to return to the heady days of 4 blog posts a month! In the meantime, here is an awesome houmous recipe for you...</div>
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Depending on how good your blender is, you might want to pre chop the sun-dried tomatoes. Other than that this is a pretty basic houmous recipe in which you throw all of your ingredients in the blender and press go.</div>
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<i>Ingredients:</i><br />
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1 x 400g tin chickpeas, drained and rinsed<br />
6-8 sliced sun-dried tomatoes (about two tbsp, but there is no hard and fast rule on this)<br />
2 tbsp tahini<br />
1 tbsp lemon juice<br />
5 tbsp olive oil (you could also use oil from the sun-dried tomatoes for more flavour)<br />
1-2 tbsp water<br />
garlic powder, to taste (I use about a tsp)<br />
1 tsp basil<br />
salt, to taste<br />
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<i>Instructions:</i><br />
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1. Add chickpeas, sun-dried tomatoes, tahini, lemon juice, oil, garlic powder and basil to a blender. Blend until smooth.<br />
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3. Add 1-2 tbsp water and blend to get the houmous to your preferred thickness. Add salt to taste and blend for 30 seconds or so.<br />
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Drizzle additional olive oil over the houmous and serve.Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-30239846460750143072015-01-29T15:55:00.000+00:002015-01-29T15:55:22.199+00:00Cheese and Sweetcorn Scones<div class="separator" style="clear: both; text-align: justify;">
Adapted from this <a href="http://www.bbcgoodfood.com/recipes/749706/cheddar-and-sweetcorn-scones" target="_blank">BBC recipe</a>, these scones have become a staple in our house and I always have a stash in my freezer for my daughter. You can omit the sweetcorn if you are a purist and just want straightforward cheese scones. </div>
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These scones are so good and are incredibly addictive; so much so that I usually double up the quantity when making these to ensure I don't run out immediately. This would probably make around 8 large scones, though I usually make mini scones so that they are toddler sized, in which case it makes around 16.</div>
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<i>Ingredients:</i><br />
350g self-raising flour<br />
1 tsp baking powder<br />
2 tsp English mustard powder<br />
cayenne pepper, to taste<br />
50g cold butter, in cubes<br />
175g cheddar, grated<br />
250g tin sweetcorn, drained<br />
175ml milk<br />
1 tbsp lemon juice<br />
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<i>Instructions:</i><br />
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Preheat oven to 220 degrees C/425 degrees F/Gas Mark 7<br />
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1. Mix flour, baking powder, mustard powder, cayenne pepper in a bowl. Add the butter and mix together with your hands until the mixture resembles breadcrumbs.<br />
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2. Add cheddar and stir through. Do this a bit at a time, stirring through after each addition; if you add the cheddar in all in one go it will clump together.<br />
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3. Add the sweetcorn (optional) and mix through.<br />
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4. Mix the milk and lemon juice together before adding to the flour mixture. Bring the mixture together into a dough.<br />
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5. Tip onto a floured surface and knead a few times until smooth.<br />
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6. Roll out with with a rolling pin so that the dough is about 1cm thick for small scones, 1.5cm - 2cm thick for larger scones. Using a pastry circular cutter, cut scones and place on a pre-lined baking tray. Bake for 15-20 minutes, or until browned. Note that mini scones may take 10-15 minutes to cook.<br />
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<b>Note: You will probably need to do this in two batches, so either use two trays, or if using only one tray, put the unused dough in the fridge whilst you wait for the first batch to cook.</b><br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-42672577075665237772015-01-09T16:32:00.000+00:002015-01-09T16:32:00.540+00:00Roast Butternut Squash, Brussel Sprouts, and Goats Cheese Gallete<div dir="ltr">
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This was the first free-form pie I ever made and I have to say I am totally sold. They are easy to make, very tasty, and best of all, adaptable i.e. a good use of whatever veg and cheese you have leftover. This can take a while to make, but you can always cut down time by making the pastry beforehand and storing in the fridge until needed, or using ready made pastry.</div>
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<i>Ingredients:</i></div>
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For the pastry:</div>
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200g plain flour</div>
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100g chilled butter</div>
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Pinch of salt</div>
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1 egg, beaten</div>
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1-2 tbsp cold water</div>
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For the filling:</div>
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450g butternut squash, diced</div>
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200g brussel sprouts, grated</div>
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1 red onion, chopped</div>
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100g goats cheese (or more to taste)</div>
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1-2 tbsp balsamic vinegar</div>
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salt and pepper, to taste.</div>
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<i>Instructions:</i></div>
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Preheat oven to 200 degrees C/400 degrees F/Gas Mark 6</div>
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First, make the pastry</div>
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<li style="text-align: justify;">Add salt to flour, add butter and rub together until it resembles bread crumbs. </li>
<li style="text-align: justify;">Add egg and mix. Add small amounts of water at a time and mix until the dough holds together but is not runny. Try not to overwork the dough; bring in a ball and put in the fridge for at least 20 minutes.</li>
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Next, for the filling</div>
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<li style="text-align: justify;">Toss butternut squash and red onion in oil and balsamic vinegar and roast for 30 minutes until soft.</li>
<li style="text-align: justify;">In a frying pan on a medium heat, fry grated brussel sprouts in oil for 10 minutes or so until softened.</li>
<li style="text-align: justify;">Remove squash and onion from oven and mix together with the sprouts.</li>
<li style="text-align: justify;">Remove pastry from the fridge, and roll out into a large rough circle, larger than your baking tray. Pile the squash mixture in the middle of the pastry, leaving about 2 inches or so around the edge. Crumble the goats cheese on top all over the mixture. Fold the edges of the pastry inwards; the inside of the pie should be open.</li>
<li style="text-align: justify;">Bake in the oven for 30 - 40 minutes until golden brown and cooked.</li>
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Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0tag:blogger.com,1999:blog-5435642777824166278.post-6191584801821377782014-12-16T10:17:00.000+00:002014-12-16T10:17:16.916+00:00Cheddar and Spinach Puff Pastry TwistsThese are extremely easy to make and very tasty. They will also freeze well, though I doubt they will last that long! This recipe makes 10 quite large twists; you could easily halve the size and make 20 medium sized twists.<br />
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<a name='more'></a><i>Ingredients:</i><br />
1 pre-rolled sheet puff pastry (375g)<br />
Handful fresh spinach (baby or normal will do), roughly sliced<br />
Cheddar cheese<br />
1 egg, beaten<br />
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<i>Instructions</i><br />
Preheat oven to 200 degrees C/ 400 degrees F/ Gas mark 6<br />
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1. Roll out pre-rolled sheet puff pastry and cut in half width-wise. Then cut each half into 5.<br />
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2. Arrange spinach on each strip and grate cheddar cheese over the top. Then fold over each twist from side to side, to seal in the filling. Finally, twist the pastry.<br />
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3. Transfer to two lined baking trays, with 5 twists on each tray (or use one tray and cook in batches) and put in the fridge for 10 minutes to firm up. Brush with beaten egg and cook in the oven until browned, about 20-25 minutes.<br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com1tag:blogger.com,1999:blog-5435642777824166278.post-33390565146530586872014-11-25T16:29:00.002+00:002014-11-25T16:29:52.991+00:00Olive and Pistachio Pesto<div class="separator" style="clear: both; text-align: center;">
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A rather unusual alternative to basil pesto, this uses more specialist ingredients than I usually go in for but looked so interesting I couldn't resist trying it out. It was delicious. If you can't get hold of green peppercorns, I'm sure black would be fine. Be careful to use unsalted pistachios or this would be far too salty. The recipe I used called for parmesan but since I am a strict vegetarian, I substituted for strong cheddar. However, feel free to use parmesan (or a vegetarian equivalent if you can find it) instead. The recipe I used actually called for double the quantities here and it made a lot of pesto so I've halved it to a more manageable amount. I kept mine in the fridge for a couple of weeks and it was fine. </div>
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<a name='more'></a>Makes enough pesto for approx 4 servings if pasta<br />
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<i>Ingredients</i><br />
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50g pistachio nuts, unsalted<br />
2 garlic cloves, crushed<br />
1/2 tbsp green peppercorns (or substitute for black or pink if necessary)<br />
1 tbsp lemon juice<br />
75g black olives<br />
75g strong cheddar cheese (or vegetarian parmesan)<br />
70ml olive oil<br />
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<i>Instructions</i><br />
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1. Add nuts, garlic, peppercorns, lemon juice, black olives and cheese to a food processor and pulse for 30 seconds or so until finely chopped.<br />
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2. Add the oil and blend until the mixture is smooth.<br />
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To serve, stir through hot pasta with additional olive oil as required. You can stir the pesto in the fridge for a couple of weeks.<br />
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<br />Samhttp://www.blogger.com/profile/07175169872164522205noreply@blogger.com0