tag:blogger.com,1999:blog-32776790829216351362024-03-19T21:49:41.742+11:00Green CilantroVivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-3277679082921635136.post-72587157975272055622013-12-25T17:15:00.000+11:002013-12-25T19:27:46.495+11:00Mango Cheesecake for Christmas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJopQ5_L2d3Ll4xGo_WojCSZE3mFpooRg9BmXQueghVvmo2WQJB93a5bEM0PwXmX2HT40fXctmSpOkko8BlPOasxtZGZu4oB8T3y6TRNjILZIhHQ3Yjf-mn7LTCcd_WEIJTA2QWibSeZh/s1600/IMG_8552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJopQ5_L2d3Ll4xGo_WojCSZE3mFpooRg9BmXQueghVvmo2WQJB93a5bEM0PwXmX2HT40fXctmSpOkko8BlPOasxtZGZu4oB8T3y6TRNjILZIhHQ3Yjf-mn7LTCcd_WEIJTA2QWibSeZh/s580/IMG_8552.jpg" /></a></div>
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People have been very surprised when they found out that for the 12 years I've lived in Australia, this year is actually the first time that I would be spending <b>Christmas</b> and <b>New Years</b> here. I'm surprised myself too that it's taken me this long to see Santa in the heat of summer!</div>
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In the past, I'd likely have been traveling somewhere up the northern hemisphere visiting my parents during this festive and joyous season. As I scheduled my <a href="http://greencilantro.blogspot.com.au/2013/11/on-holiday-in-tokyo.html">travels</a> ahead this year (and as as much as I miss the winter hot chocolates and the often ugly holiday sweaters), I've been quite excited about spending summertime here. </div>
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No heavy winter coats, no dodging left and right from the winter flu and no darkening skies in the afternoon. Just looong summer days in my t-shirts and sandals.</div>
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One small highlight for me has been the array the fruits that December offers in Australia...fragrant mangoes, plump cherries, juicy dribble-down-your-chin white peaches, and nectarines...oh, the list goes on! </div>
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Did I tell you I've been purchasing frozen mangoes over the past winter just to snack on?</div>
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Needless to say, when we purchased a whole tray of fresh mangoes last week, I was giddy like a child!</div>
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Recipes after recipes bubbled up in my head as I pondered long and hard what to make with the mangoes apart from eating them as they are - the criss-crossed cheek method.</div>
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After experimenting with Ottolenghi's <a href="http://www.101cookbooks.com/archives/ottolenghi-soba-noodles-with-aubergine-and-mango-recipe.html">soba noodle with aubergine and mango</a> followed by a cooling <a href="http://www.manjulaskitchen.com/2008/05/07/mango-lassi/">mango lassi</a>, my family requested a mango cheesecake!</div>
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This is not the type of <a href="http://greencilantro.blogspot.com.au/2011/04/happy-easter-japanese-cheesecake.html">cheesecake</a> I usually make - which is baked and has a super light and fluffy texture (and which also to my surprise is the most popular recipe on this blog!)</div>
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This mango cheesecake is raw and dense - set with gelatine leaves and at the base it has a layer of digestive cookies followed by a layer of cream cheese mixed with mango puree, and finally topped with layer of mango slices covered in mango puree jelly! Oh and decorated with more fresh mangoes!</div>
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The result is a mango-filled cheesecake for the hot summer days. And the best thing is that it requires no baking (just some patience when the cake sets in the fridge!).</div>
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Each mouthful is smooth and creamy set against the juicy sweet mangoes. And with a slight tang/tartness from the yogurt too!</div>
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Today is Christmas (at the time of posting) so I hope you are all having a wonderful and joyous Christmas whatever your circumstances may be currently. </div>
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Over the years I've noticed that it isn't about receiving gifts that makes Christmas so meaningful. It's <b>giving</b> them and watching the look of surprise on people's face as they unwrap the presents. Without any words, you feel closer to one another.</div>
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This reminds me of God who held nothing back from us by sending the only Gift that could bridge the gap between us and Him - the best Gift of all, and the Gift we needed most...the Savior Jesus and His message of grace. </div>
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<i><b>"Thanks be to God for His indescribable gift" - 2 Corinthians 9:15</b></i></div>
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I'm feeling a great surge of gratitude this Christmas. I pray you are too! </div>
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Wishing you His joy today and always :)</div>
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<b>Mango Cheesecake</b><br />
6 inch cake<br />
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<b>Base</b><br />
<ul>
<li>100g digestive cookies</li>
<li>50g melted unsalted butter</li>
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<b>Mango cream cheese:</b><br />
<ul>
<li>200g pureed mango</li>
<li>200g cream cheese, at room temperature</li>
<li>120ml pouring cream</li>
<li>2 tablespoons milk</li>
<li>10g sheets of leaf gelatine (around 3-4 sheets)</li>
<li>50g greek or plain yogurt</li>
<li>juice of half a lemon</li>
</ul>
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<b>Mango jelly </b><br />
<ul>
<li>150g pureed mango (I used a stick blender to puree)</li>
<li>2 mangoes (1 to place in the gelatine layer and 1 to decorate with on top of cake)</li>
<li>50ml water</li>
<li>10g sugar</li>
<li>1 tablespoon lemon juice</li>
<li>5g sheets of leaf gelatine (~2 sheets)</li>
</ul>
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1. Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 6 inch/15cm tin with a removable base (or a springform tin), pressing the biscuits in with your hands or the back of your spoon. Put the tin in the fridge to set.<br />
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2. Submerge the 10g gelatine leaves in a dish of cold water and leave to soak and soften for 5 minutes.<br />
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3. Beat the cream cheese in a bowl until smooth and add in the sugar, cream and milk and mix until combined and smooth.<br />
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4. Transfer the cream cheese mixture into a small pot and place on the stove over low gas and whisk until the mixture is completely smooth. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream cheese mixture (they will dissolve instantly). Leave to cool for a few minutes.<br />
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5. Add the yogurt, lemon juice and pureed mango into the cream cheese mixture. Leave to cool completely.<br />
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6. Pour into the cake pan and smooth down slightly.<br />
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7. Leave to cool in the fridge for around 3-4 hours until set.<br />
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8. Submerge the 5g gelatine leaves in a dish of cold water and leave to soak and soften for 5 minutes.<br />
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9. Put the 150g mango puree, water and sugar and lemon juice into a pot and heat up over low gas.<br />
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10. Take the gelatine leaves out of the water and squeeze dry, and stir into the pot.<br />
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11. Cut two cheeks from the mango and remove the skin on both cheeks. Cut the mango into around 0.2cm slices.<br />
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12. Remove the set cheesecake from the fridge and distribute the mango slices evenly on top. Slightly overlap mango slices in a concentric circle at the centre of cake.<br />
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13. Pour the cooled down mango puree with gelatine into the cake pan over the mango slices. They should cover the mango pieces. Leave to set in the fridge for another 3-4 hours.<br />
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14. To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin (with the removable base).<br />
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15. Cut the remaining mango into square pieces (it's not easy so try your best!) and pile on top of the cake to decorate! Take the cake off its base and put it on a serving plate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6mRLD-sciH0O-XB4bKsoASSkyZ4PakCmSKbFoL94LoBfvbxvA7dr-IjFX_TPU4Jwa7VnnIKGPyMvdzPLpJD3q-nQS2wyC7c-DCXqfZB8ATeL2VD_ttRx6VsbZ54UZHfB5rkADvbyfjl3/s1600/IMG_8583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6mRLD-sciH0O-XB4bKsoASSkyZ4PakCmSKbFoL94LoBfvbxvA7dr-IjFX_TPU4Jwa7VnnIKGPyMvdzPLpJD3q-nQS2wyC7c-DCXqfZB8ATeL2VD_ttRx6VsbZ54UZHfB5rkADvbyfjl3/s580/IMG_8583.jpg" /></a></div>
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Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com160tag:blogger.com,1999:blog-3277679082921635136.post-76914048233687502602013-11-07T13:09:00.001+11:002013-11-07T13:09:52.985+11:00....on holiday in Tokyo<div class="separator" style="clear: both; text-align: center;">
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Dear friends,</div>
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Apologies for the complete lack of post over the past weeks! </div>
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After a few hectic weeks wrapping up work and changing my nephew's diaper, I found myself in Tokyo <a href="http://greencilantro.blogspot.jp/2010/08/tokyo-final-days.html">again</a> for a break. Thank God for this time of much needed rest!</div>
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This is a quick post to share with you what I've seen and what I've eaten while being here. All photos were taken using my camera phone (learning to travel "light"!)</div>
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Hope you have a lovely week.</div>
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-Viv</div>
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We were served this green tea on entering a tea/pottery shop. The sakura-shaped cup makes the green tea tastes that much nicer ;)</div>
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Pondering Japanese bird lady.</div>
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A girl patting a wild cat. I noticed the Japanese love their cats! And there are cartoon characters of cats everywhere!</div>
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This was such a refreshing dessert at Henri Charpentier @ Ginza. It's like eating an apple that tastes better than an apple...totally makes sense!</div>
Consists of apple mousse, apple compote, caramel mousse with a macaron base!<br />
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On the window display in Ginza</div>
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This is one of the most interesting department store displays I've seen hanging from the ceiling at Isetan. The photo doesn't do it justice - makes it look a bit witchy!</div>
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This chick is made up of many little chicks at Roppongi!</div>
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What to do after a long day of walking? Hot green tea soup with red beans and mochi of course! </div>
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Chestnut souffle @ Le Souffle! I could't really taste the chestnut but was impressed with the hieght of the souffle.</div>
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I couldn't help but notice this beautifully pruned tree outside this house. It's like a giant bonsai!</div>
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Fancy LV building in Ginza from the Bvlgari building where we had afternoon tea.</div>
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This is a bit creepy. We went to a ramen place where they put you in your own cubicle and all you can see in front of you is this - hands of another customer waiting for his ramen. When you are served your ramen from the "window", they close the window off with a blind and you're left alone there all by yourself...with you ramen. *weeps*. Oh, and it was yummy ;)</div>
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I am going to learn to make this matcha jelly-like dessert when I get home. You take a piece of the glutinous "jelly" and dip it in brown sugar syrup and roll in around in bitter matcha powder. So oiiishi!!</div>
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Japanese people love their fried food - I am now breaking out! Can you see the deep fried egg yolk in the photo? *cholesterol alert*</div>
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Dainty lil strawberry cakes</div>
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Dark chocolate icecream with 80% dark hot chocolate @ Cacao Sampaka. This is the FIRST hot chocolate I've tasted that is more bitter than sweet. Enjoyed it sooo much!</div>
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Inside a newish department store Kitte @ Tokyo Station.</div>
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Green tea anmitsu..more matcha "jelly" goodness!</div>
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This cutie was tugging at my heartstrings...</div>
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My dinner - colourful inari sushi from department stores.</div>
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One of the best things about Tokyo is the array of desserts on display...I'll just try to eat with my eyes most of the time.</div>
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This is the dessert at one of the most memorable meals we had at <b>Ryuzu</b> - a 2 Michelin star restaurant. Their lunch deal is such a bargain (Y3600 which is less than AUD$40!) The head chef even comes out and talks to you after your meal - apparently he trained under Joel Robuchon too!</div>
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View of a busy street in <b>Shibuya</b> </div>
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Outside the Shibuya station on <b>Halloweens</b> day.</div>
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And finally...I've found <b>Hachiko</b>! (Have you seen the movie <a href="http://www.imdb.com/title/tt1028532/">Hachi</a>? It will make you cry!)</div>
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That's all for now! I will be back soon with more travel updates :)</div>
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<br />Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com15tag:blogger.com,1999:blog-3277679082921635136.post-61199603098046117372013-10-14T21:19:00.000+11:002013-10-14T21:19:05.841+11:00Peanut Butter (and Almond) Cookies<div class="separator" style="clear: both; text-align: center;">
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<b>[HEART] </b>Learning to be content.</div>
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<b>[EYES] </b>Siberian Husky and blossoming frangipani on my balcony.</div>
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<b>[EARS]</b> Blasting air conditioning - summer (and sticky heat wave) is truly here!</div>
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<b>[NOSE] </b>Fresh laundry and camomile tea <i>hmmmmm</i>.</div>
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<b>[HANDS] </b>Buttery fingers making cookies!</div>
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While it seems like friends in the Northern Hemisphere are being creative with pumpkins in their kitchen, I've been churning out batches of cookies lately - mostly <b>oatmeal cookies with olive oil</b> (recipe next time perhaps!) They are wholesome and loved by the family, and I don't feel too bad (for their waistline) when they reach for more.</div>
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But today, I felt like a more indulgent type of cookie. Crumbly and melt-in-the-mouth kind.</div>
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The type of cookies laced with peanut butter and studded with almond (or not!). </div>
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And taken with a cup of coffee or a glass of cold milk. </div>
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We are making (almost) identical peanut butter cookies today! It's not often I make them this neat and pretty. These are made using a 7cm cookie cutter and not just roughly spooned and dropped onto a baking paper as I normally do with my cookies. </div>
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The dark freckles on the cookies are undissolved rapadura sugar which are used in place of brown sugar.</div>
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Excuse me for the lack of step by step photos with these cookies. I hadn't intended to post this at all initially...I will however post the photo of the <b>cutest</b> little bum and feet I have ever laid my eyes on instead and hope that you overlook the slight glitch!</div>
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Welcome to the world, dear baby <b>nephew</b>! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Yw3jy1PXUKyv6UUfOglZxAJavASHpj0lJptjuS-XjjuAnPOrGLqrLSppg9uFigLcvriTlejl_TbJXBBAXQMCO2odZFj_TqU5RzRzqivtvSJKcgz4yr5TawPaQKqAL5waLaY5VYd7f9r6/s1600/IMG_8375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Yw3jy1PXUKyv6UUfOglZxAJavASHpj0lJptjuS-XjjuAnPOrGLqrLSppg9uFigLcvriTlejl_TbJXBBAXQMCO2odZFj_TqU5RzRzqivtvSJKcgz4yr5TawPaQKqAL5waLaY5VYd7f9r6/s580/IMG_8375.jpg" /></a></div>
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You rushed (too quickly) into the world with a head full of black hair.</div>
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At only a few weeks old, you already have us laughing all the time - pulling all sorts of funny faces I couldn't imagine a baby to make.</div>
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And produce sounds I also didn't expect to hear from someone so small.</div>
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You are SO loved, little one!</div>
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<b>Peanut Butter and Almond Cookies</b><br />
Adapted from Donna Hay<br />
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Ingredients<br />
<ul>
<li>100g butter, softened </li>
<li> ½ cup (140g) smooth peanut butter </li>
<li> 1 teaspoon vanilla extract </li>
<li> 1 teaspoon baking powder </li>
<li> 1 ¼ cups (220g) brown sugar (I used 3/4 cup Rapadura sugar)</li>
<li> 1 egg </li>
<li> 1 ¼ cups (185g) plain (all-purpose) flour, sifted </li>
<li> ¼ teaspoon bicarbonate of (baking) soda, sifted </li>
<li> Whole almonds, for decorating (optional)</li>
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<ol>
<li>Preheat oven to 180C (350F). </li>
<li>Place the butter, peanut butter, vanilla and brown sugar in an electric mixer and beat for 8-10 minutes or until well combined. </li>
<li>Add the egg and beat for 2-3 minutes or until pale and fluffy. </li>
<li>Add the flour and bicarbonate of soda and beat until a smooth dough forms. </li>
<li>Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick and refrigerate for 30 minutes. </li>
<li>Using a 7cm-round cookie cutter, cut 22 rounds from the dough. Place on lightly greased baking trays lined with non-stick baking paper, leaving room to spread, and press the almonds into the rounds to decorate. </li>
<li>Bake for 12-14 minutes or until the edges are golden. </li>
<li>Allow to cool on wire racks. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9-dKVACSyB1cQYudnVUN061EySTxaPDFq9mv-Cgi0x6RJgkq1JhM8r3BPFIeCawmDMn67rgm5cOycZGtmMh3EJoQZ6XE80ooXro8l3BBd8eJpGR0esrWvDukzQoAnTUUtiHgD9bf68Sa/s1600/IMG_8489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9-dKVACSyB1cQYudnVUN061EySTxaPDFq9mv-Cgi0x6RJgkq1JhM8r3BPFIeCawmDMn67rgm5cOycZGtmMh3EJoQZ6XE80ooXro8l3BBd8eJpGR0esrWvDukzQoAnTUUtiHgD9bf68Sa/s580/IMG_8489.jpg" /></a></div>
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TIP! The peanut butter will make the dough a little crumbly, so take care when cutting out the rounds<br />
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Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com18tag:blogger.com,1999:blog-3277679082921635136.post-6122058791474097182013-08-23T17:14:00.000+10:002013-08-23T21:30:18.917+10:00Cocoa Panna Cotta<div class="separator" style="clear: both; text-align: center;">
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When I was in high school, I found out that instead of passing on her high cheekbones and smooth skin genes to me, my mum gave me her genes contributing to high cholesterol. I still remember the day my doctor told me that she's never seen anyone my age with such a high cholesterol level, and presented to me a guide to healthy eating issued by the NSW government.</div>
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That was quite a shock to me. Me? Really? Sure, I may be a liiiiiittle on the chubby side, but hey I thought that was just 'baby <span style="font-family: inherit;">fat' that'll disappear eventually! As reality sank in and as I read up on the risks associated with having high (bad) cholesterol, I really thought I had to say goodbye to those luscious desserts like <span style="background-color: white; line-height: 16px;">crème brûlées</span></span>, butter-filled pastries like croissants and my favourite deep-fried seafood basket (or anything deep fried, really.)</div>
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And I became overly sensitive to whatever was on my plate then. I would push away my favourite fish roe (caviar) sushi at Japanese restaurants and apply strict portion control to any dish that contains traces of butter or cream (e.g. ice-cream!). In my head, I was constantly calculating how many egg yolks I had eaten that week, and dissecting food on my plate so much that you'd probably be put off sitting next to me.</div>
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And I started to exercise. There was a period in my life when I'd go to the gym 5 times a week - even on Saturday mornings I would walk 30 minutes to the gym and do 2 hours of fitness classes. Slowly I began to see my cholesterol level come down bit by bit. But no matter how much exercise I did, it was still considerable higher than most people's, due to the genetic component. </div>
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These days, I'm definitely nowhere as meticulous about my diet as before (and don't exercise much these days.) Egg tarts, laksa and fast foods I will enjoy once in a while, but I ensure that along with portion control, my diet is loaded with wholesome cholesterol-lowering foods - like oats, nuts and fatty fish (omega 3 fatty acids) so that my cholesterol level stays under control.</div>
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And if you've been following my blog for a while, you'd know that this is not a blog filled with butter-rich recipes or cake with layers of cream in them. You are also less likely to find anything overly rich or sweet. I may indulge once in a while but over the years, I've learnt to substitute for more wholesome alternative ingredients in my cooking and am still learning! </div>
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Panna cottas used to be something that I would not even think about making. The idea of jellifying pure cream used to make me shudder. I would imagine my arteries clogging causing an early stroke and the newspaper article would read, 'Stroke strikes young girl after consuming panna cotta'. </div>
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But after I saw this panna cotta in Donna Hay's magazine this month, I knew I had to make it. My sweet tooth talked me into making it. I have made several minor adjustments to the recipe. Yes, it still contains cream so if you're watching your weight (or cholesterol like me), you should probably share around. It looks luscious and indulgent and indeed it tastes that too! The addition of buttermilk to cut back on the cream does not make much difference to the taste. I was worried that I have added too little sugar, but it turned out perfectly sweet to my palate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYaes3r0tBv8y4JCM_-w4WO6xIMe99Q2CCiGqzBiN7nmC9lO_yUAdFIPuj_HjKbeMEKnF_R8NcnwqvkOmRj7k-Z_zHaI76SeiTB0O5VUIq4_OWkI13kqEoRtzYmQ_b5EeaTnh8usZVuJq/s1600/IMG_8091.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYaes3r0tBv8y4JCM_-w4WO6xIMe99Q2CCiGqzBiN7nmC9lO_yUAdFIPuj_HjKbeMEKnF_R8NcnwqvkOmRj7k-Z_zHaI76SeiTB0O5VUIq4_OWkI13kqEoRtzYmQ_b5EeaTnh8usZVuJq/s580/IMG_8091.jpg" /></a></div>
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It's great to indulge once in a while and this definitely makes for a simple and no-fuss dinner party dessert! </div>
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Oh and you can omit and cocoa and make a mango version too like I did:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz-WdIL2y6ALXwfrbXXilUKOYtoiwLAx8sYvsW-rXfgvzUjlsI9B6L5I_Oe1U9MDsqg8-PeVIiL4jRwH8FkXo2RO9uWcIdIypdr5QEcoSYi9x_DZSY5qHsHLL9Ff1aYXprj0VV56Uuqyz/s1600/IMG_8132.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz-WdIL2y6ALXwfrbXXilUKOYtoiwLAx8sYvsW-rXfgvzUjlsI9B6L5I_Oe1U9MDsqg8-PeVIiL4jRwH8FkXo2RO9uWcIdIypdr5QEcoSYi9x_DZSY5qHsHLL9Ff1aYXprj0VV56Uuqyz/s580/IMG_8132.jpg" /></a></div>
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<b>Tweaks: </b>I adapted the recipe from Donna Hay. Instead of the 2 cups of cream called for - I used 1 cup of cream and 1 cup of buttermilk. In place of the white caster sugar I used raw sugar and cut it down to ½ (from 1½ cup - it was sweet enough for me.)</div>
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<b>Cocoa Panna Cotta</b><br />
<ul>
<li> ¹⁄³ cup (80ml) warm water</li>
<li> 3 teaspoons powdered gelatine</li>
<li> 1 cups (250ml) single (pouring) cream</li>
<li> 1 cup (250ml) buttermilk</li>
<li> ½ cup (110g) caster (superfine) sugar</li>
<li> 2 teaspoons vanilla bean paste</li>
<li> 1 cup (100g) Dutch cocoa</li>
<li> 1 cup (250ml) milk</li>
</ul>
1. Place the water in a small bowl, sprinkle over the gelatine and stir to combine. Set aside for<br />
<br />
5 minutes or until the gelatine has been absorbed.<br />
<br />
2. Place the cream, sugar, vanilla bean paste and cocoa in a medium saucepan over medium heat and stir to combine. Bring to the boil, stirring frequently, add the gelatine and stir to combine. Remove from the heat and strain into a bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuymqk1s-a3f5wswFXo6uuSYhXlnmpY2ehTPEa9rW4kdgq28JqDrdj9IOLh2aWzWYrcKR9SaT01p5hgj6Zqp4xGPG3VrgG1Q5vZTwTjDcQiXoA0tkzXyQXuKL5AOyyLqXaarYWaA3uPLT/s1600/IMG_8054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuymqk1s-a3f5wswFXo6uuSYhXlnmpY2ehTPEa9rW4kdgq28JqDrdj9IOLh2aWzWYrcKR9SaT01p5hgj6Zqp4xGPG3VrgG1Q5vZTwTjDcQiXoA0tkzXyQXuKL5AOyyLqXaarYWaA3uPLT/s580/IMG_8054.jpg" /></a></div>
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3. Stir through the milk and pour the mixture into 6 x 10cm (180ml) deep fluted tart tins.<br />
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4. Refrigerate for 3–4 hours or until set. Turn out onto plates to serve. Makes 6 For best results, make ahead of time and refrigerate overnight.<br />
<br />
Tip: To turn the panna cottas out onto serving plates, invert the tin onto the plate and shake lightly to release the panna cotta. (I actually soaked the tin in hot water for a few seconds).<br />
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I'd like to know, has your health ever changed the way you cook or eat before?<br />
<br />Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com76tag:blogger.com,1999:blog-3277679082921635136.post-72879954290739901712013-07-28T23:16:00.000+10:002013-07-28T23:18:34.068+10:00Strawberry Gâteau de Crêpes<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFgKZBhhqhY77LsOHynpy1BEQo6gB6GRJeyUvWEiiUigsSs8DE6Sob2SO726ZpA12KUqDVD3aNl7kmDnkHZk9s0J1UnmGw_TORtI9olSFGmIgIxrtH-vh2gbgWmcqB0TLbxMAbUutEUAG/s1600/IMG_7973.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFgKZBhhqhY77LsOHynpy1BEQo6gB6GRJeyUvWEiiUigsSs8DE6Sob2SO726ZpA12KUqDVD3aNl7kmDnkHZk9s0J1UnmGw_TORtI9olSFGmIgIxrtH-vh2gbgWmcqB0TLbxMAbUutEUAG/s580/IMG_7973.jpg" /></a><br />
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<span style="font-size: small;">It all started with a “I’m not in a mood for the usual cakes” type of gchat conversation with my sister whose taste buds have changed drastically ever
since she started
eating for two. </span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;"><i>“But make me something different, I'm craving for something sweet”.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdE_sl6q-X-2XALL2UKXrQmifs4F3uExLGyKzxG8WfnaqSbPxyjM3VJLDb-7IVLoj0cyZKWwukrynNJyKvDW1ych1g0HiyCgS6bA8SXmvPhoS955dI80MeH1rZSPJGAH98ohazYf44f_y/s1600/IMG_7930.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdE_sl6q-X-2XALL2UKXrQmifs4F3uExLGyKzxG8WfnaqSbPxyjM3VJLDb-7IVLoj0cyZKWwukrynNJyKvDW1ych1g0HiyCgS6bA8SXmvPhoS955dI80MeH1rZSPJGAH98ohazYf44f_y/s580/IMG_7930.jpg" /></a><span style="font-family: Arial,sans-serif; font-size: x-small;"><span style="font-size: 11pt;"> </span></span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Being at work, I tried to recall what I have in the pantry and fridge at home. Have they invented a refrigerator with scanners attached telling me what I have in stock at the touch of my mobile app? Mental note to self - if not, must look into it when I get home and patent the idea asap.</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">When I did get home, I acknowledged that ideas I come up with at work are sometimes not the best and I also decided to make a crepe cake. That was the better of the two.</span><br />
<span style="font-size: small;"><br /> </span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJ2StNZm-2-w5pif4-EEbur8O_3LFFkQ9vBa1oki1iEchXiNoIYlWdSd7KorGGg9rj0V9qR33VoTcHU0mluQNXwMFZ5Pa62yDegVP9qJqMLnY1XAY-wWlNhoCuaPtksoORf9-NrJm2H5q/s580/IMG_7950.jpg" /> </div>
<span style="font-size: small;">This strawberry crepe cake is something that can be made with your usual kitchen staples...and some <b>strawberries</b>
of course. I found out that in Australia, strawberries are in season
today and everyday as they are farmed around the country in different
climatic regions. How lucky we are living here!</span><br />
<span style="font-family: inherit; font-size: small;"></span><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkkOmYFY5pfk-aVMTWM5cDs8otetbznT4r1AugrwWwuaqErSNcNwv70Yykypfo2CIA0tofjJt7sMeQApjNWRxu3UQA9iHWSngNCVXVl89-0PSOj40mQhtLWJNxByGoe9PFY005IMzvXxQ/s1600/IMG_7933.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkkOmYFY5pfk-aVMTWM5cDs8otetbznT4r1AugrwWwuaqErSNcNwv70Yykypfo2CIA0tofjJt7sMeQApjNWRxu3UQA9iHWSngNCVXVl89-0PSOj40mQhtLWJNxByGoe9PFY005IMzvXxQ/s580/IMG_7933.jpg" /></a><span style="font-family: Arial,sans-serif; font-size: x-small;"><span style="font-size: 11pt;"> </span></span></div>
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<span style="font-size: small;">This
cake reminds of my childhood. When I was a young girl, I was never into
cakes or desserts. Until one day, I walked past a fancy cafe in a
department store in Taiwan and my eyes caught sight of a very similar
strawberry crepe cake - it was the most beautiful cake I'd ever seen. I
could not even begin to count how many even</span><span style="font-size: small;">
layers of golden soft crepes were sandwiching the ruby red strawberries
sliced with such precision and the oozing pale cream. And so I just
stood there, eating with my eyes until my mum whisked me away to run
some errands.</span></div>
<div>
<span style="font-size: small;"> </span><span style="font-size: small;"> </span></div>
<div>
<span style="font-size: small;">I
did go back to the same place a few years later. It certainly didn't
taste as good as I had it in my head after all those time. But I can
assure you that this one here, 20-something years later, definitely
tastes like what it should have (although it does not look as good - the pastry cream did not have time to set in the fridge!)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMxDdtqkJ5TOEi8YDI03rXykoEFjVmllI127d8si2KfYzOffQJDpIY1b8cmYF6y6ppTTVGk8pRpt9Qr06SUJjGrxP1me6DVOeUi8H8BQzXa9gZ0g3sCsuh_7hOaBSp3REVsGZBvMeMbTE/s1600/IMG_7974.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMxDdtqkJ5TOEi8YDI03rXykoEFjVmllI127d8si2KfYzOffQJDpIY1b8cmYF6y6ppTTVGk8pRpt9Qr06SUJjGrxP1me6DVOeUi8H8BQzXa9gZ0g3sCsuh_7hOaBSp3REVsGZBvMeMbTE/s580/IMG_7974.jpg" /></a><span style="font-family: Arial,sans-serif; font-size: x-small;"><span style="font-size: 11pt;"> </span></span></div>
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<span style="font-family: Arial,sans-serif; font-size: x-small;"><span style="font-size: 11pt;"><br /></span></span></div>
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<span style="font-size: small;">These crepes are easy to make - you don't even need a crepe pan. I used my normal pan/wok and just measured the batter (1/3 cup) to make sure each layer is the same size. </span><span style="font-size: small;">The sweet, juicy and tart strawberries and the not-too-sweet pastry cream makes for the best paring. I made the crepe batter and the pastry cream the day before, making the assembling day a breeze!</span><br />
<span style="font-size: small;"><br /></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOwWNHA39DbtUafizi6yLm2EyoQYfFjfDNEEs3tCUWHdvx_q-3StEF5QOPNBN_eK3XEriYr7UWgi-bz6gss_qNCxROYgG5iDS9LWjjnxEQuvmnF5log1DWYzbovSxwD8BA8HbSfMOiFJD/s1600/IMG_7971.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOwWNHA39DbtUafizi6yLm2EyoQYfFjfDNEEs3tCUWHdvx_q-3StEF5QOPNBN_eK3XEriYr7UWgi-bz6gss_qNCxROYgG5iDS9LWjjnxEQuvmnF5log1DWYzbovSxwD8BA8HbSfMOiFJD/s580/IMG_7971.jpg" /></a> </div>
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<b>Note</b>: I cut the recipe below down completely by 2/3, resulting in around 10 crepes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmW6_2EnatKbvoO9Jrc4Q0acUeM-sf9mHZJWrU8ZLiovGH2ZOrPmxgYe9HpBDjbb0X8Sx4yQ7xqGlQwkD4ae8uyQNaG0ACUTutbWPRjplLC7mYZrn0y9maAJvjPCJs7xKHxfQGQ_sp4cc/s1600/IMG_7923.jpg" style="margin-left: 0em; margin-right: 0em;"></a> </div>
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<u><b>Strawberry Mille Crepes Cake (Gâteau de Crêpes)</b></u></div>
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<b style="font-weight: normal;">Adapted from New York Times who</b> adapted the batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan. <b></b></div>
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<b><br />For the crepe batter:</b>
</div>
<ul>
<li>6 tablespoons butter
</li>
<li>3 cups milk
</li>
<li>6 eggs
</li>
<li>1 1/2 cups flour
</li>
<li>7 tablespoons sugar
</li>
<li>Pinch salt </li>
</ul>
<ul>
<li>2 punnet sliced strawberries </li>
</ul>
<b>For the vanilla pastry cream:</b>
<br />
<ul>
<li>2 cups milk
</li>
<li>1 vanilla bean, halved and scraped
</li>
<li>6 egg yolks
</li>
<li>1/2 cup sugar
</li>
<li>1/3 cup cornstarch, sifted
</li>
<li>3 1/2 tablespoons butter
</li>
</ul>
<b>For the assembly:</b>
<br />
<ul>
<li>Corn oil
</li>
<li>2 cups heavy cream
</li>
<li>1 tablespoon sugar or more
</li>
<li>3 tablespoons Kirsch
</li>
<li>Confectioners' sugar</li>
</ul>
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1. The day before, make the crepe batter and the pastry cream. <b>Batter</b>:
In a small pan, cook the butter until brown like hazelnuts. Set aside.
In another small pan, heat the milk until steaming; allow to cool for 10
minutes. In a mixer on medium-low speed, beat together the eggs, flour,
sugar and salt. Slowly add the hot milk and browned butter. Pour into a
container with a spout, cover and refrigerate overnight. </div>
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2. <b>Pastry cream</b>: Bring the milk with the vanilla bean (and scrapings)
to a boil, then set aside for 10 minutes; remove bean. Fill a large
bowl with ice and set aside a small bowl that can hold the finished
pastry cream and be placed in this ice bath.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmW6_2EnatKbvoO9Jrc4Q0acUeM-sf9mHZJWrU8ZLiovGH2ZOrPmxgYe9HpBDjbb0X8Sx4yQ7xqGlQwkD4ae8uyQNaG0ACUTutbWPRjplLC7mYZrn0y9maAJvjPCJs7xKHxfQGQ_sp4cc/s1600/IMG_7923.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmW6_2EnatKbvoO9Jrc4Q0acUeM-sf9mHZJWrU8ZLiovGH2ZOrPmxgYe9HpBDjbb0X8Sx4yQ7xqGlQwkD4ae8uyQNaG0ACUTutbWPRjplLC7mYZrn0y9maAJvjPCJs7xKHxfQGQ_sp4cc/s580/IMG_7923.jpg" /></a> </div>
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3. In a medium heavy-bottomed pan, whisk together the egg yolks,
sugar and cornstarch. Gradually whisk in the hot milk, then place pan
over high heat and bring to a boil, whisking vigorously for 1 to 2
minutes. Press the pastry cream through a fine-meshed sieve into the
small bowl. Set the bowl in the ice bath and stir until the temperature
reaches 140 degrees on an instant-read thermometer. Stir in the butter.
When completely cool, cover and refrigerate.<br />
<br />
4. Assemble the cake the next day: Bring the batter to room
temperature. Place a nonstick or seasoned 9-inch crepe pan over medium
heat. Swab the surface with the oil, then add about 3 tablespoons batter
and swirl to cover the surface. Cook until the bottom just begins to
brown, about 1 minute, then carefully lift an edge and flip the crepe
with your fingers. Cook on the other side for no longer than 5 seconds.
Flip the crepe onto a baking sheet lined with parchment. Repeat until
you have 20 perfect crepes. (Since I cut down the recipe by 2/3, I somehow ended up with ~10 crepes).<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tDNp8Pngn3J9ONpO9fP713mOUb1SlEN34LdBg8p_djnvvO-txHfT1aOw07N6YsaElt5sjk7Bcv-g3KHi9u60D5THSnek51Z0pxgIP0lHY1di-86khMzJ0uRXe5rOQDwbbkv2kLpDiLr-/s1600/IMG_7943.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tDNp8Pngn3J9ONpO9fP713mOUb1SlEN34LdBg8p_djnvvO-txHfT1aOw07N6YsaElt5sjk7Bcv-g3KHi9u60D5THSnek51Z0pxgIP0lHY1di-86khMzJ0uRXe5rOQDwbbkv2kLpDiLr-/s580/IMG_7943.jpg" /></a></div>
<br />
5. Pass the pastry cream through a sieve once more. Whip the heavy
cream with the tablespoon sugar and the Kirsch. It won’t hold peaks.
Fold it into the pastry cream.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaQ9zTZKkaz7KAG9WdqDCo8f-X9KVwHo5VcbcRsBmx7wOXg2Iz8-K1Zl6xyr-RVLMZCe2C-Ck7L340y45Yo19CFL8dQpe1QAHHU2aUMSlye91FbIlRuYIjl8PP28kG97mM2MMA4QYSA74/s1600/IMG_7944.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaQ9zTZKkaz7KAG9WdqDCo8f-X9KVwHo5VcbcRsBmx7wOXg2Iz8-K1Zl6xyr-RVLMZCe2C-Ck7L340y45Yo19CFL8dQpe1QAHHU2aUMSlye91FbIlRuYIjl8PP28kG97mM2MMA4QYSA74/s580/IMG_7944.jpg" /></a> </div>
<br />
6. Lay 1 crepe on a cake plate. Using an icing spatula, completely
cover with a very thin layer of pastry cream, then place the sliced strawberries on a thin layer to cover, and then cover with another layer of thin pastry cream. Cover with a
crepe and repeat to make a stack of 20 (in my case, 10), with the best-looking crepe on
top. Chill for at least 2 hours. Set out for 30 minutes before serving.
If you have a blowtorch for creme brulee, sprinkle the top crepe with 2
tablespoons sugar and caramelize with the torch; otherwise, dust with
confectioners’ sugar. Slice like a cake.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYihzHtRwm3tUHH9HJOfZIq3_OUGU5v5AmfgPMkkkHpcMX4LBabm7PYp1wdexZ90UDE3xiM87kBO4-O-7pXRm4WYpN70evzKnFEAkPTKlZfzXbBm9pjr2wI_fqP5bkXPRsdXVNWDHOOvCB/s1600/IMG_7948.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYihzHtRwm3tUHH9HJOfZIq3_OUGU5v5AmfgPMkkkHpcMX4LBabm7PYp1wdexZ90UDE3xiM87kBO4-O-7pXRm4WYpN70evzKnFEAkPTKlZfzXbBm9pjr2wI_fqP5bkXPRsdXVNWDHOOvCB/s580/IMG_7948.jpg" /></a> </div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWGA5xgzPmh_djkkNovsOvoQao7ROjruP95B4230Zv81UBeywMaRNvKTuK0u1TsnfhQEXnnyn2ILGU1SeS5DGG_dmneced2vMg6jqb123uEB57VTbqN7HOzRE_QTWR60GDJmJ1fTDm0ZJ/s1600/IMG_7953.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWGA5xgzPmh_djkkNovsOvoQao7ROjruP95B4230Zv81UBeywMaRNvKTuK0u1TsnfhQEXnnyn2ILGU1SeS5DGG_dmneced2vMg6jqb123uEB57VTbqN7HOzRE_QTWR60GDJmJ1fTDm0ZJ/s580/IMG_7953.jpg" /></a> </div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYihzHtRwm3tUHH9HJOfZIq3_OUGU5v5AmfgPMkkkHpcMX4LBabm7PYp1wdexZ90UDE3xiM87kBO4-O-7pXRm4WYpN70evzKnFEAkPTKlZfzXbBm9pjr2wI_fqP5bkXPRsdXVNWDHOOvCB/s1600/IMG_7948.jpg" style="margin-left: 0em; margin-right: 0em;"><br /></a> </div>
<br />Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com47tag:blogger.com,1999:blog-3277679082921635136.post-69396975252954985842013-07-10T22:58:00.001+10:002013-07-10T23:06:40.245+10:00Black Sesame Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjeI4U5aKEpoIM1McDVzwOBre1yXLAzob8zlF64NTa3IIPiLxwuBXzCiPZVeQ2evibadvtYlrwpAjn43FGyYJyZ1ymTdDz10SkWr1P9keog8jbNJBybMZQRyHsHeGgKBT0zlCbz1yzTOG/s1600/IMG_7871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjeI4U5aKEpoIM1McDVzwOBre1yXLAzob8zlF64NTa3IIPiLxwuBXzCiPZVeQ2evibadvtYlrwpAjn43FGyYJyZ1ymTdDz10SkWr1P9keog8jbNJBybMZQRyHsHeGgKBT0zlCbz1yzTOG/s580/IMG_7871.jpg" /></a></div>
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It was my birthday a few weeks ago. Along with the pre-birthday blues, gifts and well wishes from dear friends and family that this day usually brings, it also came with the reminder just how fast time flies - no wonder the mark a person's life span is usually that quick <i>dash</i> sign '-' between the year of birth and year of death. (What a way to start this post...!) </div>
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Of the many goals I've set for myself at the awareness of this 'flying time', one of them was to pick up my camera again and write. I almost forgot how much I miss interacting and sharing with you on this space!</div>
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I confess, being busy wasn't really the <i>only</i> reason why I've been away for some time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7yFE7g5bHp6Yt25f1DnysVoZ2sVWHZdth3vKKRcoOh18hm14tLFZopo9cg9a3fIAoIx0oUwv49w9J2-FpFfetfJ243jO8Hd7UY_gL853Kfjc8ENsS30VKXL_H9ikr5CoAxbvKDBQbdAg/s1600/IMG_7846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7yFE7g5bHp6Yt25f1DnysVoZ2sVWHZdth3vKKRcoOh18hm14tLFZopo9cg9a3fIAoIx0oUwv49w9J2-FpFfetfJ243jO8Hd7UY_gL853Kfjc8ENsS30VKXL_H9ikr5CoAxbvKDBQbdAg/s580/IMG_7846.jpg" /></a></div>
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Throughout the past year, I have worked hard, played hard, traveled some, adjusted to changing circumstances, made new friends, mellowed and matured a little bit (hopefully). And in between all these activities, there's been a whole lot of sorrow and a whole lot of gladness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LYJd26xEdFXJKCy4BlPseDWzrbHSEt76EJSYh5bsdZDRy7tfRqQuRt0IXEkrwpsTBGsIcoXN_JBntJ55g1QUK4Yu3_P-_45CDOoqgqA0j8eNqtCtQPqYTwybMEGvmXgQ-TN_2OBDDjLO/s1600/IMG_7891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LYJd26xEdFXJKCy4BlPseDWzrbHSEt76EJSYh5bsdZDRy7tfRqQuRt0IXEkrwpsTBGsIcoXN_JBntJ55g1QUK4Yu3_P-_45CDOoqgqA0j8eNqtCtQPqYTwybMEGvmXgQ-TN_2OBDDjLO/s580/IMG_7891.jpg" /></a></div>
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With each passing week and month, I became more convinced that I no longer know which buttons to press on my camera. I once visited this space, and could not quite find the voice or words to begin the next post. Strange, isn't it? But I still continued to bake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIwF47m3MQu27YeseoXRUECviAcuAnVXJ3MwC_yfaPWmmUlHH5A0zzDRYIMmqfQn3xJJceJsAXI9U0zUf72YvYTMdts7Rn2meuqC1hqOA0-bauGlbgnfjRyTc_glYrUbkSgUnrtNGr0MG/s1600/IMG_7856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIwF47m3MQu27YeseoXRUECviAcuAnVXJ3MwC_yfaPWmmUlHH5A0zzDRYIMmqfQn3xJJceJsAXI9U0zUf72YvYTMdts7Rn2meuqC1hqOA0-bauGlbgnfjRyTc_glYrUbkSgUnrtNGr0MG/s580/IMG_7856.jpg" /></a></div>
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Anyways, so I am back! One year older and still just as clumsy at times. You see, this chiffon cake is a bit of a <i>shorty</i>. I was in such hurry to take photos with the limited and setting <b>winter</b> <b>sun</b> over here that I couldn't wait until it has cooled down completely (remember to invert your pan!) so it might have been a bit flat! </div>
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Chiffon cake is really all about the <b>egg whites</b> - if you whip it to the right consistency, you can be sure to have a pillowy soft result! Paired with one of my favourite ingredients,<b> black sesame</b>, I am ready to eat more cakes this winter!</div>
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<b>Black Sesame Chiffon Cake</b><br />
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Ingredients:<br />
<ul>
<li> 4 large eggs</li>
<li>100 g cake flour </li>
<li>40-50g ground black sesame powder</li>
<li>1/3 cup sugar + 4 tablespoon for the egg whites.</li>
<li>1 1/2 teaspoon baking powder </li>
<li>1/2 teaspoon salt </li>
<li>1/4 cup vegetable oil (I used grapeseed oil)</li>
<li>1/2 cup full fat milk </li>
</ul>
Method:<br />
<br />
1. Heat the oven to 325 degrees.
In a large bowl, sift together the cake flour, sugar, baking powder and salt. Add the black sesame powder and whisk the dry ingredients well to make sure they are thoroughly combined. Make a well in the center of the dry ingredients.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRjJ4QrSNCHWqIgAVqaa-kG-_2GPokzKWOVXgZfq4pp98m5edQbRPDSpWkEbEYESVMxegJ3i4HsS6uBSY1WDYxx8uqMSbIK1g3s3MrOUAGSunHRmd9Cn-e5tI3PtayO1DDVD5BKn2M7ei/s1600/IMG_7832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRjJ4QrSNCHWqIgAVqaa-kG-_2GPokzKWOVXgZfq4pp98m5edQbRPDSpWkEbEYESVMxegJ3i4HsS6uBSY1WDYxx8uqMSbIK1g3s3MrOUAGSunHRmd9Cn-e5tI3PtayO1DDVD5BKn2M7ei/s580/IMG_7832.jpg" /></a></div>
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2. In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly. Continue beating until the mixture turns slightly thick.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgDQMCv7bcL_lpm-1FlotVdHbfO19-cYrNQ_gWbuE74GksDWMS7JREARYrM55b0CZ3xovn_jlagp8Ey6LnZzxjuJo3D5rQADz-tyY6tIWi-uy-vgnUuMm2qywR8HAHUr_m4uGoZldZiP8/s1600/IMG_7780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgDQMCv7bcL_lpm-1FlotVdHbfO19-cYrNQ_gWbuE74GksDWMS7JREARYrM55b0CZ3xovn_jlagp8Ey6LnZzxjuJo3D5rQADz-tyY6tIWi-uy-vgnUuMm2qywR8HAHUr_m4uGoZldZiP8/s580/IMG_7780.jpg" /></a></div>
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3. Pour the egg yolks into the well, mix gently and add the milk. Beat the wet ingredients into the dry until completely smooth.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz6B5sEJ8lQujOotVZhU085yWi1flk06X0FtbJfC_WxjR9fjzvZOxQ0puf2bJm9YC8CBOJFR_jriCuS3es0NKFO2nIs3P8jOD6nM7DTiW-OmOwNNmFTiJzkETsuiiXNRjfEvZOzU2Tvfp/s1600/IMG_7837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz6B5sEJ8lQujOotVZhU085yWi1flk06X0FtbJfC_WxjR9fjzvZOxQ0puf2bJm9YC8CBOJFR_jriCuS3es0NKFO2nIs3P8jOD6nM7DTiW-OmOwNNmFTiJzkETsuiiXNRjfEvZOzU2Tvfp/s580/IMG_7837.jpg" /></a></div>
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4. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites until foamy.
With the mixer running, slowly rain in the remaining 4 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVoITFb2yrzNr6scaZmqZ8dfow2eHoolwX35dXbyrp7aTOQ7KskYKwnciBhRwkzcdJuN6pLO2m3Iv-8i5NskyezE3ngoEUQFwBgiis3CeurLfCGjNluRIlmTfa0IPJZ3c-TapbeivYVrM/s1600/IMG_7797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVoITFb2yrzNr6scaZmqZ8dfow2eHoolwX35dXbyrp7aTOQ7KskYKwnciBhRwkzcdJuN6pLO2m3Iv-8i5NskyezE3ngoEUQFwBgiis3CeurLfCGjNluRIlmTfa0IPJZ3c-TapbeivYVrM/s580/IMG_7797.jpg" /></a></div>
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5. Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them.
Gently fold in the remaining third of the whites.
Spoon or gently pour the batter into a 10-inch ungreased angel food cake pan.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKOszDtoMPSfULih7ycnODkYygaeyDn4MwbjBHCvtrDOItjV0AVTicwdzZV0U_tYCiHKxiyuibCI2hYa-yuCegcOTu3MJuGHaQZtuEeaF36hZ0-qwjMnytg6THmll79FLBwlvKKnvoFHq/s1600/IMG_7843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKOszDtoMPSfULih7ycnODkYygaeyDn4MwbjBHCvtrDOItjV0AVTicwdzZV0U_tYCiHKxiyuibCI2hYa-yuCegcOTu3MJuGHaQZtuEeaF36hZ0-qwjMnytg6THmll79FLBwlvKKnvoFHq/s580/IMG_7843.jpg" /></a></div>
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6. Place the pan in the middle of the oven and bake for 45 minutes at 160C (325F), and a toothpick inserted into the comes out clean.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFqd5CbdPuJDJMwA7RVgdPPR8Zgr3KkrDum4uUf_n8LYtXpzi2NZg1syaOIq3OauGqn1rv7l5fSIv9_RWtf37qU1RRXi1KODazONvJth3RadLM95VNquq8XetXeMRK7alfNN96GG0PbB7/s1600/IMG_7850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFqd5CbdPuJDJMwA7RVgdPPR8Zgr3KkrDum4uUf_n8LYtXpzi2NZg1syaOIq3OauGqn1rv7l5fSIv9_RWtf37qU1RRXi1KODazONvJth3RadLM95VNquq8XetXeMRK7alfNN96GG0PbB7/s580/IMG_7850.jpg" /></a></div>
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7. Remove from heat and invert the pan over an inverted cup. Set the pan aside until cooled completely, 1 to 2 hours.
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMuEJEud1Xqp3wgpdFpzNbeGvANzaI4N87OL79lvdzeynQlO9SDC88d5N4uPRCSQtADXMcX2T0hs87eKUrh0yHJ0dVEQ4ZMtNu-q26A663mqv9XyxS6tzKg2J2MW4yQQSLmUj-DXebESd/s1600/IMG_7868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMuEJEud1Xqp3wgpdFpzNbeGvANzaI4N87OL79lvdzeynQlO9SDC88d5N4uPRCSQtADXMcX2T0hs87eKUrh0yHJ0dVEQ4ZMtNu-q26A663mqv9XyxS6tzKg2J2MW4yQQSLmUj-DXebESd/s580/IMG_7868.jpg" /></a></div>
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Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com13tag:blogger.com,1999:blog-3277679082921635136.post-6894419025475319482013-07-02T16:25:00.000+10:002013-07-02T16:28:54.833+10:00Long time no see & farewell Google Reader!<b>Dear Google Reader,</b><br />
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It's going to be sad to see you go.</div>
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You've been a part of my morning routine for some time now, usually right after I turn on the laptop and at the same time as those scrambled egg rolls and cuppa hot teas.</div>
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And for those brief moments in the day, you would update me on all the latest posts with my favourite blogs always at the top. How considerate! </div>
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We've definitely shared many moments together - laughing, learning, thinking, being challenged and being inspired!</div>
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So thank you for your service during those memorable years!</div>
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<b>Dear Green Cilantro readers,</b></div>
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I miss you guys. And I promise I will be back very soon with updates :)</div>
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Thanks for being patient with me and thank YOU for those nice messages and emails sent my way during the time I've been away. I really do appreciate them...and you!</div>
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See you soon.</div>
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love,</div>
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-Viv</div>
Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com8tag:blogger.com,1999:blog-3277679082921635136.post-4419991799164934552012-02-15T15:09:00.001+11:002012-02-15T15:24:54.983+11:00Donna Hay's Our Ultimate Chocolate Layer Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeQ5I9YEwotvcFljecUj-O-aUdnhYaVjeuytIlrTj0BBum3I9jc2ktwODvhPlcxzjcQnHCH9dYWc1w1Xw8wIsBm4wovcx2mYsHMPsZceMrQehBn5wOIOqygrpya3XDoCzNF1WqVLVYeA7/s1600/IMG_7604.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeQ5I9YEwotvcFljecUj-O-aUdnhYaVjeuytIlrTj0BBum3I9jc2ktwODvhPlcxzjcQnHCH9dYWc1w1Xw8wIsBm4wovcx2mYsHMPsZceMrQehBn5wOIOqygrpya3XDoCzNF1WqVLVYeA7/s580/IMG_7604.jpg" /></a></div>
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It occurred to me the other day how sentimental I can be. It's not so much that I keep and refuse to part with 'old' things (to some extent, yes), but I do find pleasure in saving things up.<br />
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As a child, I used to save the best bits on my plate till last while others around me dig straight into them first...and must confess that I still do e.g. eating the egg whites before the yolks, saving that piece of tender fish cheek (do you do that too?). But I've learnt in the company of certain greedy food-snatching people, it is safer to eat the best bits first ;)</div>
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There are certain things in my life which must be done in a certain way or order. And I definitely don't mean in an OCD kind of way. I just think there is a time or season for everything. And we shouldn't skip that warm up or jump to the end of that really good book.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3-EGYVnJevOu7B5FeJxMGMGy4tu2OspNBvT17ymU02x41HbjSe-zkYU4ohSf2_q25Apji6_gFCGdlSc5OZqNBvb1gsl0O8MHXTaWo706hu0KRXZ0tVqTMLx-trfTdTXW8WztIaEQXVSm/s1600/hens1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3-EGYVnJevOu7B5FeJxMGMGy4tu2OspNBvT17ymU02x41HbjSe-zkYU4ohSf2_q25Apji6_gFCGdlSc5OZqNBvb1gsl0O8MHXTaWo706hu0KRXZ0tVqTMLx-trfTdTXW8WztIaEQXVSm/s580/hens1.jpg" /></a></div>
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Well this cake was definitely saved to the end of Hawaiian hens party we threw for my sister this past weekend. Yes, it's that cake in the photo above with the orange lily! But it wasn't intentional and was simply left untouched because, well, there was just way too much food! What a shame that we weren't even close to finishing half of the food prepared. To some extent, I was relieved because I wasn't confident at all about how the cake would taste as I am not much of a layered cake with icing type of baker.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPAzx6n03OP_dFKQ9BdRgDM_zA7HicR5qgSRk7Ur-4P1bx_fFbbrW_Zk36O-qes6WPoW5FxhuwC5eFgWa5F5K_5zIC33W26JRrf8agdjO6yX6GToY-Ei42EzyeiAWJ_f_KVTiTpX9dp-y/s1600/table1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPAzx6n03OP_dFKQ9BdRgDM_zA7HicR5qgSRk7Ur-4P1bx_fFbbrW_Zk36O-qes6WPoW5FxhuwC5eFgWa5F5K_5zIC33W26JRrf8agdjO6yX6GToY-Ei42EzyeiAWJ_f_KVTiTpX9dp-y/s580/table1.jpg" /></a></div>
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So I put the cake back into the fridge after the guests left, unsure what to do with it (eating it all myself did occurr to me but thankfully I had more sense than to listen to that gluttonous voice.) One thing I do dread the most is having leftovers. </div>
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Thankfully the next day, all I saw was the last piece of it. Yes, just that piece you see in the photo. The lone orphan of a piece. Turned out my sister took the rest of it to church that day! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8HEB2l2liWzv9VGWNJGu7F8RLHaDnoXRjszA_XJ4Vd7X1rQYoZoA1NSIs4sp1Ga_gw79JNE_pldWtrCFwyQAEPOttNZwLewwaq9mlxDnfA-juUl109Rihon0zTrzT-pFuiUutwfv1jR7/s1600/IMG_7603.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8HEB2l2liWzv9VGWNJGu7F8RLHaDnoXRjszA_XJ4Vd7X1rQYoZoA1NSIs4sp1Ga_gw79JNE_pldWtrCFwyQAEPOttNZwLewwaq9mlxDnfA-juUl109Rihon0zTrzT-pFuiUutwfv1jR7/s580/IMG_7603.jpg" /></a></div>
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So, I systematically turned on the music, made myself some black tea and and curled up on the couch with a plate on my hand.</div>
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That's the only way I know to savour that last piece.</div>
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p.s. the cake was addictively delicious with the layers of not-too-sweet cream cheese icing (I did adjust the amount)! Keep watch on the oven time for the chocolate cake to make sure it doesn't dry out too much, as I would've preferred the cake just slightly more moist.</div>
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p.p.s. I actually halved the cake recipe - the recipe is meant for a 6-layer chocolate cake! That would've been even prettier!</div>
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<b>Our Ultimate Chocolate Layer Cake</b></div>
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Donna Hay Magazine Nov 2011 & <a href="http://au.tv.yahoo.com/sunrise/recipes/recipe/-/10409518/our-ultimate-chocolate-layer-cake/">Channel 7 Sunrise</a></div>
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N.B. I halved the recipe to make it 3 layer chocolate cake.</div>
<ul>
<li>¾ cup (75g) Dutch cocoa, sifted</li>
<li>¾ cup (180ml) hot water</li>
<li>¾ cup (180g) sour cream</li>
<li>350g butter, softened</li>
<li>2 ¼ cups (495g) caster (superfine) sugar (I reduced it almost half)</li>
<li>1 tablespoon pure vanilla extract</li>
<li>4 eggs</li>
<li>3 cups (450g) plain (all-purpose) flour, sifted</li>
<li>1 teaspoon bicarbonate of (baking) soda</li>
<li>cream cheese icing</li>
<li>270g butter, softened</li>
<li>1.5kg cream cheese, softened</li>
<li>3 cups (480g) icing (confectioner’s) sugar mixture, sifted (I reduced it - so instead of the 240g I would use for my half portion, I used < 200g)</li>
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<span class="Apple-style-span" style="font-size: small;">Method</span></h2>
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1. Preheat oven to 180ºC (350ºF). Place the cocoa and hot water in a bowl and whisk until smooth. Add the sour cream and whisk to combine.<br />
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2. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 4 minutes or until pale and creamy. Gradually add the eggs and beat well to combine. Set the mixer to low speed, add the cocoa mixture, flour and bicarbonate of soda and beat until well combined.<br />
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3. Divide the mixture between 2 x 20cm-round lightly greased cake tins lined with non-stick baking paper.<br />
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4. Bake for 50–55 minutes or until cooked when tested with a skewer. Allow cakes to cool in tins for 10 minutes before turning out onto a wire rack to cool completely. Trim the tops from the cakes to create a flat surface. Slice each cake evenly into 3 horizontal slices.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7RT3GFUY8OXJ5N27uDQ15QXKfYuV9rrZ_vZFaD-HedaIqnEQoOXljgvCu6t5j7qtr2Gmgq3jvq_Vvkv4N0txehMb-fMqJNr7XWFuErBJVywIcENbrnwh0EaaYoIqQnCZMW361k8dKcDw/s1600/IMG_7534.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7RT3GFUY8OXJ5N27uDQ15QXKfYuV9rrZ_vZFaD-HedaIqnEQoOXljgvCu6t5j7qtr2Gmgq3jvq_Vvkv4N0txehMb-fMqJNr7XWFuErBJVywIcENbrnwh0EaaYoIqQnCZMW361k8dKcDw/s580/IMG_7534.jpg" style="cursor: move;" /></a></div>
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While the cakes are baking, make the cream cheese icing.<br />
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5. Place half the butter and cream cheese in an electric mixer and beat for 8–10 minutes or until pale and creamy. Add half the icing sugar mixture and beat for a further 8–10 minutes or until pale and fluffy. Repeat with remaining butter, cream cheese and sugar. Using a palette knife, spread 1 cake layer with cream cheese icing and top with another cake layer.<br />
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6. Repeat with remaining layers and more icing, reserving enough icing for the sides and top of the cake. Spread the sides and top of the cake with the remaining icing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMfR-0hhpeEqLtldOZzY7EyYXHbYE3C7kX9u8cA3nBL-fdL3kfTCcdvm8xrHO1rI1B7g1mIwEwhmTycdPnkAOUlRGZKN1h8LtNDJ95Hk97gKBofiETgPeGDwNbfCVqkgI7F_fDc1zddwz/s1600/IMG_7541.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMfR-0hhpeEqLtldOZzY7EyYXHbYE3C7kX9u8cA3nBL-fdL3kfTCcdvm8xrHO1rI1B7g1mIwEwhmTycdPnkAOUlRGZKN1h8LtNDJ95Hk97gKBofiETgPeGDwNbfCVqkgI7F_fDc1zddwz/s580/IMG_7541.jpg" style="cursor: move;" /></a></div>
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Serves 6–8. Tip: Use a palette knife to ‘drag’ the icing up the sides of the cake for a smooth finish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjns7tUoaVEgfetUSx_pBjLxl8hahwB6TdwBO_396wCVLDk22zwGE4KAGUJymzgcbh9xX5wdFF-eWUU2BDoyWwx506-Lp0038Fr8N1zZmZsBs8B1oxqzmYq4w-4aPJVlZ_H46Ji2tWOzb6W/s1600/roses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjns7tUoaVEgfetUSx_pBjLxl8hahwB6TdwBO_396wCVLDk22zwGE4KAGUJymzgcbh9xX5wdFF-eWUU2BDoyWwx506-Lp0038Fr8N1zZmZsBs8B1oxqzmYq4w-4aPJVlZ_H46Ji2tWOzb6W/s580/roses.jpg" /></a></div>
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Oh, and Happy Valentine's Day! :)</div>
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I've always loved reading this <a href="http://www.rogerknapp.com/inspire/valentin.htm">story</a>. Good reminder that love isn’t worthy of the name if we aren’t willing to share it with everyone.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarZsov7VGjHAmldDqN9D0Ry14A8KO-9ryuAMDjZR2BtpjETEI8XPYkZCVTt6qDb-78OjZOAAJTm98Bhyphenhyphen9RhRgr4Jp8tI1roGMaPADF3xrRbAYiOuQL5twpypyBsm4ool_9OFNc0-Zzt49/s1600/IMG_7601.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarZsov7VGjHAmldDqN9D0Ry14A8KO-9ryuAMDjZR2BtpjETEI8XPYkZCVTt6qDb-78OjZOAAJTm98Bhyphenhyphen9RhRgr4Jp8tI1roGMaPADF3xrRbAYiOuQL5twpypyBsm4ool_9OFNc0-Zzt49/s580/IMG_7601.jpg" style="cursor: move;" /></a></div>
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<br /></div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com196tag:blogger.com,1999:blog-3277679082921635136.post-49259181913108452982012-02-01T20:28:00.000+11:002012-02-01T20:32:35.757+11:00Korean BBQ Wings - Flavor Forecast 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJ83Npgo5s8wkSQ6Z-Nwp4W3awgsQSvRORS79XCAiHedEShLtqPE1arqd_tt6jfsU2UgfbMUSjzvHyzhFZ9rtQZaCUTQKQGcYFUdmx6y3H60MvFL05-R3q8GxxEuwQ9877l-NgVOyGX1g/s1600/IMG_7489.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJ83Npgo5s8wkSQ6Z-Nwp4W3awgsQSvRORS79XCAiHedEShLtqPE1arqd_tt6jfsU2UgfbMUSjzvHyzhFZ9rtQZaCUTQKQGcYFUdmx6y3H60MvFL05-R3q8GxxEuwQ9877l-NgVOyGX1g/s580/IMG_7489.jpg" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">I have discovered this week:</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">*</span>I'm slowly losing my resistance - it’s about time for me to get a smartphone…like one where you can actually whatsapp people the photos you've taken throughout the day or navigate yourself out of being lost in the city.<br />
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<span class="Apple-style-span" style="font-family: inherit;">*Purple is so not in at the moment. I have struggled like never before to find a purple bridesmaid dress!</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">*The last thing I want to do after a long day at work is to come home and sit in front of the computer…I feel terrible about the emails to be sent and comments to be replied...</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">*The very first frangipani flower appeared on our balcony...aloha!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiX_XeIQWb-goUKgstnzwDLFUkFAMbG7xZEB_lXe2D3dw8Z1q5gMeBsuYFnI1lyqmb0FUSiGuDG_KZ527y1er8Q5PXcyr2pl-uAsd6zX5Myr28eIusgkolPwo5DdM4cjSXOHE4o8MVAoq/s1600/frangipani.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiX_XeIQWb-goUKgstnzwDLFUkFAMbG7xZEB_lXe2D3dw8Z1q5gMeBsuYFnI1lyqmb0FUSiGuDG_KZ527y1er8Q5PXcyr2pl-uAsd6zX5Myr28eIusgkolPwo5DdM4cjSXOHE4o8MVAoq/s480/frangipani.jpg" style="cursor: move;" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">*It’s now February…no more excuses for putting things off just because “it’s still the beginning of the year.”</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">*I am supposedly chronically allergic to peanut butter and milk (according to a recent blood test). I wonder if I’d puff up if I have a peanut butter milkshake!</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">*This flavour combo – <b>Korean Pepper paste with Sesame, Asian pear and Garlic</b> is kinda amazing on my palate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jMFXL9IwEhGC5fC7Ja5MabAVXRYGcaf1xkX3L-kTSI8Uek8G5D_h779ThENPPafzQNWDy86tLB2dfYEH1tYthy2AO_eK2CIvdRDG4sFCPMLldTAYq9rZ8l3EGZZIreyZ42oERqrONXm2/s1600/pear.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jMFXL9IwEhGC5fC7Ja5MabAVXRYGcaf1xkX3L-kTSI8Uek8G5D_h779ThENPPafzQNWDy86tLB2dfYEH1tYthy2AO_eK2CIvdRDG4sFCPMLldTAYq9rZ8l3EGZZIreyZ42oERqrONXm2/s580/pear.jpg" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Remember the McCormick <a href="http://greencilantro.blogspot.com.au/2012/01/easy-butter-toffee-sauce-mccormicks.html">Flavor Forecast</a> I posted a few weeks <a href="http://greencilantro.blogspot.com.au/2012/01/easy-butter-toffee-sauce-mccormicks.html">back</a>, where I told you how I really wanted to try this flavour combo?</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">It's garlicky, peppery, slightly hot, sweet...and juicy (from the pear!)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Totally Tuesday night kinda food as you repeatedly wonder why it's not even half way through the week yet. It sure feels like a Friday to me!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06CSyWrKJBtXc8KReZxuWU6HGhgj-Oqwhj_TVCpPTEfNRrdSNmkOfuLyGGtLc3brwHxvQgVzic6hD-m7CDLjlXQ9lMVW4xRLKfE8zf1e4A-gNhkAk-M-f4ycReK24LsVjb6GUQMZpFv2T/s1600/IMG_7496.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06CSyWrKJBtXc8KReZxuWU6HGhgj-Oqwhj_TVCpPTEfNRrdSNmkOfuLyGGtLc3brwHxvQgVzic6hD-m7CDLjlXQ9lMVW4xRLKfE8zf1e4A-gNhkAk-M-f4ycReK24LsVjb6GUQMZpFv2T/s580/IMG_7496.jpg" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Just mix together the Korean pepper sauce, garlic, ginger, honey, soy sauce, and a bit of sesame oil into a bowl.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Toss the wings/drumsticks into the marinade and refrigerate for 30 minutes (the longer the better!)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">(I'm feeling uneasy putting photos up of uncooked chicken as this is mostly a flour-butter-eggs-sugar kinda blog...)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SS85c1eCcIpW-HPrmmuA4wA8qIiZAz1vrh4cc9SUM6wZYeOWzqJpRZG5Iy-bV0dPVYmyXipxmFX47lrYev_repcWLFKJhmVTsz9IYTS9WCIDULFSg2zaSgpdxgqFVQ-rYsl_N4SC1FOA/s1600/IMG_7480.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SS85c1eCcIpW-HPrmmuA4wA8qIiZAz1vrh4cc9SUM6wZYeOWzqJpRZG5Iy-bV0dPVYmyXipxmFX47lrYev_repcWLFKJhmVTsz9IYTS9WCIDULFSg2zaSgpdxgqFVQ-rYsl_N4SC1FOA/s580/IMG_7480.jpg" style="cursor: move;" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Bake (then grill, which I didn't) and enjoy!</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">I can see why people love this flavour combo! The juicy sweetness from the pear along with the garlicky Korean pepper sauce causes some serious finger licking actions until you find yourself with an empty plate in front of you on a feels-like-a-Friday Tuesday night!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Hurry up weekend. Come already!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENQUBQMZOJ_7-rAHg_U627KT3357T08X_F_W9nIbwWK7mPDWQ2H-iyhe0COHQXdphdcdp92Kbj9ZRWuJPLbP5b1wjh-_44ekFlRrdn_vuHSPuToNCW-c57Hcm_yKxNY_rBN20L2aTdaxi/s1600/IMG_7490.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENQUBQMZOJ_7-rAHg_U627KT3357T08X_F_W9nIbwWK7mPDWQ2H-iyhe0COHQXdphdcdp92Kbj9ZRWuJPLbP5b1wjh-_44ekFlRrdn_vuHSPuToNCW-c57Hcm_yKxNY_rBN20L2aTdaxi/s580/IMG_7490.jpg" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 24px;"><i>"Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure."</i></span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Korean BBQ Wings</span></b></div>
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<a href="http://flavorforecast.com/#korean-pepper-paste-sesame-asian-pear-garlic/recipe/korean-bbq-wings"><span class="Apple-style-span" style="font-family: inherit;">Flavor Forecast</span></a></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 24px;">Makes 12 appetizer servings.</span></div>
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<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup (125 mL) Korean pepper paste (Gochujang)</span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup (125 mL) soy sauce</span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup (60 mL or 85 grams) honey</span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons (30 mL or 20 grams) minced garlic</span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons (30 mL) sesame oil</span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon (5 mL or 2 grams) McCormick® Ground Ginger</span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">4 pounds (2 kilograms) chicken wing pieces <span class="Apple-style-span" style="color: red;">(I used both drumsticks and wings)</span></span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1 Asian pear</span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">2 green onions, thinly sliced</span></li>
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<span class="Apple-style-span" style="font-family: inherit;">1. Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup (120 mL) of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">2. Remove chicken from marinade. Discard any remaining marinade. Place chicken on shallow foil-lined large baking pan. Bake in preheated 375°F (190°C, Gas Mark 5) oven 30 minutes, turning chicken halfway through cooking.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3. Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4. Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with green onions and sesame seed.</span></div>
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<strong style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">Test Kitchen Tips:</span></strong></div>
<ul style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; list-style-type: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.</span></li>
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<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">Chicken wings may be grilled without prebaking. Grill marinated chicken over medium-high heat 15 to 18 minutes until cooked through, turning frequently. Grill pear slices as directed, brushing with 2 tablespoons of the reserved marinade. Continue as directed.</span></li>
<li style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; margin: 0px; padding-bottom: 0.35em; padding-left: 0px; padding-right: 0px; padding-top: 0.35em; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70fOUs0NrDSlMuAg-h-CBuUI8etuku4MlMsJTRraTDKEDyfXAruuccwTS-66IBxM6CLG8WojtPGJjy8tGtIr8ydNCyn3JryLZkqoUz4QbSkhfFzf1YQL6fFlPROfkh9pVLwfdMtX4rBX0/s1600/IMG_7493.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70fOUs0NrDSlMuAg-h-CBuUI8etuku4MlMsJTRraTDKEDyfXAruuccwTS-66IBxM6CLG8WojtPGJjy8tGtIr8ydNCyn3JryLZkqoUz4QbSkhfFzf1YQL6fFlPROfkh9pVLwfdMtX4rBX0/s580/IMG_7493.jpg" /></span></a></div>
</div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com31tag:blogger.com,1999:blog-3277679082921635136.post-78935808760501982502012-01-25T23:28:00.000+11:002012-01-25T23:30:04.965+11:00Cranberry and Pistachio Biscotti<div class="separator" style="clear: both; text-align: center;">
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The first few weeks at a new work place is always awkward.</div>
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If you've never felt this way then you are probably less socially awkward than I am. Any tips appreciated!</div>
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I am terrible at chit-chats especially in the elevator or other confined spaces (e.g. bathroom). I never know what to say after that nice-to-meet-you handshake (I'm proud of my firm-not-sloppy handshake but not the subsequent awkwardness that follows). And I am embarrassed to admit that many colleagues are still addressed as "...hey!", where the "..." refers to the moment of silence where I frantically try to recall their names.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqu70nh9wr3Vb-59BZW_i9T3fVPPcfjJi2qYdKHCsSckoSBa4FsjKJ39XpV6N0G1KKBxkK2WMryAEybuQaGu1Ej6CUn1zVM3KCdPccUvev617M-IaQu1RHkX5kG-jbDrsrw6K3uN5QpZh/s1600/IMG_7445.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqu70nh9wr3Vb-59BZW_i9T3fVPPcfjJi2qYdKHCsSckoSBa4FsjKJ39XpV6N0G1KKBxkK2WMryAEybuQaGu1Ej6CUn1zVM3KCdPccUvev617M-IaQu1RHkX5kG-jbDrsrw6K3uN5QpZh/s580/IMG_7445.jpg" style="cursor: move;" /></a></div>
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But besides these rather gawky experiences, I have every reason to feel <b>thankful</b>...for the job, the colleagues, for the opportunities to learn, to grow and to break (myself, hopefully not things/computers/people), to be of influence (however big or small!) and to able to support myself financially. And obviously for the people who support and pray for me!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAdh5837j-WBRLgb3nyyrUJwoverAmE6CquJj4JGXFD7xWxXseif7ro2NTppJdZ5ZtlsbhA2XxFmk0xrY9c0W9zInDdpSZuDN-Ro2C7mWhrfKY-E0dUE0tArMP2Kz1GUJB2GY0BcmWtVa/s1600/blueberry.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAdh5837j-WBRLgb3nyyrUJwoverAmE6CquJj4JGXFD7xWxXseif7ro2NTppJdZ5ZtlsbhA2XxFmk0xrY9c0W9zInDdpSZuDN-Ro2C7mWhrfKY-E0dUE0tArMP2Kz1GUJB2GY0BcmWtVa/s480/blueberry.jpg" style="cursor: move;" /></a></div>
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On a different note, I made this rather exotic yet comforting <a href="http://flavorforecast.com/#blueberry-cardamom-corn-masa/recipe/blueberry-cardamom-mexican-atole">Blueberry-Cardamom Mexican Atole</a> (pictured above!) from McCormick's <a href="http://flavorforecast.com/">Flavor Forecast</a> on Chinese New Year's Eve (we really lack tradition in my family). Atole is a warm sweet masa drink from Mexico traditionally served at breakfast - why haven't I discovered you earlier?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetfRfV4sWVYKdxpPi8OfLnW4ZftCQEvmrbHuKtEhuvWQvntC17a12a-PkRvWc94Ry-NpZXg8Jz7mTlOFrC-z863HzOCJsBC_E70Z0wpBEnbdetHvJJiBrb3Vxk1oUXfIqeMdcQMCIc4JT/s1600/orangey.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetfRfV4sWVYKdxpPi8OfLnW4ZftCQEvmrbHuKtEhuvWQvntC17a12a-PkRvWc94Ry-NpZXg8Jz7mTlOFrC-z863HzOCJsBC_E70Z0wpBEnbdetHvJJiBrb3Vxk1oUXfIqeMdcQMCIc4JT/s480/orangey.jpg" /></a></div>
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Aaaaannnd, yesterday these deliciously crunchy (and festively looking!) biscottis were made in a rush after work and just before dinner and the summer sunset. They were accompanied by a mug of Mother's rather strange but healthy concoction of red bean, mung bean and barley drink...not coffee!</div>
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I did mention we're not a traditional bunch, right?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEger-06EmWYd3AfZ38sWJ_wsMnTUa6WnIBcj277KOmvQhyphenhyphenwgRwK0pWcBY1bZLrmxJ2E4WaXW3OCUqM8EbTJRQZRVm8vs9qlrZiVeCjnVYKXfdkgvBHFyq_JCFUFO83ZWYzBwujeuTcaJCNn/s1600/IMG_7451.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEger-06EmWYd3AfZ38sWJ_wsMnTUa6WnIBcj277KOmvQhyphenhyphenwgRwK0pWcBY1bZLrmxJ2E4WaXW3OCUqM8EbTJRQZRVm8vs9qlrZiVeCjnVYKXfdkgvBHFyq_JCFUFO83ZWYzBwujeuTcaJCNn/s580/IMG_7451.jpg" /></a></div>
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<b>Cranberry and Pistachio Biscotti</b><br />
Donna Hay Magazine Dec 2012<br />
Makes 80<br />
<ul>
<li>2 cups plain flour, sifted </li>
<li>1 1/2 tsp baking powder sifted </li>
<li>3/4 cup caster sugar </li>
<li>3 eggs, lightly beaten </li>
<li>2 tsp vanilla extract </li>
<li>1 tbsp finely grated orange rind</li>
<li>1 cup sweetened, dried cranberries </li>
<li>1 cup shelled unsalted pistachios </li>
</ul>
1. Preheat oven to 160deg. Place flour, baking powder and sugar into a bowl and mis to combine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuJ5dHz5h67m1hw6Xn2Un5spLP2O5iegkqU5L0i_OQzMkJRniq34NiQYvi_BkkGNDFZFeH4rU7uSIhQ8fBn5RZYMfTcdobjy-Rd0UWKBKMbpvl_LqPyfMAqB8DKtPDzp0de59nfnTcyeG/s1600/IMG_7439.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuJ5dHz5h67m1hw6Xn2Un5spLP2O5iegkqU5L0i_OQzMkJRniq34NiQYvi_BkkGNDFZFeH4rU7uSIhQ8fBn5RZYMfTcdobjy-Rd0UWKBKMbpvl_LqPyfMAqB8DKtPDzp0de59nfnTcyeG/s580/IMG_7439.jpg" style="cursor: move;" /></a></div>
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2. Add eggs, vanilla, orange rind (I used Lemon), cranberries and pistachios and mix until you form a dough<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CUhk3swOJWFb-JfG3wg7BAdNMNTn1QDnE0E42iOgSQ_1R6VJ5Uoiga0xL4Cy97HknklYgkTGZ3bLgUWUOyQv7drOsS6wK2_P1FVXR9HYPFnO8KBlsUdTTW36a_AEE5itQAP3VwPVgOw8/s1600/IMG_7443.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CUhk3swOJWFb-JfG3wg7BAdNMNTn1QDnE0E42iOgSQ_1R6VJ5Uoiga0xL4Cy97HknklYgkTGZ3bLgUWUOyQv7drOsS6wK2_P1FVXR9HYPFnO8KBlsUdTTW36a_AEE5itQAP3VwPVgOw8/s580/IMG_7443.jpg" style="cursor: move;" /></a></div>
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3. Turn the dough out onto a table and with some flour, knead until smooth.<br />
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4. Form into two logs and flatten slightly.
Bake in oven on two lined baking trays for 30-35 minutes or until firm
cool completely.<br />
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5. When cooled use a serated knife to cut thin slices and place them back on baking trays. bake for a further 8-10 minutes until crisp. cool on trays.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAW6TXzjyZKPXD030QFCVQqh7HaQH8ZWX-z-1tG5Mz_WJVO_sKj0qZ7Qae-HLf_nFu98MoATOV407RLZtOkaCYwVnaWZEFBWHswNbs_pUuctVE3M7gCZXBbGGs5TG8gsQ7jLHCE4cnji4/s1600/IMG_7453.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAW6TXzjyZKPXD030QFCVQqh7HaQH8ZWX-z-1tG5Mz_WJVO_sKj0qZ7Qae-HLf_nFu98MoATOV407RLZtOkaCYwVnaWZEFBWHswNbs_pUuctVE3M7gCZXBbGGs5TG8gsQ7jLHCE4cnji4/s580/IMG_7453.jpg" style="cursor: move;" /></a></div>
<br />Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com72tag:blogger.com,1999:blog-3277679082921635136.post-23336009050604521952012-01-15T23:02:00.000+11:002012-01-15T23:10:09.263+11:00Easy Butter Toffee Sauce & McCormick's Flavor Forecast 2012!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCk3ANBXh37x04NjuQDlgQQLZIA5p5xgb-9F1NSP5bKsG4UqTgWHwZXCbkSYILwXcsgLFxcpDgXVZANEGclv8FoWVRYYMcYVMPS4fu2_FUpGnFMZJaFLHOGOGP8iAadJyTH1C_dH7MclH/s1600/IMG_6856.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCk3ANBXh37x04NjuQDlgQQLZIA5p5xgb-9F1NSP5bKsG4UqTgWHwZXCbkSYILwXcsgLFxcpDgXVZANEGclv8FoWVRYYMcYVMPS4fu2_FUpGnFMZJaFLHOGOGP8iAadJyTH1C_dH7MclH/s580/IMG_6856.jpg" /></a></div>
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Hello new year and hello you!<br />
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I've missed you...and my laptop (I've been without it for almost 2 months!)<br />
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I won't start the first post of the year with my New Year's goals...or resolutions as I did <a href="http://greencilantro.blogspot.com/2011/01/chicken-mushroom-rice-burger-product.html">last year</a>. (Definitely <strike>not</strike> because they are yet accomplished...)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ch5oh23DDvGn09IgAsjgr1cCXILuYkjMIlpye4mvSi_S-0E-RN4zLfo9yoWhomxJE-rvuu-SyuzbBblOvZnuNRuOwArlgkWajL17YRiexJOxrcWxe3swrdkaX0OK-X2vB-9-TAi-SVGM/s1600/edamame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ch5oh23DDvGn09IgAsjgr1cCXILuYkjMIlpye4mvSi_S-0E-RN4zLfo9yoWhomxJE-rvuu-SyuzbBblOvZnuNRuOwArlgkWajL17YRiexJOxrcWxe3swrdkaX0OK-X2vB-9-TAi-SVGM/s320/edamame.jpg" width="272" /></a></div>
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Thinking back, Twenty Eleven (2011) saw me learning that edamame tastes pretty good in <a href="http://greencilantro.blogspot.com/2011/07/black-rice-with-edamame-beans.html">almost</a> <a href="http://greencilantro.blogspot.com/2011/06/edamame-beans-pancake.html">anything</a> and that <a href="http://greencilantro.blogspot.com/2011/04/little-bit-of-sunshine-pineapple-papaya.html">papaya</a> and <a href="http://greencilantro.blogspot.com/2011/05/pineapple-and-papaya-crumble.html">pineapples</a> together can actually make your taste buds sing. So many food combinations tried and tested over that year...and shared/loved/made over and over again!<br />
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Makes me look forward to all the new flavour combos you and I will discover this year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeOeHvvy8FmEA15LUq9Nlg1mu2TEEw4udlTKOcLSOlFNv6ChhvM1nInQXA-3b2spUq9uP1nSOi5dO0RtpbqePex9gN0PM0689fd-JOwcCvhOPYCg3foZhAQIiPDb0t6pbsBd_Lf8Ge2kY/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeOeHvvy8FmEA15LUq9Nlg1mu2TEEw4udlTKOcLSOlFNv6ChhvM1nInQXA-3b2spUq9uP1nSOi5dO0RtpbqePex9gN0PM0689fd-JOwcCvhOPYCg3foZhAQIiPDb0t6pbsBd_Lf8Ge2kY/s320/cake.jpg" style="cursor: move;" width="272" /></a></div>
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I think the team of experts from <a href="http://flavorforecast.com/">Flavor Forecast</a> 2012 might know a bit more about all the trendy and inspiring flavours of 2012 than I as they have been engaged in a year-long process of identifying culinary trends!<br />
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I am writing this post in partnership with <a href="http://www.mccormick.com/">McCormick's Spice</a> as they launch <a href="http://flavorforecast.com/">Flavor Forecast 2012</a>. Here on this space, you know (if you've been visiting long enough) I don't normally promote commercial products - this is simply a space where I share with you what goes on in that corner of my heart and apartment where food of all sorts come out.<br />
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But as an user of the McCormick spices on a daily basis and being genuinely interested in this launch - I'd love to share with you the new flavour combos they've come up with. Coz, sharing is caring (just what my sister said to me today when I refused to lend her my cute top...)<br />
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So what is <a href="http://flavorforecast.com/">Flavor Forecast</a>, you ask? (#You type flavor, I type flavour...)<br />
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It's essentially a forecast of the future of flavour! Or, an annual report compiled by McCormicks chefs and trend trackers that tells us what is new and trendy in the food scene this year <b>globally</b>!<br />
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So on their <a href="http://flavorforecast.com/">site</a>, they've put together this great guide of flavour trends of 2012 and recipes for those flavour combinations to try. I hope you do check them out if interested. The Butter Toffee sauce I've made is from the site as well. I've been spooning on it tonight while watching TV :) It's even better than a tub of ice-cream (together would be unbeatable uh huh!)<br />
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I've attached a few of the flavour combos I find most interesting below:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedQuhgwFV3obAC9Qbl71KfT3qPN-qSndUEp0LSVlY2TMXjQINTi6TIn3blJUKCY_l8XyaEeou5pdgr-dmOi5Td6HMks3aDMvPpmvcD_KUoqcKUbGFGILuBs5PQ13ti1FtsNE8-xp9D6P4/s1600/coconut.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedQuhgwFV3obAC9Qbl71KfT3qPN-qSndUEp0LSVlY2TMXjQINTi6TIn3blJUKCY_l8XyaEeou5pdgr-dmOi5Td6HMks3aDMvPpmvcD_KUoqcKUbGFGILuBs5PQ13ti1FtsNE8-xp9D6P4/s580/coconut.jpg" /></a></div>
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Check out recipes using:</div>
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Ginger with Coconut <a href="http://flavorforecast.com/#ginger-coconut">here</a></div>
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Red Tea with Cinnamon & Plum <a href="http://flavorforecast.com/#red-tea-cinnamon-plum">here</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayY-0Ki_spHnOf4gXQqqKAih-s-4S4Z6ax6rFjXpKIrDXVPLB4SXm99GfHoxyztq-vijo0qQOAgtq59fECO6HpQcM87H0MNCh4Y-1uMy9-tcqrjmf8KV87W1zQ5-hS43uHBuvuIH9UyP7/s1600/pear.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayY-0Ki_spHnOf4gXQqqKAih-s-4S4Z6ax6rFjXpKIrDXVPLB4SXm99GfHoxyztq-vijo0qQOAgtq59fECO6HpQcM87H0MNCh4Y-1uMy9-tcqrjmf8KV87W1zQ5-hS43uHBuvuIH9UyP7/s580/pear.jpg" /></a></div>
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This is definitely the flavour combo I'm most keen to try myself!!!</div>
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Korean Pepper Paste with Sesame, Asian Pear & Garlic recipes <a href="http://flavorforecast.com/#korean-pepper-paste-sesame-asian-pear-garlic">here</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTJTrcnYWOkZ4yP_gUb5IFvUeKmBEvQsUPlVEeZRLNDeQgpeJpki3DsIxQqd2P7UlERmRnPLSGJKAnoOiasfLQj-MMUoQVFDXZFdVTveFL4lCwANUm47mt9S3Ppj5UPUtwmN8Qyi82Y0z/s1600/vanilla.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTJTrcnYWOkZ4yP_gUb5IFvUeKmBEvQsUPlVEeZRLNDeQgpeJpki3DsIxQqd2P7UlERmRnPLSGJKAnoOiasfLQj-MMUoQVFDXZFdVTveFL4lCwANUm47mt9S3Ppj5UPUtwmN8Qyi82Y0z/s580/vanilla.jpg" /></a></div>
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<span class="Apple-style-span">Check out recipes </span>using<span class="Apple-style-span">:</span></div>
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Vanilla with Butter <a href="http://flavorforecast.com/#vanilla-butter">here</a> (the Easy Butter Toffee Sauce is from here :)</div>
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Blueberry with Cardamom & Corn Masa <a href="http://flavorforecast.com/#blueberry-cardamom-corn-masa">here</a></div>
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<b>For the rest of the flavour combinations of 2012, go to <a href="http://flavorforecast.com/">Flavor Forecast</a>!</b></div>
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These five (5) really pretty photos above are courtesy of their website too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9MoB4HaiD8kpLcsEPELW_rIYMTTQ3xL9nZZ4JmO6V8vxwiTKvd6QZ0npGdsatPy_fukao4ijdXIHt1PIKTKlABP6fhuOWZxLfqZ8W3nQSOYzKcfFqFtfcltK_VIy680VfkjhjKIgLlpJ/s1600/IMG_6858.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9MoB4HaiD8kpLcsEPELW_rIYMTTQ3xL9nZZ4JmO6V8vxwiTKvd6QZ0npGdsatPy_fukao4ijdXIHt1PIKTKlABP6fhuOWZxLfqZ8W3nQSOYzKcfFqFtfcltK_VIy680VfkjhjKIgLlpJ/s580/IMG_6858.jpg" /></a></div>
<b>Easy Butter Toffee Sauce</b><br />
Recipe from <a href="http://flavorforecast.com/#vanilla-butter/recipe/easy-butter-toffee-sauce">here</a><br />
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<i>"This toffee sauce is a snap to prepare. It elevates ice cream and sweet treats like brownies and cakes with rich, buttery flavor"</i><br />
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Prep Time: 5 minutes<br />
Cook Time: 10 minutes<br />
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Ingredients<br />
<ul>
<li>1/2 cup (1 stick) (125 mL or 112 grams) butter</li>
<li>1/2 cup (125 mL or 100 grams) sugar</li>
<li>1/2 cup (125 mL) heavy cream</li>
<li>1/2 teaspoon (3 mL) McCormick® Pure Vanilla Extract</li>
</ul>
1. Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.<br />
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2. Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.<br />
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Makes 1 cup or 8 (2-tablespoon) servings.<br />
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Anyways, it's great to be BACK in the blogging world and speaking to you about food once again!</div>
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New friends - nice to meet you and please make yourself at home :)</div>
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Old friends - thanks so much for returning and discovering with me.</div>
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Happy new week ahead...<br />
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P.S I start a new job tomorrow - hope to return with positive news ;)<br />
<br /></div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com29tag:blogger.com,1999:blog-3277679082921635136.post-90437468155521740842011-12-09T00:23:00.001+11:002011-12-09T13:57:30.424+11:00Pineapple Upside Down Cake<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ph7cKZaJ-ZMp6wrd_MkHAWX5OZccZKywfpTjI4FTR6w3z8qTWvY8uUge9G0_OIFiwUgJ4rzJT6-trNHCljg1wHGaVGpTrIP0hR3zt2M24PCOHfU4MJ863swA5Sq2Ll5YnuWYkHYr3hsw/s580/IMG_7382.jpg" /></div>
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It's time.<br />
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Well for a handful of things...<br />
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For one, <b>it's time</b> for me to be trite...and say once <a href="http://greencilantro.blogspot.com/2010/12/banana-mango-cake.html">again</a>, "I can't believe it's almost Christmas!" Such over-used phrase...but hey, who can help it when displays of nativity scenes and the signature red Starbucks cups are walking the streets. And the can't-help-but-hum-along music of Christmas is playing everywhere - from the grocery stores to radio stations. </div>
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What I look forward to this season are the annual <b>reminders</b> it gives. <b>It's time</b> to be thankful for all the blessings given us during the year (which are so often taken for granted), to write (and hopefully receive) Christmas cards with messages of hope and joy, and to reflect back on the year.<br />
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These familiar reminders are also reminders of things essential:<br />
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<b>It's time</b> to be reminded of God's love and grace. Let's not forget the real message of Christmas: Because He loves us, God has come to redeem us—to bring life and to expel the darkness of our hearts and from our world. He sent His son Jesus, <i>our Savior</i>, into our world, who felt our pain and became acquainted with our sorrows, suffered and died for our sins. <br />
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<b>It is also time</b> for the last post of the year! Since my last post, I've arrived in Taiwan where I will be spending the time with people I love as well as people I've yet to meet but hope to learn to love. Over the next few weeks, I will be kitchen-less and most likely computer-less as I head down south of the country to the rural areas on a mission trip.</div>
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So...as this is the final post of 2011, I just want to say <b>thank you</b> for being a part of my life over the years. Thank you for subscribing and leaving me all kinds of comments and/or emails. There are no better ways to encourage me than what you've done.<br />
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I hope you have a lovely festive season ahead and that your Christmas this year is much more than the routine trimming of the tree, stringing up the lights, buying gifts and wrapping of the presents. I hope it's also filled with all things wonderful like love, hope, joy and peace regardless of what your circumstances are like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYx52GTGuML2k0aebPlknjMjb0EWSi3xhC3JzX5Cx-ACGhRhGwNOLK2FKhyBRKZo7d14dkeWu4EkcSUIwNUazmjPmD3qxB7BUZO2LoXZnFdY3bxd08qsFiwhVPvc1dwFaxGw90MtyB23xR/s1600/IMG_7380.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYx52GTGuML2k0aebPlknjMjb0EWSi3xhC3JzX5Cx-ACGhRhGwNOLK2FKhyBRKZo7d14dkeWu4EkcSUIwNUazmjPmD3qxB7BUZO2LoXZnFdY3bxd08qsFiwhVPvc1dwFaxGw90MtyB23xR/s580/IMG_7380.jpg" /></a><br />
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Hey, and can I say <b>it's</b> <b>about time</b> I make an old fashioned Pineapple Upside-Down Cake. I'd never tasted one before until now. It's one of those things (along with Tarte Tartin) I wanted to make for the longest time but was waiting for the right time (mainly, when fresh pineapples are available!)</div>
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This is another recipe from <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X">Flour</a> which I'd really enjoy both in the making and eating process :) It is with such anticipation when out from the oven comes this plain, unimpressive cake on the surface and you just pray that the flip side will be more pleasing to the eyes.</div>
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So you hold your breathe as you carefully flip...</div>
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It's a sigh of relief when you see the glistening fruit all in their rightful places and deliciously cooked. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-ThGTsBPYfiVrjRt_q0tgC5njQk_FdI6gQnitCYCYJy6Z4x8SFC9t8kz6cE4KXqCLxxFoSgsJjJDuz92-FQojfW-0N8hFyViYHi7hpJtPCorgDBKfMvXKTWVUKNwSztVMZhZmbyMK5sd/s1600/IMG_7393.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-ThGTsBPYfiVrjRt_q0tgC5njQk_FdI6gQnitCYCYJy6Z4x8SFC9t8kz6cE4KXqCLxxFoSgsJjJDuz92-FQojfW-0N8hFyViYHi7hpJtPCorgDBKfMvXKTWVUKNwSztVMZhZmbyMK5sd/s580/IMG_7393.jpg" /></a> </div>
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So can I claim that this is my favourite pineapple upside-down cake when it's the only one I've had?</div>
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The rich and buttery cake topped with sweet juicy caramelised pineapples will have you reaching for more slices than your mind would allow. Just let go...the heart wants what the heart wants ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6T5KJACosAqdn0SppTF9APBNRMJD-M_kl8Ybl-3eI3bpImqxDI0VA2aF3Pca9-vnIt5K0z5L97DtGd2UkNGBMRgykb1RPFX3RqDIhLofabgQeVq4h4ywOeAPKFX1TkPgi5UEtG476xOPX/s1600/IMG_7376.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6T5KJACosAqdn0SppTF9APBNRMJD-M_kl8Ybl-3eI3bpImqxDI0VA2aF3Pca9-vnIt5K0z5L97DtGd2UkNGBMRgykb1RPFX3RqDIhLofabgQeVq4h4ywOeAPKFX1TkPgi5UEtG476xOPX/s580/IMG_7376.jpg" /></a></div>
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I was worried that the cake would be too sweet so I didn't use all the caramelised juices of the pineapple. For that reason, the bottom cake layer wasn't as soaked through with the caramelised juices but to me, it was sweet enough!<br />
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<b>Pineapple Upside-down Cake</b></div>
From Joanne Chang's Flour<br />
<ul>
<li>1 pineapple</li>
<li>
1<span class="Apple-style-span">¾ cups (350 grams) sugar</span></li>
<li><span class="Apple-style-span">½ cup (120 grams) water</span></li>
<li><span class="Apple-style-span">6 tbs (</span><span class="Apple-style-span">¾ stick/86 grams) softened unsalted butter, plus </span><span class="Apple-style-span">½ cup (1 stick/114 grams), melted and cooled</span></li>
<li><span class="Apple-style-span">1 cup (140 grams) unbleached all-purpose flour</span></li>
<li><span class="Apple-style-span">1 tsp baking powder</span></li>
<li><span class="Apple-style-span">¼ tsp kosher salt</span></li>
<li><span class="Apple-style-span">2 eggs, at room temperature</span></li>
<li><span class="Apple-style-span">3 egg yolks, at room temperature</span></li>
<li><span class="Apple-style-span">1 tsp vanilla extract</span><span class="Apple-style-span"></span></li>
</ul>
<span class="Apple-style-span">1. Using a serrated knife, peel, halve, and core the pineapple, then cut into </span><span class="Apple-style-span">¾-inch-thick slices. Cut the slices in half.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYziKzJF8mgG8vmQVgQ5ELJHl-VLylkrXm8ZPysH4Me3JRLrN1wkhVIC6TkPsIdLGA5itv2g1dIbB3_Grl3m4X2Z3enqMKVFGucvAt2LN7Rx7wenMXZfO6Qu_kJYbMuOv5SPORBLuSO5UA/s1600/IMG_7351.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYziKzJF8mgG8vmQVgQ5ELJHl-VLylkrXm8ZPysH4Me3JRLrN1wkhVIC6TkPsIdLGA5itv2g1dIbB3_Grl3m4X2Z3enqMKVFGucvAt2LN7Rx7wenMXZfO6Qu_kJYbMuOv5SPORBLuSO5UA/s580/IMG_7351.jpg" /></a></div>
<span class="Apple-style-span"></span><br />
<span class="Apple-style-span">2. Put </span><span class="Apple-style-span">¾
cup (150 grams) of the sugar in the bottom of a medium saucepan. Add
the water and gently swirl the pan to moisten the sugar; if necessary,
poke your fingers around the bottom of the pan to make sure all of the
sugar is moistened with water. Place the pan over high heat and leave
it undisturbed until the contents come to a rolling boil. Then
continue to boil rapidly without moving the pan until the sugar syrup
starts to caramelize. This will take 3 to 4 minutes: the sugar syrup
will boil furiously; then as it thickens, it will boil more languidly;
and then you will see some of the syrup start to color and darken
around the edge of the pan.</span><br />
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<span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcFjd5dr-bYLOWkVDRbgMJ-P1rY735zEIoXpeS1bVuX8SASYHWBd2sN_1Ol7DqEprv1bUG0Ub4lK9TP9KD7UroOhFjPqopHATHysY1nj6g5nQhrDYf0rFV8d6Jy9drohKb7f2D_ziGb6M/s1600/IMG_7353.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcFjd5dr-bYLOWkVDRbgMJ-P1rY735zEIoXpeS1bVuX8SASYHWBd2sN_1Ol7DqEprv1bUG0Ub4lK9TP9KD7UroOhFjPqopHATHysY1nj6g5nQhrDYf0rFV8d6Jy9drohKb7f2D_ziGb6M/s580/IMG_7353.jpg" /></a></span></div>
<span class="Apple-style-span"></span><span class="Apple-style-span">3. When you see color in the pan,
gently swirl the pan in a circular motion so the sugar caramelizes
evenly, and then keep swirling gently until the caramel is a medium
golden brown. Turn down the heat to low and whisk in the 6 tablespoons
butter; be careful, as the caramel may sputter and steam. Carefully
add the pineapple and stir until it is coated with the caramel. Don't
worry if some of the caramel hardens; it will reliquefy as it continues
to cook. Turn up the heat to medium-high and bring to a boil. Then
turn down the heat to medium-low and simmer for 8 to 12 minutes, or
until the pineapple turns golden brown. The pineapple will release
juice and liquefy the caramel. Using a fork, transfer the pineapple to
a plate. Continue to boil the remaining liquid on medium-high heat for
2 to 3 minutes, or until thick and syrupy.</span><br />
<span class="Apple-style-span"><br />
</span><span class="Apple-style-span">4. Position a rack in the center of the oven, and heat the oven to 350 degrees. Generously butter a 9-inch round cake pan.</span><br />
<br />
<span class="Apple-style-span">5. Add all of the pineapple and
the caramel syrup to the prepared pan, arranging the pineapple in
concentric circles and covering as much of the bottom of the pan as
possible. Cut the pineapple quarters into smaller pieces to fill in
any gaps, and double layer the pineapple if there is extra.</span><br />
<span class="Apple-style-span"><br />
</span><span class="Apple-style-span">6. In a medium bowl, sift together
the flour, baking powder, and salt. In a large bowl, whisk together
the eggs and egg yolks until blended, then slowly whisk in the
remaining 1 cup (200 grams) sugar, the vanilla, and the </span><span class="Apple-style-span">½
cup melted butter. Using a rubber spatula, fold the flour mixture into
the egg mixture until well combined. </span><br />
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<span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BYavTsPVtYsTIIxjT38h86DnqoqUgFRoKjpL1_M8wK474iwJKbnBasla6Jjy88yGDg-KuZUp_GvhbW1wkYGoE3P3YyExawXFYUQEoHjIy0Tr2z5m67vkRM_9AYBWzEUfcY5kVyxBaDyK/s1600/IMG_7360.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BYavTsPVtYsTIIxjT38h86DnqoqUgFRoKjpL1_M8wK474iwJKbnBasla6Jjy88yGDg-KuZUp_GvhbW1wkYGoE3P3YyExawXFYUQEoHjIy0Tr2z5m67vkRM_9AYBWzEUfcY5kVyxBaDyK/s580/IMG_7360.jpg" /></a></span></div>
<span class="Apple-style-span"></span><span class="Apple-style-span">7. Pour the batter evenly over the
pineapple in the cake pan. Tap the pan gently on a countertop to get
rid of any air bubbles in the batter and to make sure the batter fills
in any crevices in the pineapple and settles into the bottom of the pan.</span><br />
<span class="Apple-style-span"><br />
8. </span><span class="Apple-style-span">Bake for 50 to 60 minutes, or
until the top is golden brown and springs back when pressed in the
middle with a fingertip. Let cool in the pan on a wire rack for about
30 minutes, or until cool enough to handle.</span><br />
<span class="Apple-style-span"><br />
9. </span><span class="Apple-style-span">Place a serving plate upside
down on top of the cake pan, then holding the pan and the plate tightly
together, carefully invert them. Lift off the cake pan. If some of
the pineapple sticks to the pan, remove it and replace it in its place
on top of the cake. Let the cake cool for at least another 30 minutes,
then serve warm or at room temperature.</span><br />
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<span class="Apple-style-span">The cake can be stored in an airtight container at room temperature for up to 2 days.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5VFxuyf3qL2eqns1-0LFdTTR5yxb57zDPDPRZhuMPQmizlBD8Q26RPLANUCIFBk3aOHin178sbwGB0nY0Cx9hm0NUAZOYNI33tIkrVRXp_nIZ2Z6BUaP6-1rr_o8I46AFI-ECr4hSZMy/s1600/IMG_7403.jpg" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5VFxuyf3qL2eqns1-0LFdTTR5yxb57zDPDPRZhuMPQmizlBD8Q26RPLANUCIFBk3aOHin178sbwGB0nY0Cx9hm0NUAZOYNI33tIkrVRXp_nIZ2Z6BUaP6-1rr_o8I46AFI-ECr4hSZMy/s580/IMG_7403.jpg" /></a><br />
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<i>Yet I will rejoice in the Lord, I will be joyful in God my Savior.</i> <br />
- Habakkuk 3:18<br />
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I hope to see you next year :)</div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com44tag:blogger.com,1999:blog-3277679082921635136.post-24447857171153542052011-11-21T22:23:00.001+11:002011-11-24T00:07:35.580+11:00Pumpkin and Feta Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1Ud4bUoN8KnYZaTwZc2VynnUo49av6Ip4fI6sJjRjIR9U52gJhH8m1QQFtYla2oJq8FCs8JheUhs8NtFsDfHcV28Qg5H2ZIIs7rpSZ4BwRQY6xHkTN0RROL9ucMXJLR0ZnzVRHAhYGjR/s1600/IMG_7305.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1Ud4bUoN8KnYZaTwZc2VynnUo49av6Ip4fI6sJjRjIR9U52gJhH8m1QQFtYla2oJq8FCs8JheUhs8NtFsDfHcV28Qg5H2ZIIs7rpSZ4BwRQY6xHkTN0RROL9ucMXJLR0ZnzVRHAhYGjR/s580/IMG_7305.jpg" /></a></div>
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Whoa, this has been a foreign place to me lately! (And I didn't mean for it to be like that, really!)</div>
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Just need to<b> cozy it up</b> with a bit of sunshine in the form of...</div>
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Pumpkins. Feta. Spinach. Parmesan. Mustard seeds. Sunflower kernels. </div>
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You still with me? I hope so.</div>
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So as we quickly approach the year end, life continues to (in short)...</div>
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* be busy and filled with decisions to make.</div>
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* teach me things like understanding and patience (and how to kill mosquitoes in the middle of the night).</div>
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* test me and my heart.</div>
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* display beauty in many shapes and forms (and also in the intangible!)</div>
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As much as I adore anything sweet (as this blog testifies), if I have a choice between a sweet or a savoury muffin, I'd pick the latter without a thought. </div>
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And usually they (i.e. <i>multiple</i> savoury muffins) can completely replace a meal for me...but only if they are filled with loads of flavoursome ingredients like these <b>Pumpkin and Feta muffins</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWvZfS1yxa9c0c9G1QBbYQQoXR1-HNN1gjF1qfrzHLAIVqmoYSMuEy_D8abMAMqe3t4kBqjEVIsZcoKYMCuO0NoMQ_qdKq0hb7v1txTyghxOJ1rUp-xwS9llD-5JTEg6hs7CKGe2An96v/s1600/IMG_7310.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWvZfS1yxa9c0c9G1QBbYQQoXR1-HNN1gjF1qfrzHLAIVqmoYSMuEy_D8abMAMqe3t4kBqjEVIsZcoKYMCuO0NoMQ_qdKq0hb7v1txTyghxOJ1rUp-xwS9llD-5JTEg6hs7CKGe2An96v/s580/IMG_7310.jpg" style="cursor: move;" /></a></div>
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After I enjoyed a few of these colourful muffins (hmmmm sweet sweet pumpkins, salty feta, crunchy seeds warm from the oven...need I go on?), it suddenly occurred to me that apart from the bit of olive oil to roast the pumpkins in, I don't recall using a bit of butter or oil in the whole process at all. </div>
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I panicked slightly. Either I read the recipe wrong. Or I have amnesia.</div>
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So I checked the recipe again. <i>Phew </i>- <i>I can read and memory still a-ok!</i></div>
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Happy that I discovered these delicious oil-free muffins. </div>
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And thank you for visiting today. Make some muffins, grab a cup of tea and share some of your life and heart with me, won't you?</div>
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<b>Pumpkin and Feta Muffins</b><br />
Adapted from <a href="http://www.101cookbooks.com/archives/pumpkin-and-feta-muffins-recipe.html">101 Cookbooks</a><br />
Makes 12 muffins<br />
<ul>
<li>1 tablespoon unsalted butter (I omitted this as I used non stick muffin pan).</li>
<li>2 tablespoons olive oil</li>
<li>2 cups / 9 oz / 255g cubed pumpkin or butternut squash, 1/2-inch cubes</li>
<li>salt and pepper to taste</li>
<li>1 large handful of baby spinach, chopped</li>
<li>2 tablespoons chopped parsley or cilantro (I omitted this)</li>
<li>3 tablespoons sunflower seeds kernels</li>
<li>3/4 cup / 1 oz / 30g freshly grated Parmesan</li>
<li>100g / 3.5 oz / 1/2 cup cubed feta</li>
<li>2 teaspoons whole-grain mustard</li>
<li>2 large eggs, lightly beaten</li>
<li>3/4 cup / 180 ml milk (I used around 2 extra tbsp on top of this)</li>
<li>2 cups flour (I used 1 1/2 cup AP flour and 1/2 cup whole wheat flour)</li>
<li>4 teaspoons aluminum free baking powder</li>
<li>1 teaspoon fine-grain sea salt</li>
</ul>
1. Preheat oven to 405F / 200C, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcG-Fp2uO-O5rlgP147jKVUQq3C2eg9b0ino5h_yp43ETlMe6k5HAoMGqfHsU76VQVnn7H3cy5HCynnrVqrPo4FLUyMRE-V0LGqo3xWUK10mNUwXp6SnljqEvscQ1br5Py0bE9GG0D0Qm/s1600/IMG_7277.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcG-Fp2uO-O5rlgP147jKVUQq3C2eg9b0ino5h_yp43ETlMe6k5HAoMGqfHsU76VQVnn7H3cy5HCynnrVqrPo4FLUyMRE-V0LGqo3xWUK10mNUwXp6SnljqEvscQ1br5Py0bE9GG0D0Qm/s580/IMG_7277.jpg" style="cursor: move;" /></a></div>
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2. Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.<br />
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3. Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGXRZtfgMj0wYadwQDCqIY-2bulJsFa3CdeaPeBQfhDFz9Eicp4vnU8gKZ1KGXJR5u4WD3ngbyxYPLom6uCm4vW2CwDT_O11jGhd-6lnNUibt1Z_dk2sL4Ee56ZHB0ZQnXbxuEWBNRzrJ/s1600/IMG_7289.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGXRZtfgMj0wYadwQDCqIY-2bulJsFa3CdeaPeBQfhDFz9Eicp4vnU8gKZ1KGXJR5u4WD3ngbyxYPLom6uCm4vW2CwDT_O11jGhd-6lnNUibt1Z_dk2sL4Ee56ZHB0ZQnXbxuEWBNRzrJ/s580/IMG_7289.jpg" style="cursor: move;" /></a></div>
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4. Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above). Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzGf75D-Zs24MLVvUH5ITMpH4f8ZFOuTH4ZW-bvP3082JYeeFuoky5OHeLSveuXXEHu-g_gd7o8kng0DxlIFUBs5ycfbs0wy4T-ZCcqOvGVLYaFxf2tmV8h5esaOoQyUMzk8kFg24zGyk/s1600/IMG_7327.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzGf75D-Zs24MLVvUH5ITMpH4f8ZFOuTH4ZW-bvP3082JYeeFuoky5OHeLSveuXXEHu-g_gd7o8kng0DxlIFUBs5ycfbs0wy4T-ZCcqOvGVLYaFxf2tmV8h5esaOoQyUMzk8kFg24zGyk/s580/IMG_7327.jpg" style="cursor: move;" /></a><br />
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<i>People cry out under a load of oppression;
they plead for relief from the arm of the powerful. </i></div>
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<i>But no one says, ‘Where is God my Maker,
<b>who gives songs in the night</b>, </i></div>
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- Job 35:9-10</div>
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<br />Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com31tag:blogger.com,1999:blog-3277679082921635136.post-62076375994007330572011-10-30T22:51:00.000+11:002011-10-31T10:35:44.805+11:00Homemade Almond Milk + Black Sesame Cookies<div class="separator" style="clear: both; text-align: center;">
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I realised I haven't been updating as often as I used to or would like to! But I want to say if you've been following - <i>thank you</i> for continuing to visit this little space here and your encouraging words. Or just coming as a silent visitor! :)</div>
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Life has been kinda pulling me in all directions lately. And so I've just been...waiting. On different things. </div>
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And talking about waiting, while I was tapping my fingers for these black sesame cookies to bake, I picked up my lately neglected camera and took some random shots around the home. I learnt that for me it is difficult to develop an eye to view things so familiar and mundane and capture them through a different lens in a way I've not seen before. A different perspective. I think that's what continues to challenge me and requires me to really stretch my not-so-dominant right brain (aka creative side).</div>
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Thanks Julz!</div>
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A while ago, I noticed my supermarket starting to stock up on various milk alternatives - like <b>oat milk</b> and <b>almond milk</b>. There definitely has been different 'milk' trends over the years! </div>
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I grew up detesting milk (the traditional cow's milk, that is) yet was forced to drink it as my parents told me it's full of calcium to help me grow taller (it's probably safe to conclude that milk did nothing to my height.) Then later on, there was this debate on why the cow's milk is designed for...uhhh only cows, and not us humans, and how it can actually promote cancer. </div>
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Then the health conscious (particularly those living in the western society) started making the switch to drinking <b>soy</b> milk. Before I knew it, articles after articles were published to discuss how soy milk can lead to infertility and all that kinda bad stuff.</div>
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How confusing does this all get? Do these information affect you at all? As for me, not really. I still continue to drink my milk and soy (can't quite imagine a dairy-free or soy-free lifestyle!)...but in moderation like all good things I suppose.</div>
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Almond milk, on the other hand, just doesn't seem to have any bad reports (hmmm yet?!) It's full of vitamins and antioxidants, low in fat and calories (compared to normal milk). And contains no cholesterol! Perhaps the only downside that I know of is the cost! At over $5 a litre over here, I can see that not many can afford to make the switch.</div>
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And so I learnt recently you can make it at home for a fraction of the cost and it really doesn't require much effort or time too. Just soak raw almonds over night in water, and then blitz it together with water and sieve! Voilaaaa, you've just made fresh almond milk!</div>
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Homemade almond milk is soo <b>creamy</b> and very delicious with my morning porridge. </div>
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It makes for the best afternoon tea treat with these <b>buttery, crunchy black sesame cookies </b>too! </div>
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They say <b>milk and cookies</b> make a great pair. They are just meant to be and belong together.</div>
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I'd say the same applies for almond milk too :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjVcjm3LnH2AopdrrxX2ybukadQ8YF7qOX8lZEEmAg6Vk0q4ozro7zxHYOuopiUb6-eNuekZdRrh3lzOg0Oe5_8_4SbllgL9OQKmcJqtb8Dk-D_NY6wVegQNrgn63Sf1HOdgKptXI5w8-/s1600/IMG_7141+1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjVcjm3LnH2AopdrrxX2ybukadQ8YF7qOX8lZEEmAg6Vk0q4ozro7zxHYOuopiUb6-eNuekZdRrh3lzOg0Oe5_8_4SbllgL9OQKmcJqtb8Dk-D_NY6wVegQNrgn63Sf1HOdgKptXI5w8-/s550/IMG_7141+1.jpg" /></a></div>
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Anyways, I hope you have a joyous week ahead! God's mercies are new every morning...even on Monday mornings ;)</div>
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<b>Almond Milk</b></div>
<ul>
<li>Raw almonds </li>
<li>Water </li>
<li>Honey (optional) </li>
<li>A blender cheese cloth or a sieve </li>
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Note: Use almond and water in the ratio 1:4 (I went with 1:3 which was more creamy. You can dilute it later if you wish).</div>
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1. Soak the almonds overnight in water.<br />
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2. The next day, drain the almonds. Add the almonds and (fresh) water (in the ratio of 3:1 or 4:1 water to almonds), to a blender.<br />
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3. Blend well. Add a touch of honey to sweeten (if you wish. I didn't as I found almond naturally sweet already on their own).<br />
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4. Strain through either a sieve or cheese cloth.<br />
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I've yet to figure out what to do with the left over almond bits...any ideas?</div>
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<b>Black Sesame Cookie</b></div>
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Makes 20 6cm cookies</div>
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<ul>
<li>65g unsalted butter, room temperature</li>
<li>40g sugar (I used raw)</li>
<li>pinch salt</li>
<li>1/4 egg (~15g), room temperature</li>
<li>1 tsp milk, room temperature</li>
<li>1/4 tsp baking soda</li>
<li>125g cake flour, sifted</li>
<li>20g black sesame, toasted</li>
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1. In a large bowl, cream together the butter until smooth. Gradually add in the sugar.</div>
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2. Mix the egg, milk and baking powder together in a bowl. Add mixture slowly to the cream/sugar in previous step while continuing to mix in a stand mixer (or hand held mixer).</div>
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3. Add the sifted flour and salt into the stand mixer and mix until just combined, then add in the black sesame seeds. Let the dough mix for another few seconds.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinM7LNa4KRpP_uSb7-Fr5l0Nm815l-32DV8DshiT5aN5G_bI26gPbbGiN0XO9LIEdCTr6j8FtWY66dWO4MQ02H5swuA3GyJxl7k85jGxwPv7AP0kHF7dPD9lM7LigvQu1ufvNlbXgeEZ8w/s1600/IMG_7101+1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinM7LNa4KRpP_uSb7-Fr5l0Nm815l-32DV8DshiT5aN5G_bI26gPbbGiN0XO9LIEdCTr6j8FtWY66dWO4MQ02H5swuA3GyJxl7k85jGxwPv7AP0kHF7dPD9lM7LigvQu1ufvNlbXgeEZ8w/s550/IMG_7101+1.jpg" style="cursor: move;" /></a></div>
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4. With a spatula, combine the black sesame seeds well into the dough. Roll out the dough between 2 pieces of parchment paper with a rolling pin until the dough is around 3mm thick.</div>
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5. Transfer to a flat cookie sheet and refrigerate for around 2 hours.</div>
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6. Preheat the oven to 170C.</div>
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7. Use your favourite cookie cutters, cut out as many cookies as you can and transfer to a baking tray lined with parchment paper. Remember to pierce the cookies once or twice with a fork before you bake!</div>
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8. Bake for around 12-14 minutes. Check your oven and take out if already slightly browned.</div>
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</div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com42tag:blogger.com,1999:blog-3277679082921635136.post-39012441276960454662011-10-20T23:31:00.001+11:002011-10-21T10:13:18.637+11:00Red Bean (Adzuki) Quinoa Muffins<div class="separator" style="clear: both; text-align: center;">
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Sometimes I wonder how I've developed a sense of entitlement in various aspects of my life. For example, I think if I work really hard, I deserve rewards or things to go my way. As an educated worker, the privileges which may come with the role seem to overtime turn into something I feel entitled to.</div>
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This past Sunday morning, I was brushing my teeth when the lights suddenly turned off and my window-less bathroom turned semi pitch black. As it turned out, there was a power outage in the entire building which caused more inconvenience than I had imagined. Apart from worrying that the food in the fridge may go off, I could not get out of the building as the elevator did not work and the main entrance was stuck (not to mention the cars in the garage too!)</div>
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At the end I decided to climb down the fire escape stairs (all 17 levels!) and made my way to the station. Even though I managed to get out in one piece, I was feeling flustered and late for church. Truth be told, I was annoyed that something like this would happen at my side of town at the most inopportune time, causing me delays. Perhaps because I am a middle-class Australian, at the core of me I feel entitled to never have the power go out on me, to always have enough food and running water and to always have things work out <i>my </i>expected way. </div>
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And then I was humbled when the Lord reminded me that a great number of people in the more disadvantaged side of the world do see the lack of power as their everyday norm. No doubt to have access to any source of power, their heart would be overflowed with thanksgiving.</div>
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I do think it can be a 'danger' to have too much of a good thing, be it money, time or other resources. It builds up a false sense of entitlement. So I hope to be always alert enough to notice the things I <i>do</i> take for granted...and be <i>deeply</i> thankful.</div>
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Now, as I power-climbed down those flights of stairs, I'm thankful that I had these energy giving muffins on one hand as breakfast. ;)</div>
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I made these quinoa red-bean muffins the day before. This is one of my favourite healthy muffin recipes however I normally<b> use mashed bananas instead of the mashed red beans</b>!</div>
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Like many desserts on this blog, these muffins don't look pretty or dainty or fine. They are what they are - healthful and wholesome. No doubt delicious too (think soft and moist!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwx04xAC9Hytbk4AKdTgwf5F6OpjBrzxIQNwFZktooHI7505GylNd3g2ZBpCVzntdU_3kXtVBeBc-HwENdltbaTWh29G19xiJU5LU4mWsRGhId6-76yD2ix5rBUJwnI5iITRk1vjaOXKj/s1600/IMG_6989.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwx04xAC9Hytbk4AKdTgwf5F6OpjBrzxIQNwFZktooHI7505GylNd3g2ZBpCVzntdU_3kXtVBeBc-HwENdltbaTWh29G19xiJU5LU4mWsRGhId6-76yD2ix5rBUJwnI5iITRk1vjaOXKj/s580/IMG_6989.jpg" style="cursor: move;" /></a></div>
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There was a time in my life I thought the world of desserts/sweets consists of only <b>red beans </b>and mung beans! Those were the days growing up in Taiwan where it was common to have sweetened red bean soup as an after dinner treat rather than ice-cream and cakes and tarts. (Those came into my life much much later!)</div>
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Do you know that red beans make for delicious breakfast too? I like to add them to my morning porridge from time to time...yum! </div>
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(You can find more red bean recipes <a href="http://greencilantro.blogspot.com/search/label/red%20beans">here</a>.)</div>
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The flavour of the <b>quinoa flour</b> is quite strong and gives these muffins a delicious nutty taste. Of course, you can adjust the amount of the flour and replace with AP flour if that suits you.</div>
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And the same goes with the red beans, if you're not particular keen (please don't fall into this category!) just substitute with fruits and berries...and chocolate. I'm also thinking mashed edamame beans...and salted caramel. Perhaps not together!<br />
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<b>Red Bean Quinoa Muffins</b><br />
Adapted from <a href="http://lavieinenglish.blogspot.com/2008/04/chocolate-chunk-muffins.html">here</a><br />
Makes 12 (I halved the recipe)<br />
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<b>Ingredients</b><br />
<ul>
<li>1 cup all purpose-flour </li>
<li>1 cup of quinoa flour </li>
<li>3/4 cup sugar </li>
<li>1 tbsp white chia seeds</li>
<li>1 rounded teaspoon of baking soda</li>
<li>1 cup of milk</li>
<li>1/2 cup of sunflower oil (or other neutral cooking oil)</li>
<li>2 eggs </li>
<li>1 1/3 cups of mashed cooked red beans</li>
</ul>
1. Preheat the oven to 400°F.<br />
2. Place muffin cups in the muffin tin.<br />
3. In a medium bowl combine the flours, chia seeds, sugar, baking soda.<br />
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4. In another bowl whisk the milk, oil and eggs.<br />
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5. Pour the milk mix into the dry mix. Add the red beans paste.<br />
6. Stir just until the it's blended. Don't over mix, a lumpy batter will make the best muffins.<br />
7. Spoon the batter into the muffin cups.<br />
8. Place in the oven rack for 20 minutes at 400°F.
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Thanks for visiting with me today.</div>
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I know I've been kinda slack on updating this space lately.</div>
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Been busy but still got to take some time off to smell the roses! ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji55ddLRlQmplQcLdqVNK3PJOtI-ejjOAEwbT1FyVsw27-osXLWr7KTakNGK_t3IXQuwMNzlbli4qMv6NBJOxdWctyybWzo4fB5LKkXXv6vPm1_6YNb7D6Jbf9UwKaJusf91bwfO3VsI9o/s1600/rose.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji55ddLRlQmplQcLdqVNK3PJOtI-ejjOAEwbT1FyVsw27-osXLWr7KTakNGK_t3IXQuwMNzlbli4qMv6NBJOxdWctyybWzo4fB5LKkXXv6vPm1_6YNb7D6Jbf9UwKaJusf91bwfO3VsI9o/s450/rose.jpg" style="cursor: move;" /></a><br />
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And now...I can almost smell the weekend. Can you?</div>
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See you soon!</div>
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<br /></div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com30tag:blogger.com,1999:blog-3277679082921635136.post-57985636758552946482011-10-06T22:09:00.000+11:002011-10-06T22:44:30.101+11:00Strawberry Buckwheat Scones<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_F6IrtT9y2M2jqk-DCalJytKs2gZZj_MR4nK_PZonfM2R0BmpWJpN0lyQdb3Vywxh2hnvBHtd4RGcWl3fkJ8rT2X4XJJf2aD3mT1rJWXXvnBL4T0tK-2UjqG7SQ6VZd7zZyhlspUJd9ui/s1600/IMG_6826+1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_F6IrtT9y2M2jqk-DCalJytKs2gZZj_MR4nK_PZonfM2R0BmpWJpN0lyQdb3Vywxh2hnvBHtd4RGcWl3fkJ8rT2X4XJJf2aD3mT1rJWXXvnBL4T0tK-2UjqG7SQ6VZd7zZyhlspUJd9ui/s580/IMG_6826+1.jpg" /></a></div>
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The past long weekend totally speeded up my week.<br />
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How did Thursday arrive so quickly?<br />
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I might still be basking in the afterglow of the weekend.<br />
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And how can I not when it looked something like this?<br />
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So apart from the usual stuff, this week has also been...</div>
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...at times, quiet. Which is necessary for my introverted self, otherwise I'd feel so drained out. I read somewhere that introverts may appear calm on the outside, but their inner worlds are always "noisy". True that!</div>
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...mildly confusing. An online personality <a href="http://www.humanmetrics.com/cgi-win/jtypes2.asp">test</a> tells me a suitable career would be: interior decorator/designer, clergy, child care or office manager...hmmm so far from what I do!</div>
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...rather organised. I am in process of categorising my food ideas into tiny boards (aka <a href="http://pinterest.com/green_cilantro/">Pinterest</a>). No more stray bookmarks/labels here, there and everywhere!</div>
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...filled with the book of Psalms. So good for the soul. And God blesses me with friends who faithfully keep me in their prayers (even across the Pacific Ocean!) ;)</div>
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...disciplined and defining. Somewhat. Or maybe just a little bit. :)</div>
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I also had a situation in my fridge. Something along the line of buying too much strawberries and not having enough room to store them.</div>
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I knew I had to deal with this problem asap so got my thinking/creative hat on straight away!</div>
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The first punnet turned into a rustic strawberry <b>galette</b> as a post-dinner treat...so bloody red!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIO7xGZz6HXHZLC2nqqUauVvrmrd_isZLBB6DE7630CdQ0aFZHYNO4_zWFUsJVjJke65dZf8tD6F_Wkus4pO2fjGj9lUsTf9-XVXtbJn9qvAHAcdgNvgSpd0WDbntEvK0rQkFt9E6QdXUr/s1600/galette.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIO7xGZz6HXHZLC2nqqUauVvrmrd_isZLBB6DE7630CdQ0aFZHYNO4_zWFUsJVjJke65dZf8tD6F_Wkus4pO2fjGj9lUsTf9-XVXtbJn9qvAHAcdgNvgSpd0WDbntEvK0rQkFt9E6QdXUr/s500/galette.jpg" style="cursor: move;" /></a></div>
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Another punnet got blended with milk and some other goodies. </div>
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<b>Strawberry milk</b> is THE childhood food memory for me. Obviously non-fresh ones with artificial colours and flavours. So good...yet so bad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfFSMDvx5A36Hjs0nhQf61tg5SQk55YzwXSj4Vajpi6-8HF6ODFtyf1kUXAknI_BMhCYAD8OLxyddadQsM28_O2O2zPdiCgfkk2VquxFpMTRky372BUn2HWExkGDZKnE7UOfTb-4bVbsz/s1600/strawb_milk.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfFSMDvx5A36Hjs0nhQf61tg5SQk55YzwXSj4Vajpi6-8HF6ODFtyf1kUXAknI_BMhCYAD8OLxyddadQsM28_O2O2zPdiCgfkk2VquxFpMTRky372BUn2HWExkGDZKnE7UOfTb-4bVbsz/s500/strawb_milk.jpg" /></a></div>
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Then the last punnet turned into <b>scones</b>! Buckwheat scones, to be precise!</div>
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<b>Buckwheat</b> belongs to the 'eat more of' section in my book. It is known to lower cholesterol and has a rich supply of flavonoids and other good stuff. I love the taste of it (although some might find it an acquired taste). If you like the Japanese soba noodle (made of buckwheat of course!) then you'll probably enjoy baking buckwheat flour too. Oh, the flour make for great breakfast pancakes too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxaURCd1XtCSbTU-7pihP2DD0qC1SLjRPo7agftJJlt9tGSVl_o9d2-1ELOC1_hKrF2aWgwhv3mN6RACP7eGDNrmx5vgPMpclRqODieQT30zMuEON7S2gC8ODYeqwLU1UoJdtL3bZibwz/s1600/IMG_6828.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxaURCd1XtCSbTU-7pihP2DD0qC1SLjRPo7agftJJlt9tGSVl_o9d2-1ELOC1_hKrF2aWgwhv3mN6RACP7eGDNrmx5vgPMpclRqODieQT30zMuEON7S2gC8ODYeqwLU1UoJdtL3bZibwz/s580/IMG_6828.jpg" style="cursor: move;" /></a></div>
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This is definitely a twist on your normal scone recipe. I like the combo of the tartness of the strawberry with the earthiness of the buckwheat flour, as well as sweetness coming from the honey I smothered on the scones! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgYsS0RwGvW5_VvgBginapiYL1r86yLpYG5UD2eWXnvVoq5c9J-xLYhaxMKaJiUimqQRgpaVpiRZZRfDqnzXDLyF3TdnSZreiMXpzaats_JoSxTtDzkeAx_8UzEefedlo8h6LiU1caL5-/s1600/IMG_6808.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgYsS0RwGvW5_VvgBginapiYL1r86yLpYG5UD2eWXnvVoq5c9J-xLYhaxMKaJiUimqQRgpaVpiRZZRfDqnzXDLyF3TdnSZreiMXpzaats_JoSxTtDzkeAx_8UzEefedlo8h6LiU1caL5-/s580/IMG_6808.jpg" /></a></div>
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So don't forget to drizzle the scones with some <b>honey </b>because mathematically buckwheat + honey = match!</div>
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And of course cream too, if you'd like!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyvtD18RSXHsS_NpqvINkKuBc0Zkp3SxdTF7dGoGPg00mr-BYKC8RjqaCMEjbl0c55s1kefo5hYDP2N8tVB9KUPxiQPs5Ana6Mg0EmvzyT6wD4vieL61E5Y7yVwbluAX4-tDplNmHa4zv/s1600/IMG_6834.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyvtD18RSXHsS_NpqvINkKuBc0Zkp3SxdTF7dGoGPg00mr-BYKC8RjqaCMEjbl0c55s1kefo5hYDP2N8tVB9KUPxiQPs5Ana6Mg0EmvzyT6wD4vieL61E5Y7yVwbluAX4-tDplNmHa4zv/s580/IMG_6834.jpg" /></a></div>
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<b>Strawberry Buckwheat Scones</b></div>
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Inspired by 'Wa sweet recipe'</div>
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<ul>
<li>150g buckwheat flour</li>
<li>100g cake flour</li>
<li>pinch salt</li>
<li>1.5 tsp baking powder</li>
<li>75g unsalted butter, cubed</li>
<li>120ml milk</li>
<li>30g sugar (I used raw sugar)</li>
<li>6-8 strawberries, diced</li>
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Preheat the oven to 200C.</div>
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1. In a large bowl, sift together the flours, salt, sugar and baking powder.</div>
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2. Cut butter into small pieces and blend into the flour mixture with your fingertips. (The mixture should look like coarse crumbs).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iuqGZNqDv8CP_3VtPYMr4W3FGYnlDG_oNAS2YD3sNM9EsnktI5LOpUkoZh61C0T37sDCEVnsKAc1T0m0v5vr5_q18WBk8eSn7QCnhYOuVX284mygAvSA6ZoFUAUuGbA4jlWgasfiWbUy/s1600/IMG_6779.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iuqGZNqDv8CP_3VtPYMr4W3FGYnlDG_oNAS2YD3sNM9EsnktI5LOpUkoZh61C0T37sDCEVnsKAc1T0m0v5vr5_q18WBk8eSn7QCnhYOuVX284mygAvSA6ZoFUAUuGbA4jlWgasfiWbUy/s580/IMG_6779.jpg" style="cursor: move;" /></a></div>
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3. In a measuring cup with the milk, add the strawberries to infuse for a short while. Then, add this mixture to the flour mixture. Stir just until combined. Do not over mix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGXqgbkqX84q9mVgda0lFtEN-lheRgm6IoVU1EDKZon4KanzteYb0ccu7kISZSyr-QvlMQ04lpTc0hbdIouG3mdT6ye0VXMrJU4YT_QNN1l-dqaKg65TeNSCCsoYgrRSRw3nYYpw0IjHS/s1600/IMG_6781.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGXqgbkqX84q9mVgda0lFtEN-lheRgm6IoVU1EDKZon4KanzteYb0ccu7kISZSyr-QvlMQ04lpTc0hbdIouG3mdT6ye0VXMrJU4YT_QNN1l-dqaKg65TeNSCCsoYgrRSRw3nYYpw0IjHS/s580/IMG_6781.jpg" style="cursor: move;" /></a></div>
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4. Transfer to a lightly floured surface and knead the dough gently a few times and then pat into a 2cm thick round. Using a round cutter (I think I used a 3cm one), cut out as many rounds as you can. Press dough together and cut out remaining rounds with the dough. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VKoTJHVqMh_BTCnexxH7FliVUM4EM2AXSrQrCGQLqZ8jzsKf9-IqMPiF2DjOp6SzR670M8Vb2jLGqLrZC6O9RXBCSln5_Rn30FnpCwbZlIdV6ApqbFNh1W_6RbP8UViyg9larGvvjOYy/s1600/IMG_6786.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VKoTJHVqMh_BTCnexxH7FliVUM4EM2AXSrQrCGQLqZ8jzsKf9-IqMPiF2DjOp6SzR670M8Vb2jLGqLrZC6O9RXBCSln5_Rn30FnpCwbZlIdV6ApqbFNh1W_6RbP8UViyg9larGvvjOYy/s580/IMG_6786.jpg" style="cursor: move;" /></a></div>
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5. Place scones onto prepared baking tray with baking/parchment paper, at least 1cm apart. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVqa8EDPkdtgeaS4oEZB5RMYxOGdDj62DsEz8vu5gr95n-PNmXNGBu4qtcS_z3Mpu6UrkRsefa9XRJ-NL-V8801SUHBUfwETZvmqzfhoXQba-p8pyHQf_Uo_rNHkZel9K5zdoSxwyCjqu/s1600/IMG_6791.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVqa8EDPkdtgeaS4oEZB5RMYxOGdDj62DsEz8vu5gr95n-PNmXNGBu4qtcS_z3Mpu6UrkRsefa9XRJ-NL-V8801SUHBUfwETZvmqzfhoXQba-p8pyHQf_Uo_rNHkZel9K5zdoSxwyCjqu/s580/IMG_6791.jpg" style="cursor: move;" /></a></div>
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6. Brush the tops of the scones with a little milk. This helps to brown the tops of the scones while baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiZKRbgi-KuDTBBOZg1ERTn0pPz-SWlSxFAGFAUH0KMUTTQvoCL3xxG9VEy7M9zN8LlfzkQWFivr-PgkzKc9NrDIQV-jxMJ3itS0ZICI1sILk28R3q4K3nIdYw_3GzDDtqIknjRaIEWhF/s1600/IMG_6793.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiZKRbgi-KuDTBBOZg1ERTn0pPz-SWlSxFAGFAUH0KMUTTQvoCL3xxG9VEy7M9zN8LlfzkQWFivr-PgkzKc9NrDIQV-jxMJ3itS0ZICI1sILk28R3q4K3nIdYw_3GzDDtqIknjRaIEWhF/s580/IMG_6793.jpg" style="cursor: move;" /></a></div>
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7. Bake for around 13-15 minutes until golden.</div>
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Serve hot with <b>honey</b> and/or <b>cream</b>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRzgui65SbyQ04qGJphzoyu-mipI8ykA3gtPVq51n-_eOke52AgvZFPrNd8J0yuJHJ7D3tPZp6eVKGnwWPlRLl64qjg5sdA0hStl6yde2O83NhnwCqMibeC8B24qQ3eXHbEzSrt_fNCCP/s1600/IMG_6831.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRzgui65SbyQ04qGJphzoyu-mipI8ykA3gtPVq51n-_eOke52AgvZFPrNd8J0yuJHJ7D3tPZp6eVKGnwWPlRLl64qjg5sdA0hStl6yde2O83NhnwCqMibeC8B24qQ3eXHbEzSrt_fNCCP/s580/IMG_6831.jpg" style="cursor: move;" /></a></div>
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<i>One thing I have desired of the LORD, </i></div>
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<i>That will I seek: </i></div>
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<i>That I may dwell in the house of the LORD </i></div>
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<i>All the days of my life, </i></div>
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<i>To behold the beauty of the LORD, </i></div>
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<i>And to inquire in His temple. </i></div>
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<i>For in the time of trouble </i></div>
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<i>He shall hide me in His pavilion; </i></div>
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<i>In the secret place of His tabernacle </i></div>
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<i>He shall hide me; </i></div>
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<i>He shall set me high upon a rock. </i></div>
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-<b>Psalm 27:4-5</b></div>
Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com44tag:blogger.com,1999:blog-3277679082921635136.post-86164633253700131392011-09-27T23:54:00.000+10:002011-09-27T23:55:29.881+10:00Natural food bar and colours.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yISy62X9BIHtoACCCBJ-S_E-ZBk0JILHA2C6BWRplWCQNlixdGiJ_li5f0rxiOYbSnlezZ4HtU7-HhG85SGQQGKr8FQha3LU8wE5u-qVDavJPvLHQvJIQYr0nuNXhvt6dNHiK1Pbi1X7/s1600/IMG_6746.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yISy62X9BIHtoACCCBJ-S_E-ZBk0JILHA2C6BWRplWCQNlixdGiJ_li5f0rxiOYbSnlezZ4HtU7-HhG85SGQQGKr8FQha3LU8wE5u-qVDavJPvLHQvJIQYr0nuNXhvt6dNHiK1Pbi1X7/s580/IMG_6746.jpg" /></a></div>
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Hello Spring,</div>
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You have a way of creeping up on me rather quietly. </div>
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Then one day, as I was busy going about my business, I smelled you and saw you in all shades of colour. </div>
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And wondered why I hadn't noticed the signs - longer daylight hours and neglected scarves and jackets.</div>
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So I think it's about time to bid farewell to the slippy, drippy, nippy winter and make room for some showery, flowery and bowery times ahead (yes I remember my nursery rhymes).</div>
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I'm looking forward to days of ice-cream after dinner, unsightly tan marks, pizza parties, hiking trips and possibly some pollen allergies. </div>
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Thanks for coming on schedule year after year and please make yourself at home!</div>
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-V</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6JykA7DDHM4n7pqsjOuTD2oTjo52x85s_fPL2kdut4nH4cfDf-7IuRZho_tr-Sqv4jaZxFK7oYWLTDEVE8mDGBGThyphenhyphenoL16E9TofTpNSgsiqPuXS0eN4IZowJnjDuUEP1GR02A29jXzL9/s1600/IMG_6765.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6JykA7DDHM4n7pqsjOuTD2oTjo52x85s_fPL2kdut4nH4cfDf-7IuRZho_tr-Sqv4jaZxFK7oYWLTDEVE8mDGBGThyphenhyphenoL16E9TofTpNSgsiqPuXS0eN4IZowJnjDuUEP1GR02A29jXzL9/s580/IMG_6765.jpg" style="cursor: move;" /></a></div>
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Below are some of my recent Spring snapshots in 'rainbow'!</div>
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<b>{red}</b></div>
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Spring is like a doting mother dressing her babies with red flowers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXEOUvYx575fpKx-hkubGACWYtwvuF25GdE_ignDYa-tpaI14XRpNI3KfNODMr_P2tj6mp3eIyqIhBqttn5j1fFZ7nj05slEgH5ImA881pnyCGwcgDw11RIkfI_GrBB73du44QU4Kv9JZ/s1600/red.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXEOUvYx575fpKx-hkubGACWYtwvuF25GdE_ignDYa-tpaI14XRpNI3KfNODMr_P2tj6mp3eIyqIhBqttn5j1fFZ7nj05slEgH5ImA881pnyCGwcgDw11RIkfI_GrBB73du44QU4Kv9JZ/s500/red.jpg" style="cursor: move;" /></a></div>
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<b>{orange}</b></div>
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Drive into the orange sunset (in a convertible with flowy scarf and immaculate hair. Maybe only just the flowy scarf part.)</div>
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<b>{yellow}</b></div>
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Banananana...they still cost an arm over here! But of course that didn't stop <a href="http://www.passionatemae.com/2011/09/bake-off-day-with-green-cilantro.html">Mae</a> and I from a banana bake-off!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PAE0SLO5WtQFtY88bTy08n-eF57Zso3qtj8MYa61Z04c4zUJqhetKNgPWRvnv4JQF7EVwG27we774CBxIF0bVi2lAaACFXw4-RcLwhjRzKZw6ibbCsYvqydqaJxEAgkON_a2u__RwW7I/s1600/yellow.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PAE0SLO5WtQFtY88bTy08n-eF57Zso3qtj8MYa61Z04c4zUJqhetKNgPWRvnv4JQF7EVwG27we774CBxIF0bVi2lAaACFXw4-RcLwhjRzKZw6ibbCsYvqydqaJxEAgkON_a2u__RwW7I/s520/yellow.jpg" style="cursor: move;" /></a></div>
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<b>{green}</b></div>
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Another delicious breakfast food = green zucchini fritters. And some sour cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_49ScGeVJqm-R8uqqOp3EpXFV9hMg-_wN4LODq0m9aDby90T5SYUjXO1Zao-E7cBFMxFzvSinh9t9U2xmvx634K_O6xe3ZcqZ8emmHhKgzw3GJGm4o7D7y9_iDD6LIAzEEwopJ6J9LCUy/s1600/breakfast.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_49ScGeVJqm-R8uqqOp3EpXFV9hMg-_wN4LODq0m9aDby90T5SYUjXO1Zao-E7cBFMxFzvSinh9t9U2xmvx634K_O6xe3ZcqZ8emmHhKgzw3GJGm4o7D7y9_iDD6LIAzEEwopJ6J9LCUy/s500/breakfast.jpg" style="cursor: move;" /></a></div>
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<b>{blue}</b></div>
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True Blue! Did I tell you how pretty my city is?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRn-psE8LB0d_rHmyWCe6ekmh-al9UouTacF91YquF9USsQlRXI9aMtBPVwNipT_44Z5Pk1oc5WE-63GsOBLA-qnTKiKUE5AVki5b6q3BsKA9sbXpZWJIuBo1Bw64kUVb_N5Lva9SxG0le/s1600/blue.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRn-psE8LB0d_rHmyWCe6ekmh-al9UouTacF91YquF9USsQlRXI9aMtBPVwNipT_44Z5Pk1oc5WE-63GsOBLA-qnTKiKUE5AVki5b6q3BsKA9sbXpZWJIuBo1Bw64kUVb_N5Lva9SxG0le/s500/blue.jpg" /></a></div>
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<b>{indigo}</b></div>
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The stigma of this flower is indigo, right? I often get indigo confused with purple or navy (because they never taught me this colour in kindergarden, so totally excusable!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36JeFF1DmNAI9RADTY84t8OhVJhQJLubiO6UdlefepFp2_BEMxGr2cTeDWrAMLATgZnaS3DC6JMC1zixMo6aPxcn9JhaX5a29BdmiZqCbaX04v3il2Jguq-GcDedBecaeT2dUP-0Jh8Jt/s1600/pink.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36JeFF1DmNAI9RADTY84t8OhVJhQJLubiO6UdlefepFp2_BEMxGr2cTeDWrAMLATgZnaS3DC6JMC1zixMo6aPxcn9JhaX5a29BdmiZqCbaX04v3il2Jguq-GcDedBecaeT2dUP-0Jh8Jt/s500/pink.jpg" /></a></div>
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<b>{purple}</b></div>
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This purple lavender greets me every morning as I rub my fingers against its leaves for the lingering smell.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ognzdyLRLGfh0TpGnlOQ_24VyKnh5FpTaNORqQ1gRnjOeJ_pgeuCjo1K5kIwbI55SuVW8gtTRnpkTYBNux_Y1LO-9_q6nRlIS1VuOLH4nwXlkqIFE6Wel-UtVryr9b4wDEhjUSiP7uzk/s1600/lavender.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ognzdyLRLGfh0TpGnlOQ_24VyKnh5FpTaNORqQ1gRnjOeJ_pgeuCjo1K5kIwbI55SuVW8gtTRnpkTYBNux_Y1LO-9_q6nRlIS1VuOLH4nwXlkqIFE6Wel-UtVryr9b4wDEhjUSiP7uzk/s500/lavender.jpg" /></a></div>
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I need to declare my love for this<b> natural food bar</b> (almost like those museli/nut bars you find in the supermarket but is less processed = much healthier for you.) </div>
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Being one of the few Asian kids growing up my area in NZ, Mother used to pack muesli bars in my lunch box when I wanted to fit in with the rest of the kids, as eating things like sheets of seaweed didn't exactly fly off with the others in primary school.</div>
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I really think I would've preferred this yummy homemade version.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mGYCOmNSKyQAow6d06JQP5kijtxYYw2_OTCSCLJpMsS2V_7QsKUGeDAcuCJJ0pq8YPoi8DoawREaiqRYMRP5vZpHsqeLnS2K3ecz4XSHegjuP1ed1gVFkHsCmm8I2FspPIdvUtKBGTd8/s1600/IMG_6766.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mGYCOmNSKyQAow6d06JQP5kijtxYYw2_OTCSCLJpMsS2V_7QsKUGeDAcuCJJ0pq8YPoi8DoawREaiqRYMRP5vZpHsqeLnS2K3ecz4XSHegjuP1ed1gVFkHsCmm8I2FspPIdvUtKBGTd8/s580/IMG_6766.jpg" style="cursor: move;" /></a></div>
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This power energy bar is made of few simple ingredients: <b>dates, almond, </b><b>cocoa, </b><b>walnut, and salt. </b>I sometimes use nuts like cashew or pinenut, and add a bit of peanut butter too! The best thing about these is that you can try a gazillion flavour combinations with different ingredients and they are just sooo quick and cheap to make. </div>
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I will be packing these energy bars to accompany me for the Spring hiking trips - I think they will make me more popular than in my primary school days. ;)</div>
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<b>Chocolate PB Almond Dates Bars </b><br />
Adapted from <a href="http://delightfuldelicacies.blogspot.com/2011/01/lara-like.html">Delightful Delicacies</a><br />
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<ul>
<li>1 cup whole almonds and/or walnuts (or mix of nuts as you prefer)</li>
<li>2 tablespoons cocoa (unsweetened, optional)</li>
<li>1 cup dried dates (whole)</li>
<li>2 tablespoons natural unsalted peanut butter (optional, but I find it binds the bars together better)</li>
<li>pinch salt</li>
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Chop the almonds in a food processor until you have a mix of chunk sizes. Add cocoa and pulse once. Add dates, salt and peanut butter and pulse until well combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznzNH85nWmQCXosrDITaR8SIRgCfGX6pF3mFcBlk8-qm_DhQBXpjid-cLDIncew6uYbAbaLYH5ONo3t0eMJSsDS2tp0S1vujOJ6HJKQr7Ccbxlp2Kwk5gV1zM5QC0W7pNdnXx8DFNMrvG/s1600/IMG_6742.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznzNH85nWmQCXosrDITaR8SIRgCfGX6pF3mFcBlk8-qm_DhQBXpjid-cLDIncew6uYbAbaLYH5ONo3t0eMJSsDS2tp0S1vujOJ6HJKQr7Ccbxlp2Kwk5gV1zM5QC0W7pNdnXx8DFNMrvG/s580/IMG_6742.jpg" style="cursor: move;" /></a></div>
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Line a loaf pan with wax or parchment paper, press fruit and nut mixture into the pan and press down firmly. Remove from the pan, cut into bars, and wrap individually in plastic wrap or wax paper, tie with string.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeYTB6fYjFw8ddptH2YvQiQivq9PnmgOflrvzKe3zPFZGBP33wy250IIVSEsxONX3_635WLRfVv3tXVIs1RWyjxK_BKY-570YJRSO_Chvuzsjh4Y1EchAXjrhDTJYIfiXWHvxjnpui-ev/s1600/IMG_6750.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeYTB6fYjFw8ddptH2YvQiQivq9PnmgOflrvzKe3zPFZGBP33wy250IIVSEsxONX3_635WLRfVv3tXVIs1RWyjxK_BKY-570YJRSO_Chvuzsjh4Y1EchAXjrhDTJYIfiXWHvxjnpui-ev/s580/IMG_6750.jpg" style="cursor: move;" /></a></div>
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Store in airtight container inside the refrigerator or freezer.<br />
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Makes 8 bars<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaR6qindbwxuu9zkm2A273ISB5xvy1ZM8bo_MmytGvIvPh0UrR2MoVERC7B5sW8PHVkj77FUNIqMzEl4bDD-vY8PQA7JRAV0xdXRIv3e7ecpzz0kjgN2ydMoVUPSLNm35rsMqCgHqjNSD/s1600/IMG_6763.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaR6qindbwxuu9zkm2A273ISB5xvy1ZM8bo_MmytGvIvPh0UrR2MoVERC7B5sW8PHVkj77FUNIqMzEl4bDD-vY8PQA7JRAV0xdXRIv3e7ecpzz0kjgN2ydMoVUPSLNm35rsMqCgHqjNSD/s580/IMG_6763.jpg" /></a></div>
Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com23tag:blogger.com,1999:blog-3277679082921635136.post-26458034966296289912011-09-14T23:48:00.000+10:002011-09-15T12:47:20.489+10:00Breakfast toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIIyQ_UGDq89LzvMETnyF1xdHznwVfVf32dYvGgFiNIavkqGsHgfjAw1xPQs0sLvBnDDTaJFlISlNywCSuy_vo6GExiM5ZaTfNI4OorT1QUB0QhAFOcxtWokgjPcmIj7ueIEZZeHQD8nP/s1600/IMG_6637.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIIyQ_UGDq89LzvMETnyF1xdHznwVfVf32dYvGgFiNIavkqGsHgfjAw1xPQs0sLvBnDDTaJFlISlNywCSuy_vo6GExiM5ZaTfNI4OorT1QUB0QhAFOcxtWokgjPcmIj7ueIEZZeHQD8nP/s580/IMG_6637.jpg" style="cursor: move;" /></a></div>
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It was the first time my kind-hearted boss shook his head in disappointment at me in front of everyone. The embarrassment and shame when he said I had forgotten where I came from. I felt all eyes on me, in disbelief, as if I had done something so terrible. I just hoped that they didn't think my parents failed to raise me right. As blood rushed to turn my face red, I wanted to close my eyes and magically disappear from the attention. </div>
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So what 'crime' did I commit? Well, one early morning, I groggily responded with a confused "<i>huh?</i>" when asked about how my <b>Mid-Autumn Festival</b> was spent earlier this week. ;) I had forgotten all about it despite seeing all my foodie friends eating/baking mooncakes since last week. Actually, maybe I didn't completely forget but it's just my brain does not function at its normal capacity on days when I do not have breakfast - which was the case for that fateful day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Cg3IKKua3pT1rdZhiIEkg-1iBLPqboYDZnrryLA3FU1MZKDD84Uj-E_7iYGJLYpr-OamXtQz1DkFD2dafoCgQO7HRkJZmJtnOvFzLLWpW4fzMlkwC14_fBd8CTZJeGrfcvVDCO_dgPJe/s1600/moon1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Cg3IKKua3pT1rdZhiIEkg-1iBLPqboYDZnrryLA3FU1MZKDD84Uj-E_7iYGJLYpr-OamXtQz1DkFD2dafoCgQO7HRkJZmJtnOvFzLLWpW4fzMlkwC14_fBd8CTZJeGrfcvVDCO_dgPJe/s440/moon1.jpg" style="cursor: move;" /></a></div>
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So I've learnt my lesson and the next morning, I made sure I woke up early for a hearty meal before leaving the house. </div>
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Creamy <b>avocado egg salad</b>. For some fat and protein.</div>
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And juicy <b>tomatoes</b> and <b>goat cheese. </b>Anti-oxidant and calcium. (You do know I'm no nutritionist right?)</div>
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On toasted <b>spelt sourdough</b>. Carbs for brain function?</div>
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Yes please!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGynltRU-LnGOsGlBRhFLolJeSGj6l-6lsSjXi6vO9mPAnY5F1jS_GtZhK1_sg36SfwHfImEQQhF02nDP0EOPmUYb-GUGUtf77Qsa_rWQZxtWXBU0Gn_oBhZ4MOFGhBpHTKtnd8iaIROd/s1600/IMG_6638+1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGynltRU-LnGOsGlBRhFLolJeSGj6l-6lsSjXi6vO9mPAnY5F1jS_GtZhK1_sg36SfwHfImEQQhF02nDP0EOPmUYb-GUGUtf77Qsa_rWQZxtWXBU0Gn_oBhZ4MOFGhBpHTKtnd8iaIROd/s580/IMG_6638+1.jpg" style="cursor: move;" /></a></div>
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Just brush each slice of bread with some <b>olive oil</b> then rub with the cut side of halved <b>garlic</b>. For the tomato toast, crumble a bit of<b> goat cheese</b> evenly on the bread.</div>
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Grill them in the oven at around 230C (450F) for a few minutes (until cheese melts).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAbaO5XgHhYZphN4OUB7VgiDA7ngeTtesjWJsG5LJSTdTxg8_sT1LrOBCPAVrr1hgyZwJAY-C7HR5VpfsFViszLGj-_anFz3xb8FCNRP3XaTHbUnUjWHHanwYjuuGFYWaGdSbDETcEuC2/s1600/IMG_6634.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAbaO5XgHhYZphN4OUB7VgiDA7ngeTtesjWJsG5LJSTdTxg8_sT1LrOBCPAVrr1hgyZwJAY-C7HR5VpfsFViszLGj-_anFz3xb8FCNRP3XaTHbUnUjWHHanwYjuuGFYWaGdSbDETcEuC2/s580/IMG_6634.jpg" style="cursor: move;" /></a></div>
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Mash 2 hard boiled <b>eggs</b> with one large <b>avocado</b>. </div>
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Don't forget a dollop of <b>mayo</b> and whole-grain <b>mustard seeds</b>, and some sprinkling of S&P.</div>
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(edit) Oh and a squeeze of half a <b>lemon</b> (or vinegar) too.</div>
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Slice up some juicy tomatoes and layer them on on the goat cheese.</div>
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Spread generously the avocado egg salad onto the other slice!</div>
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Hope you had your breakfast today. :)</div>
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A good breakfast can really set you up well for the rest of the day, me thinks!</div>
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Thanks to Kate from <a href="http://cookieandkate.com/2011/tomato-and-goat-cheese-toast/">Cookie and Kate</a> for the delicious goats cheese/tomato toast idea! </div>
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Have a lovely rest of the week and bye for now. xoxo.</div>
Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com31tag:blogger.com,1999:blog-3277679082921635136.post-43610547616824917442011-09-08T21:45:00.001+10:002011-09-08T21:49:48.318+10:00Flour's Classic Carrot Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCEEKBp8q6D0x2Q9JdSGERpefuITa5ZH5UOf-JgpQo6ly-P7FyNrG7eCQwOfgLzDjxD3Pfmns2EZSug7vHiM59ZLFFHtv4PcWtxi2AkV0MLoeaJKKtRtsh4bR1ef1M0dcgydv1FAV2xrm/s1600/IMG_6462.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCEEKBp8q6D0x2Q9JdSGERpefuITa5ZH5UOf-JgpQo6ly-P7FyNrG7eCQwOfgLzDjxD3Pfmns2EZSug7vHiM59ZLFFHtv4PcWtxi2AkV0MLoeaJKKtRtsh4bR1ef1M0dcgydv1FAV2xrm/s580/IMG_6462.jpg" style="cursor: move;" /></a></div>
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One of the many reasons I try to take my camera everywhere with me is because it makes me look for opportunities to capture some of the hidden beauty in the world that is sometimes overlooked as the mundane and ordinary. I think sometimes we don't expect to see beauty in the <b>unexpected places</b>. But isn't it usually there that we often see it shining through the most?</div>
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There are times however where those unanticipated beauty cannot be captured by the camera. They might be in words overheard on the train, gestures seen in the elevator, or feelings expressed over a cup of hot chocolate. But I'm not too good with capturing those kind of moments with words. </div>
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I took the following photos recently...they are not what you might call beautiful or great shots by any stretch but the stories and moments associated with them are.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIy2zSpTJ6d_vCdLlPXOecCADLcYidnIFrBj8ofs8RNdJRmjbust-Mc5FudK5fgazxXVxJ0pPtQc8RwIf8Z6Mx2mike9Zm1M8Cy-p8ADe-jdpbZmjMJPt96zkfhriGZwO4i7FQY42MdXk/s1600/balls.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIy2zSpTJ6d_vCdLlPXOecCADLcYidnIFrBj8ofs8RNdJRmjbust-Mc5FudK5fgazxXVxJ0pPtQc8RwIf8Z6Mx2mike9Zm1M8Cy-p8ADe-jdpbZmjMJPt96zkfhriGZwO4i7FQY42MdXk/s450/balls.jpg" /></a></div>
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<b>Carrot cakes</b> are my replacement banana cakes in the days when bananas are still over ten dollars per kilo. Like banana cakes, they are non-fussy and non-pretentious. You eat them for what they are and not because how they look. </div>
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I recently bought Joanne Chang's <b>Flour cookbook</b> which proved to be a lot of fun reading especially the stories associated with each of the recipes. But to be honest I wasn't thrilled initially when I flipped it through as it was loaded with recipes that I don't normally like to make...well just treats which require a lot of ingredients that I try to minimize in my diet (which rules out most of the delicious baked goodies I know!) But after trying a few recipes here and there with everything turning out delicious, I realised that maybe I just needed to learn portion control. Or give away the cake as soon as I take a slice. (Which didn't happen this this case unfortunately....)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKo26ks9Y9V6kRJJomPuTMwwmwVJb57m9e6ucuw2wFF8KTLnwF-2I0eHifulAICnoc3604OqWiGoU4sK76Q_ql91cHypiKw6p7_M5vDoM88ddusDFdboy6OWGiJfOmV1EjcGujtu4ayz7o/s1600/IMG_6456.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKo26ks9Y9V6kRJJomPuTMwwmwVJb57m9e6ucuw2wFF8KTLnwF-2I0eHifulAICnoc3604OqWiGoU4sK76Q_ql91cHypiKw6p7_M5vDoM88ddusDFdboy6OWGiJfOmV1EjcGujtu4ayz7o/s580/IMG_6456.jpg" style="cursor: move;" /></a></div>
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This carrot cake is the best I've made (yes, even compared Sydney's own Bourke Street Bakery <a href="http://greencilantro.blogspot.com/2010/09/bourke-street-bakery-carrot-cake-recipe.html">version</a> I made last year). It is everything I want a carrot cake to be: loads of shredded carrots for that moist crumbly texture, just the right portion of spices, juicy sweet raisin and crunchy walnuts. I don't normally frost my carrot cakes but this time I followed through the recipe and just decreased the icing sugar amount by a little bit. And instead of a thick layer of frosting in the middle layer of the cake, I just had a thin-ish layer of it - which was just the right amount for me!</div>
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<b>Classic Carrot Cake</b></div>
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Adapted from Flour by Joanne Chang</div>
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Makes one 8-inch, 2-layer cake</div>
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Or 12 cupcakes</div>
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: italic; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">For the carrot cake:</em></strong></div>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 10px; margin-left: 20px; margin-right: 20px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 20px; padding-right: 20px; padding-top: 0px; vertical-align: baseline;">
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">2 eggs</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1 cup (220 grams) packed light brown sugar</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">3/4 cup (150 grams) canola oil</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">3 tablespoons nonfat buttermilk</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1/2 teaspoon vanilla extract</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1 cup plus 2 tablespoons (160 grams) unbleached all-purpose flour</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1/2 teaspoon baking powder</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1/2 teaspoon baking soda</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1/2 teaspoon ground cinnamon</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1/4 teaspoon ground ginger</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">2 cups (260 grams) tightly packed shredded carrots</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1/2 cup (80 grams) raisins</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1/2 cup (50 grams) walnuts, toasted and chopped</li>
</ul>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: italic; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">For the cream cheese frosting:</strong></em></div>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 10px; margin-left: 20px; margin-right: 20px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 20px; padding-right: 20px; padding-top: 0px; vertical-align: baseline;">
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">12 ounces (340 grams) cream cheese, left at room temperature for 4 hours</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1/2 cup (1 stick/114 grams) unsalted butter, at room temperature</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">1 2/3 cups (230 grams) confectioners' sugar</li>
</ul>
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<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-size: small;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">For the carrot cake:</span></strong></em></span></h3>
<div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">1. Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour an 8-inch cake pan (or line a standard 12-cup muffin tin with paper liners).</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">2. Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3–4 minutes, or until the mixture is light and thick. (This step will take 8–10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogenous. Pour the batter into the prepared cake pan (or divide evenly among the prepared muffin cups).</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">4. Bake the cake flour for about 1 hour and 20 minutes (or the cupcakes for about 50 minutes), or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool completley in the pan on a wire rack.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">For the cream cheese frosting:</span></strong></em></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">5. While the cake is baking, put the cream cheese in the stand mixer fitted with the paddle attachment, and beat on medium speed for about 1 minute, or until smooth. If you have forgotten to take the cream cheese out of the refrigerator 4 hours in advance, you can softren it in a microwave on medium power for 30 seconds. Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the confectioners' sugar. Beat for 1 more minute, or until well mixed. You should have about 3 1/2 cups.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">6. Cover the frosting and refrigerate for 2–3 hours before using to allow it firm up enough to pipe and spread. (The frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)</span><br />
<div style="font-family: inherit; font-size: 12px;">
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<span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SUe9bFTOLQ74IRkFgGnf87GOeeHj5eqk0jBS8wlPrZymHVSlZNnZ-pzh1YwF8oe8nJ5IolN2XD2Ic9Sjgt02OIaQAmUISBUHbuHvRzUvzk_yKfDlj-3_71Ga6qTu0__pWzxsT50JnUHR/s1600/IMG_6433.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SUe9bFTOLQ74IRkFgGnf87GOeeHj5eqk0jBS8wlPrZymHVSlZNnZ-pzh1YwF8oe8nJ5IolN2XD2Ic9Sjgt02OIaQAmUISBUHbuHvRzUvzk_yKfDlj-3_71Ga6qTu0__pWzxsT50JnUHR/s580/IMG_6433.jpg" style="cursor: move;" /></a></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">7. Remove the cake from the pan and split it into two layers. Place the bottom layer, cut-side up, on a cake plate. Spoon about half of the frosting onto the layer and, using an offset spatula, spread it evenly to the edges. Place the top layer, cut-side down, on top and press down to adhere. Spoon on about 1 cup of the frosting and spread it over the top and down the sides of the cake. This is the crumb coat which will keep any loose crumbs from migrating to the surface of the finished cake. Spoon the remaining frosting on top of the cake, and spread it evenly across the top and down the sides.</span><br />
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<div style="font-family: inherit; font-size: 12px; text-align: center;">
<span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicA7-QC-Q7bg1qM4PsdX7K1ypCNnORN3qfPxEir_0957Es5ixtPhT7sO7jylkCcb4wzm6AuJ9vQbHp3ydhUHD0GKLPEA2SBLv2D2lMzwiOMSjxi1tIds0-aSbgQh37uDBBM2EYxdOfXTKd/s1600/IMG_6435.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicA7-QC-Q7bg1qM4PsdX7K1ypCNnORN3qfPxEir_0957Es5ixtPhT7sO7jylkCcb4wzm6AuJ9vQbHp3ydhUHD0GKLPEA2SBLv2D2lMzwiOMSjxi1tIds0-aSbgQh37uDBBM2EYxdOfXTKd/s580/IMG_6435.jpg" style="cursor: move;" /></a></span></div>
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<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;">(If you have baked cupcakes, remove them from the muffin tin. Fit a pastry bag with a 1/2-inch star tip and fill the bag with the frosting, then pipe the frosting onto the cupcakes. Or, spread the frosting on the cupcakes with an icing spatula.</span></div>
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<div style="font-weight: inherit;">
<span class="Apple-style-span" style="font-family: inherit;">8. The cake (or cupcakes) can be stored in an air-tight container in the refrigerator for up to 3 days. It is best served a littel cooler than room temperature, so remove it from the refrigerator about 2 hours before serving.</span></div>
<div style="font-family: inherit; font-size: 12px; font-weight: inherit;">
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<div style="font-family: inherit; font-size: 12px; font-weight: inherit;">
<span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g8RKxevQtaJd6anvnps6dkGi8FGMcgPM52wIxVKcbqwnYO4TXr7dhvuOAgyQhpq18wR0PjwWH1M2v91-3eQHGvbfXYXjH8frwQQAzV5NakxfHYjkf3LtCDogrkcmbJMfAH2k5C18Cgcx/s1600/IMG_6461.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g8RKxevQtaJd6anvnps6dkGi8FGMcgPM52wIxVKcbqwnYO4TXr7dhvuOAgyQhpq18wR0PjwWH1M2v91-3eQHGvbfXYXjH8frwQQAzV5NakxfHYjkf3LtCDogrkcmbJMfAH2k5C18Cgcx/s580/IMG_6461.jpg" style="cursor: move;" /></a></span></div>
<div style="font-family: inherit; font-size: 12px; font-weight: inherit; text-align: left;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font-weight: inherit; text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">...and provide for those who grieve in Zion — </span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">to bestow on them a crown of <b>beauty instead of ashes</b>, </span></div>
<div style="font-weight: inherit; text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">the oil of joy instead of mourning, </span></div>
<div style="font-weight: inherit; text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">and a garment of praise instead of a spirit of despair. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">They will be called oaks of righteousness, </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">a planting of the LORD for the display of his splendor.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"> -Isaiah 61:3</span></div>
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Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com36tag:blogger.com,1999:blog-3277679082921635136.post-18662202006118846222011-09-02T23:29:00.000+10:002011-09-02T23:29:06.150+10:00Green Tea (Matcha) Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWIrPu6x8qNwOjYKnBavgkDULaaMFYift-toKO7xYMQLntwDAfGAqO8YIvjROuVcbvum9WKpWtDk6QUQNjhDrmerkkyN2aUDa321gHtzZuj_bugtE4c4c05FOsQly83kY0aMG72iKAuND/s1600/IMG_6376.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWIrPu6x8qNwOjYKnBavgkDULaaMFYift-toKO7xYMQLntwDAfGAqO8YIvjROuVcbvum9WKpWtDk6QUQNjhDrmerkkyN2aUDa321gHtzZuj_bugtE4c4c05FOsQly83kY0aMG72iKAuND/s580/IMG_6376.jpg" style="cursor: move;" /></a></div>
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I'm kind of going through a transition phase of my life. Did you know that?!</div>
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It's a good place to be at to wrestle with the unknown and the uncertain. At the same time it brings to the surface a lot of my deeper desires and dreams, and has challenged me in my faith to believe what God can do with this ordinary life of mine!</div>
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I find that one of the challenging task these days is answering questions about how it feels to be in this position and about what I have planned for the next phase, not because I didn't know what I want or want to share, but because it is almost too frightening to express them for the fear of not being fully understood or supported.</div>
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(Pssst, Spring's here by the way!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKF8FSfImipjHHzvbyp0QsIdj3KF35RV2Y_DN7iBtHAoZ2j2lZ4p1NcjDk_z1-1rJdh9W0ykN54MXehXs7HxN7mlqmp46j7PYo0TSTLDfgf9CW8U1_cwa0QVh90j2uPbDpZ-arSme5r7fm/s1600/cherry.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKF8FSfImipjHHzvbyp0QsIdj3KF35RV2Y_DN7iBtHAoZ2j2lZ4p1NcjDk_z1-1rJdh9W0ykN54MXehXs7HxN7mlqmp46j7PYo0TSTLDfgf9CW8U1_cwa0QVh90j2uPbDpZ-arSme5r7fm/s550/cherry.jpg" /></a></div>
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Actually, that's not completely true. I think I am still trying to fully believe in the voices in my mind and heart myself. And I am trying to resist living in the confines of what I can control or accomplish on my own, letting my own fear/inadequacies take over, and questioning what I know is real and true. I can't get anywhere being in those states!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBwQ7uoFFdzRTgl4HA1J8Br7n8pIJ1seeuY3SV-ZGOVRFp7IWmH-VZb1M1H7oFTgMIvLDFGoMGrHstMsKxxfS5ETCHrVQRKeYahlWShmDrESJ0LCON4kx-5qcJxLXGxJPfKUX4Ur2D5Lo/s1600/IMG_6355.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBwQ7uoFFdzRTgl4HA1J8Br7n8pIJ1seeuY3SV-ZGOVRFp7IWmH-VZb1M1H7oFTgMIvLDFGoMGrHstMsKxxfS5ETCHrVQRKeYahlWShmDrESJ0LCON4kx-5qcJxLXGxJPfKUX4Ur2D5Lo/s580/IMG_6355.jpg" style="cursor: move;" /></a></div>
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So far, it has been a humbling, restful yet purposeful experience. And I'm thankful that I have a bit of time to pursue my hobbies, contemplate whether to re-learn driving (I may be the only fully-licensed person who can't drive), spending time catching up with people, meeting new people, and trying a lot of new recipes (resulting in the stacks of cakes in my fridge at the moment - feel free to claim them :P)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIh8o5PHKHsgDdR3I3xcKXJeeGXaQIu8Pkg9o9q9b6P65UXDS8BjKkcOlGitXvAL-XIOzc50xVYshux3rOUCq3katZwZ23HcosUCnqk4o5OUACpc_HN9KebQryHCkPkoJcgpaDVZN78OP/s1600/IMG_6394.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIh8o5PHKHsgDdR3I3xcKXJeeGXaQIu8Pkg9o9q9b6P65UXDS8BjKkcOlGitXvAL-XIOzc50xVYshux3rOUCq3katZwZ23HcosUCnqk4o5OUACpc_HN9KebQryHCkPkoJcgpaDVZN78OP/s580/IMG_6394.jpg" style="cursor: move;" /></a></div>
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None of what I said so far has anything to do with this chiffon cake recipe I know. I just felt like sharing and filtering a bit of my thoughts of late on this little space here that I've been neglecting over the week! :)<br />
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For some reasons, I had always thought <b>chiffon cake</b> is an Asian inspired dessert but found out recently that it was actually invented in the US back in the 20's! A good chiffon is incredibly <b>light</b> (due to absence of butter like angel food cakes) and is rather foamy and has a <b>fluffy</b> texture which is achieved by <b>beating egg whites</b> until <b>stiff</b> and folding them into the cake batter!<br />
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Apart from being light, a chiffon cake should be <b>springy</b> too. And has the ability to make you have one slice after another and before you know it you've eaten half the cake!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuFLTs7Sft4q6XNThFMZa5EONAZ3B3WVb3n7FwBr-d4tKqt7HQK8_E6f1QiGTuvoY77uSYTOo6ojEdjrEWZAqbjik6RcSLF5-APeIKjb3cBGcdFOBP_wTf_7Buphcp5IxO6RqyF9XsWpG/s1600/IMG_6387.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuFLTs7Sft4q6XNThFMZa5EONAZ3B3WVb3n7FwBr-d4tKqt7HQK8_E6f1QiGTuvoY77uSYTOo6ojEdjrEWZAqbjik6RcSLF5-APeIKjb3cBGcdFOBP_wTf_7Buphcp5IxO6RqyF9XsWpG/s580/IMG_6387.jpg" /></a></div>
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Sometimes the simplest treats are the best on a day filled with <b>cherry blossoms</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFR-am4Xl0L-1Bl41K6l6IHB91ZEXhbRg0Y5erm1jEJNn8aiMK9TBwUOgzTDQVGg4Dn2D3GGlR1qcqYX0l0IFg7_YxEFDGsHSH02Vk9OmPjpm9iwARpMKHFhjV5oaRblcBqoKNqMhkWtY/s1600/IMG_6391.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFR-am4Xl0L-1Bl41K6l6IHB91ZEXhbRg0Y5erm1jEJNn8aiMK9TBwUOgzTDQVGg4Dn2D3GGlR1qcqYX0l0IFg7_YxEFDGsHSH02Vk9OmPjpm9iwARpMKHFhjV5oaRblcBqoKNqMhkWtY/s580/IMG_6391.jpg" style="cursor: move;" /></a></div>
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<b>Green Tea Chiffon Cake </b></div>
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Adapted from <a href="http://simplyhanushi.blogspot.com/2011/08/earl-grey-chiffon-cake.html">Simply Hanushi</a></div>
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Makes an 18-cm tube cake</div>
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Ingredients</div>
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<ul>
<li>3 egg yolks </li>
<li>40 g castor sugar </li>
<li>100 g cake flour </li>
<li>1 tsp baking powder </li>
<li>Pinch of salt </li>
<li>2 tbsp good quality Green Tea powder</li>
<li> 50 ml vegetable oil </li>
<li>75 ml water </li>
<li>3 egg whites </li>
<li>40 g castor sugar </li>
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1. Sift cake flour, baking powder and salt together, set aside. </div>
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2. Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale. </div>
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3. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. </div>
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4. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter. </div>
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5. Add in the tea powder and mix well. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWscEjQ8EmCySR2tI5XPiS9NiL08h_Wf2AJbuv2Zs3iJ2urLPpCqw1wYdZoYVcrG8kqlUo527SoDFUoHr-0alfqQDAOk_2DpwllE-Fbqf5CTOHhyTy4gza8BdQWvDmahY7J2z-y2ZUZaQ/s1600/IMG_6329.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWscEjQ8EmCySR2tI5XPiS9NiL08h_Wf2AJbuv2Zs3iJ2urLPpCqw1wYdZoYVcrG8kqlUo527SoDFUoHr-0alfqQDAOk_2DpwllE-Fbqf5CTOHhyTy4gza8BdQWvDmahY7J2z-y2ZUZaQ/s580/IMG_6329.jpg" /></a></div>
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6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form. </div>
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7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVIcfEQe1bJEKz5zIMWs9vbgFj-uHbzu_adrzIvxQ3qo09x9DukoTxGYu3LZ1cAQkNfib_H_DrtP10EE_REKXe9sijWaxPfz27TfgfscmjCDJCkLAVvLFNpvoOliT20NxYWxsyqRdnWqS/s1600/IMG_6335.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVIcfEQe1bJEKz5zIMWs9vbgFj-uHbzu_adrzIvxQ3qo09x9DukoTxGYu3LZ1cAQkNfib_H_DrtP10EE_REKXe9sijWaxPfz27TfgfscmjCDJCkLAVvLFNpvoOliT20NxYWxsyqRdnWqS/s580/IMG_6335.jpg" style="cursor: move;" /></a></div>
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8. Pour batter into an ungreased 18-cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. </div>
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9. Bake in a preheated oven at 170°C for 45 – 50 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean. </div>
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10. Remove from the oven and invert the pan immediately. Let it cool completely before unmold. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzse29LwWpeVnetxHDNrVp9Su59XRheSNpyhwKPLjEVThz5DJ6MISBoTCxb6LnWLw3oULrisZLWFu7R09VGhG57pViLg82Jl2Vu7z2srwnxz4XwrHrRyT3398BFgUO3ahA2ecciXzVpdWI/s1600/IMG_6350.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzse29LwWpeVnetxHDNrVp9Su59XRheSNpyhwKPLjEVThz5DJ6MISBoTCxb6LnWLw3oULrisZLWFu7R09VGhG57pViLg82Jl2Vu7z2srwnxz4XwrHrRyT3398BFgUO3ahA2ecciXzVpdWI/s580/IMG_6350.jpg" /></a></div>
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Notes
- I sifted the Green Tea powder together with the flour mixture.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9PWgowN0sqU2nlEpX-rTrBUYqpNER7sVh1lAt2osuy5lglIxOwH6xINxkhLafUEP70l1uUxVq4APwlFG_l1jfXxM5Vzkwza_Nzn-cSUmdgcly-4fJctH7-q6DZzyQQNIGfDc01IKWMGs/s1600/IMG_6363.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9PWgowN0sqU2nlEpX-rTrBUYqpNER7sVh1lAt2osuy5lglIxOwH6xINxkhLafUEP70l1uUxVq4APwlFG_l1jfXxM5Vzkwza_Nzn-cSUmdgcly-4fJctH7-q6DZzyQQNIGfDc01IKWMGs/s580/IMG_6363.jpg" style="cursor: move;" /></a></div>
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Thanks for visiting this little space of my heart today! :)</div>
Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com57tag:blogger.com,1999:blog-3277679082921635136.post-46239019768402492011-08-25T23:18:00.002+10:002011-08-26T10:49:01.595+10:00Oatmeal Pancake with Poached Rhubarbs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-pIM8HDA5SHTLklDzHXp60Wc5LGvgyqhBD9Tx3fXuNBI6feZTbJtDzUvaWVxT4yHCYUQVjWDIhnK2vyO2wHwLUzAruGU5zl2LpZCVezxhyphenhyphenQb-BwmzfCJLvNVhx0tsL4DuU2350mw8IRE/s1600/IMG_6303.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-pIM8HDA5SHTLklDzHXp60Wc5LGvgyqhBD9Tx3fXuNBI6feZTbJtDzUvaWVxT4yHCYUQVjWDIhnK2vyO2wHwLUzAruGU5zl2LpZCVezxhyphenhyphenQb-BwmzfCJLvNVhx0tsL4DuU2350mw8IRE/s580/IMG_6303.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm grateful today that...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...a big genuine smile can make for a really great day :D</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...not being always in control (as much as i'd like to be) humbles and frees us.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...i have a roof over my head and that i can wake up and not have to worry about soooo many things i take for granted. but it saddens me that i can just flick through the channels between devastating news around the world and the silly reality TV shows and feel...normal.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...in quietness and trust i get my my strength.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...no one saw me when i fell flat on my face at the station :P</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...that people encourage one another. let's keep it going because we all need that!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...i have access to amazing produce which made up my delicious breakfast.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So one Saturday morning, we visited Sydney's Pyrmont Grower's Market for the morning grind and weekly grocery. Happy times!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I foresee lots of oven baked fries in the upcoming days...with lots of garlic and pepper!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaejTotacaEJlqlzv6KwRmNYiWXKrN1w9nf3i6_cfFnCf8owag31ho81edmxR9MW5B64SnuL90isAx9y45k8wm5BVo-53PBwls5eouspff9IPNXtpEe8jPHDX2AzXDCuDVE99TmN3BXmQ/s1600/IMG_0414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaejTotacaEJlqlzv6KwRmNYiWXKrN1w9nf3i6_cfFnCf8owag31ho81edmxR9MW5B64SnuL90isAx9y45k8wm5BVo-53PBwls5eouspff9IPNXtpEe8jPHDX2AzXDCuDVE99TmN3BXmQ/s450/IMG_0414.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Poppies are such cheerful and whimsical flowers, don't you think?</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zdhfMXGtkupppivaFD-Rj8uggiCdv5Cky789AXAQcj11A302AxWWqyMbQSaZkc6FDEtI8kIwD6vwKW1kBh5R10ww2Xqq29M5mLbLQWPewEIhs-bGJ-de7O8N0FZb0UeP6W7Wjtm_xS14/s1600/IMG_0426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zdhfMXGtkupppivaFD-Rj8uggiCdv5Cky789AXAQcj11A302AxWWqyMbQSaZkc6FDEtI8kIwD6vwKW1kBh5R10ww2Xqq29M5mLbLQWPewEIhs-bGJ-de7O8N0FZb0UeP6W7Wjtm_xS14/s450/IMG_0426.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Despite the busy-ness of the market, my eyes turned to these vibrant dark strands of ruby red <b>rhubarbs </b>and recipes after recipes appeared in my mind about what I'd do with them. If I could, I would buy them all!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlQbwPDU2LFRg4cjAnEdW4f_NMpHbuTRQcsHq6hW9DgpDiGjvAyXL6a4wNYDJx1ho7lHak9s__mdIQghyphenhyphenWKpsqukZvP3TQX-FdJmkB0UYESoGV8n8dQdX-znSl7NNdTc0AaWvILmbj08J/s1600/IMG_0419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlQbwPDU2LFRg4cjAnEdW4f_NMpHbuTRQcsHq6hW9DgpDiGjvAyXL6a4wNYDJx1ho7lHak9s__mdIQghyphenhyphenWKpsqukZvP3TQX-FdJmkB0UYESoGV8n8dQdX-znSl7NNdTc0AaWvILmbj08J/s450/IMG_0419.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I love rhubarbs in <a href="http://greencilantro.blogspot.com/2010/08/strawberry-rhubarb-crumble.html">crumbles</a>, with cream cheese on tarts, but my favourite way of eating them is <b>poached</b> with a bit of <b>lemon</b> and <b>cinnamon</b>!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIgESW4ldgpnOm36KSJI-huLPz34gwlLG9Wn795cDAgq0wVZ6SepQBJPGicmcVs0tu9Sl3YUsSS9MB6BWJKG-aLDj35rzBlCNP_SbfR3uF_F23EdGCd4X4zilNuRDSRmiACBuBS79mJP8/s1600/IMG_6258.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIgESW4ldgpnOm36KSJI-huLPz34gwlLG9Wn795cDAgq0wVZ6SepQBJPGicmcVs0tu9Sl3YUsSS9MB6BWJKG-aLDj35rzBlCNP_SbfR3uF_F23EdGCd4X4zilNuRDSRmiACBuBS79mJP8/s580/IMG_6258.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">So for breakfast today, it's <b>poached</b> <b>rhubarbs</b> (prepared previous day) with <b>oatmeal pancakes</b> and a bit of<b> greek yogurt</b>! (I wanted to make some waffles initially...but then realised that I do not have a waffle maker! D'uh.)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAAJ5X57fbtCj7Wh3oL94t771RFj5nGpKkJUJfBgrUgH7zny600KzY6QAIGCKUw0jKPUwBu5fsaB95rSQdmJ1LgRfmg0RSpR-ydYLB1tCwEu2vmsJVXuHL_X_ce2EtT4uDPvcm4BiKtfg/s1600/IMG_6316.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAAJ5X57fbtCj7Wh3oL94t771RFj5nGpKkJUJfBgrUgH7zny600KzY6QAIGCKUw0jKPUwBu5fsaB95rSQdmJ1LgRfmg0RSpR-ydYLB1tCwEu2vmsJVXuHL_X_ce2EtT4uDPvcm4BiKtfg/s580/IMG_6316.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">But the good news is, this pancake is delicious - soft and tender as all pancakes should be! If you're an oatmeal lover, then this pancake is for you. <b>Cooked rolled oats</b> combined with some <b>oat flour</b> is used to make up this 'double oated' goodness!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMRYPK_yehcwhab9_-PtnidYHFTj-Lxzl4hBnmZb_57NNgDGc-GMCx8oBuahaNMweoSXUfeBn3aeOG8AZYrSH7UmeO4gTExkIv3XDO7IcHsOczVfleTnhajBx92N6XF6KEYtHLggzAO0-/s1600/IMG_6311.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMRYPK_yehcwhab9_-PtnidYHFTj-Lxzl4hBnmZb_57NNgDGc-GMCx8oBuahaNMweoSXUfeBn3aeOG8AZYrSH7UmeO4gTExkIv3XDO7IcHsOczVfleTnhajBx92N6XF6KEYtHLggzAO0-/s580/IMG_6311.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can prepare the poached rhubarb in advance as I did. They keep well in the fridge for up to a week and you can have them with everything (well almost!). My favourite is with rice puddings!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Don't forget to sweeten up your greek yogurt with some <b>honey</b> too, as you may find the rhubarbs slightly tart!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWKidEBLlJDUURVF75BOSr7wn4gW66nnUhqHUGEa7tUzoF7QW5IVa95hMKGQhFlzARI9ucogrVlOB2XfXdBfMcC-bVcb_vr2j2Y9Oi4_v2p0oqxsVwXBzVQw5dMX7-ghjK_Ia-iCxx4il/s1600/IMG_6324.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWKidEBLlJDUURVF75BOSr7wn4gW66nnUhqHUGEa7tUzoF7QW5IVa95hMKGQhFlzARI9ucogrVlOB2XfXdBfMcC-bVcb_vr2j2Y9Oi4_v2p0oqxsVwXBzVQw5dMX7-ghjK_Ia-iCxx4il/s580/IMG_6324.jpg" /></a></div><br />
<b>Oatmeal Pancakes</b><br />
adapted from Kim Broyce’s Good to the Grain<br />
makes enough for 4<br />
<ul><li>1 cup of all-purpose flour</li>
<li>3/4 cup of oat flour</li>
<li>2 tablespoons of sugar</li>
<li>2 teaspoons of baking powder</li>
<li>3/4 teaspoon of sea salt</li>
<li>3 tablespoons of butter</li>
<li>about 1 1/4 cup of milk (more if needed to thin out the batter)</li>
<li>1 cup of cooked oatmeal (not quick-cook or steel-cut)</li>
<li>1 tablespoon of unsulphured molasses</li>
<li>2 large eggs</li>
</ul>1. Whisk together the flours, sugar, baking powder and salt in a medium bowl.<br />
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2. Melt the butter and allow it to cool slightly before whisking it with the milk, eggs, oatmeal and molasses in a separate bowl.<br />
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3. Fold in the milk and oatmeal mixture into the dry ingredients, gently mixing until combined (don’t use a heavy hand if you’re aiming for tender pancakes).<br />
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4. If the batter is too thick, thin out with a little bit more milk.<br />
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5. Heat about a tablespoon of butter in a heavy cast iron skillet over medium-high heat and ladle 1/4 cupfuls of batter into the skillet once it’s hot (no more than 3 at one time).<br />
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6. Once the pancake batter starts to bubble, flip and cook for another minute or two before transferring to a plate.<br />
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7. Continue to scoop in 1/4 cupfuls of batter (re-butter the skillet as necessary) until you have used up all of the batter. Adjust the skillet temperature if you feel that the pancakes are burning or not browning evenly.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSA3BYH2pZg3qu-QzBWPYwESrGFXDlAHSbSU3_-y6Gi_9ZUdZVqIycw6E4q2bzwzPi84yRQIhuL-Nd2g9aQPIediaClD5JrwohTGT2OYReRxVOzxhc40Ap3n1VyTzQebm1QPAUJlzj30eX/s1600/IMG_6265.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSA3BYH2pZg3qu-QzBWPYwESrGFXDlAHSbSU3_-y6Gi_9ZUdZVqIycw6E4q2bzwzPi84yRQIhuL-Nd2g9aQPIediaClD5JrwohTGT2OYReRxVOzxhc40Ap3n1VyTzQebm1QPAUJlzj30eX/s580/IMG_6265.jpg" style="cursor: move;" /></a></div><br />
<b>Poached Rhubarb</b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>600g pink rhubarb (~one bunch)</li>
<li>200g caster sugar</li>
<li>500ml water</li>
<li>1 lemon, sliced</li>
<li>1 cinnamon stick</li>
</ul>1. Trim the tops and ends of the rhubarb and cut diagonally into 3cm lengths. Put the sugar, water, lemon and cinnamon stick into a pan and stir over a low heat until the sugar has dissolved. Increase the heat and simmer for 2-3 minutes until the syrup has thickened slightly.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAx8NgCakyOuo8Q9JCpdnMpepU0Rfa1MgX9LlmMQ2obSXyIgcqwI0rs6cXf9S-qsxS0coXnoQBepr1MygvAVIXuTCavbRZe5N1GbwLpvTxlKEiI2mg6FGoPGwfYLEtzpAB8b-E-kXRHMUX/s1600/IMG_6262.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAx8NgCakyOuo8Q9JCpdnMpepU0Rfa1MgX9LlmMQ2obSXyIgcqwI0rs6cXf9S-qsxS0coXnoQBepr1MygvAVIXuTCavbRZe5N1GbwLpvTxlKEiI2mg6FGoPGwfYLEtzpAB8b-E-kXRHMUX/s580/IMG_6262.jpg" style="cursor: move;" /></a></div><br />
2. Tip in the rhubarb and gently poach for 3-5 minutes, stirring occasionally, until the pieces are just tender but still holding their shape. Transfer the rhubarb with a slotted spoon to a bowl.<br />
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3. Boil the syrup until reduced by two thirds to a thick, syrupy sauce. Pour over the rhubarb, leave to cool completely, then chill; the rhubarb will continue to stain the poaching syrup pink with time. This can be kept chilled for up to one week.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrySDiEhFDDSy3uKNDXIKNvciNpOA6phqF3RFa5RaHejTC9qLNYPo3EBnDzpEdzv1qpsS-7LBEOtiz62WykPQZV4lhrOzY3ibXGoyN-oqv5A_K9jgYhbm-nIBDfg5QTvLBu1PC4jYxjYf/s1600/IMG_6306.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrySDiEhFDDSy3uKNDXIKNvciNpOA6phqF3RFa5RaHejTC9qLNYPo3EBnDzpEdzv1qpsS-7LBEOtiz62WykPQZV4lhrOzY3ibXGoyN-oqv5A_K9jgYhbm-nIBDfg5QTvLBu1PC4jYxjYf/s580/IMG_6306.jpg" style="cursor: move;" /></a><br />
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Weekend is almost here!<br />
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</div><br />
Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com31tag:blogger.com,1999:blog-3277679082921635136.post-64445881275563001372011-08-18T23:44:00.000+10:002011-08-18T23:44:48.656+10:00Tutti-Frutti Crumble<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0wP_LhOA9wqc4RjisO_YITi2eWjjCY7jjby9wTiTUmXMLsxJDF23d9pZ_iAx8oGyZW7E4rieshSk5BiE9Ku9oIJaC7uGVpFSXl5NXVQQTxfiQMoAaolYM5HL2gTyyt__3DQT5Vnol0bQ/s1600/IMG_6150.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0wP_LhOA9wqc4RjisO_YITi2eWjjCY7jjby9wTiTUmXMLsxJDF23d9pZ_iAx8oGyZW7E4rieshSk5BiE9Ku9oIJaC7uGVpFSXl5NXVQQTxfiQMoAaolYM5HL2gTyyt__3DQT5Vnol0bQ/s580/IMG_6150.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dear sixteen-years-old-me,</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Take your head outta the books once in a while yea? There's so much more you can learn outside the books.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Play more basketball, there's still a chance you could grow taller.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ten minutes of piano and violin just before the lessons ain't the way to go. You will find that music will stay with you for life and become one of your escapes during the times you're down.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Matching jeans and denim jackets? No!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vDeY0nPXyZiBDVlT15B72COggku459V85cLGKu9zo-icqtcQb5gy97u1TcBrZpitdzaBicxbAvz6FGMHKCqCBBnxTbYcNMNrHwHmpkfic36A415QPo0UDtd5b5cgGdEzB6RZhUXp8nB8/s1600/IMG_6153.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vDeY0nPXyZiBDVlT15B72COggku459V85cLGKu9zo-icqtcQb5gy97u1TcBrZpitdzaBicxbAvz6FGMHKCqCBBnxTbYcNMNrHwHmpkfic36A415QPo0UDtd5b5cgGdEzB6RZhUXp8nB8/s580/IMG_6153.jpg" style="cursor: move;" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Slow down, stop worrying - you're doing fine. You can't be everything you want to be...but you'll eventually see the bigger picture in life that's found in your faith in the Lord Jesus. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You don't hang with the cool kids and you'd rather hang in the library at lunch time. But deep down, you wish you could be less awkward and fit in. Guess what, one day you're actually going to laugh at all this and think, who'd want to 'fit in' when you can be...you? You'll get me one day.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Don't be scared of talking to boys. They might seem like another species right now, but they aren't as scary as you might think and one day they will actually shower instead of pile on the cologne (most of them anyways).</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzdGyE3_9A83nVuTN8Rh0KSDiX3E2VdiOFzOtE9I-8iTN-MERTJpL4Wgwglnh8PFO6mHA2q0j3asJFz66kkZSev2ABDKEPMxSXnGCE7pzB2DrsBI1r63DeY3HjbYMz4vwtIq5ga8Uh4QP/s1600/IMG_6154.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzdGyE3_9A83nVuTN8Rh0KSDiX3E2VdiOFzOtE9I-8iTN-MERTJpL4Wgwglnh8PFO6mHA2q0j3asJFz66kkZSev2ABDKEPMxSXnGCE7pzB2DrsBI1r63DeY3HjbYMz4vwtIq5ga8Uh4QP/s580/IMG_6154.jpg" style="cursor: move;" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Everytime you want to roll your eyes at your parents? Don't. They might not always be right. But they're probably just scared about raising a teenager and are still learning. So be nice. And one day, you'll come to understand the all sacrifices they made for you to be where you are.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Put more effort in Chinese School (and don't cheat in tests!). You'll find the importance of the language as you grow up and ponder about your culture and identity.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">What are you doing to your body? Those potato chips, choc chip cookies, snicker bars and ice-cream every day ain't gonna help you fit into that dress for your cousin's wedding (true but sad story). A <b>fruit crumble</b> would've been a better choice perhaps.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cherish your friends. Some will stay with you for years to come.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Be grateful everyday. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">And when in doubt, pray.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">love,</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">twentysomething me.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiP-INLB3KNWlTobUPJEQR74Ek_kGLd7P63_0OK_KGWj2uc52lV4e-B0tgiVAKWO_C4NDUP-IHrz5XXiFh4i5dUSOat60GOn4c75cptXRvubE2F9QzINxi8-UM_T7ZAih0JZQaJpzSURKq/s1600/IMG_6120.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiP-INLB3KNWlTobUPJEQR74Ek_kGLd7P63_0OK_KGWj2uc52lV4e-B0tgiVAKWO_C4NDUP-IHrz5XXiFh4i5dUSOat60GOn4c75cptXRvubE2F9QzINxi8-UM_T7ZAih0JZQaJpzSURKq/s580/IMG_6120.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So the other day I made a fruit crumble using all the fruits that I have in my fridge....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pineapple, apples (I used both Granny Smith and Fuji), cherries and frozen blueberries.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpamPnAitRwF7xmjCxE180-nHnvxJotFgkaGV40CD6RLtN5g9PVehtiOXKpTN3fZ8TlUPoqY7JQf_lrKOT_xKxGcXCyiEd_mpyNetgImcHsiyMiKwbYyM6ftbVAmiDEW_1B7azn6xSGV4o/s1600/fruits.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpamPnAitRwF7xmjCxE180-nHnvxJotFgkaGV40CD6RLtN5g9PVehtiOXKpTN3fZ8TlUPoqY7JQf_lrKOT_xKxGcXCyiEd_mpyNetgImcHsiyMiKwbYyM6ftbVAmiDEW_1B7azn6xSGV4o/s580/fruits.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Maybe I'll call it the <b>clean-up-your-fridge</b> crumble.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11ULZCnkQXdiDrTzYDhJBGe0UDC_-or0uEavM8RzkzbqtspSH0neXjHwX71SIGRjDknDXgZVR_yYlKS5Q7GupUb_UbNJRlbdmvrdco9jeYq8ZzC9rCV1c3-SFfUaHfbGUfPk2XTJTrcfd/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11ULZCnkQXdiDrTzYDhJBGe0UDC_-or0uEavM8RzkzbqtspSH0neXjHwX71SIGRjDknDXgZVR_yYlKS5Q7GupUb_UbNJRlbdmvrdco9jeYq8ZzC9rCV1c3-SFfUaHfbGUfPk2XTJTrcfd/s580/ingredients.jpg" style="cursor: move;" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">And I couldn't wait to try the healthier <b>crumble idea </b>from Heidi's cookbook <a href="http://www.amazon.com/Super-Natural-Every-Day-Well-loved/dp/1580082777/ref=sr_1_1?ie=UTF8&qid=1313673174&sr=8-1">Super Natural Everyday</a>, which uses <b>spelt flour</b>, <b>oats</b> and <b>poppy seeds</b>! I also added in some <b>walnuts</b> just because...nuts are good.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Toss</b> all the fruits together with a little bit of corn starch. Depending how sweet the fruits you are using, I didn't add any additional sugar to the fruit mix and it was sweeeet as already!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITWkFM7oHSPGmkoICi1e6tEQpy9sTz0DXq2L3pw9ZsXlV4eXiqyTz1xckwvmTWMdrW2PbXXAuuGBo22fh7Hdl2ts3dnH6mjLAqe2gNx-sF1mz5ZdF0UV_62d47Yq8eBkimLWFxoRHPge-/s1600/IMG_6128+1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITWkFM7oHSPGmkoICi1e6tEQpy9sTz0DXq2L3pw9ZsXlV4eXiqyTz1xckwvmTWMdrW2PbXXAuuGBo22fh7Hdl2ts3dnH6mjLAqe2gNx-sF1mz5ZdF0UV_62d47Yq8eBkimLWFxoRHPge-/s580/IMG_6128+1.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A good idea is to make the crumble mixture into patties and <b>freeze</b> them slightly before you break them into different sized pieces!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp-Z-GnX7LL1AuHTtw3XeS9TwXSSPOHlOI-heIzvE5LreTrLqvzaWnkhsMBAGg1leY252LadFOjcMXBCUPMgoKGh_GIBuLrCNddfjBneKkrZ6hG9iPN2PCGkjA3u4DfVPPJv7TitaxYUT/s1600/crumble.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp-Z-GnX7LL1AuHTtw3XeS9TwXSSPOHlOI-heIzvE5LreTrLqvzaWnkhsMBAGg1leY252LadFOjcMXBCUPMgoKGh_GIBuLrCNddfjBneKkrZ6hG9iPN2PCGkjA3u4DfVPPJv7TitaxYUT/s580/crumble.jpg" style="cursor: move;" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Bake away until <b>bubbling</b> and golden brown...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5Zm2wL65O3M8aGnfpdZ-OfvX_f5jeZ-vB19TxEEur7cEnmrn6xDPJ8OJq48OowVJ_b5rG9gE76sxGPjFp8lJPouCKKbrQ9y-2-pcUD8DUKq9eBtn4uyUTpaZudygN_tfc2tejr53klGR/s1600/IMG_6144+1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5Zm2wL65O3M8aGnfpdZ-OfvX_f5jeZ-vB19TxEEur7cEnmrn6xDPJ8OJq48OowVJ_b5rG9gE76sxGPjFp8lJPouCKKbrQ9y-2-pcUD8DUKq9eBtn4uyUTpaZudygN_tfc2tejr53klGR/s580/IMG_6144+1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Enjoy!</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">I am just realising now that I didn't add a scoop of ice-cream <a href="http://greencilantro.blogspot.com/2011/05/pineapple-and-papaya-crumble.html">as usual</a>...I actually forgot. I must've been side-tracked. Because eating the fruit crumble by itself was...so good. It was like having a delicious fruit party in your mouth. And the poppy seed/oat crumble? It's crunchy, it's light and addictive. I will be using this for many more future crumbles in my life.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn2aacF3GVTfM8D7_TrP_NOGk1VWR9sAs3AdjybI8n9zMHRm1bwiB1URP4MpcwSEAuArjAlCO-x5KGoxdr9IjBnQDeGdeAYiDxAMPnfFvnigHvqRwzV8m0itnPawvlngGC9oTHv7tOmQc/s1600/IMG_6146+2.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn2aacF3GVTfM8D7_TrP_NOGk1VWR9sAs3AdjybI8n9zMHRm1bwiB1URP4MpcwSEAuArjAlCO-x5KGoxdr9IjBnQDeGdeAYiDxAMPnfFvnigHvqRwzV8m0itnPawvlngGC9oTHv7tOmQc/s580/IMG_6146+2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have also realised that I have more crumble recipes on this blog than anything else! Five in total! I guess then if there's a type of dessert that describes me, it must be a fruit crumble :D</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoAPB6IOd-dLj888H-GELYIvMy49Dx7c9GEwUjWpo5EofafMZCncaFgffwa5SBUV1M2TFb9J_U4GBn6Ja3cUwN3jrJxDzx6lwv-lhQIhLBpBoHjKst89sJjbWgB04AeQOL5EKcrUw9oyW/s1600/IMG_6148.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoAPB6IOd-dLj888H-GELYIvMy49Dx7c9GEwUjWpo5EofafMZCncaFgffwa5SBUV1M2TFb9J_U4GBn6Ja3cUwN3jrJxDzx6lwv-lhQIhLBpBoHjKst89sJjbWgB04AeQOL5EKcrUw9oyW/s580/IMG_6148.jpg" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><b>Tutti-Frutti Crumble</b><br />
Adapted from <a href="http://www.naturalhomeandgarden.com/cooking/natural-cooking-tutti-frutti-strawberry-cherry-raspberry-crumble.aspx">Natural Home and Garden</a><br />
Serves 8 to 10<br />
<br />
<ul><li>3/4 cup / 3 oz / 85 g spelt flour or whole wheat pastry flour (I used spelt)</li>
<li>2 tablespoons poppy seeds</li>
<li>1/2 cup / 1.5 oz / 45 g rolled oats</li>
<li>1/2 cup chopped walnuts (a handful)</li>
<li>1/2 cup / 2.5 oz / 70 g natural cane sugar </li>
<li>1/2 teaspoon fine-grain sea salt</li>
<li>1/3 cup / 2.5 oz / 70 g unsalted butter, melted</li>
<li>1 tablespoon all-natural cornstarch</li>
<li>1/3 cup / 1.5 oz / 45 g natural cane sugar or muscovado sugar (I omitted this because the fruits are already so sweet!)</li>
<li>11/2 cups / 6 oz / 170 g blueberries (frozen)</li>
<li>1/2 medium sized pineapple, diced</li>
<li>2 Granny Smith apple + 1 Fuji apple, diced</li>
<li>11/2 cups / 6 oz / 170 g sweet cherries, halved and pitted</li>
<li>1/4 cup / 1 oz / 30 g dried currants (omitted)</li>
<li>1/4 cup / 60 ml Beaujolais wine (omitted)</li>
</ul><div>Note: The original recipe calls for strawberries, raspberries and dried currants as well as cherries.</div><div><br />
</div><br />
1. Preheat the oven to 375F / 190C with a rack in the middle of the oven. Butter an 8-inch / 20cm square baking dish.<br />
<br />
2. To make the crumble, mix together the flour, poppy seeds, oats, sugar, and salt in a bowl. Use a fork to stir in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until you’re ready to bake.<br />
<br />
3. Make the filling by whisking together the cornstarch and sugar in a large bowl. Add the blueberries, apples, pineapple, cherries and toss until evenly coated. Wait 3 minutes, add the Beaujolais, and toss again.<br />
<br />
4. Transfer the filling to the prepared baking dish. Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.<br />
<br />
5. Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving, 20 to 30 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0ZBtDEcymFG4dqDhfr6E2kR4Bw4HheEMz6QC-lty5cOrDpUd4oHvL3HbY0bInDOiU5RJwdVl_zAhdmJzb-f_ex5-LNbfMaK-qLSiExgqOYNRrlwJqKtxt2LF1_pLgtKIR3QzphOQJhgh/s1600/IMG_6159.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0ZBtDEcymFG4dqDhfr6E2kR4Bw4HheEMz6QC-lty5cOrDpUd4oHvL3HbY0bInDOiU5RJwdVl_zAhdmJzb-f_ex5-LNbfMaK-qLSiExgqOYNRrlwJqKtxt2LF1_pLgtKIR3QzphOQJhgh/s580/IMG_6159.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Happy weekend ahead :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What would you say to your sixteen-years-old self?</div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com39tag:blogger.com,1999:blog-3277679082921635136.post-27270664635653692562011-08-14T21:22:00.000+10:002011-08-14T21:22:34.141+10:00Curry Sweet Potato Fries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVRkQ9GGANuofP6cWlM5RLTe8I7Bmv3udu-1a2pI-SQS32-aZ_SunrjtuIPpQGG4l_7Z9xo83OvrFq9bYbgIvUVvezIHNWp0utccihm0S2jtMxCgvxdnQKtvMqMKq1O4e_P5GCKXNvBOl/s1600/IMG_5844.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVRkQ9GGANuofP6cWlM5RLTe8I7Bmv3udu-1a2pI-SQS32-aZ_SunrjtuIPpQGG4l_7Z9xo83OvrFq9bYbgIvUVvezIHNWp0utccihm0S2jtMxCgvxdnQKtvMqMKq1O4e_P5GCKXNvBOl/s580/IMG_5844.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Remember my two little visitors from <a href="http://greencilantro.blogspot.com/2011/08/coffee-creme-caramel.html#comments">last week</a>?<br />
<br />
Here's some snapshots from our second encounter when I was on my way to the park...<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">There they were, hovering over a piece of bread and eating <i>again</i>. Completely unaware of the danger lurking around (not me!)</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwp0d4oTGJDgNxA7VnqwvzDvnoZu1OY209k3Vw-bT96LzxIaSMTpJqZH7Ykma3OGhL4DtmL3W2OkmzQp_3DHaXfkeK2a_wWMhtf9rtUrpFG7-NZ3SfPZiOdjLJr9hTOjWKahj-zKw1bhHv/s1600/IMG_6010.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwp0d4oTGJDgNxA7VnqwvzDvnoZu1OY209k3Vw-bT96LzxIaSMTpJqZH7Ykma3OGhL4DtmL3W2OkmzQp_3DHaXfkeK2a_wWMhtf9rtUrpFG7-NZ3SfPZiOdjLJr9hTOjWKahj-zKw1bhHv/s450/IMG_6010.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As the unfriendly <b>intruder</b> came to view and approached them, the couple looked up and were completely shaken by size of their enemy!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTebajIzdpWwPuCBvCPtuopli2yYHLzkx3mYvdooIGFUhjKiaNkUKFDK06BxQjDBNDicFWQTwbUwixvMa6zY8Q983BAsl7s55SRqCL2J-EzL_7Ews3Eeguwd_ShXBp5HnW1Cq5aVPivYIH/s1600/IMG_6011.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTebajIzdpWwPuCBvCPtuopli2yYHLzkx3mYvdooIGFUhjKiaNkUKFDK06BxQjDBNDicFWQTwbUwixvMa6zY8Q983BAsl7s55SRqCL2J-EzL_7Ews3Eeguwd_ShXBp5HnW1Cq5aVPivYIH/s450/IMG_6011.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Errrr c'mon honey, let's get outta here before he chews us into pieces! *runs*</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-rrhEFmE3apK3EtGvC18sQQKkEyHLpl4ZFdx2iLDpuu-bUMOOeOl6rXWSe6bS8fpSOx8jE0_WTG1pZKKc_vqWFd6fP303bIhf8RhzBpC5-Hb0BFSqPN4jy1Dxby27s7XeDVQO4xJFaMm/s1600/IMG_6012.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-rrhEFmE3apK3EtGvC18sQQKkEyHLpl4ZFdx2iLDpuu-bUMOOeOl6rXWSe6bS8fpSOx8jE0_WTG1pZKKc_vqWFd6fP303bIhf8RhzBpC5-Hb0BFSqPN4jy1Dxby27s7XeDVQO4xJFaMm/s450/IMG_6012.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I imagined the magpie was gleefully thinking, <i>mine mine mine</i>,<i> </i>as he sprinted over to his dinner! </div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZUADBf0BB3y807Sf5I1GRtgQ7X6cIm1zfWWBd39_6Tj-EU1Sl_JZT6yAnHgk66TYjOa-52a0R4bqgJtN9kccLugaBVGrDLETHNAyo4NWquVd9N5WjFURV9iQhvIewshYnjIaJToAhxFZ/s1600/IMG_6013.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZUADBf0BB3y807Sf5I1GRtgQ7X6cIm1zfWWBd39_6Tj-EU1Sl_JZT6yAnHgk66TYjOa-52a0R4bqgJtN9kccLugaBVGrDLETHNAyo4NWquVd9N5WjFURV9iQhvIewshYnjIaJToAhxFZ/s450/IMG_6013.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bullies are totally uncool, right?</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwPolw2sl2purJppb080ud5ay-GO_7xY6YjLdGWmivAw57s9pMxAhKEXLUu_rqIvwSyH8fzMKUEmzyIEZMtgDvangRC-6EQGtKmHbWiJeE8pK5Ruft-Y54iOfui1pZ7TaTottz3uQWUe6/s1600/IMG_6014.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwPolw2sl2purJppb080ud5ay-GO_7xY6YjLdGWmivAw57s9pMxAhKEXLUu_rqIvwSyH8fzMKUEmzyIEZMtgDvangRC-6EQGtKmHbWiJeE8pK5Ruft-Y54iOfui1pZ7TaTottz3uQWUe6/s450/IMG_6014.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well, what happened next...to this day, I still don't understand.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNuoIYz9i2AfMqkDaDnAg719J6ZNi1SROG2zOSjplHYAt8b1qRw9kp7LFrF1bkBL1Z3MVVmRCwYGEEtieWnmisVmT2rf-wf8c8iTTqTrWzrj9HIYRCqXhCNI3ZJHIvtRTQTI_QBu6o7Sp/s1600/IMG_6015.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNuoIYz9i2AfMqkDaDnAg719J6ZNi1SROG2zOSjplHYAt8b1qRw9kp7LFrF1bkBL1Z3MVVmRCwYGEEtieWnmisVmT2rf-wf8c8iTTqTrWzrj9HIYRCqXhCNI3ZJHIvtRTQTI_QBu6o7Sp/s450/IMG_6015.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Before my eyes, the couple bravely yet cautiously walked back to the bread and the magpie, seeing their return, took off without any fuss.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">You know what I think?</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">They must've put a dumbing spell on the magpie. Or not. I know from previous experiences that magpies still adore carbs despite being meat lovers. Guess this will remain a mystery to me...unless someone knows anything about these strange behaviours!</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So perhaps the moral of the story is this: Size does not matter. You can beat the Goliath in your life!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bye bye Mr. Magpie!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqywBMUoh17cbxsKSnyU-9zKxPEoahPb2o3T4-I9GrlkKhg9YCr_fMeTK3Iclhz1wWASqwuH80kB-yQxgfXMSnbJd_-9QtBdceN3CRgliUz9sGS0KgqMUUJhZlgcQansV5yzxLGENFttzG/s1600/IMG_6016.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqywBMUoh17cbxsKSnyU-9zKxPEoahPb2o3T4-I9GrlkKhg9YCr_fMeTK3Iclhz1wWASqwuH80kB-yQxgfXMSnbJd_-9QtBdceN3CRgliUz9sGS0KgqMUUJhZlgcQansV5yzxLGENFttzG/s450/IMG_6016.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">He was pretty much in a trance-like state as he made an exit from the scene.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfn6WrolLRLgDh4_uDsDi8ab8onjx9a0AY2LtTS66P001IF_kgnZhm0h36c7L52WV1lUA5Io-djMoyNavE-8uei_PnHCClQCsoIslBQJ0iEHSmgNIrf73JYxa2OS2bGNgJR-M3j5_xSQHC/s1600/IMG_6020.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfn6WrolLRLgDh4_uDsDi8ab8onjx9a0AY2LtTS66P001IF_kgnZhm0h36c7L52WV1lUA5Io-djMoyNavE-8uei_PnHCClQCsoIslBQJ0iEHSmgNIrf73JYxa2OS2bGNgJR-M3j5_xSQHC/s450/IMG_6020.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy at last with their dinner. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Or so you think...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjkCbjoPuuLT85nA8g6msyAVYRfytuOTW9OhwPtjbX02PmGQrhvlcJt7ozLtAYQxA3E-NEWdbCXnTNU5CM_zJEBtWo1X7hNUt7_bV1ukKQubOlNpy5RStGNj71_tMx8AjTqgwaiNO4W33/s1600/IMG_6021.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjkCbjoPuuLT85nA8g6msyAVYRfytuOTW9OhwPtjbX02PmGQrhvlcJt7ozLtAYQxA3E-NEWdbCXnTNU5CM_zJEBtWo1X7hNUt7_bV1ukKQubOlNpy5RStGNj71_tMx8AjTqgwaiNO4W33/s450/IMG_6021.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Apparently the lady wasn't impressed. She suspected that the boy cared more about the food than her so she left. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And I don't think he even noticed!</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><i>Me gonna rip this piece 'o bread like a man!</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5nMI81lm9n3QUPfInIzxBhh6s9u3KyEqgXDLzvXO9N7WNJPjWtAbxeS_CARHxggBPKBeKMLlf4sxMtqJMPztsFW7l8EQt8QPEGLPXKeTpR_fZZrJCuo06PfjrkQ5f322TeuSj1zyHVWa/s1600/IMG_6024.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5nMI81lm9n3QUPfInIzxBhh6s9u3KyEqgXDLzvXO9N7WNJPjWtAbxeS_CARHxggBPKBeKMLlf4sxMtqJMPztsFW7l8EQt8QPEGLPXKeTpR_fZZrJCuo06PfjrkQ5f322TeuSj1zyHVWa/s450/IMG_6024.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Grrrrr....</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7taAfeMEtHUOGnoGDHOtfj99coxcPGy6Q-rivu9ojjBlTjQ4FOPFDPvGkymGs3UyK0pRQZwMRuw_wRV77Z8n0sCAcmjAgGKewOYpVuSVylfDa_UgL7HuigZ7xL31cpZpXPk9qtAEvWoE/s1600/IMG_6032.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7taAfeMEtHUOGnoGDHOtfj99coxcPGy6Q-rivu9ojjBlTjQ4FOPFDPvGkymGs3UyK0pRQZwMRuw_wRV77Z8n0sCAcmjAgGKewOYpVuSVylfDa_UgL7HuigZ7xL31cpZpXPk9qtAEvWoE/s450/IMG_6032.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Hang on, something doesn't seem right?</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qnZrCNUrpKhm9tqw-QjUq-d-4JIM4urWHvgMbyWpLa3WPDGspQMO_Qo44Uj0r3mOLZicrB9bJZAFehBzF2jsxYxH0-XNkcwvj8bhDrBoBhgyv8QLYrqpskiwq_Tf0TivTFQCwPkqYS3J/s1600/IMG_6027.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qnZrCNUrpKhm9tqw-QjUq-d-4JIM4urWHvgMbyWpLa3WPDGspQMO_Qo44Uj0r3mOLZicrB9bJZAFehBzF2jsxYxH0-XNkcwvj8bhDrBoBhgyv8QLYrqpskiwq_Tf0TivTFQCwPkqYS3J/s450/IMG_6027.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ok, let me think...</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvia8axgru3F461qXk-KKCnQP4gBdcoyAsXTVZ5dp2z9xFfnWs9AFC6oemzFnLhczsssWL0j_1EKrqwrDT_0qrAOyMy_SRqJ_IUX5w3RlAtPySlkpXD3vk7bDUCyIsYX1W4dmW4VtQl7_w/s1600/IMG_6034.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvia8axgru3F461qXk-KKCnQP4gBdcoyAsXTVZ5dp2z9xFfnWs9AFC6oemzFnLhczsssWL0j_1EKrqwrDT_0qrAOyMy_SRqJ_IUX5w3RlAtPySlkpXD3vk7bDUCyIsYX1W4dmW4VtQl7_w/s450/IMG_6034.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Is someone missing? I'm pretty sure I didn't leave the nest alone this morning...</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iYiiOCWXA9zIKE-jp6cwROMYMDeBiNKpSwWSy3-v9aH-zylfcPN_uzgeIRi_yZMJDRwQlxsFddIQWczuNvWtRmmmUEzyo6caL_L7hsoX_JeM7w_Yg4O4J5O0BB1fhY_UVt8WWqTukpTq/s1600/IMG_6030.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iYiiOCWXA9zIKE-jp6cwROMYMDeBiNKpSwWSy3-v9aH-zylfcPN_uzgeIRi_yZMJDRwQlxsFddIQWczuNvWtRmmmUEzyo6caL_L7hsoX_JeM7w_Yg4O4J5O0BB1fhY_UVt8WWqTukpTq/s450/IMG_6030.jpg" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><i>*looks around*</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtW99YHLhRCcHoOak0vUFhLK9LzjP4TYuvCUyWlGlEWgS3_vNgfqSMa79Hwmqx9_mgkioA9vuZz_TElw7kHPKXghfhUV6385VpEAZehrdgm-3CALdJdoDxyOia-EYGnf3TOiOpxV_c5K_J/s1600/IMG_6035.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtW99YHLhRCcHoOak0vUFhLK9LzjP4TYuvCUyWlGlEWgS3_vNgfqSMa79Hwmqx9_mgkioA9vuZz_TElw7kHPKXghfhUV6385VpEAZehrdgm-3CALdJdoDxyOia-EYGnf3TOiOpxV_c5K_J/s450/IMG_6035.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Oooops! Honeyyyy...where are you?</i></div><br />
By the way, while I'm in no way claiming to be a mind-reader of these creatures with wings, I will however claim that these curry sweet potato fries I've been making will mostly likely have you hooked!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKPnQP5I5Y86-0ipZpuQWPfEw6shqh2RKL2FrAlUcFEUkI9gRE9mi2O8sTpgbUeLCzHLSqwd3IROnFRDiY0qIIXPNdyyKKc2gP3iVW4L3gjY2jc1Q8wBBFW4UjJ8YBjuMKIhd61oObxVE/s1600/IMG_5843.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKPnQP5I5Y86-0ipZpuQWPfEw6shqh2RKL2FrAlUcFEUkI9gRE9mi2O8sTpgbUeLCzHLSqwd3IROnFRDiY0qIIXPNdyyKKc2gP3iVW4L3gjY2jc1Q8wBBFW4UjJ8YBjuMKIhd61oObxVE/s580/IMG_5843.jpg" style="cursor: move;" /></a></div><br />
They have graced my dinner table at least a dozen times as there seems to be an overflowing supply of sweet potatoes in the fridge lately. And this is now one of our favourite ways to indulge this vitamin-A rich food in my home. Crunchy, spicy, sweet...yum!<br />
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Oh and learn from that silly lorikeet - don't forget to enjoy your food with your loved ones this week!<br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Baked Curry Sweet Potato Fries</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Adapted from <a href="http://www.joythebaker.com/blog/2011/03/baked-curry-sweet-potato-fries/">Joy the Baker</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Makes 1 potatoes worth of fries. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>1 plump sweet potato/yam/orange-fleshed potato, peeled</li>
<li>1 tablespoon olive oil</li>
<li>1 large egg white (I omitted this and used another tbsp of olive oil)</li>
<li>1/2 teaspoon curry powder</li>
<li>1/4 teaspoon ground cumin</li>
<li>1/4 teaspoon turmeric</li>
<li>1/4 teaspoon crushed red pepper flakes</li>
<li>1/2 teaspoon salt, or to taste</li>
</ul>1. Place a rack in the center of the oven and preheat to 400 degrees F.<br />
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2. Line a baking sheet with parchment paper and set aside.<br />
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3. Peel sweet potato and slice off the top and bottom points of the potato. With potato positioned north to south, use a large knife to slice potato into 1/3-inch potato planks. Stack planks in two piles, and slice, north to south, into 1/3-inch sticks.<br />
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4. Place potato sticks onto prepared baking sheet and toss with olive oil. Set aside.<br />
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5. In a medium bowl, whisk egg white until foamy and frothy (if using egg whites). Add curry powder, cumin, turmeric, and crushed red pepper flakes and whisk to incorporate. Pour the egg white mixture over the potato sticks and gentle toss to coat the potatoes.<br />
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6. Place in the oven and bake to desired doneness and crispiness, my fries took about 40 minutes. While the fries bake, stir together yogurt, cumin, olive oil and salt. Place in a small serving dish.<br />
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7. Remove fries from the oven and serve immediately.<br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cGF5G_dBbf9oJYOS8FtCMeTQlUMHhVG6Aa_UknA-ZcRmXInCJ6AZ9TtK5earVMntk1b7ug9fm79BNinQoV_unKAnqlh5SzKLiwwwRPXi-QU0mHwWqAVlJeMecl8DKVt2uJ05FeVZVTNr/s1600/IMG_5845.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cGF5G_dBbf9oJYOS8FtCMeTQlUMHhVG6Aa_UknA-ZcRmXInCJ6AZ9TtK5earVMntk1b7ug9fm79BNinQoV_unKAnqlh5SzKLiwwwRPXi-QU0mHwWqAVlJeMecl8DKVt2uJ05FeVZVTNr/s580/IMG_5845.jpg" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Have a lovely week ahead!</div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com21tag:blogger.com,1999:blog-3277679082921635136.post-91748794281191610892011-08-03T00:16:00.002+10:002011-08-03T00:21:25.274+10:00Coffee Crème Caramel<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQo8939zOWSYu49EROD4PJJfkYSCF9_57-qVgVIsCJYjBROK15d0cdvV7Xbm6J-X4CVzHx3ahq5-5OWa3pp0YyDP5o3VE_rwFwUfGFbiOi0CBemvNyAqCuk7chvNumYEWmySKhmM32WUsC/s1600/IMG_5924.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQo8939zOWSYu49EROD4PJJfkYSCF9_57-qVgVIsCJYjBROK15d0cdvV7Xbm6J-X4CVzHx3ahq5-5OWa3pp0YyDP5o3VE_rwFwUfGFbiOi0CBemvNyAqCuk7chvNumYEWmySKhmM32WUsC/s580/IMG_5924.jpg" /></a></div><br />
While making this<b> coffee crème caramel</b> in my kitchen one afternoon, I overheard some screechy conversation and realised that I had some visitors out on the balcony.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjt_NP1PW964iwHXWFQDsD0j0uTblKoZRvqnUg4GCSjKpBKVxoZ5yVuulknZRFAOjOb0jGUfFVszNz9x8cYBXOONjuVx_Y596pqBWMBWQ4FdJNurSutsQn_akzGdjnP_DQ9P4qn455w_eW/s1600/bird1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjt_NP1PW964iwHXWFQDsD0j0uTblKoZRvqnUg4GCSjKpBKVxoZ5yVuulknZRFAOjOb0jGUfFVszNz9x8cYBXOONjuVx_Y596pqBWMBWQ4FdJNurSutsQn_akzGdjnP_DQ9P4qn455w_eW/s480/bird1.jpg" style="cursor: move;" /></a></div><br />
They were pretty loud. And I gathered they might've been having a bit of a disagreement out there.<br />
<br />
Maybe I could ameliorate this awkward situation by offering them some food? Afterall, I've been told that good food sometimes has the effect of lessening the severity of arguments! (And I'm guessing bad food would have the opposite effect.)<br />
<br />
So what do birds eat? Seeds right?<br />
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I immediately went to the health food section of my pantry and brought some <b>chia seeds</b> out. Surely they will love this superfood as much as I do!<br />
<br />
Ugh not really. They just looked at me as if I was sprinkling invisible food onto the ground. <i>What are you, crazy? We want real food</i>, they seem to be saying to me.<br />
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Okay, then how about my favourite snack - dried dates?<br />
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Yay, think we've got a winner here!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkHSg-4IQD8UnXK4-wUQHFbwqJrdzEk0pRaslSW-uT-K4n9hH4o6nHFxQ7p3oecuW_k53hMerctwcUwSY6JRmAQPHg2NGeEw0GtgUHTQ80S8x0LpYQ-KMkAiwUj05yvPqgkEO5LAxtLKX/s1600/bird2.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkHSg-4IQD8UnXK4-wUQHFbwqJrdzEk0pRaslSW-uT-K4n9hH4o6nHFxQ7p3oecuW_k53hMerctwcUwSY6JRmAQPHg2NGeEw0GtgUHTQ80S8x0LpYQ-KMkAiwUj05yvPqgkEO5LAxtLKX/s480/bird2.jpg" style="cursor: move;" /></a></div><br />
After these visitors filled themselves up, they flew away amicably as if they had no recollection of their previous tiff!<br />
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(They also showed me their appreciation by coming in to the apartment and leaving some poop on my carpet as I found out later on....)<br />
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Little did I know that I'd later run into this couple again days later...<br />
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This time, it was another nail-biting story which will have you at the edge of your seat. Ok, not really. But I can't wait to share about it in my next post because this post is getting a little bit too long and I'd like to talk about the delicious crème caramel now.<br />
<br />
But here is a preview:<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-rrhEFmE3apK3EtGvC18sQQKkEyHLpl4ZFdx2iLDpuu-bUMOOeOl6rXWSe6bS8fpSOx8jE0_WTG1pZKKc_vqWFd6fP303bIhf8RhzBpC5-Hb0BFSqPN4jy1Dxby27s7XeDVQO4xJFaMm/s1600/IMG_6012.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-rrhEFmE3apK3EtGvC18sQQKkEyHLpl4ZFdx2iLDpuu-bUMOOeOl6rXWSe6bS8fpSOx8jE0_WTG1pZKKc_vqWFd6fP303bIhf8RhzBpC5-Hb0BFSqPN4jy1Dxby27s7XeDVQO4xJFaMm/s480/IMG_6012.jpg" style="cursor: move;" /></a><br />
<div style="text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Who's going to win that piece of bread and who is going home hungry? Oh, the suspense!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Hint: Think David and Goliath!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLRPNFT9qe9SLq_zZ6NpOmLD5J4Ck8KpoWsTTO3rvtC2qBiZAxPXdK2AHI0KymNBLiWMPjeSSmXGVe_GjBBae1I5u5Wkt7xNUeVQhM-Ny7n5BuoCi5-omTILTB8CukF-9U-S7k-pCtsme/s1600/IMG_5918.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLRPNFT9qe9SLq_zZ6NpOmLD5J4Ck8KpoWsTTO3rvtC2qBiZAxPXdK2AHI0KymNBLiWMPjeSSmXGVe_GjBBae1I5u5Wkt7xNUeVQhM-Ny7n5BuoCi5-omTILTB8CukF-9U-S7k-pCtsme/s580/IMG_5918.jpg" style="cursor: move;" /></a></div></div><br />
Anyways, so I made this <b>coffee crème caramel</b> because:<br />
<br />
1. I love eating it and it's been years since I last made it.<br />
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2. I was recently given a bag of <b>freshly ground coffee</b> which I have no use of (being a Nespresso person). So, why not cook with it? (You might be seeing a lot of caffeinated recipes coming up!)<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kMeW_aMz74ssn85zJRi5u8YeSUii3IUgym7omb8Q1cUflihEcvScEgCDmyx4-nFXxSWD_lVpcvFWRUzgNy1xR97tqANxiPFr60yR24Miw2FYrD-QE7Pdazwe8kN7c5jS-jpQR-Qxdiyh/s1600/IMG_5860.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kMeW_aMz74ssn85zJRi5u8YeSUii3IUgym7omb8Q1cUflihEcvScEgCDmyx4-nFXxSWD_lVpcvFWRUzgNy1xR97tqANxiPFr60yR24Miw2FYrD-QE7Pdazwe8kN7c5jS-jpQR-Qxdiyh/s580/IMG_5860.jpg" style="cursor: move;" /></a></div><br />
3. I wanted to try <b>steaming</b> crème caramels (instead of baking them) because I know steaming is faster (well, you save the time pre-heating the oven + an extra 10 minutes cooking time!)<br />
<div style="text-align: center;"><br />
<div style="text-align: left;">The result is a <b>silky smooth</b> crème caramel with a<b> slightly bitter</b> caramel sauce! Perfecto!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgea1OtnIasadSDdQEM654irsp4mEsnLiwvUbH6VGOSNwyNUIoFC8q5Dw9NzsPcPRB5uDeXu7UAxq3P5KYLparWlqNRYxEegRse3PbNlssNDQEY6ksxTuayk_uYmBGn0bfe3lFMT3DyYpmE/s1600/IMG_5911.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgea1OtnIasadSDdQEM654irsp4mEsnLiwvUbH6VGOSNwyNUIoFC8q5Dw9NzsPcPRB5uDeXu7UAxq3P5KYLparWlqNRYxEegRse3PbNlssNDQEY6ksxTuayk_uYmBGn0bfe3lFMT3DyYpmE/s580/IMG_5911.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>I couldn't wait until it chills in the fridge and ate them while they're still slightly warm and velvety soft! So addictive and delicious! Despite it was already late in the afternoon and the smallest amount of caffeine keeps me up all night, I 'uncontrollably' gobbled down more servings than I really should in one go.<br />
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Yes, totally worth it!</div></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I hope you'll give this recipe a go. Chances are, you have all the ingredients right now in your kitchen.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And best of all, you don't even need an oven for this! </div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><b>Coffee Crème Caramel</b><br />
Inspired by<a href="http://www.youtube.com/watch?v=eS0unSDFhCA&feature=relmfu"> Cooking with Dog</a><br />
Makes 4<br />
<br />
You will need 4 pudding moulds/ramekins.<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>Unsalted Butter (to rub the sides of your ramekins) </li>
<li>4 tbsp Caster sugar</li>
<li>1 tbsp Water</li>
<li>1½~2 tbsp Hot water</li>
<li>2 Eggs</li>
<li>200ml Milk</li>
<li>50ml strong espresso coffee</li>
<li>3 tbsp Caster sugar</li>
</ul>1. Place water in a heavy saucepan. Add 4 tbsp sugar, pouring into the centre of the water so it doesn't touch the edges. Cook over a medium heat for around 5-7 minutes. Do not stir. The caramel will slowly colour from blonde to brunette, to a dark, rich colour. Take off the heat immediately and add the 1-2 tbsp of hot water into the caramel (I added the water using a long ladle to prevent being burned by the sizzling hot caramel! Be careful here as it's extremely hot and bubbly!)<br />
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Pour into each of the 4 ramekins/pudding moulds.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsc9WTFZAlODuIfwAD781BTenNPKaY5G33yF-hAm7yzsu6C3M-3wy2KwV9jvWJZdprru62lamf45a71btykle8HKZyIoa_SB81-btpWy7POEPPEMR65TGf8DxbSv5pANmTr8MQjV5oNDs/s1600/IMG_5852.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsc9WTFZAlODuIfwAD781BTenNPKaY5G33yF-hAm7yzsu6C3M-3wy2KwV9jvWJZdprru62lamf45a71btykle8HKZyIoa_SB81-btpWy7POEPPEMR65TGf8DxbSv5pANmTr8MQjV5oNDs/s580/IMG_5852.jpg" style="cursor: move;" /></a></div><br />
2. Whisk eggs gently in a large bowl until mixture is slightly frothy. (We don't want too much froth here.)<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjl6zStVTdcd-pV574anB2wGGGL8EecJMC1gQX3vnpGIrQK7bIGlWbjMhjL3gDifQdb6EYtPBTtO5SKzKLZxG6R1_79VTpnVHOAoWJAv2d5finoci2UFeGFufscsTcLjFoNqDp6cxBI__/s1600/IMG_5871.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjl6zStVTdcd-pV574anB2wGGGL8EecJMC1gQX3vnpGIrQK7bIGlWbjMhjL3gDifQdb6EYtPBTtO5SKzKLZxG6R1_79VTpnVHOAoWJAv2d5finoci2UFeGFufscsTcLjFoNqDp6cxBI__/s580/IMG_5871.jpg" style="cursor: move;" /></a></div><br />
3. Put milk and coffee into a saucepan and add the 3tbsp of sugar and cook over medium heat until the sugar is dissolved. Remove from heat and stir into egg mixture (do not over mix). <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sxJ9y03GEJt6oLD2YrFCogX3ko-YxUXTzq64ZVrl41YW-AwV6ZuVxCGhWjcl4l18y4HbVA1G2pOtsBKORXKkaKDx7XBG1mb7gJIYV5imaDK1h3jnOOMeV5Zj1j5P9a2X5I5VgZ2LExtx/s1600/IMG_5875.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sxJ9y03GEJt6oLD2YrFCogX3ko-YxUXTzq64ZVrl41YW-AwV6ZuVxCGhWjcl4l18y4HbVA1G2pOtsBKORXKkaKDx7XBG1mb7gJIYV5imaDK1h3jnOOMeV5Zj1j5P9a2X5I5VgZ2LExtx/s580/IMG_5875.jpg" style="cursor: move;" /></a></div><br />
4. Pour this mixture through a sieve into a jug to pour into each of the 4 ramekins/moulds.<br />
<div style="text-align: -webkit-auto;"><br />
</div>5. Cover the ramekins with aluminium foil. Place them in a large flat pan (I used a 29cm fry pan) with a piece of folded towel/cloth at the bottom (to prevent overheating the moulds). Fill half way up the sides of the ramekins with boiling water and cook for 18-20 minutes with the lid covering the pan. Cook on low heat (small boils - we don't want rapid boil as the custard will be overcooked and eggy!)<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WjVOY_PtuqMhxT1_rbvzjS3rNN4OrWgISomO4Rgy_ki6tzKZNOlvU3fSssEXdvsC0wouWyM9DYMawm5neIMbt1sWYkQcrdi4z9Ie5RIGE9UXIU-RQSU-9xumrxi3pdMCwJBt06JGwxBf/s1600/IMG_5883.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WjVOY_PtuqMhxT1_rbvzjS3rNN4OrWgISomO4Rgy_ki6tzKZNOlvU3fSssEXdvsC0wouWyM9DYMawm5neIMbt1sWYkQcrdi4z9Ie5RIGE9UXIU-RQSU-9xumrxi3pdMCwJBt06JGwxBf/s580/IMG_5883.jpg" style="cursor: move;" /></a></div><br />
6. Check to see if the custard has set and then rest for ~15 mins before putting into the fridge to chill. Run a knife around the edges of the ramekins before turning out onto a dish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9VDkWTcTPkrcH9_LurPabBCJkk_ja-qADRS8jDK4x7fOlUXcbOWGJj7Gn0ItUMAjoyZYosxKfxs_z3HIaCUWupY_5h0jsx1aJs0uaregzD2NmuVZkABs_a4Z01pwScrStj3bKQVWyrkR/s1600/IMG_5900.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9VDkWTcTPkrcH9_LurPabBCJkk_ja-qADRS8jDK4x7fOlUXcbOWGJj7Gn0ItUMAjoyZYosxKfxs_z3HIaCUWupY_5h0jsx1aJs0uaregzD2NmuVZkABs_a4Z01pwScrStj3bKQVWyrkR/s580/IMG_5900.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Bible verse of the day...</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><i>Finally, brethren, whatever things are true, whatever things are noble, whatever things are just, whatever things are pure, whatever things are lovely, whatever things are of good report, if there is any virtue and if there is anything praiseworthy—meditate on these things. </i><br />
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<i>-Philippians 4:8</i><br />
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Have a blessed week ahead! :)Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com37tag:blogger.com,1999:blog-3277679082921635136.post-4358695114555520512011-07-26T23:44:00.001+10:002011-07-26T23:45:56.544+10:00Apple and Tomato Gazpacho<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt95tntGdMw1T9bLRRX6gxHqxdDpyW6rORR7zE7cJmV2tjWaySGiXPh8iz_p2xGWBy7Nx07mm84bVvpce3UA9_HHpi8vnFxU5cf0WjjsiyfO5H3DFCZWp5RKi6mTERB6KaM-rMbMYJ7E2/s1600/6.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt95tntGdMw1T9bLRRX6gxHqxdDpyW6rORR7zE7cJmV2tjWaySGiXPh8iz_p2xGWBy7Nx07mm84bVvpce3UA9_HHpi8vnFxU5cf0WjjsiyfO5H3DFCZWp5RKi6mTERB6KaM-rMbMYJ7E2/s580/6.jpg" style="cursor: move;" /></a></div><br />
You're probably wondering why I am attempting all these summer-y dishes in the middle of winter - first the Japanese <a href="http://greencilantro.blogspot.com/2011/07/anmitsu-japanese-dessert.html">anmitsu</a> with matcha ice-cream and now this gazpacho, the Spanish <b>cold and raw</b> vegetable soup.<br />
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Sometimes not everything has to make sense, friends.<br />
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All I know is that I am possibly suffering from a bad case of winter blues that only my canine friend here can understand...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_av3Sgj6Hf9KytiXBhxdbRodKcxcyHVqld4SlhJ5mDYeErbWYbziBEN34m9C75QKo2GXSCRx9FV74-YFLRSeDE3PXZ3WTmlmPQBLIA17QNFqW81gbXXNB8W1Xse-_L6eEYUATWCyRVKn/s1600/doggy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_av3Sgj6Hf9KytiXBhxdbRodKcxcyHVqld4SlhJ5mDYeErbWYbziBEN34m9C75QKo2GXSCRx9FV74-YFLRSeDE3PXZ3WTmlmPQBLIA17QNFqW81gbXXNB8W1Xse-_L6eEYUATWCyRVKn/s500/doggy1.jpg" /></a></div><br />
Just kidding!<br />
<br />
I don't have the winter blues because I get to drink <b>hot chocolate</b> and have <b>hot showers</b>. *thankful* The dog above was only giving me the look because I wouldn't share my hot chocolate.<br />
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And the reason I made this gazpacho on a cold and wet day was because that day happened to be the 22nd July - a date marked in my diary to make this soup. Why?<br />
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It's time for my second contribution to <a href="http://murdochbooks.squarespace.com/365-challenge/the-365-challenge.html">Stephane Reynaud's 365 challenge</a> (initiated by publisher Murdoch books), of course! (First is <a href="http://greencilantro.blogspot.com/2011/07/coriander-cilantro-meatballs.html">here</a>) The aim is for all keen foodies to cook through the cookbook <a href="http://www.amazon.co.uk/St%C3%A9phane-Reynauds-Good-Reasons-Eat/dp/1741969190">365 Good Reasons to Sit Down to Eat</a> in one year!<br />
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Well, at least this recipe makes total sense to the <b>rest of the world</b> experiencing the summer heat at the moment.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbfAf4v_MBNUKnJ7iJm_sGLfNbK9PogjHjApA819eCDB_tsY4nhrL5BKANnVQ9Kt0phvIuj8KLQbMwKzZ-WNu4U9P_iPKMQSCxFu8M1TbkS_1NEGHHs-kei9Izkuze8JTwww7tqJXhrHj/s1600/3.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbfAf4v_MBNUKnJ7iJm_sGLfNbK9PogjHjApA819eCDB_tsY4nhrL5BKANnVQ9Kt0phvIuj8KLQbMwKzZ-WNu4U9P_iPKMQSCxFu8M1TbkS_1NEGHHs-kei9Izkuze8JTwww7tqJXhrHj/s580/3.jpg" style="cursor: move;" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This is not your usual Spanish gazpacho however. Instead of the typical cucumbers, onions, capsicums and garlic used to make a gazpacho, <b>only apples</b> are used here along with <b>tomatoes</b>! Many recipes I've seen also use bread crumbs (or stale bread) into the blended soup, unlike this no-carb one.<br />
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Anyhow, to make this soup...<br />
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First you'll need the following ingredients! (Plus <b>salt</b> and <b>pepper</b> of course!)</div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHawYh1ONRN0WJOQHFeMjjX9wDicgarcGVrI7XU2IUjpZI6ciAFC-9wzPsjQT0sHn5qEE8sGsLTtbTh93GUip7L9F_huTj349f77RJPD3J86OrdWSNma4LXTFBbMPsSqFrUrLJaWikMM06/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHawYh1ONRN0WJOQHFeMjjX9wDicgarcGVrI7XU2IUjpZI6ciAFC-9wzPsjQT0sHn5qEE8sGsLTtbTh93GUip7L9F_huTj349f77RJPD3J86OrdWSNma4LXTFBbMPsSqFrUrLJaWikMM06/s580/ingredients.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div>Even though this is a raw soup, you'll still need to slightly boil the tomatoes so that the<b> skins can come off easily</b>. Much fun - this is my favourite step!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_KMT4T5fLkN_DTnx1joaTIWsvZymiExUoRasvc4eAfVdlCW4fGavMLVzvFSzaZMy23Xncv2sqT_-TwtNHRjW2fMM8_VXiPvrxn5Oy6avbRI4LxB8qd9rf654ArF1rTzd6ED4BS6i_rFi/s1600/4.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_KMT4T5fLkN_DTnx1joaTIWsvZymiExUoRasvc4eAfVdlCW4fGavMLVzvFSzaZMy23Xncv2sqT_-TwtNHRjW2fMM8_VXiPvrxn5Oy6avbRI4LxB8qd9rf654ArF1rTzd6ED4BS6i_rFi/s580/4.jpg" /></a></div><br />
And you'll need to cut the apples into both <b>cubes</b> (for blending) and <b>matchsticks</b> (for garnish!)<br />
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You could practice your knife skills here too!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rXEKlCEez-rstj5z-OmB88AQCC3gGLmA0Im39IdHpXmtWRpixkEodQ0fqETlbJK0VT0Kfr29fEAg_dabJNRIzTdzyKiCJrkiHnM0vKTyF0Y0ZPs4VDuDGGGLdq8tx3zZssNxDpFPHKu2/s1600/5.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rXEKlCEez-rstj5z-OmB88AQCC3gGLmA0Im39IdHpXmtWRpixkEodQ0fqETlbJK0VT0Kfr29fEAg_dabJNRIzTdzyKiCJrkiHnM0vKTyF0Y0ZPs4VDuDGGGLdq8tx3zZssNxDpFPHKu2/s580/5.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Blend the apple cubes and tomatoes together into a puree (I used my bamix) and pour in the cider vinegar and olive oil. Season it up and you're good to go! Not surprisingly everything came together in less than 10 minutes! Speedy!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILrkuw0h8eOkbWsGMKvv6tq3SRytAv1FxgH4lx_Ms3bwbiKM8YdbE495fBf7JKKuKa5q-ebKDW-pvc1JeUlVjzDRbxC04ixn17LWUECJFAHKHmx3xELrGUhgxf0arsxR_phiWQ_9qpBIU/s1600/7.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILrkuw0h8eOkbWsGMKvv6tq3SRytAv1FxgH4lx_Ms3bwbiKM8YdbE495fBf7JKKuKa5q-ebKDW-pvc1JeUlVjzDRbxC04ixn17LWUECJFAHKHmx3xELrGUhgxf0arsxR_phiWQ_9qpBIU/s580/7.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is a light tomato soup <b>sweetened</b> by the apples while the <b>spring onions</b> give it a slight punch. The addition of the sour <b>cider vinegar</b> (<a href="http://altmedicine.about.com/od/applecidervinegardiet/a/applecidervineg.htm">apparently</a> an age-old home remedy that we could all have more of!) complements the other flavours well while the apple matchsticks add a nice texture! *crunch* </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As much as I enjoyed this refreshing gazpacho (which I had while all rugged up in a heated room in my make-believe-it's-summer state of mind) I couldn't help feel something was missing. Perhaps I would blend in some bread to add more body to the soup next time! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Or perhaps my body was just craving for something steaming hot and hearty.... </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I think the next time I'll see this soup again would be on the hottest days in summer! :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfvQO-Mjv5dGkgRUmu3xkXnjYy-n_l7SPeZhbUrWFPMYjx-XiTelZ9hnlqX6yy1qy1vg8q5HJACGq9VNaGLHUxL_KBc7DRuTr2Jug32qG-dKqIanoKrcwiN-rcsBaEv-mcNg-KSCISJp3/s1600/8.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfvQO-Mjv5dGkgRUmu3xkXnjYy-n_l7SPeZhbUrWFPMYjx-XiTelZ9hnlqX6yy1qy1vg8q5HJACGq9VNaGLHUxL_KBc7DRuTr2Jug32qG-dKqIanoKrcwiN-rcsBaEv-mcNg-KSCISJp3/s580/8.jpg" /></a></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Apple and tomato gazpacho</b></div><div class="separator" style="clear: both; text-align: left;">Serves 6</div><div class="separator" style="clear: both; text-align: left;">Prep time: 20 minutes</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>6 tomatoes</li>
<li>3 granny smith apples</li>
<li>juice of 1 lemon</li>
<li>2 bulb spring onion (scallions)</li>
<li>100ml cider vinegar</li>
<li>100ml olive oil</li>
<li>salt and pepper</li>
</ul><div class="separator" style="clear: both; text-align: left;">1. Cut a cross in the base of the tomatoes and plunge into boiling water for 30 seconds, then remove the skins.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Peel two of the apples, cut them into cubes, then cut the third (unpeeled) into thin matchsticks and combine with the lemon juice.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Finely slice the spring onions.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Puree the tomatoes with the apple cubes, add the cider vinegar, olive oil and spring onions and season.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Serve garnished with the apple matchsticks and drizzle with olive oil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTLgwsQlYO8HiGpZtnKThqkNmqCSpHpYYRwmZST3GHe6uVVdlCQwkQQ9WWBFuXqGHuMF47-heh8nfEpSzfa7_jjmy3FEigDzgYGlO6Dn9Kz_RbtPxlHlacy8xN2SCy9I-AjbSbV6O2IFA/s1600/11.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTLgwsQlYO8HiGpZtnKThqkNmqCSpHpYYRwmZST3GHe6uVVdlCQwkQQ9WWBFuXqGHuMF47-heh8nfEpSzfa7_jjmy3FEigDzgYGlO6Dn9Kz_RbtPxlHlacy8xN2SCy9I-AjbSbV6O2IFA/s580/11.jpg" style="cursor: move;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I hope you smile today :)</div>Vivhttp://www.blogger.com/profile/01637665983522170234noreply@blogger.com20