tag:blogger.com,1999:blog-62096538976081525922024-03-05T00:21:38.782-08:00The Little Country GirlMilliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-6209653897608152592.post-70418900624379354842014-11-16T14:07:00.000-08:002014-11-16T14:07:32.205-08:00Howdah review&giveaway...so go get your snack on!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">I'm a snack loving girl. Yes, yes, I love a good hearty meal as much as the next gal but when there's snacks about....well, they may not last very long with me about! When I'm doing my impersonation of a sofa sloth, my go to snacks are the usual crisps and chocolate...but even I know that although tasty, they're not doing my health any favours. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I was so happy to discover Howdah, their snacks contain NO additives or preservatives even though they're full of great taste. Their products are produced in India, using locally sourced ingredients which is what creates the wonderfully authentic flavours. </span><span style="font-family: 'Courier New', Courier, monospace;">On weekends when T and I are in full snacking mode or in the evenings after work when we're having drinks with friends, it's nice to have something different to nibble on. Howdah's snacks hit the spot when you want something different to a packet of crisps or peanuts. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">They have a range of six snacks, including Onion Bhaji's, Peppered Banana Chips, Bombay Puri, Bakarwadi Bites, Peanut Pakoras and Masala Banana Chips. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I have been munching my way through them and have so far tasted the Onion Bhaji's, Peppered Banana Chips and Bakarwadi Bites. </span><span style="font-family: 'Courier New', Courier, monospace;">You can read my review of the Onion Bhaji's here. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">The other day the lovely Howdah people sent me these to try -</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I think my favourite is the Banana Chips; crisp and salty with lots of black pepper to kick your taste buds and make you salivate. They're very moreish, so it's good that there's lots in the packet! They're unlike other banana chips I've tried, because they're not that sweet and they're more crunchy, like potato crisps. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">I was initially unsure if I'd like them as in the past the banana chips I've tried were just hard chunks of banana that left me feeling sick after a while from all the sugar. And then of course there's some brands that use honey so aren't even vegan! A banana that isn't vegan?! What is the point?! So these VEGAN Peppered Banana Chips were a wonderful delight, spicy and oh so tasty when dunked into guacamole....or even baked into cookies?!...more on that later!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I was a lucky girl and got to sample the Bakarwadi Bites too. I can honestly say I'd never eaten anything quite like them, and I mean that in a very good way. They're like tiny crunchy sweet and spicy pastries...sort of.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> I really recommend trying these, when I was gobbling them up I kept tasting hints of coriander and cumin and then waves of chili, all mingling together in a warming mix of spices. Serious yum. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I love that all of their recipes are traditional and authentic, handed down through different generations. It makes me feel cosy and happy because it brings back memories of baking at home with my mother, using recipes that she had collected from her family. I remember the smells in the kitchen that wafted through the house, tempting my brother and father in from the garden when tea time rolled around. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Food is important, and a love for good food brings people together. When I think about my parents house, I immediately think about the kitchen; the wonderful food and all of the family sat around the large table, sharing stories from the day. One of the most valuable things my mother has taught me is the importance of cooking with good quality ingredients. I try my best to stick by this advice, from vegetables right through to the snacks I buy. This is why I love that Howdah only use fresh herbs and spices and flours in their range, not only does it make the products taste better, it's also nice to know you're not filling up your wonderful body with lots of rubbish artificial flavourings. Win win!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now then, if you haven't already tried some of Howdah's snacks I have quite the treat for you! The wonderful people at Howdah have given me One of each of the Six snacks to give to one of you lovely people! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">To get your hands on these all you need to do is leave a comment below, or tweet me @CountryGirlBlog and I'll pick a winner at random...the old fashioned way out of a hat! Let me know your favourite vegan snack, your prefered type of hummus or simply that you'd love to eat your way through all these fab treats! The giveaway will end Sunday 23rd and I will announce the winner on Monday 24th, bright and early in the morning to chase away some lucky persons Monday blues.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I will also be posting the recipe for Chili Chocolate Cookies with Peppered Banana Chips next week....so stay tuned!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy eating! x</span></div>
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Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com2tag:blogger.com,1999:blog-6209653897608152592.post-86165507235423036702014-11-11T13:11:00.001-08:002014-11-11T13:11:24.526-08:00Almond Butter&Banana Chocolate Chunk Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">T and I had a lazy weekend, sleeping in until the clock ticked over into the afternoon and drinking coffee to wake our sleepy heads, before wandering around town in search of food.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Doing nothing in particular is an art, one we have almost mastered. I say almost because I think to become a true master of a weekend of nothing, one must be able to feel fully refreshed come Sunday evening. We however, were still drowsy. Our limbs, heavy with too much sleep lay tangled together on our too-small sofa, aching slightly.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So what does one do when it is 6.30pm on a Sunday and Monday morning is looming not so far away? I delayed packing T's sandwiches and the washing up in favour of baking up a small batch of cookies, just enough to satisfy our stomachs before bedtime.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A little recipe, this makes a batch of 8 mini cookies, small enough to gobble if you have an evening to yourself and big enough to share with a lucky someone.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Almond butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Vegan butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Banana, mashed</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Handful of flaked, toasted almonds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Very simple now, so pop the kettle on ready for a cuppa tea, because these cute cookies are rather charming once dunked.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Using your wooden spoon, cream the vegan butter, almond butter and banana together. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Now add the brown sugar and a few drops of vanilla extract and stir it in.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Measure out the flour and sift it into the mixture along with the salt, baking powder, cinnamon and ginger. Keep mixing until it starts to cling together as a dough.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now use your hands to incorporate the flaked almonds and chopped chocolate throughout the dough.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Squish the dough up into a ball and break it in two, then break each half in two again and then again so that you have 8 little pieces of dough.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake in the oven at 180c for around 10 minutes or until they're starting to turn golden brown.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cool on a wire rack and devour with tea.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I hope you all had a wonderful weekend and I do hope you bake these mini cookies, they really will brighten your day and warm your night.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com1tag:blogger.com,1999:blog-6209653897608152592.post-49942273352553588702014-10-27T12:28:00.003-07:002014-10-27T12:28:41.931-07:00A Lazy Sunday&Love Food Festival<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">So On Sunday T and I hopped along to <a href="http://www.lovefoodfestival.com/" target="_blank">Love Food Festival</a> which was at <a href="http://www.paintworksbristol.co.uk/" target="_blank">The Paintworks</a> in Bristol. It wasn't a planned thing, we were having one of those lazy Sundays, the kind where I got up, baked brownies and soda bread and then got back into bed with T and we drank coffee and smoked cigarettes until 1pm. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I happened to see it mentioned on Twitter so we decided to take a stroll on down. It took us around 30 minutes to walk there, our legs moved slowly as we chatted and laughed and pointed at the river and birds and dogs.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Unfortunately it wasn't a very vegan friendly festival, but I enjoyed it all the same. T bought some kind of organic smoked cheese and I bought my mum a bottle of elderflower champagne.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Then our hearts jumped when we saw a stall selling wonderful chutneys...it is safe to say that T and I LOVE chutneys. So we decided on a red onion chutney, which tastes UNBELIEVABLE. It's like, a jar of caramelized onions. <b>Yes, there did come a point yesterday when I had a spoon in the jar.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">But the best thing was the table heaving with loaves of bread...sourdough, focaccia and pizza breads....DROOL.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So we opted for two loaves of sourdough, one white one granary. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Then we went home, sliced up onions, tomatoes, capers and spinach and made a thousand sandwiches and ate them all.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I'd forgotten the power of a good sandwich. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-54194366693564810142014-10-26T04:44:00.001-07:002014-10-26T04:44:32.264-07:00The Vegan Kind<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><b>So last Thursday this gorgeous little box landed in my post!</b> And yes, I am not ashamed to admit that most of the contents have already been scoffed...look at the packet of chocolate raspberries...I couldn't even wait until I'd taken a photo before tearing them open and gobbling half.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you've not heard about <a href="http://www.thevegankind.com/" target="_blank">The Vegan Kind</a>, they're a wonderful monthly lifestyle/beauty subscription box for us vegans (and everyone else too!) Each month you get a great selection of vegan products, from tasty treats to cosmetics and cleaning supplies. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">They currently have <a href="http://www.thevegankind.com/past-boxes/" target="_blank">two types of box</a>; a monthly lifestyle box (this is the one I received) and the beauty box which is every 3 months.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you are new to the vegan world then this is a great way to test out lots of different products to find out which ones you love. Becoming vegan can sometimes feel daunting, and if you're unsure which companies are cruelty free or which brands are vegan friendly, be it food or other products, I would definitely recommend The Vegan Kind.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If however you're like me, and you have been vegan for a while now and are well informed about vegan products, then this is still a great way to try out new products that are coming onto the market that you might not have heard about. I can sometimes get stuck in a routine of always buying the same stuff, I do my food shop and come back with the same type of vegan this or that. But having a bunch of new produce landing in your life every month shakes things up a bit, and it's exciting! It's like a big present, full of goodies for you to 'ooh' and 'ahh' over. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">You also get a lovely little recipe card in each box, and I don't know about you, but I am always welcoming new vegan recipes into my kitchen.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Inside this box I received;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Angelic Gluten Free Double Chocolate Cookies</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">These were very tasty, as a keen baker I never usually buy cookies, I always bake them, so I didn't know how I was going to get on with them. But since they were gluten free as well, they were surprisingly moreish. Although I would call them biscuits, rather than cookies, because of their crunchy texture. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Howdah Onion Bhajis</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ooooooh well these were rather gorgeous. They reminded me of a bhaji flavoured wotsit. Me and T devoured them in about 30 seconds.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Premae Skincare Triumph Creme Balm</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Soft and buttery with a lovely gentle fragrance. Not greasy or slimy. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Landgarten Organic Dark Chocolate Covered Raspberries </b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">These were my favourite in the box! A really simple idea but sooo amazing and tastes SO GOOD. Just a little raspberry...smothered in dark chocolate....bite sized pieces of heaven.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Nom Organic Oat Bar </b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Again, if I'm craving a flapjack-y thing, I'd just whip up a batch. So I have to admit I didn't get round to trying this one until yesterday. I left it in my bag thinking I'd probably get hungry one day when I'm out and about and low and behold I did! I was shopping you see, for Halloween party supplies, which can really take it out of a girl. It wasn't what I was expecting at all, it was soft and crumbly and sweet and soooo not like some other brands where they're all dry and tasteless. This is one I'll definitely buy again, they'd be good for taking to festivals or on long train trips.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I hope you all go and check out <a href="http://www.thevegankind.com/" target="_blank">The Vegan Kind</a>, they really are wonderful, and I love that 10p from every box goes to they chosen animal charity of the month.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy eating! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-77188762078506647752014-10-14T14:00:00.001-07:002014-10-14T14:00:07.471-07:00On Toast...<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Sometimes, all you want is a piece of toast...</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;">Rosemary Soda Bread</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In my humble opinion, toast is a wonderful thing, warm and comforting, quick and easy, delicious and satisfying and just damn good food.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">For me, toast reminds me of lazy Sundays, the mornings baking filling the flat with a wonderful smell. Of the day after the night before, devouring piece after piece to soothe fuzzy heads. Of weekends at my parents, fat slices smothered in peanut butter and dunked in hot coffee.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">What are your favourite toppings for toast?</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com2tag:blogger.com,1999:blog-6209653897608152592.post-30563125935996690282014-10-13T08:10:00.002-07:002014-10-13T08:11:20.373-07:00I Can Be Happy<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Life lately has been...busy. City life can sometimes become overwhelming for this country girl, I start craving the green fields and starry skies of my home village. So after a week of rainy mornings walking to work and tired evenings with hot soup to keep the cold away, me and T caught the train back to the country and spent the weekend in The Forest with my parents at their house.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">We stayed up late on Friday night talking and drinking, my brother left for Spain on the Saturday morning so it was wonderful to spend some quality time all together.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I woke early in the morning, T slept gently next to me as I lay in my old room, the glow in the dark stars still covering the ceiling. I could hear mum making coffee downstairs so slid out of the bed as quietly as I could, pulled on an old jumper and tiptoed into the kitchen.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">After the first pot of coffee had been drunk dad had woken up and put on another pot. We chatted quietly, easing ourselves into the pale morning, letting the sun warm up before me and mum took the doggies for a long walk. We ambled up and over muddy fields, down through streams and kicked our way through the pretty fallen leaves. Autumn is my favourite time of year and I felt so happy being completely immersed in it. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>My skin felt drenched in winter sunlight, my eyes teary and nose red from the cold air. I breathed it in as deep as I could, great big gulps of damp, Auntumn air that filled my lungs and tasted of wet earth.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">When we returned home almost two hours later I woke T with coffee and the promise of a pub lunch. I showered quickly, scrubbing the dirt from my skin and beneath my finger nails, noticing that this made me sad, like I was somehow washing away the last traces of magic.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lunch was eaten in a tiny little pub with sloping walls and wonky floors. We ate big plates of bread and olives, followed by alcohol and cigarettes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I baked cake in the afternoon, whilst my parents dozed and T read the paper. The rain was falling hard but baking in the warm kitchen transported me away from the wind and the wet. T and I had had just enough time to pick the last of the raspberries and blackberries from the garden, and I stirred them into the sweet vanilla batter along with chocolate and hazelnuts. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"> T and I caught the train back late Saturday night, my head felt fuzzy and tired, my limbs were heavy and I had a sadness that settled over me like a fine layer of dust. I am always sad to leave The Forest. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Yet since being back in our little nest I have cheered up and wanted to share with you the cake I baked on the weekend. It's a sweet little cake, so simple and can be adapted for whatever fruit or berries you may have found. I made quite a large, deep cake, about a 7" deep, loose bottomed cake pan. But you can always half the recipe for a smaller cake.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>For the basic Sponge you'll need...</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">12 oz Plain flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 oz Golden caster sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 tsp Baking powder </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 Pint of plant milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Lemon zest</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Small pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>For the Crumble topping you'll need...</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Vegan butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Plain flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Handful of bashed hazelnuts </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>The yummy bits...</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I added a big handful of freshly picked blackberries and raspberries into the sponge batter, along with some chopped dark chocolate (about 60g...would have been 100g bar but some of it got, um, eaten.)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So firstly, use your favourite wooden spoon to cream the sugar and vegan butter together along with the syrup.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Then add in the vanilla extract and lemon zest.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sift the flour into another bowl along with the salt and baking powder.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add a little of the milk to the batter, then a little flour, then a little milk, then a little flour...until all the milk and flour have been incorporated and you have a wonderfully smooth batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add the berries and chocolate and give it a stir, the colours are beautiful!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">For the Crumble, use the tips of your fingers to rub the flour into the vegan butter until it looks like fine breadcrumbs. Then add in enough sugar so it's as sweet as you like it.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pop some hazelnuts into a bag or under a tea towel and use a rolling pin to bash them up!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Stir them into the crumble mixture.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Spoon the cake batter into your tin, sprinkling the crumble on top.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake at 180 c for about 45 mins to an hour, until a knife comes out almost clean when inserted into the cake. (Mine still had a few crumbs on it as I wanted it to be gooey, perfect with hot custard or coconut cream!)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This cake above was what gave me the inspiration for the one I baked on the weekend. Whilst I was at my parents in September, the end of summer was approaching and the trees in the garden were groaning with plump, shiny red apples. I brought a load of them back with me to Bristol, along with a big bag of blackberries. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>I made a beauty of a cake, Apple, Blackberry and Almond Crumble Cake. </b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I made this cake slightly smaller, as it was just for me and T. I used a 6" deep, loose bottomed cake pan.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>For the Sponge you'll need...</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">6 oz Plain flour </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Golden caster sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp Maple syrup/Agave syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 1/2 oz Apple sauce - I made my own with just 2-3 apples, chopped and stewed with a little water and 1/2 tsp ground cinnamon until mushy</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp Oil - coconut/olive/sunflower</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 Pint plant milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 oz Blackberries</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>For the Crumble you'll need...</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Vegan butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Brown sugar - or to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Handful flaked almonds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simply mix the apple sauce with the oil, sugar and syrup.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Then add the vanilla and lemon zest.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In another bowl sift the flour, baking powder, salt and ground ginger together.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add a little of the milk, then a little of the flour to the apple mixture and keep adding it little by little until you have a glorious, smooth batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Stir in most of the blackberries, leaving a small handful aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Peel and core a small apple, then slice it thinly and set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pour or spoon the mixture into the tin and level the top. Then place a layer of sliced apple on top along with the leftover blackberries. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now sprinkle the crumble over the top.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake at 180c for about 30 mins, or until a knife comes out mostly clean.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I hope you've enjoyed these two little recipes, simple they are but sometimes it's the simple, homely recipes that are the best. I love strange and wonderful recipes with stranger ingredients and flavours, but sometimes, it's the recipes that I can make whilst chatting to my family and friends in the kitchen that I enjoy the most. The recipes that you can make without having to run out to the shops, the recipes where you know as long as you have vanilla extract in the cupboards and berries in the garden you're good to go. <b>I find that these are the recipes that soothe my soul, ease my worried mind and calm my knotted stomach.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Much love and happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com2tag:blogger.com,1999:blog-6209653897608152592.post-34235669066610534122014-09-06T15:09:00.002-07:002014-09-06T15:09:31.561-07:00Liebster Award<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">So last week, whilst at work feeling miserable because I'd spent the last half hour with my arms elbow deep in dirty, greasy water washing up, I popped out for a cheeky cigarette and what did I see? Only a lovely little comment from the wonderful Sian from </span><a href="http://cheeky-vegan.com/" style="font-family: 'Courier New', Courier, monospace; text-align: left;" target="_blank">The Cheeky Vegan</a><span style="font-family: 'Courier New', Courier, monospace; text-align: left;"> !</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">The Cheeky Vegan is a great blog, always so many recipes to drool over. I'm a fan of all of Sians recipes, but I love her slightly more simple recipes the most. Her <a href="http://cheeky-vegan.com/2014/08/04/el-pa-y-all-bread-and-garlic/" target="_blank">Bread and Garlic</a> is a beautifully quiet dish, a recipe made for Sundays, when you've been for a long walk through the fields. I also share her views on onions! "</span><span style="font-family: Courier New, Courier, monospace;"><i><span style="background-color: white; line-height: 21px;">Onions are the centre of the culinary universe"</span><span style="background-color: white; color: #666666; line-height: 21px;"> </span></i></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;"><a href="http://cheeky-vegan.com/2014/07/24/roasted-onions-with-white-wine-garlic-thyme/" target="_blank">These</a> delights are made to be gobbled and to not care that the oil and garlic are dripping down your chin and getting under your fingernails.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">I think The Liebster Award is a lovely way of getting to know other bloggers and also helping to spread the word of a good blog to read. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">Here is a list of things the award needs me to do...</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">1) Thank the wonderful person who nominated little old me-click on the link to check out her blog!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">2)Answer 11 questions asked by the person who nominated me</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">3)List 11 random facts about myself</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">3)Nominate other bloggers whose blogs I love to read</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">4)Write 11 questions for the other bloggers to answer</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">5) Let each of the nominated bloggers know they have been nominated</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: left;">Now for the questions!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>What made you decide to start a blog?</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I have a habit of talking to myself, something that I have inherited from my wonderful, if slightly mad mother. A blog seemed a good way to get all of the stuff that rattles round my head out into the world, without resulting to talking to the stray cat. Who knew that baking would start to consume my world and therefore my blog? :)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>What did you want to be when you grew up?</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Well, as a child I think I would have been perfectly happy spending my days wherever the wild things were. I wanted adventure and talking animals...so naturally I wanted to be a pirate.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>What is your earliest memory?</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's very foggy, but I can remember being in the bungalow my parents and I used to live in before we moved. My dad was telling an animated story, waving his arms around and laughing. My mum was sat on the sofa laughing really really loudly, the kind of laughing where you hold your stomach and tears fall down your cheeks. It's a happy memory and I'm glad I remember it.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>If you could jump on a plane and fly anywhere tomorrow, where would you go?</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Buenos Aires in Argentina, because my boyfriend T went there once and loved it so much he said it was his favourite city in the world, and the way he describes it, it sounds magical, so I would love to see it someday.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chickpeas. They amaze me because there is no end of things you can do with them. Chickpea flour omelette, falafel, hummus...eat them straight from the can with a sprinkle of salt...need I go on?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chocolate. A bit predictable? Maybe...but then I don't really care as long as I've got my box of vegan dark chocolate truffles to scoff. Dark chocolate is my favourite, that bitter sweet glorious food of the gods. I love eating it for breakfast on Christmas morning, I love baking with it, watching it melt into cakes, making them glossy, I love having it in my pocket to munch on when I'm walking with mum and the doggies, on cold Autumn afternoons when you can see your breath hang in the air as you breath. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coconut milk. I use it in pretty much everything; soups, cakes, breads and smoothies. It makes recipes richer, more indulgent and above all it's the base to my Rum Coconut Caramel which is damn well tasty! </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Have you had any big kitchen disasters that you can share?</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I once tried to make chocolate croissants...'Once' being the appropriate word. I was very young and foolish and thought I could just whip up a batch without even so what as glancing at a recipe book...yeahhhh. Lets just say it involved shortcrust pastry, a moment when I forgot to add any sugar and my dad saying 'it's a bit like eating a savoury pasty but with chocolate inside'...lets leave it there shall we?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Maybe the 1920's, I'd dance in fantastic dresses and drink too much alcohol, I'd have a short pixie haircut and be best friends with Gatsby and life would be totally fabulous dahling.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Or possibly the 1940's, just for the night, so I could paint a stocking line down the back on my legs, curl my hair and go dancing with an American soldier. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I'm not sure if it's technically a sitcom, but I loved the TV show Spaced, I know they're not all related, but they're all friends that live in the same block of flats, so kind of like a family and they're all pretty crazy and amazing.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Who would play you in the movie of your life?</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I want to say Zooey Deschanel. Not because I look anything like her (well, we have a similar fringe!) but because she's god damn amazing. And the whole quirky thing, people tell me I'm a bit strange.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Or maybe Zoe Kazan, because she was wonderful in the film Ruby Sparks, again, quite quirky and a bit of an oddball.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>If you could un-invent one thing, what would it be?</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Guns, weapons, anything designed to hurt people. That might sound naive or child like, but If I could I'd love to believe that people are all born with a good soul, and that maybe if there was nothing to fight with, then maybe they wouldn't fight.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>What is one thing you always wanted as a child but never got?</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Every time I came across a wishing well or had a birthday cake or lost an eyelash, I always made the same wish; to be able to fly like a bird. I remember telling my mum that my wishes never came true and after asking me what they were I told her. She gave me a hug and ruffled my hair, 'my silly girl' she laughed. Years later when we went to Greece I remember her nudging me as we were sat on the plane and saying 'look millie, we're flying!"</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ok, so here are 11 completely random and </span><span style="font-family: 'Courier New', Courier, monospace;">bizarre</span><span style="font-family: 'Courier New', Courier, monospace;"> facts about moi</span></div>
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<li><span style="font-family: 'Courier New', Courier, monospace;">I have the words 'Blue Skies' tattooed along the inside of my middle finger on my left hand.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">I can't whistle.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">I eat spinach with pretty much every meal.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">When I'm all growed up me and T want a dog, cat and rabbit called Claude, Jam and Gatsby.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Candyfloss is one of my all time favourite things to eat, but I only eat it when I'm at the seaside or fair, because it tastes better with salty air and carousels.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">The carousel is my favourite ride.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">I love Autumn the most, when the air has a bite to it, the leaves spiral around my feet and the promise of Christmas is all around.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">I cry a lot, I cry when I'm happy, sad, excited, nervous, angry. And when I cry I am not one of those girls that looks pretty or delicate, I cry big loud sobs with lots of tears, snot and hiccups.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">When I eat broad beans I only eat the middle part and leave the skins.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">I grew up in the country, with roaming fields, streams deep enough to swim in and and secret woods. I now live in Bristol and although I love it, I do miss the countryside everyday.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">I am very much like my mother, and I am very happy about that.</span></li>
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<span style="font-family: Courier New, Courier, monospace;">I nominate these wonderful people...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Clem from <a href="http://thevegancookiefairy.com/" target="_blank">The Vegan Cookie Fairy</a> is a beautiful lady with a beautiful blog, lots of sugar to satisfy any sweet tooth.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Taylor from <a href="http://glutenaway.blogspot.co.uk/" target="_blank">Gluten Away</a> isn't a strictly vegan blog, but he has some great vegan recipes and all of them are also gluten free, so great for those with sensitive tummies! Plus, there's lots of information on gluten and how to eat gluten free, and he's such a little cutie!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Jenni from <a href="http://rawshakti.blogspot.co.uk/" target="_blank">Raw Shakti</a> is one of the most amazing people I have ever met and I am lucky and blessed to call her a friend. Her blog is fairly new but contains amazing, simple recipes for raw food everyone can enjoy. Every time I read one of her posts I feel like going and sitting in a field of wild flowers, soaking up the sunshine whilst eating raw vegan cheesecake.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Jade from <a href="http://jadegreenvegan.wordpress.com/" target="_blank">Jade Green Vegan</a> is lovely, an animal lover and great blogger. Her lifestyle blog is great for finding random vegan dishes is big non-vegan places. Thanks to her I know I can even eat at Nandos if I want to!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lisa from <a href="http://wedonteatanythingwithaface.blogspot.co.uk/" target="_blank">We Don't Eat Anything With A Face</a> is a vegetarian mum with some great recipes. Although she's not vegan lots of her recipes come with vegan alterations. I love her warm, chatty and friendly posts!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So here's my 11 questions to my nominees:</span></div>
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<li><span style="font-family: 'Courier New', Courier, monospace;">When did food start becoming more than just food, and start becoming something you were excited about so much you wanted to rant and rave about it? </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">If in an alternative universe you were a child raised by animals, which type of animal would you want to grow up with and learn from?</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">What is your favourite quote?</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Have you ever gone out to a restaurant and only eaten dessert?! </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Favoutite kind of potato...sweet or white? Baked, mashed, fried, boiled, roasted, chips, fries, curly, crinkled, waffles, hash browns...?</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Did you have any pets when you were growing up? If so then what were their names?</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Do you have any food or meals/snacks that you personally associate with certain occasions? (Simple example - mince pies at Christmas).</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">What is your favourite time of day? Are you an early birdie or a late night owl?</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">If you could go back in time and re-live one moment, but only to re-live it, not change it, what moment would that be?</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">What snack food or meal do you wish grew on trees?</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">What's your favourite song to dance to?</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Thanks for reading, hope you've enjoyed finding out a little bit more about me!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mucho love! x</span></div>
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Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com1tag:blogger.com,1999:blog-6209653897608152592.post-35005114113021329312014-07-17T02:40:00.002-07:002014-07-17T02:40:15.704-07:00You Got A Heart Of Stone, My Little Cherry Pie<div style="text-align: center;">
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">* </span><span style="font-family: 'Courier New', Courier, monospace;">APOLOGIES APOLOGIES APOLOGIES FOR THE QUALITY OF THESE PHOTOS!</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> -</span><span style="font-family: 'Courier New', Courier, monospace;"> my camera decided to stop working THE MOMENT I began baking...what is a girl to do?! I thought about keeping this recipe from you until I got a chance to bake it again and take some good photos but then...well, you see this glorious little cherry pie is not made for waiting, after T and I gobbled the entire thing last night (not our fault - the pie combined with the fact that we were watching a program about chocolate making meant we were powerless to stop the inevitable) I realised that to withhold this recipe from you would be beyond cruel.</span><span style="font-family: 'Courier New', Courier, monospace;"> </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">*</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEy5C3S-D5k76omD0_kLAiBRppP7h1gBss_Kbpz3TcOiiP8tuXaFk23ylxAABx6lGkaFG1Hj9nL5mAwoR-4VNQ77qYcKZLIzdOznk7mEZi5YqfBH7OGrMRzFd99JPWKk3jm9qhyphenhyphenqt5y2Q/s1600/10544413_808147662542466_6459079215606421694_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEy5C3S-D5k76omD0_kLAiBRppP7h1gBss_Kbpz3TcOiiP8tuXaFk23ylxAABx6lGkaFG1Hj9nL5mAwoR-4VNQ77qYcKZLIzdOznk7mEZi5YqfBH7OGrMRzFd99JPWKk3jm9qhyphenhyphenqt5y2Q/s1600/10544413_808147662542466_6459079215606421694_n.jpg" height="640" width="478" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">So be a sweetheart and pop the kettle on, whilst I give a little moan about why you haven't seen my face around these parts for a while...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">You see, I have a part time job now, and it's not all that great because it's a sandwich shop and they sell cold meats. Yeah, not very much fun for a vegan girl to be handling cut up pieces of flesh....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When I took the job I thought it would be OK, told myself I'd just have to grit my teeth and get on with it. But it's hard, especially when I have to serve the customers with a great big fake smile plastered across my face as they ask me what type of chicken I would recommend. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Before working there I'd never been around meat, never eaten it, never bought it, never even looked at it up close. Why would I? I grew up in a vegetarian house and I was vegan before I moved out. I think I can count the number of times I've walked down the meat isle in the supermarket on one hand. And even those accidental times I kept my head down, not wanting to see the plastic packets containing squished, pink and brown flesh that once belonged to something that had a beating heart. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">On my first day at this job I had to keep asking my work colleague to point to what the customer wanted, since I didn't know what any of the meats looked like. After the day was over I felt like I could smell the grease and blood on my skin and when I got home I showered twice.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> I've been there a month now, and it hasn't got easier. They sell some kind of beef and I gag every time I have to pick a slice up. When I had to bring the box of chicken pieces down to the counter I fought back tears as thoughts of my mums chickens that roam free around the garden flooded my mind.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I hated myself. I felt like such a hypocrite, standing there serving 4 different types of chicken when just the other day I was cuddling mums chickens at home. If anyone tried to hurt them I'd protect them like the family that they are, yet here I am, working in a job where I put animals into sandwiches. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Now I'm not an idiot, I know that by simply working there I am not contributing to animal suffering, if I wasn't serving meat sandwiches then somebody else would be. But I am not at peace with myself. I do not want to be a part of this, and I hate the fact that I have allowed myself to take a job I not only hate but that brings me self loathing, all because 'I needed a job'.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I feel like I owe an apology, although I don't know who to. Maybe to myself for not standing tall enough and becoming a bit lost.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So that's why I made this cherry pie, to comfort and remind myself that there is still so much good in this world, so much to be thankful and grateful for and so much to create without any need for anything to suffer.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I am currently looking and applying for new jobs, so wish me luck!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It makes me happy to share this little recipe with you, it's very simple, warm and cosy and you can play around with the ingredients and really make it your own.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>My Little Cherry Pie</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 2-4</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">For the pastry crust-</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 oz Vegan butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6 oz Plain flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2-3 tbsp Brown sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Ground almonds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A little splash of soya/almond/coconut milk for glazing</span></div>
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<span style="font-family: Courier New, Courier, monospace;">For the filling-</span></div>
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<span style="font-family: Courier New, Courier, monospace;">11 oz/300g (approx) Ripe, juicy cherries</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Shot of dark rum</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1-2 tbsp Brown sugar - 1 tsp extra for sprinkling</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Ground almonds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Dark chocolate</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Flaked almonds - plus extra for sprinkling</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Firstly, make the pastry.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">This is a shortcrust pastry, so pop the butter and flour into your favourite mixing bowl and with cold hands, rub the butter into the flour until it looks like bread crumbs.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, add in the sugar and ground almonds - you can taste a tiny bit to make sure it's sweet enough for you!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add cold water, a tbsp at a time. You should only need a very small amount of water, remember you want the pastry to hold together in a ball, but for it still to be quite dry and a little bit crumbly. It is a little bit harder to work with, but the dryer the pastry the more flaky and crumbly sweet it will be once baked.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now wrap the dough in clingfilm and let it chill out in the fridge for about 20 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Now you can prepare the filling!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cut the stones out of the cherries, or if you've got a fancy olive pitter you can use that.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cut the cherries in half and pop them into a small bowl.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add the sugar, ground almonds, flaked almonds and rum to the bowl and stir to make sure the cherries are all coated in the sugary mixture.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now break up your chocolate into small chunks and stir them into the cherries. (If you LOVE cherry bakewells and you have any almond extract you can add a few drops now to make the almond flavour more intense.)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Once your pastry is chilled...</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Roll it out onto a floured surface and then transfer it onto a baking tray.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Spoon the cherry mixture into the <b>centre</b> on the pastry circle, leaving a ring of uncovered pastry around the edge. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now grab the sides of the pastry and fold it into the centre, as if you were trying to wrap the cherries up in a parcel - <b>but leave the middle uncovered.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">It depends on how thickly you rolled your pastry, as to how much of the cherry filling will be on show, but that's the great thing about Galettes, <b>they're meant to be rustic and wonky!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now brush the pastry lightly with your milk of choice and sprinkle on a few extra flaked almonds and a tiny bit of sugar.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake at 200 c until the pastry looks golden brown and the cherries have started to bubble and go juicy and the chocolate is gooey and melting everywhere....mmmmmm.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-35380635935982074192014-06-10T04:29:00.000-07:002014-06-10T04:29:09.238-07:00Mmmm...Mocha Porridge Oats<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">A simple little breakfast for when you're craving something naughty and sweet, for those mornings when you really want to grab a slice of cake to eat en route with your coffee...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Or maybe it's 11am and you've just got back from a work out and you sugar levels are low and you're HUNGRY...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Or perhaps it's a Sunday morning and the chocolate bar hidden away in the back of the cupboard ready to bake brownies later is already calling to you...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Porridge will always have a special place in my heart, its warming, comforting taste transports me back to when I was little. In the winter mum would cook it for breakfast every morning and me and my younger brother would sit at the big wooden table and eat it whilst it was still too hot.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I still think my mum can make the best porridge, I think her secret is that she has magic powers. That, and the fact that she keeps the recipe simple, just oats, water, coconut milk and salt. And she leaves it to bubble away in the pan for ages so that it becomes so thick and gooey she can hardly ladle it into the bowls. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">This recipe is still oh so simple, but with a caffeine and cocoa twist. The coffee adds the punch to wake you up whilst the cocoa makes you feel all warm and cosy. The dates create a syrupy sweetness that makes this bowl of porridge remind me of a Hot Caramel Mocha from Starbucks.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 2</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Oats - use gluten free if you wish!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Dates - chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Good pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Espresso powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1-2 tsp Cocoa powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 fl oz Coconut milk - halved</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 fl oz Water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 fl oz Freshly brewed coffee</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Optional extras -</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Flaked almonds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dried coconut</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Raisins</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chocolate chips</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chopped toasted walnuts</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Maple syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chopped banana</span></div>
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<span style="font-family: Courier New, Courier, monospace;">All you need to do is...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pop the oats, dates, salt, espresso powder and cocoa into a saucepan and add the water, coffee and half of the coconut milk.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simmer on a low heat until the oats become thick and creamy and the dates have 'melted' into the porridge.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove from the heat and stir in the remaining coconut milk - if you like your porridge really thick then you might not want to add the remaining coconut milk.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Eat and enjoy!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy Eating! x</span></div>
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Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com2tag:blogger.com,1999:blog-6209653897608152592.post-35508734178740133472014-06-06T09:08:00.000-07:002014-06-06T09:08:09.929-07:00A Simple Little Big Lunch...<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><b>Grab a fork and spoon and</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Get stuck in!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">So it got to lunchtime and I was hungry...quite hungry.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Since I'd missed breakfast I wanted something kind of breakfast-y but also mean enough to be called lunch.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I had left over spicy carrot soup with would have been fabulous on it's lonesome usually, (yes, I like to eat soup for breakfast) however in my rushed cooking of it last night I added waaaay to much chili.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Like, a lot. As in it burnt my mouth but I wanted to keep eating it because it did taste good. In a hurty type of way.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So I needed something to put with the soup, something to chew on when I wanted to cry from chili overload.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But bread would make the meal too much like dinner, or a starter at a fancy restaurant....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So out came the chickpea flour, some olives, good handful of spinach, salt and a shed load of pepper and thyme. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Savoury pancakes are the best thing ever...well, apart from sweet pancakes that is.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you guys want the recipe for this Spicy Carrot&Coriander Soup with Olive&Spinach Savoury Pancakes then leave a comment below!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy Friday Eating! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-9897720792005839752014-06-04T04:22:00.001-07:002014-06-04T04:22:15.078-07:00Cauliflower & Broccoli, Be My Tart The Vegan Way<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">This recipe came to me the other day when I was making some vegetable pancake-y, flat bread type of things. They were delightful on all levels apart from I wanted them thicker. So I made thicker batter but then they looked messy in the frying pan and took longer to cook in the middle so the edges got too brown and hard.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">"Hmmm." I said. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">(Am I the only one who talks to myself when I'm cooking and baking? I hope not, I'd rather we were all mad than just me.)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So anyway, I suddenly realised that the batter I was using for my pancakes, would create a similar texture to quiche. Not that I wanted to create a 'vegan quiche', but once made it did look a bit like a quiche...and I couldn't really call it a pie...so I thought I'd go with tart, <b>and a crust-less little tart at that.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">This savoury tart is high in protein due to the use of chickpea flour and has a ton of veggies crammed into it. There's hardly any fat and the way the spices tingle and mingle over your tongue makes this one little healthy slice of yumminess.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I used onion but leeks would also work wonders, in fact, I'm already thinking up a garlic-y leek and mushroom tart....mmmm with the garlic blended right into the batter with chili...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But since I had some tomatoes that needed using, I thought onion would be the better shout for this recipe.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I love how the chickpea flour batter means the tart holds its shape really well, no falling apart and no crumbling. This batter is perfect if you want to make larger tarts because it slices so well. Although little mini curried tarts would look damn cute.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A slice (or two) of this is perfect with a salad or sweet potato wedgies, great to take with you to a BBQ or picnic.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Be My Tart Cauliflower & Broccoli Tart</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 4-6</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 oz Chickpea flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Large handful of spinach</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Small handful of cauliflower</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Small handful of broccoli</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 Cloves of garlic</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Small onion</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Tomato</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2-3 Mushrooms</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Coriander</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Cumin</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1-2 tsp Basil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp Turmeric</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Chopped chili</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you're not afraid of a bit of heat then by all means add as much chili as you like, even add a pinch of cayenne pepper to give it a real kick!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Lets get roasting, whisking and eating!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Grease a 6" lose bottomed cake pan with coconut oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Firstly, slice the cauliflower and broccoli in thin slices, so they kind of look like little flat trees.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pop them into a little baking dish along with the garlic, whole and still in skin, with a tbsp of coconut oil and some salt. Roast them until they're starting to brown but are still slightly crunchy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Meanwhile....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Finely chop the onion, set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Slice the mushrooms and tomato into thin slices. Set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, when the cauliflower/broccoli is done, remove from the oven and let cool slightly.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Squeeze the garlic from the skin and chop up.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, to make the batter, simply add enough water to the chickpea flour so that it has the same consistency as double cream.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now stir the chopped onion, garlic and spinach into the batter, along with the chili, coriander, turmeric, basil and cumin.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now pour a thin layer of batter into the cake pan, make sure it reaches all the edges.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add a layer of mushrooms, cauliflower and broccoli.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pour another layer of batter over the top.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add some more mushrooms, cauliflower and broccoli.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pour the remaining batter into the pan and then poke any remaining pieces of veg into the batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lay the tomato slices over the top and sprinkle with rock salt.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake at 200 c for about 15-20 minutes, until the top looks browned and a cake tester comes out clean.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">This tart is great eaten hot from the over or cold the next day. When it's cold it can be sliced very thinly and used as a sandwich filling!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-32785288507416927622014-06-03T06:31:00.000-07:002014-06-03T06:31:55.701-07:00A Day at Bristol Vegfest<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84jiG1dln15CA_51wTSn_T_W_G-hy859-kG6qeUrRC2-5AAag-LTQL_BKpq74U0LfPaC3zjAO4qyr8uf6ZJgfFKtTfgZh6ObreJfsyCcWERGsHpGGRzQ9nVeA3TMVQdgYFzhM1HfHKjU/s1600/10371424_780765531947346_987150238622050366_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84jiG1dln15CA_51wTSn_T_W_G-hy859-kG6qeUrRC2-5AAag-LTQL_BKpq74U0LfPaC3zjAO4qyr8uf6ZJgfFKtTfgZh6ObreJfsyCcWERGsHpGGRzQ9nVeA3TMVQdgYFzhM1HfHKjU/s1600/10371424_780765531947346_987150238622050366_n.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">A few weekends a go, I went along with my mothership, father, brother and T, to Vegfest. In Bristol it's situated near the harbour side so only a tiny little walk from our flat. Not that the distance really matters, I would have walked a thousand miles if at the end I could gorge on the very best vegan food I'll probably eat all year.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I mean just look at those cakes!!! All vegan and so damn tasty. When we came across this stall the mothership said she'd buy one each for T and I. Well, you can imagine the scene; me, drooling for about 10 minutes before I could make up my mind which one I wanted, even now I still don't know if I made the right choice. They were all TOO GOOD. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">That's the thing about being vegan, I've found that it's been so long now (8years) since I've had the choice of a full menu, that when I DO get the chance to choose anything that takes my fancy I find I simply can't. There's too much choice, too much pressure to make the right decision. I ended up asking T to choose for me! (He didn't, instead he told me about all the times I moan because there isn't enough choice for vegans...he did have a point.)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Living in England can sometimes be hard to find good vegan food. That's probably why I love cooking and baking so much, I figure why go out and have to eat that same god damn baked potato that I have to eat in every cafe because it's the only thing that doesn't come with animal products smeared all over it, when I get get my apron on and whip up a feast at home?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But I do love finding new little cafes that serve vegan food, like I said, a huge menu isn't necessarily a good thing for me, so I am more than happy with just a few vegan options. A crunchy mango and bean salad here, a vegan burger with sweet potato fries there. As long as they have good coffee and possibly a vegan brownie I'm a very happy bunny. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">So you can image how excited I get when Vegfest comes to town. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">So many beautiful stalls selling fancy chocolates and amazing sweets. I gorged on so much sugar I was running around like a mad woman all day.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">My family and T loved the wide selection of food, my brother in particular can eat a whole load of food but he took it to a whole new level that day...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">That's us in the pub after, nothing like a good dose of alcohol to balance out the food!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Unfortunately we didn't stay as long as we wanted, the rain was getting heavier by the second, so with full bellies we wandered into town, pub bound.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I was sooo tempted by these vegan marshmallows. I never usually eat what I call 'processed vegan food'. I tend to cook my food from scratch, just because vegan substitutes are expensive and lets be honest, if I had vegan marshmallows in the cupboard on a regular basis I would eat them on a regular basis...and even me, queen of sugar, knows that ain't guna do me no good.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So I left the pretty little things on the shelf and T and I settled on these cakes...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Yep, that is indeed me attempting to eat the largest vegan cake I have ever seen...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I somehow also managed to resist these delightful cookies, well, I know damn well how I managed to resist them...t'was because I had just eaten a bowl of vegan paella...and it was amazing.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This was Mrs Cupcake stall, they're cakes and cookies are out of this world.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The mothership treated herself to a bottle of lemon wine. We had a taster...or a few....and although the wine was a little dry for my liking the elder flower champagne was right up my street.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I'm already looking forward to Vegfest next year! If you've never been I highly recommend going, it's never expensive and the food is always to die for, vegan or not you'll love it!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I thought I'd put a little list of places that cater for vegans in Bristol, UK. In case any of you find yourselves here and hungry. These are the places that I like to grab lunch, they're cute, affordable and friendly.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.cafe-kino.com/menu/index.htm" target="_blank">Cafe Kino</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cafe Kino is completely vegan!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.stnicholasmarketbristol.co.uk/" target="_blank">St Nicholas Market</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">St.Nicks is great for food, have a wander around and chose from falafels and hummus, olives, cakes, Indian food and so much more!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.bostonteaparty.co.uk/our_cafes/bristol-park-street.php" target="_blank">Boston Tea Party</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Boston Tea Party have some great vegan options, including salads, burgers and cake!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://www.birdcagebristol.com/" target="_blank">The Birdcage</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Birdcage is fantastic, cafe by day, bar by night and also a clothes shop! It's tiny and cute with a huge selection of teas, there's always a vegan cake option and vegan breakfast.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Hope you're all having a lovely week! X</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-1698226717548641512014-05-30T04:49:00.001-07:002014-05-30T04:52:00.376-07:00I'll Share My Heart With You Apple Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_nOBDxSp8Ccff3zLLt-wREnQGEtI_6c6f0MTcEpTsRKsFGHD5MgH1u9yZxH6YHtuf1tB3da6kFJdRfyy9QGqMCDJRrazoO_qR_17RiumZj47UfTZ_Qr7NrkMt_6EYqd5B3x40KPWZTs/s1600/DSCF3041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_nOBDxSp8Ccff3zLLt-wREnQGEtI_6c6f0MTcEpTsRKsFGHD5MgH1u9yZxH6YHtuf1tB3da6kFJdRfyy9QGqMCDJRrazoO_qR_17RiumZj47UfTZ_Qr7NrkMt_6EYqd5B3x40KPWZTs/s1600/DSCF3041.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">I was rummaging around in the freezer the other day, (because I had a craving for frozen peas) when I spotted the container I thought I'd lost buried beneath T's bread and ice cube trays. I was curious, what had I put in there? I don't freeze a lot of things, food gets eaten up too quickly in our little nest, despite there only being the two of us.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">After bashing it on the table a few times I managed to get the lid off and there, despite being a little bit frosty, was the wonderful stewed apple mum and I had made when I was last at my parents house.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">My mouth started watering as I remembered the tangy apples simmering on the Aga, the smell of cinnamon and cardamon drifting all about the house and the sweetly sharp taste nibbling on my tongue every time I sneaked another mouthful.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I knew I had to whip up a batch of apple pies immediately.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">As I pulled flour and sugar from my cupboards I thought about T, he loves apples and tells me I don't bake with them often enough. I suddenly had the urge to bake him a HUGE apple pie, the kind that my mum bakes for Sunday tea in winter, only I'd add toffee and pecans and little paper flags.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It was a great plan, until I realised I didn't have long before he came home from work and that I also didn't have any pecans. I stood for a few minutes staring at the thawing stewed apple. OK, so maybe a HUGE pie wasn't such a great idea, with only us two it would sit for days on the side by the cooker, slowly being nibbled at until the last slice was left unwanted because the pastry would be soft.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I wanted this apple pie to say things, not big things, big things need words, but sometimes you can say the little things without words. Sometimes you can say them with pie.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When I shaped these little pies, baked them and then gave half of my apple pie heart to T, what I was really saying was <b>you're damn amazing and I'll always think you're amazing and I bloody well love you</b>.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So if you've got somebody who you think is the best thing since rock and roll, somebody so amazing you'd share your last apple pie with...then bake them these little lovelies, perfect for sharing.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Little Heart Shaped Spiced Apple Pies, for the ones who want to share the love.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Makes 4 whole hearts </span></div>
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<span style="font-family: Courier New, Courier, monospace;">For the pastry -</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/2 oz Vegan butter - I use a sunflower spread because I think it gives a better flavour than a soya based spread</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/2 oz Vegetable shortening - this gives the pastry a crumbly, flaky texture</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6 oz Plain flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Brown sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Half of a nutmeg - grated</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 tbsp Water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coconut milk to glaze </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Brown sugar to sprinkle on before baking</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Use your favourite stewed apple recipe for the filling.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">My go to recipe is very simple, just a couple of apples, peeled, cored and chopped, pop them into a pan with a tiny splash of water, cinnamon and a sprinkle of brown sugar to taste. Simmer on a low heat until soft and mushy, then add a few drops of vanilla extract.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">To make these beauties...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Rub the vegan butter and vegetable shortening into the flour with your fingertips. Keep your hands cool and try not to get the mixture onto the palms of your hands as this will warm the fat and we don't want that!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add the sugar, salt and nutmeg and give it a stir with a knife.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now mix in the water until it starts to cling together. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bring the dough into a ball with your hands, it will be quite crumbly but try not to over work it.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Wrap it in clingfilm and let it rest in the fridge for about 15 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Roll out the dough and use a heart shaped cutter to cut out 8 hearts. I used a 4" cutter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now place a couple of spoonfuls of the stewed apple onto the left hand side of 4 of the hearts, and then onto the right hand side of the remaining 4 hearts.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Brush coconut milk around the edges and fold the pastry over, using a fork to crimp the sides down.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Use the fork to poke holes into the pastry, I marked mine with a heart pattern but just a simple stab with the fork will do!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Brush them with coconut milk and sprinkle with brown sugar.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake at 200 c for about 10-15 minutes, until they're golden all over and browned at the edges.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6REXOErAY1wXthTH6DGUspsdbKmF4Kl7tINbdhyhtboAXNIzIsiJENr9YA7KsrjDWTT1TD_VQzmF1njwp4r0l94KeH9d36J5QebTQxzq8UQEkbgdcKUaClGCl2M8ozo1bInfAgyQ4Jdo/s1600/DSCF3047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6REXOErAY1wXthTH6DGUspsdbKmF4Kl7tINbdhyhtboAXNIzIsiJENr9YA7KsrjDWTT1TD_VQzmF1njwp4r0l94KeH9d36J5QebTQxzq8UQEkbgdcKUaClGCl2M8ozo1bInfAgyQ4Jdo/s1600/DSCF3047.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">I drizzled mine with this <a href="http://www.thelittlecountrygirl.blogspot.co.uk/2014/05/rum-caramel-for-my-lover.html" target="_blank">Coconut&Rum Caramel Sauce</a> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Eat them with your lover or your friend or even the person you sit next to on the bus. Go on, wear your heart in your cake tin and give half away!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com3tag:blogger.com,1999:blog-6209653897608152592.post-69526460157506318832014-05-29T03:50:00.002-07:002014-05-29T03:50:40.326-07:00Garlic & Thyme Focaccia Bread...Eat Me Warm With A Smile<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXHPvzJw8Mu0SL2LJPAwtUkbidtFa-1QpBMapIGwsgo-CaUSjKhLWGazTUsVGA2tXYvMsPsSnkPkwkEYi5rLHeOQ-8KaBUdIZerQ2c7DKbYpb7iZuBZSV8TCdecVunRS11p76RMT-eZk/s1600/DSCF2999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXHPvzJw8Mu0SL2LJPAwtUkbidtFa-1QpBMapIGwsgo-CaUSjKhLWGazTUsVGA2tXYvMsPsSnkPkwkEYi5rLHeOQ-8KaBUdIZerQ2c7DKbYpb7iZuBZSV8TCdecVunRS11p76RMT-eZk/s1600/DSCF2999.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Mmmm, what is better than warm bread straight from the oven to the table, to be shared and teared and devoured with soup. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">This lovely little flat bread is delightfully soft and comforting, with cloves of roasted garlic sunk into the dough and sprigs of thyme scattered liberally creating a mouth watering smell throughout the kitchen.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The coconut oil works great with this bread, I rubbed it all over the top before baking it and the crust came out a wonderful pale gold. The coconut flavour isn't too overpowering, you just get a hint when you lick your lips.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Rock salt is also tasty for sprinkling over the top before baking, black pepper too!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This bread is so so easy to make, I make it or a variation of it most weeks. In fact, T loves homemade bread so much we have to fight the urge to have it with our evening meal every night. I never use yeast in my breads, partly because it doesn't agree with me and partly because it's just so much easier and quicker without it. I've used my soda bread recipe as a base for so many other bread recipes, each time adding different things and playing around with the quantities. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">So here it is, am promised...</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Garlic & Thyme Focaccia Bread</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 oz/150g Spelt flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 oz/100g Plain flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/2 tsp Bicarbonate soda</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 1/2 fl oz/100ml Coconut milk - the stuff from the can, shake it up so it's not separated</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 1/2 fl oz/100ml Water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp Cider vinegar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8 Cloves garlic -roasted in coconut oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Large pinch of salt - and some extra rock salt for sprinkling</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tsp Thyme - and some extra for sprinkling</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Generous amount of black pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coconut oil for roasting the garlic, greasing the tin and drizzling onto top of bread</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Firstly, get your garlic in the oven roasting, they shouldn't take long. Once roasted remove from the oven and set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, mix the coconut milk and water and add the vinegar. Give it a stir and set it aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sift your two flours together and add the salt, black pepper and thyme.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now pour the milk and water mixture in the flours, using a knife to stir it until it clinging together. Use your hands to kneed it lightly into a dough. The dough will be sticky and wet.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Grease your tin and your hands with the coconut oil. The oil on your hands will stop the dough sticking to them.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now push the dough into the tray and flatten it. Use your hands to rub coconut oil over the top, making the surface uneven with little dips and hills.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now poke the garlic cloves into the dough, sprinkle with the left over thyme and some rock salt.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake in the oven at 200 c for around 15-20 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Eat this bread warm with a smile on your face.</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-8301519079083995002014-05-23T07:52:00.000-07:002014-05-23T07:52:15.018-07:00Rum Caramel For My Lover<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">So today it's been raining, quite a lot. But I don't mind so much, I like the pitter-patter it makes just outside the window. It also means the rosemary has been watered, and I like to think that the rosemary prefers the gentle rain water to my giant jug load of tap water.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But anyway, my point was that rainy days make wonderful baking days. I always feel like I've been given an extra day, a lovely little day where I won't feel guilty for staying indoors and I can stay in T's baggy T-shirt and spend the hours experimenting, with a whisk in one hand, a wooden spoon in the other and flour covering my bare arms and legs that will inevitably end up all over the flat.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Today has been no exception. The inspiration behind this little jar of Caramel were the Little Spiced Apple Pies I made this morning....and the reason I baked Little Spiced Apple Pies this morning was because, very simply, I missed T. When we woke up this morning we wished it was the weekend so we could stay curled around each other. So when he left for work I thought I'd bake him something yummy and sweet for when he came home.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Something we could share whilst we sat on the sofa with our feet tucked up beneath us, remarking on how we could smell the rain. Something that would not only let us celebrate the beginning of the weekend, but also something that if it could, in a tiny little voice, would say '<b>you're amazing, and I bloody love you so damn much</b>'.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So that's how these share the love apple pies came to be.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And once you have two perfect little apple pie heart halves, it only seems right that there should be some kind of rum caramel to drizzle?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So the recipe for the Little Spiced Apple Pie's will be here next week.....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But for now, here's the Caramel Sauce recipe so you can make it and have it ready for when you're devouring the apple pies...</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Rum&Coconut Caramel Drizzle Sauce</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingrdients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 oz Brown sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 Coconut milk - you can use a whole can if you wish, no need to alter the amounts of the other ingredients</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp Vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1-2 Shots of dark rum - or spiced rum works well!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Combine the water and sugar in your favourite saucepan you use for all things caramel/fudge/toffee -y.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bring it to the boil and simmer on a rolling boil until the colour darkens and it begins to caramelize and smell fabulous.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Don't let it turn to thick caramel though!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove it from the heat and whisk in the coconut milk.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Return it to the heat and let it simmer until it thickens. Remember, this is a drizzle sauce, so we don't want it to be as thick as some other caramel sauces, I let mine get to the consistency of somewhere between single and double cream. Remember it will continue to thicken as it cools.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Once you're happy with the thickness, remove it from the heat and whisk in the vanilla, rum and salt. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Let it cool before whisking again and pouring over anything you want to lick it off.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">You can store it in the fridge, if it hardens you can simply warm it back up and give it a whisk before serving.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Enjoy!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy Baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-60292278066458614312014-05-22T09:26:00.002-07:002014-05-22T09:26:53.087-07:00Teaser...<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">This is just a little teaser post...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This gorgeous Garlic and Thyme Focaccia bread has literally just come out of the oven, it's still warm and sitting on my kitchen table waiting to be devoured by T and I with leek and potato soup later.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's soft and perfect for tearing and sharing. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Give me chance to write up the recipe and it'll be on here beginning of next week.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy drooling x</span></div>
<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com1tag:blogger.com,1999:blog-6209653897608152592.post-67512073996000214722014-05-11T04:11:00.000-07:002014-05-11T04:11:11.191-07:00Good Old Chocolate Cake With Salted Caramel Glaze<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><b>Sometimes in life, you just want a piece of chocolate cake.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Don't get me wrong, I love experimenting with different flavour combinations and ingredients as much as the next vegan girl...but sometimes, I just don't feel like being all that healthy, y'know? There is always a time for chickpeas in cupcakes and bananas instead of fat, but there is also always a time for simple, good old fashioned, no fuss no muss <b>chocolate cake.</b> (Veganized-of course!)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Having said that, this cake is not completely at the naughty end of baking, after all, it's <b>all natural and vegan ingredients with no fat other than coconut. </b>And if you wish, you could still substitute the sugar for agave or maple syrup.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The caramel...well, what can I say? I like my caramel at the naughty end.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>So here you are lovelies, a gooey, chocolate cake with a hint of spice to make you extra nice...</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Makes a 1lb loaf cake</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Creamed coconut - dissolved in 12 oz water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 floz Coconut milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Cocoa powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7 oz Self raising flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp Baking powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 oz Date paste - see below for instructions</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Large pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Espresso powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 1/2 oz Brown sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Splash of vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Large pinch of cayenne pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp Ground cardamon</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Batch of salted caramel - see below for instructions</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Date Paste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Measure out the 3 oz of chopped dates, then pop them into a saucepan with a few tbsp of hot water. Now simmer them on a gentle heat for a few minutes until they're soft and mushy. You can use a hand blender to blend them into a smooth paste. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add a small pinch of salt and a drop of vanilla extract. This is like a very simple date caramel - it tastes sooo good! DON'T EAT IT ALL NOW!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Caramel</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This is the simplest caramel recipe ever, it's my go to caramel.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">All you need is 1 can of full fat coconut milk, 3 oz brown sugar, a pinch of salt and a splash of vanilla extract.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simple pour the coconut milk into a pan with the sugar and heat through gently until the sugar has dissolved.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Then turn up the heat so it's on a rolling boil BUT NOT SO THAT IT'S RISING UP TOO MUCH. Keep it merrily boiling away until it reduces down and becomes thick and gooey. Depending on how high a heat you have it, it can take from 30 minutes to 1 hour. Give it a stir every now and then.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When it's thick, beat it with your wooden spoon for minute, to make it shine and then beat in the vanilla and salt.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Right then, lets get baking!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">First off, pour your 12 oz of hot water into a jug and add the creamed coconut. Let it sit for a minute and give it a stir and it'll dissolve. Set it aside someplace cool.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now grab your favourite mixing bowl and sift in the flour and cocoa powder.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add the baking powder, salt, espresso powder, cayenne pepper, cardamon and sugar. Give it a stir with your trusty wooden spoon.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Once the creamed coconut mixture has cooled a little - it can still be warm just not boiling hot - pour it into the dry ingredients. You'll need to stir well but gently, until most of the lumps have gone.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now pour in the coconut milk and date paste and stir until combined and you have a thick, glossy batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>At this point you are going to have a sneaky taste test - you just won't be able to resist because the smell is too chocolatey - the danger here is that you might eat the entire mixture. So be careful.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Use coconut oil to lightly grease your loaf pan and then dust it lightly in cocoa powder.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pour the batter in and bake it at 180 c for about an hour. The time can vary with different ovens, I suggest after 40 minutes using a cake tester or knife to check, you want the knife to come out pretty much clean, but a little bit of cakey goo is good because that means it'll be nice and gooey soft.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">You can remove the cake from the loaf pan after a few minutes and let it cool on a wire rack, preferably on a window sill to make people jealous.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Once cool, simply smother in caramel, sprinkle with salt and devour.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy Sunday baking! x</span></div>
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Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com3tag:blogger.com,1999:blog-6209653897608152592.post-36781210360449147732014-05-01T03:57:00.000-07:002014-05-01T03:57:06.905-07:00Spicy Lentil & Chickpea Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Yes that's right, this is a SAVOURY recipe...and no I am not a robot posing as the real Millie and neither have I been overdosing on the sugary stuff...well, no more than usual anyway.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I was just thinking what I could cook for dinner, something wholesome and chunky and filling. I wanted something that I could bite into, something solid and satisfying. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">OK, I'll admit it, I had a craving for chips. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">But a girl can't go running to the chippy every time she feels like it, because y'know, you are what you eat. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>And I really don't want to be a chip.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">But I could live with being a spicy little pie.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This pie is great, because it's quick and easy to prepare and tastes soooo good. The filling is really healthy and if you wanted to take it one step further into health-world you could simple make it into a tart by leaving the top open and only having the pastry base.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So here it is, <b>Spicy Lentil & Chickpea Pie </b>- for those days when only pie will do.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pastry to fit a 7" tin - I used a simple vegan shortcrust pastry - recipe below.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 oz Red lentils -cooked</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Can of chickpeas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Large onion</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 Cloves of garlic</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Big handful of kale - or spinach!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 fl oz Coconut milk - and a little more for glaze</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Large pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of rock salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Large pinch of black pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Coriander</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tsp Smoked paprika</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp Chili powder - if you like it hot add some fresh chilies too!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp Garam masala</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp Coconut oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>For the pasrty...</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 oz Vegan butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8 oz Plain flour - if you want to use your favourite gluten free flour blend then go for it! I used GF flour for this one, just to experiment, it didn't come out as golden in colour as usual but still tasted great.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of black pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tsp Basil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Just like any shortcrust pasty, all you need to go is...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Rub the vegan butter into the flour until it looks like fine breadcrumbs.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now with a knife, stir in the salt, pepper and basil.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add a few table spoons of water until it starts to come together into a dough - don't add too much water! Shortcrust pastry should be slightly dry, it makes it harder to work with but that way when it's baked it becomes flaky and buttery and crumbly.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Wrap it in cling film and let it chill out in the fridge for 20 - 30 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>It's time for pie!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">First of all, get your red lentils in a pan with enough water to cover with about an inch of water on top. Bring to the boil and let simmer until fluffy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Whilst they're doing their thing...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In your favourite wok or large saucepan, saute the onion in coconut oil with salt.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">As the onion starts to become soft, add the garlic, pepper and spices and continue to saute for another 2 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add the chickpeas, kale, (cooked)lentils and coconut milk and simmer for about 5 minutes, until the chickpeas are softer and the kale has wilted.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove from the heat and set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Roll out your pastry and line your tin.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Spoon the filling into the pastry case and smooth out.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">You can either completely cover the top with pastry, or as I did, cut out shapes and arrange them to look so damn pretty.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Finally, brush the pastry with coconut milk and scatter with a pinch of rock salt.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pop the pie into the oven and bake at 200 c for about 20-30 minutes, until the pastry is golden brown.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's lovely with sweet potato wedges or a simple spinach salad, oh and hummus is a must!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-70202036603849806002014-04-09T01:32:00.000-07:002014-04-09T01:32:01.276-07:00Rum&Raisin Chocolate Cookies...You Are My Sin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQvp8fpnotvtjLgkAuR_VJG8zvNcdXqmDvxDs8HV7W-WhpmrQRfNOQNO9EGxNXNhZbySE1aM9LbYHOFVN2lFyuRtlMEGYJHCbRx0CCWJN1zKKzgw-1wu0dOW2L_m__RjzrbUdL1VDS60/s1600/DSCF2918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQvp8fpnotvtjLgkAuR_VJG8zvNcdXqmDvxDs8HV7W-WhpmrQRfNOQNO9EGxNXNhZbySE1aM9LbYHOFVN2lFyuRtlMEGYJHCbRx0CCWJN1zKKzgw-1wu0dOW2L_m__RjzrbUdL1VDS60/s1600/DSCF2918.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">If there's one flavour combination that always gets me jumping up and down whilst clapping my hands, it's the good old Rum and Raisin.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I like the chewy sweetness followed by the alcoholic kick, and when you fold this into chocolate cookie dough, well, there are no words....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Except of course there are....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Words like...</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Bittersweet beauties that melt and crumble, to be devoured with haste whilst you moan and mumble.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">These cookies are not for the faint of heart. They contain <b>no flour</b> so the cocoa powder and rum become very intense. If you love the darkest of dark chocolate you'll love these just fine. The raisins do sweeten them up nicely though, so if you're more of a milk chocolate kinda gal, don't be too afraid to come join us on the dark side. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">They are simply wonderful all by themselves, and I w<i>as</i> tempted to leave them naked....that was until I made a batch of caramel....and I thought, I wonder?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So I did end up drizzling the rest of my batch with vanilla caramel, but only a little...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The taste was unbelievable, if you like sweet liquors then you'll be on board faster than you can say RUM CARAMEL.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you like the more bittersweet chocolate side of life then maybe keep them as they are.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So here you are, fresh from the oven...gooey and oh so tempting...ENJOY!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>My Only Sin, Rum & Raisin Chocolate Cookies</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Makes about 10 cookies</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Coconut oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Caster sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 Banana</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A good splash of vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Handful of raisins</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 oz Cocoa powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Ground ginger</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of baking powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Good pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/2 tsp Espresso powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Shot of dark rum - make it a double if you're feeling lucky!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">These are so simple to make....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Begin by mixing the sugar with the coconut oil, then add the banana and use a fork to mash it up and mix it in well.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add the vanilla and raisins and give it a good stir. You could probably add chocolate chips at this stage too, although that would take these cookies into PLANET CHOCOLATE territory.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sift in the cocoa powder, salt, ginger, espresso powder, baking powder and bicarbonate of soda.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mix it thoroughly to combine all the fry ingredients into the wet.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now just grab a little of the dough - it will be quite sticky - and roll it into a ball and then flatten it in your palms.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pop them on a greased baking tray and bake at 180 C for about 10-12 minutes - if you take them out at 10 minutes they'll be more gooey and soft, but I left mine in for that extra few minutes to firm them up a bit.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And there you go! I made a very small batch of caramel to drizzle over mine, because T has a very sweet tooth...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I used...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 fl oz Coconut milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Just simply warm the milk through, add the sugar and stir until the sugar has dissolved and then simmer until the syrup has reduced down and is thick. Then stir in the salt and leave to cool slightly before pouring over the cookies.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Hope you love them as much as I do! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com1tag:blogger.com,1999:blog-6209653897608152592.post-69351546591297170112014-04-04T10:54:00.001-07:002014-04-04T10:54:33.597-07:00Blueberry Creme You Saucy Little Thing You! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf0QuNr4LbYjuB8N3N9nkw-UFpuPQ28O4eZsQFPBjh_xWddKl9NUAfdU0YeTLfuVzxlFHEuTKV1IfzyZYdxdR_-ivvLFqp8j8G6Nuk-uusBtlwBYx0oUFfcgdMN_ONGrKODhcOcoEvpo/s1600/DSCF2939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf0QuNr4LbYjuB8N3N9nkw-UFpuPQ28O4eZsQFPBjh_xWddKl9NUAfdU0YeTLfuVzxlFHEuTKV1IfzyZYdxdR_-ivvLFqp8j8G6Nuk-uusBtlwBYx0oUFfcgdMN_ONGrKODhcOcoEvpo/s1600/DSCF2939.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">A little while ago I gave you lovely lot a recipe for <a href="http://www.thelittlecountrygirl.blogspot.co.uk/2014/03/saucy-little-lemons-gone-sweet.html" target="_blank">Lemon Creme</a> and I loved how it turned out, so thought why not make a blueberry version? Because blueberries completely rock my world through the summer months. They're sweet and juicy and best of all they make everything purple! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">The other reason for me making this marvelous little pot of sauce, is that I needed a creme to sandwich together two chocolate cookies.... but more on that later! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">This blueberry creme is just as easy to make as the lemon version, I've tried it with both frozen and fresh blueberries, and the only difference I found was the colour. The fresh ones came out a darker purple, pictured above. The frozen berries came out slightly lighter, although a few raspberries may have sneaked into the pan too, so they may have something to do with the more pink colour.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This blueberry creme can be used for pretty much anything you damn fancy. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Blueberry Jam for scones and toast</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Blueberry Sauce for porridge and pancakes</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Blueberry Creme for pastry tarts and sandwich cookies</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Need I go on...?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So here ya go folks....</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Blueberry Creme</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 fl oz Coconut milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 fl oz Water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Agave syrup/sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Blueberries</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp Arrowroot powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Splash of lemon juice</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 tbsp Coconut oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">All you need to do is...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Stir the coconut milk, water and arrowroot powder together over a low heat until it's all dissolved and combined.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add the sugar and blueberries and stir until the sugar has dissolved and the blueberries are starting to break apart.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now simmer the mixture for about 5 minutes to allow it to thicken.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove from the heat and allow it to cool slightly before using a hand blender to blend it until it's smooth and not stringy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Once blended, return to a low heat and add the coconut oil, stirring until it's melted into the blueberry mixture.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now use a whisk to beat it until it's smooth and glossy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simple ay?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Transfer it to a jar and let it sit in the fridge to set slightly. The creme won't go completely solid, but it will thicken and become less liquid.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This just makes it easier to spread onto cookies and tarts, if you would prefer a more liquid syrup, simply leave out the coconut oil.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So, if you can restrain from eating the whole lot with a spoon whilst you're stood in the kitchen and think nobody's watching, then you can use this recipe for the Chocolate&Blueberry Cookies recipe I'm going to share with soonly!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">They really are divine...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Enjoy the blueberry-ness of it all and happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com1tag:blogger.com,1999:blog-6209653897608152592.post-4042459297975092282014-04-03T06:21:00.002-07:002014-04-03T06:21:51.681-07:00Espresso Chocolate & Salted Caramel Tart<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">The name does not give this tart justice.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In my head I call it <b>The Come Hither Tart</b>, because it calls to you. As soon as you eat one piece you immediately want another and another until the entire tart is gone...and then you just know you'll bake another before the weeks end.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>This tart is made for lusting after and to be devoured with greed and gluttony.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I don't bake a lot of chocolate tarts, mainly because I CAN NOT stop eating until it has all gone. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">T and I ate one piece respectfully, after dinner sat at the table...then we had another whilst laying on the sofa, cleaning the chocolate from the plates with our fingers...every time one of us walked past the tart we'd slice a but more off, not even bothering with plates now, just eating it from our hands...and then it ended in us gorging on the last few mouthfuls, the chocolate smeared over our faces and the caramel sticking in my hair....we were a mess.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>A delicious mess</b>.</span><span style="font-family: 'Courier New', Courier, monospace;"> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">So here's the recipe for the tart of your dreams...</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Espresso Chocolate & Salted Caramel Tart</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">This recipe makes enough for one 7" tin and four 3.5" tins - simply halve the recipe to make just one tart</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">FOR THE CRUST</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">10 oz Almonds - Toasted and then ground</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3 oz Hazelnuts - Toasted and then ground</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2 tbsp Coconut oil</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Large pinch of salt</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2 tbsp Agave syrup</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">A good splash of lemon juice</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1/2 tsp Ground cardamon </span></div>
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<span style="font-family: Courier New, Courier, monospace;">FOR THE CARAMEL</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Can of coconut milk </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 oz Brown sugar/agave syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Good pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">FOR THE FILLING</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Can of coconut milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 tbsp Agave syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2-3 tsp Arrowroot powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Shot of espresso</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200g Dark chocolate</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Begin by getting your caramel started...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pour the can of coconut milk into your favourite milk pan, add the sugar and warm gently until the sugar ha dissolved.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Then turn up the heat so that it's simmering and let it simmer away for around 40 minutes - 1 hour, until it reduces and becomes very thick. The time will vary depending on what brand of coconut milk you buy and how high you have your heat. I try to keep my heat low so that I don't have to keep stirring it and I have my hands free to prepare the rest of the tart.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now you can lay almonds and hazelnuts onto a baking tray and toast them for 3-5 minutes, until the almonds are golden inside and the hazelnut skins have cracked.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Grind them up so they look like breadcrumbs - but be careful not to over blend because then they'll start sticking together!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Save a handful of hazelnuts to scatter on top of the tart later.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mix the ground nuts with the salt and cardamon.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Then add the oil, syrup and lemon juice and give it a good mix.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It should start to clump together to form a dough - you may need to add 2-3 tbsp of cold water to help it come together.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Press the crust mixture into your tin and chill it in the fridge for about 20 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Then bake it in the oven at 180c until it begins to brown - about 15-20 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remember to keep an eye on your caramel! Give it a stir every now and then to check the thickness, once it's thickened up but your still able to pour it, remove it from the heat, stir in the salt and leave it to cool down. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Whilst your crust is in the oven, get making the chocolate filling! - Once your crust is baked, leave it in the tin but place it on a wire rack to cool.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pour the can of coconut milk into your pan, add the syrup and arrowroot powder and heat gently until the powder and sugar has dissolved and thickened slightly.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now bring it to the boil and simmer for 2-3 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Meanwhile...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Break up the chocolate into small chunks and get your espresso shot ready.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, remove the coconut milk mixture from the heat and add the chocolate, stirring until it has all melted and combined into a wonderful chocolate-y ganache.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add the espresso, vanilla and salt and use a whisk to beat it until it's smooth and glossy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Place the ganache and crust in the fridge for a few minutes, just to cool off. - If you're not in a rush to gobble everything then you can leave it by a window with a cool breeze instead.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now the fun part!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">To assemble...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Spread the caramel in a thick layer over the crust - don't be shy with it!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pour the ganache over the caramel and scatter some hazelnuts over the top.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pop it in the fridge for a few hours to set and firm up.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And there you have it! Eat it with additional caramel sauce drizzled over it for extra naughtiness, or coconut whipped cream, or even chocolate sauce for the pure chocoholics out there!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I dare you to make it last 2 days....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0tag:blogger.com,1999:blog-6209653897608152592.post-76133865859129015512014-03-26T11:29:00.000-07:002014-03-26T11:29:32.379-07:00Saucy Little Lemon's Gone Sweet<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Lemons. Depending on what mood you're in at the time, when life throws you a big heap of lemons, you can do one of many things;</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> sigh and daintily begin making lemonade to sip on whilst you ponder, </span></div>
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<span style="font-family: Courier New, Courier, monospace;">declare how much you liked lemons anyway and stubbornly eat your way through the whole lot,</span></div>
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<span style="font-family: Courier New, Courier, monospace;">begin shouting loudly using lots of obscenities whilst biting the lemons, drinking tequila and licking salt,</span></div>
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<span style="font-family: Courier New, Courier, monospace;">or roll up your sleeves, grab your wooden spoon and begin grating and juicing and stocking your cupboards with spreads, jams and sauces...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">...just to name a few.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, I'm a chocolate lover, a strawberry eater, a blackberry picker, a coffee drinker and a hazelnut cruncher. I am not known as a lemon muncher.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But hey, a girl can change.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">My brother however, is a lemon lover. His favourite cake in the world is Lemon Drizzle. Lemon Drizzle?! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">In the past I have made him chocolate cakes, usually 6 layers tall and smothered in thick gooey ganache, with chocolate dripping from every surface and toasted almonds and hazelnuts scattered and strawberries nestled and even truffles on top....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But no. The simply little lemon cake still won.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So this year I decided to bake some cake that HE would actually love, not just me...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">His actual birthday was in February but he's been away so we celebrated yesterday. I couldn't transport a big birthday cake so instead I baked Lemon and Raspberry Cupcakes. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, unfortunately I didn't get chance to take any pictures before they were all gobbled up, bad blogger. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">BUT I do have this wonderful recipe for Lemon Sauce that I used to fill and drizzle over the cupcakes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I was thinking about how I make lots of sauces that start off using coconut milk as a base. So I used the same sort of method; simmering coconut milk with sugar and arrowroot powder to thicken, and then just instead of adding chocolate or vanilla, I added lemony stuff. Winner. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I think this could be made into lemon curd too, it would just need an ingredient that would set it, because this stays liquid.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Sweet Lemon Sauce</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Makes just under a pint</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 Can of coconut milk - shake well so the cream and liquid are combined.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 fl oz Water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2-3 oz Sugar - depending on how sweet/tart you like it</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Juice of one large lemon</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Zest of one large lemon</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp Arrowroot powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Little pinch of turmeric - for the colour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">All you need to do is....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Warm the coconut milk, water and arrowroot powder in a little pan, stirring until the powder is dissolved.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add the sugar, lemon zest, lemon juice and turmeric and stir.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simmer for around 2-3 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now remove from the heat and using a whisk, beat the mixture hard, until it is smooth and glossy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, pop it on the side and leave to cool a little bit, and yes you're probably wondering why when you dip your spoon into it it resembles weird, stretchy gunk.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Do not fear! It's the arrowroot that's doing that!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So, simply grab your hand held blender and blend blend blend for about 30 seconds.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And there you are! Pourable, drizzly yummy sweet lemon sauce.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com1tag:blogger.com,1999:blog-6209653897608152592.post-41711342654086389192014-03-17T06:11:00.007-07:002014-03-17T06:11:51.702-07:00Cardamon Spiced Plum&Chocolate Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgyA4B7W3j-IgEvmlry984hlUXrq9R711dSmzuSSbOZnJUnqZYKO_GNNdhQP1Anh7wQyQqc6O5__Jt7A87RT75E7Pii4KIPYrO4ueQG-wrCURMO0mjSPfhkSHs6HHhQqnqUVz2KU6P3w/s1600/DSCF2762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgyA4B7W3j-IgEvmlry984hlUXrq9R711dSmzuSSbOZnJUnqZYKO_GNNdhQP1Anh7wQyQqc6O5__Jt7A87RT75E7Pii4KIPYrO4ueQG-wrCURMO0mjSPfhkSHs6HHhQqnqUVz2KU6P3w/s1600/DSCF2762.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Be a doll and grab me a brownie...</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's Monday morning, most of the glitter from the weekend got washed from your skin in your rushed shower, some more shimmered down your coat and off your fingertips as you hurried to work and then the last of it fell to the ground when you glanced at the clock and it read 10 o clock.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Well, you need a brownie and you need one fast.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But don't just go and grab any old brownie! When you get home, bake these little lovelies...</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Cardamon Spiced Plum&Chocolate Brownies</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Why?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Because baking will soothe your soul and ease your stressed mind, the cardamon spice will warm your tired body, the plums will be juicy and sweet and remind you that Spring is on it's way, and the chocolate, well, it's chocolate isn't it? </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Brownies aren't something that have always been in my life. Shocking, I know.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">They were just never around in my parents house when I was growing up. Sweet pies? Yes. crumbles? Oh most definitely. Cakes and cookies? Oui.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But brownies never seemed to make an appearance, in fact I think I was 18 before I had my first brownie! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">It was in Brighton, from a cafe near the seafront. I was with C and his sweet tooth was almost as bad as mine. We had already devoured popcorn at the cinema and candyfloss from the pier when we spotted the cute little cafe. We went in for coffee and came out with two brownies wrapped up in a napkin. They had looked so soft and gooey, just sat on the shelf behind the glass window.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">C had asked if I wanted one and I had beamed back at him.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It had tasted glorious.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I made C promise to bring me back a stack of them when he next came home, but alas, the cafe changed their menu and never seemed to make them again.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So I forgot all about them.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And it was a few years until I ate another.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It wasn't until recently that I decided to bake some, I'm not sure why I hadn't tried it before. I think I just assumed that without the egg in the mixture they just wouldn't have the right texture. </span><span style="font-family: 'Courier New', Courier, monospace;">But boy was I wrong!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And now that I know the secret to wonderfully gooey brownies, I believe they'll become a regular in my kitchen.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So here it is folks!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Cardamon Spiced Plum&Chocolate Brownies</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Can of black beans - drained and rinsed</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Almonds - toasted and ground</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Hazelnuts - toasted and ground</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Date caramel</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Apple sauce</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Agave syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 tbsp Cocoa powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp Flax seed - mixed with 4 tbsp water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/2 tsp Baking powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Splash of vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Ground cardamon</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 Plums</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Zest of half a lemon</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coconut oil - for greasing the tin</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dark chocolate - optional, for chocoholics to drizzle </span></div>
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<span style="font-family: Courier New, Courier, monospace;">First of all, lay the hazelnuts and almonds on a baking tray and toast them in the oven, about 200 c for a few minutes, until the skins have come off the hazelnuts and the almonds are golden inside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now grind them up to fine crumbs and set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Drain the can of beans, rinse them and then pop them in your favourite mixing bowl. Use a hand blender to blend them until they're smooth.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now stir in the cocoa powder, baking powder and salt. The mixture will be quite thick, don't panic!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add the apple sauce, date caramel, flax seed, vanilla extract and agave syrup. Give it a good stir, the mixture should loosen up now.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Stir in the ground cardamon and lemon zest and then the ground nuts. Mix it up well so that everything is combined into a chocolatey, gooey batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Use a little coconut oil to grease a deep muffin pan, I then dusted it with cocoa powder to make sure they didn't stick.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Slice the plums in half and remove the stone. I then sliced them again so that I had 8 slices from 2 plums. If you wanted you could use 4 plums and use a whole half for each brownie, if you like it extra plum-y!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fill each muffin whole to just over half way with the brownie mixture, and then a piece of plum into the batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake them in the oven at 175 c for about 50 minutes - 1 hour. Test them with a cake tester around the sides, but don't worry if the bit beneath the plum is still a bit gooey, because that'll firm up as they cool. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Leave them to cool completely before taking them out of the pan</b>.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Once cooled, I melted some dark chocolate and drizzled it over the brownies, for extra chocolatey goodness.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">These brownies are so soft and the juicy plums make them so good you'll want to eat them all! It's something about fruit and chocolate that just <i>works</i>, the plums make these brownies refreshing and you don't get that I-ate-too-much-chocolate-now-I-feel-a-bit-sick feeling after eating the whole batch.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Enjoy with a cuppa chamomile tea.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com1tag:blogger.com,1999:blog-6209653897608152592.post-56069951570116074462014-03-13T09:49:00.000-07:002014-03-13T09:49:52.719-07:00Love Me Forever Chocolate&Blackberry Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">I love blackberries. There, I said it. I love their sweet, slightly gritty taste and the smell of them baking can send me into a happy, contented daydream. My love for blackberries comes from my childhood summers, those long weeks that seemed to stretch on and on. When there was no school to contain us wild beasts we could roam free, with parents busy it was easy to escape from under their watchful eye and sneak off.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Me and my younger brother would run to the top of the garden and struggle through the nettles to get behind the old barn. We would climb over the fence and jump down into the huge field that ran alongside our garden. If we looked to our left, it spanned all the way to the farm in the distance, and if we ran straight ahead the ground dipped and sank down, down, down to the little stream at the bottom, before reaching up, up, up again to the horizon.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It was alongside the stream, in a dense, knotted wood that we would find the most juiciest of blackberries. They were hard to spot though, and difficult to retrieve. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">The best blackberries are always surrounded by brambles and nettles, at the very top of the hedgerow, almost impossible to get to. And that of course is <i>why</i> they're the best; because nobody and nothing can get to them. They have been sat there, growing and swelling under the sun, bursting with the sweetest juice. One simply can <i>not</i> walk past and just leave them there for Jack Frost to spit on.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So you need a good stick, preferably one that has a hooked end. And if there's two of you the one can lift the other, or at least push back the brambles so the other can get close enough to pull the blackberries within grabbing distance.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">We would try our best not to gobble them all on the walk back and if we had had a good haul, mum would bake blackberry and apple crumble that we would eat for dinner.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Since my cravings for blackberries appear to have started early this year and the end of summer is a long wait, I channeled my inner city girl and ran out to the shops.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Naughty I know, but oh, oh once you taste this cake you'll see why I just <i>had</i> to have the blackberries now.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This cake, truly is a Love Me Forever Cake. <b>It's Chocolate and Blackberry With Toasted Almonds and Coconut cream</b>....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's got a salty date caramel swirled through it that creates a gooeyness that melts on your tongue.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's fudgey on the inside and slightly firmer on the outside, like the perfect brownie.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Oh and did I mention it's vegan and grain free? And had beans in it? And has no refined sugar? </b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Well there you go! I don't like calling cakes 'healthy' because for me, that takes all the fun out of eating the cake. I want to be naughty! If I can't get my naughty fix by eating cake who knows what I'll turn to?! I might even start walking on grass when a sign clearly states not too...and you wouldn't want that now would you?</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>So here it is folks, The Naughty Little Blackberry...</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u><b>Chocolate&Blackberry Cake With Toasted Almonds</b></u></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Ground almonds - toasted</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Can black beans - drained and rinsed</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Date caramel - see below for recipe</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 oz Agave syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 Heaped tbsp cocoa powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp Coconut oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp Ground flax seed - mixed with 4 tbsp water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/2 tsp Baking powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 Shot of espresso</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A good splash of vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 oz Frozen blackberries</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1-2 tsp Agave syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Arrowroot powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Splash of vanilla</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Small handful of toasted flaked almonds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 oz Dark chocolate - chopped into chunks</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Lets get baking!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">First things first, blend up 1 oz of almonds until they're like fine breadcrumbs, spread them out on a baking tray and lightly toast them in the oven on 200 c until they're golden. Set them aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you haven't bought any ready made flaked toasted almonds, then just do what I do! Simply lay a small handful of whole almonds on a baking tray, toast them in the oven on 200 c for a few minutes - they should be golden on the inside and smelling delicious! - then take them out and using a sharp knife, carefully split them in half. Don't worry if a few crumble, they'll still look pretty!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">You could also combine your flax and water right about now, to give it time to gel together.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Drain the black beans and rinse them, and put them in your favourite large mixing bowl.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add the coconut oil, cocoa powder and baking powder and use a hand held blender to blend until it's all combined and smooth - the mixture will be quick thick and sticky at this point.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Scrape off any mixture on the blender - don't waste any my dear!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add the shot of espresso, yes that's right into the bowl not your mouth! Give it a good stir, the mixture should loosen up and look more like runny batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now stir in the ground flax mixture, vanilla, salt, date caramel and agave syrup and mix well so it all combines - it should thicken up slightly now, more like a regular batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lovely.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now you can stir in the ground almonds.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Use coconut oil and cocoa powder to lightly grease and dust a 6" deep cake tin. I use the make Silverwood because I think they're amazing. Not only do they look really nice; simple, elegant and slightly vintage, but because they're made from anodized aluminium they conduct heat amazingly. Meaning no hot spots due to even heat distribution and not to mention they're really hard wearing.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But anyway, enough of my love affair, we've got baking to do!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlaHk8qPUwNBMRR6yKo3Dly0xQsC2xQkl4XiPikwWtfiwGczbiJ3Ai6efUipcBbo361TwORWJomrzJ-6BnRrCRRoSNoe2xHg-6VaZMA8FOJr6j5H9-LfiHkL3V0BBBdlOgQFilnHdM7o/s1600/DSCF2705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlaHk8qPUwNBMRR6yKo3Dly0xQsC2xQkl4XiPikwWtfiwGczbiJ3Ai6efUipcBbo361TwORWJomrzJ-6BnRrCRRoSNoe2xHg-6VaZMA8FOJr6j5H9-LfiHkL3V0BBBdlOgQFilnHdM7o/s1600/DSCF2705.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Once you've poured the batter into your cake tin, chop some dark chocolate and sprinkle it over the top. If you want the chocolate to be inside the cake rather than on top, then simply use a cocktail stick (or your finger!) to poke the chocolate into the batter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now stick it in the oven to bake at 175 c for 45 minutes - 1 hour. I wanted my cake quite firm so I left it in for almost the whole hour, but if you wanted a cake slightly gooey in the middle then 40-45 minutes should do it.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now good looking, whilst that's a cooking...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Make your <b>Blackberry Glaze</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pop the frozen blackberries into a pan on the stove, a little milk pan will do, and warm them through gently for a few minuets. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add the agave syrup and stir. Turn the heat up slightly so that it starts to bubble and let it simmer so that the blackberries become soft and the juices run out. You can add more syrup depending on how sweet you like it. I only added about 2 little tsp so that I didn't override the delicate blackberry flavour.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">After about 5 minutes add in the vanilla and arrowroot powder and stir until combined. Cook for a further few minutes just to let it thicken. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove it from the heat and set aside for later.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now comes the fun part....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When your cake is done (use a cake tester/cocktail stick and poke it through the middle of your cake, it should come out almost clean) leave it to cool on a wire rack, preferably near an open window to make passers by jealous.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Scoop your blackberry glaze onto the cake, pouring the juices all over it.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>The smell is like nothing on earth. It is like Heaven, like a piece of cloud from Heaven has floated down and your head is in the cloud and you can smell it.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>The warm, nutty chocolate simmers perfectly with the tangy, sweet blackberries all brought together by that classic vanilla baking smell.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Groan.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Liberally scatter the flaked, toasted almonds over the top and then try to see how long you can last before eating a piece.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I scoffed mine with <b>whipped coconut cream</b>. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">All you need to do is....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Let a can of coconut milk chill in the fridge for a while, until all the 'cream' gathers on top, separated from the coconut water.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Scoop the 'cream' out, add a splash of vanilla and a tsp of agave syrup and using a whisk, whip it up so it's fluffy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This cake made me feel like a little kid again, little enough to sit on a chair and swing my legs because they were too short to touch the floor, a purple stain over my face from eating too many blackberries and a full, happy tummy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I'm thinking about doing a full post on a recipe for Date Caramel, but here's a little quite recipe to keep you going...</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>To make Date Caramel</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Ingredients</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 oz Dates</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 fl oz Water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pinch salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp Vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lemon juice - a good squeeze</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2-4 tbsp Coconut milk - adjust for the right consistency </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simply simmer the dates in the water until they'e soft and mushy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove from the heat and stir in vanilla, salt and lemon juice. Blend it all together.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now add the coconut milk until your get the consistency you want.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy baking! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com2tag:blogger.com,1999:blog-6209653897608152592.post-54101343761175691232014-03-12T02:17:00.000-07:002014-03-12T02:17:18.441-07:00Roasted With Salt<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">When I haven't been outside for a while, because of the cold air and the need to write, I often find myself standing in front of the open cupboards, wondering what I can eat for lunch. I sternly tell myself and whatever the weather is doing tomorrow, I <i>must</i> go and buy food. Today is a good day, I'm off for a wander to the top of Gloucester Road in Bristol, full of life and colour, even on this grey, misty morning. Why am I leaving our warm, cosy nest and walking 40 minutes in the fog? Because there is a wonderful little shop that sells the brand of coconut milk and coconut oil that we like.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And if I don't get it then I won't be able to bake the wonderful cake that I'm planning on baking for T. And then T would be sad.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But anyway, yesterday I had not been food shopping and therefore was prowling round the kitchen, searching and thinking of something to brighten up a rather forlorn little salad.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And then I remembered my jar, hidden away behind the other jars of lentils and pasta and rice. A jar that contained a great mix of nuts and seeds, perfect for sprinkling on porridge, soups, stir fry's and yes, salads.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>To spice them up I...</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coated them in coconut oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lay them out on a baking tray</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sprinkled them with rock salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A tiny dash of cayenne pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Roasted them in the oven on 200c for a few minutes - you'll hear the seeds start to pop and the almonds will smell wonderful!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">They made my salad damn crunchy and very tasty. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">So what about you? A fan of nuts? What's your favourite flavour combinations?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy Wednesday everyone! x</span></div>
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<br />Milliehttp://www.blogger.com/profile/08066724161250059894noreply@blogger.com0