tag:blogger.com,1999:blog-80372766876076662202024-03-19T21:49:31.725+00:00 This Is Uni FoodUnknownnoreply@blogger.comBlogger117125tag:blogger.com,1999:blog-8037276687607666220.post-47954060129364740292014-08-14T16:09:00.000+01:002014-08-14T16:09:55.487+01:00So Long, Farewell!<div style="text-align: center;">
WE GRADUATED.</div>
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And it was awesome.<br />
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The down side is, we're not going to be able to continue with this blog anymore...<br />
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Life is getting busier than it's ever been, and as we're no longer living in the same place it's just become too hard to coordinate things (as you may have noticed from the increasingly infrequent blog posts!). Seeing as we're no longer undergrads, it would also feel a bit cheaty continuing to write under the title of 'Uni Food'!. We sincerely promise to keep cooking though, and who knows - maybe we'll see you again in the future...</div>
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<b>What we're doing next: </b><br />
<br />
<b>Zosia:</b><br />
<span class="null">I'm going to be staying at Royal Holloway for a
masters course in Medieval Studies, but I'm currently working with the
college's Magna Carta 800th anniversary team. I'm writing about politics
and Magna Carta over the centuries for an app to guide people around
the site where Magna Carta was agreed in 1215, and it's been a really
fascinating experience.</span><br />
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<b>Bryony:</b><br />
I'm currently job-hunting for food writing/editorial work in London; my ambition is to write my own cook book. I'm also not ready to give up blogging, and so am going solo with a shiny new website called <b><a href="http://bryonyskitchen.com/">Bryony's Kitchen</a></b>, which will be awesome. Do follow me there for a variety of culinary exploits!<br />
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A huge, huge thank you to everyone who's followed, helped and supported us throughout the last few years. We couldn't have done it without you! xxx</div>
<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-62706752520296848862014-07-11T18:06:00.002+01:002014-07-11T18:06:56.883+01:00Hey Pesto<div style="text-align: center;">
Pesto is one of my favourite things ever - I usually have jars of both red and green in the fridge at all times, plus spares in the cupboard. And for some reason that I don't quite know, I'd never made my own until this week. Our basil plant was growing out of control, and there was only one thing to do...</div>
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<b>Ingredients:</b><br />
- 50g pine nuts<br />
- 50g fresh basil<br />
- 25g fresh parsley<br />
- 2 cloves garlic <br />
- 150ml olive oil<br />
- 50g <a href="http://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-italian-hard-cheese--basics-200g">veggie parmesan</a><br />
- 2tsp lemon juice<br />
- salt and pepper<br />
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<b>1.</b> Fry the pine nuts (without any oil) until lightly toasted and golden brown.<br />
<b>2.</b> Tip everything into a food processor and blitz! Season to taste, and enjoy.<br />
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If you have a bit more time on your hands, you could always roast the garlic first - or even try using wild garlic if it's in season. Pesto is super versatile - use it as a dip, <a href="http://thisisunifood.blogspot.co.uk/2012/06/pesto-pasta.html">stir it through some pasta</a> or add it to a <a href="http://thisisunifood.blogspot.co.uk/2012/06/pesto-pasta.html">pizza</a>. It'll also keep in the fridge for a couple of weeks.</div>
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-48307953077973565102014-07-03T20:08:00.001+01:002014-07-03T20:12:38.284+01:00MORE CAKE - Lemon & Elderflower Swiss Roll<div style="text-align: center;">
So I'm still revelling in having the time to bake, and also loving all the fruit, vegetables and flowers that come with Summer. This recipe is inspired by that - specifically, the tiny, fragile elderflowers whose fragrance hits you every time you walk past a bush at the moment. They're only in season for a short time each year, so make the most of them while you can!</div>
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<b>Ingredients:</b><br />
<u>For the Sponge</u> <u>For the Filling and Decoration</u><br />
- 3 medium eggs - 2tbsp lemon curd<br />
- 75g caster sugar - 100ml double cream<br />
- zest of 1 unwaxed lemon - 1tbsp <a href="http://www.bbc.co.uk/food/recipes/elderflowercordial_6465">elderflower cordial</a><br />
- 75g plain flour - 1tbsp icing sugar<br />
- ½tsp lemon juice<br />
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<i>You'll also need a 20x30cm baking tin, greased and lined.</i></div>
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<b>1.</b> Start by pre-heating the oven to 220°C. In a large bowl, whisk the eggs and sugar until pale and thick (this will take at least 5 minutes with an electric whisk).<br />
<b>2.</b> Tip in the lemon zest, and gently sieve in the flour, a little at a time, using a large metal spoon to fold them in. <br />
<b>3.</b> Evenly pour the mixture into the tin, and bake for 9-10 minutes, until golden brown and springy to touch.<br />
<b>4.</b> Grab a sheet of greaseproof paper a little bigger than the cake tin and sprinkle with caster sugar. As soon as the sponge is out the oven, transfer it to the paper and peel off the lining paper from the tin. Make a small cut 2cm in from one of the short sides, then gently roll up the cake from the end with the cut. Allow to cool completely.<br />
<b>5. </b>When the sponge is cool, unroll it and spread on the lemon curd. Whip the cream with the elderflower cordial and spoon it on top, then re-roll the cake as carefully as you can.<br />
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<b>6.</b> Mix together the icing sugar and lemon juice, then use a teaspoon to drizzle it over the cake. For an extra bit of pretty, you can grate over some extra lemon zest and use the icing to stick on fresh elderflowers.<br />
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com1tag:blogger.com,1999:blog-8037276687607666220.post-12795099383606593022014-06-22T18:48:00.001+01:002014-06-23T18:12:51.837+01:00Ultimate Beans on Toast<div style="text-align: center;">
Everybody loves beans on toast. It's a student staple, and is perfect for a quick hunger fix at the end of a long day. But it doesn't have to be just emptying a tin into a saucepan - with a few more basic larder ingredients and an extra five minutes, you can transform it into something spectacular.</div>
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<b>Ingredients </b>(serves 2):<br />
- 1 small red onion, chopped<br />
- 1 clove garlic, finely chopped<br />
- ½ a red chilli<br />
- 1½ x 400g tins baked beans<br />
- 200g tin kidney beans, drained and rinsed<br />
- handful fresh parsley <br />
- 4 slices bread, toasted and buttered<br />
- handful grated cheddar cheese<br />
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<div style="text-align: center;">
Alternatively, you could just use two tins of Heinz 5 beans, though they're a bit more expensive unless you can get them on offer.</div>
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<b>1.</b> Pour a dash of olive oil and a knob of butter in a saucepan, and add the onion, garlic and chilli. Cook for five minutes until beginning to soften, then tip in the kidney beans.<br />
<b>2.</b> Add the baked beans and simmer, stirring regularly, until they're beginning to go slightly mushy (or however you like them - this is my preference). Add the parsley and a twist of black pepper.<br />
<b>3.</b> Pour the bean mixture over the toast, and sprinkle over the cheese. Enjoy! <br />
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com1tag:blogger.com,1999:blog-8037276687607666220.post-66199614580626793502014-06-02T11:27:00.000+01:002014-06-02T11:27:58.097+01:00Banana, Chocolate and Butterscotch Muffins for celebrating THE END OF OUR DEGREES<div style="text-align: center;">
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WE DID IT. I have no idea how, or what we'll get out of it (degree classifications don't come out for another month...), but in the meantime I'm catching up on sleep and all the things I've had to put off to write essays, like cooking and painting and walking and watching TV and BAKING! Fraser's calling it my rehabilitation, and I'm enjoying it immensely. So this weekend I made these...</div>
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Banana, chocolate and butterscotch muffins. They're based on a <a href="http://www.nigella.com/recipes/view/banana-and-butterscotch-muffins-84">Nigella recipe</a> - I first made them years ago with Andy, and they're sooooo good. You can vary the flavours however you like - I intend to try them with blueberries, or you could be super indulgent and go for a double chocolate chip variation. </div>
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<b>Ingredients</b> (makes 12):<br />
- 3 ripe bananas<br />
- 2 eggs<br />
- 125ml vegetable oil<br />
- 250g plain flour<br />
- ½tsp bicarb. of soda<br />
- 1tsp baking powder<br />
- 100g caster sugar<br />
- 100g Green&Blacks butterscotch chocolate<br />
- 50g butterscotch pieces <br />
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<b>1.</b> Start by preheating your oven to 200°C, and lining a muffin tin with paper cases.<br />
<b>2.</b> Mash the bananas (I find the best things for this are a fork and a casserole dish lid), or tell a friend if they'll do it for you they can have the first muffin. Works like a charm.<br />
<b>3.</b> In a separate bowl, beat the eggs and mix in the oil 'til they've come together. Add the flour, bicarb, baking powder and sugar and stir well. <br />
<b>4.</b> Tip in the mashed banana, along with the butterscotch and chocolate (chopped), and stir through.<br />
<b>5.</b> Dollop the mixture into the muffin cases. Don't worry if you make a bit of a mess - I seem to be incapable of doing it without getting cake mix all over the tray/my hands/the cat...<br />
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<b>6.</b> Bake for 20-25 minutes. I recommend you check them after 20, and if they're not done turn the tray around to make sure they get an even final blast. Once they're out, they'll need at least 10 minutes to cool before you demolish them - if you can wait that long...<br />
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-303746259054089122014-05-22T12:20:00.000+01:002014-05-22T12:20:41.364+01:00Simple Summer Breakfast<div style="text-align: center;">
Hello! I'm so sorry for being MIA recently - finals are life-consuming and I've literally been living in books and essays for the last two months. I haven't even been cooking (I've been home and Mum's been looking after me), so there hasn't been much to blog anyway... BUT, I have discovered a super yummy breakfast, that's quick and easy to make and provides good work-fuel to boot. RHUBARB.</div>
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Rhubarb is one of my favourite summer fruits, and at the moment you can buy it everywhere (if you're in Egham, we also sell it at the fruit and veg market on Tuesdays). It takes all of five minutes to cook, and then you can use it with anything. </div>
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<b>Ingredients:</b><br />
- 4 sticks rhubarb<br />
- 2tbsp caster sugar, or to taste (the general rule is half sugar to rhubarb sticks) <br />
- natural yoghurt, to serve<br />
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<b>1.</b> Wash your rhubarb and cut into inch long pieces. Place in a microwaveable bowl with the sugar, then microwave for 5 minutes. Stir, then cook for a further minute or so ('til it's as soft as you like it to be). Voila! You now have stewed rhubarb.<br />
<b>2.</b> Serve with natural yoghurt for a brilliant breakfast. If you have some around you can also grate over some nutmeg, or even add your own <b><a href="http://thisisunifood.blogspot.co.uk/2012/05/birthday-food.html">granola</a> </b>for an added crunch. The rhubarb will keep for a few days, so you can make enough to keep you going for a while.<br />
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My last essay's due on Friday, so after that it'll be back to regular posting while we run around in the sun and do lots of cooking. Enjoy, and to anyone else doing finals, good luck!</div>
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-57247741231068577542014-05-08T20:55:00.000+01:002014-05-08T20:57:24.423+01:00Super Seedy Flapjacks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOrl0PmDFcJvuj3gabZMctp0QxTKpnm2ERUC9ymYGMiKJ00v1v88uU0E37uVwzmyIEjJZRLZsB7gjRjDv1Unec8B6ILRVJZ91qAGYFzPRyvUL1X9q2s0bcJ46Z7dKQRjaV6KyYKIR728/s1600/IMG_6336.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej14KQfZUCmwTK_LtrgdEd-b7mHxCwi0FgRztUyDQhZrlLgPJPQP5cq3Qnr9Inv99XYJ4DXZ-c013uO0xInFC2B6rnAv76D_JoB_sAokgc1Gv9rX0FWDIpZfLM-EXzWu9iIzkiGy6TK8/s1600/IMG_6336a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej14KQfZUCmwTK_LtrgdEd-b7mHxCwi0FgRztUyDQhZrlLgPJPQP5cq3Qnr9Inv99XYJ4DXZ-c013uO0xInFC2B6rnAv76D_JoB_sAokgc1Gv9rX0FWDIpZfLM-EXzWu9iIzkiGy6TK8/s1600/IMG_6336a.jpg" height="404" width="640" /></a></div>
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Revision is mind numbing. </div>
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But only two more weeks of drowning in post-it notes and going over things I've already done, and then it's summer, so can't really complain....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I6TaRmcwQLL_Dez4KLQeoD-5R-EEWtb_wLtt-RgDba9h0Yj9je-1HidRTPB7R7a6OsfhQ-bXs_wmCrLng0Jcg3xfCnMq7VmkEoDhgReZRrUSlyV-jKF8A7WnRtSHkG4Lf5YRufcr8SE/s1600/10299770_1411937122416749_162524913_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I6TaRmcwQLL_Dez4KLQeoD-5R-EEWtb_wLtt-RgDba9h0Yj9je-1HidRTPB7R7a6OsfhQ-bXs_wmCrLng0Jcg3xfCnMq7VmkEoDhgReZRrUSlyV-jKF8A7WnRtSHkG4Lf5YRufcr8SE/s1600/10299770_1411937122416749_162524913_n.jpg" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2neqWab1eeco5wNHS-Pe8GBOM-g0iTCXlTc_fXn_rCKKZvZFtkmxUXOoMslQ1UqkBMMCZGuUStTt7hSFwEnObjGQ3nE3DR-kiLKh6tKY0f2BvdR-q6E0rLzpHihxemvg1ro_oyvq9Yz4/s1600/10268924_1429675647283763_320501556_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2neqWab1eeco5wNHS-Pe8GBOM-g0iTCXlTc_fXn_rCKKZvZFtkmxUXOoMslQ1UqkBMMCZGuUStTt7hSFwEnObjGQ3nE3DR-kiLKh6tKY0f2BvdR-q6E0rLzpHihxemvg1ro_oyvq9Yz4/s1600/10268924_1429675647283763_320501556_n.jpg" height="200" width="200" /></a> </div>
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All this work hasn't made it particularly easy to get much cooking done, let alone blogging. I've been living off freezer food, toast and takeaways. </div>
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The most exciting thing that's happened in my kitchen this term was Alex managing to set fire to some butter in the microwave. Apparently that's possible... I think it was the fact he put it in there still wrapped in metallic foil. Oh dear.</div>
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I did manage to bake myself some revision fuel though: </div>
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Super seedy energy boosting flapjacks.</div>
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I made mine with gluten free oats, but you can use ordinary ones as well. This recipe is incredibly easy and very quick - you could probably make this in around an hour's revision break.</div>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
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<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
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<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
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<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
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<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
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<w:LsdException Locked="false" Priority="19" QFormat="true"
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Name="List Table 6 Colorful Accent 5"/>
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Name="List Table 7 Colorful Accent 5"/>
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Name="List Table 1 Light Accent 6"/>
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<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 6"/>
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Name="List Table 6 Colorful Accent 6"/>
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Name="List Table 7 Colorful Accent 6"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin-top:0cm;
mso-para-margin-right:0cm;
mso-para-margin-bottom:8.0pt;
mso-para-margin-left:0cm;
line-height:107%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-fareast-language:EN-US;}
</style>
<![endif]-->
</div>
<div class="MsoNormal">
150g Rolled Oats </div>
<div class="MsoNormal">
50g Pumpkin Seeds</div>
<div class="MsoNormal">
50g Sunflower Seeds</div>
<div class="MsoNormal">
100g Sultanas</div>
<div class="MsoNormal">
3 tablespoons Golden Syrup</div>
<div class="MsoNormal">
100g Butter</div>
<div class="MsoNormal">
2 Bananas, peeled and chopped</div>
<div class="MsoNormal">
75g Dark Chocolate, broken or chopped into small pieces</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Preheat the oven to 180C and use greaseproof paper to line a small roasting tray,
or a square baking tin, or even a round cake tin if you don’t have anything square.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. Weigh out the oats, the pumpkin seeds, the sunflower
seeds and the sultanas, and mix them together in a bowl along with the sliced
bananas.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Melt butter and golden syrup in a saucepan over a low
heat – make sure it doesn’t boil or burn – until the butter is all melted and the
mixture is completely combined. Turn off the heat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4. Tip the bowl full of mixed ingredients into the saucepan
and stir until they’re covered in the syrup-butter mixture.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5. Put the flapjack mixture into the lined tin and bake in
the oven for 20-25 minutes, until golden on top. Take it out
of the oven and set aside to cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6. Now its time to melt the chocolate. I do this by putting
a small amount of water in a small saucepan, placing a ceramic (non meltable)
bowl on top, and placing the chocolate in the bowl. As the water starts to boil,
the bowl heats up and the chocolate melts. Make sure the water doesn't boil too much or the water will boil over. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
7. Once the chocolate is melted, use a spoon to scatter the melted
chocolate artistically over the flapjack (you can tell from the photos I’m
really bad at this. But who doesn’t love big chunks of chocolate?) Leave the flapjack to cool completely, then cut it into
even sized bars. Enjoy!</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDgtaKMn3uxmndBVYCsw82P61X0i7xAUoF7WOuihsPkAJ_ZJQd8Vw7VlBvH3GflfYkizIfCRNEfEBbPLCHMtLLTM56NmwrO1ODCh57c_MJDyYWEVQjJs_8qACbPsS7HkfocTGeqpFX7M/s1600/IMG_6333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDgtaKMn3uxmndBVYCsw82P61X0i7xAUoF7WOuihsPkAJ_ZJQd8Vw7VlBvH3GflfYkizIfCRNEfEBbPLCHMtLLTM56NmwrO1ODCh57c_MJDyYWEVQjJs_8qACbPsS7HkfocTGeqpFX7M/s1600/IMG_6333.JPG" height="426" width="640" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-19481966426269007862014-04-12T19:51:00.000+01:002014-04-12T19:51:08.422+01:00Time to Salsa<div style="text-align: center;">
Like most students, I absolutely love <b><a href="http://thisisunifood.blogspot.co.uk/2012/05/fajitas.html">fajitas</a></b>, and have done for a very long time (as you can probably guess from how dated that post looks, wtf). They're quick, easy and incredibly tasty, and always feel like a treat.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
That doesn't mean they <i>have</i> to be quick though. Don't get me wrong - they're great any way - but if you find yourself with a little extra time, it's super easy to do a couple of little extra things that make all the difference. In particular: the SALSA. It's super easy to make, and adds an extra element of luxury and impressiveness when you serve everything up. </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm15PATF6V0N9lg93zU_Y3msgISpVTCPoFAmJVTs92nDTlwi_MtYQ2rVcRpo6-HY21tZ4E1-MLqFBrzOI2zejSqHvBCk5Q4SU1Pe4zO2T_DMkOWthH1MN3CfvibXjN8H0bGoWcpqlsDOQA/s1600/DSC_0388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm15PATF6V0N9lg93zU_Y3msgISpVTCPoFAmJVTs92nDTlwi_MtYQ2rVcRpo6-HY21tZ4E1-MLqFBrzOI2zejSqHvBCk5Q4SU1Pe4zO2T_DMkOWthH1MN3CfvibXjN8H0bGoWcpqlsDOQA/s1600/DSC_0388.JPG" height="424" width="640" /></a></div>
<div style="text-align: center;">
</div>
<br />
<b>Ingredients:</b><br />
- 100g tomatoes<br />
- ½ a chilli<br />
- 5 spring onions<br />
- 1 clove garlic <br />
- juice of ½ lime<br />
- handful fresh coriander<br />
- salt and pepper, to taste<br />
<br />
<b>1.</b> If you're lucky enough to have a food processor, throw everything in and blitz (though not until it's a purée - aim for general salsa consistency!). If you don't, that's completely fine, you just need to chop everything finely then mix together in a bowl. <br />
<b>2.</b> <i>That's it.</i> Serve with fajitas or anything else you fancy, and enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCRlJh3_zIqUtBON7lfnPOJshyphenhyphenXbBPo-bcERFCSCLRLoKQ1Cm8G2srO39dYp_o4rD93dmxsKOQ4C4wn4jWI0b7IBvlAqSsPjHJfBbwBtK79q_-XIokpceaEiRx8HJkXtJPRUQa8DoNk2G/s1600/DSC_0381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCRlJh3_zIqUtBON7lfnPOJshyphenhyphenXbBPo-bcERFCSCLRLoKQ1Cm8G2srO39dYp_o4rD93dmxsKOQ4C4wn4jWI0b7IBvlAqSsPjHJfBbwBtK79q_-XIokpceaEiRx8HJkXtJPRUQa8DoNk2G/s1600/DSC_0381.JPG" height="454" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0zl-cGR4w_AJlzC5Rnp3dWhBDFBTsLRdQWBjeICH_ONNXiydlJoPcbMnU0_9AAqobJ2DVG3ERvteMU2Dob1KmuVopnT1ZYB7gJVHtDsycW-aMRnJPnXDfbxYgRWel794D9ZhzKAmXnHP/s1600/DSC_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0zl-cGR4w_AJlzC5Rnp3dWhBDFBTsLRdQWBjeICH_ONNXiydlJoPcbMnU0_9AAqobJ2DVG3ERvteMU2Dob1KmuVopnT1ZYB7gJVHtDsycW-aMRnJPnXDfbxYgRWel794D9ZhzKAmXnHP/s1600/DSC_0389.JPG" height="424" width="640" /></a></div>
<br />
<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com1tag:blogger.com,1999:blog-8037276687607666220.post-35685626572866235682014-04-04T19:52:00.001+01:002014-04-05T11:31:49.403+01:00Stuff My Mushrooms.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrkmBJ1KhIATPno9MiE8KUojUDLtmXJJTjgmIXds-rj5OfgEkpe0kdzKW0U7cZLuJfNEhjcxJBFUGda94FDynvZTxnxAyfk72kc5rzNFnDAiJQeWmL7WvLhAHhZvQE6Ztz4SiXNaAXV4/s1600/IMG_6079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrkmBJ1KhIATPno9MiE8KUojUDLtmXJJTjgmIXds-rj5OfgEkpe0kdzKW0U7cZLuJfNEhjcxJBFUGda94FDynvZTxnxAyfk72kc5rzNFnDAiJQeWmL7WvLhAHhZvQE6Ztz4SiXNaAXV4/s1600/IMG_6079.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"> </span></div>
<div style="text-align: center;">
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4"],0,[395,[27,-1,35,[-1282]]]],[118,[[2,"shape-0-shapestyle",[-2979]]],[119,[9,true]]],[-118,[],0,[-119,[1,[-169,[],0,[136,[],0,0,0,1],5,[-171,[],[0,1,[9]]]]]]],[-118,[[2,"shape-1-shapestyle",[-2838]]],0,[-119,[-2]]],[-118,[],0,[-119,[1,[-169,[],5,[-171,[],1,[9]]]]]],[-118,[[2,"shape-2-shapestyle",[-1802]]],0,[-119,[-2]]],[-118,[],0,[-119,[1,[-169,[],5,[-171,[],1,[9]]]]]],[-118,[[2,"shape-3-shapestyle",[-321]]],0,[-119,[-2]]],[-118,[],0,[-119,[1,[-169,[],5,[-171,[],1,[9]]]]]],[-118,[[2,"shape-4-shapestyle",[-912]]],0,[-119,[-2]]],[-118,[],0,[-119,[1,[-169,[],5,[-171,[],1,[9]]]]]],[-118,[[2,"shape-5-shapestyle",[-2675]]],0,[-119,[-2]]],[-118,[],0,[-119,[1,[-169,[],5,[-171,[],1,[9]]]]]]]]],[9,[-542,[[0,"Normal 22","layout-style-20"]],0,[-543,[[0,[538,[],1,true,[9,1],[9]],true,[-365,[]]],4,[-1],6,0]]],[-398,[1,"formula-editor-parStyle",-3],0,[-395,[6,[-46],9,12,-28,-36,39,[391,[],2,18,0.7222222222222222]]]]]],[9],[9],[354,[],"EAF3C151-0423-4C9D-8055-6AB0E0E4B43D","The evenings are getting lighter! It's seven o' clock as I write and ifs still light outside. Which is lovely. This time of year always makes me want to go wandering round National Trust properties and do lots of studying. It's sort of lucky that I have a dissertation and a whole bunch of exam revision to do really... (I also got to go to a National Trust place this weekend - Ightham Mote, it was as lovely as always -pictures below)\n\nThese lighter evenings make it an awful lot easier to take food photos. Living in a flat in halls with awful neon lighting doesn't make for particularly appetising food photographs. But tonight is as in the kitchen making dinner, the light looked lovely and I just had to get some photos. \n\nSo here we go. Rice stuffed mushrooms. I've blogged stuffed mushrooms before, but these ones are different. Possibly better.... But you'll just have to make both recipes and try them out for yourselves...\n\n\nRice stuffed mushrooms to serve two as a main or four as a side\n\n150g long grain rice\n2 white onions \n6 spring onions\n2 cloves of garlic\nTwo teaspoons of mixed Italian herbs\n1 stock cube\nFour flat cup/cap mushrooms\nA liberal handful of grated cheddar cheese\nA knob of butter and a dash of olive oil\n\nPreheat the oven to 180C.\nCook the rice (You place in a saucepan of boiling water and cook for about fifteen minutes until the rice is tender. Don't stir it too much or the starch from the rice is released and it goes all gooey. Drain the rice in a colander, and rinse it through with hot water.)\nWhile the rice is cooking, finely chop the onions. Heat a knob of butter and dash of olive oil in a large saucepan, and add the onion. Fry gently\nSlice the spring onions and add to the pan, along with the dried herbs and a crushed stock cube. Stir in thoroughly.\nCrush the garlic (using a knife, or a special garlic crusher if you have one) and add to the pan.\nCut the stems out of your mushrooms, chop these and add to the pan as well.\nBy now your rice should've been cooked. Add it to the pan and stir through thoroughly. Turn off the heat.\nPlace your mushrooms in a reasonably high sided dish or roasting tray, and add a generous spoonful of the rice mixture to each mushroom. If there's any left in the pan after you've run out of room in your mushrooms just stuff it into the gaps between them in the tray, burying the mushrooms. Top with the cheese.\nPlace the mushroom/rice tray into the oven and cook for about twenty to thirty minutes til the cheese is melted and golden. \nTake the tray out and serve the mushrooms with a few vegetables (I ate mine with parsnips), or as a side for a larger meal. Nom. ",[9,[355,[],0,[-69]],[-355,[],0,437],[-355,[],0,438],[-355,[],0,728],[-355,[],0,729],[-355,[],0,934],[-355,[],0,935],[-355,[],0,936],[-355,[],0,1000],[-355,[],0,1001],[-355,[],0,1022],[-355,[],0,1038],[-355,[],0,1054],[-355,[],0,1073],[-355,[],0,1110],[-355,[],0,1123],[-355,[],0,1151],[-355,[],0,1194],[-355,[],0,1235],[-355,[],0,1236],[-355,[],0,1262],[-355,[],0,1533],[-355,[],0,1679],[-355,[],0,1796],[-355,[],0,1894],[-355,[],0,1970],[-355,[],0,2076],[-355,[],0,2389],[-355,[],0,2514]],[9,[355,[],0,[352,[0,[726,[],0,0]]]]],[9,[355,[],0,[-382]],[355,[],1236,[-991]]],[9],[9],[9],[9],[9],[9,[355,[],0,[-43]]],[9,[355,[],0,[-352,[-1,1,[727,[],0]]]],[355,[],1236,[-352,[1,[727,[],1]]]],[355,[],1262,[-352,[1,[727,[],0]]]]],[9],[9],[9,[355,[],0,[-352,[-2,2,[836,[],0]]]]],0],[9],true]]" style="color: inherit;">The
evenings are getting lighter! </a></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;">It's seven o' clock as I write and it's
still light outside. Which is lovely. </span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;">This time of year always makes me
want to go wandering round National Trust properties and do lots of
studying. It's sort of lucky that I have a dissertation and a whole
bunch of exam revision to do really... (I also got to go to a National
Trust place this weekend - Ightham Mote, it was lovely-pictures below.) </span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqrP25xw81JJctZSofJSKiP8KVBTmn-7nf4DAKCWXADu_9qngiLht4sXjFQumy1wYVy-Hv76dkJLdnTZ2yg4z4fIQAQM56teWeLEqxfjWUe3og3kxj3FCNYjbmZLR9S18D_m1WXwXoj4/s1600/ebebbeb4b83a11e3936d0e33d8300836_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqrP25xw81JJctZSofJSKiP8KVBTmn-7nf4DAKCWXADu_9qngiLht4sXjFQumy1wYVy-Hv76dkJLdnTZ2yg4z4fIQAQM56teWeLEqxfjWUe3og3kxj3FCNYjbmZLR9S18D_m1WXwXoj4/s1600/ebebbeb4b83a11e3936d0e33d8300836_8.jpg" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdV6p9N-WWtDtCC7YtLq_qUQAOQSByF-dpPjestxABPDxE6x2t7bwlsL8AW5-imEdcNAj7bxTup_vi9WvOdaZdHIbp__OVSyiGy28vZmuTPQWU-C9Y582GIaB1GMmT2Od2zZMveg94zs/s1600/a0df398cb83a11e39d7d12ccbf42687e_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdV6p9N-WWtDtCC7YtLq_qUQAOQSByF-dpPjestxABPDxE6x2t7bwlsL8AW5-imEdcNAj7bxTup_vi9WvOdaZdHIbp__OVSyiGy28vZmuTPQWU-C9Y582GIaB1GMmT2Od2zZMveg94zs/s1600/a0df398cb83a11e39d7d12ccbf42687e_8.jpg" height="200" width="200" /></a><span style="font-family: "Trebuchet MS",sans-serif;"> </span></div>
<br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;">These lighter evenings make it an awful lot easier to take food photos - living in a flat in halls with awful neon lighting doesn't make for
particularly appetising ones. But, tonight I was in the
kitchen making dinner, the light looked lovely and I just had to get
some photos. </span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"> Basically, I love mushrooms. (Bryony doesn't! Which means that if we're out and she has food with mushrooms in I always get to eat her mushrooms, so I'm not really complaining...) These are my rice stuffed mushrooms. I've blogged <b><a href="http://thisisunifood.blogspot.co.uk/2013/09/northumberland-coquetdale-and-national.html" target="_blank">stuffed mushrooms</a></b>
before, but these ones are different. Possibly better.... </span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;">But you'll
just have to make both recipes and try them out for yourselves... </span></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHojhaJnWe1cU_4ek_FvQG88Ut2g4EOz_HuSgfmm1qOO82A1gXKjoMZ_aF2aCWgSjlDJcPSx7DEi4K4_Y2foLyJHgEXdMkF4gdhMLaLZ1lLNgjkSlIV8FKPLNbfTj3cH03ho7ZqGBPYoY/s1600/IMG_6073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHojhaJnWe1cU_4ek_FvQG88Ut2g4EOz_HuSgfmm1qOO82A1gXKjoMZ_aF2aCWgSjlDJcPSx7DEi4K4_Y2foLyJHgEXdMkF4gdhMLaLZ1lLNgjkSlIV8FKPLNbfTj3cH03ho7ZqGBPYoY/s1600/IMG_6073.JPG" height="426" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">Rice stuffed mushrooms (to serve two as a main or four as a side):</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">150g long grain rice </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">2 white onions </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">6 spring onions </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">2 cloves of garlic </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp mixed Italian herbs </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">1 stock cube </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">4 flat cap mushrooms </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">A liberal handful of grated cheddar cheese </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">A knob of butter and a dash of olive oil </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">Salt and Pepper to taste </span></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5spEeX5xgZeThSfJuINcVEeGjdzVSP0VdSVBgQ6MN0pNfgqphz3qJAeAok5GUhqqW3eAbDWrrhsSPaDXoC3Ldty_pTetyoVNqxtHs3QZYyqvZZoS1RYWh5XyYWNenWIoFgLqmsCFzC70/s1600/IMG_6080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5spEeX5xgZeThSfJuINcVEeGjdzVSP0VdSVBgQ6MN0pNfgqphz3qJAeAok5GUhqqW3eAbDWrrhsSPaDXoC3Ldty_pTetyoVNqxtHs3QZYyqvZZoS1RYWh5XyYWNenWIoFgLqmsCFzC70/s1600/IMG_6080.JPG" height="426" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>1.</b> Preheat the oven to 180C.
Cook the rice (You place in a saucepan of boiling water and cook for
about fifteen minutes until the rice is tender. Don't stir it too much
or the starch from the rice is released and it goes all gooey. Drain the
rice in a colander, and rinse it through with hot water.) </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>2.</b> While the rice is cooking, finely chop the onions. Heat a knob of butter
and dash of olive oil in a large saucepan, and add the onion. Fry
gently. </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>3.</b> Slice the spring onions and add to the pan, along with the dried herbs
and a crushed stock cube. Stir in thoroughly. </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>4.</b> Crush the garlic (using a knife, or a special garlic crusher if you have
one) and add to the pan. </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>5.</b> Cut the stems out of your mushrooms, chop these and add to the pan as
well. </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>6.</b> By now your rice should be cooked. Add it to the onion/garlic/spring onion pan, season with salt and pepper and stir
through thoroughly. Turn off the heat. </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>7.</b> Place your mushrooms in a reasonably high sided dish or roasting tray,
and add a generous spoonful of the rice mixture to each mushroom. If
there's any left in the pan after you've run out of room in your
mushrooms just stuff it into the gaps between them in the tray, burying
the mushrooms. Top with the cheese. </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>8.</b> Place the mushroom/rice tray into the oven and cook for about twenty to
thirty minutes until the cheese is melted and golden. </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>9. </b>Take the tray out and serve the mushrooms. I ate
mine with parsnips, but I think this would go really well with <b><a href="http://thisisunifood.blogspot.co.uk/2012/12/this-is-uni-christmas-dinner.html" target="_blank">cheesy leeks</a></b>, or even as a side to go with a quiche or a <b><a href="http://thisisunifood.blogspot.co.uk/2013/11/what-tart.html" target="_blank">tart</a></b>.</span></div>
<div style="text-align: left;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-20455710059128984142014-03-21T19:29:00.000+00:002014-03-21T19:29:44.356+00:00Something For the Weekend<div style="text-align: center;">
So usually I don't bother much with cocktails - they're great to drink and I'm <b><a href="http://thisisunifood.blogspot.co.uk/2012/05/its-turned-out-oranges-and-lemons-again.html">a sucker for vodka slush</a> </b>in summer, but generally speaking they always seem like a bit too much effort to make.</div>
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However, during a recent flick through of one of my old<b> <a href="http://www.sainsburysmagazine.co.uk/">Sainsbury's magazines</a></b> I discovered an appealingly simple recipe for a 'Raspberry Sparkle' cocktail which, I decided, must be made. As per usual, I'm unable to just leave a recipe alone, so here's my version...<br />
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<b>Ingredients (serves 1):</b><br />
- 25ml raspberry vodka (or normal)<br />
- 50g fresh raspberries<br />
- juice of 1/4 lime<br />
- ½ tbsp honey<br />
- soda water<br />
- sprig of rosemary, to serve (optional) <br />
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The thing with this recipe is that, as well as being easy, it's incredibly adaptable. For example, I love the flavour combination of <b><a href="http://thisisunifood.blogspot.co.uk/2013/12/blackberry-and-elderflower-cakes.html">blackberries and thyme</a></b>, which would be a great Autumnal alternative. Also: I'm currently in possession of raspberry vodka, but it's so easy to make your own with ANY flavour, and the internet is <b><a href="http://uktv.co.uk/food/recipe/aid/606296">full</a></b> of <b><a href="http://www.athriftymrs.com/2011/08/how-to-make-blackberry-vodka.html">recipes</a></b> telling you <b><a href="http://www.sainsburysmagazine.co.uk/recipes/drinks/alcoholic/item/james-goldings-blackberry-vodka">how</a></b>. So there is absolutely no excuse!</div>
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<b>Method:</b><br />
<b>1.</b> Grab a stick blender a blitz the raspberries, then use the back of the spoon to push it all through a sieve (I love raspberry seeds, but I don't want a drink full of them). If you don't have a stick blender, then with a little extra work just use the sieve and spoon - you'll get the same end result, it'll just take a little longer.<br />
<b>2.</b> Mix your raspberry purée with the vodka, honey and lime juice.<br />
<b>3.</b> Pour the mixture into a glass, add ice cubes (and a couple of frozen raspberries if you happen to have some), then top up with more soda water. Garnish with the rosemary and an extra raspberry or two if you don't have any frozen ones. <br />
<b>4.</b> Repeat as needed and get gloriously drunk in our new-found sun.<br />
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-63784858669999568242014-03-10T19:23:00.000+00:002014-03-10T19:23:31.262+00:00A Vegetable Feast<div style="text-align: center;">
Like a veritable feast, but with more vegetables. ALL OF THE VEG.</div>
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I haven't been cooking as much recently: there, I said it. Things have been too stressful and busy (which is why there hasn't been much blogging - there hasn't been anything to blog...), BUT last week I decided enough was enough and that I needed something super healthy and delicious to make up for it all. So I made this: baked, stuffed aubergine with cous cous, feta and all things lovely.</div>
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<b>Ingredients (serves 1):</b><br />
- half an aubergine<br />
- 1 small red onion, roughly chopped<br />
- 10 cherry tomatoes<br />
- 3 cloves garlic, peeled but left whole<br />
- 100g cous cous<br />
- 200ml veg stock<br />
- 3 spring onions, chopped<br />
- 100g feta cheese, crumbled<br />
- handful of fresh coriander, chopped<br />
- salt and pepper, to taste<br />
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<b>Method:</b><br />
<b>1.</b> First, preheat the oven to 220°C. Place the aubergine into a baking dish with the onion, garlic and tomatoes, then drizzle with olive oil and a good amount of salt and pepper. Put this into the oven for 40 minutes, taking it out half way through to flip the aubergine and stir the rest of the veg.<br />
<b>2.</b> Put the cous cous into a pan with the hot stock and heat gently for about five minutes, until the grains have expanded and the liquid has been absorbed.<br />
<b>3.</b> Scoop the middle out of the roasted aubergine and add it to the cous cous, along with the onion, tomatoes and garlic (the cloves will be soft enough to just squash now). Stir in the spring onions, feta and coriander, then place the mixture back into the aubergine skin and bake for a further 15-20 minutes.<br />
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<i>NB: There will be cous cous mixture left over but this is a good thing - my extras were eaten by our house mouse (aka Rebecca) but it would be great to put in the fridge and have for lunch the next day.</i><br />
<b>4.</b> Sprinkle with an extra bit of coriander to make it look pretty, then serve with something delicious like<b> <a href="http://thisisunifood.blogspot.co.uk/2013/07/sweet-potato-chips.html">sweet potato fries</a></b>. Yum.<br />
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-38251860828348432722014-02-18T19:10:00.000+00:002014-02-18T19:10:06.221+00:00Apple and Cinnamon Soda Bread: Guest Post by Ruby Tandoh<div style="text-align: center;">
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<i>Since reaching the final of series 4 of the Great British Bake Off, Ruby has been writing for <a href="http://www.theguardian.com/profile/ruby-tandoh">The Guardian</a> and working on her cookbook, Crumb, which is due to be released in Autumn this year. I was lucky enough to meet her last year through my position with the London Student, and, as we stood nervously in line waiting to meet Nigel Slater together in December, she kindly agreed to write me and Zosia a guest post. So here it is! </i> <br />
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Made with bicarbonate of soda rather than yeast, this gently sweet, crumbly loaf takes just one hour to make. It relies on the near-instantaneous chemical reaction between the soda and the acidic buttermilk for its rise, so make sure your oven's preheated and ready in advance so that the bread isn't left waiting. If you can't find buttermilk (although most supermarkets should sell it), use 200ml of sour cream topped up with 100ml of milk.<br />
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<b> Ingredients:</b><br />
- 300g wholemeal flour, plus extra to dust<br />
- 1tsp bicarbonate of soda<br />
- ½ tsp salt<br />
- ½ tsp cinnamon<br />
- 2 small dessert apples, finely diced<br />
- 300ml buttermilk<br />
- 2tbsp honey<br />
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<b>Method:</b><br />
<b>1.</b> Preheat the oven to 180°C/fan 160°C/gas mark 4. <br />
<b>2.</b> In a bowl, combine the flour, bicarbonate of soda, sat and cinnamon. Toss through the small cubes of apple then stir through the buttermilk and honey. You'll be left with a wet, sticky dough.<br />
<b>3.</b> With floured hands, on a floured work surface, shape the dough into a rough ball. No need to worry too much about neatness here - it's a pointedly rustic-looking loaf (or so you can claim!).<br />
<b>4.</b> Transfer the shaped dough to a baking tray, dust lightly with flour and score a deep cross into the top with a sharp knife. Bake for 50 minutes until golden.<br />
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<i>More of Ruby's recipes can be found in <a href="http://www.theguardian.com/profile/ruby-tandoh">The Guardian</a>, or on her personal blog, <a href="http://rubyandthekitchen.co.uk/">Ruby and the Kitchen</a>.</i><br />
<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-81616375212846271882014-02-15T18:10:00.000+00:002014-02-17T11:29:03.979+00:00Lemon Yoghurt Cupcakes. For days when the weather is horrendous.<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i>Thursday's hail</i></td></tr>
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The weather has been absolutely horrendous lately.</div>
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Since that St. Jude's Storm back at the end of October, it feels like there's been no let up with all the wind, the rain, the hail (pictured above) and the flooding. Here in Egham, the flooding has been pretty bad - I've never been more grateful for Egham Hill, but our thoughts are definitely with those affected.</div>
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On a much much lighter note, I made lemon yoghurt cake yesterday. I was definitely in need of a pick me up, and as last night's storm began to kick off, cake was made. </div>
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This is a Mary Berry recipe, which I've made before as Bryony's birthday cake, and it's seriously good cake. The first time I made it my flatmate Victor chewed the cake tin liners like chewing gum because apparently he reaaallly liked the cake. This time I made cupcakes, because my favourite thing about this cake was the crunchy, sugary, slightly caramelised surface that forms as it bakes, and cupcakes have more surface area. </div>
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I used Dove's Farm gluten free self raising flour, because that stuff makes life worth living for anyone who can't eat gluten. It's wonderful. Also I'm a big fan of baking with yoghurt, mainly because of these EPIC <a href="http://thisisunifood.blogspot.co.uk/2013/05/the-infamous-blueberry-muffins.html" target="_blank">Blueberry Muffins</a>. They're awesome.</div>
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<b>Here's what you need:</b></div>
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300g caster sugar</div>
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50g softened butter (I use salted, because it adds a very slight savoury undertone to the sweetness)</div>
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3 large eggs, separated</div>
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225g Greek yoghurt</div>
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Grated rind of one lemon</div>
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175g self raising flour</div>
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<b>For the icing: </b></div>
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100g sifted icing sugar<br />
About 1½ tbsp of lemon juice<br />
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<b>1.</b> Preheat the oven to 180C. I now have a gas oven (IT HAS FIRE AT THE BACK, what is that even about?!) so for me, that's gas mark four.</div>
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<b>2.</b> Beat the sugar, butter, and egg yolks together in a bowl. Add in the lemon and the yoghurt, and beat until smooth. </div>
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<b>3.</b> In a separate bowl, whisk the egg whites together to a soft peak, then tip into the mixture. Fold it in carefully and slowly, aiming to keep as much air in the mix as possible.</div>
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<b>4.</b> Tip into a deep cake tin (with the base lined with greaseproof paper or baking parchment), or if you're baking cupcakes, distribute the mix evenly between cupcake cases. I ended up making about twenty cupcakes from this mix (two of which I dropped as soon as they came out of the oven. Whoops. I ate them anyway - this cake is really good). </div>
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<b>5.</b> Place in the oven. The cake will take between an hour to an hour and a fifteen minutes. The cupcakes will take around twenty minutes. The cake is done when top goes an even biscuity brown colour, and if you poke a skewer in it should come out clean. </div>
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<b>6.</b> For the icing, mix the sifted icing sugar and the lemon juice together, and when the cake(s) are cooled, pour over the top(s). I then topped my cupcakes with popping candy and some curls of lemon zest. Definitely ate these for breakfast today... </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjICtEuRCfbcjR7UeDqyExMboMibNfHbQDlltQyXE2mfBCFMGZbfFlMekGtAvkzdAKFqbnOh0XKELTc5ons0u2aaHoK5pdmK3oBlG_3O2OBnqMbMG1rE5JVGllsi2FCs9yAAMvsSaRCn0/s1600/bryony+and+i+eat+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjICtEuRCfbcjR7UeDqyExMboMibNfHbQDlltQyXE2mfBCFMGZbfFlMekGtAvkzdAKFqbnOh0XKELTc5ons0u2aaHoK5pdmK3oBlG_3O2OBnqMbMG1rE5JVGllsi2FCs9yAAMvsSaRCn0/s1600/bryony+and+i+eat+cake.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bryony (dressed as Tilly from Tots TV) and I (dressed as Little Red Riding Hood) eat the cake in Bryony's kitchen. We're looking surprised at how good it tastes. It's SERIOUSLY good cake.</i></td></tr>
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Much as I love spending hours standing over the stove, gently stirring a risotto, sometimes there just isn't time. This is perfect for a mid-week meal as it's ready to eat in under ten minutes - and is healthy and wonderfully flavoured to boot. </div>
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The key to this dish is preparation. None of it takes long to cook at all, so you really do need to make sure you have everything chopped and ready to go before you start to avoid things burning etc.</div>
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<b>Ingredients (serves 4):</b><br />
- 1 red onion <br />
- 2 cloves garlic <br />
- thumb fresh ginger, peeled<br />
- 1 red chilli <br />
- 5 spring onions<br />
- 1 large carrot, peeled<br />
- 1 red pepper<br />
- 100g baby corn<br />
- 100g mangetout <br />
- <a href="http://www.tesco.com/groceries/Product/Details/?id=266728037">160g marinated tofu</a><br />
- handful beansprouts<br />
- <a href="http://www.tesco.com/groceries/Product/Details/?id=265817360">120g stir fry sauce</a> (pick your flavour - I like the chow mein)<br />
- 2tbsp dark soy sauce<br />
- 1tbsp sesame oil<br />
- juice of ½ a lime<br />
- 300g fine egg noodles (substitute to make vegan/gluten-free)<br />
- sprinkle of sesame seeds<br />
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<div style="text-align: center;">
For the mangetout and baby corn I'd recommend just grabbing one of the <a href="http://www.tesco.com/groceries/Product/Details/?id=256989802">mixed packs</a> you can get in supermarkets. You can vary the amounts, and can really add any veg you like - mushrooms, water chestnuts or savoy cabbage would all go well - the above is just a list of my favourites/what I had in at the time.</div>
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<b>1.</b> Start by putting a pan of water on to boil and thinly slicing all your veg. Put the onion, garlic, ginger, chilli and spring onions together in a bowl to keep them separate from the rest - just because these go in first. <br />
<b>2.</b> Put about 1tbsp olive oil in a wok and heat (think mid to high heat on your hob) - you can test if it's hot by dropping in a slice of veg and seeing if it sizzles. If it does, then go ahead and add the onion mix. Stir this for a minute before adding the carrot, pepper, corn and mangetout and tofu.<br />
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<b>3.</b> After another minute add the beansprouts; at this point you should also put your noodles into the pan of boiling water to cook. Make sure you're stirring everything A LOT, or it will just burn.<br />
<b>4.</b> Add the stir fry sauce, soy sauce, sesame oil and lime juice to the wok, along with the drained noodles once cooked (they shouldn't take more than 2 minutes).<br />
<b>5.</b> Serve up and sprinkle with the sesame seeds (and some fresh coriander if you have some to hand). Voila!<br />
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-49191965887641917462014-01-24T20:03:00.001+00:002014-01-24T20:03:59.809+00:00Omelette and Chips (the awesome way)<div style="text-align: center;">
HELLO INTERNET! </div>
<div style="text-align: center;">
If you're a fellow student (especially if you're a lucky third year like we are) you'll know that it's been a very busy month, and so hopefully you'll excuse our dismal lack of posting. If you're not a student, I ask that you just trust me because everything is insane.</div>
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Last week I was on the phone to Mum, and said I didn't know what to make for tea because I didn't have much in. She suggested I made omelette and chips, and gave me the recipe below (or a version of it, because I can never leave a recipe alone...). </div>
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It. Was. Amazing.</div>
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<b>Ingredients (serves 1):</b><br />
- knob of butter<br />
- 2 eggs<br />
- 1 small onion <br />
- sprinkle dried thyme<br />
- handful fresh parsley, chopped<br />
- salt and pepper, to taste <br />
- small handful grated cheddar cheese<br />
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<b>For the chips:</b><br />
- a few medium size potatoes (depends how many chips you want!)<br />
- olive oil<br />
- salt and pepper<br />
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<div style="text-align: center;">
For the omelette, onion is my preference (and also all I had in), but you could use a red onion, or try some mushrooms instead. Go wild.</div>
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<b>1.</b> Start by doing the chips. If you can't be bothered/have no potatoes/are going to use frozen oven chips, skip straight to step 3; otherwise, heat your oven to 200°C and peel your potatoes. Cut them into chip shapes.<br />
<b>2. </b>Put the potatoes into a pan of salted water, then bring to the boil. Once bubbling, cook for 5 minutes, then drain and place on a baking tray. Drizzle with olive oil and crack over some salt and pepper, stir to coat then pop in the oven for 45-50 minutes (turning them half way through). Voila.<br />
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<b>3.</b> After your chips have had 30 minutes or so in the oven, make a start on the omelette. You need to cook the onion first, so slice it thinly, then whack it in a small frying pan with the thyme and some olive oil. Cook for about 5 minutes, until softened and starting to colour. <br />
<b>4.</b> Meanwhile, break the eggs into a bowl and beat (not excessively, just to mix). Add the salt, pepper, the fresh parsley and the cooked onion and stir everything in.<br />
<b>5.</b> In the frying pan you cooked the onion in, add the butter and melt it. The pan should be fairly hot when adding the omelette (have it on a medium heat), so it's important that you get it up to heat. Pour in the omelette mixture, and stir gently with a wooden spoon, making gentle cutting motions across the pan. You only need to do this a couple of times - it just helps ensure the egg is cooked through.<br />
<b>6.</b> When the mixture is beginning to brown on the bottom and beginning to set on top, sprinkle over the cheese and fold in half. Continue to cook for another few minutes, or until the cheese has melted.<br />
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<b>7.</b> Serve! For me, chips like these are always best with liberal amounts of salt and vinegar, but obviously you can do what you like. This is so much healthier than many other recipes, especially the chips, though I promise you it doesn't suffer for it! Try it and see for yourself.<br />
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com1tag:blogger.com,1999:blog-8037276687607666220.post-25921542113763758552013-12-27T14:38:00.001+00:002014-03-16T23:46:40.193+00:00Blackberry and Elderflower Cakes<div style="text-align: center;">
Hello lovely people! I hope you all had a brilliant Christmas. Mine has been very busy (isn't life always?) - I was in Paris with Fraser for four days, then finally got back to Cumbria to weather-madness and frantic Christmas preparations. There hasn't been time for a great deal of cooking, other than <span style="color: purple;"><b><a href="http://www.thisisunifood.blogspot.co.uk/2012/12/this-is-uni-christmas-dinner.html">Christmas dinner</a></b></span>, of course, though I do know that Zosia took her annual<b> <a href="http://www.thisisunifood.blogspot.co.uk/2013/01/its-been-while.html">gingerbread house</a></b> to a new level this year and made a <i>gingerbread castle</i>. As you do.</div>
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However, it's my birthday party this weekend and we're doing an afternoon tea type-thing, so to the kitchen! I'm planning on making <b><a href="http://www.thisisunifood.blogspot.co.uk/2013/08/little-lemon-drizzle-cakes.html">little lemon drizzle cakes</a></b> and more <b><a href="http://www.thisisunifood.blogspot.co.uk/2012/12/merry-christmas-with-biscuits.html">spiced Christmas biscuits</a></b>, but I'm also hoping to re-create something I did this term. Enter please blackberry and elderflower cakes.</div>
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<b>Ingredients (makes 12):</b><br />
<u><b>For the cakes</b></u> <br />
- 150g butter<br />
- 150g caster sugar<br />
- 3 eggs<br />
- 3tbsp elderflower cordial <br />
- 200g self raising flour<br />
- ½tsp baking powder<br />
- 1 <b><a href="http://www.tesco.com/groceries/Product/Details/?id=271368271">tin of blackberries</a></b>, drained (or 150g fresh)<br />
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<u><b>For the buttercream</b></u><br />
- 75g softened butter<br />
- 275g icing sugar<br />
- 2tbsp elderflower cordial<br />
-<b> </b>1 tin blackberries (or 75g fresh)<br />
- 12 fresh blackberries<br />
- few sprigs of lemon thyme <br />
- elderflowers (if in season)<br />
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<b>Method:</b><br />
<b><u>For the cakes</u> </b><br />
<b>1.</b> First, preheat your oven to 180°C and grab some muffin cases. If you have a muffin tin pop the cases in the holes, but if not don't worry, you can just use a normal baking tray.<br />
<b>2.</b> Beat together the butter and sugar until light and creamy. You want as much air in there as possible, so give it some proper elbow grease!<br />
<b>3.</b> Add the eggs and elderflower cordial, then mix in so there are no streaks.<br />
<b>4. </b>Carefully fold in the flour. You need to make sure it's all mixed in whilst at the same time not beating out any of the air you've worked in, so be gentle with it.<br />
<b>5.</b> Add the blackberries. I think the tins are genius - they're so much cheaper (unless it's blackberry season and you can pick your own) and are great to have in the cupboard, but just use whatever you can find.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-9I6AVZe0hkaMYHuOWFx6kL7bUh7a535ghj26epMCr8DgFFLFpg4Jw2VCqk9kFjpizYKbWnzgXlq0O7BKdh6OScF3V2c-RncDKTF1s_xi5WVYm5D3e9AMajO8aQ-tP6UCEa3yFZCRLyX/s1600/DSC_0070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-9I6AVZe0hkaMYHuOWFx6kL7bUh7a535ghj26epMCr8DgFFLFpg4Jw2VCqk9kFjpizYKbWnzgXlq0O7BKdh6OScF3V2c-RncDKTF1s_xi5WVYm5D3e9AMajO8aQ-tP6UCEa3yFZCRLyX/s640/DSC_0070.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Most beautiful cake mix ever?</i></td></tr>
</tbody></table>
<b>6. </b>Divide the mixture between the 12 cake cases, then bake for 20-25 minutes (depending on your oven) until a knife stuck in the middle comes out clean. Allow to cool.<br />
<br />
<u><b>For the buttercream</b></u><br />
<b>1.</b> Beat together the butter and icing sugar until thick, light and creamy. Pour in the elderflower cordial and stir through.<br />
<b>2. </b>Add the tinned blackberries along with a splash of the liquid from the tin (just to give an extra hit of colour) and stir in. If your buttercream is a bit runny, you can just stir in more icing sugar. <br />
<b>3.</b> Transfer the mixture to a piping bag with a nozzle of your choice. Don't have a piping bag? Use a plastic sandwich bag and cut off one of the corners!<br />
<b>4. </b>Once your cakes are properly cooled, ice away! Start from the outside and swirl in towards the middle.<br />
<b>5.</b> Adorn each cake with a fresh blackberry and a couple of thyme leaves. You can also sprinkle over some tiny elderflowers if they're in season (June) for an extra bit of pretty.<br />
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Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-792734870159208412013-12-10T19:20:00.000+00:002013-12-10T19:20:13.378+00:004am Essay Biscuits<div style="text-align: center;">
So Rachel and I both had massive essays due on Monday; cue stocking up on tea and fizzy drinks as we prepared for the inevitable all-nighter. We made one big mistake though: there was no baking in the house. So at 4am on Monday morning I made Burnt Butter Biscuits to fuel us.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Yours will be much prettier than mine because it won't be 4am. Or maybe it will be - I'm not judging.</i></td></tr>
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<br />
There are a grand total of 4 ingredients, and they take 5 minutes to make. I reckon they're the only thing I could've made at 4am, which should give you an idea of the ease! In terms of taste they're pretty special too: warm, buttery and melt-in-the-mouth, and the perfect accompaniment to a cup of tea.<br />
The perfect biscuit? Maybe.</div>
<br />
<b>Ingredients:</b><br />
- 100g butter<br />
- 100g caster sugar<br />
- 150g self-raising flour<br />
- 1 egg<br />
<br />
<b>1.</b> First, preheat the oven to 180°C. Then grab a saucepan and throw in the butter. Melt, and keep on the heat until it turns a golden brown colour (or is generally starting to burn the bottom). Put to one side to set a bit for 5 minutes while you weigh out the other ingredients and beat your egg.<br />
<b>2.</b> Cream together the butter and sugar, then tip in the egg and mix. Stir in the flour 'til there are no white streaks.<br />
<b>3.</b> Grab small amounts of dough and roll them into balls (put your index finger against your thumb knuckle: about that size) and place onto a baking tray lined with greaseproof paper. They'll spread out a fair bit, so I'd say no more than 6 per baking tray (unless it's 4am, in which case just make random-sized balls and throw them all onto one tray...).<br />
<b>4.</b> Use the back of a fork to flatten them slightly, then bake for 15 minutes until golden. Sprinkle with caster sugar and allow to cool and firm up, then dunk in cups of tea to your heart's content.<br />
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I'm not entirely sure how many the mixture should make because I didn't size them properly - but I'd guess something between 12 and 18. Also, I can't claim they're super-powered-biscuits until we get the marks back, but we both got our essays in on time. So that's definitely something.</div>
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Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-72388755597405371532013-12-06T21:01:00.001+00:002013-12-06T21:11:50.563+00:00Spaghetti Bolognese<div style="text-align: center;">
As a child, I never much liked spaghetti bolognese. My sister always loved it - I have a vivid memory of a trip to Disneyland Paris more than ten years ago, and her spilling bright sauce down her new white Disney princess dress. </div>
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The issue for me was always the pasta - I swirled and swirled my fork but just ended up doing what Fraser dubbed the 'furtive spaghetti face', as I anxiously tried to ensure I wasn't getting pasta all over my chin. It took me much longer than I'd like to admit before I realised I could just cut the damn things (though Mum and Shannon mock!), and suddenly my resentment of the whole dish vanished.</div>
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Since being at university in particular, I've loved making this. Cook in bulk, pop the leftovers in the fridge for tomorrow's lunch or freeze for next week's tea. It's an all-round winner!<br />
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<b>Ingredients (serves 4):</b><br />
- 1 onion, chopped<br />
- 1 large carrot, grated<br />
- 1 stick celery, chopped<br />
- 2 cloves garlic<br />
- 300g Quorn mince<br />
- 1tsp each of dried oregano and rosemary <br />
- 400g chopped tomatoes<br />
- 400g kidney beans <br />
- 1 Oxo cube<br />
- glass of red wine<br />
- 1 bay leaf<br />
- 1tbsp red pesto <br />
- handful fresh basil, torn<br />
- salt and pepper, to taste<br />
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<div style="text-align: center;">
Some chopped mushrooms would go really well in here too, though I'm personally not a fan.</div>
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<b>1.</b> Grab yourself a large saucepan, and throw in the onion, carrot, celery and garlic along with a knob of butter. Cook these gently for about 10 minutes, until softened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaBGXv7bYAy2fytAbrotmsqR9uPBBslDWUFMFOzsv4QhFdVgPubViOO-uB5aYkg2MEQzR5vKWFj3En8K6FH2R9AYApJpOtV_UBv2jQEtTmhG6KzMC9U2Nln8E__pJXcD5f6xxEzw68fo-/s1600/DSC_0391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaBGXv7bYAy2fytAbrotmsqR9uPBBslDWUFMFOzsv4QhFdVgPubViOO-uB5aYkg2MEQzR5vKWFj3En8K6FH2R9AYApJpOtV_UBv2jQEtTmhG6KzMC9U2Nln8E__pJXcD5f6xxEzw68fo-/s640/DSC_0391.JPG" width="640" /></a><b> </b><br />
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<b>2.</b> Tip in the Quorn mince (no need to de-frost) and cook 'til it starts to brown, then crumble over the Oxo cube and add the dried herbs, chopped tomatoes, red wine, kidney beans, pesto and bay leaf.<br />
<b>3.</b> Bring the sauce to a boil, then allow to simmer for 20-30 minutes. This is a good time to sort out your spaghetti, too - 75g per person.<br />
<b>4.</b> Season your bolognese to taste, and scatter in the fresh basil. Mix in the pasta, sprinkle with cheddar and enjoy your fork-swirling (/surreptitious cutting).<br />
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Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com1tag:blogger.com,1999:blog-8037276687607666220.post-91145812789779877752013-11-21T11:50:00.000+00:002014-02-17T11:39:40.487+00:00Split Pea Soup<!--[if gte mso 9]><xml>
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This soup is a very special one for me - many happy childhood
memories surround it. It was what my Mum would make on the coldest, snowy days, as my sister and I ran into
the house post-snowman-building, stamping our feet to regain feeling and tentatively holding our hands
over the scalding radiator. </div>
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<div class="MsoNormal" style="text-align: center;">
Though childhood is long gone, winter is returning once more.
This recipe continues to be a sure favourite - and a definite winter warmer.
It’s also really easy (and really cheap!), so you have no excuse.</div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients (serves
6):</b></div>
<div class="MsoNormal">
- 450g yellow split
peas</div>
<div class="MsoNormal">
- 1750ml water</div>
<div class="MsoNormal">
- 2 onions, chopped</div>
<div class="MsoNormal">
- 2 celery stalks,
chopped</div>
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- 2 carrots, peeled and chopped</div>
<div class="MsoNormal">
- 1 clove garlic, crushed</div>
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- 1 bay leaf</div>
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-<span style="mso-spacerun: yes;"> </span>½tsp thyme </div>
<div class="MsoNormal">
- 2tsp salt</div>
<div class="MsoNormal">
- black pepper, to taste</div>
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<br /></div>
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<b>Method:</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">1.</b> Throw everything
into a large pan. Literally – no oil, no cooking the vegetables first, just throw
them all in together. Told you it was easy.</div>
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<b style="mso-bidi-font-weight: normal;">2.</b> Bring to a
boil, then turn down the heat, put on a lid (or cover with tin foil) and simmer
for 2½ hours. You should check on it every half hour or so, but otherwise you can leave it to its own devices.</div>
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<b style="mso-bidi-font-weight: normal;">3.</b> Remove the bay
leaf, then blitz with a stick blender (if you don’t have one you could attempt
to sieve it, but they’re well worth investing in and you can get them for under
£10 online).</div>
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<div class="MsoNormal" style="text-align: center;">
Aaaaand serve! With <b><a href="http://thisisunifood.blogspot.co.uk/2013/10/our-daily-bread.html">a fresh loaf of bread</a></b> or <b><a href="http://thisisunifood.blogspot.co.uk/2013/01/as-is-case-for-most-of-country-at.html">rolls</a></b> if you have the time, but it's great all by itself. If you want to be fancy you can garnish it with some fresh thyme and a twist of black pepper. This soup also freezes spectacularly, so it's definitely worth keeping any you don't eat.</div>
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Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-86739148024127869072013-11-09T14:16:00.000+00:002014-01-06T19:10:19.898+00:00What a Tart<div style="text-align: center;">
So I thought it was about time I blogged something savoury because all I seem to be doing at the moment is <b><a href="http://thisisunifood.blogspot.co.uk/2013/10/were-baking-hobbits-for-james-house.html">cake</a></b>, <b><a href="http://thisisunifood.blogspot.co.uk/2013/10/our-daily-bread.html">bread</a></b> and <b><a href="http://thisisunifood.blogspot.co.uk/2013/09/up-for-apples-and-pears.html">pudding</a></b>, though that's a pretty accurate representation of my current diet...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQeHdWoAHfkPSLH5LsgBMHiK9dSfCLj1anOi1uklC5RGaUg61ugoIitjvNHknxiDPqLFaaU9caY0exWxs0GvTFDmILHzkEsCdhvA8jaa2yLGcJwvlizpihg_Vi9kCEhVkCrJD0EUOCkn7/s1600/DSC_0128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQeHdWoAHfkPSLH5LsgBMHiK9dSfCLj1anOi1uklC5RGaUg61ugoIitjvNHknxiDPqLFaaU9caY0exWxs0GvTFDmILHzkEsCdhvA8jaa2yLGcJwvlizpihg_Vi9kCEhVkCrJD0EUOCkn7/s640/DSC_0128.JPG" height="424" width="640" /></a></div>
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I made this in the summer holidays for my sister, who likes neither leeks nor anything that even vaguely resembles a quiche, BUT when I gave her this she ate it all and went back for seconds. And when <b><a href="http://thisisunifood.blogspot.co.uk/2013/06/the-one-that-made-rebecca-eat-vegetables.html">Rebecca</a></b> ate it yesterday she exclaimed 'I don't even like leeks!' as she also went back for seconds. It's an excellent crowd pleaser, very easy to make, and it looks awesome.</div>
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Also Dad's lent me his fancy camera, so I can now take food photographs again without having to beg Zosia to leave the library and trek all the way over just so I can take a picture of my soup/cake/etc, which is just great for everyone (except maybe my Dad's nerves).</div>
<br />
<b>Ingredients:</b><br />
<u>Pastry</u><br />
- 175g plain flour (I use 100g of white and 75g of wholemeal)<br />
- 110g butter, cubed<br />
- ½tsp salt<br />
- sprinkle of black pepper <br />
- ½tsp thyme leaves<br />
- 2-3tbsp cold water<br />
<br />
<u>Filling</u> <br />
- 25g butter<br />
- 2 onions, chopped<br />
- 1 large leek, washed and chopped<br />
- 1tsp caster sugar<br />
- 2 cloves garlic, crushed<br />
- 200ml double cream<br />
- 1 egg, beaten<br />
- 125g soft goat's cheese, crumbled<br />
- 1tsp French mustard<br />
- salt and pepper<br />
- 1tsp thyme leaves, plus a few extra sprigs for decoration<br />
<br />
<b>Method:</b><br />
<b>1.</b> First, make your pastry. Using the tips of your fingers, rub together the flour and butter until it resembles breadcrumbs. Stir in the salt, pepper and thyme, then add the water a little at a time. You only need enough to bring everything together into a dough, so be careful not to over-do it.<br />
<b>2. </b>Wrap the dough in clingfilm, and put it in the fridge while you get started on your filling.<br />
<b>3.</b> Put the butter, onions, leek and garlic into a pan, then turn the heat up and add the sugar. Make sure you stir fairly often so it doesn't stick and burn, but there's not much else to it! Cook for about 15-20 minutes, until everything's lovely and caramelised, then take off the heat and put to one side. At this point you should also turn on your oven, and set it to 180°C.<br />
<b>4.</b> Take your pastry out of the fridge, lightly flour your worktop and roll the pastry out to about 5mm thick. Then use your rolling pin/bottle to drape it into your quiche dish (if you don't have a quiche dish, you can use the lid of a casserole dish or anything similar - just make sure it can go in the oven).<br />
<b>5.</b> Gently ease the pastry to fit properly in the dish, then grab a fork and prick lots of holes in the bottom of the pastry (which is a great alternative to baking beans) before blind baking in the pre-heated oven for 20 minutes.<br />
<b>6.</b> While your pastry case is baking, you can get the filling sorted out. Grab a large measuring jug and measure out the cream, then add the egg, mustard and goat's cheese and mix it all together (alternatively, you could put a third of the goat's cheese to one side and sprinkle it over the top before baking). Tip in the leek mixture, the salt and pepper and half the thyme leaves and stir together.<br />
<b>7.</b> Once the pastry is out of the oven, trim the edges and tip in the filling. Sprinkle the goats cheese (if using this method) and the rest of the thyme leaves on top, then put back in the oven for 30 minutes.<br />
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<b>8. </b>Voila! Decorate with the thyme sprigs, and eat with something yummy like potato wedges (or a salad if you've been living off cake like I have). Jamie and I intend to take the leftovers to eat on our Windsor Great Park picnic tomorrow, along with some very exciting blackberry and elderflower cakes which I shall also blog soon. NOM.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9ltp_z9mYeXpp99VkvQaNM5vRvL9_-h898bchmPV8tUIBFN4MzieyJ4VmeOes_eV2cIrhzIvmO1sv8W1JTYEyw2tKvWEOAti-NU-6MhxkPd0HgNxQ_NvOCtd2NynOcKWsKj98Ipb-27P/s1600/DSC_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9ltp_z9mYeXpp99VkvQaNM5vRvL9_-h898bchmPV8tUIBFN4MzieyJ4VmeOes_eV2cIrhzIvmO1sv8W1JTYEyw2tKvWEOAti-NU-6MhxkPd0HgNxQ_NvOCtd2NynOcKWsKj98Ipb-27P/s640/DSC_0131.JPG" height="424" width="640" /></a></div>
<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-92053759955816128552013-11-07T19:20:00.000+00:002014-03-16T23:52:55.859+00:00I Accidentally Bought Four and a Half Kilos of Carrots.<div style="text-align: center;">
Yesterday my Tesco shop arrived and it contained three 1.5 kg bags of everyday value carrots. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX396l3BiwHiOeXUPRufXL0djiY6bYCuDYbRpWVX2xvpfacc1qRhazK8ypuKfjixi7V-8wZCQAZdtk5ReLKZT_QQLGqs2QHlI4M25Xfn2-GZ_9t8W_a2z5A3EVtBxk5CTBFxfmvI7z-o/s1600/all+of+the+carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibX396l3BiwHiOeXUPRufXL0djiY6bYCuDYbRpWVX2xvpfacc1qRhazK8ypuKfjixi7V-8wZCQAZdtk5ReLKZT_QQLGqs2QHlI4M25Xfn2-GZ_9t8W_a2z5A3EVtBxk5CTBFxfmvI7z-o/s640/all+of+the+carrots.jpg" height="478" width="640" /></a></div>
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Moral of the story: </div>
<div style="text-align: center;">
If you're doing an online Tesco shop and you're buying vegetables and you choose "3" and add them to the basket, make sure you're buying individual vegetables and not multipack bags... </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5vCq9eI3kgVT6NeAANLIe-See8DZ9sLOnHiolC8faPcsQJyGn6znKXihDWPZn1ZbO8BEZquiltevDJPwVqbYwCWkvkV5IcCnN1QZ7aoUeZaZ6GYL-qA3kj6cJ3EknCAzqqabje4AEhU/s1600/IMG_5813.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5vCq9eI3kgVT6NeAANLIe-See8DZ9sLOnHiolC8faPcsQJyGn6znKXihDWPZn1ZbO8BEZquiltevDJPwVqbYwCWkvkV5IcCnN1QZ7aoUeZaZ6GYL-qA3kj6cJ3EknCAzqqabje4AEhU/s640/IMG_5813.JPG" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Also the lighting in my new kitchen is awful, so please excuse the photos...</td></tr>
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Anyway, I had to find something to do with all of these carrots, so I made Carrot and Cider soup. This was an experimental recipe - I added things I thought would work as I was going along, and it turned out pretty well. I was impressed by the cider - usually for soups I use wine but this added an extra layer of flavour. Also this recipe makes a massive quantity because I have so many carrots to use up. This would probably feed about four people. If you have leftovers, just freeze them...</div>
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One note about the method - you need a hand blender. I recently bought one of these for myself and they're definitely worth having on hand for soups and smoothies. Soups are so cheap and simple that they make perfect student food. You chop the stuff up, you boil the stuff in stock, you add some flavouring and then you zap it with a hand blender. What could be simpler? And you can buy a hand blender for <a href="http://www.argos.co.uk/static/Product/partNumber/9098367.htm" target="_blank">less than a fiver</a> from Argos. Definitely worth the investment.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_62-vHfkFOpjjvlAcyqJ2QSkEybrujM1GJ7FXaVFJA87QNfXmzJqO4dxHO6C9XNl_3OWAL8MfxGzSaifKsU0xEd65owXC7-lRBizMLUFwn0zmwqp0ASGwvPJBuRgvRxjmHFEmXiiVls/s1600/IMG_5778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_62-vHfkFOpjjvlAcyqJ2QSkEybrujM1GJ7FXaVFJA87QNfXmzJqO4dxHO6C9XNl_3OWAL8MfxGzSaifKsU0xEd65owXC7-lRBizMLUFwn0zmwqp0ASGwvPJBuRgvRxjmHFEmXiiVls/s640/IMG_5778.JPG" height="426" width="640" /></a></div>
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</div>
<div style="text-align: left;">
SO here's what you need for the soup:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1 onion</div>
<div style="text-align: left;">
A knob of butter and a dash of olive oil<br />
2 cloves of garlic, crushed/chopped finely </div>
<div style="text-align: left;">
1.5kg of carrots (unprepared weight)</div>
<div style="text-align: left;">
1 litre of stock (I used a vegetable oxo cube)</div>
<div style="text-align: left;">
150ml cider </div>
<div style="text-align: left;">
1tsp dried sage</div>
<div style="text-align: left;">
1tsp paprika</div>
<div style="text-align: left;">
The seeds from 3 Cardamom pods, finely crushed </div>
<div style="text-align: left;">
Four or five basil leaves, shredded</div>
<div style="text-align: left;">
Cream or yoghurt, and pumpkin seeds to serve</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1. Peel and chop the onion into slices. Heat the oil and melt the butter in a large pan. Add the onion and garlic and soften for about five minutes. Add your cider to the pan, and let it reduce by about half.</div>
<div style="text-align: left;">
2. Meanwhile, Top, tail and peel your carrots. Chop into slices and add these to the pan.</div>
<div style="text-align: left;">
3. Cover with stock, and add the sage, cardamom and paprika. Let the soup simmer until the carrots have softened. Add a little more cider as it's cooking if you like.</div>
<div style="text-align: left;">
4. When the carrots are soft, turn off the heat. Using a hand blender, whizz the soup until it's smooth. Add the shredded basil leaves, stir through thoroughly and serve with bread and a dollop of cream or yoghurt.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-49225692994736316882013-11-04T21:01:00.000+00:002013-11-04T21:01:02.538+00:00A Great Big THANKS and a Celebration!<div style="text-align: center;">
So you remember the week before last when I got really excited because<b> <a href="http://thisisunifood.blogspot.co.uk/2013/03/vegetable-chilli-best-youve-ever-tasted_21.html">my vegetable chilli</a></b> was featured in <b><a href="http://thisisunifood.blogspot.co.uk/2013/10/and-then-something-amazing-happened.html">Sainsbury's Reader Recipe competition</a></b>? Well, <i>I WON.</i></div>
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Thank you so, so much to everyone who voted! I'm absolutely over the moon. You can now find me <b><a href="http://www.sainsburysmagazine.co.uk/blog/item/bryony-bowie-s-vegetarian-chilli?category_id=18">published</a></b> on the <b><a href="http://www.sainsburysmagazine.co.uk/blog/item/bryony-bowie-s-vegetarian-chilli?category_id=18">Sainsbury's Blog</a></b>!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTb7LDme4APRb3BnYD_LN6Xa_Ujg2xRV46NkHaZ0ftrXDFHptW6yt-iHkEcgaShjvSN21wxDuCJBW0IoXiPqftmv615mzmxPSIDPrrwKreQ3kF9CjYIv4vwn6t8n2lgal_Hrw5OwOCqRCr/s1600/chilli!.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTb7LDme4APRb3BnYD_LN6Xa_Ujg2xRV46NkHaZ0ftrXDFHptW6yt-iHkEcgaShjvSN21wxDuCJBW0IoXiPqftmv615mzmxPSIDPrrwKreQ3kF9CjYIv4vwn6t8n2lgal_Hrw5OwOCqRCr/s640/chilli!.jpg" width="602" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>See that? A record number of votes!!</i></td></tr>
</tbody></table>
<div style="text-align: center;">
I really can't express my gratitude enough so I'll say again, <i>thank you </i>to all! </div>
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I'm now going to celebrate with some fancy focaccia and a bottle of wine, so I shall bid you all a fond goodnight for now.</div>
<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-69569851798865862013-10-29T18:17:00.000+00:002013-10-29T18:17:11.712+00:00Pumpkin Cake for Halloween<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZoT4PeWZEFkfdNZsL_ezI0EqYDu1Ufh0kP248Iv-B46ylAgS7JzlyobebTv7a4ZT0_PHtVxUVUKqlnlurFEBvwsRl8k0EV905_F8bStwK-8zRxlWrowDOE3GGUKXlqmtm1_-WLHoO1g/s1600/IMG_5761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIlaTg7MCCtK0-TBo41KZb4hSMwsxpeWI5WnhlA8UGRUKVPL39xWMJ-Z0uvn2qF45PowCZChJUW7aE0ToO1HWWbvtrnlYO-3guvAOgPgxQflbnyjyMt6ngOy1JsiN6GK3e5XeLcZBLG4/s1600/IMG_5764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIlaTg7MCCtK0-TBo41KZb4hSMwsxpeWI5WnhlA8UGRUKVPL39xWMJ-Z0uvn2qF45PowCZChJUW7aE0ToO1HWWbvtrnlYO-3guvAOgPgxQflbnyjyMt6ngOy1JsiN6GK3e5XeLcZBLG4/s640/IMG_5764.JPG" width="640" /></a></div>
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<div style="text-align: center;">
This may look like a perfectly normal generic cake. </div>
<div style="text-align: center;">
(Especially compared to Bryony's Hobbit masterpiece, omg.)</div>
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<br /></div>
<div style="text-align: center;">
But this cake tastes awesome, because it's actually got pumpkin in it - think carrot cake, except more seasonal, and a liiiittle bit spooky. Because Halloween.</div>
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<div style="text-align: center;">
The first time I made this cake it was October 2011, during our first year in halls. I made pumpkin cupcakes and Bryony and I decorated them with Halloween pictures.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26M96OqXAtOKvnOqhEdEnUzyY_E7S04WhsWnqEFONEMJJfMj_qPyw0tJzfFQTYGRFISyVm45mCfAIfs2X4EG1WIh1i25kY3JfK0tUeZxOF9uAOGf-5HJNo4D57rOuYhj97zKyi0oU_7c/s1600/halloween+cat.jpg" imageanchor="1"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26M96OqXAtOKvnOqhEdEnUzyY_E7S04WhsWnqEFONEMJJfMj_qPyw0tJzfFQTYGRFISyVm45mCfAIfs2X4EG1WIh1i25kY3JfK0tUeZxOF9uAOGf-5HJNo4D57rOuYhj97zKyi0oU_7c/s200/halloween+cat.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkIGh7FGBv38d3fakoOy32ctC4RO1enqdwdRwd_9ximg8v4i8zXWiJnHbgBSf5Uqep68uRBI7Q03vWvm77J_UAUTi3j4scUs4XPBrR9DVIPhOCIIF1gb1VAtpBMYHkHN86VS43r7SJjs/s1600/halloween+castle+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkIGh7FGBv38d3fakoOy32ctC4RO1enqdwdRwd_9ximg8v4i8zXWiJnHbgBSf5Uqep68uRBI7Q03vWvm77J_UAUTi3j4scUs4XPBrR9DVIPhOCIIF1gb1VAtpBMYHkHN86VS43r7SJjs/s200/halloween+castle+2.jpg" width="200" /> </a></div>
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Bryony's was the cat and mine was the castle.</div>
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But the recipe is quite substantial and I seem to remember making about a thousand of these goddamn (although admittedly quite small) cupcakes. So this time I've made a full on layer cake instead. Because why not?</div>
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Now I'm not entirely sure where I got the original recipe that this is based on from, because at the time I found it online and wrote it down on a scrap of paper to bake from and never wrote down where it came from... And now I can't find it.. But it's seriously awesome cake.</div>
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin ready to roast</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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You also need to make pumpkin purée, and I used <a href="http://chefinyou.com/2009/10/pumpkin-puree-recipe/" target="_blank">this method</a> here. It's super easy and super effective. If you use a whole pumpkin, you'll definitely have some left over. I used mine to make pumpkin risotto, or you could make it into pumpkin soup or freeze it for future pumpkin cakes.</div>
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So. Here's what you need:</div>
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280g self raising flour</div>
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2 Cardamom pods, seeds only, ground into a fine-ish powder.</div>
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3/4 tsp ground nutmeg</div>
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3/4 tsp ground ginger</div>
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3/ tsp ground allspice</div>
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1/2 tsp salt</div>
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110g butter, softened (or margarine)</div>
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200g caster sugar</div>
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5 tbsp soft brown sugar</div>
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2 eggs, at room temperature</div>
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180ml milk</div>
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250g pumpkin purée</div>
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For cream cheese icing/filling:</div>
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100g cream cheese</div>
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25g softened butter</div>
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175g icing sugar</div>
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1/2 tsp vanilla extract</div>
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And here's what you do: </div>
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1. Preheat the oven to 200 degrees Celcius. (Or gas mark six. I have a gas oven now, it's very weird...)</div>
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2. Grease and line two cake tins. Alternatively, you could use this mix to make cupcakes, in which case you should line cupcake tins with cupcake cases. </div>
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3. Sift together the flour, nutmeg, ginger and allspice, then mix in the salt and the cardamom.</div>
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4. In a separate bowl, beat together the butter, the caster sugar and the brown sugar until light and fluffy. Then add the eggs, one at at a time. Once combined, stir in the milk and the pumpkin purée. </div>
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5. Stir this into the flour mixture, until just combined.</div>
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6. Distribute your cake mix between the two tins, or between your cupcake cases.</div>
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7. Place in the oven and bake. If you're doing two big cakes,bake for around 40 minutes, checking them after 20 to see if they need turning. If you're doing cupcakes, bake for 25 minutes, and check after 15.</div>
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8. Take out of the oven and cool thoroughly.</div>
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9. Once cooled, you can ice your cake(s). To make the icing, beat the cream cheese and the butter together. Beat in the icing sugar a little at a time, add the vanilla extract and beat it in thoroughly.</div>
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10. Pipe decorative swirls of icing onto your cupcakes, or if you're making a layer cake, spread the icing mix on top of one layer then sandwich the other one on top. Dust with icing sugar and voila, pumpkin caaaaake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtqKhOnVYOUuiUdimC-QpLelCN9dNFVe0Tz7Gu_dyL7jrlC7p-JXRWFrf5N-Slurzmoj-wIhemmKLpR9ZWpovG9HeybAWx3bdll7F09V5AgdYHwFxDoK9mBmHw91CisXLnQBzjWwH8ms/s1600/IMG_5759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtqKhOnVYOUuiUdimC-QpLelCN9dNFVe0Tz7Gu_dyL7jrlC7p-JXRWFrf5N-Slurzmoj-wIhemmKLpR9ZWpovG9HeybAWx3bdll7F09V5AgdYHwFxDoK9mBmHw91CisXLnQBzjWwH8ms/s640/IMG_5759.JPG" width="640" /></a> </div>
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(Also, this is Alex and I dressed up for Halloween. Alex is dressed as a bat. Again. You can't see my wings but I was dressed as an evil fairy type thing :p)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQcPtVG6uDKmOrD6Svx7T4btUx_tuX2B-l-WVtJCMwT6iy-ro_30vYBO8kGgsUt7h97gA9LL5OSCa6j6h6nu2nLcRkuvXa4TiYaEG0wh6R78LMccIlnAr0plzMskZWglBhZUVLvUcvh8/s1600/IMG_5749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQcPtVG6uDKmOrD6Svx7T4btUx_tuX2B-l-WVtJCMwT6iy-ro_30vYBO8kGgsUt7h97gA9LL5OSCa6j6h6nu2nLcRkuvXa4TiYaEG0wh6R78LMccIlnAr0plzMskZWglBhZUVLvUcvh8/s400/IMG_5749.JPG" width="266" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-83996141244246145552013-10-28T16:37:00.000+00:002013-10-28T18:58:56.653+00:00We're Baking the Hobbits for James' House<div style="text-align: center;">
Our good friend James had his 21st birthday last week, and to celebrate he had a hobbit party. I got to make the cake...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXpcajcvTda9399971lRdwTL6ZSQpmM-klAvc2SCRtyurju_yzIC23nULu2prfPFEf6PssKMAkDbZycRGmZ6lfdlaIDeRLFWFCVe2TLXdc3l6A_ZBIR55PmWglBHRSiCc6zpwDTSiYsdQ/s1600/IMG_5687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXpcajcvTda9399971lRdwTL6ZSQpmM-klAvc2SCRtyurju_yzIC23nULu2prfPFEf6PssKMAkDbZycRGmZ6lfdlaIDeRLFWFCVe2TLXdc3l6A_ZBIR55PmWglBHRSiCc6zpwDTSiYsdQ/s640/IMG_5687.JPG" width="640" /></a></div>
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It was some of the most fun I've ever had baking. Plus it went down really well, and I got to wander through Englefield Green dressed as a hobbit, carrying a cake shaped like a hobbit hole. I'll miss being a student.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMhyphenhyphencPWpKVRTPYIJ_ZX5Zex6o81_bQTLADdBucfSUHSLRIV19NFN_0xwKSSkdAhYCnWTZqcRV_Ym3mqtGoAq7jUSchRuon_5JbxvO_7yiMWH7fcHRZ29I2fy80U9WkOvVthWy30bAgivT/s1600/IMG_5744.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMhyphenhyphencPWpKVRTPYIJ_ZX5Zex6o81_bQTLADdBucfSUHSLRIV19NFN_0xwKSSkdAhYCnWTZqcRV_Ym3mqtGoAq7jUSchRuon_5JbxvO_7yiMWH7fcHRZ29I2fy80U9WkOvVthWy30bAgivT/s640/IMG_5744.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>What a motley crew. Also I took my shoes off as soon as we got there, don't worry</i></td></tr>
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The cake recipe belongs to Jamie and is a family favourite from what I gather - and I'm not surprised. YUM.</div>
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<b>Ingredients (for the cake):</b><br />
- 2 cups plain flour<br />
- 1tsp salt<br />
- 1tsp baking powder<br />
- 2tsp bicarbonate of soda<br />
- ¾ cup cocoa<br />
- 2 cups caster sugar<br />
- 1 cup sunflower oil<br />
- 1 cup hot instant coffee (or hot chocolate)<br />
- 1 cup milk<br />
- 2 eggs, beaten<br />
- 1tsp vanilla extract<br />
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<b>Method:</b><br />
<b>1. </b>Line a 9x12" rectangular baking tin with greaseproof paper, and heat your oven to 170°C.<br />
<b>2.</b> Sift together the dry ingredients in a large mixing bowl.<br />
<b>3.</b> Add the oil, coffee (or hot chocolate) and milk and beat for two minutes.<br />
<b>4. </b>Stir in the eggs and vanilla and whisk.<br />
<b>5.</b> Pour the batter into the tin, and bake for 40-45 minutes.<br />
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If you're planning on making your cake into a hobbit hole I recommend baking it the day before, so it can cool properly and the flavours can mature a bit before you decorate it. If you're hobbit hole-ing it up:</div>
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<b>You will need:</b><br />
- 1kg fondant icing<br />
- icing sugar<br />
- gel food colouring: red, yellow, blue, black<br />
- a rolling pin (or empty wine bottle)<br />
- 1tbsp jam, any flavour <br />
- a pastry brush<br />
- gum tragacanth (optional)<br />
- cocktail sticks<br />
- a sharp knife<br />
- shot of vodka<br />
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<b>Method:</b><br />
<b>1.</b> Begin by putting the jam into a small saucepan, and heating until it's runny. Put to one side.<br />
<b>2.</b> Slice about 2.5" off the end of your cake. Take the piece you've just cut off and shorten it so it fits on top of the larger cake (using the jam as glue), then stick the second cut-off on top and carefully smooth the corners. Then, cut a small, shallow groove down the middle of the cake. It should look something like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Wcq3PlJUDU-ldI15aCTmoxvhx54A_FzvIoJNNm9WQarEYgKS3ZN3rhsiOkkGbHUMFBbPgl3r3BdxWxNBNZrMl3cleZPJQN9sbOHwe4rv9kTIw1W9_tGJ-TJL908gshf_OFzzPjpvTQec/s1600/IMG_5677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Wcq3PlJUDU-ldI15aCTmoxvhx54A_FzvIoJNNm9WQarEYgKS3ZN3rhsiOkkGbHUMFBbPgl3r3BdxWxNBNZrMl3cleZPJQN9sbOHwe4rv9kTIw1W9_tGJ-TJL908gshf_OFzzPjpvTQec/s400/IMG_5677.JPG" width="400" /></a></div>
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<b>3. </b>Grab your fondant icing and the blue and yellow food colouring. Sprinkle some icing sugar on your worktop, then knead the fondant icing until it's soft and malleable. Cut off 1/3 and put it to one side, then add the food colouring to the remaining 2/3 and knead in until you have the desired colour.<br />
<b>4.</b> Sprinkle some more icing sugar, then roll out the icing 'til it's about 3mm thick. Using the rolling pin for support, drape the icing over the cake and smooth it down. Carefully cut off any excess.<br />
<b>5.</b> From here on it's mostly your call. I made some grey coloured fondant and cut it out to look like paving stones. To stick them on, lightly brush with the vodka (I don't really know why this is but my Mum's friend's daughter makes cakes professionally and it's what she uses, so I just go with it).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsY0K0opQCZZ6CVQWhcwhNPDJrwzsly38r2Mrrn1jqUmwxYotlormqFfs_A1D1OBHvVgfNDq_h8rhEz4sEE0hEyR5UzZiWjPnXwLDYQx-jAsXBH0zHu8CuLsmsHP47DeF04uFa44-K0wlA/s1600/hobbit+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsY0K0opQCZZ6CVQWhcwhNPDJrwzsly38r2Mrrn1jqUmwxYotlormqFfs_A1D1OBHvVgfNDq_h8rhEz4sEE0hEyR5UzZiWjPnXwLDYQx-jAsXBH0zHu8CuLsmsHP47DeF04uFa44-K0wlA/s640/hobbit+cake.jpg" width="640" /></a></div>
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<b>6.</b> Mix some icing sugar with a splash of water and yellow and blue food colouring, then either grab a piping bag or just spoon it over the cake to resemble grass.<br />
<b>7. </b>Create yourself some brown fondant, and cut out a round door and window. To give the wood effect, mix the colours in a small pot and then literally paint it on. Grab a cocktail stick and make the grooves, then dip the stick in the black colouring and paint where the grooves are. If you're feeling super nerdy you can also make yourself a little door handle and scratch in Gandalf's mark.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1T1A825zIievjGVqCrfbslODT-mP6iWZRk5bCw8Rjea7REWABVgNbUpww9gFrsh_Po7ZXFK70lqrjwhjPxkjTNj9kJ4uiGYWMhqfqsgQucX-okraZOcFx32GRqDRGOaN7obyG_b9JE9dz/s1600/IMG_5695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1T1A825zIievjGVqCrfbslODT-mP6iWZRk5bCw8Rjea7REWABVgNbUpww9gFrsh_Po7ZXFK70lqrjwhjPxkjTNj9kJ4uiGYWMhqfqsgQucX-okraZOcFx32GRqDRGOaN7obyG_b9JE9dz/s640/IMG_5695.JPG" width="640" /></a></div>
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<b>8.</b> Make a few strips of pink fondant and roll them up into roses, and accompany with leaves (which Zosia kindly made for me). For the fence, cut a handful of cocktail sticks in half and stick them into the 'grass', then use a few splodges of the water icing to secure more cocktail sticks to lie across horizontally.<br />
<b>9.</b> Aaaaand you're DONE. Now dress up like a hobbit and take it to your friend's house while you sing <b><a href="http://www.youtube.com/watch?v=uE-1RPDqJAY" target="_blank">THIS</a></b> all the way there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMGRzvrIO3pmYaDtjFbBLX6bG3R6MT0_2IkUiNTuXjZ8rRG7X-Ay-YuyWh8FZoBQmlOhJAfQwotWHlapmyIMvYhcKQX7RIecq5qcLCCkgA5Af4pyCdl0C_ceIGQpzaGiCKGGLTJYnPJVf/s1600/IMG_5693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMGRzvrIO3pmYaDtjFbBLX6bG3R6MT0_2IkUiNTuXjZ8rRG7X-Ay-YuyWh8FZoBQmlOhJAfQwotWHlapmyIMvYhcKQX7RIecq5qcLCCkgA5Af4pyCdl0C_ceIGQpzaGiCKGGLTJYnPJVf/s640/IMG_5693.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXr2SVUOPkhmCpOafHHkzMUqmIVBP0d1sUa1DowrRbEKU4vtOeylhw8vy2V0Zacz9e8vXtpPU2CADEDUrf6bAYFvRQ5optKfxOLzPzaeja1p_6CBj0t6ADrpAB27N5FB_lxaYKdgzd40m/s1600/IMG_5698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXr2SVUOPkhmCpOafHHkzMUqmIVBP0d1sUa1DowrRbEKU4vtOeylhw8vy2V0Zacz9e8vXtpPU2CADEDUrf6bAYFvRQ5optKfxOLzPzaeja1p_6CBj0t6ADrpAB27N5FB_lxaYKdgzd40m/s640/IMG_5698.JPG" width="640" /></a></div>
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<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0tag:blogger.com,1999:blog-8037276687607666220.post-50838491389698305992013-10-21T15:12:00.001+01:002013-10-29T00:19:44.418+00:00And Then Something Amazing Happened<div style="text-align: center;">
Hello, lovely readers. I have some very exciting news - you remember my <b><a href="http://thisisunifood.blogspot.co.uk/2013/03/vegetable-chilli-best-youve-ever-tasted_21.html" target="_blank">vegetable chilli</a></b>? Well... it's featured in this month's <i>Reader Recipes</i> <i>Competition </i>in the Sainsbury's Magazine!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcAwpr70gw3X_TCOZ22D7yawKWCnl3PAS21l-1-qNku_GOoRrMDKgR66t2P3b8gE73m0KHnu_pHx-Bvm21T8rcIuRqkYIRTfMGGWv9le2R2MntgUoaBkB4j3KrKkaLTCBx8w_ljircuiH/s1600/1384254_717716848255697_1200029395_n+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcAwpr70gw3X_TCOZ22D7yawKWCnl3PAS21l-1-qNku_GOoRrMDKgR66t2P3b8gE73m0KHnu_pHx-Bvm21T8rcIuRqkYIRTfMGGWv9le2R2MntgUoaBkB4j3KrKkaLTCBx8w_ljircuiH/s640/1384254_717716848255697_1200029395_n+(3).jpg" width="512" /></a></div>
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I had no idea until I was approached by a girl in one of my seminars, who double-checked my name and then told me I was in it. I was (/am) completely thrilled, and spent the rest of the seminar texting my parents from under the table because it was just too exciting. <i>I'm in the same magazine as Mary Berry!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGmKZolRiLOQ0ukhE3HQ9GC-ZAvt6Er7sP_21PK_haAFNv1rK0lr3S7MD9BXRmFoPtPPJ5NSZsxV9Gwjl7lfiSp-rzST0yV6OCLQBsMGNxhLADE0AQRCWo9N8002nA0KqDJSgkwmxIbLo/s1600/sains.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGmKZolRiLOQ0ukhE3HQ9GC-ZAvt6Er7sP_21PK_haAFNv1rK0lr3S7MD9BXRmFoPtPPJ5NSZsxV9Gwjl7lfiSp-rzST0yV6OCLQBsMGNxhLADE0AQRCWo9N8002nA0KqDJSgkwmxIbLo/s640/sains.jpg" width="640" /></a></div>
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The chilli's so easy to make, and so perfect for this time of year as it gets wetter and colder and you need something to cheer you up inside and out.<br />
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I would be so grateful if you could click on <b><a href="http://www.sainsburysmagazine.co.uk/blog/component/zoo/item/our-favourite-reader-recipes-november-issue" target="_blank">this link</a></b> - right <b><a href="http://www.sainsburysmagazine.co.uk/blog/component/zoo/item/our-favourite-reader-recipes-november-issue" target="_blank">here</a></b> - and vote for me, as the recipe with the highest number of comments will be printed in full. Also if I win the cookbook I'll make things from it and then blog about it, so it's really all for you, dear readers. Thank you!</div>
<br />Bryonyhttp://www.blogger.com/profile/00559548915778366811noreply@blogger.com0