tag:blogger.com,1999:blog-80099069253536857542024-02-08T03:48:03.802+00:00Butterfingered Chef Cooking is experimenting and failing until you make it right. Great recipesUnknownnoreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8009906925353685754.post-36014963233449565962015-01-07T11:31:00.000+00:002015-01-07T13:05:52.328+00:00Chicken Fillets in a Creamy Wild Mushroom Sauce Hello again !<br />
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It's been a long, long time since I posted something new. I think it's been almost a year actually. Well, New Year hit and it's time for some New Year Resolutions.<br />
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Resolution Number 1 - Go back to the kitchen, explore the fascinating world of food and write a new post every week (at minimum).<br />
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So here I am, with a new recipe and I have to say it came out beautifully :)<br />
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Ingredients :<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuREr_2U_lOpF2Yck4roDV9_CxC6hc8W1xNAL7zGNX_7GGdh6O9avqmfGvFpj_LfadpzpFYGEEpHEvMJUcXAHkYkn-wjqSC0EjOOSaRwejVltrnsjqIVU1Ga9iKuj4wXI8qNxVfk2srASz/s1600/DSC_0013+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuREr_2U_lOpF2Yck4roDV9_CxC6hc8W1xNAL7zGNX_7GGdh6O9avqmfGvFpj_LfadpzpFYGEEpHEvMJUcXAHkYkn-wjqSC0EjOOSaRwejVltrnsjqIVU1Ga9iKuj4wXI8qNxVfk2srASz/s1600/DSC_0013+(2).JPG" height="263" width="400" /></a>- 8/10 Chicken Mini Breast Fillets<br />
- Vegetable Stock Cube<br />
- An Onion<br />
- Mix of Wild Mushrooms 200g<br />
- Double Cream<br />
- Slightly Salted Butter<br />
- Sunflower Oil (run out of Olive Oil)<br />
- Sauvignon Blanc - 187ml<br />
- Salt and Pepper<br />
- Long Grain & Wild Rice<br />
- Baby Spinach<br />
- Whole Nutmeg<br />
- Feta Cheese<br />
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First of all - Clean your kitchen ! That's what I've been doing for a few hours yesterday. Finally my kitchen is perfectly spotless ! It would be a shame if 'someone' came in and made a mess in there cooking some absolutely delicious dish... Muhahhahaha,.... <br />
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Second step is to take out your big pan. Pour some sunflower oil on it and wait for it to warm up. Take out your chicken fillets and fry until both sides are a bit golden. Meanwhile boil some water in a kettle. Dissolve the veg stock cube in 190 ml of boiling water. Put the chicken fillets in a saute pan and pour the stock over them. If the stock doesn't cover the fillets add some of the boiled water. Bring to the boil, cover with a lid and simmer for around 20-25 min (until the chicken is juicy, soft and through out cooked).<br />
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Wash the pan you used before and on a low heat melt some butter (50 g). Finely dice the onion and on a medium heat simmer it until the juices come out and the onion becomes soft but doesn't change in colour. Wash the mushrooms (make sure that you don't cook them with some earth). Add the mushrooms to the onion (keep the mushrooms whole), and put up the heat. Fry/simmer (not sure what I was doing there exactly) until the mushroom soften a bit. Add the wine and boil until amount of liquid reduces by half at least (I was afraid it would boil over so I kept on stirring). If the chicken fillets are still cooking turn off the heat under the sauce at put aside for a while. When the chickens are done strain the stock into the pan with the sauce (put the fillets aside). Boil until the sauce thickens and reduces by 2/3 (keep on stirring). Pour in double cream (I had a 300 ml pot but I didn't use it all). Bring back to the boil, season with a freshly ground pepper and salt. Pour the sauce into the saute pan with chicken fillets and leave for now.<br />
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Meanwhile prepare your rice. On how to cook your rice find the directions on the packaging. I used Tesco - Easy Cook Long Grain and Wild Rice. I first boiled water in a large pot and added a pinch of sea salt. Then I rinsed the rice with cold water and added it to the pot. Brought back to the boil, stirred it once, covered with a lid and left on a low heat to cook. According to the packaging I was suppose to cook it for 18 min but I think I cooked it for around 12-15 min. I kept on checking if the rice was done.<br />
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Clean the pan you used for the sauce and melt 25 g of butter. Wash the spinach, strain the water. Add the spinach to the butter and on a medium heat wait for it to wilt. Once wilted grate some nutmeg and stir. Put the heat down.<br />
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Put the kettle on and boil some water. Bring the sauce with the fillets back to the boil. Strain the rice, run it with cold water and straight after with boiled water from the kettle. Put it on a plate.Add a few pieces of feta cheese to spinach, stir it and out on a plate. Turn of the heat under the sauce. Take 2 fillets and put on top of rice, pour some sauce on top of it.<br />
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Voila ! Delicious ! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJABAizFXhwm3wx3H1nkz0-xw6-BikdPowK6ZCvdVs7eSG3nhYgpVEK3lo9pdNklsMCNTBR_-yOJqD0Wmgo4LxS2BUUF9TGXk65QSFJYzxG8h7SRVtpJBxhcOLY_t3PW-xI3ixwWuOl-K/s1600/DSC_0012+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJABAizFXhwm3wx3H1nkz0-xw6-BikdPowK6ZCvdVs7eSG3nhYgpVEK3lo9pdNklsMCNTBR_-yOJqD0Wmgo4LxS2BUUF9TGXk65QSFJYzxG8h7SRVtpJBxhcOLY_t3PW-xI3ixwWuOl-K/s1600/DSC_0012+(2).JPG" height="424" width="640" /></a></div>
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Amazing and simple. The chicken melts in your mouth it's so delicate. The rice goes great with the mushrooms which along wine give the dish an incredible aroma. Spinach, healthy and delicious. Eaten in between the rice and the chicken, feta cheese wakes up your taste buds so the next nibble on the mushrooms is as tasty as the first bite.<br /><br /><br />
I hope this recipe came out as well for you as it did for me. Bon Appetit and Happy New Year ! :)<br />
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<i>- Butterfingered Chef</i></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8009906925353685754.post-56746733631585944292014-01-27T01:23:00.000+00:002014-01-27T01:23:31.138+00:00Disney Themed Birthday PartyHello everyone !<br />
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Today's post is about well... My 22nd birthday that I had this week ! As a massive Disney lover I decided to throw a Disney themed house party for me and my closest friends. As I was very busy with school work as well as with party planning it took me a week to decorate the place and cook and bake everything. I painted most of the decorations myself (with some help from my lovely friend) and also I challenged myself in the kitchen. I decided that I wanted everything from pasta to chocolate be done by me.<br />
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Invited people had to turn up dressed up as given at random sidekick characters from Disney movies. We had Pain and Panic from Hercules, Meeko and Flit from Pocahontas , Gus and Jaq from Cinderella , The Pink Pegasus from Hercules that Pain and Panic turned into to seduce Pegasus, Zazu and Rafiki from The Lion King and I was suppose to be Cri-Kee from Mulan but as I got stuck in the kitchen trying to finish everything on time I didn't manage to think of a costume. Looking at how busy I was I consider myself excused !<br />
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I decorated the apartment with my favourite Disney movies : Beauty and The Beast, Pocahontas, Little Mermaid and Tangled. I wanted to throw a couple of more movies in but they didn't make much sense together. Unfortunately I wasn't taking many pictures (it kept slipping my mind) so I'm posting the only ones I've got so far. Hopefully you'll be able to get at least a tiny bit of what the whole thing looked liked.<br />
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Food wise I made everything inspired by food in Disney movies. The menu consisted of : </div>
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- Apples fresh and in Carmel (Snow White) </div>
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- Watermelon (Aladdin) </div>
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- Bananas (Jungle Book) </div>
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- Cherries (Pocahontas) </div>
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- Chocolate Chip Cookies (Tangled) </div>
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- Cupcakes (cause they're awesome) </div>
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- Sushi (Monster Inc.)</div>
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- Pizza (Carpet from Aladdin) </div>
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- Homemade Pasta with Meatballs in a Tomato sauce (Lady & Tramp) </div>
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- Chicken Drumsticks (A lot of Disney movies)</div>
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- Ratatouille (Guess from which movie... And not exactly the same as in Ratatouille) </div>
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- Corn (Pocahontas) </div>
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Of course because I have friends who a) don't eat pork b) don't eat vegetables c) are vegetarians I had to make two Pizzas (one with no meat, second one with just meat and no pork) and also two different types of Sushi (some with prawns and some with a carrot instead of prawns). </div>
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We played Disney music, we played a Disney game for children which is call "Headbanz", I opened up presents I got from my friends and we simply had a blast ! </div>
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Here's a short video of how everything looked when first guests started arriving. Sorry for chaotic recording. I was in a rush. </div>
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I hope you enjoyed that post and I hope it inspired you in any way :) </div>
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Have fun !</div>
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<b><i>Butterfingered Chef </i></b></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-41518294788075089452014-01-12T18:08:00.003+00:002014-01-12T18:15:23.399+00:00Bake yourself a Cheese Cloud <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hello everybody ! Today I want to present to you a recipe for an edible cloud. It's called a Souffle ! I plan on baking many different flavours but today I'm writing about a <b><i>Cheese Souffle</i></b>. Yummy ! </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients : </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">- Mature Cheddar Cheese (125g)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">- Plain Flour (45g)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">- French Mustard (1/2 tbsp)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">- 5 eggs (5 whites and 4 yolks)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">First I suggest preparing your space and your ingredients. I found it very helpful. Grate the Cheddar. Weight Flour, Butter and Cheddar and keep them in separate glasses so when you need one of them you just grab the glass. Separate the Egg Whites from the Yolks (remember that you need only 4 yolks, keep the fifth one in another container and put it in a fridge. You can use it later on for another recipe). Measure out the amount of Milk you need. Have the Salt, Pepper, Mustard and Parmesan close to you. You're ready to go ! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">By the way, I find a spiral whisk (<a href="http://homeware.fiskars.com/web/fiskarsweb.nsf/uk/utensils_functional_form_spiral_whisk_858150">http://homeware.fiskars.com/web/fiskarsweb.nsf/uk/utensils_functional_form_spiral_whisk_858150</a>) the best to use when preparing the mixture for the souffle. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a small pot melt the butter. Add flour and stir until smooth. Cook it for a minute over a medium heat.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour in the milk and stir until the flour-butter mixture blends with the milk. When it's done bring it to the boil while stirring constantly until the mixture becomes thick and smooth. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Remove the pot from the heat. Season it to your likings and add cheddar and mustard. Stir properly. Add the yolks bit by bit to the mixture and stir well. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat the oven to 190<span class="Apple-style-span" style="line-height: 19px;">°C. Prepare a baking tray on which you will put the ready-to-bake souffle. </span></span></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a large bowl whisk all the egg whites until it's stiff. Stir in a bit of the egg whites into the pot and stir well. Combine the mixture from the pot with the rest of the egg whites. Stir well. </span></span></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Grease the souffle dish with butter. Pour the mixture into the souffle dish. Sprinkle parmesan cheese over the top. Do not panic if at some point during baking, the souffle rises so much it breaks and starts to boil over. Just leave it alone, later on you can cut of the part that boiled over and eat them anyway. </span></span></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake for 20-30 minutes. </span></span></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When done serve immediately. The puffiness of the souffle goes away very quickly so you're trying to serve it as quickly as you can so your guests or family can see the souffle in a full glory. </span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">That's it ! Congratulations, you just made a cheese souffle ! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Now hurry up and eat it while it's still hot. Enjoy this small piece of cheesy heaven. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bon Appétit ! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Butterfingered Chef</span></div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-59502225951828444592013-12-28T00:49:00.001+00:002013-12-28T00:49:08.818+00:00Butterfingered Chef Bag !<a href="http://2.bp.blogspot.com/-QU_TS1VM1HA/Ur4YJAKYphI/AAAAAAAAAKM/BRcHK7P9NDI/s1600/DSC_0864.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-QU_TS1VM1HA/Ur4YJAKYphI/AAAAAAAAAKM/BRcHK7P9NDI/s640/DSC_0864.jpg" width="260" /></a><br />
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Hi everyone !<br />
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Today's post is short and, weirdly, not about food ! I've spend a day after Christmas having fun connecting my hobby (this blog and food) with a course I'm studying at university (costume design, which is mostly sewing).<br />
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I made this 'Butterfingered Chef' bag ! I am so proud of it ! Hand made and hand-painted, nicely finished on the inside, has a lot of space and a zipper. I use it everyday !<br />
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In the future I'm thinking about trying to sew oven mitts and an apron and maybe some other things. I was also thinking about maybe trying to hand-paint wine glasses and plates and making some kitchen decorations etc.<br />
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For now I am happy with just the bag cause I have too much other work to do but I have a lot of ideas for recipes, sewing and decorations ! I am so inspired !<br />
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Hope you had great Christmas ! </div>
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Butterfingered Chef</div>
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-6772533404676908372013-12-15T01:46:00.002+00:002013-12-15T01:48:18.706+00:00Plain, Almond and Peanut Butter Christmas Biscuits <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3Mj3p2exS7mCdgy4YiplEEEZQc2GNsxcrYJHRGMfw6CZMzKc_gLkYUHOttaDvgdrwrpvV63TzZ8_BT9hRpLKxcRX_rVQuv_oMrKKlfCjb30dk2WIoIguNST7Eal-9V6sQVz3LJf1nBFV/s1600/DSC_0835.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3Mj3p2exS7mCdgy4YiplEEEZQc2GNsxcrYJHRGMfw6CZMzKc_gLkYUHOttaDvgdrwrpvV63TzZ8_BT9hRpLKxcRX_rVQuv_oMrKKlfCjb30dk2WIoIguNST7Eal-9V6sQVz3LJf1nBFV/s640/DSC_0835.JPG" width="640" /></a></div>
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Busy, busy, busy. Little elves are running up and down, worrying if they'll manage to finish up all the toys for good children. I am as busy as they are. I've spend a whole day baking star-shaped biscuits in 3 different flavours : plain, almond and peanut butter. The oven has been working all day long without a break and it's proud of what it achieved !<br />
These biscuits are great for getting your family in a christmas mood. They can also be used as a beautiful and edible decoration for your Christmas tree ! Come on ! No time to waste; heat up your oven and let's get this baking started !<br />
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<u><b>Ingredients : Plain Biscuit</b></u><br />
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- 250g plain flour<br />
- 125g demerara sugar<br />
- 125g softened butter<br />
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- 1 roughly beaten egg<br />
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<u><b>Ingredients : Almond Biscuit</b></u><br />
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- 250g plain flour<br />
- 125g caster sugar<br />
- 125g softened butter<br />
- A tsp of vanilla powder<br />
- A handful of almond sticks<br />
- 1 roughly beaten egg<br />
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<b><u>Ingredients : Peanut Butter Biscuit</u></b><br />
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- 250g plain flour<br />
- 125g demerara sugar<br />
- 125g softened butter<br />
- 2 tsp of peanut butter<br />
- 1 roughly beaten egg<br />
- black sesame seeds to sprinkle on top<br />
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All the flavours follow the same pattern. First, you beat the butter with sugar in a bowl. Then you beat in the egg and the flavouring (vanilla/almonds/peanut butter). Next it's the time for flour. I find it easier when I add the flour bit by bit and also mix it in with my hands. When the dough becomes fairly soft put it onto a floured surface and knead it gently until smooth. Wrap it in a cling film and put it in a fridge for 1,5h-2h to cool.<br />
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Heat up your oven to 1<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">70<span class="Apple-style-span" style="line-height: 16px;">°C with a fan. </span></span><br />
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On a lightly floured surface roll the dough so it's 0.5cm. Use your cookie cutters to cut out shapes from the dough. Decorate with anything you want but I personally prefer simple almond sticks or almond flakes sprinkled with sugar. Lay the biscuits on a sheet of baking paper that you previously laid on a baking tray. Bake it in the oven for around 8 minutes. Keep checking on the biscuits. They should be ready when the sides are turning golden.<br />
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Take them out and let them cool down. They're ready !<br />
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If you want the biscuits to also be a decoration for your Christmas tree simply make a small hole on top of a biscuit with an end of a paintbrush. A ribbon will fit through there perfectly. Just tie it and it's ready to hang on your Christmas tree !<br />
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I just realised it's 3 a.m where I live and with the last tray of biscuits I also realised how long I have not been sitting. My legs are dying.<br />
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I hope you'll like this recipe and have as much fun making those delicious biscuits as I did !<br />
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Merry Baking from,</div>
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Butterfingered Chef !</div>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8009906925353685754.post-74394840011590323532013-12-13T17:00:00.000+00:002013-12-13T17:09:32.153+00:00Homemade Christmas Muscovado Biscuits<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ho Ho Ho Everyone ! Well, not Ho Ho Ho yet but it's time to start getting ready for Christmas ! Many people are walking around wondering what to buy for their loved ones and find it very difficult. Well, let me make it easier for you. Christmas is about love and spending time with your family and what would ever be a better gift than spending time and energy and putting in all your love in making delicious homemade Christmassy biscuits. Yes ? Great ! Let's start baking ! </span></div>
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<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients : </span></u></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 2 teaspoons baking soda</span></div>
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1/2 teaspoon ground cloves</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 2 1/4 cups all-purpose flour</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1/2 teaspoon ground allspice</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1 teaspoon ground cinnamon</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1 teaspoon ground ginger </span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1/2 teaspoon salt</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1/4 tsp cayenne pepper</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1/2 cup baking margarine at room temperature</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1/4 cup unsalted butter, softened</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1 cup muscovado sugar (buy 2x500g - the rest will go for making a sugar syrup)</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- 1 large egg</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">- 1/2 cup of sugar syrup </span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline !important; float: none; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- dry demerara sugar for sprinkling the biscuits before baking</span><br />
<span style="-webkit-text-stroke-width: 0px; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">- baking sheets</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sugar syrup will take a while to make and to cool down. Prepare it before hand. What you need to do is to pour a little bit more than 1/2 cup of water into a pot and bring it to boil. Then turn the heat to small and start adding sugar bit by bit. Keep stirring ! Your syrup is ready when no more sugar is able to dissolve.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Start of by combining dry ingredients : baking soda, ginger, cinnamon, allspice, cloves, salt, cayenne pepper and flour together in one bowl. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In another bowl put butter, margarine and muscovado sugar. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A tip : don't put massive chunks of butter and margarine in a bowl. Cut them in smaller pieces. If the sugar has bigger chunks in it use a hand potato masher to smash it and mix it with butter before using a mixer. </span></div>
<span style="-webkit-text-stroke-width: 0px; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Times, 'Times New Roman', serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">Mix the mixture with a mixer until fluffy. It should take around 3-4 minutes. Add an egg and the sugar syrup. To avoid making a mess add the flour mixture bit by bit each time mixing it in with a fork. This way ,when you finally use a mixer on a low speed to combine the ingredients properly together, the flour dust won't go everywhere. </span><br />
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Preheat the oven to 200<span class="Apple-style-span" style="line-height: 18px;">°C.</span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;">Take a small amount of dough in your wet hands and roll it until round and smooth. Put it on an ungreased baking sheet (place the sheet on a baking tray). Place the dough balls around 4-5cm (aprox. 2 inches) apart from each other. Sprinkle some dry demerara sugar on top of the dough balls. </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="line-height: 18px;">Now here comes a tricky part. When I was making my biscuits I had to "feel" my oven. Some of my biscuits burned a little bit when on a certain tray. I had to figure out if they come out better when baked 8, 10 or 12 minutes. Also an important role plays the position you place them in the oven. For me the biscuits came out the best when baked on a teflon baking tray </span><span class="Apple-style-span" style="line-height: 18px;">on a top rack for 8 minutes. I suggest you make sample biscuits and 'feel' the oven. </span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;">After the baking time take the biscuits out and cool them down. They may feel a bit soft </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 18px;">when straight out of the oven but do not worry they get crunchy when they cool down. </span><br />
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<span class="Apple-style-span" style="line-height: 18px;">Now the only thing left to do is figuring out how you want to wrap them up and putting them under a Christmas tree !</span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;">I hope you and your loved ones will enjoy this recipe. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 18px;">With Love, </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 18px;">Butterfingered Chef</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-78918676439788054762013-12-02T01:15:00.000+00:002013-12-02T17:22:55.165+00:00Pizza made with Love and Care<br />
Hi ! I apologise for not posting any recipes recently but as a university student I concentrate mostly on my studies and I simply don't have much time for cooking. Well, except for today !<br />
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My friend from my course is staying over and I want to surprise her with something delicious (besides, I myself want something that is not from a take-away), but the problem is she does not eat any vegetables and apart from that the list of what she likes is very short...<br />
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- Meat<br />
- Chocolate<br />
- Water<br />
- Tea<br />
- Mushrooms<br />
- Tomato if they're a sauce<br />
- Raw Peas<br />
- Potatoes (as chips and crisps)<br />
- White Wine<br />
- Bread<br />
- Cheese<br />
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... and that's more or less about it. From this list I see only a couple of options and because it will be a girly night with movies and probably sewing (we're studying Costume Design and our Final Crit is coming to us with big steps) I decided to make a Mighty Meaty Pizza with Mushrooms and Chocolate Muffins. Also another friend of mine is coming and he doesn't eat pork so ham and pepperoni cannot make an appearance on the pizza. Let's get it started !<br />
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For a muffin recipe click here <u>http://butterfingered-chef.blogspot.co.uk/2013/09/quick-easy-and-delicious-muffin-recipe.html</u> <br />
To make a fully chocolate muffin melt chocolate and add to the mixture.<br />
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<u><b>Ingredients for the pizza : </b></u><br />
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- Slices of beef<br />
- Champignons<br />
- Cheddar Cheese<br />
- 7g of Dried Yeast<br />
- Tbsp of Sea Salt<br />
- Tbsp of Golden Caster Sugar<br />
- 1kg of Strong Bread Flour<br />
- Lukewarm Water (650ml)<br />
- A can of Peeled Tomatoes<br />
- Oregano<br />
- Pepper<br />
- Sugar<br />
- Damp Cloth<br />
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Start of by pouring lukewarm water into a large bowl. Slowly add yeast, caster sugar and sea salt while stirring with a fork. Add flour in small amounts. Keep stirring. Keep adding the flour until it creates a spongy dough. On a dusted with flour surface knead the dough with your hand until smooth. Put a dough into a flour-dusted bowl and cover it with a damp cloth (the cloth should touch the dough). Keep it in a warm room until the dough doubles in size. It can take around 30-40 minutes for the dough to expand. Pour the can of peeled tomatoes in a small pot and cook it on a medium heat. Add in normal white sugar, pepper, salt and oregano (the measurements for this are up to you). Preheat the oven to 200<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">°C. Dust a baking tray with flour and pop the dough in. Depending on how big is your tray and how thick you like your pizza this portion of dough can be enough for two trays of pizza. Normally you should stretch and flatten the pizza dough before popping it on a tray but for those who like really thick pizza base I suggest skipping that part. I skipped it and popped my dough straight on a tray and spread it around it with my hands. This created a very thick and delicate base. Spread a thin layer of the sauce on a pizza dough. Now add the toppings. Cheese goes first, then beef and mushrooms. On top of that add more cheese. Pop the pizza in the oven. It should take around 20 minutes for it to be ready. </span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Voila ! Very thick, super delicious and as my friends described it "awesome !" pizza. A delicious way to show your friends that you truly care about them. </span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I hope you'll try this recipe out and that your friends will love it as much as mine did.</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 16px;">With Love,</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 16px;">Butterfingered Chef </span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-24868248503546439272013-11-12T01:19:00.000+00:002013-11-12T01:22:52.164+00:00Butterfingered Chef's Turkey Pie<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hello ! Today I want to share with you a recipe I am very proud of. Trust me - it is simply delicious ! Crispy on the outside, soft on the inside. Simple to make and great for a family dinner. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpKNrrIzql-u7oyGC-yNJMO8XxBe1GBHpjrhCn7OFyo3ugfop7pV0DKwfj60yxJUc1G7P4NQE8VwcJUO1kQ9t8ueigG3YpIPC91UhR9Ki00Cp3xlFJAjj2XbjIBo7qNYJgJ6BMjN4ekzA/s1600/DSC_0733.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpKNrrIzql-u7oyGC-yNJMO8XxBe1GBHpjrhCn7OFyo3ugfop7pV0DKwfj60yxJUc1G7P4NQE8VwcJUO1kQ9t8ueigG3YpIPC91UhR9Ki00Cp3xlFJAjj2XbjIBo7qNYJgJ6BMjN4ekzA/s640/DSC_0733.JPG" width="640" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients : </u></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Champignons</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Bacon</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Rosemary</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Minced Turkey </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Pepper </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Chicken Broth Cube </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Batatas (Sweet Potatoes) </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Olive Oil </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Fresh Bread Crumbs </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Garlic </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Shortcrust Pastry Sheet</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Start of by heating up an oven to 200<span class="Apple-style-span" style="line-height: 16px;">ºC. Slice the champignons and cook on oil of olive on high heat for 3-4 minutes. Remember to wash the champignons well. Cut bacon in any way you wish (you can have small pieces but I personally liked them quite big). Add bacon to champignons and cook for another 3-4 minutes. Wash, peel and slice sweet potatoes and arrange them at the bottom of the pie dish. You want the slices to be approximately 5 mm wide. Cut the minced turkey into big pieces and add to the pan. Cook it for 4-5 minutes on a low heat until the turkey meat goes white but is not yet cooked throughout. Season with pepper. To a small pot pour double cream, add finely chopped rosemary, freshly ground pepper and 1/5 of a chicken broth cube, stir and on a low heat cook for 2-3 minutes. Keep stirring. When it's done pour the cream over the sweet potatoes. On top of that lay the turkey/bacon/mushroom mixture. Sprinkle some fresh bread crumbs and freshly minced garlic over the whole thing. Now it's the time to make use of shortcrust pastry sheets*. After arranging the pastry cover it with a thin amount of olive oil. Put in the oven for 35-40 minutes. </span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">* Remember to take the pastry sheets out of the fridge 30 minutes before the cooking time. When they're cold they break. </span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I hope you will like my recipe ! Leave your thoughts on it in a comment and help me improve it ! </span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy ! </span></span></div>
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<span class="Apple-style-span" style="color: #444444; line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Butterfingered Chef </span></b></span></div>
<span class="Apple-style-span" style="color: #444444; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-69186176631350342042013-11-01T11:59:00.002+00:002013-11-01T11:59:46.096+00:00Delicious and quick tagliatelle recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78nIw_I9tpAYgwjPPajspwj9Arh4I3b2qypPF3QDn193lWI1yl5BOZbzkeTIBMr-e4E3uxksYgvrK1J3LXfhd1Q2PVt2VGJTGffF9ws2aeVIan_UMT55X4TyC_ypGqfVlSv7AyEU-egL7/s1600/DSC_0697.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78nIw_I9tpAYgwjPPajspwj9Arh4I3b2qypPF3QDn193lWI1yl5BOZbzkeTIBMr-e4E3uxksYgvrK1J3LXfhd1Q2PVt2VGJTGffF9ws2aeVIan_UMT55X4TyC_ypGqfVlSv7AyEU-egL7/s400/DSC_0697.jpg" width="265" /></a>Uff... It's been a while since I last published anything but don't worry I am back. Today's recipe is delicious, cheap, very easy and quick to make.<br />
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<u>Ingredients : </u><br />
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Pepper<br />
Salt<br />
Butter<br />
Half Fat Creme Fraiche<br />
Olive Oil<br />
Tagliatelle<br />
Fresh Dill<br />
Baby Spinach<br />
Onion<br />
Smoked Salmon<br />
Mozzarella<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLxUoqsm1LM5B7EoCOjwpq81n4k6i1sQY3f4HB9CJZFFmXcf51i2NFVuB7Xe-p9tG-MqQ8Z-kJimzw4LEf8kR6Qz-lS_Hsoy7wwFZWpf0tiPWSs_b3eXiACuPypxbKJq-ch6OU1fow8yT/s1600/DSC_0704.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLxUoqsm1LM5B7EoCOjwpq81n4k6i1sQY3f4HB9CJZFFmXcf51i2NFVuB7Xe-p9tG-MqQ8Z-kJimzw4LEf8kR6Qz-lS_Hsoy7wwFZWpf0tiPWSs_b3eXiACuPypxbKJq-ch6OU1fow8yT/s400/DSC_0704.JPG" width="265" /></a><br />
Boil water in a pot and salt it. And 2 spoons of olive oil. When it's boiling add tagliatelle and cook for 7-9 minutes. Meanwhile chop half an onion into fine pieces and cook it until soft. Add in spinach leaves and a teaspoon of butter. When the leaves wilt season well and add creme fraiche. Simmer. Cut mozzarella into small pieces and add to the sauce. Keep stirring until it melts. Cut smoked salmon and add to the sauce. Keep stirring. Chop fresh dill finely. Add it to the sauce and season the sauce well. Run tagliatelle through a sieve.<br />
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Put the tagliatelle on a plate and cover it with the sauce. On top of the sauce put a little bit more chopped fresh dill and voila !<br />
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Quick, easy, cheap and delicious !<br />
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Enjoy ! </div>
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Butterfingered Chef </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-7490233412133804412013-10-04T16:01:00.000+01:002013-10-04T16:01:59.353+01:00Red-Capped Scaber Stalk and Penny Bun <div class="separator" style="clear: both; text-align: right;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mushroom-picking. Depending on how one looks at it it can be a relaxing exercise or a family competition. For me it's a hobby. My grandma took me to the forest since I was very little. She would put me in my stroller and go for a walk while looking with her hawk eye for mushrooms. Each an every year when September hit the calendar me and my grandparents woke up early in the morning before the sun fell on the eyes of all the other mushroom-pickers. We dressed up quickly, drank tea, grabbed a knife and a plastic bag, put hats on our heads and rushed into the forest. Because my grandma saw how much fun it was for me to find mushrooms she would sniff around and call me saying that she can smell one around her but she can't see it. Obviously it was right there in front of her. Each and every year I got better and better at it, knowing more and more kinds and learning how to differentiate edible mushrooms from tricky poisonous ones and soon a fun walk around the forest with my grandparents changed into hobby which I could practice only once a year and for the rest of the year just eagerly wait. Unfortunately at some point the forest around my summerhouse became very dry and stopped producing a great amount of mushrooms so September walks became quite sad when we were coming back with only a couple of mushrooms in our bags. This year we've been lucky. The weather brought the forest to life. I decided to start writing about mushrooms but in sections because writing about all of them at once would be difficult.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Penny Bun </b>belongs to the family of <i>Boletaceae</i> mushrooms. It grows in North America and Europe. It is often found in mountains, less often in low pressure zone. It is loved by all mushroom-pickers because of its flavour values. It is edible raw, marinated and dried out. It can grow from 5 to 20 cm tall. Young Penny Buns have a white or sand colour of the cap. The older mushrooms are light or more often dark brown. The cap is matte and the texture of it can be wrinkled. When it rains the cap becomes sticky. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of my favourite mushrooms <span class="Apple-style-span" style="line-height: 19px;"><b><i>Red-capped Scaber Stalk</i>. </b>It's stem is white with black dots and a cap is ginger/orange-red. It belongs to a mushroom family called </span><span class="Apple-style-span" style="line-height: 19px;"><i>Boletaceae</i>. It can grow 10-18cm tall. The flesh of the mushroom becomes very dark when cooked. They have to be well cooked otherwise they may cause vomiting. </span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It can also be dried and used later on during the year.<span class="Apple-style-span"> It is quite common in Poland but in Germany or Holand it's on a list of endangered species. It lives in harmony with Aspen tree and can be often found under them.</span><span class="Apple-style-span"> </span></span></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-67497737774867637652013-09-16T12:52:00.000+01:002013-09-16T12:57:06.742+01:00Quick, Easy and Delicious Muffin Recipe ! <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>The last time I tried to make muffins nothing worked out the way I planned. Well I did not give up and I made them again. This time they came out perfect ! </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>I used the same recipe as in the previous post and perfected it a bit. </i></span></div>
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<span class="Apple-style-span" style="color: #333333; line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><u>Ingredients : </u><br /><br />- 1 egg<br />- 200g plain flour<br />- 100g caster sugar<br />- 2 teaspoons of baking powder<br />- 120 ml milk<br />- 4 tablespoons olive oil<br />- 1/2 teaspoon salt</i></span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><i>I also made 4 different kinds : plain, coconut, raisins and dark chocolate. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 19px;">Before I started doing anything I heated up the oven to 180</span></span><span class="Apple-style-span" style="color: #444444; line-height: 16px;">°C. </span></i></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><i>I mixed all dry ingredients in a bowl. In a separate bowl I mixed milk, olive oil and an egg. I combined the two but I tired not to over-mix it. I separated the mixture into 4 glasses. To the first one I didn't add any additional ingredients. To the second one I added a teaspoon of coconut shreds. Unfortunately it was too little and I couldn't really taste it in a muffin so I suggest using around 3 teaspoons of coconut shreds. To the third glass I added a handful of raisins and to the fourth glass big pieces of dark chocolate. </i></span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><i>After everything was ready and the oven was hot I poured the mixture into plastic muffin cups. I filled only 2/3 of the cup (remember that they will grow in the oven and you don't want them to spill out of the cups). </i></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><i>I've put them in the oven at 180</i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #444444; line-height: 16px;">°C for 13 minutes. I was checking every 5 minutes if it's already dry inside by stabbing it with a long toothpick. If the toothpick came out dry that meant the muffin was ready. Just in case after those 10 minutes I left it in the oven for another 3 minutes and then I took it out and left it to cool down. </span></i></span></div>
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<i> The muffins came out really soft inside. The plain muffin can be eaten with butter and is great for tea-breaks. It has a very neutral flavour so it can be eaten with something sweet or with something salty. </i></div>
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<i>The coconut muffin didn't come out the way I planned as it actually tasted like a plain muffin. As I wrote before more coconut shreds are needed for this muffin. It still came out delicious though ! </i></div>
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<i>The raisin muffin is the sweetest. Great with strong coffee. </i></div>
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<i>Dark chocolate muffin is my favourite. Sweet with big pieces of dark chocolate that just melts in your mouth. I think it's great for meetings with friends for a coffee or as a small homemade gift when visiting someone. </i></div>
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<i>Hope you'll try to make them cause they're really easy , very quick and super delicious. </i></div>
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<i>Have fun, </i></div>
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<i><b>Butterfingered Chef</b></i></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-31511849150421192832013-09-15T12:18:00.002+01:002013-09-15T12:21:29.546+01:00Sweets That Made Me Die and Go To Paradise<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Can you find those delicious sweets I'm writing about today ? </span></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>I've seen it a lot of times but I never wanted to try it. My friend had a dirty keychain that looked like it and I think that was one of the reasons why it was on a no-no list. Besides, it looked like food made out of Pokemons. I always thought it would be squashy and sweet beyond boundaries but... I was wrong and it became my favourite sweet with a first bite. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Yes, I am talking about <b>macarons</b>. </i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>The term 'macaron' is derived from the Italian word 'macarone' which means meringue. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>It should not be mistaken with macaroons. Macaron's main ingredients are eggs whites, icing sugar, granulated sugar, ground almond or almond powder and food colouring while macaroon's main ingredients are just almonds and egg whites. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i><span style="color: black; font: 12.0px Helvetica;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Macarons were brought to France by </i></span></span>Catherine de’Medici. She was a daughter of a Duke of Urbino and a brief ruler of Florance, Lorenzo di Piero de' Medici. He died from syphilis 21 days after Cathrine's birth at age of 26. Her mother was Madeleine de la Tour. Catherine married King Henry II of France in 1533 at age of 14 and brought with her Italian pastry chefs who introduced macaron to France. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Just a few days ago I tried my first macarons which after today I don't even consider a macaron but a "wanna-be".</i> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Macarons are very popular all over the world but it is difficult to find the good ones. A lot of macarons are just different colours but do not taste like what they are suppose to be made of. A lot of them do not have a flavour what so ever; they're just really sweet and no matter what colour you're going to buy it will not taste like anything else than just sugar. Also a lot of them don't even have the right consistency. The good macarons are unfortunately really expensive. </i></span></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Btw, the beautiful earrings you see in this photo are made by <a href="http://www.horseckajewelry.com/Horsecka_2012_ENG,6292/HORSECKA_JEWELRY,6305/index.html" target="_blank">Horsecka Jewelry</a></span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>The macaron we know today (so called double-decker) was created by Pierre Desfontaines of Laduree in 1930's. His grandfather, Louis-Ernest Laduree, founded a french luxury bakery, Laduree, in 1862 which thanks to his grandson's invention became famous all over the world and till today is still one of the best known makers of macarons. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Everything from Laduree's paper bags, through the packaging to the macarons is classy and sophisticated. The small box of 6 macarons costs 15 euro. A box of 8 macarons 17 euro. The price says it all. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i><b>Rose</b> - at first I just felt its amazing texture, not the flavour. The almond meringue discs are crunchy at first but they really quickly melt in your mouth. The inside is really soft with a creamy, delicate texture. Just when I completely forgot that the macaron is suppose to have a flavour it hit me with such strength that I behaved as if I ate something really hot. The strong taste of a rose appeared first on my tongue and within seconds it was all over my cheeks and then nose. While the aroma was spreading in places I never thought have taste-buds (and I'm still sure they don't) I completely forgot about reality and the fact that I was sitting with my parents in a living-room. I was miles away in my grandparents summer house picking up petals of a wild rose from a garden which later I would mash in a small kitchen with lemon juice and sugar to create rose jam. Surrounded by the aroma of the rose I was 10 again. </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Now I know what I would say if somebody asked me what would be the last thing I would want to eat before I die. Rose macarons because they move my whole body and mind to what I consider my heaven and paradise. </i></span><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><b>Pistachio</b> - </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">The creamy inside contains small pieces of nuts which gives a nice crunch to the whole macaron.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> After I ate it I looked at the notes I took while tasting it and I realised that within two sentences I used the word "pistachio"five times, which should give you a really good idea about its flavour. It tastes more like a pistachio than a pistachio itself. </span></i><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i><b>Pure Origin Chocolate From Venezuela</b> - it tastes like a Polish Prince Polo chocolate bar (dark chocolate version) with a creamy inside. If you never tried Prince Polo before I bet you can easily find it in Polish shops and if you're from Czech, Slovakia, Lithuania, Ukraine or Iceland you should have no problem in getting one as apparently those chocolate bars are quite popular in those countries. In Iceland it's called "</i></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Prins Póló".</i></span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i><b>Chocolate</b> - Because of this little macaron I literally started screaming asking my mom "What is this chocolate ?! Where do they get it from ?!" because I never ate a better chocolate in my entire life. </i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i><b>Salted Caramel</b> - Really strong taste. Even though the name of this macaron suggests that the filling was made with an enormous amount of sugar and some salt I didn't taste carmel whatsoever. Instead of that I felt like eating a less sweet version of condensed milk. It reminded me of wafer-cakes my grandma used to make. It also tasted the way a honeycomb smells when taken out of the beehive (at least that's the way I remember the smell of it). </i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i><b>Raspberry</b> - After the first bite I felt like having a handful of raspberries in my mouth. After a whole macaron I felt like I ate at least 60 raspberries at once. The aroma is really strong and what I like about this macaron are the seeds that I could feel in my mouth and which gave me an illusion of actually eating a raspberry. </i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>If you ever ate a cheap macaron from a nearby bakery and it wasn't very good or it was just really sweet without any specific flavour please do not think all of them are like that. It can take time to find the good and real macarons. If you'll ever find yourself in Laduree store buy a small box. I know it's expensive but I'm sure you won't regret spending those 15 euros. Just don't get addicted to them! </i></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-14954712812079099592013-09-12T01:04:00.000+01:002013-09-12T01:09:26.402+01:00Light up your mood with a Light Pumpkin Soup <div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hi ! Having a weird day ? You don't know what you feel like eating ? It's grey outside and the melancholic rhythm of the rain is driving you into depression ? I know what can help you ! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Pumpkin Soup ! </b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It's really light, very healthy and even it's colour will make you feel much better. Shut the drapes, turn the lights on, put some good music on and start cooking ! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Playlist that will put a smile on your face even before stepping in a kitchen: </span></div>
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<h1 class="yt" id="watch-headline-title" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: start; text-indent: 0px; text-overflow: ellipsis; text-transform: none; white-space: nowrap; word-spacing: 0px; word-wrap: normal;">
<span class="watch-title long-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: pointer; letter-spacing: -0.05em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Lucy Spraggan | Last Night (Beer Fear) | Official Music Video HD"><a href="http://www.youtube.com/watch?v=8mgT8PDkTsA&noredirect=1" target="_blank"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Lucy Spraggan - Last Night </span></a></span></h1>
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<h1 class="yt" id="watch-headline-title" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: start; text-indent: 0px; text-overflow: ellipsis; text-transform: none; white-space: nowrap; word-spacing: 0px; word-wrap: normal;">
<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Bob Marley - A lalala long"><a href="http://www.youtube.com/watch?v=R1t-I-K8yxM&noredirect=1" target="_blank"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Bob Marley - A lalala long</span></a></span></h1>
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<h1 class="yt" id="watch-headline-title" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: start; text-indent: 0px; text-overflow: ellipsis; text-transform: none; white-space: nowrap; word-spacing: 0px; word-wrap: normal;">
<span class="Apple-style-span" style="color: rgba(0, 0, 0, 0.0); font-family: Times, 'Times New Roman', serif; font-size: small;"><a href="http://www.youtube.com/watch?v=Dk1NzHvwZX4&noredirect=1" target="_blank">Michael Buble - Haven't Met You Yet</a></span></h1>
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<h1 class="yt" id="watch-headline-title" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: start; text-indent: 0px; text-overflow: ellipsis; text-transform: none; white-space: nowrap; word-spacing: 0px; word-wrap: normal;">
<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><a href="http://www.youtube.com/watch?v=yyDUC1LUXSU&noredirect=1" target="_blank">Robin Thicke - Blurred Lines ft. T.I., Pharrell</a></span></span></h1>
<h1 class="yt" id="watch-headline-title" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: start; text-indent: 0px; text-overflow: ellipsis; text-transform: none; white-space: nowrap; word-spacing: 0px; word-wrap: normal;">
<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><br /></span></h1>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">OK ! Ready ? </span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><br /></span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><br /></span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><u><b>Ingredients : </b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAhEM_lRPt6mYFdbReZdoDHRmUXPg2DuTc0x24DsCXdO1oLCWc5fLMPNYkkkiNzBhgoY4Uiiofv_fkP7N2at3ThIWEGiiJHFRXnvrBmOzAbjcf3nI4sVb8s3Jy5nX5x1Eu8XjbK4f4uVj/s1600/DSC_0754.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAhEM_lRPt6mYFdbReZdoDHRmUXPg2DuTc0x24DsCXdO1oLCWc5fLMPNYkkkiNzBhgoY4Uiiofv_fkP7N2at3ThIWEGiiJHFRXnvrBmOzAbjcf3nI4sVb8s3Jy5nX5x1Eu8XjbK4f4uVj/s400/DSC_0754.JPG" width="400" /></a></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><br /></span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><u><b>For the soup : </b></u></span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><br /></span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- Parsley (1 Big one or 2 small ones)</span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- 3 Carrots </span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- 3 Small Onions (1 big one)</span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- 3 Red Peppers </span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- Olive Oil </span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- Ground Pepper </span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- 2 Big Potatoes </span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- 3 Pieces of Pumpkin (Like the ones shown on a photo)</span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- Ground Nutmeg </span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">- Salt</span></div>
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<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell"><br /></span></div>
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<u><b><span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" style="-webkit-user-select: auto; background-color: transparent; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; cursor: auto; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Robin Thicke - Blurred Lines ft. T.I., Pharrell">For </span><span class="Apple-style-span" style="color: #222222; line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">crouton :</span></span></b></u></div>
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<u><span class="Apple-style-span" style="color: #222222; line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></u></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">- Brown Bread (of course it doesn't have to be the brown bread but I think it is the best for this soup)</span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">- Butter (Depending on the amount of crouton you're making)</span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">- Garlic (Depends on the amount of butter)</span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"><u><b>For serving :</b></u> </span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif; line-height: 16px;"><br /></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif; line-height: 16px;">Apart from crouton you can use sliced almonds, cream cheese (or just cream) and basil. </span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif; line-height: 16px;"><br /></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif; line-height: 16px;"><br /></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif; line-height: 16px;"><br /></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif; line-height: 16px;"><br /></span></div>
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First, <b>wash all the vegetables</b>. <span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif; line-height: 16px;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDaIZDRGqJ-x-1fjJqXXjDF2QWeeh1EMKKSVCcKAKeykcovrrny9nYp715Xxzc40lBeBZ0OZ8bOZmJFDjVhLjzbBDCCV5hkUGpvZTDl0zsmHvhWPXX-5Eaz916Rlzwk-uDi2dw8L0YEpp/s1600/DSC_0763.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDaIZDRGqJ-x-1fjJqXXjDF2QWeeh1EMKKSVCcKAKeykcovrrny9nYp715Xxzc40lBeBZ0OZ8bOZmJFDjVhLjzbBDCCV5hkUGpvZTDl0zsmHvhWPXX-5Eaz916Rlzwk-uDi2dw8L0YEpp/s320/DSC_0763.JPG" width="320" /></a><br />
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Then peel parsley and carrots. Cut of the ends (they're usually bitter).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFuPBdNiTpEOruwiUdt3g9_CrhP4BnwEjrz99OCvm5gmu46-Dx0JQHWM-bv4XKYAc1hhw0p9gQhGgq0gczP35p6lHD2j8q3i5GVUzNUaMUkJPIAxFunvxBrV6Mev-jNeVVipbB3LWwDBl/s1600/DSC_0766.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFuPBdNiTpEOruwiUdt3g9_CrhP4BnwEjrz99OCvm5gmu46-Dx0JQHWM-bv4XKYAc1hhw0p9gQhGgq0gczP35p6lHD2j8q3i5GVUzNUaMUkJPIAxFunvxBrV6Mev-jNeVVipbB3LWwDBl/s320/DSC_0766.JPG" width="320" /></a></div>
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Chop those carrots and parsley. You don't have to chop them in tiny pieces. Everything is going to be mashed up at the end anyway. The pieces have to be thin enough to soften easily when cooked.<br />
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To prepare peppers you have to cut of the top part. This way it's going to be easier to remove the seeds. <br />
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Cut the "arms" of the "seed nest". Now it's going to be easy to just pull out the seeds without much of them falling inside the pepper.<br />
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Told ya ! I've learned that not such a long time ago myself...<br />
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Cut the pepper into four pieces and remove all the white bits then chop to approximately 1cm x 1cm pieces. <br />
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Peel the onion and chop into similar pieces as the pepper.<br />
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Peel and cut the potatoes. <br />
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Fun part ! We're taking the alien out of the pumpkin. With a spoon scrape out the seeds and the flesh of the pumpkin.<br />
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I find the flesh really funny because for me it really looks like an alien that had a very bad trip to earth.<br />
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That's how the inside of the pumpkin should look after you're done with it. Clean.<br />
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Cut the piece in two. (In four if it really big).</div>
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Remove the skin. It's best to do it with a normal chef knife. Put the piece of the pumpkin on a flat surface and start removing the skin from the bottom while holding the top. Then flip the piece around and remove the skin from the part you were just holding while holding the already clean part.<br />
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I hope that was clear for you...<br />
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Chop the pumpkin into quite big pieces. Everything is going to be mashed up so it doesn't matter if they're not going to be perfectly chopped. They have to be a small enough size so they cook easily.</div>
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In a massive pot heat up olive oil (use quite a bit).<br />
Throw in the onion and cook until lightly browned (to be save do it on a medium heat so it won't burn when you look away for a spoon).<br />
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Add potatoes. Give them 3-4 minutes. Keep stirring all the time until you add the pumpkin.<br />
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Add carrot and parsley. Stir.</div>
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Add pepper. Stir.</div>
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Add pumpkin. Now stir every 3 minutes. After some time you'll see that the vegetables are shrinking and you have more space in a pot.<br />
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When you'll see that the pumpkin starts getting mushy add water. Add enough to cover the vegetables. Stir well, cover with a lid, turn the heat up and leave it like that for 10-15 minutes. After this time check on it, stir and do the same (if the soup goes crazy turn the heat down to medium).<br />
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Meanwhile cut the bread into 1cmx1cmx1cm squares.<br />
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Lay them in a baking tray. (you can also just fry them on a pan)<br />
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Depending on an amount of bread melt butter with garlic in a microwave and pour it on the bread. Sprinkle some salt. Stir it well and put in the oven for around 7-10 minutes at 16<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">0<span class="Apple-style-span" style="color: #444444; line-height: 16px;">°C. </span></span><br />
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You know your soup is almost ready when all the vegetables are quite soft (soft enough for the blender too). Now it's up to you how salty you want the soup and how much nutmeg and pepper it needs. Keep cooking it over the low heat and slowly add bit by bit of each spice until you get the result you like.<br />
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When it's spiced enough mash it up with the blender and voila ! It's ready !<br />
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The soup should have a delicate taste. Quite sweet I would say. The pumpkin really does light up the mood. Because it's mashed up it's really good for troubled stomach. The crouton are a nice crunchy touch to the fluffy texture of the soup. </div>
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I hope this soup will make you feel better </div>
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and that making it will only be a pleasure. </div>
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<b>Butterfingered Chef</b></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-73025638496852539332013-09-09T09:37:00.001+01:002013-09-12T01:07:21.267+01:00Everything's best when everything's fresh ! <div class="separator" style="clear: both; text-align: center;">
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Remember those days when you felt sad, angry, annoyed and because of that you physically couldn't cope with anything and everything you did fell apart ? Add to that being kept in a small cage with others like you and being forcefully fed with the worst possible food around.<br />
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Well, the last sentence may not apply to you but it sure does to a hen. As humans we know that it's difficult to do anything right when the environment isn't suitable. Most of us can't study maths while being at the death metal concert (I doubt anyone ever tried it...) At the same time unhealthy diet will damage our health which will also affect the quality of work we produce.<br />
Why would a hen react differently to those obstacles ?<br />
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A hen that lives in a tiny space with lots of other hens and is being fed with chemicals can't be healthy nor happy so her meat and eggs she lays aren't very healthy. Most of the eggs and chicken meat that we buy at the shop are from unhappy hens and chickens which means that their meat and their eggs aren't as good as we could think they should be, but there are some places where chickens run around happy and hens lay their eggs in peace.<br />
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My dad has a cousin who has well... let's call it a farm. He has ducks, hens, three massive dogs and goats. He also has a garden in which he has his own vegetables. He says there's nothing better than your own vegetables that you cared about so they could grow big and tasty, fresh milk from a goat that you milk every morning, and eggs that you have to look for in a grass because the hens can run around and choose the layer for themselves.<br />
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Well, he sure is right. I don't know about vegetables but dad brought back home goat milk, eggs and goat cheese from his cousin. Now I wish I had my own farm so I wouldn't have to drink anything from the shop.<br />
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The milk has a silky texture, sweet taste and aroma of freshness. The eggs differ even in their looks. The yolk is much more yellow than most of the eggs bought in a shop. When we got them they were covered in faeces and that's actually better than perfectly washed eggs. As far as I know you should never wash eggs. They have pores in the eggshell which allow air inside. Normally nothing should pass through them but when you wash the eggs the water can sometimes go through and with it all of the bacteria from the shell. Also me and my family had a funny surprise when we opened the box with eggs. One of them went completely mad and decided to be a completely different shape than others. I guess if this chicken was born it would be a chicken Lady Gaga.<br />
The goat cheese is amazing. Delicate, creamy, it melts in your mouth. I would imagine that's how it feels to eat a cloud. Great for breakfast, gives you a lot of energy, it's light. Goes perfectly with honey and dry fruits.<br />
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<i>The hens are locked up for a night to protect them from foxes. </i></div>
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<i>Goat is a wonderful animal. Gives you milk and you can feed it with practically everything. You don't have to worry that something is going to waste anymore ! </i></div>
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Great breakfast. Fresh milk, scrambled eggs and goat cheese with dry fruits, honey and nuts. </div>
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I wish I could have it every day.... </div>
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<b>Butterfingered Chef</b></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-16197300666095812612013-09-08T19:37:00.000+01:002013-09-08T19:39:20.556+01:00Dried and Salted Squid - кальмары<br />
A family friend came back from her country, Ukraine , a few days ago. She brought with her a very delicious Russian/Ukrainian snack. It's called кальмары сушеные солёные - a dried and salted squid. The brand that produces it is called мoрские which can be translated as sea or marine. The brand also produces dry and salted anchovy, tuna, codfish and many more.<br />
(read more at <a href="http://sigroup.ua/morskie_en.html">http://sigroup.ua/morskie_en.html</a>) <br />
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This snack is very difficult to get. I never found it in England nor in Poland. <br />
The packaging contains very little of the dry squid, so little that it's comparable to the amount of saffron in a single packaging although probably not as expensive as the golden spice. Of what I'm aware this snack is traditionally eaten when drinking beer.<br />
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The dry squid is salty and sour. It's chewy, dry and mouthwatering at the same time (which I find an incredible combination as mouthwatering makes it juicy...). With every bite it becomes softer and it releases more and more of its sour-salty flavour. It smells fishy but actually doesn't have as much fishy flavour as you would think it should have.<br />
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This, along with dry and salted seaweed, is something you should never leave alone in my presence. I am absolutely addicted to it, which is a pain when I don't have it (means most of the time...)<br />
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If you ever find it anywhere first of all buy it ! I bet you won't regret it ! Second of all tell me in comments below where you got it from. Hopefully it's somewhere near where I live !<br />
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приятного аппетита !</div>
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<b>Butterfingered Chef </b></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-82067480463195507152013-09-06T14:35:00.000+01:002013-09-06T14:36:34.752+01:00Roach with Vegetables <div class="separator" style="clear: both; text-align: center;">
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Hi ! Today me and my dad decided to make roaches for dinner. He bought quite a lot of them but most of them were gone within half an hour.<br />
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We marinated the roaches in salt, pepper and lemon juice. While they were marinating we've cut the vegetables (carrot, yellow pepper, parsley and zucchini). Best to cut those vegetables into julienne. Then we fried them on a pan for a little while (till the point when the carrot browns a little bit. ) I've only salted them a tiny bit.<br />
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Then we've laid the roaches on a greased baking tray and we've put the vegetables on top of the roaches. We covered the roaches with aluminium and cooked it for 15-20 minutes in the oven at 200<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">°C.</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 16px;">The fish came out very delicate and tasty and the vegetables went well with the taste of it. As seen above we served it with puree and a peeled tomato (how to peel a tomato and make puree will be a separate post). </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 16px;">The roach is a very bony fish which is why it can be difficult for some people to eat (for example me... I ate one in an hour...). </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 16px;">The same method of cooking can be used when preparing salmon. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 16px;">Hope you'll try it out and enjoy it ! </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-35478474393257700712013-09-04T15:53:00.000+01:002013-10-02T13:34:51.087+01:00Blood Sausage Breakfast, Lunch or Dinner !<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Blood sausage ? Wait, what ?</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Well, if you never ate anything like that then you definitely should !</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Kaszanka - it's a traditional Polish cuisine. It's a combination of buckwheat,<b> pig offal</b> (like liver, skin, lungs, fat) and <b>pig's blood</b> stuffed in<b> pig's intestine</b>. Sounds disgusting ? Well, don't let it put you off.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Kaszanka is somewhat similar to a<b> Scottish Haggis </b>(<span class="Apple-style-span" style="line-height: 19px;">sheep's pluck (</span><span class="Apple-style-span" style="line-height: 19px;">heart, liver and lungs</span><span class="Apple-style-span" style="line-height: 19px;">); </span><span class="Apple-style-span" style="line-height: 19px;">minced</span><span class="Apple-style-span" style="line-height: 19px;"> with </span><span class="Apple-style-span" style="line-height: 19px;">onion</span><span class="Apple-style-span" style="line-height: 19px;">, oatmeal, </span><span class="Apple-style-span" style="line-height: 19px;">suet</span><span class="Apple-style-span" style="line-height: 19px;">, spices, and salt, mixed with </span><span class="Apple-style-span" style="line-height: 19px;">stock</span><span class="Apple-style-span" style="line-height: 19px;">, and traditionally encased in the animal's stomach). It is usually served with onions and potatoes but personally I love to eat it with scrambled eggs and toast. It can be eaten<b> cold or grilled</b>. I think the grilled version is much better and the crunchier the skin the more pleasure from eating it you will have. It is great for <b>breakfast, lunch, dinner or as an appetiser !</b></span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;">I love Kaszanka for it's taste but also for the memories I have connected to it for example family grill at my grandparents summer house. </span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;">I bet that even if you have doubts about it the smell of it will convince you to try it . </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">Bon Appétit !</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;"><b>Butterfingered Chef</b></span></div>
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<i>Breakfast with my family where Blood Sausage was the Queen of the table. </i></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-60698161848154788832013-09-03T09:48:00.002+01:002013-09-03T09:48:48.898+01:00Little breakfast muffins... Fail... <div class="separator" style="clear: both; text-align: center;">
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Sometimes I have problems deciding what I would like to eat for breakfast. But few days ago it had to be something quite sweet, soft and good with a cup of coffee. So what else could it be other than muffins ? Well... I wish I made myself a sandwich...<br />
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<u>Ingredients : </u><br />
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- 1 egg<br />
- 200g plain flour<br />
- 100g caster sugar<br />
- 2 teaspoons of baking powder<br />
- 120 ml milk<br />
- 4 tablespoons vegetable oil<br />
- 1/2 teaspoon salt<br />
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For this recipe you will need a <b>muffin tin </b>which you should grease unless you have <b>bun paper cases</b>.<br />
You beat the eggs and pour in the milk and oil. In the other bowl you mix flour, sugar, baking powder and salt. Combine both bowls but <b>do not over-mix</b>. When you pour the batter into a muffin tin or bun paper case remember to fill only 2/3 of it (the batter will grow in the oven). You're suppose to bake the muffins for 20 minutes.<br />
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<b>This recipe was suppose to be for big muffins</b> but because I didn't have a baking tin good enough for making them I decided to use the baking tin for small muffins. Unfortunately I completely forgot that <b>small muffins bake faster than big ones</b> (duh...) so as the recipe said I held them in the oven for whole 20 minutes.... As you can guess they burned. Also I didn't have bun paper cases so I just greased the tin. It probably would work if not the fact that I baked the muffins for too long. In addition to that I wanted to make my muffins in different flavours so before pouring the batter into the muffin tin I've put some dry fruits in the tin. Of course when I finished baking and tried to take the muffins out the burned fruits stayed in the muffin tin...<br />
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So, at the end of the day I ended up with burned, one flavoured muffins. It could have been worse. These were at least still edible.<br />
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I'll try to make them some other time once again. I will not repeat the mistakes I made. Now I know I have to bake them<b> half the time</b>, I probably should buy the<b> bun paper cases</b> and I will <b>mix the fruits with the batter</b>.<br />
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If you have any tips that could help me in learning how to make muffins share them in comments<br />
below !<br />
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Don't burn anything,</div>
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<b>Butterfingered Chef</b></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8009906925353685754.post-55841015465164133242013-09-01T21:50:00.001+01:002013-09-01T21:52:07.035+01:00Delicious, Quick and Easy Apple Dessert <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ummmm... Doesn't it just look yum ? This dish can be a part of a larger meal (great with liver) or it can be on its own as an appetiser or a dessert. I prefer it as a dessert.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The best thing is it's quick and easy !</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All you have to do is to cut an apple in half and cut out the inside with seeds (no need to peel off the skin). If you like you can coat the apple in brown sugar (it will caramelise while in the oven). Set the oven at 175<span class="Apple-style-span" style="line-height: 16px;">°C. The apples are ready after 15 minutes in the oven. </span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;">You can add raspberries, orange zest, normal white sugar, raspberry and toffee dessert sauce. I also like to to sprinkle it with a tiny bit of ground cinnamon and ground chocolate. </span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;">That's all you need ! As I said before easy and quick but what's the most important - delicious ! </span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px;">Try it out and tell me what you think ! </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="line-height: 16px;">Butterfingered Chef</span></b></span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-14812826985173420052013-09-01T15:49:00.000+01:002013-09-01T16:02:31.947+01:00Jamie Oliver's Recipe - Beef Strips Stew<div class="separator" style="clear: both; text-align: center;">
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<br />Today I made Beef Strips Stew based on Jamie Oliver's (I love him) recipe.<br /><br /><u>Ingredients needed : </u><br /><br />- olive oil<br />- 2 red onions<br />- 3 carrots<br />- 3 celery stems<br />- 4 garlic cloves<br />- a few twigs of fresh rosemary<br />
- 2 bay leaves<br />
- 1 small handful of dry cep mushrooms<br />- 1 cinnamon stick<br />
- 1 kg of beef strips<br />- salt and pepper<br />- 2 cans of 400g of tomatoes<br />- and it should be 2/3 bottle of Chianti wine but I accidentally added some kind of Cherry...<br /><br />The recipe says that I should cook it in the oven but because I didn't have deep enough baking tin I decided to cook it on a gas-stove.<br />First thing you have to do is to heat up a few spoons of olive oil in a pot. Turn the heat down and throw onion, carrots, celery, garlic , rosemary, bay leaves, mushrooms and cinnamon in and cook for 5 minutes. All the vegetables should be chopped into thick pieces. Don't peel the garlic.<br /><br />Cut the meat into 5 cm squares. Sprinkle the meat with some flour mixed with salt and pepper. Add the meat to the vegetables in the pot. Add in tinned tomatoes, Cherry (which should be Chianti but as I said before I made a mistake), salt and pepper. Bring to the boil, cover with a lid and cook on a low heat for around 2 hours. Just in case I stirred the stew every 15 minutes. You know it's ready when the meat is really soft.<br /><br />At the end remove the cinnamon and rosemary.<br />Even though I used Cherry instead of Chianti the stew tasted delicious. The sweetness of Cherry evaporated during cooking.<br /><br /><br />This is a delicious and healthy meal which goes great with buckwheat. I would really enjoy it on a colder evening surrounded by my family.<br /><br /><br />
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Hope you'll try it and enjoy it as much as I did ! </div>
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<b>Butterfingered Chef</b></div>
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<br /><br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-67494415300873004202013-08-18T09:33:00.001+01:002013-12-12T19:34:39.763+00:00My First Cake Ever - Carrot Cake ! <div class="separator" style="clear: both; text-align: left;">
Today I made <b>my first cake ever</b> and because carrot cake is my favourite I decided that that's what I will try to make. I thought it would be much more difficult than anything else I ever cooked but surprisingly I made it in no time. The recipe is <b>very simple</b> and I think nobody can get it wrong. <span style="text-align: center;"> </span></div>
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<u>Ingredients for the<b><span style="font-size: large;"> cake </span></b>(without the cream): </u><br />
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- 2/3 glass of flour<br />
- half a glass of sugar<br />
- a teaspoon of bicarbonate<br />
- 3/4 teaspoon of baking powder<br />
- 1 teaspoon of cinnamon<br />
- 1/4 teaspoon of ground clove </div>
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- 1/4 teaspoon of ground nutmeg<br />
- 1/4 teaspoon of ground allspice<br />
- 1/4 teaspoon of salt<br />
- 1/3 glass of oil of olive<br />
- 2 eggs<br />
- 1 glass of thinly chopped/mashed/ground cashew nuts<br />
- 1 glass of dry cranberry<br />
- 1 glass of grated carrot<br />
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<u>Equipment : </u><br />
- bakery paper - baking tin - hand mixer<br />
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Cover your baking tin with bakery paper. To make the paper stick to the baking tin butter the tin.<br />
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You'll need two bowls. In the first one you'll mix all the dry ingredients. Salt, flour, sugar, baking powder, bicarbonate and all of the spices go to the same bowl.<br />
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In the second bowl you'll mix oil of olive and 2 eggs.<br />
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Combine the two bowls.<br />
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Add the carrot, nuts and cranberry and mix well. Put the mixture into the baking tin and spread evenly. <br />
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Bake in the oven at <span style="font-family: Times, Times New Roman, serif;">175<span style="background-color: white; font-size: 16px; line-height: 20px; text-align: justify;">ºC</span> for 40-45 minutes.</span><br />
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As you can see I chose a very wide baking tin that is why my cake came out so thin.<br />
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Normally it should be much thicker and then you cut in half and in between the top and the bottom you put the cream.<br />
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But because my cake is thin I've cut it differently. And then I've but both tops on top of each other.<br />
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<u><b>Cream</b> Ingredients : </u><br />
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- 300 g of cream cheese<br />
- 6 spoons of butter<br />
- a teaspoon of vanilla extract<br />
- 1 cup of sugar powder (pass it through a sieve)<br />
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Mix it with a hand mixer until the texture of it is smooth and without any clumps.<br />
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As I told you before my cake came out too thin so I've cut it into two tops. One of the tops will use as the bottom of the whole cake. On this piece I spread a thick layer of cream.<br />
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Then I covered the bottom piece with a top piece. The rest of the cream went on the top of the cake.<br />
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Decorate your cake with some ground cinnamon and chopped cashew nuts.<br />
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Voila !<br />
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This cake takes an hour to make and I bet <b>everybody who loves sweets</b> will find it delicious.<br />
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If you never tried the carrot cake before trust me it <b>doesn't taste like a carrot</b>. It's <b>sweet, soft,</b> the cranberries add some<b> sourness</b> and the cashew nuts some <b>crunch.</b><br />
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Hope you enjoy it ! </div>
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<i><i>Butterfingered Chef</i></i></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-31999758524383331242013-08-11T23:30:00.001+01:002013-08-12T07:36:41.706+01:00Deep Fried Basil Fail <div class="separator" style="clear: both; text-align: center;">
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Few days ago I've heard of deep frying herbs. When I ate something like that it reminded me of dry sea-weed. I really liked the taste, the texture and the idea and I tried to do it myself.<br />
I don't know what I did wrong but I failed badly. My basil burned in a split second.<br /><br />I am going to try to do it until I finally manage. I'll also ask a friend how he has done it.<br /><br /><br />
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Wish me luck !</div>
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<br /><i>Butterfingered Chef</i></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-68723960925793106212013-08-11T23:12:00.000+01:002013-08-11T23:31:09.192+01:00Creamy Vegetables with Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9oQwbYsV2kRoOL_5k3PU_s2XjtRN6UHEwUQ9MbFlGDzvmdMRpR8TRk6bdXYbpsTcRGmINVpCZwGNCIYfLoX1deWGfIrhrf4WisoJoY_JUZnx8_JwUU_CNPC9ahG46vRgE5XwgR7OHODq/s1600/DSC_0545.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9oQwbYsV2kRoOL_5k3PU_s2XjtRN6UHEwUQ9MbFlGDzvmdMRpR8TRk6bdXYbpsTcRGmINVpCZwGNCIYfLoX1deWGfIrhrf4WisoJoY_JUZnx8_JwUU_CNPC9ahG46vRgE5XwgR7OHODq/s320/DSC_0545.JPG" width="316" /></a></div>
<b>Quick</b> dinner for me and my grandparents.<br />
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<u>Ingredients:</u><br />
- Carrots<br />
- Yellow Peppers<br />
- Mushrooms<br />
- Onions<br />
- Cream<br />
- Sesame Oil<br />
- Salt<br />
- Chicken marinated in salt, pepper, chopped lime leaves and yoghourt<br />
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Throw the chopped vegetables in a pan in a sequence written above. When they're ready add cream and on a low heat cook it for a few minutes. Add salt and sesame oil. Fry the chicken on a separate pan until golden brown.<br />
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<b>Simple, quick and delicious</b> ! Try it out ! </div>
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<i>Butterfingered Chef</i></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-70892598182332770252013-08-11T14:34:00.003+01:002013-08-11T14:42:33.088+01:00Eggs Benedict - Ups and Downs <span style="font-family: Georgia, Times New Roman, serif;">Today I decided to try and make <b>Eggs Benedict</b>. I tried to make them yesterday too but I failed miserably. Yesterday my<b> hollandaise sauce </b>tasted right BUT it had the wrong texture. When cooking this sauce there's a moment where you have to add a tea spoon of boiling water to the yolk and butter mixture and I did. Unfortunately I forgot that to the pot I took the water from I already added vinaigrette for the eggs... So of course when I added the vinaigrette water to my yolk/butter mixture it resulted in clumps appearing in the sauce. The texture of it was terrible...<br />I also failed in making poached eggs yesterday. I cooked them for too long and when I finally started to eat I realised that there was no yolk. I have no idea where it disappeared but it was <b>not there</b>...<br /><br /><br />Now, today I tried to make those eggs again.<br /><br /><br /><u><b>Ingredients : </b></u><br /><br />- yolk x 2 - 3/4 slices of butter - lemon juice - salt<br />- 2 whole eggs - vinaigrette - pepper - bacon/ham - bread<br /> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtuvd7X3dush7jYVlETznIMs9poLRl5eYTUH6zmOxnYF9oaI8UkrwaIdEmsTMEkN3TZAG-qIRF-yvipI-pV76E_4cGl18rcxuSery-__dWubTi_Dr8EaDMRM8estCJ6lY8sgun_ahyF41/s1600/DSC_0494.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtuvd7X3dush7jYVlETznIMs9poLRl5eYTUH6zmOxnYF9oaI8UkrwaIdEmsTMEkN3TZAG-qIRF-yvipI-pV76E_4cGl18rcxuSery-__dWubTi_Dr8EaDMRM8estCJ6lY8sgun_ahyF41/s400/DSC_0494.jpg" width="265" /></span></a><span style="font-family: Georgia, Times New Roman, serif;"><u><b></b></u></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><u><b>The hollandaise sauce </b></u><br />In a pot melt the butter. Run it through the sieve. Whip two yolks. Prepare a pot for the sauce. Take the pot and fill it with water and bring it to boil. On top of the pot put a glass bowl (it's the same as melting chocolate). Pour the whipped yolk into the bowl and mix. Add the melted butter and stir. Best to use for this is the eggbeater. While still mixing the sauce add lemon juice, pepper and a tiny bit of salt.<br /><br />It's ready !<br /><u><b><u><b><br /></b></u>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><b>Poached egg </b></u><br /><br />Fill a pot with water and bring to the boil. Add 2 spoons of vinaigrette and stir. Delicately put the egg in. The vinaigrette will stop the white and the yolk from spilling everywhere and it will hold it together. With a spatula gently move the white around the yolk. Leave for 1-2 minutes. Take out gently and </span>dry it with a paper towel.<br />
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It's ready !<br />
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While you cook the poached egg and the sauce prepare the bread and the beacon. Fry the beacon until it's nice and crispy. Same with bread.<br />
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Put the beacon on the bread and the poached egg on the beacon. Pour the sauce on top of it.<br />
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Unfortunately when I was concentrating on the poached eggs I turned off the heat under the sauce and it cooled down and dried out. I tried to melt it again but I failed miserably... At the end of the day I didn't have a sauce, I had a yolk p<span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: Georgia, Times New Roman, serif;">âté</span></span>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBwRyasLdemIiuuUBKZ3Kl3CpECILylyTfFFXfRfitaB1D7iZwIB_mPMGc-SMD7OYB597sIz1DyCLd2yy7HGc7D5iwDiiVbZnBmxnai-DC-0SuypA5pO7ulZVR2iL5Fsb83Ow_TugHCqc/s1600/DSC_0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBwRyasLdemIiuuUBKZ3Kl3CpECILylyTfFFXfRfitaB1D7iZwIB_mPMGc-SMD7OYB597sIz1DyCLd2yy7HGc7D5iwDiiVbZnBmxnai-DC-0SuypA5pO7ulZVR2iL5Fsb83Ow_TugHCqc/s640/DSC_0507.JPG" width="640" /></a></div>
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Even though the sauce didn't come out the way it was suppose to it was really good ! It had a nice texture, very creamy and soft. It was so delicate that it melted in my mouth. The beacon was crispy and nicely browned and together with the crispy bread was a great base for the soft and delicate p<span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: Georgia, Times New Roman, serif;">âté and the poached egg.<br />I love the </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">hollandaise sauce. The </span>p<span style="background-color: white; color: #222222; line-height: 16px;"><span style="font-family: Georgia, Times New Roman, serif;">âté that came out of my sauce had the perfect amount of lemon juice and pepper in it. I love the combination of the sourness with the saltiness of the bacon.</span></span><br />
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I'm really proud of myself for one thing. I managed to cook perfect poached eggs ! When I poked the yolk it spilled everywhere. At least I did one thing right !<br />
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I will have to try and make the sauce once more and hopefully the next time it will be perfect...<br />
Apart from that mistake I am quite happy with what came out of my experiment and I hope you will try to make your own Eggs Benedict and leave a comment below about how did it go !<br />
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Good Luck !<br />
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<i>Butterfingered Chef </i></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8009906925353685754.post-71198877072539946132013-08-11T03:02:00.002+01:002013-08-11T03:03:06.584+01:00Julie And Julia<div class="separator" style="clear: both; text-align: center;">
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<br /><span style="font-family: Georgia, Times New Roman, serif;">I liked the movie more the second time I watched it. I didn't concentrate on an annoying character of Julie (Amy Adams) anymore. She whines through out the movie and is basically pathetic when compared to Julia Child who, in addition to her breathtaking character, is played by a magnificent actress - Maryl Streep ! To be honest, this movie should be only about Julia Child.<br /><br />In comparison to other movies this one actually shows a lot of cooking. This is a big plus as some of the movies about "food and kitchen" happen <u>around</u> the kitchen but not <u>in</u> the kitchen.<br /><br />Unfortunately I didn't know Julia Child before watching the movie so my knowledge of her is quite new. This is mostly what I like the movie for - it introduced me to Julia. </span>Unknownnoreply@blogger.com0