tag:blogger.com,1999:blog-43293228603079772112024-03-05T09:17:26.874-08:00Lola-Lu's KitchenLola & Lu met on the 1st day of college over a cigarette, since then we have, Driven around Europe, Sang together in a band, Graduated, Got jobs, Given up smoking, Invented cocktails, Had questionable boyfriends, Quit Jobs, Killed houseplants, Broken plates & hearts, Burnt themselves, Electrocuted themselves. All this time they’ve always cooked together. They started writing the recipes in an old home economics copy book, once that was full to the brim they started this blog.Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-4329322860307977211.post-47432565254710215182012-10-20T12:47:00.000-07:002012-10-20T12:47:51.523-07:00Smoked Mackerel Pate<span style="color: #444444;">I'm a huge fan of Felicity Cloake regular column in the Guardian. 'How to cook the perfect...." I've used several of her recipes and they've all worked out very well. She cooks and reviews several chefs recipes for well known dishes. Then she creates her own 'perfect' recipe based on her results. I can only imagine what her home life is like "Hi family, this week we're eating only salad nicoise" in her attempt to test a range of different recipes and create her own.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffPSgRo-8s6q4nKc-9TxpKTNbPvqp7xPHp-qor-W4g0MzmOhIZeNjjMQV9ZTYsRHT4Gb7Le5dj_LlY8JpO9UAvJY5wdtKILbPea1mR8Tev4a3IAKLG2okEqXNTslJsIztpC9VzA009tU/s1600/smoked-mackerel-pate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffPSgRo-8s6q4nKc-9TxpKTNbPvqp7xPHp-qor-W4g0MzmOhIZeNjjMQV9ZTYsRHT4Gb7Le5dj_LlY8JpO9UAvJY5wdtKILbPea1mR8Tev4a3IAKLG2okEqXNTslJsIztpC9VzA009tU/s400/smoked-mackerel-pate.jpg" width="300" /></a></div>
<span style="color: #444444;">I made this great smoked mackerel pate over the weekend. I'm in the process of a long move - so my kitchen things are in storage. I think the pate works quite well in these nice tea cups I got in the second hand shop! </span><br />
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<span style="color: #444444;"><a href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/may/24/how-perfect-smoked-mackerel-pate">Her recipe is over here. </a></span><br />
<span style="color: #444444;">I followed it pretty closely - except I didn't use a blender as I prefer a coarser pate. The horseradish and dill off set the oily fish beautifully. A great dish that comes together very quickly. A great starter for a dinner party you can prepare the night before. Serve with homemade brown bread.</span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com5tag:blogger.com,1999:blog-4329322860307977211.post-78478288128829233702012-07-11T07:45:00.000-07:002012-07-11T07:45:07.892-07:00Cauliflower & Bacon Fritters<div style="color: #444444; font-family: Georgia,"Times New Roman",serif;">
Easy Weekday dinner</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmohEyN8DTn9kjdUuJGYWJhagc3J7p6gaByzjT5oJz2AK41QWgTuCzWFet_H_1GxP6FKyuo8wUfUjuLkLRIE5lggOsx3rtqzglq2bTI7fIIGWSndP9ZZUkjeIfpy8sU__V0hm0mBV5nA/s1600/cauliflower-fritter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmohEyN8DTn9kjdUuJGYWJhagc3J7p6gaByzjT5oJz2AK41QWgTuCzWFet_H_1GxP6FKyuo8wUfUjuLkLRIE5lggOsx3rtqzglq2bTI7fIIGWSndP9ZZUkjeIfpy8sU__V0hm0mBV5nA/s400/cauliflower-fritter.jpg" width="300" /></a></div>
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<b>Ingredients</b></div>
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Makes lots for 2 - enough as side for 4</div>
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1/2 head of cauliflower steamed or boiled</div>
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1 large free range egg</div>
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3 rashers of bacon grilled until crispy</div>
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2 tablespoons of plain yogurt (cause I didn't have enough milk)</div>
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a dash of milk </div>
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1 teaspoon of cumin seeds</div>
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1 clove of garlic crushed</div>
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1 heaped table spoon of gram flour / or regular flour</div>
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mustard seeds</div>
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salt and pepper</div>
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<b>Method</b></div>
<ol>
<li>Once your cauliflower is cool mash it with a fork or masher</li>
<li>Cut your bacon into small pieces</li>
<li>Mix all the ingredients together in a big bowl</li>
<li>Heat a frying pan with some oil over medium to high heat</li>
<li>When it's nice and hot spoon in one tablespoon of mixture per patty</li>
<li>Cook one one side for 2-3 mins or until nicely golden</li>
<li>Flip carefully over</li>
<li>Press down with the spatula to firm up the fritter</li>
<li>Remove from pan and place on kitchen towel</li>
<li>Repeat with rest of mixture</li>
</ol>
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<br /></div>
<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">I served these along side some salad and homemade baked beans</span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com0tag:blogger.com,1999:blog-4329322860307977211.post-25297835347095497232012-07-05T02:00:00.001-07:002012-07-05T02:08:08.787-07:00Summer Swedish Balcony Salad<h2 class="separator" style="clear: both; color: #444444; text-align: center;">
<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAC63U9m36phNA7AHkW69w-y28nZcS9iLedYF-XR4PGNzye7zRJpb4WDIvNyxnsZuwS3w4qrHR4J244Ji-ssVmrzTJLz3i8mDi9ovDYodAS3OzKzU6_qngz-CYUo6vCRE2GnmenfkQuso/s400/swedish+salad.jpg" width="368" /></h2>
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This morning it was raining - tipping it down. A soggy July, hot on the heels of one of the wettest Junes on record! Then this afternoon the clouds parted and out came the sun. After work I headed to the park to take it in. On getting home I knocked up this quick, Swedish inspired salad with the fridge contents, and some fresh pickings from the balcony. The oak leaf lettuce, dill, parsley, and sprouts - are all the fruits of my semi attentive labour</div>
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Ingredients</h3>
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Oak leaf Lettuce</div>
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Dill - finely chopped</div>
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Parsley - finely chopped</div>
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1/3 cucumber - seeded and diced</div>
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2 beetroots - diced</div>
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1 spring onion - thinly sliced</div>
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some fennel seeds</div>
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Some crumbled feta </div>
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Poppy seeds</div>
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a squeeze of lemon juice</div>
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a dollop of good olive oil</div>
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a drizzle of honey </div>
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To Serve - a hard boiled egg and some sprouted mung beans</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JQ6nR_2RubZNIcB2TvfhyphenhyphenKbOA3tFdgFtGJgM8eqZOqtETMSQ7Y64OA-AQ3YrDYXGSj3h5yyKJ9UOD9iQzAY_305elEijKSzwQBGNYefCyeUePRkqJIyMOUEzD6Bh0Rp-7q8VT4ciVKI/s1600/swedish+salad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JQ6nR_2RubZNIcB2TvfhyphenhyphenKbOA3tFdgFtGJgM8eqZOqtETMSQ7Y64OA-AQ3YrDYXGSj3h5yyKJ9UOD9iQzAY_305elEijKSzwQBGNYefCyeUePRkqJIyMOUEzD6Bh0Rp-7q8VT4ciVKI/s320/swedish+salad2.jpg" width="320" /></a></div>
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<h3 style="color: #444444; font-family: Georgia,"Times New Roman",serif;">
Method</h3>
<div style="color: #444444; font-family: Georgia,"Times New Roman",serif;">
Mix the lemon juice, olive oil and honey in a small dish until blended. Put the rest of the ingredients in a large bowl, drizzle over the dressing and toss. Top with sprout and boiled egg on the side. Hardly a recipe to change the world, but I had to start back somewhere.</div>
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<br /></div>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com2tag:blogger.com,1999:blog-4329322860307977211.post-54245343103894348482011-10-17T08:40:00.000-07:002011-10-17T08:40:22.747-07:00Time-out<div style="color: #444444;">
Dear Blog - it's not you, it's me</div>
<div style="color: #444444;">
I just got very busy</div>
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With some other nice things</div>
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A rest will do you good</div>
<div style="color: #444444;">
This is not goodbye </div>
<span style="color: #444444;">Just a little see you later </span>...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50e0LcQFpxILjOdQXc_qqSoU0FH7h9aG60ikLgHIz1Bne2jhSFSqF1DOG1RdmJEV_-RW2raBN4GGjKsuC1VdIp3x22ofU65m7QiDe_y_TUGs5RbNYtYNP67vuw_4LcNsMaYBQRnYhb6I/s1600/3982105653_465f4943e6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50e0LcQFpxILjOdQXc_qqSoU0FH7h9aG60ikLgHIz1Bne2jhSFSqF1DOG1RdmJEV_-RW2raBN4GGjKsuC1VdIp3x22ofU65m7QiDe_y_TUGs5RbNYtYNP67vuw_4LcNsMaYBQRnYhb6I/s320/3982105653_465f4943e6.jpg" width="320" /></a></div>
<a href="http://littlexsforeyes.bandcamp.com/track/in-the-light-2">Other nice things</a>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com3tag:blogger.com,1999:blog-4329322860307977211.post-35418803579824553952011-09-03T09:42:00.000-07:002011-09-03T09:42:59.550-07:00Baby Gem Salad with toasted chickpea and garlic croutons<span class="Apple-style-span" style="color: #444444;">I ain't gonna call it Ceasar</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpN4ZniVsXbtCve7nLuvVfudu9IfpRBmZeY7VIq_HL9yI43YAKXoLmJjPVCu8XAU-37ELT5cv2f3UyaHJuvNspz74ByY65IeXfcPo_a1Ry1b_MgiMBeXNL9cps6CGkjawuVvDLBwXkbxE/s1600/chickpea-and-garli2jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpN4ZniVsXbtCve7nLuvVfudu9IfpRBmZeY7VIq_HL9yI43YAKXoLmJjPVCu8XAU-37ELT5cv2f3UyaHJuvNspz74ByY65IeXfcPo_a1Ry1b_MgiMBeXNL9cps6CGkjawuVvDLBwXkbxE/s400/chickpea-and-garli2jpg" width="400" /></span></a></div>
<span class="Apple-style-span" style="color: #444444;">While all else are roaming round a wet and soggy field in Stradbally, I spent Saturday morning filling up my freezer. Maybe I'm getting old - or maybe I didn't have the money (hint - I'm not old!) First with pots of delicious spicy anchovy and tomato pasta sauce, then with a whole heap of <a href="http://lola-luskitchen.blogspot.com/2011/03/cinnamon-raisin-bagels.html">cinnamon bagels</a>. For a light lunch I knocked together this lovely little salad. It feels like summer is one it's last legs so I'll get a few more tasty salads down before it's final death rattle!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtIH9sv0SFttC84-FB1pvaW5IbFqh5ePIQdYIIhaTKE6rPqBDW9JrgYpcRr89eQgM5JNgHFNE3rEMrkv3IhgzNj-b0HbNjcJU8klP-SDiaO3u1zzYIygDHC0is-GsuWP72Tx7KsOOLDI/s1600/chickpea-and-garlic-crouton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtIH9sv0SFttC84-FB1pvaW5IbFqh5ePIQdYIIhaTKE6rPqBDW9JrgYpcRr89eQgM5JNgHFNE3rEMrkv3IhgzNj-b0HbNjcJU8klP-SDiaO3u1zzYIygDHC0is-GsuWP72Tx7KsOOLDI/s400/chickpea-and-garlic-crouton.jpg" width="400" /></span></a></div>
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<b><span class="Apple-style-span" style="color: #444444;">Ingredients </span></b><br />
<i><span class="Apple-style-span" style="color: #444444;">Serves 1</span></i><br />
<span class="Apple-style-span" style="color: #444444;">1 head of baby gem</span><br />
<span class="Apple-style-span" style="color: #444444;">1 small tin of chickpeas</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 heel of bread - cubed</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tablespoon of extra virgin olive oil</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tablespoon of olive oil</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tablespoon of flour - plain or chickpea</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of mixed herbs</span><br />
<span class="Apple-style-span" style="color: #444444;">zest of half a lemon</span><br />
<span class="Apple-style-span" style="color: #444444;">juice of a quarter of a lemon</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of mayonnaise</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of plain yogurt</span><br />
<span class="Apple-style-span" style="color: #444444;">1 clove of garlic crushed</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<br />
<ol>
<li><span class="Apple-style-span" style="color: #444444;">Preheat your oven to 180 degrees.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">On a greaseproof tray - mix together chickpeas, lemon zest, olive oil and flour.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">Bake for 15 minutes - then allow to cool</span></li>
<li><span class="Apple-style-span" style="color: #444444;">Mean while - mix the garlic with the bread cubes, extra virgin and season well.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">Pop these in the oven for 10-15 minutes until golden, turning once</span></li>
<li><span class="Apple-style-span" style="color: #444444;">Mix together the mayonnaise, lemon juice and yogurt.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">When the chickpeas are cool and crunchy, arrange over a bed of baby gem along with the croutons and a generous serving of dressing.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">Set to dusting out your wooly tights!</span></li>
</ol>
<div>
<span class="Apple-style-span" style="color: #444444;">I made a batch of croutons - they should keep in an airtight container for a week or two, like mini crunchy garlic breads to go on your soup/sandwich or wrap. </span></div>
Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com2tag:blogger.com,1999:blog-4329322860307977211.post-12532090570289373852011-07-18T14:31:00.000-07:002011-07-18T14:31:41.365-07:00Fried haloumi & peach salad with a mint, lemon & caper dressing<span class="Apple-style-span" style="color: #444444; font-size: large;">Super Success Summer Salad</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ExPTg8Kc9fU90cxVSYQEQ1UNnEmE3Q9trvhDkiUf5DEG12vOgUBuzAOCCq6dzjYOieuR3c2KoREY7IUwluKlt7hXMHUFuF4TrnClMH0YC2Zt7t08K_1NnlSPddurBlqMalYk8UU9WwI/s1600/Haloumi-%2526-Peach-Salad-with-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ExPTg8Kc9fU90cxVSYQEQ1UNnEmE3Q9trvhDkiUf5DEG12vOgUBuzAOCCq6dzjYOieuR3c2KoREY7IUwluKlt7hXMHUFuF4TrnClMH0YC2Zt7t08K_1NnlSPddurBlqMalYk8UU9WwI/s400/Haloumi-%2526-Peach-Salad-with-.jpg" width="300" /></a></div><span class="Apple-style-span" style="color: #444444;">I'm pretty proud of this salad, I must say. It's the perfect balance between salty and sweet, crunchy and smooth, hot and cool. It's similar to the <a href="http://lola-luskitchen.blogspot.com/2010/09/grilled-peach-and-mozarella-salad.html">Grilled Peach and Mozzarella Salad</a> we made inspired by Junior's in Ringsend. This would be lovely served as a starter sitting outside in the sun - oh we can only dream of sun today! Also it could be wonderful on a buffet, sitting on a nice bed of leaves. Some crisp lambs lettuce or peppery rocket would work well. These Pan Tao peaches are just perfect and arrived in my veg box this morning, begging to be made into something special. They're flat and have a white flesh, supposedly you can push the stone out from outside, I haven't managed it! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ExPTg8Kc9fU90cxVSYQEQ1UNnEmE3Q9trvhDkiUf5DEG12vOgUBuzAOCCq6dzjYOieuR3c2KoREY7IUwluKlt7hXMHUFuF4TrnClMH0YC2Zt7t08K_1NnlSPddurBlqMalYk8UU9WwI/s1600/Haloumi-%2526-Peach-Salad-with-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"></span></a></div><span class="Apple-style-span" style="color: #444444;"><br />
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<b><span class="Apple-style-span" style="color: #444444;">Ingredients</span></b><br />
<i><span class="Apple-style-span" style="color: #444444; font-size: x-small;">Serves 1</span></i><br />
<span class="Apple-style-span" style="color: #444444;">3 sliced of haloumi - a little less than 1cm thick</span><br />
<span class="Apple-style-span" style="color: #444444;">a little plain flour</span><br />
<span class="Apple-style-span" style="color: #444444;">sunflower oil fro frying</span><br />
<span class="Apple-style-span" style="color: #444444;">1 ripe peach or nectarine</span><br />
<i><span class="Apple-style-span" style="color: #444444; font-size: x-small;">For the Dressing</span></i><br />
<span class="Apple-style-span" style="color: #444444;">1 heaped teaspoon of capers drained</span><br />
<span class="Apple-style-span" style="color: #444444;">Juice and zest of 1/2 lemon</span><br />
<span class="Apple-style-span" style="color: #444444;">Handful of fresh flat leaf parsley</span><br />
<span class="Apple-style-span" style="color: #444444;">Handful of fresh mint</span><br />
<span class="Apple-style-span" style="color: #444444;">Good quality olive oil for dressing - a good tablespoon</span><br />
<br />
<ol><li><span class="Apple-style-span" style="color: #444444;">First chop the fresh herbs roughly along with the capers. Mix the in with the rest of the ingredients for the dressing, season and set aside. </span></li>
<li><span class="Apple-style-span" style="color: #444444;">Next lightly toss your slices of haloumi in the flour. Heat the sunflower oil in a non stick pan. When the oil is relatively hot pop your slices into the pan. they should sizzle but not spit - cook for about 2 minutes on each side until golden. Drain on kitchen paper.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">Next slice up your peaches, arrange alone with the haloumi on a plate and drizzle with the amount of dressing you like. Welcome to my new favorite salad</span></li>
</ol>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com6tag:blogger.com,1999:blog-4329322860307977211.post-67762008189026480492011-07-14T13:46:00.000-07:002011-07-14T13:46:50.349-07:00Holidays in Devon<span class="Apple-style-span" style="color: #444444; font-size: large;">Knockin' on Devon's Door....</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;">The holiday plans were, to spend some time in Devon and Cornwall. Some bad weather and some very painful wisdom teeth were to convince us to hop on a boat to France. We spent a nice week in the UK despite my gloomy summary. We camped on a farm and had delicious farm raised sausages for our breakfast. The site ran along the edge of a large stream and made for a tranquil few days in Exmoor National Park. Sadly the wisdom teeth meant little to no real eating. Cream teas, fish 'n chips and Cornish pasties will have to wait till next time.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGCSn7hdDsy3IT3JFcT3a2TgZyFInkkOFDpkGQblt7nPqqIq1f8QvBOI2KXw5dsyiKPyXLAoBdXpOfgCRdsviv-t01M8RS6oMsD0_I8HjDAgpGaobZEfsIkdiHWGj-rodVuYH8763Ydk/s1600/IMG_1994.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGCSn7hdDsy3IT3JFcT3a2TgZyFInkkOFDpkGQblt7nPqqIq1f8QvBOI2KXw5dsyiKPyXLAoBdXpOfgCRdsviv-t01M8RS6oMsD0_I8HjDAgpGaobZEfsIkdiHWGj-rodVuYH8763Ydk/s320/IMG_1994.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Camping breakfast in England</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Isdb5MoC9a4hU-AQYDAjVxnsc1V2okVRVHjQthz9dFq5WWg14894BNKPbI_HwLWNR_ouX7XfUOBsQoM79i7E4hbT7N4LHgFRAXzy8izPDFavtU4vO1nWNZy1MRzJhSpri1BwW1dXUBA/s1600/IMG_2001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Isdb5MoC9a4hU-AQYDAjVxnsc1V2okVRVHjQthz9dFq5WWg14894BNKPbI_HwLWNR_ouX7XfUOBsQoM79i7E4hbT7N4LHgFRAXzy8izPDFavtU4vO1nWNZy1MRzJhSpri1BwW1dXUBA/s320/IMG_2001.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">River side farm camping in Exmoor</span></td></tr>
</tbody></table><span class="Apple-style-span" style="color: #444444;"> France was as sunny and hot and oozing with good food. Here are but a few of my snaps - in case you were wondering what happened to June on the blog!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1-M3N3YeOw1beIXHs4_PUWg4SY5ds7GShLEH0wPRaaSorWaxOsq9ylE7yLGtisQ8jLdG98nkc-OMNTWiR_u9a1j5321eRob5mRY1IGqEOo4dt6ya-z74UvNqETWo5rZBtboCHGbqZR0/s1600/IMG_2029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1-M3N3YeOw1beIXHs4_PUWg4SY5ds7GShLEH0wPRaaSorWaxOsq9ylE7yLGtisQ8jLdG98nkc-OMNTWiR_u9a1j5321eRob5mRY1IGqEOo4dt6ya-z74UvNqETWo5rZBtboCHGbqZR0/s320/IMG_2029.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Breakfast in France</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTkyLH-ZrNKtE68h4mSEbLwJS8VxaXtb8I9vIgfZpUi3ojteJZ-zP-DpIiI2_q6DYfh-qBXKkXISwmn6YoA4DRg4EVaX4s3PLmeEOUqARuoWWAS8g9rVeJ-uI-o7Xx129dat3PvyYD5M/s1600/IMG_2033.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTkyLH-ZrNKtE68h4mSEbLwJS8VxaXtb8I9vIgfZpUi3ojteJZ-zP-DpIiI2_q6DYfh-qBXKkXISwmn6YoA4DRg4EVaX4s3PLmeEOUqARuoWWAS8g9rVeJ-uI-o7Xx129dat3PvyYD5M/s320/IMG_2033.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">What lovely radishes you have</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctTwUA7mGCcbuYbWm9FWwGIAJjnoO8oV8CXFyEjxWSON0MX79Qh7mDuv6KDrG9NDMFz2MkyhtLh2j0nW_l5MGxp03EnAfV74E6l5YbrjvH1o6RXJGLssaRoQ6V-B_qv1rRMyyoLcSv1I/s1600/IMG_2045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctTwUA7mGCcbuYbWm9FWwGIAJjnoO8oV8CXFyEjxWSON0MX79Qh7mDuv6KDrG9NDMFz2MkyhtLh2j0nW_l5MGxp03EnAfV74E6l5YbrjvH1o6RXJGLssaRoQ6V-B_qv1rRMyyoLcSv1I/s320/IMG_2045.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Evening beer in the forest camping</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjEpMqcYfLUjiIJfX0V82OL7l2VqZ8797RObeuIF39zpiwWJAnu7btfeiVAlBm6YnHC_eaaKfq0sqTPh5AF4QqVw-_VTWVsBRjI-1pBThKqqPTK2M6RbxkOKM90RjI0BbAv4d1FrtSuk/s1600/IMG_2070.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjEpMqcYfLUjiIJfX0V82OL7l2VqZ8797RObeuIF39zpiwWJAnu7btfeiVAlBm6YnHC_eaaKfq0sqTPh5AF4QqVw-_VTWVsBRjI-1pBThKqqPTK2M6RbxkOKM90RjI0BbAv4d1FrtSuk/s320/IMG_2070.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Non edible flowers</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iGsGhIEO9NdwnlPoeuvjsfCLkJLt4J-1cco4_seEa9HvWXKWVtif66UhA5oeIrrxsyh0WVmV4MYqBfSTMLCx7ril0-rG25gppILfGC6XdrKj1eNzNkgXbQeZMizgl-wh2K9dxRAFl1U/s1600/IMG_2075.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iGsGhIEO9NdwnlPoeuvjsfCLkJLt4J-1cco4_seEa9HvWXKWVtif66UhA5oeIrrxsyh0WVmV4MYqBfSTMLCx7ril0-rG25gppILfGC6XdrKj1eNzNkgXbQeZMizgl-wh2K9dxRAFl1U/s320/IMG_2075.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Lovely La Rochelle</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdNHZIcXsAKxWhJ0j_WoHc6xGaYSYN8VmdfiyEPkeJZApIUAUm5-exOYXyZjKouLG6CO3EnvFEhKjXZ9RGi0ckXpIYvMZO2JDPoFyjB5GCI0b6GmH_DfzsEM1Eq2zKdNrpivJk93PkUys/s1600/IMG_2079.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdNHZIcXsAKxWhJ0j_WoHc6xGaYSYN8VmdfiyEPkeJZApIUAUm5-exOYXyZjKouLG6CO3EnvFEhKjXZ9RGi0ckXpIYvMZO2JDPoFyjB5GCI0b6GmH_DfzsEM1Eq2zKdNrpivJk93PkUys/s320/IMG_2079.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Boudin Noir </span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0GgBKm8RdMQU3-hAPNjBlLkMxwBD-D10_AF70j2AB1wiGQG880XVaHeEQiY_IBUoGOUkMF6-ewWM1DY5y0rVxMsPyvxZk5AUUrqOBAdkyYSWaDj51nlsxBG5OjT6lZKGsIyJotJcAhE/s1600/IMG_2099.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0GgBKm8RdMQU3-hAPNjBlLkMxwBD-D10_AF70j2AB1wiGQG880XVaHeEQiY_IBUoGOUkMF6-ewWM1DY5y0rVxMsPyvxZk5AUUrqOBAdkyYSWaDj51nlsxBG5OjT6lZKGsIyJotJcAhE/s320/IMG_2099.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Cheese mobile - yes all of it!</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitE1wRRe6-z81MGz5jYdYkIhThnXBmgdWwfdrZik4cMvnK_2YYXtLP6OrJkTUM1cdURXzEWBt5nKkt5_uLsq_GYyBLw_Bxts1Uq1BgLT2VFG_sVaXSFxoyR3EhD1sptzKWAlyRRyw3q34/s1600/IMG_2093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitE1wRRe6-z81MGz5jYdYkIhThnXBmgdWwfdrZik4cMvnK_2YYXtLP6OrJkTUM1cdURXzEWBt5nKkt5_uLsq_GYyBLw_Bxts1Uq1BgLT2VFG_sVaXSFxoyR3EhD1sptzKWAlyRRyw3q34/s320/IMG_2093.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">River side camping in La Marais</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-MuyWxZ6ELWB5hltht9TZZTiv6BUwraUucvORSg9E6ji9fEFbCspMft3PqFAD2I38ko9y8Uref7Fj_a1d7cT7hR_3pmuWT_zNj7kLpcpW8nhW4q0vMqwg8vxAUkFjVkv1ZukXpN5wnw/s1600/IMG_2113.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-MuyWxZ6ELWB5hltht9TZZTiv6BUwraUucvORSg9E6ji9fEFbCspMft3PqFAD2I38ko9y8Uref7Fj_a1d7cT7hR_3pmuWT_zNj7kLpcpW8nhW4q0vMqwg8vxAUkFjVkv1ZukXpN5wnw/s320/IMG_2113.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Pilgrims walk across the sands to Mont St Michel</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLHaf10H9uw9l2enTzh_pbWofOUeBgX19-M23dVjnq8Ajx1uPEeP53wg1Ah2TFqsx95AV8K8Gf0-Xu_G7ji1Oi0FIMZ4oJC6WQtXGRTvEdzCsFobaZP8elykrAejsIEp1cjgMyMDu6ok/s1600/IMG_2119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLHaf10H9uw9l2enTzh_pbWofOUeBgX19-M23dVjnq8Ajx1uPEeP53wg1Ah2TFqsx95AV8K8Gf0-Xu_G7ji1Oi0FIMZ4oJC6WQtXGRTvEdzCsFobaZP8elykrAejsIEp1cjgMyMDu6ok/s320/IMG_2119.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Innovative use of brie box<br />
Must eat more brie</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYT7_sRRud52TO8Scyojsk7_zBKBscs8Sgn-sN1cvoyxSZBMoCxbKdRpX-iXbXIENUTDYSsEV2lGKCAta8HkZrOQy8Q7yn_LxPyvDQuuGXgY-VajIupvLLhSyJrMY0km5f4jCWmEbMT7I/s1600/IMG_2124.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYT7_sRRud52TO8Scyojsk7_zBKBscs8Sgn-sN1cvoyxSZBMoCxbKdRpX-iXbXIENUTDYSsEV2lGKCAta8HkZrOQy8Q7yn_LxPyvDQuuGXgY-VajIupvLLhSyJrMY0km5f4jCWmEbMT7I/s320/IMG_2124.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">ehh final breakfast in France</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGKGmRWeLoZ36FiHvtpUSPhcJF3nJfzw2zLtw4_bIWJCFO9Nl24aEa5Aj8XxGYJ3vG_t28D81Cg95LqjAQ0oDvA1twFDjLauL23qhOO0LMrjnmsjhyphenhyphenN1nYQAfTF8KrNctv-BTB-PJ7fk/s1600/IMG_2141.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGKGmRWeLoZ36FiHvtpUSPhcJF3nJfzw2zLtw4_bIWJCFO9Nl24aEa5Aj8XxGYJ3vG_t28D81Cg95LqjAQ0oDvA1twFDjLauL23qhOO0LMrjnmsjhyphenhyphenN1nYQAfTF8KrNctv-BTB-PJ7fk/s320/IMG_2141.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Next years breakfast in France<span class="Apple-style-span" style="font-size: small;"> </span></span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEins6XlOOpUPIL047D9_sC7BgEjlbys5j8ZfkVMKgJStJEmKJF8WrT2umXyVnGVZlpmYmfuljSbf87mgeeIQBJLJrqQTb1XlOySbvBJAFIviHrpfK2jWHrcY1DtRaWLN89CMzSBn2AIhOY/s1600/IMG_2147.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEins6XlOOpUPIL047D9_sC7BgEjlbys5j8ZfkVMKgJStJEmKJF8WrT2umXyVnGVZlpmYmfuljSbf87mgeeIQBJLJrqQTb1XlOySbvBJAFIviHrpfK2jWHrcY1DtRaWLN89CMzSBn2AIhOY/s320/IMG_2147.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Farm camping in France</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLLkIYTGTOnHtdMhrbVqAIpllmlXCyAkfBS9Hdv2T-MfBSUIlsFQuaNz3g3l69Zg2yYGQQ4gSGDjDcQzykBx1pNw4FXKH-6nAhXxASeio_PmJiYWf_QoqXCOJswAy8duRYKRpmFseJu0/s1600/IMG_2148.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLLkIYTGTOnHtdMhrbVqAIpllmlXCyAkfBS9Hdv2T-MfBSUIlsFQuaNz3g3l69Zg2yYGQQ4gSGDjDcQzykBx1pNw4FXKH-6nAhXxASeio_PmJiYWf_QoqXCOJswAy8duRYKRpmFseJu0/s320/IMG_2148.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">That way!</span></td></tr>
</tbody></table>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com5tag:blogger.com,1999:blog-4329322860307977211.post-26981358346201001132011-07-06T09:22:00.000-07:002011-07-06T09:22:56.368-07:00Salmon with Fennel and Sesame Bulgur Wheat<span class="Apple-style-span" style="font-size: large;">A Store Cupboard Supper</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU_whFaQ9fABy-YOipNe7YSAHC7g3iEbz4SbxuAUBXgTLVzzWj5cFqdaLTG6et_Noky5sjN1n13RmF5i5vwzSva03p2EZL4GXA5xnGznCbCK8Y7alyzs0p9OVrxcqmQhd7UOlRE5LcgM/s1600/salmon-with-fennel-and-sese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU_whFaQ9fABy-YOipNe7YSAHC7g3iEbz4SbxuAUBXgTLVzzWj5cFqdaLTG6et_Noky5sjN1n13RmF5i5vwzSva03p2EZL4GXA5xnGznCbCK8Y7alyzs0p9OVrxcqmQhd7UOlRE5LcgM/s320/salmon-with-fennel-and-sese.jpg" width="277" /></a></div>So just back from my holidays it's time to get back to some good simple eating and balance out some of the boldness from my time away. This is a store cupboard meal as I had some salmon and peas in the freezer. It's super fast to prepare and delivers a good bunch of flavours from a limited amount of ingredients.<br />
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<b>Ingredients (Serves 1)</b><br />
1 small piece of salmon<br />
1/2 cup of bulgur wheat<br />
1/2 cup of frozen peas<br />
1 tablespoon of olive oil<br />
1 teaspoon of sesame oil<br />
1 teaspoon of fennel seeds<br />
1 teaspoon of mustard seeds<br />
1/2 teaspoon of vegetable bouillon<br />
Fresh coriander or flat leaf parsley<br />
<br />
Place the salmon on a greased baking tray and pop under the grill. Grill for about 5 minutes each side until cooked through. Make the bulgur by boiling twice the quantity of water as bulgur in a pan. Add the bouillon and bulgur and cook for 10 minutes until tender. Add the peas for the last two minutes of cooking, I just popped them in straight from the freezer.<br />
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In another pan dry fry the fennel and mustard seeds. When they begin to release their fragrance pop them into a pestle and mortar and give them a quick grind. Return them to the hot pan along with the two oils, allow them to infuse a little over a medium heat being careful not to burn them.<br />
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When the bulgur is ready stir through the oil and spices. Serve the salmon over the bulgur with some freshly chopped coriander or parsley.Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com3tag:blogger.com,1999:blog-4329322860307977211.post-18125506721556836562011-05-30T11:46:00.000-07:002011-05-31T08:16:46.979-07:00Vantastival Camper Van Cook Off<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-size: large;">Van-tastic Fun</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0frw6zLrnA0WdXqGjkGpYPw17rlkgk-6KAnqJVjAG20VpRolHn3r0xRzB6CL2P3G4SChblwKPaknrQZ1ogi5xFufiPyTaQtvgz_bPdlTsvwjGq-gd4HHG9Naydpwg2kL0VLMXuMzQgY/s1600/cook-off-disco-ball2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0frw6zLrnA0WdXqGjkGpYPw17rlkgk-6KAnqJVjAG20VpRolHn3r0xRzB6CL2P3G4SChblwKPaknrQZ1ogi5xFufiPyTaQtvgz_bPdlTsvwjGq-gd4HHG9Naydpwg2kL0VLMXuMzQgY/s400/cook-off-disco-ball2.jpg" width="400" /></a></div><br />
<span class="Apple-style-span" style="color: #444444;"><a href="http://www.vantastival.com/">Vantastiva</a></span><span class="Apple-style-span" style="color: #444444;">l is a camper and family friendly festival now in it's second year. It takes place on the gorgeous Dunanny Estate in lush county Louth, a gust away from the Irish Sea. The cook off sees 6 campervans competing to win the 2011 prize. This year's sponsors were </span><span class="Apple-style-span" style="color: #444444;"><a href="http://www.cullyandsully.com/">Cully & Sully</a></span><span class="Apple-style-span" style="color: #444444;">. Cully himself was down to do the judging, bringing along with him their chef Ivan, and also the Cheffactor 2010 winner Christine. Read about here experiences at Ballymaloe </span><span class="Apple-style-span" style="color: #444444;"><a href="http://www.cheffactor.ie/blogs/christine">here.</a></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uAQa5sGNAolkfuTON8QFGNikkP1lnlqfcfviAlAb7Nkqae4EwXY6IDHSEgB5aDQo3m0WZ-eo5E7rM1ojB0OZxJ2M6JJZvnXXzYg9eUbLs1Hhu3SIbNAutkgEeyBSjVCTy_nm587eMVo/s1600/all-the-dishes-cook-off.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uAQa5sGNAolkfuTON8QFGNikkP1lnlqfcfviAlAb7Nkqae4EwXY6IDHSEgB5aDQo3m0WZ-eo5E7rM1ojB0OZxJ2M6JJZvnXXzYg9eUbLs1Hhu3SIbNAutkgEeyBSjVCTy_nm587eMVo/s320/all-the-dishes-cook-off.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the finished dishes</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">The ingredients for the 45 minute cook off included Minced beef, green pepper, chick peas, onion, chili, chopped tomatoes, wild garlic, rice, black pudding, brie, cream & a banana. All teams could use a few store cupboard ingredients from their van cupboards. The brief was to produce two dishes, but all vans turned out three in the allotted time. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNF9UX1JgZwt1Pba3kQb_n9beRQAbfGEsmJKqMEYHutCQRezEwx2qUG7srSZt4BIIoDmb3scoHTgF75DnH9vDAHIy34XzyF6vfZgv0mqNSu6T0SNBfb9yolfHc9EHG9vPjjvCKtdWBoAY/s1600/cook-off-spread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNF9UX1JgZwt1Pba3kQb_n9beRQAbfGEsmJKqMEYHutCQRezEwx2qUG7srSZt4BIIoDmb3scoHTgF75DnH9vDAHIy34XzyF6vfZgv0mqNSu6T0SNBfb9yolfHc9EHG9vPjjvCKtdWBoAY/s320/cook-off-spread.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ivan gets comfy</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nQmabWlsV_VsLji2r_NnYGKSsoCHrJJTgNt9MyyrA3U8jzhYvLiMwAXbi8-L3thjVuO7CtkmLFpZ-0flMr5oucF6rsLojRtsHxN3QImco2eCX9pwCZyH8tIpM2-zqnL4lyeAcaPhAW4/s1600/cook-off-disco-ball.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nQmabWlsV_VsLji2r_NnYGKSsoCHrJJTgNt9MyyrA3U8jzhYvLiMwAXbi8-L3thjVuO7CtkmLFpZ-0flMr5oucF6rsLojRtsHxN3QImco2eCX9pwCZyH8tIpM2-zqnL4lyeAcaPhAW4/s320/cook-off-disco-ball.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Disco Dinner</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiied5ZGHdZ6o-OS-oa0S98ca8Zgscbw4glJ39cvUafFhyphenhyphenOAlGzDShcYATqee8V-3CNk3nptjJz6V1D8N6AoodKm_UOld-r_kcTmv-kWCVVYs0v71vaf7IXECzzERt5g5IMltbgzqkZMQg/s1600/christine-cheffactor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiied5ZGHdZ6o-OS-oa0S98ca8Zgscbw4glJ39cvUafFhyphenhyphenOAlGzDShcYATqee8V-3CNk3nptjJz6V1D8N6AoodKm_UOld-r_kcTmv-kWCVVYs0v71vaf7IXECzzERt5g5IMltbgzqkZMQg/s320/christine-cheffactor.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christine finds one of the entries hilarious</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #444444;">Well done to all the great chefs who could well under the baking hot sun and in front of the huge crowd that grew around them hungrily licking their lips. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5QDJmBGDgh9LsT3gctQk0wqj6ZGtLR7g7hw3w1eNk-VSUbZvKK2vJGOeLvBab0R4jVWleKGrB9EViMH0ryx8veLlgpQJ370a59hzVYH0V66JBvLr-RACEPe4DxLi6C82LYHkjoKw7ts/s1600/cook-off-crowd.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5QDJmBGDgh9LsT3gctQk0wqj6ZGtLR7g7hw3w1eNk-VSUbZvKK2vJGOeLvBab0R4jVWleKGrB9EViMH0ryx8veLlgpQJ370a59hzVYH0V66JBvLr-RACEPe4DxLi6C82LYHkjoKw7ts/s320/cook-off-crowd.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Did someone say dinner?</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSw939X2ir8cgdWm-aUwvsIgWUc7LHXVuKZXKt2fxWx5axHe8SVsn7xeoy3A1svmRtPjdOUOLrB0iFy_fhFX0SFBo6OCzcxuP9FFIbAb_QdDVDjhoPlNjkFXJOdXUmMJK8T2v5zSB82kk/s1600/cook-off-tasting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSw939X2ir8cgdWm-aUwvsIgWUc7LHXVuKZXKt2fxWx5axHe8SVsn7xeoy3A1svmRtPjdOUOLrB0iFy_fhFX0SFBo6OCzcxuP9FFIbAb_QdDVDjhoPlNjkFXJOdXUmMJK8T2v5zSB82kk/s320/cook-off-tasting.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The judges get down to some hard work</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNbMMcsh0xnYJJUTmlJwxOgLyA1ca4uujz9WYE0uGrfNUvSkZDpYn8brOOz15CsxCiDLkc5F5gzbTT8WYhEyU2hFc74ZH1-2osOjiCrnLgXKw5s-Di9z5hk3-wiTuMC7OceEIZx5TZlQ/s1600/vantastival-winners.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNbMMcsh0xnYJJUTmlJwxOgLyA1ca4uujz9WYE0uGrfNUvSkZDpYn8brOOz15CsxCiDLkc5F5gzbTT8WYhEyU2hFc74ZH1-2osOjiCrnLgXKw5s-Di9z5hk3-wiTuMC7OceEIZx5TZlQ/s320/vantastival-winners.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The winners</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #444444;">The festival was such a success that it's back on the calendar for 2012, so if you're looking for a great family festival that has great music come on down to Dunanny. Or better still beg/borrow/steal a campervan and see if you can be crowned champion for 2012!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppqlIXLlp5HgbEmNeedWbXt-TVNAKHZYejer-7H7r2lAxG594Lrrhb4x1nlbP_QDRghzJKgkERejyxXLVaqHKV5trYXukxXlX7ItD2TzwZjT2KGB23WdbKHrjyVEOmpsXh7vzBB2si5g/s1600/family-friendly.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppqlIXLlp5HgbEmNeedWbXt-TVNAKHZYejer-7H7r2lAxG594Lrrhb4x1nlbP_QDRghzJKgkERejyxXLVaqHKV5trYXukxXlX7ItD2TzwZjT2KGB23WdbKHrjyVEOmpsXh7vzBB2si5g/s320/family-friendly.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like I said family friendly!</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cqfvLGGSQ-i2GCFG8mp18LycoIaQDVSYbiND9dMGkwPIVSoNQNqeXGF-lPbDBS0pNih2Xb-zPPlIRT8FoY0zSWIm_CWXkbUZsxQIuHRX-Hk1iFN9bBeLyBf9NgBUz2nT1quxLmj6r-g/s1600/me-and-cully-and-sully-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cqfvLGGSQ-i2GCFG8mp18LycoIaQDVSYbiND9dMGkwPIVSoNQNqeXGF-lPbDBS0pNih2Xb-zPPlIRT8FoY0zSWIm_CWXkbUZsxQIuHRX-Hk1iFN9bBeLyBf9NgBUz2nT1quxLmj6r-g/s320/me-and-cully-and-sully-sign.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That'll be me</td></tr>
</tbody></table>And a big thanks to Delo for the amazing photos! </div>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com7tag:blogger.com,1999:blog-4329322860307977211.post-57398183022171267202011-05-25T10:55:00.000-07:002011-05-25T10:55:02.377-07:00Chana Masala<span class="Apple-style-span" style="color: #444444;">Guest Chef No 10 - Ferdia McLoughlin</span><br />
<span class="Apple-style-span" style="color: #444444;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mga_2GaQc-oKrEOXOJbxbJS_5jw79E4eJzeSH9bO8x2EeO3DK0gJhD69uWQSLlwZYTGTSfJq0_n1pyz4qwCUEcYEE4zv4rssHm_eF76Y_HRc0zj7sxl9gLJJLs2Ssp3-XCp5IGkI-eQ/s1600/Chana-Masal-Ferdia3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mga_2GaQc-oKrEOXOJbxbJS_5jw79E4eJzeSH9bO8x2EeO3DK0gJhD69uWQSLlwZYTGTSfJq0_n1pyz4qwCUEcYEE4zv4rssHm_eF76Y_HRc0zj7sxl9gLJJLs2Ssp3-XCp5IGkI-eQ/s320/Chana-Masal-Ferdia3.jpg" style="cursor: move;" width="213" /></a></td></tr>
</tbody></table><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><span class="Apple-style-span" style="color: #444444;">Let me present the glorious Ferdia McLoughlin who catered for up to 80 people using only beer kegs, an open fire and his manly prowess. Well I lie, there was a gas hob as well as an open fire.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;">Ferdia catered for the staff and crew of <a href="http://www.vantastival.com/">Vantastival,</a> which is a great family and campervan friendly festival located on Dunanny Estate in Co Louth. The sun was splitting the rocks all weekend, and a great time was had by all. There was music, dancing, bouncy castles, a campervan cook-off (post on this to follow) a scrap heap challenge and hidden midnight surprises in the woods.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;">Ferdia kept the crew well fed all weekend. I popped my head in to say hi and chop the occasional onion. His cooking gear was manufactured by the creative crew from old beer kegs - sure why not! Even including the big stirring spoon.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBH35oPpdodqsdnZkSjya8lbhTLMTK_r5WDojGNYiLGBFiCauOx7qjUhbL15CxWIsodJUeCmO5ziCMMd-wItFQsCcZtklqHshpg_-QINq7W2umfretsNK2Wk-bSRR-yWgP1skMBQYobyw/s1600/Chana-Masal-Ferdia4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBH35oPpdodqsdnZkSjya8lbhTLMTK_r5WDojGNYiLGBFiCauOx7qjUhbL15CxWIsodJUeCmO5ziCMMd-wItFQsCcZtklqHshpg_-QINq7W2umfretsNK2Wk-bSRR-yWgP1skMBQYobyw/s320/Chana-Masal-Ferdia4.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WpdMAiDGbHuKCpDQu2RoYGNPeuyVyUsypINhbHUDnYGaggsn_ssdWIy3RPKrKCiuJ-ZkfOJVAR-4L2-G_4xB_JJhGa9ZNa4jBy5wQ-97C1rc5Af9w6Y2NHc5gcMCtlYeth8ZnqQu9W4/s1600/Chana-Masal-Ferdia6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WpdMAiDGbHuKCpDQu2RoYGNPeuyVyUsypINhbHUDnYGaggsn_ssdWIy3RPKrKCiuJ-ZkfOJVAR-4L2-G_4xB_JJhGa9ZNa4jBy5wQ-97C1rc5Af9w6Y2NHc5gcMCtlYeth8ZnqQu9W4/s320/Chana-Masal-Ferdia6.jpg" width="213" /></a></div><span class="Apple-style-span" style="color: #444444;">One outstandingly tasty dish that made it's way out of this multicoloured tent was Chana Masala. Ferdia spent a year in travelling/cycling in India. He makes some amazing Indian dishes with a great understanding of all the spices and ethnic nuances. </span><br />
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<span class="Apple-style-span" style="color: #444444;">This recipe was written for 80 portions - Ferdia kindly scaled it down to serve 6</span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rPjEr_Pc5js_PY3wmF6AVy4igdqH-cmotCa9_ARAxwc3GuWXN8EqawmqCJy6u4L0FWMj2vsvD4vlCKcbLSJGnqZe2tAn5t0JLm5rtvO9CfEq-13XoYmsIT9eUXmw9Wz2BBzjT6bl27s/s1600/Chana-Masal-Ferdia2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rPjEr_Pc5js_PY3wmF6AVy4igdqH-cmotCa9_ARAxwc3GuWXN8EqawmqCJy6u4L0FWMj2vsvD4vlCKcbLSJGnqZe2tAn5t0JLm5rtvO9CfEq-13XoYmsIT9eUXmw9Wz2BBzjT6bl27s/s320/Chana-Masal-Ferdia2.jpg" width="213" /></a></span></span><br />
<b><span class="Apple-style-span" style="color: #444444;">Ingredients</span></b><br />
<span class="Apple-style-span" style="color: #444444;">2 onions - diced</span><br />
<span class="Apple-style-span" style="color: #444444;">1 clove of garlic</span><br />
<span class="Apple-style-span" style="color: #444444;">3 teaspoons of corriander seeds</span><br />
<span class="Apple-style-span" style="color: #444444;">2 teaspoons of cumin</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 tsp of paprika</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of turmeric</span><br />
<span class="Apple-style-span" style="color: #444444;">200g of tinned tomatoes</span><br />
<span class="Apple-style-span" style="color: #444444;">800g of tinned chickpeas - drained</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of tamarind paste disolved in cup of water</span><br />
<span class="Apple-style-span" style="color: #444444;">3 teaspoons of amchoor powder</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of garam masala</span><br />
<span class="Apple-style-span" style="color: #444444;">1.2 tsp salt</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 teaspoon of sugar</span><br />
<span class="Apple-style-span" style="color: #444444;">3 teaspoons of lemon juice</span><br />
<span class="Apple-style-span" style="color: #444444;">1 chili</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon ginger</span><br />
<span class="Apple-style-span" style="color: #444444;">100 ml of cream</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIICJDrOrOEEm6g_-QFDKIGLVWvqvnTAMJURhSN08S5_24wYObeyOixcRwjBlzYw1rFfz0Z9jSPZHX-xZUog016Wh5zbCsuSkIa9bCXlnYExDvUMFjBuWERDrjq81c4elsPNxRmYwnymY/s1600/Chana-Masal-Ferdia7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIICJDrOrOEEm6g_-QFDKIGLVWvqvnTAMJURhSN08S5_24wYObeyOixcRwjBlzYw1rFfz0Z9jSPZHX-xZUog016Wh5zbCsuSkIa9bCXlnYExDvUMFjBuWERDrjq81c4elsPNxRmYwnymY/s320/Chana-Masal-Ferdia7.jpg" width="320" /></a></div><span class="Apple-style-span" style="color: #444444;"><br />
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<b><span class="Apple-style-span" style="color: #444444;">Method</span></b><br />
<span class="Apple-style-span" style="color: #444444;">1) Fry onions.</span><br />
<span class="Apple-style-span" style="color: #444444;">2) Add in corriander, cumin, paprika & turmeric.</span><br />
<span class="Apple-style-span" style="color: #444444;">3) Add in tomatoes, cook for a few miutes before adding in the chickpeas, tamarind including the water.</span><br />
<span class="Apple-style-span" style="color: #444444;">4) Add in the rest of the spices, bring to simmer cover and cook for 10 mins.</span><br />
<span class="Apple-style-span" style="color: #444444;">5) Uncover and cook for a further 30 mins</span><br />
<span class="Apple-style-span" style="color: #444444;">6) Remove from the heat and stir in the cream before serving over boiled rice.</span><br />
<span class="Apple-style-span" style="color: #444444;">7) Enjoy in the County Louth sun</span><br />
<span class="Apple-style-span" style="color: #444444;">For a lighter option use low fat yogurt instead of cream</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOSEJSKaX0rUGXMNQoImnPdO-xp1bi8WFVxIStPxWxZwnrGejuE6kbYvpTljzpqDmVTlkbZxZZvohHUi0eJ-h9bqJcT9oVvN13t_IXdoJqiQ1jnclUX2aUZ4JpoUDHC_qlip6cQ6xA0E/s1600/Chana-Masal-Ferdia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOSEJSKaX0rUGXMNQoImnPdO-xp1bi8WFVxIStPxWxZwnrGejuE6kbYvpTljzpqDmVTlkbZxZZvohHUi0eJ-h9bqJcT9oVvN13t_IXdoJqiQ1jnclUX2aUZ4JpoUDHC_qlip6cQ6xA0E/s320/Chana-Masal-Ferdia.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What a guy!</td></tr>
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</span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com1tag:blogger.com,1999:blog-4329322860307977211.post-10697058535434570252011-05-17T06:24:00.000-07:002011-05-17T06:24:04.182-07:00Lamb Madras<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;"><br />
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<span class="Apple-style-span" style="color: #444444;">No speel just one hugely yummy recipe. I learnt this recipe on the Cooks Academy Certificate course - it's really good, especially the next day. Worth considering if you're cooking for a dinner party reduce the stress on the day in question.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnknYy-Qlfcl3G5eOXeFejrePPXOvomTOC-We1GqLRqPGIoUvszOPuGRRQqQv4VHAxnI8Xhc4NCjmecapsuz48qIzbPVQ-Zk_Ubr1cw9IsdFsfpIzYaDPu8UX3G_2hNYcPVDAlJcp14jU/s1600/beef-madras.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnknYy-Qlfcl3G5eOXeFejrePPXOvomTOC-We1GqLRqPGIoUvszOPuGRRQqQv4VHAxnI8Xhc4NCjmecapsuz48qIzbPVQ-Zk_Ubr1cw9IsdFsfpIzYaDPu8UX3G_2hNYcPVDAlJcp14jU/s320/beef-madras.jpg" width="320" /></a></div> <i><span class="Apple-style-span" style="color: #444444;">Serves 6</span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #444444;">Ingredients</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">Sunflower Oil for frying</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">1kg of diced lamb - trim off excess fat</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">2 big onions 0 diced</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">4 large cloves of garlic crushed</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">1-2 tablespoons of fresh root ginger grated</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">1 handful of coriander roots - chopped</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">400g / 1 tin of tomatoes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">1 pint good chicken stock</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">3 tablespoons ground cumin</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">1 tablespoon of curry powder (depending on strength and taste)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">1/2 tablespoon of ground coriander</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">2 tsp of cardamon pods - seeds removed and ground in a pestle and mortar (or a spice grinder if you have one - please santa - hint hint!)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">a big bunch of fresh coriander roughly chopped</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYY34ApLNcl-mjZvaZfloRMfrU1hcmp0ELwHGpZxXkj8rg2fflblZmUwg1fg8cPW-9j3WYu9NRShbanBd8QyvuEL-uEYaVGWydxKkRvDeSGMNE48uJ2rJqWBIltHBfzu8gI3uwSN6hfE/s1600/beef-madras-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYY34ApLNcl-mjZvaZfloRMfrU1hcmp0ELwHGpZxXkj8rg2fflblZmUwg1fg8cPW-9j3WYu9NRShbanBd8QyvuEL-uEYaVGWydxKkRvDeSGMNE48uJ2rJqWBIltHBfzu8gI3uwSN6hfE/s320/beef-madras-2.jpg" width="320" /></a></div><span class="Apple-style-span" style="color: #444444;"><b>Method</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">1) Brown of the lamb in the sunflower oil. Do in batches and set aside.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">2) Sweat the onion off for a few minutes after you have finished the lamb.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">3) When the onion has gone clear, add in the garlic, ginger, spices and coriander stalks. Cook out the ground spices for a few minutes stirring constantly.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">4) Then add in the tomatoes and chicken stock. Cook for 10 minutes.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">5) Liquidise the mixture with a stick blender.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">6) Return the lamb to the pan and bring to a gently simmer. Cover and cook for 1.5 hours - 2 hours depending on the size and quality of your lamb.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">7) Serve with rice or naan and some nice homemade chutney - or Sharwoods mango chutney. That stuff is like crack cocaine for me honestly can't get enough of the stuff.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;">I made my own naans for this recipe - but the recipe is not quite perfect so I'll wait till it is before I post one. If anyone has any good naan recipes they'd like to share that would be great. I also served it with a spiced vegetable and lentil dish and rice.</span></div>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com0tag:blogger.com,1999:blog-4329322860307977211.post-35385891712206417122011-05-15T13:08:00.000-07:002011-05-15T13:08:40.415-07:00Thyme & Tallegio Potatoes with Ham<span class="Apple-style-span" style="color: #444444; font-size: large;">A Side Tasty Enough for a Main</span><br />
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<span class="Apple-style-span" style="color: #444444;">You know those dishes that are meant to be a side but are so good you could just eat a large plate full by itself. Macaroni Cheese is often listed as a side in American diners, where as I could happily eat it all on it's own.</span><br />
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<span class="Apple-style-span" style="color: #444444;">Tallegio is a wonderful rich, moist, oozy Italian cheese. It's a washed rind cow's cheese. I still don't like to use much of the rind - some of it, but not all. Totally up to you though. It goes beautifully with cooked ham and melts over the hot pan fried potatoes, to create a gooey decadent potato dish, to die for. I exaggerate not.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRzBOyDeOb8MIFXbq9dBAx5MC-q-RdsUxfZarpDNT1KDIMuRZEoxhILntGnKtsWb1aQQrKjMM3pXO9Paz2zAqT_bpTUCtyW4BzWsTArvRAIVZs7aZP3E5ROSnILTrZJYfE338Vx0HXvw/s1600/new-potatoes-with-thymne2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRzBOyDeOb8MIFXbq9dBAx5MC-q-RdsUxfZarpDNT1KDIMuRZEoxhILntGnKtsWb1aQQrKjMM3pXO9Paz2zAqT_bpTUCtyW4BzWsTArvRAIVZs7aZP3E5ROSnILTrZJYfE338Vx0HXvw/s400/new-potatoes-with-thymne2.jpg" width="300" /></a></div><b><span class="Apple-style-span" style="color: #444444;">Ingredients</span></b><br />
<i><span class="Apple-style-span" style="color: #444444;">Serves 2 as a large side</span></i><br />
<span class="Apple-style-span" style="color: #444444;">5 large new potatoes</span><br />
<span class="Apple-style-span" style="color: #444444;">4 sprigs of thyme stalk removed</span><br />
<span class="Apple-style-span" style="color: #444444;">2 cloves of garlic crushed</span><br />
<span class="Apple-style-span" style="color: #444444;">1 onion sliced finely</span><br />
<span class="Apple-style-span" style="color: #444444;">Tallegio (as much as you'll allow yourself to eat in one sitting)</span><br />
<span class="Apple-style-span" style="color: #444444;">Leftover cooked ham (leftover chicken would also be nice) </span><br />
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<span class="Apple-style-span" style="color: #444444;">1) In a large saucepan fry up your onion over a medium heat with some olive oil and a small knob of butter, until approaching translucent but not quite there. </span><br />
<span class="Apple-style-span" style="color: #444444;">2) Add in your potatoes, thyme, seasoning and garlic. Cover the pan and cook over a medium to low heat for about 20 minutes, stirring occasionally. After 15 of those mins pop in the ham to warm through.</span><br />
<span class="Apple-style-span" style="color: #444444;">3)Now the secret to getting some of the lovely deep flavour into this dish involves getting some nice brown areas on your potatoes and onions. If your mixture at this point appears slightly anemic, whack up the heat and allow to stick a little to the pan before mixing around. </span><br />
<span class="Apple-style-span" style="color: #444444;">4) Break your amazing cheese into bite size lumps. Sit on top of the dish - allow to stand for a few minutes and then the cheese should have melted all round the gorgeous browned potatoes and you're done.</span><br />
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<span class="Apple-style-span" style="color: #444444;">mmmmmmmmmmmmmmmmmm very sad that I no longer have the ingredients for this in the fridge.</span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com2tag:blogger.com,1999:blog-4329322860307977211.post-9539889162632781432011-05-11T02:17:00.000-07:002011-05-11T02:17:17.564-07:00Celeriac & Potato Rosti<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-size: large;">Another Brunch Recipe</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbx3MKxmJ9nrzKkdUY7JPdzp2WemqfdRyl28B_Dt6TDh4AV-xVLdl4qWwXzhABz5VKJAnuywOR21Q3d1hQm2x6aUnIOeSJ8oBPPqcuyJKsAj7M5He_5APx8eOkcCh5mSKM7vaMKeDKzbE/s1600/celeriac-%2526-potato-rosti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbx3MKxmJ9nrzKkdUY7JPdzp2WemqfdRyl28B_Dt6TDh4AV-xVLdl4qWwXzhABz5VKJAnuywOR21Q3d1hQm2x6aUnIOeSJ8oBPPqcuyJKsAj7M5He_5APx8eOkcCh5mSKM7vaMKeDKzbE/s400/celeriac-%2526-potato-rosti.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">It appears that of late I'm writing a lot of brunch recipes. Maybe that seems more romantic than calling them light dinners for one - which is what they are!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">So celeriac is a pretty ugly vegetable, maybe that's why I have never cooked with it much. Generally it's treated in a similar manner to a potato. That's where the idea came for combining the two in a lovely rosti.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">I won't lie this fell apart slightly when I flipped it over - still tastes great and works really nicely with the poached egg and baby rocket from my balcony.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #444444;">Ingredients - Serves 1</span></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">1/4 of a head of celeriac - outer skin removed and grated</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">2 small potatoes - grated</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Pinch of thyme finely chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">1 egg yolk</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="color: #444444;">To Serve</span></i></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">baby spinach or rocket</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">1 poached egg</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #444444;">Method</span></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Pop the grated potato and celeriac into a clean tea towel. Push it all into the centre and then cover with the teatowel. Give it a really good squeeze to push out the excess moisture. Put into a large bowl add the thyme, egg yolk and seasoning. Mix thoroughly.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Heat a small amount of olive oil over a medium heat in a non stick pan. Spoon the mixture onto the pan into whatever size you want. I think mine were however too large, making it harder to flip over. You want to keep them pretty thin so that they'll cook right through. Press down firmly with a spatula. Give them about 3-4 mins on each side until a rich golden brown.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Serve with a poached egg sitting on top of some fresh baby rocket or spinach. My secret to perfect poached eggs (well I'd say good not perfect) First really fresh eggs. Secondly when your water reaches a good strong boil, twirl the water in the pan to create a mini vortex. Pull the pan off the heat. Then gently slide the egg into the spinning water from a cup. The movement of the water will keep the egg white together in a natural shape and will stop it from spreading out and getting thin. Always drain the egg well on kitchen towel to avoid soggy bread/rosti.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Enjoy</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com3tag:blogger.com,1999:blog-4329322860307977211.post-22839551301135365252011-05-06T09:09:00.000-07:002011-05-06T12:04:59.210-07:00Rhubarb & Ginger Compote, with Honey Pecan Granola & Strawberry Yogurt Pots<span class="Apple-style-span" style="color: #444444; font-size: large;">Dashing Dessert Breakfast</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q4vR5_2nCx06o2bimgrGZOerM_quYMKhUX5SuBxt11G2PW2bSCvVnBoId6wjsdG5wnnwHqa3GD3PS9o2s_UjFSMFlszP3Dvxk3RUs8CZ7b4EqYfi9r4TdyA5rwXst5YVRGUpI8Ry-f8/s1600/Strawberry-%2526-Rhubarb-Yog5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q4vR5_2nCx06o2bimgrGZOerM_quYMKhUX5SuBxt11G2PW2bSCvVnBoId6wjsdG5wnnwHqa3GD3PS9o2s_UjFSMFlszP3Dvxk3RUs8CZ7b4EqYfi9r4TdyA5rwXst5YVRGUpI8Ry-f8/s400/Strawberry-%2526-Rhubarb-Yog5.jpg" width="308" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Looking for a breakfast that tastes as good as a dessert. That packs a nutritional punch, with some great healthy fats and a good whack of protein and calcium. Then look not further. If all that nutritional waffle has put you off - do not be deterred! These are super yummy, pretty snacks that can be enjoyed at any time of the day.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><span class="Apple-style-span" style="color: #444444;">Granola is an old favorite of mine - perfect start to the day with fruit and yogurt. I have three recipes <a href="http://lola-luskitchen.blogspot.com/2009/06/more-granola.html">here</a>, <a href="http://lola-luskitchen.blogspot.com/2009/05/peanut-butter-granola.html">here</a> and <a href="http://lola-luskitchen.blogspot.com/2009/05/super-granola-food-im-now-remembering.html">here</a>. To this one I added a good handful of crushed pecan nuts, desiccated coconut, a tablespoon of vegetable oil and a tablespoon of honey </span><br />
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</span><br />
<span class="Apple-style-span" style="color: #444444;">Returning shame faced after a run in the park I tucked into one of these. Some lovely army men were doing maneuvers in the park. They promptly all sprinted passed me, they were however in full gear and carrying huge backpacks. Ah well - what can you do. I was carrying a set of keys!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYBHqV7mGvSPW_yELIBeLz1ntPRHkimGFyVuZFWoz1-bMnTgmw6EPsvTcZIJ2CPlY_9kZrGUM3D_-ivq7znnQwRkpza7_-jFkay59fLdmTm5CnKOtDsWIp5f3oiattTJZOP8HPG3MO2A/s1600/Strawberry-%2526-Rhubarb-Yog4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYBHqV7mGvSPW_yELIBeLz1ntPRHkimGFyVuZFWoz1-bMnTgmw6EPsvTcZIJ2CPlY_9kZrGUM3D_-ivq7znnQwRkpza7_-jFkay59fLdmTm5CnKOtDsWIp5f3oiattTJZOP8HPG3MO2A/s320/Strawberry-%2526-Rhubarb-Yog4.jpg" width="282" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><b><span class="Apple-style-span" style="color: #444444;">Ingredients - Makes 6 portions</span></b><br />
<i><span class="Apple-style-span" style="color: #444444;">Rhubarb Compote</span></i><br />
<span class="Apple-style-span" style="color: #444444;">4 stems of rhubarb - cut into 3cm chunks</span><br />
<span class="Apple-style-span" style="color: #444444;">3cm of fresh ginger grated finely</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tablespoon of brown sugar</span><br />
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</span><br />
<span class="Apple-style-span" style="color: #444444;">750 ml of yogurt - I used Glenisk</span><br />
<span class="Apple-style-span" style="color: #444444;">1 punnet of strawberries</span><br />
<span class="Apple-style-span" style="color: #444444;">1 jar of granola (links for recipe above)</span><br />
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</span><br />
<span class="Apple-style-span" style="color: #444444;">Pre-heat oven to 150c</span><br />
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</span><br />
<b><span class="Apple-style-span" style="color: #444444;">Method</span></b><br />
<span class="Apple-style-span" style="color: #444444;">To make the compote mix together the rhubarb, ginger and sugar in a small oven proof dish. Cover and pop in the oven for about 20 minutes, until the rhubarb is soft. Allow to cool.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;">Get glass ramekins, wineglasses or any small containers you have that are made of glass. Cut strawberries length ways in 1/4 cm slices. Push them up against the side of the glass to show the cut side out. Then layer in alternate layers of yogurt, compote and granola. Finish with a layer of granola.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;">Serve and enjoy. There are lots of alternative fruits you cold use such as blackberries, apple, mango or raspberries. Feel free to use other flavored yogurt, or make your own by stirring the compote through a whole pot of yogurt.</span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com5tag:blogger.com,1999:blog-4329322860307977211.post-59156228075313468992011-04-28T04:24:00.000-07:002011-05-03T14:38:32.943-07:00Home-cured Bacon Carbonara<span class="Apple-style-span" style="color: #666666;">My favourite pasta dish of all time</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12v45w1xkeIH6tnOB4Uc_d5g470eMgZj07_7_Hg16hT6ULCDLtTXVJzis6lQSdvczj5saDxleFnflY6TsnC7GpFt6ADq1T4CesAZtalNHpls2hnh16L8cJNYK2knii1bEXFOqPbZ7PAU/s1600/spaghetti-carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12v45w1xkeIH6tnOB4Uc_d5g470eMgZj07_7_Hg16hT6ULCDLtTXVJzis6lQSdvczj5saDxleFnflY6TsnC7GpFt6ADq1T4CesAZtalNHpls2hnh16L8cJNYK2knii1bEXFOqPbZ7PAU/s320/spaghetti-carbonara.jpg" width="320" /></a></div><span class="Apple-style-span" style="color: #666666;"><br />
</span><br />
<span class="Apple-style-span" style="color: #666666;">So yes Carbonara is my favourite pasta dish of all time. I've been making it for years. Every so often will get a craving for it that won't go away until I've made myself an enormous bowl of creamy spaghetti. I'm pretty sure it has to be spaghetti - tagliatelle at a push.</span><br />
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</span><br />
<span class="Apple-style-span" style="color: #666666;">Now the most important ingredient in this dish is indeed the bacon. Just to say the pig wasn't a saddleback but a rarebreed Tamworth </span><span class="Apple-style-span" style="color: #666666;">from the Wishing Well Farm</span><span class="Apple-style-span" style="color: #666666;">. The University of Bristol carried out a taste test of all breeds of pigs in 1999 and the Tamworth came out on top. They are now in the process of getting a sow to start breeding. Most special about this particular pig is that, it was their first pig. </span><br />
<span class="Apple-style-span" style="color: #666666;"><br />
</span><br />
<span class="Apple-style-span" style="color: #666666;">We saw Ed Hick butcher a side of the animal at <a href="http://lola-luskitchen.blogspot.com/2011/03/inishfood.html">Inishfood in Donegal.</a> Then we all got down to curing our own bit of bacon. I chose a cure that had some bay and juniper in it. The meat was pierced to allow the cure to get deep into the meat. Then you rub the cure well into the meat with your hands. Seal the meat in an airtight container and store in a cool dry place for two weeks for the curing to take effect. The meat needs a turn everyday to ensure both sides as evenly cured. I stored mine in the fridge.</span><br />
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</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUB0jgIlZW-CBNKHaPueK4svaBCIiwHfANvlN5FBL_Vv6OlDD_BnHt_G9OygFFyOKgBL881qedTjqshC5AQi2NZHgMJgmbxf-kE-emf8rRNRj6A07gkJ0p6x2Am5KJ8d3jCqMEREx-Nw/s1600/bacon-and-eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUB0jgIlZW-CBNKHaPueK4svaBCIiwHfANvlN5FBL_Vv6OlDD_BnHt_G9OygFFyOKgBL881qedTjqshC5AQi2NZHgMJgmbxf-kE-emf8rRNRj6A07gkJ0p6x2Am5KJ8d3jCqMEREx-Nw/s320/bacon-and-eggs.jpg" width="320" /></a></div><span class="Apple-style-span" style="color: #666666;">The resulting piece of meat was just some of the finest bacon I've ever eaten. It's nice to have a large piece of bacon to cut from as you can choose how to cut it - ie rashers or lardons. I got 3 breakfasts and a carbonara for two from my piece. Sadly I forgot to weigh it at any point of the process - whoops. The cure brought lovely notes of bay to the meat. Also the fat when fried or grilled turned a lovely dark rich brown - whether that's down to the meat or the cure I'm not sure. There was dark brown sugar in the cure so that might well be it.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br />
</span><br />
<span class="Apple-style-span" style="color: #666666;">I will def be looking into curing my own bacon again providing I can find the same quality of meat to do it with. That might be some tall order though, given the tender love and care this pig received I'm sure.</span><br />
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</span><br />
<span class="Apple-style-span" style="color: #666666;">Now onto the recipe which I took from Donal Skehans new book - Kitchen Hero. Like him I've experimented with many versions before often involving ingredients such as wine, cream, cheddar. The pared back version is more true to the genuine Italian version, and just as tasty.</span><br />
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</span><br />
<b><span class="Apple-style-span" style="color: #666666;">Ingredients - Serves Two</span></b><br />
<span class="Apple-style-span" style="color: #666666;">3 egg yolks - broken up</span><br />
<span class="Apple-style-span" style="color: #666666;">5 rashers sliced / or pancetta / or my amazing bacon!</span><br />
<span class="Apple-style-span" style="color: #666666;">Spaghetti for 2 cooked al dente</span><br />
<span class="Apple-style-span" style="color: #666666;">Parmesan cheese</span><br />
<span class="Apple-style-span" style="color: #666666;"><br />
</span><br />
<b><span class="Apple-style-span" style="color: #666666;">Method</span></b><br />
<span class="Apple-style-span" style="color: #666666;">Cook your spaghetti in plenty of well salted water. While the pasta is cooking fry up your bacon till it's nice and crispy.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br />
</span><br />
<span class="Apple-style-span" style="color: #666666;">Drain the spaghetti and reserve about a cup full of the cooking liquid. Return the pasta to the hot pan - but don't return the pan to the heat. Stir through the bacon and a little of the cooking water. Then quickly stir through the egg yolks. The heat from the pasta cooks the egg yolks and makes a nice sauce that coats well. Stir quickly though to ensure you don't scramble the egg.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br />
</span><br />
<span class="Apple-style-span" style="color: #666666;">Serve with a good healthy amount of freshly grated Parmesan and a good crowd of black pepper.</span><br />
<span class="Apple-style-span" style="color: #666666;"><br />
</span><br />
<span class="Apple-style-span" style="color: #666666;">This dish is full of flavour that belies it's simple ingredients, it will be a while before I go back to my more extensive ingredient list.</span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com14tag:blogger.com,1999:blog-4329322860307977211.post-7867073739672220442011-04-20T00:21:00.000-07:002011-04-20T00:21:58.286-07:00Plate to Page Cookoff<span class="Apple-style-span" style="color: #444444; font-size: large;">Germany Bound</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamW1Kq9Ck6QxlFqp79EaerWhKsqCnn26nZ87Z3Lv9RvV1p6A9HvhXK2AtqVmzry_LWhgklmzd-yL62766cFNzOM2QUfjrTekjcllJkfUCXmrv89iEKyEUrdgdaaLVHF1FBVlQxPRJi3k/s1600/IMG_1771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamW1Kq9Ck6QxlFqp79EaerWhKsqCnn26nZ87Z3Lv9RvV1p6A9HvhXK2AtqVmzry_LWhgklmzd-yL62766cFNzOM2QUfjrTekjcllJkfUCXmrv89iEKyEUrdgdaaLVHF1FBVlQxPRJi3k/s320/IMG_1771.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #444444;">Thursday night saw four of Ireland's top food bloggers descend onto Cooks Academy on South William Street, Dublin to cook up their very best Irish beef dish. They were hoping to win a trip to the <a href="http://platetopage.blogspot.com/">Plate to Page </a>Workshop in Weimer Germany, which is a bootcamp for food bloggers. The weekend offers workshops in all aspects of blogging including, styling, writing, photography, marketing and of course lots of lovely Irish and German produce.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;">The lovely Maeve Desmond from Bord Bia interview all of the contestants and Vanessa Greenwood from Cooks Academy. You can hear the interviews over <a href="http://audioboo.fm/boos/334873-bord-bia-chats-to-cooks-academy">here</a></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpc766Tk8jFHYB2Jswwz1fv2JDytAR39nHdAo-zsxvu7e3WtvXtFv3DCYba5__6_P7c9ySw_M8kfAYnJ3zsnwAK7K0rZ-mSpFWFszYvgfxaji1ZJhqWxUDlCymCHJOcFzMTGzKFPifpQ/s1600/IMG_1784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpc766Tk8jFHYB2Jswwz1fv2JDytAR39nHdAo-zsxvu7e3WtvXtFv3DCYba5__6_P7c9ySw_M8kfAYnJ3zsnwAK7K0rZ-mSpFWFszYvgfxaji1ZJhqWxUDlCymCHJOcFzMTGzKFPifpQ/s320/IMG_1784.jpg" width="240" /></a></div><span class="Apple-style-span" style="color: #444444;">The four finished dishes were incredibly diverse and did show a great range of what can be achieved with great quality Irish beef. I was very impressed with Kitchen 72's use of a pressure cooker to replicate the slow cooking of his beef cheek in the allowed 90 minutes.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Here are links to all the finalists and their recipes.</span><br />
<div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UKdXf2vtSPgVf7G_pe7aePFRDPg-WMUfdVuP1gqp8tOhyphenhyphenZcTaraSWEo46y_LmrrpYy7rsFYLX84dACeCjeXye567aoGcWR2yUWrIlcq-B3UK3x7NOY251yErS2I66wiTrOV-jBfzIOs/s1600/IMG_1778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UKdXf2vtSPgVf7G_pe7aePFRDPg-WMUfdVuP1gqp8tOhyphenhyphenZcTaraSWEo46y_LmrrpYy7rsFYLX84dACeCjeXye567aoGcWR2yUWrIlcq-B3UK3x7NOY251yErS2I66wiTrOV-jBfzIOs/s320/IMG_1778.jpg" width="240" /></a></div><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Kitchen 72: </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><a href="http://www.kitchen72.com/index.php/2011/03/beef-cheek-with-guinness-and-soy-glaze-wilted-mibuna-caulifower-puree-and-pickled-vegetables/">Beef Cheek with Guinness and Soy Glaze, Wilted Mibuna, Cauliflower Purée and Pickled Vegetables</a></span><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; line-height: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrzQV2kLueoC7w8-X3kze9_DnuerDsmdOk_NwTtA5T1pudgC4qA4JNZDtZxnv72ZWzg59TxlMA2yLHMT2mmeOLwCvTcqC_qacRCOqeQHTbBINTtsWsfUCqSgtkJ2qQEBScz8mBFlENEI/s1600/IMG_1774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrzQV2kLueoC7w8-X3kze9_DnuerDsmdOk_NwTtA5T1pudgC4qA4JNZDtZxnv72ZWzg59TxlMA2yLHMT2mmeOLwCvTcqC_qacRCOqeQHTbBINTtsWsfUCqSgtkJ2qQEBScz8mBFlENEI/s320/IMG_1774.jpg" width="240" /></a></div><div style="line-height: normal;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Smörgåsblog</span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">: </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><a href="http://smorgasblog.ie/2011/03/29/surfAgusTurf" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" target="_blank">Surf agus Turf</a></span></div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="line-height: 19px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLTj6jvV8bdk5COzBsedXeyMxrFjme6p9XSMKDXcB3pq31QcDEQttx3a0J1nnh62dxN-EbZobIwPLGD33fXHCnq2Abc3O1sBGuJopF4e5LCbGiEXyo2nnpToIpILmPytXULJePyUEylA/s1600/IMG_1777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLTj6jvV8bdk5COzBsedXeyMxrFjme6p9XSMKDXcB3pq31QcDEQttx3a0J1nnh62dxN-EbZobIwPLGD33fXHCnq2Abc3O1sBGuJopF4e5LCbGiEXyo2nnpToIpILmPytXULJePyUEylA/s320/IMG_1777.jpg" width="240" /></a></div><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">The Runcible Spoon: <a href="http://therunciblespoon.com/2011/03/31/beef-and-the-beer-that-loves-it/" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" target="_blank">Beef, and the beer that loves it</a></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9HsF2uMyCycmrTVtJUGZYaDJj31nVBQyz187hEnEfLlBkCjMsFvSSluOOK735W2r_ZyaXz0aTTajBATdC_-rx0pHp4opfciTyX_nSLGpadmX2g4o7ICL9jjC737suGFVmqwSxiuvgQs/s1600/IMG_1775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9HsF2uMyCycmrTVtJUGZYaDJj31nVBQyz187hEnEfLlBkCjMsFvSSluOOK735W2r_ZyaXz0aTTajBATdC_-rx0pHp4opfciTyX_nSLGpadmX2g4o7ICL9jjC737suGFVmqwSxiuvgQs/s320/IMG_1775.jpg" width="240" /></a></div><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Wise Words: <a href="http://monawise.wordpress.com/2011/03/31/ribeye-to-die-for/" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" target="_blank">Ribeye to die for</a></span></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwVwHJLmtEDZ8ycHqzy-DNcw7iX8Ou0CtC5FDbR7CNXlFicftLAFo-to7qW9i26EaGuv4HK-kwkrM-56LMo0uvNA8PNW6vjv-gdncCCdsQ9LStaiIVYe9twk07JRl-XvaZn-aMd8tvmc/s1600/IMG_1787.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwVwHJLmtEDZ8ycHqzy-DNcw7iX8Ou0CtC5FDbR7CNXlFicftLAFo-to7qW9i26EaGuv4HK-kwkrM-56LMo0uvNA8PNW6vjv-gdncCCdsQ9LStaiIVYe9twk07JRl-XvaZn-aMd8tvmc/s320/IMG_1787.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left to Right - Maeve Desmond Bord Bia, David Kitchen 72, <br />
Mona Wise Words & Vanessa Greenwood Cooks Academy</td></tr>
</tbody></table><span class="Apple-style-span"><span class="Apple-style-span"><br class="Apple-interchange-newline" /><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Sadly there could only be two winners - two is better than one now! </span><span class="Apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">David from Kitchen 72 and Mona from Wise Words</span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"> - Congrats guys we'll be watching your blogs closely to pick up some tips from your trip</span></span></span></span></span></div>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com5tag:blogger.com,1999:blog-4329322860307977211.post-78365929120952697342011-04-13T11:30:00.000-07:002011-04-13T11:30:15.285-07:00MasterchefExciting news - Masterchef is coming to Ireland!<br />
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As Lola can testify, this is my all time favourite programme of all time. I was disproportionately excited when the UKs runner up, <a href="http://alexrushmer.com/">Alex Rushmer </a>commented on one of my recipes! The excitement. It was a <a href="http://lola-luskitchen.blogspot.com/2010/03/mexican-chilli-soup-with-black-beans.html">great recipe</a> for Mexican Chili Soup, though if I do say so myself!<br />
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So the call out for contestants in the first ever Irish Masterchef are out. Now I'm currently undecided on whether or not I should enter, watching an episode on TV can have me sick with nerves and send me scurrying behind the couch. Especially in episodes where they work in professional kitchens. Doing the exam for the Cooks Academy certificate course was nerve wracking enough for me I think!<br />
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The first judge is the amazingly talented Dylan McGrath - he's a man I'd love to meet - had his first Michelin star at age 30. The second is Nick Munier a Dublin restaurateur and Maitre D’, who has been in the industry for 22 years working for some of the world’s best chefs, including Marco Pierre White and The Roux Brothers.<br />
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Entries are open now and close on the 27th of April. The application form is pretty long so you might want to give yourself sometime to complete it.<br />
<br />
<a href="http://www.gastronomics.ie/masterchef-ireland-calling-all-amateur-chefs/">Gastronmics.ie draw the attention</a> to some interesting T&Cs that you might want to have an old read over first too.<br />
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All the full details and teaser trailer <a href="http://www.rte.ie/masterchef/">are over here</a> - and for the prize of 25,000euro you might want to seriously consider it. Now I'm off to cook some dinner!Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com5tag:blogger.com,1999:blog-4329322860307977211.post-65086239197680826952011-03-29T04:29:00.000-07:002011-04-12T07:13:50.722-07:00Brown Irish soda bread - the definitive versionTrial and error
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<br /></div><div>It took me six attempts at making brown bread to figure out how to get it exactly right. I wanted chewy, dark, malty, deliciousness, and to begin with I got dry and hard as a bullet. I tried using all manner of powders and sodas, I tried all wholemeal, half wholemeal, several different types of flour, I overcooked it, undercooked it, and cooked it so that it fused itself to the baking parchment that I inadvisably used to line the tin. And after all that, this one, which takes one bowl and 20 seconds to make is the best brown bread...possibly ever. Now if only my house mates would stop eating it before its even cool!!
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<br />My main bit of wisdom to impart is this: use buttermilk. Nothing else makes it taste even nearly as good.
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<br />Ingredients:
<br />3/4 lb of coarse wholemeal flour
<br />1/4 lb plain white flour
<br />1 heaped teaspoon bread soda
<br />1 level teaspoon salt
<br />1 level teaspoon sugar
<br />450ml buttermilk
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<br />in a bowl combine flours, breadsoda, salt and sugar in a bowl. Add buttermilk and stir to a sloppy consistency. Pour this mixture into a well greased 1lb loaf tin. Bake in a preheated oven at gas 8/about 230 Celsius for 50 min. Remove from oven and take out of tin. Tap the bottom of the loaf. It should sound hollow. At this point I usually put it back in the loaf tin upside down and return it to the oven for another 10 mins to crisp up the bottom.
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<br />PS:
<br />Apologies for not blogging for AGES! My cooking mojo is hiding under a rock and I dont have a decent camera. I will be back soon though. XxLola</div>Lhttp://www.blogger.com/profile/03080466944925335734noreply@blogger.com7tag:blogger.com,1999:blog-4329322860307977211.post-6624731424494656742011-03-24T03:19:00.000-07:002011-03-24T03:19:40.614-07:00Black Bean & Barley Chili<span class="Apple-style-span" style="color: #444444; font-size: large;">Veggie Treat</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTtBWHrab4nQaEG4eaXYN8Ux_5lzHUdoDqI-agYw7uh0L2fOU4WbXW1ZY1E2WcmYo9Vb3BLjTGqYRktXv450u2bmJ20P_rsW64TnSeZ8Sv2-PDcZw-gFXVgBek9uK4A2zp14lw9Ur2aA/s1600/bl-bean-%2526-barley-chilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTtBWHrab4nQaEG4eaXYN8Ux_5lzHUdoDqI-agYw7uh0L2fOU4WbXW1ZY1E2WcmYo9Vb3BLjTGqYRktXv450u2bmJ20P_rsW64TnSeZ8Sv2-PDcZw-gFXVgBek9uK4A2zp14lw9Ur2aA/s400/bl-bean-%2526-barley-chilli.jpg" width="400" /></a></div><span class="Apple-style-span" style="color: #444444;">I love a nice big bowl of vegetarian chili, it picks me up and comforts me. Winter is most definitely on the way out - so I may have to forget about dishes like these until Autumn - hurray! </span><br />
<span class="Apple-style-span" style="color: #444444;">Black beans are great for you too, packed full of fiber and are also good at lowering cholesterol. I've been trying to cook with them for the last while, but haven't come up with anything with sharing until now. The colour that comes form the beans lends a really dark and 'meaty' tone to the dish.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
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<span class="Apple-style-span" style="color: #444444;"><i>Ingredients - Serves 4</i></span><br />
<span class="Apple-style-span" style="color: #444444;">1 tin of black beans</span><br />
<span class="Apple-style-span" style="color: #444444;">I large onion - finely chopped</span><br />
<span class="Apple-style-span" style="color: #444444;">3 cloves of garlic crushed</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of fresh rosemary - finely chopped</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of fresh thyme - finely chopped</span><br />
<span class="Apple-style-span" style="color: #444444;">2 carrots - finely cubed</span><br />
<span class="Apple-style-span" style="color: #444444;">1 cup of pearl barley</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tin of tomatoes</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of balsamic vinegar</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of paprika</span><br />
<span class="Apple-style-span" style="color: #444444;">Dried or fresh chili to taste</span><br />
<span class="Apple-style-span" style="color: #444444;">2 tablespoons of olive oil</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;"><i>To serve</i></span><br />
<span class="Apple-style-span" style="color: #444444;">Fresh lime juice to taste</span><br />
<span class="Apple-style-span" style="color: #444444;">Cream Cheese - I used Yeats County Cream Cheese </span><br />
<span class="Apple-style-span" style="color: #444444;">Freshly chopped parsley</span><br />
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<span class="Apple-style-span" style="color: #444444;"><i>Method</i></span><br />
<br />
<ol><li><span class="Apple-style-span" style="color: #444444;">Put the peel form the onion, outer layer and the gratings from the carrots in a pot - cover with a small amount of water and bring to a boil, simmer while you make the rest of the dish.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">In a large high sided frying pan, gently sweat your onion in the olive oil. After a few minutes add the garlic. Once the onion is translucent, add in the fresh herbs (if you have fresh oregano all the better!) Cook for a further 2 minutes.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">Then add in the paprika and chili and stir briefly. Next stir in the tomatoes, beans, vinegar, carrot and pearl barley. Add in the stock you made with the onion and carrot. Bring to the boil, cover and simmer gently for about 30 minutes until the barley is cooked. You might need to add a little more water so check on it every so often.</span></li>
<li><span class="Apple-style-span" style="color: #444444;">To serve top with a good dollop of yummy cream cheese, add a good squeeze of lime and a healthy sprinkle of parsley. I'm sure that cream cheese and barley aren't traditional ingredients in a chili - but I don't care this was so satisfying.</span></li>
</ol><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;">You can serve with some rice, in <a href="http://lola-luskitchen.blogspot.com/2009/09/spicy-bean-quesadilla.html">Quesadilla</a>, with corn chips - or anything else that is vaguely Mexican. </span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com2tag:blogger.com,1999:blog-4329322860307977211.post-30769098183791537482011-03-22T13:55:00.000-07:002011-03-24T03:12:51.368-07:00Crunchy Toasted Chickpeas<span class="Apple-style-span" style="color: #444444; font-size: large;">Higher Protein Popcorn</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1OSk5iBquJGH4p_N43crHqmZ2MvmCfGCRFx3KVIlxkVM9OlIMPVaIsTAuZaudLknOutaTKrQ8Amxogo4jxXY6Vzx7SHsWAwocox4qJByTua9mptgf5Q6CGdsp8iXmWSoivulvK4mL34/s1600/spicy-chickpeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1OSk5iBquJGH4p_N43crHqmZ2MvmCfGCRFx3KVIlxkVM9OlIMPVaIsTAuZaudLknOutaTKrQ8Amxogo4jxXY6Vzx7SHsWAwocox4qJByTua9mptgf5Q6CGdsp8iXmWSoivulvK4mL34/s400/spicy-chickpeas.jpg" width="400" /></a></div><span class="Apple-style-span" style="color: #444444;"><br />
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<span class="Apple-style-span" style="color: #444444;">This is a great stock cupboard snack to have up your sleeve. Nice to serve with drinks, or while watching a film should you have been watching (god forbid) Heston Blumenthal pointless quest to rid cineworld of popcorn. The less said about that programme the better. You have to allow these to cool before eating as it's only once they're cooled that they gain their crunchiness. You can use any variety of herbs and spices for these - whatever you like just chuck it in there! </span><span class="Apple-style-span" style="color: #444444;">The chickpea flour is not necessary, you can use ordinary flour. I used a mixture of chickpeas and other beans (kidney and haricot) - they didn't come out so well so I'd just stick with the chickpeas</span><br />
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<b><i><span class="Apple-style-span" style="color: #444444;">Ingredients</span></i></b><br />
<span class="Apple-style-span" style="color: #444444;">1 can of chickpeas - well drained</span><br />
<span class="Apple-style-span" style="color: #444444;">2 tablespoons of olive oil</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tablespoon of chickpea flower</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 teaspoon of turmeric</span><br />
<span class="Apple-style-span" style="color: #444444;">1 teaspoon of garam masala</span><br />
<span class="Apple-style-span" style="color: #444444;">a dusting of dried chili flakes</span><br />
<span class="Apple-style-span" style="color: #444444;">A good bit of salt</span><br />
<span class="Apple-style-span" style="color: #444444;">Freshly milled pepper</span><br />
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</span><br />
<b><i><span class="Apple-style-span" style="color: #444444;">Method</span></i></b><br />
<span class="Apple-style-span" style="color: #444444;"><b><i></i></b>1) Mix all the ingredients together in a bowl, until all the chickpeas are evenly coated.</span><br />
<span class="Apple-style-span" style="color: #444444;">2) Toss onto a baking tray</span><br />
<span class="Apple-style-span" style="color: #444444;">3) Toast at 200c for 30 mins turning every 10 minutes</span><br />
<span class="Apple-style-span" style="color: #444444;">4) Allow to cool and serve. I served mine with a lemon and yogurt sauce though it was kind of tricky to eat, they're best eaten on their own with a nice beer - <a href="http://www.dungarvanbrewingcompany.com/products/helvick.html">Helwick Gold</a> maybe mmmmmmm beer! </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0uCY6D8D2PFGK2VsJDUDEHsQwEpVpliqyM1RNkPORODJA-qAhEIlbhakYbhA1R_pQnXzGBNFEAPMspBq6_JbOAcC3fQDmd0p4vGM7M7dDJ-7spVxDOnNp5c5GkDPTWNTeqUc-i8xXgo/s1600/spicy-chickpeas-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0uCY6D8D2PFGK2VsJDUDEHsQwEpVpliqyM1RNkPORODJA-qAhEIlbhakYbhA1R_pQnXzGBNFEAPMspBq6_JbOAcC3fQDmd0p4vGM7M7dDJ-7spVxDOnNp5c5GkDPTWNTeqUc-i8xXgo/s320/spicy-chickpeas-2.jpg" width="292" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What's wrong with this picture?</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: black;"></span></span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com10tag:blogger.com,1999:blog-4329322860307977211.post-85086622108085101022011-03-16T05:38:00.000-07:002011-03-16T05:38:53.738-07:00Inishfood<span class="Apple-style-span" style="font-size: large;">The Best of Inishowen, and Ireland</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBilZ__qiq-pa61g9ojtQnOKdo30NPAuq9YC6ZJngcYFbvxWrYF5hGayR9kJi8wEWS4Q292XuAEp5p6DEPcciAr1Zco99ae8euBnUZFp5s_9Fg_ptWwrJmcTFoyfLl0QtNO_YPYtkTvE/s1600/Jack_darrens_neighbour_pizz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBilZ__qiq-pa61g9ojtQnOKdo30NPAuq9YC6ZJngcYFbvxWrYF5hGayR9kJi8wEWS4Q292XuAEp5p6DEPcciAr1Zco99ae8euBnUZFp5s_9Fg_ptWwrJmcTFoyfLl0QtNO_YPYtkTvE/s400/Jack_darrens_neighbour_pizz.jpg" width="300" /></a></div><br />
So what started out as a few bloggers going to visit <a href="http://www.harrys.ie/">Harry's restaurant</a>, became about 60 foodies, producers, farmers and chefs descending on the Inishowen Peninsula. It was a packed 2 days (it would have been 3 had the weather not failed us!) Filled with demos, tastings, lunches, dinners, coffees, drinks and the tasting of fresh blood!<br />
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The man that no one will argue was the driving force behind the weekend was Donal Doherty of Harry's restaurant. He made everyone equally welcome and seemed justifiably excited in the shared enthusiasm of everyone there for this ethos and ideas of how we should eat.<br />
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The atmosphere and tone of the weekend was unbridled enthusiasm and positivity, which in recent times is like a refreshing jump in the cold Atlantic - yeouch! The occasion made you feel like you would look back at this weekend in the years to come and say - yes I was there! The simple and very straight forward fact is that we have such a rich and fantastic island here - we should eat as much that comes from it's soils for a multitude of reasons. Supporting our farmers, keeping money on our shores, keeping carbon emissions down, freshness, this list could go on and on. Donal used the term locavorism, a term he really takes seriously in the running of his restaurant, using meat and produce from his closest neighbors.<br />
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On a more personal level, recently I have become slightly disillusioned with the blog. A point that arrives in each bloggers life where you think "Do you know what I don't think anyone reads this?" A little down at heel I got myself all the way up to Donegal. Now re-inspired by a wealth of local producers and farmers, who all seemed keen and interested in the bloggers and the work that we do. Donal during his introduction to the walled garden community project, he said that bloggers were responsible for spreading the word. The weekend told me no don't give up, what you do is important to people outside the blogging community.<br />
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Now to do a quick pictorial run through of the weekend - get ready to drool!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGpIT20dNybNQSU4V55N1mVKtzn-6DKKt040P8nSvJG8NeMAOy6OMXgL1h9_UrRZbB8Abt0H1R-fYvAzFPEAo9UoDI4dxZoEKBA1Egy9_0aXjxzDCyFx5kiT1jCzcBglNv7WNaZMH85k/s1600/pizza-oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGpIT20dNybNQSU4V55N1mVKtzn-6DKKt040P8nSvJG8NeMAOy6OMXgL1h9_UrRZbB8Abt0H1R-fYvAzFPEAo9UoDI4dxZoEKBA1Egy9_0aXjxzDCyFx5kiT1jCzcBglNv7WNaZMH85k/s320/pizza-oven.jpg" width="249" /></a></div>Darren Bradley - very generously invited us all into his back yard where he has built his own pizza oven. With the help of his neighbor they fired out the pizza for several hours, while we all enjoyed a beer. My favorite slice was of goats cheese, carmelised onions, rosemary and truffle oil pizza.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7LUtjP-eRgcq_lHru2hS6FVqPmfnqBDg-Uy5gwvHL_4EYRPuqS5SyuqKBiL-ImUDg9cjgcs0at-yIN6el38aWMa9w8UuioShPuQZUht4uB2kssVRXfcT4AKDupmt3gnkbezaVH7hCyA/s1600/goats-cheese-pizza-carmelis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7LUtjP-eRgcq_lHru2hS6FVqPmfnqBDg-Uy5gwvHL_4EYRPuqS5SyuqKBiL-ImUDg9cjgcs0at-yIN6el38aWMa9w8UuioShPuQZUht4uB2kssVRXfcT4AKDupmt3gnkbezaVH7hCyA/s320/goats-cheese-pizza-carmelis.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2pTwoUhsbzYRBYj9zVei6AiN-75stu0UYIIVLrfhM_g2OLCqiKbjBPRCNDZNVbN7tKmfDwDDNMg7qL7dbjn83l76b7LTK-i7945byI5-KeR0pI2QRccLQGr8J1hNL_pMfFbNUs0mBYk/s1600/tomato-%2526-salt-pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2pTwoUhsbzYRBYj9zVei6AiN-75stu0UYIIVLrfhM_g2OLCqiKbjBPRCNDZNVbN7tKmfDwDDNMg7qL7dbjn83l76b7LTK-i7945byI5-KeR0pI2QRccLQGr8J1hNL_pMfFbNUs0mBYk/s320/tomato-%2526-salt-pizza.jpg" width="302" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SWxYSzNAAqV5AHxU3dnzBpY5gcslmRdh1O3tKiHNRiUQlP5Ic0xa8m4JdBVoSU-MiVLnTriPGTrKkQq6zbHzPq-HcTasZI_Y024zbWUem-5uoiv5n-2km27woKoEUIlj6L3BYs2fSAE/s1600/Donal_Darren_radley_pizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SWxYSzNAAqV5AHxU3dnzBpY5gcslmRdh1O3tKiHNRiUQlP5Ic0xa8m4JdBVoSU-MiVLnTriPGTrKkQq6zbHzPq-HcTasZI_Y024zbWUem-5uoiv5n-2km27woKoEUIlj6L3BYs2fSAE/s320/Donal_Darren_radley_pizza.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Men of the moment - Donal of Harry's and Darren Bradley - self named Pizza Guy</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">After a quick welcome speech from the lovely Kirsten and Caroline of the Irish Food Bloggers Association and the blogs <a href="http://dinnerdujour.org/">Dinner Du Jour</a> and <a href="http://www.bibliocook.com/">Bibliocook</a>. It was the turn of Colin & Seanin from <a href="http://www.lmulligangrocer.com/">L. Mulligans Grocer</a> in Stoneybatter. He introduced 3 Irish brewed and produced beers. <a href="http://www.dungarvanbrewingcompany.com/products/helvick.html">Dungarvan Brewery's Helwick Gold</a>, a lovely crisp beer ideal for serving with fish and chicken. A second beer that escapes me now. Thirdly was <a href="http://www.troublebrewing.ie/index.php?page=Beers">Dark Arts from Trouble Brewing Company</a>, a truly beautiful porter, it maybe in the running for my new favourite beer.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFoC2nYG7z_AXE2K5_ALQtNLNhPP-tqq12uwV_k7Dlbm-PmRG-wO3E2ZTw-do6ZKyZhXztz7XfjJQsFuifhblkN8L5JU0u4mGeaAOQ61sO98iQyHs4Z-nNFFnbBiDzydMFRwFpoZW93k/s1600/colin_mulligans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFoC2nYG7z_AXE2K5_ALQtNLNhPP-tqq12uwV_k7Dlbm-PmRG-wO3E2ZTw-do6ZKyZhXztz7XfjJQsFuifhblkN8L5JU0u4mGeaAOQ61sO98iQyHs4Z-nNFFnbBiDzydMFRwFpoZW93k/s320/colin_mulligans.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colin from L Mulligans Grocer loves his beer</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then it was away down a candle lit drive to Linsfort Castle B&B for storytelling and songs. A great range of stories told from Inishowen natives. The highlight of which had to be Bertie (88?) a true performer and he made me cry.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the room next door a stew was bubbling on the stove, of venison and Dexter beef, prepared by Raymond Moran the head Chef at Harry's. It was truly tasty. In the following room a table was groaning under a weigh of cakes and a wheel of the creamy goodness that is Durrus cheese and Glebe Brethan cheese too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Off to bed, breakfast the next morning was prepared by the welcoming Mary at <a href="http://www.westbrookhouse.ie/">Westbrook B&B</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sHGpVuYyDTjCLjk52srpxAnptxsgu9-w_Gp_YjXYGR0RBwlfVP9GqkFwG8IRWV3vWrBpn7IFGA2Agro-UCJCnZtGO560-tneW6ka8IwURN4hexuQ3kf5aZNP_cOFJZpoNJO_3N_5Ap8/s1600/juan_bailies_coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sHGpVuYyDTjCLjk52srpxAnptxsgu9-w_Gp_YjXYGR0RBwlfVP9GqkFwG8IRWV3vWrBpn7IFGA2Agro-UCJCnZtGO560-tneW6ka8IwURN4hexuQ3kf5aZNP_cOFJZpoNJO_3N_5Ap8/s320/juan_bailies_coffee.jpg" width="240" /></a></div><div class="" style="clear: both; text-align: left;">The day at Harry's was kicked off by the lovely Juan of Coffee Angel, he was using Bailies Coffee Beans in a multitude of different ways to produce a range of coffees. </div><div class="separator" style="clear: both; text-align: left;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KKxXaPuQN1DTu09273YOonu4AI4KWcNfUvJNOAqbuPM4oKht3mU3tdnBp2uGT71iah-4WiHD2jmOVMwkyYlJ_Uu4HO3V8WDbhAfrgMcPYQbMs4v_DEyXIsM7OdIGoJUQdhW4iaOAC7Y/s1600/one_quarter_of_beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KKxXaPuQN1DTu09273YOonu4AI4KWcNfUvJNOAqbuPM4oKht3mU3tdnBp2uGT71iah-4WiHD2jmOVMwkyYlJ_Uu4HO3V8WDbhAfrgMcPYQbMs4v_DEyXIsM7OdIGoJUQdhW4iaOAC7Y/s320/one_quarter_of_beef.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;">Harrys' own butcher butchers one quarter of beef every week, so when it's gone it's off the menu! They have their own hanging room where they hang all their meat. Surprisingly little waste as seen here in this bin!</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPJXTke5Xv-YwDSLm1ycAO3EZonOX5OdqwB0AEAn2VHZ3CfCVzjMnjeYspW6Gu4i7Q1YWbx1ENZ3CP0wbfGlkGYQ2-dZ6AD7JzjFfibiZ-40zzr6Pm2Qf2GKn9JII8ya9k26m-_Ztpyk/s1600/beef_left_over.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPJXTke5Xv-YwDSLm1ycAO3EZonOX5OdqwB0AEAn2VHZ3CfCVzjMnjeYspW6Gu4i7Q1YWbx1ENZ3CP0wbfGlkGYQ2-dZ6AD7JzjFfibiZ-40zzr6Pm2Qf2GKn9JII8ya9k26m-_Ztpyk/s320/beef_left_over.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Then it was over the the enigmatic <a href="http://www.hicks.ie/">Ed Hick</a> to demonstrate Pork Curing. We all got stuck in and I have alovely piece curing away in my fridge. I also got talking to the pigs producer of Wishing Well Farm, who told me this was his first pig. I'll be reporting back on my piece when it's ready to go.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUtv9w9R2KfYoq-oFm1uqEG7G_S3kQsjFrdFWdLoU3ynyEckYxN09pMu1Kwdb4Fe-l62HvkRYXotzc3VgdNQeXFxTuTVD4nE_vqf69Kq2r10ayQVJqBmAiiClBrJLuRISqbqT6xnBU7k/s1600/black-pudding-making1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUtv9w9R2KfYoq-oFm1uqEG7G_S3kQsjFrdFWdLoU3ynyEckYxN09pMu1Kwdb4Fe-l62HvkRYXotzc3VgdNQeXFxTuTVD4nE_vqf69Kq2r10ayQVJqBmAiiClBrJLuRISqbqT6xnBU7k/s320/black-pudding-making1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fluffy Blood</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7R1NauEO5_GAlmRvS-hto8YBqnHUp4_Hy9VUMJFsFMSuSoNvPSD7Le8xmsLT8zlsiDLClvDh00L2ckRqroc88ruF7hDBimZyyjruOR16iJ0uUK0bOE5kqh48ANrL7VKKeEe7FsEmzYTI/s1600/black-pudding-making2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7R1NauEO5_GAlmRvS-hto8YBqnHUp4_Hy9VUMJFsFMSuSoNvPSD7Le8xmsLT8zlsiDLClvDh00L2ckRqroc88ruF7hDBimZyyjruOR16iJ0uUK0bOE5kqh48ANrL7VKKeEe7FsEmzYTI/s320/black-pudding-making2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pudding Ingredients</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0JQI8jZDijYelWYRyaZVkPlZz_TBDvP9Zh1rtSiT0s3GVivNkw55BrkfEOBi-Vsk-eCWlaDawvYfuiJ9As-Te1pMYKQLtF9Avgp2t-JCKXILMLgc-bhBAa-dxxbIjLLzhBqSomemtf8/s1600/black-pudding-making3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0JQI8jZDijYelWYRyaZVkPlZz_TBDvP9Zh1rtSiT0s3GVivNkw55BrkfEOBi-Vsk-eCWlaDawvYfuiJ9As-Te1pMYKQLtF9Avgp2t-JCKXILMLgc-bhBAa-dxxbIjLLzhBqSomemtf8/s320/black-pudding-making3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ed Hick gets down to business</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmk7WLlGtraf4rYMhFv7hi6YD1Qv9KEgbO6P3idkcakwZb0H9cPVWlDdSQpdf4G6Pt-yLy6CKY19ikwR9A5HXOHW5sMRFecVKwDDrjxodU7jPmBjeNyhmYKFYkS_A6TarBeWrB364dU0/s1600/jack-mccathy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmk7WLlGtraf4rYMhFv7hi6YD1Qv9KEgbO6P3idkcakwZb0H9cPVWlDdSQpdf4G6Pt-yLy6CKY19ikwR9A5HXOHW5sMRFecVKwDDrjxodU7jPmBjeNyhmYKFYkS_A6TarBeWrB364dU0/s320/jack-mccathy.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jack Mc Carthy - you can't hide behind that pudding!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFs5UHV4iVkV2_CdfDJX8YRq2TEA45JMRDFJA7LT9-Jj6mLxmnkvXKLQBJll_r8yeazNxt4OODp6Z6qBTZciXPHoeNfPOuhq8bTiqj06EINL5G_qeIUK4pygtGWJ31lq4Tpi7Fs8WzXI/s1600/kanturks-boars-head-pudding.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFs5UHV4iVkV2_CdfDJX8YRq2TEA45JMRDFJA7LT9-Jj6mLxmnkvXKLQBJll_r8yeazNxt4OODp6Z6qBTZciXPHoeNfPOuhq8bTiqj06EINL5G_qeIUK4pygtGWJ31lq4Tpi7Fs8WzXI/s320/kanturks-boars-head-pudding.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Theatrical Shots of the Puddings</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoa0FUmSi_5Q5QF5O2esmVynElTDGteZqCyxCb8jYxES6FR6uiMQdbJD7NIQagNeYPm6XT7SWEI666eXkXTFo1jk7N2-7Lg2FKnKZ9mX8Pnb1KOsk28OOWgstutYtWSYJ0x0adOD72Sg/s1600/kanturks-produce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoa0FUmSi_5Q5QF5O2esmVynElTDGteZqCyxCb8jYxES6FR6uiMQdbJD7NIQagNeYPm6XT7SWEI666eXkXTFo1jk7N2-7Lg2FKnKZ9mX8Pnb1KOsk28OOWgstutYtWSYJ0x0adOD72Sg/s320/kanturks-produce.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">McCarthy of Kanturk Award Winning Pudding</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCezyu0i26PSY8GbGixuBBZevKSAPZF2efilJnq_jqr8z_zBBuRuHiprNjj35ueRd9GqSlPuFHxOQBdVKuwmAxNpaE6R5ivlyLBjXl4SKXgpb9TIWvkO6tzuaY1aAr-yDysVv0GZ3q2-g/s1600/the_happy_butcher%2527s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCezyu0i26PSY8GbGixuBBZevKSAPZF2efilJnq_jqr8z_zBBuRuHiprNjj35ueRd9GqSlPuFHxOQBdVKuwmAxNpaE6R5ivlyLBjXl4SKXgpb9TIWvkO6tzuaY1aAr-yDysVv0GZ3q2-g/s320/the_happy_butcher%2527s.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Happy Butchers!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lunch was <span class="Apple-style-span" style="font-size: 15px; line-height: 19px;">slow cooked the brisket, rib, pot roast & shoulder from Marshall farms very first dexter 5mins from Harry's</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 19px;"></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q0NLQ2LM6zXSEQnIKotVMj0g2g3s3Ly0an19c0o9q25PNRk_eNvvNEZeZu5I0sPupKSP7gsgSbF2IygPjockympxDuASClWAimt0CKTcwcvxMQ34L2YaP__qd2wFv2WmF3IMgddFtOE/s1600/lunch-dexter-beef-harry%2527s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q0NLQ2LM6zXSEQnIKotVMj0g2g3s3Ly0an19c0o9q25PNRk_eNvvNEZeZu5I0sPupKSP7gsgSbF2IygPjockympxDuASClWAimt0CKTcwcvxMQ34L2YaP__qd2wFv2WmF3IMgddFtOE/s320/lunch-dexter-beef-harry%2527s.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGApD6M_U4XsDTt5E2xSMMMb0LBmu4-RuABVZn-mEXAckI2Ldjl_NcN_rQaIXGPqLnfa_jPfJLIfOs8m4PBEkx1WhNjJ1ceAN06qwm-1gvgyx96qCPn9_MQrLAhNk4WMWS8LNsCkvzEIw/s1600/colcannon-%2526-roast-veg-harry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGApD6M_U4XsDTt5E2xSMMMb0LBmu4-RuABVZn-mEXAckI2Ldjl_NcN_rQaIXGPqLnfa_jPfJLIfOs8m4PBEkx1WhNjJ1ceAN06qwm-1gvgyx96qCPn9_MQrLAhNk4WMWS8LNsCkvzEIw/s320/colcannon-%2526-roast-veg-harry.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">After lunch we were treated to raw milk latte, which was Divine. Then it was onto butter making with Imen from I<a href="http://marriedanirishfarmer.com/"> married an Irish farmer</a>. Great demo and so easy to do - you just need some good elbow grease. I think I've learnt the secret to Imens great photos - it's all her pretty accessories! </div><div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkwUv8tUoczsRbVQPJMgHwK-dGDuImz4Mw6_UFhF__QMVOwYsBvMhu9WTIU6_P-4S7lO-JZgWBotia8gwhPVfWUFFSSSa8HQViQhyKZ5kstx9bxGqgNNAho8bo_P7WVWm8wnfyKkrBZ4/s1600/buttermaking2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkwUv8tUoczsRbVQPJMgHwK-dGDuImz4Mw6_UFhF__QMVOwYsBvMhu9WTIU6_P-4S7lO-JZgWBotia8gwhPVfWUFFSSSa8HQViQhyKZ5kstx9bxGqgNNAho8bo_P7WVWm8wnfyKkrBZ4/s320/buttermaking2.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-f4DSCkhi_wRAsX-_SsTaLhc_uv0QsK7PnUr1f0NlNPZYfw6E4KSojYyiHoOz542BZspBt1FUqHIlzjHwSV1XHlxQbLZQzxtVirWg9k_HvWPtXgPK9GTHnyxnzQ06RtVJ4ZAoykiFII/s1600/buttermaking3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-f4DSCkhi_wRAsX-_SsTaLhc_uv0QsK7PnUr1f0NlNPZYfw6E4KSojYyiHoOz542BZspBt1FUqHIlzjHwSV1XHlxQbLZQzxtVirWg9k_HvWPtXgPK9GTHnyxnzQ06RtVJ4ZAoykiFII/s320/buttermaking3.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Then a tour of the walled garden that Donal along with the help of are setting up as a community garden. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbc4zwP-0RX63Act6ptiMZ3ExTnipc4boEZQZmkXsbf5kSGR4ob3UKSB3dYHKla9jeNcvsuf4cTJ8EJ-ER8Yc8jDzBGmTraj_rQAUyVGUXgOTPpAnCNbhFlJhK2CazTGBHAo0UwwUtEo/s1600/apple-tree-lichen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbc4zwP-0RX63Act6ptiMZ3ExTnipc4boEZQZmkXsbf5kSGR4ob3UKSB3dYHKla9jeNcvsuf4cTJ8EJ-ER8Yc8jDzBGmTraj_rQAUyVGUXgOTPpAnCNbhFlJhK2CazTGBHAo0UwwUtEo/s320/apple-tree-lichen.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty Lichen is bad for the fruit trees</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqm4n7MK0IkIBQxjGdhIAW46PdX6mpEa-CTkLM5koVBBY0XM6CuevNHecFmHRg8FKuFsooIDTsqPb-o89ZjePUWsKEJGCCwKosbH1gIXX_SYVZEHceQuMJz4ypuxHDOq5rW8MVE-oZMw/s1600/gareth-austin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqm4n7MK0IkIBQxjGdhIAW46PdX6mpEa-CTkLM5koVBBY0XM6CuevNHecFmHRg8FKuFsooIDTsqPb-o89ZjePUWsKEJGCCwKosbH1gIXX_SYVZEHceQuMJz4ypuxHDOq5rW8MVE-oZMw/s320/gareth-austin.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Man with a Vision!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYBH61kSNnmelZxnc7WRD6aqo-ZV2b__Ax19oQ8BfEKSOTI8alR94jonmLjhKuSF3XI3ae7MqpWE9GsnPx4Yz0A3XzOsRsLysX4lukPWCXErQeTBoii41sifscztN1rzTQORQEpDwzLo/s1600/kitchen-garden-harrys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYBH61kSNnmelZxnc7WRD6aqo-ZV2b__Ax19oQ8BfEKSOTI8alR94jonmLjhKuSF3XI3ae7MqpWE9GsnPx4Yz0A3XzOsRsLysX4lukPWCXErQeTBoii41sifscztN1rzTQORQEpDwzLo/s320/kitchen-garden-harrys.jpg" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8MBhrqPB5OpFWC8usiBeTDt3ucQjiXbhvLZmSYfivu1HvaiF3mzqhlgxF3FAvDxNOHnkumGulfCkauNbX23xruusZui_qFrJhB70XMTkYMlZjMB53XHTZQvH4OwKZOy39z6Xpr8dVEs/s1600/whippet-on-the-wall.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8MBhrqPB5OpFWC8usiBeTDt3ucQjiXbhvLZmSYfivu1HvaiF3mzqhlgxF3FAvDxNOHnkumGulfCkauNbX23xruusZui_qFrJhB70XMTkYMlZjMB53XHTZQvH4OwKZOy39z6Xpr8dVEs/s320/whippet-on-the-wall.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whippet on the Wall</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZwAXErK-f2nQiBXYKqNOWe9jn8tDyJlH26bp820-pXJzCag6kKbMpfK-onZ7zZYg5emkB6UiLQAaa4ACxuW_XNSF_TyaE3QbJ-urV7URnRlkusVZMd50m2A4qx7D8xf2_q_olztXUXM/s1600/curious-horsie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZwAXErK-f2nQiBXYKqNOWe9jn8tDyJlH26bp820-pXJzCag6kKbMpfK-onZ7zZYg5emkB6UiLQAaa4ACxuW_XNSF_TyaE3QbJ-urV7URnRlkusVZMd50m2A4qx7D8xf2_q_olztXUXM/s320/curious-horsie.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curious Horsie</td></tr>
</tbody></table>Then home for a quick change of clothes and onto what I can pretty safely call the best meal of my life. Not only because of the quality of the food, cooking and ingredients, but the build up started that morning at Harry's when we got to talk to and meet the producers and farmers, that passion really came through in the food that night.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVITiRvR9eZujd3iDvW2J5M10IF7BclZoAcVgb5456TRgFDWVDlZQUnbaT2WHlnPfHWMvAuJljLatrNrWhaJlveYocCtuaK0rUo8Dmssj3gqfxogAhMI9P283Ux7pxwJ6GBN29A363Wjk/s1600/pate-selection-harrys.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVITiRvR9eZujd3iDvW2J5M10IF7BclZoAcVgb5456TRgFDWVDlZQUnbaT2WHlnPfHWMvAuJljLatrNrWhaJlveYocCtuaK0rUo8Dmssj3gqfxogAhMI9P283Ux7pxwJ6GBN29A363Wjk/s320/pate-selection-harrys.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Selection of pates and toasted brioche</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJMVg089oLyUR0WD_ScbnbGAVG1yjDZY-CBcOZ8ge2R4o2wj25DCiSU_QI1qdMfW7gtPNSrkp2wBXHVCuz-9h6bRE8OClruYzomdV3lSw3Z4zm4Af8n94hRYMWzdHYs9YDpj8peKqLN8/s1600/butters.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJMVg089oLyUR0WD_ScbnbGAVG1yjDZY-CBcOZ8ge2R4o2wj25DCiSU_QI1qdMfW7gtPNSrkp2wBXHVCuz-9h6bRE8OClruYzomdV3lSw3Z4zm4Af8n94hRYMWzdHYs9YDpj8peKqLN8/s320/butters.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter we made earlier</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu4SFSCStGqaMPc1_baPG_bX_a-LLm1NGf9izTT30c5rrg0mnLkdXNTnP8tiJ2-bmZj7ygJkCt0xxxf6Iukq-lcn9dwECLpIh6tihtq-IjZUKd0UFRjwX526J41AEuDUFelccqpaiJOk/s1600/seafood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu4SFSCStGqaMPc1_baPG_bX_a-LLm1NGf9izTT30c5rrg0mnLkdXNTnP8tiJ2-bmZj7ygJkCt0xxxf6Iukq-lcn9dwECLpIh6tihtq-IjZUKd0UFRjwX526J41AEuDUFelccqpaiJOk/s320/seafood.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breaded Langoustine, Salt Cod and Greencastle Scampi</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JzFu3MzrrO2h6Bxov3Ll3njXcwhtF4vXSnUUE1HsCRho2SUAUddcv0IwSgi_ry_O29Xqopa8_u6c8XVCPfs1XWQ-01l02cM0LvBKogNIbK18ks8RKg2kjN3f4rZZ690bOC38X4xlmCk/s1600/thai-spiced-pollack.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JzFu3MzrrO2h6Bxov3Ll3njXcwhtF4vXSnUUE1HsCRho2SUAUddcv0IwSgi_ry_O29Xqopa8_u6c8XVCPfs1XWQ-01l02cM0LvBKogNIbK18ks8RKg2kjN3f4rZZ690bOC38X4xlmCk/s320/thai-spiced-pollack.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pollack with Thai Spices, seaweed crisp and<br />
sweet pepper sauce</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYImSwKioSBM9kPGQf0Y3-4teKEwouhCyAPQ2Xep7skAeXbL9mbbhWrTkPo7R8IAsL1jyvxvRhSbkQTeDTQxYgsmM1T6SgYPxG4srja2b68UozPryFf7jm5UtN9PiNWAY56MjJxxCQeFE/s1600/beef-shin-ravioli-with-wild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYImSwKioSBM9kPGQf0Y3-4teKEwouhCyAPQ2Xep7skAeXbL9mbbhWrTkPo7R8IAsL1jyvxvRhSbkQTeDTQxYgsmM1T6SgYPxG4srja2b68UozPryFf7jm5UtN9PiNWAY56MjJxxCQeFE/s320/beef-shin-ravioli-with-wild.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Shin Ravioli with horseradish Sauce on wild garlic</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmR4g-jysUZLxkC6Ln-rC77TEWJ6QrwEKK7LCc8Zo-k5plFpPYqN0Nl7FS5eHtRmtjI24MS2lfm_vXEgRtYmbLMHB7-abADfaYJ660Iz4SDPRyGMkBzWuUevMV4zgh5TVQWOXRmmqBUE/s1600/venison-platter-and-black-p.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmR4g-jysUZLxkC6Ln-rC77TEWJ6QrwEKK7LCc8Zo-k5plFpPYqN0Nl7FS5eHtRmtjI24MS2lfm_vXEgRtYmbLMHB7-abADfaYJ660Iz4SDPRyGMkBzWuUevMV4zgh5TVQWOXRmmqBUE/s320/venison-platter-and-black-p.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Venison Carpaccio, Mc Carthys pistahio, mint and chocolate black <br />
pudding & Venison Confit with Hazelnut Crust</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlTTgtGdsJsGv2Qcc7feGfRuxWsk7a3Y0t5h-tiQEBL5T6sO-m4gS9cfNYaR0lhFiSVse4L4vwULCLJgLZc-5DoYkFp_SRBaSt-bNQlL_oIwGWXobOuDEVd2oFBgRHx9bEABcfSi6gxA/s1600/football-special-panna-cott.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlTTgtGdsJsGv2Qcc7feGfRuxWsk7a3Y0t5h-tiQEBL5T6sO-m4gS9cfNYaR0lhFiSVse4L4vwULCLJgLZc-5DoYkFp_SRBaSt-bNQlL_oIwGWXobOuDEVd2oFBgRHx9bEABcfSi6gxA/s320/football-special-panna-cott.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Football Special Panna Cotta, Buttermilk Ice-cream<br />
& deconstructed cheesecake with Yeats Country<br />
Cream Cheese </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">The only thing left to do is thank everyone from my fellow bloggers to the farmers and producers who all gave so generously of their time. Thanks to the lovely Joanna of <a href="http://smorgasblog.ie/">Smorgasblog</a> for the lift. To Catherine at the <a href="http://therunciblespoon.com/">Runcible Spoon</a> and the hilarious Aoife of <a href="http://icanhascook.wordpress.com/">I Can Has Cook</a> for their good company. A big thank you to Caroline and Kirstin of the IFBA. An finally the man who I've mentioned about 20 times in the post - Donal Doherty for sharing his passion and showing us how things can be done when you really believe in the quality of our amazing local produce! </div>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com18tag:blogger.com,1999:blog-4329322860307977211.post-60112122402080696642011-03-09T02:43:00.000-08:002011-03-09T02:43:40.007-08:00Cinnamon & Raisin Bagels<span class="Apple-style-span" style="color: #666666;">Boilin' the Bagels</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx4S19cMDAUDa26YEz7a8oyXXAN8NJKknOU4qCyGzyzHRqP4o5MEZOqo19zSg86GHc7Jqqb6FQoOfCqIWi9nL-LIa4cRA8kkbRdX9CHIsVvAD938urlMzPiYlxAVN6HsM7UCEoTOL0qo/s1600/cinamon-bagel-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx4S19cMDAUDa26YEz7a8oyXXAN8NJKknOU4qCyGzyzHRqP4o5MEZOqo19zSg86GHc7Jqqb6FQoOfCqIWi9nL-LIa4cRA8kkbRdX9CHIsVvAD938urlMzPiYlxAVN6HsM7UCEoTOL0qo/s400/cinamon-bagel-4.jpg" width="400" /></a></div><span class="Apple-style-span" style="color: #666666;">A trip to New York is never complete without ordering a bagel from a deli. The bagel emerges toasty hot and stuffed to the gills with your chosen filling. Pastrami to the thickness of a couple of inches, topped with thin ribboned iceberg lettuce and mayo and tomato. It's a feat to try and take in that first bite.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWn24-EuapC3YY3kwaa6URd2N9zjMN5_MNx0P0vhJzKEITZxA3BQ2EIsdTjsSslQpcw-GvmIfNoCG1OpJihm5UkeX6xxL7N7ewKsYxcQe3PI8OLD6y11mRO4YjZVXrz5H111GBgsJYHU/s1600/cinnamon-bagel-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWn24-EuapC3YY3kwaa6URd2N9zjMN5_MNx0P0vhJzKEITZxA3BQ2EIsdTjsSslQpcw-GvmIfNoCG1OpJihm5UkeX6xxL7N7ewKsYxcQe3PI8OLD6y11mRO4YjZVXrz5H111GBgsJYHU/s400/cinnamon-bagel-1.jpg" width="352" /></a></div><span class="Apple-style-span" style="color: #666666;">Since I've visited New york twice, I can by no means make any claims to be an expert. The bagels there are different from the ones you get in the local Spar here. A real bagel has to be boiled, and I don't see no large vats of bubbling water beside the ovens churning out the jambons and chicken fillets. After boiling they are indeed baked as well, but the boiling gives them a chewy and slight hint of dumpling that you just can't get here.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YQuk0xc42zsq1qC3IcWfPcr5nGKN2OzRRqbO7LdbDpw-mLqzlvu0vyeIcdcH7nM1HSUajL2CBC08OXn65zbiuSvJV05_jBMyKErRq7qEGRe4LiA5pHDd3AzOBv51DvyKBaWEJwb30L0/s1600/cinnamon-bagel-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YQuk0xc42zsq1qC3IcWfPcr5nGKN2OzRRqbO7LdbDpw-mLqzlvu0vyeIcdcH7nM1HSUajL2CBC08OXn65zbiuSvJV05_jBMyKErRq7qEGRe4LiA5pHDd3AzOBv51DvyKBaWEJwb30L0/s400/cinnamon-bagel-3.jpg" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">Leaning Tower of Bagels on a Sunny Day!</span></td></tr>
</tbody></table><span class="Apple-style-span" style="color: #666666;">I decided to make some of my own after reading Donal Skehans post on his <a href="http://www.donalskehan.com/beta/tag/new-york-city/">mammoth eating holiday in Manhattan.</a> I found a recipe for <a href="http://www.donalskehan.com/beta/2009/03/cinnamon-and-raisin-breakfast-bagels/">Cinnamon and Raisin Breakfast Bagels</a> on his blog too - so that all came together nicely. Donal is a long time Irish blogger, just celebrating the release of his second cook book 'Kitchen Hero' Congrats to Donal, hope the book does fantastically!</span><br />
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<span class="Apple-style-span" style="color: #666666;">I followed his recipe faithfully here, and now have a freezer half full of bagels, just pop them in the toaster for instant breakfast or afternoon tea. Spread with fresh butter, or cream cheese. I attempted hot cross buns last year - and failed miserably, these are much better alternative.</span><br />
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<span class="Apple-style-span" style="color: #666666;">Enjoy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1yI5J96c0pjIHVAYxPgnT2OI8XXFFep_fHkxvajJcRX1IoedewJKmaI6Ofm9i6oqzcsfCaBstTurr3woeO4ilcmoV4AKTDXoyIJFNAgyEGFhEtZ1lgyT85NXeeGV8nRLu9N-8EEc1Ek/s1600/cinnamon-bagel-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1yI5J96c0pjIHVAYxPgnT2OI8XXFFep_fHkxvajJcRX1IoedewJKmaI6Ofm9i6oqzcsfCaBstTurr3woeO4ilcmoV4AKTDXoyIJFNAgyEGFhEtZ1lgyT85NXeeGV8nRLu9N-8EEc1Ek/s400/cinnamon-bagel-2.jpg" width="342" /></a></div><span class="Apple-style-span" style="color: #666666;"><br />
</span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com4tag:blogger.com,1999:blog-4329322860307977211.post-51264109405310294632011-03-01T08:06:00.000-08:002011-03-01T08:06:42.647-08:00Pancake Stack with Toasted Almonds and Maple Syrup<span class="Apple-style-span" style="color: #666666;"><b>Today is Tuesday</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNKt0EuFSjQazncr_3I36lZaXw93z9_zXoP6Tif398TVoGGAoxhc-b_UvYqbCUwhoohwPS5er9nJahv5SUvz5gC-fo83775K9e9EvmYLVjbL8lJav4NLjVEDfBAbU_EO8Ti5Okuts4DA/s1600/pancake-stack-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNKt0EuFSjQazncr_3I36lZaXw93z9_zXoP6Tif398TVoGGAoxhc-b_UvYqbCUwhoohwPS5er9nJahv5SUvz5gC-fo83775K9e9EvmYLVjbL8lJav4NLjVEDfBAbU_EO8Ti5Okuts4DA/s400/pancake-stack-1.jpg" width="300" /></a></div><span class="Apple-style-span" style="color: #666666;">Some confusion arose this morning as to - firstly what day of the week it was and then subsequently - was this pancake Tuesday? I decided it was and went off to fix myself a massive coffee and what turned out to be an equally enormous stack of pancakes.</span><br />
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<span class="Apple-style-span" style="color: #666666;">It is pancake Tuesday - but not until next week, so for once I am ahead of the game and have this recipe for you to try on the real pancake Tuesday!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwKRhLcnqCooclJw8whhyphenhyphenJdkJ-JlPlFnZ7aHVnUGlCffq0dheEbZhUzTeIfyNnzmFTtmc3-h3e8OmsUxA07A9Iy7x-tnV_tv-fVpOPZHrK6BLun-MaTTzIf2LQOHWHMhgUYvh1qOGetE/s1600/pancake-stack-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwKRhLcnqCooclJw8whhyphenhyphenJdkJ-JlPlFnZ7aHVnUGlCffq0dheEbZhUzTeIfyNnzmFTtmc3-h3e8OmsUxA07A9Iy7x-tnV_tv-fVpOPZHrK6BLun-MaTTzIf2LQOHWHMhgUYvh1qOGetE/s400/pancake-stack-3.jpg" width="350" /></a></div><span class="Apple-style-span" style="color: #666666;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="color: #666666;"><b>Serves 2 - makes 10 mini pancakes (diameter 10cm!)</b></span><br />
<span class="Apple-style-span" style="color: #666666;">55g plain flour</span><br />
<span class="Apple-style-span" style="color: #666666;">1 egg</span><br />
<span class="Apple-style-span" style="color: #666666;">100 ml of milk with 35 ml cold water added in</span><br />
<span class="Apple-style-span" style="color: #666666;">melted butter - around a tablespoon</span><br />
<span class="Apple-style-span" style="color: #666666;">Maple Syrup</span><br />
<span class="Apple-style-span" style="color: #666666;">Large Handful Toasted Almonds</span><br />
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<ul><li><span class="Apple-style-span" style="color: #666666;">Sieve the flour into a large bowl. Add in a pinch of salt if you like.</span></li>
<li><span class="Apple-style-span" style="color: #666666;">Make a well in the centre of the sifted flour. Break the egg into the centre. Break up the eggs with a spoon and then gently stir, so that the egg pulls in a little flour with each stir. Continue to do this until the mixture is getting thick.</span></li>
<li><span class="Apple-style-span" style="color: #666666;">Add in a little of the milk mixture - continue until all the flour has been incorporated. If you don't rush then you should have a nice batter that has little lumps. If you do have lumps give it a whisk with a balloon whisk.</span></li>
<li><span class="Apple-style-span" style="color: #666666;">Allow the mixture to rest for a few minutes if you did use a balloon whisk.</span></li>
<li><span class="Apple-style-span" style="color: #666666;">Heat up a small non stick frying pan on a med/high heat. Add in a small nob of butter. When it begins to bubble add in a spoon</span><span class="Apple-style-span" style="color: #666666;">ful</span><span class="Apple-style-span" style="color: #666666;"> of the pancake mixture. Swirl around to coat the base of the pan.</span></li>
</ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBi_-bC8Sdnr_jv8oCcRYUpT-9Qs0KG_Pz7dvVV_xsIOymYJp2AsbatsBtxaJRvSwc6ame1hsurMUf1Cia9_5QYmFsrZX6VVWmPeoh1Jv-hMHBRIugFv3Mz6HERIUoWv38DQTnYP074s/s1600/pancake-stack-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBi_-bC8Sdnr_jv8oCcRYUpT-9Qs0KG_Pz7dvVV_xsIOymYJp2AsbatsBtxaJRvSwc6ame1hsurMUf1Cia9_5QYmFsrZX6VVWmPeoh1Jv-hMHBRIugFv3Mz6HERIUoWv38DQTnYP074s/s400/pancake-stack-2.jpg" width="400" /></a><br />
<ul><li><span class="Apple-style-span" style="color: #666666;">If you have the pan heated up well - the pancake should take 230 seconds or so on each side. You can see the batter on top slowly turning opaque as it cooks through.</span></li>
</ul><ul><li><span class="Apple-style-span" style="color: #666666;">Stack pancakes in a warm oven on a plate covered with kitchen towel until you have a huge pile of pancakes. Then enjoy with your topping of choice - sugar and lemon, maple syrup, </span><span class="Apple-style-span" style="color: #666666;">nutella</span><span class="Apple-style-span" style="color: #666666;">, banana and Chantilly cream.</span></li>
</ul>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com2tag:blogger.com,1999:blog-4329322860307977211.post-84722678354823325802011-02-28T12:51:00.000-08:002011-02-28T12:57:51.429-08:00Salmon Yakatori<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">The Salmon of Knowledge</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsSAB5MwGJN5dXv889YmQ_FmlTsxF07ezGw8lOOLyxPTlRPx-DfRPN2wqVNJbv1vd0tlyFWrpZ_fwwZZrMi6CzTJBz_02ki8BEHLtNHKbmtQV4B7AR3GVDFwWUBMdZaHoC9nYUSW5hEA/s1600/salmon-yakatori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsSAB5MwGJN5dXv889YmQ_FmlTsxF07ezGw8lOOLyxPTlRPx-DfRPN2wqVNJbv1vd0tlyFWrpZ_fwwZZrMi6CzTJBz_02ki8BEHLtNHKbmtQV4B7AR3GVDFwWUBMdZaHoC9nYUSW5hEA/s400/salmon-yakatori.jpg" width="400" /></a></div><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">So this is my first proper cooking after finishing the course. I spent a good week eating mostly vegetables and drinking plenty of water. Then my wonderful friend Kate bought me a flight to Madrid for my birthday, so off I went to relax and soak up this beautiful city with it's wonderful art, architecture and tapas! The culinary highlight of the trip was a visit to The Mercado de San Miquel just off Calle Mayor. If you are ever in Madrid I urge you to check it out. It's housed in the old fish market. Under the ornate metal arches are housed vendors of every kind. You can stroll around collecting small dishes from an array of delectable treats. Everything from caviar, Spanish cheeses and ham, to churros and fantastical chocolates. There are great wines and prosecco for sale by the glass. I could have spent all day there, gently grazing. The best thing about Spain is the portions - allowing you to tailor your meals to just how hungry you're feeling - not a bad idea?</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Back to the point in question. After completing my course I was hoping that all my new skills would transfer to my kitchen - with it's significantly more humble set up than the spacious Cooks Academy. This salmon yakitori was delicious when I prepared it during the course. Could I recreate at at home. The answer was a resounding yes - phew well that's money well spent so!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsSAB5MwGJN5dXv889YmQ_FmlTsxF07ezGw8lOOLyxPTlRPx-DfRPN2wqVNJbv1vd0tlyFWrpZ_fwwZZrMi6CzTJBz_02ki8BEHLtNHKbmtQV4B7AR3GVDFwWUBMdZaHoC9nYUSW5hEA/s1600/salmon-yakatori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsSAB5MwGJN5dXv889YmQ_FmlTsxF07ezGw8lOOLyxPTlRPx-DfRPN2wqVNJbv1vd0tlyFWrpZ_fwwZZrMi6CzTJBz_02ki8BEHLtNHKbmtQV4B7AR3GVDFwWUBMdZaHoC9nYUSW5hEA/s400/salmon-yakatori.jpg" width="400" /></a></div><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">4 Salmon fillets - skin removed</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Sunflower Oil</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Marinade</b></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">100 ml Soy Sauce</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">200 ml of sherry (Sake if you have it)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2 tbsp of caster sugar</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Salad</b></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1 tbsp Mirin (or red wine vinegar)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1 tbsp soy sauce</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2 tbsp caster sugar</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1 red chili finely sliced</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/2 cucumber - julienned</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2 carrots </span><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">- julienned</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Coriander finely sliced</span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">Mix together the marinade ingredients in a large bowl. Pop in your salmon fillets then refrigerate for a few hours, or overnight if you're highly organised.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">In a large bowl place your cucumber and carrots. Then combine the other ingredients for the salad dressing. Pour over and set aside for 20 minutes before serving.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">Heat the olive oil in a large non stick pan. Remove the fillets from the marinade and pat them dry on some kitchen towel. Keep the marinade liquid.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">Fry your fillets for around 4 minutes on each side - time is dependant on the thickness of your fish. Don't forget to cook the presentation side first as this always looks prettier!</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">While the fish is cooking - add in the marinade liquid - this reduces down pretty quickly.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">Stir the chopped coriander through the salad before serving.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">On your plate - put a small mound of the pickled salad. Top this with the cooked salmon and then spoon some of the reduction of the salmon fillet. Garnish with a sprig of coriander or some fried ginger.</span></span></li>
</ul><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Enjoy! </span><br />
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</span></span>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com0tag:blogger.com,1999:blog-4329322860307977211.post-71126391352535485932011-02-25T09:33:00.000-08:002011-02-25T10:10:39.963-08:00Cooks Academy Week 4<div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: left;">It's the final countdown!</div></div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtWoPiXb_Pi3Rhyuz92hJumh28coOBcLC11L7PDspTdXv0ZWDm5r_7FqginS9oJ_minNYcoQLnv1gvs4iHxA5punE1eWkwdRi7aNjOwKYs6QZChHEPRMsyk1XBfM-ppSoAgmP0jdi7uI/s1600/montage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtWoPiXb_Pi3Rhyuz92hJumh28coOBcLC11L7PDspTdXv0ZWDm5r_7FqginS9oJ_minNYcoQLnv1gvs4iHxA5punE1eWkwdRi7aNjOwKYs6QZChHEPRMsyk1XBfM-ppSoAgmP0jdi7uI/s400/montage.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">General School Shots - I'll miss this place</span></td></tr>
</tbody></table><div style="color: #666666;"><b>Monday</b></div><div style="text-align: center;"><br />
</div></div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">So this is the last post for this series. Can't believe it's the last week, though to tell you the truth I'm knackered and judging on today the rest of the class are pretty tired too. I won't start into my conclusions and summaries until the end of the week.</div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Today we made ice-cream in the manual method, even though there were a few ice cream machines on hand too. I'll see how it came out tomorrow. The rich chocolate ice-cream we made was just that - cream, sugar syrup, chocolate and some eggs! Licking the spoon was amazing, frozen it will be divine I'm sure. So any doubts about the fat content of ice-cream is long gone</div></div><div style="color: #666666;"></div><div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="color: #666666;">We prepared a lemon tart, my pastry was a little dry and crumbly, must be brave and add more water. I'd even practised over the weekend, practice pastry! Didn't bake the case blind for long enough so it was a little soggy - all good constructive criticism.</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #666666;"></span><br />
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPc6yc0vGdWNTRL7jnyuOqdhyi6c6tM2sxdEMS-D5_sHsBel3CuNH_t42xUhiZzbRwmde8DXVmI2p97oXVifNtqklgWtZeMQ7l0HxoQ23CoZhWLXGGzMBwbCgHRnkACoac1YBL2H_YdiY/s1600/lemon-tart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPc6yc0vGdWNTRL7jnyuOqdhyi6c6tM2sxdEMS-D5_sHsBel3CuNH_t42xUhiZzbRwmde8DXVmI2p97oXVifNtqklgWtZeMQ7l0HxoQ23CoZhWLXGGzMBwbCgHRnkACoac1YBL2H_YdiY/s320/lemon-tart.jpg" style="cursor: move;" width="320" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666;">This dish could prove to be 'very important'</span></div></td></tr>
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</div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Steak with Bearnaise sauce was up next, sauce Bearnaise requires plenty of whisking. The steaks meanwhile were cooked to perfection by my pattern and they were delicious - score! Though I forgot to add the chopped tarragon to the finished sauce. You can never read the recipe too many times it seems.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OqLsMew3-URykQlvxKhKF95Q3p1UeCw-Td40dlBx2gLne6Nxwd-MjNBDdjPHuioNjokKc5HWj7WSoEY0kx9d5fEEBD45ACGzOue4KW-Y7RYrMR8qDrkJKQJEbOPdJXN1hTLCUnGUVcc/s1600/steak-and-bernaise.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OqLsMew3-URykQlvxKhKF95Q3p1UeCw-Td40dlBx2gLne6Nxwd-MjNBDdjPHuioNjokKc5HWj7WSoEY0kx9d5fEEBD45ACGzOue4KW-Y7RYrMR8qDrkJKQJEbOPdJXN1hTLCUnGUVcc/s320/steak-and-bernaise.jpg" width="320" /></a></td></tr>
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</td></tr>
</tbody></table></div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We got to sample the pork and chicken terrine that was made on Friday over lunch as well - now I can say I'm a fan of terrine, really nice recipe spiked with bright pistachios. </div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I called the afternoon demo - Masterchef afternoon - as two of the contestants favourite desserts were up, Chocolate fondants and Tarte Tatin. Chocolate fondants should have a slightly gooey centre and be served straight away. Tarte Tatin comes with serious burns potential due to the high volume of liquid hot caramel you'll be throwing around. You have been warned! </div></div><div style="color: #666666;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We were also shown how to bone, butterfly and stuff a leg of lamb, and prepare a salsa verde to serve with it.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Tuesday</b></div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The day of roasts. Now you know how a roast Sunday lunch with your parents is the best lunch ever. Well the second best lunch ever is 6 different roasts with your Cooks Academy class mates! We all prepared different roasts and sides today. Racks of lamb, rack of pork, lamb shanks, roast beef on the bone and we made moussaka (not too sure how that fits in?) There was also tarte tatin and thin apple tarts.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzN2drboaTprBNrKzPmfasJo5YHrpdur3Z7x6S2vWoUz6c-SxQXExjqqVpPgvcI0OQw-cDEt13Y7HpCjq3Fdbw6KK0oHFJErK9LeXDhb3j9yyjVfV6V2XATykNbCYoe1_twl24q4ZhsAc/s1600/mousakka.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzN2drboaTprBNrKzPmfasJo5YHrpdur3Z7x6S2vWoUz6c-SxQXExjqqVpPgvcI0OQw-cDEt13Y7HpCjq3Fdbw6KK0oHFJErK9LeXDhb3j9yyjVfV6V2XATykNbCYoe1_twl24q4ZhsAc/s320/mousakka.jpg" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">This disappeared fairly speedily</span></td></tr>
</tbody></table></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666;">Every meat was also served with appropriate sides and a few big bowls of roast potatoes, Yorkshire puddings and gravy. I was in heaven. The meat was great quality and all very well cooked - aren't we all getting very accomplished.</span></div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I did manage to burn my first ever bechamel sauce - very embarrassing! I've made it many is the time before.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNjLhOopVulNLeqvV8Yx904C7mTnYnv2zg7w-AQz5niBmzsm0o_UX0lrBWz-4_e1nI2IZSqX5up4HWxI3WffsHDDl1avnbh1m2VEmZuwXBGvKHqhhwQDof1ZJgBBuG4a0LZrLBtSx7AI/s1600/thin-apple-tart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNjLhOopVulNLeqvV8Yx904C7mTnYnv2zg7w-AQz5niBmzsm0o_UX0lrBWz-4_e1nI2IZSqX5up4HWxI3WffsHDDl1avnbh1m2VEmZuwXBGvKHqhhwQDof1ZJgBBuG4a0LZrLBtSx7AI/s320/thin-apple-tart.jpg" width="294" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">Thin Apple Tart</span></td></tr>
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</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The afternoon lecture was from a butcher with over 50 years experience. He brought in an entire half pig and showed us the various cuts and demonstrated some of the most effortless and impressive knife skills I've ever seen. I learned a lot about how animals are raised, slaughtered, bred and processed. I didn't know that every carcass leaving the slaughterhouse has to be inspected and approved by a veterinary surgeon.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">WE learnt some very important fundamentals on how the animal is treated prior, during and after slaughter relates to the quality and tenderness of the meat. You'll be pleased to hear that a happy relaxed pig will make for more tender meat!</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">When the entire pig had been divided up - there was very little waste. Skin and some big bones. In all there were four and a half trays of meat to one and a half trays of 'waste'. When the cuts of meat are being made there are small bits of meat (maybe the size of a small fist) that don't get used up - these bits of meat would go into sausages along with a lot of meat from the fore shoulder, not scrapings from the floor!</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">He did tell us that all pork in Ireland is raised indoor (the vast majority of it) which I didn't realise, as well as most chicken too. Not sure where I thought they were hanging out..... hmmmm that's embarrassing too! </div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I'd highly recommend attending a butchers demo like this as you'll really get an appreciation for the different cuts and techniques used, it's an incredible skill. I know I'm more determined to use some different cuts of meat in the future and to think about whereabouts they come from can determine how they are to be cooked. I'm loosing the power to articulate things now because I'm tired - will try to add more on the butchery section later!</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Wednesday</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeW1fDxHVrNEL3cUgyI4EOO97m7WBbJ5gnkrXt3WgS-SSrFFNfRe1nPdjNaRzhO2ii6flrexQtJJEU4ekHsNQ8XyxpiNCLiq9NNqR8DTPQCBbVBhy6f7J1xe9XDc-uqVdY-V-C0rVrq_Q/s1600/all-in-a-days-work.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeW1fDxHVrNEL3cUgyI4EOO97m7WBbJ5gnkrXt3WgS-SSrFFNfRe1nPdjNaRzhO2ii6flrexQtJJEU4ekHsNQ8XyxpiNCLiq9NNqR8DTPQCBbVBhy6f7J1xe9XDc-uqVdY-V-C0rVrq_Q/s320/all-in-a-days-work.jpg" width="243" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">All in a mornings work</span></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-weight: normal;"></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666;">Sole (flat fish) to be filleting. Now I found this easier than the round fish in week 1 - maybe because I'm more confident. The bones are found in a very definite area in the centre of the fish.</span></div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Crispy Sole was prepared by dipping in egg then breadcrumbs and lightly frying. These were beautiful served alongside some minty pea puree - a definite for the future. Though you get surprisingly little meat from a big flat fish.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDkXPe77EXIyrK0Za6a9xlq06mZ6xt3EtDmJdCv2j5qCqZ-xJA7xtizaML2eFyI-UxezE_KAVlzm0dXp1ZTP4fSRyKK2HF_nJtkc9iw8HwbOeyxDUgek4LOfGfAio4bM5x0C7dDTW_mA/s1600/lemon-sole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDkXPe77EXIyrK0Za6a9xlq06mZ6xt3EtDmJdCv2j5qCqZ-xJA7xtizaML2eFyI-UxezE_KAVlzm0dXp1ZTP4fSRyKK2HF_nJtkc9iw8HwbOeyxDUgek4LOfGfAio4bM5x0C7dDTW_mA/s320/lemon-sole.jpg" width="320" /></a></div><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Seared tuna and avocado salsa was a tasty dish, love avocados, love tuna - enough said.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfvaAjObO5J-LmPk4XdHOZnVh2TVNBBMt3qOI1PKU6R7JKX3eAp_EZS14miW7eGa6U4Jx4wE3804drUR4p4XRbOD7wEWfSQHYwa1JAHkvYAyFKIC8kE_buR36SnmNsJFCVnuMDsmdxYA/s1600/tuna-and-avocado-salsa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfvaAjObO5J-LmPk4XdHOZnVh2TVNBBMt3qOI1PKU6R7JKX3eAp_EZS14miW7eGa6U4Jx4wE3804drUR4p4XRbOD7wEWfSQHYwa1JAHkvYAyFKIC8kE_buR36SnmNsJFCVnuMDsmdxYA/s320/tuna-and-avocado-salsa.jpg" width="302" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">Fresh and Healthy - will make this again</span></td></tr>
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</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEvZgo9bPTxzf5jzE9jaD6ctnFq-Da7AK4SbvVxExWDiqLtESi7a9YR23C-P8GsHQCn6hGWfKmCHX-vBtSD6aiK39GJs834nwXZHFDrC50PObFtpNdMmyX2RZsFebDqGiXn0EZ-x0ylw/s1600/raspberry-chessecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEvZgo9bPTxzf5jzE9jaD6ctnFq-Da7AK4SbvVxExWDiqLtESi7a9YR23C-P8GsHQCn6hGWfKmCHX-vBtSD6aiK39GJs834nwXZHFDrC50PObFtpNdMmyX2RZsFebDqGiXn0EZ-x0ylw/s320/raspberry-chessecake.jpg" width="255" /></a></div><br />
Also made in the class were tarte with pate sucre (very hard apparently) rhubarb meringue and more that I've forgotten but eaten!</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">First thing this morning we also had to make our pastry for Fridays exam - and I'm nervous! Haven't taken any exams in years - I'm likening it to stage fright, which I do get!</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The afternoon saw us cover tempura batter, squid and rocket salad, calamari and finally an entire lobster - wow! It was a first for me - very tasty still not beating my <a href="http://lola-luskitchen.blogspot.com/2010/09/connemara-adventures.html">Galway Crab Claws</a> though! Now home to study for tomorrows theory test - I think if we fail this then we haven't been listening much - all common sense questions I hope.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Thursday</b></div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Was feeling pretty sick and rotten today - but came in because we had our theory exam. Cooked chowder, made bread, and practised our fish filleting. Had a bit of a feeling sorry for myself break down - handled very well by my partner and tutor - who sat me down and made me tea! Sorry guys and thanks much appreciated.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Had a food costing lecture which was invaluable to anyone starting into a food business, including formulas to calculate what to charge for your product.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Afternoon was our theory exam - a little harder than I had expected. Included theory, health and safety, ingredient recognition and menu planning.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Home to bed</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Friday</b></div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Practical Exam day. We had to prepare lemon tart and sea bass with beurre blanc, roasted potatoes, carrots and spinach. I bet any professional are laughing at this now. Proved a pretty busy morning for me - though thankfully avoided any major catastrophes. I did spill some of my tart as I put it in the oven - but I got a slice out for presentation ok. Made me think a lot about working as a professional and the pressures that kitchen staff must be under. PRESSURE!! I held up fine though - thank god I didn't have to do this yesterday.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_WU7KYzjs_G_J2gD2jk0Oh9sSllOZJkw96rZHH9Z98JRbbWoRRY2lRVJhneKUsfY5NiyUA766BlK4IO6rqZT-tlogXG_maJvA-WAvJMQukokB3Jam-2Gi7HOgXqHFa0YIrE8vY5iMY4/s1600/sea-bass-and-beurre-blanc--.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_WU7KYzjs_G_J2gD2jk0Oh9sSllOZJkw96rZHH9Z98JRbbWoRRY2lRVJhneKUsfY5NiyUA766BlK4IO6rqZT-tlogXG_maJvA-WAvJMQukokB3Jam-2Gi7HOgXqHFa0YIrE8vY5iMY4/s400/sea-bass-and-beurre-blanc--.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">Anyone for Sea Bass and Beurre Blanc?</span></td></tr>
</tbody></table></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #666666;">By lunchtime I was glad to be finished. We all ate our sea bass and swore never to make lemon tart again!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8lo8W3rr7S_2S0Lia5kYo4Q46aTKK9Fb_Jxt3l3owB2fE0HgW2Z5u3C1Un-eyqTqF_hTVQeNAF_J32SJjP6T8TBytY4BoZ2u-aGqZsMjI1tMVqAxKurtpIj8bKzg9fTzIAbRhd8QBFE/s1600/test-lemon-tart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8lo8W3rr7S_2S0Lia5kYo4Q46aTKK9Fb_Jxt3l3owB2fE0HgW2Z5u3C1Un-eyqTqF_hTVQeNAF_J32SJjP6T8TBytY4BoZ2u-aGqZsMjI1tMVqAxKurtpIj8bKzg9fTzIAbRhd8QBFE/s320/test-lemon-tart.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">Valentine Themed Presentation</span></td></tr>
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</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">There was a presentation with glasses of prosecco. We all received our certs - of varying levels - distinction, merit and pass! I won't tell you what I got - you'll just have to guess. With that we said our good byes to our tutors and went off for a few well deserved pints.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Somehow I feel it's a bit too soon to write conclusion to the course, I feel a little too close to it to stand back and anaylse my experiences. There is no doubt I learned a hell of a lot of skills, and picked up heaps of valuable advice on all subjects that we covered. Always rest your meat - wrap fresh herbs in kitchen towel and put in tupperware in the fridge - how to fold a meringue without breaking it - I could go on and on.<br />
<br />
I have an extensive shopping list of things I need to buy for my kitchen (prob not a good thing) I will confidently tackle fish, shell fish and sauce unlike before. I have cooked far more desserts than I have in the last 3 years, I'll confidently take on any kind of sweets from now on.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I'm pretty happy with the photos that I've taken of the food we've produced, though I at no time wanted to get in any ones way and impare their enjoyment of the course, so for those reasons there's maybe a photo or two less than I would have wanted.</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #666666; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgow0rGN7ZNsgcx4ZUDE023ko8wUV0uwwEtp4IBgDXLib1rLTEeq4SPKV7tbUEFCyNoAyJFjxD0LyfBg8gIGeo5UWEUvk8E33n_3G-PHOFa7fsl_T29tBIwduRSRz79d1HDbQKAs8qNagU/s1600/finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgow0rGN7ZNsgcx4ZUDE023ko8wUV0uwwEtp4IBgDXLib1rLTEeq4SPKV7tbUEFCyNoAyJFjxD0LyfBg8gIGeo5UWEUvk8E33n_3G-PHOFa7fsl_T29tBIwduRSRz79d1HDbQKAs8qNagU/s320/finished.jpg" width="320" /></a></div>Over and out!!! </div></div>Luhttp://www.blogger.com/profile/04284163054481940816noreply@blogger.com2