tag:blogger.com,1999:blog-33676553763201114742024-02-08T07:04:25.011-08:00Recipes from around the world carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3367655376320111474.post-21384060567838014472016-12-13T07:06:00.004-08:002016-12-13T07:06:52.014-08:00Speck bread dumplings<br />
<br />
400 g cubed,dried white rolls or bread<br />
300 g smoked bacon<br />
1 onion<br />
2/3 eggs -depending on size<br />
250ml milk approx<br />
parsley<br />
salt<br />
<br />
Chop bacon and onion and fry briefly in a little fat.<br />
Mix all the ingredients and leave for at least an hour for the bread to soften.<br />
Form dumplings.<br />
Steam over boiling water for approx 25 mins depending.<br />
Enjoy :-)<br />
<br />
Ps. can also be made using cheese or spinach or liver<br />
<br />carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-80835682931917846442016-12-06T09:48:00.001-08:002016-12-06T09:48:45.827-08:00vanilla half moons300g/10oz plain flour<br />
100g/4oz ground almonds<br />
70g/21/2 oz castor sugar<br />
1pkt/2oz vanilla sugar or few drops vanilla extract<br />
pinch salt<br />
250g/8oz butter or margarine<br />
<br />
to dust<br />
150g/4oz sifted icing sugar<br />
1pkt vanilla sugar<br />
<br />
heat oven to gas 2 120 degrees C<br />
<br />
knead all ingredients together quickly to make a dough. Chill for 30 mins. Roll into small walnut sized balls then roll out (like little sausages) and shape into crescent moons. Bake 20-25 mins (they should stay pale). Whilst still warm dust with the icing sugar and vanilla sugar mix ( can just be icing sugar)<br />
<br />
Then gobble them all up before Amy or Antoinette find them!!carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-39782766328994090782015-01-08T03:46:00.000-08:002015-01-08T03:46:31.627-08:00<span style="font-family: Arial, Helvetica, sans-serif;">Here is a recipe for using up left over gammon from Margeruite</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Courgette, mushroom and gammon lasagne</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><u><br /></u></span>
<span style="font-family: Arial, Helvetica, sans-serif;">(and not a tomato in sight!)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Make about 600ml of white sauce and add 50g of strong cheddar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">slice about 3/4 courgettes lengthwise using a peeler to get really thin long strips, chargrill these in a griddle pan</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">slice your choice of mushrooms - about half a punnet and fry off gently</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">slice your gammon as thinly as possible</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">starting with a thin layer of white sauce layer your ingredients:</span></li>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">white sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">lasagne</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">courgettes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">mushrooms</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">gammon</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">lasagne</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">back to white sauce</span></li>
</ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">finish with lasagne and the last of the white sauce </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">sprinkle with more cheddar and parmesan</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">bake 20-30 mins in hot oven (180-200)</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">This is tasty and not too rich or heavy for a supper</span></div>
carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-68318317573372266862014-12-07T09:47:00.002-08:002014-12-07T09:47:52.505-08:00<span style="font-family: Arial, Helvetica, sans-serif;">So Margeruite here, having made all of Lorraine's biscuits I thought I would share with you some of the other biscuits I also make.</span><div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Cinnamon Stars</u> - fiddly but delicious</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 egg whites</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">6oz (175g) sifted icing sugar</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 level teaspoon cinnamon</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">8oz (250g) ground almonds</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tspns lemon juice</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">star cutter</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">oiled baking sheets</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk egg whites until stiff. fold in cinnamon and sugar, whisk to a dropping consistency.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Remove 8 tblspns of mixture and reserve in a covered bowl. Continue to whisk remaining mixture until stiff peaks form. Add almonds and lemon juice, Mix to a smooth paste. Wrap in cling film and chill for 1 hour. Set oven to Gas 6 (180-200) roll out paste between sheets of non stick paper to 5mm. cut out stars and place on baking sheet. bake 7 - 8 mins remove and reduce heat to very cool. paint reserved meringue mix carefully on the biscuits making sure the surface is smooth. Return to oven and allow meringue to harden without browning - 15-20 mins. Cool on a wire rack.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Triple Nut Chews</u> - I made these for the first time this year. They are very very nutty and only just hold together. When I make them again I will probably reduce the amount of nuts.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups of chopped brazil nuts</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup of chopped hazelnuts (filberts)</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup of chopped walnuts or pecans (I used almonds)</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">8oz (1 1/4 cups) chopped dates</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups copped dried apricots</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cups candied copped peel (optional - I didn't use this)</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 !/4 cups plain (all purpose) lour</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tspn baking soda</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tspn baking powder</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp ground cinnamon</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tspn salt</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup room temp butter</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 light brown soft sugar</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">mix nuts and fruits with 1/4 cup of the flour and set aside. In another bowl stir together remaining flour with baking soda, making powder, cinnamon and salt. In a mixing bowl beat butter and brown sugar until light and creamy. Beat in egg. Add dry ingredients mixing until smooth. Minx in fruit and nut mixture. Drop rounded teaspoons onto a greased baking sheet. Bake at 180 (350) for 10-12 mins or until lightly browned. Cool on wire rack.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Cheeselets</u> - just delicious (you can vary the cheeses and the seeds)</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">115g/(4oz)/1 cup plain flour</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2.5ml/1/2 tspn salt</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2.5ml/1/2 tspn cayenne pepper</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2.5ml/ 11/2 tsp dry mustard</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">115g/4oz/1 cup butter</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">50g/2oz/1/2 cup grated cheddar cheese</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">50g/2oz/1/2 cup grated gruyere cheese</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">15g/1 tblspn sesame seeds</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">preheat oven to 220/425/Gas 7 Line baking sheets with nonstick baking paper.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Sift the flour salt cayenne pepper and mustard into a mixing bowl. Cut the buyer into pieces and rub into the flour mixture. Divide the mixture in half, add the cheddar to one half and the gruyere to the other. Using a fork or your fingertips, work each mixture into a soft dough and knead on a floured surface until smooth.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Roll our both pieces of dough very thinly and cut into 2.5cm/1inch squares. Transfer to the linked baking sheets. Brush the squares with beaten egg white, sprinkle with sesame seeds and bake for 5-6 mins or until slightly puffed up and pale gold in colour. Cool on the baking sheets.</span></div>
carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-55701068025219355652014-12-07T09:27:00.005-08:002014-12-07T09:27:45.668-08:00Hi Lorraine here with another biscuit recipe.<br />
<br />
Nougat Biscuits<br />
<br />
280 g Flour(plain)<br />
180 g Butter<br />
80 g Icing sugar (sieved)<br />
a pinch of salt<br />
1 packet of vanilla sugar (8g)<br />
2 egg yolks<br />
250 g nougat<br />
50 g Chocolate<br />
<br />
Rub in the flour with the butter,add sugar, salt, vanilla sugar and egg yolks and knead to a dough.<br />
Put in the fridge to cool for 1 hour.<br />
Roll out and cut out small rounds with the cookie cutters (approx 3cm)<br />
Bake for 7 minutes at -- 200° electric<br />
gas mark 6<br />
Melt the nougat over steam and spread it onto half of the biscuits.Set the other half on top.<br />
Melt the chocolate over steam and then pipe an 'N'on each biscuit.<br />
<br />
Enjoy :-)carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-60342474194853453372014-12-01T04:20:00.001-08:002014-12-01T04:20:15.005-08:00Margeruite here, Hope you don't mind Lorraine - I couldn't cope with the dag so I've updated it to grams!carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-3212109215203636842014-11-29T07:31:00.003-08:002014-11-29T07:31:42.328-08:00Lorraine again<br />
<br />
to avoid confusion 10 dag is 100 gramscarolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-1950133823888013142014-11-29T01:29:00.004-08:002014-11-29T01:29:58.610-08:00Lorraine here again, if you want photos of what the biscuits should look like I can send them via whats app.carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-60783968305466801752014-11-29T01:25:00.002-08:002014-12-01T04:19:06.364-08:00Hi Lorraine here, well its time to start thinking about making the Christmas biscuits so I have put 3 recipes which I hope you all like.<br />
<br />
Linzer Eyes<br />
<br />
600g Flour (plain)<br />
220g Sugar<br />
2 packets vanilla sugar (16 grams)<br />
4 egg yolks<br />
400g butter<br />
<br />
Redcurrant jelly<br />
Icing sugar<br />
<br />
Sieve the flour onto the working surface, add the sugar,vanilla sugar egg yolks( mix with a small amount of the flour).Add the cold butter and knead it all to a smooth dough.Cool in the fridge for 1/2 an hour.Roll out and using cookie cutters for linzer eyes cut the same number of bases as tops.(tops have 3 holes,but you can also use cutters with just 1 hole).<br />
Bake in the middle of the oven for 10-12 minutes.<br />
Electric -180°<br />
Gas mark 2-3<br />
<br />
When cool spread the recurrent jelly on the bases(without holes).Cover the tops with sieved icing sugar and then put them together.<br />
<br />
<br />
<br />
Walnut biscuits<br />
<br />
250g Flour (self raising)<br />
140g Butter<br />
80g Sugar<br />
1/2 packet vanilla sugar(4 grams)<br />
50g ground walnuts<br />
1 egg<br />
Zest from 1 lemon<br />
1 pinch of cinnamon<br />
1 tsp rum<br />
<br />
35 walnut halves<br />
1 dsp icing sugar<br />
1/2 packet vanilla sugar<br />
<br />
80g icing sugar<br />
1/2 egg white<br />
lemon juice<br />
<br />
raspberry jam<br />
<br />
Make a dough out of the flour, butter, sugar, vanilla sugar, ground walnuts, egg,lemon zest,cinnamon and rum.Place in the fridge to rest for 1/2 an hour. Roll out about 4 mm thick and cut out using plain round cookie cutters (ca 5 cm).<br />
Bake for about 10 minutes at 170° (look pale).<br />
When cool set them together in pairs using the raspberry jam.<br />
With the icing sugar egg white and lemon juice make a thick icing and cover the tops of the biscuits.<br />
Shake icing sugar and vanilla sugar mixture onto the walnut halves and set onto the biscuits before the icing sets.<br />
<br />
<br />
Lebkuchen Biscuits<br />
<br />
600g Rye flour<br />
2 tsp baking powder<br />
350g icing sugar<br />
Lebkuchen spices --- all ground -- 35 g cinnamon,<br />
9 g cloves<br />
2 g allspice<br />
1 g nutmeg<br />
2 g coriander<br />
2 g cardammon<br />
2 g ginger<br />
1 g mace<br />
5 eggs<br />
160g honey<br />
<br />
To Decorate<br />
1 egg<br />
Nuts -- skinned almonds,hazelnuts etc<br />
Candied fruit, glace cherries<br />
Icing<br />
<br />
Mix everything together except the honey.Add the honey and knead into a thick dough.<br />
Roll out to about 4 mm and using various cookie cutters cut out different shapes (e.g. stars,hearts, santa's angels etc)<br />
Put them on the baking tray and using a pastry brush baste with the beaten egg.<br />
Decorate as wished--eg cherry in the middle, nuts pointing out star shaped.<br />
icing decoration after baking :-)<br />
<br />
Bake for 20-25 minutes<br />
Electric 150°<br />
Gas mark 1<br />
<br />
Lebkuchen biscuits are often hard to begin with but soften up after a week or 2, if not, a slice of apple in the biscuit tin helps ( I have never needed to do that though)<br />
<br />
Have fun baking, I always put Christmas music on and light a candle when I am making Christmas biscuits, just makes a nice atmosphere :-)carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-59273907613973830392014-11-26T18:37:00.002-08:002014-11-26T18:38:19.018-08:00Curried Roasted Butternut Squash SoupSo yet another recipe for tonight. This was tonight's dinner, we had it with some naan bread but I often just have regular bread. It is really easy to make and not too many ingredients. I use an immersion blender to purée it but if you use a regular blender do it in small batches.<br />
<br />
Curried Roasted Butternut Squash Soup<br />
<div>
<br /></div>
<div>
1 Butternut Squash</div>
<div>
Olive oil</div>
<div>
4 cups( 32 floz) chicken or vegetable broth, (I use low sodium)</div>
<div>
1 medium onion chopped</div>
<div>
2 cloves garlic minced</div>
<div>
2 tsps curry powder</div>
<div>
1tsp garam masala</div>
<div>
Salt </div>
<div>
Pepper</div>
<div>
<br /></div>
<div>
Sour cream</div>
<div>
<br /></div>
<div>
Cut the butternut squash length ways and scoop out the seeds.</div>
<div>
Drizzle some olive oil over the cut side then place cut side down on a baking tray and roast in the oven at 350F until tender - about an hour.</div>
<div>
<br /></div>
<div>
When it is cooked, cool enough to remove the skin.</div>
<div>
Sauté the onions and garlic in some olive oil and when softened add to the broth with the curry powder.</div>
<div>
Add the squash and bring to the boil. Cook for about 15 minutes add the garam masala add the salt and pepper to taste.</div>
<div>
<br /></div>
<div>
Blend the soup to a smooth consistency and serve immediately with a spoonful of sour cream on top.</div>
<div>
Enjoy😀</div>
<div>
<br /></div>
carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-49785926522488656012014-11-26T18:20:00.003-08:002014-11-26T18:20:30.487-08:00Jerk Chicken SaladI made this last night and it is adapted from Hungry Healthy Happy. The Jerk seasoning is really good and much better than purchased seasoning.<br />
If you don't like avocados they can be omitted. I also had some of the left over chicken on my sandwich today and it was just as good cold:)<br />
<br />
Jerk Chicken and Avocado salad<br />
<div>
<br /></div>
<div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 2 chicken breasts ( or enough for 4 people)</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 1 tbsp fresh thyme</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– A pinch of cinnamon</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 1/2 tap chilli powder</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 2 tbsp fresh coriander (cilantro)</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 1 tbsp honey</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 3 garlic cloves, crushed</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 1 tbsp fresh ginger, grated</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– Juice of 1 lime</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 1 tsp all spice</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; margin-bottom: 3rem; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">– 1 tbsp crushed black pepper</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">– A pinch of sea salt</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">– 2 tbsp olive oil</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">– 1 avocado, sliced</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">– 1 red pepper, diced</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">– 2 medium tomatoes, diced</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">– 4 handfuls of lettuce</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">- crumbled Feta cheese </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1) Put the thyme, cinnamon, chilli powder, coriander, honey, garlic, ginger, lime juice, all spice, salt, pepper and oil in to a blender with a couple of tablespoons of water and blend until it is a paste. If you don’t have a blender, then you can use a pestle and mortar.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2) Rub the paste over the chicken and put in the oven at 180C/350F for approximately 40 minutes.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3) Divide the lettuce, tomato and red pepper between 4 plates. When the chicken is cooked slice and put over the lettuce, top with the avocado and some crumbled Feta cheese</span></div>
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Enjoy😀</div>
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carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0tag:blogger.com,1999:blog-3367655376320111474.post-4854446927709998222014-11-26T18:05:00.003-08:002014-11-26T19:16:55.763-08:00Curried Sausage Mac n Cheese<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">Here is my first recipe. If you try it hope you like it:)</span><br />
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;"><br /></span>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">Curried Sausage Mac n Cheese</span><br />
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<br /></div>
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Meat mixture:</div>
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1lb sausage meat</div>
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1 medium onion diced</div>
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2 garlic cloves minced</div>
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4oz mushroom cleaned and chopped</div>
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1 red pepper chopped</div>
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2 teaspoons curry powder or to taste<br />
2 tablespoons chopped fresh cilantro/coriander</div>
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<br /></div>
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8-10 oz penne pasta</div>
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8 oz grated cheddar cheese</div>
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3 -4 tbsps milk</div>
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Salt</div>
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Pepper</div>
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<br /></div>
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Brown the sausage meat then add the other ingredients for the meat mixture and cook for about 20 minutes.</div>
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Cook the pasta according to the instructions. Drain and add the grated cheese, milk and salt and pepper.</div>
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When the cheese has melted add the meat mixture to the pasta and mix together well.</div>
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<br /></div>
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You can then put it in a casserole dish and top with more cheese and brown in the oven at 350 F.</div>
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<br /></div>
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Enjoy😀</div>
carolinehttp://www.blogger.com/profile/09884917330169256158noreply@blogger.com0