tag:blogger.com,1999:blog-80226229573801454602024-03-18T14:47:51.704+00:00Emily's Recipes and Reviews | UK Food Blog | Leicestershire A little food blog for big foodies.Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.comBlogger862125tag:blogger.com,1999:blog-8022622957380145460.post-90329782337085873402024-03-12T18:50:00.002+00:002024-03-15T14:36:41.786+00:00king prawn and vegetable pilaf.<div class="separator" style="clear: both; text-align: center;">
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A really simple seafood recipe which is light, healthy and flavoursome. Above all, it's really easy to rustle up. There are lots of interpretations of the pilaf, ranging from Central Asian or Middle Eastern areas, namely Turkish to Persian. It's said that one of the best interpretations of a pilaf is found in the best Emiriti restaurants of Dubai, where saffron, turmeric, cinnamon, thyme and cardamom season the likes of machboos, shakshuka, pilaf and curries, with great recommendations from <u><a href="https://www.squaremeal.ae/" target="_blank">Square Meal UAE</a></u>. Al Fanar, Zaroob and Seven Sands sound particularly appealing, serving up the likes of Emirati pancakes, manakeesh flatbreads and lamb machboos, as well a mouthwatering desserts showcasing the traditional flavours of dates, saffron and cardamom.<div><br /></div><div>In simple terms, what defines a pilaf from a Spanish paella or Indian biriyani for me is the use of rice and choice of ingredients. So this cheat recipe uses the likes of warming cardamom, cinnamon, lemon, turmeric and cumin for that distinctive colour and flavour of the Middle East. I've read they sometimes feature saffron too, if you're feeling fancy.</div><div>
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<b>Shopping list.</b></div>
Serves two generous portions<br />
♥ 120g long grain rice<br />
♥ One red pepper, de-seeded and sliced<br />
♥ 50g frozen peas<br />
♥ 50g broccoli, or a small head<br />
♥ 150g jumbo king prawns, cooked<br />
♥ 5 cardamom pods, crushed<br />
♥ 1 tsp cinnamon<br />
♥ 1 tsp turmeric<br />
♥ 1 tsp ground cumin<br />
♥ A squeeze of half a lemon, plus extra for serving<br />
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<b>Step one. </b>Boil your rice in a large saucepan as per the instructions, which is usually around 8-10 minutes.<br />
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<b>Step two. </b>Turn on your grill to a medium heat and grill the peppers for 5-8 minutes, until nicely charred.<br />
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<b>Step three. </b>When there are 5 minutes left on the rice, add in the broccoli and peas and continue to cook so the rice and vegetables are cooked at the same time.<br />
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<b>Step four. </b>Drain the rice and vegetables, stir through the grilled peppers, prawns and spices over a low heat until cooked through. Add lemon (or even some optional extra chilli) to suit your taste.<br />
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Serve up piping hot. No need for sides - it's packed with colour and flavour as it is!</div><div><br /></div><div><br /></div><div><div><b>Top tip to save even more time:</b></div><div>Use a pre made packet of microwave rice, such as pilau or long grain. These are handy for quick meals and supermarket only brand packets are usually only around 45p-80p.</div><div><br /></div><div><b>Top tip to save money:</b></div><div>Have frozen peas, vegetables and prawns on hand, as they're lots cheaper than fresh and are still excellent quality. Just simply defrost the night before! The same goes for lemon - lemon juice in your fridge can sometimes be better than buying a whole net of lemons.</div><div><br /></div><div><b>Top tip to save cupboard space:</b></div><div>Choose medium curry power or garam masala rather than individual jars, just check the ingredients for your favourite spices.</div><div><br /></div>
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Have you ever made a pilaf? What about a risotto, paella or biriyani? Do you have any cheat recipes for pilafs and other <u><a href="https://www.recipesandreviews.co.uk/2018/10/pressure-cooker-tandoori-lamb-coconut-rice.html" target="_blank">rice dishes</a></u>?<br />
<br /></div>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com25tag:blogger.com,1999:blog-8022622957380145460.post-58666343133026224512024-03-10T08:30:00.002+00:002024-03-15T14:16:01.210+00:00the bank on college green, dublin.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><a href="http://www.bankoncollegegreen.com/" target="_blank"><b>The Bank on College Green</b></a> aims to serve a farm-to-table menu in an upscale, genuine and relaxed atmosphere. As the name suggests, this Dublin based restaurant has its settings in an old Victorian bank. Lavish, opulent and grand, the interior speaks of high ornate ceilings, stained glass, marble pillars and warm gold finishes. <b><u><a href="https://squaremeal.ie/restaurants/dublin/local-restaurants" target="_blank">Square Meal IE</a></u></b> describe the atmosphere as big, bold, dark and moody - and they aren't wrong. </span><span style="font-family: inherit;">With an elegant bar and mezzanine the main focal point of the restored Irish bank, this restaurant instantly felt very special.</span></div>
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<span style="font-family: inherit;">After a friendly and immediate welcome, we were walked up the stairs to be greeted by further waiting staff on the mezzanine. Here we were seated, overlooking the rest of the building's splendour from the balcony.</span></div>
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On this particular evening, we saw the golden sun streaming through the beautiful stained glass window, followed by a chilled and moody setting by candlelight. For a table for two, we had plenty of space for all the delectable dishes around the corner, and felt like we could relax into luxury chairs with elegant finishes and attention to detail.</div>
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We order a couple of glasses of white wine, with myself opting for a Merlot to go with the main event. To sample the farm-to-fork ethos, we went for the <b>Trio of Irish Spring Lamb</b>, at €55 for two. It wasn't needed in this instance, but sides ranged from Tenderstem broccoli with chill to caramelised onion cavelo nero and garlic butter mushrooms. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">They have also since added an Irish Charcuterie board to share, which at €32 features a celebration of Irish meat and cold cuts nestled alongside pickles, onions and harmonising sauces.</div>
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Featuring an indulgent shepherd's pie, lamb fillet and lamb shoulder, the plate also showcased homemade accompaniments of mint sauce, red wine gravy, potatoes and crunchy greens. All elements of the platter showed off a different cooking skill, with excellent quality produce. Not to mention a very generous portion! As much as I loved the Irish lamb fillet, we both agreed the shepherd's pie was the best we'd ever tasted.</div>
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The Bank also has the likes of seafood platters, cote de boeuf and steaks as well as vegetarian risottos, fish of the day and mussels. The bar bites menu boasted a homemade sausage roll and moreish spicy, sea salted nuts, while the cocktail menu featured all the usual suspects: Old Fashioned, Negronis and Brambles with spirits from local distilleries Walsh, Teeling, Kilbeggan and Midleton.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">They also have an excellently priced lunch menu, which offered the likes of gourmet sandwiches, local seafood, burgers, steak and even oysters. In terms of vegan or gluten free options, the staff were happy to help with any dietary requirements, and remembered to promptly bring out my glass of red right on cue.</div>
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Overall The Bank totally lived up to expectations and I can't recommend it enough. Beautiful venue and stunning food. A must visit during a trip to <b><u><a href="https://www.recipesandreviews.co.uk/2016/07/dublin-restaurants-city-guide.html" target="_blank">Dublin</a></u></b>!</div>
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<i><b>The Bank Bar and Restaurant </b></i></div>
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<i>20-22 College Green </i></div>
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<i>Dublin 2 </i></div>
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<i>Ireland</i></div>
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<br />Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com230tag:blogger.com,1999:blog-8022622957380145460.post-15146996280142324812024-03-08T08:00:00.000+00:002024-03-13T18:23:11.943+00:00fishmore hall, ludlow.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kSsS__xKE9ZFTQuOoYoV3APP-Q1R8lSIaB24vcR8TAjNUeYq3aiZlMUjqAXsocjG2G1uDOVwZYJgJ2Vvme_p3J3CohO-Wa9hfK58QAiSH9SPMqikeQZDr0ICU8ZP0ZGVSvn5baXTBPc/s1600/IMG_9976.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kSsS__xKE9ZFTQuOoYoV3APP-Q1R8lSIaB24vcR8TAjNUeYq3aiZlMUjqAXsocjG2G1uDOVwZYJgJ2Vvme_p3J3CohO-Wa9hfK58QAiSH9SPMqikeQZDr0ICU8ZP0ZGVSvn5baXTBPc/s1600/IMG_9976.JPG" /></span></a></div>
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<span style="font-family: inherit;">In a stunning Shropshire setting, you'll find <b><a href="http://www.fishmorehall.co.uk/" rel="nofollow" target="_blank">Fishmore Hall</a></b> nestled in the counryside, just a short walk from Ludlow. The grand, yet quaint, white building has a welcoming entrance and even more welcoming staff. Myself and a girl friend went along to enjoy the seasonal menu and luxury bedrooms as well as make use of the spa and potter around the local village.</span><br />
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<span style="font-family: inherit;"><b>Fishmore Hall </b>has been tastefully refurbished with a boutique feel. There are clean and cosy communal areas, as well as a contemporary restaurant setting and plush bedrooms.</span><br />
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<span style="font-family: inherit;">We were given room four, a king size bedroom with a modern finish. As you can see, the theme came though in elegant tones of navy, slate, teal and monochrome. The spacious bathroom was stocked with Elemis products, with waffles robes and plenty of mirrors, lighting and plug access.</span></div>
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<span style="font-family: inherit;">As well as local drinks in the mini bar, we were pleased to find fresh milk and premium Clipper teas. This could be topped up at any time, with the staff always happy to please.</span></div>
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<span style="font-family: inherit;">Although we didn't use the bath, the heated towel rail and rainforest shower were welcome additions. <b>Fishmore Hall </b>always had a touch of luxury waiting around the corner, that made it just that little bit special here and there.</span><br />
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<span style="font-family: inherit;">After enjoying their spa facilities and a dreamy lava shell massage, it was time to scrub up and enjoy the latest additions to their menu at <b><a href="http://www.fishmorehall.co.uk/Dining+at+Fishmore/Forelles+Fine+Dining+at+Fishmore" rel="nofollow" target="_blank">Forelles</a></b> restaurant. Chef Andrew Birch prides himself on tasting (and surprise tasting) menus, sourcing the majority of their ingredients within a 30-mile radius of the hotel.</span></div>
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<span style="font-family: inherit;">After some delicious local sour dough bread, we enjoyed tasters of Quinoa Spiced Yoghurt with Aubergine and Pig's Head Croquettes with cheese choux and truffle sauce. The quinoa was a light dish with Middle Eastern inspired flavours, but the winner was the pork for both of us. Indulgently crispy and light, marrying well with the airy cheese pastry and a smooth but punchy sauce.</span></div>
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<span style="font-family: inherit;">For starter I opted for the<b> Crab and Salmon Ravioli</b> with basil, tomato, lemon and caviar with a spiced crab bisque, whilst my friend had<b> Roasted Norfolk Quail</b> with pumpkin, sage, nuts and seeds. Coming with a smokey and slightly spiced croquette, the quail was perfectly cooked with a crispy skin and melt-in-the-mouth meat. The homemade ravioli, with sauce poured at the table, had a beautiful citrus flavour with great textures of caviar, earthy spinach and flaky crab meat.</span><br />
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<span style="font-family: inherit;">For mains we went for <b>Loin of Scottish Venison </b>with parsnip, smoked bacon, pear and dark chocolate, and <b>Welsh Wagyu Beef </b>with marrow, snails, garlic and parsley. Again beautifully presented, the beef was tender and flavoursome. The accompanying snails had a very soft and buttery texture, with a salty flavour which balanced well with the peppery beef.</span></div>
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<span style="font-family: inherit;">To finish, we both couldn't resist the <b>Salted Caramel Fondant</b>. Coming with creme fraiche and cider sorbert, the "not having the same dish" rule went out on the window for this delicious dessert. Safe to say we would have been fighting over this one.</span><br />
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<span style="font-family: inherit;">When we got back to the room, an evening Elemis pampering kit had been left on the bed. Again a special touch which added to the overall experience and attention to detail at <b>Fishmore Hall</b>.</span><br />
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<span style="font-family: inherit;">For breakfast, residents can enjoy a selection of fruit, cereal and pastries as well as order hot dishes from the menu. We both went for poached eggs in the way of Eggs Benedict and Eggs Royale. Both were served with a deliciously silky hollandaise and inviting runny yolks. </span><br />
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<span style="font-family: inherit;">Overall. <b>Fishmore Hall</b> is a lovely hotel with a luxury feel. Great for romantic weekends and girly getaways alike, it's most definitely a foodie destination which mixes boutique styling with a warm and welcoming atmosphere.</span></div>
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<span style="font-family: inherit;">Have you been to <b>Fishmore Hall</b>? What are your favourite restaurants and hotels in Ludlow or the Shropshire area?</span></div>
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<i><span style="font-family: inherit;"><b><a href="http://www.fishmorehall.co.uk/" rel="nofollow" target="_blank">Fishmore Hall </a></b><br />Fishmore Road<br />Ludlow <br />Shropshire<br />SY8 3DP</span></i></div>
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<i><span style="font-family: inherit;">We stayed and dined as guests of Fishmore Hall. All opinions are honest and my own. </span></i>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com4tag:blogger.com,1999:blog-8022622957380145460.post-89535553129587052072024-03-04T08:00:00.000+00:002024-03-06T15:21:34.063+00:00easter mini egg and malteaster bunny brownies.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15qSUXmOHOrEHqnwnI5wy4-LN3PI8rvB50wi2208UtssKdxtTQL0VMiIxoMfkDIueFnSSOnz0gP8wZelkmPns0YV6incMFnxdhQuHvAUE3LyO10qSe3lglML1i7mzyweBJ8WNblQ8MZb6/s1600/Easter+Brownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15qSUXmOHOrEHqnwnI5wy4-LN3PI8rvB50wi2208UtssKdxtTQL0VMiIxoMfkDIueFnSSOnz0gP8wZelkmPns0YV6incMFnxdhQuHvAUE3LyO10qSe3lglML1i7mzyweBJ8WNblQ8MZb6/s1600/Easter+Brownies.JPG" /></a></div>
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An indulgent Easter brownie recipe, with melt-in-the-mouth Malteaster bunnies, crunchy Mini Eggs and sweet hits of white chocolate. This is my go-to (accidentally gluten free) brownie recipe, with an April twist. The secret is adding the bunnies to the top of the brownies right at the end, so they slightly melt whilst still keeping that signature crunch. Hoppy Easter!<br />
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<span style="font-family: inherit;">♥ 250g good quality dark chocolate </span></div>
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<span style="font-family: inherit;">♥ 200g unsalted butter, cubed</span></div>
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<span style="font-family: inherit;">♥ 200g caster sugar</span></div>
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<span style="font-family: inherit;">♥ 160g ground almonds</span></div>
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<span style="line-height: 20.286px;"><span style="font-family: inherit;">♥ 3 free range eggs</span></span></div>
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<span style="font-family: inherit;">♥ Small 80g bag of mini eggs</span></div>
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♥ 5 mini Malteaster bunnies</div>
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♥ 30g rough chunks of white chocolate</div>
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<span style="font-family: inherit;"><b>Equipment;</b> <span style="line-height: 20.286px;">a saucepan and square silicone tray or tin</span></span></div>
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<span style="line-height: 20.286px;"><b><span style="font-family: inherit;">Preheat the oven to 180 degrees.</span></b></span></div>
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<span style="font-family: inherit;"><b>Step one. </b>Melt the chocolate on a low heat in a medium saucepan. As it begins to melt, add in the butter and stir until both have totally melted. Remove from the heat.</span></div>
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<span style="font-family: inherit;"><b>Step two. </b>Stir through the sugar, add the ground almonds and lastly the eggs.</span></div>
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<span style="font-family: inherit;"><b>Step three. </b>Pour the mix into your tin or silicone and scatter through mini eggs as evenly as you can. </span></div>
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<span style="font-family: inherit;"><b style="line-height: 20.286px;">Step four.</b><span style="line-height: 20.286px;"> Bake for 35-40 minutes. 10 minutes before the end, add the bunnies on top.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 20.286px;">The brownies will form a crust but may seemed undercooked inside, which is fine. If the brownies start to burn on top, just cover in a little foil and continue to bake.</span></span></div>
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<span style="color: #333333; font-family: inherit;">When done, allow to completely cool before slicing up. I often even leave them in the fridge so they make for really easy to cut squares. The mix should yield 14-16 squares, though to keep </span><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">the</span></span><span style="color: #333333;"><span style="font-family: inherit;"> bunnies intact </span>you<span style="font-family: inherit;"> might have </span>quite big brownies!</span></div>
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Have you been doing any Easter baking? What recipes would you make with Mini Eggs and Malteaster bunnies?Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com15tag:blogger.com,1999:blog-8022622957380145460.post-18631351678033007392024-03-02T08:30:00.001+00:002024-03-06T15:24:15.843+00:00easter bunny rabbit macarons.<div class="separator" style="clear: both; text-align: center;">
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A cute, bunny shaped treat for Easter. I just couldn't resist creating some rabbit shaped macarons for the occasion, filled with moreish Nutella chocolate spread. </div>
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<b><span style="font-family: inherit;">(Make 12 medium or 24 mini macarons)</span></b></div>
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<span style="font-family: inherit;"><span style="font-stretch: normal; line-height: normal;">♥</span> Two egg whites, at room temperature</span></div>
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<span style="font-family: inherit;"><span style="font-stretch: normal; line-height: normal;">♥</span> 75g caster sugar</span></div>
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<span style="font-family: inherit;"><span style="font-stretch: normal; line-height: normal;">♥</span> 90g icing sugar, sieved</span></div>
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<span style="font-family: inherit;"><span style="font-stretch: normal; line-height: normal;">♥</span> 75g almonds, sieved until fine with lumps discarded</span></div>
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<span style="font-family: inherit;"><span style="font-stretch: normal; line-height: normal;">♥</span> Milk chocolate spread</span></div>
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<span style="font-family: inherit;">Firstly, make your macarons according to my <b><u><a href="http://www.recipesandreviews.co.uk/2015/09/macaron-recipe-guide-illustration.html" target="_blank">step by step tutorial</a></u></b>. I didn't use any food colouring and kept them plain - but you could do brown, grey or even pink! I piped half the mix as a circle for the back and the others with ears.</span></div>
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<span style="font-family: inherit;">When baked and cooled, draw your little bunny face on half the macarons and allow to dry. Next, pipe some milk chocolate spread into the plain side and carefully put together to make a full bunny macaron.</span></div>
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<span style="font-family: inherit;">Have you been baking for Easter? What colour and flavour bunny macarons would you make?</span><br />
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<span style="font-family: inherit;">If you like these you might like my <u><a href="http://www.recipesandreviews.co.uk/2017/05/unicorn-macarons-recipe.html" target="_blank">unicorn</a></u> or <u><a href="http://www.recipesandreviews.co.uk/2017/08/chocolate-bear-macarons-recipe.html" target="_blank">bear macarons</a></u> - or if you're feeling festive then my <u><a href="http://www.recipesandreviews.co.uk/2016/03/creme-egg-macarons-recipe.html" target="_blank">Creme Egg macarons</a></u>!</span>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com5tag:blogger.com,1999:blog-8022622957380145460.post-77819788383928537772024-03-01T21:00:00.000+00:002024-03-06T15:24:48.186+00:00the queen's head, belton, leicestershire.<div class="separator" style="clear: both; text-align: center;">
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Found in the Leicestershire countryside, <b>The Queen's Head </b>is a cosy pub and restaurant that boasts five refurbished rooms. The Belton based establishment pride themselves on using the best ingredients and local producers to create seasonal menus mostly inspired by British and European cuisine. The bar area is dog friendly, whilst the restaurant has a more modern and refined feel for birthday meals, special occasions and date nights alike.<br />
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<a name='more'></a>Entering the restaurant, you're met with a snug seating area lit up with fairy lights and candles. Although we were waiting a while to the staff's attention, it was a warming and welcoming area that gave off a great atmosphere.<br />
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Since we're finally seeing the beginnings of Spring, it was a nice touch to see fresh daffodils on the tables alongside the candles. Upholstered pews were a nice touch, set back with leather seating, wooden tables and quaint heart chalkboard for reserved signs.<br />
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To begin, we went for <b>Crispy duck egg, cannellini beans, chorizo and spinach</b> (£8) and <b>Mussels steamed in a Thai red coconut broth </b>(£8), which both arrived promptly with our wine. Although quite pricey for starters, they were both elegantly presented and full of inviting, fresh colours.<br />
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On an earthy bed of pulses and smoky chorizo, the mouthwatering runny egg yolk and crispy outer shell was just delicious. A starter I'd definitely recommend, regardless of the price tag. There were a generous amount of mussels, with fresh herbs and chilli to set off the spicy and fragrant broth. It was a shame it didn't come with bread, a spoon or lemon bowl though, as it meant you couldn't lap up the delicious sauce or clean your hands afterwards.<br />
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<span style="font-family: inherit;">For mains we opted for <b>Queen’s Head Cheese and Bacon Burger </b>(£14) and the <b>6oz Fillet Steak </b>(£24). Both coming with triple cooked chips, the double burger was served in </span>a homemade bun with in house ketchup, topped with a gherkin and a pickled onion. It was tricky to eat, but that was expected. The burger patty itself was satisfyingly pink and flavoursome, with great seasoning. It was a shame the brioche bun was a little dry to really set the burger off.</div>
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The steak was a great cut of meat, which was cooked to medium/rare and well rested. With an extensive wine list, we enjoyed a couple of glasses of Cabernet Sauvignon and Merlot to marry perfectly with red meat. The peppercorn sauce was evidentially homemade, with a great kick and smooth texture.<br />
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And the chips. Oh, the chips. Too often these are overlooked when accompanying burger and steak dishes, but these are the best I've had in a restaurant in a long while. As you can see, really crispy, golden and rustic with plenty of cracked black pepper and sea salt.<br />
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To finish, we went for a <b>Stem ginger and pineapple pudding </b>and <b>Chocolate fondant with peanut ice cream</b>. Not something I would go for, the steamed pudding was a generous portion and well enjoyed with classic custard. I went for the chocolate dessert, with a seriously indulgent ice cream with great textures.<br />
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Overall I'd definitely recommend <b>The Queen's Head </b>as a countryside, foodie destination. It was a really busy Friday night and with minimal waiting staff they were rushed off their feet. However when we did get their attention, the staff were friendly and eager-to-please. It seemed like large groups, families and double dates were enjoying themselves, with a musical act planned that evening to entertain the crowds.<br />
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<span style="font-family: inherit;">Have you been to<b> The Queen's Head</b> in Belton? What are your favourite pub restaurants in Leicestershire?</span></div>
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<span style="border: 0px; display: block; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><b><i><u><a href="http://queensheadbelton.co.uk/" rel="nofollow" target="_blank">The Queen's Head</a></u></i></b></span></span><span style="border: 0px; display: block; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>2 Long St</i></span></span><span style="border: 0px; display: block; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>Belton</i></span></span><span style="border: 0px; display: block; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>Loughborough</i></span></span><span style="border: 0px; display: block; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>LE12 9TP</i></span></span><span style="border: 0px; display: block; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i><br /></i></span></span><span style="border: 0px; display: block; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i>We dined as guests of the restaurant. All opinions are honest and my own.</i></span></div>
<br />Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com14tag:blogger.com,1999:blog-8022622957380145460.post-92085340028266433702024-02-12T08:30:00.000+00:002024-02-14T21:13:29.491+00:00salted caramel apple puff pastries. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFanAMChOLFQwM4RvzyqK1nYvG3sZaSc8UuIayw2zPO8RiQiVm-Qr37JthYNCZaGW7QjOeZE3mUQJE2ZpMqdTkK2jptpTs5g-AEAEkpvEPUsT6PtnGM5LEzSuvxZxW5gS9Yf23AblCE8/s1600/Salted+caramel+apple+dessert+recipe+UK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFanAMChOLFQwM4RvzyqK1nYvG3sZaSc8UuIayw2zPO8RiQiVm-Qr37JthYNCZaGW7QjOeZE3mUQJE2ZpMqdTkK2jptpTs5g-AEAEkpvEPUsT6PtnGM5LEzSuvxZxW5gS9Yf23AblCE8/s1600/Salted+caramel+apple+dessert+recipe+UK.jpg" /></span></a></div>
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<span style="font-family: inherit;">Say it with salted caramel this Valentine's Day. Treat loved ones to this indulgent puff pastry dessert featuring caramelised <a href="https://www.pinkladyapples.co.uk/" rel="nofollow" target="_blank"><b>Pink Lady</b><span style="background-color: white; color: #545454; font-size: x-small;">®</span><b> apples</b></a> as the star of the show. Whether for a breakfast in bed with a hot cup of tea, a decadent dessert to finish a romantic dinner or a sumptuous sweet for a girls' night in, this recipe ticks all the boxes. Buttery puff pastry, sweet apples and dusting of icing sugar, finish with thick double cream to contrast against the deliciously crunchy textures. </span><br />
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<span style="font-family: inherit;">Plus, it's super quick to put together. What's not to fall in love with?</span><br />
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<span style="font-family: inherit;"><b>Shopping list. </b><br />(Makes two)</span><br />
<span style="font-family: inherit;">♥ Ready rolled puff pastry sheet, at room temperature </span><br />
<span style="font-family: inherit;">♥ Two Pink Lady® apples, sliced into segments</span><br />
<span style="font-family: inherit;">♥ Salted caramel sauce</span><br />
<span style="font-family: inherit;">♥ A handful of flaked almonds<br />♥ Extra sea salt, optional<br />♥ Icing sugar</span><br />
<span style="font-family: inherit;">♥ Double cream</span><br />
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<span style="font-family: inherit;">Preheat your oven to 180 degrees C.</span></div>
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<span style="font-family: inherit;"><b>Step one.</b> Slice your puff pastry into even rectangles. You could of course make one large pastry or even smaller ones than I did, just think about how your heart-shaped apples will fit into the size.</span><br />
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<span style="font-family: inherit;"><b>Step two. </b>Turn up the edges of the puff pastry to create an edge.</span><br />
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<span style="font-family: inherit;"><b>Step three. </b>Add your apple slices to the pastry. </span><br />
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<span style="font-family: inherit;"><b>Top tip:</b> Use a round cutter to round off the edges of your apple hearts.</span><br />
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<span style="font-family: inherit;"><b>Step four. </b>Drizzle with salted caramel and almonds. </span><br />
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<span style="font-family: inherit;"><b>Step five.</b> Bake for 18-20 minutes until cooked, flaky and golden.</span><br />
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<span style="font-family: inherit;">To finish, dust with icing sugar and serve on your prettiest plate! Scatter with extra sea salt if you particularly love the salty/sweet flavour clash.</span><br />
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<span style="font-family: inherit;">Have you got plans for a Valentine's dessert this year? What is your signature dessert when cooking for someone special?</span><br />
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<i><span style="font-family: inherit;">In collaboration with Pink Lady®</span></i>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com7tag:blogger.com,1999:blog-8022622957380145460.post-61178246851376960842024-02-10T18:00:00.000+00:002024-02-14T21:14:03.988+00:00bohns best burgers, nottingham.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyHgALsOf42zoNNJJzM1OYUveFv3dZvWpcV0U4-1QqCXLKQ414IZ6v4014SWfdaSDzzD3CAgjY0tXiPUmfcgBV72HJiwbzBlxEOiVz7eLAn1ofy9wfJOIMoHwLC6hhO7ZbXv1U-eQ9171/s825/Bohns+Burger+Nottingham+Review.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyHgALsOf42zoNNJJzM1OYUveFv3dZvWpcV0U4-1QqCXLKQ414IZ6v4014SWfdaSDzzD3CAgjY0tXiPUmfcgBV72HJiwbzBlxEOiVz7eLAn1ofy9wfJOIMoHwLC6hhO7ZbXv1U-eQ9171/s16000/Bohns+Burger+Nottingham+Review.JPG" /></a></div><p>Found in the heart of Hockley,<b> Bohns Best Burgers</b> is an independent joint serving up a rhapsody of creations between brioche buns. The clue is in the name though, could these really be the best burgers in Nottingham? It's true, I'm always on the look out for the best burgers in the East Midlands (shout out to Leicester's Crafty and Hide in Derby) but could these be the hit that Hockley needs? I think so.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3_Wlh9_REq3ROdvgNmEGeY7AioYxdwP1J2pm2TY6zD9QeHe1XIkgFhyphenhyphenUwrw1cCa5xKqEwzZIquCj6-GQUPl_8eKfodJdpDfny19Nj9kplSEmISYQbEm9YAZMH5h_jwPw5r9LIYDSnwCz/s550/Bohns+Nottingham+Review.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3_Wlh9_REq3ROdvgNmEGeY7AioYxdwP1J2pm2TY6zD9QeHe1XIkgFhyphenhyphenUwrw1cCa5xKqEwzZIquCj6-GQUPl_8eKfodJdpDfny19Nj9kplSEmISYQbEm9YAZMH5h_jwPw5r9LIYDSnwCz/s16000/Bohns+Nottingham+Review.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span></span></p><a name='more'></a>With Crafty keeping the bar high for us burger snobs, we went along to Bohns (pronounced bons not bones) for a weekend lunch, trying to leave preconceptions of juicy beef patties, genius sauce combinations and ridiculously loaded fries at the door. Found a stone's throw from Broadway Cinema and underneath BrewDog, a place where vibrant street art and original-featured buildings makes for the perfect quirky surroundings. Not to mention the soundtrack: with an eclectic mix of The Cranberries, Queen, Catfish and the Bottlemen keeping us company amongst the vintage records found joining the industrial style decor.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqowozgD0au48XJnDoYgWJzd7gnkq2GocqfsnP4xqP_7pHBt_vcuG-PUn2Pez_HO0HLc-jcj3x6fgWg2xdsutbIL0hNBG6F6CFnqG4JFQitti-osir0s3xn_G1fLFnMckBBeWbLYS1W-rU/s550/IMG_20210619_125159-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqowozgD0au48XJnDoYgWJzd7gnkq2GocqfsnP4xqP_7pHBt_vcuG-PUn2Pez_HO0HLc-jcj3x6fgWg2xdsutbIL0hNBG6F6CFnqG4JFQitti-osir0s3xn_G1fLFnMckBBeWbLYS1W-rU/s16000/IMG_20210619_125159-01.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWN2-VHgDvBsyed0Q0xqqa5DQjhvaul6ECqLeJFl7ciWCwzrgNyEpr8ORvjPQEgV98kn4F3nU9MMqm75Uh0Pd-CClSraO2K7jCMxL1XCmaSkZHBujTdwXFYgBMK2B-9oOufORZEfO3Hri/s550/20210619131823_IMG_6598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWN2-VHgDvBsyed0Q0xqqa5DQjhvaul6ECqLeJFl7ciWCwzrgNyEpr8ORvjPQEgV98kn4F3nU9MMqm75Uh0Pd-CClSraO2K7jCMxL1XCmaSkZHBujTdwXFYgBMK2B-9oOufORZEfO3Hri/s16000/20210619131823_IMG_6598.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">But great surroundings aside, it's all about the burgers right? Even if Blink 182 themselves were playing at our table, we're here for the food. The menu is a good size, with plenty of vegetarian and vegan on there. We aren't talking lazy mushroom burgers either, with three plant based options and vegan brioche buns and sauces, so herbivore friends can still enjoy the works. They also use local bakers for their buns, select organic, high welfare beef and make their own seasonings and rubs. For those that love a great drink to wash it down, they have Beavertown and the usual classic beers on tap, as well as craft bottles and an extensive cocktail and mocktail menu. </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/AVvXsEiTse8NWI8jkw-SktwSE-6d6tRHeoDEG8YCSswH8Pd4jOrW9KhkTc_pd8BPRTyxEI10n_4cumr5_oOLs36NzePp5_ALHFlLuv6WnyZA549KLKlmwl8FkZLTdMBvwR2xL9HFigZm7EYpzNl8/s550/IMG_20210619_135903-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTse8NWI8jkw-SktwSE-6d6tRHeoDEG8YCSswH8Pd4jOrW9KhkTc_pd8BPRTyxEI10n_4cumr5_oOLs36NzePp5_ALHFlLuv6WnyZA549KLKlmwl8FkZLTdMBvwR2xL9HFigZm7EYpzNl8/s16000/IMG_20210619_135903-01.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPXy4hadrSMuNOsruhA-46RyYU1fvvp2l5RuJXcaXvxebeQ8PG_lYVh4mpkeiVFLLWrVtw-HkQEGZINXS6ybzKpqRgjsUByDXr5irwu1u5C7h3-hrfe_GRVuuNPsXta5kxrupfKiNcfPh/s550/Bohns+Burger+Nottingham.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPXy4hadrSMuNOsruhA-46RyYU1fvvp2l5RuJXcaXvxebeQ8PG_lYVh4mpkeiVFLLWrVtw-HkQEGZINXS6ybzKpqRgjsUByDXr5irwu1u5C7h3-hrfe_GRVuuNPsXta5kxrupfKiNcfPh/s16000/Bohns+Burger+Nottingham.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>To eat, I'm one for a cheeseburger done well, and so I chose <b>The Mac Bohns </b>(£9.45), a Ronald inspired double smashed patty with American cheese, ketchup, American mustard and gherkins (okay, pickles). One for more interesting combinations, my other half opted for <b>The Peanut Butter Jelly</b> (£10.45), this time the double smashed patty sandwiched with peanut butter, chilli jam, blue cheese and American cheese.<div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLrBLSW1wFJln7uGdm6frBQ2rOpzR-SX95Su65Z5SEfsnVChAsaR4i8bFyXCenZ881Lv5ScDSl7g-CYm5VvSoqNpMyVf29u2ZXtSrWO-tpO9sniaD3CV_VX0KTVsi1i6-vZ-34z6F4Osx/s825/Bohns+Nottingham.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Peanut Butter Jelly" border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLrBLSW1wFJln7uGdm6frBQ2rOpzR-SX95Su65Z5SEfsnVChAsaR4i8bFyXCenZ881Lv5ScDSl7g-CYm5VvSoqNpMyVf29u2ZXtSrWO-tpO9sniaD3CV_VX0KTVsi1i6-vZ-34z6F4Osx/s16000/Bohns+Nottingham.JPG" title="The Peanut Butter Jelly" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /><b>The Peanut Butter Jelly</b></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJU5NQAEQzAlu3dEMcXvZ0qbXRuu8NaMX5scMn_LnY2cR7BfR3x_aw-QyUlyit2CBg78gs18Q2e6gRlRo4vBoaeVsByo9514bwMKuQLxDJlo7vPcoMHYOd4XZLarPg89768BbqTtW7NCax/s825/20210619134448_IMG_6603.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJU5NQAEQzAlu3dEMcXvZ0qbXRuu8NaMX5scMn_LnY2cR7BfR3x_aw-QyUlyit2CBg78gs18Q2e6gRlRo4vBoaeVsByo9514bwMKuQLxDJlo7vPcoMHYOd4XZLarPg89768BbqTtW7NCax/s16000/20210619134448_IMG_6603.JPG" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /><b>The Mac Bohns</b></td></tr></tbody></table><div><br /></div>The burgers don't come with chips or sides, and so we also got the <b>Dirty Fries</b> (£5.95) with sliced Spanish chorizo, layered up in-house sauces, sour cream and chives. We also went for a side of <b>BBQ Wings</b> (£5.10). These burgers did not disappoint, and tasted as good as they looked. They came medium, rather than pink, but held the juiciness of great quality meat cooked well. My colourful combination of bright yellow mustard, red sauce and all the pickles oozed delightfully from the slightly toasted bun. Five napkins and a lemon wipe half way through, this is not a first date restaurant. Unless you want to find out your date is in fact awesome and will travel for good, messy burgers.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TlR4RR0tNkFevNmmvWHJsKJvTw6-vAytDlcomRF4ynfb4wT1fFOxU5u8hEjkas_QvB69tTmoNNl3MYLhgzrzTruV5wK9UqSr5IEXcwKl3PxVeBhHHuOGjv8gxp0ukMGw5WE8cPfNXa6Z/s550/Bohns+Nottingham+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TlR4RR0tNkFevNmmvWHJsKJvTw6-vAytDlcomRF4ynfb4wT1fFOxU5u8hEjkas_QvB69tTmoNNl3MYLhgzrzTruV5wK9UqSr5IEXcwKl3PxVeBhHHuOGjv8gxp0ukMGw5WE8cPfNXa6Z/s16000/Bohns+Nottingham+Chicken.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRabir-fehiomZ3aXx96vcLTNkq0V265F6CgunzAA2gqyjCyJV22Q5P6Vv0va6rSbNQxdd5qGedAcfniZq7F-YuMuv8dIFaQLra-HghZqPBSNA3CM-VzuXCcnvvXAr7JrDeay0Jf_EH5hN/s550/Bohns+Nottingham+Menu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRabir-fehiomZ3aXx96vcLTNkq0V265F6CgunzAA2gqyjCyJV22Q5P6Vv0va6rSbNQxdd5qGedAcfniZq7F-YuMuv8dIFaQLra-HghZqPBSNA3CM-VzuXCcnvvXAr7JrDeay0Jf_EH5hN/s16000/Bohns+Nottingham+Menu.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The peanut butter burger wasn't style over substance either, with each flavour subtly dancing together to form a sweet, nutty and salty array of flavours around the excellent quality meat and bun. The BBQ wings, we would order again - the only criticism is there was an odd number. Whilst the dirty fries were delicious, they really were hot. I'd like to see a similar loaded fries option on the menu, without so much spice. At the moment there are house fries, rosemary or vegan dirty fries. That said, they did so many homemade sauces - including an intriguing kimchi peanut butter - that I would recommend getting classic fries and ordering a few dips in future. </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/AVvXsEjnHxjr02ihyphenhyphenffTWOhuAeuNR4FD6gD-2qiehFfrD6R2OJix1pz6dB8m11OC6m8l6CeWfo8kjx4dLPTkdAmf4z0WZIMPJuUBULL2qDoWtxTTWms-U_0DSWzxnGyvONR17OJcABz9nRqKUedJ/s733/IMG_20210619_132618-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="733" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHxjr02ihyphenhyphenffTWOhuAeuNR4FD6gD-2qiehFfrD6R2OJix1pz6dB8m11OC6m8l6CeWfo8kjx4dLPTkdAmf4z0WZIMPJuUBULL2qDoWtxTTWms-U_0DSWzxnGyvONR17OJcABz9nRqKUedJ/s16000/IMG_20210619_132618-01.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48c5a0GSIkF-ZI6O-veb4k0qqqYQCrgZ5neUQOUbS76fyrF68KDlI4Eq4kgY-C2jiL41mWC_WePTCsmuwisQXEotIMVSD4JM_Z0LRQzytP5opF_WWsmlO18wgrtbfGimXvfS3GXPCNrVf/s733/IMG_20210619_132356-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="733" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48c5a0GSIkF-ZI6O-veb4k0qqqYQCrgZ5neUQOUbS76fyrF68KDlI4Eq4kgY-C2jiL41mWC_WePTCsmuwisQXEotIMVSD4JM_Z0LRQzytP5opF_WWsmlO18wgrtbfGimXvfS3GXPCNrVf/s16000/IMG_20210619_132356-01.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I should also say the service was great, prompt and with a smile. We booked beforehand for 1pm, though the restaurant soon filled up around us. Plenty of choice, excellent service, great flavours, a soundtrack you can't help but hum to and mouthwatering burgers. It was a real gem to have found this place and we will be back.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><b>BOHNS Best Burgers </b></i></div><div class="separator" style="clear: both; text-align: left;"><i>20-22 Broad Street </i></div><div class="separator" style="clear: both; text-align: left;"><i>Nottingham</i></div><div class="separator" style="clear: both; text-align: left;"><i>NG1 3AL</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><i><b><u><a href="https://www.instagram.com/bohns_official/" rel="nofollow" target="_blank">@</a></u></b></i><b><u><a href="https://www.instagram.com/bohns_official/" rel="nofollow" target="_blank">bohns_official</a></u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u><a href="http://bohnsbestburgers.co.uk" rel="nofollow" target="_blank">bohnsbestburgers.co.uk</a></u></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com34tag:blogger.com,1999:blog-8022622957380145460.post-67858931942882621122024-02-05T08:30:00.000+00:002024-02-14T21:13:01.267+00:00easy gluten free coconut flour pancakes. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxoz5ek7z-PLEgMTCFfRFZ2N_UMtXXSeVPNMSj5lpYvUf-G6U1P9oZQ1gMV6gxZGScYjCuB1Obd3m77uphJTMUVS68yjB45lwWqHObIU0EqLtrEBx6QasZZBSY_JZg8QnXs_awnbPp88/s1600/IMG_0392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxoz5ek7z-PLEgMTCFfRFZ2N_UMtXXSeVPNMSj5lpYvUf-G6U1P9oZQ1gMV6gxZGScYjCuB1Obd3m77uphJTMUVS68yjB45lwWqHObIU0EqLtrEBx6QasZZBSY_JZg8QnXs_awnbPp88/s1600/IMG_0392.jpg" /></a></div>
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A deliciously fluffy stack of pancakes, just in time for Pancake Day. And guess what, these ones are totally gluten free. I've teamed up with<b> <a href="https://www.indigo-herbs.co.uk/" rel="nofollow" target="_blank">Indigo Herbs</a></b> to try out some of their awesome products and bring you a sweet treat which features some flippin' great superfoods too. The gluten free coconut pancake recipe is made using coconut flour and cooked in coconut oil. To finish, they're scattered with strawberry powder and crushed pistachios, with an obligatory drizzle of maple syrup. Read on to see how the ingredients <i><b>stacked up</b></i>...<br />
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<a name='more'></a>As well as the premium organic coconut flour, I also tried and tested their coconut oil, slow dried strawberry flour and organic dark maple syrup. In addition to their great quality, each product had a true and deep flavour that really added to the dish. The coconut flour made for a fluffy gluten free pancake base which went well with sweet maple syrup and intend strawberry powder. I think the powder would be great in a smoothie, or perhaps to flavour yoghurt.<br />
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<b>Shopping list.</b><br />
Makes 6-8 small pancakes<br />
<div class="p1">
<span class="s1">♥ 3 large eggs</span></div>
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<span class="s1">♥ 30g <b><a href="https://www.indigo-herbs.co.uk/shop/buy/organic-coconut-flour" rel="nofollow" target="_blank">coconut flour</a></b></span></div>
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<span class="s1">♥ 1 tbsp <b><a href="https://www.indigo-herbs.co.uk/shop/buy/organic-coconut-oil-butter" target="_blank">coconut oil</a></b>, plus extra for the pan</span></div>
<div class="p1">
<span class="s1">♥ 1 tsp <b><a href="https://www.indigo-herbs.co.uk/shop/buy/organic-maple-syrup-product" rel="nofollow" target="_blank">organic maple syrup</a></b></span></div>
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<span class="s1">♥ 1/2 tsp baking powder (gf)</span></div>
♥ A splash of milk/almond/soya milk<br />
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<b>For the toppings</b></div>
♥ Crushed pistachios<br />
♥ <b><a href="https://www.indigo-herbs.co.uk/shop/buy/strawberry-fruit-powder-product" rel="nofollow" target="_blank">Strawberry powder</a></b><br />♥ <b><a href="https://www.indigo-herbs.co.uk/shop/buy/organic-maple-syrup-product" rel="nofollow" target="_blank">Organic maple syrup</a></b><br />
♥ Fresh fruit<br />
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<b>Step one. </b>Mix together the beaten eggs and coconut flour and allow to sit and absorb for ten minutes.</div>
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<b>Step two. </b>Next, whisk in the rest of the ingredients until thick but fluffy.</div>
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<b>Step three. </b>Heat up a pan to a medium temperature and add 1 tsp of coconut oil. Move around to coat the pan.</div>
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<b>Step four. </b>Spoon the mix into the pan, around the size of a base of a mug. After a few minutes, flip over and cook the other side.</div>
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Enjoy with your favourite toppings!</div>
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Have you ever tried coconut flour recipes? Or gluten free pancake recipes? I'd love to hear.<br />
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<i>In collaboration with Indigo Herbs</i>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com9tag:blogger.com,1999:blog-8022622957380145460.post-81343340275760857582024-01-06T08:30:00.000+00:002024-01-06T21:23:22.303+00:00vegan coconut shortbread with chocolate drizzle. <div class="separator" style="clear: both; text-align: center;">
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A tasty treat that happens to be dairy free and egg free too! This melt-in-the-mouth vegan shortbread recipe is scattering with coconuts and baked before being drizzled with heavenly dark chocolate. A naturally vegan sweet recipe which is perfectly bitesize.<br />
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<b>Shopping list. </b><br />
♥ 60g dairy free butter or spread<br />
♥ 30g caster sugar<br />
♥ 90g plain flour<br />
♥ 20g desiccated coconut<br />
♥ 100g dark chocolate, melted<br />
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Preheat the oven to 180 degrees C.<br />
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<b>Step one.</b> Melt the butter in a saucepan and take off the heat.<br />
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<b>Step two.</b> Stir in the sugar followed by the flour.<br />
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<b>Step three. </b>Take large walnut sized balls, flatten and lay evenly on a lined or non stick baking tray.<br />
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<b>Step four. </b>Scatter with coconut and bake for 15-20 minutes until golden.<br />
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<b>Step five.</b> When baked and cooled, drizzle with dark chocolate and allow to set.<br />
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Enjoy!</div>
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What are your favourite vegan dessert recipes? Have you ever tried making dairy free shortbread?</div>
Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com9tag:blogger.com,1999:blog-8022622957380145460.post-77183034383779126062024-01-04T09:00:00.000+00:002024-01-06T21:23:02.952+00:00baked spinach arancini stuffed with mozzarella cheese.<div class="separator" style="clear: both; text-align: center;">
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Arancini; a resourceful (and delicious) way to use up leftover risotto. There isn't often leftover risotto in my house, so in this case I deliberately made too much and used a lot of will power to save it until the next day. Plus, you only need two extra ingredients to make them - flour and cheese. This simple baked arancini recipe is made from a simple spinach, onion and white wine risotto, before being stuffed by mini mozzarella balls and cooked until golden. My theory is, if they aren't deep fried then you're allowed to have more cheese...</div>
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<a name='more'></a><b>Shopping list.<br />(Makes five arancini)</b><br />
<b>♥ </b>Approx 250g leftover cooked risotto<b> </b><br />
<b>♥ </b>50g plain flour<br />
<b>♥ </b>Salt and pepper to season<br />
<b>♥ </b>Mini mozzarella balls<br />
<b>♥ </b>Parmesan and rocket to serve<br />
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<b>Tip:</b> Even though you may have weighed the risotto rice when you made it, weigh again and use the cooked amount. It works out about 1:5 ratio, so if you have 200g it would be 40g of flour, 100g it would be 25g flour and so on.<br />
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<b>Step one. </b>Mix together your risotto with the flour. I wondered if I'd need an egg here but it the risotto had a sticky consistency and combined no problem. Season with salt and pepper as required.</div>
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<b>Preheat your oven to 180 degrees c. </b></div>
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<b>Step two. </b>Lay out a flat circle, add in the mozzarella and form into a ball. If you wanted to make vegan risotto balls, at this point you could actually not add the cheese.</div>
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<b><br />Step three.</b> Bake for 30-40 minutes until golden, carefully turning half way.<br />
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Serve immediately with extra black pepper, parmesan and fresh rocket.<br />
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Have you ever made homemade arancini? Or tried them baked? What are your favourite recipes for leftover risotto?<br />
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Here are a few other recipe ideas from fellow food bloggers...<br />
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<b><a href="http://kitchensanctuary.com/2015/03/crispy-tomato-arancini/" target="_blank">Crispy Tomato Arancini</a></b> - <b>Kitchen Sanctuary </b><br /><a href="http://www.foodiequine.co.uk/2016/09/mozzarella-stuffed-mushroom-arancini.html" target="_blank"><b>Mozzarella Stuffed Mushroom Arancini</b></a> - <b>Foodie Quine </b><br /><a href="http://www.thepetitecook.com/mushroom-arancini/" target="_blank"><b>Mushroom Arancini</b></a> - <b>The Petite Cook</b><br />
<br />Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com10tag:blogger.com,1999:blog-8022622957380145460.post-41599048244910773602024-01-02T16:00:00.000+00:002024-01-06T21:22:18.284+00:005 easy vegan recipes that I love <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacJcL4Arb0AywnosGxJOe5GgHyumSJrriF2VaAQgu4oay0FaggDdC-JKP9PIgDLHoHXs3q_9E-tHrN0eqUZTn6nND9wkGI0glBPhVAbXTjMLJ8QEmBxoqaufDP6PjE-GyBSFHd2HJAbBO/s825/20191229160306_IMG_9426.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacJcL4Arb0AywnosGxJOe5GgHyumSJrriF2VaAQgu4oay0FaggDdC-JKP9PIgDLHoHXs3q_9E-tHrN0eqUZTn6nND9wkGI0glBPhVAbXTjMLJ8QEmBxoqaufDP6PjE-GyBSFHd2HJAbBO/s16000/20191229160306_IMG_9426.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This year was the first year I tried Veganuary. Not only did it mean we reduced our meat intake for a month, we also found so many new recipes and meal inspiration that we still try weeks later. It was interesting to say the least to try out the dairy free cheese, with varying success. The meat substitutes were much better and I found a new love for oat milk and vegan chocolate However bringing more vegetables to our dishes was the best bit. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you're looking to try a month of being vegan, I really recommend The Vegan Kind supermarket and trusty <b><u><a href="https://www.bbcgoodfood.com/recipes/collection/vegan-recipes ">BBC Good Food</a></u></b> as well as these <b><a href="https://www.olivemagazine.com/recipes/vegan/best-ever-vegan-recipes/" style="text-decoration: underline;" target="_blank">Olive Magazine favourites</a> </b>or pick yourself up some bargain <b><a href="https://www.theworks.co.uk/c/books/non-fiction-books/cookery-books" style="text-decoration: underline;" target="_blank">vegan recipe books</a> </b>from The Works. Here are a few of my favourite vegan recipes, which all bring out a rainbow of vegetables and pulses, with no meat alternatives in sight. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OatJGtS1orU-N9l-gLmUuP1SF1gihGCmHU16G9_4YYvhozLByMZNwx0nftkJQgtPkZNSumaZ_k89ZhMp38EKHnGLZW_CAjmCxkyLPl_HHrByTSWnkeKcgk2ngDGNh2sdLR8VPhxjKvC1/s550/IMG_4502.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OatJGtS1orU-N9l-gLmUuP1SF1gihGCmHU16G9_4YYvhozLByMZNwx0nftkJQgtPkZNSumaZ_k89ZhMp38EKHnGLZW_CAjmCxkyLPl_HHrByTSWnkeKcgk2ngDGNh2sdLR8VPhxjKvC1/s16000/IMG_4502.jpg" /></a></div><h2 style="text-align: center;"><a href="https://www.recipesandreviews.co.uk/2018/05/mexican-style-cauliflower-steak-recipe.html#more" target="_blank">Mexican style cauliflower steaks</a></h2><div>One of my own recipes, but a real favourite of mine. If you think cauliflower is boring, think again. Have you tried baking, frying or grilling it? It brings out the flavour like never before. I was really pleased with the results; a versatile texture with crunchy and crispy edges. I created a Mexican twist on it, since what doesn't go well with salsa, tortillas, chilli and heaps of guacamole.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ5NjkNIIq4M2Rdft8z4imiwJ9Mk_DoT5DbDroPw8q_CkZsnBs4hLQ1wKiKuRN2BEM3PoThwHz9e_dvVeuPmD30i5oOm9OFR8WwV5EKk9U3wExD5knZgmSRWiYtbSf8wfWDsSbqTIblwG/s550/vegan+lasagne.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="382" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ5NjkNIIq4M2Rdft8z4imiwJ9Mk_DoT5DbDroPw8q_CkZsnBs4hLQ1wKiKuRN2BEM3PoThwHz9e_dvVeuPmD30i5oOm9OFR8WwV5EKk9U3wExD5knZgmSRWiYtbSf8wfWDsSbqTIblwG/s16000/vegan+lasagne.jpg" /></a></div></div><h2 style="text-align: center;"><a href="https://www.jamieoliver.com/recipes/pasta-recipes/tasty-vegan-lasagne/" target="_blank">Vegan lasagne</a></h2><div>Vegan cheese works really well in cheese and white sauces. Use your favourite vegetables, such as roasted peppers, sweet potato and tomatoes, bake together with pasta sheets and vegan cheese sauce. Need I say more?</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb1GEfJ3QtsCr0jXTOYSdbz77E9fjKKkrZ9HvXCCyXOUtAqUeMdix8uXToE2P4rGU1KUMhby19MOrUlVuuLPAOWjM7VgHdNuFmoBpar1TJ9MKdcpXYSeCD-wTedwW36pTymJMc80HDHFE/s550/tacos.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb1GEfJ3QtsCr0jXTOYSdbz77E9fjKKkrZ9HvXCCyXOUtAqUeMdix8uXToE2P4rGU1KUMhby19MOrUlVuuLPAOWjM7VgHdNuFmoBpar1TJ9MKdcpXYSeCD-wTedwW36pTymJMc80HDHFE/s16000/tacos.jpg" /></a></div><div><h2 style="text-align: center;"><a href="https://www.olivemagazine.com/recipes/vegan/jackfruit-tacos/" target="_blank">Jackfruit tacos</a></h2><div>If you're missing meat, give jackfruit a try. It really is impressive how the jackfruit "pulls" in the same way beef or pork might. Slow cook with BBQ, Mexican style or spicy flavours, or give these a go from Olive magazine.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoL9XqkhNUZdBUufEAmmXgrzrOK_MEP8pj-k2L91vLYTpkA1qRU-J8FLaakjuDE7tTBlx1zxIOiG47qbAvFo6u0v3CdOjE-uHRablx-3-K7gG6aUiGxMxe-Iwb8yoaIfli2wCKtR9EKGk/s550/20191229160806_IMG_9456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoL9XqkhNUZdBUufEAmmXgrzrOK_MEP8pj-k2L91vLYTpkA1qRU-J8FLaakjuDE7tTBlx1zxIOiG47qbAvFo6u0v3CdOjE-uHRablx-3-K7gG6aUiGxMxe-Iwb8yoaIfli2wCKtR9EKGk/s16000/20191229160806_IMG_9456.jpg" /></a></div><div><h2 style="text-align: center;"><a href="https://www.recipesandreviews.co.uk/2020/01/avocado-pesto-sweetcorn-tomato-vegan-risotto-recipe.html" target="_blank">Avocado pesto, sweetcorn, pepper and roast tomato risotto</a></h2></div><div>Like lasagne, risotto is an easier one to switch to a vegan version. With an avocado and basil pesto stirred through and scattered on top, this deliciously colourful risotto is packed with roast tomatoes and peppers and jewelled with toasted sweetcorn. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXftI_EwWcDUb14_iTDxhCC_lrJwpaCSrSL2VzP5qBQCnFrNfbnzcsN_1R0cKQeKheYjB7P_xtBRlpOuLkpnt6uyfp91boeSvIh_Wz7AhvciFatUqi3C_i92Gafv7Kctzg6wTSm2rwnJI/s550/vegan+sushi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXftI_EwWcDUb14_iTDxhCC_lrJwpaCSrSL2VzP5qBQCnFrNfbnzcsN_1R0cKQeKheYjB7P_xtBRlpOuLkpnt6uyfp91boeSvIh_Wz7AhvciFatUqi3C_i92Gafv7Kctzg6wTSm2rwnJI/s16000/vegan+sushi.jpg" /></a></div><div><h2 style="text-align: center;"><a href="https://www.olivemagazine.com/recipes/healthy/sweet-potato-and-coconut-maki/">Vegan sushi</a></h2></div><div>We found that themed nights also worked really well - plus a great thing to look forward to at the weekend. One of these was vegan sushi, which really is vegetarian because sushi rather contains cheese or egg. Just make sure you have a vegan mayonnaise and then fill the rolls with the likes of avocado, cucumber, red peppers and carrot. For those missing seafood, the flavour will come through in the toasted nori. Delicious!</div><div><br /></div><div>What are your go-to plant based recipes? Or vegan recipe books you would recommend?</div><div><br /></div><p></p>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com19tag:blogger.com,1999:blog-8022622957380145460.post-68390535418412069082023-12-20T16:55:00.001+00:002023-12-20T16:55:28.833+00:00the stable, birmingham.<div class="separator" style="clear: both; text-align: center;">
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Dorset born, Dorsey bred. At <b>The Stable</b>, they're proud of their pizza and savvy about their cider. Whether it's colourful, innovative pizza toppings or seeking out the latest cider blends, their casual dining atmosphere makes their locations a fun place for large parties, date days or birthday gatherings. With a whole host of UK restaurants dotted about, boasting great reviews on <b><a href="https://www.squaremeal.co.uk/restaurants " target="_blank">Square Meal</a></b>, it's really worth stopping by one for a slice.<br />
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<a name='more'></a>A sunny day, back when I visited, meant they'd opened out the windows of their <u><a href="https://stablepizza.com/birmingham/" target="_blank">Birmingham venue</a></u>, which is a stone's throw from New St station. Bright light, cool copper fittings and edgy typography make this a fun and welcoming location, with a great menu to boot. We were served quickly and with a smile, with the knowledgable servers talking us through the <u><a href="https://www.recipesandreviews.co.uk/search/label/pizza">pizza</a></u> menu and cider offerings. After a few moments they knew I was there for a complimentary review meal, but it didn't change the genuine, friendly tone to myself or the surrounding diners.<br />
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They'll admit it themselves, <b>The Stable </b>are serious about cider. With the help of their cider pros, they'll put together a selection of five different 1/3 pints to try for just £7.50. A great value way to find your favourite, if you ask me. I enjoy medium dry and slightly fruity ciders that aren't too sweet, so the Devon Blush and Copse House were spot on for me. Their own new Rapscallion as also particularly delicious.<br />
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Behold, the pot of gold! That's actually what this sharing starter is called, and it's certainly earned a place on the podium. It comes in the form of a dipping pot of West Country cider, melted cheese, rosemary and garlic, served with sliced sourdough (£14). Seriously, dangerously moreish. I only had to stop because I knew I'd finish the whole pot and have no room for the imminent pizza feast.<br />
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And so onto the pizzas, which are handmade to order with fresh tomato sauce and a sourdough base. Veggies and vegans will also be pleased to know that there are four tasty plant based pizza offerings too, such as the popular dairy free <b>Hazelnutter </b>(£11) made up of spinach, field mushrooms, caramelised onion, green beans, vegan cheese and topped wth hazelnuts.<br />
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As a fish and seafood fan, I couldn't wait to sample the <b>Hook, Line and Sinker </b>(£13.50); with marinated cod, coley or pollock, garlic new potatoes, chorizo, mozzarella and finished with romesco sauce, which is said to go with fish. On the menu it explains how the white fish can change depending on availability, to provide the freshest, most sustainable option. It may seem like an odd combination for a pizza, but it was genius. The rich, peppery Spanish romesco sauce went well with the chorizo, whilst the delicate fish and mild cheese was a great accompaniment.<br />
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Tarantino fans will recognise the nod to a classic Pulp Fiction dish with the <b>Royale With Cheese</b> pizza (£14). Featuring marinated Longhorn ground beef, white onion and cheddar on a sesame seed crust the creation is finished with shredded baby gem lettuce, house pickles and lashings of burger sauce. And it really worked. Somehow the pizza version of a burger worked and, basically, you need to try it to believe it.<br />
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And the grand finale, the chocolate brownie. Also available as a vegan option (both £5.50) this mouthwateringly moist, gooey and delectable treat is available with ice cream, crème fraîche or clotted cream. Take your pick, it'll be delicious either way.<br />
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Have you been to The Stable? What pizza would you opt for?<br />
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<b><i>The Stable Birmingham</i></b><br />
<i>1, Orion </i><br />
<i>115 John Bright St, </i><br />
<i>Birmingham </i><br />
<i>B1 1BE</i><br />
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<i>I was invited for a complimentary meal at The Stable for an honest review. All opinions are my own and I wasn't expected to write a positive review or otherwise.</i>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com7tag:blogger.com,1999:blog-8022622957380145460.post-32321240806494104182023-12-16T08:00:00.000+00:002023-12-19T16:17:31.843+00:00pigs in blankets mac 'n' cheese.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf7WBrIh9uHQ3z9-6s_w7pNPwtDfR7lgImrtFrZHJKzS2JFBBsBPjG2T_qySYflNMGsEq-5q4Uw_h6JfxIKlZtD-5AgA3D5G4ikeqcHdSbT6FPkK_kBHmsok8_1u5tfAXQEJf1fGvpyfK/s1600/IMG_6541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pigs-in-blankets-mac-and-cheese-recipe" border="0" data-original-height="777" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf7WBrIh9uHQ3z9-6s_w7pNPwtDfR7lgImrtFrZHJKzS2JFBBsBPjG2T_qySYflNMGsEq-5q4Uw_h6JfxIKlZtD-5AgA3D5G4ikeqcHdSbT6FPkK_kBHmsok8_1u5tfAXQEJf1fGvpyfK/s1600/IMG_6541.JPG" title="" /></a></div>
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Now we’ve opened the first door of our advert calendar, dropped a few hints about pressies and booked that wreath making class. Is it finally December? The season for all things jolly, decking the halls and jingling bells. With that comes some of the best food back in the supermarkets too. Sprouts? Love them. Chocolate log? Can’t get enough. Pigs in blankets? An absolute must.<br />
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But when you aren’t conjuring up your Christmas roast, how else can you enjoy some classic pigs in blankets. I’ve created a festive twist on an American classic with this Pigs In Blankets Mac 'n' Cheese recipe. What more could you want in your macaroni cheese than extra little morsels of sausages wrapped in bacon? Bliss. Plus, it’s a great way to use up leftover cheese board too. Not that there is ever any leftover cheese in our household…<br />
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<a name='more'></a><b>Shopping list.</b><br />
♥ <span style="font-family: inherit;">A pack of Coop Mini Chorizo in Pancetta Pigs in Blankets </span><br />
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<span style="font-kerning: none;"><span style="font-family: inherit;">♥ 250g macaroni pasta </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">♥ 500ml milk </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">♥ One white onion, chopped </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">♥ Two garlic cloves, crushed </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">♥ 40g unsalted butter </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">♥ 40g plain flour </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">♥ 150g grated Coop Mature Cheddar, plus extra for the top </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">♥ Salt and pepper to season</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;"><b>All available at your local Central England Co-op store</b></span></span><br />
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<span style="font-kerning: none;"><span style="font-family: inherit;"><b>Preheat your oven to 200 degrees C. </b></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;"><b>Step one. </b>Cook the pigs in blankets according to packet instruction, for ten minutes.</span></span><br />
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<span style="font-kerning: none;"><span style="font-family: inherit;"><b>Step two. </b>Boil the macaroni pasta according to packet instructions, which should take around 10-12 minutes. Drain and set aside. </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;"><b>Step three.</b> Begin the cheese sauce by slowing cooking the onion and garlic in a large pan on a low heat. </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;"><b>Step four. </b>In another small saucepan, make a roux by melting the butter then slowly adding the flour. It should form to a paste like consistency. </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;"><b>Step five. </b>Pour in the milk to the roux slowly, whilst stirring on a heat with a wooden spoon. It should eventually form together to create a creamy sauce. Lastly add in the onions, garlic and cheese to make it an extra cheesy and delicious sauce! Season to taste. </span></span><br />
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<span style="font-kerning: none;"><span style="font-family: inherit;"><b>Step six. </b>Combine the cooked macaroni, cheese sauce and pigs in blankets before pouring into the oven safe dish. Top with more cheese and black pepper as desired. Bake for 25-30 minutes until golden.</span></span></div>
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Have you tried the Mini Chorizo in Pancetta Pigs in Blankets yet? They are absolutely delicious - I'm not surprised they won an award. Would you ever make pigs in blankets macaroni cheese?<br />
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<span style="-webkit-font-kerning: none;"><b><i><span style="font-family: inherit;">In collaboration with Central England Co-op</span></i></b></span></div>
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Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com21tag:blogger.com,1999:blog-8022622957380145460.post-85302201477356198522023-12-12T11:00:00.000+00:002023-12-19T16:17:19.211+00:00homemade peppermint candy cane gin.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTk3lQcxz6Fk-XqYScxjFDtGuzeskau18xsyAlKiI5itEyXrjEjE96t7EMTlxcx6Zr_2z-f5gk-RN1va-fp1xR7DJM0Ibn2chaSrnjUAE_a3SKCDogmaRENiop1ywbeqBQQE9ySRK5k1D/s1600/Candy+Cane+Gin+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade peppermint candy cane gin" border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTk3lQcxz6Fk-XqYScxjFDtGuzeskau18xsyAlKiI5itEyXrjEjE96t7EMTlxcx6Zr_2z-f5gk-RN1va-fp1xR7DJM0Ibn2chaSrnjUAE_a3SKCDogmaRENiop1ywbeqBQQE9ySRK5k1D/s1600/Candy+Cane+Gin+Recipe.JPG" title="" /></a></div>
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I do love a flavoured gin. So when I had some leftover candy canes from Christmas, I thought I'd experiment with some homemade gin myself. This festive favourite is super easy to make, just choose your favourite plain gin, add candy canes and allow it to infuse. This homemade peppermint candy cane gin recipe really is that simple.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdl97ZFvP7cV1e_bauXtkyB6aIsxSNhyphenhyphenpxBgIjwVQKOuIZoo_Tjbk32OSMA7bDzZyOOAZIJ45HvlUiI6tVkVwGHSpgRh4G5UyBaIuMCPafgeT_kAdp6djjOwlgBDjEptM-SSvmdVokdY8/s1600/Homemade+Candy+Cane+Gin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade peppermint candy cane gin recipe" border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdl97ZFvP7cV1e_bauXtkyB6aIsxSNhyphenhyphenpxBgIjwVQKOuIZoo_Tjbk32OSMA7bDzZyOOAZIJ45HvlUiI6tVkVwGHSpgRh4G5UyBaIuMCPafgeT_kAdp6djjOwlgBDjEptM-SSvmdVokdY8/s1600/Homemade+Candy+Cane+Gin.JPG" title="" /></a></div>
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<a name='more'></a><b>Shopping list.</b><br />
♥ Five peppermint candy canes<br />
♥ 500ml your favourite plain gin<br />
Adjust accordingly, at a ratio of one candy cane per 100ml of gin.<br />
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<b>Simply use a gin where you've already used at least a quarter of the bottle, so you can easily add in the candy canes.</b><br />
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<b>Step one. </b>Break up your candy canes and add to the gin.<br />
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<b>Step two. </b>Leave for 24 hours, shaking occasionally.<br />
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Step three. Serve up with classic tonic, garnishing with crushed candy cane on the rim.<br />
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Have you ever tried a flavoured gin recipe? What would you pair peppermint gin with?<br />
<br />Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com58tag:blogger.com,1999:blog-8022622957380145460.post-71704778916825713572023-11-22T08:30:00.000+00:002023-11-23T14:26:27.994+00:00parmesan and sesame bites.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF1YnYYZELGXV2RjaR3hI4KKGuKCy7bh8FpQJJF3LC7o3BkvgKXNQ5Z4cphyphenhyphen5gHbFU0Splvsu0pNiGOZuy77u3BG-q0hzpOdmWft7JU-7I2FUGAt-J9TY07sGjf2afCrDxK1nGX4Q-4hA/s1600/Long+biscuits+jar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Parmigiano Reggiano and Sesame Bites" border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF1YnYYZELGXV2RjaR3hI4KKGuKCy7bh8FpQJJF3LC7o3BkvgKXNQ5Z4cphyphenhyphen5gHbFU0Splvsu0pNiGOZuy77u3BG-q0hzpOdmWft7JU-7I2FUGAt-J9TY07sGjf2afCrDxK1nGX4Q-4hA/s1600/Long+biscuits+jar.JPG" title="" /></a></div>
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A little Christmas gift idea or perhaps as a festive snack for the family, these Parmesan and sesame bites are super easy to make and with only a few simple ingredients too. As part of a Christmas series with <b>Parmigiano Reggiano</b>, I'm embracing one of my favourite cheeses with three festive recipes. </div>
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<b>Parmigiano Reggiano </b>is a hard, Italian cheese which has a PDO credentials. King of Cheeses, it's one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. For hundreds of years, this very special product has only be allowed to be made in particular areas of Italy, with selected dairies and producers. The rules of cheese-making this way mean that it's always a high quality product which has a true ancient origin. The result is fantastic, I'm sure cheese lovers will agree.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYq4m5-MTUY39i4w50WB7haRTAxx7vvQekYyio-ykb3bsXxhwwCl8bMTxeR_NLJdJGGFT9w1b86KqIrDOX0BZeC4w2Ny9xkcqM-SsvoE86obYLrKKQmogotnWAv2hFBf6HAgm2nfIVBxL/s1600/Parmesan+sesame+bites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="parmesan and sesame bites." border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYq4m5-MTUY39i4w50WB7haRTAxx7vvQekYyio-ykb3bsXxhwwCl8bMTxeR_NLJdJGGFT9w1b86KqIrDOX0BZeC4w2Ny9xkcqM-SsvoE86obYLrKKQmogotnWAv2hFBf6HAgm2nfIVBxL/s1600/Parmesan+sesame+bites.JPG" title="" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfe5y4BOkQna4HiZdnj5GdZoisL7x2fZSru3H1JtHtD8PAfamTXebn4q8e3H4WFd42TQ3G5dfmPqdnfIoXLuF98gKPriC-mhrcx1tJILy_BM_6xrSokZQfPbtNlajkDA9lRGxYIEeqI47/s1600/Parmesan+cheese+close+up+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Parmigiano Reggiano" border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfe5y4BOkQna4HiZdnj5GdZoisL7x2fZSru3H1JtHtD8PAfamTXebn4q8e3H4WFd42TQ3G5dfmPqdnfIoXLuF98gKPriC-mhrcx1tJILy_BM_6xrSokZQfPbtNlajkDA9lRGxYIEeqI47/s1600/Parmesan+cheese+close+up+.JPG" title="" /></a></div>
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The minimum maturation time for the cheese is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. It can even be aged up to 36 months. You'll always recognise it by that signature rind too, as well as the official P.D.O. mark on the packaging.<br />
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A long ageing period is essential in building the aromas and texture of <b>Parmigiano Reggiano</b>, which is 100% natural. For this recipe, the Parmesan brings a certain freshness and slight salty flavour to the biscuit bites, which harmonizes with the nutty sesame and cracked black pepper. I have to admit, they're pretty moreish. Sorry about that.</div>
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<b>Shopping list. </b><br />
<b>(Makes around 40-50 small biscuit bites)</b><br />
♥ 100g plain flour, plus extra for dusting your surfaces<br />
♥ 100g unsalted butter<br />
♥ 25g Parmigiano Reggiano, finely grated<br />
♥ 20g sesame seeds<br />
♥ A little room temperature water<br />
♥ Black pepper to season</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGepvd64rlqJiBvRy47wPwEKLWwbWMyqq4OyoX__yg6amXBJIkbIl7nKwzy6D2bZ69luraLRCktVldunlmOMhMEs9omOpdX14qazUk4VKuBLsu2eaytYbNDbpXwPLwzmiVEPLuOjT81rt2/s1600/Parmesan+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Parmigiano Reggiano" border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGepvd64rlqJiBvRy47wPwEKLWwbWMyqq4OyoX__yg6amXBJIkbIl7nKwzy6D2bZ69luraLRCktVldunlmOMhMEs9omOpdX14qazUk4VKuBLsu2eaytYbNDbpXwPLwzmiVEPLuOjT81rt2/s1600/Parmesan+cheese.JPG" title="" /></a></div>
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<b>Preheat your oven to 180 degrees c.</b><br />
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<b>Step one. </b>Crumble together the butter and flour between your fingertips until it resembles breadcrumbs.<br />
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<b>Step two. </b>Add in your Parmesan cheese and half the sesame seeds. Form together into a ball, using a tiny bit of water at a time.<br />
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<b>Step three.</b> Dust your surface with flour and roll out your dough. Cut out your shapes and add to a lined or non stick baking tray.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsl56on1zTiil4kRHL5O4AUBKXEwXTfhfuQ6zPT-fd_n7TyGhifaHrFfJRrZLAbLbZxBnB4VSDl0Sj8jK5xqnpeP55F_YXANuyouebPeosC_N336IOegLpSvJFO4OBQVAEME4Nhl5YW89-/s1600/Star+biscuit+cutters.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscuit Recipe" border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsl56on1zTiil4kRHL5O4AUBKXEwXTfhfuQ6zPT-fd_n7TyGhifaHrFfJRrZLAbLbZxBnB4VSDl0Sj8jK5xqnpeP55F_YXANuyouebPeosC_N336IOegLpSvJFO4OBQVAEME4Nhl5YW89-/s1600/Star+biscuit+cutters.JPG" title="" /></a></div>
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<b>Step four. </b>Add the remaining sesame seeds and press into your biscuit dough with your finger.<br />
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<b>Step five. </b>Bake for 12-15 minutes until hard to the touch and golden. Allow to cool before tucking in - or adding to an airtight container or cute jar for a gift!<br />
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Will you be making any edible gifts this Christmas? Have you ever baked with <b>Parmigiano Reggiano </b>before?<br />
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In collaboration with <b>Parmigiano Reggiano</b>. Find out more about the cheese and traditional process over on the official <b><u><a href="https://www.parmigianoreggiano.com/" rel="nofollow" target="_blank">Parmigiano Reggiano website</a></u>.</b>Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com4tag:blogger.com,1999:blog-8022622957380145460.post-89899614138665659852023-11-18T10:00:00.000+00:002023-11-23T14:25:59.677+00:00the farmhouse, mackworth, derby.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFSxhv2g4v3z4vpdGpivkqj5reGtehyphenhyphenVuTqVXt_8evZTwfgu2Jkha7PESf4REV2Kb7anY6mttrZw20QR1ATyRAJ2BPXTyTN8SS-KvbARunwsGZdKjPlppTdPNBLBlB_k6lshZI2Xi10jG/s1600/pizza-the-farmhouse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="The Farmhouse Mackworth Restaurant Review" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFSxhv2g4v3z4vpdGpivkqj5reGtehyphenhyphenVuTqVXt_8evZTwfgu2Jkha7PESf4REV2Kb7anY6mttrZw20QR1ATyRAJ2BPXTyTN8SS-KvbARunwsGZdKjPlppTdPNBLBlB_k6lshZI2Xi10jG/s1600/pizza-the-farmhouse.JPG" title="" /></span></a></div>
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<span style="font-family: inherit;">Just a ten minute drive from Derby city, you'll find an 18th Century farmhouse serving up 21st Century cuisine. With a contemporary menu and wood fired pizza oven, you can join the friendly lot at <b>The Farmhouse </b>for breakfast, dinner or Sunday lunch. I went along with my grandparents, who live in Mackworth, for a weekend lunch. My grandpa remembers the pub as his local many years ago, so was looking forward to seeing the transformation.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vQWKh4AcCh4QfW47KO5d6QOpBb8LVUTZyqykTJfHWEHA_64WSp8rG6ERma2DD2o7TBFaxyOhCiXkrIB6JMdAtZeZmw83acKVjWc0gHCFFH4JE7prWlQYsROr_LGNG2JR3HLjsKPYwAkQ/s1600/soft-boiled-egg-hash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="The Farmhouse Mackworth Starters" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vQWKh4AcCh4QfW47KO5d6QOpBb8LVUTZyqykTJfHWEHA_64WSp8rG6ERma2DD2o7TBFaxyOhCiXkrIB6JMdAtZeZmw83acKVjWc0gHCFFH4JE7prWlQYsROr_LGNG2JR3HLjsKPYwAkQ/s1600/soft-boiled-egg-hash.JPG" title="" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx8u10bIhjbXA8Qzk2adPOsvnotwDMh7aCEY7fKGD2n5SmHyptAfUxYT8o-7Lfw1N8ShzQ0c3wyh2TAuK9CC38nXGIuGNYK6MDYe3NyjwEuae0Js8UPnQqht8fxQJi9fYVk7-kiDdVitj/s1600/sticky-toffee-pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="The Farmhouse Mackworth Desserts" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx8u10bIhjbXA8Qzk2adPOsvnotwDMh7aCEY7fKGD2n5SmHyptAfUxYT8o-7Lfw1N8ShzQ0c3wyh2TAuK9CC38nXGIuGNYK6MDYe3NyjwEuae0Js8UPnQqht8fxQJi9fYVk7-kiDdVitj/s1600/sticky-toffee-pudding.JPG" title="" /></span></a></div>
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<span style="font-family: inherit;">The interior is cosy and inviting, with pops of colour and modern touches. You're greeted with the scent of a log burning fire and a well stocked wine cellar - the makings of the perfect country pub.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_FoiU70A0s01CKkhUGPtt32GZyOYfURRPHbckT1XRgjDgrOWMfaZvVqVvknTwy8rHWyjUFsPYfFjQx-o9fkAIXSJVwO0IFBtjwQM_79zXDj7AXXDjtfqBuPEx5ZGFQ1dapbN5SEjlQDY/s1600/the-farmhouse-mackworth-derby.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="The Farmhouse Mackworth Restaurant Blog Review" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_FoiU70A0s01CKkhUGPtt32GZyOYfURRPHbckT1XRgjDgrOWMfaZvVqVvknTwy8rHWyjUFsPYfFjQx-o9fkAIXSJVwO0IFBtjwQM_79zXDj7AXXDjtfqBuPEx5ZGFQ1dapbN5SEjlQDY/s1600/the-farmhouse-mackworth-derby.JPG" title="" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHHm3c-qjBlvJ1LmGn8v0UgNR-zBdIjQJUfq25qnyMq6e-6DiZNLpldmWPorlnCphK-ecSDItB5quPhyphenhyphenTICDeaSUzbg8bBcI03jondFMUjvXEw-IpZpFWRIwCdywl-i8mBN7ibDpUaDFk/s1600/the-farmhouse-mackworth.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="Blog Review of The Farmhouse in Mackworth Derby" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHHm3c-qjBlvJ1LmGn8v0UgNR-zBdIjQJUfq25qnyMq6e-6DiZNLpldmWPorlnCphK-ecSDItB5quPhyphenhyphenTICDeaSUzbg8bBcI03jondFMUjvXEw-IpZpFWRIwCdywl-i8mBN7ibDpUaDFk/s1600/the-farmhouse-mackworth.JPG" title="" /></span></a></div>
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<span style="font-family: inherit;">In contrast to this, the decor comes in the form of canary yellow seating, Scandinavian inspired chairs and a bright blue tiled floor. I loved the mix of old and new with geometric shapes and vivid colours; something I aim for <a href="http://www.recipesandreviews.co.uk/2014/07/kitchen-and-blogging-space.html" target="_blank">in my own home</a>.</span></div>
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We ordered a glass of red and draft beer whilst we looked over the menu. Of course, I'd already had a peek in advance. I love the typography and layout of their menu in print and on their site, which are totally in keeping with the classic meets contemporary vibe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK96n-V7UfFPRq_z_i_bOsYwxVjTjnfNZqNGZ0pwhx11vUNU7E0DPytm8B5SaXPro2eQi3wV1kLoOgl01_yacDEtu6PPEB3eeMXXfuBNrUbiFQ0Oc__z_NeshtW0EzJzexlVvilOJZOtvm/s1600/the-farmhouse-mackworth-menu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="The Farmhouse Mackworth Derby Menu" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK96n-V7UfFPRq_z_i_bOsYwxVjTjnfNZqNGZ0pwhx11vUNU7E0DPytm8B5SaXPro2eQi3wV1kLoOgl01_yacDEtu6PPEB3eeMXXfuBNrUbiFQ0Oc__z_NeshtW0EzJzexlVvilOJZOtvm/s1600/the-farmhouse-mackworth-menu.JPG" title="" /></span></a></div>
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<span style="font-family: inherit;">To begin, we went for <b>Charcoal oven-roasted marinated duck skewers, Asian salad, sticky plum dressing and toasted sesame</b> (£7.50), </span><span style="font-family: inherit;"><b>Smoked mackerel & horseradish pâté with grilled sourdough</b> (£5.50) and the </span><b style="font-family: inherit;">Chorizo, roasted pepper & potato hash and poached duck egg (</b>£6.50) for myself.</div>
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Done well, this medley should combine a smokey and slightly crispy chorizo with a contrasting soft gooey egg. This was executed perfectly, and went really well with the crunchy, well seasoned potatoes. If you've read about my outings with my granny before, you'll know she always orders duck dishes. As her favourite, she high hopes and wasn't disappointed with this combination. The pate was flavoursome. smooth and a really generous portion. None of us actually tried each other's starters; everyone knows not sharing is code for "that meal was awesome".</div>
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For mains, we all couldn't wait to try the pizzas. With the scent of their wood fired oven swirling through the air, how could we resist?</div>
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<span style="font-family: inherit;">Using their signature dough recipe and well sourced toppings, their sourdough pizzas are cooked until crisp at around 350 degrees in a flaming wood fired oven. I went for the vegetarian </span><b style="font-family: inherit;">Goat’s cheese, marinated mozzarella, peppadew peppers, spinach and olives </b><span style="font-family: inherit;">(</span><span style="font-family: inherit;">£8.75) whilst they both opted for the </span><b style="font-family: inherit;">Smoked mackerel, king prawns, confit
garlic butter base, marinated mozzarella,
mascarpone, rocket with a soft boiled egg </b><span style="font-family: inherit;">(</span><span style="font-family: inherit;">£12.50).</span></div>
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<span style="font-family: inherit;">The distinct sweetness and slight spiciness of the peppers came through with the creamy goats cheese, slightly salty black olives and peppery rocket. I loved that we all got a proper wooden board and individual pizza cutter. </span>The seafood offering had a great range of subtle but tasty toppings, along with a soft boiled egg on top. It was sort of like a Niçoise salad presented in pizza form.</div>
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Adorably, my grandparents' had both set their heart on the same dessert too, the<b> Crispy fried ice cream with caramelised banana & butterscotch sauce </b>(£5.95). Sadly on this occasion they had sold out of that pud and decisions were quickly made. My grandpa went for the <b>Rich, sticky date & toffee pudding with clotted cream </b>(£5.95), like myself, and my granny chose the <b>Vanilla pannacotta, poached summer fruits and lemon biscotti </b>(£5.95).</div>
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I had definitely made the best choice - the photograph makes me drool everytime I flick through it on my phone's photo album. Deliciously gooey, firm enough but ultimately very sticky and sweet. It came with a vanilla clotted cream for the ultimate British dessert heaven. My granny enjoyed her pannacotta, which she described as very light and equally creamy. Unfortunately the accompanying biscuit was far too hard and we thought this would be better replaced with a melt-in-the-mouth sugary shortbread to offset the tart berries.</div>
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<span style="font-family: inherit;">We loved the touch that your bill was served in an old book. To my granny's delight, this was in a 1950s photography almanac. She used to work in the photography department and dark room at Derby college so loved flicking through the old tips, tutorials and advertisements.</span></div>
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<span style="font-family: inherit;">Overall we both agreed what a lovely find it was. They have really brightened the place up whilst maintaining a cosy and welcoming atmosphere. We were sat by the window, with a view of the greenery and grounds where they host weddings and private events. I could totally imagine the bliss of ordering their French toast, a freshly brewed coffee and reading the daily paper with those views. You can also spend a night at The Farmhouse boutique hotel rooms, which look like the perfect mix of old and new features too.</span></div>
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<span style="font-family: inherit;">Don't be put off by the fact I took my grandparents either. The Farmhouse is a modern venue with a modern menu. Plus, my grandparents are pretty cool.</span></div>
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<i><b><span style="font-family: inherit;">the farmhouse</span></b></i></div>
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<i><span style="font-family: inherit;">60 ashbourne road</span></i></div>
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<i><span style="font-family: inherit;">mackworth</span></i></div>
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<i><span style="font-family: inherit;">derby</span></i></div>
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<i><span style="font-family: inherit;">de22 4ly.</span></i></div>
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<i><b>thefarmhouseatmackworth.com</b></i></div>
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<span style="font-family: inherit; font-size: x-small;"><i>Note: I received a press discount on top of my bill. All opinions, words and photography my own.</i></span></div>
Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com15tag:blogger.com,1999:blog-8022622957380145460.post-50714152154996473482023-11-08T07:30:00.000+00:002023-11-23T14:24:51.816+00:00chocolate and chestnut brownies.<div style="font-stretch: normal; line-height: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCLprDixtDzpyoPTJBFdMFKNyfDJmUmMx_vd8T3L76VA9wLx-LKB1nZopLAPTXZN8xYcashLTgy-UZyuN4i8GB37LDt9ovP7VVXA-9xHZbapMCbZzrUGtcUEJaZIXF-H6sq2otmTAUa4J/s1600/Chestnut+brownie+recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate and Chestnut Brownies" border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCLprDixtDzpyoPTJBFdMFKNyfDJmUmMx_vd8T3L76VA9wLx-LKB1nZopLAPTXZN8xYcashLTgy-UZyuN4i8GB37LDt9ovP7VVXA-9xHZbapMCbZzrUGtcUEJaZIXF-H6sq2otmTAUa4J/s1600/Chestnut+brownie+recipe.JPG" title="" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMq93hDG7X60MZ1pFhwg1uMOTU-nH8S3735ggvrjRWr6Ewg5h5x-l_TUQZ486ZKceSalAAFlo7xla2hn5PvUT_uvqmG8ozykH9g5z8-B-wq5xO-4ly_NNtMpHmdXjjYzFvigD8mndkz6St/s1600/Brownie+recipes+UKJPG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate and Chestnut Brownie Recipe" border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMq93hDG7X60MZ1pFhwg1uMOTU-nH8S3735ggvrjRWr6Ewg5h5x-l_TUQZ486ZKceSalAAFlo7xla2hn5PvUT_uvqmG8ozykH9g5z8-B-wq5xO-4ly_NNtMpHmdXjjYzFvigD8mndkz6St/s1600/Brownie+recipes+UKJPG.JPG" title="" /></a></div>
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<span style="font-family: inherit; font-kerning: none;">An autumnal inspired brownie recipe that’s perfect to enjoy curled up with a cup of tea. These indulgent chocolate brownies combine the rich flavours of dark chocolate, sweetness of milk chocolate pieces and nutty hints of chestnut. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bFVewHD3yYxAbidlUU5h2PyZs1Aq0FezItrrIaonMhTH43zD6E6PedxPyT1Wbj09GEdFufcU5BDkEnlmClIp5EmiaRjPBmyVFWEDUHtKNl3T5picxhesESxIeIyI-7J2fVhGEUsBNZ9r/s1600/Brownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate and Chestnut Brownies Recipe UK" border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bFVewHD3yYxAbidlUU5h2PyZs1Aq0FezItrrIaonMhTH43zD6E6PedxPyT1Wbj09GEdFufcU5BDkEnlmClIp5EmiaRjPBmyVFWEDUHtKNl3T5picxhesESxIeIyI-7J2fVhGEUsBNZ9r/s1600/Brownies.JPG" title="" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyJ_tRjLs8W5oNJQRQPNSRqiQAiWDccVvppIw4bNU4Urrzp_64QfvG_-eEsB1DQLiQrwIEEaJjhDnh6pAXaLZ7qEI52Kr9GYW3bzau-GlFDjwHronKu7zfl9SrnP7wI7Z2CW8wIuzPG7w/s1600/Coop+Truly+Irresistable+Chocolate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Co-op Chocolate and Chestnut Brownies" border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyJ_tRjLs8W5oNJQRQPNSRqiQAiWDccVvppIw4bNU4Urrzp_64QfvG_-eEsB1DQLiQrwIEEaJjhDnh6pAXaLZ7qEI52Kr9GYW3bzau-GlFDjwHronKu7zfl9SrnP7wI7Z2CW8wIuzPG7w/s1600/Coop+Truly+Irresistable+Chocolate.JPG" title="" /></a></div>
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<span style="font-family: inherit; font-kerning: none;">I’ve used the Co-op Irresistible 70% Dark Chocolate for this recipe, which has both floral and spicy notes. Plus they’re individually wrapped in beautiful gold paper, so you can enjoy them as an occasional, but decadent, treat. The Irresistible Milk Chocolate lived up to its name too. Made with carefully selected Peruvian cocoa, it has a smooth and creamy taste which makes it perfect to scatter into a brownie mix as a sweet contrast against the intense dark chocolate. </span><br />
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<b style="font-family: inherit;">Shopping list.</b></div>
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<span style="font-family: inherit; font-kerning: none;">♥ 170g good quality 70% dark chocolate, broken into pieces</span></div>
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<span style="font-family: inherit; font-kerning: none;">♥ 170g unsalted butter, cubed</span></div>
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<span style="font-family: inherit; font-kerning: none;">♥ 75g plain flour </span></div>
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<span style="font-family: inherit; font-kerning: none;">♥ 1 tbsp cocoa powder </span></div>
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<span style="font-family: inherit; font-kerning: none;">♥ 200g caster sugar </span></div>
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<span style="font-family: inherit; font-kerning: none;">♥ Three medium free range eggs</span></div>
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<span style="font-family: inherit; font-kerning: none;">♥ 75g chestnut puree </span></div>
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<span style="font-family: inherit; font-kerning: none;">♥ 1 tsp brown sugar</span></div>
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<span style="font-family: inherit; font-kerning: none;">♥ 75g good quality milk chocolate, broken into pieces</span><br />
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<span style="font-family: inherit; font-kerning: none;"><b>All available at your local <u><a href="https://www.centralengland.coop/stores" rel="nofollow" target="_blank">Central England Co-op store</a></u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEJGBor2EnJD5HfLcNXyJBhJWsv-xfjfZcX0ZXi_KX8VVrZ5-pUpGoludBq8Czkl4xqwdkPSD-5ZNns4pyGzFx5nuhu2z0n9QlPz0z9jIjOuRCgcOCs2SvSfplTkdfOZiz_rCxV3W7s3J/s1600/Coop+Christmas+chocolate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Co-op Irresistible Chocolate" border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEJGBor2EnJD5HfLcNXyJBhJWsv-xfjfZcX0ZXi_KX8VVrZ5-pUpGoludBq8Czkl4xqwdkPSD-5ZNns4pyGzFx5nuhu2z0n9QlPz0z9jIjOuRCgcOCs2SvSfplTkdfOZiz_rCxV3W7s3J/s1600/Coop+Christmas+chocolate.JPG" title="" /></a></div>
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<span style="font-family: inherit; font-kerning: none;"><b>Preheat your oven to 180 degrees C.</b></span></div>
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<span style="font-family: inherit; font-kerning: none;"><b>Step one. </b>Slowly melt the chocolate and butter together in a pan on a low heat.</span></div>
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<span style="font-family: inherit; font-kerning: none;"><b>Step two. </b>Add in the flour, sugar and cocoa powder. Then lastly mix in the eggs.</span></div>
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<span style="font-family: inherit; font-kerning: none;"><b>Step three. </b>Pour into your silicone brownie mould or non stick square tin.</span></div>
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<span style="font-family: inherit; font-kerning: none;"><b>Step four. </b>Mix together the chestnut and brown sugar to a paste. Add dollops to your brownie mix. Scatter pieces of milk chocolate too.</span></div>
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<span style="font-family: inherit; font-kerning: none;">Bake for 35-40 minutes until cooked through, with a crunchy top. Allow to completely cool down in the fridge before slicing into 16 squares.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7j4_zE1nm_IrYoYQfTb0pyxl9RSXCzSANnJZ7s9HR0lIk_ir4mSL8zK8eqYXc6uf1PwJdf4agWkm3STwRfMSVWD2rSCRQZLmkNe7_ddwCchBD2maGCLcQ0xVZHe1Ku1HIY_6mYnaFYPcK/s1600/Chestnut+brownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7j4_zE1nm_IrYoYQfTb0pyxl9RSXCzSANnJZ7s9HR0lIk_ir4mSL8zK8eqYXc6uf1PwJdf4agWkm3STwRfMSVWD2rSCRQZLmkNe7_ddwCchBD2maGCLcQ0xVZHe1Ku1HIY_6mYnaFYPcK/s1600/Chestnut+brownies.JPG" /></a></div>
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<span style="font-family: inherit; font-kerning: none;">Have you been up to much autumn baking this season? Have you used any of your local Co-op ingredients in your baking recipes?</span></div>
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<span style="font-family: inherit; font-kerning: none;"><b><i>In collaboration with Central England Co-op</i></b></span></div>
Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com27tag:blogger.com,1999:blog-8022622957380145460.post-3384750788588707372023-10-10T19:00:00.000+01:002023-11-23T14:25:31.019+00:00the best places to eat and drink in leicester: my foodie favourites.<div class="separator" style="clear: both; text-align: center;">
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<b>Leicester, how I love you. </b>Living in the Midlands means I get a good pick of the bunch from the likes of Birmingham to Nottingham. An hour up to Sheffield, two hours to Leeds and a speedy train to London make it super handy for trying out the culinary treats that England has to offer. </div>
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But in recent years, there's less reason to venture away from the LE postcode for foodie destinations. Independent burger joints, metre-long pizza offerings and local gins mean that the indie food and drink scene has become more mouthwatering by the month. There are a few old haunts that I've been visiting for over a decade now, as well as a few new foodie favourites to join the (ever growing) list. So where do I think are the best restaurants and bars in Leicester at the moment?</div>
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<u><span style="font-weight: normal;"><span style="font-family: inherit; font-size: large;">The Orange Tree</span></span></u></h2>
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<i style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">99 High Street, Leicester LE1 4JB</span></i></h2>
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<b>The Orange Tree </b>always gets a place in my heart. Quirky cocktails, trusty beers and higgledy-piggledy furniture are met with local art adorning the walls. The seasonal menu and bar snacks are pretty tasty too, with vegan and gluten free options available. The beer garden is rather lovely too, often hosting live music and BBQ nights amongst awesome art fromTom J Newell. Oh, and be sure to try the Toblerone Martini.</div>
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<u><b><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;">Mrs Bridges Tearooms</span></span></span></b></u></h2>
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<b><span style="font-size: small; font-weight: normal;"><i>17 Loseby Lane, Leicester LE1 5DR</i></span></b></h2>
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<span style="font-size: small;"><span style="font-weight: normal;">An utterly adorable tearoom where I always send pals who are hoping to impress their nans. Head here for a lovely pot of tea, fresh scones and incredible brownies. The tearooms also do a pretty mean breakfast and their sandwiches come on the softest of bread.</span></span><br />
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<u><span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Little Tokyo</span></span></span></u></h2>
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<i><span style="font-size: small; font-weight: normal;">33 Braunstone Gate, Leicester LE3 5LH</span></i></h2>
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My favourite place for sushi in Leicester centre, by far. Tempura, maki, temaki, agadashi. I've probably had it tried and tested... I'm just working my way up to that sushi boat next.</div>
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<u><span style="font-weight: normal;"><span style="font-family: inherit; font-size: large;">The Queen of Bradgate</span></span></u></h2>
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<i><span style="font-size: small; font-weight: normal;">93 High Street, Leicester LE1 4JB</span></i></h2>
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Another excellent beer garden just a stone's throw from <b>The Orange Tree</b>. Great for a little High Street bar crawl alongside The Cookie gig venue, this place has a friendly atmosphere and brilliant beer and spirit selection. I just love their colourful outdoor area and, oh my, <i>all those tiles</i>.</div>
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<u><span style="font-weight: normal;"><span style="font-family: inherit; font-size: large;">PETER Pizzeria</span></span></u></h2>
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<i><span style="font-size: small; font-weight: normal;">9 Welford Pl, Leicester LE1 6ZH</span></i></h2>
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First on my list of pizza favourites comes <b>PETER</b>. Speedy service, ice cool surroundings and flavoursome toppings make this arguably the best pizza in Leicester. With its Smeg fridges, movie poster feature wall, garden shed toilets and ping pong tables make this a fun and casual place to dine. It's possibly even too quick service should you go for a date, but then there are plenty of great bars nearby too.</div>
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<u><span style="font-weight: normal;"><span style="font-family: inherit;">Crafty</span></span></u></h2>
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<i style="font-weight: normal;"><span style="font-size: small;">Saint Martin's Square, 2-6 Saint Martins Walk, Leicester LE1 5DG</span></i></h2>
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This list comes in no particular order, since <b>Crafty </b>might be my favourite ever place in Leicester. Countless Instagram snaps of this place prove this to be true. Juicy, pink burgers, pimped out chips and their pork belly poppers make every dish on this menu just a MUST. Even the veggie burger is incredible; a deep fried mushroom coated in cheese and, more cheese. This place is only open Weds-Sat so make sure you snap up a seat early.</div>
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<u><span style="font-weight: normal;"><span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;">BrewDog</span></span></u></h2>
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<span style="font-size: small; font-weight: normal;"><i>8 Friar Lane, Leicester, LE1 5RA</i></span></h2>
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Although not an independent bar, BrewDog has been a welcome addition to the city. Obviously a hit with beer fans, I always find a new gin or cider to sample too. I particularly enjoy playing on their retro video games and board games. Mario Kart on an old Nintendo 64? Bring it on! </div>
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What do you think are the best restaurants and bars in Leicester? Have I named any of your favourites?<br /><br />Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com10tag:blogger.com,1999:blog-8022622957380145460.post-78729042161196348392023-09-06T08:30:00.000+01:002023-11-23T14:27:26.119+00:00twisted burger co. at the harley, sheffield.<div class="separator" style="clear: both; text-align: center;">
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<b>The Harley</b> in Sheffield boasts an eclectic mix of gig and event listings, drink offerings, a tea emporium and even hotel rooms. Since 2011 though, they've added another string to their bow in the form of <b>The Twisted Burger Company</b>, an independent burger brand that can be found in a handful of Northern <a href="http://twistedburger.co/" target="_blank">locations</a>, as well as at foodie festivals. I went along to the Glossop Road venue, during a short stay in Sheffield.<br />
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So, the menu is pretty epic. All the burgers come as doubles, and are piled high with the likes of smoked sausage, Monterey Jack, jerk mutton, BBQ sauce and mac 'n' cheese. Yep, that's mac 'n' cheese on an already double patty... Vegans and vegetarians will be happy to know they also offer a triple cheese burger and an entirely vegan patty with BBQ jackfruit. We went for the <b>Pig Daddy Kane</b> (£7.95) and <b>Jerk That Thing</b> (£7.95)<b> </b>with a side of regular and pimped out fries.</div>
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My burger, the<b> Pig Daddy Kane</b>, was awesome to say the least. A double beef patty had been smothered in American cheese and Dead Twisted BBQ sauce before being topped with pulled pork and chorizo and apple jam. Wow. Served on a potato flour bun, this insane burger was stacked high with delicious fillings and a mouthwatering sauce. Those who are a fan of pink burgers should know that it didn't come very rare, but it was still really juicy and flavoursome. The chips were delicious too, although I hardly had room. The burgers are great value anyway, but if you wanted a single patty you're only looking at £5, whilst a single burger without chips is £4.50.</div>
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My dining companion went for <b>Jerk That Thing </b>with <b>Pig Pimpin' Fries</b> (£5.50). The burger itself was topped with jerk mutton, Harley hot sauce and pineapple and mango jam. On the other hand, the chips were packed with pulled pork, Manchego cheese sauce and lashings of Dead Twisted BBQ sauce. Other offerings in the way of fries and sides included jalapeno fries, mac 'n' cheese and confit chicken wings with blue cheese sauce.</div>
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This burger was just as enormous, and tasty too. It had a real kick from the jerk seasoning and hot sauce that chilli heads would love. For me, it would have been far too spicy. The chips were enjoyable too, with a generous portion and even more generous toppings.</div>
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For burger lovers, <b>The Twisted Burger Company</b> is a must. Burgers piled high, inviting side dishes, a great beer offering and friendly staff too. It's just as well I graduated from University of Sheffield in 2011, this place could have been dangerous.</div>
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Have you ever had a burger from <b>The Twisted Burger Company </b>or been to <b>The Harley? </b>What is your favourite place for burgers in Sheffield?</div>
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<i><b>The Harley</b><br />334 Glossop Road<br />Sheffield<br />S10 2HW</i></div>
<br />Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com3tag:blogger.com,1999:blog-8022622957380145460.post-20327968796771734832023-06-28T08:30:00.000+01:002023-07-13T18:05:25.724+01:00marseille: my little foodie city guide.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SXINWQ8k-2fz5Au5EbUE20nBiInF5ZxsbZ5NpI_G9l8o_EyImfls77ylERYRxHORtHcgXawJjJCpSH6yMsbOD4AEEIRjGE5pYHtMecQ7koIPb_QuAUcHEujv1zyuIjO3OM4GW5Xe8sc/s1600/Marseille.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SXINWQ8k-2fz5Au5EbUE20nBiInF5ZxsbZ5NpI_G9l8o_EyImfls77ylERYRxHORtHcgXawJjJCpSH6yMsbOD4AEEIRjGE5pYHtMecQ7koIPb_QuAUcHEujv1zyuIjO3OM4GW5Xe8sc/s1600/Marseille.JPG" /></span></a></div>
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<span style="font-family: inherit;">Marseille; a beautiful mix of traditional ports, sandy beaches, rich history and colourful city life. I took my first solo trip to Marseille for five nights of exploring, reading, eating and basking in the glorious French sun. </span><br />
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<span style="font-family: inherit;">I've never been outside of the UK alone before, and thought a city like Marseille would be the perfect start. Not too far away from home, with varied landscapes and things to do, all within easy reach of their trains and Metro system. You may know by now about my love of macarons and seafood, with my A level French helping a little way towards not feeling totally alone. Here's a little foodie city guide of Marseille, with a few solo travel trip and tricks along the way. </span><br />
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U7UUW4XLdkNHsnZfFYSm6mW2qmr2h2_pnu6j8Dqxkka3CbckkWqOD0AUkxhqdEw9sUGpPjjAZoL5fcTQ69TLaO8cSBtIRts74PBcHxie52M3ZOX-eR2z2cFfHwetL4Xytstqf0HrQVI/s1600/Seafood+platter+Marseille.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U7UUW4XLdkNHsnZfFYSm6mW2qmr2h2_pnu6j8Dqxkka3CbckkWqOD0AUkxhqdEw9sUGpPjjAZoL5fcTQ69TLaO8cSBtIRts74PBcHxie52M3ZOX-eR2z2cFfHwetL4Xytstqf0HrQVI/s1600/Seafood+platter+Marseille.JPG" /></a></span></div>
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<a name='more'></a>I stayed along Vieux Port, which was the perfect spot to enjoy the sea air, lots of seafood and potter about in the shops and markets. By day I would set myself an afternoon or morning outing, and then enjoy the other half of the day by the pool or a nearby beach. I enjoyed eating lots of fish platters and seafood dishes in the sun, and got the courage to eat out in the evenings by the end of the stay. I arrived on the Thursday (after a very early flight) so my real journey begins on the Friday... Although I did start as I meant to go on with an Amorino ice cream - <a href="https://www.instagram.com/p/BJQI0AggmVa/?taken-by=emily_etc" target="_blank">coffee and chocolate</a>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq0xWtq_eUfHs93wCpXFbKboPI9PC7l7oYno5ymeaY0vBbmiNSnEkcfZYurYbKq4_-eRj6J5Sxp_MV54nae1siB6GGW_KbMosjdANPdu0G4d0xudJ0F1XfinUUIzHTpd9TyvrCQiherM/s1600/Vieux+Port+Marseille.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq0xWtq_eUfHs93wCpXFbKboPI9PC7l7oYno5ymeaY0vBbmiNSnEkcfZYurYbKq4_-eRj6J5Sxp_MV54nae1siB6GGW_KbMosjdANPdu0G4d0xudJ0F1XfinUUIzHTpd9TyvrCQiherM/s1600/Vieux+Port+Marseille.JPG" /></span></a></div>
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<span class="s1"><b><span style="font-family: inherit;">Friday</span></b></span></div>
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<span class="s1"><span style="font-family: inherit;">Breakfast at <a href="https://www.instagram.com/p/BJSSqiwAIiP/?taken-by=emily_etc" target="_blank">Grumpy Cakes</a> </span></span></div>
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<span class="s1"><span style="font-family: inherit;">Sunbathing on nearby Catalans Beach</span></span></div>
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<span class="s1"><span style="font-family: inherit;">A walk to the leafy Jardin du Pharo </span></span></div>
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<span class="s1"><span style="font-family: inherit;">Dinner of <a href="https://www.instagram.com/p/BJSuMdkAkca/?taken-by=emily_etc" target="_blank">Moules</a> along the Vieux Port</span></span></div>
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<span class="s1">Amorino ice cream - <a href="https://www.instagram.com/p/BJSuuZwAtva/?taken-by=emily_etc" target="_blank">vanilla and pistachio</a>!</span></div>
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<span class="s1"><b><span style="font-family: inherit;">Saturday </span></b></span></div>
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<span class="s1"><span style="font-family: inherit;">A day in <a href="http://www.recipesandreviews.co.uk/2016/09/aix-en-provence-my-little-foodie-city.html" target="_blank">Aix en Provence</a></span></span></div>
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<span class="s1"><span style="font-family: inherit;">Lunch at <a href="http://www.recipesandreviews.co.uk/2016/08/bastide-du-cours-aix-en-provence-review.html" target="_blank">Bastide du Cours </a></span></span></div>
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<span class="s1"><span style="font-family: inherit;">A treat of macarons from Bachard patiserrie</span></span></div>
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<span class="s1"><span style="font-family: inherit;">A platter of squid in the hotel restaurant</span></span></div>
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Amorino ice cream - <a href="https://www.instagram.com/p/BJVKdUAAsW4/?taken-by=emily_etc" target="_blank">strawberry and pistachio</a>!</div>
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<span class="s1"><b><span style="font-family: inherit;">Sunday </span></b></span></div>
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<span class="s1"><span style="font-family: inherit;">Brunch at <a href="http://www.recipesandreviews.co.uk/2016/08/brunch-at-victor-cafe-marseille-review.html" target="_blank">Victors Cafe</a> at12.30pm (yep, not exactly brunch time) </span></span>€<span style="font-family: inherit;">33 </span></div>
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<span class="s1"><span style="font-family: inherit;">A trip to Prado Beach</span></span></div>
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<span class="s1"><span style="font-family: inherit;">Parc Bolero and </span></span><span style="font-family: inherit;">Plage Borely</span></div>
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<span class="s1">Bouillabaisse<span style="font-family: inherit;"> along Vieux Port - </span></span>€<span style="font-family: inherit;">21</span></div>
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Amorino ice cream - <a href="https://www.instagram.com/p/BJYakxaAvXq/?taken-by=emily_etc" target="_blank">coconut and caramel</a>!</div>
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<span class="s1"><span style="font-family: inherit;"><b>Monday</b></span></span></div>
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<span class="s1"><span style="font-family: inherit;">Breakfast at Cantine Factory </span></span></div>
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<span class="s1"><span style="font-family: inherit;">Reading on Parc Longchamp - Avenues Longchamp </span></span></div>
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<span class="s1"><span style="font-family: inherit;">A visit to Observatoire Marseille</span></span></div>
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<span class="s1"><span style="font-family: inherit;">Musee de Beaux Arts </span></span></div>
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<span class="s1"><span style="font-family: inherit;">A venture up the <a href="https://www.instagram.com/p/BJaVy2RgpVt/?taken-by=emily_etc" target="_blank">Notre Dame de la Garde</a></span></span></div>
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<span class="s1"><span style="font-family: inherit;">A grilled fish platter for dinner at <a href="http://www.recipesandreviews.co.uk/2016/09/la-mariniere-marseille.html" target="_blank">La Marinière</a> - €25</span></span></div>
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<span class="s1">LAST Amorino ice cream - <a href="https://www.instagram.com/p/BJbCe3eArRq/?taken-by=emily_etc" target="_blank">speculoos and hazelnut</a>!</span></div>
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<span class="s1"><b><span style="font-family: inherit;">Tuesday</span></b></span></div>
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<span class="s1"><span style="font-family: inherit;">Breakfast at <a href="https://www.instagram.com/p/BJciV-IAu1J/?taken-by=emily_etc" target="_blank">Minoofi</a> - Estangin Prefecture</span></span></div>
<span style="font-family: inherit;">A walk to Jardin de la Colline Puget</span><br />
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<span class="s1"><span style="font-family: inherit;">The last <a href="https://www.instagram.com/p/BJdfIq8AK5d/?taken-by=emily_etc" target="_blank">Moules Frites</a> (had to be done) at </span></span><a href="http://www.recipesandreviews.co.uk/2016/09/la-mariniere-marseille.html" target="_blank">La Marinière</a> again!</div>
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All in all a lovely trip - and I'll definitely be back! Have you ever been to Marseille or Provence? What are your favourite places to eat, or things to do?</div>
<br />Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com18tag:blogger.com,1999:blog-8022622957380145460.post-12479240457692024382023-06-20T08:30:00.000+01:002023-07-13T18:07:28.236+01:00roast broccoli, tomato and feta salad.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhJ_bmoFSRXZt04DBWpMR0SJxU-xZuppGqKKTSK7rH4InwZ-IPD9hn58yPLGf-o8PGS33_OtcWMvnEYwTSNMqqdIMpFzJZBfbt_0DPujTSA5AYw4Obp0bqWnj2mHk769Y0dJ__oqfG-7m/s1600/Brocolli+Feta+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhJ_bmoFSRXZt04DBWpMR0SJxU-xZuppGqKKTSK7rH4InwZ-IPD9hn58yPLGf-o8PGS33_OtcWMvnEYwTSNMqqdIMpFzJZBfbt_0DPujTSA5AYw4Obp0bqWnj2mHk769Y0dJ__oqfG-7m/s1600/Brocolli+Feta+Salad.JPG" /></a></div>
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A warm, vegetarian salad made up of crispy roast broccoli, charred tomatoes, red pesto Quorn pieces and crumbled feta. Packed with goodness, this filling dish works as a midweek main, side dish or lunch box favourite. I roasted ahead the broccoli, tomatoes and Quorn with a drizzle of good quality oil, cracked black pepper and sea salt, and then tossed together the other ingredients right before eating. Super quick, super easy.<br />
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<a name='more'></a><b>Shopping list.</b><br />
♥ 100g broccoli florets<br />
♥ 50g cherry tomatoes, halved<br />
♥ Olive oil<br />
♥ 50g Quorn pieces, defrosted<br />
♥ 1 tbsp red pesto<br />
♥ 30g feta cheese<br />
♥ Salt and pepper to taste<br />
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<b>Preheat the oven to 180 degrees.</b><br />
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<b>Step one. </b>Boil the broccoli for five minutes, drain and scatter on a baking tray with olive oil, salt and pepper. Roast for 20 minutes.<br />
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<b>Step two. </b>Meanwhile, toss the Quorn pieces in the pesto.<br />
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<b>Step three. </b>Ten minutes before the broccoli is done, add the tomatoes and Quorn to the baking tray and continue to roast. You can set this aside for the next day to make a quick meal, or eat it right away.<br />
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<b>Step four. </b>When you're ready to serve, crumble in the feta cheese and season to taste.<br />
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Have you ever roasted cauliflower or broccoli? What are your favourite salad recipes with Quorn?Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com26tag:blogger.com,1999:blog-8022622957380145460.post-86813707939094961222023-06-02T09:00:00.000+01:002023-07-13T18:06:11.713+01:009 foodie must-dos in costa brava. <div class="separator" style="clear: both; text-align: center;">
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Found in Catalonia in the North East of Spain, <b><u><a href="https://www.jet2holidays.com/destinations/spain/costa-brava#tabs|main:overview" rel="nofollow" target="_blank">Costa Brava</a></u></b> is a beautiful coastal region that boasts leafy hills, colourful buildings, gorgeous views and an excellent foodie culture. Being by the sea, there are lots of fresh seafood and fish dishes to indulge in. That's not all. Think stunning wine blends, with great pairings, as well as exceptional olive oil and sweets.<br />
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I went along as a guest of <a href="https://www.jet2holidays.com/" rel="nofollow" style="font-weight: bold; text-decoration: underline;" target="_blank">Jet2holidays</a> to explore what the Catalonia region had to offer. With really reasonable flights from 9 UK destinations, I went from East Midlands to Girona, taking around two hours and costing from about £40pp. It really would make such an easy city break, only using one day holiday to enjoy three full days in the area. But what did I get up to on that long weekend?<br />
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<h3 style="text-align: center;">
Try your hand at a wine pairing workshop</h3>
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After a tour around the old town of Girona, we enjoyed a wine pairing workshop at <b>Tallers de Cuina</b>. The best thing about this was that (even though we were keen foodies) we didn't have to do any cooking. We helped with the final prep of a few dishes, but largely watched the chefs cook and explain why the menu went so well with wines of the region. A must try for a small group.</div>
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<h3 style="text-align: center;">
Sample the speciality olive oil</h3>
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We were certainly spoilt for choice when it came to olive oil. From classic blends to rich orange flavours, we enjoyed it just "as it is" with fresh bread and sea salt. Definitely try and bring some back if you can too - I got a huge bottle of great quality for €6!</div>
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<h3 style="text-align: center;">
Visit a local winery</h3>
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If you don't get to try a wine pairing, a winery might be for you. We were treated to a tour around the Celler Martín Faixó in Cadaqués, a fairly small producers with a real passion that showed. The views were incredibly striking too.<br />
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<h3 style="text-align: center;">
Enjoy dining with a view at Mas Lazuli</h3>
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One of my favourite meals was at Mas Lazuli in Pau. We enjoyed a fun bread making workshop before indulging in a local tasting menu in the relaxed and utterly cool atmosphere. In particular though, we loved the <a href="https://www.instagram.com/p/BZuGX1_HhhI/?taken-by=emily_etc" target="_blank">views</a> at sunset. A serious wishlist hotel destination for me.</div>
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<h3 style="text-align: center;">
Try some authentic aioli</h3>
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Somehow, and I really can't explain how, our blogger group ended up in an aioli making competition nearby the market. I've never learnt how to make aioli so fast! With locals presenting some seriously intense competition, we made classic aioli with just garlic, salt lemon and olive oil. A pretty fun experience - but you can just try tasting it without the effort.<br />
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<h3 style="text-align: center;">
Satisfy your tastebuds with the local seafood</h3>
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Oh the seafood, the seafood! I always love when I visit somewhere by the coast as I can't get enough of the delicious fresh fish. Being in the Midlands, it really is a treat. In particular I loved the seafood stews, squid ink risotto and huge prawns served simply steamed with little seasoning.<br />
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Indulge in a memorable meal at Divinum</h3>
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This was our first meal of the holiday and it really set the bar. If you have budget for just one amazing foodie experience during your stay, this needs to be it. Bird cages, savoury lollipops, delicate details... and a stunning wine flight to match. Found in the pretty town of Girona, this charming restaurant has a special, find dining feel with knowledgeable local staff. It wasn't just because we were press and bloggers either, the rest of the restaurant were thrilled at each amazing course that passed through in perfect symmetry.<br />
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Order a Xuixo de Girona from a pastry shop</h3>
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Something sweet? These pastries are for you. Different cream fillings, as well as the traditional, made up this crisp, buttery dessert. The Crema Catalana was also a popular choice, as well as of course a cheeky cone of gelato.<br />
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Take in the scenery at Cap de Creus</h3>
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This was a breathtaking yet brief trip, to a destination we found on the back of a postcard in nearby Roses. We had less than half an hour here, as the park was closing (we got stuck at 6pm and needed to be let out but that's an even longer story), but just those few minutes showed some memorable views. It was raining too, so I can't imagine what it would be like in the sunshine.<br />
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Have you been to Costa Brava? What are your travel trips or favourite foodie places, restaurants or cookery classes?</div>
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<i>In collaboration with Jet2holidays</i></div>
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Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com9tag:blogger.com,1999:blog-8022622957380145460.post-49669200507424043192023-05-11T15:00:00.000+01:002023-07-13T18:06:33.489+01:00raspberry and pistachio baked doughnuts with a white chocolate drizzle.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuS5s7bxtSV5P87MhxStMBC40pzVuj4BtwIql6U71YETwLYJWms_CYtHHouZb-psfwhdVcbECvrqXAiHVJc9OuYH8rwgUMvXeg5TfFR0WQlwdBeOORxpee0znHbMSYhchyZ_qLcU7vT8NB/s1600/20190528205135_IMG_7332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuS5s7bxtSV5P87MhxStMBC40pzVuj4BtwIql6U71YETwLYJWms_CYtHHouZb-psfwhdVcbECvrqXAiHVJc9OuYH8rwgUMvXeg5TfFR0WQlwdBeOORxpee0znHbMSYhchyZ_qLcU7vT8NB/s1600/20190528205135_IMG_7332.JPG" /></a></div>
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Fluffy and delicious doughnuts with one of my favourite flavour combinations – pistachio, raspberry and white chocolate. I’ll let you into a secret though, these aren’t really doughnuts of the deep fried kind. Essentially, they are a simple sponge mix in my trusty doughnut baking pan. So easy to make – with satisfyingly pretty results. If you saw my <u><a href="https://www.recipesandreviews.co.uk/2017/10/pumpkin-spiced-baked-doughnuts-recipe.html" target="_blank">pumpkin spiced doughnut recipe</a></u>, you’ll know I just love to decorate these little delicacies. So I had to make a summer version right away...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXaWMkaTpBOaE5WVMBF9lckHvKY71QyvSUAvkwun7veIwI2DvdPI-PNwC3nxzVzIN8lRC6ea1qzH0472beFnsSPjgbAFvggccIzAdO80IrAkH3jD2K24VDlRCoFwQ5T82pQCTfeI2cR4Bd/s1600/20190528205000_IMG_7325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXaWMkaTpBOaE5WVMBF9lckHvKY71QyvSUAvkwun7veIwI2DvdPI-PNwC3nxzVzIN8lRC6ea1qzH0472beFnsSPjgbAFvggccIzAdO80IrAkH3jD2K24VDlRCoFwQ5T82pQCTfeI2cR4Bd/s1600/20190528205000_IMG_7325.JPG" /></a></div>
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<a name='more'></a><b>Shopping list. </b><br />
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(Makes twelve raspberry and pistachio doughnuts) </div>
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♥ 200g self raising flour </div>
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♥ 220g caster sugar </div>
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♥ 1 tsp baking powder </div>
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♥ 100g butter, melted and cooled down slightly </div>
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♥ Three free range eggs </div>
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♥ 1 tsp green food colouring </div>
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♥ A punnet of fresh raspberry (3-4 raspberries per doughnut so you’ll need around 40) </div>
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♥ 50g white chocolate, melted and cooled to room temperature </div>
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♥ A handful of shelled pistachios, crushed \</div>
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Equipment; </div>
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♥ A doughnut pan </div>
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♥ Piping bag </div>
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<b>Preheat the oven to 180 degrees c. </b></div>
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<b>Step one.</b> Mix together the flour, sugar and baking powder in one bowl. </div>
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<b>Step two. </b>Mix together the butter, eggs and food colouring. Combine with the dry ingredients from step one. Step three. Add raspberries to the doughnut pan and pour the sponge mix on top. Bake for 20 minutes.</div>
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<b>Step four. </b>When baked and cooled, melt the white chocolate and add to a piping bag. Allow to return to room temperature so it isn’t too runny. Pipe the top of the doughnuts and scatter with crushed pistachios.<br />
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What would be your favourite doughnut recipe combination? Have you ever made baked doughnuts?</div>
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Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com6tag:blogger.com,1999:blog-8022622957380145460.post-62749193421230812062023-04-02T08:00:00.000+01:002023-04-04T18:12:03.825+01:00creme egg macarons.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiol1h-wOAqDFAQ-9uUdhfHnYJ7_qc6qkednGMIPyGBrVrWuWmHtFGWolBoIomkPFGnkF1ZFbfGuWQyo5PPJoINdVivZwQzW5jVkPKgr1kl6BeBLP2jD5f7VRzRQwW55arsv7VTVd9O2V0/s1600/Creme+egg+macarons+recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creme egg macarons recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiol1h-wOAqDFAQ-9uUdhfHnYJ7_qc6qkednGMIPyGBrVrWuWmHtFGWolBoIomkPFGnkF1ZFbfGuWQyo5PPJoINdVivZwQzW5jVkPKgr1kl6BeBLP2jD5f7VRzRQwW55arsv7VTVd9O2V0/s1600/Creme+egg+macarons+recipe.JPG" title="" /></a></div>
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Just in time for Easter... Creme Egg macarons! Made with two tone yellow and chocolate macaron shells, I've well and truly jumped on the Cadbury Creme Egg baking recipe train with these tempting treats. They're then filled with a classic Creme Egg buttercream to make an Easter inspired delight.</div>
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<span style="font-family: inherit;"><b>(Make 12 medium or 24 mini macarons)</b> </span><br />
<span style="font-family: inherit;">For the chocolate shells<br />♥ One egg white, at room temperature<br />♥ 38g caster sugar<br />♥ 35g icing sugar, sieved<br />♥ 10g good quality cocoa powder<br />♥ 38g almonds, sieved until fine with lumps discarded</span></div>
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<span style="font-family: inherit;">For the yellow shells</span></div>
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<span style="line-height: 20.286px;">♥ One egg white, at room temperature</span><br />
<span style="line-height: 20.286px;">♥ 38g caster sugar</span><br />
<span style="line-height: 20.286px;">♥ 45g icing sugar, sieved</span><br />
<span style="line-height: 20.286px;">♥ 38g almonds, sieved until fine with lumps discarded</span></div>
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<span style="line-height: 20.286px;">♥ 1 tsp yellow food colouring</span></div>
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<span style="line-height: 20.286px;"><b>Measurements based on my <a href="http://www.recipesandreviews.co.uk/2015/09/macaron-recipe-guide-illustration.html" target="_blank">macaron guide</a>, then halved so you can add cocoa powder to the chocolate shell side.</b></span></div>
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<span style="font-family: inherit;"><br /><b>For the Creme egg buttercream</b><br />♥ 100g unsalted butter<br />♥ 200g icing sugar<br />♥ Three Creme Eggs, crushed <br />♥ A drop of milk or water if the mix is too thick<br /><br /><b>Step one. </b>Make the buttercream ahead by whipping together the ingredients. Use an electric balloon whisk for 10 minutes for extra thick and fluffy buttercream. Set aside.</span></div>
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<b>Step two. </b>Make basic macarons using this handy macaron recipe guide, except in two parts (hence the 38g etc). For the chocolate shell, add in the cocoa powder with the icing sugar. You only add food colouring to the yellow side, for which I used Sugarflair Egg Yellow.</div>
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<b>Step three.</b> Pipe in the Creme Eggs buttercream and twist together the shells to make a complete macaron. Yummy!<br />
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<br />Emilyhttp://www.blogger.com/profile/06230896863155030663noreply@blogger.com19