tag:blogger.com,1999:blog-46068755443181496522024-03-06T02:15:25.887+00:00the Best RecipesAll the recipes are tried, tested and photographed by Best Recipes!the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.comBlogger407125tag:blogger.com,1999:blog-4606875544318149652.post-75429662669486069092020-02-29T21:21:00.001+00:002020-03-04T18:57:41.824+00:00We have moved<div style="text-align: center;">
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-56236509734844405652020-01-22T19:39:00.000+00:002020-01-22T19:39:50.472+00:00Skippy® Peanut Butter & Jelly Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMajWngoK3MZREgmX8jhT3CYTn9jEs-WkkIF-7AixDkFT-9qqCGmc-0maj9auK1RILpeWB14t-DSiv6U8R_lVAPcd7nGvhasaYpH0WQMNncgp94fpAFW_ywvCSTiXFRq-V7kfiZ928dhM/s1600/PB+%2526+J+Cups1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="828" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMajWngoK3MZREgmX8jhT3CYTn9jEs-WkkIF-7AixDkFT-9qqCGmc-0maj9auK1RILpeWB14t-DSiv6U8R_lVAPcd7nGvhasaYpH0WQMNncgp94fpAFW_ywvCSTiXFRq-V7kfiZ928dhM/s640/PB+%2526+J+Cups1.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Skippy® Peanut Butter &
Jelly Cups<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">A quick & deliciously easy recipe for Peanut Butter lovers.<span style="mso-spacerun: yes;"> </span>Salty peanut butter with oozing strawberry
jelly – what’s not to love!<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Makes 12<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Prep time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> 10 minutes <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Chilling time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> 20 minutes<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">340g Skippy® Creamy Peanut Butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">50g coconut oil, melted<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 tbsp honey<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">75g strawberry jam<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyjyBzga3AVDShkvn2bqbOfqRaYa98OGj0DT6ZkFCXcXj8-1AyKp0goZcoOmupRt_SmNHiO_6FUyXqEuap58t8dqFplH7GDxEBucffUXwMtDIXi3sp28-2B9F0FZZPj1AEBUj34S0lwg/s1600/PB+%2526+J+Cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="801" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyjyBzga3AVDShkvn2bqbOfqRaYa98OGj0DT6ZkFCXcXj8-1AyKp0goZcoOmupRt_SmNHiO_6FUyXqEuap58t8dqFplH7GDxEBucffUXwMtDIXi3sp28-2B9F0FZZPj1AEBUj34S0lwg/s640/PB+%2526+J+Cups.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Method<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Line a muffin tin with 12
cupcake cases.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Place the peanut butter,
coconut oil and honey into a blender and blitz until the peanut butter is
smooth and creamy.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Now divide the peanut
butter between the cupcake cases.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Heat the jam in the
microwave for 30-45 seconds until runny and drizzle on top of the peanut
butter.<span style="mso-spacerun: yes;"> </span>Use a toothpick to swirl the jam
through the peanut butter.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Place the muffin tin
into the freezer for 15-20 minutes or until hardened.<span style="mso-spacerun: yes;"> </span>Store in an airtight container in the fridge
or freezer.<span style="mso-spacerun: yes;"> </span>If frozen let sit in room
temperature for 5 minutes.<span style="mso-spacerun: yes;"> </span>Enjoy!<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12pt;">Skippy® Peanut Butter</span></b><span style="font-family: "arial" , sans-serif; font-size: 12pt;"> (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties,
which are currently available in major supermarkets including Sainsbury’s,
Morrisons, Costco, International section of Tesco and Ocado. For more
information and recipes visit </span><span style="font-family: "arial" , sans-serif; font-size: 12pt;"><a href="http://www.peanutbutter.uk.com/">www.peanutbutter.uk.com</a></span></div>
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<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtlgjzpvWARq_QkWsIavw8ujaYdTEKoV8RzJCQvUPb8H_5sTtV9Dn6HvrPlA4JrqbMr23-7iLq7NPf2cmYKehPJEb5ijGA03aHQd28_QLxVBS87pup8m-OukR4yuMQZpV0_h765aWz-A/s1600/UK_Crunch_340g_217x385-6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="217" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtlgjzpvWARq_QkWsIavw8ujaYdTEKoV8RzJCQvUPb8H_5sTtV9Dn6HvrPlA4JrqbMr23-7iLq7NPf2cmYKehPJEb5ijGA03aHQd28_QLxVBS87pup8m-OukR4yuMQZpV0_h765aWz-A/s200/UK_Crunch_340g_217x385-6.png" width="112" /></a><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 10pt;"> </span></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12pt;">SKIPPY® EXTRA CRUNCHY Peanut Butter</span></b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;">Craving a peanutty taste that packs a crunch? Look
no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with
loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut
Butter, plus lots of crunchiness.</span><span style="font-family: "times new roman" , serif; font-size: 12pt;"> </span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsICjht-zkksbB_i4RAE3QEC8-uXSTpxCpn0F4Zqv2yxHJ-cLGroPrC8bBn_wXV0VWszRf_uwEQqz_W4oqlne5KobwWt3T1IINLeom7rFv5Mx06YLiZ1KUvN4Yjg1c17gFbVfpOQJHaw/s1600/UK_Smooth_340g_217x385.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="217" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsICjht-zkksbB_i4RAE3QEC8-uXSTpxCpn0F4Zqv2yxHJ-cLGroPrC8bBn_wXV0VWszRf_uwEQqz_W4oqlne5KobwWt3T1IINLeom7rFv5Mx06YLiZ1KUvN4Yjg1c17gFbVfpOQJHaw/s200/UK_Smooth_340g_217x385.png" width="112" /></a></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12pt;">SKIPPY® EXTRA SMOOTH Peanut Butter</span></b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;">Spread on the smiles with smooth, creamy, melt in
the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum
and fun to just about anything. It ain’t nothing but smooth snacking with this
creamy classic.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 10.0pt;"><o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-43611039080728503932019-12-22T18:22:00.000+00:002019-12-22T18:22:06.616+00:00The Ultimate Roast Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4g4jEixwBcbvJqM7DDFX8JROg-n16bKqwgRBpvqIMUFWlsMEWWEh8vCokT1MsJUry2rEn67JEj5SHcrMAE25XkYJzQ5QtYM23HE-Sucob-4p4XxMgcDiFRNE0We_UKiL64a5N14a5VU/s1600/Roast+Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4g4jEixwBcbvJqM7DDFX8JROg-n16bKqwgRBpvqIMUFWlsMEWWEh8vCokT1MsJUry2rEn67JEj5SHcrMAE25XkYJzQ5QtYM23HE-Sucob-4p4XxMgcDiFRNE0We_UKiL64a5N14a5VU/s640/Roast+Potatoes.jpg" width="640" /></a></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The Ultimate Roast
Potatoes<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">These are the ultimate
roast potatoes, crisp on the outside and oh so fluffy on the inside!<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Serves 6<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 10 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 50 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1.5kg floury potatoes,
Maris Piper or King Edwards, peeled and cut in half<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">100g duck fat<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">8 garlic cloves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Few sprigs of thyme<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Few sprigs of rosemary</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2tbsp semolina<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Sea salt & freshly
ground pepper<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation
method<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preheat the oven to 220°C/200°C
Fan/Gas mark 7.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Put the potatoes in a
saucepan of cold, salted water and bring to the boil, parboil for 5 minutes. <span style="mso-spacerun: yes;"> </span>Drain well and then give them a gentle shake
to fluff p the sides.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Meanwhile place the
roasting tin in the oven and melt the duck fat.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Sprinkle the semolina
over the potatoes and carefully tip into the sizzling fat along with the
garlic, thyme, rosemary and season.<span style="mso-spacerun: yes;"> </span>Toss the
potatoes gently to ensure an even coating of fat and spread them out in an even
layer.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Roast the potatoes
until golden and crisp, this should take 45-50 minutes to ensure they colour evenly.<span style="mso-spacerun: yes;"> </span>When cooked to perfection pat dry with
kitchen paper to remove the excess fat and serve.<span style="mso-spacerun: yes;"> </span>Enjoy!<o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-9870681109825442632019-12-22T17:54:00.001+00:002019-12-22T17:54:57.943+00:00Mulled Wine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNUBy31B8USe3Wix3njOF4I3phrs0hnjBAj8g2ZTfzg1jfLIwswt-cDxcl-HHjQ_vLpUVX6gpk8LYtEJ6fk4L0yOnDXUjRnSOJtW7l4cR1bV1eLKt06CLdzeopGxE0Uo7tGhhEVBehsU/s1600/mulled+wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1292" data-original-width="1600" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNUBy31B8USe3Wix3njOF4I3phrs0hnjBAj8g2ZTfzg1jfLIwswt-cDxcl-HHjQ_vLpUVX6gpk8LYtEJ6fk4L0yOnDXUjRnSOJtW7l4cR1bV1eLKt06CLdzeopGxE0Uo7tGhhEVBehsU/s640/mulled+wine.jpg" width="640" /></a></div>
<br />
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Mulled Wine<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">This is the prefect winter
warmer to get you in the festive spirit!<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Serves 12<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 15 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 15 minutes<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 unwaxed oranges<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 lemon, peel only<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">150g caster sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">5 cloves, plus extra
for garnish<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">5 cardamom pods, bruised<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 cinnamon stick<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">¼ tsp freshly grated
nutmeg<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 bottles of fruity
unoaked red wine<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">150ml ginger wine<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation
method<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span>Peel and juice one of the oranges and place in
a large saucepan with the lemon peel, sugar, cloves, cardamom, cinnamon and
nutmeg.<span style="mso-spacerun: yes;"> </span>Add some wine to just cover the
sugar, heat gently until the sugar has dissolved.<span style="mso-spacerun: yes;"> </span>Now bring to the boil for 5-8 minutes until
you have a thick syrup consistency.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Meanwhile, stud the
remaining orange with cloves and cut into segments to use as garnish.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Reduce the heat and
stir in the remaining wine and ginger wine, gently heat through.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">To serve, pour into
heatproof glasses and serve with the orange segments as garnish.<span style="mso-spacerun: yes;"> </span>Merry Christmas!<o:p></o:p></span></div>
<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-61911833283205866722019-12-22T17:15:00.000+00:002019-12-22T17:15:14.295+00:00Christmas Turkey with Citrus Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3YL7S5duyG4DxMClMVTjUXvXTG89nSaRm3yqRlc3F-hjci_mT3O9nTPHTprP3KCMwZTINyhowz9Yzhn4imH9aEEaneMOHYS1mQL482qp3dkHLotrnZdvVt3P3Vz_rsFUcHvuhEM1JAI/s1600/Turkey+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3YL7S5duyG4DxMClMVTjUXvXTG89nSaRm3yqRlc3F-hjci_mT3O9nTPHTprP3KCMwZTINyhowz9Yzhn4imH9aEEaneMOHYS1mQL482qp3dkHLotrnZdvVt3P3Vz_rsFUcHvuhEM1JAI/s640/Turkey+.jpg" width="640" /></a></div>
<br />
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Christmas Turkey with
Citrus Butter<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Christmas dinner means Christmas
turkey; this recipe keeps your turkey moist and full of flavour.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Serves 8<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation time: 15 minutes<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cooking time: 4 hours
(plus resting time)<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">6 kg turkey, giblets
removed<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">140g butter, at room
temperature<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 lemon, zest and
halved<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 orange, zest and
halved<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">A few sprigs of thyme
leaves, finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 sprig of rosemary,
leaves finely chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Sea salt and freshly
ground pepper<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">4 large onions, peeled
and halved<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3 bay leaves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 tbsp olive oil<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">For the gravy<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 tbsp plain flour<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">200ml white wine<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">600ml good quality
chicken stock<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation
method<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span>Preheat the oven to 180°C/160°C fan/350°F/Gas
mark 4.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Make sure the turkey is
dry all over by patting with kitchen paper.<span style="mso-spacerun: yes;">
</span>In a small bowl mix together the butter, lemon and orange zest, thyme,
rosemary and season well.<span style="mso-spacerun: yes;"> </span>Now gently
push your fingers under the turkey’s skin around the neck, breasts and tops of
the drumsticks; easing the skin away from the flesh.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Now spread the butter under
the skin with your fingers and push it as far as you can.<span style="mso-spacerun: yes;"> </span>Place half of the lemon and orange, 2 onion
halves and bay leaves into the turkey cavity.<span style="mso-spacerun: yes;">
</span>Now rub the turkey all over with the olive oil and sprinkle with salt.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Arrange the remaining
onions in the bottom of a large roasting tin and place the turkey on top.<span style="mso-spacerun: yes;"> </span>Now completely cover the bird with tin
foil.<span style="mso-spacerun: yes;"> </span>Now roast the bird as per
calculated cooking times; 40 minutes per kg.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">At 30 minutes before
the end of the cooking time remove the turkey from the oven and increase the
heat to 200°C/180°C fan/Gas mark 6.<span style="mso-spacerun: yes;">
</span>Remove the foil and place back in the oven for 30 minutes until golden.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Test the turkey is
cooked by piercing the fattest part of the thigh with a skewer, the juices should
run clear.<span style="mso-spacerun: yes;"> </span>If pink cook for a further 10
minutes and check again, continue until the juices run clear.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Rest the turkey lightly
covered with foil at least 30 minutes to one hour before serving.<span style="mso-spacerun: yes;"> </span>Reserve the cooking juices and onions in the
tin for the gravy.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">For the gravy, pour
away the excess fat from the turkey tin but leave the onions.<span style="mso-spacerun: yes;"> </span>Place the tin over a medium heat and sprinkle
over the flour.<span style="mso-spacerun: yes;"> </span>Mix through with a wooden
spoon and cook for<span style="mso-spacerun: yes;"> </span>2 minutes and press
down on the onions to extract the flavour.<span style="mso-spacerun: yes;">
</span>Now gradually add the wine and stock and bring to the boil scraping any
bits from the bottom of the tin.<span style="mso-spacerun: yes;"> </span>Bring
the gravy to a simmer over a low heat for 15 minutes.<span style="mso-spacerun: yes;"> </span>Now sieve and season to taste before serving
in a warmed gravy jug alongside the Christmas turkey.<span style="mso-spacerun: yes;"> </span>Merry Christmas! <o:p></o:p></span></div>
<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-29772508662864881282019-12-11T14:10:00.000+00:002019-12-11T14:10:03.799+00:00Menier Chocolate Eggnog<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyKz1PobIv-mIzvL8FEUG46EN1Mge_1GNJdPo1RW1PaKT9tJs3ml_suFDjWnCdI2iXcvDQwPBSwd5V2wOIuew' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
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<br /></div>
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</div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Menier Chocolate Eggnog<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: white; font-size: 12pt;">This Chocolate Eggnog is the perfect pairing of everyone's favourite chocolate milk and the Christmas season's yummiest drink!</span></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Serves 8<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Prep time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 30 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Chilling time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 10 minutes<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">100g caster sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">3 free-range eggs, separated<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">600ml whole milk<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">¼ tsp vanilla essence<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">100ml rum<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">125g Menier dark chocolate, broken & extra
for grating<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100ml whipping cream<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Place the
caster sugar and egg yolks into a bowl and mix with an electric whisk until
thick and creamy.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Heat the
milk in a saucepan until it is near to boiling.<span style="mso-spacerun: yes;">
</span>Remove from the heat and pour into the egg yolk and sugar mixture,
whisking continuously.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pour the
mixture back into the pan and gently heat, stirring until smooth and starting
to thicken.<span style="mso-spacerun: yes;"> </span>Add the vanilla extract and
rum and whisk, remove from the heat.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Place the
chocolate into a bowl and pour over the egg & milk mixture, whisk until
fully melted.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">In a
separate bowl whisk the egg whites until they form peaks and then fold into the
cooled mixture.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Beat the
whipping cream until thick then fold ¾ into the mixture.<span style="mso-spacerun: yes;"> </span>Place into the fridge ready for serving.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">To serve
ladle into 8 glasses and top with a spoonful of whipping cream and grated
chocolate.<o:p></o:p></span></div>
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-9052924682699123402019-12-10T12:51:00.001+00:002019-12-10T12:59:06.549+00:00Menier Chocolate Christmas Cake<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzSMzamH4cmIFrQSqIJ3Wo5sgepx_PaH82m8foqIBvkjhtc7-XGMu7TkQCUCtZrPduMke7QMBykkYD9AfXJcw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Menier Chocolate Christmas Cake<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">This Christmas cake pulls out all the stops, it </span><em><span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 12.0pt; font-style: normal;">is rich in dried fruits housed
in a decadent chocolate and spiced batter. Dense, flavourful, with hints of
cinnamon and mixed spice.</span></em><i><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></i></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Serves 15<o:p></o:p></span></b></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Prep time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> 30 minutes (plus overnight soaking
time)<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> 2 hours<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">225g sultanas<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">225g raisins<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">200g currants<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">200g glace cherries<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">150g dried apricots, roughly chopped<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">125g dried figs, roughly chopped<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">150ml brandy<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">200g unsalted butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">200g dark brown soft sugar<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">100g Menier dark chocolate, broken<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 tsp vanilla extract<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2tbsp black treacle<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">200g self-raising flour<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">100g ground almonds<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3tbsp Menier cocoa powder<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1tsp mixed spice<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ tsp ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3 free-range eggs, beaten<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Method<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Place all the dried fruit into a large bowl and add
the brandy.<span style="mso-spacerun: yes;"> </span>Stir well and leave to soak
overnight.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Put
the butter, sugar, chocolate, vanilla, treacle and soaked dried fruits into a
large saucepan.<span style="mso-spacerun: yes;"> </span>Heat gently until
everything has melted together and is fully combined.</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Preheat
oven to 150°C/130°C fan/gas mark 2. Line a deep loose bottomed cake tin, 23cm
round or 20cm square, with baking parchment. </span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">In
a bowl mix the flour, almonds, cocoa and spices together. Stir the eggs into
the slightly cooled chocolate mixture in the saucepan, followed by the flour
mixture. </span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Pour
into the prepared tin and bake for 1 ½ hrs - 1 ¾ hours or until a skewer poked
in comes out clean. Cool in the tin, once cooled remove from the tin and wrap
in greaseproof paper and store in an air-tight container until ready to
decorate.<span style="mso-spacerun: yes;"> </span>Enjoy!</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-33626580951742943852019-12-09T18:30:00.000+00:002019-12-09T18:30:01.710+00:00Ginger Beer & Satsuma Glazed Ham<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4ZF15guaGDqW-LbgN89ahhOzllc0kHURuAiivUn4fWzu7VaCrviI7zGP9U5WwQXvPgtVu5S800R5eKZ5B4m9b-fLOewMH89UrhMUwjOhv2FYYfvZd_zP8GBbcZrnBk-DuT_IshjLhyphenhyphen4/s1600/Glazed+Ham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4ZF15guaGDqW-LbgN89ahhOzllc0kHURuAiivUn4fWzu7VaCrviI7zGP9U5WwQXvPgtVu5S800R5eKZ5B4m9b-fLOewMH89UrhMUwjOhv2FYYfvZd_zP8GBbcZrnBk-DuT_IshjLhyphenhyphen4/s640/Glazed+Ham.jpg" width="640" /></a></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Ginger Beer & Satsuma Glazed Ham<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">The ginger ale adds both flavour and incredible tenderness to the
ham.<span style="mso-spacerun: yes;"> </span>This compliments a roast turkey
perfectly!<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Serves 6-8<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Preparation time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 20 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Chilling time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 3 hours, plus cooling time<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2-3 kg gammon joint<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 onion, peeled & halved<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 carrot, peeled & halved<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 stick of celery, roughly chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Zest of 4 satsumas, removed with a vegetable peeler<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">4 star anise<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2 litres ginger beer<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">For the glaze<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">20 cloves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">4tbsp clear honey<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">tbsp wholegrain mustard<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Put the gammon, onion, carrot, celery, satsuma zest
and star anise in a large pan.<span style="mso-spacerun: yes;"> </span>Pour over
1.9 litres of ginger beer (reserve 100ml for the glaze).<span style="mso-spacerun: yes;"> </span>If the gammon is not covered fully with the
ginger ale top up with water if required.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Bring the liquid to the boil, skim off any skum and
reduce the pan to a simmer, cover and allow to simmer for 2 hours.<span style="mso-spacerun: yes;"> </span>Set aside and allow to cool in the liquid.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -18pt;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -18pt;">Preheat the oven to 220°C/200°C Fan/Gas mark 7.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -18pt;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -18pt;">Once cooled remove the ham from the pan and
carefully remove the fat from the ham whilst making sure that you leave a layer
of fat.</span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Score the fat into diamond shapes, placing a clove
in the centre of each diamond.<span style="mso-spacerun: yes;"> </span>Line a
large roasting tin with foil and place the ham on top.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">For the glaze, in a pan warm the honey, mustard and
the remaining ginger beer and boil until it starts to thicken.<span style="mso-spacerun: yes;"> </span>Now spoon over the ham and bake for 20-25
minutes or until caramelised.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">The ham can be served hot or cold.<span style="mso-spacerun: yes;"> </span>Enjoy!<o:p></o:p></span></div>
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-75714263292155848942019-12-02T16:16:00.000+00:002019-12-02T16:16:42.635+00:00Baileys & Menier Chocolate Truffles<div class="separator" style="clear: both; text-align: center;">
<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dylYwTRaOqEUtlQjWptgSl91od-jp0huYRkbTTGO9mi5vlSmd4AUN69XpHf1xKess3lJDvA4_wlXvI2q6fYlQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Baileys & Menier Chocolate Truffles<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Treat friends and family to a little bit of chocolate heaven with this
delicious truffles recipe for an easy and thoughtful edible Christmas gift.<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Makes 16<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Prep time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 30 minutes (plus chilling time)<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 10 minutes<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">100ml double cream<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">100ml Baileys<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">40g light muscovado sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">300g Menier dark chocolate, roughly chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">25g butter, softened & cubed<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">Salt<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">200g Menier milk chocolate<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">Menier cocoa powder, to dust</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">In a pan heat the cream, baileys and sugar over a
gentle heat until it begins to boil.<span style="mso-spacerun: yes;">
</span>Allow to simmer for a minute and remove from the heat and cool for 2 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Place the dark chocolate and butter into a large
heatproof bowl and pour over the cream & baileys mixture.<span style="mso-spacerun: yes;"> </span>After a couple of minutes stir well until
smooth and glossy.<span style="mso-spacerun: yes;"> </span>Add a pinch of salt
and allow to cool, cover and place in the fridge for two hours to set.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Remove from the fridge and using a teaspoon scoop
out the truffles and then roll in your hand to form spheres.<span style="mso-spacerun: yes;"> </span>Chill the truffles whilst you melt the milk
chocolate in a heatproof bowl over a pan of simmering water.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Dip each truffle into the melted chocolate to coat,
sprinkle with cocoa powder and place on greaseproof paper to set. <span style="mso-spacerun: yes;"> </span>Enjoy!<o:p></o:p></span></div>
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-11122334300125502532019-12-02T11:57:00.000+00:002019-12-02T11:57:05.532+00:00The Best Lamb Keema Recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAAnn5EJbFebO48XXHaPzP0q-7xWZ59MBoLxHOqnUIQYd-vy2Iu1JAwyVJZFYiVTbW9O8mepg2Ghw3n9yCIfGKQXhhlI-Phr2lTk0rHs949ZJlkgxsvPLxBuSUAcPbumhUs0U_5VaZpk/s1600/Lamb+Keema+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1198" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAAnn5EJbFebO48XXHaPzP0q-7xWZ59MBoLxHOqnUIQYd-vy2Iu1JAwyVJZFYiVTbW9O8mepg2Ghw3n9yCIfGKQXhhlI-Phr2lTk0rHs949ZJlkgxsvPLxBuSUAcPbumhUs0U_5VaZpk/s640/Lamb+Keema+%25282%2529.jpg" width="640" /></span></a></div>
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<br />
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">The Best Lamb Keema Recipe<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">A tasty lamb and pea curry recipe that is quick to make and can be made
in advance.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">Serves 4</span></b><b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></b></div>
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<b><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">Prep time:</span></b><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;"> 15 minutes</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">Cooking time:</span></b><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;"> 1 hour<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;"><br />
<b>Ingredients</b></span><b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2 tbsp cumin seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 tbsp coriander seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">50g butter<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2 tbsp vegetable oil<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2 onions, peeled & chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">6 whole cloves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 inch of cinnamon<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">6 whole black peppercorns<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 tbsp garam masala<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 tsp turmeric<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 tin of chopped tomatoes<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">5 cloves of garlic, peeled & minced<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2 inches of root ginger, peeled & grated<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2-5 fresh chillies, deseeded & chopped (depending on heat preference)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">500g lean lamb mince<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">100g frozen peas<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Salt for seasoning<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;"><br />
<b>Method</b></span><b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">Place
the cumin and coriander seeds into a dry frying pan and roast until fragrant
and then grind in a pestle and mortar.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">Place
the oil and butter into a large pan and melt and then add the onion, cloves,
cinnamon and peppercorns over a medium heat until the onions are browned. Remove
the cinnamon stick and add the cumin and coriander mix with the garam masala
and turmeric and fry for 30 seconds whilst stirring.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">Add
the tin of tomatoes, garlic, ginger and chillies. Cook the mixture
over a medium heat for 10 minutes.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">Add
the lamb and mix into the mixture breaking up the lamb. Cover with a
lid and simmer on a low heat for 35-45 minutes. Add the peas 10
minutes before the end. Season with salt and add more garam masala
if required.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">This
dish is best when it is cooled and reheated to allow the flavours to
infuse. Reheat in the pan and serve with basmati rice and Indian
breads.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;">Cooks Tips</span></b><b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN; mso-fareast-language: EN-GB;"> This
dish is best when made a day in advance.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-88861658409124225232019-12-02T10:20:00.000+00:002019-12-02T10:24:31.018+00:00Steak, Ale & Mushroom Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEX3ephBpmadbx6KO9TkAAhScwN6-1pDyqXRkCPOHbzLzlYayns1KS8U2YDasLAC6uZ57aFO1VptqdlqlM3qh9G79usBiwop5PhGxyff5yqHXkoOhyphenhyphenm8dGPnkBAmzZFCB41JPi4t-ezYQ/s1600/Steak%252C+Ale+%2526+Mushroom+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1588" data-original-width="1600" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEX3ephBpmadbx6KO9TkAAhScwN6-1pDyqXRkCPOHbzLzlYayns1KS8U2YDasLAC6uZ57aFO1VptqdlqlM3qh9G79usBiwop5PhGxyff5yqHXkoOhyphenhyphenm8dGPnkBAmzZFCB41JPi4t-ezYQ/s640/Steak%252C+Ale+%2526+Mushroom+Pie.jpg" width="640" /></a></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Steak, Ale & Mushroom Pie<o:p></o:p></span></b></div>
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<span style="background: white; color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">This is a wonderfully delicious pie full of rich
flavours - the perfect pie for chilly weather!</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Serves 6<o:p></o:p></span></b></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Preparation time:</span></b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"> 15 minutes<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"> 2 hours<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">For the pie filling<o:p></o:p></span></b></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">3-4tbsp olive oil</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">200g smoked bacon
lardons</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">1 large onion, peeled,
halved & sliced</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">2 garlic cloves, peeled
& finely chopped</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">2tbsp plain flour</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">700g good quality
stewing steak, cut into 2.5cm cubes</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">500ml bottle of real ale
(I used Newcastle Brown Ale, but I am a Geordie)</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">400ml good beef stock</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">2tbsp tomato puree</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">1tbsp creamed
horseradish sauce (optional)</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">3-4 sprigs of fresh
thyme, leaves stripped from stalks & finely chopped</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">2 bay leaves</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">250g small chestnut
mushrooms, wiped & halved or quartered</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">2 tbsp cornflour</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">For the pie<o:p></o:p></span></b></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">325g short crust pastry<o:p></o:p></span></div>
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<span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">325g ready-made puff
pastry</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">1 egg, beaten to glaze<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">To Serve<o:p></o:p></span></b></div>
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<span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Mashed potato<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Method<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Heat 1
tablespoon of oil in a large non-stick frying pan. Fry the bacon and
onion until pale golden in colour and then add the garlic and fry for a further
2 minutes, stirring regularly. Set aside using a slotted spoon.</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Season
the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil
to the frying pan and add the steak, you may have to do this in
batches. Fry the meat until it is well browned all
over. Add more oil if necessary. Set aside.</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Deglaze
the frying pan with half of the ale. Bring the ale to the boil and
stir hard to remove all the sediment from the base of the
pan. Transfer the steak and bacon to the frying pan then add the
remaining ale, stock, tomato puree, horseradish and herbs to the
dish. Bring to the boil and then cover, simmer for 1 ½ hour or until
the meat is very tender. Mix the corn flour with 2tbsp of cold water
and add to the pan. Continue to simmer uncovered for a further 5
minutes or until the juices are thick. Season to taste and allow to
cool.</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN" style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">In the
meantime preheat the oven to 200°C/Gas 6. Heat the remaining oil in
a frying pan and fry the mushrooms over a high heat for about 5 minutes until
golden and add to the meat. Remove the bay leaves and then strain
the liquid from the meat but add some of the gravy to suit your taste.
Set aside the rest of the gravy to serve as gravy with the pie.</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Roll
out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave
the excess pastry hanging over the edge. Spoon the cooled beef
mixture into the dish and brush the edge of the pastry with the beaten egg.</span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Roll
out the puff pastry to 4mm thick and large enough to cover the
pie. Place the pastry over the pie and press the edges firmly
together to seal and trim neatly. Brush the top of the pastry with
the beaten egg. Decorate with trimmings and brush with more egg to
glaze. Bake in the oven for 40-45 minutes until the pastry has
puffed and is golden brown. </span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span><span lang="EN">Divide the pie and serve with mash and plenty of gravy, enjoy</span></span><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-31996713487603283342019-11-29T09:48:00.000+00:002019-11-29T09:48:39.084+00:00Venetian Orange Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8vj_l2uhrM1hTDRf4i49voiUd41MwOoceIeXl_StKHHPT7gZIgcAoukNxifRoWsrkpsvKNFnMDNfJMLUQefJb7YbAMhC06hXk8Cyw7iWK9fBBW3JdxpfEiX4AVVolVyNW9-S-5BgXEQ/s1600/Orange+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8vj_l2uhrM1hTDRf4i49voiUd41MwOoceIeXl_StKHHPT7gZIgcAoukNxifRoWsrkpsvKNFnMDNfJMLUQefJb7YbAMhC06hXk8Cyw7iWK9fBBW3JdxpfEiX4AVVolVyNW9-S-5BgXEQ/s640/Orange+Cake.jpg" width="640" /></a></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Venetian Orange Cake<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">This is a stunning
flourless orange & almond cake with a zesty syrup.<span style="mso-spacerun: yes;"> </span>It is the perfect accompaniment to any coffee
break.<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Makes 12<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 20 minutes (plus 2
hours boiling the oranges)<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 1 hour 30 minutes °<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 large oranges<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">100g soft dark brown
sugar<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">400g caster sugar<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">6 medium free-range
eggs<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">250g ground almonds<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 1/2 tsp baking powder<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 orange, zest &
juice<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">To serve<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">250g Mascarpone<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2tbsp double cream<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Method<o:p></o:p></span></b></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Place the 2 oranges
into a large pan, fill with water and boil gently for 2 hours.<span style="mso-spacerun: yes;"> </span>Remove the oranges and allow to cool, reserve
the liquid.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add the brown sugar and
200g of the caster sugar to a food processor and crack in the eggs.<span style="mso-spacerun: yes;"> </span>Blitz until light and fluffy.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preheat the oven to 180°C/160°C
Fan/Gas mark 4.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cut the cooled oranges
into medium sized pieces, removing any seeds and add to the food processor,
blitz until smooth.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Now add the ground
almonds and baking powder, whizz to combine.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Grease and line a 24 cm
cake tin with baking parchment.<span style="mso-spacerun: yes;"> </span>Pour the
mixture into the tin and bake for 1 – 1 ½ hours.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Meanwhile make the syrup
buy pouring the orange cooking liquid into a large pan.<span style="mso-spacerun: yes;"> </span>Use water to top up the liquid to 750ml (if
there is not enough liquid).<span style="mso-spacerun: yes;"> </span>Add the
remaining 200g of caster sugar, the juice and zest of an orange.<span style="mso-spacerun: yes;"> </span>Bring to a fierce boil for 10-15 minutes or
until thick and syrupy, remember the syrup will thicken more when removed from
the heat.<span style="mso-spacerun: yes;"> </span>Allow to cool and drizzle the
orange syrup over the cooled cake.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">To serve, mix the mascarpone
with the double cream and serve on the side.<span style="mso-spacerun: yes;">
</span>Enjoy!<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cake Server <span style="color: black; mso-themecolor: text1;">- Sophie Conran Rivelin Cake Server </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://www.arthurprice.com/category/for-the-home/sophie-conran-tableware/rivelin-cake-server">https://www.arthurprice.com/category/for-the-home/sophie-conran-tableware/rivelin-cake-server</a><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">This
beautiful cake server was gifted by Arthur Price<o:p></o:p></span></div>
<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-51649127472193236892019-11-26T18:59:00.000+00:002019-11-26T18:59:14.521+00:00Christmas Mince Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopRWFKxs9B3MEJnmCrKRI2MfgwMTmRLJ-0zyiv075UrBmrCdNOC4F7MXGkvtN5IHUj4vvfeqksrq4Na1yDbcsMI-zw8EfhncIJ73A68LIu9piNibumlH7rpMZE-r8fsNiB4cgL5wXtv0/s1600/Mince+Pies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1499" data-original-width="1600" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopRWFKxs9B3MEJnmCrKRI2MfgwMTmRLJ-0zyiv075UrBmrCdNOC4F7MXGkvtN5IHUj4vvfeqksrq4Na1yDbcsMI-zw8EfhncIJ73A68LIu9piNibumlH7rpMZE-r8fsNiB4cgL5wXtv0/s640/Mince+Pies.jpg" width="640" /></a></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 12pt;">Christmas Mince Pies<o:p></o:p></span></b></div>
<br />
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">This crumbly, fruity mince pie recipe is a
Christmas classic. Serve warm with lashings of brandy butter<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 12pt;">Makes 12</span></b><span style="font-family: Arial, sans-serif; font-size: 12pt;"> (but enough mincemeat for many, many more)<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: Arial, sans-serif; font-size: 12pt;">Prep time:</span></b><span style="font-family: Arial, sans-serif; font-size: 12pt;"> 2 hours (including chilling time)<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 12pt;">Cooking time:</span></b><span style="font-family: Arial, sans-serif; font-size: 12pt;"> 20 minutes<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">200g raisins<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">200g sultanas<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 Bramley apple, peeled & chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">100g mixed peel<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">75g glace cherries<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">75g stem ginger in syrup, drained &
chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 lemon, zest & juice only<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">200g suet<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">200g dark brown muscovado sugar<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">200g currants<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">½ tsp grated nutmeg<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">2 tsp mixed spice<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">½ tsp ground ginger<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">100ml brandy<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">100ml sherry<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 12pt;">For the pastry<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">200g plain flour, sifted<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">40g golden caster sugar<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">75g ground almonds<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">125g unsalted butter, cubed<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 large free-range egg, beaten<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Milk to glaze<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;">Preparation
method</span></b><b><span style="font-family: Arial, sans-serif; font-size: 12pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span></b><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Arial, sans-serif; font-size: 12pt;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;">Place the raisins, sultanas,
apple, mixed fruit, mixed peel and lemon zest into a blender a blitz to a
paste. Place in a bowl and add the suet, sugar, currants, cinnamon,
nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together well
and set aside. This mincemeat can be stored in a dark, cool cupboard for
up to a year.</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Arial, sans-serif; font-size: 12pt;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;">For the pastry, place the
flour, sugar, almonds and butter into a food processor. Blend until it
resembles breadcrumbs and slowly add the egg.</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Arial, sans-serif; font-size: 12pt;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;">Bring the mixture together
with your hands, wrap in cling film and place in the fridge for an hour or so.</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Arial, sans-serif; font-size: 12pt;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;">Lightly butter a 12-hole pie
or patty tin.</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Arial, sans-serif; font-size: 12pt;">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;">Thinly roll out the pastry
onto a floured surface. Cut out 12 circles with a fluted pastry cutter,
large enough to fill the base of the prepared tin. Press gently into each hole,
then fill with the mincemeat.</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Arial, sans-serif; font-size: 12pt;">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;">Cut out another 12 slightly
smaller discs and use to cover the mincemeat. Press the edges together to seal.
Make a small slit in the top of each, then brush lightly with milk. Chill for
about 30 minutes. Meanwhile, preheat the oven to 200°C/400°F/Gas 6.</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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</div>
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<!--[if !supportLists]--><span style="font-family: Arial, sans-serif; font-size: 12pt;">7.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt;">Bake the pies for 20 minutes
until golden brown. Remove to a wire rack and serve warm with brandy butter.</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-48782399016535985702019-11-25T19:36:00.000+00:002019-11-25T19:36:14.595+00:00Toad in the Hole with Onion Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe704ZixeIiHUmNR4Fgt7ImL3vc3i_W_OaH46HPqbeiNDh0E3gNi_IkEMFtAkQ5MJWhESztbO1pjq1a-JjuhTaR2a4i4q46_0whnw2XlnBMDY31cbQRJRgWF6ZKxwKlvnTEFhHXO_gKos/s1600/Toad+in+the+Hole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe704ZixeIiHUmNR4Fgt7ImL3vc3i_W_OaH46HPqbeiNDh0E3gNi_IkEMFtAkQ5MJWhESztbO1pjq1a-JjuhTaR2a4i4q46_0whnw2XlnBMDY31cbQRJRgWF6ZKxwKlvnTEFhHXO_gKos/s640/Toad+in+the+Hole.jpg" width="640" /></a></div>
<br />
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<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Toad in the Hole with Onion Gravy<o:p></o:p></span></b></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">A British classic perfect for a mid-week
supper on a winters evening! Serve with mashed potato and roasted vegetables.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Serves 4<o:p></o:p></span></b></div>
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<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Prep time:</span></b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;"> 15 minutes<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Cooking time:</span></b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;"> 45 minutes<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Ingredients<o:p></o:p></span></b></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">2 tbsp olive oil<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">8-10 good quality pork sausages<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">150g plain flour<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">½ tsp fine sea salt<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">2 large free-range eggs<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">150ml milk<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">For the onion gravy:<o:p></o:p></span></b></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">20g butter<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">2 red onions, peeled & finely sliced<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Freshly ground salt & pepper<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">1 ½ tbsp plain flour<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">300ml chicken stock<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">1 tsp English mustard<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">2 tbsp redcurrant jelly<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Few dashes of Worcestershire sauce<o:p></o:p></span></div>
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<br /></div>
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<b><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Preparation
method</span></b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;"><br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-themecolor: text1;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Preheat
the oven to 200°C/Gas mark 6. Place the oil into a 1.5 litre ovenproof
dish making sure the oil evenly covers the base. Add the sausage and
cover in the oil. Put in the oven for 10 minutes.</span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-themecolor: text1;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-themecolor: text1;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Meanwhile
prepare the batter, place the flour, salt, eggs and milk into a large bowl and
whisk until the mixture is fully combined and there are no lumps.</span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-themecolor: text1;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-themecolor: text1;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Remove
the sausages from the oven and pour the batter all over the baking dish.
Return the dish to the oven and bake for 30 minutes or until the batter
has risen and is golden brown.</span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-themecolor: text1;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-themecolor: text1;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Meanwhile
make the onion gravy. In a large saucepan melt the butter and add the
onion, season with salt and pepper. Over a medium heat cook for 8-10
minutes stirring occasionally until the onions are soft. Add the flor and
stir through for a couple of minutes.</span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-themecolor: text1;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-themecolor: text1;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Stir
through the stock a bit at a time and bring to a simmer. Now add the
mustard, jam and Worcestershire sauce. Simmer until the gravy has
thickened and season to taste.</span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-themecolor: text1;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-themecolor: text1;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB; mso-themecolor: text1;">Remove
the Toad in the Hole from the oven and allow to rest for a few minutes.
Serve with mashed potato and roasted vegetables.</span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-themecolor: text1;"><o:p></o:p></span></div>
<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-28413040151987487632019-11-25T12:37:00.001+00:002019-11-25T12:37:31.187+00:00Mince with Cheesy Horseradish Dumplings <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2S90HG_o_FcKFyWKO8I2vV6UyLpgRiYEQCJtp8-0I6dwMOnwpebloErU3MODMhzdWJh05xizZ3e6hD0Evw354UlmijUUpGJZ42q_uE2CpJ-BuJ_V_1hEci1g1F62FE2QNEi-hzLMHFc/s1600/Mince+%2526+Dumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="828" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2S90HG_o_FcKFyWKO8I2vV6UyLpgRiYEQCJtp8-0I6dwMOnwpebloErU3MODMhzdWJh05xizZ3e6hD0Evw354UlmijUUpGJZ42q_uE2CpJ-BuJ_V_1hEci1g1F62FE2QNEi-hzLMHFc/s640/Mince+%2526+Dumplings.jpg" width="640" /></a></div>
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</div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Mince with Cheesy Horseradish
Dumplings<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The perfect winter
warmer - this has to be comfort food at its best. A delicious meal for all
the family!<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Serves 4<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Prep time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 20 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 1 hour 45 minutes<br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">For the mince<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 tbsp olive oil<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">500g lean minced beef<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 onion, finely chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 celery sticks finely
chopped<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 carrots, finely
chopped<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 cloves of garlic,
peeled & finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">5 sprigs fresh thyme
leaves only<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 tbsp tomato puree<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">175ml red wine<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">400ml beef stock<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">A few splashes of
Worcestershire sauce<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">100g frozen peas<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 tbsp cornflour<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Salt & freshly
ground pepper<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">For the dumplings<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">200g self-raising flour<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">100g vegetable or beef
suet<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">½ tsp salt<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">100g mature cheddar
cheese, grated (plus extra for topping)<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 tbsp finely chopped
parsley<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 tbsp hot horseradish
(from a jar)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">150ml water<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">To serve:<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 tbsp chopped fresh
parsley<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Steamed green
vegetables<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: left;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Method<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Heat a large casserole
dish and then add a tablespoon of olive oil, add the mince in small batches
until browned all over and set aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Now a tablespoon of
olive oil to the frying pan and gently fry the onions, celery, carrots, garlic
and thyme for 5 minutes until softened. Add the tomato puree fry for one
minute and then add the mince.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Deglaze the frying pan
which you cooked the mince in with red wine, cook for 3-4 minutes until it has
reduced by half.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add the stock to the
pan and let simmer for 45 minutes. Place the cornflour in a small bowl
and add 2 tbsp liquid from the pan and mix through. Add to the pan with a
few splashes of Worcestershire sauce and the frozen peas. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">In the meantime, make
the dumplings. In a large bowl, mix together the flour, suet and salt
using your fingertips to break up the suet. Now add the cheddar and the
parsley.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Combine the horseradish
and the water together then place in the bowl. Bring the mixture together
with your hands until you have a dough consistency. Then, using your
hands roll the dough into balls and set aside and cover.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preheat the oven to 180°C/Fan
160°C/Gas Mark 3.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">When the mince is ready,
season to taste. Now drop the dumplings on top, sprinkle with cheese and
cover with the lid and place in the oven for 30 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Now that the dumplings
have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas
Mark 4. Cook until the dumplings have developed a crust. Scatter
with parsley and serve on warm plates with steamed green vegetable, enjoy!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-72093067086111867772019-11-23T15:49:00.000+00:002019-11-23T15:49:00.213+00:00The Best Christmas Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpugWroWO7C90r_I46QJL1PGv69SKXxdM3jw7B-RrMRl5N-gSMBvVG4vagAdafICAyKJbp6S-MMQdIL_7yoHAKLdltSZh3JcbK760KmbvMONdG7-S-FEg6G73hw6qZ8sUbC6EEJ8TOes/s1600/Christmas+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1099" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpugWroWO7C90r_I46QJL1PGv69SKXxdM3jw7B-RrMRl5N-gSMBvVG4vagAdafICAyKJbp6S-MMQdIL_7yoHAKLdltSZh3JcbK760KmbvMONdG7-S-FEg6G73hw6qZ8sUbC6EEJ8TOes/s640/Christmas+Cake.jpg" width="640" /></a></div>
<br />
<br />
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The Best Christmas Cake<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">This Christmas cake
pulls out all the stops and can be decorated in any way you want!<span style="mso-spacerun: yes;"> </span>If you have time, feed it with brandy weekly
on the run up to Christmas.<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Serves 16<o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 40 minutes (plus
overnight soaking)<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 2 – 2 ½ hours<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">225g sultanas<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">225g raisins<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">200g currants<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">200g glace cherries<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">150g dried apricots,
roughly chopped<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">125g dried figs,
roughly chopped<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">150ml brandy<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">175g butter, softened<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">175g soft dark brown
sugar<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 tbsp black treacle<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3 large eggs, beaten<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">225g plain flour<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1tsp mixed spice<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">½ tsp ground cinnamon<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">40g ground almonds<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation
method<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Place all the dried
fruit into a large bowl and add the brandy.<span style="mso-spacerun: yes;">
</span>Stir well and leave covered overnight.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The next day, preheat
the oven to 140°C/120°C Fan/Gas mark 2.<span style="mso-spacerun: yes;">
</span>Line the base of a 23cm loose-bottomed cake tin with baking parchment.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">In a large bowl beat
the butter, sugar and treacle until light and fluffy with a wooden spoon.<span style="mso-spacerun: yes;"> </span>Now add the eggs one by one, beating as
continuously adding a tablespoon of flour with the final egg.<span style="mso-spacerun: yes;"> </span>Add the rest of the flour, spices and ground
almonds.<span style="mso-spacerun: yes;"> </span>Gently fold together with a
metal spoon until thoroughly combined.<span style="mso-spacerun: yes;">
</span>Now add the fruit and stir well and spoon carefully into the prepared
tin.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Bake in the oven for 2
hours, check with a skewer, if it comes out clean the cake is ready.<span style="mso-spacerun: yes;"> </span>If not, continue to bake for a further 15
minutes up to 2 ½ hours and remove from the oven.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Once the cake has
cooled remove from the tin and wrap in greaseproof paper feeding it with brandy
once a week for 4-6 weeks until ready to decorate. Enjoy!<o:p></o:p></span></div>
<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-28561517790472314382019-11-22T08:49:00.000+00:002019-11-22T08:49:45.695+00:00Chicken, Bacon, Mushroom & Stilton Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmbO7uKKBdSsXyIeby_wPEAZQpEA-5Hbjy0WGKUVspZZc9FDi9uNZzx2a4gmZB9TSIyAscbtEdpOo-c2OVOz8Vl39vpLQGYb39ibtAk5jVWkzGBfMEMkMxyyOcgPFG3GfJvoO4aGNbNc/s1600/Chicken%252C+Bacon%252C+Mushroom+and+Stilton+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1148" data-original-width="1280" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmbO7uKKBdSsXyIeby_wPEAZQpEA-5Hbjy0WGKUVspZZc9FDi9uNZzx2a4gmZB9TSIyAscbtEdpOo-c2OVOz8Vl39vpLQGYb39ibtAk5jVWkzGBfMEMkMxyyOcgPFG3GfJvoO4aGNbNc/s640/Chicken%252C+Bacon%252C+Mushroom+and+Stilton+Pie.jpg" width="640" /></a></div>
<br />
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Chicken, Bacon, Mushroom & Stilton Pie</span></b><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">One of my
all-time favourites, a truly delicious & flavoursome pie – comfort food at
its best!</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Serves 6-8</span></b><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Prep time:</span></b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> 15 minutes (plus cooling time)</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Cooking time:</span></b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> 1 hour 15 minutes</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients</span></b><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g butter</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 onion,
peeled & finely chopped</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 garlic
clove, peeled & finely chopped</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">250g chestnut
mushrooms, halved</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">200g smoked
bacon lardons</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">6 skinless
& boneless chicken thighs, cut into bite sized pieces</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g plain flour</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">200ml chicken
stock</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">150ml white
wine</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100ml double
cream</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100g stilton,
crumbled </span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Small handful
fresh parsley, chopped</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Sea salt &
freshly ground pepper</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">375g
ready-rolled short crust pastry</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">375g ready
rolled puff pastry</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 egg beaten</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">To serve</span></b><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Seasonal
vegetables</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Method</span></b><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: -18.0pt;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1.</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 7.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the filling, melt the
butter in a large frying pan on a medium heat. Add the onion, garlic,
bacon and mushrooms – fry for 5 minutes until lightly browned.</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: -18.0pt;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2.</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 7.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Season the chicken and add
to the and cook everything for 5 minutes, turning occasionally.</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: -18.0pt;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3.</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 7.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Stir in the flour to the
chicken mixture then gradually add the stock and bring to a
simmer. Cook for 2 minutes until the sauce is smooth and thick then
pour in the wine and cream. Bring to the boil, add the stilton and
reduce to a simmer for 15 minutes. Season generously and sprinkle
with parsley. Remove from the heat, cover and allow to cool.</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: -18.0pt;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4.</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 7.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Preheat the oven to
190°C/Fan assisted 170°C/Gas mark 5.</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: -18.0pt;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">5.</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 7.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Roll out the short crust
pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry
hanging over the edge. Spoon the cooled chicken mixture into the
dish and brush the edge of the pastry with the beaten egg.</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: -18.0pt;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">6.</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 7.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Roll out the puff pastry
to 4mm thick and large enough to cover the pie. Place the pastry
over the pie and press the edges firmly together to seal and trim
neatly. Brush the top of the pastry with the beaten
egg. Decorate with trimmings and brush with more egg to
glaze. </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: -18.0pt;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">7.</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 7.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Bake in the oven for 40-45
minutes until the pastry has puffed and is golden brown. Serve with
seasonal vegetables. Enjoy!</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-84853324710818226962019-11-21T15:00:00.001+00:002019-11-21T15:00:33.365+00:00The Best Christmas Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0fMfyS9BmL05td8tWGazcr25Vc6MeeC9jy-pIgU7ulSAZRqLqabSLui5G-FOjZamTojQVFbQx9t64zgz0EBCf9nfx2G4HrMPA4j-BVvlA1QJW5nz89Y9OEm65y2WuafjeHNuVeVNwSI/s1600/31106411_l+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0fMfyS9BmL05td8tWGazcr25Vc6MeeC9jy-pIgU7ulSAZRqLqabSLui5G-FOjZamTojQVFbQx9t64zgz0EBCf9nfx2G4HrMPA4j-BVvlA1QJW5nz89Y9OEm65y2WuafjeHNuVeVNwSI/s640/31106411_l+%25281%2529.jpg" width="640" /></a></div>
<br />
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The Best Christmas
Pudding<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">A flaming Christmas
Pudding is the ultimate end to a delicious Christmas dinner. This recipe
certainly won’t disappoint – even people that don’t like Christmas pudding love
this recipe!<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Serves 6-8<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Prep time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span>10 minutes (plus overnight soaking)<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 5 hours (plus 2 hours
when ready to serve)<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">230g Raisins<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">50g Currants<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">75g Sultanas<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">50g Glace Cherries<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">15g Flaked Almonds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">100ml Brandy<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 lemon, zest only<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 orange, zest only<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Freshly squeezed juice
of ½ lemon & ½ orange<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">75g vegetable suet<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">50g plain flour<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">90g light brown sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">½ tsp mixed spice<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">¼ tsp ground nutmeg<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">¼ tsp ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 eggs, beaten<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preparation
method<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><br /></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The day before place
the raisins, currants, sultanas, cherries, flaked almonds, lemon zest, orange zest
and juices into a large bowl and pour over the brandy.<span style="mso-spacerun: yes;"> </span>Cover the bowl with cling film and allow to
soak overnight.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">In a large bowl add the
suet, flour, sugar, spices, salt and eggs.<span style="mso-spacerun: yes;">
</span>Now mix through the fruit that has been soaking overnight with a wooden spoon.
<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Line the base of a 1 ½ pint
pudding basin with a disc of baking parchment, pour in the pudding mixture.<span style="mso-spacerun: yes;"> </span>Smooth the top of the pudding and cover the
basin with foil and seal tightly.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Stand the pudding on a
long strip of foil enough to make a handle to remove the pan from the
steamer.<span style="mso-spacerun: yes;"> </span>Place a small plate face down
or scrunched up foil in the base of a large pan.<span style="mso-spacerun: yes;"> </span>Lift the basin into the pan and cover half
way with boiling water, cover with a lid and bring to the boil.<span style="mso-spacerun: yes;"> </span>Reduce the heat to a simmer and steam the
pudding for 5 hours, check the water and top up if necessary. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Remove the pudding from
the pan and allow to cool completely.<span style="mso-spacerun: yes;">
</span>Store in a cool, dark, dry place until Christmas.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">On Christmas day, steam
the pudding for 2 hours as before, serve with brandy sauce or a side of your
choice.<span style="mso-spacerun: yes;"> </span>Enjoy!<o:p></o:p></span></div>
<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-18431657616061737392019-10-25T18:01:00.000+01:002019-10-25T18:01:29.010+01:00SKIPPY® Peanut Butter & Halloween Candy Bark<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvoVlxS_g9v4dn3UAgoKAdOaWWY4MxL_TTc5BYMJmEN9WVczEgHkyI-Myw6ILXVdMaG696G6-xu1EA1aIK3ymUqjBTDvDuHZI5aHJfmtEv9IRENgvC1rL5bY46aGIfTAQirF26woCb-c/s1600/Halloween+BArk1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="1600" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvoVlxS_g9v4dn3UAgoKAdOaWWY4MxL_TTc5BYMJmEN9WVczEgHkyI-Myw6ILXVdMaG696G6-xu1EA1aIK3ymUqjBTDvDuHZI5aHJfmtEv9IRENgvC1rL5bY46aGIfTAQirF26woCb-c/s640/Halloween+BArk1.jpg" width="640" /></a></div>
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</div>
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<br />
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<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 9.0pt; mso-outline-level: 3; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">SKIPPY® Peanut Butter & Halloween Candy Bark</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></b></div>
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<span style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext;">This </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">SKIPPY® Peanut butter Chocolate Bark is the perfect
treat for Halloween.<span style="mso-spacerun: yes;"> </span>It is super quick
and easy to make.<span style="mso-spacerun: yes;"> </span>Let’s the kids get
creative with their favourite spooky treats.</span><span style="background: white; font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Serves 12<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Prep time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 5 minutes (plus chilling time)<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 5 minutes<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">400g milk chocolate<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">125g </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">SKIPPY® smooth peanut butter</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Halloween Candy, to
decorate<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdURehJUaTGqhTtLv4l9TQDajjF01wyUcWLw13kOCledk3-Js0pDhaiHQozIW8ZcH779beBLtgQ8C_uzVJTBtal4VyxadEra0kJqD7UrWXR67rDon5uvYdo_4jc-5JbhsIiG3ITt4V6Pk/s1600/Halloween+Bark.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdURehJUaTGqhTtLv4l9TQDajjF01wyUcWLw13kOCledk3-Js0pDhaiHQozIW8ZcH779beBLtgQ8C_uzVJTBtal4VyxadEra0kJqD7UrWXR67rDon5uvYdo_4jc-5JbhsIiG3ITt4V6Pk/s640/Halloween+Bark.JPG" width="640" /></a></div>
<br />
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<br /></div>
<div class="MsoNoSpacing" style="text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Preparation method<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Melt the chocolate in a
bowl set over a pan of simmering water. Line a baking sheet with greaseproof
paper and pour the chocolate over.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Place the peanut butter
in a bowl and microwave for 15-30 seconds until softened.<span style="mso-spacerun: yes;"> </span>Then dollop over the unset chocolate, using a
skewer swirl the peanut butter so it creates a pattern.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Sprinkle over the
Halloween candy and place in the refrigerator for over an hour until set.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Break into shards to
serve.<span style="mso-spacerun: yes;"> </span>Happy Halloween! <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: left;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p><br /></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: left;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p><br /></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Skippy® Peanut Butter</span></b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties,
which are currently available in major supermarkets including Sainsbury’s,
Morrisons, Costco, International section of Tesco and Ocado. For more
information and recipes visit </span><span style="color: black; mso-color-alt: windowtext;"><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://www.peanutbutter.uk.com/">www.peanutbutter.uk.com</a></span></span><span style="font-family: "Trebuchet MS", sans-serif; font-size: 10pt; text-align: center;"> </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqn-WnOUU0KRE1wwmiBdFBcfutxBLynPPlKm4hl3pNMJ23pzDdsb1Z9UOveOx68Buk8zzObuFBezKD0GlY48nKxJH1LveWlmLtk5KAYp-XedNf-G4BZbDLcl8UTCJsSJ6Srh4Ea1Tzt4/s1600/UK_Crunch_340g_217x385-6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="217" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqn-WnOUU0KRE1wwmiBdFBcfutxBLynPPlKm4hl3pNMJ23pzDdsb1Z9UOveOx68Buk8zzObuFBezKD0GlY48nKxJH1LveWlmLtk5KAYp-XedNf-G4BZbDLcl8UTCJsSJ6Srh4Ea1Tzt4/s200/UK_Crunch_340g_217x385-6.png" width="112" /></a></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">SKIPPY® EXTRA CRUNCHY Peanut Butter</span></b><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Craving a peanutty taste that packs a crunch? Look
no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with
loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut
Butter, plus lots of crunchiness.</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBdz-gLmE23jR6fPHJrOHk5QIQSlgM8wOKMgqeyAmH4K-MukbSffVI3MErMkzFkenZfDgqsV6Al7h0GLEEepWxrmIsvp7WHaPd49QfRnx4-yTaLQR75sL2EucUD-DTbffLWqFU_-VaY0/s1600/UK_Smooth_340g_217x385.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="217" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBdz-gLmE23jR6fPHJrOHk5QIQSlgM8wOKMgqeyAmH4K-MukbSffVI3MErMkzFkenZfDgqsV6Al7h0GLEEepWxrmIsvp7WHaPd49QfRnx4-yTaLQR75sL2EucUD-DTbffLWqFU_-VaY0/s200/UK_Smooth_340g_217x385.png" width="112" /></a></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<b><span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">SKIPPY® EXTRA SMOOTH Peanut Butter</span></b><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Spread on the smiles with smooth, creamy, melt in
the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum
and fun to just about anything. It ain’t nothing but smooth snacking with this
creamy classic.</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-26734322564323392672019-10-14T21:09:00.000+01:002019-10-14T21:09:57.781+01:00Sausage, Chilli, Lemon & Fennel Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ75cx3fYTRUq5Rc7dWAyU9Mfd8HHKYUHmXowER2-CRt7Ayv-CKUnunue9ebZSpdplGUajZp4KqK5sWlKgHXUFsEo7ftjypxO3f95q45WyKbTX5tUaGhWXhLFTVgEOcaV3NdQbDbGJnoI/s1600/Sausage+Pasta+Fennel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ75cx3fYTRUq5Rc7dWAyU9Mfd8HHKYUHmXowER2-CRt7Ayv-CKUnunue9ebZSpdplGUajZp4KqK5sWlKgHXUFsEo7ftjypxO3f95q45WyKbTX5tUaGhWXhLFTVgEOcaV3NdQbDbGJnoI/s640/Sausage+Pasta+Fennel.jpg" width="640" /></a></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Sausage, Chilli, Lemon & Fennel Pasta<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">You must try this pasta as it is has a unique flavouring – this is one
of my favourite pasta dishes.<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Serves 4<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Preparation time: </span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">10 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Cooking time: </span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">15 minutes<b><o:p></o:p></b></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1tbsp olive oil<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">600g pork Sausages, remove the skins & break into bite sized pieces<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2tsp fennel seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1tsp crushed chillies<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 tbsp dried oregano<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">200ml white wine<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Zest & juice of a lemon<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">500g of good quality pasta<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Sea salt and Pepper freshly ground<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">A couple of knobs of butter<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1tbsp Parmesan, grated plus extra to serve<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">A small bunch of fresh fat leaf parsley, finely chopped<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Heat a large frying pan, add the olive
oil. Now add the sausage meat to the pan and really break it up in
the pan. Fry for a few minutes until the meat starts to colour, crush
until it resembles mince.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Add the fennel seeds and chillies and cook on a
medium heat until the meat is crisp, golden and slightly caramelised.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Add the oregano then pour in the white wine; reduce
the liquid by half.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Add the zest and lemon juice and turn the heat to
low.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">In the meantime, start to cook the pasta as per
packet instructions. When the pasta is cooked, drain the pasta
reserving some of the cooking water. Place the pasta back in the pan
and add the sausage meat.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Stir the pasta making sure all the lovely flavours
coat the pasta and then add the butter, parmesan, chopped parsley and a few spoonful’s
of the reserved water. The pasta will look shiny with the sauce;
taste for seasoning then serve with a bit more parmesan grated on the top.<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Pour yourself a glass of chilled wine and enjoy!<o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-4873509573196172562019-09-16T22:30:00.001+01:002019-09-16T22:30:50.241+01:00Cheddar, Potato & SPAM® Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Oy8T7bzGrMorVUb6VomTsr6FfPsqPG04tmEvuP57J88WjqJMxfhIj7vHsVT1M8ODJHX0x0nOOPe4Lyq_8AVWJIDXnd3VVMMLh0_DWHlGK2MIi5MTo2Z4W_cwGfgxqRN68A4bIBz-XOo/s1600/Spam+%2526+Cheddar+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="828" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Oy8T7bzGrMorVUb6VomTsr6FfPsqPG04tmEvuP57J88WjqJMxfhIj7vHsVT1M8ODJHX0x0nOOPe4Lyq_8AVWJIDXnd3VVMMLh0_DWHlGK2MIi5MTo2Z4W_cwGfgxqRN68A4bIBz-XOo/s640/Spam+%2526+Cheddar+Soup.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Cheddar, Potato & SPAM® Soup<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;">A hearty, comforting
and autumnal warming soup!<span style="mso-spacerun: yes;"> </span>Perfect soup
for all the family!<span style="mso-spacerun: yes;"> </span>SPAM® Chopped Pork
and Ham is the perfect quick and easy meat for a soup.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Serves 4-6<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Prep time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> 5 minutes<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> 20 minutes<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UgZqNe4HF-Pe1yQex6sk5wOCgZZqbirdEqBTaP4v_6n0Lax6El8kXEEMihtP9FwCdq-xJkHVy8NRaaPW0Yy5JGMHwyExrwLmSA9GvkbeeR1DFzXuPQQW8l8EWazuaxxCxM1KVrJrAgw/s1600/Spam+Cheddar+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="789" data-original-width="955" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UgZqNe4HF-Pe1yQex6sk5wOCgZZqbirdEqBTaP4v_6n0Lax6El8kXEEMihtP9FwCdq-xJkHVy8NRaaPW0Yy5JGMHwyExrwLmSA9GvkbeeR1DFzXuPQQW8l8EWazuaxxCxM1KVrJrAgw/s320/Spam+Cheddar+Soup.jpg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">450g potatoes, peeled & diced<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">150g carrots, peeled & diced<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 onion, peeled & chopped<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">500ml chicken stock<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">50g butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2tbsp plain flour<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">500ml whole milk<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">225g mature cheddar cheese, plus extra for
serving<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 x tin 340g SPAM® Chopped Pork and Ham, cubed<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">175g sweetcorn (frozen or tinned)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Freshly ground salt & pepper<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Method<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Place the potatoes, carrots, onion and chicken
stock into a large pan, bring to the boil, cover and simmer.<span style="mso-spacerun: yes;"> </span>Simmer for 15 minutes or until the potatoes
are tender.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Meanwhile in another pan melt the butter and add
the flour, stir until smooth.<span style="mso-spacerun: yes;"> </span>Now
gradually add the milk, bring to the boil and stir for a further 2 minutes or
until thickened.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add to the potato mixture, stir in the cheese until
melted.<span style="mso-spacerun: yes;"> </span>Now add the SPAM® and sweetcorn,
heat through and season to taste.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Serve with crusty bread.<o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com1tag:blogger.com,1999:blog-4606875544318149652.post-62469550582393278542019-09-06T10:04:00.001+01:002019-09-06T10:11:15.943+01:00Strawberry & Menier White Chocolate Cheesecake<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzl3tGNerWJB9FBTx2L4ShHXlCXjNzQiqrU69WRRDG_7CB2zpS46Gu6mpUT5YIo2nxYirEPgo3yhp9hiTYOYg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Strawberry & Menier White Chocolate Cheesecake<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Treat your family & friends to this super delicious and easy to make
no-bake strawberry & white chocolate cheesecake – a definite crowd pleaser!<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Serves 8<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Prep time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 30 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Chilling time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 5-6 hours<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">For the biscuit base<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">300g digestive biscuits<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">150g unsalted butter, melted<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">For the cheesecake filling<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">300g Menier White Chocolate,
melted<br />
500g Full-Fat Cream Cheese<br />
125g Icing Sugar<br />
1tsp Vanilla Extract<br />
300ml Double Cream<br />
200g of Fresh Strawberries, Chopped</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">To decorate<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">6 tbsp Strawberry jam, warmed
& sieved<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g Menier White Chocolate,
Melted<br />
200g fresh Strawberries<br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">For the biscuit base, blitz the biscuits in a
food processor until you have a fine crumb.<span style="mso-spacerun: yes;">
</span>Add the melted butter and blitz a few times until fully combined.<span style="mso-spacerun: yes;"> </span>Tip the biscuit base into an 23cm deep
springform tin and press down firmly.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">For the cheesecake filling, melt the chocolate
in a bowl over a pan of simmering water, set aside and leave to cool.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">In a large bowl whisk together the cream
cheese, icing sugar and vanilla extract until smooth.<span style="mso-spacerun: yes;"> </span>Now mix in the cream until thickened.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">Pour in the cooled white chocolate and
strawberries, fold through.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">Pour over the biscuit base, smooth over and
place in the fridge for 5-6 hours to thoroughly set.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">To decorate, </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">spoon the sieved jam over
the top of the cheesecake in swirls.<span style="mso-spacerun: yes;"> </span>Dip
the strawberries in white chocolate, allow to set then pile the strawberries in
the middle.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Keep
refrigerated and serve chilled. Enjoy!</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-24761063726124314342019-08-30T17:56:00.000+01:002019-09-02T14:51:26.712+01:00Skippy® Peanut Butter & Jelly Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOkfduvDkVyAde2_KmiEscWSjcTtZYDqRv8yoN9gLelaEzk0HM_97rQPAb99-w7Xz-Ctve4yYvoJEQmzoVNN7Cc_dlPxXR33ZNPwzOKNnZtWObSRkRgLSMDdDgVVAa0186RX5o8SvnDg/s1600/PB%2526J+Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="829" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOkfduvDkVyAde2_KmiEscWSjcTtZYDqRv8yoN9gLelaEzk0HM_97rQPAb99-w7Xz-Ctve4yYvoJEQmzoVNN7Cc_dlPxXR33ZNPwzOKNnZtWObSRkRgLSMDdDgVVAa0186RX5o8SvnDg/s640/PB%2526J+Pancakes.jpg" width="638" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Skippy® Peanut Butter &
Jelly Pancakes<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">These light and fluffy peanut butter pancakes drizzled with peanut
butter and jelly taste absolutely delicious.<span style="mso-spacerun: yes;">
</span>The favourite, classic sandwich turned into the tastiest breakfast
treat!<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Serves 4<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Prep time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> 10 minutes<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> 20 minutes<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">For the pancakes<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">200g plain flour<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">30g caster sugar<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ tsp bicarbonate of soda<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">50g butter, plus extra for frying<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">100g Skippy® Creamy Peanut Butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2 free range eggs<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">400ml whole milk<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">To serve<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">100g Skippy® Creamy Peanut Butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">100g strawberry jam<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Fresh Strawberries<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXsZBFghdeZIJE2j4dXJk1WAdhO1e9umW9lVqYnURdzLFsPwb38KvPoKlAQxFCbdpN7ySKehWiTpF485-klZRywgfZtXJazCggVIkFcQziB2XRpw0IZBwYYZF5iksm9FiJEFma0CgJgs/s1600/PB%2526J+Pancakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="813" data-original-width="828" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXsZBFghdeZIJE2j4dXJk1WAdhO1e9umW9lVqYnURdzLFsPwb38KvPoKlAQxFCbdpN7ySKehWiTpF485-klZRywgfZtXJazCggVIkFcQziB2XRpw0IZBwYYZF5iksm9FiJEFma0CgJgs/s320/PB%2526J+Pancakes1.jpg" width="320" /></span></a></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Method<o:p></o:p></span></b></div>
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<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">In a large bowl add the
plain flour, caster sugar, bicarbonate of soda and the baking powder, mix
through and make sure there are no lumps.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">In another bowl melt
the butter in the microwave for 30-60 seconds and add the </span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Skippy® peanut butter</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">, whisk until smooth.<span style="mso-spacerun: yes;"> </span>Now add the
eggs and mix through the milk.</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Now gradually add the milk mixture to the flour mixture and whisk until
you have a smooth batter.</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Heat a frying pan over a medium heat and brush with melted butter.<span style="mso-spacerun: yes;"> </span>Working in batches pour a ladle of batter
onto the pan and cook for 2-3 minutes on each side until set and golden. Set
aside on warmed plates.</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Meanwhile, place the Skippy® peanut butter and jam in separate bowls and
microwave for 30-60 seconds until melted and able to drizzle.</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Drizzle the Skippy® peanut butter and jam over the
pancakes, top with strawberries and serve immediately. Enjoy!<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Skippy® Peanut Butter</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties,
which are currently available in major supermarkets including Sainsbury’s,
Morrisons, Costco, International section of Tesco and Ocado. For more
information and recipes visit </span><span style="color: black; mso-color-alt: windowtext;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><a href="http://www.peanutbutter.uk.com/">www.peanutbutter.uk.com</a></span></span></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">SKIPPY® EXTRA CRUNCHY Peanut Butter</span></b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Craving a peanutty taste that packs a crunch? Look
no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with
loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut
Butter, plus lots of crunchiness.</span><span style="color: black; font-family: "times new roman" , serif; font-size: 12.0pt;"> </span></div>
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<b><span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">SKIPPY® EXTRA SMOOTH Peanut Butter</span></b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 10.0pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="color: black; font-family: "arial" , sans-serif; font-size: 12.0pt;">Spread on the smiles with smooth, creamy, melt in
the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum
and fun to just about anything. It ain’t nothing but smooth snacking with this
creamy classic.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 10.0pt;"><o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-1172325968450361182019-08-27T17:32:00.001+01:002019-08-27T17:32:54.712+01:00Molten Menier Chocolate Mug Cake<div class="separator" style="clear: both; text-align: center;">
<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxGw1sKDzqq2YiQ6TbfZzQ7_itB-LRLTxtxePspPJtzFSxLO8gLuTS-S6_rrztls1jzDVQmOgfMLRAaC7mtUg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Molten Menier Chocolate Mug Cake<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">This decadent and gooey molten chocolate mug cake tastes absolutely
heavenly and is made minutes.<span style="mso-spacerun: yes;"> </span>Absolutely
delicious!<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Makes 1<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Prep time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 2 minutes<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;"> 1 minute 30 secs<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2tbsp plain flour<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">50g granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 ½ tbsp Menier cocoa powder<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">½ tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Pinch of salt<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">40g unsalted butter, melted<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">3tbsp whole milk<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 free-range egg, beaten<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">¼ tsp vanilla extract <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">30g Menier milk chocolate, broken <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">1 tablespoon water<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">To serve<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Seasonal berries and/or Ice cream <o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Place the flour, sugar, cocoa powder, baking powder
and salt in a microwavable mug, mix together with a fork, until well combined.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Add in the melted butter, milk, egg and vanilla.
Whisk well to combine, making sure to mix in the flour mixture in the bottom.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Place the chocolate pieces in the centre of the
mug. Do not push down; it will sink as it bakes.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Drizzle the tablespoon of water on top of the cake
mixture.<span style="mso-spacerun: yes;"> </span>Place in microwave on full
power for 1 minute and 15 seconds to 1 minute and 30 seconds, or until the cake
rises to the top, the edges look set but the surface of the centre looks
slightly wet and shiny, and sticks to the finger when touched. It will set up
as it rests. Do NOT overbake to ensure that saucy, molten interior. If the centre
still looks raw then give it another 5 to 10 seconds. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Let it cool for about 5 minutes, the cake will fall
slightly. Top with berries or ice cream if desired, enjoy!<o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com0tag:blogger.com,1999:blog-4606875544318149652.post-23402041735851253562019-08-21T04:04:00.000+01:002019-08-21T04:04:53.897+01:00Chorizo, Red Pepper & Stilton Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8UgAb0lWBebePVOxS8VpGYDuixMA4f5GPwAxwQruNDedKK45_taq_HLhyphenhyphenHir9pgQDPnRlvt5OBdTFwaXHLC8l1U2kr-rPf4qgTUlIn00I_O_ZPWymryxAfxkR-lh3HiVggjfDN_NQOU/s1600/Chorizo+Quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="690" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8UgAb0lWBebePVOxS8VpGYDuixMA4f5GPwAxwQruNDedKK45_taq_HLhyphenhyphenHir9pgQDPnRlvt5OBdTFwaXHLC8l1U2kr-rPf4qgTUlIn00I_O_ZPWymryxAfxkR-lh3HiVggjfDN_NQOU/s640/Chorizo+Quiche.jpg" width="640" /></a></div>
<br />
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><br /></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Chorizo, Red Pepper
& Stilton Quiche<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">This quiche is so easy
to make and always goes down well, delicious served hot or cold. If blue cheese
doesn’t take your fancy then you can use cheddar or any other hard cheese.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Serves 8<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Prep time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 10 minutes,<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Cooking time:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> 45-50 minutes<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">225g ready-rolled
shortcrust pastry<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">100g chorizo, sliced
& halved<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 red onion, peeled
& finely chopped<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">100g roasted red pepper,
from a jar - sliced<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 large eggs<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 egg yolks<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">150ml double cream<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">150ml milk<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">120g stilton cheese,
crumbled<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Freshly ground pepper<o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Method<o:p></o:p></span></b></div>
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<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Preheat the oven to 180°C/160°C
Fan/Gas Mark 4.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">On a lightly floured
surface, roll out the pastry and line a deep flan dish, press the dough into
the sides and remove any excess pastry.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">For the filling, heat a
large frying pan and dry fry the lardons for 3-4 minutes. Add the onion
and fry for a further 3-4 minutes, then spread over the pastry case and top
with the roasted red peppers.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">In a bowl whisk
together the eggs, double cream, milk and pepper, and pour into the pastry case
and top with the crumbled cheese. Place in the oven and bake for 35-40
minutes, or until golden and set.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Allow to cool slightly
and serve while still hot or cold.<o:p></o:p></span></div>
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<br />the Best Recipeshttp://www.blogger.com/profile/11371176571448030653noreply@blogger.com2